BURO Edited 1

Republic of the Philippines
NUEVA ECIJA UNIVERSITY Of SCIENCE AND TECHNOLOGY

COLLEGE OF MANAGEMENT IN BUSINESS ADMINISTRATION
SUMACAB ESTE, CABANATUAN CITY
S.Y 2016-2017
A FEASIBILITY STUDY ON
ESTABLISHING A CANNED “BURO”
MANUFACTURING BUSINESS
IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS FOR THE DEGREE
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
MAJOR IN MARKETING MANAGEMENT
PRESENTED TO :
MRS. GERMINA SANTOS
FEASIBILITY STUDY INSTRUCTOR
PRESENTED BY:
ELGIO JAY M. SANTIAGO
CARL JUSTINE M. SANTOS
CIELO GRACE V. SANTOS
MARC CHARLO A. SARMIENTO
MA. CECILIA G. SEVILLA
OCTOBER 2016
RECOMMENDATION FOR ORAL EXAMINATION
This Project Feasibility Study entitled “A FEASIBILITY STUDY
ON ESTABLISHING A CANNED BURO MANUFACTURING BUSINESS“, prepared
and submitted by Elgio Jay M. Santiago, Carl Justine M. Santos,
Cielo Grace V. Santos, Marc Charlo A. Sarmiento, Ma. Cecilia G.
Sevilla, in partial fulfillment on the requirements in the
subject Business Research has been examined and recommended for
Oral Examination.
APPROVAL SHEET
Accepted for Oral Examination
_____________________________________
Chairman
_____________________ _____________________
Panel Member Panel Member
Accepted in partial fulfillment of the requirements for subject

Business Research.
Ma. Germina Santos, Ph.D.

Adviser
____________________________________
Dean, CMBT
ACKNOWLEDGEMENT
First of all we would like to express our deepest gratitude
to our instructor Mrs. Germina Santos gor for giving us
opportunity to make this study as part of our endlless search for
knowledge. Great thanks to our parents for all the love and
support in while doing this study. They us successful by helping
us in a big way for providing financial support, accommodation ,
and especially the strength and inspiaration in accomplishment of
everything we do. Their help in any means conrtibuted to the
completion of this study. We want to acknowledge also our
respondents for we spent time and effort in cooperating for
answering our questionaires study. spending your time with us.
Without you, this whole research process would not be possible.
Lastly, our Almighty God, who is the source of our strength and
the foundation of knowledge.
The Researchers
DEDICATION
This research study is heartily dedicated to our beloved
parents for their unconditional love, assistance, and support
both moral and financial as well.
To our brothers and sisters who gave us encouragement and
serve as an examples and inspiration for us in order to finish
this research study.
Furthermore, to our co-researchers, this is for us because
without our cooperation, perseverance and teamwork, this study
will not reach it successs.
Most of all, to our Almighty Father, who always give us
strength and hope in the middle of stress, depression and
hopelessness.
EJMS
CJMS
CGVS
MCAS
MCGS
CONTENTS
TITLE PAGE
APPROVAL SHEET
ACKNOWLEDGEMENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF SCHEDULES
I. SUMMARY OF THE PROJECT
I.1 Name of the firm
II. INTRODUCTION / BACKGROUND OF THE STUDY
II.1 Brief background of the study

II.2 Operational definition of terms
III. MARKET STUDY
III.1 Market description

III.2 Supply
IV. TECHNICAL STUDY

V. MANAGEMENT STUDY
VI. FINANCIAL STUDY
VII. FINANCIAL ANALYSIS
VIII.SOCIO-ECONOMIC IMPACT
BIBLIOGRAPHY
APPENDICES
LIST OF TABLES
Table Titles Page
1. Demand Analysis
2. Demand- Supply Analysis
3. Schedule of Depreciation
4. Schedule of Supplies and Materials
LIST OF FIGURES
Table Titles Page
1. Organizational Chart
2. Flowchart of the Process
3. Schematic Diagram
Introduction
Filipinos are known for being food lovers of being fond for
food. We cannot deny the truth there are lots of delicious foods
that can only be found here in the philippines. Many foreign
countries admire this and they are truly attracted not only with
the beautiful spots and views we have here in our native land.
but also to the different foods and delicacies that we produced
and being part of our culture which are part of our rich culture
and tradition.
From then, as of this moment Back then, “BURO” is one of the
best foods that Filipinos have ever had. Everyone loveds to eat
this kind of food with fresh vegetables like eggplants,
stringbeans, ampalaya, camote tops and others. An ordinary buro
is in a plastic that we can see in markets and even in small
stores. Maybe this has become the reason that catches our
attention to make it more special and attractive, We decided that
instead of putting it in a plastic it’s better to do it in a can.
And labelled it as “Canned Buro”. This has been the reason why
we decided to bring the Buro industry into a higher ground. We
labelled it “Canned Buro.”

Aside from its natural taste, we made it more special and we
tried to do some other flavors like: spicy fish buro, spicy
shrimp buro and garlic fish buro .
ADD BURO INDUSTRY
1.SUMMARY OF THE PROJECT
I.1 Name of the Firm
The business proponents came up with 5’S Special canned
“buro” as a name of our business. The name 5’S special canned
buro is derived from the surname of the 5 business proponents
which are santiago, santos, santos , sarmiento and sevilla.
I.2 Location
The purpose of the study is to determine the feasibility of
opening 5’s special canned buro business on its prime location at
Lafuente, Santa Rosa, Nueva Ecija.
I.3 Brief Description of the Project

The proposed CANNED BURO business will be housed in a 10*18
square meters concrete structure situated on the above address.
Rental is P5,000 monthly. The site is accessible to all types of
transportation vehicles.
It is approximately 3 meters from the Santa Rosa Public
Market and some vendors of the same product. They are also
considered the nearest competitors of the proposed business.
Products to be offered include fish buro and shrimp buro.
The objective of this study is to provide information
regarding investment opportunity for setting-up a special canned
buro business, with focus on product differentiation i.e.,
providing some unique products like garlic buro, spicy buro and
Spicy shrimp buro which are not offered by the existing business
in the area. The business can be established in any of the major
cities/municipalities of the country such as in the Santa Rosa,
Nueva Ecija.
This feasiblity study is conducted to: determine the
marketability, feasibility, and profitability of Speacial canned
buro business in Lafuente Santa Rosa, Nueva Ecija. Another, this
feasibility study also aims to determine and develop an effective
products differentiation, the management and lastly to determine
the feasibilty of this type of business in terms of Return on
Investment.
In view to successful entry of this special canned buro business
in Lafuente Santa Rosa, Nueva Ecija :

1. Special canned buro has a product differentiation from other
(if any) existing Buro business in Santa Rosa and other
Market.
2. Captured the large number of customers in the market
considering the increase in sales every year and customer
loyalty/patronage.
3. On the aspect of Financial Projection this study uses
conservative financial projection to be safe and near
accurate to the actual occurence of the business (assumed to
be in actual operation). We formulate ?????????????
4. To be the first in mind of the customer when it comes in
providing cheap (but high quality) special canned buro.
5. To be the trend setter in the canned buro industry.
6. To build a very competitive canned buro shop.
I.4 Project Summary
1.4.1 Market Feasibilty

The market projection of this business is based on the
surveys conducted and other related information gathered within
the vicinity of Santa.Rosa . This study is feasible because our
target populations are willing and capable of availing our
products. We also consider factors like our competitors and
prevailing prices of the suppliers that will affect our prices.

Based on our demand supply analysis we found out that wee can
supplyn the availabe market based on our production capacity.
1.4.2 Technical Feasibility

The cooks have enough knowledge and experience in cooking a
buro. Two(2)employees who have equal knowledge in cooking buro
will be hired.
Sources of raw materials are readily available in the
Sangitan Public Market.
Equipments to be used will be bought in Cabanatuan City. The
Gas Stove has.?????????
A display room will be installed adjacent to the production
area. The store will be open from 4:00 A.M. until 5:00 P.M.
We will offer products like fish canned buro, spicy fish
canned buro, garlic fish canned buro, shrimp canned buro and
spicy shrimp canned buro.
1.4.3 Management Feasibility

Special canned buro is a partnership form of business
ownership which will handle the management business. There is a
store manager who is over all in charged for the day to day
operation of business daily business operation. At the present,
the business has the a total of 4 employees and as the business
grows new employee will be hired for the minor business

operation. Through an organized structured, there will be a
smooth operation of the business and also based on the technical
know how of the managers, therefore, this business is feasible
in this aspect.
Two experienced cooked will be hired by 5’S SPECIAL CANNED BURO
also one (1) driver who is a delivery man as well will be hired,
a member of the partnership will act as an manager as well as
the bookkeeper. A total of 4 employees will be hired.
Thirty (30) days is expected to be consumed for the
improvement of the building, purchase equipment, raw materials,
and of securing the necessary permits. As the business grows, new
employees will be hired for minor business operation. Through an
organized organizational structure, there will be a smooth
operation of the business and also based on the technical know-
how of the manager.
1.4.4 Financial Feasibility

The total project cost is estimated at 264,126.50 which
will be provided by the partnership. The amount includes the
pre-operating expense and the working capital requirements of
the said proposed business.
Based on the 5-year financial projections made in this
study, return on investment (ROI) average to ____%, while
payback period is ____year/s otherwise refer to the financial

projections (pro-forma cash flow, balance sheet and income
statement) attached in this report.
1.4.5Socio-economic Impact
The proposed business will religiously dutifully pay the
taxes that may be due to the government. It will also
contribute to the growth of related industries, and product
will be made affordable to consumers. More importantly, it
will generate employment, and will create income for those who
will be employed.
II. BACKGROUND OF THE STUDY
2.1 Brief Background of the Study

On the situation of investment and location of opening this
business at Lafuente Santa Rosa, Nueva Ecija. 5’s special canned
buro has big opportunity on the market since there is a certain
percentage of unsatisfied market in the area.
The hired cooked have enough knowledge in cooking a buro.
That’s why the proponents hired this cooked, and the partnership
savings is enough to put up this business.

The general partnership decision came after careful analysis
of the trends in market situation in the food industry, return on
investment was also considered.
2.2 Operational Definition of Terms

Angkak-red fermented rice, red kojic rice, red koji rice, anka,
or ang-kak, is a bright reddish purple fermented rice, which
acquires its colour from being cultivated with the mold
Monascuspurpureus
Buro-is a product from salted fish and shrimp with fermented

rice.
Fermentation-???????????????
Scope and limitation
The study will tackle the feasibility of a canned buro
business that is located at the vicinity of the market and some
business establishment in Santa Rosa, also the acceptance of the
present and potential customers on the said area.
 The respondents are those only who sell fish and shrimp buro
at Santa Rosa.
 The competitors that the firm will consider are the existing
buro business which are located at the Santa Rosa.
Methodology
The proponent used different techniques in gathering
information to support the study.
III. MARKET STUDY

3.1 Market Description
The main target markets of 5’s Special Canned Buro are the
vendors of buro in Zaragosa Public Market, Sangitan Public
Market, Cabanatuan Public Market, Santa Rosa Public Market and
Gapan City Public Market.
The objective of the proposed project is to:
• Delight the customers, not just by meeting their
expectations but rather exceeding and going extra mile.
(ADD MORE.)
3.2 Demand
Table 1
Name of Firms, Number Of Customers Served Per Day,

And the Demand Figures
July 2016
Number of Demand Figures

Name of Firm Customers Served
Per Day No. of Customers
Cabanatuan City buro

1. 180 250
vendor
2. Gapan City buro 445 500
vendor
3. Sangitanburo vendor 90 145
Santa Rosa buro

4. 120 180
vendor
5. Zaragosaburo vendor 75 100
6. Other 530 650
TOTAL 1440 1825

Source: BASED ON the CONDUCTED SURVEY OF the RESEARCHERS
The annual projected demand was obtained by multiplying the
market acceptability is 250 to the target population and to the
frequency of agreement. based from the obtained demand, it was
distributed again to every product in order to determine its
demand from the obtained demand.
Based on Table 1 above, Gapan City buro vendor has the highest
number of customers per day . but is not the direct competitor of
5’s special canned buro because of different product offerings.
The third column is the demand figure which was rather based on
the survey/s conducted on August of 2016. The buro industry can
only serve 1440 customers out of the 1825 projected demand made
in this study.
3.3 Supply
Table 2
Name of Firms, Place of Business and Number of
Customers Served Per Day
July 2016
Number of
Name of Firm Address Customers Served
Per Day
1. Cabanatuan City 180
vendor
Gapan City buro
2. Gapan City 445
vendor
3. Sangitanburo vendor Sangitan 90
Santa Rosa buro

4. Santa Rosa 120
vendor
5. Zaragosaburo vendor Zaragosa 75
(various
6. Other 530
locations)
TOTAL 1440
Source: Based on the Conducted Survey of the Researchers
The projected supply will help to determine the total
satisfied market or the total number of customers who availed
services rendered by our canned “buro” business for five years.
The present supply of buro products came from the different
producers cited above where the combined number of customers is
490 at present.
Despite the strategic location of this buro business where
many of them are concentrated within the immediate vicinity of

Santa Rosa, it is further assumed that the current supply cannot
accommodate the demand.
3.4 Demand – Supply Analysis
Table 3
Name of Firms, Demand and Supply Figure
July 2016
Supply Fig.
Demand Fig.
Present
Unserved
Projected
Name of Firms No.of Customers
Demand Customers
Served
1. 180 250 70
vendor
Gapan City buro
2. 445 500 55
vendor
3. Sangitanburo vendor 90 145 55
Santa Rosa buro

4. 120 180 60
vendor
5. Zaragosaburo vendor 75 100 25
6. Other 530 645 115
TOTAL 1440 1820 380
Source: Based on the Conducted Servey of the Researchers
Demand is projected at 1825 as against the existing
customers which are estimated at 1440. There exists a demand-

supply gap of 380. Of the unserved customers above, the proposed
business will only target 66% from these equivalent to 250.8
potential consumers.
This is necessary to determine 5’s market share. The gap or
the unserved market is obtained by subtracting the project demand
to the projected supply which shows the availabe market for
canned “buro’ products. It also shows the number of persons who
need to supply to answer their demands for canned “buro”
products. We now show the gap for every product rendered using
the data form projected demand and projected supply
3.5 Market Share
(You can use charts, bars and line graphs, etc. to make the
presentation readable.)
Table 4
Percent of Market Share of the Different Buro vendors,

Projected Share of 5’S Special Canned Buro Included
Projected
Supply Fig.
Name of Firm %
No. of
Customers
1. 180 12%
vendor
2. Gapan City buro vendor 445 29%
3. Sangitanburo vendor 90 1%
4. Santa Rosa buro vendor 120 1%
5. Zaragosaburo vendor 75 1%
6. Other 530 35%
7. 5’s Special Canned Buro 1%
TOTAL 1535 80%
Every business must determine their market share that will
serve as basis of marketing strategies of the establishment. It
will define the extent of market that we need to satisfy. Out of
total available market which is 100% we made our capacity to
supply based in our resources. Market share is computed by
dividing the capacity to supply to the availabe market. They are
all increase by 10% every ?????? because of the promotional
tactics provided by the business.
Note the percentage share 5’S SPECIAL CANNED BURO
intends to capture is 1% of the current market, second only to
Bread Option Bake House, in its initial phase of operation.
However, this conservative estimate is also in consideration to
the amount of investment the proponent is infusing in the
business, and where the anticipated sales will depend largely on
the reaction of the consumers on the product and the kind of
service it will offer. Product quality and right value are the
foremost strategies XYZ Baker’s Best will employ. Distance of
competitors from the place of business is negligible.
3.6 Marketing Strategies
3.6.1 Pricing
Table 5
Competitors’ Price and Pricing of
5’S SPECIAL CANNED BURO Included
July 2016
Name of Firm Products
A(FISH BURO B(SHRIMP BURO
PACK) PACK)
1. Cabanatuan City Public 10 10
Market
2. Gapan City Public Market 15 15
3. Sangitan Public Market 10 10
4. Santa Rosa Public Market 10 10
5. Zaragosa Public Market 10 10
6. Other 10 10
7. 5’S SPECIAL CANNED BURO 25 25
Source: Surveys conducted on the different buro vendors, July

2016
For purposes of comparison, price/s of different BURO
vendors were tallied, the proposed price of 5’s Special Canned
BURO was included, otherwise the pricing method used by the
proposed business was based on Exhibits 1 and 2 below. This is a

more efficient way to compute for such in order to determine the
cost of production which will serve as benchmark for setting the
price of the product.
Exhibit 1 Illustrative Example of a Standard Recipe for

FISH BURO Per Jar
(5 kilos of Rice @ 40 kg. each)
Unit of
Ingredients Qty. Unit Cost Total Cost
Measure
Kilos @ 40
Rice 25 P 1000.00 P 1000.00
kg.
Fish 10 kilos 60.00 600.00
Angkak 1 cup 20.00 20.00
Oil 10 liter 50.00 500.00
Salt 2 cups 10.00 20.00
Onion 1 Kilo 100 100.00
Garlic 1 kilo 100 100.00
TOTAL 2340
BURO yield @ 300gr. each (pcs) 250
Selling price @ 50% *FC = P15.2,say 15

25
ADD: JAR (P10)
Cost per portion 7.60
*FC = Food Cost

Exhibit 1 above provides for the food costing (FC) of
pandesal per batch (@ 25 kilos per sack). This method is being
used by many in the bakery industry, while others may employ a
different method.
Exhibit 2 Selling Price Determination
A. Cost Percentage Method

Material Desired Food Cost
Formula Selling Price
Cost (a) (b)
P 7.60 50% a/b+jar P 25
B. Markup Factor Method

Cost (a) (b)
P 7.60 100/50 = 2 a x b+jar P 25
In Exhibits A and B shown above, the method of computation
in computing for the price of a product i.e., Fish buro, results
are nonetheless the same. 5’S SPECIAL CANNED BURO arrived at this
computation to ensure it will conform to the acceptable standards
and guarantee the quality and right quantity of product/s. This
can also be used as reference to avoid deviations or variances to
guarantee a more efficient production, and price at competitive
levels.
SHRIMP BURO Per Jar
Unit of
Measure
kilos @ 40
Rice 25 P 1000.00 P 1000.00
kg.
Shrimp 10 kilos 30.00 300.00
Angkak 1 cup 20.00 20.00
Oil 10 liter 50.00 500.00
Salt 1 cup 10.00 10.00
Onion 1 Kilo 100 100.00
Garlic kilo 100 100.00
TOTAL 2030.00
BURO yield @ 300gr. each (pcs) 250
Selling price @ 45 % *FC =15.03, say P15

25
ADD: jar (15)

Cost (a) (b)
P 6.67 45% a/b+jar P 25
Cost (a) (b)
P 6.67 100/45 = 2.22 a x b+jar P 25
levels.

SPICY FISH BURO Per Jar
Unit of
Measure
kilos @ 40
Rice 25 P 1000.00 P 1000.00
kg.
Fish 10 kilo 60.00 600.00
Angkak 1 cup 20.00 20.00

Oil 10 liter 50.00 500.00
Salt 1 cups 10.00 10.00
Onion 1 Kilo 100 100.00
Spicy 1 kilo 120 120
TOTAL 2450
BURO yield @ 300gr. each (pcs) 250.00
Selling price @ 45 % *FC = P14.53,say 15

25
ADD: jar (10)
Cost per portion P6.54

Cost (a) (b)
P 6.54 45% a/b+jar P 25

Cost (a) (b)
P 6.54 100/45 = 2.22 a x b+jar P 25

levels.

SPICY SHRIMP BURO Per Jar
Unit of
Measure
kilos @ 40
Rice 25 P 1000.00 P 1000.00
kg.
Shrimp 10 kilos 30.00 300.00
Angkak 1 cup 20.00 20.00
Oil 10 liter 50.00 500.00
Salt 1 cups 10.00 10.00
Onion 1 Kilo 100.00 100.00
Garlic 1 kilo 100.00 100.00
Spicy 1 kilo 120.00 120.00
TOTAL 2150.00
Selling price @ 45 % *FC = P15.24 say P15

25
ADD: jar (10)
Cost per portion P6.86


Cost (a) (b)
P 6.86 45% a/b+jar P 25

Cost (a) (b)
P 6.86 100/45 = 2.22 a x b+jar P 25
for in computing for the price of a product i.e., Fish buro,
results are nonetheless the same. 5’S SPECIAL CANNED BURO arrived
at this computation to ensure it will conform to the acceptable
standards and guarantee the quality and right quantity of
product/s. This can also be used as reference to avoid deviations
or variances to guarantee a more efficient production, and price
at competitive levels.

GARLIC FISH BURO Per Jar
Unit of
Measure
kilos @ 40
Rice 25 P 1000.00 P 1000.00
kg.
Fish 10 kilos 60.00 600.00
Angkak 1 cup 20.00 20.00
Oil 10 liter 50.00 500.00
Salt 1 cup 10.00 10.00
Onion 1 Kilo 100 100.00
TOTAL 2530
Selling price @ 50% *FC = P15.04, say P15

25
ADD: jar (15)

Cost (a) (b)
P 7.52 50% a/b+jar P 25

Material Desired Food Cost Formula Selling Price
Cost (a) (b)
P 7.52 100/50 = 2 a x b+jar P 25

levels.
3.6.2 Promotions and Advertising
The following will be used by 5’S SPECIAL CANNED BURO for its
promotional and advertising activities:
5’S SPECIAL CANNED BURO FLAYERS
Flayers can convey wide range of possible buyers for it can be
bought to others places. Our shop will produce 250 flayers per day and
it will be distributed 3 times a week. These flayers will be given for
first 3 months of the business until it will get its loyal customers.
5’S SPECIAL CANNED BURO SIGNAGE
This signage will be place in the fornt of our shop. we
believe that the design of our signage will easily catch
customer’s attention because of its eye-catching layouts as well
as the chosen colors for it that creates an aesthetic features.
Social Media
We are now living in the modern world and surfing to the
internet is one of the easiest ways to have quick access. The
proponents will be of great help for them to know the concept
behind 5’s canned buro . It will also provide good communication
and suggestions for product improvements and other concerns.
Social Media for business gives you instant access to
positive or negative feedbacks, which provides you with valuable
insights on the customer perspective. with social media
monitoring you can gain key information on your competitors,
therefore improving your market intelligence. this kind of intel
will allow you to make strategic business decisions in order to
stay ahead of your competitiom.
1. It will use an attractive packaging, customized carton boxes
and biodegradable plastics;
2. It will use the right amount of ingredients i.e., right
portioning and standard weight of product/s;
3. Credit shall be extended to retail store owners in
particular who would maintain satisfactory dealings with 5’S
SPECIAL CANNED BURO.

IV. TECHNICAL STUDY
OBJECTIVES:
a. To identify the kind of service and variety of products the
proposed business has including its description and
procedure.
b. To determine the process to be used in obtaining the
products and how to distribute or deliver it to the market.
c. To describe the geographical location of the business.
d. To illustrate the store size and store layout of the
business
e. To determine the supplies needed and all necessary
machineries and equipment’s to be used in the operation of
the business.
f. To determine where to acquire the supplies and necessary
utilities for the operation of the business.
g. To define the human requirements and regulations of the
business.
h. To know the methods of waste disposal for the maintenance of
the store.
4.1 Product/s
Table 6
Proposed Product/s of 5’s Special Canned BURO
Item Code, Product Description, Main Ingredients
and Portioning (Weight in Grams)
Item Weight
Product Description Ingredients
Code (raw)per
1F Fish canned buro Fish buro recipe

300 gr.
Spicy fish canned
2F Spicy buro recipe 300 gr.
buro
Garlic fish canned Garlic fish buro
3F 300 gr.
buro recipe
4S Shrimp canned buro Shrimp buro recipe 300 gr.
Spicy shrimp canned Spicy shrimp buro

5S 300 gr.
buro recipe
The above table is the list of the product/s to be offered
by 5’s Special Canned Buro which includes the weight in grams per
unit.
4.2 Process
Preparation and cooking of buroand other products will be

done as early as 5 A.M. This will ensure the freshness of
products.
Product: fish canned

buro
1. Wash fish in running water, then drain well. In a large
bowl, mix fish with salt.
2. With gloved hands, add rice. Mix with fish.
3. Pack mixture in layers into a clean, dry 1 - 2 gallon jar.
4. Cover mouth of jar with a clean plastic sheet, then cover
lid.
5. Set aside in a cool place to ferment for 3-5 days.
After 3-5 days.
Product: Spicy fish

canned buro
Step 1. Measure ingredients.
2. Mix 1 batch of ingredients in a dough mixer.
3. Continue mixing the dough until it forms a ball.
4. Transfer into a floured board and let rise until

double in bulk.
5. Roll and divide into 25-gram ball each.
6. Proofing.
7. Bake at 250 deg. for 10 minutes.
Product: Garlic fish

canned buro

double in bulk.
6. Proofing.
Product: Shrimp canned

buro

double in bulk.
6. Proofing.
Product: Spicy Shrimp

canned buro

double in bulk.
6. Proofing.
4.3 Machines and Equipment

Table 7
Machines and Equipment

Description Qty. Unit Unit Cost Total Cost
Gas Stove 2 Pcs 2300 4600
Source: Based on pro-forma invoices attached in this report.
The amount or cost per unit of the machine and equipment
above were based on the current market price quoted by a certain
supplier in Cabanatuan City.
4.4 Furniture and Fixtures
Table 8
Furniture and Fixtures
Table___
Furniture and Fixture
Description Qty. Unit Unit Cost Total
Cost
Production Table 1 pcs 2000 2000
Cabinets 1 pcs 2,000 2000
Tables 1 pcs 1500 1500
Chairs 5 pcs 160 800

Drum 4 pcs 500 2000
Total 9,300
Source: Based on Pro-forma invoices attached in this report.
The above items are necessary for the production of canned
buro. These are readily available in furniture stores, while the
rest are customized to suit the needs of the proposed business.
4.5 Raw Materials and Supplies
4.5.1 Raw Materials
Table 9
Raw Materials (1-week par stock)

Rice 2 sacks P 2,000.00 P 4,000.00
Fish 30 kilos 60.00 1800.00
Shrimp 30 kilos 20.00 600.00
Angkak 5 cups 20.00 100.00
Cooking Oil 10 liters 50.00 500.00
Salt 5 cups 5.00 25.00
Onion 5 kilos 100 500.00
Spicy 10 kilos 120 1,200.00
Garlic 10 kilos 100 1,000.00
TOTAL 9,725
Source: Based on Pro-forma invoices attached in this report
Initially, 5’s SPECIAL CANNED BURO will stock 1-week supply
of raw materials like fish, shrimp, onion, and garlic. as these
are perishable items. These materials are sourced from the
Sangitan Market.
4.5.2 Supplies
Table 10
Bakery Supplies
(1 month)
Jar 7750 pcs 10 77,500.00
Box 600 pcs 3 1,800.00
total 79,300.00
Source: Pro-forma invoices attached in this report.
4.5.3 Utensils
Table 11
Utensils
Ladle 2 Pcs 250 500.00

Pan 2 Pcs 2,200 4,400.00
Basin 2 Pcs 350 700.00
Pots 2 pcs 2,200 4,400.00

Total 10,000.00
Source: Based on Pro-forma invoices attached in this report.
Utensils such as Pots, Pan, Basin, and Ladle are available
from Cabanatuan City Market. These are replaceable or replenished
until it reaches its useful life.
4.6 Utilities (electricity, water, telephone)
Table 12
Utilities
Item Description Monthly Annual
Electricity 600 7200
Water 800 9600

Communications 600 7200
Total 24000
Electricity will be provided by CELCOR, while telephone
service is from PLDT. Water will be tapped from the Santa Rosa
Water District.
All these needs for utilities are assumed installed in the
building to be rented. Re-application may be necessary to make
the account current.
4.7 Labor Requirements
Table 13
Proposed Position Salary
Position No. Monthly Annual
Cooked 2 5000 120,000
Driver/delivery boy 1 5000 60,000
Total 3 180,000
Job Title: Cook
Function:
DUTIES AND RESPONSIBILITIES
 Is the one who is responsible in preparing the product to be
offered by the business.
 Food preparation including but not restricted to: peeling,
mixing.
JOB SPECIFICATION
 Works well on a team.
 Is flexible and able to meet new situation.

 Ability to give/take directions.
 Has experienced cooking for large groups.
Job Title: Driver/Delivery Boy
Function: The primary responsibilities of a driver are to help
meet the needs of customer by delivering the products to
different public market. A person who is assigned to deliver the
order or the products to different vendor of Halaya in different
public markets. HALAYA? Your product is Buro…..
 Safety transports the products to customer locations in
timely, safe and courteous manner.
 Follow all Names of the Business Operational procedures.
 Maintain Vehicle/Equipment Inventory.
 Learning all the routes and ways of the areas in which he
is supposed to deliver orders.
 He is responsible to bringing back the vehicle to the
manufacturing site after all the orders are delivered.
 He is responsible in delivering the product on time.

 He is responsible for informing the manager about any
undelivered products or any problems .
4.8 Plant Location
The purpose of the study is to determine the feasibility of
opening 5’s special canned buro business on its prime location at
Santa Rosa, Nueva Ecija.
4.9 Building Facilities

While the building is to be rented, the 4 m. frontage is already
ideal for a buro business. Improvements will be done like
repainting, installation of glass panes and decorative tiles at
the entrance will be done to complement the aesthetic appearance
of the Shop.
A counter will be built to serve as divider between the
receiving and that of production area.
Complementary structure in the building includes a toilet
and bath, built-in cabinets, a kitchen top, two large
lavatories, and an exit door.
4.10 Plant Size and Layout
Toilet & Bath located

outside
Oven
Lavatories & Proofing
s
5 m. Waiting
Lounge
Display Counter
Cabinet
Entrance
4 m.
The shop has a total area of 20 sq.m. (length = 5 m. x width =
4 m.) The display area, counter, and waiting lounge for customers
will measure 4 m. x 1 m. or equivalent to 4 sq.m., while the
production place is 4 m. x 4 m. or a total of 16 sq.m.
Plant layout was designed for easy mobility and access to
customers particularly that in the area of production which is
crucial in this type of business.
4.11 Production Capacity
4.11.1 Machine/s and Equipment

4.11.2Production
Table 13
(Sample) Projected Production
Table 14
Projected Production
Year 1
January
1 2 3 4 5 6 7 8 9 10
- - - - - 240 240 240 240 240
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 240 240 240 240 240
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650
In this month we produce 150 pcs. Of halaya per day as our neutral production and the total halaya
produced from January 1-31 is 4650 pcs.
February 1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28
150 150 150 150 150 150 150 150
4200
In this month we produce 150 pcs. Of halaya per day as our neutral production and the total halaya
produced from February 1-28 is 4200 pcs.
March
1 2 3 4 5 6 7 8 9 10
125 120 120 130 150 150 150 125 120 150
11 12 13 14 15 16 17 18 19 20
150 150 125 130 135 130 150 150 125 130
21 22 23 24 25 26 27 28 29 30
150 150 130 125 150 150 130 150 150 125
31
150
Total 4275
This month is lean season that’s why we produced different quantity of halaya per day and majority of
halaya produced is 150 pcs.and minority of halaya produced is 120 pcs.
April
1 2 3 4 5 6 7 8 9 10
120 125 130 150 150 150 125 115 125 130
11 12 13 14 15 16 17 18 19 20
150 150 150 125 115 150 150 140 135 120
21 22 23 24 25 26 27 28 29 30
130 120 110 150 150 120 130 150 150 150
Total 4065
May
1 2 3 4 5 6 7 8 9 10
150 150 120 130 115 150 150 125 125 130
11 12 13 14 15 16 17 18 19 20
150 150 150 125 135 130 150 115 150 150
21 22 23 24 25 26 27 28 29 30
120 130 150 115 130 125 150 150 150 150
31
130
Total 4250
June
1 2 3 4 5 6 7 8 9 10
150 150 150 130 120 135 150 150 130 130
11 12 13 14 15 16 17 18 19 20
150 150 130 150 130 150 150 130 115 150
21 22 23 24 25 26 27 28 29 30
150 135 130 150 150 150 130 130 115 150
Total 4190
July
1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650
August
1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650
Septembe
r 1 2 3 4 5 6 7 8 9 10
180 175 170 150 150 150 175 185 175 170
11 12 13 14 15 16 17 18 19 20
150 150 150 175 185 150 150 160 165 180
21 22 23 24 25 26 27 28 29 30
170 180 190 150 150 180 170 150 150 150
Total 4935
October
1 2 3 4 5 6 7 8 9 10
175 180 180 170 150 150 150 175 180 150
11 12 13 14 15 16 17 18 19 20
150 150 175 180 165 170 150 150 175 170
21 22 23 24 25 26 27 28 29 30
150 150 170 175 150 150 170 150 150 175
31
150
Total 5035
November
1 2 3 4 5 6 7 8 9 10
180 150 150 170 180 165 150 150 170 170
11 12 13 14 15 16 17 18 19 20
150 150 170 150 170 150 150 170 185 150
21 22 23 24 25 26 27 28 29 30
150 165 170 150 150 150 170 180 185 150
Total 4850
December
1 2 3 4 5 6 7 8 9 10
150 150 180 170 185 150 150 175 175 170
11 12 13 14 15 16 17 18 19 20
150 150 150 175 165 170 150 185 150 150
21 22 23 24 25 26 27 28 29 30
180 170 150 185 170 175 150 150 150 150
31
170
Total 5050
(*) number of pieces of halaya in plastic container at an
average price of P50 per piece produced daily.
4.10.3 Sales Forecast

January
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000
February 1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28
9000 9000 9000 9000 9000 9000 9000 9000
252,000
March
1 2 3 4 5 6 7 8 9 10
7500 7200 7200 7800 9000 9000 9000 7500 7200 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 7500 7800 8100 7800 9000 9000 7500 7800
21 22 23 24 25 26 27 28 29 30
9000 9000 7800 7500 9000 9000 7800 9000 9000 7500
31
9000
Total 256,500
April
1 2 3 4 5 6 7 8 9 10
7200 7500 7800 9000 9000 9000 7500 6900 7500 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 7500 6900 9000 9000 8400 8100 7200
21 22 23 24 25 26 27 28 29 30
7800 7200 6600 9000 9000 7200 7800 9000 9000 9000
Total 243,900
May
1 2 3 4 5 6 7 8 9 10
9000 9000 7200 7800 6900 9000 9000 7500 7500 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 7500 8100 7800 9000 6900 9000 9000
21 22 23 24 25 26 27 28 29 30
7200 7800 9000 6900 7800 7500 9000 9000 9000 9000
31
7800
Total 255,000
June
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 7800 7200 8100 9000 9000 7800 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 7800 9000 7800 9000 9000 7800 6900 9000
21 22 23 24 25 26 27 28 29 30
9000 8100 7800 9000 9000 9000 7800 7800 6900 9000
Total 251,400
July
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000
August
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000
September
1 2 3 4 5 6 7 8 9 10
10800 10500 10200 9000 9000 9000 10500 11100 10500 10200
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 10500 11100 9000 9000 9600 9900 10800
21 22 23 24 25 26 27 28 29 30
10200 10800 11400 9000 9000 10800 10200 9000 9000 9000
Total 296,100
October
1 2 3 4 5 6 7 8 9 10
10500 10800 10800 10200 9000 9000 9000 10500 10200 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 10500 10800 9900 10200 9000 9000 10500 10200
21 22 23 24 25 26 27 28 29 30
9000 9000 10200 10500 9000 9000 10200 9000 9000 10500
31
9000
Total 301,500
Novembe
r 1 2 3 4 5 6 7 8 9 10
1080 9000 9000 10200 1080 9900 9000 9000 10200 10200
0 0
11 12 13 14 15 16 17 18 19 20
9000 9000 1020 9000 1020 9000 9000 1020 11100 9000
0 0 0
21 22 23 24 25 26 27 28 29 30
9000 9900 1020 9000 9000 9000 1020 1080 11100 9000
0 0 0
Total 291,000
Decembe
r 1 2 3 4 5 6 7 8 9 10
9000 9000 1080 10200 11100 9000 9000 10500 10500 10200
0
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 10500 9900 10200 9000 11100 9000 9000
21 22 23 24 25 26 27 28 29 30
10800 10200 9000 11100 10200 10500 9000 9000 9000 9000
31
10200
Total 303,300
5 number of pieces of assorted products (at an average price

of P25 per jar) produced daily.
4.11.3Sales Forecast
Table 14
(Sample) Sales Forecast
Year 1
MONTH DAY
1 2 3 4 5 6 7 8 9 10 11
JAN 240 240 240 240 240 240 240 240 240 240 240
FEB 240 240 240 240 240 240 240 240 240 240 240
MAR 240 240 240 240 240 240 240 240 240 240 240
APR 240 240 240 240 240 240 240 240 240 240 240
MAY 240 240 240 240 240 240 240 240 240 240 240
JUN 260 260 260 260 260 260 260 260 260 260 260
JUL 260 260 260 260 260 260 260 260 260 260 260
AUG 260 260 260 260 260 260 260 260 260 260 260
SEP 260 260 260 260 260 260 260 260 260 260 260
OCT 260 260 260 260 260 260 260 260 260 260 260
NOV 250 250 250 250 250 250 250 250 250 250 250
DEC 250 250 250 250 250 250 250 250 250 250 250
TOTAL
MONTH DAY
12 13 14 15 16 17 18 19 20 21 22
JAN 240 240 240 240 240 240 240 240 240 240 240
FEB 240 240 240 240 240 240 240 240 240 240 240
MAR 240 240 240 240 240 240 240 240 240 240 240
APR 240 240 240 240 240 240 240 240 240 240 240
MAY 240 240 240 240 240 240 240 240 240 240 240
JUN 260 260 260 260 260 260 260 260 260 260 260
JUL 260 260 260 260 260 260 260 260 260 260 260
AUG 260 260 260 260 260 260 260 260 260 260 260
SEP 260 260 260 260 260 260 260 260 260 260 260
OCT 260 260 260 260 260 260 260 260 260 260 260
NOV 250 250 250 250 250 250 250 250 250 250 250
DEC 250 250 250 250 250 250 250 250 250 250 250
TOTAL
MONTH DAY TOTAL
23 24 25 26 27 28 29 30 31
JAN 240 240 240 240 240 240 240 240 240 7440
FEB 240 240 240 240 240 240 - - - 6720
MAR 240 240 240 240 240 240 240 240 240 7440
APR 240 240 240 240 240 240 240 240 - 7200
MAY 240 240 240 240 240 240 240 240 240 7440
JUN 260 260 260 260 260 260 260 260 - 7800
JUL 260 260 260 260 260 260 260 260 260 8060
AUG 260 260 260 260 260 260 260 260 260 8060
SEP 260 260 260 260 260 260 260 260 - 7800
OCT 260 260 260 260 260 260 260 260 260 8060
NOV 250 250 250 250 250 250 250 250 - 7500
DEC 250 250 250 250 250 250 250 250 250 7750
TOTAL 912,7034
The sales accruing monthly is based on the projected 250

pcs. daily production at P25 each or a total of P6250 multiplied
by the number of days per month.
4.11 Waste Disposal
The proposed business will strictly abide by the rules and
regulations set by the government, waste segregation included. It
shall be 5’s special canned buro policy to practice or enforce
such diligently.
V. MANAGEMENT STUDY
MANAGEMENT OBJECTIVES
The study will cover different issues, action and ideas on
how the researchers will manage their business. The following
objectives will clear what this all about.
a. to determine the form of the proposed business.
b. to analyze the organization and management aspects of
the business.
c. to introduce or present the exact capitalization of
the business.
d. to identify requirements and quailification, duties and
responsibilities, salaries and benefits of the business
manpower.
e. to illustrate and clearly discudd the flow of
authority and the policies that will serve as guide of
the entire business.
Core Values
Deliver customer delight through “On Time In Full” of right
quality. serve our customers with humility.
 Follow processes and practices in a disciplined manner
and continuously improve their performance.
 Show speed in decision making, recovery planning and
escalation of issues until they are resolved.

 Use data in decision making and arrive at Rote Cause, in
problem solving and improvement programmers.
 Set high targets for one. Eliminate defects and delay.
Practice zero tolerance to carelessness, negligence and
indiscipline
 Finally, but most importantly, cut all forms of waste and
costs, the customer does not pay for.
V.1 Form of Business Organization
The proposed business will adopt single or sole
proprietorship. This was chosen by the owner because of the
simplicity of the organization.
5.2 Capitalization
The initial capital requirement is P 264,126.50 which will
be provided by the owner to be sourced from his savings.
V.2 Manpower Requirements
TABLE 15
Proposed Position/Salary
Position No. Monthly Annual
Manager/cashier 1 8000 96000
Total 1 96000
It is very vital in all business organization to know their
manpower requirements to operate systematically and effectively
at all times. it will help also to determine the capacity or
capabilities of the employees to fit in the flow of business as
well as to have clear duties and responsibilities. having
qualifications in hiring and selecting, the employees will
establish efficient business operations
One of the members of the partnership will act as a manager/
bookkeeper who shall receive a monthly salary of 8000 or 96,000
per anum.
5.4 Organization Structure
Owner/Bookkeeper
Fig.
Cook 25’s SPECIAL CANNED BURO
Delivery Boy/Driver
Organization Structure
5’S SPECIAL CANNED BURO will adopt the structure where the
authority is largely centralized in a single person.
It has only two vertical levels, a flexible set of employees
(worker/s), and generally one person (owner) with whom the power
of decision-making is vested. This simple structure is most
widely practiced in small business settings where manager and
owner happen to be the same person. Its advantage lies in its
simplicity and this set-up makes it even more responsive, fast,
accountable and easy to maintain.
Job Title: Manager
Function: A person who is in charge of the general operation of
the business, making sure it runs smoothly, cleanly and meets any
budget goals and the employees who work within the business.
DUTIES AND RESPONSIBILITIES:
 Sees the day-to-day operation of the business.
 Act as collecting and disbursing officer.
 Recruit, hire, train, evaluate employee in order to develop
and implement employee performance evaluations and
improvements.
 Resolve customer problems or complaints by determining
optimal solutions.
 Records the daily transaction of the business.
 Prepare the financial reports.
JOB SPECIFICATION
 Strong leadership skills.
 Ability to effectively teach/develop others to next level.
 Strong interpersonal, motivational, communication and
organizational skills.
 With bookkeeping experienced.
 At least 20-40 years old.
 Accounting graduate.
 Computer Literate.
Job Title: Cook
Function: ???????
 Is the one who is responsible in preparing the product to be
offered by the business.
 Food preparation including but not restricted to: peeling,
mixing. REALLY???????
JOB SPECIFICATION
 Works well on a team.
 Is flexible and able to meet new situation.

 Ability to give/take directions.
 Has experienced cooking for large groups.
Job Title: Driver/Delivery Boy
Function: The primary responsibility of a driver is to help meet
the needs of customer by delivering the products to different
public market.
A person who is assigned the task of delivering the order or the
products to different vendor of Halaya in different public
markets. HALAYA AGAIN??????
 Safety transports the products to customer locations in
timely, safe and courteous manner.
 Follow all Names of the Business Operational procedures.
 Maintain Vehicle/Equipment Inventory.
 Learning all the routes and ways of the areas in which he
is supposed to deliver orders.
 He is responsible to bringing back the vehicle to the
manufacturing site after all the orders are delivered.
 He is responsible in delivering the product on time.

 He is responsible for informing the manager about any
undelivered products or any problems .
table 16
Offenses for the Workers
OFFENSES WR 3D 6D 9D TR
Tardiness
Absence without leave
Loitering or unauthorized leaving
of post
Extending break period
Unauthorized use of company time
for personal suit
Insubordinate or un-obedience to
superior
Negligence or carelessness
Unauthorized used or misuse of
company property
Willful destructions of company
properties
Discourtsey towards
consumers,suppliers,superiors,
and co-workers
Using profane language or obsence
language
Stealing or attempting to stael
properties of the company or of
the co-workers
Failure to comply with company
rules and standards,
security,safety,health and
sanitation
Failure to comply with
health,security and safety
requirements of the company
Immortality or scandalous acts
5.5 Legal Requirements

Table 17
Permits and Licenses
Permits/ Licenses from: Amount
DTI Permit P 515.00

BIR 7,000.00
Mayor’s Permit 500.00
Total P 8,015.00
DTI fee of P515 (broken down as follows: P500 registration
for municipal or city scope of operation and P15 documentary
stamp) is renewable every 5 years. BIR fee of P7,000 is paid for
Tax Identification Number (TIN) registration.
Likewise, reissuance of the yearly license from the
municipality/city will be based on gross receipts.
IV. FINANCIAL STUDY
IV.1 Total Project Cost
Fixed Asset Investments

Leasehold Improvements P 15,000.00
Machines & Equipment 4600.00
Furniture & Fixtures 9,300.00
Factory Vehicle 65,000.00
Sub-total 93,900
ADD: Contingency(10%) 9,390
Total 103,290
Pre and Operating Expenses
Supplies 79,300.00
Permits and Licenses 8,015.00
Purchases-Raw Materials 38,900
Advance Rental (P 5,000 x 2) 10,000.00
Rental Deposit (P 5,000 x 2) 10,000.00
Total P 146,215.00
ADD: Contingency(10%) 14,621.50
TOTAL PROJECT COST P 264,126.50
IV.2 Sources of Fund
The capital requirement needed in the proposed business will
be sourced from the savings of the proponent.
6.3 Assumptions Underlying Projections

1. Total sales are composed of 90% cash sales and 10% credit
sales.
2. Sales returns and allowances are estimated at 2% of total
sales.
3. Raw materials (in units) will increase by 5% per year.
4. Finished Goods inventory is estimated at 5% of the total cost
of goods available for sale.
5. Permits and licenses will increase by 10% starting year 2.
6. Rentals, office supplies, electricity, water, communication
and transportation expenses will increase by 10% per year.
7. Salaries will increase by 10% every after 2 years.
8. Repair and maintenance will start in year 2. This will
increase by 10% per year.
9. Depreciation is computed using the straight-line method.
10. Salvage value is estimated at 10% of the acquisition cost.
11. Gas expenses are estimated at P 12,000 per year.
12. Income tax for the year will be paid the following year.
6.4 Projected Cash Flow Statement
6.5 Projected Income Statement
6.6 Projected Balance Sheet
V. FINANCIAL ANALYSIS
V.1 Return on Investment
Net Income
ROI = X 100
Investment
Year 1
ROI =
= __________%
Year 2
ROI =
= __________%
Year 3
ROI =
= __________%
Year 4
ROI =
= __________%
Year 5
ROI =
= __________%
V.2 Payback Period
Investment
Payback Period =
Annual Cash Return
Average Net Income/

Add Depreciation +
Bad Debts = P
Annual Cash Return = P
Payback Period = P_____________________

P_____________________
= _______ year/s
VI. SOCIO-ECONOMIC IMPACT

Although the proposed business can be categorized under
small business, nevertheless, it has impact in the community and
the economy as well.
Any business’ desirability dwells on the premise on how this
undertaking may benefit the people as a whole. This also includes
the rewards the business may bring, and the income it will give
the investor.
First, unemployment will be reduced since local residents
will be hired. Those who will get employed will now have the
capacity to provide for the basic needs of their family.
5’s SPECIAL CANNED BURO intends to pay the right amount of
taxes to the government.

Lastly, the consumers will now have the option to buy the
product or services whichever will give them the best value for
their money.
A. Employment Generation
Poverty is one of the major problems that our country faces
today. One cause of poverty is the growing numbers of unemployed
Filipinos. The support of the government is not enough to lessen
the issue of unemployment.
5’s will help lessen this problem by providing job
opportunities to the people, most especially to the community of
new era. We are going to recruit, employ and train employees for
them to perform the jobs needed. We are looking forward to help
the Town of Santa Rosa and the government in maximizing our human
resources.
Our company also aims to give emphasis on how our workers
will attain new skills through trainings that they can relate to
their independent living, their preparation for works and
maintain to genuine government.
A. Environment Consideration
Global warming is one of main issues in our environment
today. Most of the pollution came from industries, factories and

corporations that use machineries and equipment’s. 5’s will make
sure that the production of our products will not damage or harm
the environment.
The company makes sure that the garbage and other waste are
properly disposed in a separate area outside the production area.
The activities that the company will perform are not just about
quality check but also for environment reasons. We aim to develop
and produce product which do not harm the environment.
Our company is aware on their about having sense of
responsibility in serving the communities. We are much more
focusing on the quality and safety of the product we produce
rather than I ts quality. The major goal of our company is to
achieve a good result on what we???????????????????
ATTACHMENT
Republic of the Philippines
Nueva Ecija University of Science and Technology
Sumacab Este , Cabanatuan City
College of Management and Business Technology
Questionnaire
I.Profile of the respondent
Respondent’s Name: (Optional)___________________________________________________________

Position:_____Owner_____ Manager _____Employee pls. specify the nature of work________________
Store Name:___________________________________________________________________________
Location:_____________________________________________________________________________
Information on Buro Supply and Demand
Direction: Use a check mark to indicate your choice/answer
1.From where is your supplier of Buro?
_____within Nueva Ecija _____ outside Nueva Ecija _____both
2.Are you exclusively acquiring your Buro from them?
_____yes ______no ______others,pls. specify_____________________
3..What are the reasons why you have chosen them as your supplier? (may check more than one
answer)
_____Availability of Buro _____Efficiency on nature of service like delivery,accommodation,etc
_____Mode of payment _____Product choices/innovation
_____Accessibility _____Others pls specify_______________________________________
4.What is the mode of payment?
_____Cash _____Check ______Consignment _____ Others,pls.specify______________________
5.What type of buro do you often buy?
_____Fish ______Shrimp _____Others pls specify________________________________________
6.How much is the cost of each type of buro in a pack?
a.Fish
_____below P10 per piece _____ P15-P20 per piece
_____P10-P15 per piece ______more than P20 per piece
b.Shrimp
c.Others,pls.specify____________________________
7.How much per type of Buro do you often acquire/buy?

a.Fish
_____5 buro and below _____16 buro to 20 buro
_____6 buro to 10 buro _____more than 20 buro
_____11 buro to 15 buro _____ others,pls.specify
b.Shrimp
_____11 buro to 15 buro _____ others,pls.specify________________________________________
c.Others,pls.specify______________________
_____11 buro to 15 buro _____ others,pls.specify________________________________________
8.From whom/where did you learn about your Buro supplier?
_____Recommended by other Buro vendors ______ Internet
_____Advertisement ______Others,pls.specify_____________________
9.Who pay/shoulder the freight expenses?
_____We as buyer(Buro vendor) _____Both
_____Supplier _____Others,pls.specify______________________
10.If you may suggest to the suppliers, what aspect of buro you want to be developed or innovated?
_____Materials used _____Style(color,size,shape,etc) ______Others,pl.specify___________________
11.How many is your average customer/client per day?
_____5 and below _____16 to 20
_____6 to 10 _____more than 20
_____11 to 15 _____others,pls.specify_______________________
12.What is the most prefferd/ saleable buro type?
_____Fish Buro _____Shrimp Buro _____Others,pls.specify______________________
13.What are the lean months ?(may check more than one answer/choice)
_____January _____July
_____February _____August
_____March _____September
_____April _____October
_____May _____November
_____June _____December
14.What are the peak months ?(may check more than one answer/choice)
_____January _____July
_____February _____August
_____March _____September
_____April _____October
_____May _____November
_____June _____December
15.What problem do you often encounter?
a.Supplier
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
b.Buyer/Client
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
RESU
LTS
OF
THE
SURV
EY
1.From where is your supplier of Buro?
QUESTION #1 STATISTICS
NUMBER OF RESPONDENTS PERCENTAGE

Within N.E 49 98%
Outside N.E 1 2%
TOTAL 50 100%
most of the respondents have a supplier within Nueva ecija. there are 49 respondents answers
“within nueva ecija”which is 98% of the 50 total respondents.Followe by the 1 responednt who
answers “outside Nueva ecija” which is 2% of the total respondents.
2.Are you exclusively acquiring your Buro from them?
QUESTION # 2 STATISTICS

YES 44 88%
NO 6 12%
OTHERS -
TOTAL 50 100%
majority of the respondents answers “yes” which is 44 of 50 total responednts which is equivalent to
88% of the total respondents.followed by “no” with 6 (12%).
3..What are the reasons why you have chosen them as your supplier? (may check more than one
answer)

AVAILABILITY OF BURO 38 66%
MODE OF PAYMENT 1 2%
ACCESSIBILITY 4 7%
EFFICIENCY ON NATURE OF 5 9%
SERVICE LIKE
DELIVERY,ACCOMMODATION
ETC,
PRODUCT CHOICES/ 10 17%
INNOVATION
OTHERS -
TOTAL 58 101%
the results shows that the majority of the respondents that the reason why they choose supply
4.What is the mode of payment?

CASH 49 98%
CHECK -
CONSIGNMENT -
OTHERS 1 2%
TOTAL 50 100%
5.What type of buro do you often buy?

FISH 49 92%
SHRIMP 4 8%
OTHERS -
TOTAL 53 100%
6.How much is the cost of each type of buro in a pack?

BELOW 10 PER PIECE 25 50%
10-15 PER PIECE 22 44%
16-20 PER PIECE 1 2%
MORE THAN 21 PER PIECE 2 4%
TOTAL 50 100%

BELOW 10 PER PIECE 2
10-15 PER PIECE 4
16-20 PER PIECE 8
MORE THAN 21 PER PIECE 9
TOTAL
7.How much per type of Buro do you often acquire/buy?

5 BURO AND BELOW 2 4%
6-10 BURO 4 8%
11-15 BURO 8 16%
16-20 BURO 9 18%
MORE THAN 20 13 26%
OTHERS 13 26%
TOTAL 50 100%

5 BURO AND BELOW
6-10 BURO
11-15 BURO
16-20 BURO
MORE THAN 20
OTHERS
TOTAL

5 BURO AND BELOW
6-10 BURO
11-15 BURO
16-20 BURO
MORE THAN 20
OTHERS
TOTAL
8.From whom/where did you learn about your Buro supplier?

RECOMMENDED BY OTHER 27 54%
BURO VENDORS
ADVERTISEMENT 20 40%
INTERNET -
OTHERS 3 6%
TOTAL 50 100%
9.Who pay/shoulder the freight expenses?

WE AS BUYER (BURO VENDOR) 31 62%
SUPPLIER 19 38%
BOTH -
OTHERS -
TOTAL 50 100%
10.If you may suggest to the suppliers, what aspect of buro you want to be developed or innovated?

MATERIALS USED 25 50%
STYLE(COLOR,SIZE,SHAPE AND 22 44%
ETC.)
OTHERS 3 6%
TOTAL 50 100%
11.How many is your average customer/client per day?

5 AND BELOW 2 4%
6-10 15 30%
11-15 7 14%
16-20 11 22%
MORE THAN 20 9 18%
OTHERS 4 8%
TOTAL 50 100%
12.What is the most prefferd/ saleable buro type?

FISH BURO 47 94%
SHRIMP BURO 3 6%
OTHERS - -
TOTAL 50 100%
13.What are the lean months ?(may check more than one answer/choice)

JANUARY 11 10%
FEBRUARY 25 23%
MARCH 36 32%
APRIL 11 10%
MAY 11 10%
JUNE 2 2%
JULY 3 3%
AUGUST 3 3%
SEPTEMBER 3 3%
OCTOBER 5 5%
NOVEMBER 1 1%
DECEMBER -
TOTAL 111 102%

14.What are the peak months ?(may check more than one answer/choice)

JANUARY 8 8%
FEBRUARY 8 8%
MARCH 8 8%
APRIL 2 2%
MAY 4 4%
JUNE 8 8%
JULY 13 13%
AUGUST 13 13%
SEPTEMBER 18 17%
OCTOBER 16 15%
NOVEMBER 5 5%
DECEMBER 1 1%
TOTAL 104 102%
CU
RR
IC
UL
UM
VI
TA
E
PERSONAL INFORMATION
Name : Elgio Jay M. Santiago

Address :
Age :
Birthdate :
Birthplace :
Height : 5’4”
Weight :
Religion :
Father’s Name :
Mother’s Name :
EDUCATIONAL BACKGROUND
Elementary :
Secondary :
Tertiary : Nueva Ecija University of Science

and Technology
Sumacab Campus, Cabanatuan City
Course : Bachelor of Science in Business

Management
Major in Marketing
Name : Carl Justine M. Santos

Address : Rajal Norte Sta. Rosa N.E
Age : 19
Birthdate : October 16,1996
Birthplace : Cabanatuan City Hospital
Height : 5’4”
Weight : 51 kilos
Religion : Baptist
Father’s Name : Napoleon T. Santos
Mother’s Name : Cristina M. Santos
Elementary : Sto. Rosario Elementary School
Secondary : Holy Cross College

and Technology

Management
Major in Marketing
Name : Cielo Grace V. Santos

Address : 417 Pagas Cab. City
Age : 19
Birthdate : June 20, 1997
Birthplace : Cab. City
Height : 5’6”
Weight : 68 kilos
Religion : Catholic
Father’s Name : Celso Santos
Mother’s Name : Gloria Santos
Elementary : Lazaro Francisco Elem. School
Secondary : Nueva Ecija Elem. School

and Technology

Management
Major in Marketing
Name : Ma. Cecilia G. Sevilla

Address : 151 Maliolio Sta. Rosa N.E
Age : 20
Birthdate : August 27, 1996
Birthplace : Doctors Cab. City N.E
Height : 5’2”
Weight : 48 kilos
Religion : Catholic
Father’s Name : Manuel Sevillajr.
Mother’s Name : Cecilia Sevilla
Elementary : Sta. Rosa Central School
Secondary : St. Rose of Lima Catholic Church

and Technology

Management
Major in Marketing
Name : Marc CharloA. Sarmiento

Address :
Age :
Birthdate :
Birthplace :
Height : 5’4”
Weight :
Religion :
Father’s Name :
Mother’s Name :
Elementary :
Secondary :

and Technology

Management
Major in Marketing

BURO Edited 1

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

BURO Edited 1

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

NUEVA ECIJA UNIVERSITY Of SCIENCE AND TECHNOLOGY

Accepted in partial fulfillment of the requirements for subject

Ma. Germina Santos, Ph.D.

First of all we would like to express our deepest gratitude

to our instructor Mrs. Germina Santos gor for giving us

opportunity to make this study as part of our endlless search for

support in while doing this study. They us successful by helping

us in a big way for providing financial support, accommodation ,

and especially the strength and inspiaration in accomplishment of

everything we do. Their help in any means conrtibuted to the

completion of this study. We want to acknowledge also our

respondents for we spent time and effort in cooperating for

answering our questionaires study. spending your time with us.

Without you, this whole research process would not be possible.

This research study is heartily dedicated to our beloved

parents for their unconditional love, assistance, and support

both moral and financial as well.

To our brothers and sisters who gave us encouragement and

serve as an examples and inspiration for us in order to finish

this research study.

Furthermore, to our co-researchers, this is for us because

without our cooperation, perseverance and teamwork, this study

will not reach it successs.

Most of all, to our Almighty Father, who always give us

strength and hope in the middle of stress, depression and

I. SUMMARY OF THE PROJECT

I.1 Name of the firm

II. INTRODUCTION / BACKGROUND OF THE STUDY

II.1 Brief background of the study

III. MARKET STUDY

III.1 Market description

IV. TECHNICAL STUDY

Table Titles Page

Table Titles Page

that can only be found here in the philippines. Many foreign

but also to the different foods and delicacies that we produced

From then, as of this moment Back then, “BURO” is one of the

this kind of food with fresh vegetables like eggplants,

stringbeans, ampalaya, camote tops and others. An ordinary buro

is in a plastic that we can see in markets and even in small

attention to make it more special and attractive, We decided that

instead of putting it in a plastic it’s better to do it in a can.

we decided to bring the Buro industry into a higher ground. We

labelled it “Canned Buro.”

tried to do some other flavors like: spicy fish buro, spicy

shrimp buro and garlic fish buro .

ADD BURO INDUSTRY

1.SUMMARY OF THE PROJECT

I.1 Name of the Firm

The business proponents came up with 5’S Special canned

“buro” as a name of our business. The name 5’S special canned

buro is derived from the surname of the 5 business proponents

which are santiago, santos, santos , sarmiento and sevilla.

The purpose of the study is to determine the feasibility of

opening 5’s special canned buro business on its prime location at

Lafuente, Santa Rosa, Nueva Ecija.

I.3 Brief Description of the Project

square meters concrete structure situated on the above address.

Rental is P5,000 monthly. The site is accessible to all types of

considered the nearest competitors of the proposed business.

Products to be offered include fish buro and shrimp buro.