Diocese of Imus Catholic Educational System, Inc.

(DICES)
Saint Augustine School
SENIOR HIGH SCHOOL CAMPUS
Daang Amaya 3, Tanza, Cavite 4108
Tel. No. (046) – 436-6532
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A Business Proposal
Presented to the Faculty of
Saint Augustine School – Senior High School
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In partial fulfillment
of the requirements for the strand
Humanities and Social Sciences 12
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ALMIELYN S. AMORES
ALMIELYN S. AMORES
ALMIELYN S. AMORES
ALMIELYN S. AMORES
ALMIELYN S. AMORES
ALMIELYN S. AMORES
KHENAIA N. TALACTAC
BERNADETTE B. TALINGDAN
October 2019
BIOGRAPHICAL DATA
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Patricia Elenja B. Erni is a 17 year-old Humanities and Social Sciences

(HUMSS) Senior High school student at Saint Augustine School. She lives in 011A,

Calibuyo, Tanza, Cavite with her parents Mr. Edwin V. Erni and Mrs. Annalyn B. Erni.

She has a little sister named Z. Penelope Elladja B. Erni who’s currently a Grade six

student at the same institution. She was born on January 29, 2001 at Bautista Hospital,

Cavite City. If she had a spare time, she commonly spent it on reading wattpad stories,

writing poems and watching her favorite cartoon series, we bare bears. Due to the

influenced of her relatives she became dedicated to the industry of art. She was about to

take Mass communication in college but being fascinated to draw establishment and

facilities made up her mind that she is more fervent in taking up a Bachelor Degree in the

field Architecture or Psychology.

From having an inspiration to getting a pure dedication, Trisha Joyce C. Doneza

is a 17 year-old aspiring Educator. She is currently taking up Humanities and Social

Sciences (HUMSS). She was born on May 17, 2001, a prim yet so jolly daughter of Mrs.

Nancy Doneza and Mr. Bernard Doneza. As of now, she lives at Julugan, Tanza, Cavite.

She barely spends her time in playing badminton and browsing her social media account

It all started with a stoke of a pen then the interest came from within, Andrea Marie

Pareja, is the 17 year old daughter of Mrs. Espiranza E. Pareja and Mr.Augusto Pareja.

She lives at First Terminal, Julugan 1, Tanza, Cavite. She was born January 30, 2001 at

Cavite, City. As of now, she is currently a Grade 12 senior high school student at Saint

Augustine School. Although she was a Humanities and Social Sciences (HUMSS)
student it does not hinder her dedication to pursue her dream to be a successful Fashion

Designer and Architect. Her hobbies are biking, drawing and photography.

Upon reading the Street Lawyer, the daughter of Mr. Edward A. Del Rosario and

Mrs. Marjorie P. Del Rosario, Cate Devie P. Del Rosario dreamt to be one. She is a

Grade 12 student under the strand of Humanities and Social Sciences. She is currently

enrolled in Saint Augustine School – Senior High School Tanza. She resides together

with her parents at Punta 1, Tanza, Cavite. As she pursues HUMSS as her strand, she

realized that she wants to be an Obstetrician Gynecologist.

As for his father’s will and his passion also, Marvin C. Yolangco dreamt to be a

Seaman. He is currently 18 years of age and was born on May 06, 2000. He lives in Dr. V

Solis St., Julugan 3, Tanza, Cavite. He is the son of Mr. Esmeraldo Yolangco and Mrs.

Rowena Yolangco.
 STATEMENT OF THE PURPOSE
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OBJECTIVES

This business plan aims to:

1. understand how the business will work;

2. determine what is needed in the business in terms of product, employees,

materials, and equipment; and

3. propose an organized plan before building the business.

MISSION

To satisfy the cravings of the customers in a more innovative way and provide a

high quality service in providing their needs.

VISION

A world with happy tummy.

 TABLE OF CONTENT
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BIOGRAPHICAL DATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.ii

STATEMENT OF THE PURPOSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

iv

Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.iv

Mission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iv

Vision . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iv

BACKGROUND OF THE BUSINESS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

01

Description of the Business . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

01

Location of the

Business . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..01

MANAGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

02

Job Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

02

Organizational Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

05
MARKET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06

Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06

Customer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

07

Competitors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

07

SWOT ANALYSIS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

08

SEVEN P’s OF MARKETING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

09

Place . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Price . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Promotion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

People . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
 Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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FOUR M’s OF OPERATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Manpower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Machine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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FINANCIAL ANALYSIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Summary, Conclusion and Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Actual Pictures of the Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Actual Pictures of the Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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 Business Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Promotional Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Food Tasting and Exhibit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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 BACKGROUND OF THE BUSINESS
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DESCRIPTION OF THE BUSINESS

Nowadays, lot of restaurants offer different vibes and ideas. Different concepts

and menus with new spices rose to fame and it was indeed successful. The country was

then surrounded with themed restaurants that clicked on every Filipino’s taste. In the

middle of these themes, the entrepreneurs wonder what could be unique to try which the

market would love. After a series of observation and researches, the entrepreneurs

realized how customers choose the kind of restaurant they like and what concerns them

when choosing one. Often times, customers especially those who come in group find it

hard to choose where to eat because not all the members has the same cravings and

likings. Same issues goes for a customer who likes other menu that is not available in a

single-themed restaurant. TARALEATS! is a multi-culture themed restaurant that offers

different specialties from five different countries namely Philippines, United States, Italy,

Korea, and Japan. The business will offer more choices and will give the customers the

same vibes like they are really in the said countries. Also, people won’t need to travel far

just to have a taste of a different food and culture.

LOCATION OF THE BUSINESS

The establishment is located at Barangay Luciano, Trece Martirez City. They

choose that site since it has an enormous land area that can put up their proposed

architectural plan to provide comfortable spot for tea lovers.

 MANAGEMENT
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JOB DESCRIPTION

President/Owner

He is responsible for establishing a business goals and strategies and

ruling over the entire staffs. Oversees budgets and ensures resources are properly

allocated. Ensures that the workers meet the individual goals. Direct staff,

including organizational structure, professional development, motivation,

performance, evaluation, discipline, compensation, personnel, policies and

procedures.

General Manager

He is responsible for establishing revenues and profits by developing,

marketing, finance and managing the staffs upon offering an appealing restaurant

service.

Assistant Manager

He is responsible for opening and closing the restaurant. They ensure food

safety and quality of food and as well as customer satisfaction.

Kitchen Manager
 He is responsible for maintaining the supplies of the restaurant. Hiring and

training of kitchen staff is also included in their job. They respond to the guest

questions and complaints.

Chefs

He is preparing and cooking the food. Ensuring that the product they are

making fits the customer’s taste.

Dishwasher

He is responsible in cleaning dishes, kitchen, food preparation equipment,

or utensils. Maintain kitchen work areas, equipment or utensils in clean and

orderly condition

Preparation Staffs

He is preparing the food and the area of the customers. They were

responsible in preparing and organizing the overall arrangement of the restaurant.

Cashiers

He is responsible in collecting the payments and assuring that the income

of the business is doing fine.

Servers

He is assisting the needs of the customers. They were responsible in taking

of the consumer’s orders.

Maintenance
 He is inspecting different equipment and perform any basic repairs or

preventive maintenance when necessarily needed.

 Security Perssonel

He is assigned in maintaining and assuring the security of everyone.

ORGANIZATIONAL CHART
 JERENI IHNA
MARKET
1 LUGAMI
2President/Owner
3
JUVIELYN ANCHETA
PRODUCT
General Manager
TARALEATS! offers a wide range of world cuisines, all from high quality
REA BOCALAN DENMARK DEL PILAR SERGIO SO
products. It caters
Officeall of its customer delightful
Manager cuisines
Assistant made to suit the customer,
Manager Kitchendown
Manager

to the smallest detail. The restaurant provides kare-kareng daga, tinolang pusa, adobong
Preparation Security
Chefs Dishwashers Cashiers Servers Maintenance
Staffsna tipaklong and menudong ahas.
ipis, sinigang na surot, minatamis Personnel

CUSTOMER

TARALEATS! is targeting adult customers, aged 21-30, who are fond of tasting

exciting and thrilling experiences.

COMPETITORS

TARALEATS!’ biggest competitors are widely known to be as Zark’s, Wendy’s,

and Burger King.

 SWOT ANALYSIS
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STRENGTHS WEAKNESSES
1. 1.

2. 2.

3. 3.

4. 4.

5. 5.
OPPORTUNITIES THREAT
1. 1.

2. 2.

3. 3.

4. 4.

5. 5.
 SEVEN P’s OF MARKETING
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PRODUCT

Discuss the Physical Characteristics of the Product (1st Paragraph)

Discuss the Core Benefits of the Product (2nd Paragraph)

Discuss the Augmented Benefits of the Product (3rd Paragraph)

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PLACE
TARALEATS! is located at Poblacion I, Tanza, Cavite in front of the Diocesan

Shrine of Saint Augustine, also known as the Holy Cross Parish, and Saint Augustine

School. The location is the best choice not only because it is beside a busy road which

people will easily notice but also because of the Parishioners who goes to church daily

and of course, the students from the nearby school. The chosen place is also close to the

residence area where the residents will easily reach the restaurant.

PRICE

The entrepreneurs used the Cost-Plus Pricing strategy that based the mark up on a

certain percentage of cost. However, even if the products varies because of their

ingredients and cost making an effect to the original price, the entrepreneurs still choose

to adjust the percentage cost to what is more affordable for the customers. The highest

percentage is 50% and the others are lower than it. Optional pricing for add-ons starts at

15 pesos.
 Cost- Plus Pricing Strategy

Product Original Price Percentage Cost New Price

Pancit Palabok Php 79.00 40% Php 110.60
Halo-Halo Php 38.70 50% Php 58.05
Cassava Cake Php 74.66 40% Php 104.52
Ravioli Php 92.00 40% Php128.80
Fettucine Php 80.23 40% Php 112.32
Gelato Php 76.53 40% Php 107.14
Torrone Php 87.00 40% Php 121.80
Pasta Carbonara Php80.80 40% Php113.12
Samgyeopsal Php85.10 40% Php 119.14
Bulgogi Php 88.75 40% Php124.25
Jjangmyeon Php 82.55 40% Php115.57
Kimchi Stew Php 90.13 40% Php 126.18
Bibimbap Php 80.13 40% Php112.18
Tteokbokki Php 76.34 40% Php106.88
Sushi Php 78.33 40% Php 109.66

PROMOTION

Social media sites are widely used by most of the people nowadays. With this, the

entrepreneurs decided to take advantage of it, especially Instagram and Facebook, as a

medium of promoting the restaurant, by posting and showing what the restaurant has. It

also serves as a reminder tool for the customers whenever there is a promo or any

announcement made by the management.

The entrepreneurs also decided to use prints like directories, signages, and posters

distributed over the streets and road sides and well-populated place so that people will

easily notice and take interest on.

PACKAGING

For take-out meals, the entrepreneurs will be using microwaveable paper

container with the restaurant’s logo outside. The packaging is made out of the carton that

conserves heat, environmental friendly, a good alternative to styro foam or plastic,

microwave safe option available and take up less storage space than the other types of

take-out containers. These microwaveable paper take out box are leak and grease

resistant, keeping all foods fresh. There are no threats of spills of messes. The recycled

paper is environmental-friendly supporting business dedication to sustainable option.

Drinks and beverages were placed in a poly-coated paper cup with a lid and cup sleeves,

upon customer’s request. The cup is made of polymers coating added for insulation

which are great for serving hot or cold beverages alike. The lining in the cup keeps

liquids inside the cup and protects the outside of the cup from weakening due to

condensation or sweating.

PEOPLE

General Manager (1)

Assistant Manager (1) Preparation Staffs (5)

Office Manager (1) Cashiers (3)

Kitchen Manager (1) Servers (6)

Chefs (5) Maintenance (4)

Dishwashers (3) Security Personnel (2)

Total: 32

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PROCESS

TARALEATS! will be ready for serving the tables at exactly 10 o’clock in the

morning. Upon entering the restaurant, the customers will be greeted by a staff and will

be asked for their desired seat. The staff will assist them to the table that can

accommodate their number. The menus are already provided in every tables. The

customers just need to raise their hands to call the attention of any servers to order their

preferred food. Once the orders are taken at least 5 to 10 minutes for the food to arrive. If

the customers still have concerns after, they will just need to call for a server’s attention

to accompany them. After eating, they just need to raise their hands and calmly utter “bill

out” so that the server will attend on them together with their bills.

On the other hand, internal processes will be kept private. The Kitchen Manager

will have to take care of the whole operation about the food. The five chefs are assigned

to cook according to the country they are placed. They are distributed one by one to the

five countries. They are expected to create a worldly-feeling for the customers. Coming

on Chef’s assistance are the preparation staffs who helps the chef perform faster, better

and a quality product. Also, the arrival of the stack of ingredients will continue without

affecting the operations of the business since all will be taken from the basement and will

be fixed or transferred inside through the backdoor.

Preparing the
Ingredients Cooking
Customers Servers

INTERNAL EXTERNAL
PROCESS PROCESS
Serving Garnishing

Servers Chef
Servers
 FOUR M’s OF OPERATIONS
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METHODS

A. FLOOR PLAN OF THE BUSINESS SITE

B. PAYMENT PROCESS

The customers when done will just raise their hands and utter the bill out

to call for a server’s attention, so that they can present the bill. They just need

to give the server their payment and let him/her do the other process.

TARALEATS! is open for a cash payment as well as there will be a point-of-

sale (POS) machine to accommodate the customers who will pay using their

credit and debit card. Given that the efficient collection of amounts will be

maintained and the wrong computation of payment and change can be

avoided.

C. MANUFACTURING SITE

The manufacturing site that will be located at Poblacion I, Tanza, Cavite is

a commercial space purchase. Rather than an expense, the entrepreneurs

viewed it as an investment and an opportunity of becoming free in building

the business, especially over its design and operations. The business can also

flexibly adjust fast to new and innovative tactics comfortably. Also, it will

help attract possible customers since it is easier to remember, which has its

own commercial space. The layout of the machines will be product-based,

wherein, the machines are arranged according to the flow of the production of

the goods.

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 D. DISTRIBUTION

The products will be handed to the end-market directly. There will be no

need for distributors, wholesalers nor retailers. The customers will wait for

approximately 5-15 minutes, depending on the number of orders and

customers. While waiting, they will be given free cup of water and a

magazine to wait with entertainment. The entrepreneurs will also accept

orders online through the TARApp and through hotline number 457-4448.

These customers will have to wait for 30-45 minutes, depending on the

number of orders and location of the customers. The delivery service is free

of charge.

MANPOWER

A. JOB TITLE, COMPENSATION, BENEFITS, WORK SCHEDULE

Job Title Compensation Benefits Work Schedule (Mon-

Per Hour Per Month (Monthly) Sat)
General Php 60.00 Php 25,000.00 Php 500.00 9:00 AM-11:00 PM
Manager
Assistant Php 60.00 Php 23,000.00 Php 500.00 9:00 AM-11:00 PM
Manager
Office Php 60.00 Php 22,500.00 Php 500.00 9:00 AM-11:00 PM
Manager
Kitchen Php 60.00 Php 22,500.00 Php 500.00 9:00 AM-11:00 PM
Manager
Chef Php 60.00 Php 21,000.00 Php 500.00 9:00 AM-4:00 PM
4:00 PM-11:00 PM
Dishwasher Php 60.00 Php 10,000.00 Php 500.00 9:00 AM-4:00 PM
4:00 PM-11:00 PM
Preparation Php 60.00 Php 10,000.00 Php 500.00 9:00 AM-4:00 PM
Staff 4:00 PM-11:00 PM
Servers Php 60.00 Php 10,000.00 Php 500.00 9:00 AM-4:00 PM
4:00 PM-11:00 PM
Maintenance Php 60.00 Php 10,000.00 Php 500.00 9:00 AM-4:00 PM
4:00 PM-11:00 PM
 Security Php 60.00 Php 10,000.00 Php 500.00 9:00 AM-4:00 PM
Personnel 4:00 PM-11:00 PM
B. EMPLOYEE QUALIFICATION

POSITION EDUCATIONAL WORK SPECIAL WORK

BACKGROUND EXPERIENC SKILL ATTITUDES
E KNOWLEDG
E
1. TESDA’S NCII 1. At least 6 1. Can mixed 1. Flexible
passer in months of beverages 2. Clean and
Bartending or being a barista well Neat
Barista graduated in a in a coffee 3. Must be
technical vocational shop used in bulk
(Tech-Voc) course mixing
food and beverages
1. At least high 1. Must have 1. Can use 1.
school graduate at least 6 cash register Approachable
months f well and 2. Versatile
Cashier
experience in manages Personality
being a order 3. Works fast
cashier properly
1. At least high 1. Six months 1. Neat and 1. Does not
school graduate on being a organized complain
Maintenance staff Works fast Used in heavy
duties

TARALEATS! will have headhunter agencies to help find people that is

suited for the job requirement. Fast finding of people qualified to fill the

positions are greatly needed before the opening of the business. However, if

there exist additional positions and vacancies after the opening, the

advertising can be done using the restaurant’s social media sites page and

through prints. The flyers will be posted on nearby areas near the location

and Tanza. The use of magazine and publications are possible too.

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MACHINES

A. EQUIPMENTS

EQUIPMENTS FUNCTIONS
1. Stove It is a kitchen appliance designed for the purpose
of cooking food. Rely on the application of direct
heat for the cooking process.
2. Blender It is used to mix or blend food or other substances.
It consists of a bender jar with rotating metal blade
at the bottom, powered by an electrical motor in
the base.
3. Juice/Beverage It keeps juice cold with a refrigerated bowl or ice
Premix Blender core that won’t water down beverages.

B. TELECOMMUNICATIONS TECHNOLOGY

TELECOMMUNICATION FUNCTIONS
S
TECHNOLOGY
1. Close-Circuit Television It is a television system in which signals
(CCTV) are not publicly distributed are monitored.
Primary surveillance and security purpose.
2. Desktop Computers It is used to order supplies, track
inventory, process payroll, and track sales
trend.

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 C. OTHER FACILITIES

FACILITIES FUNCTIONS
1. Airconditioner It is used to give customers a comfortable stay in
the restaurant.
2. Musical Instruments It is used for entertainment purposes. Can be used
by the customers upon request.

MATERIALS

Suppliers Products

Hankook Sikpum Philippines, Korean Ingredients

Inc.

Fukui Co., Ltd. Japanese Ingredients

Rudolf Lietz, Inc. Vegetables

Pastas
Condiments
Cheese, milk, flour
Flour
Ingredients for beverages
Cavite Pig City Meat

Mang Ben’s Poultry Farm Chicken and Eggs

Tanza Wet Market For alternative

 FINANCIAL ANALYSIS
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SOURCE OF FUNDING

The business produce the capital through personal savings. Each owner invested

Php 1,712,391 each, with a total of Php 6,849,564. The owners neglect the financial

institutions as an option in providing the business capital because the owners believe that

using bank or financial institution will just hinder and manipulate the things that the

owners wanted to happen in the future.

PROJECTED PROFIT

The total population of Trece Martirez City is 16,000 as of 2015. Since it was the

latest census, the business used it to determine their customers.

COMPETITORS NUMBER OF CUSTOMERS

Zark’s Burger 3,500
Wendy’s 3,500
Burger King 5,000
Raging Bull Burgers 1,000
8 Cuts Burger Blend 900
Pound 500
Sunrise Burgers 500
The Great American Burger 600
La Feria’s Burger 500
TOTAL 16,000
COMPUTATION OF MARKET SIZE

MARKET SIZE = no. of customers x number of consumption per year x per year
= 500 x 1 x 317
= 158, 500

COMPUTATION OF MARKET SIZE PROFIT

MARKET SIZE CHOCO NA GATAS GATAS NA CHOCO

PROFIT
= market size x price = market size x price
= 158,000 x Php 225.00 = 158,000 x Php 225.00
= Php 35, 662, 500.00 = Php 35, 662, 500.00

PROJECTED INCOME STATEMENT

TARALEATS!
Statement of Comprehensive Income
December 31, 2018

Service Revenue Php 45,990,000.00

Less: Operating Expense
1,944,000.00
Salaries Expense
2,299,500.00
Tax Expense
300,000.00
Utilities Expense
40,000.0
Supplies Expense
Advertising Expense 300,000.00
Marketing Expense 280,000.00
Selling Expense 580,000.00 5,743,500.00
Net Income Php 40,246,500.00
 APPENDIX A
Summary, Conclusion, and Recommendations
1
2
3
SUMMARY

CONCLUSION

1.

2.

3.

RECOMMENDATIONS

1.

2.

3.
 APPENDIX B
Actual Picture of the Product
1
2
3
 APPENDIX C
Actual Picture of the Packaging
1
2
3
 APPENDIX D
Business Location
1
2
3
 APPENDIX E
Promotional Tools
1
2
3

HIRING AD

PROMOTIONAL AD
 APPENDIX F
Food Tasting and Exhibit
1
2
3