SISI Final

Polytechnic University of the Philippines
Mabini Campus, Sta. Mesa, Manila

College of Business Administration
Department of Marketing Management
A Feasibility Study on Siomai Sisig
In Partial Fulfillment of the Requirements for the Studies

MARK 4063 Feasibility Studies
Mojica, John Aldrin B.

Morales, Ma Ronalyn
Munoz, Carl Arnulf R.
Nazareth, Joan A.
Rosario, Raymond Carl R.
San Juan, Amar L.
Saylag, Jerico A.
Sumalinog, Lina Fe
BSBA - MM 4 - 2N
Prof. Joel T. Agacita

Adviser
November 2018
A Feasibility Study on Siomai Sisig
In Partial Fulfillment of the Requirements for the Studies

MARK 4063 Feasibility Studies
i
Endorsement Sheet
This feasibility study of Mr. John Aldrin B. Mojica, Ms. Ma. Ronalyn Morales,
Mr. Carl Arnulf R. Muñoz, Ms. Joan A. Nazareth, Mr. Raymond Carl R. Rosario,
Ms. Amara L. San Juan, Mr. Jerico A. Saylag, and Ms. Lina Fe P. Sumalinog
entitled ““SiSi” A Feasibility Study on Siomai Sisig” submitted in partial
fulfillment of the requirements for Degree in Business Administration Major in
Marketing Management is hereby endorsed for oral defense.
______________________
PROF. JOEL T. AGACITA
Approval Sheet
Accepted and endorsed after having passed the oral defense satisfactory
as indicated in the corresponding rating form by the undersigned.
_______________________________ ______________________
PROF. ANGELICA G. GOYENECHEA PROF. MARIFEL I. JAVIER
____________________
DR. RAQUEL G. RAMOS
Approved and accepted in the partial fulfillment of the requirements for

the Degree in Bachelor of Business Administration Major in Marketing
Management, October 2018.
______________________
DR. RAQUEL G. RAMOS
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ACKNOWLEDGEMENT
The completion of this feasibility study was made possible through the
encouragement, guidance and assistance of some persons who had given their
time and solicited advice to this study.
Above all, we would like to thank our Almighty God for His guidance to do
our feasibility studies. And of course, to our subject adviser, Prof. Joel T Agacita
for her effort to check every requirement in doing this study. Thank you, as well as
for our parents, for supporting our moral and financial needs not only on this project
but for our general needs as college student.
Most of all, the effort of our team counts, to start with our responsible leader,
Mr. Mojica down to his members: Ms. Morales, Mr. Munoz, Ms. Nazareth, Mr.
Rosario, Ms. San Juan, Mr. Saylag and Ms. Sumalinog for sharing their time,
ideas, knowledge and skills that has a great impact for our feasibility studies.
Finally, special thanks to our supportive Feasibility Study Professor Mr. Joel
T. Agacita for helping us throughout our journey in doing our feasibility studies
and for the big contribution to start with his ideas, lectures, skills and other aspects.
To the whole class of BSBA-MM 4-2N, Best wishes and good luck for all of
us.
The Researchers
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Table of Contents
Title Page……………….………………..………………………………………. i
Endorsement/Approval Sheet………..………………………………………… ii
Acknowledgement…….……………………………………….….…………..… iii
Table of Contents…………………………………………………..…………… iv
List of Tables…………..………………………………………………………… vii
List of Figures…………………………………………………………………… x
Introduction………………………………………………………………………. xi
SiSi Siomai Sisig Logo…………………………………………………………. xii
Chapter I Project Summary 1
A. Name of The Enterprise……………………………………………… 1

B. Title of the Study……………………………………………………… 1
B. Location………………………………………………………………... 1
D. Description of the Logo……….……………………………………… 2
C. Descriptive Definition of the Project………………………………… 3
D. Company’s Mission and Vision……………………………………… 3
E. Long and Short – Range Objectives……………………………..…. 4
F. Feasibility Criteria……………………………………………………... 5
G. Highlights of the Project……………………………………………… 5
H. Major Assumptions Used and
Summary of Findings and Conclusion…………………………………. 9
Chapter II Market Aspect 12
A. Industry Background………………………………………………….. 13
B. Demand and Supply Analysis ……………………………………… 14
C. Price Study ...…………………………………………………………. 18
D. Marketing Plan…………………………………………….………….. 20
I. Introduction………………………………………………................. 20
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II. General Business Condition……..……………………………….. 20
III. Competitive Conditions……………………………………........... 23
IV. Market Research Result……………….……...…………………. 25
V. Sales Promotion…………………………………………………... 30
VI. Budget Summary…………………………………………………. 34
VII. Action Plan………………………………………………………... 35
VIII. Posters…………………………………………………………….
36
Chapter III Technical Aspect 41
A. Descriptive Definition of the Product………………………………... 42

B. Product Process Flow Program……………………………………... 43
C. Store Location………………………………………………………… 44
D. Store Size/Store Design and Capacity……………………………... 46
E. Raw Materials, Kitchen Supplies,
and Store Supplies……..……………………………………….............. 47
F. Machinery and Equipment…………………………………………… 55
G. Office Supplies……………………………………………….............. 57
H. Sanitary Supplies……………………………………………………... 61
I. Miscellaneous Expense……………………………………………….. 62
J. Procedures…………………………………………………………….. 63
K. Utilities………………………………………………………................ 67
L. Waste Disposal………………………………………………………...
69
Chapter IV Management Aspect 70
A. Goals and Objectives of the Company……………………………… 71

B. Mission and Vision…..………………………………………………… 71
C. Form of Business Organization……………………………………… 72
D. Capitalization…………………………………………………………... 72
E. Organizational Chart………………………………………………….. 73
F. Staffing Requirements………………………………………………… 74
G. Legal Requirements…………………………………………………... 81
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I. City of Manila………………………………………………………… 81
II. Bureau of Internal Revenue………..……………………………… 81
III. Securities and Exchange Commission…………..……………… 81
IV. Department of Trade and Industry……….……………………… 81
V. Food and Drug Administration……………………………………. 81
H. Organizational Policies and Procedures…………………………… 82
I. General Guidelines………..……………………………………………
86
Chapter V Financial Aspect 90
A. Objectives 90
B. Major Assumption…..…….…………………………………………… 91
C. Total Initial Projected Cost………...…………………………………. 93
D. Sources of Capital and Financing………...………………………… 94
E. Financial Statements…………………………………………………. 117
I. Income Statement………………………………………………….. 117
II. Statement of Financial Position…………………………………… 117
III. Statement of Cash Flow…………………………………………... 119
IV. Statement of Owner’s Equity……………………………………..
120
Chapter VI Socio – Economic Aspect 124
A. Socio – Economic Contribution…………….………………………... 124

I. Contribution to the Philippine Economy…………………………... 124
II. Employment Generation…………………………………………… 125
III. Environmental Conservation……………………………………… 125
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List of Tables
Table 1 Project Timetable and Status……….………………….………. 7

Table 2 Demand Analysis……………………….……………………….. 14
Table 3 Projected Demand Analysis………………………...………….. 15
Table 4 Supply Analysis………….…………………………………........ 15
Table 5 Past Supply Analysis……………….…………………………… 15
Table 6 Projected Supply Analysis………………………………………. 16
Table 7 Past Demand – Supply Analysis………………………….……. 17
Table 8 Projected Demand – Supply Analysis…………………………. 17
Table 9 Price of the Product……………………………………………… 18
Table 10 SWOT Analysis…………………………………………………... 23
Table 11 Competitive Analysis…………………………………………….. 24
Table 12 Frequency of Agreement………………………………………... 26
Table 13 Market Acceptability…..…………………………………………. 27
Table 14 Willingness to Purchase……………..………………………….. 28
Table 15 Pricing……………………………….……………………………. 29
Table 16 Budget Summary…………………………..…………………….. 34
Table 17 Action Plan………………………………………..……………… 35
Table 18 Product Offering………………………………………….……… 42
Table 19 Locations…………………………………………………….…… 44
Table 20 Raw Materials………………………………………………….… 47
Table 21 Kitchen Supplies………………………………….……………… 51
Table 22 Store Supplies…………..……………………………………….. 54
Table 23 Machines and Equipment..…………………………………….. 55
Table 24 Office Supplies…………………………………………………... 57
Table 25 Sanitary Supplies………………………………………………… 61
Table 26 Miscellaneous……………………………………………………. 62
Table 27 Utilities…..…….………………………………………………….. 69
Table 28 Capitalization…………………………………………………….. 72
Table 29 Personnel Description and Quantity…..………………………. 74
Table 30 Schedule of Employees……………………………………….... 76
Table 31 Manpower Requirement…………………………………...……. 77
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Table 32 Initial Projected Cost…….………………………………………. 93
Table 33 Sources of Capital and Financing …………………..…………. 94
Table 34 Projected Sales Plan…………………………………………….. 95
Table 35 Cost of Sales……………………………………………………... 96
Table 36 Purchases………………………………………………………… 96
Table 37 Annual Purchases……………………………………………….. 97
Table 38 Labor Sheet………………………………………………………. 97
Table 39 Salary Expense………………………………………………….. 98
Table 40 Overhead……………………………………………………….… 100
Table 41 Office Supplies…………………………………………………… 101
Table 42 Kitchen Supplies…………………………………………………. 102
Table 43 Sanitary Supplies………………………………………………… 103
Table 44 Store Supplies……………………………………………………. 104
Table 45 Machineries and Equipment……………………………………. 105
Table 46 Machineries and Equipment……………………………………. 105
Table 47 Break – even Analysis…...……………………………………… 106
Table 48 Utilities…………………………………………………………….. 107
Table 49 Projected Utilities Payable……………………………………… 107
Table 50 Annual Projected Utilities Payable…………………………….. 107
Table 51 Operating Expense………………………………………………. 108
Table 52 Rent……………………………………………………………….. 109
Table 53 Prepaid Rent……………………………………………………… 109
Table 54 Advertising…………………………………………………...…… 110
Table 55 Projected Advertising Expense……….………………………... 110
Table 56 Licenses and Permits……………………………………………. 111
Table 57 SSS Fund Payable…….………………………………………… 112
Table 58 PhilHealth Fund Payable……………………………………….. 112
Table 59 Pag-ibig Fund Payable………………………………………….. 113
Table 60 Income Tax……………………………………………………….. 113
Table 61 Projected Income Tax…………………………………………… 113
Table 62 Supplies…………………………………………………………… 114
Table 63 Repairs and Maintenance………………………………………. 114
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Table 64 Miscellaneous Expense…………………………………………. 115
Table 65 Transportation Expense………………………………………… 115
Table 66 VAT Payable………………………………………………….….. 115
Table 67 Output VAT………………………………………………….……. 116
Table 68 Input VAT………………………………………………….……… 116
Table 69 Income Statement……………………………………………….. 117
Table 70 Balance Sheet…………………………………………….……… 118
Table 71 Cash Flow Statement…………………………………….……… 119
Table 72 Owner’s Equity…………………………………………….…….. 120
Table 73 Current Ratio…………………………………………….……….. 121
Table 74 Quick Ratio……………………………………………………….. 121
Table 75 Gross Profit Margin …………………..…………………………. 121
Table 76 Net Profit Margin……………………………………….………… 121
Table 77 Return on Assets………………………………………………… 122
Table 78 Return on Equity…..…………………………………………….. 122
Table 79 Payback Ratio………………..………………………………….. 122
Table 80 Operating Cost…………………………………………………… 123
Table 81 Price Computation……………………………………………….. 123
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List of Figures
List 1 Location of the Business…………………………….………….. 2

List 2 Business Logo……………………………………………………. 2
List 3 Market Share……………………………………………………... 18
List 4 Frequency of Agreement………………………………………... 26
List 5 Market Acceptability ……………………………………………... 27
List 6 Willingness to Purchase…..…………………………………….. 28
List 7 Pricing………………………………………………………..…… 29
List 8 Grand Opening Poster……….………………………………….. 36
List 9 Valentine’s Day Poster………………………………………….. 37
List 10 Mother’s Day Poster………….…………………………………. 38
List 11 Father’s Day Poster……………….…………………………….. 39
List 12 Free Taste Poster…………….…………………………………. 40
List 13 Production Process……………………………………………… 43
List 14 Store Size/Store Design and Capacity…..……………………. 46
List 15 Organizational Chart….…...………………..…………………… 73
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INTRODUCTION
Street foods in now growing faster and faster as they loved by the Filipino
consumers anywhere like near schools, offices, buildings etc. where it can be
available because of its cheap price and delicious food, also the sauces they have.
This sector provides jobs for many to sustain their family needs. While this
development is positive in many ways, safety and cleanliness are the main issue
or problem that is difficult to practice in setting where the resources are limited and
surroundings are of low-environmental and sanitary standards.
Siomai is one of the most patronized food nowadays. Many businessmen
started to establish their own Siomai Business in Malls, MRT/LRT Stations, School
Canteens and many more to reach their customers. Different kinds of Siomai was
offered to the market with their own delicious sauces that will add wonderful taste
in the mouth of costumers.
To provide new kinds of Siomai, SiSi will offer Siomai Sisig to the market
that will surely give another level of taste of Siomai than before. Considering
factors such as procedures of preparation, aesthetics, presentation of the product,
quality of product and sanitary methods will be the key factors to attain customer’s
loyalty and trust. By doing the Quality Management, customer’s satisfaction will
be attained and achieved.
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A FEASIBILITY STUDY ON SIOMAI SISIG
xii
CHAPTER I
Project Summary
A. NAME OF THE ENTERPRISE
Sisi Inc. is our chosen company name while our product name is Siomai
Sisig which we think it complements our product itself. Also, with the said company
and product name we made sure that there is no business existing which has the
same company and product name that we have. For the government agencies,
our company is registered to the city of Manila which our scope of target market is
located. It contains Business Permit, Barangay Business Clearance, Lease
Contract, Locational Clearance, Fire Clearance and Sanitary Permit.
B. TITLE OF THE STUDY: A Feasibility on Siomai Sisig
C. LOCATION
Our office and at the same time the production address is located at 3148-
D. Ampil Pureza, Manila. We had chosen the said address because it is convenient
from our business branches. It is just a one ride away to all of our four branches
and only 15 to 20 minutes to travel going to our store. Aside from the convenience
of the travel time we choose our production address through the consideration of
cleanliness since our business is food and prioritize customers sanitation. Also,
the said location is traffic free, costs less than the other places we had canvassed,
and it is peaceful area to do our production. For our store, we have four stall
branches which located at CEA-Anonas, Altura, Newton Plaza and Amphitheater
PUP Lagoon.
Figure 1 Location of the Business
D. DESCRIPTION OF THE LOGO
Figure 2 Business Logo
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The researchers come up to this logo because we believed that it represents
our business venture.
The name “Sisi” is the abbreviation for Siomai Sisig which the name of our
company Siomai Sisig Inc. is We also used the picture of Siomai and Sisig to
emphasize the product that we offer to the public or to our customers/prospect
customers. We all know that Siomai is one of the popular street foods here in the
Philippines, so we used it for the consumers to recognize what kind of food or
venture our company is. Plus, the Sisig to show the Unique Selling Proposition of
our product. The “plus sign” will the one will explain to our consumers that it will be
the combination of the Siomai and Sisig.
E. DESCRIPTIVE DEFINITION OF THE PROJECT
By establishing this project, many people in an average class who usually
buys Siomai. It would be interesting for them to know that another variation of them
favorite snack is in the market. Undeniably, siomai is a very famous to Filipinos so
as sisig. With the existence of Siomai Sisig business it would be good news for
Siomai lovers that another exciting flavor of their favorite will be existing and with
the twist of their favorite viand which is Sisig.
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D. COMPANY’S MISSION/VISON
Mission
Siomai Sisig is committed to deliver the best taste and quality of Siomai
Sisig. Through our business we will adapt and innovate to enhance our business
and to give the best service and product that will satisfy our customers.
Vision
To be the leading siomai franchise business that provides innovative and
delicious siomai to every Filipino and its community nationwide around the world.
E. LONG AND SHORT-RANGE OBJECTIVES
Our business consists of five short-term objectives and our long-term
objectives. For the short-term, here are the following objectives:
• To increase popularity annually
• To enhance the delicious taste of Siomai Sisig the will give our
customers’ satisfaction
• To increase Siomai Sisig food cart branch around Metro Manila
• To be able to meet the monthly quota in our sales and lastly,
• To create a good impression to customers
And for our long-term objectives, we have the following:
• To be one of the leading Siomai franchise in the Philippines
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• To satisfy both taste buds and pockets of Filipinos with Siomai Sisig
• To deliver the best approach and service that a Filipino can get in a
food cart business and lastly
• To set Siomai sisig as a “delicious pantawid gutom” in the mind and
hearts of every Filipino.
Each of our objectives aimed to provide the needs and expectation of our
target market and for those possible one.
F. FEASIBILITY CRITERIA
Profitability
In order to determine the profit of the business within a year, the
management projected its sales forecast based on the market share of the
business. In a span of one year the targeted is increasing in result the sales also.
Availability of Siomai Sisig
Siomai Sisig has four branches around Sta. Mesa, Manila where our target
market is residing nearby. A lot of Siomai stall is available in the said place however
Siomai Sisig has a competitive advantage of having the unique flavor of not the
usual ground meat but the famous viand—Sisig.
Uniqueness of the product
As above stated, the Siomai Sisig business has the unique advantage from
any siomai business since we invented the flavor, our home made Sisig. We make
5
sure to have our competitive unique advantage that when customers try our
product it will be a double satisfaction for its double food origin.
G. HIGHLIGHTS OF THE PROJECT
History
Originally, Siomai was first introduced in Mongolia only as a side dish or
second product that is usually partnered with tea but when the product arrives in
the country of Beijing China it is where Siomai started to hit the wave to many
countries and one of those countries is Philippines. Siomai is a very popular snack
or street food in the Philippines that they created different flavor which is from its
original flavor now it has ground chicken, beef. Since we notice the patronization
of many Filipinos of Siomai we decided to make it a business but with a unique
twist. If Siomai is a very popular snack that goes the same with Sisig which is a
very popular viand to Filipinos. It is one of the most bought and best food to partner
with rice. In line with this, we thought on why not combined the two popular food in
one product?
After a deep brainstorming we came up with the product which is now our
business, the Siomai Sisig. Since Siomai exists and hits the wave of Filipinos
having their flavor of ground meat, we thought that how much more if it is flavored
from our favorite Sisig. Many things have been considered in pushing through this
business and luckily, we surpassed those.
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Project Timetable and Status
Table 1 Project Timetable and Status
Months
Activities June July August September October
Project Conceptualization
Project Feasibility Preparation
Capital Determination
Processing of Legal
Requirements
Processing the Lease of
Contract
Finding of Supplier of Raw
Materials
Purchasing and Installation of
Equipment
Hiring and Training of
Personnel
Preparing all the Operation
Materials
Business Operation Proper
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Nature of Industry
Siomai has been very famous here in the Philippines not just because its
taste but also its affordability. With a minimum of 20 to 30 pesos you can already
taste and have 3 to 4 pieces of Siomai with your preferred flavor. Siomai is known
for being a convenient snack to eat when you’re tired from work and you do not
have the gut and energy to cook something to eat, with Siomai you can just buy it
along your street since it is spread all over streets all over Manila specifically in
Sta. Mesa. It’s been known for a very friendly cost and so as its taste. Also, having
Siomai Sisig with a different variety of flavor will surely be an excitement for
customers.
Mode of Financing
The financial sources of our business came from the contribution of each
member of partnership through their personal savings.
Investment Cost
The fund needed to make the project full operational is at least Two million
four hundred thousand (Php2,400,000). Each member of the partnership
contributed Three hundred thousand (Php300, 000.00) with the total of Two million
four hundred thousand (Php2,400,000). The fund was allocated in every expense
in the business like the machineries and equipment, furniture and fixtures, Utilities,
Salaries, Rent, Advertisements and Promotions expense and etc.
8
H. MAJOR ASSUMPTIONS USED AND SUMMARY OF FINDINGS AND
CONCLUSION:
1. Market Summary
The market projection of this business is based on the surveys and research
conducted and other related information gathered within the area of Sta. Mesa,
Manila. Projection of Demand, Supply and Sales for the past and the first five years
of operation is based on the different factors like the population growth, market
acceptability, capacity to supply and other factors. The Proposed study is feasible
because most of our target market are willing to buy and try our product. The price
of the product was determined through survey of the preferred price of our
customers and also considering the profit of our company with a fair basis.
Because of the nearby competitors we got an information that helps to determine
the past and projected supply and also our market share.
2. Technical Summary
The product process of Siomai Sisig will start by buying raw materials and
supplies from the supplier. We will be producing our product through our hired
crews in our stores. Siomai Sisig will surely be a hit to our customers and with this
we will make sure to give the product that they deserve. For our business stall we
have the food cart with the size of 7ft. height, 4.5ft width and side width of 2ft. which
can accommodate 3 to 4 people to eat in our in our stall. In making our product we
have the following raw materials such as, Pork Maskara, Garlic, Onion, Siling
haba, Pepper, Liquid Seasoning, Siomai Wrapper, Calamansi, Salt, Mayonnaise,
9
Cooking Oil, Gulaman and Dark Brown Sugar. For the supplies we have beverage
dispenser, toothpick, Plastic Ladle, Plastic Cup, Sauce Container, Tissue, and
LPG Tank. For our machinery and equipment, we have the Steamer, Gas Stove,
Tong, Chest Freezer, Cleaver Knife, Kitchen Knife, Sisig Gas Griller, Scan Pan,
Food Stall, Chopping Board, Kitchen Scale and Exhaust Fan. For our office
supplies, we have Bond Paper, Log Book, Stapler, Whiteboard Markers, White
Board, Wall Clock, Calendar, Ballpoint Pens, Pencils, Scissors, File Holder,
Folders, Tapes, Tape Dispenser and Calculator. For maintenance expense, we
have Floor Mop, Garbage Bin, Broom and Dustpan, Cleaning Soap, Liquid
Detergent, Sponge and Rags. Lastly, the miscellaneous expense, we have Fire
Extinguisher for in case of emergency.
Through these raw materials and other technical equipment’s, we can be
able to produce our pride Siomai Sisig that offers a unique twist of flavor but a very
customer friendly price that customers could not ask for more in a Siomai snack.
3. Management Summary
Siomai Sisig is a partnership business that owned by 8 people. This
business is a franchise business from its original product Siomai that we just put
a unique twist with the flavor. The owners of the said business are, Aldrin Mojica,
Ma. Ronalyn Morales, Carl Arnulf Munoz, Joan Nazareth, Raymond Carl Rosario,
Amar San Juan, Jerico Saylag and Lina Fe Sumalinog. All of the said names are
Marketing major from Polytechnic University of the Philippines, Manila. We are
assuming to hire a total of 13 employees, 4 production workers, 4 servers, 4 sub-
servers, 2 cook, 1 sub-cook, and 1 on-call maintenance personnel. This is an
10
ideal personnel number for a food cart franchise. They will work 6 times in shifting
working hour completing their 10-hour time of work. Business hours will be
10:00AM to 8:00PM.
3. Financial Summary
Siomai Sisig total projected cost is worth Php1,840,661.24 and the its total
equity is two million five hundred forty-one thousand eighty-six and sixty centavos
(Php2,541,086.60). The projected net income of Siomai Sisig is four hundred
thousand two hundred eighty-eight and sixty-six centavos (Php470,288.66) in the
year 2019, five hundred seventy-eight thousand six hundred twenty-one and
eighty-three centavos (Php578,621.83) in the year 2020, and year 2021 has a six
hundred eighty-four thousand nine and seventy-three centavos (Php684,009.73)
net income and so on. Siomai Sisig has a payback period of 3 years and 9 months.
6. Socio-Economic Summary
This project includes the contribution of the SiSi Siomai Sisig great help to
the growth and development of the Philippine Economy. SiSi Siomai Sisig will
definitely contribute additional earning to the government by means of paying the
right taxes. The strudy also contributes to every Filipino by promoting the best
streetfoods.
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CHAPTER II
Market Aspect
Marketing is based on thinking about the business in terms of customer
needs and their satisfaction. It is the process of interesting potential customers
and clients in your products and/or services. The process by which companies
create value for customers and build strong customer relationships in order to
capture value from customers in return.
The objective of the proposed project is to delight the customers, not just by
meeting their expectation but rather exceeding and going extra mile. Moreover, it
about profit ability. Marketing Aspect serves as the basis of the financial section
through the projected demand. There can be no discussion of profitability or of the
other aspects of the study; if in the first place, there is no demand or market. Every
business practically aspiring for productivity but practically in order to last in the
business world the first thing to take into consideration is the target market. The
customer will be the key factor to achieve the objectives of the organization.
A. Industry Background
Siomai is an Asian delicacy that originated in China. It is a piece of meat
either chicken, pork or beef Stuffed inside a wantom wrapper and is cooked by
steaming. It is usually served in Chinese restaurants but as the years go on, this
food spread in many countries including Philippines. Siomai business or siomai
franchise is still a good business today since it is a Filipino loved “pica foods” of
finger food snacks. They often eat this with lemon or calamansi with a dash of soy
sauce. Siomai are operating almost every corner in different cities. It is a mass
favorite since it is easy to eat and more importantly it is affordable. Siomai is
undeniably the best-selling and most well-liked food cart food item. A lot of people
nowadays, regardless of status and age dive into siomai booths and kiosks located
over Metro Manila, even in regional areas. People agree that this is a good
business venture because of its proven results. Since siomai cart are found
everywhere, we commonly see them along busy streets, alleys, school zones, train
terminal, and transport terminal.
Our group would want to introduce "Siomai Sisig" in the market because
our group envisioned putting up store that will give a new taste or new flavor of
siomai for the customer. It is a new thing on the siomai making its industry much
broader and in turn will array as one of the most excellent food cart products.
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B. Demand and Supply Analysis
Demand Analysis
Demand is computed by getting the population in of some barangays in Sta.
Mesa, Manila for the year 2015 which is 80,063 multiplied by market acceptability
which is obtained by getting the percentage of the respondents who are willing to
buy our siomai which is 81.25% and multiplied to the frequency of the agreement
or the times the customer would buy a siomai and then we multiply it to one year.
The majority of the respondents said that they buy siomai once a week. In result
48 days in a year
Table 2 Demand Analysis
Year M.A. (market Target FOA Annual

Acceptability) population Demand
2013 81.25% 77,037 48 3,004,443
2014 81.25% 78,550 48 3,063,450
2015 81.25% 80,063 48 3,122,457
2016 81.25% 81,576 48 3,181,464
2017 81.25% 83,089 48 3,240,471
Projected Demand Analysis
The annual increase of the demand for the year 2019-2023 is based on the
annual population growth rate from 2015-2016 by 1.89%. The annual projected
demand was obtained by multiplying the market acceptability to the frequency of
agreement and target population
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Table 3 Projected Demand Analysis
Year M.A. (market Target FOA Annual

Acceptability) population Demand
2019 81.25% 86,115 48 3,358,485
2020 81.25% 87,628 48 3,417,492
2021 81.25% 89,141 48 3,476,499
2022 81.25% 90,654 48 3,535,506
2023 81.25% 92,167 48 3,594,513
Supply Analysis
The data below shows the competitors of “SiSi Siomai Sisig” in the nearby
area of our location, the following data is gathered by interviewing their staffs and
also observing them. Stating their weekly, monthly and annually visitors
Table 4 Supply Analysis
SiomaiStore WeeklyNo.of\/isit Monthly Annually
MasterSiomai 5,719.00 22,876.00 274,512.00

SiomaiHouse 7,350.00 29,400.00 352,800.00
SiomaiKing 11,200.00 89,600.00 1,075,200.00
Past Supply Analysis
Table 5 Past Supply Analysis
Year MasterSiomai SiomaiHouse SiomaiKing Total

2013 249,532.84 320,697.04 977,362.42 1,547,592.30
2014 254,339.87 326,874.98 996,190.41 1,577,405.26
2015 259,239.49 333,171.93 1,015,381.12 1,607,792.54
2016 264,233.50 339,590.18 1,034,941.51 1,638,765.20
2017 269,323.72 346,132.08 1,054,878.72 1,670,334.52
15
Projected Supply Analysis
The projected supply was determined by the population growth rate of
1.89%
Table 6 Projected Supply Analysis
Year MasterSiomai SiomaiHouse SiomaiKing Total
2019 279,700.28 359,467.92 1,095,521.28 1,734,689.48
2020 284,986.61 366,261.86 1,116,226.63 1,767,475.11
2021 290,372.86 373,184.21 1,137,323.32 1,800,880.39
2022 295,860.91 380,237.39 1,158,818.73 1,834,917.03
2023 301,452.68 387,423.88 1,180,720.40 1,869,596.96
Demand – Supply Analysis
The Demand-Supply Analysis is necessary to determine the market share
of SiSi Siomai Sisig.
The gap is obtained by subtracting the annual demand and annual supply
and then the result shows the available market for SiSi Siomai Sisig.
Out of the available market, we will target 4% of the unserved market.
16
Past Demand-Supply Analysis
Table 7 Past Demand – Supply Analysis
Served Unserved Market Share

Year Demand Supply Gap
Market Market (4%)
2013 3,004,443 1,547,592.30 1,456,851 0.52 0.48 120,178
2014 3,063,450 1,577,405.26 1,486,045 0.52 0.48 122,538
2015 3,122,457 1,607,792.54 1,514,664 0.52 0.48 124,898
2016 3,181,464 1,638,765.20 1,542,699 0.52 0.48 127,259
2017 3,240,471 1,670,334.52 1,570,136 0.52 0.48 129,619
Projected Demand-Supply Analysis
Table 8 Projected Demand – Supply Analysis
Served Unserved Market Share

Year Demand Supply Gap
Market Market (4%)
2019 3,358,485 1,734,689.48 1,623,796 0.52 0.48 134,339
2020 3,417,492 1,767,475.11 1,650,017 0.52 0.48 136,700
2021 3,476,499 1,800,880.39 1,675,619 0.52 0.48 139,060
2022 3,535,506 1,834,917.03 1,700,589 0.52 0.48 141,420
2023 3,594,513 1,869,596.96 1,724,916 0.52 0.48 143,781
17
Market Share
Figure 3 Market Share
Market Share
8%
Master Siomai
11%
44% Siomai House
Siomai King
33% SiSi Siomai Sisig

Unserved Markert
4%
The unserved market is 48% however SiSi Siomai Sisig gets only 4% from
it, so it will become 44%. And then the others are the Market Share of our nearby
competitors with a total of 52%. SiSi Siomai Sisig can have a projected 134,339
customer in the year 2019.
C. Price Study
Price of the Product
Table 9 Price of the Product
Product Offered Price
Siomai (4 pieces) P 30.00
Samalamig P 10.00
18
To determine the right price that SiSi Siomai Sisig customers will pay for
and surely patronize our service, we make a survey for our target market using
Experimental or Pilot Test on how much they can afford per hour and what satisfies
them for what they pay. Most of the respondents said that 5-6 pesos per piece is
the affordable and right price for them. In result, we can’t make it our product price
instead we choose the rank 2 in price. So, it’s the 7-8 pesos per piece or 30 pesos
per set of siomai will be our price.
To make sure that SiSi Siomai Sisig can gain profit, we compute our
projected sales and projected daily product cost. In result, it can make a profit for
a day. So, the above data is the right price for our product.
Pricing Strategy
Method of pricing in which all costs are recovered. The price of the product
or service includes the variable cost of each item plus a proportionate amount of
the fixed costs.
If the firm has decided to launch a product or service, there is at least a
basic understanding of the cost involved, to make sure that there will be a profit
that will be made. Includes the direct material, direct labor overhead cost and
markup.
19
D. Marketing Plan
I. Introduction
SiSi Sisig Siomai is a streetfood innovation of normal siomai which the new
offering is the laman nung siomai ay sisig. This Siomai Sisig will be definitely
love by the people because of its delicious taste that we are delivering to the
market in line with our mission: “SiSi Siomai Sisig is committed to deliver the best
taste and quality of Siomai Sisig. Through our business we will adapt and innovate
to enhance our business and to give the best service and product that will satisfy
our customers." Our Siomai Sisig offers a competitive price to meet the demand
of our taget market. We expect to satisfy the customers as well as they loved the
other siomai. SiSi Siomai Sisig also gives best sales promotion for our market.
Even we have a strong competition in our market, still we can build brand image
and strong perception of our offering.
II. General Business Condition
Streetfoods is everywhere and anywhere, you can just put it in stick and dip
it in sweet or sweet-chili sauce. The team decided to create this new innovation
of Siomai in some areas in Sta. Mesa, Manila for our target market who lives in
near Newton Plaza, Altura, CEA Anonas, and PUP Lagoon that will make up our
target market that will surely lead to earn a profit.
There is strong competition around our vicinity but we will definitely give the
best offerings to the target market. SiSi Siomai Sisig is new innovation of siomai
20
which is a street food that will be offer to the target market. This will be our edge
to the other competitors that leads to give the best and quality siomai to the
customers.
Product
Sisi Siomai Sisig is establish to give the new taste of siomai to the market.
Our aim to deliver to them the best quality siomai that they never be tasted. The
company promotes the street foods and also the siomai they love before.
Price
The company have a strong competitive price but it definitely affordable for
our target market. We will be using an appropriate best pricing strategy for them
and that is the Penetration Pricing.
Place
The Location of our business will be in 4 areas in Sta. Mesa. It located in
Newton Plaza, CEA Anonas, Altura and PUP Lagoon. These places are perfect
to serve the target market, wherein the primary target market are near the place
and we decided to establish many stall to reach our target market.
Promotion
The promotion of our business will create awareness, to increase sales,
attract more customers, to be recognize, and to have a brand identity to our target
market that will be delivering the information about our SiSi Siomai Sisig.
21
Target Market
Our target market are mainly the residents of 17 barangays in Sta. Mesa
around our business location in Newton Plaza, CEA Anonas, Altura and PUP
Lagoon. Our target market will be classified as:
- Residents
These are our primary target market that are expected to avail our product.
They are living near the location of our business. Also, they are belong to Lower
Class B and Class C.
- Students
Students are our secondary target market because we establish also near
and inside PUP that our business reach and offer our product.
SWOT Analysis
Table 10 SWOT Analysis
This is our SWOT Analysis about our business that will be possessed and
together to identify the situation. This will raise to improve the company’s
management and also our product.
22
WEAKNESS
STRENGTH
-No brand awareness yet.
-Our product has its own original flavor
-High rental cost
which is "sisig"
-Perishable goods
-Trained staff that can build a good
relationship with customers
-Good internal communication
OPPORTUNITIES THREATS
-Similar products on the market are more -Competitors have already build
expensive their names in the market
-Competitors customer's loyalty
III. Competitive Conditions
Master Siomai - Master Siomai is a food cart franchising business developed by
Masterrific Foods, an 11-year-old company specializing in the production and
distribution of processed meat such as ham, bacon, burger patties and siomai to
its diverse clientele ranging from hotels, restaurants and market places.
Siomai House - Siomai House has captured the hearts of many patrons because
of its mouth-watering steamed pork and shrimp siomai, matched with banana cum
pandan flavored gulaman. Furthermore, their siomai is served with a uniquely
23
concocted chili-garlic sauce that makes it more scrumptious. And last but not the
least, the price really makes the difference, with a high-quality product, most of
their customers cannot help but awe in amazement as they pay for their orders.
Siomai King- Siomai King Food cart Franchise is a franchise package being
offered by JC Franchising Inc., a Philippines based company. It is the first to offer
5 pieces of shanghai and siomai for only Php25. Accredited for National Meat
Inspection Service (NMIS) and Good Manufacturing Practice (GMP).
Table 11 Competitive Analysis
COMPETITORS LOCATION STRENGTHS WEAKNESSES PRODUCT

LINE
Master • Martee • Customer • It doesn’t have • Tuna
Siomai Mart Stop & has a brand any ongoing Siomai,
Shop, and awareness advertisement Japanese
PureGold • Company and promotion Siomai,
that supplies • Most of its Chicken
Sta. Mesa Sioamai,
high quality branches lacks
food products of customer Beef
to 5-star relationship in Siomai,
hotels and order for its Pork
grocery customer to SIomai,
repeat purchase Sharksfin
and create Siomai and
brand loyalty Gulaman
24
SIomai House • PUP Main • Accessible to • Lack of • Pork
Campus, the target personnel Siomai,
and SM Sta market popularity Shrimp
Mesa • Too much Siomai, Ice
existing Cold
Manila. Gulaman,
competitors
Banana
Cum
Pandan
flavored
gulaman
and Bottled
Water
Siomai King • SM Sta. • Has • Doesn’t have • Hongkong

Mesa affordable any publicity Siomai,
price and Japanese
compare to advertisement. Siomai,
its competitor • Appeared to be Chicken
(First and mostly fillers Siomai and
original • Lack of Shanghai
concept to anything Siomai.
launch 5 remotely They also
pieces siomai resembling serve Black
in one meat fibers Gulaman as
serving for gave it a beverage.
only Php25 sausage-like
• Already build quality.
a brand
awareness
and Brand
loyalty.
IV. Market Research Result
Experimental or Pilot Test
The researchers used this kind of method of market research to know the
market acceptability of our product to our target market. The researchers give
sample of product to 80 samples of population around the vicinity of Sta. Mesa.
25
1. Gaano po kayo kadalas kumain at bumili ng Siomai? Araw-araw,
Lingguhan o Buwanan. / How often do you eat and buy Siomai? Every day,
Weekly or Monthly.
Table 12 Frequency of Agreement
How Often Frequency Percent
Everyday 13 16.25%
Weekly 42 52.5%
Monthly 25 31.25%
TOTAL 80 100%
Figure 4 Frequency of Agreement
45 Weekly, 42
40
35
Monthly,
30
25
25
20 Everyday,
15 13
10
5
0
Frequency
This table shows how frequent the respondents buy siomai by day, week
and by month. “Weekly” has the highest percentage of how frequent our
26
respondents buy siomai with a score of 52.5% while “everyday” has the lowest
percentage with a score of 16.25%.
2. Nagustuhan niyo po ba yung lasa nung Siomai? / Do you like the taste of
Siomai?
Table 13 Market Acceptability
Market Frequency Percent
Acceptability
Yes 65 81.25%
No 15 18.75%
TOTAL 80 100
Figure 5 Market Acceptability
70 Yes, 65
60
50
40
30
20 No, 15
10
0
Frequency
This table shows whether our respondents liked the taste of our product or
not. The answer “yes” has the highest percentage with a score of 81.25% while
the answer “no” has the lowest percentage with a score of 18.75%.
27
3. Kung magiging available sa market, bibili po ba kayo? If it will be available
in the market, are you willing to buy?
Table 14 Willingness to Purchase
Willingness Frequency Percent
Yes 63 78.75%
No 17 21.25%
TOTAL 80 100
Figure 6 Willingness to Purchase
70 Yes, 63
60
50
40
30
20 No, 17
10
0
Frequency
This table shows the willingness of our respondents to buy our product. The
respondents who are willing to buy our product has the highest percentage with a
score of 78.75% while the respondents who are not willing to buy our product has
the lowest percentage with a score of 21.25%.
28
4. Magkano po kaya niyong ibigay para bilhin po yung Siomai namin? How
much do you want to spend in our Siomai?
Table 15 Pricing
How Much Frequency Percent
Php 5-6 45 56.25%
Php 7-8 29 36.25%
Php 9-10 6 7.50%
TOTAL 80 100
Figure 7 Pricing
50 Php 5-6, 45
45
40
35
Php 7-8, 29
30
25
20
15
10 Php 9-10, 6
5
0
Frequency
This table shows how much our respondents will spend to buy our product
(per piece). The answer P5-P6 has the highest percentage with a score of 56.25%
while the answer P9-P10 has the lowest percentage with a score of 7%
29
V. Sales Promotion
Free Taste Launching
For a business that has just started a product sampling is a great way of
creating customer patronization. Because your product is just new from the market
then customers will have the doubt if it would taste good or not and with the free
sampling it will help them decide whether they would buy or not.
Sales Promotion Objectives:
• To promote our product
• To create brand awareness
• To give idea how tasty and delicious our product is.
Mechanics:
• 1 week before our grand opening we will going to have a 2 days free
taste launching.
• 100 pcs. of siomai per branch a day are about to give as a free taste
sample to our potential customer.
Father’s Day
In 365 days for a year there is only given one special day for our fathers.
Yes, everyday can be a special day but since Father’s Day already exist then might
as well celebrate it. With this special day it’s time to treat our fathers, simple treat
30
of appreciation by giving them a siomai sisig whether as a meal or a snack for
them.
During this special day we the Sisi offers an additional two (2) serving of
rice in every set of purchase of Siomai Sisig. A simple act of appreciation for
everything they have done to us through the years.
• Strengthen the customer’s loyalty
• To gain more customers aside from our target market
• To be able to reach out those fathers who do not have the idea
that our product exists.
Mechanics:
• Promo available during Father’s Day.
• Enjoy additional serving of rice in purchasing Siomai Sisig
during Father’s Day.
Mother’s Day
There’s no such person as important as our mothers. We cannot just
function normally knowing they are not in a good state. In line with this, we
celebrate our once a year to give a token of appreciation for our mother heroes.
31
With this occasion we the Sisi offers family bundle of siomai sisig in every
purchase, a gift to our loving mothers. We encourage everyone to buy our product
siomai sisig to treat their mothers for everything they have done to us.
• To be able to reach out those housewives who do not have the
idea that our product exists.
Mechanics:
• Promo available during Mother’s Day.
• Enjoy additional serving of rice in purchasing Siomai Sisig
during Mother’s Day.
Valentine’s Day
This day is a very special day for all couples regarding to their gender, age
and differences. Everyday can be a couples’ day but Valentine’s day exist for us
to celebrate it with our special someone. Because of this, we the Sisi offers one
extra set of heart shape siomai sisig for every customer who bring their partner
with them. A good way of showing that we feel their love and through giving them
promotion is our way of sharing our love to them.
32
• To be able t reach out an additional customer specifically
couples.
Mechanics:
• Promo available during Valentine’s Day.
• Enjoy additional serving of a special heart shape of Siomai Sisig
during Valentine’s Day.
Grand Opening Day
Come and join us in the grand opening of Siomai Sisig. The said
event would really be fun and we’d love to have you come by and bring may
it be your friends, special someone or any of your loved ones. Let them
experience and have the chance to have taste of our very own made siomai
with the flavor of sisig instead of the usual one which is ground pork.
Sales Promotion objectives:
• Create what made our Siomai unique and where we are located.
• Create Excitement
• Build Relationships to potential loyal customers
• Attract possible customers
33
Mechanics:
• Opening remarks, together with opening prayer.
• Ribbon Cutting
• We will be going to invite some performer like UGG to dance for our
grand opening to attract potential buyers and customer. And also, to
entertain them while they are eating our Siomai Sisig product.
VI. Budget Summary
Marketing Expense Budget for Advertising and Sales Promotion

Table 16 Budget Summary
a. Logo and Identity Development 100.00

b. Website 0.00
c. Flyers 2,000.00
d. Poster 2.000.00
e. Tarpaulins 1,000.00
f. Free Taste Launching 5,000.00
g. Grand Opening 10,000.00
h. Anniversary 2,000.00
i. Father’s Day 2,500.00
j. Mother’s Day 2,500.00
k. Valentine’s Day 2,500.00
l. Miscellaneous and Other fees 5,000.00
Total Advertising and Promotional Expenses: 29,600.00
34
VII. Action Plan
Table 17 Action Plan
Monthly Action Plan

for
Sales Promotion
MAR (2019)
MAY (2019)
AUG (2019)
NOV (2018)
NOV (2019)
DEC (2018)
OCT (2019)
APR (2019)
DEC (2019)
JUN (2019)
JAN (2019)
FEB (2019)
SEP (2019)
JUL (2019)
Sales
Promotion
1. Flyers
2.Posters
3.TarpaulIns
4.Free Taste
Launching
5.Grand
Opening
6.Anniversary
7.Father’s
Day
8.Mother’s
Day
9.Valentines
Day
35
VIII. Posters
Figure 8 Grand Opening Poster
36
Figure 9 Valentine’s Day Poster
37
Figure 10 Mother’s Day Poster
38
Figure 11 Father’s Day Poster
39
Figure 12 Free Taste Poster
40
CHAPTER III
Technical Aspect
After having determined the market size and area, product demand and
growth, the potential and technical feasibility of the project may be analyzed. This
stage deals with the allocation of resources that will be needed in order to satisfy
the market. The estimated cost of the project should be as low as any other
reasonably available alternate which would produce the intended results.
The objective of this portion of the feasibility study is to determine to what
extent the project meets the technical criteria.
Prior to projecting technical feasibility, the technical requirements of the
project must be analyzed. This may be done by:
• The specification of raw materials
• The supplies to be used
• The labor needed
• The utilities needed
• The waste disposal methods
• Transportation Necessary
• Store Location
• Store size and layout
• Machineries and equipment
• Production schedule
A. Descriptive Definition of the Product
Table 18 Product Offering
Product Offering Description
Siomai Sisig
Steamed sisig dumpling (Sisig that is
filled in siomai wrapper)
Price: 30 per 4 (four) pieces
Samalamig
This drink consists of gulaman cubes or

sago, fruit juice or brown-sugar water
flavored with pandan leaves.
Price: 12 per 12oz.
42
B. Product Process Flow Diagram
The production process of Siomai Sisig will start by getting or buying raw
material and supplies from the supplier. After the raw materials were delivered, it
will then be stored at the warehouse storage room and then after this raw material
will be ready to be process or to be turn into siomai sisig and then after it will be
delivered to the food cart, customer will order then the personnel will serve it to the
customer.
Figure 13 Production Process
• Suppliers
• Storage room
1st
• Production of sisig siomai

• Delivered to the food cart
2nd
• Order making
• Serving
3rd • Customers
43
C. Store Location
Table 19 Locations
Location Description
Newton Plaza, Sta. Mesa, Manila One of our stalls will be

located at 4408 Old Sta.
Mesa St, Sta mesa, Manila
where Newton Plaza
located. We saw a lot of
potential here because
within its proximity, there
are several establishments
like churches, schools and
bank.
Altura, Sta. Mesa, Manila

One of our stalls will be
located at 3551 Altura,
Manila. We also saw aJ lot
of potential here because
within its proximity, there
are public market, tricycle
terminal and also it is near
at a foot bridge where there
are many people passing
by.
Front of College of Engineering and Architectures

located in front of College of
Engineering and
Architectures of PUP
Manila. We saw a lot of
potential here since within
its proximity, there are the
CEA building, tricycle
terminal and a lot of
computer shops.
44
PUP Main – A. Mabini Campus, Sta. Mesa, Manila
located at Lagoon in PUP
Main Campus where almost
all of Pupians buy their food.
We will locate our Stall in
front of the entrance point of
the lagoon under the
amphitheater. We saw a lot
of potential here since it is
located in front of the
entrance people will easily
our stall.
Manufacturing/Office
Our manufacturing and

Office will be located at
3148 D Ampil, Pureza,
Manila.
45
D. Store Size/Store Design and Capacity
Figure 14 Store Size/Store Design and Capacity
Food cart Size 7ft. Height, 4.5ft. Width and Side width of 2ft. This can
accommodate 3-4 people to eat on our stall.
46
E. Raw Materials, Kitchen Supplies and Store Supplies
Table 20 Raw Materials
Raw Material Description
Pork (Maskara)
• It is the face part of the pork (ears,

cheek, tongue)
Price: P130/Kilo
Garlic
• Garlic is native to Central Asia and

northeastern Iran, and has long
been a common seasoning
worldwide
Price: P185/Kilo
Onion
• Onions are cultivated and used
around the world. As a food item,
they are usually served cooked, as
a vegetable or part of a prepared
savory dish, but can also be eaten
raw or used to make pickles or
chutneys.
Price: P100/kilo
47
Siling Haba
• One of two common kinds of

native chili found in the
Philippines, the other being siling
labuyo.
Price: P1/piece
Pepper • Peppercorns and the ground

pepper derived from them may be
described simply as pepper, or
more precisely as black pepper
which is usually dried and used as
a spice and seasoning
Price: P320/kilo
Liquid Seasoning
• Knorr Liquid Seasoning elevates

the taste of your marinades
because of its distinct, well-
rounded 48lavor.
Price: P45/130ml
Siomai Wrapper • Wonton Wrappers are used in

Chinese cooking. They are square
sheets of yellowish dough made
from wheat flour, egg and water.
Price: P31/pack(40pcs)
48
Calamansi • The fruits are sour and are often
used for preserves or cooking. It is
very commonly used as a
condiment in Filipino cuisine
Price: P60/kilo
Salt
• A usually whitish crystalline solid,

chiefly sodium chloride, used
extensively in ground or
granulated form as a food
seasoning and preservative.
Price: P15/Kilo
Mayonnaise
• Is a thick, creamy sauce or

dressing that is made of oil, egg
yolks, lemon juice or vinegar, and
seasonings
Price: P621/3.5L
Cooking Oil
• Cooking oil is plant, animal, or

synthetic fat used in frying, baking,
and other types of cooking.
Price: P239/925mL
49
Gulaman
• Grass jelly is made by boiling the
aged and slightly oxidized stalks
and leaves of Platostoma palustre
(Mesona chinensis) with
potassium carbonate for several
hours with a little starch and then
cooling the liquid to ajelly-like
consistency.
Price: P130/10pack(25g)
Dark Brown Sugar • An unrefined or partially refined

soft sugarconsisting
of sugar crystals with some
residual molasses content
(natural brown sugar), or it is
produced by the addition of
molasses to refined
whitesugar (commercial brown
sugar).
Price: P40/Kilo
Soy Sauce
• Soy Sauce is made from premium

soybeans, promising strong
tastiness or linamnam that
permeates through your dishes
giving that nuot-sarap taste in
every bite.
Price: Php 22/500ml
50
Table 21 Kitchen Supplies
Kitchen Supplies Uses Price
Beverage dispenser
5L Plastic
Dispenser
Php 500.00
Used to store and each
to cool our
beverage offering
Plastic Ladle
Tefal Comfort
Laddle Spatule Php 150.00
each
Used for serving
gulaman
Sauce Container
Sauce Container
Php 50.00 each
Used for containing
the soy sauce
51
LPG Tank
Fiesta gas 11kg
Used to gas up Php 706 each

and to function the
gas stove
Tong
Masflex
Kitchenpro
Stainless Steel Php 470.00
Food Tongs each
Used to pick up the
siomai in the
steamer
Cleaver Knife Masflex Kitchen

Pro 7” Cleaver
Knife Power
Handle Php 730.00
each
Used to chop the
meat
Masflex Kitchen
Kitchen Knife Pro 8” Chef’s
Knife Power Php 600.00
Handle each
Used for chopping

ingredients
52
Scan Pan
Scanpan 18/10
Stainless Steel
Stockpot 24cm Php 3,500.00
each
Used for boiling the
meat
Chopping board
Wooden
Chopping Board Php 250.00
16 x 26 each
Used as a platform
for chopping
Kitchen Scale
Used for weighing Php 150.00

the ingredients for each
cooking
53
Table 22 Store Supplies
Store Supplies Description Price
Toothpick
Used for eating siomai Php 15.00 each
Plastic Cup
Used for drinking

Php 50.00 each
gulaman
Siomai Plate
Used for serving Siomai Php 20.00 (40pcs)
Tissue
Used for sanitary
purposes for the store Php 50.00 each
and for the customers
Apron
Used for protecting

clothing from stains,
Php 50.00
chemical, and other
contaminants
54
F. Machinery and Equipment
Table 23 Machines and Equipment
Machinery and Equipment Uses Price
Steamer
Eom Siomai and

Siopai steamer 2
layer 16 inches P 2229.00
each
Used to cook our
siomai sisig
Gas Stove Gas stove GGS

100 Hanabishi
P 890.00
Used to boil water each
for in order for the
steamer to cook
the sioma sisig
Chest Freezer Markes 7.0

Cubic Feet Flat
Glass Door
Chest Freezer P 15,150.00
each
Used to store the
raw meat and
finished goods
55
Sisig Gas Griller
Stainless Sisig
Gas Griller
Griddle Dual P 5,199.00
Burner 24x15 each
inches
Used for cooking

sisig
Food Stall
Food Stall Size

7ft. Height, 4.5ft. P 45,000.00
Width and Side Each
width of 2ft
Exhaust Fan
Standard SEF6A
Exhaust Fan
P 700.00
Used for each
ventilating the
store
56
G. Office Supplies
Table 24 Office Supplies
Office Supplies Uses Price

Bond Paper
Stock of Paper used for Php 157.00 per

printing important documents stack
needed by the Store
Log Book
To record the schedule of the

employees in a book that will
Php 47.00
serve a back-up in verifying
their time schedules
Stapler
Used for stapling together Php 132.00

sheets of paper in the office
Whiteboard Markers
Used for writing on the White

Php 35.00
Board
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White Board
Used for writing

announcements and other
Php 435.00
important matters that all the
personnel need to know
Wall Clock
Used to provide the right time

for the personnel and the Php 350.00
customers
Calendar
Used to display the right date

Php 100.00
and day
Ballpoint pens
Used for writing purposes Php 45.00 per

especially in signature writing box
Pencils
Also used for writing purposes Php 35.00 per

that can be erased pack
58
Scissors
Used to cut things Php 30.00
File Holder
Used to organize folders and

envelopes in a shelf-like Php 150.00
manner
Folders
Used as storage for the files of Php 7.00

the business
Tape
Php 25.00 per

Used to tape things together
pack (6 pieces)
Tape Dispenser
Used to hold the tape for

Php 250.00
easier use
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Calculator
Used for calculating business

matters like expenditures and Php 250.00
such
Chair
Used for sitting of our

Php 359.00
employee
Table
Used as a platform for slicing

Php 700.00
and dicing of our ingredients
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H. Sanitary Supplies
Table 25 Sanitary Supplies
Maintenance Uses Price

Floor Mop
Used for maintaining the

P250.00 each
cleanliness of the area
around the store
Garbage Bin
Used for storage of trash

until it is collected by the P150.00 each
trash collector.
Broom and Dustpan
Used to sweep the floor of

P 180.00 each
the store
Cleaning Soap
Used for cleaning the floor P 75.00 each

and other towels
Liquid Detergent
Used for cleaning the

kitchen equipment P175.00 each
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Sponge
Used for cleaning kitchen P 20.00 each

equipment
Rags
Used for cleaning the stall P35.00 each
I. Miscellaneous Expense
Table 26 Miscellaneous
Miscellaneous Uses Price
Fire extinguisher
Used to put out the fire P379.00
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J. Procedures
Ingredients: Siomai Sisig

• Meat (Pig’s Mascara 1 kilo)
• Onions (4 pcs)
• Garlic (1 whole)
• Knorr liquid seasoning
• Green Pepper
• Red Pepper
• Mayonnaise
• Black Pepper
• Salt
• Siomai Wrapper
• Calamansi
Procedure: Siomai Sisig
1. Put all the meat in a boiling water with salt until it cooks. When the meat is
cooked, put it in a dry plate and let it cool.
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2. After cooling the meat, slice it into small pieces (cube)
3. Prepare the garlic and onions. Slice it into small pieces (cube)
4. Add oil into a deep pot and let it boil
5. When the oil is heated enough, put onions and then garlic into the pot.
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6. Mix the sliced meat into the pot with the onions and garlic.
7. Add seasonings. (salt, vinegar, soy sauce)
8. When the meat is cooked or when it turns brown, add black pepper, red
pepper, and green pepper.
9. After mixing the ingredients together, turn off the fire and place the cooked
ingredients into a bowl.
10. Add mayonnaise and calamansi. Mixed all the ingredients.
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11. Prepare the siomai wrapper and put enough cooked sisig into it.
12. Lastly, steamed the prepared siomai.
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Ingredients: Gulaman
• Gelatin (gulaman)
• Brown sugar
• Water
Procedures: Gulaman
1. Cook the gelatin according to package instructions. Set aside.
2. Place the brown sugar in a cooking pot and caramelize using low heat.
3. When the sugar starts to melt, put in water and vanilla extract. Let boil and
stir until the sugar dissolves. Note: Use the lowest heat possible so that
the sugar will not burn.
4. Turn off heat and let cool.
5. In a gulaman container, combine sliced gelatin, sugar mixture, and cold
water. Stir
K. Utilities
The utilities to be used in “SiSi Sisig Siomai” Business are electricity,
telecommunication and water utilities. To be able to estimate the most realistic cost
of each utility, the partner researched and interviewed some who are in the same
industry and what are the needed utilities in the business to be able to continuously
produce products and serve customers.
67
A. Water
Water Supply is essential for our business. From a health and safety
perspective, it is important to have access to water primarily for the product
that our business is offering, for first aid and basic hygiene. It will also be
used for tasks like cleaning the equipment’s and supplies that will be used
in the business and for the cleanliness of the store.
B. Telecommunication
The telecommunication utility of the store will include telephone and
Internet access for the business for the purpose of customers and suppliers’
inquiries, orders and other matters relating to the business. It is very
important in the business operation to have telecommunications to adapt to
the fast pacing environment and be able to help the business compete and
survive in this service dependent economy. The telecommunications
partner of “SiSi Sisig Siomai” will be the Smart Telecommunications.
C. Electricity
One of the most important utility to keep the business running and
continue delivering quality products for the customers is electricity.
Electricity will be used for the following equipment’s: lighting system,
exhaust fan and chest freezer that store our raw materials and finished
product.
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Table 27 Utilities
Utilities Monthly Bill

Water Utility Php 1,000.00
Telecommunication Php 1,000.00
Electricity Php 2,500.00
L. Waste Disposal
Our customers are always our priority. We would like to give them a one
hundred percent satisfaction and the maintenance of cleanliness in all areas of our
store is included in the customer requirements. So, Sisi encourages all the
members of the organization especially we are in the food industry to strictly
comply with the set of standards in cleanliness specifically with the proper disposal
of waste.
Sisi will provide two regular size trash bins in front of the eating area of the
booth with cover and proper label for segregation. There will be one regular size
trash bin in the counter area as well as in the office. All cover and proper label for
segregation. The accumulated garbage per day will be collected by the utility man
of SM Supermalls. This kind of system will be continually observed in our day to
day operation.
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CHAPTER IV
Management Aspect
This chapter tackles about the entire organizational arrangement of the
business. The management aspect suggests a clear and precise identification of
duties and responsibilities, flow of authority and manpower level requirement. This
contains the organizational chart and the qualifications of the people involved the
formation of the business organization, structure. It must be set up aimed at
optimum effectiveness. To attain this, management must be able to plan all
activities, for the company to become dynamic and competitive business over and
done with human resource, financial capability and new technologies.
Objectives of the Business:
The study will cover different issues, actions and ideas on how the researchers will
manage their business. The following objectives will clear what this all about.
a) To secure maximum output with minimum efforts and resources;
b) To analyze the organization and management aspect of the business;
c) To ensure satisfaction to the consumers;
d) To provide maximum benefits to employees;
e) Proper utilization of the factors of production
f) Management ensures better standards of living for the society and provides
justice through its uniform policies.

A. Goals and Objectives of the Company
1. To be able to produce a product that is not usual to Filipino merienda.
2. To produce a two-in-one product—one taste, two products. A taste of siomai
sisig that is usually bought separately.
3. To be able to have a non-usual taste of siomai.
4. To introduce the double purpose of sisig, it can be a viand and a merienda
at the same time in pushing through this product.
B. Mission and Vision
B.1. Mission
Siomai sisig is committed to deliver the best taste and quality of
siomai sisig. Through our business, we will adapt and innovate to enhance
our business and to give the best service and product that will satisfy our
customers.
B.2. Vision
To be the leading siomai franchise business that provides innovative
and delicious siomai to every Filipino and its community nationwide around
the world.
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C. Form of Business Organization
The type of business ownership will be a partnership; the proponents bind
themselves to contribute money, property, or industry to a common fluid, with the
intention of dividing neither the profits nor the losses of the firm’s operation. In the
absence of such agreement, a partnership is assumed to exit where the
participants in an enterprise agree to share the associated risks and rewards
proportionately. Complementary skills and additional contacts of each pattern can
lead to the achievement of greater financial results together than would be possible
apart. Mutual support and motivation are needed for the business to last longer.
D. Capitalization
Table 28 Capitalization
Partners Type of Partner Capital
Mojica, John Aldrin B. General Partnership ₱ 300,000
Morales, Ma. Ronalyn General Partnership ₱ 300,000
Muñoz, Carl Arnulf R. General Partnership ₱ 300,000
Nazareth, Joan A. General Partnership ₱ 300,000
Rosario, Raymond Carl R. General Partnership ₱ 300,000
San Juan, Amar L. General Partnership ₱ 300,000
Saylag, Jerico A. General Partnership ₱ 300,000
Sumalinog, Lina Fe P. General Partnership ₱ 300,000
TOTAL ₱ 2,400,000
72
E. Organizational Chart
TABLE OF ORGANIZATION
Figure 14 Organization Chart
Production Marketing Sales Administrative

Muñoz, Carl Mojica, John Saylag, Jerico Rosario,
Arnulf Aldrin Raymond Carl
Nazareth,
Morales, Ma. Sumalinog, Lina Joan San Juan,
Ronalyn Fe Amara
OWNERS
PRODUCTION SERVER ON-CALL COOK

WORKER MAINTENANC
E
Our business chose the functional type of organization. This is one of the
most commonly used type of organizational structure which all activities in the firm
are group together according to certain functions like production, marketing, sales
and administrative. This is the best structure that will fit to our over-all operation.
This is quite compelling but effective and efficient for every partners and
employees of the organization since the work is divided into specialized functions.
There is also a direct flow of authority but may associate or collaborate to other
managers for the betterment of the business and there is also a mutual relationship
73
between them. The specialists must be consulted before any decision is taken no
matter relating to his specialized area. The managers can totally focus on his tasks
and can perform managerial activities well.
F. Staffing Requirements
We assume a total of 16 employees, 4 production workers, 4 servers, 4 sub
servers, 2 cook, 1 sub cook and 1 on-call maintenance personnel. This is
considered an ideal personnel number for a food cart franchise. They will work 6
times a week in shifting working hour completing their 10-hour time of work.
Table 29 Personnel Description and Quantity
PERSONNEL DESCRIPTION AND QUANTITY
No. of
No. of Working
Position Quantity Working
Days
Hours
Production Worker 4 6 times weekly 10 hours
Server 4 6 times weekly 10/server
Cook 2 6 times weekly 10/cook
Sub (Server) 4 Once a week 10/server
Sub (Cook) 1 Twice a week 10/cook
74
On-call Maintenance
1 Twice a month
Personnel
F.1 Working Schedule
All the employees will work 6 times a week on a shifting manner, completing
their 10 hours of work in their shifts. They should be on the store 15 minutes before
their shift in accordance to the company policies to ensure efficiency and
performance. The start of the store operation will be at exactly 10 in the morning
and will end at 8 in the afternoon on weekday and weekend evenings. There will
be one shift of work every day to accommodate the customers. The shift will be 10
in the morning and will end at the 8 in the afternoon. The store will have enough
staff to accommodate customers in any time
F.2 Schedule of Employees
OD – On-Duty (10:00 am-8:00 pm)
RD - Rest Day
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Table 30 Schedule of Employees
Store Personnel Mon Tue Wed Thu Fri Sat Sun
Production Worker 1 RD OD OD OD OD OD OD
Production Worker 2 OD RD OD OD OD OD OD
Production Worker 3 OD OD RD OD OD OD OD
Production Worker 4 OD OD OD RD OD OD OD
Server 1st stall RD OD OD OD OD OD OD
Server 2nd stall OD RD OD OD OD OD OD
Server 3rd stall OD OD RD OD OD OD OD
Server 4th stall OD OD OD RD OD OD OD
Cook OD OD OD OD OD RD OD
Cook OD OD OD OD OD OD RD
Server 1st stall (SUB) OD RD RD RD RD RD RD
Server 2nd stall (SUB) RD OD RD RD RD RD RD
Server 3rd stall (SUB) RD RD OD RD RD RD RD
Server 4th stall (SUB) RD RD RD OD RD RD RD
Cook (SUB) RD RD RD RD RD OD OD
All regular employees will work six days and each employee has one day
off a week. We have four stalls/stores and four production workers. The first
production worker has a rest day on every Monday, the second production worker
rest day will be on every Tuesday, the third production worker rest day will be on
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every Wednesday. Lastly, the fourth production worker rest day will be on every
Thursday. Each stall/store has one server. The first stall’s server has a rest day
every Monday, the second stall’s server will be on every Tuesday, and the third
stall’s server will be on every Wednesday. Lastly, the fourth stall’s server rest day
will be on every Thursday. We have two cooks for the entire store, first cook’s rest
day will be on every Saturday while the second cook will be on very Sunday. We
will have part-time workers, four servers and one cook. They will be the substitute
when the regular employees take their day off.
It is very vital in all business organization to know their manpower
requirements to operate systematically and effectively at all times. It will also help
to determine the capacity or capabilities of the employees to fit in the flow of
business as well as to have a clear duties and responsibilities. Having standard
qualifications in hiring and selecting, the employee will establish efficient business
operations.
Table 31 Manpower Requirement
Monthly
Position Job Description Job Specification
Salary
Cook • Setting up • Proven ₱ 13,875

workstations with experience as
(SUB) all needed cook ₱ 3,700
ingredients and • Experience in
cooking using cutting
equipment
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• Preparing tools, cookware
ingredients to use and bakeware
in cooking • Knowledge of
(chopping and various cooking
peeling procedures and
vegetables, methods (grilling,
cutting meat etc.) baking, boiling
• Cooking food in etc.)
various utensils or • Ability to follow all
grillers sanitation
procedures
• Ability to work in
a team
• Very good
communication
skills
• Excellent physical
condition and
stamina
• High school
diploma or
equivalent;
Diploma from a
culinary school
will be an
advantage
On-call • Performs minor • Must be ₱ 2,000
Maintenance and major repair knowledgeable
Personnel in the store’s regarding fixing
equipment’s and equipment’s,
facilities furniture and
building facilities.
Server • Ensure good • Must be atleast ₱ 13,875
customer high school
(SUB) relationship graduate ₱ 2,220
• Reliability
• Must have at least
• Serving
experience
goods/products to
working as a store
the customers
properly
78
• Ensure the good or boutique
customer cashier.
relationship.
• Must have
• Proper cash
knowledge in
handling.
customer service.
• Eliminate the loss
of store by doing • Knowledge in
their job basic
appropriately. Mathematics.
• Documents • Good analytical
financial skills.
transactions by
entering account • Must have good
information communication
skills
• Must be highly
motivated and
must be keen to
details.
• Must be
trustworthy.
• Must have
pleasing
personality.
• Ability to process
information or
merchandise
through register
system.
• Ability to
communicate with
associates and
customers.
• Ability to read,
count, and write
to accurately
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complete all
documentation.
• Ability to operate
all equipment
necessary to
perform the job.
Production • Eliminate the loss • Must have ₱ 13,875
Worker of store by doing knowledge in
their job production
appropriately.
• Must be atleast
• Preparing
high school
ingredients to use
graduate
in production
(wrapping and • Ability to
filling the product, communicate with
cutting meat etc.) associates.
• Ability to operate
all equipment
necessary to
perform the job.
• Must be highly
motivated and
must be keen to
details.
• Must be
trustworthy.
• Experience in
using production.
• Ability to follow all
sanitation
procedures.
• Ability to work in
a team.
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G. Legal Requirements
I. City of Manila
• Business Permit
• Barangay Business Clearance
• Lease Contract
• Locational Clearance
• Fire Clearance
• Sanitary Permit
II. Bureau of Internal Revenue
• 2316 Form
• 1702 Form
• 1903 Form
• 1907 Form
III. SEC
• Articles of Partnership
• Registration Data Sheet
IV. DTI
• Application for Partnership
• Business Name Registration Form
V. FDA
• Petition to open a food establishment
• RA 3720
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• Checklist for food establishment
H. Organizational Policies and Procedures
In order to achieve the productivity and efficiency that will lead to the
personal and organizational growth of the company, SiSi’s primary concern is
discipline. All of the employees including the general partners are expected to
behave ethically at all times.
H.1. Employment
It is the company’s policy to select applicants based on the following factors:
• Mental Aptitude
• Social Skills
• Physical Fitness
• Strength and Weaknesses
• Experience
As such only applicants who passed the qualifying examinations, series of
interviews, medical examinations and background investigations shall be
considered for employment.
H.1.1. Employment Requirements
• 2 pieces 2x2 pictures
• 2 pieces 1x1 pictures
• PSA Authenticated Birth Certificate
82
• NBI and Police Clearance
• TIN, SSS, PhilHealth, and Pag-IBIG
• Drug Test
• Medical examination
• Barangay Clearance
• Health Card
• Mayor’s Permit
H.2. Classification of Employees
H.2.1. According to Rank
A. Rank and File Employee
- The non-executive and non-managerial employees of a company. The
ordinary members of an organization as opposed to its leaders.
H.2.2. According to Status
A. Contractual or Seasonal
- An employee is hired for a specified period of time under an
agreement prior to or at the time of employment.
B. Probationary
- An employee is hired on a probationary basis for a period not to
exceed six (6) months.
C. Regular Employee
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- An employee is hired on a regular status upon satisfactory
completion of the probationary period and upon satisfaction of the
criteria necessary for appointment as regular status. The company
reserves the right to amend the above classification or create sub-
classifications as the circumstances of the business may require.
H.3. Orientation
All newly hired employees regardless of classification of rank and
status must undergo on orientation and indoctrination as to the company’s
vision, mission, policies, rules and regulations, duties and responsibilities
and menu familiarization.
H.4. Personnel Records
It is the responsibility of the company to update and maintain
personnel records. It should contain the following document and records:
• Curriculum Vitae
• Test Results
• Interview
• Mayor’s permit and health certificate (to be renewed every
calendar year)
• Transcript of Records
• TIN, SSS, PhilHealth, Pag-IBIG
• Employment Contracts
• Performance Evaluation Forms
84
• Leave and Violation Records
If there are changes in employer’s personal data such as residence
address, civil status, dependents, etc., a report should be made for updating
purposes. Witholding information and failure to report will result in willfull
breach of trust wherein continuance of service will be questioned.
H.5. Paternity and Maternity Leave
Paternity and maternity leave benefits as provided by law shall be
given to every employee entitled thereto, upon complying with all the
requirements of the company and upon proper verification by the
Company’s duly authorized representatives.
H.6. SSS/PhilHealth/Pag-IBIG Benefits
Benefits under SSS/ law shall be granted in accordance with
applicable laws. Implementation of procedures relative to entitlementof said
benefits should be done in accordance with the regulations to be
promulgated by the management.
H.6. Dress code

To maintain our image as an exceptional, employees required to
wear black polo shirt and black pants together with black shoes. The
company will provide an apron of every employee.
85
I. General Guidelines
Sanctions are disciplinary measures authorized to be imposed upon staff
employees which may include oral or written reprimands, warning letters,
suspensions with or without pay, up to a six-month provisional status, dismissal
from employment or other action deemed appropriate by the company.
A staff employee may resign rather than face disciplinary action. By doing
so, however, the employee loses the right to file a grievance. Employees cannot
be compelled to resign; resignation must be entirely voluntary. Resignations
should be made in writing and cannot be rescinded without mutual agreement of
the employee and the company.
An employee who is absent from work for three consecutive scheduled
working days for non-job-related activities and is capable of providing proper
notification to the supervisor but does not do so shall be regarded as having
voluntarily terminated.
The imposition of sanctions, including the dismissal of an employee for
cause, may result for any of the following job-related reasons under circumstances
that demonstrate the inability or unwillingness of the employee to meet his or her
responsibilities to the organization:
• negligence;
• incompetence;
• excessive absence or unauthorized absence without leave;
• misuse of institutional property and funds;
86
• disorderly conduct;
• fraud or falsification of employment application;
• unsuitability to job requirements;
• unsatisfactory compliance with terms of probationary conditions;
• non-renewal, suspension or termination of a license or employment
authorization necessary to perform the essential functions of the
job;
• unauthorized possession of firearms in the workplace;
• use of alcohol or drugs (or being under the influence thereof while
working as per alcohol and drug free work place policy);
• insubordination, unjustified interference with the work of others;
• also, violation of applicable statutory requirements or institutional
regulations relating to employment practices, including but not
limited to regulations prohibiting discrimination or harassment
because of race, color, ethnic origin, religion, sex, age, disability, or
other legally impermissible behavior;
• conviction of a crime by a court of competent jurisdiction;
• and violation of other generally accepted standards of conduct,
where such violation creates substantial inefficiency and/or an
unacceptable work atmosphere at the organization.
Disciplinary Sanctions
Sanctions may be imposed upon staff employees for one or more of
the grounds described above. when the supervisor determines that such
87
sanctions will tend to induce a beneficial change in conduct, deter future
violations, promote respect for and commitment to the observance of
applicable regulations, or promote the efficient and economical
administration of the organization affairs. Sanctions ordinarily should be
limited to measures that are deemed likely to achieve the purposes set out
above, should not be disproportionately severe in relation to the grounds for
their imposition, and should be calculated to give due consideration to any
special circumstances that may tend to reduce the seriousness of the
employee's sanctionable actions or omissions.
Warnings generally take two forms of reprimand: oral and written and
may include a provisional status (a specific time period in which to correct
performance to a maximum of six months).
• Oral Reprimand is the least serious of sanctions and is typically given
as a first formal warning. The oral reprimand must be documented
on a Discipline Form and a copy given to the employee.
• Written Reprimand is typically given as a second warning but may be
given as the first warning if circumstances are serious enough to
warrant such action. A written reprimand may precede termination as
a sanction. This warning should state the staff member’s deficiencies
and outline corrective action to be taken. The warning may also
include a provisional status. One copy of the written warning must be
submitted on a Discipline Form to the employee and a second copy
to the company for filing in the personnel record. The employee has
88
the option to provide a written comment on the sanction imposed for
his/her file.
i) Suspension may be without pay if the owners determines, after providing
the employee with an opportunity for an informal conference to discuss
the allegations, that it is more likely than not that the allegations against
the employee are true and will result in termination. Documentation of
the suspension without pay must be submitted on a Discipline Form and
given to the company for filing in the personnel file.
ii) Dismissal is the most serious sanction given after previous warnings or
for a violation of such a serious nature that continued employment is
inappropriate or unsafe. Before termination is carried out, supervisors
wishing to affect a termination sanction must notify the company of their
intent before imposing this sanction upon the employee. Employees
terminated at the conclusion of the disciplinary period are entitled to an
opportunity to discuss their termination face to face with their supervisor
and/or the owners of the company. The termination must be submitted
on a Discipline Form and the employee must receive a copy. A copy
must also be sent to the company for filing.
89
Chapter V
Financial Aspect
The financial aspect of the project feasibility study quantifies the results of
the marketing, technical, management, taxation and legal phase of the project
study and expenses in peso terms, the possible outcome of operating the project.
The major parts of the financial study are:
• Statements of assumptions;
• Possible sources of outside financing, if the capital requirements cannot
be met entirely by the proponents;
• Projected financial statements;
• Details of various amounts contained in the projected financial statements;
and
• Analysis of the financial projections
A. Objectives
a. To make a realistic, complete, and conservative estimate of the total
cost to put up a project of its capital requirements;
b. To determine the amount of capital financing available and barrowing
needed, including possible source and terms;
c. To make complete, safe, and realistic projections of operating cost and
revenues;
d. To determine whether the project will be able to pay its total debt with a
reasonable margin of safety;
e. To determine the necessary financial arrangements to ensure that the
project will have cash it needs when required; and
f. To determine the company’s earnings performance and the soundness
and liquidity of its financial positions.
B. Major Assumption
• All amounts shown at the figures below are in Philippine Peso (₱)
• All transactions will be in cash basis
• There will be 3-month rent deposit plus 1-month advance payment to be
recorded as prepaid
• The estimated increase of sales every year was assumed to be 10%
based on increase in customers
• The estimated increase of purchases of materials every year was
assumed to be 10%
• There will be a trade discount of 15% for every purchase of materials
• Employees will receive a monthly compensation below minimum wage
• No ending inventory for goods available for sale
• Salaries expense increases by 1% every year
• All other expenses except miscellaneous expense and repairs and
maintenance increase by 1% every year
91
• The depreciation of the fixed assets is based on an expected useful life of
5-10 years depending on the type of asset and straight-line method was
used for the depreciation of machineries and equipment with no salvage
value.
• The estimated utilities expense of the business was based from the
interview conducted by the proponents to the siomai outlet on Sta. Mesa,
Manila which we will not mention
• Repairs and maintenance expense are based on the 1% of total cost of
properties and equipment. During the first year of operations, the business
is free from repairs and maintenance expense.
• All purchases are VAT inclusive
• Inflation rate of 6% in years 2019-2023 was considered for all the
purchases.
• VAT paid is for 11 months (January to February) and VAT for December is
paid on the 25th of January of the subsequent year as stated in the
National Internal Revenue Code (NIRC)
• Income Tax for the current year is payable on April 15 of the subsequent
year
• It was assumed that only 10% of office supplies and sanitary supplies will
be used at year end and there will be a 1% increase in purchases subject
to inflation rate
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• It was assumed that only 90% of kitchen supplies and store supplies will
be used at year end and there will be a 10% increase in purchases subject
to inflation rate
• ₱ 700,000 cash is restricted for future expansion on the first year and will
increase by ₱ 100,000 in every year thereafter.
C. Total Initial Projected Cost
Purchase of Direct Materials 1,302,531.84

Purchase of Office Supplies 13,965.00
Purchase of Kitchen Supplies 26,635.00
Purchase of Sanitary Supplies 8,150.00
Purchase of Store Supplies 44,436.00
Purchase of Machineries and Equipment 210,698.00
Prepaid Rent 36,225.00
Refundable Deposit 108,675.00
Advertising Cost 17,000.00
Start-Up Costs 72,345.40
Total Expense 1,840,661.24
Total Investment 2,400,000.00
Balance 559,338.76
Table 32 Total Initial Projected Cost
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D. Sources of Capital and Financing
Investments: Mojica, John Aldrin D. 300,000.00
Morales, Ma. Ronalyn 300,000.00
Munoz, Carl Arnulf R. 300,000.00
Nazareth, Joan A. 300,000.00
Rosario, Raymond Carl R. 300,000.00
San Juan, Amar L. 300,000.00
Saylag, Jerico A. 300,000.00
Sumalinog, Lina Fe P. 300,000.00
TOTAL P2,400,000.00
Table 33 Sources of Capital and Financing
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Schedule 2 – Cost of Sales
COST OF SALES
2019 2020 2021 2022 2023
Raw Materials 1,187,017.71 1,384,062.65 1,613,817.06 1,881,710.69 2,194,074.66
Direct Labor 1,005,649.00 1,015,705.49 1,025,862.54 1,036,070.25 1,046,159.48
Overhead 347,071.00 364,625.40 379,252.83 395,647.67 410,971.43
Cost of Sales ₱2,539,737.71 ₱2,764,393.54 ₱3,018,932.43 ₱3,313,428.60 ₱3,651,205.57
Table 35 Cost of Sales
PURCHASES
Quantity Purchase
Purchases Cost Total Cost
(Monthly) Price
Pork Mask
480 130.00 85% 110.50 62,400.00 53,040.00
(1 kg)
Oil (75 ml) 90 19.38 85% 16.47 1,744.20 1,482.57
Salt (50 grams) 30 1.00 85% 0.85 30.00 25.50
Garlic
90 24.00 85% 6.80 2,160.00 1,836.00
(300 grams)
Onion
90 12.00 85% 10.20 3,240.00 2,754.00
(600 grams)
Knorr Seasoning (130 ml) 90 45.00 85% 38.25 4,050.00 3,442.50
Wrapper (500 pcs) 92 403.00 85% 342.55 37,200.00 31,620.00
Calamansi
90 6.00 85% 5.10 540.00 459.00
(100 grams)
Mayonnaise
32 43.00 85% 36.55 1,395.00 1,185.75
(230 ml)
Sili (10 pcs) 90 10.00 85% 8.50 900.00 765.00
Pepper
90 8.00 85% 6.80 720.00 612.00
(25 grams)
Sugar (1 kg) 30 40.00 85% 34.00 1,200.00 1,020.00
Gulaman
240 13.00 85% 11.05 3,120.00 2,652.00
(1 pack)
Mineral Water
120 25.00 85% 21.25 3,000.00 2,550.00
(1 jug)
Ice 120 50.00 85% 42.50 6,000.00 5,100.00
Soy Sauce 120 22.00 85% 18.70 2,640.00 2,244.00
TOTAL 110,788.32
Table 36 Purchases
96
Purchases
Year Full capacity Net of VAT
2019 ₱1,329,459.84 100% 1,187,017.71
2020 1,550,150.17 100% 1,384,062.65
2021 1,807,475.10 100% 1,613,817.06
2022 2,107,515.97 100% 1,881,710.69
2023 2,457,363.62 100% 2,194,074.66
Total ₱9,251,964.70 ₱8,260,682.77
Table 37 Annual Purchases
Schedule 3 – Labor Sheet

Labor Sheet
Direct Labor SCHEDULE 2019 2020 2021 2022 2023
Gross Annual
4 ₱834,300.00 ₱842,643.00 ₱851,069.43 ₱859,580.12 ₱868,175.93
Pay
Add: 13th
Month 4 69,525.00 70,220.25 70,922.45 71,631.68 72,347.99
Pay
Regular
4 71,040.00 71,750.40 72,467.90 73,192.58 73,805.82
Holidays
Special
4 30,784.00 31,091.84 31,402.76 31,665.86 31,829.74
Holidays
Total Gross
4 ₱1,005,649.00 ₱1,015,705.49 ₱1,025,862.54 ₱1,036,070.25 ₱1,046,159.48
Pay
Less: SSS
4 21,800.40 21,800.40 21,800.40 21,800.40 22,018.80
Contribution
PhilHealth
4 13,050.00 13,050.00 13,050.00 13,050.00 13,050.00
Contribution
Pag-IBIG
4 16,800.00 16,800.00 16,800.00 16,800.00 16,800.00
Contribution
Total
₱51,650.40 ₱51,650.40 ₱51,650.40 ₱51,650.40 ₱51,868.80
Deductions
Annual Net
₱953,998.60 ₱964,055.09 ₱974,212.14 ₱984,419.85 ₱994,290.68
Pay
Table 37 Labor Sheet
97
98
Table 39 Salary Expense
99
Schedule 5 – Overhead
Table 40 Overhead
OVERHEAD
Overhead SCHEDULE 2019 2020 2021 2022 2023
Kitchen
Supplies 7 23,971.50 30,347.92 35,625.39 41,563.17 48,465.06
Expense
Store Supplies
9 39,992.40 50,630.38 59,434.95 69,341.14 77,206.65
Expense
Depreciation –
Machineries 10 22,624.60 22,624.60 22,624.60 22,624.60 22,624.60
& Equipment
Rent Expense 13 206,482.50 206,482.50 206,482.50 206,482.50 206,482.50
Utilities
11 54,000.00 54,540.00 55,085.40 55,636.25 56,192.62
Expense
Total ₱347,071.00 ₱364,625.40 ₱379,252.83 ₱395,647.67 ₱410,971.43
100
Schedule 6 – Office Supplies
Office Supplies
Office Unit
Quantity 2019 2020 2021 2022 2023
Supplies Cost
Bond Paper 1 157 157.00 157.79 158.57 159.37 160.16
Log Book 12 47.00 564.00 566.82 569.65 572.50 575.36
Stapler 1 132.00 132.00 132.66 133.32 133.99 134.66
Whiteboard 20 35.00 700.00 703.50 707.02 710.55 714.11
Markers
Whiteboard 5 432.00 2,160.00 2,170.80 2,181.65 2,192.56 2,203.53
Wall Clock 1 350.00 350.00 351.75 353.51 355.28 357.05
Calendar 1 100.00 100.00 100.50 101.00 101.51 102.02
Ballpens 1 box 45.00 45.00 45.23 45.45 45.68 45.91
Pencils 1 box 35.00 35.00 35.18 35.35 35.53 35.71
Scissors 5 30.00 150.00 150.75 151.50 152.26 153.02
File Holder 5 150.00 750.00 753.75 757.52 761.31 765.11
Tape 10 25.00 250.00 251.25 252.51 253.77 255.04
packs
Tape 5 250.00 1,250.00 1,256.25 1,262.53 1,268.84 1,275.19
Dispenser
Calculator 5 250.00 1,250.00 1,256.25 1,262.53 1,268.84 1,275.19
Monoblock 8 359 2872 2,886.36 2,900.79 2,915.30 2,929.87
(Chair)
Monoblock 2 700 1400 1,407.00 1,414.04 1,421.11 1,428.21
(Table)
Total 12,165.00 12,225.83 12,286.95 12,348.39 12,410.13
Office Supplies 2019 2020 2021 2022 2023

Beginning Balance 12,568.50 24,767.49 36,696.56 48,449.77
Purchases 13,965.00 14,950.93 16,006.46 17,136.52 18,346.36
Total 13,965.00 27,519.43 40,773.95 53,833.08 66,796.13
Less: Office Supplies 4,077.40 5,383.31 6,679.61
1,396.50 2,751.94
Expense
Ending Balance ₱12,568.50 ₱24,767.49 ₱36,696.56 ₱48,449.77 ₱60,116.52
Table 41 Office Supplies
101
Schedule 7 – Kitchen Supplies
Kitchen Supplies
Kitchen
Unit Price 2019 2020 2021 2022 2023
Supplies
Tong 4 470 1,880.00
Cleaver Knife 2 730 1,460.00
Kitchen Knife 2 600 1,200.00
Chopping 4 250 1,000.00
Board
Kitchen Scale 1 150 150.00
Beverage 4 500. 2,000.00
Dispenser 00
Sauce 4 50.0 200.00
Container 0
Plastic Ladle 4 150. 600.00
00
Steamer 5 2229 11,145.00
Scan Pan 2 3500 7,000.00
Total 26,635.00 26,768.18 26,902.02 27,036.53 27,171.71
Kitchen Supplies 2019 2020 2021 2022 2023
Purchases 26,635.00 31,056.41 36,211.77 42,222.93 49,231.93

Total 26,635.00 33,719.91 39,583.77 46,181.31 53,850.07
Less: Kitchen Supplies
23,971.50 30,347.92 35,625.39 41,563.17 48,465.06
Expense
Ending Balance ₱2,663.50 ₱3,371.99 ₱3,958.38 ₱4,618.13 ₱5,385.01
Table 42 Kitchen Supplies
102
Schedule 8 – Sanitary Supplies
Sanitary Supplies Expense
Sanitary Unit Quantity 2019 2020 2021 2022 2023

Supplies price (Monthly)
500.00 502.50 505.01 507.54 510.08
Floor Mop 250 2
750.00 753.75 757.52 761.31 765.11
Garbage Bin 150 5
Broom and 180.00 180.90 181.80 182.71 183.63

180 1
Dustpan
1,800.00 1,809.00 1,818.05 1,827.14 1,836.27
Soap 75 2
2,100.00 2,110.50 2,121.05 2,131.66 2,142.32
Liquid Detergent 175 1
720.00 723.60 727.22 730.85 734.51
Sponge 20 3
2,100.00 2,110.50 2,121.05 2,131.66 2,142.32
Rags 35 5
8,150.00 8,190.75 8,231.70 8,272.86 8,314.23
Total
Sanitary Supplies 2019 2020 2021 2022 2023

Purchases 8,150.00 8,725.39 9,341.40 10,000.91 10,706.97
Total 8,150.00 16,060.39 23,795.75 31,417.08 38,982.34
Less: Sanitary Supplies 815.00 1,606.04 2,379.58 3,141.71 3,898.23

Expense
Ending Balance ₱7,335.00 ₱14,454.35 ₱21,416.18 ₱28,275.38 ₱35,084.11
Table 43 Sanitary Supplies
103
Schedule 9 – Store Supplies
Store Supplies
Unit
Supplies Quantity 2019 2020 2021 2022 2023
Cost
4 sets per
Toothpick 15.00 720.00 723.60 727.22 730.85 734.51
day
4 sets
Plastic
(50pieces 50.00 2,400.00 2,412.00 2,424.06 2,436.18 2,448.36
Cup
per set)
LPG Tank 5 652.00 39,120.00 39,315.60 39,512.18 39,709.74 39,908.29
6.25
Siomai (40
20.00 1,500.00 1,507.50 1,515.04 1,522.61 1,530.23
Plate pieces
per set)
Apron 8 50.00 696.00 699.48 702.98 706.49 710.02
Total 44,436.00 44,658.18 44,881.47 45,105.88 45,331.41
Store Supplies 2019 2020 2021 2022 2023
Purchases 44,436.00 51,812.38 60,413.23 70,441.83 82,135.17
Total 44,436.00 56,255.98 66,038.83 77,045.71 85,785.17
Less: Store Supplies

39,992.40 50,630.38 59,434.95 69,341.14 77,206.65
Expense
Ending Balance ₱4,443.60 ₱5,625.60 ₱6,603.88 ₱7,704.57 ₱8,578.52
Table 44 Store Supplies
104
Schedule 10 – Machineries and Equipment
MACHINERIES AND EQUIPMENT
Estimated Useful ANNUAL
DESCRIPTION QUANTITY TOTAL COST DEPRECIATION
Life
Store Use
Chest Freezer 1 15,150.00 10 1,515.00
Sisig Gas Griller 2 10,398.00 5 2,079.60
Food Stall 4 180,000.00 10 18,000.00
Gas Stove 5 4,450.00 5 890.00
Exhaust Fan 1 700.00 5 140.00
Total ₱ 210,698.00 ₱ 22,624.60
Table 45 Machineries and Equipment
Machineries and Equipment
2019 2020 2021 2022 2023
Cost ₱210,698.00 ₱210,698.00 ₱210,698.00 ₱210,698.00 ₱210,698.00

Less:
Accumulated
22,624.60 45,249.20 67,873.80 90,498.40 113,123.00
Depreciation –
Store
Book Value ₱ 188,073.40 ₱165,448.80 ₱142,824.20 ₱120,199.60 ₱97,575.00
Table 46 Machineries and Equipment
105
Break-Even Analysis
Fixed Costs:
Salaries Expense ₱ 42,512.00
Rent Expense 434,700.00
Advertising Expense 17,000.00
Utilities Expense 54,000.00
Office Supplies Expense 1,396.50
Sanitary Supplies Expense 815.00
Employees Benefits Expense 23,971.50
Depreciation Expense 36,400.00
Technical Supplies Expense 3,512.12
TOTAL FIXED COST ₱ 22,624.60
CM/Unit= Php 350*30% 39,992.40
Breakeven point ₱ 676,924.12
Breakeven Sales ₱ 2,256,413.75 100%

Variable Cost 1,579,489.62 70%
Contribution Margin ₱ 676,924.12 30%
Fixed Costs ₱ 676,924.12 30%
Net Income - 0%
Table 47 Break-even Analysis
106
Schedule 11– Utilities
UTILITIES
Utilities Monthly Annual
Electricity ₱2,500.00 ₱30,000.00
Water 1,000.00 12,000.00
Telecommunications 1,000.00 12,000.00
Total ₱4,500.00 ₱54,000.00
Table 48 Utilities
Projected Utilities Payable

2019 2020 2021 2022 2023
Utilities ₱54,000.00 ₱54,540.00 ₱55,085.40 ₱55,636.25 ₱56,192.62
Table 49 Projected Utilities Payable
Utilities
2019 2020 2021 2022 2023
Payable
Beginning
₱4,500.00 ₱4,545.00 ₱4,590.45 ₱4,636.35
Balance
Utilities ₱54,000.0
54,540.00 55,085.40 55,636.25 56,192.62
Incurred 0
₱54,000.0 ₱59,040.0 ₱59,630.4 ₱60,226.7 ₱60,828.9
Total 0 0 0 0 7
Less:
49,500.00 54,495.00 55,039.95 55,590.35 56,146.25
Payments
Ending Balance ₱4,500.00 ₱4,545.00 ₱4,590.45 ₱4,636.35 ₱4,682.72
Table 50 Annual Projected Utilities Payable
107
Schedule 12– Operating Expenses
OPERATING EXPENSES
Operating Expense SCHEDULE 2019 2020 2021 2022 2023
Salaries Expense 4 ₱42,512.00 ₱42,937.12 ₱43,366.49 ₱43,749.23 ₱44,017.36
Rent Expense 13 206,482.50 206,482.50 206,482.50 206,482.50 206,482.50
Advertising Expense 14 17,000.00 17,000.00 17,000.00 17,000.00 17,000.00
Utilities Expense 11 54,000.00 54,540.00 55,085.40 55,636.25 56,192.62
License and Permits 15 72,345.40 64,838.44 69,615.78 17,065.00 17,065.00

Repairs and
21 - 2,106.98 2,106.98 2,106.98 2,106.98
Maintenance
Office Supplies
6 1,396.50 2,751.94 4,077.40 5,383.31 6,679.61
Expense
Sanitary Supplies
8 815.00 1,606.04 2,379.58 3,141.71 3,898.23
Expense
Kitchen Supplies
7 23,971.50 30,347.92 35,625.39 41,563.17 48,465.06
Expense
Depreciation Expense 10 22,624.60 22,624.60 22,624.60 22,624.60 22,624.60
SSS Contribution 16 115,233.60 121,022.40 128,973.60 132,516.00 137,968.80
PhilHealth
17 13,050.00 13,050.00 13,050.00 13,050.00 13,050.00
Contribution
Pag-IBIG Contribution 18 16,800.00 16,800.00 16,800.00 16,800.00 16,800.00
Transportation
23 36,400.00 36,764.00 37,131.64 37,502.96 36,764.00
Expense
Miscellaneous
22 3,512.12 1,625.21 1,633.34 1,641.50 1,649.71
Expense
Total Operating
₱666,135.62 ₱674,489.55 ₱695,945.09 ₱656,255.62 ₱670,756.87
Expenses
Table 51 Operating Expenses
108
Schedule 13– Rent
RENT
2019 2020 2021 2022 2023
Rent ₱434,700.00 ₱434,700.00 ₱ 434,700.00 ₱434,700.00 ₱ 434,700.00
Withholding tax ₱21,735.00 ₱21,735.00 ₱21,735.00 ₱21,735.00 ₱21,735.00
Rent - Net ₱412,965.00 ₱412,965.00 ₱412,965.00 ₱412,965.00 ₱ 412,965.00
Table 52 Rent
2019 2020 2021 2022 2023

Prepaid Rent
Beginning Balance 137,655.00 137,655.00 ₱137,655.00 ₱137,655.00
Add: Current Rent

550,620.00 412,965.00 412,965.00 412,965.00 412,965.00
Payments
Total 550,620.00 550,620.00 550,620.00 550,620.00 550,620.00
Less: Current
412,965.00 412,965.00 412,965.00 412,965.00 412,965.00
Rentals
Ending Balance ₱137,655.00 ₱137,655.00 ₱137,655.00 ₱137,655.00 ₱137,655.00
Table 53 Prepaid Rent
109
Schedule 14 – Advertising
ADVERTISING
Advertising Monthly Annual
Grand Opening 3,000.00
Anniversary 3,000.00
Father’s Day 2,500.00
Mothers 2,500.00
Valentine’s Day 1,000.00
Total ₱ 17,000.00
Table 54 Advertising
Projected Advertising Expense
2019 2020 2021 2022 2023
₱17,000.00 ₱17,000.00 ₱17,000.00 ₱17,000.00 ₱17,000.00

Advertising Expense
Table 55 Projected Advertising Expense
110
Schedule 15 – Licenses and Permits
LICENSES AND PERMITS

2019 2020 2021 2022 2023
SEC
Registration
SEC
2705
Registration
Documentary
75
Stamp Tax
BIR
Certification
Annual
₱500.00 ₱500.00 ₱500.00 ₱500.00 ₱500.00
Registration
Books of
₱200.00 ₱200.00 ₱200.00 ₱200.00 ₱200.00
Account
Cost of Printing ₱4,670.00
Official Receipts
Documentary
75.00 75.00 75.00 75.00 75.00
Stamp Tax
Local Licenses
and Permits
Business
Permit/Mayor's ₱500.00 ₱500.00 ₱500.00 ₱500.00 ₱ 500.00
Permit
Local Tax ₱44,930.40 ₱47,773.44 ₱52,550.78 ₱ - ₱ -
Health
₱340.00 ₱340.00 ₱340.00 ₱340.00 ₱ 340.00
Clearance
Zoning Permit ₱2,900.00
Sanitary Permit 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
Business Plate 500.00 500.00 500.00 500.00 500.00
Signboard Fee 300.00 300.00 300.00 300.00 300.00
Garbage Fee 3,600.00 3,600.00 3,600.00 3,600.00 3,600.00
Fire Inspection
3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Fee
Barangay
500.00 500.00 500.00 500.00 500.00
Clearance
Community Tax
5,050.00 5,050.00 5,050.00 5,050.00 5,050.00
Certificate
TOTAL ₱72,345.40 ₱64,838.44 ₱69,615.78 ₱17,065.00 ₱17,065.00
Table 56 Licenses and Permits
111
Schedule 16 – SSS Fund Payable
SSS FUND PAYABLE
SSS Fund SCHEDULE 2019 2020 2021 2022 2023
EE 5 ₱21,800.40 ₱ 21,800.40 ₱21,800.40 ₱21,800.40 ₱22,018.80
ER 115,233.60 121,022.40 128,973.60 132,516.00 137,968.80
Total ₱137,034.00 ₱142,822.80 ₱150,774.00 ₱154,316.40 ₱159,987.60
Add:
Previous 11,419.50 11,901.90 12,564.50 12,859.70
Balance
Total ₱137,034.00 ₱154,242.30 ₱162,675.90 ₱166,880.90 ₱172,847.30
Less: 125,614.50 142,340.40 150,111.40 154,021.20 159,515.00

Payments
Balance ₱11,419.50 ₱11,901.90 ₱12,564.50 ₱12,859.70 ₱13,332.30
Table 57 SSS Fund Payable
Schedule 17 – PhilHealth Fund Payable
PHILHEALTH FUND PAYABLE
PhilHealth Fund SCHEDULE 2019 2020 2021 2022 2023
₱13,050.00 ₱13,050.00 ₱13,050.00 ₱13,050.00 ₱13,050.00

EE 5
13,050.00 13,050.00 13,050.00 13,050.00 13,050.00
ER
₱26,100.00 ₱26,100.00 ₱26,100.00 ₱26,100.00 ₱26,100.00
Total
2,175.00 2,175.00 2,175.00 2,175.00
Add: Previous Balance
₱26,100.00 ₱28,275.00 ₱28,275.00 ₱28,275.00 ₱28,275.00
Total
23,925.00 26,100.00 26,100.00 26,100.00 26,100.00
Less: Payments
₱2,175.00 ₱2,175.00 ₱2,175.00 ₱2,175.00 ₱ 2,175.00
Balance
Table 58 PhilHealth Fund Payable
112
Schedule 18 – Pag-Ibig Fund Payable
PAG-IBIG FUND PAYABLE
Pag-ibig Fund SCHEDULE 2019 2020 2021 2022 2023
EE 5 ₱8,400.00 ₱8,400.00 ₱8,400.00 ₱8,400.00 ₱8,400.00
ER 8,400.00 8,400.00 8,400.00 8,400.00 8,400.00
Total ₱16,800.00 ₱16,800.00 ₱16,800.00 ₱16,800.00 ₱16,800.00
Add: Previous Balance 1,400.00 1,400.00 1,400.00 1,400.00
Total ₱16,800.00 ₱18,200.00 ₱18,200.00 ₱18,200.00 ₱18,200.00
Less: Payments 15,400.00 16,800.00 16,800.00 16,800.00 16,800.00
Balance ₱1,400.00 ₱1,400.00 ₱1,400.00 ₱1,400.00 ₱1,400.00
Table 59 Pag-Ibig Fund Payable
Schedule 19 – Income Tax
INCOME TAX
2019 2020 2021 2022 2023
Income Before Tax ₱671,840.95 ₱826,602.62 ₱977,156.76 ₱1,191,553.50 ₱1,355,399.04
Tax Rate 30% 30% 30% 30% 30%
Income Tax ₱201,552.28 ₱247,980.79 ₱293,147.03 ₱357,466.05 ₱406,619.71
Table 60 Income Tax
Income Tax Payable 2019 2020 2021 2022 2023

Current Year Tax Expense 201,552.28 247,980.79 293,147.03 357,466.05 406,619.71
Total 201,552.28 298,368.86 355,142.22 430,752.81 495,986.22
Less: Payments 151,164.21 236,373.66 281,855.47 341,386.29 394,331.30
Balance 50,388.07 61,995.20 73,286.76 89,366.51 101,654.93
Table 61 Projected Income Tax
113
Schedule 20 – Supplies
SUPPLIES
Supplies SCHEDULE 2019 2020 2021 2022 2023
6 12,568.50 24,767.49 36,696.56 48,449.77 60,116.52

Office Supplies
7 2,663.50 3,371.99 3,958.38 4,618.13 5,385.01

Kitchen Supplies
8 7,335.00 14,454.35 21,416.18 28,275.38 35,084.11

Sanitary Supplies
9 4,443.60 5,625.60 6,603.88 7,704.57 8,578.52

Store Supplies
27,010.60 48,219.43 68,674.99 89,047.85 109,164.15
Total Supplies
Table 62 Supplies
Schedule 21 – Repairs and Maintenance
REPAIRS AND MAINTENANCE

Machineries & Equipment
201
2020 2021 2022 2023
9
₱210,698. ₱210,698. ₱210,698. ₱210,698.
Initial Balance 00 00 00 00
Rate 1% 1% 1% 1%
Maintenance ₱
₱2,106.98 ₱2,106.98 ₱2,106.98 ₱2,106.98
Expense -
Table 63 Repairs and Maintenance
114
Schedule 22 – Miscellaneous Expense
MISCELLANEOUS EXPENSE
2019 2020 2021 2022 2023
1,895.00
1,617.12 1,625.21 1,633.34 1,641.50 1,649.71
3,512.12 1,625.21 1,633.34 1,641.50 1,649.71
Table 64 Miscellaneous Expense
Schedule 23 – Transportation Expense
TRANSPORTATION EXPENSE
2019 2020 2021 2022 2023
₱36,400.00 ₱36,764.00 ₱37,131.64 ₱37,502.96 ₱36,764.00
₱36,400.00 ₱36,764.00 ₱37,131.64 ₱37,502.96 ₱36,764.00
Table 65 Transportation Expense
Schedule 24 – VAT Payable
VAT PAYABLE
SCHEDULE 2019 2020 2021 2022 2023
Add: Output VAT 29 465,325.71 511,858.29 563,044.11 619,348.53 681,283.38
Less: Input VAT 30 176,822.55 175,375.05 203,790.13 236,894.23 263,288.96
Total 288,503.16 360,525.16 387,294.25 412,392.12 449,865.61
Less: Payments 264,461.23 332,484.89 357,356.42 380,520.93 415,032.74
Ending Balance 24,041.93 28,040.27 29,937.83 31,871.19 34,832.87
Table 66 VAT Payable
115
Schedule 25 – Output VAT
OUTPUT VAT
SCHEDULE 2019 2020 2021 2022 2023
VAT-Exclusive Sales 1 3,877,714.29 4,265,485.71 4,692,034.29 5,161,237.71 5,677,361.49
VAT Rate 0.12 0.12 0.12 0.12 0.12
Output VAT 465,325.71 511,858.29 563,044.11 619,348.53 681,283.38
Table 67 Output VAT
Schedule 26 – Input VAT
INPUT VAT
SCHEDULE 2019 2020 2021 2022 2023
Purchase of
25 ₱1,302,531 ₱1,432,785 ₱1,576,063 ₱1,733,669 ₱1,907,036
Inventory
Purchase of
Machineries and 11 210,698.00
Equipment
Purchase of
7 13,965.00 14,104.65 15,100.44 16,166.53 17,307.89
Office Supplies
Purchase of
8 26,635.00 26,768.18 31,211.70 36,392.84 42,434.05
Kitchen Supplies
Purchase of
9 8,150.00 8,190.75 9,550.41 11,135.78 12,984.32
Sanitary Supplies
Purchase of
Technical 10 44,436.00 14,104.65 15,100.44 16,166.53 17,307.89
Supplies
Advertising 17 12,000.00 12,720.00 12,720.00 12,720.00 12,720.00
Total VAT
Inclusive ₱1,618,415 ₱1,508,673 ₱1,659,746 ₱1,826,251 ₱1,907,036
Purchases
VAT Rate 3/28 3/28 3/28 3/28 3/28
Input VAT 173,401.70 161,643.56 177,829.98 195,669.81 204,325.38
Table 68 Input VA
116
E. FINANCIAL STATEMENTS
SISI SIOMAI SISIG

Projected Statement of Comprehensive Income
For the year ended 2019-2023
SCHEDULE 2019 2020 2021 2022 2023

Net Sales 1 3,877,714.29 4,265,485.71 4,692,034.29 5,161,237.71 5,677,361.49
Cost of Sales 2 2,539,737.71 2,764,393.54 3,018,932.43 3,313,428.60 3,651,205.57
Gross Profit 1,337,976.57 1,501,092.17 1,673,101.85 1,847,809.11 2,026,155.92
Operating
Expenses
15 666,135.62 674,489.55 695,945.09 656,255.62 670,756.87
Income before
Tax
671,840.95 826,602.62 977,156.76 1,191,553.50 1,355,399.04
Income Tax 22 201,552.28 247,980.79 293,147.03 357,466.05 406,619.71
NET INCOME ₱470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33
Table 69 Income Statement
SISI SIOMAI SISIG

Projected Statement of Financial Position
SCHEDU
ASSETS 2019 2020 2021 2022 2023
LE
Current
Assets
Cash and
Cash ₱1,576,427.10 ₱1,667,562.29 ₱1,788,831.42 ₱1,959,663.62 ₱2,162,574.77
Equivalents
Prepaid
13 36,225.00 36,225.00 36,225.00 36,225.00 36,225.00
Rent
Refundable
Deposit- 13 108,675.00 108,675.00 108,675.00 108,675.00 108,675.00
Rent
Supplies 20 27,010.60 48,219.43 68,674.99 89,047.85 109,164.15
Total
Current ₱1,748,337.70 ₱1,860,681.72 ₱2,002,406.41 ₱2,193,611.46 ₱2,416,638.92
Assets
Non-
Current
Assets
Restricted
₱700,000.00 ₱800,000.00 ₱900,000.00 ₱1,000,000.00 ₱1,100,000.00
Cash
Machineries
and
Equipment 10 188,073.40 120,199.60
165,448.80 142,824.20 97,575.00
– Store
(net)
117
Total Non- ₱1,042,824.20 ₱1,120,199.60 ₱1,197,575.00
Current ₱888,073.40 ₱965,448.80
Assets
TOTAL
₱2,636,411.10 ₱2,826,130.52 ₱3,045,230.61 ₱3,313,811.06 ₱3,614,213.92
ASSETS
LIABILITIES AND
CAPITAL
LIABILITIE
S
Income Tax
22 ₱50,388.07 ₱61,995.20 ₱73,286.76 ₱89,366.51 ₱101,654.93
Payable
SSS Fund
19 11,419.50 11,901.90 12,564.50 12,859.70 13,332.30
Payable
PhilHealth
Fund 20 2,175.00 2,175.00 2,175.00 2,175.00 2,175.00
Payable
Pag-ibig
Fund 21 2,800.00 2,800.00 2,800.00 2,800.00 2,800.00
Payable
Utilities
14 4,500.00 4,545.00 4,590.45 4,636.35 4,682.72
Payable
VAT
28 24,041.93 28,040.27 29,937.83 31,871.19 34,832.87
Payable
Total
₱95,324.50 ₱111,457.37 ₱125,354.54 ₱143,708.76 ₱159,477.81
Liabilities
CAPITAL
Mojica,
Capital ₱317,635.82 ₱339,334.14 ₱364,984.51 ₱ 396,262.79 431,842.01
Morales,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Munoz,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Nazareth,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Rosario,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
San Juan,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Saylag,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Sumalinog,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Total
Partner’s ₱2,541,086.60 ₱2,714,673.15 ₱2,919,876.07 ₱3,170,102.30 ₱3,454,736.10
Capital
TOTAL
LIABILITIE
S AND ₱2,636,411.10 ₱2,826,130.52 ₱3,045,230.61 ₱3,313,811.06 ₱3,614,213.92
OWNER’S
EQUITY
Table 70 Balance Sheet
118
SISI SIOMAI SISIG
Projected Statement of Cash Flows
SCHEDUL
2019 2020 2021 2022 2023
E
Cash Flows from Operating
Activities
Net Income ₱470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33

Adjustment for
Depreciation –
22,624.60 22,624.60 22,624.60 22,624.60 22,624.60
Machinery and
Equipment 11
Change in Prepaid
!(144,900.00!)
Rent 16
Change in Supplies !(27,010.60!) !(21,208.83!) !(20,455.57!) !(20,372.85!) !(20,116.30!)
Change in Income
50,388.07 11,607.13 11,291.56 16,079.76 12,288.42
Tax 22
Change in SSS
11,419.50 482.40 662.60 295.20 472.60
Fund Payable 19
Change in
PhilHealth Fund 2,175.00 0.00 0.00 0.00 0.00
Payable 20
Change in Pag-ibig
2,800.00
Fund Payable 21
Change in Utilities
4,500.00 45.00 45.45 45.90 46.36
Payable 14
Change in VAT
24,041.93 3,998.34 1,897.56 1,933.36 2,961.68
Payable 28
Net Cash Flows
from Operating ₱ 416,327.16 ₱596,170.47 ₱700,075.94 ₱854,693.41 ₱967,056.68
Activities
Cash Flows from Investing
Activities
Purchase of
Machineries and ₱(210,698.00)
Equipment 11
Net Cash Flows
from Investing ₱(210,698.00)
Activities
Cash Flows from Financing
Activities
Capital
Contributions ₱2,400,000.00
Cash Withdrawals
by the Owner !(329,202.06!) !(405,035.28!) !(478,806.81!) !(583,861.21!) !(664,145.53!)
Net Cash Flows
from Financing
Activities ₱2,070,797.94 ₱(405,035.28) ₱(478,806.81) ₱(583,861.21) ₱(664,145.53)
Total Cash Inflow
(Outflow) ₱2,276,427.10 ₱191,135.19 ₱221,269.13 ₱270,832.20 ₱ 302,911.15
Cash, Beginning 2,276,427.10 2,467,562.29 2,688,831.42 2,959,663.62
Cash, Ending ₱2,276,427.10 ₱2,467,562.29 ₱2,688,831.42 ₱2,959,663.62 ₱3,262,574.77
Table 71 Cash Flows
119
Table 72 Owner’s Equity
120
Current Ratio = Current Assets / Current Liabilities
Year 2019 2020 2021 2022 2023
₱1,748,337.7 ₱1,860,681.7 ₱2,002,406.4 ₱2,193,611.4 ₱2,416,638.9
Current Assets 0 2 1 6 2
Current
₱95,324.50 ₱111,457.37 ₱125,354.54 ₱143,708.76 ₱159,477.81
Liabilities
Ratio 18.34% 16.69% 15.97% 15.26% 15.15%
Table 73 Current Ratio
Quick Ratio = (Cash + Short-tem Investments + Receivables) / Current Liabilities

Year 2019 2020 2021 2022 2023
₱1,576,427.1 ₱1,667,562.2 ₱1,788,831.4 ₱1,959,663.6 ₱2,162,574.7

Quick Assets 0 9 2 2 7
Current
Liabilities ₱95,324.50 ₱111,457.37 ₱125,354.54 ₱143,708.76 ₱159,477.81
Ratio 16.54% 14.96% 14.27% 13.64% 13.56%
Table 74 Quick Ratio
Gross Profit Margin = Gross Profit / Net Sales

Year 2019 2020 2021 2022 2023
Gross Profit ₱1,337,976.57 ₱1,501,092.17 ₱1,673,101.85 ₱1,847,809.11 ₱2,026,155.92
Net Sales ₱3,877,714.29 ₱4,265,485.71 ₱4,692,034.29 ₱5,161,237.71 ₱5,677,361.49
Ratio 34.50% 35.19% 35.66% 35.80% 35.69%
Table 75 Gross Profit Margin
Net Profit Margin = Net Profit / Net Sales

Year 2019 2020 2021 2022 2023
Net Profit ₱ 470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33
Net Sales ₱3,877,714.29 ₱4,265,485.71 ₱4,692,034.29 ₱5,161,237.71 ₱5,677,361.49
Ratio 12.13% 13.57% 14.58% 16.16% 16.71%
Table 76 Net Profit Margin
121
Return on Assets = Net Income / Average Assets
Year 2019 2020 2021 2022 2023
Net Income ₱470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33
Average
Assets ₱2,636,411.10 ₱2,731,270.81 ₱2,935,680.56 ₱3,179,520.83 ₱3,464,012.49
Ratio 17.84% 21.19% 23.30% 26.23% 27.39%
Table 77 Return on Assets
Return on Equity = Net Income / Average Capital

Year 2019 2020 2021 2022 2023
Net Income ₱470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33
Average
Equity ₱2,541,086.60 ₱2,627,879.87 ₱2,817,274.61 ₱3,044,989.19 ₱3,312,419.20
Ratio 18.51% 22.02% 24.28% 27.39% 28.64%
Table 78 Return on Equity
Payback Period = Initial Investment / Annual Cash Flows

Year 2019 2020 2021 2022 2023
Initial
Investment ₱2,400,000.00
Annual Inflows ₱416,327.16 ₱596,170.47 ₱700,075.94 ₱854,693.41 ₱967,056.68
Total Inflows ₱416,327.16 ₱1,012,497.64 ₱1,712,573.58 ₱2,567,266.99 ₱3,534,323.67
Payback Period 3.80
Table 79 Payback Ratio
122
Yearly Monthly Daily Cost/Product
Salaries Expense ₱ 856,500.00 71,375.00 2,379.17 4.63
Rent Expense ₱ 206,482.50 17,206.88 573.56 1.12
Advertising Expense ₱ 17,000.00 1,416.67 47.22 0.09
Utilities Expense ₱ 54,000.00 4,500.00 150.00 0.29
License and Permits ₱ 72,345.40 6,028.78 200.96 0.39
Repairs and Maintenance ₱ - - - -
Office Supplies Expense ₱ 1,396.50 116.38 3.88 0.01
Sanitary Supplies Expense ₱ 815.00 67.92 2.26 0.00
Kitchen Supplies Expense ₱ 23,971.50 1,997.63 66.59 0.13
Store Supplies Expense ₱ 39,992.40 3,332.70 111.09 0.22
Depreciation Expense ₱ 22,624.60 1,885.38 62.85 0.12
SSS Contribution ₱ 115,233.60 9,602.80 320.09 0.62
PhilHealth Contribution ₱ 13,050.00 1,087.50 36.25 0.07
Pag-IBIG Contribution ₱ 16,800.00 1,400.00 46.67 0.09
Transportation Expense ₱ 36,400.00 3,033.33 101.11 0.20
Miscellaneous Expense ₱ 3,512.12 292.68 9.76 0.02
Total Operating Expenses ₱ 1,476,611.50 ₱123,050.96 ₱4,101.70 ₱7.98
Operating Cost = Daily Expense/Overall Servings of all Products = 4101.70/514.29 = 7.98
Table 80 Operating Cost
Price Computation
Average
Purchase Operating Product %Mark VAT Selling
Product # of Sales
Cost Cost Cost Up (12%) Price
Orders
Siomai
9.20 7.98 17.18 42.75% 3.60 30.00 314.29 9428.70
Sisig
Gulaman 5.58 2.80 8.38 30.17% 1.44 12.00 200.00 2400.00
Table 81 Price Computation
123
CHAPTER VI
Socio-Economic Aspect
The socio-economic impact of the study will clearly state its relevance to
the external aspect of the business.
Objectives:
1. To determine the contribution of the business to the Philippine economy
2. To describe the benefits of the business to its community
3. To ensure the active participation in the maintenance of cleanliness in the
environment.
A. Socio-Economic Contributions
Contribution to the Philippine Economy
Every business establishment will be of great help for the growth and
development of the Philippine economy. These will only be possible if every
firm will be responsible enough to perform their duties and obligations to
their customers, community and of course to the government.
Siomai Sisig will definitely contribute additional earnings to our
government by means of paying right taxes. Through this the government
can be able to perform its functions well including continuous support and
assistance to the business industry, providing project for the community
such as building infrastructure, public schools and hospitals, strengthening

arm force for the security and protection of the countrymen and other
industries projects that will benefit the people.
Employment Generation
The business will provide job opportunities to individuals most
especially to those people who have great passion in food preparation.
Every society wants all its qualified members to be gainfully employed when
individuals are employed, they are able to raise their children, support them
through school, provide them with decent homes, acquire medical services
whenever needed and contribute to government income through the
payment of income taxes. Siomai Sisig will help to lessen rate of
unemployment and number of poor people. The eradication of poverty will
help to solve problems like crimes, juvenile delinquency and malnutrition.
Environment Conservation
Siomai Sisig will be sensitive enough to our environment by means
of assuring that the processes involve in the business operations will be
environmentally friendly. Moreover, the firm will apply the principle of
Corporate Social Responsibility (CSR). The business will observe proper
waste disposal in order to maintain cleanliness and orderliness. This will
also help to lessen pollution that causes different diseases and health
problems to many Filipinos.
The business proponents will allocate enough budgets to sustain the
execution of waste management in its operation. Furthermore, Siomai Sisig
125
will give a different insight regarding the foods we cater- street foods. The
goal of the business is to educate the people most especially youngsters
that through suitable handling and presentation of these foods,
contamination and insanitation will be avoided.
126

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Polytechnic University of the Philippines

Mabini Campus, Sta. Mesa, Manila

A Feasibility Study on Siomai Sisig

In Partial Fulfillment of the Requirements for the Studies

Mojica, John Aldrin B.

Prof. Joel T. Agacita

A Feasibility Study on Siomai Sisig

In Partial Fulfillment of the Requirements for the Studies

Approved and accepted in the partial fulfillment of the requirements for

time and solicited advice to this study.

but for our general needs as college student.

Chapter I Project Summary 1

A. Name of The Enterprise……………………………………………… 1

Chapter II Market Aspect 12

Chapter III Technical Aspect 41

A. Descriptive Definition of the Product………………………………... 42

Chapter IV Management Aspect 70

A. Goals and Objectives of the Company……………………………… 71

Chapter V Financial Aspect 90

Chapter VI Socio – Economic Aspect 124

A. Socio – Economic Contribution…………….………………………... 124

Table 1 Project Timetable and Status……….………………….………. 7

List 1 Location of the Business…………………………….………….. 2

surroundings are of low-environmental and sanitary standards.

Siomai is one of the most patronized food nowadays. Many businessmen

in the mouth of costumers.

factors such as procedures of preparation, aesthetics, presentation of the product,

be attained and achieved.

A. NAME OF THE ENTERPRISE

located. It contains Business Permit, Barangay Business Clearance, Lease

Contract, Locational Clearance, Fire Clearance and Sanitary Permit.

B. TITLE OF THE STUDY: A Feasibility on Siomai Sisig

branches which located at CEA-Anonas, Altura, Newton Plaza and Amphitheater

Figure 1 Location of the Business

D. DESCRIPTION OF THE LOGO

Figure 2 Business Logo

our business venture.

emphasize the product that we offer to the public or to our customers/prospect

Philippines, so we used it for the consumers to recognize what kind of food or

the combination of the Siomai and Sisig.

E. DESCRIPTIVE DEFINITION OF THE PROJECT

By establishing this project, many people in an average class who usually

favorite snack is in the market. Undeniably, siomai is a very famous to Filipinos so

the twist of their favorite viand which is Sisig.

To be the leading siomai franchise business that provides innovative and

E. LONG AND SHORT-RANGE OBJECTIVES

Our business consists of five short-term objectives and our long-term

objectives. For the short-term, here are the following objectives:

• To increase popularity annually

• To increase Siomai Sisig food cart branch around Metro Manila

• To be able to meet the monthly quota in our sales and lastly,

• To create a good impression to customers

And for our long-term objectives, we have the following:

• To be one of the leading Siomai franchise in the Philippines

food cart business and lastly

• To set Siomai sisig as a “delicious pantawid gutom” in the mind and

hearts of every Filipino.