School of Business and Accountancy

Universidad de Dagupan
Arellano St. Dagupan City

The Feasibility Study on the Establishment of Mr. Chicha Foods,

Maker of Mang Charon in Dagupan City, Pangasinan

A Feasibility Study Presented to the Faculty of

School of Business and Accountancy
UNIVERSIDAD DE DAGUPAN
ARELLANO ST., DAGUPAN CITY

Narvasa, Charles Vincent C.

Oviedo, Danessa Kim L.
Toledo, Eloisa Mae D.
Benitez, Bea Angelica L.
Delfin, Mc Gill C.

June 8, 2022

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 APPROVAL SHEET

In partial fulfillment of the requirements for the Bachelor of Science in Business

Administration Major in Financial Management, the completed feasibility study entitled

“The Feasibility Study on the Establishment of Mr. Chicha Foods, Manufacturer of

Mang Charon” prepared and submitted by Charles Vincent C. Narvasa, Mc Gill C.

Delfin, Danessa Kim L. Oviedo, Eloisa Mae D. Toledo, and Bea Angelica L. Benitez

is hereby endorsed for approval and acceptance.

Jennifer C. Dela Rosa, MBA

Feasibility Study Adviser

PANEL OF EXAMINERS

Approved by the committee on Oral Defense on June 08, 2022

Dr. Daniel T. Gonzales, CPA

Chairman

Mr. Jann Alfred A. Quinto, MISB Ms. Justin Frances Q. Callesto, MBA
Member Member

Approved and accepted as partial fulfillment of the requirements for the degree Bachelor

of Science in Business Administration major in Financial Management with a grade of

____.

Dr. Daniel T. Gonzales, CPA

Dean, School of Business and Accountancy

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 ACKNOWLEDGEMENT

We want to thank God for giving us strength, knowledge, good health, wisdom and

guidance that enlightened our hearts and minds that this study would be made possible.

We would like to express our deepest gratitude to the people who unselfishly

extended their help and support in the preparation and completion of this study.

To our dearest families, for their moral and financial support and more of their love

and encouragement that inspired us to study hard,

To Ms. Jennifer Dela Rosa, our adviser, for her untiring and motherly support, for

her expert and scholarly ideas for the complete realization of this humble piece of work,

We offer our regards to our friends and classmates who supported us in any respect

during the completion of the project.

And to all whom we failed to mention, THANK YOU VERY MUCH!

- THE RESEARCHER

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 DEDICATION

This humble piece of work

Is dedicated to:

Our parents, for their untiring support, and

unconditional love;

To our friends who have always been there and never ran out of comforting words

to encourage us if distress and our

sympathetic supporters in times of tears and laughter;

Our adviser for her motherly and scholarly advices

for the improvement of our humble work;

And above all, to our Almighty God,

for showering us with His blessings for the complete realization of this study.

- THE RESEARCHERS

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 Table of Contents

Title
Page

Title Page ----------------------------------------------------------------- i

Approval Sheet ----------------------------------------------------------------- ii
Acknowledgement ----------------------------------------------------------------- iii
Dedication ----------------------------------------------------------------- iv
Table of Contents ----------------------------------------------------------------- v
List of Tables ----------------------------------------------------------------- vii
List of Figures ------------------------------------------------------------------ viii
List of Notes ------------------------------------------------------------------ viii
List of Schedule ------------------------------------------------------------------ ix
Executive Summary
Business Name ------------------------------------------------ 1
Tagline ---------------------------------------------------------- 1
Logo ---------------------------------------------------------- 2
Location of the Business ---------------------------------------- 3
Long-range Objectives ----------------------------------------- 4
Type of Business Organization ------------------------------- 5
Chapter 1: INTRODUCTION
Chapter 2: MARKET FEASIBILITY

Product Description ------------------------------------------------- 9

Target Market ----------------------------------------------------- 10
SWOT Analysis ----------------------------------------------------- 10
Strength ----------------------------------------------------------- 10
Weaknesses ----------------------------------------------------- 11
Opportunities ------------------------------------------------------ 11
Threats ------------------------------------------------------ 12
Market Survey ------------------------------------------------------ 12
Demand Analysis ---------------------------------------------------- 17
Supply Analysis ----------------------------------------------------- 22

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 Demand-Supply Analysis ---------------------------------------- 24
Factors Affecting The Market ------------------------------------ 25
Factors Affecting The Demand ------------------------------------ 25
Price Of The Product -------------------------------------------- 25
Taste And Preferences Of The Consumer ----------------------- 26
Income Of The Consumer ----------------------------------------- 26
The Changes Of Prices In Related Goods --------------------------- 26
Expectation Of The Change In The Price In Future --------------- 26
Factors Affecting The Supply ---------------------------------------- 27
Seasonal Change ----------------------------------------------------- 27
Price ------------------------------------------------------------------ 27
New Technology ------------------------------------------------------- 27
Costs of Production ---------------------------------------------------- 27
Related Supply --------------------------------------------------------- 28
Price Study ------------------------------------------------------------ 28
Sales Forecast ---------------------------------------------------------- 31
Market Shares ---------------------------------------------------------- 32
Product Strategy -------------------------------------------------------- 34
Pricing Strategy -------------------------------------------------------- 34
Place Strategy --------------------------------------------------------- 34
Promotion Strategy ----------------------------------------------------- 35
Marketing Programs and Strategies --------------------------------- 36
Social Media ------------------------------------------------------------ 37
Direct Marketing -------------------------------------------------------- 37
Chapter 3: TECHNICAL FEASIBILITY
Technical Feasibility --------------------------------------------------- 38
Production Process ----------------------------------------------------- 39
Service Process --------------------------------------------------------- 43

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 The Selling Process -------------------------------------------------- 44
Business Location ------------------------------------------------------ 45
Operation Size and Schedule --------------------------------------- 46
Food Cart --------------------------------------------------------------- 47
Equipments ------------------------------------------------------------- 48
Furnitures and Fixtures ----------------------------------------------- 49
Kitchen Supplies ------------------------------------------------------ 50
Office Supplies And Equipments ------------------------------------ 51
Packaging Supplies ---------------------------------------------------- 52
Raw Materials Supplies ----------------------------------------------- 53
Utilities ------------------------------------------------------------------ 55
Manpower Requirement --------------------------------------- 56
Cleaning And Waste Disposal Method ------------------------------- 56
Chapter 4: ORGANIZATIONS & MANAGEMENT FEASIBILITY
Form Of Business Organization ------------------------------------ 57
Legal Requirements -------------------------------------------------- 57
Organizational Cost ------------------------------------------------- 58
Organizational Structure --------------------------------------------- 59
Human Resource Management ------------------------------------- 60
Job Description ------------------------------------------------------- 60
Staff Qualifications -------------------------------------------------- 61
Rules And Regulations ---------------------------------------------- 61
Management And Leadership Style ------------------------------- 62
Management Style -------------------------------------------------- 63
Leadership Style ---------------------------------------------------- 63
Pre Operating Activities --------------------------------------------- 65
Chapter 5: FINANCIAL FEASIBILITY
Major Assumptions --------------------------------------------------- 66

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 Projected Financial Statements ------------------------------------- 68
Total Project Cost ----------------------------------------------------- 72
Sources of Financing -------------------------------------------------- 73
Financial Analysis --------------------------------------------------- 82
Break Even Analysis ----------------------------------------------- 84

Chapter 6: SOCIOECONOMIC FEASIBILITY

Social Responsibility ---------------------------------------------------- 85
To employee/Staffs ----------------------------------------------------- 85
To Consumers and Community -------------------------------------- 86
To Government -------------------------------------------------------- 86
To Environment ------------------------------------------------------ 86
Social Contribution --------------------------------------------------- 86
Contribution To Income And Employment ----------------------- 87
Bibliography ---------------------------------------------------------- 88
APPENDIX A Survey Questionnaire ----------------------------- 89
APPENDIX B Intent Letter ------------------------------------------- 92
Sample Forms Of Mayors Permit ---------------------------------- 95
Cedula Sample ------------------------------------------------------- 96
Sample Form Of DTI Permit ------------------------------------- 97
Sample Form Of Business Permit --------------------------------- 98
Sample BMBE Certificate Of Authority ------------------------- 99
Sample Sanitation Permit ------------------------------------------ 101

Curriculum Vitae ------------------------------------------------------------------ 102

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 List of Tables

Table Title Page

Chapter II
2.1 Profile of Customers According to Gender 12
2.2 Profile of Customers According to Age 13
2.3 Respondent’s Profile according to Civil Status 13
2.4 Respondent’s Profile according to Employment Status 14
2.5 Respondent’s Profile according to Monthly Income/Allowance 14
2.6 Buying Behavior 15
2.7 Eating Behavior 16
2.8 Familiarity of the Product 16
2.9 Mango Peel as the main ingredient 17
2.10 Demand for Product 17
2.11 Selection of the Product To Buy From 18
2.12 Things to Consider When Buying the Product 18
2.13 Preferred Flavor 19
2.14 Spending Behavior 19
2.15 Annual Consumption of the Product (In Units) 20
2.16 Projected Demand for 5 years (in units) 21
2.17 Competitor’s Sales (In units) 22
2.18 Projected Supply for 5 years (in pesos) 23
2.19 Demand Analysis (In units) 24
2.20 Price Study 28
2.21 Competitor’s Annual Sales Forecast (In Peso) 29
2.22 Proponents Annual Sales Forecast (In Pesos) 30
2.23 Market Shares of Mang Charon 31

Chapter III
3.1 Raw materials 37
3.2 Preparation Schedule 44
3.3 Production Schedule 44
3.4 Operation Schedule 44
3.5 Mang Charon Food Cart 44
3.6 Equipment's 45
3.7 Furniture's & Fixtures 46

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3.8 Kitchen Supplies 47
3.9 Office Supplies and Equipment 48
3.10 Packaging Supplies 49
3.11 Raw Materials Supplies 49
3.12 Monthly Sanitation & Safety Supplies 50
3.13 Rent & Utilities 52
3.14 Manpower Requirement 52

Chapter IV
4.1 Legal Requirements 55
4.2 Compensation and Benefits 56
4.3 Projected Time Table 62

List of Figures

Figure Title Page

2.1 Facebook Page 34
2.2 Instagram Page 35
2.3 Mang Charon Fliers 35

3.1 Production Process Flowcharts 37

3.2 Service Process 40
3.3 Map of Dagupan City 42
3.4 Map of Mayombo 43
3.5 Vicinity Map 43

List of Notes

Notes Title Page

1 Sales 70
2 Production Cost 70
3 Cost of Goods Sold 71
4 Raw Materials 71
5 Packaging Supplies 72
6 Kitchen Supply 72

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 7 Sanitation & Safety Supply 73
8 Office Supply 73
9 Licenses and Permit Expenses 74
10 Advertising Expense 74
11 Salaries & Benefits 75
12 Schedule of Salaries & Benefits 76
13 Rent Expense 76
14 Utilities Expense 77
15 Schedule of Utilities Expense 77
16 Furniture's & Fixtures 77
17 Equipment 77
18 Office Equipment 78
19 Food Cart 78
20 Depreciation Expense 78
21 Withdrawal 78

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 Executive Summary

Business Name

The proponents came up with Mr. Chicha Foods as the business name. It is a food

cart where it sells chicharon made from mango peel/skin. The word “Mr.” came from the

word “mang” in Filipino translation with a combination of “chicha” that came from the

primary product which is chciharon and “foods” in the last part because proponents

visualizing that this business will offer another product and its innovation to such kind of

foods.

Tagline

“Healthy and Crunchy experience in every bite.” The Mang Charon is made from

the peel of mango that contains lots of nutrients. The proponents came up with this tagline

because a large number of people tend to eat less healthy foods considering it is tasty than

the healthy one. Moreover, the Mang Charon is a snack type that can trim the taste of less

healthy foods and at the same time provide health benefits in every bite.

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Business Logo

The logo of Mr. Chicha Foods is a combination of the sun and the mango which is

the main ingredient of our product. The sun symbolizes a lot of positive things like new

beginnings, harvest, or it could be someone important to us. If you describe someone as

the sun of your life, that person is important to you, so you always want the best for them

by choosing the best choice---the healthy one. The two green mangoes emphasize the main

ingredient which is mango, and the space between the two mangoes represents the

openness of the owners for growth and development in the industry. The tagline is located

at the bottom. The chosen colors are green and yellow. Green which means natural and

healthy and yellow makes people hungry.

Product Name

Product naming is the discipline of deciding what a product will be called, and is

very similar in concept and approach to the process of deciding on a name for a company

or organization. The proponents came up with the name “MANG CHARON” as a product

name carrying its tagline “Healthy and Crunchy experience in every bite.” and aside from

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its uniqueness the customer’s curiosity can trigger on how the mango skin is created into

chicharon. Mang Charon is composed of two combined words, which are “mango” the

main ingredient and Charon that comes from the word “chicharon”. This gives the

consumer the best quality that offers nutritious and satisfying product.

Product Logo

The product logo is one of the most important to be easily recognized, and a symbol

to remember for every customer of your business. The proponents use an icon which you

can find at the center that signifies the chicharon on its packaging and a fruit from its hat

to indicate that it is made from mango. The color green from left and right is the leaves of

mango and the year at the top identifies when the year of the business started. The color of

the background pertains to the color of the product.

Location of the Business

Mang Charon will be located at Mayombo, Dagupan City beside Bus Station. The

location is deemed very strategic because it lies at the center of Dagupan City, Pangasinan

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where a lot of people from different places go day-to-day. Moreover, the location is very

accessible and easy to reach for customers from different places.

Mission

Mang Charon is committed to supply the best quality mango peel chicharon to meet

the needs of healthy and better diet for customers.

To become one of the best mango peel chicharon producer/distributor in Dagupan

City.

Vision:

To be the leading mango peel chicharon supplier in Dagupan City and to inspire

people to choose a healthier and more compassionate lifestyle through eating mango peel

chicharon.

Long-range Objectives

Long-term goals are generally more ambitious, and they are usually seen in the next

5 or more years. These can often be defined as personal goals and aims to become one of

the dominants in the market industry.

Mang Charon’s objectives are as follows:

 To increase market share every year by 20%

 To establish branch in nearby towns/city.

 To increase the production by 20% annually to meet the demand of the customers.

 Participate in community philanthropic donations and volunteer efforts aimed at

distributing essential school materials to youngsters in lower-level classes.

 To increase machineries by 10% annually.

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  To export products in some Asian countries like Taiwan, Malaysia, Vietnam and

Indonesia.

Long-range objectives plays a vital role to business that provides direction and be

balanced on each year may pass. This will help the business and be used as a stepping stone

to reach success in business life.

Type of Business Organization

Mr. Chicha Foods is categorized as a sole proprietorship. A sole proprietorship is a

type of organization that is owned and operated by a single person. The proponents chose

this style of corporate structure aside from its simplest to set up; it requires small capital,

and avoids double taxation.

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 Chapter 1

INTRODUCTION

Food is the primary necessity in the world. It’s very important for our survival. That’s

why many entrepreneurs decided to form a business pertaining to food such as restaurants,

fast food chains, food carts and snack houses that mark their way to the Filipino’s hearts.

As years go by, it triggers some entrepreneurs to innovate their food business to handle the

fast-changing environment. This resulted to innovative and healthy options in the market.

Rolling canteens, food trucks and food carts became a booming business especially in

United States of America. At the same time, food carts became popular in the Philippines.

This only shows that a lot of people want accessibility and sustainability considering the

health benefits also in every product they purchase.

Food-industry observers claim that the healthy food options especially healthy

snacks are increasing largely in response to the slow-growing economy. People are seeking

inexpensive foods that they could eat anytime and anywhere. Snacking used to be

synonymous with unhealthy. “Don’t spoil your dinner,” was once a common phrase among

moms and grandmas.

According to Fortune Business Insights, that the global healthy snacks market size

was valued at $78.13 billion in 2019 & is projected to reach $108.11 billion by 2027, with

a CAGR of 4.2% during the forecast period.

The demand in the global market is influenced by the increasing desire of

consumers to consume functional foods that could help them maintain their overall health

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and to reduce the risk of chronic health conditions. The increasing demand of these

functional foods that is effective in weight management and that can also help to reduce

fatal diseases drives the growth in the market of healthy snacks.

“Chicharon” is a well-loved snack food that is described as crispy, tasty, crunchy,

and delicious. It is usually enjoyed a snack or a perfect pair for beer as “pulutan”. This is

more delicious when you dip it in vinegar with dice cut onions and cucumber. Talking

about snack, it is hard to find a delicious snack that is good for the health. In this case

proponents came up with the Chicharon made from the peel of mango which they called

“Mang Charon”.

Today, mango is the third most important fruit crop in the Philippines next to banana

and pineapple. The mango skin or peel serves as a barrier between the softer, more fragile

flesh inside and the outside world. Little did they know, the peels are nutritious and rich

in nutrients like as fiber, vitamins, minerals, and strong plant chemicals, despite being

frequently thrown. Research shows that mango skin is loaded with polyphenols,

carotenoids, dietary fiber, vitamin C, vitamin E and various beneficial plant compounds.

People who consume diets high in vitamin C, polyphenols and carotenoids have lower risks

of heart disease, certain cancers and cognitive decline. (Jillian Kubala, 2020). Moreover,

the emergence of technology enables the proponents to use it as their main ingredient in

making healthy food snack.

Mango is one of tropical fruiting trees also known as “Mangifera Indica” which they

believed that it is originated from the region between north-western Myanmar, Bangladesh,

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and north-eastern India. Mango is a delectable fruit that is why they called it “King of

Fruits” because of its various health benefits.

According to Ma. Cristina B. Gragasin, Aileem R. Ligisan, Rosalinda C. Torres, and

Romulo Estrella, mango peels has a potential source of pharmaceutical grade pectin was

assessed. Pectin has a lot of use as functional ingredient in food science, nutrition,

cosmetics and pharmacy. Pectin from mango peel has a great potential in commercial scale

that will help in creating job opportunities to wide sectors. Additionally, it is environment-

friendly to lessen the immense solid waste from mango processing plants.

The target consumers are all considered “health conscious” and concerned with food

their consuming and their health. We seek to inform our customers regarding the benefits

that they could get from this product; how it will help them and how it will improve their

health to be free from common and serious illness and it was found out that they contribute

significant amount of nutrients needed by our body.

The company does not only seek to gain and maximize profits from the product but

most importantly to share the good benefits that this product can give to the health of the

consumers. For them to prove that, “Healthy eating need not be boring”.

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 CHAPTER 2

MARKET FEASIBILITY

Marketing is the process of perceiving, understanding, stimulating, and satisfying

the customer needs, wants and expectations through the goods and services of a specially

selected target market which is better than the competitors.

Product Description

Most of the people know that chicharon are just usually made of chicken skin and

pork. The proponents introduce Mang Charon as an innovative product in addition to other

varieties of chicharon because the mango peel is the main ingredient that will be use. This

product promotes and innovate a Filipino delicacy from the usual to a healthier version of

Chicharon.

The “Mang Charon'' is made with the crushed mango skin, boiled and seasoned,

then sun-dried to go deep fried. The product is packed with a lot of nutrients such as:

vitamin C, polyphenols and carotenoids and people who consume these nutrients have

lower risks of heart disease, certain cancers and cognitive decline. (Jillian Kubala, 2020)

The nutrients inside the skin of the mango can emphasize the Mang Charon’s crunchiness

that can be experienced in every bite.

The packaging of Mang Charon will be a transparent and hard plastic with a zip

lock on top that can be reuse by the customer and the business with proper cleaning and

sterilization process to reduce the plastic waste.

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Target Market

The business chooses to market the product within Mayombo, Dagupan City and

from nearby town/city. The product is open in all ages that are willing to buy for their

pasalubong or for their snacking.

Mr. Chicha Foods can compete with their competitors in the industry, since it offers

a product that ensures quality plus it is affordable compared to its competitors and ensures

that their customers will be delighted after they encounter the product.

SWOT Analysis

The SWOT Analysis will help the business determine the key internal and external

factors that may influence the organization inside and outside. The role of SWOT Analysis

can also be applied in all aspects of the business.

Strength

 Convenient

The location is favorable to the target customers. According to the National

Retail Federation, convenience is a higher priority for buyers in 2020 than it was

five years ago. They also found that 83% of the shoppers said that convenience is

even more important nowadays.

 Affordability

The low cost of the main ingredient makes the product budget friendly.

Companies might potentially extend their customer base or at the very least

prevent encountering a diminishing number of customers who can purchase

their products by managing affordability.

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Weaknesses

 Limited resources

The proponents of Mang Charon are new to the business so the resources

will be coming directly from their allowances and savings.

 Popularity

As a business newly formed and a product newly introduced, the concept of the

product is still unfamiliar with the consumers.

Opportunities

 Awareness

Knowing all the benefits they could get can influence the level of awareness of

the customers. According to Indeed Editorial Team, customer awareness does have a

benefit to different kinds of business like raising brand awareness and helping some

consumers to find your product or service.

 High Demand

The Mang Charon is a good snack option with its healthy ingredient so the

demand of this product will be high in the market.

Greater demand for a product or service gives the firm the opportunity to grow

the business, hiring more workers and increasing capacity to match the demand. (DP

Taylor, 2022)

 Franchising

Expansion of Mang Charon in the nearby town/city through franchising. In the

business world, franchising is perhaps the most powerful recipe for scalability.

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 According to International Trade Administration, the Philippines, with its

growing middle class, is a good market for franchises and there are about 1,300

franchises in the Philippines covering food, retail, and service sectors. As local

businesses have experienced success and continued expansion, there are more

local franchises now than there were 10 years ago.

Threats
 Competitors
The existence of other chicharon in the market.
 Calamities
The calamities affect the supply of the main ingredient.
 Consumer’s perception
Mang Charon is new to the business. It is not that popular in the market.

Market Survey

The proponents conducted a market survey based on the target market selection to

analyze the respondents' spending patterns. The proponents used the Slovin’s Method with

a 95% confidence level and 5% margin of error to attain the sample size population in

Dagupan City. Moreover, proponents gathered 384 responses who were classified as

students, employed, and unemployed.

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Table 2.1

Profile of Customers According to Gender

Gender Frequency Percentage

Male 135 54%

Female 115 46%

Total 100%

Table 2.1 shows the demographic profile of the respondents, which were categorized

according to the gender of customers who were willing to respond to the survey regarding

our product. According to the table, the majority of respondents were males, with 135

responses and a percentage of 54 percent, while females, with 115 responses and a

percentage of 46 percent, were the majority.

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 Table 2.2

Profile of Customers According to Age

Age Frequency Percentage

14 and below 20 8%

15 – 20 58 23%
21 - 25 55 22%
26 - 30 68 27%
31 - 35 38 15%
36 and above 11 3%
Total 100%

Note table 2.2 shows the age range of the respondents. Among the 384 respondents, 58

(23%) are aged 15 to 20 years, 20 (8%) are aged 14 years and below, 55 (22%) are aged

21 to 25 years, 68 (27%) are aged 26 to 30 years, 38 (15%) are aged 31 to 35 years, and 11

(3%) are aged 36 years and above. This implies that the majority of the respondents and

possible consumers are teens to young adults that are dependent on their allowances as they

can still be classified as students.

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 Table 2.3

Respondent’s Profile according to Civil Status

Status Frequency Percentage

Single 170 68%

Married 78 31%
Widowed 2 1%
Total 100%

Note table 2.3 Shows the civil status of the respondents, with a majority of respondents are

single with 170 and a percentage of 68%, while married are 78 in total with a percentage

of 31%, and widowed are 1% in total of 2. The civil status of the respondents and

consumers affect the purchasing power since the budgets of single consumers are different

from that of the married ones who have more priorities with regards to their expenses.

Table 2.4

Respondent’s Profile according to Employment Status

Status Frequency Percentage

Student 110 44%

Employed 43 17%
Self - Employed 88 35%
Unemployed 9 4%
Total 100%

Note table 2.4 shows the different employment status of the respondents. Of the 384

respondents, 168 (43.7%) are students, 133 (34.6%) are self-employed, 64 (16.7%) are

employed, and 19 (5%) are unemployed. Students are the majority of the possible

consumers and they are highly depends on their allowances to determine their purchasing

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 power. Self-employed and employed respondents have more purchasing power as they rely

on their income and salary.

Table 2.5

Respondent’s Profile according to Monthly Income/Allowance

Frequency Percentage
5,000 Below 100 40%
5,001 - 10,000 65 26%
10,001 - 20,000 30 12%
20,001 - 30,000 13 5%
30,001 Above 42 17%
Total 100%

Note table 2.5 illustrates the profile of respondents by monthly income and allowance. 100

(40%) of the 250 respondents have a monthly income/allowance of less than 5,000 pesos;

65 (26%) have a monthly income/allowance of 5,000 to 10,000 pesos; 42 (17%) have a

monthly income/allowance of more than 30,000 pesos; 30 (12%) have a monthly

income/allowance of 10,000 to 20,000 pesos; and 13 (5%) have a monthly

income/allowance of 20,000 to 30,000 pesos. The respondents' allowance or income is

exactly proportional to their purchasing power, implying that a large monthly income or

allowance translates to a high purchasing power.

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Demand Analysis

Table 2.6

Buying Behavior
Do you eat Frequency Percentage
chicharon?
Yes 245 98%

No 5 2%

Total 100%

Note table 2.6 shows the buying behavior of the respondents. Of the 250 respondents, 245

(98%) are eating chicharon. From this result, the proponents could infer that there are many

consumers who would buy their products.

Table 2.7

Eating Behavior
How often do you eat Frequency Percentage
chicharon?
Everyday 8 3%

Every other day 30 6%

Once a week 67 21%
Twice a week 65 21%
Thrice a week 80 49%
Total 100%

Note table 2.7 shows that most of the respondents are eating chicharon which is thrice a

week with a percentage of 49% and following it with the percentage of 21% that shows

the results of the respondents eating chicharon once and twice a week.

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Table 2.8

Familiarity of the Product

Have you heard
about chicharon made Frequency Percentage
from mango peel?
Yes 15 6%

No 235 94%

Total 100%
Note table 2.8 shows that most of the respondents are not familiar with the product of

mango peel chicharon with a percentage of 94% or 235 respondents and the other

respondents say yes with a percentage of 6% which represents 15 respondents.

Table 2.9

Mango Peel as the main ingredient

Would you like mango peel
as the main ingredient Frequency Percentage
of your chicharon?
Yes 190 76%

No 23 9%
Maybe 37 15%
Total 100%
Note table 2.9 shows that 76% of the respondents would like mango peel as the main

ingredient of chicharon while the 9% of respondents saying no for mango peel as a main

ingredient for chicharon. It shows that most of the respondents are willing to try Mango

peel chicharon. By these results, there is a potential that the proposed product will be

feasible.

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 Table 2.10

Demand for Product

Are you willing to Frequency Percentage
buy our product?
Yes 248 99%

No 2 1%

Total 100%
Note table 2.10 shows that most of the respondents are willing to try Mango peel chicharon.

By these results, there is a potential that the proposed product will have a huge success.

Table 2.11

Selection of the Product To Buy From

Where do you want Frequency Percentage
to buy our product?
Online shop 40 16%

Physical store 210 84%

Total 100%
Note table 2.11 shows that most of the respondents want to buy the product in a physical

store with a percentage of 84% while some respondents want to buy the product in an

online shop with a percentage of 16%.

Table 2.12

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 Things to Consider When Buying the Product
What things do you
consider when buying Frequency Percentage
chicharon
Quality 93 37%

Packaging 63 25%
Price 92 37%
Advertisement 2 1%

Total 100%
Note table 2.12 shows that the survey shows that most of the respondents were attracted by

the price of Mango peel chicharon. These would give the proponents an idea to improve

its price.

Table 2.13

Preferred Flavor
What flavor would you Frequency Percentage
prefer the most?
Plain 68 27%

Spicy 182 73%

Total 100%

Note table 2.13 based on the survey conducted, most respondents prefer spicy flavor,

while 27% prefers the plain flavor. By these data, the proponents will have an idea on

how many chicharon will be produce per flavor.

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 Table 2.14

Spending Behavior
How much do you
want to spend per pack Frequency Percentage
of our product?
20 - 30 165 66%

30 - 40 75 30%
40 – 50 10 4%
Total 100%
Note table 2.14 shows that 4% of the respondents are willing to spend 40-50 pesos for

buying chicharon, 30% on 30-40 pesos, and 66% on 20-30 pesos. These results gave the

proponents an idea on what will be the pricing of the proposed product.

Table 2.15

Annual Consumption of the Product (In Units)

Frequency Daily Weekly Monthly Annually

Everyday 8 8 48 192 2,304

Every other day 30 15 90 360 4,320

Once a week 67 11.17 67 268 3,216

Twice a week 65 21.67 130 520 6,240

Thrice a week 80 40 240 960 11,520

Total 250 27,600

Annual Consumption per consumer 110.4

Annual Consumption/Frequency (27,600/250)

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Note table 2.15 shows the Demand of the respondents based on their consumption of the

product and how the respondents tend to buy the product. Based on the computation above

there is an average of 110.4 annually which reflects the Buying Behavior of the

respondents.

Table 2.16

Projected Demand for 5 years (in units)

YEAR PROJECTED DEMAND

2023 814,420.8

2024 819,551.7

2025 824,714.88

2026 829,910.58

2027 835,139

Note the projected demand is obtained by multiplying the total population of Mayombo

Dagupan City, Pangasinan which is 7,377 and the annual consumption of Mang Charon

with 110.4 units. Due to the increasing population every year, the proponents also get the

growth rate; based from the official website of Dagupan City the population growth of

Brgy. Mayombo is 0.63% annually which is applied to determine the projected demand in

5 years.

Supply Analysis

Supply analysis shows who and where the direct competitors. The proponents

determined the size, product quantity and the market segment performance. To be able to

22 | P a g e
compute for the supply, the proponents floated questionnaires to its existing competitor in

Dagupan City.

Table 2.17

Competitor’s Sales (In units)

BUSINESS DAILY WEEKLY MONTHLY ANNUAL

COMPETITOR SALES SALES SALES

R. Lapid’s Chicharon 85 510 2,210 26,520

Baliwag’s Chicharon
30 180 780 9,360

Guby’s Chiharon
72 432 1,872 22,464
Robinsons
Supermarket 150 900 3,900 46,800

SM Hypermarket
300 1,800 7,800 93,600

CSI Square (Mang

200 1,200 5,200 62,400
Juan)

Others 400 2,400 10,400 124,800

TOTAL 1,237 7,422 32,162 385,944

The competitor's sales(in units) is based on the range given by the competitors

during the interview. The exact numbers of their sales should be kept confidential by them

as per their business policy, so they just give the proponents a range to have a basis for the

estimate.

23 | P a g e
Table 2.18

Projected Supply for 5 years (in pesos)

YEAR PROJECTED SUPPLY

2023 385,944

2024 409,872

2025 435,284

2026 462,272

2027 490,933

Note table 2.18 shows that the projected supply is obtained from the total annual sales (in

units) in the year 2023 of operation of the competitors which is 385,944. The proponents

used 6.2% (percent) as the growth rate for the demand of supplies according to the business

owners. The data used in projecting the five-year supply trend is based on the interviews

and surveys conducted by the proponents to its competitor

Demand Supply Analysis

To be able to match demand and supply of the business, it determines the target

market and customers that will have a significant effect on the demand and supply of the

product.

24 | P a g e
Table 2.19

Demand Analysis (In units)

Year Demand Supply Gap

2023 814,420.8 385,944 428,476.8

2024 819,551.7 409,872 409,679.7

2025 824,714.88 435,284 389,430.88

2026 829,910.58 462,272 367,638.58

2027 835,139 490,933 344,206

Note table 2.19 shows both the rising demand and the increasing supply for competitor's

Chicharon. This indicates that, as demand and supply develop over time, the proponent's

product will be in high demand sooner.

Factors affecting the Market

The demand and supply for a single commodity are influenced by a variety of

factors. The proponents will briefly discuss the market's influencing variables.

Factors affecting the Demand

The determinants stated below cause demand shifts or will have a significant

impact on demand.

Price of the Product

This kind of analysis can lead to the creation of industry demand curves. Consumers

desire less of a good when the price rises, and more supply enters the market. If the price

is too high, supply will exceed demand. However, because most customers have diverse

tastes in terms of quality and price, proponents will pay attention to the fact that

25 | P a g e
manufacturing costs also impact quality. Mr. Chicha Foods support prices are based on the

average of the company’s competitor’s prices, making the price remain reasonable.

Taste and Preferences of the Consumer

Taste and preferences of the consumers is a direct factor influencing demand. A

combination of unique and good taste to consumers will be distinguished and will make

the product demand curve into a higher level.

Income of the Consumer

The survey of the proponents revealed that the majority (40%) of the respondents

have a monthly income or allowance of below 5,000. This affects the purchasing power of

the consumers. The survey done could be used to strategize further to make the products

more affordable to all of the consumers.

The Changes in Prices of Related Goods

This factor affects the demand for the product. When the price of Mango Peel

Chicharon remains the same as the income of the consumer but the price of Pork Chicharon

falls, then the demand for the Mango Peel Chicharon will decrease, the fall in the price of

any of them would favorably affect the demand for the other.

Expectation of the change in the price in future

A factor that would affect the demand for the product is the consumer expectations

regarding the future price of the product. If there will be an increase in the price in the

future, then it is most likely that the consumers will buy less. The present demand for the

product will increase if the price of the product is expected to rise in the future. Another

factor that would affect the future price of the product is the price of the mangoes and cost

26 | P a g e
of production. If the price of mangoes and cost of production increase, then it is most likely

that the price of the product will also increase.

Factors affecting the Supply

The following determinants cause the shifts or will obviously affect the supply.

Seasonal change

Flowering takes place from November to February, while harvest takes place from

March to June. During the summer, this is the case. Customers are enticed to buy mangoes

at a lower price. So to give it a twist, we made something that consumers will enjoy easy-

to-eat finger foods as long as it is freshly cooked and packaged neatly but if it is not mango

season, there may be issues that affect the supply of mangoes, as well as a price increase

for the commodity.

Price

The greater the price, the more businesses want to supply it, and the more eager

they are to create it because it is more profitable.

New Technology

Increased supply is a result of technological advancements that improve production

efficiency. If a new technology lowers the cost of production, the company can create more

of the same product for the same price.

Costs of Production

If production costs increase, supply will fall because the manufacture of the

merchandise in question will become profitable. In this case, the price of the product will

also increase so that it may not meet the customer's income.

27 | P a g e
Related Supply

Mangoes are considered seasonal fruits which mean that they grow abundantly in

a particular season. In the season of abundant mangoes, the supply for mangoes is at its

highest which would signify a high production for Mang Charon. On the other hand, if

mangoes are not of season, the supply of Mang Charon would decline.

Price Study

Building a business is like going in an arena that is full of hungry lions. You don’t

just consider the capital or the financial aspect of the business; the proponents should also

consider the other strategies or edge that will be a great tool in running the business; one

example is the guarantee that the product that will be offered is catchy.

People love convenience. Also, they crave for food that is delicious yet cheap at the same

time. So what are the strategies of the proponents to sell the product?

This of the study serves as a guide or basis for the proponents to decide for the

price that they are going to offer their product and come up with the price of ₱25.00 per

pack.

We consider the three factors which are the price of competitors, the production

cost and the conducted survey regarding the price that they are willing to spend in buying

Mang Charon.

28 | P a g e
Table 2.20

Price Study
Business Name Product Price

Chicharon with Laman 130

Chicharon Cocktail 200
R. Lapid’s Chicharon Chicharon Bilog 200
Chicharon Bits 20
Ground Chicharon 33
Chicharon Bulaklak 180
Baliwag’s Chicharon Chicharon Plain 35
Chicharon Spicy 35
Chicharon Laman 110
Bituka 80
Guby’s Chicharon Laman 85
Bulaklak 100
Chicken Skin 80
Indirect Competitors Mang Juan 28 (90g)
Snackers Chipcharon 7 (26g)
Robinsons Supermarket Snackers Chipcharon 71
SM Hypermarket Pinoy Bawang 71
CSI Square (Mang Juan) Marty’s Cracklings 28 (90g)
Others 7 (26g)
No name 7

Note table 2.20 shows the different prices of the direct and indirect competitors of Mang

Charon. It is shown that the price decided will fit the market.

29 | P a g e
Table 2.21

Competitor’s Annual Sales Forecast (In Peso)

Year Total Sales of Competitor per Year

2023 13,354,320

2024 14,182,288

2025 15,061,590

2026 15,995,409

2027 16,987,124

Note table 2.21 depicts the Annual Sales Forecast of competitors within the 5-year range.

The amounts shown are based on the computation, Competitors‟ annual sales in Units from

Table 2.20 divided by the products of the business and multiplied by the different prices of

each product then summed up. The proponents used 6.2% growth in sales of the

competitor’s products.

30 | P a g e
Sales forecast

Table 2.22 Proponents Annual Sales Forecast (In Pesos)

Production

Year Capacity/per Price Time Weekly Monthly Annually

per Interval
pouch/a day
Pouch

2023 150 25 9:00 am – 22,500 90,000 1,080,000

6:00 pm

2024 180 25 9:00 am – 27,000 108,000 1,296,000

6:00 pm

2025 216 25 9:00 am – 32,300 129,600 1,555,200

6:00 pm

2026 259 25 9:00 am – 38,850 155,400 1,864,800

6:00 pm

2027 311 25 9:00 am – 46,650 186,600 2,239,200

6:00 pm

Total Monday to 24 8 hours 167,300 669,600 8,035,200

Saturday days per day
per (less
month 12:30pm
to 1:30pm
lunch-
break)

31 | P a g e
Market Shares

Market share is the most important metric companies that are useful to test the

effectiveness of any possible revenue generating effort. It represents the total sales of their

business over a specified period.

Table 2.23

Market Shares of Mang Charon

Annual Sales of Annual Sales of Mang Charon

Mang Charon Entire Market Market Share
Year Annually

2023 1,080,000 13,354,320 8.09%

2024 1,296,000 14,182,288 9.14%

2025 1,555,200 15,061,590 10.33%

2026 1,864,800 15,995,409 11.66%

2027 2,239,200 16,987,124 13.18%

Note based on research, the first year annual sales of the entire market is the overall sales

of Mang Charon’s competitors with a total of Php 13,354,320, while the annual sales of

Mang Charon is 1,080,000.

32 | P a g e
 In computing the Market Share, the proponents use the formula below.

𝑻𝒐𝒕𝒂𝒍 𝑺𝒂𝒍𝒆𝒔 𝒐𝒇 𝒕𝒉𝒆 𝑪𝒐𝒎𝒑𝒂𝒏𝒚

Market Share = x 100
𝑻𝒐𝒕𝒂𝒍 𝑺𝒂𝒍𝒆𝒔 𝒐𝒇 𝒕𝒉𝒆 𝑴𝒂𝒓𝒌𝒆𝒕

Where, Total Sales of the Company = 1,080,000

Total Sales of Market = 13,354,320
𝟏,𝟎𝟖𝟎,𝟎𝟎𝟎
Market Share = x 100 = 8.09%
𝟏𝟑,𝟑𝟓𝟒,𝟑𝟐𝟎

Market Share

8.09%

Mang Charon

Competitors
91.24%

33 | P a g e
 FIGURE 5

Referrals or word of mouth marketing is one of the strongest marketing tools. Since

our product is new, we need the help of others to spread the message out. If customers

become satisfied with the product, they tell others about that. Beyond that, they help the

business in their marketing program without even knowing.

By developing the 4 P’s in the marketing mix which are:

Product Strategy – The product of Mr. Chicha Foods is Mango Charon wherein

it is a chicharon made from mango peels. The product is loaded with nutrients like vitamins,

minerals, and antioxidants that cure certain cancers and other illnesses. This product is

seasoned, sundried, and then deep-fried. This is usually enjoyed with vinegar with cut diced

onions.

Pricing Strategy – Pricing is considered to be the most critical factor which most

often affects the marketability of the product offered by the proposed business. The price

of Mang Charon is ₱25.00 wherein the variable production cost is ₱8.30 while the markup

is 200% which is ₱16.60. The unit cost is low for the reason that the main ingredient which

is mango peel is cheap and mostly given free by businesses engaged in mango. The price

is therefore considered competitive in the market.

Place Strategy – The location of Mr. Chicha Foods will be in Mayombo District,

Dagupan City beside the bus terminal in front of Minute Burger. The location of Mr.

Chicha Food is deemed very strategic because it lies at the center of Dagupan City where

a lot of people from different places go day-to-day. In addition, the place is very accessible

and easy to reach for customers from different places specially by-passers and commuters.

34 | P a g e
 · Promotion Strategy – Promotion is activities that will aid every business entity

to encourage more sales, but promotion is not only helping every business, but also on the

part of customers because it is an integral part of pleasure and gives exciting experiences.

Mr. Chicha Foods considers promotional measures an important thing for faster market

acceptance. Tarpaulins will be placed in different parts of the city so that all people can see

the product we are offering. Flyers will be given to the people of Dagupan City so that the

customer relationship management can apply. Word of Mouth Marketing will also be used.

No expense will be incurred in using this kind of promotional measure, it costs nothing,

and yet may be effective if taken or used with sincerity. The additional promotional

strategies are:

 Mr. Chicha Foods will accept customized orders like Mang Charon Surprise box

bundles and customize bouquets featuring Mang Charon.

 Mr. Chicha Foods will use its Facebook page in posting feedback to identify

customer satisfaction and facilitate word-of-mouth marketing and referrals to

attract more customers. By posting feedback, this also helps the business build its

credibility in the market.

 Mr. Chicha foods will give freebies for bulk orders and a loyalty card that contains

discounts or freebies after a series of repeat purchases.

35 | P a g e
Marketing Programs and Strategies

· Social Media

Mang Charon will create a page on Facebook to post interesting information

about the products offered to attract more customers.

· Direct Marketing

Mang Charon will use flyers and tarpaulins to generate awareness to people and

attract them to try to purchase the products.

Facebook:

Figure 2.2 Facebook Page

The business will use a facebook boost where different famous facebook pages that will

introduce the product. This will help the business to reach the people to get to know more

on what is new, and what Mang Charon can offer.

36 | P a g e
Instagram:

Figure 2.3 Instagram Page

Figure 2.4 Mang Charon Fliers

Today’s generation, technology is most used. The proponents created a Facebook,

Instagram and Fliers to promote Mang Charon in social media which is the easiest and

widest way in advertising.

37 | P a g e
 CHAPTER 3

TECHNICAL FEASIBILITY

The technical feasibility depends on the demand and supply. It is composed of the

production process, service process, business location, plant layout, operation size and

schedule, equipment, supplies/inventories, utilities, manpower requirements and waste

disposal methods.

Production Process

The table below shows the ingredients that will be used to produce 150 packs of

Mang Charon.

Table 3.1 Raw materials

Preparation: 1 hour Cook Time: 1 ½ hours Packaging: 1 ½ hours Total: 4 hours

Yield: 150 packs, 50 grams/pack

Item Unit Cost Weekly Monthly

Mango peel 1 and ½ kg 25.00 150.00 600.00

Chicken 100g 50.00 300.00 1,200.00

Powder

Garlic Powder 100g 90.00 540.00 2,160.00

Cornstarch 500g 87.00 522.00 2,088.00

Oil 1kg 180.00 1,080.00 4,320.00

Salt 100g 5.00 30.00 120.00

TOTAL 2,622.00 10,488.00

38 | P a g e
Figure 3.1 Production Process Flowcharts

STEP 1: Prepare the ingredients and make sure that the mango is well-washed before

putting it in the blender.

STEP 2: Separate the mango to its skin.

39 | P a g e
STEP 3: Put the mango peel and add a 4 ounce of water in a blender and wait until it

liquefies.

STEP 4: Add all the seasonings and mold it like a dough. Let it freeze overnight.

40 | P a g e
STEP 5: Put the dough in the freezer overnight.

STEP 6: Slice it into a thin size and put it under the sunlight until it gets dry.

STEP 7: Deep fry the dried pieces of dough made from mango peel.

41 | P a g e
STEP 8: The finished product.

Flavoring preparation procedure:

1. Put the cooked mango peel chicharon onto your desired flavor like spicy or just

remain on plain flavor.

Flow Chart of Production Process for Mang Charon

First Part Second Part

General Preparation (20 minutes)
General Preparation (5 minutes)

Mixing all of the ingredients

(25 minutes)
Deep fry the dried pices of dough
made from mango peel
(1 minute)
Boiling the dough that made from the
peel (30 minutes)

Packing the Mang Charon (5 minutes)

Put in the fridge (overnight)

TOTAL HOURS: 11 Minutes

Slice into pieces and put under the sun

(2 days)

TOTAL TIME: 3 days

42 | P a g e
Figure 3.2 Service Process

At this point, the process of organization of the business is stated accordingly. This

will indicate various processes and steps on how the proposed business will operate. The

figure below illustrates the service flow of the said business, Mang Charon.

Service Flow/Process of Mang Charon

PRODUCT ACCEPT
GREETING THE REQUESTED BY
PAYMENT
CUSTOMER THE
CUSTROMERS

THANK THE PRODUCT

CUSTOMER PREPARATION

Interpretation

1. Greetings

When greeting a customer, we only have 5 seconds to make a good first impression.

Therefore, the way you approach your customer will have a lasting impact on them and

will likely drive the direction of your relationship with them from that point forward.

2. Product Requested

After greeting the customer, staffs will politely ask their orders. Suggest or guide a

customer having difficulty in making a choice through recommending the bestselling item

or describing the product. Verification of ordered products to customer must be done.

43 | P a g e
3. Payment

State the total bill, take the payment and mention the amount tendered by the

customer. Give the change to the customer.

4. Product Preparation

The customer will wait for his/her order; the crew prepares and handover it with a

big smile.

5. Thank the Customer

As the customer leaves, the staff will give last greeting of “Thank you Ma’am/Sir”

and “Come back again Sir/Ma’am” accompanied by their pleasing smile.

The Selling Process

1. Welcome the customer(s): when the customer(s) set foot on the business

location, the customer(s) will welcome with greetings and smile.

2. Give the menu and take the order: give the customer(s) enough time to choose

their order, after some time take their order.

3. Collection of Payment: total the customer(s) order(s) and collect the payment.

4. Serve the Customer(s) order(s): serve the customer’s order together with the

change if there’s any.

5. Say “thank you” and “come again”: Customers want to hear appreciation with a

smile. This will make the customer's experience amazing.

44 | P a g e
Business Location

The business location is an important matter in the business because it’s the easy

way to find where the business is located. The figures below will tell where the exact

business is located.

Figure 3.3 Map of Dagupan City

Figure 3.4 Map of Mayombo

45 | P a g e
Figure 3.5 Vicinity Map

OPERATION SIZE AND SCHEDULE

The amount of time allocated for cooking and preparing a product generating a

minimum of 150 packs of Mang Charon per day 5:00 am - 8:30 am.

Table 3.2 Preparation Schedule

Preparation Time Cooking Time Total
Morning 1hr 1 and ½ hrs 2 and ½ hrs
The remaining time before the actual operation hours of the business will be used

in packing the products, preparing the cart, and other needs of the business.

Table 3.3 Production Schedule

Number of
Daily Weekly Monthly Annually operating days
per year
150 900 3,600 43,200 288 days

46 | P a g e
Table 3.4 Operation Schedule
Days Business Hours Location
Monday-Saturday 9:00 am-6:00 pm Mayombo, Dagupan City
The production of Mang Charon shall be done every Monday-Saturday to supply

the demand of the consumers and to ensure that the quality of Mang Charon is always at

its best. The operation of the business shall be held every Mondays to Saturdays opening

at 9:00 in the morning until 6:00 in the evening.

Table 3.5 Mang Charon Food Cart

47 | P a g e
 The Mang Charon’s food cart had a base size of 2440mm W x 1830mm D x

900mm H, 2300mm height with roof to top of peak, banner space 160 x 2440mm, front

counter depth 610mm that the product will be displayed and other equipment like cashier

machine and packaging and a side counter depth of 450mm where the sink and kitchen

supplies will be placed.

Equipments

Table 3.6 Equipments

Image Description Supplier Quantity Cost per

unit

Single Burner Magic 1 2,199.00

Department
Store

Blender Magic 1 1,166.00

Department
Store

Refrigerator Magic 1 6,500.00

Department
Store

TOTAL 9,865.00

The business will use the following equipment for the business: doube burner, blender,

and refrigerator.

48 | P a g e
Table 3.7 Furnitures & Fixtures

Item Description Supplier Quantity Cost per Total

(annually) unit

Tables &

Chairs (set) Shopee 1 780.00 780.00

Glass

Display Glass center 1 700.00 700.00

Shelf

Electric Fan Novo 1 760.00 760.00

Total 2,240.00

49 | P a g e
Table 3.8 Kitchen Supplies

Item Description Supplier Quantity Cost per Total

unit

Mixing Bowl Novo 1 (Semi- 150.00 300.00

annually)

Measuring

Cup Novo 1 (Semi- 50.00 100.00

annually

Knife Novo 1 50.00 200.00

(Quarterly)

Frying Pan Novo 2 299.5 599.00

Chopping Dagupan 1 250.00 250.00

Board Market

Apron Novo 2 35.00 70.00

Total 1,889.00

50 | P a g e
Office Supplies and Equipment

Table 3.9 Office Supplies and Equipment

Item Office Supplier Quantity Cost per Total

Supplies unit
(annually)

NoteBook CSI 24 pcs 15.00 360.00

Department
Store

Ball pen Limpan 36pcs 7.00 252.00

Trading &
Supplies

Calculator National 1 pcs 150.00 150.00

Book Store

TOTAL: Php 762.00

The table above shows that the office supplies that will be used by the staff to
operate.

51 | P a g e
For Packaging Supplies

Table 3.10 Packaging Supplies

Supply Description Supplier Quantity Cost

Kraft Paper Shopee 36 pack

Stand Up (100 pcs per 4,608.00
Pouch pack)

Malimgas 60 pack
Paper Bag Market (50 pcs per 1,740.00
pack)

Product Mr. Patrick 180 coupon 540.00

Sticker Mejia (20 pcs per
coupon)

Total 6,888.00

This table shows the packaging and production supplies monthly that has a total cost of

6,888 pesos.

52 | P a g e
Table 3.11 Raw Materials Supplies
Image Description Supplier Quantity Cost Per TOTAL
Unit

Mango Peel FRUITAS/ 24KG 20.00 480.00

Dave’s
Shake

Cornstarch CSI square 6 KG 93.20 559.2

Dagupan

Chicken CSI square 12 PCS 27.75 333.00

Powder Dagupan

Garlic CSI square 12 PCS 9.00 108.00

Powder Dagupan

Canola Oil CSI square 3 LITERS 149.00 447.00

Dagupan

Salt Dagupan 500 grams 20.00 20.00

Public
Market

TOTAL 1,947.2

This table specifies the monthly raw materials supplies needed to make Mang Charon.

53 | P a g e
Table 3.12 Monthly Sanitation & Safety Supplies

Image Description Source Quantity Cost per Cost

Unit

Alcohol CSI 1pc 179.00 179.00

Pump Square

Surgical CSI 1 box 30.00 30.00

Facemask Square (50pcs)

Soap CSI 2 pcs 35 70

Square

Plastic CSI 1 pack 8.00 8.00

Gloves Square (100pcs)

Hair Net Shopee 2 packs (24 55.00 110.00

pcs per
pack)

Wipe Cloth Shopee 10 pcs. 25.00 50.00

Trash Bin Unitop 1pc. 150.00 150.00

Trash Bag Shopee 1 Roll 62.00 62.00

(Large)

TOTAL 549.00

54 | P a g e
The supplies consist of sanitation and safety for the staff and consumers. The staff will

require maintaining the use of alcohol and masks to prevent the spread of bacteria.

During difficult economic times, customers are less forgiving. They want to have a

wonderful experience when they actually spend the money on the food they want. Proper

personal hygiene, including frequent hand and arm washing, cleaning and sanitizing food

equipment, good basic housekeeping and maintenance, and food storage for the

appropriate duration and at a safe temperature are the do's for maintaining cleanliness and

sanitation in our feasibility project the virus. The other supplies help to utilize the

cleanliness of the food cart.

Utilities

Table 3.13 Rent & Utilities

Description Source Quantity Cost

(Monthly
Description)

Rent Mr. Romulo 1 3,000.00

Electricity DECORP 1 350.00

Water PANAMA Water 1 182.00

District

LPG Tank MDS Gas 1 950.00

Total Total (Monthly) Php 4,482.00

55 | P a g e
Manpower Requirement

The business is a Sole proprietorship and the proponents have decided to divide

the staff into two. One staff would be the cashier and the other one will be in charge of

the production process.

Table 3.14 Manpower Requirement

Position Number of Daily Rate Monthly Annually
Employees
Staff (Cashier) 1 372.00 8,928.00 107,136.00

Staff 1 372.00 8,928.00 107,136.00

(Production)
TOTAL 214,272.00

The proponents will compensate the cashier and staff Php 372.00 per day which is

minimum wage in Pangasinan.

Cleaning and Waste Disposal Method

Three bins would be allotted to segregate the waste materials. One bin would be for

the biodegradable waste, another bin would be for the non-biodegradable waste, and the

last bin would be for the recyclable materials such as the packaging supplies.

Equipment used in the production process and the operation would be cleaned by the

designated personnel to maintain the cleanliness and the sanitation in the working place.

To maintain an organized workplace, the materials and tools should be placed in their

proper places.

56 | P a g e
 CHAPTER 4

ORGANIZATION & MANAGEMENT FEASIBILITY

FORM OF BUSINESS ORGANIZATION

The proposed business will be registered under the name, “Mr. Chicha Foods”. The

proposed business will operate under the sole proprietorship type of business which

consists of the individual owner who pays the personal income tax on profits from the

business.

Sole proprietorship is the simplest form of business to set up with a little

government regulation. This type of business provides the following perceptions:

1. It is easier and cost friendly to organize as compared to other forms of business

structure.

2. Fewer requirements are needed in establishing a business under sole proprietorship.

3. Under the sole proprietorship, the sole proprietor has the full control and decision-

making power over the policies and capital investment of the business.

4. It is the simplest and the most flexible business structure.

5. Sole proprietorship is least regulated by the government compared to other forms

of businesses.

Legal Requirements

In putting up Mang Charon there are legal requirements that must be considered.

1. Community Tax Certificate (CEDULA)

2. Barangay Permit

3. Mayor’s Permit

57 | P a g e
 4. DTI Name Registration (Renewal every 5 years)

5. Sanitary Fee

6. BMBE (Renewal every 2 years)

7. BFAD Certification (Renewal every 2 years)

8. BIR Registration

Table 4.1 Legal Requirements

Description Cost

Community Tax Certificate (CEDULA) 110.00

Barangay Permit 500.00

Mayor’s Permit 938.07

DTI Permit and Name Registration 2,000.00

Sanitary Fee 300.00

BMBE 1,000.00

BFAD Certification 1,000.00

BIR Registration 500.00

*Documentary Stamp Tax 30.00

Total 6,378.07

Organizational Cost

The salary of the staff and the cashier will be computed on a monthly basis. The

staff will be paid with their monthly salary in two portions or twice a month. The first

portion of the monthly salary will be paid to the staff not later than the 15th day of the

month. The second portion will be paid not later than the 30th day of the month. The daily

58 | P a g e
rate of the cashier and the staff will be shown in the table together with their SSS and Phil

Health contributions.

Table 4.2 Compensation and Benefits

STAFF WAGES AND OTHER BENEFITS

Position No. Of Basic Pay per Total Annual

Employees Staff Basic Pay for All
Staff

1
Staff (Cashier) 8,928.00 107,136.00

1 8,928.00 107,136.00
Staff (
Production)

TOTAL 214,272.00

Organizational Structure

Organizational structure determines how the roles, power and responsibilities are

assigned, controlled, and coordinated, and how information flows between the different

levels of management.

59 | P a g e
Human Resource Management

There are some policies that are needed to note in the Mr. Chicha Foods Store. The business

hours will be 9:00am-6:00pm, Monday to Saturday only. These following rules are

implemented for the employees:

1. All the personnel should be in the store 30 minutes before the store opening to

prepare to welcome the customers.

2. All personnel must wear their uniform provided by Mr. Chicha Foods during the

business hours.

3. All the staff should stay in the store during working hours and they are not allowed

to leave the store without permission.

4. The staff for production must wear a face mask and hairnet for sanitary conditions.

They shall make sure also that all the equipment and all the ingredients needed for

production are ready.

5. Salaries will be paid during the 15th and 30th day of the month.

6. Physical, Sexual and Emotional abuse against staffs are not allowed.

7. Impoliteness of the personnel to the customer are not condoned and must be

punished by the management.

Job Description

The staff would perform a wide range of duties that are involved in the

preparation of foods. They will be involved in the preparation and production of Mr.

Chicha Foods. They will also be the ones to clean the production area including the

60 | P a g e
equipment and tools used. They may also collect the garbage or trash. They may assist in

the set up and the service to the consumers. They may perform cashiering duties.

Staff Qualifications

● Male or Female

● 18 years old and above

● At least High School Graduate

● Have a knowledge about food processing and cooking

● Have a good communication skills

● Have a good moral character

Benefits

 SSS,

 Phil Health

 PAGIBIG

 13th month pay

Rules and Regulations

Discipline is the primary concern of the organization for the attainment of the productivity

and efficiency that will lead to the organizational and personal growth. All of the staffs are

expected to behave ethically at all times.

 Mr. Chicha Foods will be opened 8 hours from 9:00 AM – 6:00 PM – Monday to

Saturday.

 The food cart shall be maintained in a clean and sanitary condition.

61 | P a g e
  Absences and under time of employees will be a cause of deduction from their

salaries.

 Starting cash on hand should be kept in the counter with a total of Php 3,000.00

consisting of four hundred ten 1-peso coins, fifty 5-peso coins, sixty 10-peso coins,

twelve 20-peso bills, ten 50-peso bills, and ten 100-peso bills.

 Employees are required to always look presentable when assisting the customer and

should always observe cleanliness.

 Customers are not allowed to smoke inside the stall.

 Customer is given the right to choose their orders and desired flavor.

 Customers are responsible for their valuables with they are at the store’s premises.

Management and Leadership Style

In the administrative world, leadership and management styles are important

aspects to consider. The majority of effective leadership or management styles are

independent of whether the organization is for profit or not. In today's environment,

organizational dynamics are becoming increasingly complex and accessible to work on.

The purpose of this research is to examine some of the current management techniques

used by leaders to motivate their workforce. In the introduction, leadership and

management styles are defined in detail. The report also discusses two modern

management approaches, each of which demonstrates a different management style.

Transformational and transactional theories, as well as trait theories, are among the

approaches. Employees are inspired by transactional and transformational methods

62 | P a g e
because they focus on how things should be done. Trait theories describe the different

personalities that leaders need for good management.

Management Style

Management refers to the administration of an organization, whether it is a non-

profit, a government agency, or a corporation. Setting organizational strategy and

organizing employees' efforts to achieve goals and objectives through the utilization of

available resources such as technological, human, and financial resources are all part of

management. The management style refers to the process that managers use in order to

achieve their goals. Decision-making procedures, work plans, and the manner in which

authority is exercised are all factors in management style. Management styles differ among

organizations, management levels, and individuals. Furthermore, two primary aspects,

internal and external forces, influence management style. Management structures, rules,

business culture, priorities, and employee motivation are all important internal

elements.External elements, like competitors, customers, and the economy, are frequently

beyond the control of the business.

Leadership Style

Leadership styles refer to the method and approach used to carry out plans, motivate

employees, and direct them. Different leaders have different leadership styles, which can

have a significant good or bad impact on workforce morale. Effective executives must

understand that they are responsible for the company's success or failure. Instead of

discriminating against subordinates, leaders should work together to achieve the

established objectives. The personnel, including newly appointed leaders, must likewise

63 | P a g e
bow to the influence of their superiors. Staff must understand that their leaders, whether

supervisors, department heads, or managers, have complete control over them. Leaders

should, however, take risks when they are essential. In some situations, for example,

leaders must become more innovative. In the event of unusual variations in the

organization, leaders should be flexible in attempting new procedures or establishing new

regulations. Leadership styles are the methods for carrying out plans and motivating

employees. Different leaders use different management techniques, which have a

beneficial or negative impact on their employees. Leaders must recognize that they are

responsible for the achievement of organizational goals and must work closely with their

employees to achieve these goals.

64 | P a g e
Pre Operating Activities

Feasibility Study Preparation

During this time, proponents spend time conducting research and gathering information.

Surveys, interviews, observations, and other methods of determining the potential outcome

and viability of a new product are all option

Table 4.3 Projected Time Table

Pre-operating Activities

Ma Ap Ma Ju Jul Au Se Oc No De Ja
Activities to be implemented r r y n y g p t v c n
Conceptualization of the
Feasibility Study
Selecting the target
location for the operation

Data Gathering

Project Feasibility Study

Sourcing and allocation of
funds
Securing of permits and
license

Purchase of equipment

The hiring of staffs

Advertising and Promotion

Actual operation

65 | P a g e
 CHAPTER 5

FINANCIAL FEASIBILITY

Financial feasibility is a study conducted specifically focusing on the assessment

of the financial aspect of the proposed. It evaluates the economic viability of the proposal

which includes Major Assumptions, Total Project Cost, Sources of Financing, Projected

Financial Statements, and Financial Analysis.

Major Assumptions

1. The Mr. Chicha Foods business will operate as sole proprietorship.

2. The business is under Republic Act No.9178 an act to promote Barangay Micro

Business Enterprise (BMBEs), providing incentives and benefits therefor, and for

other purposes.

3. The owner will be the manager as well.

4. As the business prospers, the number of staff will also increase with a proper

increase in salaries and benefits.

5. The business will use the five-year projection method

6. Throughout the five-year projection method, the selling price of Mr. Chicha

Foods will be 25 pesos.

7. 150 packs will be produced every day (Monday-Saturday)

8. It is assumed that all packs of Mang Charon will be sold out within the day.

9. All sales and purchases are on a cash basis.

10. Sales volume will increase annually at a rate of 20% per annum.

11. The business will operate from Monday to Saturday, 9:00 AM to 6:00 PM.

66 | P a g e
 12. The equipment and food cart are to be depreciated in a straight-line basis with a

useful life of 5 years with no salvage value.

13. All operating expenses will be assumed to be fixed except the utilities. The

utilities will increase at least 2% every year.

14. There will be no withdrawal in the first year of operation. The owner will have the

withdrawal of Php 50,000 in the second year and an increase by 20,000 per year

thereafter.

67 | P a g e
 Mr. Chicha Foods
Projected Statement of Comprehensive Income
For the Year Ended December 2023-2027

Notes 2023 2024 2025 2026 2027

Sales 1 1,080,000 1,296,000 1,555,200 1,866,250 2,239,500

Less: Cost of Goods 358,535.7

Sold 3 2 409,223.72 599,152.52 675,692.12 765,850.24
721,464.2 1,190,557.
Gross Profit 8 886,776.28 956,047.48 88 1,473,649.76

Selling and Administration Expense:

Depreciation 20 3,701.00 3,701.00 3,701.00 3,701.00 3,701.00

Rent 13 36,000 36,000 36,000 36,000 36,000

Utilities 14 11,134 11,356.68 11,583.81 11,815.49 12,051.80

Office Supplies 8 498 498 498 498 498

Kitchen Supplies 6 1,889 1,889 1,889 1,889 1,889

Sanitation and Safety

Supplies 7 3,540 3,540 3,540 3,540 3,540
129,906.7
Salaries 11 2 135,263.52 140,888.16 146,794.03 152,995.20

Licenses and Permits 9 5,378.07 3,875.17 6,608.71 5,630.86 9,133.37

Advertising 10 25,350 750 4,750 ₱750.00 ₱4,750.00

Total Selling and

Administration 217,396.7
Expense: 9 196,873.37 209,458.68 210,618.38 224,558.37
504,067.4
Operating Income 9 689,902.91 746,588.80 979,939.50 1,249,091.39

Non-Operating Items - - - - -
504,067.4
Net Income 9 689,902.91 746,588.80 979,939.50 1,249,091.39

68 | P a g e
 Mr. Chicha Foods
Projected Statement of Cash Flow
For the Year Ended December 2023-2027
2023 2024 2025 2026 2027
Cash Flows from
Operating Expenses
Ccash Receipts from ₱
Sales to Customers 1,080,000.00 1,296,000 1,555,200 1,866,250 2,239,500
Less: Cash
Paid for:
Cost of
Goods ₱
Sold 358,535.72 409,223.72 599,152.52 675,692.12 765,850.24
Advertising ₱ 25,350.00 ₱ 750.00 ₱ 4,750.00 ₱ 750.00 ₱ 4,750.00
Office
Supplies ₱ 498.00 ₱ 498.00 ₱ 498.00 ₱ 498.00 ₱ 498.00
Kitchen
Supplies ₱ 1,889.00 ₱ 1,889.00 ₱ 1,889.00 ₱ 1,889.00 ₱ 1,889.00
Sanitary
and Safety
Supplies ₱ 3,540.00 ₱ 3,540.00 ₱ 3,540.00 ₱ 3,540.00 ₱ 3,540.00
Rent ₱ 36,000.00 ₱ 36,000.00 ₱ 36,000.00 ₱ 36,000.00 ₱ 36,000.00
Utilities ₱ 11,134.00 ₱ 11,356.68 ₱ 11,583.81 ₱ 11,815.49 ₱ 12,051.80
₱
Salaries 129,906.72 135,263.52 140,888.16 146,794.03 152,995.20
Licenses
and
Permits ₱ 5,378.07 ₱ 3,875.17 ₱ 6,608.71 ₱5,630.86 ₱ 9,133.37
₱ ₱ ₱ ₱ ₱
Total Cash Paid 572,231.51 602,396.09 804,910.20 882,609.50 986,707.61
Net Operating Cash
Flow from Operating ₱ ₱ ₱ ₱ ₱
Activities 507,768.49 693,603.91 750,289.80 983,640.50 1,252,792.39

Cash Flow from

Investing Activities
Purchased of Fixed
Asset
Equipment ₱ 9,865.00
Office
Equipment ₱ 1,400.00
Food Cart ₱ 5,000.00
Furnitures
& Fixtures ₱ 2,240.00
Net Cash Outflow
from Investing
Activities ₱ 18,505.00

69 | P a g e
Cash Flow from
Financing Activities
Investment
by the ₱
Owner 120,000.00
Withdrawal
by the ₱
Owner - ₱ 50,000.00 ₱ 70,000.00 ₱ 90,000.00 110,000.00
₱ ₱ ₱ ₱ ₱
Net Cash Flow 609,263.49 643,603.91 680,289.80 893,640.50 1,142,792.39
Cash
Balance ₱ ₱ ₱ ₱
Beginning 609,263.49 1,252,867.40 1,933,157.20 2,826,797.70
Cash Balance, End ₱ ₱ ₱ ₱ ₱
of the Year 609,263.49 1,252,867.40 1,933,157.20 2,826,797.70 3,969,590.09

Mr. Chicha Foods

Projected Statement of Changes in Owner’s Equity
For the Year Ended December 2023-2027

2023 2024 2025 2026 2027

Beginning Owner's
Capital Investment 120,000.00 624,067.49 1,263,970.40 1,940,559.20 2,830,498.70

Profit of the Year 504,067.49 689,902.91 746,588.80 979,939.50 1,249,091.39

Withdrawal by the
Owner - 50,000.00 70,000.00 90,000.00 110,000.00

Endings Owner's
Capital 624,067.49 1,263,970.40 1,940,559.20 2,830,498.70 3,969,590.09

70 | P a g e
 Mr. Chicha Foods
Projected Statement of Financial Position
For the Year Ended December 2023-2027

2023 2024 2025 2026 2027

Current Asset

Cash 609,263.49 1,252,867.40 1,933,157.20 2,826,797.70 3,969,590.09

Non Current Asset

Equipment 9,865.00 7,892.00 5,919.00 3,946.00 1,973.00

Accumulated
Depreciation -
Equipment 1,973.00 1,973.00 1,973.00 1,973.00 1,973.00

Office Equipment 1,400.00 1,120.00 840.00 560.00 280.00

Accumulated
Depreciation - Ofiice
Equipment 280.00 280.00 280.00 280.00 280.00

Food Cart 5,000.00 4,000.00 3,000.00 2,000.00 1,000.00

Accumulated
Depreciation - Food
Cart 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00

Furniture & Fixtures 2,240.00 1,792.00 1,344.00 896.00 448.00

Accumulated
Depreciation -
Furniture & Fixtures 448.00 448.00 448.00 448.00 448.00

Total Asset 624,067.49 1,263,970.40 1,940,559.20 2,830,498.70 3,969,590.09

Liabilities

Owner's Equity 624,067.49 1,263,970.40 1,940,559.20 2,830,498.70 3,969,590.09

Total
Liabilities&Equity 624,067.49 1,263,970.40 1,940,559.20 2,830,498.70 3,969,590.09

71 | P a g e
Total Project Cost

“Mr. Chicha Foods”

Mang Charon
Initial Capital Requirement
ITEM NOTES COST

Initial Capital:

Equipment 17 ₱ 9,865.00

Office Equipment 18 ₱ 1,400.00

Food Cart 19 ₱ 5,000.00

Total Initial Capital ₱ 16,265.00

Working Capital

Raw Materials 4 ₱ 10,488.00

Packaging Supplies 5 ₱ 8,400.00

Kitchen Supplies 6 ₱ 1,209.00

Sanitation & Safety Supplies 7 ₱ 1,159.00

Office Supplies 8 ₱ 191.00

Licenses & Permits 9 ₱ 5,378.07

Advertising Expense 10 ₱ 25,350.00

Salaries & Benefits 11 ₱ 20,163.12

Rent Expense 13 ₱ 3,000.00

Utilities Expense 14 ₱ 11,134.00

Furnitures & Fixtures 16 ₱ 2,240.00

Depreciation Expense 20 ₱ 3,701.00

Total Working Capital ₱92,413.19

Capital Reserve 11,321.81

Total Capital ₱120,000.00

72 | P a g e
SOURCE OF FINANCING:

As shown above, the proposed business will have an initial investment of Php

120,000.00 that covers the working capital and fixed assets. The source of financing will

be the cash contribution that will be divided equally among the proponents.

Note 1: Sales
2023 2024 2025 2026 2027

Annual
Production 43,200 51,840 62,208 74,650 89,580
(in units)
Percentage
100% 100% 100% 100% 100%
of Sales
Unit Sold 43,200 51,840 62,208 74,650 89,580
Multiply 25 25 25 25 25
Total
1,080,000.00 1,296,000 1,555,200 1,866,250 2,239,500
Selling

Projected Sales (Years 2-5) = Units Sold x Selling Price x (1+rate of increase)

A 20% increase in sales volume will be achieved each year.

73 | P a g e
Note 2: Production Cost
2023 2024 2025 2026 2027

Direct
125,856.00 ₱151,027.20 181,232.64 217,479.17 260,975.00
Materials
Direct Labor ₱129,906.72 ₱135,263.52 ₱270,794.88 ₱282,057.55 ₱293,883.36
Manufacturing
Overhead
Indirect
100,800.00 120,960.00 145,152.00 174,182.40 209,018.88
Material
1,973.00
Depreciation 1,973.00 1,973.00 1,973.00 1,973.00
Total
102,773.00 122,933.00 147,125.00 176,155.40 210,991.88
Manufacturing
Total
₱358,535.72 ₱409,223.72 ₱599,152.52 ₱675,692.12 ₱765,850.24
Production
Divide by: No.
43,200.00 51,840.00 62,208.00 74,649.60 89,579.52
of Units
Total Cost per
₱8.30 ₱7.89 ₱9.63 ₱9.05 ₱8.55
Unit

Note 3: Cost of Goods Sold

2023 2024 2025 2026 2027

Total Production 43,200.00 51,840.00 62,208.00 74,649.60 89,579.52

Multiply by Cost
₱8.30 ₱7.89 ₱9.63 ₱9.05 ₱8.55
per unit

Cost of Good ₱358,535.72 ₱409,223.72 ₱599,152.52 ₱675,692.12 ₱765,850.24

sold

74 | P a g e
Note 4: Raw Materials
DAILY CONSUMPTION OF RAW MATERIALS
437 x 288 = 125,856
Item Quantity Unit Cost Weekly Monthly Annually

Mango peel 1 and ½ kg 25.00 150.00 600.00 7,200.00

Chicken Powder 100g 50.00 300.00 1,200.00 14,400.00

Garlic Powder 36g 90.00 540.00 2,160.00 25,920.00

Cornstarch 500g 87.00 522.00 2,088.00 25,056.00

Oil 1kg 180.00 1,080.00 4,320.00 51,840.00

Salt 100g 5.00 30.00 120.00 1,440.00

TOTAL 2,622.00 10,488.00 125,856

Daily Quantity Quantity Total Total

Consumption (Monthly) (Yearly) (Monthly) (Yearly)
437 24 288 10,488 125,856

Note 5: Packaging Supplies

Quantity (Per Quantity (Per Total (Per
ITEM Unit Per Cost
Month) Year) Year)
Kraft Paper
39 packs (100
Stand Up 468 packs 100 46,800.00
pcs per pack)
Pouch
60 packs (50
Paper Bag 720 packs 60 43,200.00
pcs per pack)
180 coupons
Brand Name 2,160 stickers
(20 pcs per 5 10,800.00
Sticker paper
coupon)
TOTAL 5,160.00 100,800.00

75 | P a g e
Note 6: Kitchen Supply
UNIT COST
ITEM Monthly Annually
(Monthly)
150.00
Mixing Bowl 150.00 300.00
(Semi-annually)
50.00
Measuring Cup 50.00 100.00
(Semi-annually)
50.00
Knife 50.00 200.00
(Quarterly)
599.00
Frying Pan 599.00 599.00
(Annually)
250.00
Chopping Board 250.00 250.00
(Annually)

55.00
Apron (2 pcs) 110.00 440.00
(Quarterly)

TOTAL 1,209.00 1,889.00

Note 7: Sanitation & Safety Supply

QUANTIT
QUANTITY UNIT PER TOTAL
ITEM Y (Per
(Monthly) COST (Annually)
Year)

Alcohol Pump 1 pc 4 179.00 716.00

Surgical Mask 1 Box (50 pcs) 11 30.00 330.00

1 pack (100
Plastic Glove 5 8.00 40.00
pcs)
Hair Net 1 pack ( 12pcs) 4 55 220.00
Wipe Cloth 2 pcs 5 25.00 250.00
Trash Bag 1 roll (Large) 12 62.00 744.00
Trash Bin 1 pc 1 150.00 150.00
Safeguard Soap 2 pcs 24 35.00 840.00
Broom and
1 pc 1 250.00 250.00
Dustpan
TOTAL 759.00 3,540.00

76 | P a g e
Note 8: Office Supply
UNIT
Quantity Quantity TOTAL
Item PER
(Per Month) (Per Year) (Yearly)
COST

Notebook 1 12 25.00 300.00

Ballpen 2 6 8.00 48.00

Calculator 1 1 150.00 150.00

TOTAL 191.00 498.00

Note 9: Licenses and Permit Expenses

Description 2023 2024 2025 2026 2027

Community
Tax Certificate 110.00 1,560.20 2,244.49 3,214.93 4,663.14
(CEDULA)
Barangay
500.00 500.00 500.00 500.00 500.00
Permit
Mayor’s
938.07 984.97 1034.22 1085.93 1140.23
Permit

DTI Permit
and Name
2,000.00 - - - -
Registration

Sanitary Fee 300.00 300.00 300.00 300.00 300.00

BMBE - - 1,000.00 - 1,000.00
BFAD
1,000.00 - 1,000.00 - 1,000.00
Certification
BIR
530.00 530.00 530.00 530.00 530.00
Registration
Total 5,378.07 3,875.17 6,608.71 5,630.86 9,133.37

77 | P a g e
Note 10: Advertising Expense
Description 2023 2024 2025 2026 2027
Fliers (300
pcs at 2 600.00 - - - -
pesos)
Tarpaulin (3
pcs at 250 750.00 750.00 750.00 750.00 750.00
pesos
Facebook
24,000.00 - 4,000.00 - 4,000
Boost

Total 25,350.00 750.00 4,750.00 750.00 4,750.00

Note 11: Salaries & Benefits

Position Monthly Annually

Selling Staff

Basic Pay (P372/day) 8,928.00 107,136.00

SSS Contribution 775.00 9,300.00
PhilHealth Contribution 200.00 2,400.00
PAG-IBIG 178.56 2,142.72
13th Month Pay - 8,928.00

10,082.56 129,906.72

Position Monthly Annually

Production Staff

Basic Pay (P372/day) 8,928.00 107,136.00

SSS Contribution 775.00 9,300.00
PhilHealth Contribution 200.00 2,400.00
PAG-IBIG 178.56 2,142.72
13th Month Pay - 8,928.00

10,082.56 129,906.72

Total Salaries & 20,165.12 259,813.44

Benefits
78 | P a g e
Note 12: Schedule of Salaries & Benefits

Position 2023 2024 2025 2026 2027

Selling Staff

Basic Pay 107,136.00 112,492.80 118,117.44 124,023.31 130,224.48

(P372/day)
SSS 9,300.00 9,300.00 9,300.00 9,300.00 9,300.00
Contribution
Phil Health 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
Contribution
PAG-IBIG 2,142.72 2,142.72 2,142.72 2,142.72 2,142.72
13th Month 8,928.00 8,928.00 8,928.00 8,928.00 8,928.00
Pay
Total 129,906.72 ₱135,263.52 ₱135,263.52 ₱146,794.0 ₱152,995.2
3 0

Position 2023 2024 2025 2026 2027

Selling Staff

Basic Pay
107,136.00 112,492.80 225,253 236,516 248,342
(P372/day)
SSS
9,300.00 9,300.00 18,600.00 18,600.00 18,600.00
Contribution
Phil Health
2,400.00 2,400.00 4,800.00 4,800.00 4,800.00
Contribution
PAG-IBIG 2,142.72 2,142.72 4,285.44 4,285.44 4,285.44
13th Month
8,928.00 8,928.00 17,856.00 17,856.00 17,856.00
Pay
Total 129,906.72 ₱135,263.52 ₱270,794.88 ₱282,057.55 ₱293,883.36

Grand Total 259,813.44 ₱270,527.04 ₱411,683.04 ₱428,851.58 ₱446,878.56

79 | P a g e
Note 13: Rent Expense

Quantity Quantity
Monthly Annually
(Per Month) (Per Year)

Rent 3,000.00 36,000.00

Total 3,000.00 36,000.00

Note 14: Utilities Expense

Quantity
Quantity Price Per Unit Total ( Per
Item (Per
(Per Year) (Monthly) Year)
Month)
Electricity 1 12 350 4,200.00

Water 1 12 182 2,184

LPG Tank 1 5 950 4,750

TOTAL 1,482.00 11,134.00

Note 15: Schedule of Utilities Expense

2023 2024 2025 2026 2027

4,200.00
Electricity 4,284.00 4,369.68 4,457.07 4,546.22

Water 2,184.00 2,227.68 2,272.23 2,317.68 2,364.03

LPG Tank 4,750.00 4,845.00 4,941.90 5,040.74 5,141.55

TOTAL 11,134.00 11,356.68 11,583.81 11,815.49 12,051.80

Note 16: Furnitures & Fixtures

Quantity Unit Cost Total Cost

Tables & Chairs
1 780.00 780.00
(set)

Glass Display Shelf 1 700.00 700.00

Electric Fan 1 760.00 760.00

Total 2,240.00 2,240.00

80 | P a g e
Note 17: Equipment
ITEM QTY COST PER UNIT TOTAL
Double Burner 1 2,199.00 2,199.00
Freezer 1 6,500.00 6,500.00
Blender 1 1,166.00 1,166.00
TOTAL 9,865.00 9,865.00

Note 18: Office Equipment

USEFUL LIFE
ITEM UNIT COST TOTAL
(YEARS)

Cashier Machine 1,400.00 1,400.00 5

Note 19: Food Cart

USEFUL LIFE
ITEM UNIT COST TOTAL
(YEARS)

Food Cart Package 5,000.00 5,000.00 5

Note 20: Depreciation Expense

Deprecia
tion
ITEM 2023 2024 2025 2026 2027
(Yearly)

Equipment 9,865.00 1,973.00 7,892.00 5,919.00 3,946.00 1,973.00

Office
1,400.00 280.00 1,120.00 840.00 560.00 280.00
Equipment

Food Cart 5,000.00 1,000.00 4,000.00 3,000.00 2,000.00 1,000.00

TOTAL 16,265.00 13,012.00 9,759.00 6,506.00 3,253.00

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Note 21: Withdrawal

2023 2024 2025 2026 2027

Initial 0 50,000.00 50,000.00 70,000.00 90,000.00

Increase 0 0 20,000.00 20,000.00 20,000.00

Withdrawal 0 50,000.00 70,000.00 90,000.00 110,000.00

FINANCIAL ANALYSIS
1. Return on Sales

2023 2024 2025 2026 2027

Net
46.67% 53.23% 48% 52.51% 55.78%
Income/Sales

Return on Sales (ROS) is a ratio used to evaluate a company's operational

efficiency. Mr. Chicha Foods has an increasing performance throughout the five years of

operation. It signifies that Mr. Chicha Foods operational efficiency is improving

throughout the years.

2. Payback Period

Payback period is calculated by counting the number of years it will take to recover

the cash invested in a project. It is most widely most measure for evaluating potential

investments.

Initial Investment ₱120,000

Present Value
Inflows for Year 1 ₱ 609,263.49
Payback Period =.20
(in year)

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 The business will only take 1 month to recover the initial investment. The basic

concept of this method is that the shorter the period, the more desirable to invest.

3. TIME VALUE OF MONEY

Net Present Value

This method determines whether or not the project is an acceptable investment. It

is the difference between the total of net present value of cash inflow and the cost of

investment.

Present Value of Cash Inflows Php 6,908,431.07

Less: Cost of Investment. Php 120,000

Net Present Value. Php 6,788,431.07

Year Cash Inflows Rate PVCI

(12%)

1 609,293.49 .89 542,271.21

2 1,252,867.40 .79 989,765.25
3 1,933,157.20 .71 1,372,541.61
4 2,826,797.70 .63 1,780,882.55
5 3,969,590.09 .56 2,222,970.45
TOTAL PVCI 6,908,431.07

The Net Present Value considers the time value of money. The NPV of the

investment is Php 6,7888,431.07. It is positive and acceptable to invest.

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 BREAK-EVEN ANALYSIS

Ratio

Unit Selling Price Php25.00 100.00%

Variable amounts

Production

Less: Cost Php 8.3 33.2%

Contribution Margin Php 16.7 66.8%

Fixed Cost Php 182,172.72

Annual Breakeven Sales in

Units TFC ÷ Unit CM

182,172.72 ÷ 16.7

10,908.55

Annual Breakeven Sales in

Pesos TFC ÷ CM Ratio

182,172.72 ÷ 66.8%

272,713.65

In order to cover-up the fixed cost incurred in 1 year of operation which amounts

to Php 182,172.72, Mr. Chicha Foods needs to sell 10,908.55 units of Mang Charon. The

business needs to generate sales of Php 272,713.65. At this point, the profit is 0 with the

contribution margin of 66.8%.

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 CHAPTER 6

SOCIO-ECONOMIC FEASIBILITY

This chapter discusses the business’s contribution to the community, in

employees/staffs, customers, government, and the environment.

Social Responsibility

The proposed business aims to provide and operate in a healthy manner with an

emphasis on quality and food protection, employee relations, society, and the community.

The proponents believed that these are the effective ways to take advantage of

opportunities and to overcome challenges the proponent's corporate social responsibility

is considered diversified and broad to be sufficient to cover up societal issues. The

objectives of the proponents is to maintain competitive advantage and full growth in the

industry.

To Employee/staffs

They are the most valuable asset in the company and play the most crucial role. Why

should we value our workers? If we value them, the company will succeed. On a long

term basis the following are Mr. Chicha duties to their employees:

1. Training is a sort of business responsibility towards employees. Correct selection,

reasonable pay, safety, and pleasant working circumstances.

2. Employees should receive appropriate perks.

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To Consumers and Community

The business will provide its customers with products of good quality and establish

good customer relationships. The business will ensure that no harm will be brought to the

health of the people and the community. The business also aims to initiate innovation and

growth to the community and bring great potential for a profitable market for the people to

invest into with this line of business.

To Government

Mr. Chicha Foods will give those unemployed individuals the opportunity to be

employed. The Municipal Government of Dagupan City will gain from the business by

collecting permits, licenses and other related charges.

To Environment

Through its operation, the Mang Charon business will contribute to the

environmental conservation by minimizing waste because the Philippines are presently

facing an average of five truckloads a day of mango waste. Raising environmental

awareness to the customers and especially to its staff by teaching them a proper disposal

of used material in daily operation. The business will be using packaging that is reusable,

and recyclable to reduce the waste within its vicinity.

Social Contribution

The Mang Charon will bring a snack with a new taste, healthy and crunchy that can

be experienced in every bite. Studies say that eating healthy snacks can increase your

nutrient intake, and sustain energy levels. This will help everyone to have a healthier eating

without limiting themselves to their snacks.

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Contribution to Income and Employment

Every business' main goal is the generation of good profit. In order to achieve this, the

business shall establish good relationships among the manager, the employees, and the

staff. According to the highlights of the January 2022 Labor Force Survey, the

unemployment rate in the Philippines was reported at 6.4 percent. This means that 2.93

million Filipinos are unemployed. The business shall contribute to increasing the rate of

employment in the Philippines by hiring employees and staff.

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 Bibliography

References:

Bryce Anthony Cruz et al. (n.d.). "The Feasibility Study of Establishing a Food Cart".

De Guzman, H. (2021). The feasibility study of Mushcharap.

https://www.scribd.com/document/523649146/Best-Feasibility-Study-

2?fbclid=IwAR3RPdr79ZKEGqjs-

fP_1d5nnJonBj8irzuKg_pYPbpIC2NJAHu7OphmHz4

Desk, S. (2020). The Philippines Guide. https://www.skuad.io/blog/employer-of-record-

philippines

Kubala, J. (2020). Mango Benefits.

Ma. Cristina B. Gragasin, A. R. (2014). Utilization of Mango Peels .

https://cupdf.com/document/utilization-of-mango-peels-as-source-of-pectin-

pectin-extract-is-concentrated-to.html?page=3

Natalie Butler, R. L. (2020). Are Mangoes Good for You?

https://www.healthline.com/health/food-nutrition/are-mangoes-good-for-

you?fbclid=IwAR0aXlvHBjkFXIPU4mMeT-hr4LbD5kZ6s4vMkyWwOK-

RjPiR-MXURA2ZUIo

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SaraMarçalManuelaPintado. (2021). Mango peels as food ingredient / additive:

nutritional value, processing, safety and applications.

https://www.sciencedirect.com/science/article/abs/pii/S0924224421003861

(PHILIPPINES MARKET FRANCHISE, 2020) https://www.trade.gov/market-

intelligence/philippines-franchise-market

(Inc., 2020) https://www.inc.com/carol-sankar/consumer-psychology-101-why-

convenience-is-key-for-e-commerce-longevity.html

(Daniel Amann et al, 2020)

https://www.tandfonline.com/doi/full/10.1080/09537325.2021.1968371

(team, 2021) https://www.indeed.com/career-advice/career-development/customer-

awareness

(Taylor, 2022) https://www.fool.com/the-ascent/small-business/articles/supply-and-

demand-business/

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 APPENDIX A
SURVEY QUESTIONNAIRE

Dear Respondents,

We are BSBA majors in Financial Management of the Universidad de Dagupan.

We are conducting a feasibility study on the “establishment of MANG CHARON, maker

of mango peel chicharon in Perez Boulevard, Dagupan City”. May we request you to lend

us some of your precious time to kindly answer this questionnaire. Thank you for your

kind cooperation.

The Proponents.

Name: (Optional) Gender: Male Female

Age:

Address:

Employment Status: Student Employed

Civil Status: Single Married Widowed

1. Do you eat chicharon? (Kumakain ka ba ng chicharon?)

YES NO

2. How often do you eat chicharon? (Gaano ka kadalas kumain ng chicharon?)

Everyday Twice a week

Every other day Depends on the mood

Once a week

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 4. If Mango Peel will use as main ingredient of chicharon, are you willing to try it? (Kung

balat ba ng mangga ang gagamitin para sa chicharon, kakainin mo ba ito?)

YES NO

5. How much do you want to spend per pack of our product Mang Charon? (Magkano ang

gusto mong gastusin para sa chicharon?)

20-30 40-50

30-40

6. What makes you buy a chicharon? (Bakit ka bumibili ng chicharon?)

For snacks For pulutan

For toppings or add-ons

7. What do you look for when buying chicharon? (Ano ang un among tinitignan bago

bumili ng chicharon?)

Packaging Price

Quality

8. Have you ever heard about chicharon made of mango peel? (Narinig mo na ba ang

tungkol sa chicharon na gawa sa balat ng mangga?)

YES NO

8. Are you willing to buy our product "Mang Charon" (Gusto mo bang bumili ng aming

produkto na "Mang Charon"?)

YES NO

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 10. Where do you want to buy our product? (Saan mo gusto bumili ng aming produkto?)

Online Shop

Physical Store

11. How do you find our Mango Chicharon as an alternative to the traditional fried pork

rinds? (Ano ang masasabi mo sa Mango Chicharon bilang alternatibo sa tradisyonal na

Chicharon?)

Average Satisfactory

Very Satisfactory

12. What kind of chicharon do you usually buy? (Anong klaseng chicharon ang kadalasan

mong binibili?)

Pork Chicken skin

Chicharon bulaklak

13. What flavor do you prefer most? (Ano ang pinakagusto mong flavor?)

Plain Spicy

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 Universidad de Dagupan
Arellano St. Dagupan City
School of Business and Accountancy

Mr./Ms.

Municipality of Dagupan Office

Dagupan City, Pangasinan

Ma’am/Sir:

Greeting from the School of Business and Accountancy!

We, the 3rd year students of Universidad de Dagupan are conducting feasibility study

entitled “Mang Charon” as partial fulfillment for the degree of Bachelor of Science in

Business Administration major in Financial Management.

In this regard, may we request from your good office the following:

1. Sample of business permit/ Mayors permit

2. Sample of application form for registration of barangay micro-business
enterprises (BMBE)
3. Sanitary permit
Rest assured that all information to be disclosed will be used with outmost confidentiality

and for the above-mentioned purpose only.

Yours truly,

Charles Vincent C. Narvasa

Approved by:
Feasibility Study Team Leader Ms. Jennifer Dela Rosa, MBA
Feasibility Study Adviser
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 Universidad de Dagupan
Arellano St. Dagupan City
School of Business and Accountancy

Hon.

Barangay Captain

Brgy. Mayombo, Dagupan City

Ma’am/Sir:

Greeting from the School of Business and Accountancy!

We, the 3rd year students of Universidad de Dagupan are conducting feasibility study

entitled “Mang Charon” as partial fulfillment for the degree of Bachelor of Science in

Business Administration major in Financial Management.

In this regard, the proponents would like to request from your good office a sample form

of Barangay Permit.

Rest assured that all information to be disclosed will be used with outmost confidentiality

and for the above-mentioned purpose only.

Yours truly,

Charles Vincent C. Narvasa

Feasibility Study Team Leader Approved by:

Ms. Jennifer Dela Rosa, MBA
Feasibility Study Adviser

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 Sample Form of Mayor’s Permit

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 Cedula Sample

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 Sample form of DTI Permit

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 Sample Form of Business Permit

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 Sample Form of DTI Permit

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 Sample BMBE Certificate of Authority

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 Sample Sanitation Permit

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 Curriculum Vitae

NARVASA, CHARLES VINCENT C.

451 Amerika St. Bonuan Binloc
Dagupan City, 2400 Pangasinan
Mobile No.: 0995 7826 724
Email: charlesvnarvasa@gmail.com

OBJECTIVE: To find an entry-level position and work in an organization

PERSONAL DETAILS where I can use and develop my skills and knowledge at the same time.
CERTIFICATES
Date of Birth
March 31, 2001  Entrepreneurship & Leadership
 Alkansya ni Juan with theme “Money Management”
Marital Status
 Financial trends and transformation in the new normal Webinar
Single
Universidad de Dagupan
Nationality  Red light, green light: Great leaders know when to stand still and
Filipino
move forward Leadership Training Webinar

Religion  Young Entrepreneur minds: understanding student’s perspective

Born Again toward becoming financially independent Webinar
 New Year, New Year: Financial Health Webinar
Language Spoken
 Project CARS or Creating Advocates for road safety Land
English, Filipino, Pangasinan
Transportation Office
COMPETENCIES Educational Background
 Organized and disciplined Tertiary Level: Universidad de Dagupan
when working
 Has self-initiative and can Bachelor of Science in Business Administration Major in Financial
work well with others or Management
itself. 2019-Present
 Prioritized important works
 Hard working and trustworthy Arellano Street, Dagupan, City
REFERENCES SHS: Accountancy Business Management (ABM)
Ms. Camille Lyka N. Mejia, CPA Colegio de Dagupan
Accountant
2017-2019
Pangasinan State University
09152986056 Arellano Street, Dagupan, City
Secondary Level: Federico N. Ceralde Integrated School
This is to certify that all information 2013-2017
given is true and correct.
Bonuan Binloc, Dagupan City
______________________
CHARLES VINCENT C. Primary Level: Federico N. Ceralde Integrated School
NARVASA 2007-2013
Bonuan Binloc, Dagupan City
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DELFIN, MC GILL C.
#223 Brgy. Estanza Bolinao, Pangasinan
Contact Number: 0999-4168-219
Email: mcgilldelfin21@gmail.com
PERSONAL DETAILS:
OBJECTIVE: To secure a challenging position in a reputable
Date of Birth: organization to expand my learnings, knowledge, and skills.
August 15,2000
CERTIFICATES
Age  Entrepreneursip & Leadership
21
 Alkansya ni Juan with theme “Money Management”
Martial Status  Financial trends and transformation in the new normal
Single
Webinar Universidad de Dagupan
Nationality  Red light, green light: Great leaders know when to stand still
Filipino
and move forward Leadership Training Webinar
Religion
Roman Catholic
Educational Background
Language Spoken
Filipino/English/Ilocano College: Universidad de Dagupan

COMPITENCIES Arellano ,Street, Dagupan City

 Has self-initiative and can work well 2018-Present

with others
 Has good communication skills. SHS: Balingasay National High School
 Analytical, Flexible and Hardworking
 Computer Literate Balingasay Bolinao, Pangasinan
REFERENCES
Dr. Daneil T. GONZALES, CPA, MDM, Computer Systems Servicing
DBA
Dean of SBA
2017-2018
Universidad de Dagupan

Jennifer C. Dela Rosa, MDA, LPT Secondary : Balingasay National High School
Teacher
Universadad de Dagupan Balingasay Bolinao, Pangasinan

This is to certify that all information given 2015-2016

is true and correct.
______________________ Primary : Estanza Elementary, School
MC GILL C. DELFIN
Estanza Bolinao, Pangasinan

2009-2014

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 BENITEZ, BEA ANGELICA L.
0372 Sitio Puelay Caranglaan
Dagupan City, 2400 Pangasinan
Mobile No.: 0915 616 9270
Email: Benitezbea19@gmail.com

PERSONAL DETAILS OBJECTIVE

Date of Birth I am a person who is energetic, self-motivated, trustworthy,
July 6, 2000 responsible, and hard working. I am an experiences team player
Marital Status who can adjust to any situation. I can operate as well as
Single independently. I can operate effectively under duress and meet tight
Nationality deadlines.
Filipino
Religion
PROFESSIONAL WORK EXPERIENCE
Roman Catholic
August 202 to Present
Language Spoken
English, Filipino, Pangasinan Personal Secretary
* acting as a first point of contact, dealing with
COMPETENCIES correspondence and phone calls.
 Can work under pressure in challenging * managing diaries and organizing meetings and
movement. appointments, often controlling access to the manager/executive.
 Positive attitude. Being Calm and cheerful when * booking and arranging travel, transport and accommodation.
things go wrong. * organizing events and conferences.
 Responsible, motivated, hardworking, and May 2018 - 2019
willing to fulfill multiple and related tasks
Financial Advisor
 Has self-initiative and can work well with others
* Generally, work with individuals or institutional clients to
 Has good communication skills.
REFERENCES assess their financial needs and help them achieve financial goals,
Mrs.Rebecca Joves Que such as choosing investments (money market, real estate
Branch Manager investments, stocks and bonds), and they also explain tax laws
Manulife Company relevant to certain investments and help with insurance decisions.
Dagupan, Pangasinan August 2020
0916 420 9733 Customer Sales Representative
Mr. King Kristoffer Que * Managing incoming calls and customer service
Business Owner inquiries.
Kristoffer Salon Studio * Generating sales leads that develop into new customers.
Calasiao, Pangasinan * Identifying and assessing customer needs to achieve
0916 335 1499 satisfaction.
Mrs. Ginalyn Joves Barongan EDUCATIONAL BACKGROUND
Business Owner
A.G Sneakers Shop 2015 - 2016
Dagupan City
0927 318 0722 PHINMA UNIVERSITY OF PANGASINAN

This is to certify that all information given is true High School Graduate
and correct.
______________________ 2017 - 2018
BEA ANGELICA L. BENITEZ
PHINMA UNIVERSITY OF PANGASINAN

SENIOR HIGH SCHOOL GRADUATE

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 ELOISA MAE D. TOLEDO
Purok 3, Panacol ,
Aguilar, 2415, Pangasinan
Mobile No.: 0915 500 3464
Email: eloisamaedevaeratoledo@gmail.com

OBJECTIVE: To obtain a challenging position where I can

PERSONAL DETAILS:
Date of Birth: develop myself creatively and become a high-level professional that
March 06, 2000 could help the company to achieve its long term goals.
Age Educational Background
22 Tertiary Level: Universidad de Dagupan
Marital Status Bachelor of Science in Business Administration Major in Financial
Single Management
Nationality 2020-Present
Filipino Arellano Street, Dagupan, City
Religion
Roman Catholic Kingfisher School of Business and Finance
Language Spoken Bachelor of Science in Accountancy
Filipino/English/Ilocano 2018-2020
PROFESSIONAL
Lucao District Dagupan, City
EXAMINATION
SHS: Accountancy Business Management
N/A
(ABM)
COMPETENCIES
Virgen Milagrosa University Foundation Senior High School
 Able to work in a team or 2016-2018
independently. Martin P. Posadas Avenue, San Carlos City, Pangasinan
 Dedicated in all the tasks given. Secondary Level: Speaker Eugenio Perez National Agricultural
 Able to communicate in two School
languages: English and Tagalog. 2012-2016
Reasoning skills Roxas Boulevard, San Carlos City, Pangasinan
 Critical thinking Primary Level : Central I Elementary School
2006-2012
 Computer Literate
Roxas Boulevard, San Carlos City, Pangasinan
REFERENCES
Dr. Daniel T. GONZALES, CPA, MDM, AWARDS AND RECOGNITIONS
DBA
 Attended a seminar about Designing Financial Service on
Dean of SBA
Universidad de Dagupan Web 3.0 hosted by the National University of Singapore –
Asian Institute of Digital Finance from the recently
Jennifer C. Dela Rosa, MBA, LPT concluded Singapore FinTech Festival 2021.
Teacher  Search for Basic Accounting Wizards School
Universidad de Dagupan Representative
 With high honors in Grade 12 at Virgen Milagrosa
Julie Ann Sta. Maria
Marketing Head  With honors in Grade 11 at Virgen Milagrosa University
HTD Company 0915-7973-930 Foundation Senior High School (2017)
 Robotics Champion (Group Category) at Colegio De
This is to certify that all information given
Dagupan Robotics Competition (2016)
is true and correct.
______________________  Robotics Champion (Group Category) at Colegio De
ELOISA MAE D. TOLEDO Dagupan Robotics Competition (2015)

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 DANESSA KIM L. OVIEDO
243 Mancup, Calasiao, 2418 Pangasinan
Mobile No.: 09666435798
Email: oviedodl.623.stud@cdd.edu.ph

PERSONAL DETAILS OBJECTIVE

Date of Birth To attain higher career opportunities by constant
July 08, 2000
learning, to maintain myself innovative, progressive,
and competitive with the developing world
Marital Status
Single environment, and to make a contribution to the
organization's goals and objectives.
Nationality
Filipino
EDUCATIONAL BACKGROUND
Religion
Roman Catholic
COLLEGE
Language Spoken
Universidad de Dagupan
English, Filipino, Pangasinan
(July 2019-Present)
COMPETENCIES

 Knowledgeable in Microsoft Word, Excel and

PowerPoint. SENIOR HIGH SCHOOL
 Knowledgeable in Google Docs, Sheet, and
etc. Philippine College of Science and Technology
 Reliable, dedicated, competent, and motivated (Accountancy Business Management (2017-2019))
to accomplish a wide range of responsibilities.
 Has good time management, teamwork,
critical-thinking and communication skills.
JUNIOR HIGH SCHOOL
REFERENCES
Mr. Risaldy Alegria, LPT.
Buenlag National High School
Professor (June 2013-March 2017)
Philippine College of Science and Technology
Calasiao, Pangasinan
Ms. Mary Grace Calimlim ELEMENTARY/PRIMARY SCHOOL
Professor Mancup Elementary School
Philippine College of Science and Technology (June 2007-March 2013)
Calasiao, Pangasinan
Mr. Aldrin R. Calimlim
Program Head
Universidad de Dagupan
Dagupan City
This is to certify that all information given is
true and correct.
______________________
DANESSA KIM L. OVIEDO

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