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 Table of Contents
Page
TITLE PAGE .......................................................................................... i
TABLE OF CONTENTS ......................................................................... ii

I. MARKETING PLAN iii-iv

a. Product ........................................................................................
b. Price ............................................................................................
c. Promotion ............................................................ .......................
d. Packaging ............................................................ ......................

II. TECHNICAL STAFF v-vi

a. Manufacturing Process ...............................................................

b. Production Schedule ...................................................................
c. Materials and Equipment ............................................................
d. Building and facilities ..................................................................
e. Raw materials and Supplies .......................................................
f. Utilities ........................................................................................
g. Waste Disposal ...........................................................................
h. Labor and Cost ...........................................................................

III. COST ANALYSIS viii

a. Poduction cost ............................................................................

b. Selling price ................................................................................

IV. FINANCIAL PLAN ix-xii

a. Total initial investment ...............................................................

b. Sources of financing ..................................................................
c. Financial statement ....................................................................

c.1.Income Statement ...........................................................

c.2.Cash Flow .......................................................................
c.3.Projected Balance Sheet .................................................
V. APPENDECIES xiv-xxv

a. Curriculum Vitae
b. Documentation
c. Receipt
d. Feedbacks

ii
I. MARKETING PLAN

 Product
Product namely “Bukayo/Bocarillo” a very sweet coconut strips. We made this
product in order to have a new take in a coconut dessert. “Bukayo/Bocarillo” can be
both tasteful and somehow healthy to eat which is good for kids.

 Price
The price of this product depends on the quantity and quality of product. And we
will see to it that it is affordable in the market in order to provide the consumers
needs.

 Place
The product’s location is a vital part of selling in a business. It is effective to make
your product locations easy for your clients to access and understand.

Target Place: Schools, Stores, Offices, Supermarket, and other public places where a
lot of people are convening.

 Promotion
Mollis Inc. will rely on three forms of promotional/marketing strategy

The first is by word of mouth by approaching families, friends, relatives, fellow

classmates, schoolmates and even friends of friends to introduce our
“Bukayo/Bocarillo”. This form of promotion is an efficient way to reach customer
and as well as to generate sales at the same time.

The second is using internet. We will make a facebook page which will be source
to spread or distribute information about our product.

The third source of promotion will be selling through supermarket and sari-sari
stores and bakery. Through this, our product which is “Bukayo/Bocarillo” will
directly sell to the household consumer

iii
  Packaging

iv

II. TECHNICL STAFF

A. MANUFACTURING PROCESS

2. Cut young 3. Grate the

1. Prepare all the coconuts in half, coconut meat then
ingredients reserve the water. set aside.

4. Add small amount of oil
in a wok then cook coconut
strips until it turns
slightly brown. Turn heat of
then set aside.
5. Boil together 1 cup
6. Place the wok
coconut water and brown
sugar until it’s heavily with coconut strips
reduced into a thick back to the stove in
consistency. medium heat.

7. Turn heat to low then

scoop out a spoonful of the
mixture, shape it into a
circle then place on top of a 8. Measuring 9. Packaging
wax paper, do it with the
remaining mixture then let it
cool down to harden.

10.
Distribution

B. PRODUCTION SCHEDULE

Our business will operate two times every week (Monday and Friday). We also
offer online reservation for our product for the easy accessibility of the customer

C. MATERIALS AND EQUIPMENT

___________________________________________________________________________

Items Description Quantity Unit Amount

Frying pan - used to carmelizes the coconut 1 Frying pan 5

Laddle - for mixing the carmelizes coconut 1 Laddle 5

 D. BUILDING AND FACILITIES

This rural area clean and sanitize to be sterile enough for our customer. This shows how
fresh and healthy the products we are producing.

E. RAW MATERIALS AND SUPPLIES

Raw materials Requirement per Product in One (1) Production Cycle

Items Source of Quantity Unit Unit of TotalCost

Material Needed Cost (PhP) PhP)

Coconut meat Naval 4 Cups 0 0

1
Brown sugar Naval kls. 20 P20
2
Coconut juice Naval 2 Cups 0 0
Total P20.00

vi

F. UTILITIES

Our Business will spend:

Project Utilities Requirements (Overhead Cost)

___________________________________________________________________________
 Particular Monthly
Facilities P0.00
Total P0.00
___________________________________________________________________________

G. WASTE DISPOSAL

● We segregate the waste of biodegradable and non-biodegradable and put it in a

proper waste disposal. We can assure that we didn’t harm any living thing in the
environment.

● We did the proper measures or prohibit the abandonment of uncontrolled waste in

the area we were producing our products.

H. LABOR AND COST

In processing our product, 5 man powers facilitating to accomplish it.

Projected Labor Requirement

# of working
Particulars Qty Daily days/ Monthly
Rate month

Direct Labor 5 25 2 50

Workers

Total P50

III. COST ANALYSIS

A. PRODUCTION COST

Projected Line-Item Budget

Particular Set Proposition Total

Amount
A. Fixed Cost
Equipment
Frying pan 5.00 P5.00
Ladle 5.00 P5.00

Total Fixed Cost P10.00

P10.00
B. Working Capital
(1 Month)
Raw Materials P20.00
P20.00
Labor P50.00
P50.00
Overhead P0.00 P0.00
Expenses
___________________________________________________________________________
Total Working P15.00 P70.00 P80.00
Capital
___________________________________________________________________________

B. SELLING PRICE

The selling price of this product is five pesos only (5 PhP) each. This price
is based on our cost of production.

viii

IV. FINANCIAL PLAN

A. TOTAL INITIAL INVESTMENT

Item Budget

___________________________________________________________________________
 Particular Set Up Proposition Total
Amount
___________________________________________________________________________

A. Fixed Cost

Equipment

Ladle 5.00 5.00

Frying Pan 5.00 5.00

___________________________________________________________________________
Total Fixed Cost P10.00 P10.00
___________________________________________________________________________

___________________________________________________________________________
B. Working Capital (1 month)

___________________________________________________________________________
Raw Materials P20.00 P20.00

Labor P50.00 P50.00

Overhead Expenses P0.00 P0.00

Total Working Capital P70.00 P70.00

___________________________________________________________________________
Total Project Cost P10.00 P140.00 P140.00
___________________________________________________________________________

ix

B. SOURCE OF FINANCING

___________________________________________________________________________
Sources Amount Percentage Share
___________________________________________________________________________
From Owners:

Casio, Investment P100.00 100%

 Total P100.00 100%

___________________________________________________________________________

C. FINANCIAL STATEMENT
c.1. Income Statement

Projected Income Statement

___________________________________________________________________________

Particulars Monthly

___________________________________________________________________________
Monthly Sales P2,000.00

Less: Cost of Goods Sold

Raw Materials P20.00

Add: Beginning Inventory

Less: Ending Inventory

Total Raw Materials P20.00

Labor P50.00

Overhead Cost P0.00

Total Cost of Goods Sold P70.00

Monthly Profit on Sales

Less: Operating Expenses

Manufacturing Expenses P10.00

Total Operating Expenses P10.00

Net Income P60.00

__________________________________________________________________________

xi

c.2. Projected Cash Flow

Items Pre-operating

Inflow
Revenues

Weekly Sales P500.00

Total Revenues P500.00

Financing

Cash Receives as investment by owners P1000.00

Outflow

Expenses

A. Capital Expenses

Equipment/machineries P10.00

B. Production Expenses

Raw Materials P20.00

Direct Labor P50.00

C. Other operating expenses

Total Expenses P180.00

Total outflow P1080.00

Net inflow (outflow) P1500

Add: balance and beginning P20.00

Cash balance ending P1520.00

xii

c.3. Balance Sheet

Assets Pre-operation

Current Asset

Cash P1500.00

Inventory P100.00
Total current Asset P1600.00

Fixed Asset

Equipment 00.00

Less Accumulated Depreciation 00.00

Total Fixed Asset P1600.00

Liabilities

Current Liabilities 00.00

Total Liabilites 00.00

Equity

Bukayo Equity P1000.00

Net Income P1520.00

Total Liabilities and Equity P1600.00

xiii