Feasib Chapter 1 4

Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Rodriguez, Rizal
ESTABLISHMENT OF PICK-ME CORNDOG BALLS
IN PRIMARK DOUBLE L, SAN ISIDRO
RODRIGUEZ RIZAL
An undergraduate research
Presented to
The Faculty of the College of Business
UNIVERSITY OF RIZAL SYSTEM
Rodriguez, Rizal
In Partial Fulfilment
of the Requirements for the Degree
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
Major in HUMAN RESOURCE DEVELOPMENT MANAGEMENT
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Submitted by:
Arcena, Elaine M.
Argawanon, Darwin G.
Badiango, Arjay A.
Castro, Lalyska D.
Gesulga, Jellyn A.
Jalop, Danica Abigael S.
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ACKNOWLEDGEMENT
The researchers would like to extend their sincere and profound gratitude to the
following for their support who got involve in the realization of the study.
Dr. Nancy T Pascual, President of University of Rizal System, for the great
concern in uplifting the University.
Prof. Florante J. Mercado, Campus Director, for the perseverance to raise the
level of the University.
Prof. Maricel V Maniaol, Dean, College of Business, for her support to finish our
thesis.
Prof Michelle Madiline Angeles, the Research Professor, for the motivation,
encouragement, advice, inspiration, wisdom and moral support given to them for
the completion of the study.
Most especially to their parents and whole family for their moral and financial
support.
Above all, to the Almighty GOD, who have showered all His graces and blessings
and forgiving them, the strengths, knowledge and wisdom in order to complete
and finish the study.
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DEDICATION
This study is
Wholeheartedly dedicated
to our beloved parents, who have been
our source of inspiration and gave us strength
when we thought of giving up, who continually provide
their moral, spiritual, emotional, and financial support. To our
brothers, sisters, relatives, mentor, friends, and classmates who shared their
words of advice and encouragement to finish this study. And lastly,
we dedicated this book to the Almighty God, thank you
for the guidance, strength, power of mind,
protection and skills and for giving
us a healthy life. All of these,
we offer to you.
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TABLE OF CONTENTS
Page
TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i
APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ii
ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii
DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
PROJECT SUMMARY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v
TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi
LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
vii
LIST OF FIGURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
viii
CHAPTER
I. PROJECT BACKGROUND
Introduction . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
5
Background Information of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Objective of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .
15
Scope and limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Vision, Mission, and Emblem of the business . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Definition of terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
CHAPTER
II. MANAGEMENT AND PERSONNEL FEASIBILITY
Basic Consideration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Form of Ownership . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Organizational Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Officers and Key Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Organization Policies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Rules and Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Trainings Programs of Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
Recruitment and Selection Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
6
Daily Operation Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
CHAPTER
III. MARKETING FEASIBILITY
Project Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Demand Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Measuring Market Demand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Supply Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pricing . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
Market Program/Plan and Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
Placement and Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Pricing Strategy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Promotion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
7
Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Sales Forecasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
CHAPTER
IV. PRODUCTION AND TECHNICAL FEASIBILITY
Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Demand Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Measuring Market Demand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Supply Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pricing . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
Market Program/Plan and Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
18
Placement and Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
8
Pricing Strategy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Promotion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
Sales Forecasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
V. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
Assessment of the two groups of respondents on the Effectiveness of the School
Library for Selected Grade 12 Students regards with the Facility . . . . . . . . . . . 21
Library for Selected Grade 12 Students regards with the Content . . . . . . . . . . 22
Library for Selected Grade 12 Students regards with the Administration . . . . . 23
Summary of the two groups of respondents on the Effectiveness of the School
Library for Grade 12 Students . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
9
Significant Difference on the Assessment of the two groups of respondents in
regards with Effectiveness of the School Library for Grade 12 Students. . . . . . 25
VI. SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Appendices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
CURRICULUM VITAE
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LIST OF TABLES AND FIGURES
LIST OF TABLES PAGE
TABLE 1: Estimated Salary of Employees
TABLE 2: Training Programs for officers and personnel
LIST OF FIGURES PAGE
FIGURE 1: Emblem of Pick-me Corndog balls
FIGURE 2: Pick me balls organizational structure
FIGURE 3: Daily Operation Schedule
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CHAPTER I
PROJECT BACKGROUND
This chapter will discuss the project background. This chapter will address
the introduction, history, background information, objective, scope and
limitations, vision, mission, emblem, and the tagline of the proposed business.
Introduction
One of the most difficult things a person can accomplish is usually starting
a small business. Some people launch a company simply out of curiosity or even
as a pastime. Everyone needs a plan, whether they are beginning a business for
their own purposes or just for the great ambition of making a lot of money. Small
business startup is not simple and can require weeks or even months of
planning. The ability to establish a small business with passion is the most crucial
requirement, as no firm can be successful without it. One must be willing to
advertise and sell a product, be their own boss, and make their dreams a reality.
According to Investopedia, an evaluation of the viability of a proposed plan
or project is called a feasibility study and is done before starting a firm. A
feasibility study evaluates a project's viability to ascertain its likelihood of
success. In addition, the study is intended to spot any challenges or difficulties
that might develop when the project is carried out.
Feasibility studies have a number of advantages, including assisting
project managers in weighing the advantages and disadvantages of starting a
project before devoting a considerable amount of time and money to it.
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Feasibility studies can also give management of a company vital
information that might keep them from embarking on a risky business initiative.
Such research aids businesses in planning their future expansion. They will have
better knowledge about the market, the competition, potential challenges, and
how they will operate. Feasibility studies also assist in persuading lenders and
investors that funding a specific project or company is a smart move.
The proponents made the decision to open Pick-me Corndog Balls in San
Isidro Rodriguez Rizal's Primark Double L. The food industry has recently grown
in popularity and importance to the economy. The advocates want to offer
consumers a filling lunch that is flavorful, fresh, and of high quality as a novel
approach to deliver food. It is appropriate for those who enjoy food. People's
cravings for this type of business idea can also be fulfilled. By raising local taxes
and making sure the money stays in that society, the business's backers hope to
make a profit while also benefiting the neighborhood. Additionally, it lowers
poverty levels as more people start their own businesses and more people get
jobs.
History
Corn dogs were first introduced by German Texans in the 1920s. The corn
dog was first made as just a sausage rolled in cornbread battered and fried.
Many years later, sticks were added to corn dogs as a unique food-holding tool
that would later create the modern corn dog.
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In 1927, the idea of fried food on a stick was filed for a patent in the US. In
1929, the patent was accepted. On the patent, it states that many foods other
than sausages can also be used in the same way that a corn dog is prepared.
The patent also states that by having a stick, the stick would allow the fried food
to be handled and eaten in a cleaner way.
The earliest known year when the corn dog was first prepared in the US
was on 1937. During a high school baseball game in Adel, Iowa, ballpark
vendors ran out of hot dog buns for their hot dogs. Roger Newman, a local tavern
owner who runs one of the vendors, took the remaining hot dogs in order to
make corn dogs without sticks. He breaded each hot dog in a cornmeal batter
that he had prepared for an upcoming fish fry, and returned to the ballpark with
these corn dogs. Even though there were not any sticks for any of the corn dogs,
patrons held the corn dogs with a wide variety of different methods. Some
patrons held the corn dogs with wax paper, paper cones, and even pocket
knives.
Many current corn dog vendors believed that they invented or popularized
the corn dog. Carl and Neil Fletcher claimed that they had popularized the corn
dog by introducing "Corny Dogs" at the State Fair of Texas sometime between
1938 and 1942. The Pronto Pup vendors at the Minnesota State Fair claim to
have invented the corn dog in 1941. On June 16, 1946, Cozy Dog Dive-in, in
Springfield, Illinois, claims to have been the first to serve corn dogs on sticks.
Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at
Muscle Beach in Santa Monica, California.
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The proponents would like to introduce a dessert meal called Corndog
balls. Originally a corndog is American cuisine it is a sausage (usually a hot dog)
on a stick that has been coated in a thick layer of cornmeal batter and deep fried.
It is now a popular type of fast food or street food. Corndog balls are the main
product that is sold by the business. It is available not just as a hotdog but in a lot
of various variants such as ham, cheese, and tuna. Instead of corndog that is on
the stick, the business innovates it and makes it into balls, needed to pick or
“tusok” in tagalong to eat it and in order to be affordable that would entirely
satisfy customers in Primark Double L San Isidro, Rodriguez, Rizal where the
business established.
The idea of making it into balls came up in popular street foods here in the
Philippines like fish balls, squid balls, etc. where the phrase “let’s make tusok-
tusok” came about. Corndog is also one of the popular street foods especially
here in the Philippines and the best product to serve and where the business
idea is come up with a fresh, quality and cost-efficient meal corndog ball
(regardless of age and social status) will enjoy eating corndog balls because it is
affordable and it is simply likable.
Background Information of the Study
This conducted research and studies would like to introduce and feature
a new option of Filipino snacks with a reasonable and inexpensive price that
people can definitely afford. Because due to the rising expense of food on the
market, makes the average amount people purchase nowadays insufficient to
satiate a person's appetite.
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Corndog has become very popular in the Philippines ever since it was
shown in a Korean Drama shows. Even though it was not new for us to have this,
the Korean version of these corndogs made it popular in the Philippines.
According to Kim Jane (2020) Com dogs, sometimes known as "hot dogs" in
Korea, are believed to have entered the country during the 1980s. Despite being
primarily a street food in this country, corn dogs have recently become more
popular thanks to inventive designs and mixtures. Additionally, their expanding
popularity abroad could make corn dogs the next significant K food export. The
traditional Korean corn dog is a deeply battered, chewy piece of dough with a
sausage inside, coated with sugar, drenched in ketchup and mustard, and served
with a sprinkling of mustard. Today, this snack is still made in the same way but
with a variety of crusts and condiments.
According to Wesley Severson (2022) asserts that Korean corn dogs are
the newest food trend that is gradually developing in the Bay Area, despite the
fact that it may not be as significant as the boba tea movement. In South Korea,
the creative food on a stick first became popular in 2016. It is ideal for Instagram
reels and TikTok. They are now receiving attention on the West Coast after six
years. Additionally, San Francisco only has one restaurant that serves the
Korean corn dog at this time. In the Sunset, STIX started in 2019 and offers hot
Cheetos or corn dogs folded in French fries for takeout.
According to Bettina Makalintal (2021) Korean corn dogs became popular
as a street food in the 1980s, but the current corn dog trend—which sees more
than just hot dogs coated in more than just cornmeal batter—is generally credited
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to Myeongrang Hot Dog, a chain that opened in a market near Busan in 2016. It
is especially appealing for people who fear the fryer or enjoy the novelty of
purchasing meat-on-a-stick somewhere. Corn dogs went from being a favourite
of street vendors to a franchise favourite because of Myungrang, who opened
650 outlets in Korea in just three years.
According to Ryan Deto (2021) A real piece of Americana is a deep-fried
corn dog dipped in yellow mustard at a fairground. In fact, the classic snack has
remained largely unchanged for decades. The whole thing is such a delightful
twist on the corn dog. For moments, I thought maybe it was too sweet, only to be
greeted by a little bit of mustard, cheese, or sausage to balance it out the real
reason to eat a Korean-style corn dog is the crunch. The dough is different from
a typical American corn dog,
According to Hanna Tamondong (2020) This well-liked snack is not your
typical hotdog on a stick covered in batter: It is huge, has additional toppings,
and will leave you feeling full. These deliciously deep-fried Korean corn dogs can
be topped with white sugar, potatoes, ramen noodles, or hotdog, cheese, or both.
Objective of the study
The feasibility study entitled “Establishment of Pick-me Corndog balls in
Primark Double L, San Isidro, Rodriguez, Rizal `basically aims to establish a
large and devoted customers base that supports the success of the business and
provides appropriate information to persuade customers to buy healthy dessert
items.
Specifically aims to:
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• To produce a tasty, fresh, and quality meal that will fill our consumers up
completely.
• To indulge and persuade people to buy a healthy dessert but in affordable
price.
• To capture a wide range of customers and gain patrons who would also
promote the product offered;
• To gain more profit in order to pay for all operating costs.
Scope and limitation
This feasibility study aims to assess the establishment of corndog balls.
The proponents decided to establish "Pick-me Corndog balls" in the first
semester of 2022. Primark Double L in San Isidro, Rodriguez Rizal, has been
selected as the site for the business. All those that move around Primark Double
L, San Isidro, Rodriguez Rizal will be the target market. There will be some
students, kids, workers, passersby, shoppers, and other Brgy. people there. San
Isidro and other nearby communities and barangays.
Vision, Mission and Emblem of the business
Vision
The Pick-me Corndog balls will be one of the recognizable street foods in
the Philippines, in terms of quality, taste, price, and experience.
Mission
The Pick-me Corndog balls serve the best-tasting Corn Dog Balls to
Filipino consumers with the best value in price and experience.
Tagline
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Feel the love at first bite, Giving a twist of best taste.
Business Emblem
Figure 1
Emblem of Pick-me Corndog balls
1. "Pick-me Balls" is the name of the proposed business, which came from the
original slang term "pick-me girl". "Pick-me Balls" refers to a Corn dog ball
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who claims or acts as if she is unlike most other Street foods, in order to gain
attention from customers;
2. The stick means that the corn dog ball is on a small wooden/bamboo stick.
The light-brown ball represents the color of the batter and the orange-like
dripping color at the top of the ball represents the sauce;
3. The proponents used a cute face to grab the attention of the customers;
4. The "Choose me! Pick me!" came from the scene from the series Grey's
Anatomy. "Choose me!" as the customers choose first among the corn dog
balls, then "pick me!" as they grab or pick out the corn dog balls.
Definition of Terms
In order to have a clearer grasp of the content of this study, the following
terms were operationally and conceptually defined.
 Affordable price - its price is low enough that you (or most people)
have enough money to buy it.
 Best-tasting - having or showing good taste; tasteful.
 Cornmeal batter - meal ground from corn.
 Deep fried - is a food cooked in a deep pan that contains a large
amount of fat or oil.
 Dessert - a usually sweet course or dish (such as pastry or ice
cream) usually served at the end of a meal.
 Drenched - to make (someone or something) completely wet
 Gourmet foods - any food of high quality and/or rarity, crafted to
deliver exquisite taste and presented in a pleasing fashion.
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 Fairground - an open outdoor area where a fair, circus or some
other exhibition sets up temporarily.
 Indulge - is to yield to or satisfy the desire of
 Inexpensive - relatively low in price or charging low prices.
 Operating Cost - the ongoing expenses incurred from the normal
day-to-day of running a business.
 Persuade - to make someone do or believe something by giving
them a good reason to do it or by talking to that person and making them
believe it
 Pick-me balls (slang, derogatory)- A "Corn Dog Balls" who claims
or acts as if she is unlike most other Street foods, in order to gain attention
from customers.
 Profit - A financial gain, especially the difference between the
amount earned and the amount spent in buying, operating, or producing
something.
 Quality meal - Typically, the term food quality represents the sum of
all properties and attributes of a food item that are acceptable to the
customer.
 Reasonable - Describes someone or something that's sensible and
fair.
 Recognizable - able to be recognized or identified from previous
encounters or knowledge.
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 Satiate - To completely satisfy yourself or a need, especially with
food or pleasure.
 Sausage - an item of food in the form of a cylindrical length of
minced pork or other meat encased in a skin, typically sold raw to be
grilled or fried before eating.
 Sprinkling - small amount of substance on surface.
 Stuffing, filling or dressing - is an edible mixture, often composed of
herbs and a starch
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CHAPTER II
MANAGEMENT AND PERSONNEL FEASIBILITY
In this chapter, the management and the organizational chart of the
establishment of Pick-me Corndog balls in Primark Double L, San Isidro
Rodriguez Rizal will be discussed. This chapter also provides the legal basis of
having a business as well as the personnel’s functions and descriptions. This
chapter will also include the forms of ownership and its significance to the
business. Lastly, the project schedule that is all about the actions taking place
with the corresponding time needed to accomplish after the tasks right from the
beginning of the business. This will serve as a guidance for the employee about
the qualification needed for job and their function and purposes inside the
business.
Basic Considerations
The study intends to determine objectively and rationally the internal
operation of the proposed project and also includes those external factors which
exist and affect the business. Additionally, the project will gauge its financial
sustainability.
The proponents accumulate reliable and accurate sources especially on
the market aspects such as demand analysis, SWOT analysis, and competitor
analysis in order to have a good quality product as well as to guarantee both
business and customers will work together and enjoy to serve and eat in the
product offered. The Corndog ball will place where customer indulge their dessert
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meal admiration and offers various variants but in a cost-efficient that will surely
meet the expectations and will fill consumers up completely as well as it will
simultaneously exceed the shareholder’s satisfaction. As a result, the business’s
goal and objectives will be accomplish and the project will be success.
Form Of Ownership
According to J.L. Hanson, “a partnership is a form of business
organization in which two or more persons up to a maximum of twenty join
together to undertake some form of business activity”. And According to Nolo
(2022), a partnership is a business with more than one owner that has not filed
papers with the state to become a corporation or LLC (limited liability company).
There are two basic types of partnerships general partnerships and limited
partnerships.
The Philippine Civil Code’s Article 1767 defines a partnership as an
agreement between two or more people to contribute money, assets, or labor to
a joint fund in exchange for a profit-sharing arrangement. The legal status of a
partnership is distinct from that of its members.
Pick-me balls is a general partnership form of business composed of six
owners binds together with their common interest. In order to provide the highest
quality product and service to our customers and each individual will do different
task according to their skills and capabilities. The partners also decided on
appointing a business head to oversee and manage the entire enterprise.
Organizational Structure
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Organizational structure defines how job tasks are formally divided,
grouped, and coordinated. It identifies each job, its function and where it reports
to within the organization. It is important because it will give employees more
clarity, help manage expectations, enable better decision-making, and provide
consistency.
Figure 2
Pick me balls organizational structure
The Organizational structure is a horizontal or line organizational structure
chosen by proponents because it corresponds to the production of the business
operation. The operation under this structure is very simple. It has a direct
vertical relation. An employee gets direct instruction from his or her head. The
25
management head has full authority to manage and control the operations of the
department subordinates.
Pick-me balls has a total of three (3) people to operate to minimize the
cost indeed including the staff, employees and employers: Stall Vendor who is
responsible of taking orders, the Cook for the preparation of cooking foods and
drinks, and the Manager onboarding and training new vendors, and developing
goals to maintain sales performance.
Officers and Key Personnel
The duties and responsibilities of the personnel in the business are
included in the responsibilities and laborers required. The number of people
needed in the business and the qualifications needed for a specific job is shown
below. The organizational chart serves as the foundation for determining which
jobs and personnel are required in the business.
Job Analysis:
 A job description usually outlines the basis of the job specification. It
shows the job title, duties, responsibilities, scope, and working conditions
of a job, along with the job title and salary. Job classification is designed to
classify all jobs within an organization and put them on a standardized
scale based on the overall tasks and duties associated with a specific job.
Job Title: Branch/Location Manager
Job Description:
26
 A Branch Manager is in charge of overseeing and coordinating all
operations for a branch or location. They are directly responsible for the
stall vendors, onboarding and training new vendors, and developing goals
to maintain sales performance.
Responsibilities:
• Responsible for the distribution of resources such as raw materials
and tools.
• Managing resources and staff.
• Developing and attaining sales goals.
• Growing the location's revenues
• Oversee the performance of Vendors.
Job Qualifications:
• Bachelor's degree in business, management, or a related field.
• Leadership oriented.
• Determined to work.
• Good personality.
• At least 25 years old.
Job Title: Stall Vendor
Job Description:
 A stall vendor sells Pick-me Balls from a stall or station located near an
area where pedestrians walk by.
27
Responsibilities:
• Sells Pick-me Balls from a cart.
• Wraps and packages goods sold.
• Receives payments from customers and gives change.
Job Qualifications:
• Prior experience in a similar position.
• Must know proper food handling.
• Can multitask.
• Basic Math skills.
• Very polite and patient with customers.
• Verbal communication skills.
Job Title: Cook
Job description:
 A Cook plans, prepares, and cooks food items to ensure the highest
quality service and experience for customers.
Responsibilities:
• In charge of cooking the Corn Dog Balls.
• Prepares ingredients
• In charge of materials needed
• Setting up, cleaning, and organizing work stations
• Cooking order according to food health and safety standards
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Job Qualifications:
• At least College undergraduate
• Prior experience in a similar position.
• Can cook.
• At least 23 years old.
• Able to work in a fast-paced environment.
• Able to multitask, prioritize, and manage time efficiently.
• Physical endurance to stand for an entire shift.
• Able to quickly memorize complex or multiple orders.
Salary and Wages
According to the Department of Labor and Employment (DOLE), The
minimum wage earners in private establishments in CALABARZON received a
basic wage increase of P9.00 to P24.50 upon effectivity of Wage Order No. IVA-
18 on April 28, 2018. This brings the new minimum wage to a range of P317 to
P400 in non-agriculture; P303 to P372 in the agriculture sector; and P303 in
retail/service establishments regularly employing not more than 10 workers.
As the Pick-me Corndog Balls Stall is in retail/service establishments the
minimum wage is P303. The monthly salaries of personnel in Pick-me Corndog
Balls Stall are computed according to the Estimated Equivalent Monthly Rate
(EMMR) from DOLE for those who do not work and are not considered paid on
Mondays or Rest days
29
The formula is as follows:
Figure
The SSS contribution of Pick-me Corndog Balls Stall personnel is based
on the compliance rules and regulations of the Republic Act. No. 11199 or the
Social Security Act 2018, circular no. 2020-033, the new schedule of SSS
contributions effective January 2021.
Source: 2020Handbook_20Feb20.pdf (dole.gov.ph), Minimum wage - IV-A -
Calabarzon – the Philippines - WageIndicator.org
Schedule 1
Employee’s Monthly Salary
Employees No. of Monthly SSS PhilHealth PAG- Net Pay
Employees Salaries IBIG
Branch/ 1 13,991.66 630.00 187.25 100.00 13,074.41
30
Location
Manager
Stall 1 9,733.33 427.50 175 100.00 9,030.03
Vendor
Cook 1 9,733.33 427.50 175 100.00 9,030.03
TOTAL 3 33,458.32 1,485 537.25 300.00 31,764.47
Source: SSS, PhilHealth, PAG-IBIG, and DOLE
Schedule 1 shows the required positions, numbers, and monthly salaries
of the proposed personnel. The SSS, PhilHealth, and PAG- IBIG contributions
are included in the calculation of net pay and the total of each column. According
to DOLE minimum wage, the rate is 317, however, Pick-me Corndog Balls
management decided to add P3 pesos for Stall Vendor and Cook, in that staff
have a P320 daily rate which is equivalent to monthly salaries in a total of
9,733.33. While the Branch/Location Manager has a daily rate of 460 which is
equivalent to P 13,991.66.
Schedule 2
Employer’s Monthly Contribution
EMPLOYER
Employees No. of SSS PhilHealth PAG-IBIG TOTAL
Employees
Branch/ 1 2,380.00 374.50 200.00 2,954.50
Location
31
Manager
Stall Vendor 1 807.50 175.00 100.00 1,082.50
Cook 1 807.50 175.00 100.00 1,082.50
TOTAL 3 3,995 724.50 300.00 5,119.50
Source: SSS, PhilHealth, PAG-IBIG, and DOLE
Schedule 2 shows the mandated government contribution of the owner for
each employee of Pick-me Corndog Balls. The primary data for computation are
from the websites of DOLE, SSS, PhilHealth, and PAG-IBIG. Schedule 2 in the
column of SSS shows the sorted range of compensation of each employee of
Pick-me Corndog Balls from the new schedule of SSS contribution effective
2021. Pick-me Corndog Balls Staffs range from P9,250 to 9,749.99. Therefore,
the share of staff is 427.50 and the owner's share is 807.50. Pick-me Corndog
Balls Manager’s salary ranges from 13,750 to 14,249.99. Therefore, the share of
Pick-me Corndog Balls manager is 630.00 and the owner's share is 1,190 which
is equivalent to 1,820 per month.
PhilHealth column shows that monthly contribution for employees earning
10,000 and below is fixed at 350 or 3.50%. Meanwhile, those who earn
P10,000.01 to P69,999.99 will contribute P350 to P2,450.00. Therefore, the Pick-
me Corndog Balls staff will share 175 each, and Pick-me Corndog Balls owners
will share 175 each of them. While Pick-me Corndog Balls manager will share
3.50% from his salary which is equivalent to 187.25 also as Pick-me Corndog
Balls Pick-me Corndog Balls Pick-me Corndog Balls Corndog Balls Pick-me
Corndog Balls owner's.
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The PAG-IBIG column shows the PAG-IBIG contribution effective 2021.
The maximum monthly salary used for Pag-IBIG contribution computation is Php
5,000. This means if your monthly salary is Php 5,000 or higher, your contribution
is computed as follows:
Employee’s share: Php 5,000 x 0.02 = Php 100; Employer’s share: Php 5,000 x
0.02 = Php 100
Therefore, the staff and staff will share 100 each and the Pick-me Corndog Balls
owner will share 100 which is equivalent to 200 per month.
Organization Policies
The Pick-me Corndog Balls establish standards and norms that will aid the
organization in its attempts to support organized, seamless business operations
and uphold peace, order, and good relations inside the organization. Every
employee should be aware of and comprehend the code of conduct and
disciplinary measures. These regulations are designed to safeguard the
company's personnel against risks and obstacles that could prevent the
enterprise from expanding and succeeding.
Rules and Regulations
A. Store Service Operation
 Opening hours will be from 10:00 AM – 8:00 PM from Monday to
Saturday.
B. Non-working days/ Holidays
 No work, no pay policy.
C. Absences
33
 An employee who will be absent for personal reasons must get
approval from the immediate manager two days before the planned
absence. However, in the event of unexpected absences of the employee,
the immediate manager should be notified and be informed of the reason
for the absence within the day. If the employee cannot report within three
consecutive days, the employee will be considered as AWOL (Absent
Without Official Leave)
D. Conduct and Behaviour
 1st Offense – Warning (Memo)
 2nd Offense – Suspension
 3rd Offense – Termination
E. Compensation Policy
 Employee will be paid based on a fixed rate for a specific position
as given by the intermediate manager.
F. Terms of Payment
 The mode of payment will be on a cash basis only.
G. Operation Policies
 Maintain punctuality
 Maintain confidentiality
 Maintain hygiene
 Maintain equipment
 Maintain workplace
 Employees should wear proper uniform attire
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 Employees should follow ethics
Work Attire
 Uniform
 Slacks
 Apron
 Hairnet
Attendance
 Employees must record their own attendance. An employee who
will fail to compile attendance will receive corresponding punishment.
 Employees should follow a specific time schedule of break.
 There is a punishment for employees who will leave early or before
the duty is completed
35
Figure
Pick-me Corndog Balls Staff Uniform
Trainings and Programs
Training programs are seen as an essential part to the development,
especially for human resources. It is a methodical technique for the improvement
of particular abilities to the required level through knowledge, training, direction,
and practice.
Employee training programs are a plan to develop employee skills or knowledge
as part of their overall development whether that’s in their existing role or as part
of a plan to move to a more advanced or different role in your company. An
employee training program can also be part of an overall learning and
development strategy, an initiative to develop an employee for better
performance, or even to establish a stronger, more productive company culture.
Table
Training Programs for officers and personnel
Position Title of Training Source of Training
Branch/Location Leadership Training Online Education
Manager and Continuing Services
Education
Cook  Cookery NCII  TESDA
 Kitchen employee  Department of
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training to promote Labour and
guest service Employment (DOLE)
Stall Vendor Customer Service NCII TESDA
Table 2 shows the Training Programs for the Officers and Personnel of
Pick-me Corndog Balls Stall.
Recruitment and Selection Process
The selection process refers to the steps involved in choosing people who
have the right qualifications to fill a current or future job opening. It designed to
maximize employee strength in order to meet the employer’s strategic goals and
objectives. It is a process of sourcing, screening, shortlisting and selecting the
right candidates for the required vacant positions.
1. Posting of vacancies - Posting of vacancies or Job posting is an official
announcement of positions that are made available to job seekers. To let
candidates, know about open positions, it functions somewhat like a
written announcement. A job posting featured information about the
position, including corporate information, job roles, and responsibilities. A
job opening’s primary goal is to tell all potential applicants about open
positions in the organization and encourage them to apply. A creatively
drafted job post saves time and effort and makes the recruitment process
efficient.
37
2. Recruitment of applicants - The process of recruiting involves
identifying, attracting, and choosing the best candidates for a position or
role. Recruiters seek and advertise job openings, evaluate applications
and resumes and interviews and choose the most qualified people for the
position. The process of attracting and choosing job applicants for
employment is called recruitment. The goal of recruitment is to quickly and
efficiently fill a job vacancy. The process of hiring involves many different
stakeholders and actions. Advertising job opportunities, reviewing
resumes and applications, holding interviews and making job offers are
some of the most common tasks. An important initial phase in the hiring
process is frequent recruitment. The main method for identifying and
attracting top job candidates is recruitment.
3. Screening and shortlisting - Screening is the process that helps in
removing unqualified or irrelevant candidates by that eliminating candidate
who don’t qualify for the basic expectations even though they might be
eligible and Shortlisting, is the process of identifying candidates from the
applicant pool that best meet the requirements and criteria of a job posting
and who will be moved forward in the recruiting process. In other words,
creating a “short” list or narrowed-down selection of qualified candidates
whom an organization wants to contact.
4. Conducting of the interview - The term “interview” is often used to
represent a one-on-one interaction between an interviewer and an
applicant. An interview is a structured conversation where one participant
38
asks questions and the other response. The candidate answers the
interviewer’s questions by typically providing information. The job interview
is usually a two-way interaction. During such an encounter with a
candidate, your ability to delve into his skills, qualifications, knowledge,
background, career objectives, attitude, and interests, as well as answer
his questions about the company and job, is what your skills of conducting
job interviews truly mean.
5. Evaluation of applicant’s requirements and qualifications - Evaluating
candidates after an interview is essential to the fairness and success of
the hiring process and can offer value that an interview cannot. With a
post-interview evaluation process, those in charge of making the hiring
decision have a set of criteria that they can use to make their final
decision. This will speed up the process of onboarding a qualified
candidate, reducing the time and cost of hiring. Each applicant has been
screened and meets the minimum qualifications for the job position.
6. Hiring applicant - The selection of a candidate who has been screened
and satisfies the minimum requirements for the position represents hiring
competent applicants. Finding the ideal employees guarantees that they
advance within the company, contributing to the overall success of the
enterprise and minimizing the need to recruit new personnel for any new
leadership role that may arise in the future.
7. Training - Training is the process of sharpening the knowledge and skills
of the employees, so as to prepare them for the job. It results in learning,
39
i.e., the trainee learns new habits, practical knowledge, and refined skills,
at the time of training, which results in improvement of performance. The
training program’s goal is to boost the performance and productivity of
both new hires and existing employees by imparting skills. In many
corporations, employees only become permanent until new hires
successfully complete their training, while promotions are given to current
employees in exchange for strong performance.
Daily Operation Schedule
A firm makes money through its regular business operations and the
actions it and its workers carry out on a daily basis to service consumers, which
raises the intrinsic worth of the store as a going concern. The stall will be open
from Monday through Saturday. It is open from 10:00 am to 8:00 pm daily.
The production and operation schedule outlines how the Pick-me Corndog
Balls stall will function every day from the time the stall opens until it closes. The
actions that Pick-me Corndog Balls stall employees must perform at the
beginning and conclusion of each workday are listed in the opening and closing
chores. It focuses on all aspects necessary for the efficient running of the
company, including inventory control and employee scheduling. For the business
to be successful over the long term, this operations management plan is
essential. By consistently following the rules, the Pick-me Corndog Balls
personnel aims for overall business efficiency.
 Opening of Pick-me Corndog Balls Stall
40
Prior to opening the Pick-me Corndog Balls store, the stall owner
will verify the equipment to assure liability protection and reduce the
danger of fines and other consequences. The kitchen staff will perform a
cleanliness inspection to make sure the shop’s surroundings are spotless.
In order to advise management of business developments, the stall owner
will examine sales reports provided by the stall vendor.
 Operating of Pick-me Corndog Balls Stall
The Pick-me Corndog Balls stall faculties will sanitize the area in
order to maintain the cleanliness of the surroundings and food processing
machinery. To make the finished goods, the cook will examine, separate,
and prepare the raw ingredients into component pieces. The store owner
will look at the uniform and appearance of the staff to make sure they
maintain the standards for grooming and dressing that have been
established to reflect a feeling of professionalism acceptable for a
business setting. To guarantee that the food served is safe to eat, the
cook and kitchen staff prepare items, including washing utensils and
equipment used in the manufacture or preparation of food. The stall
vendor will assist the client by offering expert, beneficial, and superior
services.
 Closing of Pick-me Corndog Balls Stall
The Pick-me Corndog Balls stall owner will assess the finances,
monitor daily sales, and monitor incoming supplies. The staff is in charge
41
of maintaining and inspecting the stall’s cleanliness for the cleanliness
check.
Figu
re
Daily Operation Schedule
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CHAPTER III
MARKETING FEASIBILITY
This chapter will help to know the marketing aspects of the business. The
marketing aspects will cover the following: Project description, target market,
tabulation of results, marketing program/ plan and strategy, pricing strategy, the
demand for the product, supply situation in the industry, competition and sales
generated, and forecast.
Project Description
A project description is an official document that formally outlines the
project's objectives. Idea and context to describe the goals and objectives to be
attained, the business need and problem to be solved, potential risks and
challenges, approaches and implementation methods, resource forecasts,
individuals and organizations involved, and other relevant information that
explains the need for project startup and aims to describe the scope of work
planned for implementation.
The Pick Me Corndog Balls is a deep-fried hotdog but in a lot of various
variants such as ham, cheese, and tuna. It is an original form of a corndog and it
is now a popular type of fast food or street food here in the Philippines. In order
to be more affordable and fully satisfied customers, our business innovates and
turns corndogs into balls that must be picked up or "Tusok" in Tagalong to eat
them. A sweet, savory, salty, crunchy, or whatever condiments you put on them,
appeals to the taste buds of both children and adults.
43
A Pick-me corndog is a new option of Filipino flavorful snacks with a
reasonable and inexpensive price that people can definitely afford. Our product is
worthy to be bought by the customers because they are reasonably priced and
they are just simply likable, making them the best product to serve, it is
essentially good and safe for the body.
In particular during this epidemic period, the firm hopes that this endeavor
will meet the requirements and preferences of potential customers when it comes
to choosing a reliable and secure food provider. This study will include all
business-related management, marketing, production, technological, financial,
and social challenges, as well as any hazards discovered and potential
remedies.
Target Market
The target customers of Pick-me Corndog Balls are the people who move
around in Primark Double L. There will be some students, kids, workers,
passersby, shoppers, and other residents of Brgy. San Isidro and other nearby
communities and barangays.
The target customers are the people who love street food, and are looking
for savory, tasteful, and affordable food. The target customer’s age is male and
female, ranging from 4 years old and above. The type of customers can be kids,
teenagers, youth, workers, and shoppers that are buying street food.
Barangay Population Percentage Population (2020)
(2020)
Balite 1.92% 8,533
44
Burgos 11.59% 51,444
Geronimo 1.52% 6,764
Macabud 2.42% 10,727
Manggahan 4.02% 17,851
Mascap 1.06% 4,708
Puray 0.84% 3,708
Rosario 1.55% 6,866
San Isidro 35.95% 159,612
San Jose 31.94% 141,819
San Rafael 7.19% 31,922
Rodriguez Total 443,954
Population and Sample Design
According to the Census of Population in the Philippines, the Barangay of
San Isidro in Rodriguez Rizal has an estimated population as determined by the
2020 Census was 159,612. This represented 35.95% of the total population of
Rodriguez Rizal. This data gives the researchers the opportunity to have a look
at how large the market is on the scale of the province. Slovin's formula is used
to determine the sample size of a population and employ a random sampling
approach. Sampling is a process used in statistical analysis in which a preset
number of observations are chosen from a larger population. Researchers used
convenience sampling which is a sort of nonprobability sampling in which
45
persons are sampled solely because they are "convenient" data sources for
researchers.
The researcher's respondents were conveniently chosen the tourists and
residents of Rodriguez (Montalban) Rizal Municipality. The responder who
willingly and truly accepts the researchers' request to answer the questionnaire
are randomly selected since the researcher chose convenience sampling.
Researchers utilized a Slovin formula to calculate the sample size of responders
used of the total population of Rodriguez locals and the total arrival of tourists
and computed it using an error margin of 5% and an estimated population of 400
which result in 200 responders.
The data was examined, tabulated, and interpreted using the statistical
methods listed below:
Slovin's formula is:
where:
Figure 5
● Figure out what you want your confidence level to be.
● Plug your data into the formula.
● Round your answer to a whole number.
In measuring and summarizing the demographic profile of the
respondents, frequency and percentage are utilized, as well as deterministic
questions that answer "yes" or "no."
Percentage Formula:
46
where:
P is the percentage
f is the frequency of the respondents
n is the total number of respondents
Demand Study
Demand study is a process of understanding customers' demand for
products or services. It is a technique to determine if the business can
successfully enter the market and generate profits to expand its business
operation. This analysis also covers both future and retrospective analysis so
that they can analyze the demand better and understand the product/service's
past success and failure too.
Many factors might affect the demand for a specific product or service in a
business. The domestic economy is one of the biggest factors that may affect the
demand for a product. When the economy of a country is in good condition this
means that the demand flow is stable. The price of the product or service is also
a factor that affects the demand for a product. When the price increases the
demand decrease and if the price decreases the demand increases. Pick me
Corndog balls believes in providing quality products that can compete with the
leading brands of any street foods near our location. The products that can be
purchased in the store are affordable and healthy for the customer. The products
are Corndog with different variants which are hotdog, ham, cheese and tuna.
The proponents decided to make something new, not just a common
corndog, but made improvements, it is available not just as a hotdog but in a lot
47
of various variants such as ham, cheese, and tuna. Instead of corndog that is on
the stick, the business innovates it and makes it into balls, needed to pick or
“tusok” in tagalong to eat it. We assure all products will be purchased because
they are new to the eyes and tastes of customers. The Pick me Corndog balls
decided to advertise the business in the form of a tarpaulin and on social media
platforms to inform customers about the availability of our product, demonstrating
the features of the product to potential consumers and persuading them to
purchase our product. Our business is new and the number of our consumers is
not yet large. If the number of consumers increases in the market, the
consumer's consumption capacity will also increase. The income may also
increase due to population growth because of increasing demand for various
products.
According to a survey conducted by the proponents, the majority of
respondents are in favor of purchasing hotdogs as a variant. They also want to
established Pick me Corndog balls in Primark double L San Isidro Rodriguez
Rizal. As a result, the business can undoubtedly provide what the respondents
want and desire. The business will ensure the quality of food products is always
guaranteed to the customers.
This is based on a survey conducted:
Demographic profile of respondents according to age
Age
4-15 years old
18% 16-27 years old
38% 28 and above
44%
48
The result shows the frequency and percentage distribution of the age of
the respondents, Respondents 16 to 27 years old, 44% out of 100%. Second, is
the age 4 to 15 years old, 38 or 38% out of 100%. Last, is the age 28 and above
years old,18 or 18% out of 100%.
Demographic profile of respondents according to sex
Sex
Female
33% Male
67%
The result shows the frequency and percentage distribution of the sex of
the respondents. It shows that 83 respondents or 83% out of 100% are female
and 17 or 17% out of 100% are males.
1. Do you eat street foods?
Do you eat street foods?

Yes
17%
No
83%
The result shows the frequency and percentage distribution of the
respondents who say that 83 or 83% out of 100% were eating corn dogs. While
those who said not is 17 or 17% out of 100%. This study shows that a large
49
fraction of the target market, who crave corndogs, will find the product to be
marketable.
2. Are you familiar with Corndogs?
Are you familiar with Corndogs?

Yes
32% No
68%
respondents. The people who are familiar with corndog are a frequency of 68 or
68% out of 100%. And the people who are not familiar is only 32 with a rate of
32%.
2.1. If no, would you like to try?
If no, would you like to try?

6% Yes
No
94%
respondents. The people who would like to try the “Corndog balls” are 94 or 94%.
And the number of people who do not want to try is only 6 or 6 %.
50
3. If you are going to buy corndogs, what variant would you prefer?
Variants
Ham
Cheese
13% 17%
Hotdog
Tuna
38% 32%
The result shows that the respondent who prefers to try hotdog is in a
frequency of 38 or 38% out of 100%. While the person who chooses cheese as a
variant is in frequency 32 or 32% out of 100%. And the respondents who prefer
tuna is in the frequency of 13 or 13% out of 100% and the remaining 7 or 7% out
of 100% chose ham.
4. In pricing, how much would you prefer to buy corndogs?
Pricing
7% 7-10 pesos per piece

11-15 pesos per piece
93%
The result shows the frequency and percentage of the respondents who
preferred the amount they wanted to spend on corndog balls. 93 or 93% of the
respondents agreed on the Php7- 10 price and 7 or 7% on Php11 – 15 prices.
5. How many corndog balls do you prefer to buy daily?
How many corndog balls do you prefer to buy daily?
2 pieces
18%
5 pieces
10 pieces
26% 56%
51
The results show the frequency and percentage distribution of the
respondent’s preference on how many corndog balls they want to buy daily. 56 o
56% of the respondents say that they prefer to buy 2 pieces of corndog balls
daily, 26 or 26% prefer to buy 5 pieces daily and 18 or 18% out of 100 prefer to
buy 10 pieces daily.
6. What do you think is the most effective advertisement in promoting the
said product?
Effective Advertisement
Social media
26% Tarpaulin
Flyers
3%
71%
respondents. 71 or 71% of the respondents say that social media is the most
effective advertisement in promoting the products, while 26 or 26% on flyers, and
3 or 3% on the tarpaulin.
7. Are you in favor of establishing the Pick-me corndog balls at Primark
Double L?
Establishment of Pick-me corndog Balls
9% Yes
No
91%
52
The result shows the frequency and percentage of the respondents. 91 or
91% of the respondents in favor of the establishment of Pick me Corndog balls in
Primark double L San Isidro Rodriguez Rizal.
Measuring Market Demand
Market Demand
Various No. of No. of
variants variants variants In Pesos Total Sales In
ordered ordered (Average) Pesos
(Per day) (Per week)
Hotdog 30 180 7 Php 1260.00
Ham 20 120 10 1200.00
Cheese 25 150 10 1500.00
Tuna 20 120 7 840.00
TOTAL 95
TOTAL (per week) 570 4,800.00
TOTAL (per month) 2,280 19,200.00
TOTAL (per year) 27,360 230,400.00
This shows the projected demand for "Pick-me balls" corn dog balls.
There will be 570 orders weekly, 2280 orders monthly, and 27,360 orders in a
year.
Projected Market Demand for 5 years
2022 2023 2024 2025 2026
27,360 28,728 30,164.4 31,672.62 33,256.251
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The projected demand for business in the first year will be 23,360. In the
second year, the projected demand will be 28,728. In the third year, there will be
30,164.4. In the fourth year, there will be 31,627.62 and lastly there will be
33,256.251 in the fifth year. The projected demand for the succeeding years will
increase 5% annually.
Supply Study
Supply refers to an economic term that describes the quantity of a product
or service suppliers are willing and able to offer consumers at a certain price
point over a specified period. It is usually determined by market movement. For
instance, a higher demand may push a supplier to increase supply.
The business sums up the quantity and price point of customers purchasing
the product in order to assess the market supply condition in the target area. The
proponents offer various variants of corndog balls such as hotdogs, ham,
cheese, and tuna that customers will be able to order and would entirely satisfy
them towards the product offered. The chosen main target area is located in
Primark double L, San Isidro, Rodriguez, Rizal because of the high population,
with a high target customer which gives an opportunity for the business to be
successful.
Pricing
Pricing, in economics and finance, is the act of establishing a value for a
product or service. In other words, pricing occurs when a business decides how
much a customer must pay for a product or service. Pricing relies on the number
54
of raw materials and other expenses of a certain business as it depends on how
much value shall be put on a product or service.
The Pick-me balls will cost 5.00 pesos each per stick or per piece. The
proponents will make sure that the price is responsible for its quality and taste.
Pick-me Corndog Balls Stall’s total amount of production cost in a month is ₱
896,000 and produces 1400 monthly. The calculated total cost of Pick-me
Corndog Balls Stall is ₱ 640 from the total production cost divided by the total
outcome in a month furthermore the 20% added markup, which appeared in
Pick-me Corndog Balls Stall’s proposed price is ₱ 800.00 per hour.
Marketing Plan and Strategy
Promotion may be defined as “the coordination of all seller-initiated efforts
to set up channels of information and persuasion to facilitate the scale of a good
or service. Dr. K. Abdus Samad and M. Sabeerdeen (2016). Advertisements
were created to provide information, but over time they became a tool to
indirectly influence decisions. The use of different techniques in advertising can
affect everyone differently, whether positively or negatively. M. Korenkova (2020)
A marketing program based on plans developed for certain products,
services, brands, distribution channels, or target markets. An efficient marketing
strategy outlines the business's objectives and goals, the markets that would be
best for the company's products, and the best ways to approach potential
customers. This is crucial for starting marketing campaigns and promotions that
successfully attract potential customers, increase sales, and solidify current
customer relationships.
55
Pick Me Balls focuses on quality food at a very convenient price. Partners
agree to provide a distinctive technique or strategy for the business to easily
recognize and patronize by the buyers. The purchasers will undoubtedly adore
the products' high-quality, inventive packaging and straightforward, eye-catching
style. The personnel of Pick Me Balls wears impeccable and well-kept uniforms
that appeal to both kids and adults. In terms of commercial services, employees
are trained to treat clients like bosses to make them feel special and important.
Table
Marketing Strategies Pick Me Corndog Balls
Product: - Certificate after completing the session
- Exquisite place, poster, and posts.
- Stoneware, porcelain, and ball clay.
- Throwing wheel and hand-building
technique.
Price: Low price
Placement/ Distribution: - Located at a stall in Primark Double L,
San Isidro Rodriguez Rizal.
- Limited customers
Promotion: -Facebook, Instagram, posters, and word
of mouth
56
The table depicts the 4ps marketing, The marketing mix is considered to
be one of the most important aspects of the marketing process. It plays a
significant role in creating value and satisfaction for the customer. In particular,
the marketing mix of 4Ps (product, price, promotion, and place) operates as the
main force when it comes to meeting the demands of customers and creating a
long, profitable relationship with them. Badi, K., S., A., (2018).
Pottery workshop customarily offers various clay however, Pick Me Balls
also provides two different techniques of pottery to give choice based on their
preferences. To give appreciation and keepsake to everyone who availed of the
session, they can receive a certificate after completing the session. As the
ceramic pottery workshop can be for anyone the price was fairly low as to others,
with just a limited number of customers reserved. Everyone can see the pages
and information about Pick Me Balls on Facebook and Instagram.
Placement and Distribution
Pick-me Corndog Ball is located at a stall in Primark Double L, San Isidro
Rodriguez Rizal. The owners decided to put up a business in the said location for
it is easily accessible to the people who are near the market, school, church, and
even in nearby places in Primark Double L. The operating hours from Monday to
Saturday of the business are from 10 in the morning to 8 in the evening to
capture a wide range of customers and serve them savory, tasteful, and
affordable food.
Pricing Strategy
57
Pick Me Corndog Balls set their prices based on the estimation of the
team. The majority indicate a willingness to pay between P7.00 and P10.00
pesos which serves as the foundation for the business's product pricing. The
"Pick-me Corndog balls are available in a variety of flavors, including hotdog,
ham, cheese, and tuna, for a price of PHP 7.00 each. Customers can choose to
add more flavors for PHP 3.00 each.
Our product will surely be marketable because of its variety and choices of
flavors and the given price surely be affordable to buyers we will make sure that
each or every customer that will buy our product can satisfy their palates.
Promotion
The proponents of Pick Me Balls intend to use Tarpaulins and social
media platforms as part of its promotional strategy to inform target customers.
These items will be positioned in strategic and visible locations. This would
increase the probability that buyers would be familiar with the brand and products
of the company.
The proponents will intend to promote the product through social media
platforms like Facebook, due to the fact that it is the most popular social media
site. We'll also use word-of-mouth advertising to entice others to buy our product.
It can be promoted by various publicity initiatives put forth by companies or by
providing opportunities to promote consumer-to-marketer relationships. To
guarantee that consumers will purchase our items based on their names and
outward appearance, we shall only employ terms that are truthful and have
lasting benefits.
58
Corndog is well recognized by consumers but the business of Pick Me
Balls is a new, smaller, and affordable version of a corn dog. Because of its
round cute size that will definitely attract customers because of its big difference
from the original version. Pick me balls or the corn dog balls is not just a corn dog
but we put a twist on it because it has a variety of stuffing like ham, cheese, tuna,
and more that make our product even more delicious and satisfy the consumers.
With these, it will immediately help our business spread in different places.
The table shows the promotional strategy of Pick Me Balls which is using
social media marketing, print marketing, and word of mouth.
Social media will be used as a medium for communication and for posting
pictures, media, and feedback.
Figure
Pick-me Balls Facebook Page
59
Additionally, traditional advertising uses posters to generalize the business
awareness to the audience and possibly local customers who are not familiar
with social media besides it is more sustainable with an estimated budget of 500
to 1000 pesos
Figure
Pick-me Balls Posters/Fliers
Using both traditional and modern promotional strategies will be more
effective to outspread the business as also stated by M. Korenkova (2020), If
companies want to be competitive, they should choose a combination of
60
marketing communication activities to promote their products to attract the widest
possible range of potential customers. And after all, lastly, word of mouth can
easily generate awareness of the business positively. As in the article on
PostBeyond (2020), Study after study shows that consumers trust personal
recommendations above all other sources of information in the buying process.
Especially opinions from influencers, family, and peers.
Promotional Strategy with Budget
Table
Promotion Strategy Budget
Facebook Free
Instagram Free
Traditional Marketing (posters and fliers) 500.00 -1000.00
Word of mouth Free
Packaging
The proponents decided to use a paperboard box as the packaging of the
product. The paperboard box has higher biodegradation rates when compared to
other kinds of packaging – especially plastic. This means that paper packaging
breaks down in natural environments quickly when exposed to bacteria, yeast,
and other organisms. The sticker of the Pick-me Balls will be attached to the
outer part of the packaging and this strategy establishes brand awareness
61
Figure
Packaging of Pick-me Corndog Balls
Sales Forecast
Sales forecasting is very essential in the marketing study of any business.
It is the process of estimating what is the business’s sales are going to be in the
future. A sales forecast is an estimate of the quantity of goods and services can
realistically sell over the forecast period, the cost of the goods and services, and
the estimated profit.
To determine a sales forecast, the business estimated the volume and in
pesos of the various variant sold. Corndog ball product have 95 orders per day
and 660 orders each week. Based on the projections, each of the 30 hotdog
orders per day will cost
7 pesos, each of the 20 ham orders per day will cost 10 pesos, each of the
25 cheese orders per day will cost 10 pesos, and each of the 20 tuna orders will
cost 7 pesos. With a basic demand estimate of 570 orders each week multiplied
by four weeks, a month's worth of demand will be 2280 orders. These numbers
allow the business to receive a total of 22,360 orders per year. Corndog Ball
anticipates weekly sales of PHP 4,800.00. PHP19,200.00 in sales per month,
and annual sales of PHP230,400.00.
Projected Sales
Various No. of No. of
variants variants variants In Pesos Total Sales In
62
ordered ordered (Average) Pesos
(Per day) (Per week)
Hotdog 30 180 7 Php 1260.00
Ham 20 120 10 1200.00
Cheese 25 150 10 1500.00
Tuna 20 120 7 840.00
TOTAL 95
TOTAL (per week) 570 4,800.00
TOTAL (per month) 2,280 19,200.00
TOTAL (per year) 27,360 230,400.00
Projected Demand for 5 years
2022 2023 2024 2025 2026
27,360 28,728 30,164.4 31,672.62 33,256.251
The demand in the first year will be 27,360. In the second year, the
projected demand will be 28,728. In the third year, there will be 30,164.4. In the
fourth year, there will be 31,672.62 and lastly, there will be 33,256.251 for the
fifth year. The projected demand for the succeeding years will increase 5% per
annum.
Projected Sales for 5 years
2022 2023 2024 2025 2026
63
230,400 241,920 254,016 266,716.8 280,052.64
The business will make PHP230,400.00 in sales in its first year of
operation. In the projected sales for the second year are PHP421,920.00. There
will be PHP254,016.00 in the third year. The amount for the fourth year will be
PHP266,716.8, and the amount for the fifth year will be PHP280,052.64. The
projected sales growth for the succeeding years is 5% annually.
CHAPTER IV
PRODUCTION AND TECHNICAL FEASIBILITY
This chapter will discuss all production aspects including all the processes
that will turn the raw material into a finished product, enumerate facilities, utilities,
manpower requirements, machinery, and equipment that will be used, present
the plant layout, office layout, business structure plan outer view and inner view.
It also includes the whole process of the operation of the business. This part of
the study is essential as it will provide a clear vision of how the company will
operate, what will be necessary things to accomplish the business objectives,
goals, and the appropriate plant design for smooth processes and transactions.
Product Description
To convince potential customers of a product's value, a product
description is utilized. A excellent product description should give the product a
64
complete rundown and highlight any aspects that make it stand out from rival
offerings.
Hotdog Corndog Ball, Ham Corndog Ball, Cheese Corndog Ball, and Tuna
Corndog Ball are the four (4) flavors available in Pick-me Corndog Balls
products. The customer's preferred fillings are indicated by each variation. The
consumer may choose to add additional fillings.
Product Specification
A buyer obtains a set of attributes in return for purchasing a product,
which is referred to as the product specification. Features, functions, and
advantages are some of these characteristics. In order to facilitate a sale, it
informs clients about features, problems it fixes, and other benefits. Additionally,
it clarifies a product's value proposition for potential customers.
The phrase "let's make tusok-tusok" originated with popular street foods
like fish balls, squid balls, etc. in the Philippines where the idea of making it into
balls first surfaced. The best product to serve and where the business idea is
come up with a fresh, quality, and affordable meal corndog balls (regardless of
age and social status) will enjoy eating corndog balls because it is reasonably
priced and it is just likeable. Corndog is also one of the popular street foods,
especially here in the Philippines.
Product/Serving Manufacturing Process
Serving Manufacturing Process of Corndog Ball Hotdog Variant
65
Illustration Procedure
Prepare the hotdog then slice it
according to the size you want.
Steam the slice hotdogs for 5-8mins
Transfer it to a mixing bowl right after
steaming
Coat the steamed hotdogs with flour
so that the batter will stick later.
and skewer it one by one with a
toothpick.
Then put it aside because we'll make
the batter first.
For the batter we will use two eggs
and put them in a clean mixing bowl.
Add 1/3 cup white sugar
Add 1/2 tsp salt
Add 2 cups of all-purpose flour
Add 2 tsp baking powder
And gradually add 1 cup evaporated
milk/I cup water and mix it well until
66
you get the right consistency or the
thickness of the batter.
And take the sliced hotdog and let's
just dip it in our batter we made.
Fry over medium heat setting
let it cook until it turns golden brown
Ready to serve
Serving Manufacturing Process of Corndog Ball Cheese Variant
Prepare the cheese then slice it
slicing
Coat the slice cheese with flour so that
the batter will stick later.
toothpick.
the batter first.
67
Add 1/2 tsp salt
And take the sliced cheese and let's
just dip it in our batter we made.
Ready to serve
Serving Manufacturing Process of Corndog Ball Ham Variant
Prepare the ham then slice it
68
slicing
Coat the slice ham with flour so that
the batter will stick later.
toothpick.
the batter first.
Add 1/2 tsp salt
Add 2 cups of all purpose flour
69
And take the sliced ham and let's just
dip it in our batter we made.
Ready to serve
Serving Manufacturing Process of Corndog Ball Tuna Variant
Prepare the can tuna
Drain the broth thoroughly
Then sauté the tuna
sauteing it
Coat the tuna with flour so that the
batter will stick later and to make it
harden
Make any shape according to the size
you want.
70
toothpick.
the batter first.
Add 1/2 tsp salt
And take the tuna and let's just dip it in
our batter we made.
Ready to serve
71
Plant Size and Production Schedule
The establishment of Pick-me balls Stall has the capacity of 2.5 square
meter that can accommodate at least 4-6 persons. Scheduling is the process of
arranging, controlling and optimizing work and workloads in a production process
or manufacturing process. Scheduling is used to allocate plant and machinery
resources, plan human resources, plan production processes and purchase
materials. It is an important tool for manufacturing, where it can have a major
impact on the productivity of a process. In manufacturing, the purpose of
scheduling is to minimize the production time and costs, by telling a production
facility when to make, with which staff, and on which equipment. Production
scheduling aims to maximize the efficiency of the operation and reduce costs.
Table
Production Schedule
Day Time
Monday 10:00am – 8:00pm
Tuesday 10:00am – 8:00pm
Wednesday 10:00am – 8:00pm
Thursday 10:00am – 8:00pm
Friday 10:00am – 8:00pm
Saturday 10:00am – 8:00pm
Sunday Day off
72
Pick-me balls will operate from 10am - 8pm every Monday - Sunday. The goal of
production of corn dog balls each week is 180 in hotdog variant,120 in ham
variant, 150 in cheese variant, and 120 in tuna variant. In the final analysis, each
month will have a production of 720 corn dog in hotdog and 480 ham, 600
cheese and 480 tunas in other variants.
Machinery and Equipment
To make a product in business, machinery and equipment are needed
to lessen the production time and to be precise. This business needs to have
machinery and equipment to work not just in production, but proper equipment is
also needed in the office works. This content will show how “Pick me balls stall
“to maximize the use of different machinery and equipment and the description
follows.
Machinery and Equipment
Gas Stove
 It is a stove in which
the combustion of
gas is used as the
source of heat.
73
Refrigerator
 an appliance or
compartment
artificially kept cool
and used to store
food and drink.
Cash Register
 a business machine
that usually has a
money drawer,
indicates the amount
of each sale, and
records the amount
of money received
74
Monoblock Chair
 is a lightweight
stackable
polypropylene chair,
usually white in
colour, often
described as the
world's most
common plastic
chair.
Food Stall/Take out area
 a temporary
structure used to
prepare and sell
food to the general
public.
75
Storage box
 Storage provides
protection,
tampering
resistance, and
special physical,
chemical, or
biological needs.
Plastic table
 an item of furniture
with a flat top and
one or more legs,
used as a surface
for working at, eating
from, or on which to
place things.
Kitchen Utensils
Kitchen utensils are small, hand-held equipment used in food
preparation. For common culinary tasks including cutting food into appropriate
sizes, heating food over an open fire or a stove, baking, grinding, mixing, and
76
measuring, different utensils are made for each task. The pick me corndog balls'
equipment is displayed in the following table.
Kitchen Utensils
Measuring cups and spoons
 Used to measure an
amount of an
ingredient, either
liquid or dry, when
cooking.
Strainer
 A strainer is a wire-
mesh silicone or metal
kitchen sieve that chefs
and home cooks use to
separate liquids from
fine solids in cooking
77
Tray
 A tray is a flat piece of
wood, plastic, or metal,
which usually has
raised edges and which
is used for carrying
things, especially food
and drinks.
Chef’s Knife
 It is an edge tool used
as a cutting instrument
used in food
preparation.
78
Cooking Pot
 A pot is a deep round
container used for
simmering or boiling
liquids that completely
cover ingredients to
cook from all sides.
Pans are used for
cooking methods that
apply high heat to
produce browning, like
reducing, sautéing ,
searing, or frying.
Mixing bowls
 is a deep bowl used for
storage, working
doughs, mixing dry
ingredients, mixing
salads, organizing, and
more.
79
Whisk
 Consist of a long,
narrow handle with a
series of wire loops
joined at the end-user
in mixing ingredients.
Kitchen Scale
 A kitchen scale is
specifically designed to
measure various
ingredients that are
used for preparing all
sorts of dishes.
Spatula
 A long handle and a
wide blade used for
scraping batter from a
bowl or for lifting and
80
flipping food.
Tongs
 An instrument with two
movable arms that are
joined at one end, used
for picking up and
holding things.
Cutting board
 It is commonly used in
preparing food. A
durable board on which
to place material for
cutting.
Plant Location
The plant location defines the area and particular site picked for the
business's establishment. An ideal location is one where the product's cost is
kept to a minimum, where its market share is stable, where risk is at its lowest,
81
and where societal benefits are at their highest. It is the area with the highest net
benefit or the lowest unit costs for manufacturing and distribution.
The Pick-me Corndog Ball Stall's facility is located in San Isidro, Rodriguez,
Rizal, in front of the Primark Double L. Due to its proximity to suppliers and other
resources, this location was picked.
82
Plant Layout
This part of the chapter will present the design, position, and the front and
back view of the establishment of Pick-me Balls food stall.
Stall Layout
83
Raw Materials and Supplies
This content will present the different raw materials and supplies that Pick-me
Corndog Balls will used for their product to ensure the quality of product and the
business.
Product Picture Description
Hotdog It is used as a filling.
Ham It is used as a filling.
Tuna It is used as a filling.
Cheese It is used as a filling.
84
Eggs It is used to create
structure and stability
within a batter, and can
even act as glue or glaze.
Flour It is used to helps the
batter cling to the food
without producing an
overly chewy or oily crust.
White Sugar It is used to enhance the
flavor of the product.
Salt It is used to enhance the
flavor of the product.
Baking Powder It is used to cause batters
to rise when deep fried.
Evaporated Milk It is used as a substitute
for cream to help reduce
fat content and thickens
the batter of product.
85
Oil It is used for deep frying
the product.
Toothpick It is used to hold the
product.
Paperboard Box It is used for packaging of
the product as paper
packaging breaks down in
natural environments
quickly when exposed to
bacteria, yeast, and other
organisms.
Utilities
Waste Disposal and Recycling
Waste disposal is the method that is employed to dispose or recycle
unused, old, or unwanted domestic, agricultural, medical or industrial waste.
Following the correct methods for waste disposal will ensure lesser pollution and
hazards for the environment. Proper waste management is necessary with steps
86
involving the proper collection of waste and scientific treatments that may
contribute less to water pollution, soil pollution, and air pollution.
The waste is properly disposed of using garbage segregation. All collected
waste materials are properly disposed of every single day that the business
operates. Cleanliness is one of our top priorities in running our business because
we want to make sure safety of our customers. To maintain the cleanliness of our
shop, The Pick me corndog balls decided to dispose of waste by segregating
biodegradable, non-biodegradable, and recycle materials, putting them into
designated trash bins that the business has. All waste can pollute the
environment in several ways with proper disposal and segregation, the business
can reduce or eliminate its negative effect on other waste materials separately,
which helps in the preparation of waste for reuse, recycling, or other recovery
operation. Separation of waste is very important for the sake of public health.
The biodegradable is eggshells, it can be harmful if thrown directly into the
trash since it can create microorganisms that can spread diseases to people,
plants, and animals. Biodegradable garbage will be buried on property owned by
one of the business partners close to the business. The non-biodegradable
waste includes bottles such as oil bottles, cans, packs, and boxes such as flour,
packs, white sugar packs, salt packs, baking soda packs, hotdog packs, ham
packs, tuna cans, cheese and evaporated milk cans, will be transferred to the
material recovery Facility which at RIZAL PROVINCIAL SANITARY LANDFILL
(ISWIMS) the Waste management service located in Q5G2+6GW, Rodriguez,
Rizal, PH.
87
Production Cost
The table shows the estimated cost of production, specifically the worker wages,
the machinery, equipment, raw materials, supplies and the cost for making the
stall. This will be helpful for the researchers to know the required value for the
capital in establishing the Pick-Me balls business.
Particular Value
Machinery and Equipment P35,749.00
Raw materials and Supplies P
Rental space expenses P3,000.00
Taxes and license expenses P 8,580.00
Total
Labor Requirements
With a daily schedule, consistent way to labor requirements planning, you can
guarantee that a business can continue operating while also ensuring its long-
term success. Appropriate actions are derived from the labor requirements plan
to guarantee that the business is always adequately staffed while avoiding
expensive over-starting situations. To ensure ongoing operations and the long-
term profitability of the company, it offers employee compensation insurance,
helps to protect potential hires, and fosters a safe workplace.
Pick-me Corndog Balls employees must meet all of the legal requirements
listed below to be qualified for positions in the business;
88
 Resume
 Birth Certificate
 Barangay Clearance
 NBI Clearance
 Junior High School/Senior High School Diploma
89

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Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM

ESTABLISHMENT OF PICK-ME CORNDOG BALLS

IN PRIMARK DOUBLE L, SAN ISIDRO

The Faculty of the College of Business

UNIVERSITY OF RIZAL SYSTEM

of the Requirements for the Degree

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION

Major in HUMAN RESOURCE DEVELOPMENT MANAGEMENT

Jalop, Danica Abigael S.

concern in uplifting the University.

level of the University.

the completion of the study.

and finish the study.

to our beloved parents, who have been

our source of inspiration and gave us strength

when we thought of giving up, who continually provide

their moral, spiritual, emotional, and financial support. To our

words of advice and encouragement to finish this study. And lastly,

we dedicated this book to the Almighty God, thank you

for the guidance, strength, power of mind,

protection and skills and for giving

us a healthy life. All of these,

Objective of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .

Scope and limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Vision, Mission, and Emblem of the business . . . . . . . . . . . . . . . . . . . . . . . . . . 16

II. MANAGEMENT AND PERSONNEL FEASIBILITY

Officers and Key Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Rules and Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Trainings Programs of Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Recruitment and Selection Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

III. MARKETING FEASIBILITY

Measuring Market Demand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Market Program/Plan and Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Placement and Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IV. PRODUCTION AND TECHNICAL FEASIBILITY

Measuring Market Demand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Market Program/Plan and Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Placement and Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

V. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Assessment of the two groups of respondents on the Effectiveness of the School

Library for Selected Grade 12 Students regards with the Facility . . . . . . . . . . . 21

Assessment of the two groups of respondents on the Effectiveness of the School

Library for Selected Grade 12 Students regards with the Content . . . . . . . . . . 22

Assessment of the two groups of respondents on the Effectiveness of the School

Library for Selected Grade 12 Students regards with the Administration . . . . . 23

Summary of the two groups of respondents on the Effectiveness of the School

Library for Grade 12 Students . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

regards with Effectiveness of the School Library for Grade 12 Students. . . . . . 25

VI. SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

LIST OF TABLES PAGE

TABLE 1: Estimated Salary of Employees

TABLE 2: Training Programs for officers and personnel

LIST OF FIGURES PAGE

FIGURE 1: Emblem of Pick-me Corndog balls

FIGURE 2: Pick me balls organizational structure

FIGURE 3: Daily Operation Schedule