Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF BACOOR CITY
SENIOR HIGH SCHOOL WITHIN BACOOR ELEMENTARY SCHOOL
Tincoco St. Brgy. Campo Santo, City of Bacoor, Cavite

(NAME OF YOUR COMPANY)

(Insert logo of your Company)

A Business Plan Presented to the Faculty of SHS within Bacoor Elementary School

In Partial fulfillment of the Requirement in Entrepreneurship for Humanities and Social

Sciences Strand

Proponents

(Name of your members)

Dela Cruz, Juan A.

Mr. Mix Tagle

Subject Teacher

January 2023

Senior High School within Bacoor Elem. School “Ako’y Bacooreñong Magtatagumpay”
Address: Tincoco St. Brgy. Campo Santo, City Of Bacoor, Cavite
Telephone No: 529-2047
E-mail: 342598@deped.gov.ph
I. INTRODUCTION

Lugaw Ala Eco is under the sector of food industry wherein the purpose of the business

is to offer improved and taste bud-satisfying food products. The business aims to cater local

customers such as students, employees, nearby residents and more that are looking for a

new and improved food product in the form of enhanced “lugaw”.

San Jose City is a fast-growing municipality in the province of Nueva Ecija. It has

become a hot spot for investments for anyone who wanted to put up a business. Some

businesses that are established in the city are, Walter Mart, Magic Mall and Savemore

Supermarket.

The business will be located at Romano St., San Jose City. There is a newly built

building in the street, the Belena Building, which offers business owners to lease to. The

proponents have chosen the site because it is near the target market and the location can

easily be accessed. Although there are other businesses similar to Lugaw Ala Eco, its new

varieties of “lugaw” will be its difference among the others. Having a wide range of target

market, Lugaw Ala Eco has a great possibility to earn profit.

Lugaw Ala Eco offers different varieties of food products to its customers. Since

“lugawan” is a common business among the locals, the proponents have decided to come up

with something new that does not only satisfies its customers, but also provides a new taste

bud-gratifying experience. Lugaw Ala Eco proffers a new and satisfying experience for patrons

of all ages.
II. EXECUTIVE SUMMARY

MISSION

Milk Divine Homemade Pastillas aims to bring comfort and satisfaction for our customer’s

pastillas cravings. We want to bring back the childhood memories of adults and let new

generation experience the childhood of their elders by tasting our Pastillas. And most

importantly is to inspire young people and even adults to start their business even if it’s small

and be an entrepreneur.

VISION

For Sweet Divine Inc. to be one of the well-established companies, known locally and maybe

internationally. And for people to think Milk Divine whenever they crave for pastillas.

OBJECTIVES

 To produce high-quality Homemade Pastillas with reasonable price.

 To maintain a clean environment in pastillas production area.

 To have a good customer service and maintain it.

LOGO

(Insert and explain the logo and the meaning of the logo in the company as part of your

business concept)
III. MANAGEMENT AND ORGANIZATION FEASIBILITY

A. Form of Business Organization

Lugaw Ala Eco is a sole proprietorship which is owned and run by one natural

person and in which there is no legal distinction between the owner and the business

entity. The owner will pay personal income tax on profits earned from the business. The

business is a sole proprietorship because it will start as a small business and it

revolves around simplicity.

The advantages of sole proprietorship are complete control and decision-making

power over the business, sale or transfer can take place at the discretion of the owner,

no corporate tax payments, minimal legal costs, and few formal business requirements.

The disadvantages are the owner of the business can be held personally liable for the

debts and obligations of the business, all responsibilities and business decisions fall on

the shoulders of the manager, and investors would not usually invest in sole proprietor-

ships.

B. Organizational Chart

Functional organization is the structure of the business with managers at the top

and most employees at the bottom, organized by the tasks they performed. The author-

ity is given from the top to bottom. Rules and regulation will be maintained so that it will

have control in the business. Figure 1 shows the organizational chart.

 Owner/Manager

Cashier Cook Waiter Dishwasher

(1) (2) (2) (1)

Figure 1. Organizational Chart

(You may add the Marketing Team, Production Team, Financial Team, Sales Personnel,
Auditor, Bookeeper, Marketing Manager, Purchasing Manager, etc.)

C. Number of Personnel Required

Table 1. Number of Personnel Required for Each Position

Position Number of Personnel Required

Cashier 1

Cook 2

Waiter/Waitress 2

Dishwasher 1

Total 6

D. Job Analysis

1. Position Title: Owner/Manager

Job Description
  oversees the activities of workers

 hires, trains and evaluates new employees

 ensures that the business is on track to meet its financial goals

2. Position Title: Cashier

Job Description

 assists customers in the in-store check-out process

 rings up sales, bags items, requests price checks, honors coupons, col-

lects payment and gives appropriate change

 counts the contents of the cash register drawer at the end of each work-

ing hours

 required to work for ten hours a day

 must be willing to exceed working hours in case of situations where over-

time is needed

Job Specification

 high school diploma or its equivalent

 with or without experience in the field or in a related area (a minimum of 2

years will be an advantage)

 has knowledge of commonly-used concepts, practices and procedures

within a particular field

 works under immediate supervision of supervisor or manager and must

rely on instructions
  primary job functions do not typically require exercising independent judg-

ment

 abides by the pre-established guidelines to perform the functions of the

job

 successful candidate will play a fundamental role in achieving our cus-

tomer satisfaction and revenue growth objectives

3. Position Title: Cook

Job Description

 sets up workstations with all needed ingredients and cooking equipment

 prepares ingredients to use in cooking (chopping and peeling vegetables,

cutting meat and others)

 has the ability to cook food in various utensils or grillers

 checks food while cooking to stir or turn, ensures great presentation by

dressing dishes before they are served, keeps a sanitized and orderly en-

vironment in the kitchen, ensures all food and other items are stored

properly, checks quality of ingredients, monitors stock, and places orders

when there are shortages

 may also help in serving food to the customers after ensuring that his/her

tasks has been finished

 required to work for ten hours a day and must be willing to exceed work-

ing hours in case of situations where overtime is needed

 Job Specification

 proven experience as a cook for at least two years

 has experience in using cutting tools, cookware and bakeware

 has knowledge of various cooking procedures and methods (grilling, bak-

ing, boiling, and frying)

 has the ability to follow all sanitation procedures and ability to work in a

team

 having a high school diploma or equivalent diploma from a culinary school

will be an advantage

4. Position Title: Waiter/Waitress

Job Description

 greets and escorts customers to their tables, presents menu and provides

detailed information when asked (for example: about portions, ingredients

or potential food allergies)

 prepares tables by setting up linens, silverware and glasses

 informs customers regarding the business’ food specialties

 offers menu recommendations upon request, offers additional products

when appropriate, takes accurate food and drink orders using order slips

or by memorization

 communicates order details to the kitchen staff, serves food and drink or-

ders
  checks dishes and kitchenware for cleanliness and presentation and re-

port any problems

 arranges table settings and maintain a tidy dining area

 carries dirty plates, glasses and silverware to the kitchen for cleaning

 meets with restaurant staff to review daily specials, changes on the menu

and service specifications for reservations (for example: parties)

 tasked to clean the establishment

 required to work for ten hours a day and must be willing to exceed work-

ing hours in case of situations where overtime is needed.

Job Specification

 proven work experience as a waiter or waitress for six months

 has sense of attentiveness and patience towards customers

 should embody excellent presentation skills, strong organizational and

multitasking skills, with the ability to perform well in a fast-paced environ-

ment, active listening and effective communication skills

 has the ability to work in a team

 has flexibility to work in shifts

 having a high school diploma or food safety training is a plus.

5. Position Title: Dishwasher

Job Description
  washes specific items by hand (for example: wooden cutting boards,

large pots and kitchen utensils)

 stores clean dishes, glasses and equipment appropriately

 sets up workstations before meal preparation begins

 ensures that there are always enough clean dishes, glasses and utensils,

especially during peak hours, maintains cleaning supplies stock (for ex-

ample: detergents)

 place orders when necessary

 checks and removes garbage regularly and sanitizes the kitchen area, in-

cluding the floor

 can assist the cook in preparing the ingredients for cooking and help in

serving food to the customers

 tasked to clean the establishment

 required to work for ten hours a day and must be willing to exceed work-

ing hours in case of situations where overtime is needed.

Job Specification

 has a work experience as a dishwasher

 has an ability to follow instructions and help with various tasks, as needed

 has time management skills and can work under pressure

 attentive to detail and sanitation rules having a high school diploma is a

plus.
IV. PRODUCT / SERVICE PLAN

A. Purpose of the product/s or service

B. Product Unique Features

The following are the Unique Features of our_______________:

(Name 3-4 features)

C. MATERIALS AND SUPPLY

The table below shows the materials or ingredients, quantity and the

source of ingredients needed in making 150 pcs of Cheezy Corned Beef

Roll.

Materials Quantity Source

CDO Karne Norte 6 cans Puregold Mini Mart, Las

Piñas
 Corned Beef (260 City
grams)

Medium Size Bell 6 pcs. Palengke, Zapote Bacoor

Peppers

Small Eggs 6 pcs. Palengke, Zapote Bacoor

Unbranded 1.5 liter Palengke, Zapote Bacoor

Cooking oil

UFC Banana Ketchup 1 bottle Palengke, Zapote Bacoor

(350 ml)

Larged Size Lumpia 150 pcs. Palengke, Zapote Bacoor

wrapper

D. PROCESS FLOWCHART

The following is the process flow chart of making Cheezy Corned Beef

Rolls:
 E. PRODUCTION PROCESS

The following are the process of making the product and packaging of

Cheezy Corned Beef Roll.

Making the product

• Prepare the materials and ingredients.

• Sauté the corned beef and add eggs.

 • Slice the cheese vertically.

• Make a vertical cut in the center of the bell pepper.

In a wrapper, assemble a portion of sautéed corned beef, sliced bell pepper and
cheese.

Prepare the frying pan and pre-heat oil.

Fry the rolls for 2-3 minutes or until it turns into golden brown.

In a tissue paper, drain the excess oil from the fried rolls.

Put the desired amount of sauce on top.

F. PACKAGING

The company’s printed logo will be put in a stick.

 The finish product will be placed in a small paper tray.

G. PRODUCTION PROCESS

The following are the equipment, procedure and people making Cheezy Corned Beef Roll.

PROCESS NO. OF NAME MATERIALS/

PEOPLE EQUIPMENT

Prepare 3 ● Dela Cruz ● knife

the materi- ● Mabini ● chopping board

als and in- ● fryer or frying

● Rizal pan
gredients
● mini bowls

or saucer

plate

● plate

● strainer or tis-

sue paper

● tongs
Slice the 2 ● ● knife

cheese verti- ● chopping board

cally.

Make a verti- 2 ● ● knife

cal cut in the ● chopping board

center of the

bell pepper.

Sauté the 1 ● ● fryer or frying pan

corned

beef

with egg.
In a wrap- 3 ● ● water

per, assem- ● plate

ble a portion
of sautéed

corned beef,

sliced bell

pepper and

cheese.
Prepare the 1 ● ● fryer or frying pan

frying pan

and pre-

heat oil.

Fry the rolls 1 ● ● fryer or frying

pan
for 2-3 min-
● tongs
utes or until

it turns into

golden

brown.
In a strainer 1 ● ● strainer or tis-

or tissue pa- sue paper

per, drain the ● plate

excess

oil from the fried

rolls.
 Serve with 3 ● ● Cheezy Corned

sauce. Beef Roll

V. MARKET PLAN

A. TARGET MARKET

The target market of Kemerolls Company is the students of _______

 B. MARKETING STRATEGIES

Marketing strategies will help the business to build a relationship with the
customers. Kemerolls Company planned to use these different strategies to get the
attention of the potential customers. The following are the strategies Kemerolls that will
be used during the business fair.

Social Media

The company will use social media specifically facebook, in order to raise the
awareness and visibility of the product to the customers.

(Insert screenshot of your social media page, if any)

Personal Selling

The company will use personal selling to make the customers ensured with the
quality of the product. With this, the customer will have a look and taste of the actual
product and see if the product exceeds the satisfactory level of their tastes buds. And
also with this, it is assured that the product will surely meet the expectation of the
customers.

Sales Strategies

Kemerolls will focus on two factors to help boost our sales. First is the quality of
our products. If we can prove to our customers that Cheezy Corned Beef Rolls is better
than the usual lumpia, it will encourage them to buy the product. Lastly, sales will be
boosted because we guaranteed to our customers.

Competitor’s Analysis based on 4P’s of marketing

Indirect Product Price Place Promotion

Competitors

Lugaw Offers different Product prices Located at Advertises the

Network varieties of ranges from Bonifacio business through
porridge. P12.00 to Street Corner a public
P45.00 Cervantes Facebook page
Strees, San and through
Jose City which word-of-mouth.
is a bit farther
from the town
 proper.

Cris Hot Goto Offers different Product prices Located at R. Advertisement is

varieties of ranges from Eugenio Street, through a
porridge and P20.00 to San Jose City Facebook page
silog products. P60.00 which is one of and through
the closest word-of-mouth.
streets at the
center of the
city.

Chow Mae Offers different Product prices Located inside It only advertises
varieties of ranges from the San Jose through the
porridge. P15.00 to City Public word-of-mouth.
P30.00 Market, where
most people
usually go
everyday.

Aling Nelly’s Aside from Product prices Located inside It only advertises
Kainan porridge, it also ranges from the San Jose through the
offers rice P15.00 to City Public word-of-mouth.
meals. P50.00 Market, where
most people
usually go
everyday.

VI. FINANCIAL PLAN

A. PRICING POLICY
Kemerolls’ Cheezy Corned Beef Roll will adopt the pricing scheme below.

Product Cost Per Unit Mark – up Selling Price

Cheezy Corned Php 90.93 Php

4.19 % 8.00
Beef Roll

B. SALES PROJECTION
Kemerolls Company’s Cheezy Corned Beef Rolls will adopt the different price

based on preferred serving. Below is the Sales Projection:

February 2020
Estimated Sales Volume 300 pcs 150 pcs
Selling Price Php 8.00 Php 8.00
Sales Revenue Php Php
2400.00 1200.00

C. TOTAL MANUFACTURING COST

For 300 pcs.

Raw Material Cost Php 1039.70
Direct Cost
12 cans of corned beef (260g) Php 526.20
12 pieces of bell pepper Php 60.00
12 pieces of egg Php 84.00
1 pack of cheese (440g) Php 134.50
1.5 liter of cooking oil Php 85.00
150 pcs. lumpia wrappers Php 150.00
Total Direct Cost Php 1039.70
Indirect Cost
Gas Php 150.00
Paper Tray Php 50.00
Total Indirect Cost Php 200.00
Other Cost
Transportation Php 18.00
Total Other Cost Php 18.00
Total Manufacturing Cost Php 1257.70
 For 150 pcs.

Raw Material Cost Php 629.60

Direct Cost
6 cans of corned beef (260g) Php 263.10
6 pieces of bell pepper Php 30.00
6 pieces of egg Php 42.00
1 pack of cheese (440g) Php 134.50
1.5 liter of cooking oil Php 85.00
150 pcs. lumpia wrappers Php 75.00
Total Direct Cost Php 629.60
Indirect Cost
Gas Php 150.00
Paper Tray Php 35.00
Total Indirect Cost Php 185.00
Other Cost
Transportation Php
18.00
Total Other Cost Php 18.00
Total Manufacturing Cost Php 832.60

Total Manufacturing Cost Per Unit

● For 300 pcs.

Total Manufacturing Cost Per Unit = Total Manufacturing Cost

Total Number of Units
Produced

= 1257.70
300

Total Manufacturing Cost Per Unit = Php 4.19

● For 150 pcs.

Total Manufacturing Cost Per Unit = Total Manufacturing Cost

Total Number of Units
Produced

= 832.60
 150
Total Manufacturing Cost Per Unit = Php 5.55

D. NET INCOME STATEMENT

NET INCOME STATEMENT

JANUARY 2023

Units 300 units 150 units

Sales Revenue Php 2,400.00 Php 1,200.00

Less: Cost of Good Sold (Php 1,257.70) (Php 832.60)

Gross Profit Php 1,142.30 Php 367.40

Less: Operating Expense

Transportation (Php 18.00) (Php 18.00)

Please include : Rental (Php 166.67) (Php 166.67)

Fee
Total Operating Expense Php 18.00 Php 18.00
Net Income Php 1,124.30 Php 349.40
VII. DOCUMENTATIONS

(Insert Action Pictures During Business Fair)

VIII. CURRICULUM VITAE

(Insert CV of the proponents)