Veggielite Snacks

BS EN ISO 9001:2015
VEGGIELITE SNACKS
“Experience the Change in your Taste”
A Business Plan
Presented to the Faculty of
Sorsogon State University
Sorsogon City Campus
Sorsogon City
In Partial Fulfilment
of the requirements for the Course
Business Plan Preparation
by
BERCASIO, FRANCIA J.
BUBULI, RITCHEL
DIOLATA, DIANA
DIOQUINO, JAY AR D.
DOLOSA, RAM EMMANUEL
DOMASIG, NORELYN D.
JAPON, CRIZZA JOY M.
LAGUIDAO, ALYSSA G.
LOMIBAO, KYLA UENICE G.
June 2021
ii
Republic of the Philippines

SORSOGON STATE UNIVERSITY
Sorsogon City
BS EN ISO 9001:2015
RECOMMENDATION FOR ORAL EXAMINATION
The Business Plan Committee:
The business plan hereto attached entitled “Veggielite Snacks”, prepared and
submitted by Bercasio, Francia J., Bubuli, Ritchel, Diolata, Diana, Dioquino, Jay
Ar D., Dolosa, Ram Emmanuel, Domasig, Norelyn D., Japon, Crizza Joy M.,
Laguidao, Alyssa G., Lomibao, Kyla Uenice G., in partial fulfilment of the
requirements for the course Business Plan Preparation is hereby submitted to the
Undergraduate Business Plan Committee for consideration.
KATHLYN JOYCE PAZ-ESTAREJA

Class Adviser
June 18, 2021

Date
iii

Sorsogon City
BS EN ISO 9001:2015
BUSINESS PLAN THESIS COMMITTEE
The business plan hereto attached entitled “Veggielite Snacks”, prepared and
submitted by Bercasio, Francia J., Bubuli, Ritchel, Diolata, Diana, Dioquino, Jay
Ar D., Dolosa, Ram Emmanuel, Domasig, Norelyn D., Japon, Crizza Joy M.,
Laguidao, Alyssa G., Lomibao, Kyla Uenice G., in partial fulfillment of the
requirements for the course Business Plan Preparation is hereby submitted to the
Undergraduate Business Plan Committee for consideration.
LED ENCINARES, DBA

Chairperson
MARIA CLAIRE DICEN, MBA ROMAN JULIO INFANTE, CPA, MBA

Member Member
iv

Sorsogon City
BS EN ISO 9001:2015
RESULT OF ORAL EXAMINATION
The following are the result of the oral examination of Bercasio, Francia J.,
Bubuli, Ritchel, Diolata, Diana, Dioquino, Jay Ar D., Dolosa, Ram Emmanuel,
Domasig, Norelyn D., Japon, Crizza Joy M., Laguidao, Alyssa G., Lomibao, Kyla
Uenice G., for the course Business Plan Preparation.
Business Plan Title : Veggielite Snacks
Place : Sorsogon State University

Sorsogon City Campus, Sorsogon City
Date :
This is to certify that Bercasio, Francia J., Bubuli, Ritchel, Diolata, Diana,
Dioquino, Jay Ar D., Dolosa, Ram Emmanuel, Domasig, Norelyn D., Japon, Crizza
Joy M., Laguidao, Alyssa G., Lomibao, Kyla Uenice G., passed the oral examination
with a final rating of 85%.
Panel of Examiners Action Taken
DR. LED ENCINARES (E-SIGNATURE)
MRS. MARIA CLAIRE DICEN (E-SIGNATURE)
MR. ROMAN JULIO INFANTE (E-SIGNATURE)

v

Sorsogon City
BS EN ISO 9001:2015
CERTIFICATION
This is to certify that this manuscript entitled “Veggielite Snacks”, prepared
and submitted by Bercasio, Francia J., Bubuli, Ritchel, Diolata, Diana, Dioquino,
Jay Ar D., Dolosa, Ram Emmanuel, Domasig, Norelyn D., Japon, Crizza Joy M.,
Laguidao, Alyssa G., Lomibao, Kyla Uenice G., has been edited as to the
correctness of sentence construction, subject-verb agreement, and mechanics based
on basic English grammar and technical writing rules.
This document is issued upon request of the authors for reference purposes
only.
MABEL E. DUKA
Editor
vi

Sorsogon City
BS EN ISO 9001:2015
APPROVAL SHEET
Upon the recommendation of the Oral Examination Committee, this business
plan entitled, “Veggielite Snacks”, prepared and submitted by Bercasio, Francia J.,
Bubuli, Ritchel, Diolata, Diana, Dioquino, Jay Ar D., Dolosa, Ram Emmanuel,
Domasig, Norelyn D., Japon, Crizza Joy M., Laguidao, Alyssa G., Lomibao, Kyla
Uenice G., is hereby approved in partial fulfillment of the requirements for the course
Business Plan Preparation.
GERALDINE F. DE JESUS, MAT

Campus Administrator
vii
ACKNOWLEDGEMENT
This humble work would never be possible without those who extended help
and cooperation to finish this business plan. The proponents express their deep and
sincere gratitude to the following:
Mrs. Cristy Dioneda-Docdocos, for the guidance throughout the completion of

the business plan; she has taught them the methodology to carry out a business plan
and to present the work clearly;
Mrs. Maria Claire Dicen, Dr. Led Despuig, and Mr. Roman Julio Infante, for their
wealth of time and expertise in providing suggestions to improve the business plan
during the pre-oral defense;
Mrs. Kathlyn Joyce Estareja, for the dedicated effort in checking our papers and
providing with the information needed for the improvement of the plan;
The authors’ parents and friends, for their constant support and motivation and
for being their source of inspiration to finish this work and continue the journey; no
words can express their gratitude to these people;
Above all, to God Almighty, for the wisdom He has given to finish this work and
provide the means to carry out this business plan.
B.F.J.
B.R.
D.D.
D.J.D.
D.R.E.D.
D.N.D.
J.C.J.M.
L.A.G.
L.K.U.G.
viii
Dedication
This work is wholeheartedly dedicated to ourselves for the hard work and
commitment to survive the challenges encountered during the process of
conceptualizing and materializing this business plan. We also dedicate this work to the
following:
Our parents, for their unconditional love, support, and for being the source of
strength and inspiration to finish this paper;
Our friends and classmates, who sincerely shared their words of advice and
encouragement throughout this undertaking;
Our adviser, Mrs. Cristy T. Dioneda- Docdocos, for her never-ending support
and encouragement to turn this proposed business plan into reality;
Lastly, we dedicate this paper to the Almighty God; thank You for the guidance,
strength, power of the mind, protection, and healthy life; all sweat and hard work are
being offered to You.
ix
TABLE OF CONTENTS
Cover Page ______________________________________________________ i

Recommendation for Oral Examination_________________________________ ii
Business Plan Thesis Committee _____________________________________ iii
Result of Oral Examination __________________________________________ iv
Certification ______________________________________________________ v
Approval Sheet ___________________________________________________ vi
Acknowledgement _________________________________________________vii
Dedication________________________________________________________viii
Table of Content ___________________________________________________ix
Title Page ________________________________________________________1

Executive Summary ________________________________________________ 2
Description of the Business __________________________________________ 4
Description of the Product / Services ___________________________________ 5
The Market
Marketing Strategies __________________________________________ 6
Analysis of the Competition _____________________________________8
Sales Forecast _______________________________________________9
Production and Operation Management
Input Requirements ___________________________________________12
Production Schedule and Size___________________________________16
Human Resource Plan_________________________________________21
Compensation and Benefits_____________________________________22
Detailed Projected Cost _____________________________________________23
Sources of Fund ___________________________________________________26
Projected Financial Statement
Income Statement ____________________________________________27
Balance Sheet _______________________________________________28
Cash Flow __________________________________________________29
Break-Even Point Analysis _____________________________________ 30
Appendices
I. Survey Questionnaire _____________________________________________31
II. Market Research Survey Results ____________________________________32
III. Product and Product Label and Packaging____________________________ 40
IV. Production Flow Chart____________________________________________41
V. Production Facility and Plant Layout__________________________________46
VI. Business Site Map_______________________________________________ 47
VII. Code of Ethics__________________________________________________48
VIII. Owner’s Resume_______________________________________________ 49
IX. Documentations_________________________________________________ 68
X. Others _________________________________________________________69
VEGGIELITE SNACKS
(“Experience the change in your taste”)
BERCASIO, FRANCIA J.
BUBULI, RITCHEL
DIOLATA, DIANA
DIOQUINO, JAY AR
DOLOSA, RAM EMMANUEL
DOMASIG, NORELYN
JAPON, CRIZZA JOY
LAGUIDAO, ALYSSA
LOMIBAO, KYLA UENICE
TALISAY, SORSOGON CITY

09305864997
June, 2021
2
EXECUTIVE SUMMARY
Our Vision
Veggielite Snacks envision creating and introducing a healthy Filipino version of

foreign snacks, including the top favorite snacks of Sorsoganon.
Our Mission
Veggielite Snacks' mission is to create a unique brand taste of food that offers only
delicious taste, provides good health benefits to the customer, and promotes healthy
eating.
The Company and Management
Veggielite Snack Company is a food manufacturing business intended to focus on

quality, freshness, and authenticity. Our store design will be visually attractive to
customers and designed for fast and efficient operations.
Our Products
Veggielite Snack is providing fresh snacks made from different varieties of

vegetables and fruits. In addition, we want to introduce a new taste to the market through
our innovative products: Veggie Samosa, Squash Corndog, and healthy drinks,
specifically Chocolate Smoothie and Papaya-banana Smoothie.
The Market
The target customers of Veggie Lite Snacks are individuals aged 15 to 49 years
old. These individuals are encouraged to try our veggie snacks. Further, our product is
highly recommended for individuals who love to try other cultures' food and try something
new that is not Filipino. These markets often go in Sorsogon bay walk for different
purposes. Sometimes it is recreation-related, or they want to explore the different taste
offer in Rompeolas.
Our Competitive Advantage
Our products are not only affordable but also have a variety of new flavor and
taste. It is made from vegetables and fruits, which is why it becomes a healthy snack. The
business will be going to use a direct and online platform as a distribution channel to
reach more customers. The proposed business also includes a modern Filipino style twist
for the Veggielite Snacks. We are also open for orders and deliveries.
3
Financial Projection
The estimated net income of PHP 26,691.5 total sales, less 159,181.6 operating
expenses, equals 123,732 per month.
Start-up financing requirements

The owner will spend PHP 11,000 for the business registration/licensing fees for
the first month of business operation. The amount needed for the legal and consultant
fees will be PHP 10,000. The monthly materials and packaging costs amounted to
PHP133, 681.80 per month for the employee salary. Two out of the three employees are
compensated with PHP 6,200 per month. One of them is compensated with PHP 7,000
per month salary for a total of PHP 19,400. For the advertising, the business will spend
PHP 1,000 while the utility expenses amount to PHP 2,900 and for the rent of the
business, the owners will spend PHP 2,200. The overall total expenses are PHP
179,781.8.
4
BUSINESS DESCRIPTION
Veggielite Snack Company is a food manufacturing business intended to focus on

quality, freshness, and authenticity. The business wants to introduce a new taste to the
market through our innovative products: veggie samosa, squash corndog, and healthy
drinks, specifically chocolate smoothie and papaya-banana smoothie. Our store design
will be visually attractive to customers and designed for fast and efficient operations.
Marketing strategies aimed to build a solid base of loyal customers, and the products we
serve are of the highest quality. We combine this quality with excellent service and
atmosphere, customer satisfaction with high-quality snacks and services, competent
management staff who makes the samosas, and fills fresh and good quality.
Veggielite Snack is providing fresh snacks made from different varieties of
vegetables and fruits. People are very much conscious about their health and most
people like junk food or fried snacks, so we give the unique experience and a feeling to
enjoy the flavors. We are also promoting the local products in the local market because
here in Sorsogon, vegie samosa is rare. In that case, we visualize a comparative edge
on other snack or samosa shops.
5
PRODUCT DESCRIPTION
Our product names are Veggie Samosa which is a type of food snack made from
vegetables. This squash corndog is a corndog with a twist of squash and drinks, namely
chocolate smoothie (made from cacao, banana, and avocado) and papaya-banana
smoothie (made from papaya and banana) are all made from vegetables and fruits found
in Sorsogon City.
The primary materials that we will use are vegetables and fruits (sweet potatoes,
eggplant squash, and banana) that will be the identity of our business or product. Samosa
and squash corndog is a food that is processed by frying it. Samosa itself is a food
originating from the Middle East, and this food usually contains potatoes and other things
the customer may wish to include. Corndog originated from the United States as a snack,
but our squash corndog was inspired by a Korean version made from hot dogs, rice cakes,
fish cakes, and mozzarella cheese coated in batter and deep-fried. Also, for our drinks,
we choose to use a combination of vegetables and fruits. Our product is different because
it is specially made to promote healthy eating by using vegetables and fruits as the main
ingredient since nowadays, we are surrounded by unhealthy foods. Our product also
wants to promote Agribusiness here in Sorsogon City by using vegetables raised by local
farmers.
6
MARKET STRATEGIES
PRODUCT/SERVICES
Veggielite Snacks will offer healthy and delicious snack food. Our product will use
fresh and healthy ingredients. In this case, we can satisfy them, especially those health-
conscious customers. Our vegetable samosa contains squash and sweet potatoes
wrapped together in a crispy and golden-brown flour shell. In every bite, they will get the
taste of squash smashing together with pili pulp. We decided to put a famous food here
in Sorsogon to promote and patronize our own. The samosas create into a nutritious food
that gave a healthier and will benefit the people. We also recreate a corn dog into a
healthier version of it because we use vegetables like squash. We will provide clean and
safe food items that will likewise help the business fulfil clients and give exceptional and
quicker assistance or speedy service to our customers. We have a chocolate smoothie
made from cacao, banana, and avocado for our drinks, and another one is the papaya-
banana smoothie. They are made from a combination of fresh vegetables and fruits rich
in vitamins and have anti-oxidants.
PRICE
Veggielite Snacks used the formula (Material Costs) + Labor = Costs to determine
the price of our product. We will make sure that our product is reasonable considering the
cost of producing the product. The product's quality will define the price of the product.
Prices will also vary based on the size of the product to match consumers' economic
status. Because the business's target market is those that are willing to try our product,
they will be able to select prices that are affordable to them.
PROMOTIONS
Veggielite Snacks shall promote the product through the use of different platforms.
First, we will use the direct marketing strategy because direct marketing is an interactive
approach to advertising picked up in usage in the early 21st Century. It includes direct
mail, email, and telemarketing. These are direct response efforts to create an ongoing
dialogue or interaction with customers. Direct marketing has become more prominent
because it allows for ease in tracking customer response rates and helps advertisers
better measure return on investment. Another way to promote our product is through
social media. Veggielite Snacks can create different target groups and send ads on social
media platforms to users that would be most interested in our products. For example,
Facebook and Instagram allow Veggielite Snacks to reach specific demographics in
certain areas and promote the products.
7
PLACE
Veggielite Snacks' business will create a place wherein the customer will feel
comfortable and relaxed while having our product. When it comes to expansion, we can
enter a partnership or joint business cooperation for product promotion and exposition—
gaining relevant ideas that will help our business increase net profit per year. Veggielite
Snacks will reach its customers in two different ways that will help us in increasing our
revenues and product excellence. The first one is the transactions through the actual
business location. We make sure that the business location is very accessible to all
customers. The visibility of the shop is also a priority. The next one is the presence of an
online market. Veggielite Snacks business can take orders online and address the
product to the customers upon delivery. We ensure that our hotlines, online sites, and
social media accounts were active and sociable for easy response to customer needs
and feedback. Our competitors maybe provide the same services, but since we are a new
business, we can create an ambiance of good customer relationship through good service
and best quality product.
8
ANALYSIS OF THE COMPETITION
COMPETITORS
Proposed
Competitor 2 Competitor 3
Business Competitor 1
Ollie's Snack Paburrito
Veggielite Siomai King
House Meals
Snacks
Veggie Samosa
Squash Corndog
Burger, Siomai Tornado wrap
Product Chocolate Smoothie Siomai
and Noodles and quesadillas
Papaya-Banana
Smoothie
Reasonable Reasonable
Price Reasonable price Reasonable price
price price
Distribution Direct and Direct and

Direct and Online Direct and online
Channel online online
Rizal Avenue Cor,

11th St, Rompeolas
Rompeolas, Talisay, De Vera St,
Location Sorsogon City Sorsogon City,
Sorsogon City, Talisay,
Sorsogon Sorsogon City
4700
9
SALES FORECAST
VEGGIE SAMOSA
Daily Weekly Monthly Yearly

No. Of items to 94 470 1880 22560
sold
Unit selling 15 15 15 15
price
Total sales 1410 7050 28200 338400
VEGGIE SAMOSA (TUNA FLAVOR)

No. Of items to 94 470 1880 22560
sold
price
Total sales 1504 7520 30080 360960
Corndog

No. Of items to 80 400 1600 19200
be sold
price
Total sales 1440 7200 28800 345600
Drinks (medium)

No. of items to 50 250 1000 12000
be sold
price
Total sales 1350 6750 27000 324000
10
Drinks (Chocolate Smoothie)

No. Of items to 50 250 1000 12000
be sold
price
Total sales 2000 10000 40000 480000
Drinks (Papaya-Banana Smoothie)

No. Of items to 50 250 1000 12000
be sold
price
Total sales 3100 15,500 62000 744000
Sales plan for Fiscal Year 2022 (Veggie Samosa)
Mont Jan Feb Marc April May June July Aug Sep Oct Nov Dec
h h
Units 2280 2280 1880 1880 1880 1880 1880 1880 1880 2280 1880 2280
to be
sold
Price 17 17 15 15 15 15 15 15 15 17 15 17
per
unit
Total 3876 3876 2820 2820 2820 2820 2820 2820 2820 3876 2820 3876
sales 0 0 0 0 0 0 0 0 0 0 0 0
Veggie Samosa (tuna Flavor)
Mont Jan Feb Marc April May June July Aug Sep Oct Nov Dec
h h
Units 2280 2280 1880 1880 1880 1880 1880 1880 1880 2280 1880 2280
to be
sold
Price 18 18 16 16 16 16 16 16 16 18 16 18
per
unit
Total 4104 4104 3008 3008 3008 3008 3008 3008 3008 4104 3008 4104
sales 0 0 0 0 0 0 0 0 0 0 0 0
11
Corndog
Month Jan Feb Marc April May June July Aug Sep Oct Nov Dec
s h
Units 1880 1880 1600 1600 1600 1600 1600 1600 1600 1880 1600 1880
to be
sold
Price 21 21 18 18 18 18 18 18 18 21 18 21
per
unit
Total 3948 3948 2880 2880 2880 28800 2880 2880 2880 3948 2880 3948
0 0 0 0 0 0 0 0 0 0 0
Drinks (Chocolate Smoothie)
Mont Jan FebMarc April May June July Aug Sep Oct Nov Dec
hs h
Units 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000
to be
sold
Price 40 40 40 40 40 40 40 40 40 40 40 40
per
unit
Total 4000 4000 4000 4000 4000 4000 4000 4000 4000 4000 4000 4000
0 0 0 0 0 0 0 0 0 0 0 0
Drinks (Papaya-Banana Smoothie)
Mont Jan FebMarc April May June July Aug Sep Oct Nov Dec
hs h
Units 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000
to be
sold
Price 62 62 62 62 62 62 62 62 62 62 62 62
per
unit
Total 6200 6200 6200 6200 6200 6200 6200 6200 6200 6200 6200 6200
0 0 0 0 0 0 0 0 0 0 0 0
12
PRODUCTION AND OPERATION MANAGEMENT

INPUT REQUIREMENTS
A. Machinery and Equipment

The machinery and equipment needed for the business will be the gas stove,
blender, measuring tools, spatula, knives, peeler and chopping board, tongs, mixing
bowls, deep frying pan, casserole, strainer, rolling pin, and spoon. The members will buy
these machinery and equipment from the stores in Sorsogon.
Machineries and Quantity Price per

Uses Total costs
Equipment needed piece/quantity
DOUBLE BURNER This device is used for
1 1,500 1,500
GAS STOVE heating or cooking
Used in making the
BLENDER 1 1,000 1,000
drinks
Measuring cups and
spoons are essentials in
the production of the
vegie samosa, squash
MEASURING TOOLS corn dog and the drinks; 1 230 230
this was used to measure
the amount of the
materials needed to
produce the product
The knives and peeler
were used in cutting and
peeling the ingredients
KNIVES, PEELER AND
needed, and the 1 300 300
CHOPPING BOARD
chopping board serves as
the overlaying and slicing
of the ingredients
Used in mixing the
SPATULA 1 130 130
ingredients
TONGS Used to grip the product 2 80 160
Used in straining the dry
STRAINER 1 99 99
ingredients like flour
Used in frying the
DEEP FRYING PAN 1 576 576
finished food product
Used in mixing all the
ingredients needed to
MIXING BOWLS 5 99 495
produce the vegie
samosa
13
Used in boiling the water

and food needed for the
CASEROLE 4 259 1,036
production of vegie
samosa
ROLLING PIN Used to flatten the dough 1 119 119
Total Cost: ₱ 5,645
B. Raw Materials and other Supplies

The raw materials and supplies required in making the Vegie samosa are sweet
potato, squash, pili pulp, eggplant, cheese, tuna flakes, salt, spices like chili powder, garlic
powder, ginger powder, and black pepper, and cooking oil. These raw materials will be
bought in the Market of Sorsogon.
Raw Materials and

Quantity Price
Supplies
Sweet Potato 1 kg. 30
Squash 1 kg. 30
Pili 25 pcs 20
Eggplant 1 kg 40
Tuna flakes 155 grams 32
Cheese 165 grams 70
Garlic powder 30 grams 56
Ginger powder 30 grams 56
Chili powder 35 grams 77
Black pepper 35 grams 60
Salt 1 kg. 15
Wrapper 40 pcs 50
Oil 1 bottle 20
The raw materials and supplies used in making the Squash Corn Dog are
squash, cheese, glutinous rice flour, salt, black pepper, and bread crumbs..
Raw Materials and

Quantity Price
Supplies
Squash 1 kg. 30
Cheese 165 grams 70
Glutinous rice flour 500 grams 40
Salt 1 kg. 15
14
Black pepper 35 grams 60

Bread crumbs 80 grams 19
Cooking Oil 1 bottle 20
The raw materials and other supplies used in making the drinks are the banana,
papaya, and avocado; these fruits will be bought to the local farmers to ensure the
freshness of the products. At the same time, other ingredients such as cacao powder,
sugar, yogurt, milk will be bought in the Sorsogon market.
Raw Materials and Quantity Price

Supplies
Banana 1 kg 100
Papaya 1 kg 70
Vanilla extract 20 ml 65
Avocado 1 pc 32
Cacao powder 1 kg 90
Sugar 1 kg 40
Yogurt 140 ml 120
Milk 1L 85
C. Personal Protective Equipment

For cleanliness and safety purposes, wearing PPEs (Personal Protective
Equipment) such as safety gloves, hairnet, mask, and lab gown for cook and apron are
required in making the product.
MASK SAFETY GLOVES HAIRNET

15
APRON
LAB GOWN
FOR COOK
D. Labor and Manpower Requirements

Veggielite Snack has nine business members/partners that will help each other to
make the work easier. At present, such a workforce is enough for smooth business
operation since some members/partners already have the knowledge and skills in
cooking the product. Also, to improve the food product offered by the business, the
members are continuously researching information and watching informative videos
about the making of the Vegie samosa and Squash Corn Dog.
E. Utilities and Transportation

Veggielite Snack business will be using a food cart. It will not use electricity but
should have water and gas to make the production and operation of the business
successful within the expected period. In addition, the business will provide a vehicle
(motorcycle) for selling the Vegie Samosa and Squash Corn Dog for transportation. With
this, gasoline is an additional utility needed for the operation of the business.
F. Packaging and Labelling

The Veggielite Snack will use plastic cups for the drinks and plastic containers for
the veggie samosa. At the same time, the squash corn dog has a package made of paper.
The packages mentioned are chosen to ensure the safety and quality of the product. The
packages will also add to the beauty, appeal, and uniqueness of the food product offered
by the Veggielite Snack business. The labelling will be affixed to the packages with
different information made only for the food product offered.
16
PRODUCTION
SCHEDULING AND SIZE
A. Production Schedule
DAILY BASIS SCHEDULE
ACTIVITIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7
Production
of Veggie
94 94 94 100 100
Samosa
(pcs.)
Production
of Veggie
Samosa 94 94 94 100 100
with
Tuna(pcs.)
Production
of Squash
80 80 80 85 85
Corn
Dog(pcs.)
Production
of Chocolate
50 50 50 53 53
Smoothie
(pcs.)
Production
of Papaya-
Banana 50 50 50 53 53
Smoothie
(pcs.)
17
MONTHLY AND YEARLY SCHEDULE
JANUARY FEBRUARY MARCH APRIL MAY JUNE

WEEKS 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
PRODUCTION OF VEGGIE SAMOSA 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482
PRODUCTION OF VEGGIE SAMOSA w/ TUNA 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482
SQUASH CORN DOG 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410
CHOCOLATE SMOOTHIE 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256
PAPAYA-BANANA SMOOTHIE 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256
MONTHLY TOTAL (VEGGIE SAMOSA) 1,928 1,928 1,928 1,928 1,928 1,928
MONTHLY TOTAL (VEGGIE SAMOSA w/ TUNA) 1,928 1,928 1,928 1,928 1,928 1,928
MONTHLY TOTAL(SQUASH CORN DOG) 1,640 1,640 1,640 1,640 1,640 1,640
MONTHLY TOTAL (CHOCOLATE SMOOTHIE) 1,024 1,024 1,024 1,024 1,024 1,024
MONTHLY TOTAL (PAPAYA-BANANA SMOOTHIE) 1,024 1,024 1,024 1,024 1,024 1,024
JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER

WEEKS 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
PRODUCTION OF VEGGIE SAMOSA 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482
PRODUCTION OF VEGGIE SAMOSA w/ TUNA 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482 482
SQUASH CORN DOG 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410 410
CHOCOLATE SMOOTHIE 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256
PAPAYA-BANANA SMOOTHIE 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256 256
MONTHLY TOTAL PRODUCTION (VEGGIE SAMOSA) 1,928 1,928 1,928 1,928 1,928 1,928
MONTHLY TOTAL (VEGGIE SAMOSA w/ TUNA) 1,928 1,928 1,928 1,928 1,928 1,928
MONTHLY TOTAL(SQUASH CORN DOG) 1,640 1,640 1,640 1,640 1,640 1,640
MONTHLY TOTAL (CHOCOLATE SMOOTHIE) 1,024 1,024 1,024 1,024 1,024 1,024
MONTHLY TOTAL (PAPAYA-BANANA SMOOTHIE) 1,024 1,024 1,024 1,024 1,024 1,024
YEARLY TOTAL PRODUCTION (VEGGIE SAMOSA) 23, 136
YEARLY TOTAL (VEGGIE SAMOSA w/ TUNA) 23, 136
YEARLY TOTAL(SQUASH CORN DOG) 19, 680
YEARLY TOTAL (CHOCOLATE SMOOTHIE) 12, 288
YEARLY TOTAL (PAPAYA-BANANA SMOOTHIE) 12, 288
18
B. Production Size (Daily Production)
PRODUCT MINIMUM MAXIMUM

100
Vegie Samosa 94
VEGIE SAMOSA INPUT REQUIREMENTS PER DAY

Unit
Items Quantity Minimum Price Maximum Price
Price
Sweet
1 kg. 30 1.96 kg 58.8 2.1 kg 62.55
Potato
Squash 1 kg. 30 1.96 kg 58.8 2.1 kg 62.55
Pili 25 pcs 20 94 pcs. 75.2 100 pcs 80
Eggplant 1 kg 40 1.96 kg 78.4 2.1 kg 83.40
101.1
Cheese 165 grams 70 95 grams 40.30 42.87
grams
Garlic 20.83
30 grams 56 19.58 grams 36.55 38.88
powder grams
Ginger 20.83
30 grams 56 19.58 grams 36.55 38.88
powder grams
Chili
35 grams 77 9.79 grams 21.54 10. 41 22.91
powder
Black
35 grams 60 9.79 grams 16.78 10. 41 17.85
pepper
Salt 1 kg. 15 39.17 grams 0.59 41.67 0.63
Wrapper 40 pcs 50 94 pcs. 117.5 100 pcs 125
Oil 1 bottle 20 2 bottles 40 2.13 bottle 42.55
The total material costs for the production of 94 pieces of Vegie Samosa (47 pcs
of sweet potato flavor and 47 pcs of squash flavor) is Php581.01.

Vegie Samosa with Tuna
94 100
flakes
19
VEGIE SAMOSA WITH TUNA FLAKES INPUT REQUIREMENTS PER DAY

Unit
Items Quantity Minimum Price Maximum Price
Price
Sweet
1 kg. 30 1.96 kg 58.8 2.1 kg 62.55
Potato
Squash 1 kg. 30 1.96 kg 58.8 2.1 kg 62.55
Pili 25 pcs 20 94 pcs. 75.2 100 pcs 80
Tuna 485.67
155 grams 32 100.26 516.67 106.66
flakes grams
101.1
Cheese 165 grams 70 95 grams 40.30 42.87
grams
Garlic 20.83
30 grams 56 19.58 grams 36.55 38.88
powder grams
Ginger 20.83
30 grams 56 19.58 grams 36.55 38.88
powder grams
Chili
35 grams 77 9.79 grams 21.54 10. 41 22.91
powder
Black
35 grams 60 9.79 grams 16.78 10. 41 17.85
pepper
Salt 1 kg. 15 39.17 grams 0.59 41.67 0.63
Wrapper 40 pcs 50 94 pcs. 117.5 100 pcs 125
Oil 1 bottle 20 2 bottles 40 2.13 bottle 42.55
The total material costs for the production of 100 pieces of Vegie Samosa with
Tuna Flakes (47 pcs of sweet potato flavor and 47 pcs of squash flavor) is Php602.87
Squash Corn Dog 80 85
SQUASH CORN DOG INPUT REQUIREMENTS PER DAY

Items Quantity Unit price Minimum Price Maximum Price
Squash 1 kg. 30 4 kg 120 4.25 kg 127.5
165 132 140.25
Cheese 70 56 59.5
grams grams grams
Glutinous 500 2,412 2,562.75
40 192.96 205.02
rice flour grams grams grams
Salt 1 kg. 15 10 grams 0.15 10.62 g 0.16
Black 10.62
35 grams 60 10 grams 17.24 18.21
pepper grams
20
Bread 640
80 grams 19 152 680 grams 161.5
crumbs grams
Cooking
1 bottle 20 2 bottles 40 2 bottles 40
oil
The total material costs for the production of 80 pieces of Squash Corn Dog is Php578.25.
Chocolate smoothie 50 53
CHOCOLATE SMOOTHIE INPUT REQUIREMENTS PER DAY

Items Quantity Price Minimum Price Maximum Price
Banana 1 kg 100 5 kg 500 5.3 kg 530
Avocado 1 pc 32 25 pcs 800 26.5 pcs 848
Cacao 1 kg 90 750 67.5 795 71.55
powder grams
The total material costs for the production of 50 cups of chocolate smoothie is Php1.367.5
Papaya and Banana smoothie 50 53
PAPAYA AND BANANA SMOOTHIE INPUT REQUIREMENTS PER DAY

Items Quantity Price Minimum Price Maximum Price
1,666.66 1,766.67
Banana 1 kg 100 166.66 175.67
grams grams
Papaya 1 kg 70 4.2 kg 294 4.42 kg 309.4
Vanilla extract 20 ml 65 41.66 ml 135.4 44.17 ml 143.55
333.34 353.33
Sugar 1 kg 40 13.34 14.13
grams grams
1,971.56 2,089.86
Yogurt 140 ml 120 1,689.9 1,791.3
ml ml
3,835.14
Milk 1L 85 335.16 4,179.7 ml 355.27
ml
The total material costs for the production of 50 cups of papaya and banana
smoothie is Php2,634.46.
21
HUMAN RESOURCE PLAN
Veggielite Snacks product name is Veggie Samosa and Veggie Corndog, a type
of food snack made from vegetables. The primary material that we will use is vegetables
(sweet potatoes, eggplants, and squash) that will be the identity of our business/product.
Veggielite Snacks is providing fresh samosas and different varieties of vegetables.
People are very much conscious about their health, and most people like junk food or
fried snacks, so we give the unique experience in samosas and a feeling to enjoy the
flavors. We are also promoting the local products in the local market because here in
Sorsogon, veggie samosa and veggie corndog are rare. In that case, we visualize a
comparative edge on other snack shops.
Veggielite Snacks sales forecast covers daily, weekly, and monthly basis. The
proponents utilized this basis for evaluating the possible sales of the shop for the period.
Therefore, each product line will be forecasted for this time to cover the daily, weekly, and
monthly basis.
Daily, the number of products that the proponents forecasted is 94 items for vegie
samosa, 94 items for vegie samosa with tuna, 80 items for squash corndog, 50 items for
a chocolate smoothie, and 50 items for papaya and banana smoothie. The proponents
multiplied the price of each unit daily which is ₱15 for vegie samosa, ₱16 for vegie
samosa with tuna, ₱18 for Squash corndog, ₱40 for a chocolate smoothie, and ₱62 for
papaya and banana smoothie to get the total sales. The number of the product unit
produced in a week is 470 for vegie samosa, 470 for vegie samosa with tuna, 400 for
squash corndog, 250 for a chocolate smoothie, and 250 for papaya and banana smoothie.
To get the total sales, we multiplied it to the price per unit weekly of each product. In
monthly sales, the number of units of products is 7,360, multiplied by the price of each
unit; the total sales are ₱189,080. As for the yearly forecast, the number of units is 88,320,
multiplied by the price of each unit; the sales of our yearly production are ₱2,268,960.
The Veggielite Snacks has three (3) job offers. Included in the job offer are the
Marketing Officer, Sales Representative, and Operation Assistant. The owner will serve
as the head cook, and accountant as the business is a start-up and do not need much
position to maintain the business.
22
COMPENSATION AND BENEFITS
1. Employees should be paid based on the amount of time they work, the amount
they produce, the type of work performed, or some combination of skill, time, and
output.
2. Employees may be paid bonuses for reaching certain monthly or annual

performance goals or achieving a specific cost-saving objective.
3. Employees should also have pensions, health insurance, vacation time (holidays,
sick days, and many others)
4. Workers’ compensation pays employees for lost work time caused by work-related
injuries and may also cover rehabilitation after a serious injury
As required under the Department of Labor and Deployment (DOLE) laws,

Fragrance de Light has listed the following compensation and benefits as an
acknowledgment and to compensate the worker’s handwork and perseverance towards
his assigned work.
Benefits including:
1. SSS
2. PAG-IBIG
3. Phil Health
WAGES Other Benefits

Particular Unit Daily Weekly Monthly Monthly Yearly
Operation
1 350 1,750 7,000 500 6,000
Assistant
Sales
1 310 1,550 6,200 500 6,000
Representative
Marketing
1 310 1,550 6,200 500 6,000
Officer
23
DETAILED PROJECTED COST

A. Start Up Capital
Pre-Operating Expenses
Type Quantity Estimated Cost/in PHP
Department of Trade and Industry (DTI)
Registration of Business Name for Sole

1 200.00
Proprietorship
Documentary Stamp 50.00

Local Government Units (LGU)
Business Permit Fees including Sanitary

1 5,000
and Fire License
500.00
Annual Registration Fee 1
Documentary Stamp 1 30.00

Registration of Books of Accounts 1 500.00
Sales Invoice/ Official Receipts 1 30.00
Legal Fees 5,000.00
Printed Posters 1 300.00
Tarpaulins 50 800.00
Logo Design 1 700.00
Total PHP 13,110
Table 1: Pre-Operating Expenses
Fixed Capital Investments
Type Estimated Cost
Food cart PHP 7,500.00
Machinery 2,500.00
Equipment 3,145.00
Furnitures and Fixtures 4,000.00

24
Vehicle (motorcycle) 20,000.00

Total PHP 37,145.00
Table 2: Fixed Capital Investments
Initial Working Capital
Items Estimated Cost
Payments when the new business starts to operate PHP 5,000.00
until revenue from sales flow back into the business
Initial processing of the product or initial start of 2,000.00
services
Inventory of finished goods 216,080
Delivery to wholesalers or delivery to retailers 5,000.00
Delivery to customers 5,000.00

Others 3,000.00
Total PHP 45,728.00
Table 3: Initial Working Capital
B. Annual Depreciation
Items 2022 2023 2024 2025 2026
Machines 2,281.25 2,062.5 1,843.75 1,625 1,406.25
Equipment 2,801.02 2,457.04 2,113.06 1,769.08 1,425.1
Furnitures
3,650 3,300 2,950 2,600 2,250
and fixtures
Food Cart 6,300 5,100 3,900 2,700 1,500
Vehicle 16,800 13,600 10,400 7,200 4,000
C. Monthly Cost Forecast

25
One Time Fees: Amount Totals
Business Registration/Licensing Fees PHP11,000

Legal and Consultant Fees 10,000
Monthly Working Capital:
Raw Materials and Supplies
Salaries and Wages 19,400 x 12mos 232,800
Advertising 1,000 x 12mos 12,000
Utilities 2,900 x 12mos 34,800
Delivery Costs
Rent 2,200 x 12mos 26,400
Miscellaneous Expenses
Total Start-up costs PHP 306,000
*no. of months the working capital will initially cover

26
SOURCES OF FUNDS
The Nutri de Light business members opened their personal savings account two
years ago, this was an idea of Ms. Led Despuig Encinares, their former instructor. The
money in their savings account will be used as their source of funding in
building/starting this business. They will collect those money and use it in registering the
business and also as a starting capital. In case the money of the business members is
not enough, they will seek for a financial assistance to their parents as an additional
capital of the businesses.
27
Veggielite Snacks
Income Statement
For the Year Ended Dec 2021
Sales ₱2,268,960
Less: Cost of Goods Sold
Beginning Inventory ₱ 189,080
Purchases 1, 604,181.6
Total 1,793,261.6
Less: Ending Inventory (150,600)
Cost of Goods Sold (1,642,661.6)
Gross Profit ₱ 626,298.4
Less: Operating Expenses
Salaries and Wages 232,800
Utilities 34,800
Rent 26,400
Advertising 12,000
Total Operating Expense (306,000)
Net Income ₱ 320,298.4
28
Veggielite Snacks
Balance Sheet
For the year Ended Dec. 2021
Assets
Current Asset
Cash ₱150,000
Inventory 189,080
Total Current Asset 339,080
Non-Current Asset
Furnitures and Fixtures 4,000
PPE 5,645
Total Non-Current Asset 9,645
Total Asset ₱ 348,725
Liabilities
Accounts Payable 10,000
Accrued Taxes 13,725
Long Term Debts 25,000
Total Liabilities 48,725
Capital on Net Worth
Owners Investment 175,000
Retained Earnings 125,000
Total Capital 300,000
Total Liabilities and Capital ₱348,725
29
Veggielite Snacks
Cash Flow Statement
For the Year Ended Dec. 2021
Cash Flow from Operating Activities

Net Income ₱320,298.4
Adjustments to Net Income
Increase in Inventory 189,080
Increase In Accounts Payable 10,000
Increase in Accrued Taxes 13,725
Net Cash from Operating Activities ₱533,103.4
Cash Flow from Inventory Activities

Furniture and Fixtures (4,000)
Capital Expenditures (5,645)
Net Cash from Investing Activities (9,645)
Cash Flow from Financing Activities

Decrease in Retained Earnings 125,000
Net Cash from Financing Activities (125,000)
Cash Flow for the Year Ended December 2021 = ₱398,358.4

30
BREAK-EVEN POINT ANALYSIS
Formula: Fixed Cost / (Unit Selling Price-Variable Cost)

Total Fixed Cost: 98,970
Drinks (Medium)
Samosa (eggplant) =16,495/ (27-19)
=16,495/ (16-8) =16,495/8
=16,495/8 =2,061.88
=2,061.88
Smoothie (Choco)
Samosa (tuna)
=16,495/ (40-21)
=16,495/(16-8)
=16,495/19
=16,495/8
=868
=2,061.88
Smoothie (papaya-banana)
=16,495/ (62-23)
Corndog
=16,495/39
=16,495/ (18-7)
=422
=16,495/11
=1,499.54
Fixed Cost
20,000 (Vehicle)
2,500 (Machine)
Variable Cost
3,145(Equipment)
Materials- 133,681.80
4,000(Furniture & Fixture)
Utilities – 2,900
2,200(Rent)
TOTAL = 136,581.8
19,400(Salary)
TOTAL=51,245
31
APPENDIX I
SURVEY QUESTIONNAIRE
• Others __________
Good day ma’am/sir! We are the Nutri De What kind of cooked do you prefer?
Light BS ENTREPRENEURSHIP
• Fried
students from Sorsogon State University
and planning to sell vegetable samosa. • Steamed
We would like to conduct survey on
costumer preference and about basic • Baked
questions on vegetable samosa. We’re At what price do you usually buy?
asking for your participation. Thank you!
• Below P10
Age:
• P10-20
• below 18
• P21-P50
• above 18-30
At How many pieces you usually
• 31 -60 buy?
• Above 61 • Less than 10
Gender: • 10-20
• Female • 21-50
• Male • 51-100
• LGBTQ • 100 above
What snack do you prefer? How many times do you buy it?
• Siomai • Daily
• Veggie Snacks • Weekly
• Dumplings • twice a week
• Empanada • monthly
• Others_________ At how much cost do you usually
In the snack you’ve chosen, what do spent?
you prefer as the main ingredient? • less than P10
• Vegetable • P10-20
• Chicken • P21-50
• Pork • P50-P100
• Seafoods • Above P100
32
• Cheesy
Where you do usually buy the
• Others________
snacks, you preferred?
• Online In what ways do you want the veggie
snacks to be served?
• Food Cart
• Plated
• Grocery Stores
• Prickled
• Others
What kind of drinks would best
Have you ever tried eating veggie contemplate the veggie snacks?
snacks?
• Soft drinks
• Yes
• Juice
• No
• Cold Water
Would you like to try eating vegetable
• Coffee/ Tea
samosa?
• Yes
• No
If yes, what makes it different from
other snacks?
• Taste
• Texture
• Filling
• Food style
What do you prefer on how vegetable
samosa be cooked?
• Fried
• Steam
• Baked
What kind of sauce do you want in

eating veggie snacks?
• Sweet
• Spicy
32
APPENDIX II
MARKET REASERCH SURVEY RESULT
SURVEY RESULT AND DISCUSSION

Based on the result for the preferred snack of the respondents, 61% answered
siomai since it is well known and famous for Filipino snacks, followed by empanada
with 26%, veggie snack with 11%, and dumplings with only 1% preference.
These results are presented in the bar graph below.
The next graph shows that out of 300 respondents, 55% prefer pork as the main
ingredient in their snacks, 27% prefer chicken, 13% prefer vegetables, and only 5%
prefer seafood.
33
According to info.newstandard-group.com, pork is efficient meat to produce, it

is high in protein, and it is versatile meat - making it an ideal choice for food service.
That is another reason pork is seeing increased sales and popularity. Food services
need to produce diverse, healthy, and cost-effective meals, and pork is a great
contender for all of those needs. An increase of pork in foodservice leads to an
increased appetite and demand for pork.
The graph shows that out of 300 respondents 55% prefer fried snacks, 44%
prefer steamed and only 1% prefers baked snacks. According to pitco.com the
chemistry of frying produces an effect on fried foods, contributing to greater sensual
stimulation, and satisfying your psychologically driven cravings. Fried food contains a
huge amount of Maillard products. When carbohydrates are heated in the presence of
amino acids, they become delicious.
Out of 300 respondents, 74% preferred to buy it at Php10-20, 15% preferred a

price below Php 10, and 11% preferred Php 21-50. It means that the lesser the price
is, the more customers avail it. This is presented in the chart below.
34
Meanwhile, the next graph shows that out of 300 respondents, 84% usually buy
it at less than ten pieces, 16% is up to 10-20 pieces and 100 above pieces got 0%.
So, most of the respondents usually buy at less than ten pieces over 10-20 and 100
above.
The graph indicates the preferred number of times the snack will be purchased
by customers. The result reveal that out of 300 respondents, 46% chose or preferred
to buy it monthly, 25% twice a week, 23% weekly, and 6% daily. According to
consumer-purchases.html, consumer purchases should fit into your budget. By
making an operating budget, you can plan to consume and finance your consumption
35
without creating extra borrowing costs. You can plan to live within your income. At
times, you may have unexpected changes (loss of a job or change in the family) that
put your non-discretionary needs temporarily beyond your means. Ideally, you would
want to have a cushion to tide you over until you can adjust your spending to fit your
income.
The result shows that out of 300 respondents, 83% preferred to buy in a food
cart, 14% in the grocery store, 2% online, and 1% is "lako". It means that most people
prefer to buy their snacks in a food cart because they have many choices.
Further along customer experience with the snack, it was found out that out of
300 respondents, 83% answered No, which means they have not tried eating veggie
snacks, and 17% answered Yes, meaning they already tried eating veggie snacks.
36
It can be gleaned from the data that out of 300 respondents, 91% of the
respondents would like to try vegetable snacks because of their filling, and they are
curious about the taste of our product.
Based on the findings, 44% choose it for the food style, 30% because of taste,
and 25% choose it because of the filling.
37
The pie shows three possible ways Vegetable Snacks can be cooked. Out of
300 respondents, 74% prefer Fried Vegetable Snacks, 15% prefer Steam Vegetable
Snacks, and 11% prefer Baked Vegetable Snacks. According to researcher Alan
Hirsch M.D. The psychological reason why people love fried food is that they love the
sensual stimulation they provide. People prefer crunchiness. He refers to the
sensation as the "music of mastication," an auditory accompaniment that stimulates
the auditory portion of our brain, adding another sensual experience to eating.
The bar graph above shows two primary sauces in accompaniment to the
Vegetable Samosa. Out of 300 respondents, 65% prefer spicy sauce, 22% prefer
cheesy sauce, and only 13% prefer sweet one. A study in the 1980s conducted by
Paul Rozin at the University of Pennsylvania says that when you something spicy,
your brain floods with endorphins, which gives you overall good vibes and feelings.
38
The pie shows two ways on how the veggie snacks can be served. Out of 300
respondents, 75% prefer veggie snacks on a plate and 25% prefer in a stick. According
to Charles Spence, an experimental psychologist, "when the plating is artistic, people
tend to enjoy the food more than if the same ingredients were just dumped on the
plate." The science of plating goes much deeper than that.
39
The pie above shows four different drinks that would contemplate Veggie
snacks. Out of 300 respondents, 56% prefer soft drinks. 21% prefer coffee/tea, 20%
prefer juice, and cold water with only 3%.
Soda is often chosen with certain meals, like dining out or at a fast-food
restaurant. However, food is not always the cause of soda intake. Many people have
made a habit of picking soda over water or other beverages for hydration. When we
drink soft drinks, it triggers the release of the brain chemical dopamine in a region
known as the nucleus accumbens, and as a result, we feel euphoria. Swish through
the brain, you get the dopamine rewarding you, and then the effect of the dopamine
surge is gone almost as fast as it arrived, leaving your brain wanting more, according
to Gary Wenk, director of neuroscience undergraduate programs at the Ohio State
University.
40
APPENDIX III
PRODUCT AND PRODUCT LABEL AND PACKAGING
PACKAGING AND LABELING

FOR VEGGIE SAMOSA
A.
B.
C.
D.
E.
PACKAGING AND
LABELING
FOR SQUASH CORN DOG
PACKAGING AND
LABELING
FOR SMOOTHIES
41
APPENDIX IV
PRODUCTION FLOWCHART
PROCESS IN MAKING THE VEGIE SAMOSA
A. Flow Chart in making the Wrapper
Put all the ingredients into

Prepare the materials and the mixing bowl and mix it
equipment needed thoroughly
(10 minutes)
Smoothen the dough and

flatten it using the rolling pin, Set aside the dough
until it becomes thin and
then slice it (10-20 minutes)
(20-30 minutes)
B. Flow Chart in making the Vegie Samosa
Prepare all the materials and Sorting

equipment needed
(3 minutes)
Peel the sweet potatoes, Wash the sweet potatoes,

and the squash. And then the pili, eggplants and the
cut it into a medium size squash.
(7 minutes) (4 minutes)
Boil the pili, eggplants, sweet potatoes and the

squash, separately until it becomes soft and pulpy
(20-25 minutes)
42
Put the sweet Remove the skin of the Remove the skin of Put the squash
potatoes in a pili and put the pili pulp the eggplant, put it in a clean bowl
clean bowl and into a clean bowl, and in a clean bowl and and then mash it
then mash it then mash it. then mash it
(5 minutes)
(5 minutes) (5 minutes) (5 minutes)
For Sweet Potato For Squash Flavor

Flavor
Put all the spices and other seasonings Put all the spices and other seasonings
in a mixing bowl and then add the in a mixing bowl and then add the
mashed sweet potatoes, pili pulp and mashed squash, pili pulp and eggplant.
eggplant. And then mix it well And then mix it well
Place the sliced thin wrapper in a Heat the cooking oil and deep-fry
flat surface and put some filling in the vegie samosa until it becomes
the middle, and then fold it golden-brown
(3 minutes) (10-15 minutes)
C. Flow Chart in making the Vegie Samosa with Tuna
Prepare all the materials and Sorting

equipment needed
(3 minutes)
Peel the sweet potatoes,

Wash the sweet potatoes,
and the squash. And then
the pili, and the squash.
cut it into a medium size
(4 minutes)
(7 minutes)
Boil the pili, sweet potatoes and the squash,

separately until it becomes soft and pulpy
(20-25 minutes)
43
Put the sweet Remove the skin of the Put the squash
potatoes in a pili and put the pili pulp in a clean bowl
clean bowl and into a clean bowl, and and then mash it
then mash it then mash it.
(5 minutes)
For Sweet Potato For Squash Flavor

Flavor
Put all the spices, cheese and other Put all the spices, cheese and other
seasonings in a mixing bowl and then seasonings in a mixing bowl and then
add the mashed sweet potatoes, pili add the mashed squash, pili pulp, as
pulp and the tuna. And then mix it well well as the tuna. And then mix it well
Place the sliced thin wrapper in a Heat the cooking oil and deep-fry
flat surface and put some filling in the vegie samosa with tuna until it
the middle, and then fold it becomes golden-brown
(3 minutes) (10-15 minutes)
PROCESS IN MAKING THE SQUASH CORN DOG

A. Flow Chart in making the Squash Corn Dog
Peel the squash and then

Prepare all the materials cut it into a medium size
and equipment needed
(4-5 minutes)
44
Put it into a clean bowl and

Boil it until it become soft
then mash it
(10 minutes)
(4 minutes)
Get an enough amount of

Add some glutinous rice mixed filling and add a
flour, salt, pepper and water. piece of sliced cheese, and
Mix it well then Mold it to become oval
shaped
(3 minutes)
(5-8 minutes)
Roll it into a breadcrumb and

then fry it.
(10 minutes)
PROCESS IN MAKING THE DRINKS

A. Flow Chart in making the papaya and banana smoothie
Peel the banana and

papaya and cut it into
smaller pieces and then
put it in the blender. And
Prepare all the materials add all the other
and equipment needed ingredients such as milk,
yogurt, sugar, vanilla
extract, ice cubes and a
little bit of water. And then
blend it well
(20-30 minutes)
45
B. Flow chart in making chocolate smoothie
Peel the banana and

avocado and cut it into
smaller pieces and then
put it in the blender. And
Prepare all the materials add all the other
and equipment needed ingredients such as cacao
powder, water, ice cubes
and syrup. And then blend
it well
(20-30 minutes)
46
APPENDIX V
PRODUCTION FACILITY AND PLANT LAYOUT
The floor plan above shows the production facility. There is only one way for
the entrance door since only a few staff will be needed in production. Upon entering
the door, on the upper right is the storage for raw materials. Next is the table where
the production equipment is located. The upper left is where the raw materials will be
cleaned and examined before entering the cooking process. It is also for the staff to
sanitize themselves before cooking to avoid any health concerns connected to the
product. In the lower-left is where the cooked Snacks will be put. After that, the Vegie
Snacks will be delivered to the working table at the middle to inspect qualities
and separate each by the cooking processes they have undergone. After it, they will
be put on the table down in the middle for packaging and labelling. Next is for the
sanitization and cleaning of the staff and employees right after the process of
production. Trashcans will be located near the sink at the lower right for the cleanliness
of the workplace. Fire extinguishers are also installed for any unexpected situations
like electrical problems that can cause a fire hazard. The exit door, which is smaller
compared to the entrance, is situated at the lower left.
47
APPENDIX VI
BUSINESS SITE MAP
Our business will be at the Sorsogon Rompeolas Pier, Talisay Sorsogon City,
situated after walking directly from the Boardroom Snacks and Games Cafe. The
business is visible to the area using a cart. We use the cart, so it would only take a
little space and can be maneuvered easily.
There are some active competitors in the same area; thus, penetrating the
market will not be that easy, but the business has the advantage not only because of
the uniqueness of the Veggie Snacks in the area but also the cart's mobility.
Adjustments due to customers' needs will be made as long as they do not affect any
public materials and violate any rules concerning space and properties in the area.
48
APPENDIX VII
CODE OF ETHICS
1. Be responsible. Be accountable in your actions. We should be responsible

enough to do our job correctly. We would not welcome procrastination inside the
business because time is crucial, we should productively make use of it.
2. Be inclusive. Discrimination should not be tolerated inside the business. A person

should not be discriminated because of his/her appearance, race, gender, color,
family status/background, mental or physical ability, etc.
3. Be respectful. No matter how stressful the situation or the work environment is,
we should remain respectful of our co-workers' words and actions. Always choose
words carefully before even saying them out loud.
4. Be considerate. Before making any decisions, you should consider the opinion of
everyone inside the business, do not be a close-minded person, learn to listen,
take good criticism from others, and be open to each other's opinions. Also,
consider the consequences of your decision, especially if it will affect your clients.
5. Be optimistic. We should not quit just because of one failure—entrepreneurs born

in times of crisis because we have the power to turn the threat into an opportunity.
We are creative enough to create a solution to every problem that we face. That is
why being positive is a must.
49
APPENDIX VIII
OWNER’S RESUME
Bercasio, Francia J.
112 Almendras Sorsogon City
franciabercs@gmail.com
Contact no: 09107916255
OBJECTIVE
A highly organized and hardworking individual looking for a responsible position to
gain practical experience and to make use of my interpersonal skills to achieve goals
of a company that focuses on customer satisfaction and customer experience
PERSONAL PROFILE
Age : 21 years old

Date of Birth : August 19, 1999
Place of Birth : Sorsogon City
Citizenship : Filipino
Religion : Roman Catholic
Civil Status : Single
Height : 152 cm
Weight : 47kg
EDUCATIONAL ATTAINMENT
Tertiary : Sorsogon State University

Bachelor of Science in Entrepreneurship
Magsaysay Street, Cogon Sorsogon City
4700 Bicol Region, Philippines
2018-Present
Secondary : Sorsogon National High School

National Highway Sorsogon City
2012-2018
Elementary : Sorsogon East Central School

Alegre St. Burabod Sorsogon City
2006-2012
50
SKILLS
➢ Hardworking
➢ Responsible
➢ Willing to learn new things
➢ Good communication and persuasion skills
➢ High Motivation
➢ Bookkeeping NCIII Holder
CHARACTER PREFERENCE
Jan Emille Mendoza

ABM Instructor
Saint Louise De Marillac College Sorsogon
Dulce Felipe Lacson

Entrepreneur Professor
I hereby certify that the above information is true and correct to the best of my
knowledge and belief.
FRANCIA BERCASIO
Applicant Signature
51
Ritchel Bubuli
Purok 4, Pangpang Sorsogon City
ritchelbubuli2314@gmail.com
Contact no: 09672955732
OBJECTIVE
• To build my own business that indulges professional growth and effectively
apply the skills and learnings I have
• To have a good relationship and connection with my future competitors and
employees.
PERSONAL PROFILE
Age : 21 years old

Date of Birth : April 23, 2000
Place of Birth : Sorsogon City, Sorsogon
Height : 157 cm
Weight : 46 kg

Almendras Cogon Sorsogon City
2018-Present
Secondary : Saint Louise de Marillac College of Sorsogon

Talisay st., Sorsogon City
2012-2018
Elementary : Pangpang Elementary School

Pangpang, Sorsogon City
2006-2012
PERSONAL QUALIFICATIONS
• Extremely motivated and passionate in whatever I choose to do

• Strong interpersonal and communication skills and know how to handle
and deal with different kinds of people and circumstances
• Equally effective working independently and in cooperation with others.
52
WORK EXPERIENCE
ELLIZ Accounting Firm

Bookkeeper
June 12, 2018 - December 2018
CHARACTER REFERENCE
Ellen C. Bubole
Brgy.Kagawad
Brgy. Road Balogo Sorsogon City
RITCHEL BUBULI
Applicant Signature
53
DIANA M. DIOLATA
217 Iraya 2, Osiao, SorsogonCity
Dianediolata0019@gmail.com
CAREER OBJECTIVE
To constantly develop my knowledge and expertise as a responsible career

opportunity to fully utilized my profession in capable to help and empower the company
SPECIAL SKILLS
• Highly skilled in the use of computers and the internet searches
• Proficient in Microsoft Office and troubleshooting computer hardware
EDUCATIONAL BACKGROUND
TERTIARY:
Course: Bachelor of Science in Entrepreneurship

School: Sorsogon State University
Address: Magsaysay, St., Sorsogon City
Exclusive date of attendance: June 2018- May 2022
SECONDARY:
Strand/Track: TVL –Computer System Servicing (CSS)

School: Osiao Paglingap National High School
Address: Osiao Bacon, District, Sorsogon City
Exclusive date of attendance: June
School: Osiao Paglingap National High School

Exclusive date of attendance: June 2012 – March 2016
ELEMENTARY:
School: Osiao Paglingap Elementary School

54
PERSONAL INFORMATION
Date of Birth: October 19, 1999

Place of Birth: Osiao, Sorsogon, Philippines
Gender: Female
Height: 5’2
Weight: 46 kg.
Civil Status: Single
Religion: Roman Catholic
Nationality: Filipino
REFERENCES
Mrs. Led Espuig Encinares

Program Chair, BS- Entrepreneurship
Ledespuig10@gmail.com
Mrs. Regina M. Ebio

Teacher I
Osiao Bacon, District Sorsogon City
I do hereby certify that the above information is true and correct to the best of
my knowledge.
DIANA M. DIOLATA
Applicant Signature
55
Jay-Ar Domasig Dioquino

Purok 2, Sta Lourdes, Prieto Diaz Sorsog
jayardioquino26@gmail.com
Contact no: 09197553391
OBJECTIVE
• To develop my skills, especially my communication skills
• To be part of a competitive company which can be a training ground to
learn relevant skills
• To obtain employment with a company that offers a positive atmosphere
and that suits my skills and competencies
PERSONAL PROFILE
Age : 21 years old

Date of Birth : January 26, 2000
Place of Birth : Sta, Lourdes, Prieto Diaz, Sorsogon
Height : 153 cm
Weight : 43 kg

4700 Bicol Region Philippines
2018-Present
Secondary : Prieto Diaz National High School

Maningcay de Oro, Prieto Diaz, Sorsogon
2012-2018
Elementary : Sta. Lourdes, Elementary School

Sta. Lourdes, Prieto Diaz Sorsogon
2006-2012
Training and seminars attended:

• Civic Welfare training Service (CWTS)
Sorsogon State College -Main campus
56
June 23, 2018- March 13, 2018

• Seminar Work Shop on setting up Manufacturing Enterprise
Sorsogon State College -Main campus
November 12, 2019
Skills
• Interpersonal skills
• Leader
• Thinker
CHARACTER REFERENCES
Mrs. Cherry Detera

Head teacher II
Prieto-Diaz National High School
Dr. Led D. Encinares

Entrepreneur/Professor
Sorsogon State College
Mr. Godfrey Dino

ABM Instructor
Prieto-Diaz National High School
JAY-AR D. DIOQUINO
Applicant Signature
57
RAM EMMANUEL J. DOLOSA

Brgy. Capuy , Sorsogon City
ramdolosa@gmail.com
CAREER OBJECTIVE
• To constantly develop my knowledge and expertise

• To be responsible in my career and help foster company growth
SPECIAL SKILLS
• Highly skilled in the use of computers and the internet searches
• Good in public affairs and communication
TERTIARY:

SECONDARY:
Strand/Track: GAS- General Academic Strand

School: Rizal Integrated National School
Address: Brgy. Rizal, West District Sorsogon City
Exclusive date of attendance: June
School: Rizal Integrated National School

Address: Brgy. Rizal, West District Sorsogon City
ELEMENTARY:
School: Capuy Elementary School

Address: Brgy. Capuy, West District, Sorsogon City
58
Date of Birth: September 12, 1999

Place of Birth: Pangpang, Sorsogon, Philippines
Gender: Male
Height: 5’3
Weight: 54 kg.
REFERENCE
Dr. Led Espuig Encinares

Mrs. Jocelyn Salazar

Teacher I
Osiao Bacon, District Sorsogon City
I do hereby certify that the above information is true and correct to the best of
my knowledge.
RAM EMMANUEL DOLOSA

Applicant Signature
59
Norelyn Dipad Domasig

Purok 2, Sto. Domingo, Prieto Diaz Sorsogon
lynoresigmadodipad@gmail.com
Contact no: 09462284955
OBJECTIVE
• To be hired in company/establishments where I can apply my knowledge and

skills intended for the job I am applying to
• To develop and enhance my working experience in such field
PERSONAL PROFILE
Age : 20 years old

Date of Birth : June 6, 2000
Place of Birth : Sto. Domingo, Prieto Diaz, Sorsogon
Height : 147 cm
Weight : 48 kg

Almendras Cogon Sorsogon City
2018-Present
Secondary : Prieto Diaz National High School

Maningcay de Oro, Prieto Diaz, Sorsogon
2012-2018
Elementary : Sto. Domingo Elementary School

Sto. Domingo Prieto Diaz Sorsogon
2006-2012
PERSONAL QUALIFICATIONS
Responsible, hardworking, determined, has a good communication skill,

computer literate, flexible and always ready or willing to learn new things and idea.
WORK EXPERIENCE
PCN PROMOPRO, INC.

Merchandiser
May 5, 2021- December 2021
60
SPECIAL PROGRAM FOR EMPLOYMENT OF STUDENTS (SPES)

Summer Job – Basketball Committee
April 13, 2018- December 31, 2018
Raquel Domalaon
Brgy.Kagawad
Sto. Domingo Prieto Diaz Sorsogon
Iris B. Destajo
Area Coordinator
PCN PROMOPRO, INC.
NORELYN DIPAD DOMASIG

Applicant Signature
61
CRIZZA JOY M. JAPON

Brgy. Road Balogo Sorsogon City
+639500849470
crizzajoyjapon21@gmail.com
OBJECTIVES:
A self-driven and motivated entrepreneurship student seeking for an
opportunity to work in a company driven by excellence and striving for continuous
success rooted from its vision and mission
EDUCATIONAL BACKGROUND:
TERTIARY: SORSOGON STATE UNIVERSITY

Sorsogon City, Main Campus
A.Y 2018-present
SECONDARY: SAINT LOUISE DE MARILLAC COLLEGE OF SORSOGON

Accountancy Business and Management
Burgos Street, Talisay Sorsogon City.
S.Y 2016-2018
SORSOGON NATIONAL HIGH SCHOOL

Magsaysay Street, Almendras-Cogon, Sorsogon City
S.Y 2012-2016
ELEMENTARY: SORSOGON PILOT ELEMENTARY SCHOOL

Talisay Street Sorsogon City
S.Y 2006-2012
TRAININGS AND SEMINARS ATTENDED:
SEMINAR WORKSHOP ON SETTING-UP MANUFACTURING ENTERPRISE

November 12, 2019
Sorsogon State College – Main Campus
62
SCHOOL – BASED SEMINAR – WORKSHOP ON PREPARATION OF

SHOWCASES ON MULTI-INTELLIGENCES RELATED TO MATHEMATICS
October 18, 2014
Sorsogon National High School
OTHER PERSONAL QUALIFICATION:

▪ Capable of learning new things
▪ Responsible
▪ Honest
▪ Multitasking
▪ Hardworking
▪ Time Conscious/ Punctual
▪ Good in numbers
▪ Bookkeeping NC III holder
PERSONAL INFORMATION:
Name: Crizza joy M. Japon
Nickname: Cj
Birthdate: December 21, 1999
Age: 21 years old
Height: 5’1”
Weight: 48 kg
Language: Tagalog, English
Father: Celso D. Japon
Occupation; Fish Vendor
Mother: Josephine M. Japon
Occupation: Housewife
REFERENCES:
DR. LED DESPUIG ENCINARES

Professor
Sorsogon State College
MRS. MARIA ANNA UY

Math Teacher
Sorsogon National High School
63
I hereby certify that the above information is true and correct to best of my
CRIZZA JOY M. JAPON

Applicant Signature
64
ALYSSA G. LAGUIDAO
Gabao, Irosin, Sorsogon
laguidaoalyssa2899@gmail.com
CAREER OBJECTIVE
• To gain an opportunity that will help me to motivate my ability and

improve my skills
• To gain more experience and knowledge that help to fulfill my
profession and guide me through encouraging myself to be more
productive all the way
SPECIAL SKILLS
• Troubleshooting computer/PC
• Creating webpage and skilled with computer software and hardware.
TERTIARY:

SECONDARY:.
Strand/Track: TVL –Computer System Servicing (CSS)
School: Gabao National High School
Address: Gabao, Irosin, Sorsogon
Exclusive date of attendance: S.Y.: 2016-2018
School: Gabao National High School

Exclusive date of attendance:. S.Y.: 2012-2016
ELEMENTARY:
School: Gabao Elementary School
Exclusive date of attendance: S.Y.: 2006-2012
Date of Birth: December 28, 1999

65
Place of Birth: Gabao, Irosin, Sorsogon

Gender: Female
Height: 5’1
Weight: 47 kg.
REFERENCE
Mrs. Led Espuig Encinares

Mrs. Maricris F. Baraquiel

Teacher III
Gabao National High School
knowledge.
ALYSSA G. LAGUIDAO
Applicant Signature
66
Kyla Uenice G. Lomibao

Bitan-o, Sorsogon City
veniceguarde@gmail.com
Contact no: +639563390512
OBJECTIVE
• To gain a position where I can integrate strategies to develop and

expand my skills and knowledge in different tasks assigned to me
• To obtain a position that will enable me to use my strong organizational
skills, educational background, and ability to work well with people
PERSONAL PROFILE
Age : 21 years old

Date of Birth : October 21, 1999
Place of Birth : Bitan-o, Sorsogon City
Religion : Christian
Height : 157 cm
Weight : 45 kg

4700 Bicol Region
Philippines
Secondary : St. Louis de Marillac College of Sorsogon

Talisay, Sorsogon City
2012-2018
Elementary : Sorsogon Pilot Elementary School

Talisay, Sorsogon City
2006-2012
OTHER PERSONAL QUALIFICATION:

• Computer Literate
• Good communication skills
• Good interpersonal skills
• Honest
• Responsible
67
• Hardworking
• Bookkeeping NCIII holder
WORK EXPERIENCE
SPECIAL PROGRAM FOR EMPLOYMENT OF STUDENTS (SPES)

Summer Job – Assistant
April 13, 2018- May 13, 2018
TRAININGS AND SEMINARS ATTENDED:

Leadership Training
Agape Compound, Sorsogon City
Erwin J. Duana
Councilor
Robert L. Maraño
Barangay Captain
KYLA UENICE G. LOMIBAO

Applicant Signature
68
APPENDIX IX
DOCUMENTATIONS
69
APPENDIX X
OTHERS

Veggielite Snacks

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BS EN ISO 9001:2015

Republic of the Philippines

RECOMMENDATION FOR ORAL EXAMINATION

The Business Plan Committee:

Undergraduate Business Plan Committee for consideration.

KATHLYN JOYCE PAZ-ESTAREJA

June 18, 2021

Republic of the Philippines

BUSINESS PLAN THESIS COMMITTEE

Undergraduate Business Plan Committee for consideration.

LED ENCINARES, DBA

MARIA CLAIRE DICEN, MBA ROMAN JULIO INFANTE, CPA, MBA

Republic of the Philippines

RESULT OF ORAL EXAMINATION

Uenice G., for the course Business Plan Preparation.

Business Plan Title : Veggielite Snacks

Place : Sorsogon State University

Panel of Examiners Action Taken

DR. LED ENCINARES (E-SIGNATURE)

MRS. MARIA CLAIRE DICEN (E-SIGNATURE)

MR. ROMAN JULIO INFANTE (E-SIGNATURE)

Republic of the Philippines

This is to certify that this manuscript entitled “Veggielite Snacks”, prepared

correctness of sentence construction, subject-verb agreement, and mechanics based

on basic English grammar and technical writing rules.

Republic of the Philippines

Upon the recommendation of the Oral Examination Committee, this business

Business Plan Preparation.

GERALDINE F. DE JESUS, MAT

Mrs. Cristy Dioneda-Docdocos, for the guidance throughout the completion of

Cover Page ______________________________________________________ i

Title Page ________________________________________________________1

TALISAY, SORSOGON CITY

Veggielite Snacks envision creating and introducing a healthy Filipino version of

The Company and Management

Veggielite Snack Company is a food manufacturing business intended to focus on

Veggielite Snack is providing fresh snacks made from different varieties of

Our Competitive Advantage

Start-up financing requirements

Veggielite Snack Company is a food manufacturing business intended to focus on

ANALYSIS OF THE COMPETITION

Distribution Direct and Direct and

Rizal Avenue Cor,

Daily Weekly Monthly Yearly

VEGGIE SAMOSA (TUNA FLAVOR)

Daily Weekly Monthly Yearly

Daily Weekly Monthly Yearly

Daily Weekly Monthly Yearly

Drinks (Chocolate Smoothie)

Daily Weekly Monthly Yearly

Drinks (Papaya-Banana Smoothie)

Daily Weekly Monthly Yearly

Sales plan for Fiscal Year 2022 (Veggie Samosa)

Veggie Samosa (tuna Flavor)

Drinks (Chocolate Smoothie)

Drinks (Papaya-Banana Smoothie)

PRODUCTION AND OPERATION MANAGEMENT

A. Machinery and Equipment

Machineries and Quantity Price per

Used in boiling the water

Total Cost: ₱ 5,645

B. Raw Materials and other Supplies