Week 5

Monitoring and Keeping Record Sales of Production of The Product

Reasons

to ensure the growth of your products

to keep tract of the status of the products

to keep record of all the information or data on

production and sales of the different products

keep a ledger or record book of daily expenses then

indicate the type of expenses items you are listing

Example 1

 RECORD OF EXPENSES/ PRODUCTION

DATE ITEM/S QUANTITY AMOUNT REMARKS
Sept. 8, 2019 Fabric thread 2 spools 50.00 (25.00 Sewing
1 yard each spool) materials
105.00
Sept. 10, 2019 Oil for sewing 1 bottle 40.00 maintenance
machine
Sept. 15, 2019 Gasoline for 2 liters 100.00 transportation
motorcycle
going to the
craft store
Sept.16, 2019 Plastic 1 roll 60.00 packaging
cardboard 1 pack 30.00
Ribbon 1 roll 60.00
Sept. 18, 2019 Printing of 1 copy 15.00 Marketing/
brochure/flyer Advertisement
Photocopy of 10 copies x 20.00
brochure/flyer Php2.00
D. Computing Cost, Sales and Profit

After you have successfully made your household linens like pillowcase or table napkin, the
next step you will do is to compute for the cost and selling price of your project. Below is a sample
costing of your product.

A. Linen cloth 1 meter ----- ----- P 40.00

Embroidery thread (assorted colors) - - - - 40.00

Needle ----- 20.00

COST P 100.00

B. Cost - - - - P 100.00

X .25 (25%) - Mark-up

P 25.00

C. 100.00 – Cost

+ 25.00 – Mark-up

P 125.00 = selling price

Directions: Complete the table below by giving the correct answer on the blank provided.

Number 1 is done for you as an example.

Cost Mark-up Selling Price

1. P 300.00 10% 330.00
2. P 500.00 25%
3. P 400.00 15%
4. P 200.00 20%

5. P 400.00 30%
Week 6

Food preservation is the process of preparing food for future consumption by preventing its spoilage.

Goal of Preservation

The goal of food preservation is the prevention of spoilage. Delay in the use of fresh foods alters
its freshness, taste, and nutritive value thus resulting to spoilage. Spoiled food becomes unfit for use.
Correct food preservation techniques can prevent spoilage and retain the nutritive value, natural color,
and texture of the food. It is also very important to maintain the sanitation of food.