Entrep Group 2

Republic of the Philippines
DEPARTMENT OF EDUCATION
IPIL NATIONAL HIGH SCHOOL-SENIOR HIGH SCHOOL
Brgy. Ipil,Ormoc City,leyte
Ormoc City, Leyte,Philippines
BUSINESS PLAN
SERENITY’S CHEESE STICKS
Presented by:
Grade 11-SERENITY
Caroline Canete
Nicole Meredores
Hasnea Mitche Pelagio
Sarah Cubos
Chandra Rodriguez
Raven joyce Pernito
Angeli Maligmat
Jaryl Tutor
Frederick Runa
Joval Maquilan
Jelo Jaca
Joey Dajao
Arvin Candelasa
Justine Batucan
Presented to:
MrsCharina Lagumbay
Entrepreneurship Teacher
1
SERENITY’S “ CHEEZY” CHEESE STICKS
Located in: IPIL NATIONAL; HIGH SCHOOL,BRGY. IPIL, O.C
2
TABLE OF CONTENTS
CHAPTER PAGE
I.Executive Summary . . . . . . . . . . . . . . . . . . . . . . 4
II. Environmental and industrial analysis . . . . . . . 5-6
III. Descriptions of the business . . . . . . . . . . . . . . . .7-9
IV. Production plan . . . . . . . . . . . . . . . . . . . . . . . . .10-11
V. Operations plan . . . . . . . . . . . . . . . . . . . . . . . . . . 12
VI. Marketing plan . . . . . . . . . . . . . . . . . . . . . . . . . 13
VII. Organizational plan . . . . . . . . . . . . . . . . . . . . . . 14-15
VIII. Financial plan . . . . . . . . . . . . . . . . . . . . . . . . . 16-20
IX. Assessment of risk . . . . . . . . . . . . . . . . . . . . . . . 21
X. Timetable / Milestones . . . . . . . . . . . . . . . . . . . 22-23
XI. Appendices . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
3
I.Executive Summary
Cheesy Company is a business venture of young, ambitious entrepreneurs from

Ipil National High School, Ormoc city .The business offers a cheesy snack
that comes along with a budget-friendly product. We aim to provide satisfaction
to our customers with high quality products and excellent service. The business
plan allows its readers to review our vision and strategy focus. It also includes a
step-by-step plan for establishing a favorable sales number, gross margin, and
profitability. This plan includes the business concept, description, vision,
marketing plan, sales and cost plan, cash flow plan, and conclusion.The cheesy
company is not a big business but a homemade product. We have a good quality
product. Our product is affordable to all and there are fewer
competitors in our school canteen . The customers will also appreciate our
product because we will serve it classroom to classroom, no need for them to go
after us. We assure them that we can meet their satisfaction and can meet their
interest. Our vision and mission is to captivate and serve healthy and delicious
snacks to people.
4
II. Environmental and industrial analysis
GENEREAL ENVIRONMENT SPECIFIC ENVIRONMENT
Cheese is one of the most consumed Based on the possible interpretations of

dairy products in the world and its "cheese sticks" in my previous response,
global market has increased. However, here are some potential conditions of the
the cheese making industry is also environment for supply, demands, and
facing a major challenge: the need to competition:
reduce its environmental footprint.
1. Production Process: The production
1. Carbon Footprint: Cheese sticks process of cheese sticks involves several
require energy and resources to produce steps, including milk processing, cheese
and transport. The production of cheese production, and packaging. The
requires milk, which is sourced from efficiency of each step can impact the
dairy farms. The transportation of milk overall cost and quality of the final
and cheese sticks to the production product.
facility, and then to the retail stores,
contributes to the carbon footprint of
cheese sticks. 2. Quality Control: Cheese sticks need
to meet certain quality standards to
ensure that they are safe and meet
2. Waste Management: The production customer expectations. Quality control
of cheese sticks generates waste such as measures need to be implemented
whey, which needs to be disposed of throughout the production process to
properly. The packaging of cheese ensure consistent quality.
sticks also generates waste, which needs
to be managed effectively.
3. Packaging: Cheese sticks need to be
packaged in a way that protects them
3. Water Usage: Cheese production during transportation and storage. The
requires a significant amount of water, packaging also needs to be appealing to
from the processing of milk to the customers and meet regulatory
cleaning of equipment. This can have an requirements.
impact on local water resources and the - Demand: Popularity of cannabis use,
5
environment. the frequency of use, and consumer
preferences for different types of
cannabis products and snack foods.
- Competition: Competition could arise

from other cannabis products or strains
that have different effects, as well as
from other foods that are commonly
associated with the "cheese sticks"
experience, such as fast food or School
canteens.

III. Descriptions of the business
6
A.Business Product Description
Cheese sticks are a dairy product of solid pieces of cheese made from a

variety of cheeses such as mozzarella, cheddar, Colby or Monterey Jack
and can be served cold or warm depending on the recipe or use.
Cheese sticks typically come wrapped with Lumpia wrapper,
mayonnaise, ketchup and cheese. A cheesy new snack filled with layers
of cheese with the satisfying taste of cheese in a wrapper. It also have a
sauce (mayonnaise or ketchup) which makes you want to crave more.
B.PRODUCT/SERVICES
Cheese Sticks is selling that has cheesy cheese , Cheese Stick is the best
dietary source for calcium and protein. Eating cheese every day can be
part of your healthy eating plan. Cheese is a fermented food and can
supply a good source of pro-biotic for a healthy gut.

SWOT ANALYSIS
STRENGTH WEAKNESS
- available in wet and dry seasons - financial risk
-competitive - no diversification
- With good marketing skills (customer - no profit
relationship) - tiredeness
-productive employees. - laziness
7
OPPORTUNITIES THREATS
-promoyion - competitors within the area
- innovative product - transition of customer preferences
– expand market presence - increasing price
- pricing - inflation
VISION
To sell an affordable “cheesy” cheese Sticks with low prize that
would satisfied the customers perception’ to serve a good
quality and healthy food and to capture and serve students and
teachers a healthy and delicious snacks. We will serve theme the
best appetizer ever. We need to assure that the product we serve
and offer to our customers are healthy and clean.
MISSION
The Cheesy Group of Company will gain back its capital within 1 week
of selling. After that our cheese stick will earn money every school days.
If ever our customers request another product/recipe we are willing

to make it as what our customer(s) request or want and to reach their
expectation about our product.

Objectives:
The following are the objectives of
SERENITY’S “ CHEEZY” CHEESE STICKS
: and
1. To create and produce a healthier and at same time a more

delicious snack.
8
2. To create a delicious and affordable snacks ; and
3. To make a top creative name of product.

IV. Production plan
MANUFACTURING PROCESS:
9
Tools and equipment used in Heavy Equipment’s needed in For Workers Requirements:
cheesy cheese sticks : making Cheesy Cheese Sticks
-Face mask/Face shield
-Large bowl
-Refrigerator/Freezer -Hair net
-Frying pan
-Apron
-Tupperware
-Gloves
-Frying Spatula
-Tong
-Sifter
-
Supplier of Raw Materials: For Stall Equipment etc: For Cleaning Materials and
(Robinsons Supermarket) Hygiene:
-Tent
-Cheese -Chair -Soap
-Tables -Dishwashing Liquid
-Mayyonaise -Tissue -Brush
-Garbage can -Sponge
-Ketchup -Broom stand -Alcohol
-Dustpan -Detergents
Lumpia- Wrapper -Towels -Table map
-Light bulb -Table Napkins
-Extension wires -Tissue paper
-Electric
-Water
10
V. Operations plan
OPENING TIME: 9:00 AM
CLOSING TIME: 5:00 PM
Our business will operate every weekdays from 9:00 AM to 5:00

PM.We will focus on providing the best costumer service which
we will hire experienced staff with excellent communication
skills with friendly attitude.We guarantee that our equipment's
and facility are well-kept , clean and attractive.
To this end, the big part of our operations plan is to continue to

attract our costumers in this business Cheesy Cheese Sticks
with savory sauce.
11
VI. Marketing plan
Pricing
Our pricing is much affordable than the other competitors . Cheese Sticks would
cost five pesos (PHP 5.00) each four sticks. This cost is highly acceptable because
of the increase of price in the raw materials. We will also provide a free taste if
possible.
Distribution
The teams are divided into two group and are assigned with the distribution areas.
Located in Brgy, Ipil and INHS. Each team has uts strategies and tactical schemes
and distribution that includes direct selling, snack delivery and etc.
Promotion
Cheese Sticks will be advertised through social media applications such as
Facebook, Twitter, Instagram, Websites and more .
12
VII. Organizational plan

Form of Ownership : INCORPORATION
Organizational Chart
CEO: Caroline Cañete

-To manage the business
-To monitor the cash flow,income,and profit
-Maintaning to good quality service and products offered
SUPERVISOR: Joval Maquilan

-Managing the workflow
-To control the employee
-monitoring the stability and compliance in the law
ASSISTANT MANAGER: Nicole Meredores

-Helping the supervisor in monitoring the business
-Handling the work performance of the workers
FINANCIAL MANAGER: Sarah Cubos
-Collecting, interpreting, and reviewing financial information

-Predicting future financial trends
-Reviewing, monitoring, and managing budgets
13
-Developing strategies that work to minimise financial risk
-Analysing market trends and competitors
CUSTOMER SERVICE:
Arvin Candelasa
-Giving the outmost care for the costumers

-Attending costumers needs and concerns
DELIVERY TEAM:
Jaryl Tutor
Frederick Runa
Jelo Jaca
-Responsible for making sure that the product are being seamlessly delivered to the costumers.
PASTRY CHEF:
Hasnea Mitche Pelagio
Raven joyce Pernito
Angeli Maligmat
-Following recipes to create the said product

-Developing new and unique recipes to feature on the menu.
14
VIII. Financial plan

A financial plan is a comprehensive evaluation of an individual’s current pay and future
financial state by using current known variables to predict future income, asset values and
withdrawal plans.
Short-term goals are those you hope to achieve in the next five years.
Direct costs are expenses that a company can easily connect to a specific “cost object,” which
may be a product, department or project. This can include software, equipment and raw
materials. It can also include labor, assuming the labor is specific to the product, department or
project.
For example, if an employee is hired to work on a project, either exclusively or for an assigned
number of hours, their labor on that project is a direct cost.
Direct costs include:
 Manufacturing supplies
 Equipment
 Raw materials
 Labor costs
 Other production costs
Indirect costs include costs which are frequently referred to as overhead expenses (for example,
rent and utilities) and general and administrative expenses (for example, officers’ salaries,
accounting department costs and personnel department costs).
15
Indirect costs include supplies, utilities, office equipment rental, desktop computers and cell
phones. Much like direct costs, indirect costs can be both fixed and variable. Fixed indirect costs
include things like rent. Variable costs include the fluctuating costs of electricity and gas.
Indirect costs include:
 Utilities
 Office supplies
 Office technology
 Marketing campaigns
 Accounting and payroll services
 Employee benefit and perk programs
 Insurance costs
DIRECT COSTS:
Costing per Production Cycle
Our total cost per production cycle is ₱ 5,000.00 in a month.

The following is a breakdown of my production cost:
PRODUCTS PRICES PER USED DAYS TOTAL TOTAL

PACKS/CANS PIECES PER PER EXPENSE EXPENSES
DAY WEEK PER WEEK PER
MONTH
Lumpia-Wrapper P40 1 pack 5 days P 200 P 800
Mayyonaise P50 1 pack 5 days P 250 P1000
Ketchup P40 2 packs 5 days P 400 P 1600

Cheese P40 1 pack 5 days P 200 P 800
TOTAL P 4200
COMPUTATION:
Prices Per Pack/Can x Used Pieces Per Day x Days Per Week = Total Expenses Per Week x No.
Of weeks in a month = Total Expenses Per Month
• Lumpia-Wrapper P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00

• Mayyonaise P50 x 1 packs x 5 days = P250 per week x 4 = P1,000.00
• Ketchup P40x 2packs x 5 days = P400 per week x 4 = P 1,600.00
• Cheese P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00
Total Estimated Expenses Per Month. P 4,200.00
16
Project cost
The total cost of my project is ₱ 12,000.00
The breakdown of my project cost is as following.
Fixed Assets
Freezer ₱ 12,000.00
Total fixed Assets ₱ 12,000.00
Working Capital
• Lumpia-Wrapper P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00

• Mayyonaise P50 x 1 packs x 5 days = P250 per week x 4 = P1,000.00
• Ketchup P40x 2packs x 5 days = P400 per week x 4 = P 1,600.00
• Cheese P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00
Total Estimated Expenses Per Month. P 4,200.00
Tools and Equipment Used in Special Munchies

• Frying Spatula P90.00
• Frying pan P300.00
• Tupperware P 80.00
Total Estimated Expenses in Tools & Equipment’s P 470.OO
Direct Costs:
TOTAL WORKING CAPITAL/PRODUCTION COST ₱ P 4,200.00
TOTAL PROJECT and EQUIPMENT COST ₱ 470.00

P4,670 .00 per month
INDIRECT COSTS:
For Stall Equipment etc.
 Tent P 1,500.00
 Chair P 1,000.00
 Table P 1,500.00
 Tissue P 250.00
 Garbage can P 100.00
 Map. P 250.00
 Broom stand P 100.00
 Dustpan P 50.00
 Towels P 100.00
 Light bulb P 150.00
17
 Extension wires P 150.00
 Electric (monthly) P 100.00
 Water (monthly) P 250.00
Total Expenses for Stall Equipment P5, 500.00
For Cleaning Materials and Hygiene

 Soap P50.00
 Dishwashing Liquid P60.00
 Brush P 30.00
 Sponge P 30.00
 Alcohol P 100.00
 Detergents P 100.00
 Table Map P 150.00
 Table Napkins P 100.00
 Tissue paper P 100.00
Total Estimated Expenses
for Cleaning Materials P 720.00
Employee Salaries for 1 month (20days)

 Supervisor P1,800.00
 Financial Manager P1,500.00
 Assistant Manager P1,450.00
 Pastry chef. P 1,400.00
 Costumer service. P 1,350.00
 Delivery Team P 1,400.00
Total Salary Expenses for 1-month P8, 900.00
Indirect Costs List:
For Stall Equipment etc. P 5,500.00
For Cleaning Materials and Hygiene P 720.00
Employee Salaries for 1 month. P 8,900.00
TOTAL COSTS P15,120.00
TOTAL DIRECT COSTS: P 4,200.00 per month

TOTAL INDIRECT COSTS: P 15,120.00per month
TOTAL P 19,320.00per month
Prices of Cheesy Cheese Sticks

Cheese sticks
Graham–5 PESOS
Strawberry– 5 PESOS
PRODUCTS AMOUNT MARK UP SRP
EACH 50%
Cheese sticks P1 P0.25 P1.25
COMPUTATION
AMOUNT EACH X 50% = THE COST OF MARK UP + AMOUNT EACH =
SRP
18
Cheese Sticks P1 x 0.25% = P1 + P0.25 = P1.25.00
PRODUCTS AMOUNT Pcs Sold In Amount Sold for

Mark Up per Day Sold For a 20 days in
day a month
Cheese Sticks P5.00 4 pcs in 1 P 1,000.00 P
pack 20,000.00
50 packs
TOTAL P39,320.00
Projected Sales
Our total projected sales for each production cycle are ₱39,320.00 per month.
Production Cost
Our production cost for 4 weeks cropping is ₱ 58,640.00 per month.
P39,320.00– P 58,640.00 = P 19,320.00

Profit in a month – P19,320.00
Return on Investment
ROI = Income
Investment
ROI = P 20,000.00
P21,000.00
ROI = 0.95%
The rate or return on investment of our business is 0.95% per month.
Payback Period
We expect payback around 12 months.
(Income + Depreciation) x 12 months = Investment
(P20,000.00 + P1,000.00) x 12 months = P58,640.00
Sales Profit
12 months’ x P15,400.00 estimated = P 184,800 x 5 years (short term) = P924,000.00 total
Source of Funds:
We put up a business as Corporation which stakeholders decided to invest funds each
stakeholder to create a business that they want to build. Their source of funds comes from big
investors as share capitals.
We decided to invest worth P 34,000.00 as starting capital of our business. Since we are 12
members in our Corporation. We invested P 2,833.33 each stakeholder. The profit will gain after
a month will be divided in each group since the estimated sales profit is P15,400.00 a month
each member will receive P 1,283.33 by the end of the month. It depends on our agreement if
we share our sales profit by the end of the month or by the end of the year.
Computation:
Sales Profit ÷ 12 members = Amount Receive per month
P15,400.00 ÷ 12 members = P 1,283.33 per month
P 184,800 ÷ 12 members = P 15,400 per year
But the Sales Profit will depend on the sales every month.
19
IX. Assessment of risk

Potential Risks:
1 Internal Risk: Employee theft or fraud

2. External Risk: Cybersecurity threats
Strategies for Preventing and Minimizing Risks:
1. Internal Risk:
- Implement strict hiring and background checking procedures
- Conduct regular inventory checks and audits - Install surveillance cameras
- Implement an anonymous tip line
- Provide employee training on ethical behavior and the consequences of stealing or fraud
2. External Risk:
- Install firewalls and antivirus software
- Regularly update software and security patches
- Limit employee access to sensitive data
- Provide employee cybersecurity training
- Backup critical data regularly
20
Response to Risks Should They Occur:
1. Internal Risk:
- Immediately investigate any suspicious behavior or activity
- Notify authorities if necessary
- Take appropriate disciplinary action against employees involved
2. External Risk:
- Immediately disconnect affected systems from the network
- Notify authorities and affected customers
- Implement measures to prevent a similar attack from occurring in the future
- Restore lost data from backups

X. Timetable / Milestones
HIRING OF INITIAL PERSONNEL
In hiring the right personnel we must choose the candidate who is more fit and more
qualified for the said job. Because how you hire individuals will determine if your recruit is an
asset or a burden for the business, therefore we must pay attention and cautious while hiring
since one wrong move may result with great loss.
ACTUAL PRODUCTION
Procedure In Making Cheese Sticks

1.) Prepare the ingredients: Lumpia-wrapper, Eden(cheese), Ketchup and mayyonaise.
2.) Prepare other essentials such as knife and cutting board, frying pan, frying spatula , apron and
hairnet to ensure sanitation.
21
3.) Slice the cheese into stick and wrapped it with Lumpia-Wrapper.
4.) When you are done in wrapping you can fry it, if the cheese Stick is brown it means its
cooked.
5.) next step is making a sauce with mayonnaise and ketchup just make sure you mix it well.
2. Next step is plating
22
XI. Appendices
23
Percentage of Costumers
Tricycle drivers
people in the area
Students
Teachers
Students Teachers people in the area Tricycle drivers
Our target market are the students and teachers in Ipil National High School and the people
around in Ipil street who is our potential customers. The product is Cheese Sticks which is very
well known to Filipino's who loves to eat cheese. We will sell our products in the said location.
The students in INHS is 50% of the population, the teachers will be estimated to 25% , the
people around the area of Ipil street will be 20% while tricycle drivers will be around 5% which
in total of 100% in overall.
Our competitors are our classmates and school canteens that could possibly have a product that
will be saleable than ours. The price of our product is cheap and affordable that only costs
around PHP 5.00 . We see that our product is good for student who have low budget in snacks
and good for appetite.
24

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Republic of the Philippines

SERENITY’S CHEESE STICKS

SERENITY’S “ CHEEZY” CHEESE STICKS

Located in: IPIL NATIONAL; HIGH SCHOOL,BRGY. IPIL, O.C

II. Environmental and industrial analysis . . . . . . . 5-6

III. Descriptions of the business . . . . . . . . . . . . . . . .7-9

IV. Production plan . . . . . . . . . . . . . . . . . . . . . . . . .10-11

VI. Marketing plan . . . . . . . . . . . . . . . . . . . . . . . . . 13

VII. Organizational plan . . . . . . . . . . . . . . . . . . . . . . 14-15

VIII. Financial plan . . . . . . . . . . . . . . . . . . . . . . . . . 16-20

IX. Assessment of risk . . . . . . . . . . . . . . . . . . . . . . . 21

X. Timetable / Milestones . . . . . . . . . . . . . . . . . . . 22-23

XI. Appendices . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Cheesy Company is a business venture of young, ambitious entrepreneurs from

II. Environmental and industrial analysis

GENEREAL ENVIRONMENT SPECIFIC ENVIRONMENT

Cheese is one of the most consumed Based on the possible interpretations of

- Competition: Competition could arise

Republic of the Philippines

III. Descriptions of the business

Cheese sticks are a dairy product of solid pieces of cheese made from a

Republic of the Philippines

If ever our customers request another product/recipe we are willing

Republic of the Philippines

1. To create and produce a healthier and at same time a more

3. To make a top creative name of product.

Republic of the Philippines

IV. Production plan

OPENING TIME: 9:00 AM

CLOSING TIME: 5:00 PM

Our business will operate every weekdays from 9:00 AM to 5:00

To this end, the big part of our operations plan is to continue to

VI. Marketing plan

VII. Organizational plan

CEO: Caroline Cañete

SUPERVISOR: Joval Maquilan

ASSISTANT MANAGER: Nicole Meredores

FINANCIAL MANAGER: Sarah Cubos

-Collecting, interpreting, and reviewing financial information

-Giving the outmost care for the costumers

-Following recipes to create the said product

VIII. Financial plan

Direct costs include:

Indirect costs include:

Costing per Production Cycle

Our total cost per production cycle is ₱ 5,000.00 in a month.

PRODUCTS PRICES PER USED DAYS TOTAL TOTAL

Mayyonaise P50 1 pack 5 days P 250 P1000

Ketchup P40 2 packs 5 days P 400 P 1600

• Lumpia-Wrapper P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00

Total Estimated Expenses Per Month. P 4,200.00

• Lumpia-Wrapper P40 x 1 packs x 5 days= P200 per week x 4 = P 800.00

Total Estimated Expenses Per Month. P 4,200.00

Tools and Equipment Used in Special Munchies

TOTAL PROJECT and EQUIPMENT COST ₱ 470.00

For Cleaning Materials and Hygiene

Employee Salaries for 1 month (20days)

TOTAL DIRECT COSTS: P 4,200.00 per month