COUER DE BANANE

Chapter I

PROJECT SUMMARY

Couer de Banane is a restaurant that serves healthy and

nutritious dishes made of banana heart. It will be owned by five people
and will provide customers satisfaction, well-priced banana heart and
delicious taste of the heart of banana. Its mission is to provide high
quality serving to people with low-cost banana heart but while
maintaining high quality. Additional, we have a lot of choice of dishes.
We have Banana heart patty hamburger, Ginataang puso ng saging,
and Kilawing puso ng saging. We are still trying to make other dishes
using banana heart. Also we have drinks; we have Nestea, Coke,
Sprite, and Fruit juice. And if you want some side dish, we also have
Corn dog, Fries, Suman moron, and Cakes. We also have some
souvenirs; Stickers, Bracelet, and Banana Chips. This all we have from
our restaurant hoping that you avail all of this.

NAME OF THE BUSINESS

They decide to start a Couer de Banane business; to respond to

the market needs to stay ahead for the product life cycle of business.
They named it Couer de Banane since its offerings is the heart of
banana. Furthermore, the entrepreneurs made up of five people who
belong from different locations but shares common interest.
Meanwhile, the company is a partnership that have a five members
and who will share the profits and even the after sales.

GOAL OF THE BUSINESS

Couer de Banane main aims is to serve delicious and delicates

dishes for the customers, with some the best drinks and side dishes,
with a good customer services. That is the company could provide.
LOCATION OF THE BUSINESS

The entrepreneurs have chosen the location of the restaurant

near Mangas Alfonso Cavite. It is a great location since the exact
location of the restaurant is near the highway so it is easy to find and
accessible by the customers.

BRIEF DESCRIPTION OF THE BUSINESS

Coeur de Banane is a unique food business that specializes in

creating delicious dishes made from banana hearts or banana
blossoms. Our menu features a variety of healthy and flavorful
options, ranging from salads and soups to stir-fries and stews. By
using this often-overlooked part of the banana plant, we are not only
providing our customers with a unique culinary experience but also
promoting sustainability and reducing food waste. Our goal is to
become a go-to destination for those seeking healthy and delicious
plant-based meals that are both environmentally friendly and socially
responsible.

SCOPE AND LIMITATION

Couer de Banane will focus on serving dishes made from banana

hearts or banana blossoms, offering a unique and healthy menu-Couer
de Banane's menu may be limited. The business aims to promote
sustainability by using a part of the banana plant that is often
overlooked, and reducing food waste. The target market for the
business includes health-conscious individuals, vegans, vegetarians,
and those seeking a unique dining experience. The target market for
the business may be limited to individuals with specific dietary
preferences or those interested in trying something new, which may
limit the potential customer base. The business may face competition
from other plant-based restaurants or those offering similar dishes,
which may affect profitability.
OBJECTIVES OF THE STUDY

Following are the objective of the study:

• To gain trust and loyalty of our customers.

• To provide good customers services.
• To make our employees approachable to our customers.
• To conduct high standard of hygiene in our restaurant.
• To grow our restaurant and to expand restaurant in the
community of business entrepreneurs.
• Continuously looking for development and innovation of out
business restaurant.

Chapter II

MARKETING ASPECT

Cooking burger patties and other dishes with the heart of the
banana is a unique and innovative concept that caters to the growing
demand for plant-based food alternatives. The marketing aspect of this
concept revolves around promoting the nutritional benefits of banana
blossoms, their unique flavor profile, and their eco-friendliness as a
sustainable food source.

2.1 OBJECTIVES OF THE STUDY

The objectives of the study would be to assess the market

potential for banana-heart-based patties and other dishes, identify
consumer preferences and trends in the plant-based food industry, and
develop effective marketing strategies and a comprehensive marketing
plan that can promote the product and drive sales.

2.2 MARKET DESCRIPTION

The target market for these banana heart-based patties and

other dishes would primarily include health-conscious consumers,
including vegetarians, vegans, and flexitarians. The market would also
comprise of consumers who are concerned about environmental issues
and prefer eco-friendly and sustainable food products.

2.3 MISSION

The mission of this concept is to provide a healthy and

sustainable alternative to meat-based products while promoting the
benefits of using natural and locally-sourced ingredients. The mission
also involves promoting the unique flavor and versatility of banana-
heart-based patties as a tasty and satisfying option for any meal.

2.4 VISSION

The vision is to become a leading provider of plant-based food

products, known for our commitment to sustainability, health, and
innovation. The company aims to expand its product line and
distribution network to reach a wider audience and make healthy
plant-based options more accessible to consumers.

2.5 VALUES

The values of this concept include a commitment to using natural

and locally-sourced ingredients, promoting sustainability and eco-
friendliness, providing healthy and nutritious options, and promoting
innovation and creativity in the plant-based food industry.

2.6 METHODOLOGY

The methodology for this concept involves developing an

approach to market research, establishing a foundation for the
product, creating a strategic plan for marketing, and developing a
transmission plan to reach the target market.

• Approach
 Conducting market research to identify consumer
preferences and trends, develop recipes and create
prototypes of banana-heart-based patties and other
dishes, test the products with focus groups and conduct
taste tests.

• Foundation

Create a brand identity and logo, developing

packaging and labeling designs, create a website and
social media presence to promote the products.

• Strategic Plan

Develop a marketing plan and strategies to promote

the products, collaborating with influencers and bloggers in
the plant-based food industry, and participating in food
festivals and events to showcase the products to a wider
audience.

• Transmission Plan

Leveraging social media and influencer marketing to

create buzz and generate interest in the products, using
digital advertising to target specific demographics, and
partnering with local retailers and distributors to expand
the product's reach.

2.7 MARKETING PLAN

The marketing plan would involve creating a brand identity and

logo, developing packaging and labeling designs, creating a website
and social media presence to promote the products, collaborating with
influencers and bloggers in the plant-based food industry, and
participating in food festivals and events to showcase the products to a
wider audience.

2.8 MARKETING STRATEGIES

 The marketing strategies would involve promoting the nutritional
benefits and unique flavor profile of banana-heart-based dishes,
highlighting the eco-friendliness and sustainability of using banana
blossoms that is widely available and affordable, and leveraging social
media and influencer marketing to create buzz and generate interest in
the products.

In order to attract the attention and interest of the target

customers, the following promotion strategies listed will be used:

• Logo

The new logo for “Couer de Banane” can be used on

all product packaging, social media accounts, and other
marketing materials to create a cohesive brand image. The
logo’s design should be visually appealing, easy to
recognize, and memorable.

• Flyers

Flyers for “Couer de Banane” can be distributed in

local grocery stores, markets, and food festivals. They
should be colorful, eye-catching, and include mouth-
watering images of the product. The flyers should also
contain discount codes or coupons to entice customers to
try the product.

• Blog

A blog can be created on the company’s website to

enhance the visibility of “Couer de Banane” and provide
useful information to customers. The blog can include
recipes, nutritional information, and customer testimonials.
It can also be linked to social media channels to promote
engagement and sharing.

• Poster

Posters for “Couer de Banane” can be placed in high-

traffic areas such as malls, universities, and trade shows.
They should be visually striking, communicate the
product’s unique selling points, and be large enough to
 grab the attention of passersby. The posters should also
feature the company’s contact information and social
media handles for easy follow-up.

2.9 TARGET MARKET

The target market for banana-heart-based burger patties and

other dishes would include health-conscious consumers, including
vegetarians, vegans, and flexitarians, who are looking for tasty and
nutritious plant-based alternatives to meat. The market would also
include consumers who are concerned about sustainability and
environmental issues, as banana-based patties are a more eco-friendly
option compared to traditional meat-based patties.

2.10 ADVERTISING MATERIALS

As the business promoting the business product, the following

advertising materials will be used: - flyers – poster – blog – logo

2.11 MAP OF THE BUSINESS LOCATION

 Chapter III

MANAGEMENT ASPECT

3.1 OBJECTIVES OF THE STUDY

The development of a Business Plan is the main goal of this

research. This business plan focuses on the establishment of a firm
that will compete in the restaurant sector in Alfonso, Cavite. The
creative idea is the introduction of a new concept called “Couer de
Banane”. The client can select any type of food with a taste of our
main ingredients, the Banana Heart. The food would be completed with
a variety of potential side dishes or desserts and Fruit Juice drinks.
More precisely, the specific objectives of this project are:

• To perceive and evaluate the acceptance of the new business

concept by the target;
• To develop an Implementation Strategy based on the full
analysis of environment, market and competitive position.
• To study the economic-financial viability of the defined strategy
through sale and cost projection.

3.2 MANAGEMENT DESCRIPTION

The residents of Alfonso, Cavite, will be able to enjoy a delicious

and healthful meal featuring our local specialty, the Banana Heart. We
intend to use a system that is completely novel to the sector in order
to offer top-notch services and products in a welcoming environment
that will make customers smile and have an innovative taste for our
food, which is primarily made from Banana Heart and includes a
variety of side dishes, desserts, drinks, and banana chips as
pasalubong. In order to ensure consumer loyalty, favorable media
attention, and media support, Couer De Banane intends to offer the
residents of Alfonso, Cavite a wide variety of delectable products and
services. Couer De Banane will be incorporated as a Limited Liability
Company but all membership shares for now will be owned by group of
five entrepreneurs.
3.3 PROCESS OF SECURING LICENSES AND PERMITS

The shareholders will go over numerous legal criteria before

starting the firm to make sure that their private assets are
safeguarded in the case of a lawsuit and to provide protection for the
shareholders if the business is harmed. Additionally, having a
legitimate business license enables the owners to protect their
customers, employees, and business.

The following are the legal prerequisites needed to start a

business, along with the associated fees for each license and permit.
As seen in table 4.1 below:

Table 4.1: List of legal requirements

Legal Requirements Amount

Brgy. Clearance 20.00
Business Permit 440.00
BIR Registration 4,000.00
DTI Registration 1,000.00
CEDULA 50.00
Health Certificate 75.00
Sanitary Permit 100.00
Fire Safety Inspection Requirements 200.00
Garbage 400.00
Service Fee 50.00
Documentary Stamp 30.00
Miscellaneous Fee 75.00
TOTAL: ₱6,440.00

3.4 BUSINESS ORGANIZATION FORM

Couer De Banane is a partnership (a business partnership is a

type of business) in which two or more persons jointly control the
company and are responsible for its management, as well as for the
profits or losses it makes. The business is not taxed separately on its
earnings or losses, unlike corporations, but rather, the money is paid
to partners who subsequently claim it on their personal tax returns. An
article of partnership is a contract that establishes a corporate
partnership to pool resources, including labor and capital and share in
profit, loss and liability. Such a contract serves as a rule book for
limited partnerships by detailing all the circumstances under which
participants engage into a partnership.

3.5 ORGANIZATIONAL INSTRUCTURE

3.6 DUTIES AND RESPONSIBILITIES OF THE PERSONNEL

• General Manager

A general manager (GM) is responsible for all or part

of a department's operations or the company's operations,
including generating revenue and controlling costs.

• Marketing Head

Head of Marketing responsibilities include creating

the business' marketing strategy and developing a brand's
presence. It is a role with numerous senior responsibilities,
managing lots of moving parts and requiring extensive
sector and legal knowledge, especially the General Data
Protection Regulations. (Advertising, Sales Supervisor and
Sales Staff)

• Operation Head

The role of an operations manager is to manage all

activities involved in producing the goods and/or services
 of a business. (A Note Takers Supervisor and Copier
Supervisor)

• Finance Head

Head of finance oversee the financial activities of an

organization. Head of finance forecast financial results,
manage budgets and conduct risk management. (An
Accountant, Treasurer, Accounts Assistant, and Senior
Manager.)

• Human Resource Assistant

A Human Resources (HR) Assistant is a professional

who is responsible for the daily administrative and HR
duties of an organization. They assist with recruitment and
record maintenance for payroll processing as well as
provide clerical support to all employees. (HR Generalist,
Recruiter, HR Manager, and HR Specialist)

3.7. QUALIFICATIONS OF THE PERSONNEL

Personnel working for Couer De Banane must have a full

understanding of the company and how it operates as a whole. They
need a significant level of knowledge, skills, and competence in
management, finance, manufacturing, marketing, and business
administration in general to offer good results.

QUALITIES:

• Personal Attributes
• Intelligence
• Ethical Conduct
• Educational Skills
• Execution Skills
• Discrimination Skills
• Training and Experience

Job Available and Description:

 • Cashier: in charge of processing and receiving payments in
retail-based establishments.

• Cook: plans, prepares, and cooks food items to ensure the

highest quality service and experience for customers.

• Service Crew: responsible for presenting menus to patrons.

Takes orders and answers questions on meal items and makes
recommendations and serves food/beverages to customers.

3.8 HIRING PROCESS AND ITS REQUIREMENTS

Couer De Banane, to a key factor in the company's success is

the selection of qualified candidates for open job positions. Each
employee is expected to significantly contribute to the Couer De
Banane Company by helping to identify and choose the most suitable
applicants for open positions. The process outlined below should be
followed.

HIRING PROCESS AND PROCEDURES:

• Personnel Requisition. Personnel requisitions must be completed

to fill Couer De Banane Business positions. It should indicate the
following:
• Position title.
• Position hours/shifts.
• Exempt or nonexempt status of the position.
• Essential job functions and qualifications (or a current job
description may be attached).
• Any special recruitment advertising instructions.

Job Posting

In order to communicate the Couer De Banane and briefly define

the job opening, HR will develop job posts. The Couer De Banane
intranet and external sources relevant for the position being filled will
both list all job postings simultaneously. Jobs will be available until
they are filled. All application tracking will be the responsibility of the
HR department and then continue as needed.

Initial Screening
 The qualifications required for the employment must be taken
into account when evaluating application criteria. All applications will
be evaluated based on their credentials and suitability for the position
being advertised. The HR division will notify internal applicants who
were passed over.

Interviewing procedure

Prior to scheduling interviews, the HR department and the

recruiting manager will review applications and resumes. The
recruiting manager and HR department typically conduct first
interviews using a structured interview procedure and behavior-based
interview questions. After every interview, evaluation questionnaires
for candidates will be filled out and kept with the application.

References Checks

Using the information from the interviewers' candidate

evaluation questionnaires, HR will examine the references of the top
candidates and verify their employment. Each applicant must provide a
minimum of three references from their place of employment.

Medical Exam

The applicants would be required to undergo a thorough medical

examination after successfully completing the sequence of interviews
and reference checks.

Job Offers

After a decision to hire a candidate has been made, an offer will

be made subject to the successful completion of any background
checks and testing that are necessary. Depending on the role,
background checks may contain information about a person's criminal
past, credit history, driving record, drug test results, or any other
pertinent details.

Candidates will receive a final employment offer if the HR

department receives positive outcomes from all required background
checks and exams. The employer has the right to revoke an offer of
employment if it is not accepted by an applicant within seven days.
REQUIREMENTS:
• Birth Certificate
• SSS E-1(Personal Record)
• NBI Clearance
• PAG-IBIG
• PHILHEALTH
• TAX FORMS (if you are a new member of workforce, you may
register for TIN online.)
• Diploma and Transcript of Records

3.9 SALARY COMPENSATION

Head Basic Pay SSS PhilHealth Pag-ibig 13th Annual Annual Net
Position (Monthly) (Monthly) (Monthly) (Monthly) Month Compensation
Annual Gross
General ₱25,000 ₱600 ₱500 ₱250 ₱25,000 ₱300,000 ₱283,145
Manager
Marketing ₱22,000 ₱600 ₱500 ₱250 ₱22,000 ₱264,000 ₱227,742
Head
Operation ₱22,000 ₱600 ₱500 ₱250 ₱22,000 ₱264,000 ₱227,742
Head
Finance ₱22,000 ₱600 ₱500 ₱250 ₱22,000 ₱264,000 ₱227,742
Head
HR Head ₱20,000 ₱550 ₱500 ₱250 ₱20,000 ₱240,000 ₱214,369
Available Job Position
Cashier ₱15,000 ₱450 ₱500 ₱250 ₱15,000 ₱180,000 ₱145,365
Cook ₱15,000 ₱450 ₱500 ₱250 ₱15,000 ₱180,000 ₱167,547
Service ₱15,000 ₱450 ₱500 ₱250 ₱15,000 ₱180,000 ₱161,121
Crew

3.10 Salary Schedule:

ID # Address Gender Occupation Hire Date
Number/Date
1. Christian 2505 Buck Estate, Male General 4/29/23
Mayo Alfonso Cavite Manager
2. Maricar 1204 Buck Estate, Female Marketing Head 4/29/23
Guitana Alfonso Cavite
3. Mark Gabriel 1805 Buck Estate, Male Operation Head 4/29/23
Pontoya Alfonso Cavite
4. Diane Solis 3704 Buck Estate, Female Finance Head 4/29/23
Alfonso Cavite
5.Lanz Ansel 1807 Buck Estate, Male HR Head 4/29/23
Nuestro Alfonso Cavite
6. Cashier - - - Cashier -
7. Cook - - - Cook -
8. Service Crew - - - Service Crew -

Chapter IV
 TECHNICAL ASPECT

4.1 OBJECTIVES OF THE STUDY

This aims the following objectives:

• To have a nutritious goods and best services for consumers.
• To properly accomplish the methods that being used in building
a business.
• To grab and be open for a good opportunity.
• To ensures that the business has a good example of services.
• To make a bond with other entrepreneurs.

4.2 TECHNICAL DESCRIPTION

This presents the terms of the business that being needed in

building a business and it includes the specific structure and utensils
that being used in making a product at the same time this helps to
have a good service that being deserved by the costumers. The
products, expenses, utensils, and the procedures in making our
products will be stated one by one. The services and also the quality of
our goods and services are promising to be efficient at the same way
attractive to every costumer. This descriptions can help the owner to
analyzed and gather all the requirements at the same time on how to
facilitate the process of the business.

4.3 MAIN PRODUCT OFFERED

The main product that being offered by our business is the

unique dish that we called “Banana Heart Patties” that is made of fresh
banana hearts that combined with a special blend of herbs and spices,
and served in a very delicious way. The banana heart patty is one of
the delicious foods that we offered and it contains a healthy
ingredients that being alternative to the traditional beef or chicken
patties which most perfect to those people who are vegetarian and
also to those health conscious. In addition in our signature banana
heart patty, we also offer a range of other dishes that showcase the
versatility and uniqueness of this amazing dish, from the banana heart
tacos and salads to stir-fries and curries, we want to bring the
delicious, nutritious at the same time the attractive smell comes from
the benefits of our banana hearts to your plate also to give the same
feeling that comes from in our heart in making this kind of dish. This is
also to make our dish to be known as one of the most popular and
unique dish that being made by heart. Our entire dish is made of the
fresh ingredients that come from our local farmers and suppliers. We
are dedicated to provide a high quality, healthy living and delicious
food that is good for our customers not only for customers but also to
our environmentally and sustainable the socially responsible.

4.4 PICTURES OF EQUIPMENT

STOVE CASHIER COMPUTER

FRYER OVEN

4.5 PICTURES OF FURNITURE AND FIXTURES

 TABLE AND CHAIRS

4.6 PICTURE OF UTENSILS

FRYING PAN SPATULA

CHOPPING BOARD & KNIFE GLASS JAR

BAKING UTENSILS

GLASS BOWL
4. 7 PICTURES OF SANITARY SUPPLY

DETERGENT PATH HOLDER TORNADO MOP

BROOM & DUSTPAN ALCOHOL

TRASH BAG

4.8 QUANTITY AND PRICES OF MACHINARY EQUIPMENT

The following machinery and equipment are needed in order to operate

the business effectively.

EQUIPMENT QUANTITY UNIT PRICE TOTAL

Cashier Computer 1 15,000 15,000
Fryer 1 2,000 2,000
Oven 1 3,000 3,000
Stove 1 2,000 2,000
TOTAL 4 22,000 22,000

4.9 QUANTITY AND PRICES OF FURNITURE AND FIXTURES

 In order to have a pleasant and comfortable environment for our
customers and employees at the same time feel the ambiance of our
business the following furniture is provided by our management.

FURNITURE AND FIXTURES QUANTITY UNIT PRICE TOTAL

Set of Table &Chairs 1 20,000 20,000
TOTAL 1 20,000 20,000

4.10 QUANTITY AND PRICES OF UTENSILS

In making the product of the business, utensils are one of the

important things that we needed to make the business successful.

UTENSILS QUANTITY UNIT PRICE TOTAL

Frying pan 2 110 220
Spatula 2 150 300
Chopping board 2 100 200
Knife 2 150 300
Glass jar 2 5,000 10,000
Glass bowl 3 50 150
Set of baking utensils 1 5,000 5,000
TOTAL 14 10,500 16,170

4.11 QUANTITY AND PRICES OF SANITARY SUPPLIES

These sanitary supplies is one of the important things we needed

when it comes in operating a business this would help to maintain the
cleanliness of the establishment at the same time to ensure that all of
the food that being served to the customers is being made by a clean
establishment and to give a good health condition for the people inside
the premises.

Sanitary Supplies QUANTITY UNIT PRICE TOTAL

Detergent 2 300 600
Path holder 5 20 100
Tornado Mop 2 1,500 3,000
Garbage bag (roll) 2 50 100
Broom & dustpan 2 150 300
Alcohol (gallon) 3 200 600
TOTAL 16 2,220 4,700
4.12 UTILITY CONSUMPTION

Utility Consumption Amount

Electric Bill 1,000
Water Bill 500
Gasoline 750
Internet connection 1,000
TOTAL 3,250

4.13 FLOOR PLAN

Chapter V

FINANCIAL ASPECT

The financial element of the planned business is presented in

this chapter, which also includes the Financial Description, Financial
Assumptions, Project Financing, Financial Statement, Projected
Balance Sheet, Projected Income Statement, and Projected Cash Flow
Statement.

5.1 OBJECTIVES OF THE STUDY

This chapter's goals are to examine and evaluate the potential

business's finances. This specifically seeks to:

• Determine the company’s financial description.

• Evaluate the financial assumptions for the company’s first year
operation.
• Identify the financial assumptions and projections of the
proposed business for the first three years of operations
• Prepare the Financial Statement, Projected Balance Sheet,
Projected Income Statement and Projected Cash Flow Statement
for the first year the business.

5.2 FINANCIAL DESCRIPTION

The business idea's viability will be assessed by the financial

section of the business plan, and any potential investors' attention will
be drawn to it as well. The four financial statements that make up the
financial section are the income statement, cash flow projection,
balance sheet, and statement of shareholders' equity. It should also
provide a brief critique and explanation of these four statements.

5.3 FINANCIAL ASSUMPTIONS

Financial estimations and assumptions must be a part of any

business plan. They are made up of projected revenue and expenses.

The following are the financial hypotheses for the business's year-
round operations:

Income
Sales Revenue ₱ 3,000,000.00
Expenses
Licenses and Permits Expense 6,440.00
Salaries Expense 2,088,000.00
 Utilities Expense 3,250.00
Machinery Equipment Expense 22,000.00
Furniture and Fixture Expense 20,000.00
Sanitary Expense 4,700.00
Utensils Expense 16,170.00
Advertising Expense 3,000.00
Rent Expense 40,000.00
TOTAL EXPENSES ₱ 2,203,560.00

5.4 FINANCIAL STATEMENT

The financial statements will include the balance sheet,

statement of cash flows, and anticipated financial performance.

In preparing the financial accounts, the following assumptions are

made:
• Entrepreneurs only use quarterly and annual periodicity in
calculating gross profit since it is more persuasive and practical.
• Employees' salary will be increased every three years.

5.5 PROJECTED BALANCE SHEET

Income statement is simpler than the balance sheet. It must
consider three factors: equity, liabilities, and assets.

All of the company's properties, including cash on hand,

receivables, inventories, machinery and equipment, buildings and
structures, and vehicles, are represented by its assets. The company's
debts to suppliers, banks, the government, employees, and other
financiers are represented by liabilities. Capital provided by the owner
and the investment of the investors are represented by equity.

Balance Sheet equation is;

ASSETS = LIABILITIES + EQUITY

This implies that the sum of the business's liabilities and equity
must equal the sum of its assets. The statement of financial situation
for the Couer de Banane is shown below.

Couer de Banane
Statement of Financial Position
As of December 31, 2023
 Assets
Current Assets
Cash ₱ 2,500,000.00
Tools and Supplies 20,870.00
Total Current Assets ₱ 2,520,870.00

Non-Current Assets
Equipment 22,000.00
Furniture 20,000.00
Total Non-Current Assets ₱ 42,000.00
Total Assets ₱ 2,562,870.00

Liabilities

Current Liabilities
Salaries Payable ₱ 2,088,000.00
Total Current Liabilities ₱ 2,088,000.00
Total Liabilities ₱ 2,088,000.00

Owner’s Equity

Owner’s Equity ₱ 474,870.00

Total Liabilities and Owner’s Equity ₱ 2,562,870.00

5.6 PROJECTED INCOME STATEMENT

The income statement, also referred to as the statement of financial

performance, measures a company's performance over time in terms
of revenues and expenses. Profit or loss can be calculated using the
equation.

EXPENSES- REVENUE= PROFIT (LOSS)

The projected cost of products sold corresponding to the anticipated

sales must be deducted from the revenue forecasting. Additional costs
including taxes and license fees, utility costs, and rent costs must be
subtracted from the calculated gross profit.

The Couer de Banane Restaurant is responsible for the estimated

income statement that will be displayed below for the year that ends in
2023.
 Couer de Banane
Projected Statement of Financial Performance
For the Year Ended 2022
Accounts Titles Debit Credit
Income
Sales Revenue ₱ 3,000,000.00
Expenses
Licenses and Permits Expense 6,440.00
Salaries Expense 2,088,000.00
Utilities Expense 3,250.00
Machinery Equipment Expense 22,000.00
Furniture and Fixture Expense 20,000.00
Sanitary Expense 4,700.00
Utensils Expense 16,170.00
Advertising Expense 3,000.00
Rent Expense 40,000.00
Total Expense: ₱ 2,203,560.00
NET INCOME ₱ 796,440.00

5.7 PROJECTED CASH FLOW STATEMENT

Statement of Cash Flows

3 Parts of Cash Flows

1. Operating Activities – this contains the current assets and

current liabilities
2. Investing Activities – this contains the non-current assets
3. Financing Activities – this contains non-current liabilities and
capital

Below is the Couer de Banana cash flow.

Couer de Banane
Statement of Cash Flows
For the Month Ended Dec 31, 2023
Cash flows from Operating Activities
Sales Revenue ₱ 3,000,000.00
Less:
Payments to the Employees (2,088,000.00)
Net Cash generated by the Operating Activities ₱ 912,000.00

Cash flows from Investing Activities

 Payment for Rent (₱ 40,000.00)
Net Cash used in Investing Activities (₱ 40,000.00)

Cash Flows from Financing Activities

Cash received as investments by owner 150,000.00
Payment for withdrawals by owner (100,000.00)
Net cash generated by Financing Activities ₱ 50,000.00

Net change in cash ₱ 922,000.00

Cash balance at the beginning of the period ₱ 2,500,000.00
Cash balance at the end of the period ₱ 3,422,000.00

Chapter VI

SOCIO ECONOMIC ASPECT

Cooking with the heart of the banana and other dishes with it
can have a positive impact on the socio-economic aspect of the
community. The use of banana heart in cooking can promote local
agriculture and help support the livelihoods of small-scale farmers. It
can also create opportunities for local businesses and entrepreneurs
who can sell products made from banana hearts.

6.1 OBJECTIVES OF THE STUDY

The objective of the study on cooking with the heart of the

banana and other dishes with it is to explore the potential benefits and
impacts of using this ingredient in cooking. The study can help identify
the nutritional value of the banana heart and how it can be
incorporated into different dishes. It can also analyze the socio-
economic impact of using banana hearts in cooking and how it can
benefit the community.

6.2 TO THE CUSTOMERS

 Cooking with the heart of the banana and other dishes with it
can provide customers with a unique and healthy culinary experience.
The use of banana hearts in cooking can add flavor and texture to
dishes, while also providing nutritional benefits such as high fiber,
potassium, and vitamins. Customers can also feel good about
supporting local agriculture and small-scale farmers when they choose
dishes made with banana hearts.

6.3 TO THE COMMUNITY

The use of banana hearts in cooking can benefit the community

in several ways. It can promote local agriculture and support the
livelihoods of small-scale farmers. It can also create opportunities for
local businesses and entrepreneurs who can sell products made from
banana hearts. Additionally, it can help promote healthy eating habits
and provide a sense of pride in local cuisine and traditions.

6.4 TO THE GOVERNMENT

The use of banana hearts in cooking can have a positive impact

on the government by promoting local agriculture, supporting small-
scale farmers, and contributing to local economic development. It can
also help promote healthy eating habits and contribute to a more
sustainable food system.

6.5 TO THE EMPLOYMENT/EMPLOYEES

The use of banana hearts in cooking can create employment

opportunities for individuals involved in agriculture, food processing,
and culinary arts. It can also provide a sense of pride and connection
to the local community for those involved in producing and preparing
these dishes.

6.6 TO THE ENVIRONMENT

 The use of banana hearts in cooking can have a positive impact
on the environment by promoting sustainable agriculture practices and
reducing food waste. The use of locally sourced ingredients can also
reduce the carbon footprint associated with transporting food over long
distances. Additionally, the incorporation of plant-based ingredients
into diets can help promote a more sustainable and healthy food
system.

GROUP MEMBERS:

MAYO CHRISTIAN

SOLIS DIANE

GUITANA MARICAR

NUESTRO LANZ ANSEL

PONTOYA MARK GABRIEL