Quesadilla Snack Corner 1

A BUSINESS PLAN OF QUESADILLA SNACK CORNER LOCATED AT
PUROK 6, POBLACION, NABUNTURAN, DAVAO DE ORO, PHILIPPINES
Presented to
The Faculty of Entrepreneurship Department
Davao De Oro State College
Montevista Branch
Montevista, Davao De Oro, Philippines
In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Entrepreneurship
ALAMIS, LEE HARVEY
LASACA, MAE JOY
MERCADO, JENNIFER
NARAGA, YOKIA
October 2023
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ACKNOWLEDGMENT
We would like to express our sincere gratitude to all those who have
contributed to the development of this business plan. This plan has been a
collective effort, and we appreciate the support, insights, and guidance we have
received from the following people.
To our instructor, Aisa D. Sacabin, who always guiding us during the
process of this Business Plan and giving some advises and ideas to accomplish
this proposal.
To our adviser, Leyte R. Macaganda, who always guiding us during the
process of this Business Plan and helping us in the middle of the night in order to
accomplish this proposal.
The Panel of Examiners, Wendy C. Licayan, Mariela Paula A. Potestas,
Cecelieta P. Encallado for giving ideas for the improvement of this study.
To our Financial Analyst, Jade Vincent D. David, who shared her expertise
and time in interpretation the financial aspects.
To our Respondents, who respond and answer the given questionnaire
without any hesitations.
To our Parents, who are always there to support and give inspiration, and
understanding, keep us on to move and finish our study.
Most of all to the Almighty God, for giving us strength, wisdom, knowledge,
fighting spirit, and for guiding us to make this study a successful one.
Their valuable input and expertise have played a crucial role in shaping this
business plan and ensuring its potential for success. We are truly thankful for their
dedication and commitment.
The Proponents
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TABLE OF TABLE OF CONTENTS
TITLE PAGE
Title Page i
Acknowledgment ii
Table of Contents iii
List of Figures viii
List of Tables ix
List of Appendices xi
Approval Sheet 1
Grammarian Certificate 2
EXECUTIVE SUMMARY 3
Brief description of the project 5
Profile of the Entrepreneur 5
Project contribution to the Economy 5
INTRODUCTION 6
Objectives of the Study 7
Methodology 8
Scope and Limitation of the Study 8
CHAPTER I: GENERAL COMPANY DESCRIPTION 9
Vision 9
Mission 9
Goals 9
Enterprise Objectives 10
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Business Philosophy 10
Business Size 10
Legal Form of Ownership 11
CHAPTER II: MARKETING PLAN 12
Marketing Aspect 12
Description of the Product 12
Proposed Location 13
Market area 13
Target Market 13
Historical Demand 14
Projected Demand 14
Historical Supply 15
Projected Supply 16
Supply and Demand Analysis 16
Market Share 17
Competition Analysis 18
Marketing Plan 18
Marketing Objectives 19
Swot Analysis 19
Marketing Strategies 20
Product Strategy 20
Promotional Strategy 20
Social Media 20
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Tarpaulin 21
Word of Mouth 22
Pricing Strategy 22
Distribution Strategy 23
Sales Forecast 23
Marketing Budget 25
CHAPTER III: PRODUCTION PLAN 26
Property Plan and Equipment 28
Depreciation of Property Plan and Equipment 28
Repairs and Maintenance 29
Factory/ Store Equipment 29
Store/Factory Layout 30
Rent Expense 30
Raw Materials and Its cost 31
Raw Material Availability 36
Permit and License 37
Inventory Management 38
Utilities Expense 38
Cost of Labor 39
Labor Availability 39
Other Factory Overhead 40
Transportation In 42
Production Cost 42
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CHAPTER IV: ORGANIZATION AND MANAGEMENT PLAN 43
Form of Business 43
Organizational Structure 43
Business Experience 44
Administrative Personnel 44
Pre-Operating Activities and Expenses 46
Administrative Expense 46
CHAPTER V: FINANCIAL PLAN 47
Capitalization Requirement 47
Total Projected Cost 47
Major Assumptions 48
Projected Financial Statement 48
Projected Income Statement 49
Owner’s Withdrawal 50
Projected Statement Of Owner’s Equity 50
Projected Cash Flow 51
Projected Balance Sheet 53
Notes to Financial Position 54
Break-Even 58
Financial Ratio and Analysis 59
Projected Feasibility 61
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CHAPTER VI:
ENVIRONMENTAL AND SOCIAL IMPACT ANALYSIS 62
References 63
Appendices 64
Curriculum Vitae 81
vii
LIST OF FIGURES
Figure Description Page
1.0 Quesadilla Snack Corner 12
2.0 Vicinity Map 13
3.0 Social Media 21
4.0 Tarpaulin 21
5.0 Distribution Strategy 23
6.0 Production Process 26
7.0 Store/factory Layout 30
8.0 Organizational Structure 44
viii
LIST OF TABLES
Figure Description Page
1.0 Profile of the Entrepreneur 5
2.0 Historical Demand 14
3.0 Projected Demand 15
4.0 Historical Supply 15
5.0 Projected Supply 16
6.0 Supply and Demand Analysis 17
7.0 Market Share 17
8.0 SWOT Analysis 19
9.0 Pricing Strategy 22
10.0 Sales Forecast 23
11.0 Marketing Budget 25
12.0 Property, plant, and Equipment 28
13.0 Depreciation 28
14.0 Repairs and Maintenance 29
15.0 Factory/Store Equipment 29
16.0 Rent and Expense 31
17.0 Raw Materials and Its Cost 31
18.0 Raw Materials Availability 36
19.0 Permit and License 37
20.0 Utility Expense 38
21.0 Cost of Labor 39
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22.0 Other Factory Overhead 40
23.0 Transportation In 42
24.0 Production Cost 42
25.0 Administrative Personnel 45
26.0 Pre-Operating 46
27.0 Administrative Expense 46
28.0 Total Projected 47
29.0 Projected Income Statement 49
30.0 Owner’s Withdrawal 50
31.0 Projected Statement 50
32.0 Projected Cash Flow 51
33.0 Projected Balance Sheet 53
x
LIST OF APPENDICES
Appendix Description Page
A Certificate of the exemption to the ethics review 65
B Letter to Barangay Captain 66
C Letter to the Financial Analyst 67
D Check Market 68
E Data 69
F Survey Results in 2023 70
G Survey Questionnaire 71
H Quesadilla Snack Corner Survey Questionnaire 72
I Historical Demand 74
J Projected Demand 75
K Historical Supply 77
L Projected Supply 78
M Supply and Demand Analysis 79
N Market Share 80
xi
APPROVAL SHEET
This Business Plan entitled “QUESADILLA SNACK CORNER” located at Purok

6, Poblacion, Nabunturan, Davao de Oro Jose, prepared and submitted by
ALAMIS, LEE HARVEY, LASACA, MAE JOY G., MERCADO, JENNIFER B.,
NARAGA, YOKIA S. in partial fulfillment of the requirements for the degree of
Bachelor of Science in Entrepreneurship has been examined and is hereby
endorsed.
LEYTE R. MACAGANDA
Adviser
PANEL OF EXAMINERS
Approved by the Panel of Examiners on Oral Examination with a grade
of_____.
WENDY C. LICAYAN CECELIETA P. ENCALLADO

Panel Member Panel Member
MARIELA PAULA A. POTESTAS JADE VINCENT D. DAVID

Panel Member Financial Analyst
______________________________________________________________
Accepted and Approved in Partial fulfillment of the requirements for the degree
of Bachelor of Science in Entrepreneurship.
GINA L. HITGANO, MBA

Associate Dean
KARREN GAY S. REDOBLADO, DBM

Dean
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Entrepreneurship Department
Website: www.ddosc.edu.ph Email: ed.montevista@ddosc.edu.ph Contact #: 0910-244-0529
G R A M M A R I A N’ S C E R T I F I C A T I O N
This is to certify that the undersigned has reviewed and went through all
the pages of the proposed business plan entitled “QUESADILLA SNACK
CORNER”.
Presented and submitted by:

ALAMIS, LEE HARVEY
LASACA, MAE JOY G.
MERCADO, JENNIFER B.
NARAGA, YOKIA S.
Furthermore, this is to certify that their manuscript has been edited and
ready for binding.
REYJEAN A. VILLASON
Grammarian
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EXECUTIVE SUMMARY
Quesadilla Snack Corner is a new business venture located in Purok 6,
Nabunturan, Davao de Oro, specializing in delicious and healthy chicken
quesadillas. Our primary target market includes young professionals, and families
looking for a quick and wholesome meal option. We plan to operate five days a
week, from 8:00 AM to 5:00 PM, ensuring that customers can enjoy our
quesadillas for lunch, dinner, or a quick snack. Quesadilla Snack Corner is a
tortilla filled with cheese, chicken, and other ingredients and heated, we will be
having two flavors, pineapple and corn, the pricing strategy of the business is cost-
based pricing. The process of making the quesadilla first, prepare all the
ingredients, marinate the chicken breast, then make the tortilla, pre-heat the tortilla
and also the chicken breast, then put all the ingredients in the tortilla and cook it
in 60 seconds and flip in the other side another 60 seconds. The product cost
P65.00 with a selling price of P99.00. The financial projections for the initial three
years of operation are as follows. In the first year, the projected Net Income is
P186,653.00, with an associated Owner’s Equity of P221,165.00, and Cash flow
of P215,847.00. Moving to the second year, the projected Net Income increases
to P332,021.00, with an Owner’s Equity of P538,162.00, and Cash Flow of
P535,503.00. By the third year of operation, the Net Income is projected to rise
further to P642,745.40, with Owner’s Equity reaching P1,160,881.40, and Cash
Flow at P1,160,881.40. The projected Balance Sheet in the first year of operation
shows a total of P221,165.00, which increased to P538,162.00 in the second year,
and further to P1,160,881.40 by the third year. These values reflect the business's
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financial progress over this period. The business return on investment is 4.15% in
the first year of the operation, 7.38% for the second year, and 14.28% for the third
year which come from the projected measurement of the business. The gross
profit margin of the business is 29% in the first year of operation while the second
year is 34% and the third year is 43%. Also, the return on sale for the first year is
26%, for the second year 38%, and for the third year is 46%. Return on equity for
the first year is 84%, for the second year 62%, and for the third year is 55%. By
having the project up and running; the business would be able to contribute to
society through the paid taxes— giving the government ample support in using
their funds for the betterment of the people.
The business is owned by Yokia S. Naraga currently taking a Bachelor of
Science in Entrepreneurship. The initial capital of the business is P45,000.00. This
will already include the ingredients, tools and equipment, stall, rent, and other
expenses. The target market of the business is those aged 18 and above years
old and employed. Also, based on the gathered data it shows that the business
sales have a positive result and can maintain growth and profit. Therefore, the
proponents concluded that the business is feasible. We will use social media,
tarpaulin, and word of mouth as our marketing strategy.
This project will help develop the Philippines' local and national economy.
The owner will pay taxes to the government, which will serve as an additional fund
to support government projects. This project will also provide employment
opportunities, particularly for unemployed people. Our mission is to bring one
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famous Mexican dish, the Quesadilla but with a Pinoy taste style. We create and
deliver innovative, flavorful quesadillas that exceed our customers' expectations.
The business will not harm the environment because the Quesadilla Snack Corner
will use Eco-friendly packaging. Therefore, an environmental and social impact
analysis of a chicken quesadilla restaurant can help ensure that the.
Brief Description of the Project
Our Quesadilla Snack Corner is made by filling a tortilla with cheese and
other ingredients such as chicken, pineapple, and corn with health benefits. It is
a sole proprietorship type of business, and the proposed business is located at
Purok-6, Poblacion, Nabunturan, Davao de Oro, with an initial capital of
P45,000.00.
Profile of the Entrepreneur
Table 1.0: Profile of the Entrepreneur
Name Educational Address

Background/Work
Entrepreneurship
Yokia S. Naraga Bachelor of Science in Purok 4, Poblacion,
Entrepreneurship Montevista, Davao de
Oro
Project Contribution to the Economy
This project will help develop the Philippines' local and national economy;
the initial operation is expected to generate a profit. The owner will pay taxes to
the government, which supports government projects. This project will also
provide employment opportunities, particularly for unemployed people.
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INTRODUCTION
According to food historian Rachel Laudan (2013), quesadillas originated
in Mexico in the 16th century as street food for working-class people. The dish
was made with corn tortillas and various fillings such as cheese, beans, and
meat. Today, quesadillas can be found in restaurants worldwide, with variations
ranging from traditional to fusion. In Asia, quesadillas have been adapted to
local tastes, resulting in unique flavor combinations. In Japan, for example,
quesadillas are often filled with teriyaki chicken and seaweed. In Korea,
quesadillas are filled with bulgogi beef and kimchi. Thanks to their versatility and
adaptability, Quesadillas have become a beloved dish in international cuisine.
The simple recipe of a tortilla filled with cheese and other ingredients can be
customized to suit different tastes and cultures, making it a truly global dish.
According to Lopez, Maria (2021), in the Philippines, quesadillas are known
as keso quesadillas and are popular street food in some regions. Keso
quesadillas are made with wheat flour tortillas and filled with grated cheese and
butter. Some vendors offer additional fillings such as ham, hotdogs, and
vegetables. Some Filipinos have adapted quesadillas to suit local tastes,
resulting in unique flavor combinations. For example, some vendors offer keso
quesadillas with longganisa (Filipino sausage) and kesongputi (local cheese).
Others offer keso quesadillas with adobo (a popular Filipino dish with meat
marinated in vinegar and soy sauce).
Locally in Nabunturan, Davao De Oro, Quesadilla Corner focuses on
serving food, particularly breakfast, lunch, dinner, and snacks. It consists of flour
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as a substitute for rice, stuffing with chicken, pineapple, and corn. Since it has
cheese, it's a great source of protein and calcium. This quesadilla is perfect for
those in a rush who need more time to prepare time-consuming meals, and the
help of this kind of business dramatically helps them with time management.
They went to Quesadilla Snack Corner and waited for a few minutes, and after
that, they could eat their quesadilla immediately.
Objectives of the study
The study’s objective is to analyze the business idea and its potential for
success comprehensively.
This study aims to:
• The study should identify the target market and its size, demographics,
and needs. This information can be used to develop effective marketing
strategies and to tailor products and services to meet customer needs.
• The study should analyze the competition, its strengths and weaknesses,
and market position. This information can help the business to develop
strategies to differentiate itself and gain a competitive advantage.
• A marketing strategy should be created by research that explains how
the business will reach its target market promote its products or services,
and build brand awareness.
• The study should assess the business's financial feasibility, including
startup costs, operating expenses, and revenue projections.
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Methodology
Our quesadilla product study will involve conducting a quantitative survey
and using a check market to gather customer preferences and complete the
data that can help the success of this study. The survey will consist of multiple-
choice and open-ended questions that explore questions such as quesadilla
flavors, ingredients, preparation methods, factors influencing purchasing
decisions, and suggestions for improving the quesadilla experience; the survey
will be a personal interview and online survey. By distributing a questionnaire
and making a Google form questionnaire to the Municipality of Nabunturan,
Davao De Oro in the year 2023 the population of Poblacion, Nabunturan is
16,552. The proponents have randomly chosen 376 respondents for the ages
of 18 to 50 years old.
Scope and Limitation
The data been gathered from the people of the Nabunturan, Davao De
Oro municipality. The proponents will limit their study within the municipality to
18 to 50 years old of age of respondents since they are mostly the group of
people who love to eat incredibly cheesy food and can afford it. The inclusion
of individuals aged 18 and above years old of aged, residents of Nabunturan,
Davao de Oro. The exclusion of individuals aged below 18, residential areas
outside of Nabunturan, Davao de Oro.
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CHAPTER 1
GENERAL COMPANY DESCRIPTION
Our Quesadilla Snack Corner is made with fresh tortillas made with flour,
mozzarella cheese, and other ingredients like grilled chicken, pineapple, and
corn. This simple but tasty dish is simple to prepare and provides a unique take
on traditional Mexican cuisine. Quesadillas are a delicious complement to any
Filipino's diet, whether a snack or a full meal. Located at Purok 6, Poblcaion,
Nabunturan, Davao de Oro. The business is a sole proprietorship owned by
Yokia S. Naraga.
Vision
Quesadilla Snack Corner envisions itself as well-known here in Davao
De Oro by serving the best quesadilla in town. And to expand our business
operations to other regions and markets.
Mission
Our mission is to bring one famous Mexican dish, the Quesadilla but with
a Pinoy taste style. We create and deliver innovative, flavorful quesadillas that
exceed our customers' expectations. We aim to use only the freshest and
highest-quality ingredients.
Goals
• To become well-known in Davao de Oro as a Quesadilla Corner by
giving our customers the gift of joy while they eat our quesadilla dish.
• To develop and maintain customer loyalty.
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• To ensure customer satisfaction by serving them the freshest and
highest-quality ingredients and worth the price.
• To expand our business operations to other regions and markets.
Enterprise Objectives
The proponents serve and promote quality and will use their strategies and
skills to create success. To ensure outstanding results, the objectives are as
follows.
1. To provide the market with a high-quality and worthwhile product price.
2. To continuously innovate and improve our quesadilla products and
services.
3. To find new markets and become more competitive.
4. To foster an environment where everyone can work together toward
common objectives while maintaining high standards for everyone.
Business Philosophy
The Quesadilla Snack Corner has a tagline "Ready, Cheese Eat."
Quesadilla Corner is made with the idea of satisfying the customer’s taste. The
business creates positive employee and customer relationships. The team also
ensures product safety and cleanliness.
Business Size
Business size is micro-enterprise because it is a sole proprietor and a
very small scale with two employees.
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Legal form of Ownership
The legal structure of Quesadilla Snack Corner was registered as a Sole
Proprietorship type of business. It is managed and owned by YOKIA S.
NARAGA with an initial capital of P45,000.00
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CHAPTER II
MARKETING PLAN
Our marketing plan is focusing on building a solid brand identity that
communicates our values of quality, innovation, and sustainability to our target
market. Utilizing social media like Facebook sites, a unique selling proposition,
online presence, and posting, and we will put tarpaulin in our stall with an
indicated price. Prioritizing exceptional customer service, personalized
recommendations, and a clean and welcoming environment.
Marketing Aspect
The Quesadilla Snack Corner is a new business established in
Nabunturan, Davao de Oro. The target market of the business is the people of
Nabunturan and passersby. The primary purpose of this business is to give the
customer a snack or a full meal.
Description of the product
Quesadilla Snack Corner is made with fresh flour tortilla, mozzarella
cheese, and other ingredients like grilled chicken, pineapple, and corn.
Quesadillas are a delicious complement to any Filipino's diet, whether eaten as
a snack or a full meal.
Figure 1.0: Quesadilla Snack Corner

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Proposed Location
LUZON
VISAYAS
MINDANAO
Figure 2.0: Vicinity Map
Market Area
The Quesadilla Snack Corner business is established in Purok 6,
Poblacion, Nabunturan, Davao de Oro, in front of NCCC Nabunturan, Davao de
Oro. We will sell it directly to the customers, and the business will also allow
catering to them as much as they want.
A. Target Market
The business’s target market Quesadilla Snack Corner are the people of
Nabunturan and passersby in Nabunturan, Davao de Oro, because our product
is convenient for those in need interested in the product. This business aims to
satisfy customers and meet their expectations regarding product quality and
reasonable prices.
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B. Historical Demand
The table below shows the historical demand for the business. It is to
take the demand from the previous period and account for potential growth.
Below is to show the three (3) year data of the previous demand in the
population of Nabunturan, Davao de Oro. It is based on the conduct of a survey
with 376 individuals as respondents.
Table 2.0: Historical Demand
Average # of Historical
Projected Projected Target Frequency Order/s per Demand
Year Population Market of Customer
Buying Purchaser
from the
Industry
(Area)
Year 1 48,394 2,420 93 1 225,033
Year 2 48,651 2,433 93 1 226,226
Year 3 48,909 2,445 93 1 227,425
Year 4 49,168 2,458 93 1 228,630
C. Projected Demand
The table below shows the projected demand in three (3) years of sales
of the business. Wherein, the average increase is computed using the moving
average method.
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Table 3.0: Projected Demand
Average # of Projected
Projected Projected Target Frequency Order/s per Demand
Year Population Market of Customer
Buying Purchaser
from the
Industry
(Area)
Year1(2024) 49,428 2,471 146 1 361,816
Year2(2025) 49,690 2,485 146 1 363,734
Year3(2026) 49,954 2,498 146 1` 365,662
Year4(2027) 50,219 2,511 146 1 367,600
D. Historical Supply
The historical supply below is to describe the total amount of the product
or the total availability of its product to customers. Below is the data from the
surveyed competitors from 2020-2022 of their operations.
Table 4.0: Historical Supply
COMPETITORS 2020 2021 2022 Total
(Annual)
Dhodz Pizza 12,000 15,000 18,000 45,000
Pizza Hut 20,000 25,000 28,000 73,000
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Hugos Pizza 26,000 32,000 35,000 93,000
2023 211,000
E. Projected Supply
The Projected supply in the table shows the average percentage
increase for the future year and the total availability of its competitors. The table
shows the projected supply with a 10% average increase and computed using
the moving average method.
Table 5.0: Projected Supply
Year Based on Average Increase Total Projected
Historical Supply per year Supply
2024 136,161 10% 13,616
2025 149,777 10% 14,978
2026 164,755 10% 16,478
F. Supply and Demand Analysis
Below is the table of the demand and supply analysis which also determines
its unsatisfied demand annually.
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Table 6.0: Supply and Demand Analysis
Year Demand Supply D-S Percent
1 (D) (S) GAP Unserved
2 3 4 (5)=(4)/(2)x100%
(4)=(2)-(3)
2024 361,816 13,616 348,200 96.24%
2025 363,734 14,978 348,756 95.88%
2026 365,662 16,478 349,186 95.49%S
G. Market Share
The market share is to determine this percentage of the product that we
can produce in the market annually. It is already assumed with a 1% increase
in sales annually.
Table 7.0: Market Share
YEAR UNSATISFIED PRODUCTION MARKET SHARE
DEMAND CAPACITY
2024 348,200 7,200 2%
2025 348,756 9,600 3%
2026 349,186 12,000 3%
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Competition Analysis
Our quesadilla product, acknowledge pizza businesses as our competitors
when utilizing the 4Ps marketing matrix. In terms of product, while pizzas and
quesadillas are distinct, they both offer convenience and flavor. Our strength lies
in emphasizing the unique flavors and customizable options of quesadillas,
providing an alternative to the well-established pizza market. Regarding pricing,
pizzas often compete in the same price range as quesadillas, but we can leverage
our quality ingredients and unique offerings to justify our pricing strategy. In the
place dimension, both businesses benefit from strategic locations making
accessibility and convenience critical factors. Our promotion efforts should
highlight the distinct appeal of quesadillas, focusing on their variety and flavor
profiles to differentiate our product from our competitors and often center on
community engagement through, word-of-mouth, tarpaulins, and online platforms.
Marketing Plan
In business, it should have an effective marketing plan in the process of
success. It shows the operation and action to accomplish the aims and objectives
of the firm. These include the marketing objectives, marketing strategies, and
marketing budget.
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Marketing Objectives
• To increase sales and have a profit.
• To have an excellent customer-oriented environment.
• Focus on the unique selling points that differentiate it from competitors.
• This can be centered on offering high-quality chicken quesadillas and
building a strong relationship with customers.
• To improve the product and expand the business.
SWOT Analysis
Table 8.0: SWOT Analysis
QUESADILLA SNACK CORNER

STRENGTH • Quality Ingredients
• Offers a unique and flavorful option
• Can be prepared relatively quickly
WEAKNESS • Chicken Quesadilla is not that well-known in the

current local markets.
• High start-up cost capital
• Maintaining the quality of ingredients
OPPORTUNITIES • We can introduce it to the people and the
market.
• Engage in online platforms to gain more
customers.
• Create specials that can generate excitement
and attract new customers.
THREATS • Many Competitors
• Unfamiliarity of the product
• Changing consumer preferences
• Availability and cost of ingredients can impact
profitability
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Marketing Strategy
The business marketing strategies is done through product, pricing, and
promotional processes. Strategies are one of the best solutions for effective
business operations.
Product Strategy
Offering a variety of quesadilla alternatives that satisfy various dietary
requirements and customer tastes will be the primary goal of our product
strategy. Our team will also provide combining and modern taste combinations
that speak to our target market's variety.
Promotional Strategy
A promotional plan targeting the target audience is essential to efficiently
promoting products. The proponent provide information about our business a
week before the opening. Utilizing social media to spread the word and
encourage people to come by our location and make them curious.
Social Media
The proponents create an official page or account through Facebook.
That way, potential customers would see the product offered and gain new
customers anywhere. This page will post the product details and prices for each
product and other information. The proponents would also enable the comment
feature so the consumer could share thoughts and feedback on the products.
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Figure 3.0: Social Media
Tarpaulin
Tarpaulin is one of the excellent advertising purposes because it provides
a level of durability and mobility that other materials lack; tarpaulin is placed in
our stall only located at Nabunturan, Davao de Oro.
Figure 4.0: Tarpaulin

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WORD OF MOUTH
Word of mouth creates a powerful influence on business that actively
encourages individuals. The customers could express how wonderful it would
be to experience our products. The key to persuading other people to try our
goods, particularly their loved ones, family, and friends, would be to use word
of mouth with our customers.
Pricing Strategy
Our Quesadilla Snack Corner aims to attract customers through charm
price. Boachie, Pius (2016), Charm pricing involves using pricing that ends in
"9" and "99." With charm pricing, the left digit is lesser than a round number by
one cent. In 2005, Thomas and Morwitz researched "the left-digit effect in price
cognition." They explained, “Nine-ending prices will be perceived to be smaller
than a price one cent higher if the left-most digit changes to a lower level. The
proponents will use cost-based pricing involves setting the price of a product or
service based on the cost. Then, add a margin to obtain the selling price. A 53%
will be applied in each variety.
Table 9.0: Pricing Strategy
PARTICULAR PRODUCT COST MARK UP SELLING PRICE

PERCENTAGE
Quesadilla Corn 65 53% 99
Quesadilla 65 53% 99
Pineapple
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Distribution Strategy
The Quesadilla Snack Corner will be at Purok 6, Poblacion,
Nabunturan,Davao de Oro. The proponents sell the product in the form of direct
selling.
SELLER CUSTOMER
Figure 5.0: Distribution Strategy
Sales Forecast
Table 10.0: Sales Forecast
Year 2023
PRODUCT No. of Per Production Price Sales Forecast

Product Month Capacity
15 300 3,600 P99.00 P356,400

Quesadilla
Corn
15 300 3,600 P99.00 P356,400

Quesadilla
Pineapple
Total 30 600 7,200 ------ P712,800.00
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Year 2024

20 400 4,800 109.00 P523,200.00

Quesadilla
Corn
20 400 4,800 P109.00 P523,200.00

Quesadilla
Pineapple
Total 40 800 9,600 ------ P1,046,400.00
Year 2025

Quesadilla 25 500 6,000 P129.00 P774,000.00
Corn
25 500 6,000 P129.00 P774,000.00

Quesadilla
Pineapple
Total 50 1,000 12,000 ------ P1,548,000.00
24
Marketing Budget
The table shows the marketing budget for the next three years. The
business will provide one piece of tarpaulin annually, costing 300 each. And
load every month cost of 105 pesos both increased by 5% annually.
Table 11.0: Marketing Budget
PARTICULARS QUANTITY YEAR 1 YEAR 2 YEAR 3

COST
(2023) (2024) (2025)
PER
UNIT
Tarpaulin 1 300.00 315.00 331.00

300
3x4 ft.
Load 105 1,260.00 1,323.00 1,389.00

Every
month
Total -------- -------- P1,560.00 P1,638.00 P1,720.00
25
CHAPTER III
PRODUCTION PLAN
This part includes the steps and materials used in the production process of
quesadillas using a reliable formula.
STEP 1:
Prepare all the
ingredients; all-purpose
flour, mozzarella
cheese, chicken breast,
cheese, whole corn,
pineapple, bell pepper,
onion, paprika,
powdered
pepper, and salt.
Step 2:
Marinate the chicken
breast; wash the
chicken with salt then,
slice the chicken breast
into thin sizes. Put the
chicken in the bowl and
mix with salt, powdered
pepper, seasoning, and
paprika then cover and
set aside.
Step 3:
Making tortilla; put the
flour in the bowl, mix
with water, put yeast,
and oil then mix it using
a hand then cover and
rest for 30 minutes. Put
it on a flat surface then
knead the dough, divide
the dough into pieces,
and roll into balls. Use
the rolling pin to flatten
the dough and make
a circle.
26
Step 4:
Pre-heat the dough for
30 seconds in the pan
and flip on the other
side for another 30
seconds.
Step 5:
Pre-heat the chicken
breast that enough to be
the
redness of it.
Step 6:
Slice the bell pepper,
onion, and chicken into
lengthways. Then grate
the mozzarella cheese
and the cheese.
Step 7:
Put all the ingredients in
the tortilla; the
mozzarella cheese,
chicken, bell pepper,
onion, cheese,
corn/pineapple then
cover it with another
tortilla.
Step 8:
Put the quesadilla in the
preheated pan for 60
seconds and flip it to the
other side another
60 seconds.
Step 9:
Slice the quesadilla
using the slicer into four
pieces then ready to
serve.
Figure 6.0: Production Process
27
Property, Plant, and Equipment
The table below shows the fixed assets of the business used in the operation.
Table 12.0: Property, Plant, and Equipment
PARTICULAR UNIT COST QUANTITY TOTAL
Food Stall P 5,000.00 1 P5,000.00

Super Kalan P1,650.00 1 P1,650.00
Kitchen
Equipment P1,327.00 1 P1,327.00
Total P7,977.00
Depreciation of Property, Plant, and Equipment
The total cost of the fixed assets under estimated useful life with corresponding
annual depreciation.
Table 13.0: Depreciation of Property, Plant, and Equipment
PARTICULAR TOTAL
COST
ESTIMATED DREPRECIATION
USEFUL
LIFE
2023 2024 2025
Food Stall Php 3 years 1,666.67 1,666.67 1,666.67

5,000.00
Super Kalan Php 3 years 550.00 550.00 550.00

1,650.00
Kitchen Php 3 years 442.33 442.33 442.33

Equipment 1,327.00
Total --------- ---------- P2,659.00 P2,659.00 P2,659.00
28
Repairs and Maintenance
The table below shows the total cost of repairs and maintenance for the
business increases by 5% annually.
Table 14.0: Repairs and Maintenance
PARTICULARS Monthly YEAR 1 YEAR 2 YEAR 3
2023 2024 2025
PPE Repairs 100.00 1,200.00 1,260.00 1,323.00
Totals P1,200.00 P1,260.00 P1,323.00
Factory/Store Equipment
The table below shows the name of the store and supplier of the equipment,
along with the prices.
Table 15.0: Factory/Store Equipment
EQUIPMENT SPECIFICATION PURCHASE NAME OF TERMS OF

PRICE/EST. SUPPLIER/DONO PURCHASE
MARKET R (If
VALUE applicable)
Non-stick Metal Php 366.00 Mr. DIY Cash

Pan
Rolling Pin Wood 146.00 G-mall Cash
Measuring Plastic 48.00 D-40 Emporium Cash

Cups
Weighing Plastic 195.00 Triple 9 Cash

Scale
Slicer Metal 60.00 NOVO Cash
29
Laddle Wood 45.00 NOVO Cash
Chopping Wood 44.00 NOVO Cash

Board
Knife Metal 48.00 NOVO Cash
Bowl Plastic 40.00 NOVO Cash
Grater Stainless 129.00 Triple 9 Cash
Tupperware Plastic 150.00 NOVO Cash
Scissor stainless 30.00 NOVO Cash
Squeeze plastic 26.00 NOVO Cash

bottle
Total ----------- Php ------------ -----------

1,327.00
Store/Factory layout
Figure 7.0: Store/Factory Layout
Rent Expense
The data below shows the space for rent expense prediction for three years,
with 5%increase annually.
30
Table 16.0: Rent Expense
PARTICULARS Monthly
YEAR 1 YEAR 2 YEAR 3
2023 2024 2025
Space Rentals 400 4,800.00 5,040.00 5,292.00
Totals 4,800.00 5,040.00 5,292.00
Raw Materials and Its Cost
The table below shows the raw materials cost, quantities, and total cost per
month and year, with a three-year prediction increase of 5% annually
DIRECT MATERIALS
Table 17.0: Raw Materials and Its Cost
2023
RAW CLASSIF UNIT UNIT QUANTITY TOTAL TOTAL

MATERIALS ICATION COST COST COST
PER PER
MONTH YEAR
Flour All- 62.00 1 kilo 2 2,480.00 29,760.00

purpose
flour
Mozzarell a Arla 1,300.00 2.3 kilo 13 block 16,900 202,800
Chicken Magnolia 75.00 2 3,000.00 36,000.00

Per brea
breast
st
Pineapple Del 62.00 432g 1 1,240.00 14,880.00

Monte
31
Whole Jolly 42 425g 3 2,520.00 30,240.00
Corn
SUB- --------- ------ -------- P26,140. P313,680.

P1,541.00
TOTAL 00 00
INDIRECT MATERIALS
2023
RAW CLASSIFICATI UNIT UNI QUANTIT TOTAL TOTAL

MATERIA ON COST T Y COST COST
LS PER PER
MONTH YEAR
Bell pepper -------- 8.00 pcs. 4 640.00 7,680.00

green &
and red
Red Onion -------- 8.00 pcs. 3 480.00 5,760.00
Paprika --------- 162 1/2 1 162.00 1,944.00
Powdered --------- 67.00 125g 1 67.00 804.00

Pepper
Oil -------- 18.00 1/4 1 18.00 216.00
Cheese Quezo 45.00 160 4 3,600.0 43,200.0

Magnolia grams 0 0
Salt ---------- 5.00 1kilo 1 5.00 60.00
Yeast --------- 5.00 1 100.00 1,200.00
Sauce --------- 120.00 3.2kg 1 120 1,440.00
Hot sauce 27.00 225g 3 81 972.00
sach
Seasoning Magic Sarap 5.00 2 200.00 2,400.00
et
32
SUB- P5,473.0 P65,676.0
P470.00
TOTAL 0 0
TOTAL P2,011.0 P29,933. P379,356.

0 00 00
DIRECT MATERIALS
2024
RAW CLASSIFICATION UNIT UNIT QUANTITY TOTAL

TOTAL
MATERIALS COST COST
COST PER
PER
YEAR
MONTH
Flour All-purpose 65.00 kilo 2½ 3,260.0 39,120.0

flour 0 0
Mozzarella Arla 18 24,570. 294,840.

1,365.00 2.3kilo
00 00
Chicken Magnolia 79.00 Per 3 4,740.0 56,880.0

breast breast 0 0
Pineapple Del Monte 65.00 432 1 1,300.0 15,600.0

gram 0 0
s
37.00 227g 1 740.00 8,880.00
Whole Jolly 44.00 425 4 3,520.0 42,240.0

Corn gram 0 0
s
SUB- --------- 1,655.0 ------ ------ 38,130. 457,560.

TOTAL 0 00 00
33
INDIRECT MATERIALS
2024
RAW CLASSIFICATIO UNIT COST UNIT QUANTIT TOTAL

TOTAL
MATERIAL N Y COST
COST PER
S PER
MONTH
YEAR
Bell -------- 9.00 pcs. 6 1,080.00 12,960.0

pepper 0
red and
green
Red
-------- 9.00 piece 4 720.00 8,640.00
Onion
Paprika --------- 243.00 3/4 1 234.00 2,025
Powdered
-------- 104.00 188g 1 104.00 1,248.00
Pepper
56,400.0
Oil --------- 47.00 160g 5 4,700.00
0
Salt --------- 7.00 1kilo 1 7.00 84.00
Yeast -------- 6.00 ------ 1 120.00 1,440.00
Sauce ------- 126.00 3.2kg 1 126.00 1,512.00
Hot Sauce ------- 28.00 225g 3 84.00 1,008.00
Seasonin Sache
Magic Sarap 6.00 2 240.00 2,880.00
g t
SUB- P88,653.
623.00 P7,462.00
TOTAL 00
P2,278.0 P45,592.0 P546,21

TOTAL
0 0 3.00
34
DIRECT MATERIALS
2025
RAW CLASSIFICATION UNIT UNIT QUANTIT TOTAL TOTAL
MATERIALS COST Y COST COST
PER PER
MONTH YEAR
Flour 68.00 kilo 3 4,080.0 48,960.0
All-purpose flour
0 0
Mozzarella Arla 1,433.0 22 31,526. 378,312.
2.3kilo
0 00 00
Chicken Magnolia 83.00 Per 4 6,640.0 79,680.00
breast breast 0
Pineapple Del Monte 68.00 2 2,720.0 32,640.0
432g
0 0
Whole Jolly 46.00 4 3,680.0 44,160.0
Corn 425g 0 0
SUB- --------- 1,698.0 ------ ------ 48,646. 583,752.
TOTAL 0 00 00
INDIRECT MATERIAL
2025
RAW CLASSIFICATI UNIT UNIT QUANTIT TOTAL TOTAL
MATERIAL ON COST Y COST COST
S PER PER
MONTH YEAR
Bell pepper 10.00 Pcs. 8 1,600.00 19,200.00
red and
green
Red onion 10.00 Pcs. 5 1,000.00 12,000.00
Paprika 324.00 1 kilo 1 324.00 3,888.00
Powdered 144.00 250g 1 144.00 1,728.00
pepper
Oil 60.00 3/4 1 60.00 720.00
Cheese Quezo Magnolia 50.00 160g 7 7,000.00 84,000.00
Salt 11.00 1½ 1 11.00 132.00
kilo
Yeast 7.00 1 140.00 1,680.00
Sauce 132.00 2.3kg 1 132.00 1,584.00
Hot sauce 29.00 225g 3 87.00 1,044.00
Seasoning 7.00 sach 3 420.00 5,040.00
et
35
SUB- P784.00 P10,918. P131,016.
TOTAL 00 00
TOTAL P2,622.0 P59,564. P714,768.
0 00 00
Raw Materials Availability
These are the names of the suppliers/stores where raw materials can
be acquired, along with the assumed price increase of 5% per year.
Table 18.0: Raw Materials Availability
TERMS
OF
PURCHA
PURCHASE PRICE/ESTIMATED
NAME OF SUPPLIER SE
RAW MARKET VALUE
(If
MATERIALS Applicabl
e)
2023 2024 2025
All-purpose
62.00 65.00 68.00 D-40 Daily
flour
Checoy’s baking Monthly

Mozarella 1,300.00 1,365.00 1,433.00
supplies Tagum
Chicken Nabunturan Public Daily
75.00 79.00 83.00
Breast Market
Pineapple 62.00 65.00 68.00 Mabuhay Daily
Whole corn 42.00 44.00 46.00 Mabuhay Daily

Bell pepper 8.00 9.00 10.00 Daily
NabunturanPublic
red and
market
green
Red onion 8.00 9.00 NabunturanPublic Daily
10.00 market
Paprika 162.00 243.00 324.00 Mabuhay Monthly
Powdered 67.00 104.00 144.00
Mabuhay Warehouse
pepper Monthly
Oil 18.00 38.00 60.00
Mabuhay Warehouse
Monthly
Cheese 45.00 47.00 50.00
Mabuhay Warehouse
Daily
36
Salt 5.00 7.00 11.00
Mabuhay Warehouse
Monthly
Yeast 5.00 6.00 7.00
Mabuhay Warehouse
Daily
Sauce 120.00 126.00 132.00 Mabuhay Warehouse Monthly
Hot sauce 27.00 28.00 29.00

Mabuhay Warehouse
Monthly
Magic sarap 5.00 6.00 7.00
Mabuhay Warehouse
Daily
Permits and Licenses
Table 19.0: Permits and Licenses
PARTICULAR COST
DTI P120.00
Sanitary/ Health Inspection Certificate 100.00
(MHO)
Medical Clearance 100.00
Police Clearance 50.00
Zoning/Location Clearance 50.00
Fire Safety Inspection Clearance (BFP) 100.00
Baranggay Certificate and Taxes 10.00
Purok Clearance 10.00
Permit Fee 200.00
Service Fee 30.00
Bus. Plate 150.00
Community Tax 20.00
Food stall fee 500.00
Total P1,440.00
37
Inventory Management
At the end of the day, Quesadilla Snack Corner will make an inventory to
secure the availability of raw materials that are necessary for making the
product. Securing the inventory will ensure not having a surplus or shortage of
raw materials and maintain its freshness.
Utilities Expense
The table below shows the utility expense of the business by using water,
electricity, super kalan gas, and mobile load every year with an increase of 5%
annually.
Table 20.0: Utilities Expense
Particulars Monthly YEAR 1 YEAR 2 YEAR 3
2023 2024 2025
Water 100.00 1,200.00 1,260.00 1,323.00
Electricity 100.00 1,200.00 1,260.00 1,323.00
Superkalan 375.00 4,500.00 4,725.00 4,961.00
gas
Total P575.00 P6,900.00 P7,245.00 P7,607.00
38
COST OF LABOR
The table below shows the wages and cost of labor in 20 working days with
an increase of 5% annually.
Table 21.0: Cost of Labor
PARTICULARS No.of Monthly Year 1 Year 2 Year 3
Employee
2023 2024 2025
Cooker 1 4,000.00 48,000.00 50,400.00 52,920.00
Total Direct 1 4,000.00 48,000.00 50,400.00 52,920.00
Labor
Casher 1 4,000.00 48,000.00 50,400.00 52,920.00
Total Indirect 1 4,000.00 48,000.00 50,400.00 52,920.00
Labor
Total Labor 8,000.00 96,000.00 100,800.00 105,840.00
Labor Availability
The quesadilla snack corner has a cooker to execute the task effectively and
efficiently in the table presented the cost of labor will increase
5% every year.
39
Other Factory Head
The other factory overhead will increase by 5% annually.
Table 22.0: Other Factory Head
2023
MATERIALS CLASSIFICATION UNIT QUANTITY TOTAL

TOTAL
COST COST
COST PER
PHP PER
YEAR
MONTH
Folder Long 5.00 15 1,500.00 18,000.00
Hairnet Black net 12.00 2 24.00 288.00
Gloves Disposable plastic 10.00 1 10.00 120.00

hand gloves
Double-sided ------ 30.00 2 60.00 720.00
Paper bag ------ 71.00 1 71.00 852.00
Cellophane Texas 1x10 7.00 3 21.00 252.00
Packaging 700.00 8,400.00
Total P135.00 P1,686.00 P28,632.00
2024
MATERIALS CLASSIFICATION UNIT QUANTITY TOTAL TOTAL

COST COST COST
PHP PER PER
MONTH YEAR
Folder Long 6.00 20 2,400.00 28,800.00
40
hand gloves
Double-sided ------ 33.00 2 66.00 792.00
Paper bag ------ 78.00 2 156.00 1,872.00
Packaging 800.00 9,600.00
Total ------- P149.0 -------- P2,691.0 P41,892.0

0 0 0
2025
MATERIALS CLASSIFICATION UNIT QUANTITY TOTAL TOTAL

COST COST COST
PHP PER PER
MONTH YEAR
Folder Long 7.00 25 3,500.00 42,000.00

hand gloves
Double-sided ------ 36.00 3 108.00 1,296.00
Paper bag ------ 86.00 3 258.00 3,096.00
Packaging 900.00 10,800.00
Total ------- P164.0 ------- P3,951.0 P58,212.0

0 0 0
41
Transportation In
The transportation increased 5% annually.
Table 23.0: Transportation In
Particulars Monthly Year 1 Year 2 Year 3
2023 2024 2025
Transportation 300.00 3,600.00 3,780.00 3,969.00
Total 3,600.00 3,780.00 3,969.00
Production Cost
These are the total production costs of the chicken quesadilla corner in
producing the product including the direct materials, direct labor, and factory
overhead.
Table 24.0: Production Cost
Particulars 2023 2024 2025
Direct Materials 313,680 457,560 583,752
Direct Labor 48,000 50,400 52,920
Factory Overhead 142,308.00 180,945.00 242,148.00
Total P503,988.00 P688,905.00 P878,820.00
42
CHAPTER IV
ORGANIZATION AND MANAGEMENT PLAN
This chapter contains the legal forms of business, planned by the
proponents in the organizational and management structure. This includes the
process of legally registering a business before the business begins operations,
establishing the business organizational structure, resource allocation, and pre-
operating activities and expenses and administrative expenses before the
business starts to operate.
Form of Business
The form of business for the Quesadilla Snack Corner will be registered
as a sole proprietorship. This means that the business will be owned and
operated by one individual, who will have complete control over the business's
operations and finances and will be located at Purok 6 Poblacion, Nabunturan,
Davao De Oro. In registering the business to the Department of Trade and
Industry (DTI), will ensure and secure the documents needed. Nevertheless, the
proponents will also submit an application form to the Local Government Unit of
Nabunturan regarding the legality of their business permit.
Organizational Structure
The organizational structure in the business is to establish clear lines of
authority and responsibility, facilitate communication and coordination among
employees, and promote efficiency and productivity. A well-designed
organizational structure can help a business to effectively allocate resources,
identify and address problems, and achieve its objectives.
43
YOKIA NARAGA
Owner
LEE HARVEY MAE JOY

ALAMIS LASACA
Cook Cashier
Figure 8.0: Organizational Structure
Business Experience and Qualifications of the Entrepreneur
The Quesadilla Snack Corner is a business that offers chicken
quesadilla products in two varieties of flavors. The business is owned and
managed by Ms. Yokia S. Naraga, 21years of age, a student in Davao De Oro
State College-Montevista Campus taking the course Bachelor of Science in
Entrepreneurship. She has the skills of cooking, good communication,
leadership, and managing and she is also committed to work.
Administrative Personnel
The table below shows the position needed in business, the qualifications
the number of employees needed the salary rate. Ensuring the right and
capable administrative personnel will help the operation become effective and
efficient.
44
Table 25.0: Administrative Personnel
POSITIO JOB JOB NUMBER SALAR
N SPECIFICATION/QUALIFICATI DESCRIPTIO OF Y RATE
ON N EMPLOYEE
Owner • Knowledge of profit and Manage 1 N/A

loss, balance sheet and Administrative
cash flow management, works, such
and general finance and as
budgeting. accounting,
handling
documents
and keep the
business
running and
earn profits
Cook • Single A person can 1 P200
• 18 years old and above prepare and per day
• Male/Female/LGBTQ cook to
• At least Senior High ensure high-
Graduates quality service
and
experience
for
customers,
has
flexibility in
the work.
Cashier • Single A person 1 P200
• 18 years old and above who can per day
• Male/Female/LGBTQ entertain
• At least Senior High customers
Graduates and has
flexibility in
the work.
45
Pre-Operating Activities and Expenses
The table below is the list of expenses during the opening and start-up
of the business along with the estimated cost.
Table 26.0: Pre-Operating Activities and Expenses
Particulars Total
Raw Materials (1 Month) 29,933.00

Rent Space Expense (2 Months – 800.00
400/mo.)
Property, Plant, and Equipment 7,977.00
Marketing Expense 1,560.00
Permit and Licenses 1,440.00
Total P41,710.00
Administrative Expense
The table below shows the administrative expense increase of 5% every year.
Table 27.0: Administrative Expense
PARTICULAR UNIT COST Cost Per Year

QUANTITY COST
PER
MONTH 2023 2024 2025
Record Book 2 30 ------ 60.00 63.00 66.00
Ballpen 24 7.00 ------ 168.00 176.00 185.00
Calculator 1 260.00 ------ 260.00 273.00 287.00
Total ------- ------- ------- P488.00 P512.00 P538.00
46
CHAPTER V
FINANCIAL PLAN
A financial plan specifying a business's financial objectives and tactics is
an essential part of a business strategy. With the projected financial statement,
cash flows, balance sheets, and break-even analysis included, it offers a
thorough perspective of all financial elements of the business. It can also help
determine how much financing is needed in the business and determine the
growth of the business proposed.
Capitalization Requirement
The business's capital/initial capital is Php45,000.00 which will be used
for the starting operation of the business including the business expenses.
Total Projected Cost
The total projected cost of Quesadilla Snack Corner in a year is
specified in the table below.
Table 28.0: Total Projected Cost
Particulars Total
Raw Materials (1 Month) P29,933.00
Rent Space Expense (2 Months – 800.00
400/mo.)
Property, Plant, and Equipment 7,977.00
Marketing Expense 1,560.00
Permit and Licenses 1,440.00
47
Total P41,710.00
Contingency fund 3,290.00
Capitalization P45,000.00
Major Assumptions
The major assumptions that will affect the financial factor of the business are
the following.
1. Raw materials and their cost per unit will increase by 5% annually.
2. Repairs and maintenance will increase by 5% annually.
3. The cost of materials will increase by 5% annually.
4. Space for rent expense will increase by 5% annually.
5. Permits and licenses will increase by 5% annually.
6. Utility expenses increase by 5% annually.
7. The cost of labor will increase by 5% annually.
8. Advertising and promotion will increase by 5% annually.
9. Factory overhead costs will increase by 5% annually.
10. Transportation will increase by 5% annually.
11. Administrative expenses will increase by 5% annually.
Projected Financial Statement
The proposed business discusses the projected Income Statement,
Balance sheet and Cash Flows of the proposed venture.
48
Projected Income Statement
Table 29.0: Projected Income Statement

Projected Statement of Comprehensive Income
Year ended 2023 - 2025
Account title Note Year 1 Year 2 Year 3
Sales 1 712,800.00 1,046,400.00 1,548,000.00
Less: Cost of Goods Sold 2 503,988.00 688,905.00 878,820.00
Gross Profit 208,812.00 357,495.00 669,180.00
Operating Expenses
Marketing Expense 4 1,560.00 1,638.00 1,720.00
Repairs and Maintenance 5 1,200.00 1,260.00 1,323.00
Rent Expense 6 4,800.00 5,040.00 5,292.00
Permits and Licenses 7 1,440.00 1,512.00 1,587.60
Utilities Expense 8 6,900.00 9,585.00 9,884.00
Transportation Expense 9 3,600.00 3,780.00 3,969.00
Depreciation Expense 3 2,659.00 2,659.00 2,659.00
Administrative Expense 10 488.00 512.00 538.00
Total Operating Expense 22,647.00 25,986.00 26,972.60
Net Income P186,165.00 P331,509.00 P642,207.40
49
Owner’s Withdrawal
Table 30.0: Owner’s Withdrawal
Account Year 1 Year 2 Year 3

Naraga, P10,000.00 P15,000.00 P20,000.00
Withdrawal
Projected Statement 0f Owner’s Equity
Table 31.0: Projected Statement of Owner’s Equity
Projected Statement of Owner's Equity
Naraga's Beginning
Capital 45,000.00 221,653.00 538,674.00
Add/Less: Net Profit/Net
Loss 186,165.00 331,509.00 642,207.40
Less: Owner's
Withdrawal 10,000.00 15,000.00 20,000.00
Naraga's Ending
Capital P221,165.00 P538,162.00 P1,160,881.40
50
Projected Cash Flows
Table 32.0: Projected Cash Flows
Projected Statement of Cash Flow – Direct Method
Year ended 2023-2025
Cash Inflows
from Operating
Activities
Sales 712,800.00 1,046,400.00 1,548,000.00
Cash Outflows
from Operating
Activities
Payments for 407,988.00 588,105.00 772,980.00
Raw Materials
Payment for 1,560.00 1,638.00 1,720.00
Marketing
Expenses
Payment for 1,200.00 1,260.00 1,323.00
Repairs and
Maintenance
Payment for 4,800.00 5,040.00 5,292.00
Rent Expenses
Payment for 1,440.00 1,512.00 1,587.60
Permits and
Licenses
Expenses
Payment for 3,600.00 3,780.00 3,969.00
Transportation
Expense
Payment for 96,000.00 100,800.00 105,840.00
Salaries
Expense
Payment for 488.00 512.00 538.00
Administrative
Expense
51
Total Cash 188,824.00 334,168.00 644,866.40
Outflow from
Operating
Activities
Total Cash 0.00 0.00 0.00

Inflow from
Investing
Activities
Cash Outflow
from Investing
Activities
Payment for 5,000.00 0.00 0.00
Food Stall
Payment for 1,650.00 0.00 0.00
Super Kalan
Payment for 1,327.00 0.00 0.00
Store
Equipment
Total Cashflow 7,977.00 0.00 0.00
from Investing
Activities
Cash Inflow
from Financing
Activities
Naraga’s 45,000.00 0.00 0.00
Capital
Total Cash 45,000.00 0.00 0.00
Inflow from
Financing
Activities
Cash Outflow
from Financing
Activities
Naraga’s 10,000.00 15,000.00 20,000.00
Withdrawals
Total Cash 10,000.00 15,000.00 20,000.00
Outflow from
Financing
Activities
52
Total Cash 35,000.00 15,000.00 20,000.00
Flow from
Financing
Activities
Add: Cash 0.00 216,335.00 536,015.00

Beginning
Total Cash P215,847.00 P535,503.00 P1,160,881.40
Flows
Projected Balance Sheet
Table 33.0: Projected Balance Sheet

Projected Statement of Financial Position
Account title Year 1 Year 2 Year 3
Assets
Current Assets
Cash 215,847.00 535,503.00 1,160,881.40
Total Current Assets 215,847.00 535,503.00 1,160,881.40
Non-Current Assets
Stall 3,333.33 1,666.67 0.00
Burner 1,100.00 550.00 0.00
Store Equipment 884.67 442.33 0.00
Total Non-Current Assets 5,318.00 2,659.00 0.00
TOTAL ASSETS P221,165.00 P538,162.00 P1,160,881.40
Liability
Current Liability 0.00 0.00 0.00
Non-Current Liability
Long term Loan Payable 0.00 0.00 0.00
Total Liability 0.00 0.00 0.00
Owner's Equity
Naraga's Ending Capital 221,165.00 538,162.00 1,160,881.40
TOTAL LIABILITY AND P221,165.00 P538,162.00 P1,160,881.40
OWNER'S EQUITY
53
NOTES TO FINANCIAL POSITION
Note 1. Sales
Year 2023
No. of Production Sales

PRODUCT Per Month Price
Product Capacity Forecast
Chicken
Quesadilla 15 300 3,600 P99.00 P356,400
Corn
Chicken
Quesadilla 15 300 3,600 P99.00 P356,400
Pineapple
30 600 7,200 P712,800.00
Total -----
Year 2024
PRODUCT No. of Production Price Sales

Per Month
Chicken
Quesadilla 20 400 4,800 109.00 P523,200.00
Corn
Chicken
Quesadilla 20 400 4,800 P109.00 P523,200.00
Pineapple
Total 40 800 9,600 ------ P1,046,400.00
Year 2025
No. of Production Sales

PRODUCT Per Month Price
Chicken
Quesadilla 25 500 6,000 P129.00 P774,000.00
Corn
Chicken
Quesadilla 25 500 6,000 P129.00 P774,000.00
Pineapple
Total 50 1,000 12,000 ------ P1,548,000.00
54
Note 2: Cost of Goods Sold
Particulars 2023 2024 2025
Direct Materials 313,680.00 457,560.00 583,752.00
Direct Labor 48,000.00 50,400.00 52,920.00
Factory Overhead 142,308.00 180,945.00 242,148.00
503,988.00 688,905.00 878,820.00
Computation for Total Factory Overhead
Indirect Materials 65,676.00 88,653.00 131,016.00
Indirect Labor 48,000.00 50,400.00 52,920.00
Overhead Expense 28,632.00 41,892.00 58,212.00
142,308.00 180,945.00 242,148.00
Note 3: Depreciation
PARTICULAR TOTAL ESTIMATED DEPRECIATION

COST USEFUL 2023 2024 2025
LIFE
Food Stall Php 3 years 1,666.67 1,666.67 1,666.67
5,000.00
Super Kalan Php 3 years 550.00 550.00 550.00
1,650.00
Kitchen Php 3 years 442.33 442.33 442.33
Equipment 1,327.00
Total --------- ---------- P2,659.00 P2,659.00 P2,659.00
55
Note 4: Advertisement and Promotion
PARTICULARS COST QUANTITY YEAR 1 YEAR 2 YEAR 3

PER (2023) (2024) (2025)
UNIT
Tarpaulin 300 3x4 1 300.00 315.00 331.00

ft.
Load 105 Every 1,260.00 1,323.00 1,389.00

month
Total -------- -------- P1,560.00 P1,638.00 P1,720.00
Note 5: Repairs and Maintenance
2023 2024 2025
PPE Repairs 100.00 1,200.00 1,260.00 1,323.00
Totals P1,200.00 P1,260.00 P1,323.00
Note 6: Rent Expense
2023 2024 2025
Space Rentals 400 4,800.00 5,040.00 5,292.00
Totals 4,800.00 5,040.00 5,292.00
56
Note 7: Permit and Licenses

2022 2023 2024
Permit and Licenses 0.00 1,440.00 1,512.00 1,588.00
Totals 1,440.00 1,512.00 1,588.00
Note 8: Utility Expense
Particulars Monthly YEAR 1 YEAR 2 YEAR 3
2023 2024 2025
Water 100.00 1,200.00 1,260.00 1,323.00
Electricity 100.00 1,200.00 1,260.00 1,323.00
Superkalan 375.00 4,500.00 4,725.00 4,961.00

gas
Total P575.00 P6,900.00 P7,245.00 P7,607.00
Note 9: Transportation Expense
Particulars Monthly
Year 1 Year 2 Year 3
2023 2024 2025
Transportation 300.00 3,600.00 3,780.00 3,969.00
Total 3,600.00 3,780.00 3,969.00
57
Note 10: Administrative Expense
PARTICULAR QUANTITY UNIT COST Cost Per Year

COST
PER 2023 2024 2025
MONTH
Record Book 2 30 ------ 60.00 63.00 66.00
Ballpen 24 7.00 ------ 168.00 176.00 185.00
Calculator 1 260.00 ------ 260.00 273.00 287.00
Total ------- ------- ------- P488.00 P512.00 P538.00
Note 11: Cost of Labor
PARTICULARS No.of Monthly Year 1 Year 2 Year 3

Employee
2023 2024 2025
Cooker 1 4,000.00 48,000.00 50,400.00 52,920.00
Total Direct 1 4,000.00 48,000.00 50,400.00 52,920.00

Labor
Casher 1 4,000.00 48,000.00 50,400.00 52,920.00
Total Indirect 1 4,000.00 48,000.00 50,400.00 52,920.00

Labor
Total Labor 8,000.00 96,000.00 100,800.00 105,840.00
Break-even
Break-even is very helpful in the business because it shows how many
products, they need to sell to ensure profit and growth. It shows the point at
which the business can reach equal product sales and overall cost.
58
BREAK-EVEN 2022 2023 2025
POINT
Revenue P712,800.00 P1,046,400.00 P1,548,000.00
Variable Cost 379,356.00 546,213.00 714,768.00
Contribution Margin 208,812.00 357,495.00 669,180.00
Fixed Cost 142,308.00 180,945.00 242,148.00
Contribution Margin 47% 48% 54%

Ratio (CM/SR)
Break-Even 302,782.98 376,968.75 448,422.22
Revenue
Average Price
Corn 99.00 109.00 129.00
Pineapple 99.00 109.00 129.00
No. Of Orders to 7,200 9,600 12,000
Break-Even
Financial Ratios and Analysis
The financial ratios and analysis help in ensuring the business profits. It shows
the financial health of the business and how it grows.
Return on Investment
Return on investment determines the percentage of the business profit generated
from its investment.
Return on Investment= Net Income
Initial Capital
2023 2024 2025
186,653.00 4.15% 332,021.00 7.38% 642,745.00 14.28%
45,000.00 45,000.00 45,000.00
59
Gross Profit Margin
Gross profit margin determines the profit generated from an investment after the
cost of the product sold is considered.
Gross Margin Ratio = Gross Margin
Sales
2023 2024 2025
208,812.00 29% 357,495.00 34% 669,180.00 43%
712,800.00 1,046,400.00 1,548,000.00
Asset Turnover Ratio
The asset turnover ratio determines the ability of the business to
generate revenue from its assets. The asset turnover ratio is used to measure
the efficiency of the business,
Asset Turnover Ratio =Net Income
Total Assets
2023 2024 2025
186,653.00 0.84 332,021.00 0.62 642,745.00 0.55
221,653.00 538,674.00 1,161,419.40
Investor's/Owner Ratio
Investor or Owner Ratio is the ration that the business owner uses to
determine and evaluate the ability of the business to generate a return on the
investment. It is calculated by dividing the net income by owner's equity.
60
Return on Equity = Net Income
Equity
2023 2024 2025
186,653.00 84% 332,021.00 62% 642,745.00 55%
221,653.00 538,674.00 1,161,419.40
Return on Sale = Net Profit
Net Sales
2023 2024 2025
186,653.00 26% 332,021.00 38% 642,745.00 46%
712,800.00 1,046,400.00 1,548,000.00
Project Feasibility
Project feasibility analyzes how the proposed business can live and grow.
Proponents also determined that with the data acquired and with the basis of
results in the financial ratios the business is viable and able to maintain growth
and profits. As a result, the proponents concluded that this project is feasible.
61
CHAPTER VI
ENVIRONMENTAL AND SOCIAL IMPACT ANALYSIS
Quesadilla is a popular Mexican dish that has gained widespread
popularity worldwide. While it is a delicious and satisfying meal, it is important to
consider its environmental and social impact. Our mission is to bring one famous
Mexican dish, the Quesadilla but with a Pinoy taste style. We create and deliver
innovative, flavorful quesadillas that exceed our customers' expectations. We
aim to use only the freshest and highest-quality ingredients.
The business will not harm the environment because the Quesadilla Snack
Corner will use Eco-friendly packaging, which not only fulfills the customers’
environmental obligation but boosts a brand’s image and sales. It reduces carbon
footprints, is easily disposable, and has no harmful toxins.
Therefore, an environmental and social impact analysis of a chicken
quesadilla restaurant can help ensure that the business plan is sustainable and
responsible, while also contributing positively to the local community.
62
REFERENCES
• Laudan, R. (2013). "Mexican Food: A History." University of New Mexico
Press.
• Bon Appétit. "The World of Quesadillas: From Mexico to Japan."
• Boachie, P. (2016). 5 Strategies of Psychological Pricing
• Thomas, M., &Morwitz, V. (2005). Penny Wise and Pound Foolish: The Left-
Digit Effect in Price Cognition. Journal of Consumer Research, 32(1), 54–64.
• Philatlas(https://www.philatlas.com/mindanao/r11/davaodeoro/nabunturan.ht
ml)
63
APPENDICES
64
Appendix A
Certificate of Exemption to the Ethics Review
65
Appendix B
Letter to Barangay Captain
66
Appendix C
Letter to the Financial Analyst
Republic of the Philippines

DAVAO DE ORO STATE COLLEGE
Montevista Branch
Prk 4, Montevista, Davao de Oro
ENTREPRENEURSHIP DEPARTMENT
______________________________________________________________
June 13, 2023
JADE VINCENT D. DAVID

Faculty
This Institution
Dear Sir:
Greetings!
We are students of this college currently enrolled in the subject ENT 113:
Business Plan Preparation. Our group would like to request you to be our
Financial Analyst in our study since we believe you are the most qualified
faculty to guide us within your scope of specialization.
Please affix your signature here to signify your acceptance of the appointment.
Hoping for your benevolent approval regarding this matter. Thank you for your
cooperation.
Sincerely yours,
LEE HARVEY ALAMIS

Group Leader
Noted by: Accepted by:

AISA D. SACABIN, LPT JADE VINCENT D. DAVID, LPT
Instructor Financial Analyst
67
Appendix D
Check Market
68
Appendix E
Data
1. Consolidate Gathered Data
DESCRIPTION LEGEND
Question no. 1 1.Yes

2.No
Question no. 2 1.Whole Corn

2.Pineapple
Question no. 3 1.Corn

2.Flour
3.Whole wheat
Question no. 4 1.Yes

2.No
Question no. 5 1.Mozarella

2.Eden
3.Quickmelt
Question no. 6 1.Breakfast

2.Lunch
3.Snacks
4.Dinner
Question no. 7 1.Very Important

2.Somewhat Important
3.Not Important

3.Not Important

3.Not Important
Question no.10 1.50-100

2.100-150
3.150-200
3.200 above
Question no.11 1.Yes

2.No
69
Appendix F
Survey Results in 2023
DESCRIPTION RESULTS
1 2 3 4 5
17 187
1. Have tried to eat Quesadilla?
2. What is your preference for stuffing 95 109

in Quesadilla?
3. What is you're the preferred type of 15 175 14

tortilla?
4. Do you like/love to eat cheese? 201 3
5. Which type of cheese do you prefer 188 14 2

in your
Quesadilla?
6. At what time do you prefer to eat 5 4 195

Quesadilla?
7. How important is it for you that the 4 0

ingredients in your Quesadilla are fresh
and locally source?
8. How is it important for you that the 192 11 1

Quesadilla is visually appealing?
9. How important is it for you that the 198 5 1

Quesadilla is customizable (e.g. choice
of ingredients, toppings, etc.)?
10. How much is your pocket money 68 80 41 15

every day?
11. Are you willing to try our Quesadilla 204 0

product?
70
Appendix G
Survey Questionnaire
Republic of the Philippines
DAVAO DE ORO STATE COLLEGE
Montevista Branch
Purok 4, San Jose, Montevista, Davao de Oro
ENTREPRENEURSHIP DEPARTMENT
Dear Respondents:
Greetings!
We are the students of Davao de Oro State College – Montevista Branch of
Entrepreneurship Department taking up the degree of Bachelor of Science in
Entrepreneurship. We are currently conducting a Business Plan for
QUESADILLA SNACK CORNER as part of the requirements in ENT 113.
In line with this, we would like to request your time in answering the
survey questions. Your participation in the study will contribute to the success
of this endeavor.
We are looking forward to your favorable response in this matter.
Thank you very much!
Truly yours,
Business Plan Proponents

71
Appendix H
SURVEY QUESTIONNAIRE
Name (Optional):
Age:
Gender:
Direction: Please answer the following questions. Check the box of corresponds
to your answer.
1. Have you tried to eat quesadilla?

o Yes
o No
2. What is your preference for stuffing in quesadilla?
o Whole corn
o Pineapple
3. What is your preferred type of tortilla?
o Corn
o Flour
o Whole wheat
4. Do you like to eat cheese?
o Yes
o No
5. Which type of cheese do you prefer in quesadilla?
o Mozarella
o Eden
o Quickmelt
6. At what time do you prefer to eat quesadilla?
o Breakfast
o Lunch
o Snacks
o Dinner
7. How important is it for you that the ingredients are fresh and locally
source?
o Very important
o Somewhat important
o Not important
8. How important is it for you that the product is visually appealing?
o Very important
72
o Not important
9. How important is it for you that the product is customizable (e.g. choice of
ingredients, toppings, etc.)
o Very important
o Not important
10. How much is your pocket money every day?
o 50-100
o 100-150
o 150-200
o 200 above
11. Are you willing to try our quesadilla product?
o Yes
o No
Comments/suggestions/recommendations:
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________.
_____________________
Respondent’s Signature
73
Appendix I
Historical Demand
Nabunturan, Davao de Oro Total
2020 84,340 Population

Annual 0.53 Growth
Increase rate
2015-2020
Between
10-
54 years
old
2020 84,340.00 57.38% Historical
48,394.29
2021 84,787.00 57.38% 48,650.78

2022 57.38%
85,236.37 48,908.63
2023 57.38% Base
85,688.12 49,167.84
2024 57.38% Projected
86,142.27 49,428.43
2025 86,598.82 57.38% 49,690.40
2026 57.38%
87,057.79 49,953.76
2027 87,519.20 57.38% 50,218.52
Projected Projected Target Average # of Historical

Year Population Market Frequency Order/s Demand
Buying of per
from the Purchase Customer
Industry
(Area)
Year 1 48,394 2,420 1 225,033
93
Year 2 48,651 2,433 1 226,226
93
Year 3 48,909 2,445 1 227,425
93
Year 4 49,168 2,458 93 1 228,630
Assumption: Target Market buying from the Industry in the Area = 5%
74
Appendix J
Projected Demand
Projected ProjectedTarget Average # of Projected

Year Population
Market Frequency Order/s Demand
Buying of per
from the Purchase Customer
Industry
(Area)
Year 1 (2024) 49,428 2,471 146 1 361,816
Year 2 (2025) 49,690 2,485 146 1 363,734
Year 3 (2026) 49,954 2,498 146 1 365,662
Year 4 (2026) 50,219 2,511 146 1 367,600
Assumption: Target Market buying from the Industry in the Area = 5%
Choices # Weight FOP(Annual) Weighted Average

Respondents Annual FOP
in % FOP
Once or 15.4% 4 48 192
twice a
week
Three or 14.9% 3 144 432
four times
a week
Five or six 14.1% 2 240 480
times a
week
Everyday 7.9% 1 360 360
52% 10 792 1462
Note: Assignment of weight is based on the number of respondents
(%). FOP is annually computed ex. Once/ week, 1 x 4 wks in a mo.
X 12 mos. in a year = 48.
75
Survey Results
60 15.38
58 14.87
55 14.10
31 7.95
# of Responses
204
# of Respondents 376 52.30769
76
Appendix K.
Historical Supply
Competitors 2020 2021 2022 Total
(ANNUAL)
Dhodz Pizza 12,000 15,000 18,000 45,000
Pizza Hut 20,000 25,000 28,000 73,000
Hugos Pizza 26,000 32,000 35,000 93,000
2023 211,000
The table shows the historical supply of three (3) existing competitors of the
business.
Year Total Historical
Supply
2020 102,300
2021 112,530
2022 123,783
2023 136,161
It is expected that supply will increase by 10% per year.
77
Appendix L.
Projected Supply
Year Base on Average

Historical Increase
Supply per year
2024 136,161 10%
2025 149,777 10%
2026 164,755 10%
2027 181,231
It is expected that supply will increase by
10% per year.
Projected Supply
Year Total Projected
Supply
1 13,616
2 14,978
3 16,476
78
Appendix M.
Supply and Demand Analysis
Year Demand Supply D-S Percent

1 (D) (S) GAP Unserved
2 3 4 (5)=(4)/(2)x100%
(4)=(2)-(3)
2024 361,816 13,616 348,200 96.24%
2025 363,734 14,978 348,756 95.88%
2026 365,662 16,478 349,186 95.49%
79
Appendix N.
Market Share
YEAR UNSATISFIED PRODUCTION MARKET

DEMAND CAPACITY SHARE
2024 348,200 7,200 2%
2025 348,756 9,600 3%
2026 349,186 12,000 3%
The table depicts the three (3) years market share of the business.
Market Share (Assumption: 2% sales increase yearly)
Company Supply
Year 1
Industry Supply 7,200 2%
348,200
Company Supply 9,600 3%

Year 2
348,756
Industry Supply
Company Supply
12,000 3%
Year 3
349,186
Industry Supply
80
CURRICULUM VITAE
81
CURRICULUM VITAE
YOKIA S. NARAGA 09922009072

yokia.naraga@ddosc.edu.ph
A. PERSONAL SKILLS
• Can work efficiently in a team
• Flexibility
B. EDUCATIONAL BACKGROUND
Tertiary Education: Bachelor of Science in Entrepreneurship

Davao de Oro State College-Montevista Branch
Purok 4, Poblacion, Montevista, Davao de Oro
2023-Undergraduate
Senior High School: Compostela Valley Institute of Technology Inc.

2018-2020
Secondary Education: Montevista National High School

2014-2018
Elementary Education: Montevista Central Elementary School

2008-2014
C. WORK EXPERIENCE
Apprentice in DSWD at Nabunturan, Davao de Oro
D. AFFILIATION
N/A
E. PERSONAL INFORMATION
Birthdate : March 17, 2002
Birth Place : Purok 6, New Visayas, Montevista, Davao de Oro
Religion : Roman Catholic
Marital Status: Single
Father’s Name: Nerlo J. Naraga
Mother’s Name: Liezle S. Naraga
82
CURRICULUM VITAE
MAE JOY G. LASACA 09914341779

lasacamaejoy@gmail.com
A. PERSONAL SKILLS
Internet Surfing
Tertiary Education : Bachelor of Science in Entrepreneurship

2023-Undergraduate
Senior High School: Nabunturan National Comprehensive High School

2019-2020
Secondary Education: Montevista National High School- Annex

(2017-2018)
Elementary Education: Mayobe Elementary School
2013-2014
C. WORK EXPERIENCE
N/A
D. AFFILIATION
N/A
Birthdate: May 3, 2002
Birth Place : Montevista, Davao de Oro
Father’s Name: Gregorio R. Lasaca
Mother’s Name: Elsie G. Lasaca
83
CURRICULUM VITAE
LEE HARVEY ALAMIS 09124041421

alamisleeharvey@gmail.com
A. PERSONAL SKILLS
Playing lots of sports

2023-Undergraduate
Senior High School: Montevista National High School Main Campus

2020-2021
Secondary Education: Montevista National High School Main Campus

2018-2019
Elementary Education: Linoan Elementary School

2012-2013
C. WORK EXPERIENCE
• Labor
D. AFFILIATION
• N/A
Birthdate : May 1, 2001
Birth Place : Linoan, Montevista, Davao de Oro
Father’s Name: Domingo M. Cua
Mother’s Name: Jovy E. Alamis
84
CURRICULUM VITAE
JENNIFER B. MERCADO 09631878155

mercadojennifer806@gmail.com
F. PERSONAL SKILLS
Can work efficiently in a team
G. EDUCATIONAL BACKGROUND

2023-Undergraduate
Senior High School: San Antonio National High School

2020-2021
Secondary Education: San Antonio National High School

2018-2019
Elementary Education: San Antonio National High School
2012-2013
H. WORK EXPERIENCE
N/A
I. AFFILIATION
N/A
J. PERSONAL INFORMATION
Birthdate : January 1, 2001
Birth Place : Dumlan, Maco, Davao de Oro
Religion : Church of Christ
Father’s Name: Edwin T. Mercado
Mother’s Name: Ma. Gemma B. Mercado
85

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A BUSINESS PLAN OF QUESADILLA SNACK CORNER LOCATED AT

PUROK 6, POBLACION, NABUNTURAN, DAVAO DE ORO, PHILIPPINES

ALAMIS, LEE HARVEY

LASACA, MAE JOY

Table of Contents iii

List of Figures viii

Brief description of the project 5

Profile of the Entrepreneur 5

Project contribution to the Economy 5

Objectives of the Study 7

Scope and Limitation of the Study 8

CHAPTER I: GENERAL COMPANY DESCRIPTION 9

Legal Form of Ownership 11

CHAPTER II: MARKETING PLAN 12

Description of the Product 12

Supply and Demand Analysis 16

CHAPTER III: PRODUCTION PLAN 26

Property Plan and Equipment 28

Depreciation of Property Plan and Equipment 28

Repairs and Maintenance 29

Factory/ Store Equipment 29

Raw Materials and Its cost 31

Raw Material Availability 36

Permit and License 37

Other Factory Overhead 40

Pre-Operating Activities and Expenses 46

CHAPTER V: FINANCIAL PLAN 47

Total Projected Cost 47

Projected Financial Statement 48

Projected Income Statement 49

Projected Statement Of Owner’s Equity 50

Projected Cash Flow 51

Projected Balance Sheet 53

Notes to Financial Position 54

Financial Ratio and Analysis 59

ENVIRONMENTAL AND SOCIAL IMPACT ANALYSIS 62

Figure Description Page

1.0 Quesadilla Snack Corner 12

2.0 Vicinity Map 13

3.0 Social Media 21

5.0 Distribution Strategy 23

6.0 Production Process 26

7.0 Store/factory Layout 30

8.0 Organizational Structure 44

Figure Description Page

1.0 Profile of the Entrepreneur 5

2.0 Historical Demand 14

3.0 Projected Demand 15

4.0 Historical Supply 15

5.0 Projected Supply 16

6.0 Supply and Demand Analysis 17

7.0 Market Share 17

8.0 SWOT Analysis 19

9.0 Pricing Strategy 22

10.0 Sales Forecast 23

11.0 Marketing Budget 25

12.0 Property, plant, and Equipment 28

14.0 Repairs and Maintenance 29

15.0 Factory/Store Equipment 29