SURFRIE

S
S A N P A B L O ,
0 9 9 1 5 1 2 5 8 7 9
J A E N , N U E V A E C I J A
OWNERSHIP STRUCTURE

OWNER ROLE/POSITION

   Management
 
   Purchasing materials
   Marketing
Mr. Rendell John R. Animos  Packaging
 Production
 Selling
 Auditing
 Inventory
 Financial Statement
ORGANIZATIONAL STRUCTURE

Required Personnel and Qualifications/Competencies

The owner will take care of and shoulder all the responsibility from financial,
management, and controlling the business.

OWNER
(ME)

MARKETING
SERVICE (ME) FINANCE (ME)
(ME)
 Vision
Renowned for consistency, great-tasting
food, and endeared for warm and sincere
distinct product to our customers to grow
even more.
Mission
To serve great tasting food to my customer.
PRE-OPERATION

7 weeks business implementation

Financial Statement Webinar

DTI webinar “Brand name and Labeling”

DTI webinar “Food handling and Sanitation”

Pledge of Commitment and Parent Consent Notary”

SCHEDULE OF ACTIVITIES

 Target product to be produced per month is 500pcs cups of fries.

 Reports and Documentation and Time record were submitted weekly.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

10:00-5:00 10:00-5:00 10:00-5:00 10:00-5:00 10:00- Buying of Rest day

  5:00 raw
 
materials
Weekly Production Schedule

Day Time Unit

Monday 10:00 a.m. to 5:00 p.m. 60 pcs.

Tuesday 10:00 a.m. to 5:00 p.m. 60 pcs.

Wednesday 10:00 a.m. to 5:00 p.m. 60 pcs.

Thursday 10:00 a.m. to 5:00 p.m. 60 pcs.

Friday 10:00 a.m. to 5:00 p.m. 60 pcs.

Input-Throughput-Output
A ) I n p u t : P re - O p e r a t i o n

Materials and Equipment

B.) THROUGHPUT:
ACTUAL PROCESS AND OPERATION
Production/Business Process
 PRODUCTION
AREA

LOCATION
 Th e b us i n es s i s l o cat ed at S an P abl o , J aen ,

Nue va Ec i ja . The l ocat i o n i s n ear at S cho o l s,

Bar ang ay Hal l an d Res i d ent i al areas wh ere

t h e t arg et cu st o mer s l o cat e d

 PRODUCTION
AREA
Physical Facilities
All business needs physical facilities for their business

to o perat e. In my business, I provide a mini stall

c o m p o s e d o f a t a b l e , s h e l v e s , f r y e r, a n d c o n t a i n e r s . I

make sure that my materials are all sanitized and

clean. I also put my materials in a safe and accessible

place.
OUTPUT

Product
My business will serve different flavors of fries and refreshers

Products sizes Price

Small 20 pesos

Medium 30 pesos

Large 40 pesos
PROMOTIONAL MATERIALS

 LOGO
 PACKAGING
 FACEBOOK PAGE
 TARPAULIN
Title Slide 5

SUBTITLE A SUBTITLE B

 Fu sc e e st . Viva m us a te ll us . Pel le nt esq ue  Fu sc e es t. Vi va m us a t ell us . Pel le nt esq ue

ha bi ta nt m orbi t ri sti qu e s ene c tu s e t h abi ta nt m orb i t ri sti qu e s en ec tu s e t
ne tu s e t m al es ua da fa m e s a c tu rpi s n etu s et m a les ua da f am e s ac tu rp is
eg est a s. e g es ta s.

 Proin p ha ret ra nonu m my p ede .  Proi n p ha re tra non um my ped e.

 M au ri s e t orc i. A e ne an n ec lor em . In  M au ri s et orc i. A e ne an n ec lo rem . In

por t ti tor. D one c la oree t nonu m my a ug ue . por tt it or. D one c la ore et non um my a u g ue .
END OF PRESENTATION

THANKYOU!