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I.

BUSINESS DESCRIPTION

A. Company Name, Address, Forms of Ownership

Company Name:
The Company name is Fill-O’ Bread Company
Address:

Fill-O’ Bread Company is located at the SFC Building,


3rd Floor, EV Room

Form of Ownership:
Fill-O’ Bread Company is a partnership business
company of 6 members and bona fide students of the
University of the East.

Company Logo:

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A. Statements of Mission, Vision, and Goals

Mission:

Our mission is to give the highest level of satisfaction


to our valued customers. Our company sets to strive for
excellence in terms of providing a great food experience
beyond the customer’s expectations, friendly service, price
affordability, and diverse selection of the product being
offered.

Vision:

The company aims to be one of the top food companies


that provides good quality product and to establish a good
reputation that will be known not just for the products but
for its services as well.

Goals:

The Fill-O’ Bread Company wants:

 To produce and provide the best tasting Pan de


Palaman to the company’s valued customers;
 To provide a quality and unique product to satisfy
the company’s loyal customers;
 To generate a suitable profit, to attain a proper
return on investments, and to finance the product’s
continuous growth and development; and
 To maintain a fair, friendly and productive working
environment to empower each member of the team
to successfully become one of the region’s top
business entrepreneurs.

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B. Nature of Operations and Product/s Being Offered

The Fill-O’ Bread is a food business that offers


Pan de Palaman with variety of fillings to choose from
that will surely satisfy the customers.

II. EXECUTIVE SUMMARY

The Fill-O’ Bread Company offers Pan de Palaman, a


pandesal with variety of fillings to choose from, that will
surely give delight and satisfy the customers. The company
envisions being one of the successful and expanding
businesses in the future and among their competitors. The
product to be offered is guaranteed fresh and only made for
the day.

It will provide the customers a satisfying craving on


their all-time favorite foods such as hotdog and corned beef
filled in a pandesal. Pan de Palaman offers a healthy and
nutritious egg with tomato, lettuce and cheese suitable for
health conscious customers. Customers can enjoy Pan de
Palaman as it is a grab to go food which is suitable for those
who have no time for cooking and busy faculties and
students.

The promotional tool we will use for our product will be


fliers, advertisements through social media, and also by
word-of-mouth marketing strategy so that every satisfied
customer can recommend and influence other people to

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patronize the Fill-O’ Bread’s Pan de Palaman. The company’s
target markets are the students and faculty members in UE
Campus. The company will ensure the use of fresh foods,
cleanliness of the ingredients, materials and packaged with
Eco-friendly materials to be used for the customers who will
be delighted to purchase the product because of its quality
taste and nutritional benefits it provides.

The Fill-O’ Bread Company consists of co-owners;


Randolf R.Licudine, John Cyril S. Sangcate, Jose Jr. Bertillo,
Claudine Rivera, Justin Pacana, Mark Anthony T. Musico.
Each partner has a respective position in the company’s
organization hierarchy which are the following: General
Manager, Marketing Manager, Financial Manager, Human
Resources Manager and the Operations Manager.

III. MARKET RESEARCH AND


ANALYSIS

A. Research Methodology and Instrumentations:

The outcome of the survey is used in gathering


information on how we the researchers will improve more
our product offerings to our consumer. The researchers
applied survey questionnaire to identify the customers’
buying behavior and consideration in purchasing goods.

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Respondents Profile:

Students in different colleges in University of the East


Manila were the respondents of the study. The survey
questionnaire was distributed to all colleges.

Locale of the Study:

This study was conducted inside the University of the


East Manila Campus.

Sampling technique:

The researchers used Random Sampling Technique


to select respondents. This is the basic sampling
technique where the researchers select a group of
subjects (a sample) for study from a larger group (a
population). Each individual is chosen entirely by chance
and each member of the population has an equal chance
of being included in the sample.

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B. Tabulation and Interpretation of Results

TABLE NO. 1

FREQUENCY AND PERCENTAGE DISTRIBUTION OF


RESPONDENTS ACCORDING TO THEIR AGE

Age Frequency %

17 4 4%

18 24 24%

19 15 15%

20 35 35%

21 11 11%

22 6 6%

23 2 2%

24 1 1%

26 1 1%

28 1 1%

Total 100 100%

Table 1 shows that 35% of our respondents are 20 years old,


24% are 18 years old, 15% are 19 years old, 11% are 21 years old,
6% are 22 years old, 4% are 17 years old and the least which is 1%
are 24,26 and 28 years old.

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TABLE NO. 2

FREQUENCY AND PERCENTAGE DISTRIBUTION OF


RESPONDENTS ACCORDING TO THEIR GENDER

Gender Frequency %

Male 52 52%

Female 48 48%

Total 100 100%

Table 2 shows that 100 respondents are divided into 52 of


male and 48 of females.

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TABLE NO. 3

FREQUENCY AND PERCENTAGE DISTRIBUTION OF


RESPONDENTS ACCORDING TO THEIR HIGH SCHOOL LEVEL
AND COLLEGE COURSES

Courses Frequency %

Business Administration 73 73%

Hotel & Restaurant Management 1 1%

Education 1 1%

Economics 5 5%

Tourism 1 1%

Information Technology 2 2%

Secondary Level

Junior High School 1 1%

Senior High School 16 16%

Total 100 100%

TABLE 3 shows that majority of the respondents came from


the College students which composed of 73% Business
Administration students, 5% Economic Students, 2% Information
Technology students, 1% Education and Hotel & Restaurant
Management Students. In Secondary level 16% Senior High School
and 1% Junior High School students.

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TABLE NO. 4

FREQUENCY AND PERCENTAGE DISTRIBUTION OF


RESPONDENTS ACCORDING TO THEIR YEAR LEVEL

YEAR LEVEL FREQUENCY %

HS 1 1%

SHS 16 16%

1st Year 4 4%

2nd Year 7 17%

3rd Year 15 15%

4th Year 57 57%

Total 100 100%

TABLE 4 shows that 1% of our respondents are High School,


16% are Senior High School, 4% are 1st year, 17% are 2nd year,
15% are 3rd year and 57% are 4th year students.

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TABLE NO. 5

RESPONDENTS WHO ARE FOND OF EATING PANDESAL

FREQUENCY %

Yes 89 89%

No 11 11%

Total 100 100%

TABLE 5 shows that majority of our respondents which is


89% are fond of eating pandesal, while the remaining 11% are not.

TABLE NO. 6

RESPONDENTS WHO ARE FAMILIAR OF THE PRODUCT

FREQUENCY %

Yes 70 70%

No 30 30%

Total 100 100%

TABLE 6 shows that 70% of our respondents are familiar of


the product and 30% are not.

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TABLE NO. 7

RESPONDENTS WHO ARE WILLING TO PURCHASE THE


PRODUCT

FREQUENCY %

Yes 85 85%

No 15 15%

Total 100 100%

TABLE 7 shows that 85% are willing to purchase our


product and the remaining 15% are not.

TABLE NO.8

FREQUENCY DISTRIBUTION OF WHAT PRICE CHOICE THEY


ARE WILLING TO PURCHASE THE PRODUCT

RANK CHOICES FREQUENCY

1 15 44

2 20 17

3 25 19

Others 25-30 5

TOTAL 100

TABLE 8 shows that 15 is the price and first choice the


consumers are willing to purchase the product, 20 is the 2nd choice
and 25 is the 3rd choice.

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TABLE NO. 9

FREQUENCY DISTRIBUTION OF RESPONDENTS’ MOST


PREFERRED TYPE OF PANDESAL

RANKING CHOICES FREQUENCY

1 Regular Pandesal 65

2 Wheat Pandesal 17

3 Malunggay Pandesal 18

Total 100

TABLE 9 shows that Regular pandesal is the most preferred


type of pandesal. Followed by Malunggay Pandesal and the least is
Wheat Pandesal

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TABLE NO. 10

FREQUENCY DISTRIBUTION OF RESPONDENTS’ MOST


PREFERRED FILLING

RANKING CHOICES FREQUENCY

1 Corned Beef 43

2 Hotdog 42

3 Tomato, Lettuce, 33
Cheese

4 Coco Jam 13

5 Peanut Butter 9

Others Others: 2

Total 152

TABLE 10 shows that Corned beef followed by Hotdog are


the most preferred filling for pandesal. Next is Tomato,Lettuce and
Cheese, followed by coco jam and Peanut Butter.

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TABLE NO. 11

FREQUENCY DISTRIBUTION OF HOW OFTEN THEY WILL


PURCHASE THE PRODUCT

RANKING CHOICES FREQUENCY

1 Every Day 42

2 Once a week 27

3 Twice a week 30

Others Others: 1

Total 100

TABLE 11 shows that every day is they will often purchase


our product, followed by twice a week and lastly once a week.

TABLE NO. 12

FREQUENCY DISTRIBUTION OF PRODUCT PURCHASED IN


QUANTITY

CHOICES FREQUENCY

1 1 pieces 42

2 2 pieces 53

Others Others: 5

Total 100

TABLE 12 shows that they will purchase our product by two


pieces.

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TABLE NO.13

FREQUENCY DISTRIBUTION OF RESPONDENTS IN THE


FACTORS THEY MOSTLY CONSIDER WHEN BUYING THE
PRODUCT

RANKING CHOICES FREQUENCY

1 Price 29

2 Packaging 9

3 Taste 61

4 Size 20

TOTAL 119

TABLE 13 shows that the Taste is mostly consider when


buying the product, followed by Price, size and lastly the
packaging.

Profile of the Respondents:

The respondents of this study are students from


different year levels inside the University of the East.
Majority are from the college of Business Administration with
majors in Accounting, Marketing, Finance, Management, and
Economics as well as students from Senior High School.

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Locale of the Study:

This study was conducted inside the University of the


East campus Recto, Manila.

IV. MARKETING ASPECT

A. Assumption

Short-Term:

1. Prices shall not increase during business operations.

2. The company will accept and execute (if needed) the


suggestions of the customers.

3. The company will increase production as demand increases,


investing more if need be.

Long-Term:

1. The company will set its pricing standards based on the cost
of the recipes and materials needed in creating and
producing the product as well as adjusting to the adult
market.

2. The company may experiment with variants and add


additional mixes in the ingredients in its product.

3. The company is open for franchises and expansions if the


demand increases in a year.
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4. The company will join different bazaars and food expo. It
shall also go about setting up various stalls on major
thorough fares.

B. Product Description

The Fill-O’ Bread Company will offer a product called


Pan de Palaman. Pan de Palaman is a regular pandesal that
is filled with variety of toppings such as egg with hotdog, egg
with corned beef, egg with tomato, lettuce and cheese.

C. Market Description

1. The primary target market of the Fill-O’ Bread Company is


the students of the University of the East-Manila, mostly the
professors and students of the College of Business
Administration and senior high school.

2. The secondary target markets are students from other


colleges or departments, primary or secondary level, faculty
members, school staff, and employees.

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Short Term

Profile Target Market

Demographic College students of Business


Administration
17 years old and above

Geographic University of the East


Manila-Campus

Psychographic Customers who are willing to


buy Pan de Palaman

Long-Term

Profile Target Market

Demographic Students, teens, adults

17 years old and above

Geographic Outside UE campus

Psychographic Customers who seek for a unique and


satisfying food that can fill their tummy and
satisfy their cravings

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D. Competition Analysis

The Pan de Palaman is made up of variety of fillings that will


suit the customer’s taste and preference.

Competitors

Company Name Product Description Price

Kambal Pandesal Filipino Pandesal Fillings P 30


(Pan de Keso, Pan de
Coco, Pan De Isda)
Sunrise Pandesal Filipino Pandesal Fillings P 20
(Pan de Keso, Pan de
Coco, Pan De Hotdog)
7 Eleven Fresh American Pandesal P 30
Pandesal Fillings
(Cheesy Egg, Cheesy
Sausage, Cheesy Ham)

Table shows that the Company’s competitors are mostly


more expensive and is offering a wide variety of pandesal fillings.
However, the Company believes that the product will boost it sales
to the market because it offers both Filipino and American
Pandesal Filling that will suit the taste and preference of its
customers. Moreover, Pan de Palaman is more budget friendly than
its competitors. The product uniqueness from its competitors is
that all fillings will come with cheese and only made bread for the
day will be served to maintain the quality and freshness of
pandesal. The Company will use different strategic methods in
order to have an edge to other competitors.

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E. Marketing Strategies

Product strategy

The Fill-O’ Bread Company will offer a high quality and


fresh product called Pan de Palaman that will suit the
customers taste and preference. The trademark of Pan de
Palaman is that only made for the day pandesal is served
and be filled with cheese together with the chosen toppings.
Moreover, Pan de Palaman is less expensive than other
pandesal filled toppings in the market making it a budget
friendly especially to students. A visual item such as menu
poster will be placed so that customers will know the variety
of toppings available for them to choose. Pan de Palaman is
open for any innovations based on the customers demand or
preference.
The products and services of Pan de Palaman will be
featured in a Facebook page.
The process of making Pan de Palaman will be shown in a
video to promote the product integrity and freshness. For
bulk orders, customers could contact the company’s
Facebook page or call them on their contact number shown
in their account to avoid any delays in order. Customers
could also provide a review and rating in the Facebook page
in order to improve the product and its services. Through
this, Fill-O’ Bread Company will monitor and provide
feedback on customers review to ensure that every concern
is address and will be able to maintain the products integrity
and will build trust to its customer.

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Packaging

The Fill-O’ Bread Company will use a Sandwich wrapper.


The color on the Chef’s hat indicates the flavor of Pan de Palaman.
The red is for egg with hotdog, the pink is for egg with corned beef,
and green is for egg with TLC.

COMPANY LOGO:

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Pricing Strategy

Cost per Unit of Pan de Palaman

Direct Price Recipe Estimated cost


Materials per Unit

Pan de Palaman Egg with Corned beef

Pandesal P16 1pc P2.66

Egg 5 1pc 4.50

Butter 27 2.5g 0.54

Oil 60 2.33 0.40

Corned Beef 55 25g 3.50

Total P11.6

Pan de Palaman Egg with TLC

Pandesal 16 1pc P2.66

Egg 5 1pc 4.50

Butter 27 2.5g 0.54

Cheese 48 15g 4

Tomato 25 8g 0.63

Lettuce 12 5g 1.20

Total P9.53

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Pan de Palaman Egg with Hotdog

Pandesal 16 1pc P2.66

Egg 5 1pc 4.50

Butter 27 2.5g 0.54

Oil 60 2.33ml 0.40

Hotdog 175 20g 2.50

Total P10.60

UNIT COST

Description Pan de Palaman Egg


with Corned beef

Direct Materials P11.60

Indirect Materials 0.20

Direct Labour 0.26

Indirect Labour 0.63

Total Cost/Serving 12.69

Mark up (0.97%) 12.31

Selling Price P25

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UNIT COST

Description Pan de Palaman Egg with


Hotdog

Direct Materials P10.60

Indirect Materials 0.20

Direct Labour 0.26

Indirect Labour 0.63

Total Cost/Serving 11.69

Mark up (1.14%) 13.31

Selling Price P25

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Placement

a. Short Term Period


The Fill-O’ Bread Company located 3rd floor of the
SFC building at the Entrepreneurial Venture Room of the
University of the East-Manila, College of Business
Administration. The Entrepreneurial Venture Room is
where products are sold and distributed, and also
employees would be scattering around the university to
bring the outmost product to the customers.

b. Long Term Period

The Fill-O’ Bread Company will be having stalls


around University-belt where customers can purchase.

Promotions

Short Term Period


1. Promos – The Fill-O’ Bread Company will be having
discounts for the customers.
2. Selling - The Fill-O’ Bread Company intends to sell
its products through the following ways:
3. WALK IN- Set up stall at the EV room located at
the 3rd floor SFC building at the University of the
East – Manila where they can buy the products.
4. The company will also scatter its people in different
areas in the University in order to occupy people’s
territory, for customers who has limited time to visit
the store so bring the product to them would be a
good solution.

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5. Fliers –the employees of the company will
contribute ideas to what the layout of the flier
should looks like, it will contain the company’s
logo, taglines, as well as the picture of the product
and contact number or email address on how they
can reach the company. The size will be 5x4.

Sample:

6. Posters – the employees of the company will


contribute creative ideas on what will be the look
and contents of the poster. It will include the
company’s logo, tag line, and picture of the product
as well as the contact number and email on how
they can reach the company. The size will be
30x40.

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Sample:

7. Stand Up Tarpaulin – the employees of the


company will contribute creative ideas to what the
layout of the tarpaulin will look like. It will include
the company’s logo, tagline, as well as the pictures
of the products, contact number and email on how
they can reach us. The size will be 3x5 feet:
Sample:

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Long Term Period
1. Social media advertisement – In the long run, the
company will create a website which will showcase the
potential of our product so that the market will be aware
of the upcoming updates, promotions, discounts,
freebies, and new features of the product.
2. Print Advertisement – Fill-O’ Bread Co. will also promote
their products through newspapers, magazines, and the
likes.
3. Fliers and Tarpaulins – the company will use fliers and
tarpaulins around the area near the place of the store.
4. Company Launch - the Fill-O’ Bread Co. will do product
launching and provide press release for media invites.
5. Sponsorship – the company will accept sponsorship for
company branding.
6. Food Bazaar and Food Expo - the company may accept
invitations from different bazaars and expo for product
selling and promotions.

SOCIAL MEDIA ACCOUNT

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STORE LAYOUT:

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Selling
The company intends to sell its product through the
following ways:

1. Setting up a stall or a functional area at the EV room located


at the 3rd floor SFC building the of University of the East
where the customer can purchase the products.

2. Personal Selling/Direct Selling - The person in charge of


marketing will imitate such mode of selling by going directly
to the consumers to offer the products.

Promotions

Short-Term

Fill-O’ Bread Co. will be using the strategies below for selling
their product.

1. Personal/Direct Selling – there will be sales personnel to sell


and offer the products to potential customers.

2. Partnership – the company will collaborate with co-EV


students who are selling variants of food products,
restaurants outside the school and other establishments that
sell hot pot dish products.

3. Events – the company may accept invitations and may


participate in some events inside and outside the school for
product selling such as student activities and faculty events.

4. Free Tasting – the company will station staff in major


thoroughfares to offer free sample to all the students within

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UE to promote awareness among the consumers and
generate buzz about our product.

5. Fliers –the employees of the company will contribute ideas to


what the layout of the flier should looks like, it will contain
the company’s logo, taglines, as well as the picture of the
product and contact number or email address on how they
can reach the company. The size will be 4x6.

6. Posters – the employees of the company will contribute


creative ideas on what will be the look and contents of the
poster. It will include the company’s logo, tag line, and
picture of the product as well as the contact number and
email on how they can reach the company. The size will be
30x40.

7. Stand Up Tarpaulin – the employees of the company will


contribute creative ideas to what the layout of the tarpaulin
will look like. It will include the company’s logo, tagline, as
well as the pictures of the products, contact number and
email on how they can reach us. The size will be 3x5 feet.

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Advertising Cost

Advertising Quantity Price per Total


Materials Unit

Fliers 100 P1 P100

Posters 1 100 100

Tarpaulin 1 300 P300

Total P500

SALES PROJECTION

SHORT TERM PROJECTION


Pan de Palaman
Month No of Produced Produced Produced Selling Total
weeks of day per week per Rate Sales
Month

June 2 40 200 400 P25 P10,000

July 4 40 200 800 P25 P20,000

August 4 40 200 800 P25 P20,000

Sept. 4 40 200 800 P25 P20,000

Oct. 2 40 200 400 P25 P10,000

Total 16 200 1000 3200 P125 P80,000

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Long –Term Projection (2020)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 120 600 3000 P30 P90,000

February 120 600 3000 30 90,000

March 120 600 3000 30 90,000

April 120 600 3000 30 90,000

May 120 600 3000 30 90,000

June 120 600 3000 30 90,000

July 120 600 3000 30 90,000

August 120 600 3000 30 90,000

September 120 600 3000 30 90,000

October 120 600 3000 30 90,000

November 120 600 3000 30 90,000

December 120 600 3000 30 90,000

Units per Year 36,000 P1,080,000

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Long –Term Projection (2021)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 150 750 3000 P35 P105,000

February 150 750 3000 35 105,000

March 150 750 3000 35 105,000

April 150 750 3000 35 105,000

May 150 750 3000 35 105,000

June 150 750 3000 35 105,000

July 150 750 3000 35 105,000

August 150 750 3000 35 105,000

September 150 750 3000 35 105,000

October 150 750 3000 35 105,000

November 150 750 3000 35 105,000

December 150 750 3000 35 105,000

Units per Year 36,000 P1,260,000

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Long –Term Projection (2022)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 180 900 3600 P35 P126,000

February 180 900 3600 35 126,000

March 180 900 3600 35 126,000

April 180 900 3600 35 126,000

May 180 900 3600 35 126,000

June 180 900 3600 35 126,000

July 180 900 3600 35 126,000

August 180 900 3600 35 126,000

September 180 900 3600 35 126,000

October 180 900 3600 35 126,000

November 180 900 3600 35 126,000

December 180 900 3600 35 126,000

Units per Year 43,200 P1,521,000

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FUTURE PLANS

 Fill-O’ bread will be easily noticeable from the competition


due to their uniqueness.

 Fill-O’ Bread Company will add some brochures to captivate


customers.

 Fill-O’ Bread Company will add more workers and raw


materials to meet the consumer’ want.

 Fill-O’ Bread Company will be provide financial support in


different events for public promotion and advertising.
 The Company will collaborate with other famous public
parks around the Philippines.
 Fill-O’ Bread Company will make a new method on its
products in future operations.
 Fill-O’ Bread Company will be open for franchise

V. ORGANIZATION MANAGEMENT
ASPECT

A. Assumption

Short term

1. To train and for them to be able to familiarize and enhance


their skills.

2. To practice interpersonal relationship.

3. To provide a quality customer service.

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4. To practice punctuality at all times.

Long term

1. A fee of P 20 will be charged as a fine for accumulating


tardiness.

2. A fee of P 20 will also be charged as a fine for each invalid


absence.

3. The person who’s accumulated a maximum of 5 invalid


absences shall be reported and will no longer be part of the
group.

B. Brief Profile of Owners


Name Address Course & Designation
Year
Licudine, 1283 interior 5 BSBA-BMG General
Randolf R. Tambunting St. 4th year Manager
Sta.Cruz, Manila
Sangcate, Crown Tower BSBA-BMG Head
John Cyril S. University Belt, 4th year Production
Espana Manila
Rivera, San Mercelino, BSBA-MKM Marketing
Claudine M. Zambales 3rd year Head
Bertillo Jr, 237 JY Cardenas BSBA-MKM Financial
Jose S. Building 4th Ave 3rd year Manager
Caloocan
Musico, Mark Palmera 1005 BSBA-BMG Production
Anthony T. Sampaloc, Manila 3rd year Staff
Pacana, 499 Carlos Palanca BSBA-BMG Production
Justin Paul U. Quaipo, Manila 4th year Staff

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C. ORGANIZATIONAL AND JOB ANALYSIS
1. Organizational Chart

General Manager
Licudine, Randolf
R.

Marketing Production Head


Financial in charge
in charge Sangcate, John
Bertillo, Jose jr.
Rivera, Claudine Cyril S.

Production staff
Production staff
Musico, Mark
Pacana, Justine
Anthony T.

Shown above is Company’s organizational structure. A


flat organizational structure is utilized because fewer level of
management is needed in the company. Through this
structure, it connects employees with similar ranks since all
of the owners shared the same amount of capital and
ownership in the business.

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3. Human resources plan
Position Count Job Description Job Specification
General 1 Overall in charge of A Business
Manager the operations Administration student
within the preferably majoring in
organization. Business Management.

Coordinates with With excellent


local management communication and
in the organization interpersonal skills.
to evaluate
employees and
company.

The person who


sets the policies
and operations
inside the
organization.

Creates and
maintains the
budget of the
company.

Establishes and
accomplishes the
business’
objectives.

Responds to

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employees’
concerns.

Obtains profit
contribution by
managing staff.
Production 1 Responsible for the Leads its staff towards
Head supervision of the the mission and vision
work in general. of the company.

Ensures that the


safety procedures
and health
regulations are
being met.

Plans and
organizes the
production
schedules.

The one who


assesses the
projects and
resource
requirements.

Determines the
quality control of
the products.

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Financial 1 Manages the Graduated with a
Manager budget of the entire degree of Financial
organization. Management or in any
Business course.
Prepares and
interprets reports, Evidences of good
budgets and moral and written
accounts. communication skills,
self-motivation
Responsible for awareness, initiative
producing long and the ability to work
term business as a team.
plans.
Has an excellent
problem solving,
Undertakes analytical, technical
researches into and numerical skill.
pricing.

Responsible for
controlling the
company’s income,
cash flow and
expenditures.

Marketing 1 Responsible for Graduated with a


Head developing and degree major in
executing strategic Marketing
marketing plans Management.
for an entire

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organization in With at least two (2)
order to attract years of experience as a
potential Marketing Head.
customers and
retain and Must have an excellent
maintain communication skill.
relationship with
the existing ones. Has intimate
understanding of
Manages and traditional and
coordinates with emerging marketing
their day-to-day channels.
marketing and
creative staffs. Has innovative and
creative mind-set.
Leading market
research efforts to Familiar with the latest
uncover the trends, technologies
viability of current and methodologies.
and existing
products /
services.

Communicates
with media
organizations and
advertising
agencies.

Responsible for
working with

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executives to
determine budgets
and targets.

Charged with
developing pricing
strategies for
products services.

Production 1 In charge of Must at least be a high


Staff producing products school graduate as a
and packaging. basic requirement.
Preferably a college
Responsible for undergraduate or
receiving and graduate taking up a
storing of raw degree under Business
materials to Administration.
preparing the
product entirely. With a minimum
number of one (1) year
In charge of experience in any food
maintaining the industry.
cleanliness of the
production area Manual dexterity is a
after the actual must. Strength and the
production of the ability to lift, push or
products. pull heavy equipment
or objects may also be
required.

Page | 43
4. Compensation Plan

A. Short Term Compensation Plan

Monthly
Position No. of Daily Weekly Rate
Personnel Rate Rate (4
weeks)
General
Manager 1 ₱7 ₱35 ₱140
Marketing
in charge 1 6 30 150
Financial
in charge 1 6 30 150
Production
Head 1 6 30 150
Production
Staff 2 5(2) 25(2) 100(2)

Total 6 ₱35 ₱175 ₱700

The General Manager will receive seven pesos (₱7 ) as


daily rate, the Marketing in charge, financial in charge,
Production Head will receive nine pesos (₱6 ) each as their
daily rate, and the Production staff will receive eight pesos
(₱5 ) as their daily rate. For the monthly pay, the General
Manager will receive one hundred and forty pesos (₱140 ),
the department heads will receive one fifty pesos (₱150. 00)
each, and the staff will receive one hundred pesos each

Page | 44
(₱100 ). This makes the total of the monthly pay as seven
hundred pesos (₱700 ).

A. Long term Compensation Plan

Monthly
Position No. of Daily Weekly Rate
Personnel Rate Rate (4 weeks)
General
Manager 1 ₱650 ₱3,250 ₱13,000
Marketing
in charge 1 600 3,000 12,000
Financial
in charge 1 600 3,000 12,000
Production
Head 1 600 3,000 12,000
Production
Staff 2 537(2) ₱2,685(2) ₱10,740(2)

Total 6 ₱3,524 ₱17,620 ₱70,480

The long term compensation, The General Manager


will receive six hundred snd fifty pesos (₱650 ), the
Marketing and Financial in charge, Production Head will
receive six hundred pesos (₱600 ) each, while the Production
staff will receive five hundred thirty seven pesos (₱537 ) each.
The General Manager, Marketing in charge, Financial in
charge, Production Head, and the staff will receive a

Page | 45
monthly basic pay, which amounts to seventy thousand and
four hundred eighty pesos (₱70,480 ).

D. GENERAL POLICIES AND FUNCTIONAL POLICIES

1. General Policies

 Report to work on time.


 Time-in and out each working day.
 Maintain cleanliness at all times.
 Wear complete uniform.
 Utensils must be washed after use.
 Sleeping and the use of gadgets are prohibited within
working area.
 Absence is discouraged.

2. Production Policies

 Proper sanitation must be observed.


 Cleanliness must be observed at all times.
 Employees must report to work as scheduled and on time.
 Employees should always observe and maintain cleanliness
of the working place.
 Use the equipment properly.
 Finished orders must deliver on time

3. Marketing Policies

 Creating, nurturing and maintaining good customer


relationship.
 Proper behavior and communication with customer must
always be observed.
 Advertisements are to be prepared properly for the
customers’ awareness of the current and new products /

Page | 46
services offered. Marketing manager is required to create
new strategic ways to promote the product.
 Develop good customer relationship that will create trust.
 Marketing manager must consider ideas from other
employees.
 The company will be in quota based selling.
 Make customer feel more valued

4. Management Policies

 The General Manager is in charge of the monitoring and


supervising of each department.
 Innovation of new and improved products and services are
the main responsibilities of the Marketing Head.
 The Financial Head is responsible for the monitoring of the
financial condition of the business.
 The monitoring of product’s quantity and quality are the
responsibilities of the Production Head.
 Each and every employee and employer must see to it that
they will log in and out

6. Administrative Policies

 Financial manager should observe the sales record every


day.
 Marketing manager must always create new ideas for the
improvement of the products.
 Production staff must always monitor the number of
products produced everyday to determine the progress of the
business.
 General Manager must know all major transactions of the
business

Page | 47
E. IMPLEMENTATION PLAN

JUNE 2018 - OCTOBER 2018


JUNE JULY AUGUST SEPTEMBER OCTOBER
TASK

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Capital
Formation
Opening of
Bank
Account
Business
Registration

Purchase of
Supplies
&Raw
Materials

Advertising
Activities

Production
and Selling
Operations

Monthly
Financial
Report
(Audit or
Liquidation)

Page | 48
F. FUTURE PLANS

1. Gradual increment of employees’ salaries and additions of


employee benefits.

2. Hiring of additional manpower for fruitful production time.

3. Establishment of additional branches in different cities for


income maximization.

4. Introduction of new and improved products and services.

VI. TECHNICAL ASPECT

A. Assumption
Short-term Assumptions

1. The Fill-O’ Bread Company is located at the EV


room of SFC Building of University of the East.
Recto, Manila.
2. The company will operate every Mondays to Fridays
from 10:00AM to 2:00PM.
3. The company will use quota-based selling where we
will serve forty (40) Pan de Palaman per day from
Mondays to Fridays.
4. Ingredients will be bought during weekends and the
process of preparing and producing the Pan de
Palaman will be daily.
5. The Pan de Palaman will offer the following
variants: Egg with Corned Beef, Egg with Hotdog,
and Egg with TLC

Page | 49
Long-Term Assumptions

1. The Fill-O’ Bread Company will operate 5 days per week and
12 hours every day from 9:00am to 9:00pm.
2. The company will add more variants for their Pan de
Palaman
3. The price and the production of the Pan de Palaman will
increase.

B. Process/Operations Design

Type of Operations

1. Fill-O’ Bread Company will run a food service type


of business. The company will serve Pan de
Palaman with choice beverage located at the 3rd
floor Entrepreneurial Venture room of SFC Building
in University of the East, Manila. Deliveries,
reservations and take-outs are all accepted. The
company accepts payments only through cash
basis.

2. Operation Schedule / Operating Hours


Fill-O’ Bread Company will operate from
Mondays to Fridays from 10:00AM to 2:00PM. Ten (10)
minutes to prepare employees, one (1) hour and ten
(10) minutes for each batch of production, one (1) hour
and ten (10) minutes of selling, and ten (10) minutes
for cleaning the workplace. The company is managed
by a General Manager, Finance Head, Marketing Head,
Production Head, and Human Resources Head.

Page | 50
3. Technology
Fill-O’ Bread Company will use materials,
equipment, tools and other supplies listed and shown
below for the whole business operation. Some of the
material, equipment, and tools will come from the
available resources of the members’, some are bought
from department stores, Divisoria, and the office
supplies will be acquired from any available
bookstores

A. Machine/Equipment/Appliances
Item Image Estimated Unit Quantity Price/Rent
Useful Cost
Life
Electric 2 P600 1 P600
Stove

Flat 2 180 1 180


Pan

Frying 2 160 1 160


pan

TOTAL MACHINE/EQUIPMENT/APPLIANCES P940

Page | 51
B. Direct Materials
Direct Image Price Quantity Estimated
Material per Cost per
unit Output

Pandesal P16 1 pack P2.66

Eggs 5 1pc 4.50

Butter 27 125g .54

Tomatoes 25 80g 0.63

Lettuce 12 50g 1.20

Cheese 48 15g 4

Page | 52
Corned
55 25g 3.50
beef

Hot dog 175 20 g 2.50

Oil 60 70 ml 0.40

TOTAL DIRECT MATERIALS P29.53

C. Indirect Materials
Indirect Image Price Quantity Estimated
Materials price per
unit

Wrapper P200 1000 P0.20

TOTAL INDIRECT MATERIALS P0.20

Page | 53
D. Tools and Supplies
Item Image Price Quantity Total Cost

Pitcher P30 1 P30

Egg 35 1 35
beater

Egg- 40 2 80
shaper

Ladle 50 1 50

Bowl 20 1 20

Butter 75 1 75
Brush

Bread 25 1 25
Knife

Page | 54
Knife 25 1 25

Plate 20 2 40

Spoonula 60 1 60

TOTAL TOOLS AND SUPPLIES P440

E. Cleaning Supplies
Item Image Unit Quantity Total Cost
Cost

Dishwashing P40 1 P40


liquid

Sponge 5 2 10

Broom 50 1 50

Hairnet 10 6 60

Page | 55
Kitchen 2 8 16
Towels

Plastic 30 1 pack 30
Gloves (50
pairs)
Apron 30 6 180

Garbage 15 5 75
bags

TOTAL CLEANING AND SATURATION SUPPLIES P461

F. Office Supplies
Item Image Unit Cost Quantity Total Cost

Time P12 10 P120


Card

10 2 20

Ball pen

Page | 56
Columnar 37.75 1 37.75
Book

TOTAL OFFICE SUPPLIES P177.75

C. Time and Motion Capacity Assessment

Procedure

The Fill-O’ Bread Company will produce 40 Pan de


Palaman per day that will operate from Mondays to Fridays.
The following are steps on how to make the Pan de Palaman.

Page | 57
Procedure for Pan de Palaman:

Step Procedure Estimated Time

Step 1 Prepare the ingredients 3 minutes

Wash the tomato and 1 minutes


Step 2 lettuce and slice it.

Step 3 Slice the pandesal and 10 seconds


set aside.
Step 4 Beat the egg in the 3 minutes
pitcher.
Step 5 Cook the corned beef and 5 minutes
hotdog separately and set
aside.
Using the flat pan, put 3 minutes
one scoop of beaten egg
Step 6 on the egg shaper. Put
the fillings on one side
then fold the other side
on top of the other.
Put butter on the pan 30 seconds
Step 7 and heat crown and heel
of pandesal.
Step 8 Put the filling on the 20 seconds
pandesal and wrap it.
Total Time 16 minutes

Page | 58
Capacity Assessment

a. Short-Term Production Capacity

The Fill-O’ Bread Company will produce 50


servings of Pan de Palaman per day, and will operate
from Mondays to Fridays, from 10:00AM to 2:00PM.
The overall production will be 4 hours long wherein
one (1) hour and fifty (50) minutes for food
preparation, two (2) hours of selling, and fifteen (15)
minutes for cleaning the working area.

b. Long-Term Production Capacity

The Fill-O’ Bread Company will be producing


120 servings of Pan de Palaman per day from
Mondays to Fridays. The overall production will
be 12 hours long.

Capacity Assessment

1. The production and selling of the Pan de Palaman will


be Mondays-Fridays every week.
2. The company will be operating for four (4) hours every
day.
3. There will be a total of 40 pieces of Pan de Palaman to
be made every production day.
4. The company will be divided into two groups. The first
two (2) members will be assigned and is responsible for

Page | 59
the production process, and the rest will have to sell
and promote the products.

Production Schedule

Production No. of Daily Weekly Monthly


hours per workers in produced produced units
day production produced

4 hours 2 40 200 800

Time Description Duration

10:00 – Preparation of materials 15 minutes


10:15am

10:15 – Production of food (first 1 hour


11:15am batch)

11:15 – Selling of the products 45 minutes


12:00pm

12:00-1:00pm Production of food (second 1 hour


batch)

1:00 – 1:45PM Selling of the products 45 minutes

1:45 – 2:00pm Cleaning of the workplace 15 minutes

Page | 60
SHORT TERM PROJECTION

Pan de Palaman

Month No of Produced Produced Produced Selling Total


weeks of day per week per Rate Sales
Month

June 2 40 200 400 P25 P10,000

July 4 40 200 800 P25 P20,000

August 4 40 200 800 P25 P20,000

Sept. 4 40 200 800 P25 P20,000

Oct. 2 40 200 400 P25 P10,000

Total 16 200 1000 3200 P125 P80,000

The total production of Pan de Palaman is 40 per day. The


Monthly production will have a quota of 800 units. Sales
projections at the price of P25 per unit are P20, 000 a month

Page | 61
The schedule below represents the production schedule of the
enterprise per month.

Month No. of Weeks Total Product


Quantity

June 2 280

July 4 560

August 4 560

September 4 560

October 2 280

TOTAL 16 2240

Page | 62
Long –Term Projection (2020)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 120 600 3000 P30 P90,000

February 120 600 3000 30 90,000

March 120 600 3000 30 90,000

April 120 600 3000 30 90,000

May 120 600 3000 30 90,000

June 120 600 3000 30 90,000

July 120 600 3000 30 90,000

August 120 600 3000 30 90,000

September 120 600 3000 30 90,000

October 120 600 3000 30 90,000

November 120 600 3000 30 90,000

December 120 600 3000 30 90,000

Units per Year 36,000 P1,080,000

Page | 63
Long –Term Projection (2021)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 150 750 3000 P35 P105,000

February 150 750 3000 35 105,000

March 150 750 3000 35 105,000

April 150 750 3000 35 105,000

May 150 750 3000 35 105,000

June 150 750 3000 35 105,000

July 150 750 3000 35 105,000

August 150 750 3000 35 105,000

September 150 750 3000 35 105,000

October 150 750 3000 35 105,000

November 150 750 3000 35 105,000

December 150 750 3000 35 105,000

Units per Year 36,000 P1,260,000

Page | 64
Long –Term Projection (2022)

Month Unit Units Unit Per Selling


Per Per Month Price
Day Week

January 180 900 3600 P35 P126,000

February 180 900 3600 35 126,000

March 180 900 3600 35 126,000

April 180 900 3600 35 126,000

May 180 900 3600 35 126,000

June 180 900 3600 35 126,000

July 180 900 3600 35 126,000

August 180 900 3600 35 126,000

September 180 900 3600 35 126,000

October 180 900 3600 35 126,000

November 180 900 3600 35 126,000

December 180 900 3600 35 126,000

Units per Year 43,200 P1,521,000

Page | 65
D. Production Time Schedule

Time Opening Production Selling


Closing
ALL MEMBERS 3 MEMBERS 4 MEMBERS
ALL MEMBERS
Opening and
10:00AM – Preparation of
Materials
10:15

10:15 –
11:15 Order- Taking
Production

11:15 –
12:00 Selling

12:00 –
Production Order- Taking
1:00

1:00 –
Selling
1:45

Clean-up

1:45
2:00NN

Page | 66
E. Total Production Cost/Unit Cost

A.1 Direct Materials Cost

Direct Quantity Price per Cost per Cost per


Materials Needed per Day Week Month
Batch

Pandesal 40 pcs P106.40 P532 P2128

Eggs 36pcs 180 900 3600

Butter 125grams 27 125 540

Tomatoes 80grams 5 25 100

Lettuce 50grams 12 60 240

Cheese 10 slices 80 400 1600

Corned 500g 110 550 2200


Beef

Hotdog 4 pcs 40 200 800

Oil 70ml 10 50 200

TOTAL P570.40 P2852 P11,408

A.2 Indirect Materials Cost


Indirect Quantity Needed Price Cost per Cost per
Materials per Batch per Day Week Month

Wrapper 40 P8 P40 P160

TOTAL P8 P40 P160

Page | 67
A.3 Direct Labor

Description Quantity Unit Cost Daily Monthly


Rate Rate

Production 1 P0.13 P5 P 100


Staff

Production 1 P 0.13 P5 P 100


Staff

Total 2 P 0.26 P 10 P 200

A.4. Indirect Labor


Description Quantity Unit Cost Daily Rate Monthly
Rate

General 1 P 0.18 P7 P 140


Manager

Financial 1 0.15 P6 P 120


Manager

Marketing 1 0.15 P6 P 120


Manager

Production 1 0.15 P6 P 120


Manager

Total 4 P 0.63 P 25 P 500

Page | 68
A.5 Factory Overhead Cost

Factory Cost Cost Cost per Cost for Cost per


Overhead per per Day Weekly Month Year
Unit

Indirect P 0.20 P8 P 40 P160 P1920


Materials

Electric Stove 0.03 1.25 6.25 25 300


Depreciation

Frying Pan 0.01 0.33 1.67 6.67 80


Depreciation

Flat Pan 0.01 0.38 1.88 7.50 90


Depreciation

TOTAL P 0.25 P 9.96 P 49.80 P 199.71 P 2390

Page | 69
Depreciation Formula: (annually)

𝑷𝒖𝒓𝒄𝒉𝒂𝒔𝒆 𝑷𝒓𝒊𝒄𝒆 𝒐𝒇 𝑬𝒒𝒖𝒊𝒑𝒎𝒆𝒏𝒕 & 𝑇𝑜𝑜𝑙𝑠


Accumulated Depreciation = 𝑼𝒔𝒆𝒇𝒖𝒍 𝑳𝒊𝒇𝒆

Computation for the Accumulated Depreciation of Tools and


Equipment

Equipment Cost Useful Depreciatio Depreciatio


Life n (Monthly) n (Daily)

Electric P 600 2 P 25 P 1.25


Stove

Frying Pan P 160 2 6.67 0.33

Flat Pan P 180 2 7.50 0.38

TOTAL P 940 P 39.17 P1.96

Fixed Cost
Equipment P 940

Tools and Materials 440

Office Supplies 177.75

Cleaning Supplies 461

Utilities Expense 350

Compensation 700

Rent 300

TOTAL P 3368.75

Page | 70
Variable Cost

Total Cost Cost needed


(Daily) per unit

Direct P 570.40 P 14.26


Materials
Indirect 8 0.20
Materials
Depreciation 1.96 0.05

TOTAL P 580.36 P 14.51

F. Breakeven Point Analysis

Break-even Total Fixed Cost


Point (Unit Selling Price- Variable Cost per Unit)
Q= FC
P- VC
Q= P 3368.75
P 25 – 14.51

Q= P 321.14

Page | 71
G. Future Plans
 The Company will consider producing more flavors for
future choices.
 The Company will hire more staff because the company
will get bigger.

 Increase in price and production upon expansion.


 Purchasing of new equipment’s and tools for the
company’s production.
 The company will add some drinks: Iced Coffee, Espresso,
Latte, Tea, Hot Choco and Orange juice to be paired with
the pandesal.
 Fill-O’ Bread will hire endorsers to promote our business.

Page | 72
VII. FINANCIAL ASPECTS

A. ASSUMPTIONS

SHORT TERM
 Purchasing and selling must be strictly on cash
 All goods produced must be sold
 Our company will produce 800 Pan De Palaman per
month
 Most of the customers are students of the University of
the East Manila.
 The business will operate 5 days a week and 16 weeks
in one semester operation.
 The company will open a savings account at the
Philippine National Bank, UE Recto Branch, with a
minimum balance of P 5,000

LONG TERM

 Operations will start on month of June 2019


 Fill-O’ Bread will focus its promotion on different
platforms like Facebook, Instagram, Twitter, etc.
 Company will rent a commercial space.
 The Company will increase the price and production of
its product.
 The profit and losses will be shared equally by the
owners of the company.
 The company will increase its salary based upon the
minimum wage.

Page | 73
PROJECTED CAPITAL REQUIREMENT FOR THE PERIOD OF
JUNE 2019

Fixed Capital

Equipment (Schedule A) P 940

Variable Capital

Cash

Direct Materials (Schedule B) P 2,852

Indirect Materials (Schedule C) 160

Tools and Supplies (Schedule D) 420

Cleaning Supplies (Schedule E) 461

Office Supplies (Schedule F) 177.75

Compensation (Schedule G) 500

4,570.75

Bank Deposit 5,000

Total Working Capital 9,570.75

Pre-operating expenses:

Permits 730

Marketing/Promotions 500

Total Variable Capital 1,230

Projected Capital Requirement P 10,800.75

Page | 74
FINANCING PLAN – Source of Funds

PARTNER’S NAME INITIAL CAPITAL


CONTRIBUTION

Licudine, Randolf R. P 2,000

Sangcate , John Cyril S. 2,000

Rivera, Claudine M. 2,000

Bertillo, Jj 2,000

Pacana, Justine 2,000

Musico, Mark Anthony T. 2,000

TOTAL P 12,000

The remaining P 1,199.25 shall be used as petty cash or


change fund.

CAPITAL REQUIREMENTS SCHEDULE

Schedule A - Equipment

Equipment Unit Cost Quantity Total Cost

Electric Stove P600 1 P600

Flat Pan 180 1 180

Frying Pan 160 1 160

Total P940 P940

Page | 75
Schedule B – Direct Materials

Direct Price per Day Cost per


Materials Week

Pandesal P106.40 P532

Eggs 180 900

Butter 27 125

Tomatoes 5 25

Lettuce 12 60

Cheese 80 400

Corned Beef 110 550

Hotdog 40 200

Oil 10 50

TOTAL P570.40 P2852

Schedule C – Indirect Materials

Indirect Unit Cost Daily Weekly Monthly


Materials

Wrapper P0.20 P8 P40 P160

TOTAL P0.20 P8 P40 P160

Page | 76
Schedule D – Tools and Supplies

Tools and Unit Cost Quantity Total Cost


Supplies

Pitcher P 30 1 P 30

Egg beater 35 1 35

Egg Shaper 40 2 80

Ladle 50 1 50

Bowl 20 1 20

Butter Brush 75 1 75

Bread Knife 25 1 25

Knife 25 1 25

Plate 20 1 20

Spoonula 60 1 60

TOTAL P 380 P 420

Page | 77
Schedule E – Cleaning Supplies

Cleaning Unit Cost Quantity Total Cost


Supplies

Dish washing P 40 1 P40


liquid

Sponge 5 2 10

Broom 50 1 50

Hairnet 10 6 60

Kitchen 2 8 16
Towels

Plastic Gloves 30 1pack(50pairs) 30

Apron 30 6 180

Garbage Bag 15 5 75

TOTAL P 182 P 461

Schedule F – Office Supplies

Office Unit Cost Quantity Total Cost


Supplies

Time Card P 12 10 P 120

Ball pen 10 2 20

Columnar 37.50 1 37.50


Book

TOTAL P 59.50 P 177.50

Page | 78
Schedule G - Compensation

Description Quantity Unit Cost Daily Rate Monthly


Rate

General 1 P 0.18 P7 P 140


Manager

Financial 1 0.15 6 120


Manager

Marketing 1 0.15 6 120


Manager

Production 1 0.15 6 120


Manager

Total 4 P 0.63 P 25 P 500

Page | 79
D1. Projected Financial Statement (Short – Term)

Fill-O Bread Company


Projected Statement of Income
From June to October 2019

June July August September October

Sales (A1) P10,000 P20,000 P20,000 P20,000 P10,000

Cost of 5,884 11,768 11,768 11,768 5,884


Goods Sold
(A2)

Gross Profit

P4,116 P8,232 P8,232 P8,232 P4,116

Less: 1,094.60 1,198.17 1,198.17 1,198.17 744.60


Operating
Expense
(A3)

Depreciatio 199.71 199.71 199.71 199.71 199.71


n Expense
(A4)

Net Income P2,841.29 P6,957.29 P6,957.29 P6,957.29 P3,191.29

Page | 80
A1. Sales Projection

Month No of Produced Produced Produced Selling Total


weeks of day per week per Rate Sales
Month

June 2 40 200 400 P25 P10,000

July 4 40 200 800 P25 P20,000

August 4 40 200 800 P25 P20,000

Sept. 4 40 200 800 P25 P20,000

Oct. 2 40 200 400 P25 P10,000

Total 16 200 1,000 3,200 P125 P80,000

A2. Cost of Goods Sold

(From June-October 2019)

June July August September October

Direct P5,704 P11,408 P11,408 P11,408 P5,704


Materials

Indirect 80 160 160 160 80


Materials

Direct Labor 100 200 200 200 100

Total Costs
of Goods
P5,884 P11,768 P11,768 P11,768 P5,884
Sold

Page | 81
A3. Operating Expenses

Salaries Expense P250 P500 P500 P500 P250

Rent Expense 150 300 300 300 300

Advertising 500
Expense

Utilities Expense 175 350 350 350 175

Depreciation 19.60 39.17 39.17 39.17 19.60


Expense

Total Operating 1,094.60 1,189.17 1,189.17 1,189.17 744.60


Expenses

Page | 82
Fill-O Bread Company
Projected Statement of Cash Flow
From June to October 2019

June July August September October


Cash Flows
from
Operating
Activities
Net Income 3,021.40 7,042.83 7,042.83 7,042.83 3,371.40
Cash Flows
from
Investing
Activities
Equipment 940
Cash Flows
from
Financing
Activities
Capital 12,000
Contribution
Add: 14,081.40 21,124.23 28,167.06 35,209.89
Beginning
Cash
Balance
Ending Cash 14,081.40 21,124.23 28,167.06 35,209.89 38,581.29
Balance

Page | 83
Fill-O Bread Company
Projected Statement of Financial Position
As of October 2018

June July August Septembe October


r
Assets

Current 14,081.40 21,124.23 28,167.06 35,209.89 38,581.29


Assets

Non- 940 940 940 940 940


Current
Assets

Total 15,021.4 22,064.2 29,107.0 36,149.89 39,521.29


0 3 6
Assets

Liabilities

Capital 12,000 15,021.40 22,064.23 29,107.06 36,149.89


Beginning
Balance

Net 3,021.40 7,042.83 7,042.83 7,042.83 3,371.40


Income

Total 15,021.40 22,064.23 29,107.06 36,149.89 39,521.29


Liabilities
and
Equity

Page | 84
Assumptions in the Statement of Partner’s Liquidation (Short-
Term)

1. This company has earned the following net income from


June 2018 – October 2018 and the partner’s capital are
adjusted as follows:

Initial Capital P 12,000

Net Income P 27,521.29

Total Income P 39,521.29

Divided by Number of 6
Partners

Adjusted Capital Per Partner P 6,586.88

2. All the non-cash assets could be sold at fair market value


and the loss will be equally distributed among the partners.

CASH LIABILITIES PARTNERS

Balance before P 39,521.29 - P 6,586.88


Liquidation

Payment of - - -
Liabilities

Payment of Partners (P 39,521.29) - (P 6,586.88)

TOTAL - - -

Page | 85
D2. Projected Financial Statements (Long Term)

a. Projected Statement of Comprehensive Income

Fill O' Bread


Statement of Comprehensive Income
For the fiscal year of January 2020- December 2022

2020 2021 2022

Sales P 1,080,000 P 1,260,000 P 1,521,000

Less: Cost Of Goods Sold

Direct Materials P 136,896 P 136,896 P 136,896

Direct Labor P 1920 P 1920 P 1920

Indirect Materials P 6,912 P 8,352 P 10,800

Gross Profit P 934,272 P 1,112,832 P 1,371,384

Less: Operating Expense

Salaries P 845,760 P 845,760 P 845,760

Rent P 60,000 P 60,000 P 60,000

Advertising P 2,000 P 2,000 P 2,000

Net Income Before Taxes P 26,512 P 205,072 P 463,624

Less: Tax (30%) Income (P) 7,953.6 (P) 61,521.6 (P) 139,087.2
Tax

Net Income After Tax P 18,558.4 P 143,550.4 P 324,536.8

 Salaries and Rent are fixed.

Page | 86
b. Projected Statement of Cash Flow

Fill O' Bread


Statement of Comprehensive Cash Flow
For the fiscal year of January 2020- December 2022

2020 2021 2022

Net Income P 18,558.40 P 143,550.40 P 324,536.8


After Tax

Capital P 12,000 - -
Investment

Partners’ - - -
Drawing

Beginning Cash - P 30,558.40 P 174,108.8


Balance

Ending Cash P 30,558.40 P 174,108.80 P 498,645.6


Balance

Page | 87
c. Projected Statement of Financial Position

Fill O' Bread


Statement of Comprehensive Financial Position
For the fiscal year of January 2020- December 2022

Assets 2020 2021 2022

Current Assets

Cash On Hand & P 27,618.40 P 168,081.80 P 489,377.25


In Bank

Non-Current Assets

Equipment P 940 P 940 P 940

Total Assets P 30,558.40 P 174,108.80 P 498,645.6

Liabilities And Equity - - -

Capital P 12,000 P 30,558.4 P 174,108.80


Beginning Balance

Net Income P 18,558.4 P 143,550.4 P 324,536.8


After Tax

Total Liabilities And P 30,558.4 P 174,108.80 P 498,645.6


Equity

Page | 88
d. Projected Statement of Partnership of Liquidation

1. Fill O' Bread has earned the following net income after tax
from 2020 - 2022 and the partner’s capital is adjusted as
follows:

Initial Capital P 12,000

Net Income After Tax P 498,645.60

Total Income P 510,645.60

Divided By Number Of Partners 6

Adjusted By Number Per Partner P 85,107.6

2. All the non-cash assets could be sold at fair market value


and the loss will be equally distributed among the partners

Cash Liabiliti Partners (1-


es 6)

Balances Before P 510,645.60 - P 85,107.6


Liquidation

Payment Of Liabilities - - -

Payment To Partners (P 510,645.60) - (P 85,107.6)

TOTAL - - -

Page | 89
E. Financial Analysis (Short-term)

a. Rate of Return on Sales (in percent %)

NET INCOME
Rate of Return on Sales =
SALES
P 26,904.45
=
P 80,000

= 0.336
= 33.6%

Analysis:

The resulting percentage means that 76% of the sales were


converted into income and indicates that the business is profitable.

b. Payback Period (in years)

INITIAL INVESTMENT
PAYBACK PERIOD =
(AVERAGE)CASH
RETURNS
P 21, 000
=
P 5,380.89

= 3.9 (0.90*30 days)


= 3 months and 27 days

Page | 90
June July August Septembe October Average
r

Cash P 2,841.29 P 6,957.29 P 6,957.29 P 6,957.29 P 3,191.29 P5,380.89


Inflows

Analysis:
The payback period of 3 months and 27 days means that the
initial investment will be recovered in just 4 months.

c. Profitability Rate (in percent %)

c1. Gross Profit Margin

SALES – COST OF GOOD SOLD


GROSS PROFIT MARIG =
SALES
P 80,000 – 47,072
=
P 80,000
P 32,928
=
P 80,000

= 0.412
= 41.2%
Analysis:

This means that the company has 41.0% of profit from sales
after the deduction of cost of sales.

Page | 91
c2. Operating Profit Margin

OPERATING PROFITS
OPERATING PROFIT MARGIN =
SALES
P 26,904.45
=
P 80,000
P 32,928
=
P 80,000

= 0.3363
= 33.63%

Analysis:

The company have satisfactory operating profit margin of


33.63% and it means the firm have enough sales remaining after
all costs and expenses.

Page | 92
c3. Net Profit Margin

EARNINGS AVAILABLE FOR PARTNERS


NET PROFIT MARGIN =
SALES
P 26,904.45
=
P 80,000
P 32,928
=
P 80,000

= 0.336
= 33.6%
Analysis:

Because short-term operation doesn’t have taxes, the net


profit margin and operating profit margin both have the same
value. The company have satisfactory operating profit margin of
33.6% and it means the firm have enough sales remaining after all
costs and expense

d. Break-Even Sales

Break-even Total Fixed Cost


Point (Unit Selling Price- Variable Cost per Unit)
Q= FC
P- VC
Q= P 3368.75
P 25 – 14.51

Q= P 321.14

Page | 93
E2. Financial Analysis (Long-Term)

Net Profit = NIAT / Sales

2019 2020 2021

= P 15,618.4/P = P 140,463.4/ P = P 321,295.45


1,080,000 1,260,000 /P1,521,000

0.014 or 14% 0.11 or 14% 0.21 or 21%

Gross Profit Margin = Gross Profit / Sales

2019 2020 2021

= P 934,272 /P = P 1,112,832 / = P 1,371,384


1,080,000 P 1,260,000 /P1,521,000

0.87 or 87% 0.88 or 88% 0.90 or 90%

Return on Asset = NIAT / Total Asset

2019 2020 2021

= P 15,618.4/ P = P 140,463.4/ P = P 321,295.45 / P


36,618.40 177,081.80 498,377.25

0.42 or 42% 0.79 or 79% 0.64 or 64%

Page | 94
Return on Equity = NIAT / Total Equity

2019 2020 2021

= P 15,618.4/ P = P 140,463.4/ P = P 321,295.45 / P


21,000 36,618.40 177,081.80

0.74 or 74% 3.83 or 383% 1.81 or 181%

Return on Sales = NIBT / Sales

2019 2020 2021

= P 22,312 /P = P 200,662 / P = P 458,993.50


1,080,000 1,260,000 /P1,521,000

0.02 or 2% .15 or 15% 0.30 or 30%

Based on the results of financial analysis made, it can be


concluded that the business venture is financially viable.

Page | 95
VIII. SOCIO ECONOMIC ASPECT

Fill-O’ Bread Company is a newly founded business firm


that will play the part as the producer of Pan De Palaman. When
the production begins it will contribute to the development of the
economy.

The Fill-O’ Bread Company is a business that has an effect


towards its business, environment and the economy. It will be able
to generate employment on the Food industry, especially for chefs
and other skilled workers that are needed by the company.

Our Company’s core goal is to give the highest level of


satisfaction to our valued customers. It aims to be one of the top
food companies that provides good quality product and to establish
a good reputation that will be known not just for the products but
for its services as well. While also maintaining an environment-
friendly approach on waste disposal and will not violate any rules
in the society. These also include paying taxes to the government.

Fill-O’ Bread Company will always listen to the customer


comments and suggestion to make sure that we can meet their
satisfaction and be satisfied. We will do our best to be excellent on
every part of aspect on this corporation, the Fill-O’ Bread
Company.

Page | 96
APPENDICES

Page | 97
3. Are you willing to try Pan de
Palaman?
o Yes
o No
If no, please stop answering
University of the East
COLLEGE OF BUSINESS 4. At what price are you willing to
ADMINISTRATION buy Pan de Palaman?
Manila o 15 Pesos
o 20 Pesos
Dear Respondent, o 25 Pesos
We are Business Administration o Others, pls specify______
students currently enrolled in
Entrepreneurial Venture subject. We are 5. What type of pandesal do you
conducting this survey to gather prefer?
information on the perception of the o Regular Pandesal
students to our proposed product – “Pan o Wheat Pandesal
de Palaman”. May we request a few o Malunggay Pandesal
minutes of your precious time to answer
our survey questionnaire. Rest assured 6. Which filling of Pan de Palaman
that whatever information to be do you mostly prefer? (You may
disclosed in this survey will be treated choose more than one)
with utmost confidentiality. We hope for o Egg with Corned Beef
your kind consideration, support and o Egg with Hotdog
cooperation. o Egg with Cheese, Lettuce
and Tomato
The Researchers o Coco Jam
o Peanut Butter
o others, specify________
Part I. Demographic Profile
Name: 7. How often will you buy Pan de
(optional) Palaman?
Sex: O Male O Female Age: o Every day
Course & o Once a week
Year Level o Twice a week
Occupation o Other pls. specify________
(if employed)
Daily O Php 100- 200 O Php 201-300 8. How many pieces of Pan de
Allowance: O Php 301- 400 O Others ______ Palaman are you going to buy?
o 1 piece
o 2 pieces
Part II. Respondent’s Preference o Others, please specify
______
1. Are you fond of eating Pandesal?
o Yes 9. What factor do you mostly
o No consider when buying?
o Price
2. Are you familiar with Pan de o Quality
Palaman? o Taste
o Yes o Size
o No o Others, specify________

Page | 98

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