1

I. EXECUTIVE SUMMARY

Name of Business : FISHYLICIOUS TACO HAUZ

Location : V. Basit Street Corner F. Pimentel

Avenue, Daet Camarines

Norte

Name of Business Owners : JEMEDETH A, PEREZ

JILIAN KATE A. BUSTAMANTE

APRIL JOYCE OCAMPO

JARMELA MAE A. DELA PEÑA

KHIM TRISHA J. VERIN

DON CHRISTIAN B. GOROSPE

ALYZA C. MOICO

BEATRIZ JOY D. TOLLEDO

Form of Business Organization : Partnership

Total Project Cost : P 2,293,098.00

Return on Investment : 24 %

Payback Period : 1 year, 6 months and 25 days

Source of Fund : Owners’ Contribution

Project Implementation : March 18, 2019

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II. VISION AND MISSION

A. Present Situation

Fish and vegetables are one of the healthiest foods on earth; they contain

vitamins and minerals that are very beneficial to the human body. These foods

improve human’s health and help in preventing various diseases. Nowadays, people

tend to eat healthy foods because they believe that it will increase their chance of

living longer.

One of the healthy foods people are fond of eating is taco. Taco is a Mexican

food that consists of tortilla- a folded fried piece of thin bread usually filled with

meat, cheese, and vegetables. It is flexible and versatile food which is very easy to

combine its ingredients together. People love tacos because it is easy to make,

especially for those who do not have much time to cook. (Retrieved from

https://www.mygreatrecipes.com/blog/keys-perfect-fish-tacos/ )

The demand of tacos is increasing because people in the present day indulge

for a new and distinct foods, which result to the growing population of restaurants

serving tacos and other foreign inspired foods in the country. There are just a few

existing restaurants that serve tacos in Daet, Camarines Norte. Those restaurants are

patronized by consumers not because they serve tacos, but because they offer a

variety of foods to the customers. As a beginner in the field of business we decided to

make just one product which can be patronize by all ages. We choose taco as our
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product because we want to bring a new experience to customers by serving them a

healthy and unique flavored food.

Taking into account the aforementioned conditions, the owners decided to

establish the “Fishylicious Taco Hauz” that serves a special taco which main

ingredient is fish. The product that will be offered is innovated from the usual taco,

made with healthier ingredients and will be sold at a very affordable price. The

business will be located at Barangay VIII, Daet, Camarines Norte which is near the

center of trade in the town. The target markets of the business are the people around

the target location and the people who want to experience the taste of the product.

This business will benefit the customers by satisfying them with the product offered

and it will also benefit the business owners by the customer’s positive feedback and

contribution to the business. The business owners are certain that the customers will

patronize the products and services of the establishment.

B. Vision

Fishylicious Taco's envision being the one of the leading manufacturer of a

healthy Taco's in the Philippines.

C. Mission

Fishylicious Taco's provide a healthy, delicious, and nutritious Taco with

reasonable and affordable price in the community.

D. Goals

 Be one of the best purchaser of Taco in the community.

 Establish a consistent return from customer base.

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 Master quick serving of taco with a top of the line food quality. 

 Franchise out Taco business to other entrepreneurs on other communities.

E. Objectives

 Earn profit that will lift the business to continue operate.

 Meet consumer’s satisfaction through serving a delightful Taco's.

 Maintain the quality of Taco's at reasonable price; and

 Expand the business in other places of Daet, Camarines Norte in the

succeeding years.

III. COMPANY OVERVIEW

The Fishylicious Taco is one of the manufacturers of Tacos in the town of Daet,

Camarines Norte. The business will sell tacos in a rented space at Barangay Salcedo

located in front of PS Bank. It is a partnership form of business that is owned by Don

Christian Gorospe, Jilian Kate Bustamante, Jarmela Mae Dela Peña, Alyza Moico, April

Joyce Ocampo, Jemedeth Perez, Beatriz Joy Tolledo and Khim Trisha Verin. The

Fishylicious Taco will provide a healthy, fresh and unique flavored taco in a relaxed

environment that includes indoor and outdoor seating areas. The target market of the

business will be people at all ages, especially the students eating between classes and the

people stopping in during lunch breaks.

The products will be sold at a reasonable and affordable price. The Fishylicious

Taco costs 25 pesos and 12 pesos for the smaller size. A selection of drinks will be
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available as well that cost 10 to 15pesos. The establishment will be open Monday to

Saturday from 9 a.m. to 9 p.m. Take-out orders and delivery offers will also be available.

The business partners decided to invest with their own personal assets and agreed

to share obligations with the business. The Fishylicious Taco is a fruit of the owners’

perseverance and harmonious relationship with each other. The business started with their

fond of tacos and fish. They tend to exhibit the usual comfort food and as well as having

healthy lifestyle, so they come up with the Fishylicious taco- a combination of vegetables

and fish in a taco shell. They want to have a source of income and share their original

recipe of taco to the community. Planning and organizing the business is a very

challenging for the business partners, but they still manage to be professional and face

problems with the best wise decisions.

A. Legal Business Description

The business is under a partnership form of business organization. A

partnership is a business owned by two or more individuals who have signed a

partnership agreement and have invested in the business. The federal government

recognizes several types of partnerships. The two most common are general and

limited partnerships. In a general partnership, the partners manage the company and

assume responsibility for the partnership's debts and other obligations. A limited

partnership has both general and limited partners. The general partners own and

operate the business and assume liability for the partnership, while the limited

partners serve as investors only; they have no control over the company and are not

subject to the same liabilities as the general partners. (Retrieved from:

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https://www.thebalancesmb.com/your-partnership-income-tax-questions-answered-

398993 on December 2018)

Fishylicious Taco is a partnership business with more than one owner. The

business is identified as General Partnership in which the liabilities, contributions and

responsibilities of the partners are often equal unless stated otherwise. Typically, a

partnership agreement will describe which partners have certain authorities and

responsibilities. Each partner will have the authority to make business decisions and

even legally bind the company in contracts. In identifying the business, the owners

will either use the names of the partners or a business name.

B. Licensing and Other Requirements

In setting up the business, there are documents and requirements needed to

ensure the legalization of the operation. The following are the requirements of the

Fishylicious Taco Hauz before it started its operations:

Table 1
Licenses and Permits

Documents Cost
Barangay Clearance 300.00
Mayor’s Permit 3,000.00
Business Permit Registration 5,000.00
Business Permit 6,000.00
BIR Clearance 600.00
Business Plate and Stickers 40.00
Sanitary Permit 100.00
Total 15,040.00
Source: Personal Interview
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C. List of Owners

The owners of the business are as follow:

Dhon Christian B. Gorospe

Jemedeth A. Perez

April Joyce G. Ocampo

Jilian Kate A. Bustamante

Beatriz Joy D. Tolledo

Khim Trisha J. Verin

Jarmela Mae A. Dela Pena

Alyza C. Moico

IV. ORGANIZATION AND MANAGEMENT

A. Organizational Structure

Manager
Bookkeeper
Assistant Manager

Production Officers Cashier Delivery Personnel

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Figure 1

Organizational Structure

The structure above illustrates the position that will benefit the enterprise. The

Fishylicious Taco Hauz follows the functional type of organizational structure that

can be understood clearly. This type of structure has an easier communication

between the top and lower position of the business. The manager is in charge of the

overall performance and decision making of the business. The bookkeeper is whom

the business will be consulted in regards with the transactions of the business that

concern financing. The assistant manager and secretary would be the

B. List of Officers

The list of officers is composed of the manager, assistant manager, cashier,

production officers and delivery personnel. The officers are assigned to their

respective tasks and have their potentials to work in their assigned duties and

responsibilities.

The following are the officers of the Fishylicious Taco Hauz:

Position Name of Officer

Manager April Joyce G. Ocampo

Assistant Manager Jilian Kate A. Bustamante

Bookkeeper Jemedeth A. Perez

Cashier Jarmela Mae A. Dela Pena

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Production Staffs Khim Trisha Verin

Beatriz Joy D. Tolledo

Alyza C. Moico

Delivery Personnel Don Christian B. Gorospe

C. Job Description

The Fishylicious Taco Hauz will be manage and run by people that plays an

important role in the daily production of the business. In order for the business to

have progress in their performance and sustain the smooth production process, the

management of Fishylicious Taco Hauz performs the following duties and functions:

Manager

The manager coordinates the activities of the business and they are assigned to

the decision making of the overall performance of the business.

Other duties and responsibilities:

 Plans daily schedule of employees.

 Maintains the budget of business.

 Hires and fire fairly.

 Supervises every department.

 Prepares the salary of the staffs.

 Rectifies queries of customers.

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Assistant Manager

The assistant manager is the second highest position in the business. They have a

lot of responsibilities in the business as he back up the manager. They ensured that

the policies of the business are followed. They are also assigned on hiring and

training employees.

Other duties and responsibilities:

 Ensures product quality and availability.

 Prepares and presenting employee reviews.

 Works closely with the store manager to lead staff.

 Monitors the inventory.

 Takes disciplinary action to the problems of the business.

 Ensures the consistent standard of customer service.

 Assigns to supervise merchandise and create visual plan.

 Supports manager’s decisions as needed.

Cashier

The cashier is assigned to cash register to ring people up, take their money

and give them their change and a receipt.  Being a cashier is an important position in

a business because it involves money exchange and returns. The cashier should be
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able to handle financial transactions of the business in order to avoid shortage and

maintain cash balances.

Bookkeeper

The bookkeeper is the one who manage the financial transactions of the

business. His responsibility is to maintain balance in the business’ capital and other

financial situations.

Other duties and responsibilities:

 Implements budgeting and financial record.

 Maintains accuracy of information about the financial statement of the

business.

 Checks daily cash accounts.

Production Officer

In the production process, the production officers are the ones who create and

maintain productivity of the business. They ensure that everything on the production

floor is working according to plan and policy. 

Other duties and responsibilities:

 Verifies productivity rates of the business.

 Monitors workers who made the products.

Delivery Personnel
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The delivery personnel’s duty is not only to deliver products to customers.

Being a delivery personnel considers a lot of skills and knowledge in order to do the

tasks successfully. The responsibilities and duties of a delivery personnel are as

follows:

 Delivers products to the customer and designated areas.

 Receives payment from customers for the products delivered.

 Has the duty to keep the vehicles in safe operating conditions.

 Loads, unloads, prepares, inspects, and operates a delivery vehicle.

 They are assigned to collect payments of the customers.

D. Compensation Allowance

The Table 2 shows the compensation allowance of the officers which is

prescribed by the Department of Labor and Employment. The staffs of the business

are compensated competitively within the prescribed rate of the Provincial Wage

Board. The management gives employee benefits to their staff if they exceed one year

in their business operation.

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Table 2

Salaries and Wages

Position Salary per Day Monthly Annually

Manager ₱365.00 ₱9,490.00 ₱113,880.00

Assistant Manager ₱330.00 ₱8,580.00 ₱102,160.00

Bookkeeper ₱1,500.00 ₱18,000.00

Cashier ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 1 ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 2 ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 3 ₱310.00 ₱8,060.00 ₱96,720.00

Delivery Personnel ₱310.00 ₱8,060.00 ₱96,720.00
Total ₱ 2,245.00 ₱59,870.00 ₱ 717,640.00
Source: Personal Interview
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Table 3

Employee Benefits

Position SSS EC Philhealth Monthly Annually

Manager 300 20 175 495 5,940
Assistant Manager 250 15 160 425 5,100
Cashier 200 10 150 360 4,320
Production Officer 1 200 10 150 360 4,320
Production Officer 2 200 10 150 360 4,320
Production Officer 3 200 10 150 360 4,320
Delivery Personnel 200 10 150 360 4,320
Total 2,720 32,640
Source: Philhealth, SSS, Personal Interview

E. Profit Sharing

The Fishylicious Taco Haus is in the form of partnership particularly general

partnership. The general partnership is a business form which is operated and

managed by two or more individuals called "partners". All partners in the business are

allowed to be involved in the process of decision-making. They are personally liable

for partnership's obligation and debts and they are also having equally divide

management, responsibilities. The distribution of profit of the business will depend

on the percentage of the investment contribution of the owners.

Profit Sharing

Partner
Partner
H APartner
Partner13%B13%
13%
G
Partner
13% Partner
F Partner
Partner
C
E13%D 13%
13%13%

Partner A Partner B Partner C Partner D

Partner E Partner F Partner G Partner H
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owners' Contribution
Par Par
Partne tne
tner H rA
r G 13 13
13 % % Par
% tne
Par Par
rB
tne tne
13
rF r%C
13 13
% Par Par %
tne tne
rE rD
13 13
% %
Figure 2
Profit Sharing

V. PRODUCT STRATEGY AND BUSINESS OFFERING

A. Product Description

Fishylicious Taco Hauz offers different and innovated taco that uses quality

ingredients that is used to prepare unique flavored taco. Fishylicious taco is different

from the usual taco, we use fish meat as an alternative to ground pork or beef to

lessen the calories that people can get. We also added some vegetables and fruits such

as cucumber, tomato and white onion at the top of the fish meat that makes this

product healthier than the usual taco. The fresh vegetables contribute to the sweetness

and juicy taste of the product.

Fishylicious Taco offers two sizes of Taco, regular and large. As for the taco

wrap, we use a fried piece of thin bread called tortilla for the large size and the

dumpling wrapper for the regular size. We also offer various drinks such as gulaman

and juice. Fishylicious Taco Hauz offers a good quality of food which can be

consumed in an affordable price.

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B. Importance of the Product

People are more likely to buy than to make their own food because it saves

time and energy. Tacos are one of our favorite snacks that we usually buy every break

time at school and work. But some people are very self-conscious about their calorie

count and prefer to eat healthy snacks. They make sure the ingredients are fresh and

high quality. Our product is good in human health because it combines various

ingredients such as fish meat and vegetables that supplies their respective nutrients.

The importance of eating healthy taco also gives benefits like:

 Healthy body- The ingredients of the Fishylicious Taco have different

contributions in making our body strong and healthy such as:

o Tomatoes - have lycopene that helps to make our eyes clear.

o Fish - rich in proteins that makes our muscles strong.

o Cucumber - can help to make our skin glow.

 Affordable - Fishylicious Taco offers two sizes (regular and large) that

everyone can buy, taste and experience the new version of taco.

 Great taste- The new version of taco have an amazing taste because of

the combination fresh and high quality ingredients that people can be

satisfied.

C. Packaging, Labeling, and Branding

In marketing, packaging is one of the significant aspects to consider because it

is a selling tool that promotes and encourage customer to buy the product. An
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attractive design catches customer’s eye that greatly influence customer in their

decision making whether he/she should purchase the product. Product packaging

differentiates your brand from others; in short, it contributes to instant brand

recognition. Branding a new product is like giving name to a new born baby for its

identification. Brand name makes the product unique and identifiable.

Branding also create trust and loyal customers because a business or product

with name appears to be more legitimate and credible and once you satisfy your

customers they can refer your product to others using the product’s brand that will

generate. It doesn’t just end with packaging and branding, labeling must also be

considered because it gives necessary information to customers about the product’s

ingredient and nutritional information.

The fishylicious taco is the brand name that has a significant role in the

product recognition. Fishylicious taco uses paper taco holder as its packaging. It is a

holder perfectly shaped as the taco, it is made from paper to make it ecofriendly and

for more than one order, and paper bags are also available.
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Figure 3

Packaging and Labelling

VI. MARKET ANALYSIS

A. Market Definition

The primary target markets of the business are the individuals who love to eat

a healthy snack. The company offers a healthy snack at an affordable price. The

product is for all ages, especially the students eating between classes and the people

stopping in during lunch breaks. The secondary target will be the people near the area

of the business

B. Profile of the Customer

A customer profile is a generalized description of your ideal customer. It

includes their demographics, likes, dislikes, preferred media channels and more.

Writing profiles of your ideal customer allows you to find products and services that

are better suited for them and market them to them more effectively. (Retrieved from:

https://fitsmallbusiness. com/customer-profile-template-examples/)
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This brand new innovation called “Fishylicious Taco” will showcase the

nutritional benefits of fish and vegetables. This product will primarily target the taste

of teenagers’ ages 15 to 18 years old as well as the adults ages 20 and above. This

will surely bring them a delicious combination of vegetables and fish that they will

surely love.

C. Competition

There are two types of competitors, the direct competitors and the indirect

competitors. The direct competitors are the firm that sells the same products and

services as you in the same markets. While indirect competitors are firm that sells

different categories of products and services but are in the same industry and same

markets. The known indirect competitors of Fishylicious Taco Hauz are Nacholicios

and Kamo N Get It that sell snacks. Knowing who your competitors are and what

they are offering can help you to make your products, services and marketing stand

out. You can use this knowledge to create marketing strategies that take advantage of

your competitors' weaknesses, and improve your own business performance.

D. Demand

The demand is based on the result of how many pieces of the product the

consumers are buying annually. The target market of the business is the Senior High

School students of Mabini Colleges which has 1605 total population. The students of

Accountancy Business and Management conducted a survey to 320 students from the

total population of Senior High School students in Mabini Colleges.

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Table 4
Historical Demand for the Year 2016-2019

73% Total
Annual Average Total Demand
Year Total Population Population who
Consumption (pieces)
buy Taco

2016-2017 714 521 454 236,534

2017-2018 1496 1092 454 495,768

2018-2019 1605 1172 454 532,088
Source: Actual Survey

Table 4 shows the Historical Demand of Fishylicious Taco for the Year 2016-

2019. In getting the total population who buy tacos, we divided the percentage of the

average samples to the total consumption. The survey results shows that 73% of the

population purchase and buy Tacos. The annual average consumption was computed by

dividing the total number of consumed taco to the total number of consumers who buy

tacos. The total demand derived from the number of population who buy Fishylicious

Taco multiplied by the Annual Average Consumption.

Table 5
Projected Demand of Taco for the Year 2019-2021

76% Total
73% Total Population
Annual Total
Total Population willing to
Year Average Demand
Population who buy buy and try
Consumption (pieces)
Taco Fishylicious
Taco
2019-2020 1585 1157 1205 455 548,275

1617 1180 1229 455 559,195

2020-2021
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1649 1204 1253 455 570,115

2021-2022
Source: Actual Survey

The Table 5 shows the Projected Demand of Fishylicious Taco for the Year 2019-

2022. The total demand was derived from the total population willing to buy and try

Fishylicious Taco multiplied by the Annual Average Consumption. The results shows

that there is a great possibility for the business to have bigger number of the demand of

the product.

E. Supply

Table 6
Supply Analysis
of Kamo N Get it and Nacholicious

Name of Product sold per Product sold per

Product sold daily
Competitor month year

Kamo N Get It 100 3,000 36, 000

Nacholicious 150 4,500 54, 000
Source: Actual Survey

The Table 6, shows the existing competitors of the proposed business and the

corresponding daily supply of their product. The daily supply was multiplied by thirty

(30) which is the number of months and twelve (12) which is the number of months in a

year. The data were gathered through personal interview with Kamo N Get It and

Nacholicious.

Table 7
Projected Supply
for Product in Kamo N Get It
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Product sold per Product sold per

Year Product sold daily
month year

2019 100 3, 000 36, 000

2020 102 3, 060 36,720
2021 104 3, 120 37, 440
2022 106 3, 180 38, 160
Source: Actual Survey

Table 7 shows the projected supply for product Kamo N Get It, which has an

average increase of 2 % annually, based on the information gathered from the existing

competitor. The product sold daily was multiplied by thirty (30) which is the number of

months and twelve (12) which is the number of months in a year.

Table 8
Projected Supply
for Product in Nacholicious

Product sold per Product sold per

Year Product sold daily
month year

2019 150 4, 500 54, 000

2020 158 4, 740 56, 880
2021 164 4, 920 59, 040
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2022 172 5, 160 61, 920

Source: Actual Survey

Table 8 shows the projected supply for product in Nacholicious, which has an

average increase of 5% annually, based on the information gathered from the existing

competitor. The product sold daily was multiplied by thirty (30) which is the number of

months and twelve (12) which is the number of months in a year.

Table 9
Demand - Supply Analysis

Total Demand Capacity Market

Year Total Supply
Demand Supply Gap in Units Share
2019- 2020 548,275 54, 000 494,275 72,000 14.56 %

2020- 2021 559,195 56, 880 502,315 76,320 15.19 %

2021- 2022 570,115 59, 040 511,075 80,899 15.82 %

Source: Actual Survey

The table above shows the total demand and supply gap and the market share

of Fishylicious Taco. The gap is obtained by subtracting the total projected demand

and the total projected supply. The gap represents unsatisfied demand and business

opportunity. The market share, in turn, is computed by dividing the projected product

capacity of the proposed business by the gap and multiplying it by 100.

F. Risks

Business risks is a systematic risk wherein there is a volatility associated with

the future income or earnings arising from events, circumstances, conditions, action,
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or inactions that hinders the attainment of goals and objectives and carry out the

strategies. It is the anticipation that the firm may earn lower than expected profits or

even suffer losses, because of the uncertainties inherent in the business such as

competition, change in customer tastes and preferences, input cost, change in

government policies, and so forth. It may impede the business ability to provide

returns on the investment. (Retrieved from: https://businessjargons.com/business-

risk.html)

Table 10
Risks

Risks Solutions
 The business is a food related  The Fishylicious Taco Hauz will
business that is highly related to secure the safety of the products
the safety of customers. The by monitoring and doing some
business is also monitored by the inspections in the preparation of
different sectors in the locale that products or the manufacturing
will assure the safety in the process.
preparation of the products. The
risks is the sustainability of the
quality of the products that will be
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offered to the customers.

 The raw materials that will be used  There would be an inspection of
by the business should be fresh to the materials that will be used in
maintain the good quality of the the manufacturing process.
products.
 The business offers only one type  The business will have additional
of product to the customers. offers and promotions for the
customers to get their loyalty for
the business. Also, the business
will maintain the good quality of
the products that will be offered to
the customers.

VII. MARKETING PLAN

A. Sales Strategies

The Fishylicious Taco Hauz will sell their products directly to their

customers in V. Basit Street Corner F. Pimentel Avenue, Daet, Camarines Norte.

The business will use the direct selling of products to customers and the delivery

orders with the use of social media such as Facebook, Twitter, Instagram etc. The

customers can purchase products personally or through delivery. The business

offered products with high quality at reasonable price.

B. Distribution Channel
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The business is located at V. Basit Street Corner F. Pimentel Avenue,

Daet, Camarines Norte. It permits easier way of distribution because, it is

accessible to all customers. We can immediately catch the attention of customers

because our food stall is located at Barangay 7, Daet, Camarines Norte that is near

to the different institutions in town. The products will be sold directly to the

customers.

PRODUCERS CONSUMERS

Figure 4
Distribution Channel

C. Advertising and Promotion Strategy

In business, advertising is one of the major keys to the survival of new

product. It helps in creating awareness about the existence of a business.

Advertising keeps your business at the top of your consumer’s mind. A business

with good advertisement is one step ahead from their competitors. The

Fishylicious Taco Hauz would utilize different advertising mediums such as

flyers, tarpaulin, social media and websites. These advertising materials will help

the business introduce its product to their target customers. In business, attracting

new customer is not the only concern, because it should also think how it can

keep loyal and regular customers. Besides from maintaining the quality of the
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product, the business will offer some promotions in which it will adopt a loyalty

program that rewards customer who make regular purchases. Customers can avail

a “loyalty card”, wherein they can get a free taco for every 10th purchased product.

D. Pricing and Pricing Policy

The cost of production will highly influence the selling price. The business

will make the price as low as possible without compromising its quality to make it

affordable to all, especially for students. The Fishylicious Taco Hauz aims to

make everyone enjoy a healthy and affordable Taco snack. The prices of their

products are as follows:

Table 11
Price List

Price
Fishylicious Taco P 35.00

VIII. PRODUCTION PLAN

Production planning is a process that business administrator must understand

because it has an impact to the several business areas. It plays a central role in

manufacturing and production of the business. Through the production planning, the

business examine the sales and distribution as well as materials management of the

employees that are assigned in monitoring it. Production planning can monitor how
 28

organizations are delivering to their customers and ensure that there is an optimal amount

of staff different operations.

This plan serve as a guide to the business production activities wherein this

involves making sure of sufficient raw materials and other necessary items are procured

and ready to create products according to the schedule specified. It concerned in

establishing and sequencing activities which must be carried out to achieve a production

target. A strong and effective production plan can minimize the time and cost of

production and also organizes resources efficiently

A. Production Process

The Production Process

1. Steamed fish for 10 minutes and size it down into shred.

2. Cook the shredded fish over a medium heat in 8 to 10 minutes with small

pieces of onions, garlic and a little bit of soy sauce, stirring occasionally, until

brown and drain.

3. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in

the lard with your fingers until the flour resembles cornmeal.

4. Add the water and mix until the dough comes together.
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5. Place on a lightly floured surface and knead a few minutes until smooth and

elastic.

6. Divide the dough into equal pieces and roll each piece into a ball. Preheat a

large skillet over medium-high heat. Use a well-floured rolling pin to roll a

dough ball into a thin, round tortilla.

7. Place into the hot skillet, and cook until bubbly and golden; flip and continue

cooking until golden on the other side.

8. For the sauce combine mayonnaise, minced garlic, salt and pepper and mix

well.

9. Slice cucumber, tomato, cabbage, white onion.

10. To assemble tortilla wrap place enough fish on the wrap add the sliced

cucumber, tomato, cabbage, white onion, sauce and grated cheese on the top

of it. Fold it and you have fishylicious taco.

Cook the shredded fish over a medium heat

Steamed fish for 10 minutes and size it in 8 to 10 minutes with small pieces of
down into shred. onions, garlic and a little bit of soy sauce,
stirring occasionally, until brown and drain.
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Whisk the flour, salt, and baking

powder together in a mixing bowl. Mix
in the lard with your fingers until the
flour resembles cornmeal.

Add the water and mix until the dough Place on a lightly floured surface and
comes together. knead a few minutes until smooth and
elastic.
 31

Divide the dough into equal pieces and Place into the hot skillet, and cook until
roll each piece into a ball. Roll a dough bubbly and golden; flip and continue
ball into a thin, round tortilla. cooking until golden on the other side.

For the sauce combine mayonnaise,

minced garlic, salt and pepper and mix
well.
 32

Slice cucumber, tomato, cabbage,

white onion.

Assemble the product in the packaging

To assemble tortilla wrap place enough out of sanitary papers that does not harm
fish on the wrap add the sliced cucumber, the environment
tomato, cabbage, white onion, sauce and
grated cheese on the top of it. Fold it and
you have fishylicious taco.
 33

Figure 5

Production Process

Technical Specification of the Business

The customer who will buy Fishylicious Taco will go directly to the display area

to choose the best drink to partner with the taco. The cashier or staff at the counter

receives the payment of the customer. For delivery process, customers or buyers may

either call, text or even chat online with the business Facebook page to give information

whenever doing a purchase of the product. The delivery personnel of the business

delivers the necessary orders and is authorized to receive the payment and remit it to the

manager.

Customer

Telephone/Information
Display area area

Delivery
process/payment
 Delivery personel
34
Finished
cashier

Finished

Figure 6

Technical specification of business chart

B. Raw Materials, Machineries/Equipment, Sanitation Materials, Packaging

Materials and Office Supplies

Table 12
Machineries and Equipment

Machineries
Quantity and Unit Cost Total Cost Useful Life Depreciation
Equipment

2 Stove 5,000 10,000 10 500

Refrigerator
1 15,000 15,000 8 1250
Food
1 10,000 10,000 7 1000
Warmer
1 Blender 1200 1,200 5 200
TOTAL 38,700 2,950
Source: Personal Interview
 35

Table 13
Maintenance and Repair Cost

Frequencies Cost Annually

Stove 10 years P120 P1,200

LPG Monthly 850 10,200

Refrigerator 10 years 500 5,000

TOTAL P1,470 P16,400

Source: Personal Interview

Table 14
Renovation of Building Summary of State
Description of Materials Total Cost
Renovation of Building 50,000
Painting Works
Door and Windows
Tables and Chairs
Labor
Rental 3000
TOTAL 50,000
Source: Personal Interview

Table 15
Service Vehicle

Service
Quantity Unit Cost Useful Life Total Cost Depreciation
Vehicle

1 Motorcycle 60,000 8 60,000 7,500

Total 60,000 7,500
 36

Source: Personal Interview

Table 16
Maintenance Cost of Service Vehicle
Service Vehicle Monthly Annually
Change Oil (quarterly) 500 2,000
Tires (Every 6 months) 1,200 2,400
Battery (Annually) 800
Total 1,700 5,200
Source: Personal Interview

Table 17
Gasoline Consumption
Liters Vehicle Monthly Annually
Motorcycle 1,500 18,000
Total 18,000
Source: Personal Interview

Table 18
Direct Materials

Direct Materials Unit Cost Monthly Annually

5 kls. Fish 300 45,000 540,000
3 kls Cabbage 60 5,400 64,800
2 kls White Onion 30 1,800 21,600
Kls Cucumber 55 4,950 59,400
5 kls Tomato 35 5,250 63,000
1 kl Salt 10 300 3,600
2 packs Pepper 10 600 7,200
2 bottle Oyster Sauce 50 3,000 36,000
1 kl Red Onion 45 1,350 16,200
 37

1kl Garlic 40 1,200 14,400

3 kls Mayonnaise 180 16,200 194,400
5 bottles Cooking Oil 30 4,500 54,000
4 kls Flour 50 6,000 72,000
3 packs Baking Powder 18 1,620 19,440
Dumpling
7 packs 35 7,350 88,200
Wrapper
1 kl Lard 80 2,400 28,800
1 galloon Water 30 900 10,800
TOTAL 107,820 1,293,840
Source: Personal Interview

Table 19
Indirect Materials

Quantity Materials Unit Cost Monthly Annually

5 pcs. Chopping Board 150 750 750
8 pcs. Strainer 100 800 800
5 pcs Spatula 180 900 900
8 pcs Knife 350 2800 2800
15 pcs Pot Holder 20 300 300
10 pcs Plastic Container 50 500 500
12 pcs Bottle (for sauce) 35 420 420
50 pcs Plates 80 4000 4000
50 pairs Spoon & Fork 50 2500 2500
15 pcs Bowl 100 1500 1500
1 set Measuring Cup 400 400 400
1 set Measuring Spoon 250 250 250
5 Rolling Pin 200 1000 1000
2 Non-Stick Pan 2,500 5000 5000
6 Thong 80 480 480
2 Steamer 1000 2000 2000
TOTAL 23,600 23,600
Source: Personal Interview
 38

Table 20
Promotional Expense
Cost Annually
Flyers 15 1,500
Tarpaulin 500 1,500
Total 3,000
Source: Personal Interview

Table 21
Advertising Expense

Cost

Signage 450

Total 450
Source: Personal Interview

Table 22
Office Supplies

Quantity Unit Office Supplies Unit Cost Monthly Annually

2 Pc Calculator 250 500 500

1 Box Pen 60 60 60
1 Pc Ledger 30 30 30
1 Pc Journal 30 30 30

1 Pc Fire Extinguisher 1500 1500 1,500

2 Pad Paper 30 60 60

25 Pc Official Receipt 60 1,500 18,000

 39

3 Pc Tape 30 90 90
2 Pc Stapler 45 90 90
3 Pc Scissor 20 60 60
Total 3,920 20,420
Source: Personal Interview

Table 23
Sanitation Expense
Quantity Materials Unit Cost Monthly Annually
5 Hairnet 15 75 900
5 pairs Gloves 20 100 1,200
5 Apron 50 250 2,500
3
Dishwashing
20 60 720
Liquid
3 Sanitizer 80 240 2,880
3 Sponge 20 60 720
2 Floor Mop 500 1,000 2,200
3 Trash Can 120 360 360
2 Dust Pan 80 160 160
2 Broom 150 300 300
2 Brush 45 90 180
4 Door Mat 30 120 240
Total 2,815 12,260
Source: Personal Interview

Table 24
Installation Cost
 40

Electric Installation 5,500

Water Installation 4,000

Total 9,500

Source: Personal Interview

Table 25
Communication Expense
Quantity Unit Useful Total Depreciation Monthly Annually
Cost Life Cost
1 Cellphone 5,000 5 5,000 1,000 1,000
Load 500 6,000
Allowance
Total 1,000 1,500 6,000
Source: Personal Interview

Table 26
Power Consumption
Quantity Equipment Watts Hours Monthly Annually
and
Machinery

8 Fluorescent
Lamp 120 8 P 254 P 3,048

Total P254 P3,048

Source: Personal Interview

C. Production Schedule
 41

Table 27
Production Schedule

Activity Day Officer/Concerned Time

Production Monday-Sunday ALL 9:00 AM-9:00 PM

Selling Monday-Sunday ALL 9:00 AM-9:00 PM

D. Plant Layout

The plant layout will be the visual model of the business. It is important for the

business to have a plant layout to organize the working place and to have a smooth

operation. The business will have a better performance if they know what the place will

look like. The Fishylicious Taco Hauz’ building is divided into five areas such as the

dining area, office area, restroom, counter and the kitchen. In this model also shows

various appliances and furniture that will be used during the operation of the business.

6m
8m

3m

2m
 42

6m
5m

7m

Figure 7

Plant Layout

Fishylicious Taco Hauz

 43

Figure 8

Location of the Business

IX. FINANCIAL PLAN

A. Financial Assumptions

1. All sales are made on cash

2. The volume of sales will increase by 6% annually.

3. Office supplies will increase by 2%.

4. Direct Materials will increase by 6% annually.

5. Indirect materials will increase by 6% annually.

6. The selling price will increase 6% due to the increase in the direct and

indirect materials.

7. Salaries of employees will increase by 1%.

8. Sanitation expense and power consumption will increase by 2%.

9. The partners will receive the profit and loss of the business equally.

10. The straight line method will be used to compute the depreciation of

machineries and equipment.

 44

B. Total Project Cost

a. Property and Equipment

Machineries and Equipment 38,700
Renovation of Building 50,000
Service Vehicle 60,000
148,700

b. Working Capital
Direct Materials 1,293,840.00
Indirect Materials 23,600.00
Office Supplies 20,420.00
Salaries Expense 717,640.00
Gasoline Expense 18,000.00
Sanitation Expense 12,260.00
Maintenance and Repair 16,400.00
Maintenance of Service Vehicle 5,200.00
Power Consumption 3,048.00
2,110,408.00

c. Pre-Operational Expenses
Licenses and Permits 15,040.00
Advertising Expense 450.00
Communication Expense 6,000.00
Promotional Expense 3,000.00
Installation Expense 9,500.00
33,990.00
d. Contingencies (5% of A, B, C)
a. Property and Equipment 7,435.00
b. Working Capital 105,520.00
 45

c. Pre-Operational Expenses 1,670.00

114,625.00

TOTAL PROJECT COST 2,293,098.00

C. Projected Income Statement

Fishylicious Taco Hauz

Projected Income Statement
For the Years Ended 2019-2021

2019 2020 2021

2,831,472. 3,155,061.
2,520,000.00
Sales 00 00
Direct Materials 1,293,840.00 1,371,470.00 1,453,758.00
Indirect Materials 23,600.00 25,016.00 26,517.00
Gross Profit 1,202,560.00 1,434,986.00 1,674,786.00

Less: Operating Expense

Office Supplies 20,420.00 21,645.00 22,944.00
Salaries Expense 717,640.00 724,816.00 732,064.00
Gasoline Expense 18,000.00 18,000.00 18,000.00
Sanitation Expense 12,260.00 12,505.00 12,755.00
Renovation Expense 50,000.00 0.00 0.00
Employee Benefits 32,640.00 32,640.00 32,640.00
Maintenance and Repair 16,400.00 16,400.00 16,400.00
Maintenance of Service Vehicle 5,200.00 5,200.00 5,200.00
Licenses and Permits 15,040.00 0.00 0.00
Advertising Expense 450.00 0.00 0.00
Communication Expense 6,000.00 6,000.00 6,000.00
Promotional Expense 3,000.00 3,000.00 3,000.00
Installation Expense 9,500.00 0.00 0.00
Power Consumption 3,048.00 3,109.00 3,171.00
Depreciation Expense – M & Eq. 2,950.00 2,950.00 2,950.00
Depreciation Expense - Service Vehicle 7,500.00 7,500.00 7,500.00
Total Operating Expense (920,048.00) (853,765.00) (862,624.00)
 46

581,221. 812,162.
282,512.00
Operating Profit 00 00
(84,754.00) (174,366.00) (243,649.00)
Income Tax Payable
406,855.
Net Income After Tax 197,758.00 00 568,513.00

D. Projected Cash Flow

Fishylicious Taco Hauz

Projected Cash Flow
For the Years Ended 2019-2021
2019 2020 2021
Cash Flow from Operating Activities
Sales 2,520,000.00 2,831,472.00 3,155,061.00
Less:
Direct Materials 1,293,840.00 1,371,470.00 1,453,758.00
Indirect Materials 23,600.00 25,016.00 26,517.00
Office Supplies 20,420.00 21,645.00 22,944.00
Salaries Expense 717,640.00 724,816.00 732,064.00
Gasoline Expense 18,000.00 18,000.00 18,000.00
Sanitation Expense 12,260.00 12,505.00 12,755.00
Employee Benefits 32,640.00 32,640.00 32,640.00
Maintenance and Repair 16,400.00 16,400.00 16,400.00
Maintenance of Service Vehicle 5,200.00 5,200.00 5,200.00
Licenses and Permits 15,040.00 0.00 0.00
Advertising Expense 450.00 0.00 0.00
Communcation Expense 6,000.00 6,000.00 6,000.00
Installation Expense 9,500.00 0.00 0.00
Power Consumption 3,048.00 3,109.00 3,171.00
Promotional Expense 3,000.00 3,000.00 3,000.00
Income Tax Payments 0.00 84,754.00 174,366.00
(2,177,038.00) (2,324,555.00) (2,506,815.00)
Net Cash Flow from Operating Activities 342,962.00 506,917.00 648,246.00

Cash Flow from Investing Activities

Machineries and Equipment 38,700.00
Service Vehicle 60,000.00
Renovation Expense 50,000.00
Net Cash Flow from Investing Activities 48,700.00

Cash Flow from Financing Activities

Owners' Investment 1,600,000.00
Net Cash Flow from Financing Activities 1,600,000.00
 47

506,917.
Net Cash Flow 1,894,262.00 00 648,246.00
1,894,262.0 2,401,179.0
Add: Cash Balance, Beginning 0 0 0

CASH BALANCE, ENDING 1,894,262.00 2,401,179.00 3,049,425.00

E. Projected Statement of Financial Position

Fishylicious Taco Hauz

Projected Statement of Financial Position
For the Years Ended 2019-2021
2019 2020 2021
Assets

Current Assets:
1,894,262.0 2,401,179.0
3,049,425.00
Cash 0 0
Office Supplies 20,420.00 21,645.00 22,944.00
Inventory 597,220.00 603,171.00 609,120.00
2,511,902.0 3,025,995.0
3,681,489.00
Total Current Assets 0 0

Non-Current Assets:
Machineries and Equipment 38,700.00 38,700.00 38,700.00
Less: Accumulated Depreciation 2,950.00 5,900.00 8,850.00
Service Vehicle 60,000.00 60,000.00 60,000.00
Less: Accumulated Depreciation 7,500.00 15,000.00 22,500.00
Total Non-Current Assets 88,250.00 77,800.00 67,350.00
2,600,152.0 3,103,795. 3,748,839.
TOTAL ASSETS 0 00 00
Liabilities
Salaries Payable 717,640.00 724,816.00 732,064.00
Income Tax Payable 84,754.00 174,366.00 243,649.00
802,394 899,182 975,713.
Total Liabilities .00 .00 00

Partner's Equity
Income 197,758.00 406,855.00 568,513.00
1,600,000.0 1,797,758.0
2,204,613.00
Partners' Capital 0 0
 48

1,797,758.0 2,204,613. 2,773,126.

Total Partners' Equity 0 00 00

2,600,152. 3,103,795. 3,748,839.

TOTAL LIABILITIES AND EQUITY 00 00 00

F. Financial Analysis

Financial statements are the financial records of the business describes the
business’ operations and activities.

Financial Analysis is the process of assessing the business’ performance and

stability and profitability.

Current Ratio

Formula = Current Assets

Current Liabilities

2019 2020 2021

Current Assets 2,511,902.00 3,025,995.00 3,681,489.00
Current Liabilities 802,394.00 899,182.00 975,713.00

Current Ratio 3.00 3.00 4.00

The current ratio is the liquidity ratio that measures the business’ ability to pay
short-term obligations. This ratio tells whether a business can maximize the assets to
 49

satisfy debts. The current ratio of Fishylicious Taco Hauz indicates that at the year end
2021, every peso of the business current liability, the business’ current asset has the
ability to pay 4 times.

Return on Investment

Formula = Average Net Income x 100

Investment

Year Net Income

2019 197,758.00

2020 406,855.00

2021 568,513.00

Total 1,173,126.00

Average 391,042.00

Average Net Income = 391,042.00

Investment 1,600,000.00

= 0.2444 x 100

= 24 %

The return on investments measure the business performance. It evaluate the

efficiency of investment of interest. It determines how much the business will be earned

based from the involved peso. The Fishylicious Taco Hauz will have an average of 24

percent return of investment during the first 3 years of operation.

Payback Period
 50

Formula: Investment
Average Net Cash Flow

Year Net Cash Flow

2019 1,894,262.00
2020 506,917.00
2021 648,246.00
Total 3,049,425.00
Average 1,016,475.00

Payback Period = 1,600,000

1,016,475

Payback Period = 1.57

Payback Period = 1 year, 6 months and 25 days

The payback period is the amount of time that required for the business’

investment to return in terms of their profits and savings from the business operations.

The Fishylicious Taco Hauz will recover its investment after 1 year, 6 months and 25

days.

Net Profit Margin

Formula = Net Income x 100

Sales

Year Net Income Sales Net Profit Margin

 51

2019 197,758.00 2,520,000.00 0.08 8%

2020 406,855.00 2,831,472.00 0.14 14%

2021 568,513.00 3,155,061.00 0.18 18%

Net Profit Margin = 1,173,126.00 x 100

8,506,533.00

Net Profit Margin = 0.1379 x 100

Net Profit Margin = 14 %

The Fishylicious Taco Hauz has an average net profit of margin of 11 percent for

the year 2019-2021. The result means that for every one peso of the average net sales, the

business is expected to have a P 0.14.

X. CONCLUSION

The Fishylicious Taco Hauz was implemented on the 18th day of March, 2019.

The study shows that the invested amount of the partners can earn 24 percent on the first

3 consecutive years of operation. The business has a total of P2, 293,098.00 projected

cost that will return for 1 year, 6 months and 25 days of the business’ operation.

XI. SOCIO-ECONOMIC STUDY

 52

The business owner and the students in Accountancy Business and Management

are expected to contribute to the community development and progress. The Fishylicios

Taco will be beneficial to the economy and society.

A. Contribution to the Community and Society

The Fishylicios Taco Hauz will contribute to the community and society

especially in Barangay VII by creating products, services and improving current

offerings that solve problems in innovative ways. This will create jobs and these

jobs pay neighborhood workers which will contribute to the widespread

prosperity of their locality. The business will continuously develop and offer a

new goods and satisfying healthy product at a reasonable price for the

community.

B. Contribution to the Business Owners

The students in Accountancy, Business and Management creates a

business plan for the business owners in order to help them know if the

Fishylicious Taco Hauz is getting the market gap, mismatch between supply and

demand and a more effective and efficient business process. In this way, this

business plan becomes a compass, supplying direction and focus as an

entrepreneur's business vision takes shape.

C. Contribution to Employees of the Business

The Fishylicious Taco Hauz hire employees that possess skills and ability

to do tasks quickly. The business will contribute to the employees by the

incentives that they will receive form being employed to the business. Also, the

wages of each and every employee will help their families in their daily expenses.
 53

APPENDICES
 54

Schedule 1
Packaging and Labeling

Schedule 2
Licenses and Permits

Documents Cost
 55

Barangay Clearance 300.00

Mayor’s Permit 3,000.00
Business Permit Registration 5,000.00
Business Permit 6,000.00
BIR Clearance 600.00
Business Plate and Stickers 40.00
Sanitary Permit 100.00

Total 15,040.00

Source: Personal Interview

Schedule 3

Salaries and Wages

Position Salary per Day Monthly Annually
Manager ₱365.00 ₱9,490.00 ₱113,880.00

Assistant Manager ₱330.00 ₱8,580.00 ₱102,160.00

Bookkeeper ₱1,500.00 ₱18,000.00

Cashier ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 1 ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 2 ₱310.00 ₱8,060.00 ₱96,720.00

Production Officer 3 ₱310.00 ₱8,060.00 ₱96,720.00

Delivery Personnel ₱310.00 ₱8,060.00 ₱96,720.00
Total ₱ 2,245.00 ₱59,870.00 ₱ 717,640.00
Source: Personal Interview

Schedule 4

Employee Benefits

Position SSS EC Philhealth Monthly Annually

 56

Manager 300 20 175 495 5,940

Assistant Manager 250 15 160 425 5,100

Cashier 200 10 150 360 4,320

Production Officer 1 200 10 150 360 4,320

Production Officer 2 200 10 150 360 4,320

Production Officer 3 200 10 150 360 4,320

Delivery Personnel 200 10 150 360 4,320

Total 2,720 32,640
Source: Philhealth, SSS, Personal Interview

Schedule 5
Total Number of Population
Note: The growth rate increases in the total number of population

Year Total Population

2016-2017 714
2017-2018 1496
2018-2019 1605
Source: Actual Survey

Schedule 6
Tabulated Data for Respondents

Number of Respondents YES NO

320 234 86
Source: Actual Survey

Percentage of Total Demand

Percentage of Demand of Taco = Total Number of population who purchase Taco x 100
Total Number of Respondents
 57

Historical Demand for the Year 2016-2021

73% Total Annual

Total Total Demand
Year Population who Average
Population (pieces)
buy Taco Consumption
2016-2017 714 521 454 236,534
2017-2018 1496 1092 454 495,768
2018-2019 1605 1172 454 532,088
Source: Actual Survey

Average Annual Demand

Total Demand = _______Total number of Demand___________

Total Number of Population who purchased Taco

Schedule 7
Projected Demand of Taco for the Year 2017-2021

76% Total
73% Total Population
Annual Total
Total Population willing to
Year Average Demand
Population who buy buy and try
Consumption (pieces)
Taco Fishylicious
Taco
2019-2020 1585 1157 1205 455 548,275

1617 1180 1229 455 559,195

2020-2021
 58

1649 1204 1253 455 570,115

2021-2022
Source: Actual Survey

Schedule 8
Supply Analysis of Kamo N Get it and Nacholicious

Name of Product sold per Product sold per

Product sold daily
Competitor month year

Kamo N Get It 100 3,000 36, 000

Nacholicious 150 4,500 54, 000

Source: Actual Survey

Schedule 9
Projected Supply for Product in Kamo N Get It

Product sold per Product sold per

Year Product sold daily
month year

2019 100 x 30 3, 000 x 12 36, 000

2020 102 x 30 3, 060 x 12 36,720

2021 104 x 30 3, 120 x 12 37, 440

2022 106 x 30 3, 180 x 12 38, 160

 59

Source: Actual Survey

Schedule 10
Projected Supply for Product in Nacholicious

Product sold per Product sold per

Year Product sold daily
month year

x 30 4,
2019 150 x 12 54, 000
500
2020 158 x 30 4, 740 x 12 56, 880

2021 164 x 30 4, 920 x 12 59, 040

2022 172 x 30 5, 160 x 12 61, 920

Source: Actual Survey

Schedule 11
Demand - Supply Analysis

Total Demand Capacity Market

Year Total Supply
Demand Supply Gap in Units Share

2019- 2020 548,275 54, 000 494,275 72,000 14.56%

2020- 2021 559,195 56, 880 502,315 75.600 15.05%

 60

2021- 2022 570,115 59, 040 511,075 79,200 15.49%

Source: Actual Survey

Schedule 12

Market Share

Market Share = Capacity in Units x 100

Gap

Market Share for Fishylicious Taco

Capacity in Demand Market

Year
Units (5%) Supply Gap Share

2019- 2020 72,000 ÷ 494,275 x 100 14.56%

2020- 2021 75,600 ÷ 502,315 x 100 15.05%

2021- 2022 79,200 ÷ 511,075 x 100 15.49%

Schedule 13
 61

Machineries and Equipment

Machineries
Quantity and Unit Cost Total Cost Useful Life Depreciation
Equipment

2 Stove 5,000 10,000 10 500

Refrigerator
1 15,000 15,000 8 1250
Food
1 10,000 10,000 7 1000
Warmer
1 Blender 1200 1,200 5 200
TOTAL 38,700 2,950
Source: Personal Interview

Schedule 14
Maintenance and Repair Cost

Frequencies Cost Annually

Stove 10 years P120 P1,200

LPG Monthly 850 10,200

Refrigerator 10 years 500 5,000

TOTAL P1,470 P16,400

Source: Personal Interview

Schedule 15
Renovation of Building Summary of State
Description of Materials Total Cost
Renovation of Building 50,000
Painting Works

Door and Windows

 62

Tables and Chairs

Labor

Rental 3000

TOTAL 50,000
Source: Personal Interview

Schedule 16
Service Vehicle

Service
Quantity Unit Cost Useful Life Total Cost Depreciation
Vehicle

1 Motorcycle 60,000 8 60,000 7,500

Total 60,000 7,500
Source: Personal Interview

Schedule 17
Maintenance Cost of Service Vehicle
Service Vehicle Monthly Annually
Change Oil (quarterly) 500 2,000
Tires (Every 6 months) 1,200 2,400
Battery (Annually) 800
Total 1,700 5,200
Source: Personal Interview

Schedule 18
Gasoline Consumption
 63

Liters Vehicle Monthly Annually

Motorcycle 1,500 18,000
Total 18,000
Source: Personal Interview

Schedule 19
Direct Materials

Direct Materials Unit Cost Monthly Annually

5 kls. Fish 300 45,000 540,000
3 kls Cabbage 60 5,400 64,800
2 kls White Onion 30 1,800 21,600
Kls Cucumber 55 4,950 59,400
5 kls Tomato 35 5,250 63,000
1 kl Salt 10 300 3,600
2 packs Pepper 10 600 7,200
2 bottle Oyster Sauce 50 3,000 36,000
1 kl Red Onion 45 1,350 16,200
1kl Garlic 40 1,200 14,400
3 kls Mayonnaise 180 16,200 194,400
5 bottles Cooking Oil 30 4,500 54,000
4 kls Flour 50 6,000 72,000
3 packs Baking Powder 18 1,620 19,440
Dumpling
7 packs 35 7,350 88,200
Wrapper
1 kl Lard 80 2,400 28,800
 64

1 galloon Water 30 900 10,800

TOTAL 107,820 1,293,840
Source: Personal Interview

Schedule 20
Indirect Materials

Quantity Materials Unit Cost Monthly Annually

5 pcs. Chopping Board 150 750 750
8 pcs. Strainer 100 800 800
5 pcs Spatula 180 900 900
8 pcs Knife 350 2800 2800
15 pcs Pot Holder 20 300 300
10 pcs Plastic Container 50 500 500
12 pcs Bottle (for sauce) 35 420 420
50 pcs Plates 80 4000 4000
50 pairs Spoon & Fork 50 2500 2500
15 pcs Bowl 100 1500 1500
1 set Measuring Cup 400 400 400
1 set Measuring Spoon 250 250 250
5 Rolling Pin 200 1000 1000
2 Non-Stick Pan 2,500 5000 5000
6 Thong 80 480 480
2 Steamer 1000 2000 2000
TOTAL 23,600 23,600
Source: Personal Interview
 65

Schedule 21
Promotional Expense
Cost Annually
Flyers 15 1,500
Tarpaulin 500 1,500
Total 3,000
Source: Personal Interview

Schedule 22
Advertising Expense

Cost

Signage 450

Total 450
Source: Personal Interview

Schedule 23
Office Supplies

Quantity Unit Office Supplies Unit Cost Monthly Annually

2 Pc Calculator 250 500 500

1 Box Pen 60 60 60
1 Pc Ledger 30 30 30
1 Pc Journal 30 30 30

1 Pc Fire Extinguisher 1500 1500 1,500

2 Pad Paper 30 60 60

25 Pc Official Receipt 60 1,500 18,000

 66

3 Pc Tape 30 90 90
2 Pc Stapler 45 90 90
3 Pc Scissor 20 60 60
Total 3,920 20,420
Source: Personal Interview

Schedule 24
Sanitation Expense
Quantity Materials Unit Cost Monthly Annually
5 Hairnet 15 75 900
5 pairs Gloves 20 100 1,200
5 Apron 50 250 2,500
3
Dishwashing
20 60 720
Liquid
3 Sanitizer 80 240 2,880
3 Sponge 20 60 720
2 Floor Mop 500 1,000 2,200
3 Trash Can 120 360 360
2 Dust Pan 80 160 160
2 Broom 150 300 300
2 Brush 45 90 180
4 Door Mat 30 120 240
Total 2,815 12,260
Source: Personal Interview

Schedule 25
 67

Installation Cost
Electric Installation 5,500

Water Installation 4,000

Total 9,500

Source: Personal Interview

Schedule 26
Communication Expense
Quantity Unit Useful Total Depreciation Monthly Annually
Cost Life Cost
1 Cellphone 5,000 5 5,000 1,000 1,000
Load 500 6,000
Allowance
Total 1,000 1,500 6,000
Source: Personal Interview

Schedule 27
Power Consumption
Quantity Equipment Watts Hours Monthly Annually
and
Machinery

8 Fluorescent
Lamp 120 8 P 254 P 3,048

Total P254 P3,048

Source: Personal Interview
 68

MABINI COLLEGES, INC.

Governor Panotes Avenue
Daet, Camarines Norte

SURVEY QUESTIONNAIRE FOR CUSTOMERS

Name: ___________________________________________________ Age: _____

Gender: ________ Female ________Male
Grade/Section/ Strand: __________/________________/________________

Direction: Please put a check (/) in the box or on the space next to the answer of your
choice.

1. Do you eat or buy a Taco?

Yes No

2. If Yes, how often you buy Taco?

___ Once ___ Daily
___ Twice ___ Weekly
___ Thrice ___Monthly
Others, please specify: _______

3. If we will offer a new version of Taco which is called “Fishylicious Taco” made
up of fish, mixed vegetables, mayonnaise and cheese, wrapped in a dumpling
wrapper, would you buy?
Yes No
If No, do not answer the following questions.
 69

4. If Yes, how often would you buy Fishylicious Taco?

___ Once ___ Daily
___ Twice ___ Weekly
___ Thrice ___Monthly
Others, please specify: _______

5. How much do you prefer to buy Fishylicious Taco?

___ 15 ___ 25 ___ 20 ___ 30

Recommendations: _________________________________
_______________
___________________
Signature
MABINI COLLEGES, INC.
Governor Panotes Avenue
Daet, Camarines Norte

Name: ______________________________________ Age: ______ Gender:________

Address: ______________________________________________________________
Business Name: _________________________________________________________
Number of years involve in business: ________

Direction: Please answer the questions below.

1. What product do you offer?

_________________________________________

2. How much do you sell your product?

_________________________________________

3. On the average, how many pieces of your product do you usually sold?

Daily _______________
Monthly _____________
Annually_____________
 70

4. How many percent of your sales increase annually?

________________________________________

Thank you for your cooperation.

___________________________________
Signature over printed name

ANNEXES
71
72
73
74
75
76
 77

DOCUMENTATIONS
78
 79

Curriculum
Vitae
 80

Name : Jilian Kate Bustamante

Birthdate : July 20, 2001

Age : 17

Address : P-7 Barangay Lag-on Daet, Camarines Norte

Email Address : jiliankate.ab2001@gmail.com

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Mantagabc Elementary School

Junior High School : Basud National High School

Senior High School : Mabini Colleges Inc.

 81

Name : Jarmela Mae Dela Peña

Birthdate : May 9, 2001

Age : 17

Address : P-6 Brgy. Magang Daet, Camarines Norte

Email Address :

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Daet Elementary School

Junior High School : Basud National High School

Senior High School : Mabini Colleges Inc.

 82

Name : Don Christian Gorospe

Birthdate : June 30, 2000

Age : 18

Address : P-8 Brgy. Mantagbac Daet, Camarines Norte

Email Address :

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Mantagbac Elementary School

Junior High School : Camarines Norte National High School

Senior High School : Mabini Colleges

 83

Name : Alyza Moico

Birthdate : November 6, 2000

Age : 18

Address : Purok Atis Brgy. Gubat Daet Camarines Norte

Email Address : alyzamoico24@gmail.com

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Moreno Integrated School

Junior High School : Moreno Integrated School

Senior High School : Mabini Colleges Inc

 84

Name : April Joyce Ocampo

Birthdate : April 25, 2001

Age : 17

Address : P-7 Mantagbac, Daet Camarines Norte

Email Address : ocampoapriljoyce@gmail.com

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Mantagbac Elementary School

Junior High School : Camarines Norte National High School

Senior High School : Mabini Colleges Inc

 85

Name : Jemedeth Perez

Birthdate : September 11, 2000

Age : 18

Address : P-1 Brgy. San Isidro Daet Camarines Norte

Email Address : jemperez58@gmail.com

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Gumaus Elementary School

Junior High School : Moreno Integrated School

Senior High School : Mabini Colleges Inc.

 86

Name : Beatriz Joy Tolledo

Birthdate : February 11, 2000

Age : 19

Address : P- 1 Brgy IV. Mercedes, Camarines Norte

Email Address :

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Mercedes Elementary School

Junior High School : Moreno Integrated School

Senior High School : Mabini Colleges, Inc.

 87

Name : Khim Trisha Verin

Birthdate : September 26, 2000

Age : 18

Address : P- 2 Brgy Sta. Cruz Talisay, Camarines Norte

Email Address :

Civil status : Single

Citizenship : Filipino

Educational Attainment:

Elementary : Sta. Cruz Elementary School

Junior High School : St. Francis Parochial School

Senior High School : Mabini Colleges, Inc.