Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
FISH-VEGGIE PATTIES
A Feasibility Presented to
The Faculty of Business Management and Accountancy
Carlos Hilado Memorial State College- Fortune Towne Campus
In Partial Fulfillment for the Degree of
Bachelor of Science in Business Administration
Major in Financial Management
By
Caballes, Calvin Kier V.
Claud, Elvie Anne L.
De Jesus, Joshua B.
Garcia, John Mark A.
Quiles, Ardelenn Queennie S.
Rabadilla, Rizzle Ann P.
Tambanillo, Jessa Mae E.
Venturado, Jose Firmo N.
February 2021
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
CHAPTER 1
Background of the Study
Carrots is one of the most important root vegetable grown in temperate regions of the
world commonly used as the most popular food ingredient because of high nutrition
value such as B-carotene, vitamin A, vitamin C, vitamin K, potassium and other vitamins,
minerals, dietary fiber, flexibility for processing in any kinds of ways and the ability to
remain edible even after months of reliable storing in both ordinary or refrigerated places.
Carrots instantly became embraced whenever it appeared. Carrots are popular as a
cooking vegetable, salad items, snack food, and raw vegetable. Though it is a healthy
food, let’s admit that some people don’t like to eat carrots and that is one of our reason
why we will be making a dish out of carrots that they can enjoy together with rice or
bread. On the other hand, Potatoes are the No. 1 vegetable crop in the United States and
the fourth most consumed crop in the world, behind rice, wheat and corn, according to
the U.S. Department of Agriculture. Potatoes are stuffed with phytonutrients, which are
organic components of plants that are thought to promote health, according to the USDA.
Phytonutrients in potatoes include carotenoids, flavonoids and caffeic acid. The vitamin
C in potatoes acts as an antioxidant. These substances may prevent or delay some types
of cell damage, according to the National Institutes of Health. They may also help with
digestion, heart health, blood pressure and even cancer prevention (Szalay, 2017). Lastly,
we have our Raw Papaya (Green Papaya), experts have found that the constituents of
unripe green papaya show anti-bacterial and wound healing properties. It also acts as an
effective digestive aid and relieves constipation. Unripe green papaya is the raw papaya
obtained in the unripe stage, from a small perennial plant Carica papaya mainly native to
the tropical countries. Rich in essential nutrients such as vitamins, proteins,
phytonutrients, and enzymes like papain and chympapain, green unripe papaya is
believed to offer several health benefits (Melita, 2018).
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and
vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a
great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Fish is
packed with protein, vitamins, and nutrients that can lower blood pressure and help
reduce the risk of a heart attack or stroke.
Patty is a flattened, usually round, serving of ground meat and/or legumes, grains,
vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the
world. The ingredients are compacted and shaped, usually cooked, and served in various
ways. Some foods termed "patties" use ingredients inside a pastry crust that is then baked
or fried. Some patties are breaded, then baked or fried. Patties are often served
as sandwiches, typically in buns, making a type of sandwich called a "burger", or
a hamburger if the patty is made from ground beef, or sometimes between slices of bread.
An American patty melt is a ground beef patty topped with melted cheese
(typically Swiss) served on toasted bread, typically rye.
Statement of the Problem
This study aims to determine the feasibility study of establishing a natural and
healthy patty product by producing of mixed fish and vegetables patty in Bacolod City
interim of marketing , technical and management’ financial and socio economic aspects
of the business.
Specifically, it sought to answer the following questions:
1. How will fish and vegetables patty be produced and introduced in the market?
2. What possible technical requirements and processes may be encountered in the
production?
3. What is the marketing feasibility of the proposed product, in terms of demand, market
situation, marketing strategies?
4. How much is the starting capital requirement needed to produce sufficient product?
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
5. What could the contribution be of the product to the community and economy or
socio-economy?
Significance of the Study
1. Community. This study can help to encourage the community to become progressive
by introducing new product to the society. Provide employment and paid taxes.
2. Customers. This study can help student to widen their knowledge about producing new
product for the benefits of community.
3. Entrepreneurs. This study encourages entrepreneurs to produce a beneficial and
healthy product rather than a product that has a lot of preservatives, most especially for
the customers that practice healthy lifestyle.
4. Researchers. This study can help students to widen their knowledge about producing
new products and how it will be distributed in the market as well as their basis for their
research.
5. Future Researcher. This study can help them to become more innovative, so they will
be able to broaden their skills and knowledge.
Scope and Limitation
This study aims to produce “Mixed Fish and Vegetables Patty” fish-carrot patty,
green papaya-fish patty and potato-fish patty products in Barangay Villamonte, Bacolod
City as with regards to management, marketing techniques, socio-economic, and its
financial aspects. There are 100 selective people within the vicinity, coffee shops of
Barangay Villamonte, Bacolod City. The study covers another type of respondent, who
will be the prospect target market.
Definition of Terms
For clarity and understanding of the study, the following terms were operationally
and conceptually defined:
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Bread. Operationally, bread will be used for plating and will be used as a pair for the
patties.
Conceptually, bread is a baked food product made of flour or meal that is
moistened, kneaded, and sometimes fermented (Tikknen, 2020).
Carrot. Operationally, carrots are being used in the process of making the fish and
vegetable patty and is coordinated with fish, flour and egg.
Conceptually, carrot is a root vegetable often claimed to be the perfect health food
(Bjarnadottir, 2019).
Fish. Operationally, fish is the primary ingredient used in the product as a
substitution to meat or beef meat.
Conceptually, fish is any of approximately 34,000 species of vertebrate animals
found in the fresh and salt waters of the world (Parenti, 2019).
Green Papaya flesh. Operationally, green papayas flesh are being used in the process
of making the fish and vegetable patty and is coordinated with fish, flour and egg.
Conceptually, green papaya flesh, has a foamy texture and a mild almost tasteless
flavor (Wang, 2011).
Nutrition. Operationally, nutrition is the main focus of the study as considering the
substitution of meat to fish meat. ;
Conceptually, nutrition is the study of nutrients in food, how the body uses them,
and the relationship between diet, health and disease (Butler, 2020).
Patty. Operationally, patty is the main subject of the study that is used.
Conceptually, patty is ground beef that was minced and combined with garlic,
onions, salt and pepper, then formed into patties (Avey, 2013).
Potato. Operationally, potatoes are being used in the process of making the fish and
vegetable patty and is coordinated with fish, flour and egg.
Conceptually, potatoes are edible tubers, available worldwide and all year long
(Butler, 2017).
Rice. Operationally, rice is used as a coordinate with the patty.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Conceptually, rice is one of the oldest cereal grains in the world, and people have
row it for at least 5,000 years (Warwick, 2020).
Vegetables. Operationally, vegetables are used in the product as a coordinate with the
fish flesh to make a healthy patty.
Conceptually, the term vegetable is used to define the parts of the plant that we eat
(Thomson, 2017).
Methodology
The chapter discusses the research design, subjects/ respondents, research
instruments used validity and reliability, data gathering procedures sand treatment of
data.
Research design
The descriptive research design utilizing a self-made survey questionnaire was used in
this study. Descriptive research gathers quantifiable data that can be used for statistical
inference on the target participants through analysis. Descriptive method was used in this
study to identify the assessment of how fish and vegetable patty will be profitable in the
market. A survey will be used to gather information from the respondents who were
selected from a specific population. It also involved a structured interview to identify their
reasons in engaging in fish and vegetable patty business.
Respondents
The respondents of the study were the business owners and non-business owners.
Locale of the study
The locale of the study will be conducted in Barangay Villamonte, Bacolod City, for
attending year 2020-2021.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Samples and sampling technique
According to Heming 2012, the respondents were selected using the non-probability
sampling which is convenience sampling. Convenience sampling is a type of nonprobability or non-random sampling where members of the target population that meet
certain practical criteria, such as easy accessibility, geographical proximity, availability at
a given time, or the willingness to participate are included for the purpose of the study.
Research instruments
To gather the data needed for the study, the researchers, made survey questionnaire,
formulated by the researchers.
Data Gathering Procedures
In conducting the study, a formal communication addressed to the direct owners was
prepared. This letter was signed by the subject teacher and noted by the feasibility
instructor.
Before doing the survey the participants will be oriented about the purpose of the
survey and were assured that all the information will be kept confidentially. Then, the
respondents will be given enough time to answer the questions that are presented in the
questionnaire. During the conduct of the study, the researcher will be assisting the
respondents in answering questionnaires. All questions were checked as to its completeness
after the conduct of survey. After answering the questions, the questionnaires will be
gathered for the analysis and data interpretation.
Data-analysis procedure
The gathered data will be encoded through electronic process for interpretation and
analysis. The researchers will be applying tools to analyze the gathered data. After the
researchers gathered the data, the researchers will begin the process on turning the raw data
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
into data structures that could be used in generating meaningful and useful bits of
information for the decision makers.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
CHAPTER III
TECHNICAL STUDY
This chapter provides the discussion of the technical study research by the proponents.
This contains the information about the product, the production process, operation flow,
the project site, the site development plan, the legal requirement needed in establishing the
business, the machineries and equipment needed in the production, utilities, raw materials,
the man power requirements in running the business and its disposal method.
Objective of the Study
This study aimed to determine the technical feasibility of the production and
distribution of fish-veggie patties.
Specifically, it aimed to achieve the following objective:
1. To find out the process of fish-veggie patties;
2. To determine the best location, facilities, machineries and equipment needed in fishveggie patties production;
3. To find out the legal requirements needed in putting up the business;
4. To be able to look for the best human resource that suits to the needed man power of
business; and,
5. To determine the proper ways in treating waste and its disposal method.
Product Description
Fish-veggie patties are made from galunggong fish and vegetables like carrots and
potatoes.
The main ingredients of the product is the fish and vegetable like the carrots and potato.
The fish-veggie patties has a light brown color, frozen and has a round shape. Fish-veggie
patties can be eaten for meal, snack and for family bonding.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
This patty is intended for all ages especially for those people who are health
conscious. It is high in protein since the main ingredient is galunggong fish meat.
The vitamins in patty are Omege-3 fatty acids and vitamins such as D and B2
(riboflavin). Rich in calcium and phosphorus and a great source of minerals, such as iron,
zinc, iodine, magnesium, potassium and with antioxidants.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health
food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of
beta carotene, fiber, vitamin K1, potassium, and antioxidants (1Trusted Source). They
also have a number of health benefits. They’re a weight-loss-friendly food and have been
linked to lower cholesterol levels and improved eye health. What’s more, their carotene
antioxidants have been linked to a reduced risk of cancer. Carrots are found in many
colors, including yellow, white, orange, red, and purple. Orange carrots get their bright
color from beta carotene, an antioxidant that your body converts into vitamin A
(Bjarnadottir, 2019)
Potatoes are packed with vitamins and minerals, though the variety and preparation
method can affect the nutritional content. Potatoes are a good source of antioxidants,
which may reduce the risk of chronic diseases like heart disease, diabetes and certain
cancers. However, more human-based research is required before making any
recommendations. Potatoes contain resistant starch, which may help reduce insulin
resistance. In turn, this can help improve blood sugar control (Raman, 2018).
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Product Process
Ingredients:
500g. Fish
550g. Flour
1000g. Potato
1000g. Carrot
20g Egg
120g. Green Onion
120g. Garlic
6g Salt
6g Pepper
1000g Breadcrumbs
This portion tells about how the finished product is being processed. First, wear apron,
Hair net, gloves and mask. Second, prepare all the equipment and raw materials needed.
Then, steam the fish and debone after and set aside. Peel off the carrots and slice into cubes.
Third, put the carrots and fish into the blender then blend it. Measure all the ingredients
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
separately using measuring cups, spoon and weighing scale. Add up the the measured
ingredients egg, turmeric, green onion, scallions onion, salt and pepper into the bowl
together with the main ingredients carrots and fish then mixed it all well. Add up again all
the ingredients egg, turmeric, green onion, scallion’s onion, salt and pepper into bowl
together with the main ingredients potatoes and fish meat then mixed it well. Divide into
pieces by measuring 50 grams each. It should be round-shape. Pack the fish-veggie patties
in a round container. Make sure that the water will not get inside of the container to avoid
the product to be perishes. Seal the product and put it in the freezer.
Table 1.
Clean the galunggong fish.
Steam the fish until cook
Debone, grind and set aside
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 2.
Wash and peel the potato.
Cut into cubes then grind and set aside.
Table 3.
Wash and peel the carrots
Cut into cubes then grind and set aside
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 4.
Weigh all the dry ingredients.
Put into bowl all the ingredients such as flour, salt,egg, pepper, turmeric, green
onions and
measure
using the measuring materials. Then mix all the
ingredients together with the fish
meat and
Table 5.
Mold the mixture in a shaper for uniformity of the shape.
carrots.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 6.
The Fish-veggie patties is ready to be pack and put in a freezer.
Service Description
The distribution of fish-veggie patties is through the orders f retailers and wholesalers
and sold directly to the consumers. The management would provide a delivery truck to
deliver the product to the retailers and wholesalers. The wholesaler and retailers can call
from the hotline number or they can go directly to the store to order personally the specific
number of packs. After placing an order, payment can be done during the delivery period.
Production Flow
Figure 1.1. Operational Flowchart
Preparation Process
Cleaning, cutting of the ingredients for
the making of Fish-Veggie Patties
Cooking of Fish
Steaming the fish and deboning.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Grinding the
Ingredients
Grind the carrots, potato, fish, onion,
garlic. Mix the fish and veggies, add the
flour, eggs, salt, pepper and breadcrumbs.
Measuring the FishVeggie Patties and
mold the patty.
Measuring each patty to have a uniform
measurements and form.
Packaging Process
Put in a container with patty liner on
each patty so it won’t get sticky to each
other and put the product logo and label.
Service Process
The product distribution for different retailers and wholesalers will be done in a weekly
basis. Payments and receipts provided would be received by the delivery boy. The store
will be opened Mondays through Sundays. The store personnel are assigned to ‘pen the
store every day. The acceptance of customer’s order start thirty (30) minutes after the
opening of the store. The cashier assists the customers to their payments. After the
acceptance of the products and making necessary payments, the manager will then collect
the daily sales before closing the store. The store will close at exactly 6:30 pm.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Figure 2. Service Process Flowchart
Office Opening Hours
Start
The office will open at exactly 08:30 am
To be done by store personnel.
Acceptance of the Customer
Receiving of Payments
The bailee will receive the payments
after delivering the product.
Office will start its business at 08:30 am wherein
the personnel will accept and entertain
customers in a proper manner.
The products will be delivered by the delivery
boy and driver based on the agreed agreement.
Thanking the Customer
Sales Collection
The personnel will thank the retailer
and ask for repeat business. Delivery
boy will thank the owner and remind
the payment as he comes back.
The manager will collect sales for the day and
record it. The bookkeeper will check the goods
that had been delivered
End
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 7 Projected Productions
Year
1
2
3
4
5
(interpretation of projected productions)
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 8. Schedule of Production
Time
Activities
Time Duration
Persons
Responsible
08:00 am
Opening
30 minutes
Management and
Production Crew
08:30 am
Preparing raw
materials needed
Production Crew
30 minutes
for Fish-Veggie
Patties
9:00 am
Peeling and cutting
Production Crew
potato and carrots
into cubes and
30 minutes
grinding it,
separately.
9:30am
Steam and debone
galunggong
grind it.
then
30 minutes
Production Crew
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
10:00 am
Mixing all the
30 minutes
Production Crew
1 hour
Production Crew
ingredients
11:00 pm
Weighing and
molding the
mixture
Management and
12:00 pm
Lunch
1 hour
Production Crew
1 pm
Packing of Fish-
1 hour
Production Crew
Veggie Patties
2 pm
Storing
1 hour
Production Crew
3 pm
Inventory
1hour
Bookkeeper
4:30 pm
Cleaning and
1:30 minutes
Management and
Closing
Production Crew
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
As shown in the table (#), the store opens for production at 08:00 am. After which, the
production crew prepares the raw materials needed for the production. Then, at 9:00 am
carrots and potatoes should be peeled off and then cut into cubes and grind it. At 9:30 am,
galunggong fish will be steamed, deboned and then grind it. After that, the production crew
mixes all the ingredients like grind galunggong meat, potatoes and other raw ingredients.
Then the crew weighs and moulds the mixture. Then, it will packed and it store in the
freezer. The bookkeeper checks the products that was sold and if how many packs were
left. And lastly, the production crew cleans the production area and to be checked by the
manager before closing at 5:30 pm.
Table 9.
Time
Work to be done
Time Duration
Persons
Responsible
08:30 am
Receiving orders
8 Hours
through phone calls
Manager or
Assistant Manager
or online
No Lunch Break
04:30 pm
Closing time in
receiving calls
1 hour
Manager or
Assistant Manager
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table (#) shows the service schedule of the business. At exactly *:30 am the line opens
and ready to accept orders until 4:30 pm. There is no lunch breaks. And, at exactly 4:30
pm the Manager and the Assistant Manager will not accept any calls.
Table 10. Service Delivery Schedule
Time
Work to be done
Time Duration
Persons
Responsible
08:30 am
Preparation of all 30 minutes
Delivery Boy
the products needed
for delivery
09:00am
Start of delivering 3 hours
Delivery boy and
the products to the
driver
designated stores
12:00pm
Lunch
1 hour
Delivery boy and
Driver
01:00pm
Resume
the 3 hours
delivery
04:00pm
Return
Delivery boy and
Driver
to 1 hour
production site
Delivery boy and
Driver
The table # shows the service delivery schedule at exactly 08:30 am. The delivery boy and
driver will prepare all the products needed for delivery. At 9:00am they start delivering the
products to the designated stores for 3 hours. At 1:00 pm the delivery boy and driver will
resume their delivery, and 4:00 pm return to the production site.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Project Site
The production site is located at Akishola Village, Brgy. Vilamonte, Bacolod City.It
measures an area of 60 square meters. The space is to be rented for Php4, 500 per month
not including the electric and water bill. The location of the area is a suitable place for
producing Fish-veggie patties. Since it is a small business. It only needs small area for its
production. With some small improvement and development, it will be enhanced to a more
organized and presentable place for fast and easy production of safe and clean fish-veggie
patties. It consists of different section such as administrative office, packaging, production
area with comfort rooms and kitchen for employees.
Table 11. Leasehold Improvement
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Description
Quantity
Unit Cost (php) Total
Cost Supplier
(php)
Panel Door
1
500
500
Triumph Depot
Door Knob
2
350
700
Triumph Depot
Paint(acrylic)
4 Galloons
500
2,000
Triumph Depot
Cement
5 Bags
230
1,150
CITI Hardware
Portland
Sub Total
Labor Cost
4,350
Per Day
500( 10Days)
Total
5,000
9,350
Legal Requirements
Table 12. Legal Requirements
Requirements
Government
Agencies/ Payment
LGU’s
Barangay Clearance
Office of the Barangay 20.00
Captain
Mayor’s Permit
Municipality of Bacolod
500.00
( Business Permit)
BIR Permit
Bureau of Internal Revenue 500.00
DTI Registration
Department of Trade and 500.00
Industry
Sanitary Permit
Bacolod District Hospital
450.00
Fire Protection Permit
Bureau of Fire
FREE
PAG-IBIG Registration
HMDF
FREE
PhilHealth Registration
PhilHealth
FREE
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
SSS Permit Registration
SSS
FREE
Total Cost
1,970.00
Table 13. Machineries and Equipment’s
Description
Picture
Quality
Grinder
Freezer
1
2
Unit
Total
Supplier
5,118.00
5,118.00
Shopee
11,000.00
22,000.00
Po’s
Marketing
Weighing
1
282.00
282.00
Shopee
1 Set
58.00
58.00
Shopee
80
Shopee
Scale
Measuring
Cup
Food Shaper
2
40
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Fire
1`
1,500.00
Extinguisher
1,500.00
Ace
Hardware
TOTAL
29,038
Table 14. Furniture and Fixture
Description Picture
Quantity
Unit
Total Cost
Cost
(Php)
Supplier
(Php)
Monobloc
3
230.00
690.00
Chair
Unitop General
Merchandise
Bacolod
Office
Cabinet
1
1,090
1,090
POS Marketing
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Office
1
2,500
2,500
POS Marketing
2
1,999.0
3,998
Shopee
Table
Production
Table
0
TOTAL
8,278
Table 15. Office Supplies
Description
Ballpen
Picture
Quantity
1 Box
Unit
Cost Total
(Php)
(Php)
135.00
135.00
(50 pcs)
Scissors
2
Cost Supplier
J. Lee
Marketing
12.00
24.00
J.Lee
Marketing
Paper Clip
1 Box
25.00
25.00
(100 Pcs)
Ruler
1
J.Lee
Marketing
5.00
5.00
J.Lee
Marketing
Record
Book
1
50.00
50.00
J.Lee
Marketing
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Stapler
1
40.00
40.00
J.Lee
Marketing
Staple Wire
1box
15.00
15.00
J.Lee
Marketing
Puncher
1
49.00
49.00
Shopee
Voucher
2 tabs
12.50
25.00
Lopue’s
(40 sheets)
Receipt
2 stabs
Araneta
17.00
34.00
(50 sheets)
Delivery
2 stabs
Receipt
(50 Sheets)
Petty Cash
1 stab
Voucher
(50 sheets)
Long Bond
1 Pack
Araneta
15.00
30.00
Paper
Lopue’s
Araneta
12.50
12.50
Lopue’s
Araneta
190.00
190.00
Paper
Short Bond
Lopue’s
Lopue’s
Araneta
1 Pack
180.00
180.00
Lopue’s
Araneta
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Columnar
1
30.00
30.00
(Journal)
Lopue’s
Araneta
Ledger
1
30.00
30.00
Lopue’s
Araneta
TOTAL
830.00
Table 16. Store Supplies
Description
Picture
Quantity
Rags
3 pcs
Unit
Cost Total Cost
(Php)
(Php)
30.oo
90.00
Supplier
Uprise
Marketing
Kitchen
1 dozen
180.00
180.00
Towel
J.Lee
Marketing
Plastic
1 pack
Gloves
(50 pcs)
Apron
2
50.00
50.00
Uprise
Marketing
45.00
90.00
Uprise
Marketing
Sponge
4pcs
10.00
40,00
Uprise
Marketing
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Dishwashing
1 Bottle
Liquid
(250 ml)
Hand Soap
1 Galloon
50.00
50.00
Lopue’s
araneta
350.00
350.00
Lopue’s
Araneta
Tissue
1 pack
112.00
112.00
(12 rolls)
Alcohol
500 ml
Lopue’s
Araneta
107.00
107.00
Lopue’s
Araneta
TOTAL
1,069.00
Table 17. Miscellaneous Items
Description
Dust Pan
Picture
Quantity
1
Unit
Cost Total Cost
(Php)
(Php)
35.00
35.00
Supplier
Uprise
Marketing
Floor Mop
1
85.00
85.00
Uprise
Marketing
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Pail
1
45.00
45.00
Uprise
Marketing
Soft Broom
1
35.00
35.00
Uprise
Marketing
Toilet Brush
1
50.00
50.00
Uprise
Marketing
Trash Can
1
105.00
105.00
Uprise
Marketing
LED Bulb
5
55.00
275
Triumph
Depot
TOTAL
630.00
Table 18. Production Supplies
Description
Picture
Quantity
Unit
(Php)
Container
Tub
Cost Total Cost Supplier
(Php)
110.00
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Sticker Pad
Burger
Patty Liner
Total
Table 19. Office Equipment
Description
Computer
Picture
Quantity
Unit
Cost Total
Cost Supplier
(Php)
(Php)
1 Set
10,495.00
10,495.00
1
325.00
325.00
Set
Calculator
Lopue’s
Araneta
Printer
1
4,500.00
4,500.00
Ink
12
100.00
1,200.00
ChinaMart
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Landline
1
684.00
684.00
Shopee
Electric Fan
3
750.00
2,250.00
Lopue’s
Araneta
TOTAL
19,904
Table 20. Utensils
Description
Small Basin
Picture
Quantity
2
Unit
Cost Total Cost
(Php)
(Php)
20.00
40.00
Supplier
Uprise
marketing
Chopping
Board
1
35.00
35.00
Uprise
Marketng
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Sifter
1
17.00
17.00
Uprise
Marketing
Plates
1 set
80.00
80.00
Uprise
Marketing
Knife
2
40.00
40.00
Uprise
Marketing
TOTAL
212.00
Table 21. Delivery Equipment
Description
Picture
Quantity
Unit
Cost Total Cost
(Php)
(Php)
Van
1
80,000.00
80,000.00
Gasoline
225 liters
36.00
8,100.00
Supplier
Petr
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
TOTAL
88,100.00
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 22.1
Raw Materials
CARROTS
Description
Quantity/Annually Unit Cost
Total Cost
Supplier
51,100
Libertad
(Php)
Fish
365kg
140/kg
Market
Carrots
730kg
120/kg
87,600
Libertad
Market
Onion
87.6kg
100/kg
8,760
Libertad
Market
Garlic
87.6kg
80/kg
7,008
Libertad
Market
Salt
21.9kg
15/kg
328.5
Libertad
Market
Pepper
21.9kg
100/1000grams 2,190
Libertad
Market
Flour
200.75kg
25/kg
5,019
Libertad
Market
Breadcrumbs
438kg
145/1000grams 63,510
Libertad
Market
Egg
4,380pcs.
8/pc
35,040
Libertad
Market
33 tubs per day x annually= 12 045 tubs per year
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 22.2
POTATO
Description
Quantity/Annually Unit Cost
Total Cost
Supplier
51,100
Libertad
(Php)
Fish
365kg
140/kg
Market
Potato
730kg
120/kg
87,600
Libertad
Market
Onion
87.6kg
100/kg
8,760
Libertad
Market
Garlic
87.6kg
80/kg
7,008
Libertad
Market
Salt
21.9kg
15/kg
328.5
Libertad
Market
Pepper
21.9kg
100/1000grams 2,190
Libertad
Market
Flour
200.75kg
25/kg
5,019
Libertad
Market
Breadcrumbs
438kg
145/1000grams 63,510
Libertad
Market
Egg
4,380pcs.
8/pc
35,040
Libertad
Market
33 tubs per day x annually= 12 045 tubs per year
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Table 23. - Kilowatt Consumption of Machines and Equipment
Description
No. Of item
Wattage of
each item
Total
Wattage
Estimated
kilowatt
Rate per
kilowatt
LED bulb
3
20
60
126.72
10.5416
Total
Consumption
on per year
(Php.)
1,335.83
Computer
1
50
50
214
10.5416
250.96
Printer
1
10
10
50
10.5416
83.00
Electric fan
2
80
160
264
10.5416
3,562.22
Freezer
1
100
100
180
10.5416
9,107.95
Grinder
1
100
100
180
10.5416
9,107.95
23,447.91
Total
Water Supply
The water in the project site will be supplied by BACIWA (Bacolod City District)
District with the current rate is of 20.59. However, the basis of solving the total
consumption will be the tons of drums. The following table shows the cost of water which
is converted to cubic meters:
Table 24. Water Consumption
Number of
Daily
Monthly
Annual
Drums
Consumption
Consumption
Consumption
2
2
40
480
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Number of
Drums
2
Daily Cost
Php 9.88 per
Monthly Cost
Annual Cost
Php 197.60
Php 2,371.20
cubic meter
Waste and Waste Disposal Method
Waste disposal is one of the most serious problem that the country is facing right now.
Advanced technology helps a little only in solving such issue. It remains as one of the
biggest issue still around the world and still being addressed here in Philippines, proper
disposal of waste means complying with the rules and regulation of the government which
can contribute to the growth of the economy.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
In this Business, collection of garbage will be done every week. Biodegradable and nonbiodegradable waste will be segregated. Non-biodegradable will be collected by the
garbage collector provided by the municipality once a week. For the biodegradable waste,
the owner of the business will provide a vacant lot for a compose pit to properly dispose
such waste and serve as fertilizers to the plants. All the waters that is used for washing
equipment, vegetable and utensil will also be recycled as use for watering plants.
Proper Disposal of garbage is just a matter of disciplining ourselves and being
responsible in handling our own garbage. The management will conduct training and
seminars to educate all employees for the proper disposal of waste and the Management
will also strictly supervise the disposal of waste every week. The Management will adopt
the 3R’s (Reuse, Recycle, Reduce)Trashcans with labels will be provided for proper
segregation of the waste materials such as plastic, bottles, biodegradable materials such as
papers, and decaying waste like the carrots skin , potato skin and fish bones, and nonbiodegradable materials so that wastes will be properly dispose.
CHAPTER IV
Management Study
This chapter shows the management aspects of the business operation of the proposed
business. It consists the company's Mission and Vision, the goals and objectives or form
of the business organization, the organization structure, job description, job specification,
the management policies, rules and regulations and finally is the management control
system.
Objective of the Management Study
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
The intention of the study was to determine the management of Fish-Veggie Patties
specifically, it aimed to determine the following;
1. Company's Mission and Vision
2. Company's Goals and Objectives
3. The form of the Business organization used in the proposed Business
4. Organization Structure of the proposed Business
5. Job Description and specifications needed in a particular position of the proposed
business
6. Management Policies, Rules and regulation in operation of the proposed business
7. Management Control System used to monitor and regulate the employees
Company's Mission
To satisfy our customers with the product that is made to be healthy using the fish
patties as a nutritious substitute to the typical meat patties. Specifically, with its two
variations the carrots and potatoes. To be known to have a high quality taste, a reasonable
price and high standards with the its nutritious benefits.
Company's Vision
To be introduced the Fish-Veggie Patties to those people who are enthusiast of
consuming healthy goods and refuses of consuming meats and frozen foods with high
preservatives. And as well to be known to the market as a new trend of healthy food.
Company's Goals
1. To conserved and ensure high quality carrots, potatoes and galunggung fish meat
at a reasonable time.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
2. To expand the distribution of Fish-Veggie Patties not only in Bacolod City but
also in the whole Negros province, and to be the first distributor of Fish-Veggie
Patties in the market.
3. To provide good opportunity to other entrepreneurs.
4. To furnished specific, measurable, actionable, reliable and time-oriented
information.
5.
Company's Objective
1. To aim high profit from the business.
2. To promote healthy lifestyle through our nutritious product.
Form of the Business Organization
The organization is headed by the owner/bookkeeper, who has the responsibility
to run the business and keep financial records. Oversee a company's financial data and
compliance by maintaining accurate books on accounts payable and receivable, payroll,
and daily financial entries and reconciliations. They perform daily accounting tasks such
as monthly financial reporting, general ledger entries, and record payments and
adjustments. His subordinates includes, the cashier/manager, cook, assistant cook, 2
delivery guy and food packer, who is responsible for making of the Fish-Veggie Patties
and its delivery to retailers if no schedule for the production of patties, and the manager
who has the responsibility and authority to take charge, oversee, and direct operation of
the business. He sets targets, make decisions, implementation of rules and regulation and
lead his people. He has the final decision and running the business.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Figure 3
Owner/Bookkeeper
Cashier/Manager
Cook
2 Delivery guy
Assistant Cook
Food Packer
Table 25: Job Description and Specification
Name
Job Description
1. Owner/Bookkeeper
-oversee
a
financial
compliance
maintaining
Job Specification
company's data
College
and Accountancy
graduate
in
with
the
by major in bookkeeping.
accurate -Have 2 years’ experience.
books on accounts payable
and receivable, payroll,
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
and daily financial entries
and reconciliations.
-They
perform
daily
accounting tasks such as
monthly
financial
reporting, general ledger
entries,
and
record
payments
and
adjustments.
2. Cashier/Manager
-
Responsible
for - High school diploma or
receiving payments and equivalent desired
issuing receipt.
-0-1
years
of
retail
- Gift wrapping packages experience desired
for take-out.
-Effective communication
- Keeping track of all cash and customer service skills
and credit transaction.
-Provides
a
-Readily adjusts schedule,
positive tasks, and priorities when
customer experience with necessary to meet business
fair,
friendly,
and needs
courteous service
Manager:
Manager:
-College
graduate
in
-Accomplishes
business
administration
department objectives by degree/accountancy course.
managing staff; planning -Have
experience
and evaluating department managing business.
activities.
-Maintains
staff
by
in
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
recruiting,
orienting,
selecting,
and
training
employees.
-Ensures a safe, secure,
and
legal
work
environment.
-Develops
personal
growth opportunities.
3. Cook
- Responsible for making - Educational Attainment
the raw ingredients into a (Culinary
preserved patties.
Graduate
Culinary
or
Vocational
Course)
-
Responsible
for -Work Experience
preparing of Fish-Veggie (Experienced of working on
Patties.
tight schedule.
-Responsible for keeping Experience
the inventory.
on
food
production. )
- General Ability
(Ability to produce the fishveggie patties.)
-Specification Aptitudes
(People Skills. Ability to
work alone. Unsupervised
or as a part of a team.)
-Motivational and Personal
Traits
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
(Reliability,
Enthusiasm,
Positive Attitude, Flexible
and
Maintain
high
standards.)
-Special Condition
(Irregular hours and or
weekend working will be
required.)
4. Assistant Cook
- Maintains Cleanliness of -Educational Attainment
the kitchen.
-Prepares
(Basic
the
ingredients
peeling,
Food
Hygiene
raw qualification.)
(slicing, - Work Experience
cleaning
the (Experienced on working
ingredients.)
on tight schedules.)
-Responsible to help or -General Abilities
assist the cook.
(Communication skills both
-Washing the used plates.
verbal and written. Good
time management.)
-Specification Aptitudes
(People skills. Ability to
work alone. Unsupervised
or as a part of a team.)
-Motivational and Persona l
Traits
(Reliability,
Enthusiasm,
Positive attitude, Flexible
and
maintaining
standards.)
high
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
-Special Condition
(Irregular hours and or
working on weekends will
be required.)
5. Food Packer
-Responsible
for -Educational Attainment
assembling food product (Basic
containers.
-Responsible
Food
Hygiene
qualification.)
for - Work Experience
packaging in the correct (Experienced on working
manner.
on tight schedules.)
-General Abilities
(Communication skills both
verbal and written. Good
time management.)
-Specification Aptitudes
(People skills. Ability to
work alone. Unsupervised
or as a part of a team.)
-Motivational and Persona l
Traits
(Reliability,
Enthusiasm,
Positive attitude, Flexible
and
maintaining
high
standards.)
-Special Condition
(Irregular hours and or
working on weekends will
be required.)
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
6. 2 Delivery Guy
-Responsible for sending -Must be a professional
the
products
to
the driver.
consumer or customers.
-With a driver license.
-Responsible for picking - Work Experience
up the raw ingredients to (Experienced on working
the production.
on tight schedules.)
-Responsible
for -Specification Aptitudes
collecting payments from (People skills. Ability to
the
customers
establishments
or work alone. Unsupervised
that are or as a part of a team.)
being supplied by the fish- -Motivational and Personal
veggie patties.
Traits
(Reliability,
Enthusiasm,
Positive attitude, Flexible
and
maintaining
high
standards.)
-Special Condition
(Irregular hours and or
working on weekends will
be required.)
Table 26: Compensation Scheme:
Name
Daily
Monthly
Annual
Owner/Bookkeeper
-
-
-
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Cook
450.00
12,150.00
145,800.00
Assistant Cook
395.00
10,665.00
127,980.00
Food Packer
395.00
10,665.00
127,980.00
Delivery Guy
395.00
10,665.00
127,980.00
Delivery Guy
395.00
10,665.00
127,980.00
15,000.00
180,000.00
69,810.00
837,720.00
Manager/Cashier
TOTAL
2,030
Table 27: Annual Mandatory Benefit
SSS
Phil. Health
Pag-ibig
TOTAL
ER
EE
ER
EE
ER
EE
Owner/Bookkeeper
-
-
-
-
-
-
Cook
1,020.00
540.00
175.00
175.00
100.00 100.00
2,110.00
Assistant Cook
892.50
472.50
175.00
175.00
100.00 100.00
1,915.00
Food Packer
892.50
472.50
175.00
175.00
100.00 100.00
1,915.00
Delivery Guy
892.50
472.50
175.00
175.00
100.00 100.00
1,915.00
Delivery Guy
892.50
472.50
175.00
175.00
100.00 100.00
1,915.00
Cashier/ Manager
1,275.00
675.00
175.00
100.00 100.00
2,500.00
TOTAL
175.00
-
5,865.00 3,105.00 1,050.00 1,050.00 600.00 600.00 12,270.00
Management Policies and Rules Organization
I. Proper Dress Code
1. Appropriate or required Uniform
2. Proper Shoes, such as black rubber shoes
3. Flip flops are not allowed and tattered jeans
4. No appropriate accessories
5. Wearing Surgical mask, covering mouth and nose
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
II. Proper Hygiene
6. Clean Uniform
7. Clean hair, secured hair net
8. Wounds covered with waterproof dressing
9. Minimal hand contact by using disposal gloves
10. No Smoking in the work place
11. Refrain from having log finger nails
12. Avoid coughing, scratching an sneezing in the area
13. Always wash hands with anti-bacterial hand soap
III. Cellphone Usage
1. Employees should make personal phone calls during break or lunch time to
maximum extent possible.
2. Frequent and lengthy phone calls are not accepted.
IV. Attendance and time-off
3. Employees must be present and ready to begin work at his/her scheduled time.
4. Employees are given one day off each week.
5. An excused absence is acceptable with a medical certificate.
6. Leaving the work prior to the end of their scheduled shift without prior approval
is consider under time.
V. Standard Professional Behavior
14. Offensive gestures or comment against the customer and co-worker are not
allowed.
15. Be courteous and friendly towards customers and co- workers.
16. Avoid having arguments with the customer and co-workers.
17. No yelling and cursing.
18. A smile is a requirement.
19. Enthusiasm to serve is a must.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Management Control System
The Fish-Veggie Patties business will administer management control system that would
serve as a guideline to employees for the day to day operations. The implementation of
polices and rules and regulation of the business must be precisely followed by each
member to make sure that it will be more effective and efficient in doing each task and to
achieve the goals of the business. The management should provide time card to the
employee as their daily time record. Log in and log out machine to record accurately and
this will serve as a proof of their attendance particularly the absence and tardiness that
may incur. The absences and tardiness will be deducted from their daily salary. The
signature of the manager/owner that is accountable for the payroll of the employee is very
important.
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Employees Uniform
Cook Uniform
Other Staffs Uniform
Delivery Guy Uniform
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City
Republic of the Philippines
CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy
Fortune Towne, Brgy. Estefania Campus, Bacolod City