EXECUTIVE SUMMARY
Description of the Business
People nowadays are getting busier and busier. No more time to take care of
themselves. No more time to have a few minutes break to eat. And when they have a spare
time to eat, they would just eat snacks, like chocolates, biscuits, etc., just to satisfy their
hunger. That is why “Pan de Ulam” is here. We are aiming for people in changing their eating
habits and satisfy not only their taste buds but also their crumbling stomachs through the
items on our menu that they can enjoy any time of the day.
Pan de Ulam is inspired by the classic Pinoy food which is the Pan de sal. It was
transformed into Pan de Ulam to add different flavors and spice to it making it the best
Filipino bread of all time.
The Market
The market projection of the business is based on the surveys conducted and other
related information gathered within the vicinity of Dona Rosario Bayview Subdivision, Sucat,
Muntinlupa City. Projection of demand, supply and sales for the first five years of operation
is based on different factors like the population growth, market acceptability, capacity to
supply and other factors. This study is feasible because our target population is willing and
capable of availing our products. We also consider factors like our competitors and prevailing
1|P a n d e U l a m
prices of the suppliers that will affect our prices. Based on our demand – supply analysis,
we found out that we can supply available market based on our production capacity.
Marketing Feasibility
Marketing is all the promotions, advertising, and other activities and services
undertaken to create awareness of the new food stall and to bring in prospective customers
to patronize the product. Facilities to see a substantial amount of leasing, ordering, bill
paying, and reservations, and it will only get bigger as the years go by. The project has been
looking at various promotional media used in the country.
Technical Feasibility
The researchers chose a store property in Dona Rosario Bayview Subdivision, Sucat,
Muntinlupa City as their location. The product they are offering is Pan de Sal with different
fillings, giving a whole lot of choices for the customers to choose from. They will also be
offering plain Pan de sal for customers who wanted the traditional kind of bread. Machineries
and equipments were enlisted as well as the other supplies with their corresponding cost.
The project is feasible based on the different aspects we consider in operating the business.
For the introductory dish to compete with the existing stores of the same business in
the area, the business is opening from 6:00 in the morning until 9:00 in the evening, Mondays
2|P a n d e U l a m
to Sundays. Pan de Ulam is a partnership form of business ownership which will handle
the management of the business. There is a manager who is over all in charged for the dayto-day operation of the business. For operations, two (2) crews will take control of the kiosk
and run the business for the whole day. At the present, the business has a total of six (6)
employees and as the business grows new employees will be hired for the minor business
operation.
Socio-Economic Feasibility
As a future contributor in the growing food industry, the business is expected to
benefit the community where it belongs and its country as well. The business can benefit the
families by giving appropriate amount of salary with favorable benefits, which can help
improve their standard of living, to those who are qualified for the job. The business will
fulfill its obligation by paying taxed promptly and accurately.
Financial Feasibility
Start-up capital is simply how much cash is required to start the business and keep it
operating until it is self – sustaining. The business’ capital will come from the investment of
its owners. The project should include enough capital funds (cash, or access to cash) to run
the business for one to two years. They don’t need to apply for loans or credits for the reason
that the contribution of the partners is enough to finance the business.
For the Pan de Ulam to be classified as the leading seller of Pan de sal and well-known
3|P a n d e U l a m
enterprise in the food industry, it needs effective financial strategies to generate profit.
Risk is always involve in establishing a business. The partners took the risks and invested
their assets in the business and are expecting a positive return. For these objectives to be
achieved, a careful preparation of the projected financial statements must be accomplished,
supported with the necessary schedules.
4|P a n d e U l a m
BUSINESS CONCEPT
The researchers are delighted to present their business, Pan de Ulam, to their customers.
Pan de Ulam, a pan de sal filled with different Pinoy dishes, will surely hit in the market for
the reason that the Pan de sal itself is very common bread Filipino usually buy. Not to mention
the mouth-watering fillings specially made that are an all-time favorite dishes in the
Philippines.
Background of the Study
Innovation of food is in trend nowadays. People would come up to the idea of making a
food more special. There are several products that is in line with the Pan de Ulam the
researchers created. There is the Toasted Siopao that is much known to our society. There is,
Bread Roll, Pizza Roll, and everything people innovated so that of course, people would have
an interest on buying or trying it and as a result, more income for the business.
Significance of the Study
This study aims to know if the target market of the business would have an interest on
trying the product. Will it profit if the business is going to push through and if it can withstand
for a long period of time.
5|P a n d e U l a m
CHAPTER I
DESCRIPTION OF
THE BUSINESS
6|P a n d e U l a m
DESCRIPTION OF THE BUSINESS
I. Name of the Business
The proponents have decided to name the business “Pan de Ulam” to give the people a
quick idea about the product. The name was derived from the combination of the words
“Pandesal”, a famous bread roll in the Philippines, and “Ulam” which is viand when translated
to English. The chosen name will be helpful in reeling in potential customers because it
provides an initial thought that the product will be a fusion of beloved food staples in the
Philippines.
“Pan de Ulam” will be able to introduce to the masses a new flavour to the quintessential
Pandesal by filling it with different popular dishes which includes Adobo and Menudo just to
name a few.
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II. Business and Company Logo
The logo of the business will be simple yet funky to keep pace with the times. Pan de
Ulam’s main color scheme will be beige and red.
III. Brief Description of the Business
The study will be focused on a food stall that serves a product called “Pan de Ulam” which
is basically a bread roll filled with a variety of Filipino dishes. The business intends to cater
different comfort foods to the customers yet be able to adapt to the fast-paced lifestyle of the
21st century via fusing these dishes into a single snack. These on-the-go snacks will be
perfect for city goers who are always under strict schedules but still want to have a taste of
traditional Filipino dishes.
8|P a n d e U l a m
IV. Capitalization
Partners
Camille Grace Datay
Isabel Dellica
Princes Dianne Garciano
Krystel Rose Olino
Table 1
CAPITALIZATION
Type of Partner
Capitalist
Capitalist
Capitalist
Capitalist
TOTAL
Contribution (PHP)
125,000.00
125,000.00
125,000.00
125,000.00
500,000.00
The partners are going to contribute Php 125,000.00 each amounting to Php 500,000.00
in total. This capital will be used to finance the major costs of the business. Major costs
include equipment purchases, space rent, ingredient purchases, operating expenses, and
marketing. Members agreed to have an equal profit and loss sharing, and equal right to
identify the terms and conditions of the business as well as managing the business. There is
no need to borrow money since the capital raised by the partners is sufficient enough to start
up its operation.
The sources of individuals are:

Camille Grace Datay’s capital contribution will be finance by her personal savings and
with the help of her parents.

Isabel Dellica’s capital contribution will primarily be finance by her personal savings
and part of her father’s monthly salary.

Princes Dianne Garciano’s capital contribution to be finance by her personal savings
and part of her family’s business.

Krystel Rose Olino’s capital contribution to be finance by his own personal savings
and with the help of his relatives.
9|P a n d e U l a m
PROJECT COST
Table 2
PROJECTED COST
Fixed Investment
Machineries & Equipment
Furniture and Fixtures
Installment Payment of Baking Equipment*
Total Fixed Investment
18,060.00
15,700.00
51,000.00
Pre-Operating Expense
Store and Office Supplies
Production Supplies
Tax and Licenses
Organizational Cost
Prepaid Rent*
Rent Expense*
Total Pre-Operating Expense
3,765.00
2,855.00
29,977.71
8,613.50
45,000.00
45,000.00
Initial Working Capital
Raw Materials
Utilities Expense*
Salaries Expense*
Advertising Expense
Total Initial Working Capital
72,383.22
23,100.00
138,528.00
7,200.00
Margin of Safety
Total Project Cost
* 3 months coverage
84,760.00
135,211.21
241,211.22
38,817.57
PHP 500,000.00
10 | P a n d e U l a m
CHAPTER II
VISION OF THE
BUSINESS
11 | P a n d e U l a m
VISION OF THE BUSINESS
Vision:

To establish Pan de Ulam as the leading Pan de sal seller in the Philippines.

To provide the customers of a one-of-a-kind experience with Pan de Ulam at a
reasonable price, rational time, and favorable place.

To have a new and innovative setting in the food stall business.

To innovate the food being offered to the customers.

To be the right company to the people who deserve the opportunities for self – growth
and who wants to achieve their dreams.
Mission:

We provide the free will, the best and the delectable Pan de Ulam along with the
passion to a more conducive customer service and satisfaction.

We let our customers’ convenience and main concerns first.

We make a difference in giving pleasure while eating Pan de Ulam.

We provide a perfect place to relax, enjoy, and be happy.
12 | P a n d e U l a m
CHAPTER III
THE MARKET
13 | P a n d e U l a m
MARKET STUDY
Customers are one of the most important people when it comes to business. Their
presence will ensure its prosperity. All organizations depend on them thus a lack of these
resources can be an immediate threat to their very function. With this, it is essential to
carefully study the customers as well as the market they are in. Gathering information about
them both will play a fundamental role in the business’s advancement. An overview of the
customer’s wants, needs and beliefs can be used to determine how the product can be
marketed and the study of the market can be helpful in describing market situations where
the product can be identified through the demand and supply analysis. The knowledge about
the customer’s preferences, market size and competition will be vital in creating a strategy
suited for the business. All of these items mentioned are key factors that can be properly
examined by conducting surveys and carrying out researches. Apart from this, it is also
essential to establish a set of objectives to guide the course of the study and to further ensure
the progress of the business.
I.
Market study objectives

To evaluate the demand and supply of the business

To identify the target market of the business

To determine the most appropriate marketing strategy for the business.

To know the feasibility of the business
14 | P a n d e U l a m
II.
Customers
Pan de Ulam is a part of the consumer market and classified under the food and beverage
category. Consumer marketing is focused on the selling of goods and services to different
individual buyers as opposed to trying to appeal to businesses. In this type of market,
consumers make their own decisions about how they will spend their own money and how
they will use the products they purchased. The prospect patrons we have are the ultimate
consumers of the business and most of them are those who are going to school or work
(students, employed, self-employed, and unemployed), male and female, 15 years old and
above who goes and ride in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City.
III.
Competitors
Competition will be tough in the chosen location because the competitors are already a
few years ahead and are already established. In order to compete with the other businesses,
a thorough analysis of the competitors must be conducted. Data gathered from the research
will be helpful in building an edge against the competitors.
Competitors’ major strengths
-
They have established a name and reputation in the business area
-
The businesses have already operated for almost five years and above
-
Competitors have already gained the trust of consumers that resulted in the
patronization of their products.
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Competitors’ major weaknesses
-
Costumers are open to new preferences of snacks
-
Pan de Ulam is a new product that is not yet offered in the chosen location
IV. Market Research

Sample Size Determination
The research had done survey method to be able to end up for the possible number of
respondents who will provide important information to support this proposed project
through answering correctly the questionnaires that will be distributed to them. The total
sample of respondents were determined by using the “Sloven’s Formula”.
Where:
e= Margin of Error
N= Total Population/Number of People
N= Number of Respondents
Computation:
N=
N=
N
1  N (e) 2
5,241
1+5,241(0.05)2
N = 399.72 or 400 respondents
16 | P a n d e U l a m

Survey Design
The proponents used graphical and trade representations in tabulating and presenting
the data gathered from the survey. Pie chart is used to represent the data, in which it
identifies the percentage of each item from the whole.

Sampling Design
Researchers use the descriptive random sampling wherein survey questionnaires were
given to the people who passes by our location in Dona Rosario Bayview Subdivision, Sucat,
Muntinlupa City.
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V. Questionnaire
Polytechnic University of the Philippines
College of Accountancy and Finance
Department of Banking and Finance
To our respondents,
We, Senior Banking and Finance students under the College of Accountancy and Finance are currently
doing a Research Feasibility Study entitled: Pan De Ulam
In this regard, may we ask you full cooperation in taking time to answer this questionnaire that will be
very significant for our research.
Rest assured that all the data gathered will be treated with utmost confidentiality.
Thank You!
- RESEARCHERS Name: (Optional) _______________________
Age: _____________
Gender:________________
Status:
___ Student (monthly allowance) [ ] below P1,000 [ ] P1,001-P5,000 [ ] above P5,001
___ Self-employed/Employed (monthly salary) [ ] below P10,000 [ ] P10,001-P20,000 [ ] above P20,001
1.
Do you buy Pan de sal?
___ Yes ___ No. (Stop answering)
2.
How often do you buy Pan de sal?
___ Once a day (Breakfast only)
___ Twice a day (Breakfast and Afternoon Snack)
___ Thrice a day (Breakfast, Mid-morning, and
Afternoon Snack)
___ Occasional (Buy when able)
3.
4.
5.
6.
Where do you usually buy Pan de sal?
___ Bakery
Bakeshop (Pan de Manila, Goldilocks, etc..)
___ Grocery/Supermarket
___ Pandesal Street Vendor
How much do you usually spend per piece of Pan de
sal?
___ P1.00-3.00
___ P4.00-6.00
___ P7.00-10.00
How many pieces do you usually buy?
___ 1-5 pieces
___ 6-10 pieces
___ 11pieces and above
Are you willing to buy Pan de Ulam? (Pan de Ulam is
a Pan de sal filled with different pinoy dishes.)
___ Yes
___ No (Stop Answering.)
Note: If yes, the following questions are applicable.
7.
8.
What fillings do you prefer? Check 3 items you like.
___ Adobo
___ Menudo
___ Caldereta
___ Bicol Express
How often will you buy?
___ Once a day (Breakfast only)
___ Twice a day (Breakfast and Afternoon Snack)
___ Thrice a day (Breakfast, Mid-morning, and
Afternoon Snack)
___ Occasional (Buy when able)
9.
How much can you spend for the products? (per
piece)
___ P 6.00
___ P 7.00
___ P 8.00
___ P 9.00
10.
How many pieces will you buy every time you
purchase?
___ 1-5 pieces
___ 6-10 pieces
___ 11 pieces and above
11.
Are you willing to buys beverages like bottled water,
juice/softdrinks, or instant coffee)
___ Yes
___ No (Stop Answering.)
12.
What type of beverage do you usually buy and how
much do you spend on it?
__Bottled Water __Juice/Softdrinks __Instant Coffee
__5.00-10.00
__5.00-10.00
__5.00-10.00
__11.00-15.00
__11.00-15.00
__11.00-15.00
__16.00-20.00
__16.00-20.00
__16.00-20.00
__21.00-25.00
__21.00-25.00
__21.00-25.00
18 | P a n d e U l a m

Survey Findings
Table 3
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO GENDER
FREQUENCY
PERCENT
MALE
152
38%
FEMALE
248
62%
TOTAL
400
100%
Figure 1
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO GENDER
38%
62%
Male
Female
The female respondents outnumbered the male – 248 to 152. The former
constitute 62 percent of the total sample of respondents, while the latter is 38 percent.
19 | P a n d e U l a m
Table 4
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO AGE
FREQUENCY
PERCENT
15-23
147
36.75%
24-32
82
20.50%
33-41
79
19.75%
42-51
63
15.75%
52-61
29
7.25%
TOTAL
400
100%
Figure 2
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO AGE
7.25%
15.75%
36.75%
15-23
24-32
33-41
19.75%
20.50%
42-51
52-61
The 46.75 percent of the total sample age between 15 years old up to 23 years old
outnumbered the rest of the respondents that age above 24 years old up to 32 years
old that have percentage of 25.5 and for 33 years old up to 41 years old have 13
percent of the total sample. The age of 42 up to 51 years old and 52 up to 61 years old
have a percentage of 11.25 percent and 3.5 percent of the total respondents
respectively.
20 | P a n d e U l a m
Table 5
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO EMPLOYMENT STATUS
FREQUENCY
PERCENT
STUDENT
140
35%
SELF-EMPLOYED/EMPLOYED
260
65%
TOTAL
400
100%
Figure 3
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO EMPLOYMENT STATUS
35%
65%
Student
Self-Employed/Employed
This table and figure represent the distribution of the respondent according to
Employment Status. There are more self-employed/employed respondents than
those students. There are 260 respondents for the former, and 140 for the students.
The self-employed/employed one constitutes 65% percent while the student has 35%
percent.
21 | P a n d e U l a m
Table 6
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO ALLOWANCE-STUDENT
FREQUENCY
PERCENT
BELOW 1,000
34
24.29%
1,001-5000
57
40.71%
ABOVE 5,001
49
35%
TOTAL
140*
100%
* The total frequency is 140 which is the 35% of the total respondents who are
students.
Figure 4
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO ALLOWANCE-STUDENT
35.00%
24.29%
Below 1,000
1,001-5,000
40.71%
Above 5,001
The major amount income/allowance of a student is about 1,001 up to 5,000
pesos having a percentage of 40.71. Some of them have income below 1,000 pesos
having a percentage of 24.29 and the students who have income above 5,001 pesos
have a percentage of 35 of the total sample of students.
22 | P a n d e U l a m
Table 7
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO INCOME-SELFEMPLOYED/EMPLOYED
FREQUENCY
PERCENT
BELOW 10,000
83
31.92%
10,001-20,000
111
42.70%
ABOVE 20,001
66
25.38%
TOTAL
260*
100%
* The total frequency is 260 which is the 65% of the total respondents who are selfemployed/employed.
Figure 5
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO INCOME-SELFEMPLOYED/EMPLOYED
14.87%
19.90%
65.23%
Below 10,000
10,001-20,000
Above 20,001
This table and figure shows the income distribution of self-employed/employed
respondent. The 10,001 pesos up to 20,000 pesos got the highest percentage of
42.70% of the total sample of the self-employed/employed respondents and 31.92
percent or 83 of respondents has 10,000 pesos below and for above 20,001 peso has
25.38 percent only.
23 | P a n d e U l a m
Table 8
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO AMONG THEM
BUY PAN DE SAL
FREQUENCY
PERCENT
YES
296
74%
NO
104
26%
TOTAL
400
100%
Figure 6
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO WHO AMONG THEM BUY
PAN DE SAL
26%
Yes
74%
No
The above table and figure shows that there is 74% percent of the total sample
that is equivalent to 296 respondents who and buys Pan de sal and 26% percent who
doesn’t eat nor buy it.
24 | P a n d e U l a m
Table 9
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY
USUALLY BUY PAN DE SAL
FREQUENCY
TOTAL
ONCE A DAY
151
51.01%
TWICE A DAY
62
20.95%
THRICE A DAY
39
13.18%
OCCASIONALLY
44
14.86%
TOTAL
296*
100%
* The total frequency is 296 which is the 74% of the total respondents who are
buying Pan de sal.
Figure 7
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW OFTEN THEY USUALLY
BUY PAN DE SAL
14.86%
13.18%
20.95%
Once a day
51.01%
Twice a day
Thrice a day
Occasionally
This table and figure shows that the future customers of the business are willing to
buy the product once a day. It constitutes of 51.01 percent out of 296 respondents who
purchases Pan de sal. Twice a day and thrice a day a week basis got a percentage of 20.95
and 13.18 respectively. The occasionally part has 14.86 percentage or 44 respondents.
25 | P a n d e U l a m
Table 10
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHERE DO THEY USUALLY
BUY PAN DE SAL
FREQUENCY
PERCENT
BAKERY
183
61.82%
BAKESHOP
63
21.28%
GROCERY
35
11.83%
STREET VENDOR
15
5.07%
TOTAL
296
100%
Figure 8
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO WHERE DO THEY USUALLY
BUY PAN DE SAL
5.07%
11.83%
Bakery
21.28%
61.82%
Bakeshop
Grocery
Street Vendor
It only shows according to the above table and figures that 61.82 percent of them
mostly buys or purchase Pan de sal in a bakery. Next in line is in the bakeshop that
constitute for about 21.28 percent. 11.83 percent of the respondents buy Pande sal on the
grocery while 5.07 percent buy it through street vendors.
26 | P a n d e U l a m
Table 11
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE
RESPONDENTS SPEND IN BUYING PAN DE SAL
FREQUENCY
PERCENT
PHP1.00-3.00
184
62.17%
PHP4.00-6.00
58
19.59%
PHP7.00-10.00
54
18.24%
TOTAL
296
100%
Figure 9
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MUCH DO THE
RESPONDENTS SPEND IN BUYING PAN DE SAL
18.24%
19.59%
Php 1.00-3.00
62.17%
Php 4.00-6.00
Php 7.00-10.00
As shown in the table and figure above, 62.17 percent of the total sample of who
purchases Pan de sal spends 1.00 up to 3.00 pesos. The next one is about 4.00 up to 6.00
pesos having a percentage of 19.59 and 18.24 percent of the respondents spends it for
7.00-10.00 pesos.
27 | P a n d e U l a m
Table 12
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE SAL
THE RESPONDENTS USUALLY BUY
FREQUENCY
PERCENT
1-5 PIECES
92
31.08%
6-10 PIECES
139
46.96%
11 PIECES AND ABOVE
65
21.96%
TOTAL
296
100%
Figure 10
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MANY PAN DE SAL THE
RESPONDENTS USUALLY BUY
21.96%
31.08%
1-5 pieces
6-10 pieces
46.96%
11 pieces and above
As shown in the figure above the people buy Pan de Sal in 6 up to 10 pieces every time
they purchase having a percentage 46.96. 21.96 percent of them buy 11 pieces and above,
31.08 percent of the respondents buy 1 up to 5 pieces of Pan de sal.
28 | P a n d e U l a m
Table 13
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO WILL PATRONIZE PAN
DE ULAM
FREQUENCY
PERCENT
YES
258
87.16%
NO
38
12.84%
TOTAL
296
100%
Figure 11
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO WHO WILL PATRONIZE PAN
DE ULAM
12.84%
Yes
87.16%
No
As seen in the table and figure above, the percentage of who are willing to buy Pan de
Ulam is 87.16 and only 12.84 percent says No, constitutes the 38 respondents of the total
sample who avails Pan de sal.
29 | P a n d e U l a m
Table 14
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO FILLINGS WHO WILL
PATRONIZE PAN DE ULAM
FREQUENCY
PERCENT
ADOBO
202
26.10%
MENUDO
195
25.19%
KALDERETA
184
23.77%
BICOL EXPRESS
193
24.94%
TOTAL
774*
100%
* The total frequency is 774 which came from the 258 respondents willing to buy Pan de
Ulam who each choose 3 types of fillings
Figure 12
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO FILLINGS WHO WILL
PATRONIZE PAN DE ULAM
24.94%
26.10%
Adobo
Menudo
23.77%
25.19%
Kaldereta
Bicol Express
The table and figure above shows the distribution of the respondents according to
what filings they prefer for Pan de Ulam. The 26.10 percent of the respondents chose
Adobo filling most compare to 25.19 percent or 195 respondents likes Menudo filling.
23.77 percent of the respondents choose the Kaldereta filling. There is only 24.94 percent
who are willing to try the Bicol Express filling.
30 | P a n d e U l a m
Table 15
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY
USUALLY BUY PAN DE ULAM
FREQUENCY
TOTAL
ONCE A DAY
117
45.35%
TWICE A DAY
59
22.87%
THRICE A DAY
33
12.79%
OCCASIONALLY
49
18.99%
TOTAL
258*
100%
* The total frequency is 258 which is the 87.16% of the total respondents who are
buying Pan de Ulam.
Figure 13
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW OFTEN THEY USUALLY
BUY PAN DE ULAM
18.99%
12.79%
22.87%
45.35%
Once a day
Twice a day
Thrice a day
Occasionally
The percentage of how often the respondents are willing to buy Pan de Ulam once a
day got 45.35 which got the highest percent among the rest. 22.87 percent who are willing
to buy it in twice a day basis, for thrice a day basis there is only 12.79 percent and lastly
the 18.99 percent will buy it occasionally of the total sample that will are willing to buy
Pan de Ulam.
31 | P a n d e U l a m
Table 16
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE
RESPONDENTS SPEND IN BUYING PAN DE ULAM
FREQUENCY
PERCENT
PHP 6.00
103
39.92%
PHP 7.00
52
20.16%
PHP 8.00
50
19.38%
PHP 9.00
53
20.54%
TOTAL
258
100%
Figure 14
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MUCH DO THE
RESPONDENTS SPEND IN BUYING PAN DE
ULAM
20.54%
39.92%
Php 6.00
Php 7.00
19.38%
20.16%
Php 8.00
Php 9.00
As shown in the table and figure above there is 39.92 percent who are willing to spend
6.00 pesos when they buy Pan de Ulam. There are only 52 or 20.16 percent who wants to
spend the product for 7.00 pesos. The 19.38 percent people will spend 8.00 and20.54
percent are willing to spend 9.00 pesos to buy Pan de Ulam.
32 | P a n d e U l a m
Table 17
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE ULAM
THE RESPONDENTS USUALLY BUY
FREQUENCY
PERCENT
1-5 PIECES
124
48.06%
6-10 PIECES
75
29.07%
11 PIECES AND ABOVE
59
22.87%
TOTAL
258
100%
Figure 15
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MANY PAN DE ULAM
THE RESPONDENTS USUALLY BUY
22.87%
48.06%
29.07%
1-5 pieces
6-10 pieces
11 pieces and above
In the 258 respondents who are willing to buy Pan de Ulam, there is 48.06 percent
who will buy it at 1 up to 5 pieces; 29.07 percent for 6 up to 10 pieces and 22.87 percent
for who will buy it at 11 pieces and above.
33 | P a n d e U l a m
Table 18
DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR WILLINGNESS TO BUY
BEVERAGE/S
FREQUENCY
PERCENT
YES
118
45.74%
NO
140
54.26%
TOTAL
258
100%
Figure 16
DISTRIBUTION OF RESPONDENTS
ACCORDING TO THEIR WILLINGNESS TO BUY
BEVERAGE/S
54.26%
45.74%
YES
NO
The table and figure above shows the percentage of those who are willing to
buy beverage/s. 45.74% said they are willing while 54.26% said they are not willing.
34 | P a n d e U l a m
Table 19
DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR PREFERRED BEVERAGES
FREQUENCY
PERCENT
BOTTLED WATER
48
18.61%
JUICE/SOFTDRINKS
28
10.85%
INSTANT COFFEE
42
16.28%
TOTAL
118*
100%
* The total frequency is 118 which is 45.74% of the total respondents who wants beverages.
Figure 17
DISTRIBUTION OF RESPONDENTS
ACCORDING TO THEIR PREFERRED
BEVERAGES
16.28%
18.61%
10.85%
Bottled Water
Juice/Softdrinks
Instant Coffee
The table and figure above represents the distribution of the respondents according
to their preferred beverages. Most of the respondents comprised of 48 or 18.61% prefer
bottled water as their drinks.
35 | P a n d e U l a m
Table 20
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING BOTTLED WATER
FREQUENCY
PERCENT
PHP 5.00-10.00
13
27.08%
PHP 11.00-15.00
21
43.75%
PHP 16.00-20.00
9
18.75%
PHP 21.00-25.00
5
10.42%
TOTAL
48*
100%
* The total frequency is 48 which is the 18.61% of the total respondents who are
buying beverages.
Figure 18
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING BOTTLED
WATER
10.42%
18.75%
27.08%
Php 5.00-10.00
Php 11.00-15.00
43.75%
Php 16.00-20.00
Php 21.00-25.00
Table and figure above represent the distribution of the respondents according to
the amount they are willing to spend in buying bottled water. Most of the respondents
comprised of 21 or 43.75% are willing to spend 11.00 to 15.00 pesos in buying bottled
water and least of the respondents comprised of 5 or 10.42% are willing to spend
21.00 to 25.00.
36 | P a n d e U l a m
Table 21
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING JUICE/SOFTDRINKS
FREQUENCY
PERCENT
PHP 5.00-10.00
3
10.71%
PHP 11.00-15.00
11
39.29%
PHP 16.00-20.00
7
25.00%
PHP 21.00-25.00
7
25.00%
TOTAL
28*
100%
* The total frequency is 28 which is the 10.85% of the total respondents who are
buying beverages.
Figure 19
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING
JUICE/SOFTDRINKS
25.00%
10.71%
Php 5.00-10.00
39.29%
25.00%
Php 11.00-15.00
Php 16.00-20.00
Php 21.00-25.00
Table and figure above represent the distribution of the respondents according to
the amount they are willing to spend in buying juice/softdrinks. Most of the
respondents comprised of 11 or 39.29% are willing to spend 11.00 to 15.00 pesos in
buying juice/softdrinks and least of the respondents comprised of 3 or 10.71% are
willing to spend 5.00 to 10.00.
37 | P a n d e U l a m
Table 22
DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING INSTANT COFFEE
FREQUENCY
PERCENT
PHP 5.00-10.00
15
35.71%
PHP 11.00-15.00
10
23.81%
PHP 16.00-20.00
11
26.19%
PHP 21.00-25.00
6
14.29%
TOTAL
42*
100%
* The total frequency is 42 which is the 16.28% of the total respondents who are
buying beverages.
Figure 20
DISTRIBUTION OF THE RESPONDENTS
ACCORDING TO HOW MUCH THEY ARE
WILLING TO SPEND IN BUYING INSTANT
COFFEE
14.29%
35.71%
26.19%
Php 5.00-10.00
Php 11.00-15.00
23.81%
Php 16.00-20.00
Php 21.00-25.00
Table and figure above represent the distribution of the respondents according to
the amount they are willing to spend in buying instant coffee. Most of the respondents
comprised of 15 or 35.71% are willing to spend 5.00 to 10.00 pesos in buying instant
coffee and least of the respondents comprised of 6 or 14.29% are willing to spend
21.00 to 25.00.
38 | P a n d e U l a m
VI. SURVEYING ANALYSIS
The surveying shows that there will be a strong demand in Dona Rosario Bayview
Subdivision, Sucat, Muntinlupa City for Pan de Sal with fillings because most of the people
there are willing to try new and innovative way of buying, as well as trying the new taste of
our very own Pan de Ulam. Likewise, most of them are capable to buy Pan de sal since it is
sold at a reasonable price.
Most of the respondents are taking taste into consideration in buying Pan de sal.
Therefore, we assure that we give them the satisfaction that they need and wanted through
giving them the freedom to choose their favorite and loved fillings in their Pan de sal,
considering its affordability.
The result of the survey proved that Pan de Ulam will have good potential market
acceptability in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City and the demand
is a good indicator in determining the feasibility of the project in the said area.
39 | P a n d e U l a m
DEMAND ANALYSIS
PROJECTED POPULATION
Table 23
Historical and Projected Annual Population of Dona
Rosario Bayview Subdivision
Year
Dona Rosario Bayview Subdivision
2015
5,047
2016
5,143
2017
5,241
2018
5,341
2019
5,443
2020
5,547
2021
5,653
(Projected Population was derived using the 1.91% growth rate of the Subdivision.)
Projected Demand
Table 24
Year
Projected
Population
% OF
RESPONDENTS
WHO ARE
WILLING TO
BUY PAN DE
SAL (74%)*
Respondents
who are
willing to
buy Pan de
Ulam
(87.16%)*
Market
Acceptability
X Average
Number of
Pieces**
Total
Demand
(Units)
2017
5,241
3,878
3,380
10,141
3,650,790
2018
5,341
3,952
3,445
10,335
3,720,520
2019
5,443
4,028
3,511
10,532
3,791,582
2020
5,547
4,105
3,578
10,733
3,864,001
2021
5,653
4,183
3,646
10,938
3,937,804
* % was derived from the survey.
40 | P a n d e U l a m
SUPPLY ANALYSIS
Supply is determined by looking for possible competitors who are in the same industry
and along with the indirect competitors. The researchers, through interview, asked
permission to the competitors to be able to gather the necessary data that will be beneficial
for this study.
Market Share of Competitors
Table 25
SUPPLY FOR 2016
Competitors
Annual Supply
Eva’s Bakery
432,000
Juliet’s Sari-Sari Store
504,000
Kuya Bert’s Sari-Sari Store
482,400
Dating Daan Sari-Sari Store
396,000
Total
1,814,400
The data gathered through interview with the staff/crew of the competitor
establishments were daily sales multiplied by 360 to get the annual supply for the year.
1.
Eva’s Bakery has an average daily supply of 1,200 of bread including Pan de sal and other
special breads.
2.
Juliets’ Sari-sari store has an average supply of 15 packs of chips (5 different flavors; 12
pieces per pack) and 10 packs of biscuits (5 different flavors;10 pieces per pack).
3.
Kuya Bert’s Sari-sari store has an average supply of 10 packs of chips (7 different
flavors;12 pieces each) and 10 packs of biscuits (5 different flavors;10 pieces per pack).
4.
Dating Daan Sari-sari store has an average supply of 10 packs of chips (5 different
flavors;12 pieces each) and 10 packs of biscuits (5 different flavors;10 pieces per pack).
41 | P a n d e U l a m
Table 26
Projected Supply and Market Share of the Competitors
Juliet’s
SariSari
Store
% of
Market
Share
Kuya
Bert’s
SariSari
Store
% of
Market
Share
Dating
Daan
SariSari
Store
% of
Market
Share
TOTAL
SUPPLY
Year
Demand
Eva’s
Bakery
% of
Market
Share
2017
3,650,790.04
432,000
11.83%
504,000
13.81%
482,400
13.21%
396,000
10.85%
1,814,400
2018
3,720,520.13
446,688
12.01%
521136
14.01%
498,802
13.41%
409,464
11.01%
1,876,090
2019
3,791,582.06
461,875
12.18%
538855
14.21%
515,761
13.60%
423,386
11.17%
1,939,877
2020
3,864,001.28
477,579
12.36%
557176
14.42%
533,297
13.80%
437,781
11.33%
2,005,832
2021
3,937,803.70
493,817
12.54%
576120
14.63%
551,429
14.00%
452,665
11.50%
2,074,031
(The business assumed 3.4% annual growth rate of the food industry based on the data
gathered from the Philippine Statistics Authority.)
DEMAND-SUPPLY ANALYSIS
Table 27
Demand and Supply Analysis
Year
Demand
Supply
Demand Gap*
2017
2018
2019
2020
2021
3,650,790
3,720,520
3,791,582
3,864,001
3,937,804
1,814,400
1,876,090
1,939,877
2,005,832
2,074,031
1,836,390
1,844,431
1,851,705
1,858,169
1,863,773
% of Unsatisfied
Demand**
50.30%
49.57%
48.84%
48.09%
47.33%
* Demand-Supply
** Demand Gap ÷ Demand
42 | P a n d e U l a m
Table 28
Projected Annual Supply and Market Share of Pan de Ulam
Year
Demand
% of
Unsatisfied
Demand
% of
Market
Share*
Annual
Supply**
Market
Share***
2017
3,650,790
50.30%
11.83%
217,301
8.50%
2018
3,720,520
49.57%
11.83%
218,252
8.39%
2019
3,791,582
48.84%
11.83%
219,113
8.26%
2020
3,864,001
48.09%
11.83%
219,878
8.13%
2021
3,937,804
47.33%
11.83%
220,541
8.00%
* The average of the lowest market share of the direct competitor
** Demand x % of Unsatisfied Demand x % of Market Share
43 | P a n d e U l a m
MARKETING PLAN
A marketing plan is a specific, planned course of action to take. It is also the study of
markets and market potential, and can be used to support or develop a marketing plan.
A. PRODUCTS
Pan de Ulam seeks to earn customers’ confidence and preference and to follow and
anticipate customer trends, creating and responding to demand for its products. Therefore,
Pan de Ulam is driven by an acute sense of performance, adhering to and favoring the rules
of free competition within a clear legal framework. The primary products of our business are
innovative Philippine delicacy, “Pan de sal”.
Pan de Ulam is a pan de sal with innovation. You can choose your preferred filling/s
namely: Pan de Adobo (pan de sal with Adobo as the filling), Pan de Menudo (pan de sal with
Menudo as the filling), Pan de Caldereta (pan de sal with Caldereta as the filling), and Pan de
BiEx (pan de sal with Bicol Express as the filling).
44 | P a n d e U l a m
B. PRICE
The perceived value of a good or service that means something to the customer and to
the seller is the business’ ultimate source of profits and it is the price of the product.
Considering the cost of production of the product and the customers’ perception to the
product which includes their reason of buying, the amount they are willing to spend for each
size, and the type of competition the business has. Reasons for buying are brand name, price,
nutritional value, or taste and flavor of Pan de Ulam.
Pricing
Table 29
Product
Pan de Ulam
Pan de Adobo
Pan de Menudo
Pan de Caldereta
Pan de BiEx
Beverage
Bottled Water
Juice/Softdrinks
Instant Coffee
Unit
Cost
(Php)
Labor (Php)
Cost (Php)
% Mark-Up
Price (Php)
1.75
1.96
1.94
1.49
1.50
1.50
1.50
1.50
3.25
3.46
3.44
2.99
32.50%
34.60%
34.40%
29.90%
Php 6.00
Php 6.00
Php 6.00
Php 6.00
7.25
4.75
2.25
1.50
1.50
1.50
8.75
6.25
3.75
79.55%
56.81%
75.00%
Php 11.00
Php 11.00
Php 5.00
45 | P a n d e U l a m
C. PLACE
In establishing a business, location is considered as one of the most important thing that
an entrepreneur must take into consideration because basically location will define if the
business will become profitable or not. The location of the business is in Dona Rosario
Bayview Subdivision, Sucat, Muntinlupa City. We choose the location for the following
reasons:
1. There are abundant numbers of possible customers in the place.
2. It is easy to find because the location is near the entrance/exit gate of the subdivision.
D. PROMOTION
For a business to be successful it needs a good product and a pool of customers. The best
way to reach out these customers is through the aid of advertising or promotion. Different
promotional schemes will be used to reach the target market. Free tasting will be conducted.
Signboard and tarpaulin will be placed near the stall location. These signboards and
tarpaulins aim to draw the attention of the people within the area. Advertising through the
social networking sites will also be employed. Given that the use of social networking sites is
very viral these days.
46 | P a n d e U l a m
SALES PLAN FOR THE NEXT FIVE YEARS
Table 30
PROJECTED SALES FOR 2017-2020
2017
2018
2019
2020
2021
Target Market
(Demand Gap)
1,836,390
1,844,431
1,851,705
1,858,169
1,863,773
Market Share in %
8.50%
8.39%
8.26%
8.13%
8.00%
217,301
218,252
219,113
219,878
220,541
Projected Annual
Supply
% on
Products
sales
Adobo
26.10%
Menudo
25.19%
Kaldereta
23.77%
Bicol
24.94%
Express
SUB-TOTAL
Beverages
6
6
6
Sales in
Units
56,716
54,738
51,652
Sales in
Peso
340,293.44
328,428.80
309,914.75
Pric
e
6
6
6
Sales in
Units
56,964
54,978
51,879
Sales in
Peso
341,783.39
329,866.80
311,271.69
6
54,195
325,169.29
6
54,432
326,593.01
217,301
Sales in
Units
1,303,806.28
Price
218,252
Sales in
Units
1,309,514.89
Sales in
Peso
Sales in
Peso
Price
Price
7
7
7
Sales in
Units
57,189
55,195
52,083
Sales in
Peso
400,320.04
386,362.52
364,582.66
Pric
e
7
7
7
Sales in
Units
57,388
55,387
52,265
Sales in
Peso
401,717.37
387,711.13
365,855.24
7
54,647
382,528.04
7
54,838
383,863.26
219,113
Sales in
Units
1,533,793.27
Sales in
Peso
Price
219,878
Sales in
Units
Price
8
8
8
Sales in
Units
57,561
55,554
52,423
Sales in
Peso
460,490.20
444,434.79
419,381.30
8
55,003
440,023.96
1,539,147.00
220,541
1,764,330.25
Sales in
Peso
Price
Sales in
Units
Sales in
Peso
Price
45.74%
Price
18.61%
11
40,440
444,836.97
11
40,617
446,784.66
11
40,777
448,546.88
11
40,919
450,112.55
11
41,043
451,470.06
10.85%
11
23,577
259,348.80
11
23,680
260,484.34
12
23,774
285,285.55
12
23,857
286,281.34
13
23,929
311,073.48
16.28%
5
35,377
176,883.05
5
35,532
177,657.52
6
35,672
214,029.89
6
35,796
214,776.97
7
35,904
251,328.84
SUB-TOTAL
99,393
881,068.82
99,829
884,926.51
100,222
947,862.33
100,572
951,170.86
100,87
6
1,013,872.38
TOTAL SALES
316,695
2,184,875.10
318,081
2,194,441.41
319336
2,481,655.59
320,450
2,490,317.86
321,417
2,778,202.63
Bottled
Water
juice/Soft
drinks
Instant
Coffee
47 | P a n d e U l a m
CHAPTER IV
BUSINESS PROCESS
WORKFLOW
48 | P a n d e U l a m
I. FORM OF THE BUSINESS
The type of the business is a partnership. It is to be registered with the Securities and
Exchange Commission (SEC). It will also be registered with the different agencies like
Department of Trade and Industry (DTI), Bureau of Internal Revenue (BIR), Bureau of Food
and Drugs (BFAD), Business Permit, Quezon City Municipal Office, and SSS.
II. VISION, MISSION, CORE VALUES
A. Vision
To be considered as one of the largest food business in the Philippines that
serves Pan de sal heading towards product innovation, quality management, and
customer satisfaction.
B. Mission
We shall:

Build the customer’s trust and loyalty by providing them a quality
service and emphasizing the highest level of safety of the product we are
offering.

Help the community by providing employment and sponsorship.

Strictly implement the policy of observing the highest quality of
standard to ensure the hazard-free environment.
49 | P a n d e U l a m
III. BUSINESS PROCESS WORKFLOW
Channel of Distribution
Figure 21
Management
Product Planning Management
Selecting the Supplier
Purchasing of Raw Materials
Storing of Supplies
Preparation of the Product
50 | P a n d e U l a m
IV. PRODUCT PREPARATION PROCESS
Ingredients

1/2 cup warm water

2 1/4 tsp active dry yeast

3 cups bread or all purpose flour

1/2 cup sugar

1tsp salt

1/4 cup warm water
Procedures
 Dissolve the dry yeast in a warm water then stir, add sugar, stir and set aside. Wait for 10
to 15 minutes for the yeast to activate
 In a large mixing bowl add the flour, sugar, and salt and with a wire whisk keep a good stir
to combine all ingredients
 Add the yeast mixture into the flour mixture then fold it so it combines evenly. Add warm
water little at a time and fold
 Once the flour starts to become thick then start kneading. After kneading form the dough
in a bowl and place it on a same bowl. Cover the bowl with a cloth to help the dough rise
for 1 to 2 hours or until it double its size.
 After the dough had risen remove it from the bowl and place it in a clean surface. Divide
the dough into 16 pieces, spliting each piece by dividing into halves will give you an even
size portion.
 Get a piece of dough and flatten it using a rolling pin. Add a table spoon of filling and place
at the center of dough then seal the sides of pandesal dough and form it according to your
choice of shape. Place the dough with filling in a sheet pan as well as the other. Rise for 20
minutes and cook it in a preheated oven at 325° for 15 minutes then serve.
51 | P a n d e U l a m
V. PROCESS FLOW CHART
Figure 22
Greet the customer
Take the order
Prepare the items ordered
Serve the order of the customer
Receive the payment
Give the change if any
Say "Thank You" and "Please come again"
52 | P a n d e U l a m
VI. METHOD OF RECRUITMENT
Steps in Recruitment Process and Selection
Figure 23
Issue recruitment advertisement
Resume screening
Job Interview
Reference Check
Medical examination and other requirement
Finalize recruitment
53 | P a n d e U l a m
A. Issue Recruitment Advertisements
Human Resource Department will design recruitment advertisements to be sent to
the director for approval. Advertise the sales position. Be clear and highlight the
capabilities needed for the job. The goal of the recruitment advertisement is to attract
prospective applicants, encourage the urge for the opportunity offered, and provoke
action in the form of applications. Information of the advertisements will be posted in
internet (job sites, own website), job centers, and word-of-mouth (employee referral).
B. Resume Screening
The initial step that eliminates the most applications is the analysis of a curriculum
vitae. In addition to identifying candidates who have the required professional
experience, the analysis will allow us to identify the next generation of workers by giving
those who have acquired their knowledge through school a chance as well.
Job applications can either be through mail or in person. If applicants apply through
mail, it should be accompanied with an application form and letter expressing their
interest to the position they are applying for.
54 | P a n d e U l a m
C. Job Interview
Job interview will be the primary source of information about the applicants. The
purpose of an interview is to obtain valuable insight into the applicant’s personality and
abilities, and it allows the applicant the chance to discern whether your credentials and
career goals match up with what the company seeks. There are two interviews that is
needed to be done. First is the phone interview. Ask some general questions to the
applicant (related to their availability, desired salary, etc.). Then the second is the faceto-face interview. Questions to be asked will focus on the capabilities required for the
job. Some questions will begin with the word “describe” or “explain”, question
answerable by “yes” or “no” which is useful for drawing outspecial information,
“situation problem” question which is a good technique to learn about the applicant’s
problem solving skills and judgment, “self-evaluation” questions which is a good way to
learn about an applicant’s insight of their strengths and weaknesses, and “behavioral
description” questions which will give descriptions to the actual behavior that occur in a
particular situation.
D. Reference Check
Validation of the references provided; previous jobs, academic training, etc. Previous
employers will be contacted to verify the information submitted on a candidate’s
application form. It is the most effective way to learn about dependability, and ability to
get along with co-workers. For more extensive job positions, making sure the applicant
has no criminal records is a must.
55 | P a n d e U l a m
E. Medical Examination and Other Requirements
It is necessary to have employees medically examined especially in this kind of field
of business. New employees are required to undergo a Chest X-Ray, stool examination,
urinalysis, drug testing, and general physical evaluation. They will be requested to
submit other employment-related documents together with a recent medical certificate
and a health-working permit from the Health and Sanitation Department of the Quezon
City Hall.
F. Finalize Recruitment
Applicants who have successfully passed the interview and medical examination will
undergo training and orientation to enhance their skills needed for their specified jobs
and to familiarize themselves with the company’s vision/mission, policies, rules and
regulations.
56 | P a n d e U l a m
VII. METHODS OF EVALUATION
Annual performance reviews are a key component of employee development. The
performance review is intended to be a fair and balanced assessment of an employee’s
performance. Performance Review specifies that the objective of the annual review is to
provide all regular staff and their supervisors an opportunity to:

Discuss job performance

Set goals for professional development

Establish objectives for contributing to the department’s mission

Discuss expectations and accomplishments

Determine if they are worthy for the change in position or compensation or if the
employee demands to be terminated.
The evaluation is important to see if there is a progress in the company’s employees and
helps both parties in order to move forward and improve themselves. The methods of
evaluation includes:
 Interview
 Questionnaire/Survey
 Observation and Analysis
 Discussion
57 | P a n d e U l a m
VIII. BUSINESS ORGANIZATION
Organization charts are effective way to communicate organizational, employees and
enterprise information. An organizational chart makes it easier for people to comprehend
and digest large amounts of information as a visual picture rather than as a table of names
and numbers.
58 | P a n d e U l a m
IX. PROJECT IMPLEMENTATION AND TIME TABLE
Gantt-Chart of Activities
Table 31
Activities
Aug
2016
Sept
2016
Oct
2016
Nov
2016
Dec
2016
Jan
2017
Project Planning/construction of
business plan
Compliance of legal requirements
Marketing
Renovation of the establishment
Acquisition and installation of
machineries, equipment, raw
materials, etc.
Hiring and training of employees
Training and Orientation of the
Employees
Opening of Pan De Ulam
59 | P a n d e U l a m
CHAPTER V
BUSINESS
REQUIREMENTS
60 | P a n d e U l a m
ORGANIZATIONAL STRUCTURE
Figure 24
61 | P a n d e U l a m
I. STAFFING
Position: Manager
Job Description:
 Completes store operational requirements by scheduling and assigning employees;
following up on work results.
 Maintains store staff job results by coaching, counseling, and disciplining employees;
planning, monitoring, and appraising job results.
 Reaching sales targets and increasing profits.
 Determines marketing strategy changes by reviewing operating and financial
statements and departmental sales records.
 Dealing with customer service issues such as queries and complaints.
 Protects employees and customers by providing a safe and clean store environment.
Job Specification:

Male or Female

25 to 45 years old

Graduate of a four (4) year business related course

With work experience or undergone a workshop/training program related to
business management.

Knows basic accounting, computer literate, and has a strong communication skills.
62 | P a n d e U l a m
Position: Bookkeeper
Job Description:

Prepare, examine, and analyze accounting records, financial statements, and other
financial reports to assess accuracy, completeness, and conformance to reporting
and procedural standards.

Compute taxes owed and prepare tax returns, ensuring compliance with payment,
reporting and other tax requirements.

Analyze business operations, trends, costs, revenues, financial commitments, and
obligations, to project future revenues and expenses or to provide advice.

Report to management regarding the finances of store.

Develop, maintain, and analyze budgets, preparing periodic reports that compare
budgeted costs to actual costs.
Job Specification:

Male or Female

25 to 45 years old

Accountancy graduate

Familiar with computer technology and knowledge of a variety of software programs
related to the field
63 | P a n d e U l a m
Position: Baker
Job Description:

Responsible for making the the bread part of Pan de Ulam being offered at the store.

He/She ensures the quality of the Pan de sal that should satisfy the appetite of the customers.
Job Specification:

Male or female

20 to 30 years old

At least high school graduate

Knowledgeable in terms of baking, especially Pan de sal, and has an experience working in
the bakery or baking-related shops.

Good with math, detail-oriented, familiarity with equipment, physical stamina (standing for
long periods of time, lifting heavy objects).
Position: Cook
Job Description:

Responsible for making the the filling part of Pan de Ulam being offered at the store.
Job Specification:

Male or female

20 to 30 years old

Knowledgeable in terms of cooking, especially the desired fillings for the Pan de Ulam.

Good with math, detail-oriented, familiarity with equipment, physical stamina (standing for
long periods of time, lifting heavy objects).
64 | P a n d e U l a m
Job Specification:

Male or Female

20 to 30 years old

At least high school graduate.
Position: Sales Crew
Job Description:

Sets up advertising displays or arranges product on counters or tables to promote
sales.

Obtains merchandise requested by customer or receives product selected by
customer.

Totals price and tax on merchandise purchased by customer, using paper and pencil,
cash register, or calculator, to determine bill.

Accepts payment and makes change.

Wraps or bags merchandise for customers. Cleans shelves, counters, or tables.
Job Specification:

Male or Female

20 to 30 years old

At least high school graduate or currently pursuing college with at least experience
in the field.

Must possess a good communication skills and with pleasing personality
65 | P a n d e U l a m
PRE-EMPLOYMENT REQUIREMENT
1.
Updated resume
2.
Photocopy of NSO authenticated Birth Certificate (if single)
3.
Four (4) pieces 2 x 2 picture (white background)
4.
Original copy of NBI clearance (Employer’s copy)
5.
Medical Clearance
6.
SSN (Social Security Number) and TIN number
7.
Proof of previous employment (recent employer) Certificate of employment; Clearance;
ID or Contract (photocopy) - For applicant with previous employment
8.
Photocopy of School credentials - Transcript of Records; Diploma; Certificate of
Registration or Copy of Grade
SCHEDULE, SALARIES, WAGES, AND BENEFITS
Schedule of Employee
Table 32
Schedule (per day)
1:00 PM – 9:00 PM
6:00 AM – 2:00 PM
2:00 PM – 10:00 PM
4:00 AM – 1:00 PM
1:00 PM – 9:00 PM
Employee
Manager and Bookkeeper
Sales Crew (1st shift)
Sales Crew (2nd shift)
Baker and Cook
Manager and Bookkeeper
66 | P a n d e U l a m
Schedule of Employee Everyday
Table 33
Monday
M
C1
Tuesday
M
C2
Wednesday Thursday
M
M
O
O
Friday
M
O
Saturday
M
O
Sunday
X
X
Manager
Book
keeper*
Crew 1
X
C1
C1
C1
C1
C1
C1
Crew 2
C2
X
C2
C2
C2
C2
C2
Baker**
B
B
B
B
B
X
B
Cook**
C
C
C
C
C
C
X
*To fill-up the vacancy of sales crew duties every Monday and Tuesday.
**To prepare required raw products before day-off. Baker to prepare dough and cook to
prepare fillings for two days.
Salary of Employee
Table 34
Manager/Bookkeeper
Rate / hour
Number of work hours
Rate / day
Number of working days
Multiply the average number of
working days in a month
Regular Salary
Less: Employee’s Share
SSS
PHILHEALTH
Total
Multiply the number of months
Add: 13th Month Pay
ANNUAL NET PAY
Php 56.75
8 hours
Php 454.00
6 days a week
26
Php 11,804.00
436.00
137.50
573.50
12
Php 11,230.5
Php 134,766
Php 11,804.00
Php 146,570.00
67 | P a n d e U l a m
Table 35
Baker/Cook
Rate / hour
Number of work hours
Rate / day
Number of working days
Multiply the average number
of working days in a month
Regular Salary
Less: Employee’s Share
SSS
PHILHEALTH
Total
Multiply the number of months
Add: 13th Month Pay
Uniform Expense
ANNUAL NET PAY
Php 38.46
8 hours
Php 308.00
6 days a week
26
Php 8,008.00
290.70
100.00
390.70
12
Sales Crew (2)
Rate / hour
Number of work hours
8 hours
Rate / day
Number of working days
6 days a week
Multiply the average number
26
of working days in a month
Regular Salary
Less: Employee’s Share
SSS
272.50
PHILHEALTH
100.00
Total
372.50
Multiply the number of months
12
th
Add: 13 Month Pay
Uniform Expense
ANNUAL NET PAY
Php 7,617.30
Php 91,407.60
Php 8,008.00
Php 900.00
Php 100,315.60
Php 35.00
Php 280.00
Php 7,280.00
Php 6,907.50
Php 82,890.00
Php 7,280.00
Php 900.00
Php 91,070.00
68 | P a n d e U l a m
Salary is a fixed compensation periodically paid to a person for regular work or services.
Salary Range
When it comes to salary of employee, each of them will receive a fixed amount of wage
and salary, depending on the length of time of service and the type of job specification it is
holding in the company, according to the daily rate set by the company in accordance to Wage
Order No. NCR - 14, SEC. 8.
Payday
The employee’s salary will be given into two periods for every month. The first payment
period is from the 1st day of the month up to the 15th day of the month. The second is from
the 16th day of the month up to the last day of the month.
Benefits
In regards to the benefits, the company will be the one to pay for their Social Security
System (SSS) monthly contribution. They will also be given a 13th month pay.
69 | P a n d e U l a m
II. Space Requirement
STORE:
KITCHEN:
1 – Food Warmer (for display of product)
2 – Table
3 – Monoblock Chair
4 – Cash Box
5 – Electric Fan
6 – Fire Extinguisher
6 – Fire Extinguisher
7 – Freezer
8 – Refrigerator
9 – Gas Tank
10 – 2-Burner Gas Stove
11 – Oven toaster
12 – Microwave
13 – 2-Layer Oven
14 – 6 Stainless Working Tables
15 – Heavy Duty Mixer
16 – 5 Stainless Shelves for Stacking
OFFICE:
2 – Table
3 – Monoblock Chairs for Visitors
17 – Employee Chairs
18 – Filing Cabinet
19 – Computer
70 | P a n d e U l a m
III. Equipment Requirement
Table 36
PRODUCTION AND STORE EQUIPMENT
Description
Quantity
Unit Cost
Food Warmer (for display of product)
1
5,000.00
Cash Box
1
650.00
Calculator
3
150.00
Signage
1
1,000.00
Fire Extinguisher
2
1,000.00
Computer with Printer
1
5,000.00
Electric Fan
2
1,000.00
Cooking Implements (Caserole. Frying
3
280.00
Pans...)
Cooking Utensils (Sandok, Sianse,
1
800.00
Measuring cups..)
Table Weighing Scale (for cooking use)
1
320.00
Baking Equipment*
Two Layer Oven
Gas Tanks
Heavy-duty Mixer Rollers
Microwave
2-Burner Gas Stove
Oven Toaster
Bread Tray Rack
Moulders
6 Stainless Shelves
Freezer
5 Stainless Shelves
Trays
for stacking
Refrigerator
Bread Slicer
TOTAL
Cost (PHP)
5,000.00
650.00
450.00
1,000.00
2,000.00
5,000.00
2,000.00
840.00
800.00
320.00
-
PHP 18,060.00
* Acquired through monthly amortized rent-to-own deal
Table 37
FURNITURE AND FIXTURES
Description
Quantity
Unit Cost
Store
Table
1
2,000.00
Monoblock Chairs
2
150.00
Office
Filing Cabinet
1
5,000.00
Table
2
2,000.00
Chair
2
1,200.00
Visitors Chair (Uratex Monoblock)
4
500.00
TOTAL
Cost (PHP)
2,000.00
300.00
5,000.00
4,000.00
2,400.00
2,000.00
PHP 15,700.00
71 | P a n d e U l a m
Table 38
STORE, PRODUCTION, AND OFFICE SUPPLIES
Unit Cost
(PHP)
Description
Quantity
Store
Columnar / Journal Notebook
Record Book
Table Rag
Broom
Dust Pan
Hand Sanitizer
Table Napkins
Trash Bin
Garbage Bag
Paper Bags
SUB-TOTAL
1
1
2
1
1
2
30
1
10
1,000
35.00
90.00
50.00
75.00
40.00
50.00
40.00
500.00
35.00
0.33
35.00
90.00
100.00
75.00
40.00
100.00
1,200.00
500.00
350.00
325.00
PHP 2,815.00
5
4
1
1
2
2
4
4
2
1
1
50.00
60.00
75.00
40.00
50.00
20.00
20.00
50.00
200.00
100.00
150.00
250.00
240.00
75.00
40.00
100.00
40.00
80.00
200.00
400.00
100.00
150.00
1
450.00
450.00
1
3
100.00
210.00
100.00
630.00
PHP 2,855.00
1
4
4
500.00
90.00
35.00
500.00
360.00
140.00
PHP 950.00
PHP 6,585.00
Production
Hand Sanitizer
Dishwashing Liquid & Sponge
Broom
Dust Pan
Table Rags
Foot Rags
Hand Towel
Apron
Oven Mitten
Sifter
Chopping Board
Measuring Cups & Spoons with
Beaker
Spatula
Mixing Bowl
SUB-TOTAL
Office
Stationeries
Record Books
Columnar/Journal
SUB-TOTAL
TOTAL
Cost (PHP)
72 | P a n d e U l a m
IV. Depreciation Table
Table 39
DEPRECIATION COST
Equipment
1. Production and
Store
Food warmer
Computer with
Printer
Table Weighing
Scale
Electric Fan
Fire Extinguisher
SUB-TOTAL
2. Baking
Equipment
Layer Oven
Heavy Duty Mixer
Oven Toaster
Moulders
Freezer
Refrigarator
Gas Tanks
Rollers
2-Burner Gas
Stove
Annual
Depreciation
Monthly
Depreciatio
n
5
1,000.00
83.33
5,000.00
5
1,000.00
83.33
320.00
320.00
5
64.00
5.33
2
2
1,100.00
1,100.00
2,200.00
2,200.00
14,720.00
5
5
440.00
440.00
2,944.00
36.67
36.67
245.33
2
1
1
1
1
1
1
1
-
-
-
-
1
-
-
-
-
-
306,000.0
0
5
61,200.00
5,100.00
5
1,060.00
1,060.00
88.33
88.33
65,204.00
5,433.67
Unit
Unit
Cost
1
5,000.00
5,000.00
1
5,000.00
1
SUB-TOTAL
3. Furniture and
Fixtures
Filing Cabinet
SUB-TOTAL
TOTAL
1
Total Cost
5,300.00
5,300.00
5,300.00
326,020.0
0
Life
73 | P a n d e U l a m
V. BUSINESS INPUT AND MATERIAL COST
Table 40
Raw
Materials
No. Of Units
A. Bread
Flour
Butter
Sugar
Salt
Mineral
Water
Dry Yeast
B. Fillings
Adobo:
Ground Pork
Soy Sauce
Vinegar
Salt
Garlic
Onion
Sugar
Vetsin
Menudo:
Ground Pork
Sugar
Salt
Tomato
Sauce
Tomato
Paste
Onion
Garlic
Vetsin
Recipe
Price
Cost
Qty for
696
Unit
Cost for 696
Unit Cost
696
2017
2018
2019
2020
2021
217,301
218,252
219,113
219,878
220,541
P35/kg
P26/225g
P46/1000g
P18/1000g
35
0.12
0.046
0.018
3.85
230.83
1846.62
69.25
kg
g
g
g
134.65
27.70
84.94
1.25
0.223
0.046
0.141
0.002
48,442.90
9,965.40
30,560.55
448.44
48,654.90
10,009.01
30,694.29
450.41
48,846.85
10,048.49
30,815.38
452.18
49,017.39
10,083.58
30,922.97
453.76
49,165.19
10,113.98
31,016.21
455.13
P20/1000mL
0.02
2154.39
mL
43.09
0.071
15,501.73
15,569.57
15,630.99
15,685.56
15,732.86
P250/125g
2
57.71
g
115.41
0.191
41,522.48
146,441.50
41,704.20
147,082.39
41,868.73
147,662.62
42,014.90
148,178.17
42,141.59
148,624.97
P210/1000g
P8/200mL
P7/200mL
18/1000g
P40/1000g
P100/1000g
P46/1000g
P2/2g
0.22
0.04
0.035
0.018
0.04
0.1
0.046
1
626.99
358.28
358.28
35.83
44.79
26.87
53.74
1.79
g
mL
mL
g
g
g
g
g
134.80
14.33
12.54
0.64
1.79
2.69
2.47
1.79
0.223
0.024
0.021
0.001
0.003
0.004
0.004
0.003
48498.25
5155.96
4511.47
232.02
644.50
966.74
889.40
644.50
61,542.83
48710.50
5178.52
4531.21
233.03
647.32
970.97
893.30
647.32
61,812.17
48902.66
5198.95
4549.08
233.95
649.87
974.80
896.82
649.87
62,056.01
49073.40
5217.11
4564.97
234.77
652.14
978.21
899.95
652.14
62,272.67
49221.37
5232.84
4578.73
235.48
654.10
981.16
902.66
654.10
62,460.44
P215/1000g
P46/1000g
P18/1000g
0.22
0.05
0.02
605.13
51.87
34.58
g
g
g
130.10
2.39
0.62
0.215
0.004
0.001
46807.31
858.39
223.93
47012.16
862.15
224.91
47197.62
865.55
225.80
47362.41
868.57
226.58
47505.22
871.19
227.27
P40/1000g
0.04
864.48
g
34.58
0.057
12440.48
12494.93
12544.22
12588.02
12625.97
P45/1000g
0.05
518.69
g
23.34
0.039
8397.33
8434.08
8467.35
8496.91
8522.53
P100/1000g
P40/1000g
P2/2g
0.10
0.04
1.00
25.93
43.22
1.73
g
g
g
2.59
1.73
1.73
0.004
0.003
0.003
933.04
622.02
622.02
70904.53
937.12
624.75
624.75
71214.84
940.82
627.21
627.21
71495.78
944.10
629.40
629.40
71745.39
946.95
631.30
631.30
71961.73
74 | P a n d e U l a m
Recipe
Raw Materials
Price
Cost
Qty for
696
Unit
Cost for
696
696
Unit
Cost
2017
2018
2019
2020
2021
160,593
163,902
167,065
170,157
173,091
No. Of Units
Kaldereta:
Ground Pork
Tomato Sauce
Tomato Paste
Salt
Garlic
Onion
Peanut
Chili
Vetsin
P215/1000g
P40/1000g
P45/1000g
18/1000g
P40/1000g
P100/1000g
P25/1000g
5/10g
P2/2g
0.215
0.04
0.045
0.018
0.04
0.1
0.025
0.5
1
502.4978
717.854
430.7124
28.71416
35.8927
21.53562
71.7854
57.42832
1.435708
g
g
g
g
g
g
g
g
g
108.04
28.71
19.38
0.52
1.44
2.15
1.79
28.71
1.44
0.179
0.048
0.032
0.001
0.002
0.004
0.003
0.048
0.002
38868.47
10330.49
6973.08
185.95
516.52
774.79
645.66
10330.49
516.52
69,141.97
39038.57
10375.70
7003.60
186.76
518.79
778.18
648.48
10375.70
518.79
69,444.56
39192.58
10416.63
7031.23
187.50
520.83
781.25
651.04
10416.63
520.83
69,718.52
39329.41
10453.00
7055.78
188.15
522.65
783.98
653.31
10453.00
522.65
69,961.93
39448.00
10484.52
7077.05
188.72
524.23
786.34
655.28
10484.52
524.23
70,172.89
Bicol Express:
Ground Pork
Siling Sinigang
Salt
Coconut Milk
Onion
Garlic
Vetsin
P215/1000g
P8/1000g
P10/1000g
P35/1000g
P100/1000g
P40/1000g
P2/2g
0.215
0.008
0.02
0.035
0.1
0.04
1
573.08
81.87
32.75
81.87
24.56
40.93
1.64
g
g
g
g
g
g
g
123.21
0.65
0.65
2.87
2.46
1.64
1.64
0.204
0.001
0.001
0.005
0.004
0.003
0.003
44327.87
235.63
235.63
1030.88
883.61
589.07
589.07
47,891.77
44521.87
236.66
236.66
1035.39
887.48
591.65
591.65
48,101.36
44697.50
237.59
237.59
1039.48
890.98
593.99
593.99
48,291.12
44853.56
238.42
238.42
1043.11
894.09
596.06
596.06
48,459.73
44988.81
239.14
239.14
1046.25
896.79
597.86
597.86
48,605.85
C. Packaging
Brown Paper Bag
P32.50/100pcs
0.325
696
pcs
196.3
0.33
70,622.83
70,931.90
71,211.73
71,460.35
71,675.83
23,577
23,680
23,774
23,857
23,929
35,837.29
4,715.43
4,951.20
45,503.93
40,440
171,868.83
35,994.20
4,736.08
4,972.88
45,703.16
40,617
172,621.34
36,136.17
4,754.76
4,992.50
45,883.43
40,777
173,302.21
36,262.30
4,771.36
5,009.92
46,043.58
40,919
173,907.12
36,371.67
4,785.75
5,025.03
46,182.45
41,043
174,431.61
35,377
61,909.07
7,075.32
68,984.39
35,532
62,180.13
7,106.30
69,286.43
35,672
62,425.39
7,134.33
69,559.72
35,796
62,643.28
7,159.23
69,802.52
35,904
62,832.21
7,180.82
70,013.04
752,902.56
756,198.15
759,181.13
761,831.45
764,128.79
No. of Units
D.
Juice/Softdrinks
Powdered Juice
Water
Cups
No. of Units
E. Water
No. of Units
F. Instant Coffee
Powdered Coffee
Water
TOTAL COST
g
liter
pc
Unit
Cost
1.52
0.20
0.21
mL
4.25
g
liter
1.75
0.20
Qty for 1
P76/450g
P20/16L
P22.75/100pcs
0.17
1.25
0.23
9.00
0.15
0.45
Qty for 1
5.25/350mL
Qty for 1
P50/500g
P20/16L
0.10
1.25
75 | P a n d e U l a m
VII. Other Cost
2017
120,000.00
24,000.00
12,000.00
36,000.00
Utilities Expense
Table 41
2018
2019
124,608.00 129,392.95
24,921.60
25,878.59
12,460.80
12,939.29
37,382.40
38,817.88
2020
134,361.64
26,872.33
13,436.16
40,308.49
2021
139,521.12
27,904.22
13,952.11
41,856.34
2017
Utilities Payable
Table 42
2018
2019
2020
2021
Power
Tap
Potable
Gas
Total Utilities
192,000.00 199,372.80 207,028.72 214,978.62 223,233.80
Expense
Monthly
16,000.00
16,614.40
17,252.39
17,914.88
18,602.82
Consumption
Expense per month X 12 X 3.48% (Inflation rate)
Beginning Utilities
Payable
Add: Utilities
Expense
Less: Payments
Ending Utilities
Expense
Increase in
Utilities Expense
Signage: Office
Store
Free Taste
Total
Advertising
Expense
22,000
22,845
23,722
24,633
264,000
274,138
284,664
295,596
306,946
242,000
251,293
260,942
270,963
281,368
22,000
22,845
23,722
24,633
25,579
22,000
845
877
911
946
2017
5000
2000
200
7200
Advertising Expense
Table 43
2018
2019
-
-
2020
-
2021
-
-
-
76 | P a n d e U l a m
Rent Expense
Table 44
Monthly Rental Fees
Monthly Expanded Withholding Tax
Prepaid rent
2017
15,000.00
750.00
45,000.00
2018
15,750.00
787.50
47,250.00
2019
16,537.50
826.88
49,612.50
2020
17,364.38
868.22
52,093.13
2021
18,232.59
911.63
54,697.78
Rent Expense
180,000.00
189,000.00
198,000.00
207,000.00
216,000.00
Rental Fees Paid
135,000.00
141,750.00
148,837.50
156,279.38
164,093.34
Add: Rental Fess Paid - Prepaid
Expanded WT on Rent at 5%
EWT Due
EWT Paid
Add: EWT Paid
EWT Payable
Increase in EWT Payable
45,000.00
2,250.00
2,362.50
2,480.63
2,604.66
9,000.00
8,250.00
9,450.00
8,662.50
750.00
787.50
37.50
9,900.00
9,073.13
787.50
826.88
39.38
10,350.00
9,481.78
826.88
868.22
41.34
10,800.00
9,888.37
868.22
911.63
43.41
750.00
750.00
Organizational Costs
Table 45
2017
SEC Certificate of Registration
Filing Fee
Legal Research Fee (LRF)
By-Laws
Registration for SEC Bulletin
Notarization of Articles of Partnership
Documentary Stamp
Name Reservation
DTI Certificate of Registration of Business Name
Documentary Stamp
BIR – Tax Identification Number
Registration
Certification Fee
Documentary Stamp Tax
Zoning Fee
Environmental Inspection Fee
Fire Inspection Fee – Local
Engineering Inspection Fee
Building Inspection
Electrical Inspection
Plumbing Inspection
Mechanical Inspection
TOTAL ORGANIZATIONAL COST
2018 2019 2020 2021
1,200.00
12.00
510.00
10.00
500.00
15.00
40.00
500.00
15.00
-
-
-
-
500.00
15.00
15.00
650.00
2,400.00
851.50
-
-
-
-
500.00
240..00
140.00
500.00
8,613.50
-
-
-
-
-
77 | P a n d e U l a m
Tax and Licenses
Table 46
Municipal
Tax*
Community
Tax
BIR
Barangay
Business
Permit
Mayor's
Permit
BFAD
Sanitary
Permit
Special book
of accounts
Sign Permit
Subdivision
Fee**
Total tax and
licenses
2017
16,872.71
2018
16,619.93
2019
19,688.81
2020
19,405.20
2021
22,462.41
500.00
600.00
720.00
864.00
1,037.00
530.00
600.00
530.00
600.00
530.00
600.00
530.00
600.00
530.00
600.00
2,875.00
2,975.05
3,078.58
3,185.72
3,296.58
600.00
600.00
650.00
600.00
650.00
600.00
650.00
600.00
400.00
400.00
400.00
400.00
400.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
29,977.71
29,924.98
33,867.39
33,834.92
37,175.99
*P4,218.18 Quarterly * 4 = 16,872.71
**625.00 per month
78 | P a n d e U l a m
CHAPTER VI
SALES AND COST
PLAN
79 | P a n d e U l a m
Table 47
Monthly Sales Plan in Units - 2017
Products
Adobo
Menudo
Kaldereta
Bicol Express
SUB-TOTAL
Beverages
Bottled Water
Juice/ Softdrinks
Instant Coffee
SUB-TOTAL
TOTAL
Total
(2017)
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
4,832
4,664
4,401
4,617
18,514
4,673
4,510
4,256
4,466
17,906
4,775
4,609
4,349
4,563
18,297
3,403
3,284
3,099
3,252
13,038
4,566
4,406
4,158
4,363
17,493
4,639
4,478
4,225
4,433
17,775
5,048
4,872
4,597
4,823
19,340
5,127
4,948
4,669
4,899
19,644
5,042
4,866
4,592
4,818
19,318
5,172
4,992
4,711
4,943
19,818
4,810
4,642
4,380
4,596
18,427
4,288
4,138
3,905
4,097
16,428
56,716
54,738
51,652
54,195
217,301
3,332
3,445
3,308
2,669
2,851
3,405
3,599
3,688
3,595
3,656
3,429
3,462
1,943
2,009
1,929
1,556
1,662
1,985
2,098
2,150
2,096
2,131
1,999
2,018
2,915
3,014
2,894
2,335
2,494
2,979
3,149
3,226
3,145
3,198
3,000
3,028
8,190
8,468
8,130
6,560
7,007
8,369
8,846
9,065
8,836
8,985
8,429
8,508
26,704
26,374
26,427
19,598
24,500
26,144
28,186
28,709
28,154
28,803
26,856
24,936
40,440
23,577
35,377
99,394
316,695
Table 48
Monthly Sales Plan in Pesos - 2017
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
Total (2017)
28,993.00
27,982.13
26,404.74
28,040.18
27,062.53
25,536.98
28,652.71
27,653.70
26,094.82
22,459.37
21,676.30
20,454.37
27,393.62
26,438.52
24,948.14
27,836.00
26,865.48
25,351.03
30,286.12
29,230.16
27,582.41
30,762.53
29,689.96
28,016.29
30,252.09
29,197.32
27,551.42
31,034.76
29,952.71
28,264.23
28,856.88
27,850.76
26,280.77
25,726.18
24,829.22
23,429.56
340,293.44
328,428.80
309,914.75
Bicol
Express
27,704.42
26,793.95
27,379.25
21,461.17
26,176.13
26,598.85
28,940.07
29,395.30
28,907.55
29,655.44
27,574.36
24,582.80
325,169.29
SUB-TOTAL
111,084.30
107,433.64
109,780.49
86,051.21
104,956.41
106,651.35
116,038.76
117,864.09
115,908.38
118,907.13
110,562.77
98,567.75
1,303,806.28
Bottled
Water
36,654.57
37,900.11
36,387.66
29,359.24
31,361.01
37,455.27
39,590.49
40,569.13
39,546.01
40,213.26
37,722.18
38,078.04
444,836.97
Juice/
Softdrinks
21,370.34
22,096.52
21,214.73
17,117.02
18,284.09
21,837.17
23,082.04
23,652.61
23,056.11
23,445.13
21,992.78
22,200.26
259,348.80
Instant
Coffee
14,575.16
15,070.44
14,469.03
11,674.28
12,470.26
14,893.55
15,742.59
16,131.73
15,724.90
15,990.23
14,999.68
15,141.19
176,883.05
72,600.07
183,684.37
75,067.06
182,500.70
72,071.43
181,851.92
58,150.54
144,201.76
62,115.35
167,071.76
74,185.99
180,837.35
78,415.12
194,453.88
80,353.48
198,217.56
78,327.02
194,235.40
79,648.62
198,555.75
74,714.64
185,277.41
75,419.49
173,987.25
881,068.82
2,184,875.10
Products
Adobo
Menudo
Kaldereta
Beverages
SUB-TOTAL
TOTAL
80 | P a n d e U l a m
Table 49
Monthly Sales Plan in Units - 2018
Total
(2018)
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
4,853
4,684
4,420
4,638
4,694
4,530
4,275
4,485
4,796
4,629
4,368
4,583
3,418
3,299
3,113
3,266
4,586
4,426
4,176
4,382
4,660
4,497
4,244
4,453
5,070
4,893
4,617
4,844
5,150
4,970
4,690
4,921
5,064
4,888
4,612
4,839
5,195
5,014
4,731
4,964
4,831
4,662
4,399
4,616
4,306
4,156
3,922
4,115
56,964
54,978
51,879
54,432
18,595
17,984
18,377
13,095
17,569
17,853
19,425
19,730
19,403
19,905
18,508
16,500
218,253
3,347
3,461
3,322
2,681
2,863
3,420
3,615
3,704
3,611
3,672
3,444
3,477
40,617
1,951
2,018
1,937
1,563
1,669
1,994
2,108
2,160
2,105
2,141
2,008
2,027
23,680
2,928
3,027
2,907
2,345
2,505
2,992
3,162
3,241
3,159
3,212
3,013
3,042
35,532
8,226
8,505
8,166
6,589
7,038
8,406
8,885
9,104
8,875
9,025
8,465
8,545
99,829
26,821
26,489
26,543
19,684
24,607
26,259
28,309
28,834
28,277
28,929
26,973
25,045
318,082
Products
Adobo
Menudo
Kaldereta
Bicol Express
SUB-TOTAL
Beverages
Bottled Water
Juice/ Softdrinks
Instant Coffee
SUB-TOTAL
TOTAL
Table 50
Monthly Sales Plan in Pesos - 2018
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
Total (2018)
Kaldereta
29,119.94
28,104.65
26,520.35
28,162.95
27,181.02
25,648.79
28,778.16
27,774.78
26,209.08
22,557.70
21,771.21
20,543.93
27,513.56
26,554.28
25,057.37
27,957.88
26,983.10
25,462.02
30,418.72
29,358.15
27,703.18
30,897.22
29,819.96
28,138.96
30,384.54
29,325.16
27,672.05
31,170.65
30,083.85
28,387.98
28,983.23
27,972.70
26,395.84
25,838.82
24,937.93
23,532.14
Bicol
Express
SUB-TOTAL
27,825.72
26,911.26
27,499.13
21,555.14
26,290.74
26,715.31
29,066.78
29,524.01
29,034.12
29,785.28
27,695.09
24,690.43
326,593.01
111,570.67
107,904.03
110,261.15
86,427.98
105,415.95
107,118.32
116,546.83
118,380.15
116,415.87
119,427.76
111,046.86
98,999.33
1,309,514.89
Bottled
Water
36,815.06
38,066.05
36,546.99
29,487.79
31,498.32
37,619.27
39,763.83
40,746.76
39,719.16
40,389.33
37,887.34
38,244.77
446,784.66
Juice/
Softdrinks
21,463.91
22,193.27
21,307.62
17,191.97
18,364.15
21,932.78
23,183.11
23,756.17
23,157.06
23,547.78
22,089.07
22,297.46
260,484.34
Instant
Coffee
14,638.98
15,136.42
14,532.39
11,725.40
12,524.86
14,958.76
15,811.52
16,202.37
15,793.75
16,060.24
15,065.36
15,207.48
177,657.52
72,917.95
184,488.61
75,395.74
183,299.77
72,386.99
182,648.14
58,405.15
144,833.13
62,387.32
167,803.27
74,510.81
181,629.13
78,758.46
195,305.29
80,705.30
199,085.44
78,669.97
195,085.84
79,997.36
199,425.12
75,041.77
186,088.63
75,749.71
174,749.04
884,926.52
2,194,441.41
Products
Adobo
Menudo
341,783.39
329,866.80
311,271.69
Beverages
SUB-TOTAL
TOTAL
81 | P a n d e U l a m
Table 51
Monthly Sales Plan in Units - 2019
Products
Adobo
Menudo
Kaldereta
Bicol Express
SUB-TOTAL
Beverages
Bottled Water
Juice/ Softdrinks
Instant Coffee
SUB-TOTAL
TOTAL
Total
(2019)
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
4,873
4,703
4,437
4,656
18,669
4,712
4,548
4,292
4,503
18,055
4,815
4,647
4,385
4,601
18,449
3,431
3,312
3,125
3,279
13,147
4,604
4,443
4,193
4,399
17,639
4,678
4,515
4,260
4,470
17,924
5,090
4,912
4,635
4,864
19,501
5,170
4,990
4,708
4,940
19,808
5,084
4,907
4,630
4,858
19,479
5,216
5,034
4,750
4,984
19,983
4,850
4,681
4,417
4,634
18,581
4,323
4,173
3,937
4,131
16,565
57,189
55,195
52,083
54,647
219,114
3,360
1,959
2,939
8,258
26,927
3,474
2,026
3,039
8,539
26,594
3,336
1,945
2,918
8,198
26,648
2,691
1,569
2,354
6,615
19,762
2,875
1,676
2,515
7,066
24,704
3,433
2,002
3,004
8,439
26,362
3,629
2,116
3,175
8,920
28,421
3,719
2,168
3,253
9,140
28,948
3,625
2,114
3,171
8,910
28,389
3,686
2,149
3,225
9,060
29,043
3,458
2,016
3,025
8,499
27,080
3,491
2,035
3,054
8,579
25,144
40,777
23,774
35,672
100,223
319,337
Table 52
Monthly Sales Plan in Pesos - 2019
Products
Adobo
Menudo
Kaldereta
Bicol
Express
SUB-TOTAL
Beverages
Bottled
Water
Juice/
Softdrinks
Instant
Coffee
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
Total (2019)
34,107.27
32,918.09
31,062.44
32,986.37
31,836.27
30,041.61
33,706.95
32,531.72
30,697.86
26,421.12
25,499.93
24,062.46
32,225.76
31,102.18
29,348.90
32,746.18
31,604.45
29,822.86
35,628.48
34,386.26
32,447.86
36,188.93
34,927.17
32,958.27
35,588.45
34,347.63
32,411.40
36,509.19
35,236.26
33,249.94
33,947.14
32,763.54
30,916.61
30,264.20
29,209.01
27,562.45
400,320.04
386,362.52
364,582.66
32,591.39
31,520.31
32,208.86
25,246.85
30,793.51
31,290.79
34,045.00
34,580.53
34,006.74
34,886.56
32,438.38
28,919.12
382,528.04
130,679.19
126,384.56
129,145.39
101,230.36
123,470.36
125,464.29
136,507.60
138,654.91
136,354.22
139,881.95
130,065.67
115,954.77
1,533,793.26
36,960.26
38,216.19
36,691.13
29,604.09
31,622.56
37,767.65
39,920.67
40,907.48
39,875.82
40,548.64
38,036.78
38,395.61
448,546.88
23,507.53
24,306.33
23,336.36
18,828.85
20,112.63
24,021.04
25,390.41
26,018.04
25,361.89
25,789.81
24,192.21
24,420.44
285,285.55
17,636.06
18,235.35
17,507.65
14,125.97
15,089.11
18,021.32
19,048.66
19,519.53
19,027.26
19,348.30
18,149.73
18,320.96
214,029.89
SUB-TOTAL
78,103.86
80,757.87
77,535.14
62,558.91
66,824.29
79,810.01
84,359.75
86,445.04
84,264.96
85,686.75
80,378.72
81,137.01
947,862.32
TOTAL
208,783.04
207,142.43
206,680.53
163,789.27
190,294.65
205,274.30
220,867.35
225,099.95
220,619.18
225,568.70
210,444.39
197,091.79
2,481,655.58
82 | P a n d e U l a m
Table 53
Monthly Sales Plan in Units - 2020
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
4,889
4,719
4,453
4,672
4,729
4,564
4,307
4,519
4,832
4,664
4,401
4,617
3,443
3,323
3,136
3,290
4,620
4,459
4,207
4,414
4,694
4,531
4,275
4,486
5,108
4,929
4,652
4,881
5,188
5,007
4,725
4,957
5,102
4,924
4,646
4,875
5,234
5,051
4,767
5,001
4,867
4,697
4,432
4,650
4,339
4,187
3,951
4,146
57,388
55,387
52,265
54,838
18,734
18,118
18,514
13,193
17,700
17,986
19,569
19,877
19,547
20,053
18,646
16,623
219,878
3,372
3,486
3,347
2,701
2,885
3,445
3,642
3,732
3,638
3,699
3,470
3,503
40,919
1,966
2,033
1,952
1,575
1,682
2,009
2,123
2,176
2,121
2,157
2,023
2,042
23,857
2,950
3,050
2,928
2,363
2,524
3,014
3,186
3,265
3,182
3,236
3,036
3,064
35,796
8,287
8,569
8,227
6,638
7,090
8,468
8,951
9,172
8,941
9,092
8,529
8,609
100,572
27,021
26,687
26,741
19,830
24,791
26,454
28,520
29,049
28,488
29,145
27,174
25,232
320,450
Total (2020)
Products
Adobo
Menudo
Kaldereta
Bicol Express
SUB-TOTAL
Beverages
Bottled Water
Juice/ Softdrinks
Instant Coffee
SUB-TOTAL
TOTAL
Table 54
Monthly Sales Plan in Pesos - 2020
Jan
8.24%
Feb
8.52%
March
8.18%
April
6.60%
May
7.05%
June
8.42%
July
8.90%
Aug
9.12%
Sept
8.89%
Oct
9.04%
Nov
8.48%
Dec
8.56%
Total (2020)
Adobo
Menudo
Kaldereta
Bicol
Express
34,226.32
33,032.99
31,170.87
33,101.51
31,947.40
30,146.47
33,824.60
32,645.28
30,805.01
26,513.35
25,588.93
24,146.45
32,338.25
31,210.75
29,451.35
32,860.48
31,714.77
29,926.96
35,752.85
34,506.29
32,561.12
36,315.25
35,049.09
33,073.31
35,712.67
34,467.52
32,524.53
36,636.62
35,359.26
33,366.00
34,065.63
32,877.90
31,024.52
30,369.83
29,310.96
27,658.66
401,717.37
387,711.13
365,855.24
32,705.15
31,630.33
32,321.29
25,334.98
30,900.99
31,400.01
34,163.83
34,701.24
34,125.44
35,008.33
32,551.60
29,020.06
383,863.26
SUB-TOTAL
131,135.32
126,825.71
129,596.18
101,583.70
123,901.33
125,902.22
136,984.08
139,138.89
136,830.17
140,370.21
130,519.67
116,359.51
1,539,147.00
37,089.27
38,349.59
36,819.21
29,707.43
31,732.93
37,899.48
40,060.02
41,050.26
40,015.01
40,690.17
38,169.54
38,529.63
450,112.55
23,589.58
24,391.17
23,417.81
18,894.57
20,182.83
24,104.89
25,479.04
26,108.86
25,450.41
25,879.83
24,276.66
24,505.68
286,281.34
17,697.62
18,299.00
17,568.76
14,175.28
15,141.78
18,084.22
19,115.15
19,587.66
19,093.67
19,415.84
18,213.09
18,384.91
214,776.97
SUB-TOTAL
78,376.48
81,039.76
77,805.78
62,777.28
67,057.55
80,088.59
84,654.21
86,746.78
84,559.09
85,985.85
80,659.29
81,420.23
951,170.86
TOTAL
209,511.80
207,865.47
207,401.95
164,360.98
190,958.88
205,990.81
221,638.29
225,885.67
221,389.26
226,356.05
211,178.95
197,779.74
2,490,317.86
Products
Beverages
Bottled
Water
Juice/
Softdrinks
Instant
Coffee
83 | P a n d e U l a m
Table 55
Monthly Sales Plan in Units - 2021
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
4,904
4,733
4,466
4,686
18,790
4,743
4,578
4,320
4,532
18,173
4,847
4,678
4,414
4,631
18,570
3,454
3,333
3,145
3,300
13,232
4,634
4,472
4,220
4,428
17,754
4,708
4,544
4,288
4,499
18,040
5,123
4,944
4,666
4,895
19,628
5,204
5,022
4,739
4,972
19,937
5,117
4,939
4,660
4,890
19,606
5,250
5,067
4,781
5,016
20,113
4,881
4,711
4,445
4,664
18,702
4,352
4,200
3,963
4,158
16,673
57,561
55,554
52,423
55,003
220,541
3,382
1,972
2,958
8,312
27,102
3,497
2,039
3,059
8,595
26,767
3,357
1,957
2,937
8,252
26,821
2,709
1,579
2,370
6,658
19,890
2,894
1,687
2,531
7,112
24,865
3,456
2,015
3,023
8,494
26,534
3,653
2,130
3,195
8,978
28,606
3,743
2,182
3,274
9,200
29,137
3,649
2,127
3,192
8,968
28,574
3,710
2,163
3,246
9,119
29,233
3,480
2,029
3,045
8,554
27,256
3,513
2,048
3,073
8,635
25,308
41,043
23,929
35,904
100,876
321,417
Total (2021)
Products
Adobo
Menudo
Kaldereta
Bicol Express
SUB-TOTAL
Beverages
Bottled Water
Juice/ Softdrinks
Instant Coffee
SUB-TOTAL
TOTAL
Table 56
Monthly Sales Plan in Pesos - 2021
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
8.24%
8.52%
8.18%
6.60%
7.05%
8.42%
8.90%
9.12%
8.89%
9.04%
8.48%
8.56%
39,233.77
37,865.84
35,731.29
37,944.39
36,621.43
34,557.02
38,773.27
37,421.41
35,311.91
30,392.35
29,332.70
27,679.17
37,069.46
35,777.00
33,760.19
37,668.10
36,354.77
34,305.39
40,983.63
39,554.70
37,324.94
41,628.31
40,176.91
37,912.07
40,937.58
39,510.25
37,283.00
41,996.71
40,532.45
38,247.57
39,049.57
37,688.07
35,563.53
34,813.06
33,599.27
31,705.23
460,490.20
444,434.79
419,381.30
37,490.04
36,257.97
37,050.02
29,041.58
35,421.93
35,993.96
39,162.13
39,778.17
39,118.13
40,130.19
37,314.03
33,265.81
440,023.96
150,320.94
145,380.81
148,556.61
116,445.80
142,028.59
144,322.21
157,025.39
159,495.45
156,848.96
160,906.92
149,615.21
133,383.37
1,764,330.25
37,201.13
38,465.25
36,930.25
29,797.02
31,828.64
38,013.78
40,180.84
41,174.07
40,135.69
40,812.89
38,284.66
38,645.84
451,470.06
25,632.45
26,503.46
25,445.81
20,530.85
21,930.68
26,192.39
27,685.54
28,369.90
27,654.43
28,121.04
26,379.03
26,627.89
311,073.48
20,709.50
21,413.22
20,558.70
16,587.70
17,718.68
21,161.89
22,368.27
22,921.19
22,343.13
22,720.13
21,312.69
21,513.75
251,328.84
SUB-TOTAL
83,543.08
86,381.93
82,934.76
66,915.58
71,478.00
85,368.05
90,234.64
92,465.16
90,133.25
91,654.06
85,976.38
86,787.48
1,013,872.38
TOTAL
233,864.02
231,762.74
231,491.37
183,361.37
213,506.59
229,690.27
247,260.03
251,960.62
246,982.21
252,560.98
235,591.58
220,170.84
2,778,202.63
Products
Adobo
Menudo
Kaldereta
Bicol
Express
SUB-TOTAL
Beverages
Bottled
Water
Juice/
Softdrinks
Instant
Coffee
Total (2021)
84 | P a n d e U l a m
COST PLAN
Table 56
Raw
Materials
No. Of Units
A. Bread
Flour
Butter
Sugar
Salt
Mineral
Water
Dry Yeast
B. Fillings
Adobo:
Ground Pork
Soy Sauce
Vinegar
Salt
Garlic
Onion
Sugar
Vetsin
Menudo:
Ground Pork
Sugar
Salt
Tomato
Sauce
Tomato
Paste
Onion
Garlic
Vetsin
Recipe
Price
Cost
Qty for
696
Unit
Cost for 696
Unit Cost
696
2017
2018
2019
2020
2021
217,301
218,252
219,113
219,878
220,541
P35/kg
P26/225g
P46/1000g
P18/1000g
35
0.12
0.046
0.018
3.85
230.83
1846.62
69.25
kg
g
g
g
134.65
27.70
84.94
1.25
0.223
0.046
0.141
0.002
48,442.90
9,965.40
30,560.55
448.44
48,654.90
10,009.01
30,694.29
450.41
48,846.85
10,048.49
30,815.38
452.18
49,017.39
10,083.58
30,922.97
453.76
49,165.19
10,113.98
31,016.21
455.13
P20/1000mL
0.02
2154.39
mL
43.09
0.071
15,501.73
15,569.57
15,630.99
15,685.56
15,732.86
P250/125g
2
57.71
g
115.41
0.191
41,522.48
146,441.50
41,704.20
147,082.39
41,868.73
147,662.62
42,014.90
148,178.17
42,141.59
148,624.97
P210/1000g
P8/200mL
P7/200mL
18/1000g
P40/1000g
P100/1000g
P46/1000g
P2/2g
0.22
0.04
0.035
0.018
0.04
0.1
0.046
1
626.99
358.28
358.28
35.83
44.79
26.87
53.74
1.79
g
mL
mL
g
g
g
g
g
134.80
14.33
12.54
0.64
1.79
2.69
2.47
1.79
0.223
0.024
0.021
0.001
0.003
0.004
0.004
0.003
48498.25
5155.96
4511.47
232.02
644.50
966.74
889.40
644.50
61,542.83
48710.50
5178.52
4531.21
233.03
647.32
970.97
893.30
647.32
61,812.17
48902.66
5198.95
4549.08
233.95
649.87
974.80
896.82
649.87
62,056.01
49073.40
5217.11
4564.97
234.77
652.14
978.21
899.95
652.14
62,272.67
49221.37
5232.84
4578.73
235.48
654.10
981.16
902.66
654.10
62,460.44
P215/1000g
P46/1000g
P18/1000g
0.22
0.05
0.02
605.13
51.87
34.58
g
g
g
130.10
2.39
0.62
0.215
0.004
0.001
46807.31
858.39
223.93
47012.16
862.15
224.91
47197.62
865.55
225.80
47362.41
868.57
226.58
47505.22
871.19
227.27
P40/1000g
0.04
864.48
g
34.58
0.057
12440.48
12494.93
12544.22
12588.02
12625.97
P45/1000g
0.05
518.69
g
23.34
0.039
8397.33
8434.08
8467.35
8496.91
8522.53
P100/1000g
P40/1000g
P2/2g
0.10
0.04
1.00
25.93
43.22
1.73
g
g
g
2.59
1.73
1.73
0.004
0.003
0.003
933.04
622.02
622.02
70904.53
937.12
624.75
624.75
71214.84
940.82
627.21
627.21
71495.78
944.10
629.40
629.40
71745.39
946.95
631.30
631.30
71961.73
85 | P a n d e U l a m
Recipe
Raw Materials
Price
Cost
Qty for
696
Unit
Cost for
696
696
Unit
Cost
2017
2018
2019
2020
2021
160,593
163,902
167,065
170,157
173,091
No. Of Units
Kaldereta:
Ground Pork
Tomato Sauce
Tomato Paste
Salt
Garlic
Onion
Peanut
Chili
Vetsin
P215/1000g
P40/1000g
P45/1000g
18/1000g
P40/1000g
P100/1000g
P25/1000g
5/10g
P2/2g
0.215
0.04
0.045
0.018
0.04
0.1
0.025
0.5
1
502.4978
717.854
430.7124
28.71416
35.8927
21.53562
71.7854
57.42832
1.435708
g
g
g
g
g
g
g
g
g
108.04
28.71
19.38
0.52
1.44
2.15
1.79
28.71
1.44
0.179
0.048
0.032
0.001
0.002
0.004
0.003
0.048
0.002
38868.47
10330.49
6973.08
185.95
516.52
774.79
645.66
10330.49
516.52
69,141.97
39038.57
10375.70
7003.60
186.76
518.79
778.18
648.48
10375.70
518.79
69,444.56
39192.58
10416.63
7031.23
187.50
520.83
781.25
651.04
10416.63
520.83
69,718.52
39329.41
10453.00
7055.78
188.15
522.65
783.98
653.31
10453.00
522.65
69,961.93
39448.00
10484.52
7077.05
188.72
524.23
786.34
655.28
10484.52
524.23
70,172.89
Bicol Express:
Ground Pork
Siling Sinigang
Salt
Coconut Milk
Onion
Garlic
Vetsin
P215/1000g
P8/1000g
P10/1000g
P35/1000g
P100/1000g
P40/1000g
P2/2g
0.215
0.008
0.02
0.035
0.1
0.04
1
573.08
81.87
32.75
81.87
24.56
40.93
1.64
g
g
g
g
g
g
g
123.21
0.65
0.65
2.87
2.46
1.64
1.64
0.204
0.001
0.001
0.005
0.004
0.003
0.003
44327.87
235.63
235.63
1030.88
883.61
589.07
589.07
47,891.77
44521.87
236.66
236.66
1035.39
887.48
591.65
591.65
48,101.36
44697.50
237.59
237.59
1039.48
890.98
593.99
593.99
48,291.12
44853.56
238.42
238.42
1043.11
894.09
596.06
596.06
48,459.73
44988.81
239.14
239.14
1046.25
896.79
597.86
597.86
48,605.85
C. Packaging
Brown Paper Bag
P32.50/100pcs
0.325
696
pcs
196.3
0.33
70,622.83
70,931.90
71,211.73
71,460.35
71,675.83
23,577
23,680
23,774
23,857
23,929
35,837.29
4,715.43
4,951.20
45,503.93
40,440
171,868.83
35,994.20
4,736.08
4,972.88
45,703.16
40,617
172,621.34
36,136.17
4,754.76
4,992.50
45,883.43
40,777
173,302.21
36,262.30
4,771.36
5,009.92
46,043.58
40,919
173,907.12
36,371.67
4,785.75
5,025.03
46,182.45
41,043
174,431.61
35,377
61,909.07
7,075.32
68,984.39
35,532
62,180.13
7,106.30
69,286.43
35,672
62,425.39
7,134.33
69,559.72
35,796
62,643.28
7,159.23
69,802.52
35,904
62,832.21
7,180.82
70,013.04
752,902.56
756,198.15
759,181.13
761,831.45
764,128.79
No. of Units
D.
Juice/Softdrinks
Powdered Juice
Water
Cups
No. of Units
E. Water
No. of Units
F. Instant Coffee
Powdered Coffee
Water
TOTAL COST
g
liter
pc
Unit
Cost
1.52
0.20
0.21
mL
4.25
g
liter
1.75
0.20
Qty for 1
P76/450g
P20/16L
P22.75/100pcs
0.17
1.25
0.23
9.00
0.15
0.45
Qty for 1
5.25/350mL
Qty for 1
P50/500g
P20/16L
0.10
1.25
86 | P a n d e U l a m
CHAPTER VII
STATEMENT OF
FINANCIAL POSITION
87 | P a n d e U l a m
FINANCIAL STUDY
The financial aspect of the project feasibility study quantifies the result of the market
technical, marketing, management, taxation, and legal phase of the project study and
expresses in peso terms the possible outcome of operating the project. The major parts of
the financial study are:

Statement of Assumptions

Projected Financial Statements

Details of various amounts contained in the projected statement; and

Analysis of the financial projection
I. Major Assumptions
1. Inflation Rate is 3.48%
2. Input tax will be computed based on the total purchases connected to production by
12%
3. Output Tax will be computed based on the total sales by 12%
4. 1 Month Inventory buffer is included
5. VAT repayment for the year is 11 months.
6. Utilities Inflation rate of 3.48%
7. Expanded withholding tax is 5%
8. Annual Increase in rental fees is 5%
9. Supplies (Expendable) repurchase every beginning of the quarter
10. Supplies (non-expendable) repurchase every beginning of the year
11. Supplies annual price increase is 2%
88 | P a n d e U l a m
12. Sales were computed based on units sold multiplied by its unit selling price.
13. All sales and Purchases are in cash basis.
14. Salaries and wages of all the employees will increase by 2% on the third year
15. Fixed assets are depreciated by using the straight-line method.
16. The partnership is subjected to 30% income tax
17. Payment good for 11 months will be remitted to SSS and PhilHealth
18. There is steady supply of fillings.
89 | P a n d e U l a m
II. Financial Statement
Pan de Ulam Partnership
Statement of Recognized Revenue and Expenses
For the Years December 31, 2017 to December 31, 2021
2017
2018
2019
2020
2021
2,184,875.10
2,194,441.41
2,481,655.59
2,490,317.86
2,778,202.63
Cost of Sales
778,815.99
809,447.42
840,921.06
873,217.47
906,335.29
Gross Profit
1,406,059.11
1,384,993.99
1,640,734.53
1,617,100.39
1,871,867.34
Rent Expense
180,000.00
189,000.00
198,450.00
208,372.50
218,791.13
Salaries and Wages
554,112.00
554,112.00
554,112.00
554,112.00
554,112.00
SSS,PHIC
48,447.60
48,447.60
48,447.60
48,447.60
48,447.60
Supplies Expense
79,020.00
80,600.40
82,212.41
83,856.66
85,533.79
Utilities
92,400.00
95,615.52
98,942.94
102,386.15
105,949.19
Organizational Cost
8,613.50
-
-
-
-
Taxes and Licenses
29,977.71
29,924.98
33,867.39
33,834.92
37,175.99
Spoilage
3,245.07
2,698.16
2,102.30
1,455.36
1,510.56
Advertising
Depreciation
(See Schedule of Equipment)
7,200.00
-
-
-
-
64,764.00
64,764.00
64,764.00
64,764.00
64,764.00
1,067,779.88
1,065,162.66
1,082,898.64
1,097,229.19
1,116,284.26
Net Income before taxes
338,279.23
319,831.33
557,835.89
519,871.20
755,583.09
Income Tax
101,483.77
95,949.40
167,350.77
155,961.36
226,674.93
Net Profit/Loss
236,795.46
223,881.93
390,485.13
363,909.84
528,908.16
Sales
Less: Operating Expenses
Total Operating Expenses
90 | P a n d e U l a m
Pan de Ulam Partnership
Statement of Cash Flow
For the Years December 31, 2017 to December 31, 2021
2017
2018
2019
2020
2021
Cash flow from
Operating Activities
Sales
2,184,875.10
2,194,441.41
2,481,655.59
2,490,317.86
2,778,202.63
Cost of Sales
(778,815.99)
(809,447.42)
(840,921.06)
(873,217.47)
(906,335.29)
Rent Expense
(180,000.00)
(189,000.00)
(198,450.00)
(208,372.50)
(218,791.13)
Salaries and Wages
(554,112.00)
(554,112.00)
(554,112.00)
(554,112.00)
(554,112.00)
SSS,PHIC
(48,447.60)
(48,447.60)
(48,447.60)
(48,447.60)
(48,447.60)
Supplies Expense
(79,020.00)
(80,600.40)
(82,212.41)
(83,856.66)
(85,533.79)
Utilities
(92,400.00)
(95,615.52)
(98,942.94)
(102,386.15)
(105,949.19)
Organizational Cost
(8,613.50)
-
-
-
-
Taxes and Licenses
(29,977.71)
(29,924.98)
(33,867.39)
(33,834.92)
(37,175.99)
Advertising
(7,200.00)
-
-
-
-
(101,483.77)
(95,949.40)
(167,350.77)
(155,961.36)
(226,674.93)
(109,901.33)
(2,552.62)
(2,622.80)
(2,691.37)
(2,759.82)
127,898.88
(101,253.98)
2,903.11
123.14
2,921.46
322,802.07
187,537.49
457,631.74
427,560.98
595,344.36
187,537.49
457,631.74
427,560.98
595,344.36
498,982.07
686,519.56
1,144,151.30
1,571,712.28
498,982.07
686,519.56
1,144,151.30
1,571,712.28
2,167,056.64
-
-
-
-
-
Income Taxes
Increase (Decrease
in Short term
assets)
Increase (Decrease
in Short term
liabilities)
Cash Provided by
Operating Activities
Cash flow used for
Investing Activities
Purchase of Store
and Production
Equipments
Purchase of Baking
Equipments
Purchase of
Furniture and
Fixtures
Cash flow provided
by Financing
Activities
Capital Invested by
the Partners
Net Increase
(Decrease) in Cash
Beginning Balance
Cash Ending
Balance
(12,520.00)
(306,000.00)
(5,300.00)
500,000.00
498,982.07
91 | P a n d e U l a m
Pan de Ulam Partnership
Statement of Changes in Owner’s Equity
For the year Ended December 31,2017 to December 31,2021
Invested Capital
Retained Earnings
Total Partners’' Equity
Pan de Ulam Partnership
Projected Changes in Partners' Equity
2017-2021
2017
2018
2019
500,000.00
500,000.00
500,000.00
236,795.46
223,881.93
390,485.13
736,795.46
460,677.40
614,367.06
2020
500,000.00
363,909.84
754,394.97
2021
500,000.00
528,908.16
892,818.00
Invested Capital
Retained Earnings
Balances, Year End
D. Camille, Capital
Statement of Partners' Capital
2017-2021
2017
2018
2019
125,000.00
125,000.00
125,000.00
59,198.87
55,970.48
97,621.28
184,198.87
180,970.48
222,621.28
2020
125,000.00
90,977.46
215,977.46
2021
125,000.00
132,227.04
257,227.04
Invested Capital
Retained Earnings
Balances, Year End
D. Isabel, Capital
Statement of Partners' Capital
2017-2021
2017
2018
2019
125,000.00
125,000.00
125,000.00
59,198.87
55,970.48
97,621.28
184,198.87
180,970.48
222,621.28
2020
125,000.00
90,977.46
215,977.46
2021
125,000.00
132,227.04
257,227.04
Invested Capital
Retained Earnings
Balances, Year End
G. Princes Dianne, Capital
Statement of Partners' Capital
2017-2021
2017
2018
2019
125,000.00
125,000.00
125,000.00
59,198.87
55,970.48
97,621.28
184,198.87
180,970.48
222,621.28
2020
125,000.00
90,977.46
215,977.46
2021
125,000.00
132,227.04
257,227.04
Invested Capital
Retained Earnings
Balances, Year End
O. Krystel Rose, Capital
Statement of Partners' Capital
2017-2021
2017
2018
2019
125,000.00
125,000.00
125,000.00
59,198.87
55,970.48
97,621.28
184,198.87
180,970.48
222,621.28
2020
125,000.00
90,977.46
215,977.46
2021
125,000.00
132,227.04
257,227.04
92 | P a n d e U l a m
Pan de Ulam Partnership
Statement of Financial Position
For the Years December 31, 2017 to December 31, 2021
ASSETS
CURRENT ASSETS
Cash on hand
Prepaid Rent
Inventory
Allowance for
spoilage
TOTAL CURRENT
ASSETS
2017
2018
2019
2020
2021
498,982.07
45,000.00
64,901.33
686,519.56
45,000.00
67,453.95
1,144,151.30
45,000.00
70,076.75
1,571,712.28
45,000.00
72,768.12
2,167,056.64
45,000.00
75,527.94
3,245.07
5,943.22
8,045.53
9,500.89
11,011.45
605,638.34
793,030.29
1,251,182.53
1,679,979.51
2,276,573.13
12,520.00
12,520.00
12,520.00
12,520.00
12,520.00
306,000.00
306,000.00
306,000.00
306,000.00
306,000.00
5,300.00
5,300.00
5,300.00
5,300.00
5,300.00
(64,764.00)
(129,528.00)
(194,292.00)
(259,056.00)
(323,820.00)
NON-CURRENT
ASSETS
Production & Store
Equipment
Baking Equipment
Furniture and
Fixtures
Accumulated
Depreciation
TOTAL NONCURRENT ASSETS
TOTAL ASSETS
259,056.00
194,292.00
129,528.00
64,764.00
-
864,694.34
987,322.29
1,380,710.53
1,744,743.51
2,276,573.13
LIABILITIES &
PARTNER'S
CAPITAL
LIABILTIES
Accounts Payable
Vat Payable
EWT Payable
Utilities Payable
SSS,PHIC Payable
TOTAL LIABILITIES
102,000.00
13,411.58
750.00
7,700.00
4,037.30
127,898.88
13,824.41
787.50
7,995.68
4,037.30
26,644.89
16,381.12
826.88
8,302.71
4,037.30
29,548.01
16,144.09
868.22
8,621.54
4,037.30
29,671.15
18,691.08
911.63
8,952.61
4,037.30
32,592.61
125,000.00
125,000.00
125,000.00
125,000.00
236,795.46
125,000.00
125,000.00
125,000.00
125,000.00
460,677.40
125,000.00
125,000.00
125,000.00
125,000.00
851,162.52
125,000.00
125,000.00
125,000.00
125,000.00
1,215,072.36
125,000.00
125,000.00
125,000.00
125,000.00
1,743,980.52
736,795.46
960,677.40
1,351,162.52
1,715,072.36
2,243,980.52
864,694.34
987,322.29
1,380,710.53
1,744,743.51
2,276,573.13
PARTNER'S
CAPITAL
Partner A
Partner B
Partner C
Partner D
Retained Earnings
TOTAL PARTNER'S
CAPITAL
TOTAL LIABILITIES
& PARTNER'S
CAPITAL
93 | P a n d e U l a m
III. Financial Analysis
Year
2017
2018
2019
2020
2021
ASSET TURNOVER
Net Sales
Average Total Asset
2,447,060.11
967,285.54
2,457,774.38
11,029,344.75
2,779,454.26
1,289,781.71
2,789,156.00
1,671,626.82
3,111,586.95
2,123,400.14
Ratio
2.53
0.22
2.15
1.67
1.47
The total asset turnover measures the ability of a company to use its assets to efficiently
generate sales.


AT= Net sales /average total assets
Ave total asset= beginning+ ending asset
Year
Cost of Sales
2017
2018
2019
2020
2021
778,815.99
809,447.42
840,921.06
873,217.47
906,335.29
WORKING CAPITAL TURNOVER
Operating
Ave. Working Capital
Expenses
1,065,007.17
289,840.18
1,063,033.41
434,908.38
1,078,088.27
664,216.58
1,093,083.85
880,004.37
1,109,452.42
1,179,231.59
Ratio
6.36
4.31
2.89
2.23
1.71
Working capital is a financial metric a business can use to in order to help measure the cash
and operating liquidity position of the business firm.


WCT= cost of sales + operating expenses/ working capital
AWC= (total Current asset – total current liabilities)/2
Year
2017
2018
2019
2020
2021
CURRENT RATIO
Current Assets
Current Liabilities
707,579.24
127,898.88
896,461.66
26,644.89
1,357,981.16
29,548.01
1,789,679.88
29,671.15
2,391,055.79
32,592.61
Ratio
5.53
33.64
45.96
60.32
73.36
Current Ratio indicates the ability to pay current obligations.

CR= Current assets/ current liabilities
94 | P a n d e U l a m
Year
Current Assets
2017
2018
2019
2020
2021
707,579.24
896,461.66
1,357,981.16
1,789,679.88
2,391,055.79
QUICK RATIO
Inventory
64,901.33
67,453.95
70,076.75
72,768.12
75,527.94
Current
Liabilities
127,898.88
26,644.89
29,548.01
29,671.15
32,592.61
Ratio
5.02
31.11
43.59
57.86
71.04
Quick Ratio indicates the ability to pay current obligations from the more liquid current
assets.

QR= (current assets- inventory) /current liabilities
Year
2017
2018
2019
2020
2021
GROSS PROFIT MARGIN
Gross Profit
Net Sales
1,406,059.11
2,447,060.11
1,384,993.99
2,457,774.38
1,640,734.53
2,779,454.26
1,617,100.39
2,789,156.00
1,871,867.34
3,111,586.95
Ratio
0.57
0.56
0.59
0.58
0.60
Gross Profit is what have left after paying all cost associated with producing the product. It
is important to track the gross profit margin in order to track profitability.

GPM= gross profit/net sales
Year
2017
2018
2019
2020
2021
RETURN ON SALES
Net Income
Net Sales
238,736.36
2,447,060.11
225,372.41
2,457,774.38
393,852.38
2,779,454.26
366,811.58
2,789,156.00
533,690.45
3,111,586.95
Ratio
0.10
0.09
0.14
0.13
0.17
The rate of return on sales the amount of net income per peso of sales or the profitability
based on sales.

ROS= net income(before interest & tax)/net sales
95 | P a n d e U l a m
Year
2017
2018
2019
2020
2021
OPERATING RATIO
Cost of Sales
Operating
Expenses
778,815.99
1,065,007.17
809,447.42
1,063,033.41
840,921.06
1,078,088.27
873,217.47
1,093,083.85
906,335.29
1,109,452.42
Net Sales
Ratio
2,447,060.11
2,457,774.38
2,779,454.26
2,789,156.00
3,111,586.95
0.75
0.76
0.69
0.70
0.65
The operating profit margin gives information about the firm’s profitability, particularly
with regard to cost control. It shows how much cash is thrown off after the most of the
expenses are met.

OR= cost of sales +operating exp/net sales
Year
2017
2018
2019
2020
2021
RETURN ON EQUITY
Net Income
Owner’s Equity
238,736.36
738,736.36
225,372.41
964,108.77
393,852.38
1,357,961.15
366,811.58
1,724,772.73
533,690.45
2,258,463.18
Ratio
0.32
0.23
0.29
0.21
0.24
Return on equity indicates profitability in the use of invested capital or the amount of
return per peso of owner’s equity

ROE= net income/ owners equity
Year
2017
2018
2019
2020
2021
RETURN ON INVESTMENT
Net Income
Invested Capital
238,736.36
500,000.00
225,372.41
500,000.00
393,852.38
500,000.00
366,811.58
500,000.00
533,690.45
500,000.00
Ratio
0.48
0.45
0.79
0.73
1.07
This is used to evaluate the efficiency of an investment or to compare the efficiency of a
number of different investments.

ROI= net income/ investment
96 | P a n d e U l a m
CONCLUSION
Pan de Ulam was established at Dona Rosario Bayview Subdivision, Sucat, Muntinlupa
CIty where a lot of potential buyers go like students, workers, and even ordinary passerbys.
Upon deciding on where to put up the business, the proponents conducted a study to find out
whether the proposed product will be successful in the market or not. Using the results they
had from the survey, Pan de Ulam made a remark that it will do well in the market from the
first year to the consecutive years.
The target market is at the said location its customers are willing to patronize the
product. As the business generates an increasing sale, it will be ideal to supply the increasing
demand for the product through additional investments. After a few years of increasing in
sales, the business may expand its production and its market.
This study shows that the business will have a positive growth in sales and in demand
as it operates. Good management and good quality of product must be maintained for its
continuous success.
The proponents conclude with much confidence that Pan de Ulam will in its own
measure contribute to the improvement of the economy of both national and local levels by
way of paying taxes and payment of licenses, as well as, giving employment to its employees,
thereby, helping them improve their economic condition in life.
97 | P a n d e U l a m
RECOMMENDATIONS
Pan de Ulam is a business stall that offers a new innovation of Pan de sal in the market.
Since it is a new business, it has to go through different endorsements as it may seem in order
to achieve its goal to be the leading stall business in the Philippines.
To the customers. This study is a big help to them since it gives a vast of information
on how to have their favorite Pan de sal as well as achieving their satisfaction to the food they
consume.
To the management. This study will help the partnership deals with many risks that
the partnership, and the business, will encounter. It will also help in dealing with the
customer’s demand and have an idea on their concerns, the number of people who are willing
to spend for the Pan de sal offered by the partnership, in order for the management to be
prepared on the supply. This will also help in achieving the company’s goals and missions.
We recommend to the management to have a more conducive to locate from, for the
customers to experience a more exclusive dining experience. We also recommend to have a
more strategic schemes, may be a promo, that is very catchy to the eyes of the customers,
with this, being the leading stall business in the Philippines can be easier.
To the future researchers. This may serve as a guide on their future studies.
98 | P a n d e U l a m
SCHEDULES
99 | P a n d e U l a m
Schedule 1
Gross Sales
Pan De Ulam
Adobo
Menudo
Kaldereta
Bicol Express
Beverages
Bottled Water
Juice/Softdrinks
Instant Coffee
TOTAL GROSS
SALES
2017
2018
2019
2020
2021
340,293.44
328,428.80
309,914.75
325,169.29
341,783.39
329,866.80
311,271.69
326,593.01
400,320.04
386,362.52
364,582.66
382,528.04
401,717.37
387,711.13
365,855.24
383,863.26
460,490.20
444,434.79
419,381.30
440,023.96
444,836.97
259,348.80
176,883.05
446,784.66
260,484.34
177,657.52
448,546.88
285,285.55
214,029.89
450,112.55
286,281.34
214,776.97
451,470.06
311,073.48
251,328.84
2,184,875.10
2,194,441.41
2,481,655.58
2,490,317.86
2,778,202.63
Schedule 2
Cost of Goods Sold
Adobo
Menudo
Kaldereta
Bicol Express
Bottled Water
Juice/Softdrinks
Instant Coffee
TOTAL COST OF
GOODS SOLD
2017
88,618.75
95,791.50
89,468.64
72,098.71
261,776.79
99,991.74
71,069.87
2018
92,103.67
99,559.66
92,989.03
74,934.01
272,072.25
103,923.49
73,865.32
2019
95,685.33
103,430.98
96,603.43
77,847.99
282,649.42
107,966.91
76,737.00
2020
99,359.72
107,402.69
100,314.55
80,838.66
293,504.16
112,114.21
79,683.47
2021
103,127.39
111,475.41
104,119.30
83,903.54
304,638.48
116,365.92
82,705.24
778,815.99
809,447.42
840,921.06
873,217.47
906,335.29
Schedule 3
Inventories
2017
2018
2019
2020
2021
Beginning Balance
-
64,901.33
67,453.95
70,076.75
72,768.12
Purchases
843,717.32
812,000.04
843,543.86
875,908.83
909,095.11
843,717.32
876,901.37
910,997.81
945,985.59
981,863.23
less: Cost of Sales
778,815.99
809,447.42
840,921.06
873,217.47
906,335.29
End Balance
64,901.33
67,453.95
70,076.75
72,768.12
75,527.94
Inventory
100 | P a n d e U l a m
Schedule 4
Inventory Buffer
Adobo
Menudo
Kaldereta
Bicol Express
Bottled Water
Juice/Softdrinks
Instant Coffee
add: Input Vat
at 12%
2017
7,384.90
7,982.63
7,455.72
6,008.23
21,814.73
8,332.65
5,922.49
2018
7,675.31
8,296.64
7,749.09
6,244.50
22,672.69
8,660.29
6,155.44
2019
7,973.78
8,619.25
8,050.29
6,487.33
23,554.12
8,997.24
6,394.75
2020
8,279.98
8,950.22
8,359.55
6,736.56
24,458.68
9,342.85
6,640.29
2021
8,593.95
9,289.62
8,676.61
6,991.96
25,386.54
9,697.16
6,892.10
64,901.33
101,246.08
67,453.95
97,440.00
70,076.75
101,225.26
72,768.12
105,109.06
75,527.94
109,091.41
64,901.33
67,453.95
70,076.75
72,768.12
75,527.94
Schedule 5
Annual VAT Return
Output Vat
Less: Input
Vat
Vat Due,
Beginning
Vat Due
VAT Paid
VAT
Payable
2017
262,185.01
2018
263,332.97
2019
297,798.67
2020
298,838.14
2021
333,384.32
101,246.08
97,440.00
101,225.26
105,109.06
109,091.41
160,938.93
147,527.36
165,892.96
152,068.55
196,573.41
180,192.29
193,729.08
177,584.99
224,292.90
205,601.83
13,411.58
13,824.41
16,381.12
16,144.09
18,691.08
Schedule 6
Utilities Expense
Power
Water
Gas
Total Utilities
Expense
Monthly
Consumption
2017
5,500.00
1,000.00
1,200.00
7,700.00
2018
66,000.00
12,000.00
14,400.00
92,400.00
2019
68,534.40
12,460.80
14,952.96
95,948.16
2020
71,166.12
12,939.29
15,527.15
99,632.57
2021
73,898.90
13,436.16
16,123.40
103,458.46
7,700.00
7,995.68
8,302.71
8,621.54
Expense per month X 12 X 3.84% (Inflation rate)
101 | P a n d e U l a m
Schedule 7
Utilities Payable
2017
Beginning
Utilities Payable
Add: Utilities
Expense
Less: Payments
Ending Utilities
Expense
Increase in
Utilities Expense
2018
2019
2020
2021
7,700
7,996
8,303
8,622
92,400
95,948
99,633
103,458
107,431
84,700
87,952
91,330
94,837
98,479
7,700
7,996
8,303
8,622
8,953
7,700
296
307
319
331
Schedule 8
Advertising Expense
2017
2018
2019
2020
2021
Signage: Office
5000
-
-
-
-
Store
2000
-
-
-
-
Free Taste
200
-
-
-
-
TOTAL ADVERTISING EXPENSE
7200
-
-
-
-
Schedule 9
Tax and Licenses
Municipal Tax*
Community Tax
BIR
Barangay Business
Permit
Mayor's Permit
BFAD
Sanitary Permit
Special book of
accounts
Sign Permit
Subdivision Fee**
TOTAL TAX AND
LICENSES
2017
16,872.71
500.00
530.00
2018
16,619.93
600.00
530.00
2019
19,688.81
720.00
530.00
2020
19,405.20
864.00
530.00
2021
22,462.41
1,037.00
530.00
600.00
600.00
600.00
600.00
600.00
2,875.00
2,975.05
600.00
600.00
3,078.58
650.00
600.00
3,185.72
650.00
600.00
3,296.58
650.00
600.00
400.00
400.00
400.00
400.00
400.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
100.00
7,500.00
29,977.71
29,924.98
33,867.39
33,834.92
37,175.99
*P4,218.18 Quarterly * 4 = 16,872.71
**625.00 per month
102 | P a n d e U l a m
Schedule 10
Rent Expense
Monthly Rental Fees
Monthly Expanded Withholding Tax
Prepaid rent
Rent Expense
Rental Fees Paid
Add: Rental Fess Paid - Prepaid
Expanded WT on Rent at 5%
EWT Due
EWT Paid
Add: EWT Paid
EWT Payable
Increase in EWT Payable
2017
15,000.00
750.00
45,000.00
180,000.00
2018
15,750.00
787.50
47,250.00
189,000.00
2019
16,537.50
826.88
49,612.50
198,000.00
2020
17,364.38
868.22
52,093.13
207,000.00
2021
18,232.59
911.63
54,697.78
216,000.00
135,000.00
45,000.00
141,750.00
2,250.00
148,837.50
2,362.50
156,279.38
2,480.63
164,093.34
2,604.66
9,000.00
8,250.00
9,450.00
8,662.50
750.00
787.50
37.50
9,900.00
9,073.13
787.50
826.88
39.38
10,350.00
9,481.78
826.88
868.22
41.34
10,800.00
9,888.37
868.22
911.63
43.41
750.00
750.00
103 | P a n d e U l a m
Schedule 11
Salaries Expense
Employees
Monthly
Salary
EE Share
ER
Share
PhilHealth
Premium
EE
ER
Share
Share
SSS Premiums
Total
Deductions
Witholding
Tax
13th
Month Pay
Monthly
Net Pay
Annual Net
Pay
A. Administrative
Personnel
1. Manager
11,804.00
436.00
884.00
137.50
137.50
573.50
1,069.13
11,804.00
10,161.37
121,936.44
2. Bookkeeper
11,804.00
436.00
884.00
137.50
137.50
573.50
1,069.13
11,804.00
10,161.37
121,936.44
B. Production and
Marketing
Personnel
3. Baker/Cook
8,008.00
290.70
589.30
100.00
100.00
390.70
309.93
8,008.00
7,307.37
87,688.44
4. Sales Crew
7,280.00
272.50
552.50
100.00
100.00
372.50
164.33
7,280.00
6,743.17
80,918.04
5. Sales Crew
7,280.00
272.50
552.50
100.00
100.00
372.50
164.33
7,280.00
6,743.17
80,918.04
104 | P a n d e U l a m
WORKSHEETS
105 | P a n d e U l a m
Worksheet No. 1
PERSONAL ASSESSMENT FORM
PERSONAL
CHARACTERISTICS
SITUATION
COMMITMENT
DECISION-MAKER
FLEXIBLE
PROGRESSIVE
MOTIVATION
PROBITY
TAKING RISKS
FINANCIAL SITUATION
SKILLS
BUSINESS MANAGEMENT
SKILLS
TECHNICAL SKILLS
COMMUNICATION SKILLS
KNOWLEDGE OF YOUR
LINE OF BUSINESS
STRENGTH
WEAKNESS








STRENGTH
WEAKNESS




There are eight personal characteristics of the owners as well as skills -business
management skills, technical skills, communication skills and knowledgeable in the food
industry that is listed as their personal strengths that will serve as their advantage to manage
their business successfully in the future.
The owners’ could say that they have enough necessary characteristics and skills to go
into a business, since having those could help them manage the business well.
106 | P a n d e U l a m
Worksheet No. 2
SWOT ANALYSIS
I.
PRODUCTION / OPERATIONS
Product or Service
STRENGTHS
The customers will buy the
product because most of
them love eating Pan de sal
and through us, they get to
try a new taste of Pan de sal
with their favorite Pinoy’s
dishes as fillings.
The making of the ‘Pan de
Ulam’ is timely.
The product can be easily
imitated or can be done at
home.
Process
Capacity
Inventory
Workforce
Quality
WEAKNESSES
While going through the
survey, the business makes
sure that it has the capacity
to give the customers the
sufficient and fulfilling ‘Pan
de Ulam’ they wanted.
There is sufficient and
enough inventory for the
business.
The business’ workforce is
very reliable, highly skilled
and trained.
The employees undergo
through interviews and
trainings before they start
their job.
The quality of the Pan de
Ulam is better than its
competitors.
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II.
MARKETING
STRENGTHS
WEAKNESSES
Customer Analysis
Buying Supplies
Supplies in the business can
be easily purchased locally
and/or abroad and its
buying time is quite short
since it is just a meter away
from the store.
The customer goes to the
stall to buy.
Selling Products/Services
Product and Service
Planning
Pricing
The service that the
business will conduct is a
counter bakery type that
lessens the time for the
customer to wait for their
order.
The price is much lower
from its competitors and is
very reasonable that would
attract the customers to buy
and try ‘Pan de Ulam’.
The business is in the state
where it wanted customers
to go in many times even at
lower but reasonable
margin for our pricing.
The distribution of product
is done manually.
Distribution
Marketing Research
Opportunity Analysis
The business has a pricing
policy
The business do the market
research before conducting
the business.
There is a detailed review
prepared for each product
to help the business
forecast whether market
demand conditions will
support launching the
product into the market.
108 | P a n d e U l a m
III.
FINANCE/ACCOUNTING
Capital Budgeting
Financial Operations
Financial Records
STRENGTHS
The business uses different
capital budgeting
techniques to determine
which projects will yield the
most return over an
applicable period of time.
The business has specified
tracks where money comes
from and where it goes in a
business operation.
The record of the business
is surely kept safely in the
office.
Capital budgeting decisions
are for long term and are
majorly irreversible in
nature.
The business hired an
experienced and trusted
employee for its managing
of business.
Funds for the business will
come from the personal
income and savings of the
partners.
Funds Sourcing
IV.
WEAKNESSES
MANAGEMENT
Planning
Organizing
Motivating
Staffing
Controlling
STRENGTHS
The planning done by the
owners of the business.
The business has a clear
organizational structure,
and its functions and
responsibilities are clearly
defined and known by all.
The business owners are
good motivators, as well as
their employees.
The staff is just right.
WEAKNESSES
The business owners are
open for suggestions of the
employee and the
customers about the
109 | P a n d e U l a m
management of the
business.
V. EXTERNAL ASSESSMENT
Economic Forces
Social, cultural,
demographic and
environmental forces
Political, governmental
and legal
Competitive
Controlling
STRENGTHS
The planning done by the
owners of the business.
The business has a clear
organizational structure,
and its functions and
responsibilities are clearly
defined and known by all.
The business owners are
good motivators, as well as
their employees.
The staff is just right.
WEAKNESSES
The manager will manage
the business up to his/her
best yet the business
owners’ still the one to
decide what’s good for the
business.
110 | P a n d e U l a m
Worksheet No. 3
Brief History
Business Form
Principal Activity
Owners’
DESCRIPTION OF THE BUSINESS
How it was conceived: ‘Pan de Ulam’
would give a meaning of planning
and innovating a new product using
the most popular bread of the
Filipino which is ideal to the
business’ main service – that is, to
provide a Pan de sal with a taste of
Filipino’s favorite dishes fillings they
can choose.
Partnership
Service
 Name: Camille Grace Datay
Description of Skills: Able to
make important and difficult
decisions, strategic business
planning skills, have the
practical
abilities
and
leadership skills suited for the
business.
Relevant Experience: Graduate
of Bachelor of Business and
Administration – Major in
Financial Management; Took
up Masteral Degree; Certified
Public Accountant (CFA)
 Name: Princes Dianne
Garciano
Description of Skills: Have the
practical abilities suited for
the business, sales and
marketing skills, creative,
strategic business planning
skills, customer relationships,
negotiating skills.
Relevant
Experience:
Corporate Associate and
Human Resource Coordinator,
Graduate of Bachelor of
Business and Administration
– Major in Marketing.
111 | P a n d e U l a m
 Name: Krystel Rose Olino
Description
of
skills:
Committed,
creative,
organized,
finance
and
accounting skills, willing to
work well with others, time
management and negotiating
skills.
Relevant
Experience:
Restaurant Manager; Flight
Attendant; Graduate in Hotel
and Restaurant Management
course.
 Name: Isabel Dellica
Description
of
skills:
Motivated, have the practical
abilities suited for the
business,
finance
and
accounting skills.
Relevant Experience: 4-year
experience as a technical
Product
Consultant,
Marketing
and
Communication Coordinator.
1. Sales/Marketing Geographical Area: Dona Rosario Bayview Subdivision, Sucat,
Muntinlupa City
2. Customers: the potential customers are employed, student and the residents of the
location.
3. Selling methods or techniques: Advertising and Promotion
4. Workforce Complement: 4-5 Workers
5. Customers’ needs being satisfied: The business tends to satisfy their customers’
desires for their favorite bread ‘Pan de Sal’ with preferred Pinoy’s favorite dishes
filling.
112 | P a n d e U l a m
Worksheet No. 4
No. of Products
No. of Customers
No. of Outlets
Number of Employees
VISION DETAILS
Current
4
Goal
8
1
5
3
15
Worksheet No. 5
CUSTOMERS OF THE BUSINESS
Business: ‘Pan de Ulam’ bakery
CHARACTERISTICS:
1. Who will be your customers?
Dona Rosario Bayview Subdivision
Passerbys
Employed, Students, Adults, Elderly and
 Age
Children
Any
 Gender
2. Location: Where customers live/work; Nearby
3. Income levels
Medium
4. Number of customers
2.4% Growth rate per year
6. When will they buy the
Daily
product/service
7. Future size of market:
As the population grows every year, the
number of potential customers will
increase.
8. Why do customers’ need this product
To satisfy the customers’ craving in Pan de
or service?
sal with fillings and called as ‘Pan de Ulam’
in a reasonable and affordable price for
everyone.
113 | P a n d e U l a m
Worksheet No. 6
MARKETING PLAN - PRODUCT
Product, services or range of products
Pan de Ulam
Pan de Ulam- Filipino’s dishes fillings
High
Brown
The packaging includes brown paper bag
N/A
There is a manual on how to properly make
‘Pan de Ulam’
N/A
N/A
N/A
Product, service or range
General Description
Quality
Color
Packaging
Delivery
Instruction manual
Spare parts
Repairs
Other features
Worksheet No. 7
MARKETING PLAN – PRICE
Product, service or range
Competitors’ prices
 Highest
 Lowest
My price
 Highest
 Lowest
Reason for setting price
Discounts will be given to the following
types of customers
Reasons for discounts
Credit will be given to the following
types of customers
Reason for credit
Ideas for special prices to increase sales
such as special offers, month-end
reductions, bulk orders, etc
PHP 20.00
PHP 2.00
PHP 9.00
PHP 6.00
Reasonable price for the product
Senior Citizens
Forms of sales promotion
N/A
N/A
N/A
114 | P a n d e U l a m
Worksheet No. 8
MARKETING PLAN- PLACE
 The business is located at Dona Rosario Bayview Subdivision, Sucat, Muntinlupa
City
o Reason for choosing this location is near to customers and practical and
suitable for the kind of business we have.
METHODS OF DISTRIBUTION
 To get the products or services to my customers, we sell directly from the shop.
o My reason for choosing this form of distribution: the clients find these
methods more accommodating with the type of business we have.
Worksheet No. 9
MARKETING PLAN – PROMOTION
TYPES OF ADVERTISING
DESCRIBE HOW YOU USE IT COST
Free Taste
Tarpaulin
Free taste will be given to
the passerby near the
location
Display near the
establishment
PHP 200.00
PHP 500.00
Worksheet No. 10
TASK
General office
administration
STAFF REQUIREMENTS
SKILLS, EXPERIENCE AND
DO YOU
OTHER REQUIREMENTS TO
HAVE TIME
COMPLETE THIS TASK
AND SKILLS
TO
PERFORM
THE TASK
NUMBER OF
EMPLOYEES
REQUIRED
It must possess excellent
typing skills, strong oral and
written skill and the ability to
communicate well with
115 | P a n d e U l a m
others.
Record-keeping
Marketing &
Production
Ensures that the financial
records of the company are
accurate and complete and
must be kept in a safe place.
It must be highly organized,
detail-oriented, and
proficient at wordprocessing, data-entry and
budgeting.
You’ll be the one to promote
the products and service that
the business is offering.
Costing & Pricing
Buying products,
raw materials,
services, etc.
Supervising
production
Provide an accurate product
cost information to allow
pricing decisions to be made
at the point of quotation.
Finding the best merchandise
for the raw materials at the
lowest possible purchase
cost.
Ensures that production
meets health, sanitation, and
quality standards set by the
corporation, food, industry,
and government agencies.
1
Also responsible for
coordinating shifts, arranging
schedules and monitoring
employee performance.
Production
Selling
Stock Control
Responsible for performing
production work. Operates,
tends, and cleans machines.
Assembles finished product.
Inspect products to ensure
high quality.
Sells the business products to
customers
Always check that the stock is
2
116 | P a n d e U l a m
Cleaning
Delivery
Other tasks:
(Specify)
 Service crew
enough and properly
maintained.
The ones who maintained the
business operates in a
hygienic environment.
N/A
Prepare the goods, keep them
warm and serve it to
customers with a smile and
maintain the stall clean.
YES
Total number of
employees
2
6
Worksheet No. 11
BUSINESS ORGANIZATION STRUCTURE
SECTION
STAFF
OTHER TASKS SPECIFIED


Vice President – Operations
Service Crew
The structure of my business looks like this since it is an arrangement of authority,
communication and duties in the organization. The general manager has most of the decision
making power and has tight control over the business, while the bottom part is responsible
for the making of ‘Pan de Ulam’ and serving the customer.
117 | P a n d e U l a m
Worksheet No. 13
STAFF COSTING
STAFF REQUIREMENT
No.
1
Manager
2
Bookkeeper
3
Sales crew
4
Baker/Cook
Employer
Qualifications
 Male/Female
 College degree graduate
 Has experience in managing a
business
 Must be able to work quickly while
under pressure
 Must be hospitable, accommodating
and hardworking
 Male/Female
 College degree graduate
 Has experience in managing a
business
 Must be able to work quickly while
under pressure
 Must be hospitable, accommodating
and hardworking
 Male/Female
 At least high school graduate
 Must be able to work quickly, while
under pressure
 Must be hospitable, accommodating
and hardworking
 Male/Female
 At least high school graduate
 Must be able to work quickly, while
under pressure
 Must be hospitable, accommodating
and hardworking
118 | P a n d e U l a m
APPENDICES
119 | P a n d e U l a m
ARTICLES OF PARTNERSHIP
OF
_________________________________________________________
(Partnership Name)
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents and citizens of the
Philippines, have on this day voluntarily associated ourselves together for the purpose of
forming a general partnership under the following terms and conditions and subject to existing
and applicable laws of the Republic of the Philippines:
AND WE HEREBY CERTIFY:
ARTICLE I. Partnership Name: That
the
name
of
this
partnership
shall
be
and shall transact business under the said company name.
ARTICLE II. Business Purpose:
formed is/are:
That the purpose/s for which this partnership is
ARTICLE III. Principal Place of Business: That the principal place of business of this
partnership shall be located at :
….
(complete address)
ARTICLE IV. Term of Existence: That this partnership shall have a term of
_________ years from and after the original recording of its Articles of Partnership by the
Securities and Exchange Commission.
Articles of Partnership
120 | P a n d e U l a m
ARTICLE V.Partners’ Circumstances:That the names, nationalities and complete residence
addresses of the partners are as follows:
NameNationalityComplete Residence Address
ARTICLE VI.Capital Contributions:That the capital of this Partnership shall be the
amount of ____________ (P_________), Philippine Currency, contributed in cash by the
partners, as follows:
NameAmount Contributed
That no transfer of interest which will reduce the ownership of Filipino citizens to less than the
required percentage of capital as provided by existing laws shall be allowed or permitted to be
recorded in the proper books of the partnership.
ARTICLE VII. Sharing Ratios:That the profits and losses of this partnership shall be
divided and distributed proportionately on the ratio of the capital contribution of each partner.
ARTICLE IX. Management:That this partnership shall be under __________, as General
Manager, who shall be in charge of the management of the affairs of the company. He shall have
the power to use the partnership name and in otherwise performing such acts as are necessary
and expedient in the management of the firm and to carry out its lawful purposes.
ARTICLE X. Undertaking to Change Name: That the partners undertake to change the name
of this partnership, as herein provided or as amended thereafter, immediately upon receipt of
notice or directive from the Securities and Exchange Commission that another corporation,
partnership or person has acquired a prior right to the use of that name or that the name has been
declared as misleading, deceptive, confusingly similar to a registered name, or contrary to public
morals, good customs or public policy.
Articles of Partnership
121 | P a n d e U l a m
IN WITNESS WHEREOF, we have hereunto affixed our signatures this ____ day of ______,
20___, at ________.
______________________
(name of partner)
TIN
_______________________
(name of partner)
TIN
______________________
(name of partner)
TIN
_______________________
(name of partner)
TIN
(Names and Signatures of the partners and TIN)
ACKNO WLEDGE MENT
REPUBLIC OF THE PHILIPPINES)
____________________________) S.S.
BEFORE ME, a Notary Public, for and in _________________, this ____day of
_________, 20___, personally appeared the following persons:
Name
TIN/ID/Passport No.
Date & Place Issued
known to me and to me known to be the same persons who executed the foregoing Articles of
Partnership constituting of _____pages, including this page where the acknowledgement is
written, and they acknowledged to me that the same is their free and voluntary act and deed.
WITNESS MY HAND AND SEAL on the date and place above written.
NOTARY PUBLIC
Doc. No.
Page No.
Book No.
series of 20
______;
______;
______;
______.
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