Business plan, burger

I. Business Description

A. Company Name, Address, Form of Ownership Bundesal is a food service located at the University of the East Manila 3rd Floor EV Room SFC Building, Recto Street Sampaloc Manila City. It is equally owned and managed by its partners Mikell James Galido, Patricia Anne Nicole Maderazo, Regine Manahan, Raymond Joseph Samonte, Sean Tabor, Jun Jun Tan, Dianne Ternida and John Richmond Yeo.

B. Statement of Mission, Vision and Goals

Mission Bundesal is a committed team of talented individuals that aims to offer the highest and superior quality of breads that meets the complete satisfaction of every customer at a very affordable price.

Vision To continually provide quality products and services to our customers and to be one of the nation’s top leading bakeshop.

Goals 1 | Page

1. To offer our community breads that that are satisfying, great tasting, and worth every cent. 2. To be a living testimony that every hard work and integrity leads to success. 3. To be an international leader in the baking industry, with a long-term vision.

C. Nature of Business Bundesal is a food service business that allows you to individualize your burger beyond our standard offerings. Choose to add any or all of the individual selections items to your Custom Built Burger to create a unique “Have it your way” experience that you call your own. The options include buns or pandesal followed by choosing from more than three main fillings and sauces and deciding whether to go for additional egg or cheese. Main fillings may include burger patties, bacon, ham or spam. Customer may also choose among the vegetables they would like to put in such as lettuce, cabbage, tomato or cucumber and sauce such as mayonnaise, custard or ketchup. Everything will be according to the customer’s preferences.

II. Executive Summary Bundesal House Company is a food service business that offers sandwiches. It does not offer sandwiches that are already made, but the company decided to let their potential customers to make their own sandwiches. For the concept of “choosing your own” sandwich to start, the customers should have to choose between Bun and Pandesal as their bread. Making their sandwiches means that they have the freedom to 2 | Page

choose anything they like among the fillings. The main fillings are Burger Patty, Bacon, Ham, and Spam. The vegetables are Lettuce, Tomato, Cabbage, and Cucumber. Lastly, there is also Egg and Cheese for customers who want additional fillings. The company’s target market, for their short term, is the students and the faculty members. For its long term, it will also compromise the target market from the short term but the company plans to also introduce the product to different workers. The product the company offers will attract the market that are on the go or simply wants a meal or snack that will satisfy them. The company wants to introduce to the market new ways in enjoying sandwiches; that is, having it their way.

III. Market Research and Analysis A. Research Methodology and Instrument

RESEARCH DESIGN The methods that the researchers used to collect data for the research were as follows. At the beginning of the process, brainstorming among the researchers was conducted to come with our final product- Bundesal. After deciding on our product, a list of survey questionnaire was prepared. The survey was created using suitable questions modified from related research and individual questions form by the proponent. Participants were given time to respond and answer the survey form as free samples

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were distributed. Each respondent receives the same set of questions phrased in exactly the same way to yield more accurate and comparable data.

RESPONDENT’S PROFILE The respondents of this study were students from the different departments inside the University of the East. Fifty percent were male and 50% were female. Most of them were from the college of Business Administration with majors in marketing, management, accounting and finance. While a few came from the College of Arts and Science and also from the College of Dentistry.

LOCALE OF THE STUDY This study was conducted inside of the University of the East Manila campus. 3rd Floor EV Room SFC Building.

Survey Form

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University of the East College of Business Administration Manila

Dear Respondent, We are students currently enrolled in Business Planning course. We are undertaking this survey to gather information on the perception of the students to the product – Bundesal – we propose to sell. In this regard, may we request you to answer the questions below? Thank you for cooperation. The Researchers

I.

Personal Information Name (optional): _______________________________________________ College: ______________________ Major: _________________________ Year level: ______________ Gender: _____________ Age: _____________

SURVEY QUESTIONNAIRE II.

Direction: After tasting the product, kindly answer the following questions. 5 | Page

1. Do you like the taste of the product Bundesal? ______Yes

______No

2. Are you willing to buy the product? ______Yes

______No

If yes, please answer the questions that follow.

3. Which bread would you prefer? ______Bun

______Pandesal

4. These are the list of the fillings we offer. Kindly check your most preferred one. Main Filling: ______Burger Patty

______Ham

______Bacon

______Spam

Vegetable: ______Lettuce

______Cabbage

______Tomato

______Cucumber 6 | Page

______None

Extras: ______Egg

______Cheese

______None

5. How many fillings would you possibly avail? ______One

______Two

______Three

6. Would you like to have add-ons on your Bundesal?If yes, please proceed to #’s 7-8. If no, please proceed to #10. ______Yes

______No

7. How many fillings do you want to add?Please refer to #9 for the list of the main fillings, vegetables and extras. Main Filling: ______One

______Two

______Three

______All

Vegetable: ______One

______Two

______Three

______All

______None 7 | Page

Extra: ______One

______Two

______None

8. What are those fillings that you want to add?Your answer in #7 SHOULD correspond here. Main Filling: _______Burger Patties

______Ham

_______Bacon

______Spam

Vegetable: ______Lettuce

______Cabbage

______Tomato

______Cucumber

Extra: ______Egg

______Cheese

9. At what price per piece/serving/add-on do you think is reasonable for each?

Main Filling: For Burger Patty: 8 | Page

______₱10.00

______₱12.00

______₱14.00

______₱12.00

______₱14.00

______₱12.00

______₱14.00

______₱12.00

______₱14.00

For Bacon: ______₱10.00 For Ham: ______₱10.00 For Spam: ______₱10.00

Vegetable: For Lettuce: ______₱4.00

______₱5.00

______₱6.00

______₱5.00

______₱6.00

______₱5.00

______₱6.00

______₱5.00

______₱6.00

______₱6.00

______₱7.00

For Cabbage: ______₱4.00 For Tomato: ______₱4.00

For Cucumber: ______₱4.00

Extra: For Egg: ______₱5.00

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For Cheese: ______₱5.00

______₱6.00

______₱7.00

10. How often would you most likely buy the product? ______Daily

_______Once a week

______Twice a week

_______Once a month (Pls. Specify)

___________Others (Pls. Specify)

III.

Kindly rate the aspects of the product by putting a checkmark at the appropriate column.

Aspect of the

Needs Very Good

Good

product

Improvement

Taste of main filling Choices of other fillings Choices of drink Serving Packaging

IV.

Comments/ Suggestions to improve the product. Taste: _________________________________________________ 10 | P a g e

Options: _______________________________________________ Size of Packaging: _______________________________________ Others: ________________________________________________

Thank you for completing the survey.

B. Tabulations and Interpretation of Result Personal Information Table 1 Respondents’ gender Gender Female Male Total

Frequency 50 50 100

Percentage 50% 50% 100%

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Table 1 shows that out of 100 respondents there were 50% males and 50% females.

Table 2 Respondents’ Age Age 16 years old 17 years old 18 years old 19 years old 20 years old 21 years old 22 years old 23 years old Total

Frequency 4 14 9 28 24 16 3 2 100

Percentage 4% 14% 9% 28% 24% 16% 3% 2% 100%

Table 2 shows the age of the respondents. It shows that 28% are 19 years old, 24% are 20 years old, 16% are 21 years old, 14% are 17 years old, 9% are 18 years old, 4% are 16 years old, 3% are 22 years old, and 2% are 23 years old.

Table 3 Respondents’ College College College of Business Administration College of Arts and Science

Frequency 60 8

Percentage 60% 8% 12 | P a g e

College of Education College of Computer Science & Studies College of Engineering College of Dentistry Total

3

3%

4

4%

6 19 100

6% 19% 100%

Table 3 shows that 60% are from the College of Business Administration, 19% are from the College of Dentistry, 8% are from the College of Arts and Sciences, 6% are from the College of Engineering, 4% are from the College of Computer Science & Studies, and 3% are from the College of Education.

Table 4 Respondents’ major course Table 4.1 College of Business Administration Accountancy Accounting Tech. Marketing Management Financial Management Total

Frequency

Percentage

2 3 7 24 24 60

2% 3% 7% 24% 24% 60%

Table 4.1 shows that from the College of Business Administration, the courses included here have a percentage of 24% each majoring in Management and Financial 13 | P a g e

Management, 7% from Marketing, 3% from Accounting Technology, and 2% from Accountancy.

Table 4.2 College of Arts and Sciences Tourism Library Science Legal Management Psychology Total

Frequency

Percentage

1 1 2 4 8

1% 1% 2% 4% 8%

Table 4.2 shows that from the College of Arts and Science, the courses included here have a percentage of 4% majoring in Psychology, 2% in Legal Management, 1% for both Library Science and Tourism.

Table 4.3 College of Education MAPEH Biology Total

Frequency 2 1 3

Percentage 2% 1% 3%

Table 4.3 shows that from the College of Education, the courses included here have a percentage of 2% from MAPEH, 1% from Biology. Table 4.4 14 | P a g e

College of Computer Science &Studies Information Technology Computer Science Total

Frequency

Percentage

3 1 4

3% 1% 4%

Table 4.4 shows that from the College of Computer Science and Studies, the courses included here have a percentage of 3% from Information Technology and 1% from Computer Science.

Table 4.5 College of Engineering Civil Engineering Electrical Engineering Mechanical Engineering Total

Frequency 4 1 1 6

Percentage 4% 1% 1% 6%

Table 4.5 shows that from the College of Engineering, the courses included here have a percentage of 4% from Civil Engineering, 1% from both Electrical and Mechanical Engineering. Table4.6 College of Dentistry Pre-Dent Total

Frequency 19 19

Percentage 19% 19%

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Table 4.6 shows that there are 19% of the total respondents are from the College of Dentistry.

Table 5 Respondents’ Year Level Year Level 1st year 2nd year 3rd year 4th year Total

Frequency 6 21 43 30 100

Percentage 6% 21% 43% 30% 100%

Table 5 shows that there are 43% are on their third year, 30% on their fourth year, 21% are on their second year, and 6% are on their first year.

Survey 16 | P a g e

Table 6 Respondents who like the taste of the Product Choices Yes No Total

Frequency 100 0 100


Table 6 shows that 100% liked the taste of the product.

Table 7 Respondents who are willing to buy the product Choices

Frequency

Percentage

Yes No

100 0

100% 0%

Total

100

100%

Table 7 shows that 100% are willing to buy the product. Table 8 Respondents’ preference between bun or pandesal Choices Bun Pandesal Total

Frequency 44 56 100

Percentage 44% 56% 100% 17 | P a g e

Table 8 shows that 56% preferred Pandesal and 44% preferred Bun.

Table 9 Respondents’ most preferred fillings Table 9.1 Main Fillings Burger Patty Bacon Ham Spam Total

Frequency 51 23 9 17 100

Percentage 51% 23% 9% 17% 100%

Table 9.1 shows that 51% preferred Burger Patty, 23% for the Bacon, 17% for the Spam, and 19% for the Ham. Table 9.2 Vegetables Lettuce Tomato Cabbage Cucumber None Total

Frequency 58 15 16 4 7 100

Percentage 58% 15% 16% 4% 7% 100%

Table 9.2 shows that 58% preferred Lettuce, 16% for Cabbage, 15% for the Tomato, and 4% for the Cucumber. The remaining 7% doesn’t like vegetables on their Bundesal. 18 | P a g e

Table 9.3 Extra Egg Cheese None Total

Frequency 57 42 1 100

Percentage 57% 42% 1% 100%

Table 9.3 shows that 57% preferred Egg while 42% preferred Cheese for their additional. The remaining 1% doesn’t like the additional.

Table 10 Frequency of fillings the customers will possibly avail Choices One Two Three Total


Percentage 32% 55% 13% 100%

Table 10 shows that 55% will avail two fillings for their Bundesal, 32% for one filling, and 13% for three fillings.

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Table 11 Respondents who like add-ons Choices Yes No Total

Frequency 86 14 100


Table 11 shows that 86% like to have additional fillings while 14% doesn’t like to put the additional much because they are more contented.

Table 12 Number of fillings respondents prefer Table 12.1 Main Filling One Two Three All Total

Frequency 37 30 12 7 86

Percentage 37% 30% 12% 7% 86%

Table 12.1 shows that 37% are willing to add one main filling then 30% are willing to add two main fillings, 12% for three main fillings, and 7% are willing to add all the main fillings. Table 12.2 20 | P a g e

Vegetable One Two Three All None Total

Frequency 40 20 16 6 4 86

Percentage 40% 20% 16% 6% 4% 86%

Table 12.2 shows that 40% are willing to add one vegetable then 20% are willing to add two vegetables, 16% for three vegetables, 6% are willing to add all the vegetables, and 4% doesn’t like to add.

Table 12.3 Extra One Two None Total


Percentage 53% 28% 5% 86%

Table 12.3 shows that 53% are willing to add either the Cheese or Egg then 28% for two, and 5% doesn’t like to add any.

Table 13 Fillings respondents prefer Table 13.1 21 | P a g e

Main Filling

Frequency

Burger Patty

41

Bacon

46

Ham

39

Spam

31

Total

157

Table 13.1 shows that 46 of them prefer to add Bacon then 41 for Burger Patty, 39 for Ham, and 31 for Spam.

Table 13.2 Vegetables

Frequency

Lettuce

44

Tomato

41

Cabbage

29

Cucumber

35

Total

149

Table 13.2 shows that 44 of them prefer add Lettuce then 41 for Tomato, 35 for Cucumber, and 29 for the Cabbage.

Table 13.3 22 | P a g e

Extra

Frequency

Egg

55

Cheese

49

Total

104

Table 13.3 shows that 55 are willing to add Egg, and 49 for Cheese.

Table 14 Price respondents prefer for every add-on Table 14.1

Burger Patty P10.00 P12.00 P14.00 Total

Main Filling Frequency 71 23 6 100

Percentage 71% 23% 6% 100%

Table 14.1 shows that 71% are willing to pay P10.00 for the additional Burger Patty, 23% are willing to pay for P12, and 6% for P14.

Table 14.2

Bacon

Main Filling Frequency

Percentage 23 | P a g e

P10.00 P12.00 P14.00 Total

69 20 11 100

69% 20% 11% 100%

Table 14.2 shows that 69% are willing to pay P10 for the bacon, 20% are willing to pay for P12 and 11% for P14.

Table 14.3

Ham P10.00 P12.00 P14.00 Total


Percentage 76% 19% 5% 100%

Table 14.3 shows that 76%are willing to pay P10 for the ham, 19% are willing to pay for P12, and 5% for P14.

Table 14.4

Spam P10.00 P12.00 P14.00 Total


Percentage 69% 21% 10% 100%

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Table 14.4 shows that 69% are willing to pay p10 for the spam, 21% are willing to pay for P12, and 10% for P14.

Table 14.5

Lettuce P4.00 P5.00 P6.00 Total

Vegetable Frequency 71 28 1 100

Percentage 71% 28% 1% 100%

Table 14.5 shows that 71% are willing to pay P4 for the lettuce, 28% are willing to pay for P5, and 1% for P6. Table 14.6

Cabbage P4.00 P5.00 P6.00 Total


Percentage 70% 29% 1% 100%

Table 14.6 shows that 70% are willing to pay P4 for the cabbage, 29% are willing to pay P5, and 1% for P6.

Table 14.7 25 | P a g e

Tomato P4.00 P5.00 P6.00 Total


Percentage 74% 24% 2% 100%

Table 14.7 shows that 74% are willing to pay for P4, 24% are willing to pay for P5, and 2% for P6.

Table14.8

Cucumber P4.00 P5.00 P6.00 Total


Percentage 73% 24% 3% 100%

Table 14.8 shows that 73% are willing to pay for P4 for the cucumber, 24% are willing to pay for P5, and 3% for P6.

Table 14.9

Egg P5.00 P6.00 P7.00 Total

Extra Frequency 79 17 4 100

Percentage 79% 17% 4% 100% 26 | P a g e

Table 14.9 shows that 79% are willing to pay for P5 for the Egg, 17% are to pay for P6, and 4% for P7.

Table 14.10

Cheese P5.00 P6.00 P7.00 Total

Extra Frequency 83 12 5 100

Percentage 83% 12% 5% 100%

Table shows that 83% are willing to pay for P5 for the cheese, 12% are willing to pay P6, and 5% for P7.

Table 15 Number of times respondents want to buy the product Choices Daily Once a week Twice a week Once a month Others Total

Frequency 25 20 49 6 0 100

Percentage 25% 20% 49% 6% 0% 100%

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Table 15 shows that 49% are willing to buy twice a week, 25% are willing to buy daily, 20% for once a week, and 6% for once a month.

Table 16 Respondents’ rating on the fillings Taste of main filling Very Good Good Needs improvement Total


Percentage 87% 13% 0% 100

Table 16 shows that 87% rated very good for the taste of the main filling and 13% for the good.

Table 16a Choices of other fillings Very Good Good Needs improvement Total



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Table 16a shows that 81% rated very good for the choices of other fillings and 19% for good.

Table16b Choices of drink Very Good Good Needs improvement Total



Table 16b shows that 74% rated very good for the choices of drinks then 24% for good, and 2% for need improvement. Table 16c Serving

Frequency

Percentage

Very Good

80

80%

Good

20

20%

Needs improvement

0

0%

Total

100

100

Table 16c shows that 80% rated very good for the serving and 20% for good.

Table 16d Packaging Very Good Good

Frequency 78 21

Percentage 78% 21% 29 | P a g e

Needs improvement Total

1 100

1% 100

Table 16d shows that 78% rated very good for the packaging, 21% rated good, and 1% for the need improvement.

MARKETING PLAN

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IV

Marketing Plan

A Assumptions Short Term: 

The company will increase the selling price of the product depending upon the variety of filling.



The company should be able to distinguish its product and services from the rest of the competing products on the basis of quality and affordable price.

Long Term: 

The Company shall add more products aside from selling buns or pandesal if the marketers think that the consumers want something



new. The company shall expand the business depending on the sales and



performance of the business. The company shall add more fillings if customer suggest something



new. The company will improve the system of its operation, its production,

 

and adapt the changing business environment. The company’s quota per filling will be tripled of the short term sales. The selling price will increase by 50% of the original selling pricing.

B Product Description: Bundesal is a snack or merienda that is composed of different variety of sauce and filling that are desired by the taste of the public. This can be prepared as a pizza 31 | P a g e

style, flying saucer and ordinary sandwich. The customers can choose on their main filling, Burger Patty, Ham, Spam, and Bacon. There are also Lettuce, Cabbage, Tomato, Cucumber. For the additional Egg and Cheese. C Market Description The target markets are the students of different colleges of the university like the College of Business Administration, College of Arts and Sciences, College of Computer Studies and Systems, College of Education, College of Engineering. They are the 1st year to 5th year students. The Faculty members, employees and Outsiders and will be our secondary target.

Short Term Demographic 

Age 16-23 years old and above



Gender Male and Female

Geographic Location 

University of the East

CBA, CAS, CCSS, CEC, College of Education

Long Term Demographic -

Male and Female

-

Age ( No Age Limit)

Geographic -

Victory Mall Monumento

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D Competition Analysis Direct competitors of the Bundesal House Company are other EV minicompanies that are also engaged in selling food products, like the snack time or the merienda time. Other competitors of the company are the canteens located inside the campus. Indirect competitors of the company would be the different food establishments that are also engaged in selling foods outside the University.

Internal Competitors Store

Product

Price

Location

Twisted Company

Dough n Coat

P25-35

EV Cafe

Mix Fruit to Go

Ala Mango

P20

EV Cafe

Lumpia House

Dynamite

P35

EV Cafe

External Competitors Store

Product

Price

Location

Angel’s Burger

Cheese Burger

20.00

Gastambide

Mcdonalds

Big MAC

120.00

Lepanto

Jollibee

Yum Burger

29.00

Lepanto

KFC

Tower Burger

190.00

Recto

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E Marketing Strategies

E1. Product Strategies For the main filling, there are burger patties, each of this patties are sliced fairly. It is made of pure, fresh, and quality burger, for the bacon, its fat is equal to the lean meat so most people like the taste of the fatty part and the crispiness of it. Ham is one of the favourite food that people like, the sweetness and taste on the preference of people, and the spam, it is in the quality and sweetness of the meat, also the tenderness depends on how it is cooked. The tomato adds flavour and juices in it. It is healthy and delicious, the cucumber add freshness, it’s cooling and refreshing, for the combination of lettuce and cabbage, both are green fresh vegetables that are combined together to look more attractive and fresh to eat, this kinds of vegetables are known to be prone in Vitamin C. For the sauce, the mayonnaise and ketchup is to add taste and sweetness to the bundesal. And for the additional, the egg is rich in protein and carbohydrates, as well as the cheese, it can be considered as an extra toppings.

E2. Pricing Strategy Price per product shall have a basic compensation as follow: Short Term A. Basic Ingredient/Components:

Long Term

(Please refer to the table) (Please refer to the

table) B. + Filling or Add-on:

(Please refer to the table) (Please refer to the

table) C. + Drinks:

P2.00

P5.00

D. + Indirect Materials:

P3.50

P0.855

E. + Direct Labor:

P0.24

P3.00

F. + Factory Overhead:

P0.06

P1.25 34 | P a g e

G. Total Cost H. Mark-up:

Selling Price

Short Term Costing for the Ingredients Bread

Unit Cost per Serving

Pandesal Bun

P4.00 P4.75

Main Filling


Burger Patty Bacon Ham Spam

P7.33 P6.83 P6.88 P7.10

Vegetable


Lettuce Cabbage Tomato Cucumber .None

P0.96 P0.77 P0.58 P0.58 P0.00

Add-on


Egg Cheese

P4.00 P3.00

22 18

20 9 4 7

23 6 6 2 3

23 17

Direct Labor Worker

Labor Cost/day

Labor Cost/week

Labor Cost/month 35 | P a g e

1

3

15

60

2

3

15

60

Total

6

30

120

Long Term Costing of Ingredients Bread


Pandesal Bun

P4.00 P4.75

Main Filling


Burger Patty Bacon Ham Spam

P7.33 P6.83 P6.875 P7.10

Vegetable


Lettuce Cabbage Tomato Cucumber .None

P0.96 P0.77 P0.58 P0.58 P0.00

Add-on


Egg Cheese

P4.00 P3.00

44 36

40 18 8 14

46 12 12 4 6

46 34

Direct Labor 36 | P a g e

Worker

Labor Cost/day

Labor Cost/week

Labor Cost/month

1 2 3 Total

100 100 100 300

700 700 700 2,100

2,800 2,800 2,800 8,400

E3.Company Logo

E4.Branding Bundesal will be the brand name of our company. We are offering buns and pandesal with different varieties, such as the main filling like burger patties, ham, vegetables, different sauces with add-ons like cheese and egg.

E5.Tagline “You choose it, we make it”

E6.Packaging 37 | P a g e

The House of Buns and Pandesal will use Sandwich Paper Bag as the packaging of our product to make it appealing and appropriate.

E7. Placement 

Short Term

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The store will be located at 3 rd floor SFC building of the University of the East, Manila,College of Business Administration at Claro M. Recto Avenue.The setup of production will be place as where we prepare our product.The reason for choosing the site is because it is convenient for all the student to buy the product. The production staff will go around the University campus to offer our product



Long Term Geographic

The Store will be located at Victory Mall Monumento. This place is knownas a Bus Terminal and Tiangge. The reason for choosing this site is because it is convenient for customers who are on the go.

E6. Promotion E6a.Advertisement 39 | P a g e

Short Term The Company will use tarpaulin as a form of advertisement to attract customers passing through the hallway.

Php. 350.00 Long Term For the long term Promotion, The Company will use Posters, Newspapers, Flyers as an advertisement to catch the attention of the customers. E6b. Sales promotion

 If the customers will be buying two main filling the third main filling is free. 

The company will use personal or direct selling and accept delivery as form delivery.

F. Sales Projection

Short-Term Operation (June 2014 – October 2014) (Bun and Pandesal with 1 main filling)

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Months

No. of unit produced per Day

No. of

Overall

No. of

Units

Quantity of

Selling

weeks

Produced

Units per

Price

per Week

Month 130

June

13

2

July

13

4

65 65

August

13

4

September

13

October TOTAL

Total Sales per Month 2,600

260

20.00 20.00

65

260

20.00

5,200

4

65

260

20.00

5,200

13

2

65

130

20.00

2,600

65

16

325

1040

100.00

P20,800

5,200

Short-Term Operation (June 2014 – October 2014) (Bun or Pandesal with 2 main fillings)

Months


June July August September October TOTAL

22 22 22 22 22 110

No. of

Overall

No. of

Units

Quantity of

Selling

weeks

Produced

Units per

Price

per Week

Month

110 110 110 110 110 550

220 440 440 440 220; 1760

2 4 4 4 2 16

30.00 30.00 30.00 30.00 30.00 150.00

Total Sales per Month 6,600 13,200 13,200 13,200 6,600 P52,800

Short-Term Operation (June 2014 – October 2014) (Bun or Pandesal with 3 main fillings)

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Months


June July August September October TOTAL

5 5 5 5 5 25

No. of

Overall

No. of

Units

Quantity of

Selling

weeks

Produced

Units per

Price

per Week

Month

25 25 25 25 25 125

50 100 100 100 50 400

2 4 4 4 2 16

40.00 40.00 40.00 40.00 40.00 200.00

Total Sales per Month 2000 4000 4000 4000 2000 P16,000

Long-term Operation (Nov. 2014- October 2015) (Bun and Pandesal with 1 main filling)

Months


November December January February March April May June July

39 39 39 39 39 39 39 39 39

No. of

Overall

No. of

Units

Quantity of

Selling

weeks

Produced

Units per

Price

per Week

Month

273 273 273 273 273 273 273 273 273

546 1,092 1,092 1,092 1,092 1,092 1,092 1,092 1,092

2 4 4 4 4 4 4 4 4

30.00 30.00 30.00 30.00 30.00 30.00 30.00 30.00 30.00

Total Sales per Month 16,380.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 42 | P a g e

August September October

39 39 39

4 4 4

273 273 273

1,092 1,092 1,092

30.00 30.00 30.00

TOTAL

468

46

3,276

12,558

360.00

32,760.00 32,760.00 32,760.00 P376,740.0 0

Long-term Operation (Nov. 2014- Dec. 2015) (Bun or Pandesal with 2 main fillings)

No. o46f Months

No. of

Overall

unit

No. of

Units

Quantity of

Selling

produced

weeks

Produced

Units per

Price

per Week

Month

462 462 462 462 462 462 462 462 462 462 462 462 5,544

924 1848 1848 1848 1848 1848 1848 1848 1848 1848 1848 1848 21,252

per Day November December January February March April May June July August September October

66 66 66 66 66 66 66 66 66 66 66 66

2 4 4 4 4 4 4 4 4 4 4 4

TOTAL

792

46

Total Sales per Month

45.00 45.00 45.00 45.00 45.00 45.00 45.00 45.00 45.00 45.00 45.00 45.00

41,580.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00

540.00

P956,340.00

43 | P a g e

Long-term Operation (Nov. 2014- Dec. 2015) (Bun or Pandesal with 3 main fillings)

Months


No. of

Overall

No. of

Units

Quantity of

Selling

weeks

Produced

Units per

Price

per Week

Month

November December January February March April May June July August September October

15 15 15 15 15 15 15 15 15 15 15 15

2 4 4 4 4 4 4 4 4 4 4 4

105 105 105 105 105 105 105 105 105 105 105 105

210 420 420 420 420 420 420 420 420 420 420 420

60.00 60.00 60.00 60.00 60.00 60.00 60.00 60.00 60.00 60.00 60.00 60.00

TOTAL

180

46

1,260

4,830

720.00

Total Sales per Month 12,600.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 P289,800.0 0

G. Future Plan 44 | P a g e

1. The company will branch out in different locations specifically in urban areas. 2. The company will add more varieties in our product. 3. The company location will be move for more customer serving capacity. 4. The company will use Billboards, TV Commercial for advertisements.

45 | P a g e

TECHNICAL PLAN

V Technical Plan A. Assumptions Short term 1. The Bundesal Company will produce 40 servings per day which consist of 22 pieces of Pandesal and 18 pieces of Buns. 46 | P a g e

2. The Company will operate for three (3) hours a day, and five (5) times a week. (Monday-Friday) 3. The Company will have different add-ons to be placed in the sandwich such as egg and cheese. 4. All products should be sold at the end of the day. 5. For every main filling that will be added in your “make your own burger “will cost P 10.00 and another P 5.00 for every vegetable and extra. Long term 1. The BUNDESAL House Company will consider having additional choices of 2. 3. 4. 5.

flavour such as tuna and chicken fillet. The company will use more equipment to produce more Bundesal. We will also consider making our own Bun or Pandesal. The operation will be 8 hours per day, Monday to Sunday. The BUNDESAL House Company will consider in adding employees in production

B. Process/Operations Design B1. Types of Operations The Bundesal House Company is a food service business. The company is designed as a make your own sandwich that will offer upon their choice. We will be located at the EV Café at the third floor of the SFC Bldg., UE Manila. Take outs and delivery orders will be implemented and the payment will be cash based.

47 | P a g e

B2.Operational Schedule/Operating Hours The BUNDESAL House Company will be operating 1:00-4:00pm from Monday to Friday. 30 minutes will be allotted for the preparation of all the materials and ingredients needed, 120 minutes will be allotted for the operating and selling hours. Then the remaining 30 minutes will be for closing and cleaning time. The Bundesal House Company consists of General Manager, Financial Staff, a Marketing Staff, a Production Head, a Operating Staff, a Marketing Head, and a Financial Head.

B3. Technology The Bundesal house will use some of equipment to conduct the operation like flying saucer pan, oven toaster and microwave. The said equipment will be bought by the company.

a. Machines/Equipment/Appliances Items

Description

Quantity

Cost

Flying Saucer

Makes hot toasted pies and sandwiches

1

Php 300.00

1

Php 700.00

Oven Toaster

A small appliance designed to toast multiple types of bread products.

48 | P a g e

Electric Stove

A stove that converts electrical energy into heat to Cook AndBake.

2

Total

Php1,400.00

Php2,400.00

b. Tools and Supplies Items

Description

Quantity

Cost

Disposable Cups

Usually the preferred method as long as the cups

50 pcs

Php 18.00

2pcs

Php 65. 00

3 pcs

Php 50.00

5 pcs

Php 40.00

Bread Knife

Spatula

Food Plastic Storage

Knife that can cut through bread without breaking or crushing it A small implement with a broad, flat, flexible blade used to mix, spread and lift materials including foods, drugs, plaster and paints A container made of plastic that is used to contain foods

49 | P a g e

Dishwashing Liquid

A detergent used to assist in dishwashing

1 bottle

Php 56.00

Tongs

Used for gripping and lifting tools

2pcs.

Php 35.00

Sponge

A tool or cleaning aid consisting of porous material

1 pc.

Php 18.00

Kitchen Towel

A lightweight paper or, light crêpe paper

4 roll

Php 100.00

Sauce Container

Use to contain sauce

3 pc.

Php 75.00

Sandwich Bag

Sandwich bag will used to contain sandwiches

100pcs.

Php 21.00

2pcs.

Php 400.00

Frying Pan

Frying Pan is a flatbottomed pan used for frying, searing, and browning

50 | P a g e

foods

Total

Php 878.00

c. Office Supplies Items

Time Card

Description A method for recording the amount of a worker's time spent on each job

Quantity

Cost

8 pcs

Php 8.00

Plastic Envelope

It is designed to contain a flat object

2pcs

Php 16.00

Ballpen

The ballpen will be used to take the orders of customers.

2 pcs

Php 10.00

1 pc.

21.25

Scissors

The scissors will be used to cut the tape

Total

Php55.25

d. Other Supplies Items

Description

Quantit y

Cost 51 | P a g e

Hair net

A small, often elasticised, fine net worn over long hair to hold it in place

3 pcs.

Php30.00

Apron

An outer protective garment that covers primarily the front of the body

4 pcs.

Php200.00

Total

Php230.00

C. Time and Motion Study and Capacity Assessment 1. Frying and Preparation for the Choice of fillings Item

Procedure

Quantity

Time

Bacon

Preheat the frying pan, when it is hot enough fry the bacon.

9 servings

5 mins.

Spam

Remove the spam from the can and slice it equally by 14. Next preheat the frying pan when it is hot enough put oil, then fry the spam.

7 servings

5 mins.

52 | P a g e

5 mins.

Ham

Preheat the frying pan when it is hot enough put oil, then fry the ham.

4 servings

Burger Patties

Preheat the frying pan when it is hot enough put oil, then fry the patties.

20 servings

5 mins.

Cucumber

Pill the cucumber them slice it

2 servings

3 mins.

Lettuce

Wash the lettuce then slice it.

23 servings

2 mins

Cabbage

Slice the cabbage then wash it.

6 servings

2 mins.

53 | P a g e

2. Choose your own Since the Bundesal House company serves what the customer wants in their Bundesal, this assumes that the customer ordered a combination of “Pandesal, Ham, Spam, additional Vegetable of Lettuce, Additional Egg”. The “cheese, 1 choice of vegetable and the sauce” is automatically added to the order.

Item

Procedure

Time

Pandesal

Pick up a pandesal/bun the slice it

10 sec.

Mayo and Ketchup

Put the dressing sauce in pandesal/bun.

15 sec.

Egg

Fry the egg and put in the pandesal/bun.

2 mins.

54 | P a g e

Burger Patty

Re-heat the patty and put the burger in the Pandesal/bun.

10 sec.

Ham

Slice the ham into two and re-heat the other half then put it in thepandesal/bun.

15 sec.

Spam

Re-heat the spam and put a piece of spam in the sandwich.

10 sec.

Cheese

Put a cheese in the pandesal.

10 sec

Lettuce

Put two slice of lettuce in the sandwich.

5 sec.

55 | P a g e

5 sec

Cucumber

Put the two slice of cucumber in the pandesal/bun.

Cabbage

Put the sliced cabbage in the pandesal/bun.

5 sec.

Tomato

Put 2 slice of tomato in the pandesal.

15 sec.

Oven Toaster

Heat it.

2mins.

56 | P a g e

Put the finished sandwich on the sandwich container.

Sandwich container

20 sec.

Total

6 mins.

D. Production Schedule Time

Duration

1:00 – 1:30 pm

Preparation of materials and ingredients

30 minutes

1:30 – 3:30 pm

Operating and Selling Hours

120 minutes

3:30 – 4:00 pm

Cleaning and Closing

30 minutes

Short Term Production Quota (2014 June – October 2014) Production

No. of

Hours

Workers in

(Monday-Friday)

Production

120Minutes

2

Daily

Weekly

Monthly

Maximum

Units

Units

Units

capacity

40

200

800

800

The company will prepare all the ingredients thirty (30) minutes before its operation and selling schedule, and the operation and selling will start at one thirty 57 | P a g e

(1:30) in the afternoon and it will last up to three thirty (3:30). The remaining thirty (30) minutes will be the cleaning and closing time. The production and selling schedule have one hundred and twenty (120) minutes, which the company`s going to maximize to be able to produce forty (40) units daily, and two hundred (200) units weekly. The monthly maximum capacity of the company will produce 800 pieces.

Long Term Production Quota (November 2014 – May 2017) Production

No. of

Hours

Workers in

(Monday-Sunday)

Production

420 Minutes

3

Daily

Weekly

Monthly

Maximum

Units

Units

Units

capacity

120

840

3,360

3,360

E. Total Production Cost / Unit Cost

Short Term Sales Projection Bundesal Sandwich

Price

Amount Needed

Price Per Unit

Pandesal

Php 88.00

22 pcs.

Php 4.00

Buns

Php 85.50

18 pcs.

Php 4.75

Burger Patties

Php 146.60

20 pcs

Php 7.33

58 | P a g e

Bacon

Php 61.47

9pcs.

Php 6.83

Ham

Php 27.50

4pcs.

Php 6.875

Spam

Php 49.70

7pcs.

Php 7.10

Egg

Php 92.00

23 pcs.

Php 4.00

Cheese

Php 51.00

17 pcs.

Php 3.00

Tomato

Php 3.48

6pcs.

Php 0.58

Cabbage

Php 4.62

6 servings

Php 0.77

Cucumber

Php1.16

2 servings

Php 0.58

Lettuce

Php22.08

23 servings

Php0.96

Mayonaise

Php10.00

40 servings

Php 0.25

Ketchup

Php10.00

40 servings

Php 0.25

Cooking Oil

Php33.00

350 ml

Php 0. 50

Iced Tea

Php44.00

4 litre pack

Php 0.75

Ice tube

Php70.00

2 packs

Php 0.89

Total Cost per Day

Php 801.30

Long Term Sales Projection

Bundesal Sandwich

Price

Amount Needed

Price Per Unit

Pandesal

Php 264.00

66pcs

Php 4.00 59 | P a g e

Buns Burger Patties Bacon Ham Spam Egg Cheese Tomato Cabbage Cucumber Lettuce Mayonaise Ketchup Cooking Oil Iced Tea Ice tube Total Cost per Day

Php 256.5 Php 439.8 Php 184. 41 Php 82.5 Php 149.1 Php 276.00 Php153.00 Php 10.44 Php 13.86 Php 3.48 Php 66.24 Php30.00 Php 30.00 Php 525.00 Php 132.00 Php 210.00 Php 2,826.31

54pcs 60pcs 27pcs 12pcs 21pcs 69pcs 51pcs 18pcs 18 servings 6 servings 69 servings 120 servings 120 servings 1,050 ml 12 litre pack 6 packs

Php 4.75 Php 7.33 Php 6.83 Php 6.875 Php 7.10 Php 4.00 Php 3.00 Php 0.58 Php 0.77 Php 0.58 Php 0.96 Php 0.25 Php 0.25 Php 0. 50 Php 0.75 Php 0.89

E1. Indirect Materials Indirect Materials Equipment Tools and Supplies Office Supplies Other Supplies Packaging Total

Cost Php2,400 Php 878.00 Php 55.25 Php 230.00 Php 50.00 Php 3645.75

Unit Cost Php 0.40 Php2.00 Php 0.10 Php0.50 Php.0.50 Php 3.50

E2. Direct Labor Short Term Worker 1 2 Total

Labor Cost/day 3 3 6

Labor Cost/week 15 15 30

Labor Cost/month 60 60 120 60 | P a g e

Long term Worker 1 2 3 Total

Labor Cost/day 400 400 400 1200

Labor Cost/week 2,800 2,800 2,800 8,400

Labor Cost/month 11,200 11,200 11,200 33,600

E3. Indirect Labor Short Term Position

Daily Rate

Weekly

Monthly

General Manager

5

25

100

Marketing Head

4

20

80

Technical Head

4

20

80

Production Head

4

20

80

Cashier/Treasurer

3

15

60

Total

20

Php 100

Php 400

Long Term Position General Manager

Daily Rate 200.00

Weekly 1,400.00

Monthly 5,600.00

Marketing Head

150.00

1,050.00

4,200.00

Finance Head

150.00

1,050.00

4,200.00

Marketing Staff

100.00

700.00

2,800.00

Financial Staff

100.00

700.00

2,800.00

61 | P a g e

Production Staff (3)

300.00

2,100.00

8,400.00

Total

Php 1,000

Php

Php 28,000.00

7,000.00 E4. Factory Overhead Short Term Factory Overhead

Cost per month

Rent

Php 500.00

TOTAL

Php 500.00

Cost per unit Php 0.06 Php 0.06

Cost Per Unit = P500 / 800 = 0.63 = 0.63 x 10% = 0.06 per unit Long Term Factory Overhead

Monthly

Rent

Php 15,000

Utilities

Php 5,000

TOTAL

Php 20,000

Cost Per Unit = P20,000 / 2,400 = 8.33 = 8.33 x 10% 62 | P a g e

= 0.83 per unit

F. Break Even Analysis Short-Term 4 Main Filling Bread 4 Main Filling Sauce Drink Indirect Materials Direct Labor Factory Overhead Total Cost Selling Price Mark-up

4.38 28.12 0.5 2 0.57 0.24 0.06 35.87 50 14.13

39%

Break-Even Formula: Fixed Cost Average Selling Price – Average Cost =

500 50 – 35.57

= 35 BREAK-EVEN POINT =

35

The break-even point is 35. The company should produce and sell more than or equal to 36 servings of bundesal daily in order to gain profit in the business.

63 | P a g e

Long-Term 4 Main Fillings Bread 4 Main Filling Sauce Drink Indirect Materials Direct Labor Indirect Labor Factory Overhead Total Cost Selling Price Mark-up

4.38 28.12 0.5 5 0.855 2.25 0.75 0.83 42.685 75 32.315

43.09%


20, 003 75 – 38.86

= 553.47 BREAK-EVEN POINT =

553

The break-even point is 520. The company should produce and sell more than or equal to 520 servings of bundesal monthly in order to gain profit in the business.

G. Future Plans 64 | P a g e

The Bundesal house company might consider changing the location of the stall in Victory Mall in Monumento where there are fewer competitors. The company might use larger equipment in order to increase in productivity and demand.

65 | P a g e

ORGANIZATIONMANAGEMENT PLAN

VI. Organization – Management Plan A. Assumptions Short Term   

There will be job rotation. The company will implement quota-based selling. The company will produce 40 pieces of bun/pandesal with the customers’ preference of combination of fillings.

Long Term 

The company will expand the business by offering it as a franchise. 66 | P a g e



The company will lead all the same-level competitors and be the



leading burger company in the country. The company will hire more employees for the expansion of the business.

B. Brief Profile of Owners 1. FULL NAME: Galido, Mikell James Yap AGE:

19

BIRTHDAY:

Dec. 17, 1994

ADDRESS:

2059 Calamba St., Sampaloc, Manila

COURSE :

Bachelor of Science in Business Administration

MAJOR:

Business Management

CONTACT NO.: +639264111104 EMAIL ADDRESS:[email protected] POSITION: 2. FULL NAME:

Production Staff Maderazo, Patricia Anne Nicole Bernabe

AGE:

19

BIRTHDAY:

Dec. 9, 1994

ADDRESS:

123 Old Samson Rd., Parkway Village, Balintawak, Quezon City

COURSE :


MAJOR :

Financial Management

CONTACT NO.: 09165115659 EMAIL ADDRESS:[email protected] POSITION:

3. FULL NAME:

Financial Staff

Manahan, Regine Villamayor 67 | P a g e

AGE:

21

BIRTHDAY:

Nov. 4, 1992

ADDRESS:

1759 Interior Street CM. Recto Sta. Cruz, Manila

COURSE :


MAJOR :


CONTACT NO.: 09055025252 EMAIL ADDRESS: [email protected] POSITION: 4. FULL NAME:

Production Head Samonte, Raymond Joseph Gagalang

AGE:

20

BIRTHDAY:

Sept. 1, 1993

ADDRESS:

1082 Instruccion Street Sampaloc Manila

COURSE :


MAJOR :

Business Management

CONTACT NO.: 09165058978 EMAIL ADDRESS: [email protected] POSITION: 5. FULL NAME:

General Manager Tabor, Sean Marquez

AGE:

21

BIRTHDAY:

Dec. 17, 1992

ADDRESS:

11 Eber Street Metrogate, Complex, MarilaoBulacan

COURSE :


MAJOR :

Business Management

CONTACT NO.: 09354165517 EMAIL ADDRESS: [email protected] POSITION:

Production Staff

68 | P a g e

6. FULL NAME: AGE: BIRTHDAY: ADDRESS:

Tan, Jun Jun Tusing 20 April 8, 1994 2022 Gen. T. De Leon Rd. Valenzuela City

COURSE :


MAJOR:

Business Management


7. FULL NAME: AGE: BIRTHDAY: ADDRESS:

Marketing Staff

Ternida, Dianne Abacajen 19 March 30, 1995 Blk. 102 Lot 20 K-54 Kalinisan Street Karangalan Village Cainta, Rizal

COURSE :


MAJOR:



8. FULL NAME:

Financial Head

Yeo, John Richmond Lam

AGE:

21

BIRTHDAY:

April 25, 1993

ADDRESS:

306 Mayon St., Quezon City

COURSE :


MAJOR:

Marketing Management

CONTACT NO.: 09332239872 EMAIL ADDRESS:[email protected] POSITION:

Marketing Head 69 | P a g e

C. Organization and Job Analysis 1. Organizational Structure

General Manager

Production Head

Financial Head

Production Staff

Financial Staff

Marketing Head

Marketing Staff

Production Staff

70 | P a g e

2. Human Resource Plan a. General Manager Position

Count

General Manager

1

Job Description  





Manages the general aspect of the company. Responsible in ensuring that the operation of the group is always in line with the company’s mission and vision. Administers functions such as marketing, finance, human resource, etc. Communicates to other department managers of the company to improve the run of the business.

Job Specification Short Term  Should be enrolled in any business course.  Should have a good communicating skill.  Should have an excellent planning and organizing skills.  Must be understandable about the demands of his/her staffs. Long Term  Should be a graduate of any business related courses.  Should have an experience in 71 | P a g e



managing an organization. Must be good in interacting and negotiating with other clients.

b. Managers Position

Count

Financial Head

1

Job Description   

Leads and manages the budgeting process. Responsible in overall cash management on an ongoing business. Controls all financial transactions of the business.

Job Specification Short Term  Should be enrolled in financial management.  Should be good in handling financial issues and situations.  Should be good in analyzing financial reports.  Must be financially capable. Long Term  Must be a Financial Management graduate.  Must have the ability to handle high levels of pressure and 72 | P a g e

critical decision making.

Production Head

1

 



Responsible in all the technical aspects of the business. Responsible in supervising the production of the business. Responsible in managing all the resources of the business.

Short Term  Must be good in communicating skills.  Should have many ideas in providing marketing strategies for the business  Should be good in idea making.  Must be strict in terms of implementing good quality control. Long Term  Must be a 73 | P a g e





Marketing Head

1

 





Responsible in all the marketing aspect of the business Responsible in providing strategies for the improvements of the business. Responsible in developing all the marketing strategies for the betterment of the business. Must identify the target markets and developing strategies to communicate with them.

graduate of any business related courses. Must have an experience in working in this kind of company. Must be good in generating ideas for the product for the betterment of the company.

Short Term  Must be good in communicating skills.  Should have many ideas in providing marketing strategies for the business  Should be good in idea making. Long Term  As much as possible must be a graduate of Marketing Management.  Must be good in interaction and negotiating with other clients and customers.  Should be strong and effective communication.

74 | P a g e

c. Staffs Position

Count

Marketing Staff

1

Job Description  

Production Staff

2

  

Responsible in assisting the marketing manager. Responsible in dealing with others.

Responsible in buying the raw materials. Responsible in assisting the production manager. Responsible in producing the products.

Job Specification Short Term  Should be enrolled in any business related course.  Should be good in convincing other people.  Should have a good communicating skill. Long Term  Must be a graduate of degree in marketing or any business related course.  Must be good in negotiating with other clients and customers. Short Term  Must be enrolled in any business related course.  Must be patient in doing the product.  Must be creative. Long Term  Must be a graduate in any business related courses.  Must have an experience in working in this kind of company.

75 | P a g e

Financial Staff



1

 

Responsible in assisting the financial manager. Responsible in budgeting. Responsible in costing the product.

Short Term  Must be a student specializing in Financial Management.  Must be honest in handling the money.  Must be good in financing the business. Long Term  Must be a graduate in Financial Management.  Must be good in doing the monthly financial report.

3. Compensation Plan Short Term Period

Position

No. of Personnel

Daily Rate

Weekly Rate

(Daily rate x 5 working days) General Manager Marketing Head Production Head Financial Head

Monthly Rate (Weekly rate x 4 weeks per month)

1

P 5.00

P 25.00

P 100.00

1

4.00

20.00

80.00

1

4.00

20.00

80.00

1

4.00

20.00

80.00 76 | P a g e

Marketing Staff Production Staff Financial Staff Total

1

3.00

15.00

60.00

2

6.00

30.00

120.00

1

3.00

15.00

60.00

8

P 29.00

P 145.00

P 580.00

Long Term Period Position

No. of Personnel

Daily Rate Weekly Rate (Daily rate x 7 working days)

General

Monthly Rate (Weekly rate x 4 weeks per month)

Total Rate For 12 Months (Monthly rate 12 months)

1

P200.00

P 1,400.00

P 5,600.00

P 67,200.00

1

150.00

1,050.00

4,200.00

50,400.00

1

150.00

1,050.00

4,200.00

50,400.00

1

100.00

700.00

2,800.00

33,600.00

3

300.00

2,100.00

8,400.00

100,800.00

Financial Staff

1

100.00

700.00

2,800.00

33,600.00

Total

8

P1,000.00

P 7,000.00

P 28,000.00

P 336,000.00

Manager Marketing Head Financial Head Marketing Staff Production Staff

D. General Policies 1. Employees must observe proper attire while doing the operation. 2. Using of gadgets during business hours will not be allowed. 3. All employees must come on or ahead of time scheduled. 77 | P a g e

4. Employees must be honest and trustworthy at all times. 5. Employees must be dedicated in doing their specific tasks in line with the company’s vision. 6. All unanswered problems or complains are open to resolution. 7. Employees must keep the workplace clean and hygienic. 8. Employees must help each other to develop the relationship inside the team. 9. Someone who will be absent must notify their respective heads in advance. 10. A penalty of doubling the quota will be imposed if an absence is made; half of a quota for a late-comer.

E. Implementation Plan Gantt Chart Short term (June 2014-October 2014) Activity

June

1 2 3

July

4

1 2

3

August

4

1

2 3

September

4

1 2

3

4

October

1

2

3

Accumulation Of Capital Opening the Company’s bank account Registration at DTI Purchase of equipments Purchase of perishable Daily Purchase of non-perishable Weekly Advertising Activities Operations 78 | P a g e

(Production & Selling) Financial report (Monthly) Liquidation

Long term (Nov. 2014- October 2015)

Activity

2014 Nov.

Dec.

2015 Jan.

Feb.

Mar.

Apr.

May

Jun.

Jul.

Aug.

Sept.

Oct.

Accumulation of capital Opening the company's bank account Registration at DTI Identification of location Preparing the location Continuation of operation Promotion of product Purchase of perishable daily Purchase of non-perishable weekly Operations (Production and selling)

79 | P a g e

Financial report monthly


Activity

2015 Nov.

Dec.

2016 Jan.

Feb.

Mar.

Apr.

May

Jun.

Jul.

Aug.

Sep.

Oct.

Accumulation of capital Opening the company's bank account Registration at DTI Identification of location Preparing the location Continuation of operation Promotion of product Purchase of perishable daily Purchase of non-perishable weekly Hiring and Training of new employees

80 | P a g e

Operations (Production and selling) Financial report monthly


Activity

2016 Nov.

Dec.

2017 Jan.

Feb.

Mar.

Apr.

May

Jun.

Jul.

Aug.

Sep.

Oct.

Accumulation of capital Opening the company's bank account Registration at DTI Identification of location Preparing the location Continuation of operation Promotion of product Purchase of perishable daily Purchase of non-perishable weekly Hiring and Training of new employees Operations (Production and selling)

81 | P a g e

Financial report monthly

F 1. 2. 3. 4. 5.

Future Plans Continuously keep the business stable financially. Make product innovations if it is necessary to satisfy the customers more. Develop good relationship and work as a team. Create a competitive edge over others. Establish a branch outside the campus to sustain the life of the business.

FINANCIAL PLAN 82 | P a g e

VII Financial Plan A Assumptions: Short-term 1 The company’s fiscal year starts June of the current year and ends May 2017, however short-term operation of the company will run from June-October 2015. 2 The Bundesal House Company has a total capital contribution amounting P12,000.00. Each member will contribute P1,500.00. The enterprise will be using the EV room for the first 4 months of the short-term operation. And has 3 4 5 6

a petty cash of P234.02. All products will be sold only on cash basis. The partners will share net profit and losses equally. Salaries in the form of allowances will be paid at the end of the month. The adjusted capital balance of each partner at the end of the short-term

operation is P1,993.26. 7 The company will not have a Current Ratio since it has no liability. 8 The break-even point per unit of the company is 35. The company should produce and sell more than or equal to 36 servings of bundesal daily in order to gain profit in the business. Long-term 1 2 3 4 5

The business will operate 8 hours daily. Property / Equipment will be depreciated using the straight- line basis. The company’s net present value is P70,093.95. The Internal Rate of Return 228.08% is greater than the cost of capital (20%) Salaries, in the form of allowances, will be paid every 15 th and 30th of the

month. 6 Raw material will increase proportionate to sales. 7 Price of the product will increase by 50%. 83 | P a g e

8 The production unit will be tripled. 9 Gross Profit Margin for the year 2014-2015 is 37%, for 2015-2016 is 37%, for 2016-2017 41% based on the sales and the Net profit margin is 1% of 20142015 and 2% of 2015-2016 and 4% of 2016-2017. 10 The break-even point is 553. The company should produce and sell more than or equal to 520 servings of bundesal monthly in order to gain profit in the business. 11 The return on Asset and Return on Equity 63% of 2014-2015 , 41% of 20152016 and 51% of 2016-2017 12 There is no current ratio since the company has no liabilities. 13 For the Return on Sales in 2014-2015 there are 2%, in 2015-2016 2% 20162017 5%. 14 The initial investment can be recovered in short term 0n 304 days or in 10 months. For the long term 8 months and 23 days for the long term (266.4 days).

B. Total Investment Cost The proposed project will have an estimated cost of Eleven thousand seven hundred sixty five and ninety eight centavos (P11,765.98).

Bundesal House Company Projected Capital Requirement For the Period of June 2014 Fixed Capital Equipment (Schedule A)

2,400.00 84 | P a g e

Variable Capital Cash Requirement for 5 days: Production Cost (Schedule B) Depreciation Rent (Schedule C) Salaries (Schedule D)

Bank Deposit Total Working Capital Pre-Operating Expenses: Permits Marketing/Promotion Tools and Materials (Schedule E) Supplies (Schedule F) Total Variable Capital Projected Capital Requirement

-

9,397.60 66.67 500.00 580.00 10,410.93 x 5/20 days

250.00 350.00 878.00 285.25

2,602.73 5,000.00 7,602.73

1,763.25 9,365.98 11,765.98

C. Financing Plan Funding for the proposed project will be coming from the investment of the following partners:

Bundesal House Company Financing Plan - Source of Funds June 2014 Partner's Name Galido, Mikell James Yap Maderazo, Patricia Anne Nicole Bernabe

Initial Capital Contribution 1,500.00 1,500.00 85 | P a g e

Manahan, Regine Villamayor Samonte, Raymond Joseph Gagalang Tabor, Sean Marquez Tan, Jun Jun Tusing Ternida, Dianne Abacajen Yeo, John Richard Lam TOTAL LESS: Total Investment Requirement Petty Cash and/or Change Fund

1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 12,000.00 11,765.98 234.02

*The excess amount of the Initial Capital Contribution over the computed Total Investment Requirement amounting P234.02 shall be used as a petty cash and/or change fund.

D. Projected Financial Statements (Short Term) Income Statement

Bundesal House Company Projected Statement of Income As of October 2014

Sales Less: Cost of Goods Sold Gross Profit

Jun

Jul

Aug

Sep

Oct

Total

11,200.00

22,400.00

22,400.00

22,400.00

11,200.00

89,600.00

9,397.60

18,795.20

18,795.20

18,795.20

9,397.60

75,180.80 86 | P a g e

1,802.40

3,604.80

3,604.80

3,604.80

1,802.40

14,419.20

500.00

500.00

500.00

500.00

500.00

2,500.00

580.00

580.00

580.00

580.00

580.00

2,900.00

Less: Operating Expenses Rent Salaries Pre-Operating Expense Supplies Total Operating Expense Net Income (Loss)

1,763.25 216.00

216.00

216.00

216.00

216.00

1,080.00

3,059.25 1,256.85

1,296.00

1,296.00

1,296.00

1,296.00

8,243.25

2,308.80

2,308.80

2,308.80

506.40

6,175.95

692.64

692.64

692.64

151.92

2,229.84

1,616.16

1,616.16

1,616.16

354.48

3,946.11

Income Tax 30% Net Income After Tax

1,763.25

1,256.85

Statement of Cash Flow

Bundesal House Company Projected Statement of Cash Flow For the Period Ending October 2014 Net Income After Tax Add: Depreciation Total Capital Investment Equipment Beginning Cash Balance Ending Cash Balance

3,946.11 333.35 4,279.46 12,000.00 - 2,400.00 13,879.46

87 | P a g e

Statement of Partner’s Equity

Bundesal House Company Projected Statement of Partner’s Equity For the month of June to October 2014

Capital Beginning Add: Net Income Capital Ending

June July August 12,000.00 10,743.2 12,359.31 -1,256.85 1,616.16 1,616.16 10,743.2 12,359.31 13,975.47

September 13,975.47 1,616.16 15,591.63

October 15,591.63 354.48 15,946.11

Statement of Financial Position

Bundesal House Company Projected Statement of Financial Position As of October 2014 ASSETS Current Assets Cash on Hand and in Bank Non-Current Assets Equipment Less: Accumulated Depreciation Total Assets LIABILITIES AND EQUITY Liabilities - Accrued Utilities Capital Beginning Balance Net Income After Tax June - October 2014 Total Liabilities & Equity

13,879.46 2,400.00 333.35

2,066.65 15,946.11

12,000.00 3,946.11

15,946.11 15,946.11

E. Projected Financial Statements (Long Term) 88 | P a g e

Income Statement

Bundesal House Company Projected Statement of Income For the Fiscal Years Ended 2014 - 2017

Sales Less: Cost of Goods Sold Gross Profit Less: Operating Expenses Rent Utilities Salaries Pre-Operating Expense Permits and Taxes Marketing/Promotions Supplies Total Operating Expense Net Income (Loss) Less: Income Tax 30% Net Income After Tax

2014-2015 1,622,880.00 1,028,944.56 593,935.44

2015-2016 1,704,024.00 1,068,044.45 635,979.55

2016-2017 1,874,426.40 1,108,630.14 765,796.26

172,500.00 57,500.00 322,000.00

189,750.00 63,250.00 338,100.00

218,212.50 72,737.50 371,910.00

3,000.00 2,100.00 2,592.00 559,692.00 34,243.44 10,795.85 23,447.59

3,000.00 2,100.00 2,592.00 598,792.00 37,187.55 11,156.26 26,031.28

3,000.00 2,100.00 2,592.00 670,552.00 95,244.26 28,573.28 66,670.98

Statement of Cash Flow Bundesal House Company Projected Statement of Cash Flow For the Fiscal Years Ended 2014 to 2017

2014-2015 Net Income

23,447.59

2015-2016 26,031.28

2016-2017 66,670.98 89 | P a g e

Add: Depreciation Total Capital Investment Accruals – Utilities Equipment Partners' Drawings Beginning Cash Balance Ending Cash Balance

800.04 24,247.63

800.04 26,831.32

466.69 67,137.67

36,060.44 62,891.76

62,891.76 130,029.43

(2,066.65) 13,879.46 36,060.44

Statement of Partner’s Equity

Bundesal House Company Projected Statement of Partners' Equity For Fiscal Years Ended 2015 to 2017

Capital Beginning Add: Net Income Less: Drawings Capital Ending

2015 13,879.4 6 23,447.5 9

2016 37,327.0 5 26,031.2 8

2017 63,358.3 3 66,670.9 8

37,327.0 5

63,358.3 3

130,029.3 1

Statement of Financial Position

Bundesal House Company Projected Statement of Financial Position As of Fiscal Year 2015-2017 2015

2016

2017

ASSETS Current Assets 90 | P a g e

Cash on Hand and in Bank

36,060.4 4

62,891.7 6

130,029.4 3

2,066.6 5 800.0 4 1,266.6 1 37,327.0 5

2,066.6 5 1,600.0 8 466.5 7 63,358.3 3

2,066.6 5 2,066.6 5 130,029.4 3

37,327.0 5 37,327.0 5

63,358.3 3 63,358.3 3

130,029.3 1 130,029.3 1

Non-Current Assets Equipment Less: Accumulated Depreciation Net Non-Current Assets Total Assets LIABILITIES AND EQUITY Liabilities - Accrued Utilities Capital Ending per Statement of Equity Total Liabilities & Equity

F. Statement of Liquidation Bundesal House Company Statement of Partnership Liquidation November 2014 Assuming that the partners would discontinue the operations of the company after October 2014, the liquidation process would appear as follows:

CASH Balances before Liquidation 1) sale of non-cash assets Balances after sale 2) payment of liabilities Balances after payment

13,879.46 1,600.00 15,479.46 15,479.46

NON-CASH 2,066.65 (2,066.65)

LIABILITIES -

91 | P a g e

3) payment to partners

(15,479.46)

CAPITAL BALANCES Partner 1

Partner 2

Partner 3

Partner 4

Partner 5

Partner 6

Partner 7

Partner 8

1,993.26

1,993.26

1,993.26

1,993.26

1,993.26

1,993.26

1,993.26

1,993.26

(58.00)

(58.00)

(58.00)

(58.00)

(58.00)

(58.00)

(58.00)

(58.00)

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

-

-

-

-

-

-

-

-

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

1,935.26

(1,935.26)

(1,935.26)

(1,935.26)

(1,935.26)

(1,935.26)

(1,935.26)

(1,935.26)

(1,935.26)

Assumptions in the Liquidation of Bundesal House Company: (1) Bundesal House Company has earned net income after tax from June to October 2014 and the Partners' capital balances are adjusted as follows: Initial Capital Net Income after tax - June to October 2014 Total Divided by number of Partners Adjusted Capital per Partner

(2)

12,00 0.00 3 ,946 15,94 6.11 8 1,99 3.26

All the non-cash assets could be sold for 75% of its book value and the loss is

equally distributed to all the partners.

92 | P a g e

G. Ratio Analysis Gross Profit Margin: 2014-2015

2015-2016

2016-2017

Gross Profit

593,935.44

635,979.55

765,796.26

Divided by Sales

1,622,880.00

1,704,024.00

1,874,426.40

Gross Profit Margin

37%

37%

41%

2014-2015

2015-2016

2016-2017

Net Income After Tax

23,447.59

26,031.28

66,670.98

Divided by Sales

1,622,880.00

1,704,024.00

1,874,426.40

Net Profit Margin

1%

2%

4%

2014-2015

2015-2016

2016-2017

Net Income After Tax

23,447.59

26,031.28

66,670.98

Divided by Total Assets

37,327.05

63,358.33

130,029.43

Return on Asset

63%

41%

51%

Net Profit Margin:

Return on Asset:

93 | P a g e

Return on Equity 2014-2015

2015-2016

2016-2017

Net income after Tax

23,447.59

26,031.28

66,670.98

Divided by Total Equity

37,327.05

63,358.33

130,029.43

Return on Equity

63%

41%

51%

2014-2015

2015-2016

2016-2017

Net Income before Tax

34,243.44

37,187.55

95,244.26

Divided by Total Sales

1,622,880.00

1,704,024.00

1,874,426.40

Return on Sales

2%

2%

5%

Return on Sales

Current Ratio The Bundesal House Company will not have a Current Ratio since the company has no liabilities.

Payback Period Short Term Monthly Cash Returns June

(1,256.85) 94 | P a g e

July August September October Total

1,616.16 1,616.16 1,616.16 354.48 3,946.11

Average Cash Returns = 3946.11 5 =789.22

Initial Capital = 12,000.00 789.22 = 15.20 x 20 days Payback Period = 304 days

Long Term Initial Captal Investment

12,000.00

Less: Annual cash flow 2015

36,060.44

Total

(34,860.44)/12 (2905.04)

Divided by OCF

3946.11

Times 360 days

0.74

Total Payback Period

266.4 days 95 | P a g e

Interpretation: Based on the foregoing financial ratios, the project proposal is financially viable. 1 Gross Profit Margin for the year 2014-2015 is 37%, for 2015-2016 is 37%, for 2016-2017 41% based on the sales and the Net profit margin is 1% of 20142015 and 2% of 2015-2016 and 4% of 2016-2017. 2 The return on Asset and Return on Equity 63% of 2014-2015 , 41% of 20152016 and 51% of 2016-2017 3 There is no current ratio since the company has no liabilities. 4 For the Return on Sales in 2014-2015 there are 2%, in 2015-2016 2% 20162017 5%. 5 The initial investment can be recovered in short term in 304 days. For the long term 8 months and 23 days for the long term (266.4 days).

H. Break Even Analysis Short term


500 50 – 35.57

= 35 BREAK-EVEN POINT =

35

96 | P a g e

The break-even point is 35. The company should produce and sell more than or equal to 36 servings of Bundesal daily in order to gain profit in the business.

Long Term Break-Even Formula: Fixed Cost Average Selling Price – Average Cost

=

20, 003 75 – 38.86

= 553.47 BREAK-EVEN POINT =

553

The break-even point is 520. The company should produce and sell more than or equal to 520 servings of bundesal monthly in order to gain profit in the business.

I

Financial Analysis

Bundesal House Company 97 | P a g e

Financial Analysis ANNUAL CASH RETURNS 1st Year 23,447.59 800.04 24,247.63

Net Income After Tax Add: Depreciation/Non-Cash Charges Annual Cash Returns

2nd Year 26,031.28 800.04 26,831.32

3rd Year 66,670.98 466.57 67,137.55 39,405.5

Average ACR

0

NET PRESENT VALUE Present Value of Annual Cash Returns at 20%: Year 1 Year 2 Year 3 PV of Working Capital to be released

24,247.63 26,831.32 67,137.55 7,602.73

Less: Investment Requirement Expected Net Present Value

0.833 0.694 0.579 0.579 -

20,206.36 18,632.86 38,852.75 4,401.98 82,093.95 12,000.00 70,093.95

Interpretation: Since the company assumes a cost of capital of not less than 20%, the calculated Net Present Value is P70,093.95 which is a good indication of a worthwhile investment.

INTERNAL RATE OF RETURN Investment Requirement ACR Year 1 ACR Year 2 ACR Year 3 + working capital Using EXCEL, IRR is equal to:

-

12,000.00 24,247.63 26,831.32 74,740.28 228.08%

Interpretation 98 | P a g e

Generally, if the IRR is greater than the cost of the capital, it is advisable to go ahead with the investment. Since the IRR of 228.08% is very much greater than 20%, it would be wise to invest in this project.

J. Production Schedule (Short Term)

Bundesal House Company Projected Production Cost

Ingredients Bread Basic Ingredient Ketchup Mayonnaise Drinks Indirect Materials Direct Labor Factory Overhead Total Cost

Item 1 1 Main Filling Price 4.00 175.95 155.00 378.00

Unit Cost 4.00 7.33 0.25 0.25 2.00 3.50 0.24 0.06 17.63

Total Production Cost Units Produced For June and October 2014 Per Day 13 Per Week 65 Per Month 130 Units Produced For July to September 2014 Per Day 13 Per Week 65 Per Month 260

@13 Units 229.19 1,145.95 2,291.90

@13 Units 229.19 1,145.95 4,583.80

Item 2 2 Main Filling 99 | P a g e

Ingredients Bread Basic Ingredient Additional Filling Ketchup Mayonnaise Drinks Indirect Materials Direct Labor Factory Overhead Total Cost

Price 4.00 175.95 175.95 155.00 378.00

Unit Cost 4.00 7.33 7.33 0.25 0.25 2.00 3.50 0.24 0.06 24.96

Total Production Cost Units Produced For June and October 2014 Per Day 22 Per Week 110 Per Month 220 Units Produced For July to September 2014 Per Day 22 Per Week 110 Per Month 440

Ingredients Bread Basic Ingredient Additional Filling Additional Filling Ketchup Mayonnaise Drinks Indirect Materials

Item 3 3 Main Filling Price 4.00 175.95 175.95 175.95 155.00 378.00

@22 Units 549.12 2,745.60 5,491.20

@22 Units 549.12 2,745.60 10,982.40

Unit Cost 4.00 7.33 7.33 7.33 0.25 0.25 2.00 3.50 100 | P a g e

Direct Labor Factory Overhead Total Cost

0.24 0.06 32.29

Total Production Cost Units Produced For June and October 2014 Per Day 5 Per Week 25 Per Month 50 Units Produced For July to September 2014 Per Day 5 Per Week 25 Perr Month 100

@5 Units 161.45 807.25 1,614.50

@5 Units 161.45 807.25 3,229.00

Cost Of Goods Sold June Item 1 Item 2 Item 3

July Item 1 Item 2 Item 3

August Item 1 Item 2 Item 3

2,291.90 5,491.20 1,614.50 9,397.60

4,583.80 10,982.40 3,229.00 18,795.20

Septembe r Item 1 Item 2 Item 3

October Item 1 Item 2 Item 3

4,583.80 10,982.40 3,229.00 18,795.20

2,291.90 5,491.20 1,614.50 9,397.60

4,583.80 10,982.40 3,229.00 18,795.20 101 | P a g e

Production Schedule (Long term) Bundesal House Company Projected Production Cost

Ingredients Bread Basic Ingredient Ketchup Mayonnaise Drinks Indirect Materials Direct Labor Factory Overhead Total Cost

Item 1 1 Main Filling Price 4.00 175.95 155.00 378.00

Units Produced For November 2014 Per Day 39 Per Week 273 Per Month 546 Units Produced For December 2014 - October 2015 Per Day 39 Per Week 273 Per Month 1092

Ingredients Bread Basic Ingredient Additional Filling Ketchup Mayonnaise

Item 2 2 Main Filling Price 4.00 175.95 175.95 155.00 378.00

Unit Cost 4.00 7.33 0.25 0.25 5.00 0.855 2.25 0.83 20.765

@39 Units 809.84 5,668.85 11,337.69

@39 Units 809.84 5,668.85 22,675.38

Unit Cost 4.00 7.33 7.33 0.25 0.25 102 | P a g e

Drinks Indirect Materials Direct Labor Factory Overhead Total Cost

5.00 0.855 2.25 0.83 28.095

Units Produced For November 2014 Per Day 66 Per Week 462 Per Month 924 Units Produced For December 2014 to October 2015 Per Day 66 Per Week 462 Per Month 1848

Ingredients Bread Basic Ingredient Additional Filling Additional Filling Ketchup Mayonnaise Drinks Indirect Materials Direct Labor Factory Overhead Total Cost

Item 3 3 Main Filling Price 4.00 175.95 175.95 175.95 155.00 378.00

@66Units 1,854.27 12,979.89 25,959.78

@66 Units 1,854.27 12,979.89 51,919.56

Unit Cost 4.00 7.33 7.33 7.33 0.25 0.25 5.00 0.855 2.25 0.83 35.425

Units Produced 103 | P a g e

For November 2014 Per Day Per Week Per Month

@15 Units 15 105 210

531.38 3,719.63 7,439.25

Units Produced For December 2014 to October 2015 Per Day 15 Per Week 105 Per Month 420

@15 Units 531.38 3,719.63 14,878.50

COGS: November Item 1 Item 2 Item 3 Total

11,337.69 25,959.78 7,439.25 44,736.72

Item 1 Item 2 Item 3 Total

COGS: December - October 22,675.38 51,919.56 14,878.50 89,473.44

Nov 2014 - Oct 2015

1,028,944.56

K. Sales Schedule (short term) Bundesal House Company Projected Sales Revenue

Item 1 Mark-up Selling Price

13.44%

17.63 2.37 20.00

104 | P a g e

Estimated Sales Revenue For the month of June and October 2014 @13 units per day Per Day 13 Per Week 65 Per Month 130

260.00 1,300.00 2,600.00

For the month of July to September 2014 @13 units per day Per Day 13 Per Week 65 Per Month 260

260.00 1,300.00 5,200.00

No. Of Units Produced in a Month June 130 July 260 August 260 September 260 October 130 Total Sales


20.19%


2,600.00 5,200.00 5,200.00 5,200.00 2,600.00 20,800.00

24.96 5.04 30.00

660.00 3,300.00 6,600.00

For the month of July to September 2014 105 | P a g e

@22 units per day Per Day Per Week Per Month

22 110 440

660.00 3,300.00 13,200.00


6,600.00 13,200.00 13,200.00 13,200.00 6,600.00 52,800.00


23.88%

32.29 7.71 40.00


200.00 1,000.00 2,000.00

For the month of July to September 2014 @5 units per day Per Day 5 Per Week 25 Per Month 100

200.00 1,000.00 4,000.00


2,000.00 4,000.00 4,000.00 4,000.00 2,000.00 16,000.00 106 | P a g e

TOTAL SALES Item 1 Item 2 Item 3

2,600.00 6,600.00 2,000.00

June Item 1 Item 2 Item 3 July Item 1 Item 2 Item 3 August

11,200.00 5,200.00 13,200.00 4,000.00

Item 1

5,200.00

Item 2

13,200.00

Item 3

4,000.00

Sept

22,400.00

Item 1

2,600.00

Item 2

6,600.00

Item 3

2,000.00

Oct

22,400.00

11,200.00

5,200.00 13,200.00 4,000.00 22,400.00

Sales Schedule (long term) Bundesal House Company Projected Sales Revenue

Item 1 Mark-up Selling Price Estimated Sales Revenue For the month of November 2014 @39 units per day Per Day 39

20.77 9.24 30.00

44.47%

1,170.00 107 | P a g e

Per Week Per Month

8,190.00 16,380.00

273 546

For the month of Dec 2014 - Oct 2015 @39 units per day Per Day 39 Per Week 273 Per Month 1092

1,170.00 8,190.00 32,760.00

No. Of Units Produced in a Month November 546 December 1092 January 1092 February 1092 March 1092 April 1092 May 1092 June 1092 July 1092 August 1092 September 1092 October 1092 Total Sales 12558

Item 2 Mark-up Selling Price Estimated Sales Revenue For the month of November 2014 @66 units per day Per Day 66 Per Week 462 Per Month 924

16,380.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 32,760.00 376,740.00

28.10 16.91 45.00

60.17%

2,970.00 20,790.00 41,580.00

108 | P a g e

For the month of Dec 2014 - Oct 2015 @66 units per day Per Day 66 Per Week 462 Per Month 1848

2,970.00 20,790.00 83,160.00

No. Of Units Produced in a Month November 924 December 1848 January 1848 February 1848 March 1848 April 1848 May 1848 June 1848 July 1848 August 1848 September 1848 October 1848 Total Sales 21252


Estimated Sales Revenue For the month of November 2014 @15 units per day Per Day 15 Per Week 105 Per Month 210 For the month of Dec 2014 - Oct 2015 @15 units per day Per Day 15 Per Week 105

41,580.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 83,160.00 956,340.00

35.43 24.58 60.00

69.37%

900.00 6,300.00 12,600.00

900.00 6,300.00 109 | P a g e

Per Month

November December January February March April May June July August September October Total Sales

420

No. Of Units Produced in a Month 210 420 420 420 420 420 420 420 420 420 420 420 2730

Item 1 Item 2 Item 3

TOTAL SALES: November 16,380.00 41,580.00 12,600.00 70,560.00

Item 1 Item 2 Item 3

TOTAL SALES: December - October 32,760.00 83,160.00 25,200.00 141,120.00

Nov 2014 - Oct 2015

25,200.00

12,600.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 25,200.00 289,800.00

1,622,880.00

L. Capital Requirement Schedule Bundesal House Company Capital Requirement 110 | P a g e

Schedule A

Equipment Description

Unit Cost

Quantity

Flying Saucer Pan

300.00

1

Oven Toaster

700.00

1

Electric Stove

700.00

2

Total Amount

Schedule B

Production Costs

Total Cost 300.0 0 700.0 0 1,400.0 0 2,400.0 0

Jun-Oct 2014

Item 1

2,291.90

Item 2

5,491.20

Item 3

1,614.50 9,397.6 0 37,590.4 0

Total

Schedule C Rent

Schedule D

Salaries General Manager Marketing Head Production Head Financial Head Marketing Staff Financial Staff Production Staff (2) Total Amount

500.00

Per Day 5.00 4.00 4.00 4.00 3.00 3.00 6.00 29.00

Per Week 25.00 20.00 20.00 20.00 15.00 15.00 30.00 145.00

Per Month 100.00 80.00 80.00 80.00 60.00 60.00 120.00 580.00 111 | P a g e

Salaries (Long term)

Per Day

General Manager

150.0

Marketing Head

0 150.0

Financial Head

0 100.0

Marketing Staff

0 100.0

Financial Staff

0

Production Staff (3) Total Amount

Schedule E

Tools and Materials Disposable Cups Bread Knife Spatula Food Plastic Storage Dishwashing Liquid Tongs Sponge Kitchen Towel Sauce Container Sandwich Bag Frying Pan Total Amount

Schedule F

200.0 0

300.0 0 1,000.0 0

Per Week 1,400.0 0 1,050.0 0 1,050.0 0 700.0 0 700.0 0 2,100.0 0 7,000.0 0

Per Month 5,600.0 0 4,200.0 0 4,200.0 0 2,800.0 0 2,800.0 0 8,400.0 0 28,000.0 0

Unit Cost

Quantity

0.36 32.5 16.67

50 pcs. 2 pcs. 3 pcs.

18.00 65.00 50.00

8.00

5 pcs.

40.00

56.00 17.50 18.00 25.00 25.00 0.21 200.00

1 bottle 2 pcs. 1 pc. 4 rolls 3 pcs. 100 pcs. 2 pcs.

56.00 35.00 18.00 100.00 75.00 21.00 400.00 878.00

Supplies Office Supplies Other Supplies Total Amount

Total Cost

Total Cost 55.25 230.00 285.25 112 | P a g e

M. Equipment, Tools and Supplies Equipment Descrition Flying Saucer Pan Oven Toaster Electrical Stove Total

Unit Cost 300.00 700.00 700.00

Quantity 1 1 2

Total Cost 300.00 700.00 1,400.00 2,400.00

Tools and Materials Description Disposable Cups Bread Knife Spatula Food Plastic Storage Dishwashing Liquid Tongs Sponge Kitchen Towel Sauce Container Sandwich Bag Frying Pan Total Amount

Unit Cost 0.36 32.5 16.67 8.00 56.00 17.50 18.00 25.00 25.00 0.21 200.00

Quantity 50 pcs. 2 pcs. 3 pcs. 5 pcs. 1 bottle 2 pcs. 1 pc. 4 rolls 3 pcs. 100 pcs. 2 pcs.

Total Cost 18.00 65.00 50.00 40.00 56.00 35.00 18.00 100.00 75.00 21.00 400.00 878.00

Office Supplies Description Time Card Plastice Envelope Ballpen Scissors Total Amount

Unit Cost 1.00 8.00 5.00 21.25

Quantity 8 pcs. 2 pcs. 2 pcs. 1 pc.

Total Cost 8.00 16.00 10.00 21.25 55.25

Other Supplies Description Hair Net Apron Total Amount

Unit Cost 10.00 50.00

Quantity 3 pcs. 4 pcs.

Total Cost 30.00 200.00 230.00 113 | P a g e

114 | P a g e

SOCIO ECONOMIC PLAN

VIII. Socio Economic Plan Bundesal House Company, a business venture, is designed as a burger company wherein the consumers are the one who will decide what fillings they desire in their burger. It is a firm that affects the growth of the economy. Bundesal House Company will bring satisfaction by giving excellent food service to customers who want to have their burgers done in their own preference of fillings. The company will offer two choices of bread and variety of fillings from the simplest type of burger to the special one which contains complete set of fillings. This new concept of delivering food service will surely attract the business market particularly the students and faculty members who want to customize the kind of burger they like. Bundesal House Company will benefit its owners and staff by the income being earned in doing the business that could help them satisfy their living needs and provide food service that will satisfy the customers. The company will ensure that the products 115 | P a g e

being served are made clean, and safe for the costumers to consume. The firm promises to offer the product in reasonable price by choosing suppliers who can reduce the cost in producing the burgers. In that way, the customers will feel happy and satisfied in availing the product. The proposed business will benefit the economy through providing employment. This will give the hired employees and their families their source of income for their living needs. That consumers income will help keep the economy stimulated. This business will support local workers as well as professionals and alleviate the need for local employment. It will also promote the creativity of the individuals, concerned in this project. The owners of the business will pay taxes to the government as mandated by the law. It will serve as a help to the government in making projects for the betterment of the country.

116 | P a g e

APPENDICES

117 | P a g e

Business plan, burger

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