CHAPTER I
1.0 Introduction
In busines business s industr industry y, most common common product product is more on food food industry industry.. In the Philippines, we are able to have our own combination group of species which is fit to our dishes. As what we propose dish, we use an original lumpiang shanghai flavors. A lumpiang lumpiang shangh shanghai ai which which filled filled with with differe different nt classic classic Filipino Filipino native dishes. dishes. A lot of Filipino dishes which love by all Filipino, but we choose top five dishes as follows. A lumpi lumpian ang g Sinig Sinigan ang, g, a sour sour flavo flavorr of meat meat with with veget vegetab able le that that came came from from kamias kamias,, sampalok, santol and any other sour fruit. Net one is the lumpiang Sisig a delicious and cholesterol!laden Pampanga dish. "he third flavor is lumpiang #inuguan made from internal part of pork such as blood, lever and intestine. Second to the last is the lumpi lumpian ang g Seaf Seafoo ood d which which made made from from any seafoo seafood$s d$s such such as fish, fish, crab crab and and other other seafoods. "he last one lumpiang %aing which filled with &'abe( with coconut milk. All mention was &)lam( that is related to the come up name.
"he proponent want to conceptuali*e a native dish and made an innovation for all!time favorite Filipino &)lam( by giving a new twist, taste and flavor of lumpia namely &)laShanghai(. "he &)%A( came from the word &)%A+( means the delicious main dish that goes with the rice can be a meat dish, fried dish or vegetable stew. stew. hile the word shanghai came from the word itself shanghai pastries of -hinese origin similar to fresh or frie fried d spri spring ng roll rolls s popu popula larr in Asia, sia, when hen comb combin ine e toge togeth ther er can can be call called ed )lamShanghai or )laShanghai for much easy to remember.
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Background of the Study
"he proponent of the proposed business are consist of college students with / 0thr 0three ee11 diff differ eren entt fiel fields ds.. "he "he 2usi 2usine ness ss +ana +anage geme ment nt,, 3ote 3otell and and 4est 4estau aura rant nt +anagement and "ourism +anagement. "hey conduct a business plan and come up to enter into food industry. industry. -ooking is one of their inborn talents even though they were in different field. "hey choose to set a standard form to build and interfere the wide range of cooking different kinds of food and by eploring, they introduce the innovative form of shanghai
and
give
a
uni5ue
idea
of
the
lumpiang
shanghai.
Summary of the Propoed Buine 1.1 !ame of Propoed Buine" Buine" #$%ASHA!&HA #$%ASHA!&HAI' I' 1.( Proponent
"he proponents had made an all!out effort to present a comprehensive business study study. "he student student enrolle enrolled d in 6ntrepre 6ntrepreneu neurshi rship p +anage +anagement ment namely7 namely7 8enneth 8enneth S. #euda, Frances F. Falcotelo, %ea 8ris*el '. 4ocha, Frecelle -. -abigayan, Stephen 9ames :. ;alenciano and 9ustine +. +edina. "hey all worked hard to conceptuali*e the product and its named. +r. #euda, 3e is the one who gave the idea of Shanghai products with a twist for the propose business, as part of this study. +r. ;alenciano and +r. +edina, they are the researcher who gather some data that are needed, prepare a surv survey ey,, 5uest 5uestio ionna nnaire ire that that a can be used used in this this study study.. :n the other other hand hand,, +s. -abigayan and +s. Falcotelo, they are the editor who is responsible in checking the details of the gathered data and %astly, +s. 4ocha, who research for the supplier of the material, canvass all necessary materials needed in our business study.
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Background of the Study
"he proponent of the proposed business are consist of college students with / 0thr 0three ee11 diff differ eren entt fiel fields ds.. "he "he 2usi 2usine ness ss +ana +anage geme ment nt,, 3ote 3otell and and 4est 4estau aura rant nt +anagement and "ourism +anagement. "hey conduct a business plan and come up to enter into food industry. industry. -ooking is one of their inborn talents even though they were in different field. "hey choose to set a standard form to build and interfere the wide range of cooking different kinds of food and by eploring, they introduce the innovative form of shanghai
and
give
a
uni5ue
idea
of
the
lumpiang
shanghai.
Summary of the Propoed Buine 1.1 !ame of Propoed Buine" Buine" #$%ASHA!&HA #$%ASHA!&HAI' I' 1.( Proponent
"he proponents had made an all!out effort to present a comprehensive business study study. "he student student enrolle enrolled d in 6ntrepre 6ntrepreneu neurshi rship p +anage +anagement ment namely7 namely7 8enneth 8enneth S. #euda, Frances F. Falcotelo, %ea 8ris*el '. 4ocha, Frecelle -. -abigayan, Stephen 9ames :. ;alenciano and 9ustine +. +edina. "hey all worked hard to conceptuali*e the product and its named. +r. #euda, 3e is the one who gave the idea of Shanghai products with a twist for the propose business, as part of this study. +r. ;alenciano and +r. +edina, they are the researcher who gather some data that are needed, prepare a surv survey ey,, 5uest 5uestio ionna nnaire ire that that a can be used used in this this study study.. :n the other other hand hand,, +s. -abigayan and +s. Falcotelo, they are the editor who is responsible in checking the details of the gathered data and %astly, +s. 4ocha, who research for the supplier of the material, canvass all necessary materials needed in our business study.
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1.) Propoed %ocation
"he propose business will be located at 2arangay Sto. Nino. A. +abini Street. -ity of 2inan %aguna in front of Perpetual )niversity 3elp System 2inan -ampus. "he site was chosen of its strategic location. here the supplies of public and private services are ade5ua ade5uate, te, labor labor supply supply and raw material materials s are readily readily availab available. le. "he proposed proposed locatio location n is near near the Superma Supermarket rket,, Pla*a, Pla*a, -hurch -hurch,, School< School<)niv )niversi ersity ty and 3ospita 3ospitals ls wherein there are a mass of people even weekdays or weekends.
1.* +ecription of $,aShanghai
"he proponents proponents named the business )laShanghai, )laShanghai, )laShanghai )laShanghai came from its own own name, name, as a combi combinat natio ion n of &)la &)lam( m( a Filip Filipino ino term term for authen authentic tic dishes dishes and and &Shangh &Shanghai( ai( for lumpiang lumpiang shanghai shanghai or a spring spring roll roll food, food, )laSha )laShangha nghaii is a "wist wist of Filipino well known dishes wrapped with the lumpia wrapper, rather than grind meat or vegetables. )lashanghai is fulfill with the uni5ueness of its filling, we also emphasi*e lumpia as the main dish containing different flavor and also it is easy to remember.
1.- /ectie of the Study &enera, /ectie
"o create a business model that is feasible and viable in all business aspects such as +arketing, "echnical, :rgani*ation and +anagement, Financial and Socio!6conomic. Specific /ectie
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"he proponents would seek to the consumers for these following 5uestion7
1.-.1 2arket Apect
ho is the target market= here the proposed business will be located= hat kind of advertisement will be use= 3ow much cost will be given in the proposed products= 1.-.( Technica, Apect hat are the e5uipment will be needed= hat are the process flow of the product= hat are the ingredients < raw materials needed= hat will be the layout design of the proposed business= Is infrastructure are available and affordable=
1.-.) rgani3ationa, Apect
hat kind of business is the proposed business= hat is the :rgani*ational -hart of the proposed business= hat position included in the proposed business= hat are the positioning they have= 1.-.* 4inancia, Apect
"he income Statement "he -ash Flow "he 2alance Sheet 1.-.- Socio Economic
2usiness "a 6mployment :pportunities aste +anagement -onsumer
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CHAPTER II
(.0 2arketing Apect
"o offer competitive and innovative product to the customers and should identify the primary and secondary target market. Improve the distinctive marketing strategies that will be a gate way to profitability.
(.1 2arketing 2i5
(.1.1 $,aShanghai Product
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%AI!&
+I!$&$A!
SI!I&A!&
SEA4+
SISI&
$,ahanghai %aing6 $,ahanghai +inuguan6 $,ahanghai Sinigang6 $,ahanghai Seafood6 and $,ahanghai Siig
+any Filipino love to eat and try something new that is why the proponent come up to a very different dishes that everyone can en>oy. "he proponent want to break the ordinary shanghai and give something healthy and recogni*ed by many Filipino, it has different variety of native dishes, if you are concern to your health nutrition you can try the )lashanghai %aing, if you want something fishy you can try the )lashanghai Seafood, and for famous dishes you may choose from the )lashanghai Sinigang, )lashanghai #inuguan, and )lashanghai Sisig.
(.1.( P,ace
)lashanghai will be located at 2inan %aguna in front of Perpetual )niversity 3elp System 2inan -ampus. Attractive place for the residents of 2inan since the school was
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a good publicity. "he reason why the proponents choose this location is that different kinds of customers can be found like students, worker, and client or even passengers that will serves as our "arget +arket. In addition, 2inan was the richest municipality in %aguna with an annual gross income of P?? million and net income of P@B million, as of @BB? by the commission on audit.
(.1.) Promotiona, Actiitie
Promotion is the function of informing, persuading and influencing the consumers purchase decision. Sales promotion are tools of making rise to increase product usage as well as epansion of market for the introduction of the new product.
(.1.).1 Adertiement
)lashanghai will have a printed advertisement, displaying of tarpaulins and distributing of flyers including the basic information of business such as name, address, Facebook Page and contact number to make it accessible for them easy to find the establishment location. For those customers who would like to know about )lashanghai products >ust visit Cwww.ulashanghai.com.ph
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(.1.).( Sa,e Promotion
:n the first day, )lashanghai proponent will be having balloons and sound system that will serve as an attraction to the potential customers . Budget for making and promotion too, 2arketing Too,
7uantity
"arpaulin 0/ length Dwidth1
Price 1
(00
Flyers 0 pcs.
(.1.).)TARPA$%I! A!+ 4%8ER
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(.1.).* Packaging
'ood packaging design is regarded as a sensual part of successful business practice. Since many potential customers first notice a new product after it has arrived on the shelves of a stall, it is vital that the packaging provide consumer with information they need to know and to make them have a purchase. )lashanghai packaging is also an eco!friendly material.
"hese are the eco bags that )lashanghai will use for to!go or eat!in orders.
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)lashanghai$s packaging of the product, with rice bo and healthtea 9uice. (.1.* Pricing
"he price of the particular product is one of the factors that influence the consumer to buy products or not. 2ut then, the target price would still be sub>ect to change depending on the cost of the materials, labor and overhead to be incurred in order to manufacture the product.
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(.( 2arket Enironment Target 2arket
"he target market of the proposed business is the residents of Sto. Antonio 2inan %aguna which has approimately @E/, / population. Students of Perpetual )niversity 3elp System can also be the target market.
S9T A!A%8SIS
Strength
•
3igh demand for product since food is considered as basic needs
•
%ow investment
•
%ow operational maintenance
•
:ffer something new and innovated
•
Accessible location
9eaknee
•
%arge number of competitors
•
Since the product is new it is not yet known in the market
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pportunitie •
3igh market potential
•
2ranch epansion
•
6nlargement population of the target market
•
3igh market competition
•
"ime restrictions of consumers
•
-ompetitors serving the same products
•
Inconsistencies in preferences of the market
Threat
(.) Source of ra: materia,
)laShanghai 2usiness will collect their ground pork, seafood, vegetables and other raw materials from &4owena$s 2uhay All Around( located at the public market area in 2inan, %aguna that serves as )laShanghai number one supplier. 4owena$s 2uhay All Around has their own stocks of groceries, a mini 4owena$s meat shop inside the Store, while fruits and vegetables can be seen outside before the entry. 4owena$s 2uhay All Around can be found beside of wet market area and almost close to the "iyo$s 2akery. "he 4owena 2uhay All Around such a wide area and open for anybody to serve. 4owena 2uhay All Around is almost tenure in this industry and that being considered for us to have a long time supplier.
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e choose them as a proponent$s supplier for they offer all that we needed. "he word &All in one( is enough for us to stick on their supply. (.* Competitor
"hese are the )lashanghai$s great competitors who offer not the same line of product but in the same location and same ventures which is food. "he advantage of our product is the goodness, uni5ueness, nutritious, and has a reasonable price that can give to the customers. "he variety and flavor of our food would be the edge of our business to our competitors.
CHAPTER III ).0 Technica, Apect ).1 Sta,, ,ocation
"he propose business will be located at 2arangay Sto. Nino A. +abini Street. -ity of 2inan %aguna in front of Perpetual )niversity 3elp System 2inan -ampus. "he site was chosen of its strategic location. here the supplies of public and private services are ade5uate, labor supply and raw materials are readily available. "he
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proposed location is near the Supermarket, Pla*a, -hurch, School<)niversity and 3ospitals wherein there are a mass of people even weekdays and even more on weekends.
).1.( %ayout "he stall will scope @.? meters 0G. m H G.@ m1 and will be located at Perpetual 3elp System of 2inan near by the ? eleven.
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).1.)Supp,ie and E;uipment
).1.).1
4ice -ooker
eighing Scale
-an :pener
-asserole Set
8nife set
Free*er
#eep Fryer
-hopping 2oard
'as Stove or #ouble 2urner
Frying Pan
Pot 3older Food -ontainer
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"oothpick and Plastic -ups
Napkin Stand
#isposable Spoon and
"oothpick Stand
Fork
-hopstick
Stainless ater Pitcher
Service "ray
"ong Set
Plate
#ishwashing %i5uid
Scrubbing Pad
4ag
A pron
C,eaning Supp,ie
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"rash 2ag
#ust Pan and 2room
"rash 2im
ffice Supp,ie
%og book
ballpen
-alculator
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+ecription of the Product
)lashanghai offers different Filipino dishes wrapped in lumpia wrapper and them deep!fried to crisp. #inugua, Sinigang, %aing, Sisig, and Seafood will be included in the introductory menu. )laShanghai aims to innovate the Filipino dishes and adapt to the fast!paced lifestyle of modern Filipino. Furthermore, )lashanghai intend to offer affordable, delicious and satisfying meals that appeal to all clients, in all social and economic class. )laShanghai is a rice meal that speciali*es in Authentic Filipino cuisine. "he main products are varieties of Filipino dishes and 'arlic rice that are prepared fresh in front of the customer. "hese are uni5uely packed in convenient take!out boes served hot and ready for the consumer on the go.
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I!&RE+IE!TS
Procedure
-ombine rice and salt then mi well.
3eat the pan and pour the 2utter
hen the butter is hot enough,
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Add the rice
+i the rice well with the butter while frying. 0"his is applicable for large rice 5uantities. If you are frying less than Add the toasted garlic gradually and salt to taste.
4emove from the pan and place in a rice bo and serve with your favorite )lashangai. Served with the choice of )lashanghai
$,ahanghai Siig
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Ingredients
•
pig ears ground pork G onion 0minced1 @ gloves garlic 0minced1 Siling labuyo 6gg Salt and pepper Soy sauce
•
+ayonnaise
• • • • • • •
Procedure
Pour the oil in the pan.
Saute the onion and garlic
Add the siling labuyo and saute.
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Add the ground pork and cook until done. Net put the ear pigs and cook well.
Add the salt and pepper to taste
Put!in the soy sauce and mi well
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$,ahanghai Seafood
• • • • •
Ingredients
G cloves garlic minced G onion 'inger ground pork Salt and pepper
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• •
@tbsp oil J tahong
Procedure
SautK the onion, garlic, and ginger for about / minutes.
Add the ground pork and mi well, add salt and pepper to taste.
Add the chopped tahong and cook until well done.
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#rain the seafood
%et it cool for @B minutes or until ready to wrap
Follow the step by step procedure of rapping the )lashanghai Seafood
$,ahanghai Sinigang
Ingredients • • • • • • • • •
@tbsp oil G medium si*ed onion minced @ cloves of garlic minced Siling labuyo 4addish Seasoning Salt to taste 8angkong leaves 'round pork
Procedure
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Saute the onion and garlic
Add the siling labuyo and mi well.
Add the ground pork, and cook until well done.
Put in the radish and make sure it was cook properly.
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Add salt and pepper to taste
Add the kangkong leaves and put the seasoning, combine well. %eave for @ minutes and wait until cook.
%et it cool and drain
Follow the step by step
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procedure of wrapping the )lashanghai Sinigang.
$,ahanghai %aing
Ingredients • • • • • • •
#ried taro leaves -hopped onion -hopped garlic @tbsp oil ground pork G can coconut milk Salt and pepper
Procedure
3eat the pan add water and let it boil
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Add the dried taro taro leaves
Add the coconut milk simmer until the li5uid almost dries out. Note7 this will take about DB to B minutes.
'ently stir the ingredients and cook for another / minutes.
#rain the the laing using the strainer. Set aside.
In the separate pan sautK the garlic and onion.
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Add the ground pork and wait until until well done.
-ombine the cooked laing.
Add salt salt and pepper pepper to taste. taste. ait ait until it$s well done.
%et it cool for about @B minutes or until the laing is ready to wrap.
Follow the step by step procedure of wrapping the )lashanghai %aing.
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$,ahanghai +inuguan
Ingredients • • • • • • • • •
:il -hopped onion -hopped garlic Salt Pepper ;inegar 'round pork Pigs blood Siling labuyo
Procedure
SautK the onion, and garlic
ait for @ to / minutes.
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Add the ground pork and cook until well done.
Add the pigs blood, make sure to combine very well until the pork is coated of the pigs blood.
Add a little vinegar but do not mi let the vinegar sink in the ground pork.
%et it cool for about @B minutes or until the dinuguan is ready to wrap.
Follow the step by step procedure of wrapping the )lashanghai dinuguan.
Cutomer= rder Preparation
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CHAPTER I> *.0 R&A!I?ATI!A% 2A!A&E2E!T ASPECT
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:ne of the most important human activities is managing. 6ver since people began forming groups to accomplish aims they could not achieve as individuals, managing has been essential to ensure the coordination of individual efforts. And as many organi*ed groups have become large, the task of managers has been rising in importance. "his chapter focuses on the forms of business organi*ation, selection and placement of employees, >ob re5uirements, salary matters, benefits, policy manual, duties and responsibilities of employees, etc. "he business is said to form under Partnership7 "he most common form of business organi*ation, and it is chartered by a two arrangement in which agree to cooperate to advance their mutual interests by being a business partner.
*.1 %a/or Re;uirement
"he store operation open daily from BE7BB am to B7BB pm. :perating hours may vary to take advantage of festivities such as holidays, local festivities, etc.
"he table below presents the people that will be working behind )lashanghai. It shows the employees respective positions, number of hours in a day and their respective salarie *.( rgani3ationa, Chart
&enera, 2anger
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Serice Cre:
Production Staff@ Cook
"he following are the 4:%6S AN# 46SP:NSI2I%I"I6S of every +ember of the :rgani*ation7 •
'eneral +anager
"hese professionals oversee resort staff and operations and are responsible for managing its annual budget.
"hey are epected to regularly inspect units and the grounds to make sure the propertyLs cleanliness and safety standards are maintained.
"hey also ensure that guests have an ecellent customer service eperience. "hey may be epected to participate in marketing efforts to attract new customers.
6mployers prefer managers who have a bachelorLs degree and three to five yearsL eperience in hotel or resort management. -ompanies epect managers to have strong communication and leadership skills, budgeting epertise and an upbeat attitude.
•
Production Staff @ Cook
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"he Production Staff is responsible for preparing food items for the foodservice areas and ensures food items do not run low. "he incumbent prepares high 5uality food items, ensuring freshness and customer satisfaction.
Prepare food items for the food service areas and restock buffet as needed.
:rgani*e orders and prepare food items.
3andle food complaints with scope of responsibility.
-omplete net day food preparation as assigned.
4eceive prep list and review tasks to be completed.
:rgani*e bills that come up for order and prepare food orders as re5uired.
6nsure proper food temperatures, food is fresh and plate presentation is pleasing.
•
SER>ICE CRE9
"he Service -rew is responsible for serving. 6cellent customer service is re5uired at all times. "o be a Service -rew you have to be able to think fast and have a good memory and be good at arithmetic. "hatLs because in a lot of places the customers want their food right away, and you have to be able to remember their orders and write them down on the check correctly. Mou have to add up the items on the check without making a mistake. In fancier places the customers are not in so much of a rush, but that also means they epect etra courtesy and better service. So, in these places you can rela a bit more, but you have to pay more attention to the customers. "hey might want you to
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eplain what goes into their meal and how it is cooked. "his position directly supervised by the management, and will assist in a variety of areas, including, but not limited to7
Follow up with customers to ensure food and beverage 5uality.
Provide billing and accept payment.
-lear and reset tables as re5uired.
*.) Store peration
"he store operation open daily from BE7BB am to B7BB pm all employees should arrive before the said time. "hey are epected to come earlier before the opening of the stall so that they could have time to clean, check and grooming. "hey should clean the shop before they go to home to ensure the cleanliness
CHAPTER >
-.0 4I!A!CIA% ASPECT
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-.1 I!ITIA% CAPITA% RE7$IRE2E!T
"he proposed business needs an initial capital of "hree 3undred Fifty Four "housand Five 3undred 6ighteen Pesos 0Php /D, GE.E1 to meet the necessary ependitures to start up.
-.( Source of 4inancing 8enneth S. #euda 9ustine +. +edina Frecelle -. -abigayan %ea 8ristel '. 4ocha Stephen 9ames :. ;alenciano Frances F. Falcotelo
B,EB.DE B,EB.DE B,EB.DE B,EB.DE B,EB.DE B,EB.DE
TTA% C!TRIB$TI!
)-*6-1.
-.) 2AR 4I!A!CIA% ASS$2PTI!S
"he Financial Statements are produced based on the assumptions through market research, information on actual practices, used surveys and eperiences. G. "he useful life of Property, Plant and 65uipment are as follows7 A. :ffice 65uipment GB years
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2. +achinery and 65uipment GB years -. Furniture and Fitures years #. %easehold Improvement years 6. Stall GB years @. "he demand and supply of )lashanghai is assumed to increase O annually. /. No salvage value is estimated. Property, Plant and 65uipment will be depreciated using the Straight!line method. D. 4epair and maintenance is @O of fied assets Furniture and Fitures,
. . ?. E.
Production 65uipments and Stall are assumed to increase @O annually. @O of all purchases are assumed to be on account. Payables on purchases will be ?O paid at the end of the year. +ark!up on cost is @O ?BO of the rented space will be occupied by the production and /BO by the
administration. . Salaries and benefits will remain the same for the first five 01 years of operation. GB.@O of supplies are unused and are assumed to increase GO annually. GG. Production tools and supplies are assumed to increase @O annually.
[email protected]O of 4aw +aterials are assumed to be on hand at the end of the period. G/. @O of Finished 'oods Inventory are assumed to be unsold at the end of the period. GD.Indirect materials are assumed to increase GO annually. G.Sales are assumed to increase O annually. G.An account called &Advances to partners( will be added if there will be a loss in the operation. -.* PRECT CST
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-.- SCHE+$%ES
-.-.1 PREDPERATI!& EPE!SES
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-.-.( RA9 2ATERIA%S
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-.-.) I!+IRECT 2ATERIA%S
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-.-.* SA%ARIES A!+ EPE!SES
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-.-.- SSS6 H+24 A!+ PHI%HEA%TH
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-.-.F PR+$CTI! T%S
-.-.G PR+$CTI! S$PP%IES
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-.-. PR+$CTI! E7$IP2E!T
-.-. 44ICE E7$IP2E!T
-.-.10 4$R!IT$RE A!+ 4IT$RES
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-.-.11 +EPRECIATI! EPE!SE
-.-.1( 44ICE S$PP%IES
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-.-.1) $TI%ITIES EPE!SE
-.-.1* A+>ERTISI!& A!+ PR2TI!
-.-.1- REPAIRS A!+ 2AI!TE!A!CE
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-.-.1F >ARIAB%E CST
-.-.1G 4IE+ CST
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-.-.1 4ACTR8 >ERHEA+
-.-.1 !ET I!C2E SHARI!&
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-.F 4I!A!CIA% STATE2E!TS
-.F.1 STATE2E!T 4 C2PREHE!SI>E I!C2E
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-.F.( STATE2E!T 4 CHA!&ES I! E7$IT8
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-.F.) STATE2E!T 4 4I!A!CIA% PSITI!
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-.F.* STATE2E!T 4 CASH 4%9S
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-.G !TES -.G.1 SA%ES PRECTI!
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-.G.( CST 4 &+S S%+
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-.G.) SE%%I!& A!+ A+2I!ISTRATI>E EPE!SE
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-.G.* I!>E!TRIES
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-.G.- PRPERT86 P%A!T A!+ E7$IP2E!T
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-.G.F TRA+E A!+ THER PA8AB%ES
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-.G.G I!C2E TA PA8AB%E
-. PR4ITABI%IT8 RATI -..1 &RSS PR4IT 2AR&I!
-..( !ET PR4IT 2AR&I!
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-..) RET$R! ! I!>EST2E!T
-..* RET$R! ! ASSETS
-..- RET$R! ! E7$IT8
-. S%>E!C8 RATI
-..1 +EBT RATI
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-..( +EBT T E7$IT8 RATI
-.10 %I7$I+IT8 RATI -.10.1 C$RRE!T RATI
-.10.( CASH RATI
-.11 E44ICIE!C8 RATI -.11.1 TTA% ASSET T$R!>ER
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-.11.( 4IE+ ASSET T$R!>ER
-.1( PRECT ACCEPTABI%IT8 -.1(.1 C!TRIB$TI! 2AR&I!
-.1(.( BREA
E! PI!T
-.1(.) BREAE! SA%ES
-.1(.* CAPITA% B$+&ETI!& TECH!I7$E
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-.1(.- !ET PRESE!T >A%$E
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-.1(.F I!TER!A% RATE 4 RET$R!
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Chapter >I
F.0 Socio Economic Apect
"he Proposed 2usiness is primarily aims to generate profit. 3enceforth, the social and economic benefits of the community must not be neglected. In fact, this should be one of the things taken into consideration. "his portion of the study will serve as an aid in determining its socio economic contribution.
F.1 Conumer
-ostumer are the wealth of the organi*ation. "he proposed business ensures that each customer meet their need and wants by providing a good 5uality and assure the good relationship between the customer to the staff.
F.( Buine Ta5
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"AH6S. "he proposed business can help add to internal revenue of the government through taes of the same and with its employees as well.
F.) Emp,oyment pportunitie
6+P%:M+6N". Some position in the proposed business, such as service crew and production staff don$t re5uire a higher educational background of the applicant as long as they can perform their >ob, in this view, opportunity is open to those people who don$t reach the college degree.
F.* 9ate 2anagement
4ecycling is a process to change 0waste1 materials into new products to prevent waste of potentially useful materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution 0from incineration1 and water pollution 0from landfilling1 by reducing the need for &conventional( waste disposal and lower greenhouse gas emissions as compared to plastic production.
-ompost is organic matter that has been decomposed and recycled as a fertili*er and soil amendment. -ompost is a key ingredient in organic farming. At the simplest level, the process of composing simply re5uires making a heap of wetted organic matter known as green waste 0leaves, food waste1 and waiting for the materials to break down into humus after a period of weeks or months.
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CHAPTER >II
G.0 S$22AR86 C!C%$SI! A!+ REC22E!+ATI!
G.1 S$22AR8
"he product will be used for the fulfillment of the main ob>ective of the business. "he possible generating of profit and giving the best effort to satisfy the customer$s needs and wants in terms of products and services offered to customers. "his will be attained through proper business operation and cooperation among the staff of the stall. All will be done to satisfy every customer who will patroni*e the product. "he successful implementation of such activities will help the business to further improve as an entity and develop its operational functions to attract more customers in the future.
)lashanghai offers different Filipino dishes wrapped in lumpia wrapper and then deep! fried to crisp. #inuguan, Sinigang, %aing, Sisig, and Seafood will be the main flavor.
)lashanghai aims to innovate the Filipino dishes and adapt to the fast!paced lifestyle of modern Filipino. Furthermore, )lashanghai intend to offer affordable, delicious, healthy and satisfying meals that appeal to all clients, in all social and economic class. )lashanghai with rice that speciali*ed Authentic Filipino -uisine. "he main products are
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varieties of Filipino dishes and 'arlic rice that are prepared fresh in front of the customer. "hese are packed in convenient take!out boes served hot and ready for the consumer on the go. "here are many reasons for the popularity of fast food. :ne of the main reason is the change of lifestyle. "here have been some positive developments for fast food menu but the nutrition value have not improved overall. )lashanghai offer more healthy food inepensive price.
)lashanghai will be established in a prime location catering to local commuters, professionals and students in nearby establishments. Prices are reasonably leveled to the purchasing power of its target market.
G.( C!C%$SI!
After studying the various aspect of the business, the proponent found out that the business is feasible due to the following reasons. Q
"he business has great market acceptability and the target population is most
likely to eat and avail of )lashanghai Q
"he location of the business is accessible enough to meet wide range of market
and potential customers Q
"he products offered gives variety to the market with a contemporary yet
recogni*able twist that will be surely en>oyed by the customers
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Q
"he business will have competitive advantage in terms of the 5uality of food and
compliance to food safety standards Q
Prices of the products are affordable and reasonably priced to meet customers
purchasing power at the same time can cover up proponent$s epenses that will result to net profit Q
4aw materials and operational supplies are readily available in nearby markets
G.) REC22E!+ATI!
2ased on this study the proponents recommend in further assessing the market in terms of their purchasing power. "he market may have a higher purchasing power and are willing to buy higher priced items thus resulting to higher profit.
Also, to
propose a daily, monthly and annual target of the business to keep track of the progress and epenses of )lashanghai. "his will record the timely progress of the business and will serve as guide for future reference in case changes in the operational level, such as introduction of new menu, value meal, flash deals, ect., are proposed in the future.
BIB%I&RAPH8
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