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INTRODUCTION
determine the demand and supply situation of the proposed business in Villa
handling the details of the operation. We also want to determine the ideal set-
Methodology
the proponents for that they might indirectly affect the proposed business
conducted. This study focused only on the four important aspects: the
marketing, which generates the demand or at least takes the order for a
resource which is responsible for ensuring that labor and capital are
effectively used to increase productivity. And lastly, the financial aspect which
tracks how well the organization is doing, paste the bills and collects the
money. The study is made through the sharing of ideas regarding the
information gathered.
Chapter 2
EXECUTIVE SUMMARY
of the trends in the food industry in these days. The business is located at
Villa Magsanoc, Purok Mankilam, Tagum City that offers delicious and
schools, and households who have the capabilities to buy the products of the
said business.
EDUCATIONAL
NAME ADDRESS
BACKGROUND
Purok 5, Basak,
Aventurado, Drinomie IIII-BS Accounting
Nabunturan, Compostela
Jean Technology
Valley Province
IIII-BS Accounting Binuangan, Maco, ComVal
Baruiz, Lyza Mae
Technology Province
IIII-BS Accounting Prk. 6, San Miguel, Tagum
Canillas, Jayca
Technology City
IIII-BS Accounting Blk. 4 Lot 12, Camella
Faelogo, Kristine Marie
Technology Homes, Tagum City
IIII-BS Accounting Blk. 17 Lot 1, Villa
Gallibo, Mary Grace
Technology Magsanoc, Tagum City
Ombajin, Sheena Marie IIII-BS Accounting Prk. 10-A, Alejal, Carmen,
Technology Davao del Norte
will also help the local communities for creating another employment for the
public.
government will also benefit directly in this proposed business in the form of
tax payment, business permit and licenses. The entity does not only focus on
MARKETING PLAN
sum snack. It is a popular dim sum dish which consists of ground pork or
shrimp or both, carrots, dried mushrooms, green onions and flavored with soy
sauce, Chinese wine, salt, pepper and sesame oil. Egg and cornstarch are
used to bind the mixture together. It is then wrapped in wonton wrappers and
steamed. Then our supplier’s products will have different varieties like beef,
pork and our bestselling variety will be Japanese siomai. Our product might
be common and classic but it will surely come in a very reasonable price
existing competitors. What makes it different among others is that the product
is served at a lower price without compromising its taste, and the product itself
variation of a traditional snack with delicious sauce. It will surely bring out the
curiosity of the customers and once they tasted our products, they’ll surely
come back for more. Not to mention its close proximity to the village belt that
the residents don’t need to go to the mall to buy their favorite snack in an
expensive price.
Location
village.
Market Area
The market area of the business is in Tagum City, Davao del Norte.
Main Customers
from Villa Magsanoc Brgy. Mankilam,Tagum City and the nearby residents.
Historical Demand
among the residents living in the said place. They interviewed 108 residents
around Villa Magsanoc, 96 residents answered that they are willing to buy
Siomai and the proponents divide it by 108. They found out that 89% of the
week from the 96 residents is 192. They divided the total consumption of
Siomai which is 192 by 96 residents. And they found out that the average
Table 1
Historical Demand
Target No. of No. of Total Demand
Approximat
Year Market % Consumptio weeks per of Siomai per
e Population
(89%) n per week year year (per set)
201
1,543 1,373 2 52 142,820
6
201
1,783 1,587 2 52 165,034
7
201
1,854 1,650 2 52 171,606
8
Projected Demand
historical demand. To get the amount of average increase, multiply the base
increase in 2019 is 16,763; 2020 is 18,400; and 2021 is 20,197.To get the
Table 2
Projected Demand
Historical Supply
Table 3
Historical Supply
Competitors 2016 2017 2018
their production.
Projected Supply
historical supply. To get the amount of average increase, multiply the base
2019 is 6,361; 2020 is 7,793; and 2021 is 9,547.To get the projected supply, it
increase.
Table 4
Projected Supply
Projected
Year Base Year Average Increase (%)
Supply
demand and supply of Siomai here in Tagum City. It can be observed in the
table that there are still demands of Siomai based on the unsatisfied demand.
Table 5
Historical Value
Projected Value
the unsatisfied demand. To get the market share, the production capacity is
Table 6
by P 2.00 per year. The projection increase started on the second year of
Table 7
Japanese 20 22 24
Beef 20 22 24
Pork 20 22 24
Projected Sales
variety of siomai. The said percentage is used through the three projected
towards the residents of Villa Magsanoc, Tagum City and its nearby places.
Table 8 shows the projected sales of Siomai in 2019. The quantity and
Table 8
Table 9
Total
Price per
Particulars % Quantity Projected
set
Sales
Beef Siomai 23% 7,931 22.00 174,475
Table 10
Total
Price per
Particulars % Quantity Projected
set
Sales
Summary of Sales
Table 11 reveals the summary of sales in the next three years. In the
table, it can be seen that the sales are increasing. It indicates a potential and
Table 11
Summary of Sales
Year Amount
2019 645,120
2020 758,589
2021 881,175
Marketing Strategy
product to the customers. They plan to advertise the product in various ways
advertisement and using fliers worth 1000 pesos to introduce their product.
They also plan to give discounts (Less 3 pesos in every order) to the
Distribution Strategy
Pricing Strategy
Based on the interview from the potential customers they said that they
can afford the proposed price and as long as the proponents can meet the
PRODUCTION PLAN
Production Aspect
purchased from the supplier that the company will preserve and reheat in the
time of sale. The proponents consider this as a very essential aspect because
discounts.
Source of Equipment
Grocery Stores of Malls of Tagum City and also it is available online and all
The proponents decided that the direct materials used in the proposed
Fig. 1
needed per day are: 1 pack of each variety (japanese siomai, pork siomai
and beef siomai),1/8 kilo of calamansi, 0.067 liter of soy sauce and one pack
chili sauce.
Table 12
Japanese/Pork
1 pack 145.00 145.00
/ Beef Siomai
Chili Sauce 1 pack Free
Table 13 shows the summary of cost per serving for different variety of
siomai for the year 2019, 2020 and 2021 with cost per serving of 9.97, 10.47
2019 9.97
2020 10.47
2021 10.99
Siomai, Pork Siomai and Beef Siomai. In 2018 total cost of purchased
P403,588.91.
Table 14
product. The table below will show the projected cost of labor annually. It is
Table 15
Direct Labor
Average
Rate/ Month Total/ Year 2019 2020 2021
Increase %
Freight In
Table 16
Projected Freight In
2019 1,920.00
2020 2,016.00
2021 2,116.80
Fixed Equipment
Table 17
Fixed Equipment
Total 3 5,450.00
Depreciation
is assume that the economic life of the capital is 3 years. The proponent use 3
Annual
Estimate
Depreciatio
d Life
n
Particular Cost 2019 2020 2021
Fixed
Equipmen
t
2,450.0
Steamer 5 490.00 490.00 490.00 490.00
0
Portable
Butane 545.00 5 109.00 109.00 109.00 109.00
Gas Stove
2,455.0
Cooler 3 818.33 818.33 818.33 818.33
0
5,450.0 1,417.3 1,417.3 1,417.3
Total 1,417.33
0 3 3 3
Utility Expense
supply per month and the annual cost to be incurred by the proposed
Table 19
Utility Expense
Rate Per Annual
Utility Source Basis
Month Total Cost
Water
Tagum Water District cubic meters 180.00 2,160.00
Supply
Total 2,160.00
Projected Utility Expense
Table 20 shows the projected utility expense for the next three years. It
Table 20
Projected Utility Expense
Year Total Amount
2019 2,160.00
2020 2,268.00
2021 2,381.40
Rent Expense
Details
Table 21
are
Rent Expense
Year Total Cost
2019 18,000
2020 18,900
2021 19,845
presented in Table 21.
Table 22
Manufacturing Overhead:
Operating Expense
The following next tables indicate the operating expense that the
or a total of P 88,800 for 2018, P 98,240 for 2019, and P97,902 for year 2020.
Table 23
Average
Rate/ Total/
Increase 2019 2020 2021
Month Year
%
Sales 91,28
6,900 82,800 5% 82,800 86,940
Associate/Cashier 7
91,28
Total 6,900 82,800 82,800 86,940
7
Utensils Expense
proponents just get a budget for replacement per year if in case it could no
longer be used. Table 24 and 25 show the details and the budgeted amount
Table 24
Utensils Expense
Tong 2 25 50
Knife 1 50 50
Chopping
1 49 49
board
Total 149
Table 25 shows the summary of utensils expenses for the (3) three
year.
Table 25
2019 156.45
2020 164.27
Table 26
Projected Permits, Taxes and Licenses
Year Total Cost
2018 2,880.00
2019 3,024.00
2020 3,175.20
Store Supplies
Table 27 shows the record of supplies expense annually with the
unit cost and quantity. The total cost of store supplies expense is ₱11,406.00.
Table 27
Store Supplies
Table napkin 40 1 40
Tissue 18 70 1,260.00
Paper Siomai
32.5 100 3,250.00
Tray
Cellophane 9.1 100 910.00
Rags 30 12 360
Chair 200 1 200
Total 7,774.75
Table 28
used in the business operation which assumed with an annual total amount of
Table 29
Projected Repair and Maintenance Expense
Year Total Amount
2018 750.00
2019 787.50
2020 826.88
Table 30
Since it is a sole business organization, the owner will be the one responsible
for managing the business. And he will be the one to discuss the different
for rendering good service and preparing the orders of the customers.
Manager/Owner
Cook Cashier
Fig. 2
Responsible for
Manager/ Owner
managing the
business.
school level
Hardworking
Responsible on
handling the
good service.
Chapter 6
FINANCIAL PLAN
flows, and projected balance sheet. It will determine the operation of the
Major assumptions
Market share is assumed 20.98% of the total unsatisfied demand per year.
Pre-operating expense
Equipment 5,450.00
Total 47,247.76
Current Asset:
Non-current Asset:
Owner's Equity
Financial Ratios
Gross Profit
32% 36% 39%
Ratio
The Gross Profit Ratio is a determinant whether the proposed business will be
efficient in utilizing raw materials. In year 2018 the Gross Profit Ratio is 32%,
The net profit ratio is used to measure the overall profitability and hence it is
Return on Investment
efficiency of an investment.
2019 2020 2021
Payback Period
The length of time required to recover the cost an investment. The payback
undertake the position or project. Long payback periods are typically not
ANNEX A
19.55%
÷ 2
Projected Demand
Historical Demand
ANNEX B
* [Current year’s supply (CY) – previous year’s supply (PY)] ÷ previous year’s
supply(PY) × 100
45.02%
÷ 2
Projected Supply
Base Year
Rate of Average Total Projected
Year
Change Increase Supply
(Supply)
Historical Supply
Master Siomai
Siomai King
Others / Streets