Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 4-A CALABARZON
Division of Laguna
District of Biñan
BINAN INTEGRATED NATIONAL HIGH SCHOOL
Sto. Domingo, City of Biñan Laguna

“THE FEASIBILTY AND VIABILTY OF SNACK OVERLOAD IN BIÑAN INTEGRATED

NATIONAL HIGH SCHOOL”

A Practical Research Proposal Presented to the Senior High School Department

Biñan Integrated National High School

In Partial Fulfillment of the Requirements for the Senior High School

ABM Track

PRESENTED BY:

Teñido,Mel Roz Vick

Altura, Kim Justine

Olitoquit ,Rod Kenneth

Placides, Alejandro

Sario, Darcy Angelo

Matienzo, Caitlin Heather

Talibong ,Jamaica

Trinindad, Leslie
 ABSTRACT

Snacks are foods that are consumed outside the traditional meal like breakfast,

lunch and dinner. Snacks has become part of everyday lives of an individual. It helps to

boost energy and supply nutrients whenever people felt hungry and exhausted. Many

studies shows that an individual who have wise decisions when it comes to his or her

food choice more likely to become productive. Eating snacks helps to avoid overeating

that results to obesity that can also lead to different health issues. Snacks helps an

individual to sustain energy that can be use in their daily routine or activities.

This study aims to identify whether the proposed business will be feasible and

profitable in the target market which is the student of Binan Integrated National High

School. This study use the quantitative descriptive feasibility research and a random

sampling. The researcher provided a questionnairesto gather all the information needed

for the validation of the study. The participants of the study are the student of Binan

Integrated National High School. Based on the results of the survey most of the

participants of the studyare willing to buy the proposed business product which are

noodles wrap, egg overload and rice meal on stick.

 CHAPTER 1: THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Food business has become popular business as of now, different kinds of foods

are sell in every street that are passable .Teenager today are fond of trying new snacks

regardless of knowing its safety and its content. Being so adventurous leads them to be

unconscious of the food they eat and the place where they buy it(Journal Frontiers

Nutrition 2004). A snack is a small service of food and generally eaten between meals.

Given that snacking still an eating occasion during which people consume energy and

nutrients, even the impact of frequent eating on health remain largely unknown.

Choosing helpful snacks could help mitigate the potential negative effects of snacking

and contribute to promoting facilitating nutrients and help promoting diets. ( Roll and

Ben 1999 ). Snacks can be an important part of your diet, they can provide energy in

the middle of the day or when you exercise. (Zandras et. al (2002) . A healthy snacks

between meals can also decrease your hunger and keep you from overeating at meal

time.
BACKGROUND OF THE STUDY

The researcher choose the noodles wrap, rice meal on sticks and egg overload

as their product because of the popularity of snacks especially in today’s generation.

The researcher wanted to bring new taste and unique style of snacks. According to

BertersForslund, as of today people fond to taste and try new experience that is new in

their sight and what’s new in their place. In the study of Rivin/TNO (2004) people

engaged themselves in new invention to make their lives better but at the same time not

consuming much of their budget. And now, the researcher choose the noodles wrap,

rice meal on stick and egg overload because most of the raw materials used on those

product are very popular and mostly consumed in the daily lives of people. The

researcher wanted to make new flavour on those ordinary product.

STATEMENT OF THE PROBLEM

General Problem:

• Is there any demand for the proposed product?

• Does the business will be profitable and feasible?

• Does the business can supply the demand of its customer?

Management Aspects

 What is the type of business organization suited for the project or business?

Marketing Aspects

 Is there any demand for the proposed product to be marketed?

 What are the marketing strategies to be used in the business?

Technical Aspects

 Does the business will produce high quality product?

Socio Economic Aspects

 Does the new innovated product will be beneficial to the customer?

 Is the business can help the growth of the community chosen for the study?

Financial Aspects

 Where will the researchers get their funds?

 How long would it take to return the investments funds

OBJECTIVES OF THE STUDY

General Objectives

The overall objectives of this study is to determine if the "Snack Overload" would

be viable to student of Binan Integrated National High School.The study aims to

introduced new innovated food product to the future customers which are students of

Binan Integrated National High School.

Management Aspects

 To know the appropriate management structure that is needed by the business.

Marketing Aspects

 To determine the demand for the new Innovated food product.

Technical Aspects

 To determine the availability of raw materials needed in the study.

Financial Aspects

 To estimate and allocate the funds needed to support the business.

Socio-Economic Aspects

 To satisfy the cravings of the customer of the business

 To offer new snacks that is healthy and affordable for the customer.
 MARKETING ASPECT

-Target market

-4P’s (Price, Product, Place,

TECHNICAL ASPECTS MANAGEMENT ASPECTS
Promotion)
-Location Map -Organizational Chart
-Marketing tools
-Equipment and Facilities -Mission Vision Statement
-Supply and Demand
-Right of Consumer -Business Requirements
-Competitive Advantage
-Business Layout -Forms of business
-Market Share
-Manpower Management -Asset management
-Promotional Strategies

The Feasibility and

Viability of Snacks
Overload in Biñan
Integrated National
High School
FINANCIAL ASPECTS SOCIO– ECONOMIC
ASPECTS
-Budget Projection
-Tax Contribution
-Project Cost
-Quality Products and
-Initial Capital Services

-Financial Statement -Proper Waste Management

-Compensation -Job Opportunities

Computation
-Security and Safety
-Advertising Cost

-Product Costing
SIGNIFICANCE OF THE STUDY

This study is entitled “The Feasibility and Viability of Snack Overloadin Biñan

Integrated National High School could help the following.

The Researcher: The researcher of this study will be familiar with the needed

information in introducing new products in students of Biñan Integrated National High

School.

Future Researcher: The result of this study would be a source of information to the

future researchers who will continue to introduce the new innovated food product.

Investors: This study will serve as a guide to the future investors and help them realize

that the new innovated product is very feasible in the market.

Students of BINHS: The students will also benefits in this study because they got to try

new innovated food product.

HYPOTHESIS

The proposed business will be feasible in the market by using different kinds of

marketing strategies like social media advertising, distribution of flyers and posting of

tarpaulins. In this way the business will be easy to be recognize by the consumer and

will be more profitable.

SCOPE AND DELIMINATION

This study focused mainly on “The Feasibility and Viability of Snack Overload to

the Students of Biñan Integrated National High School.Thisis focused only for the

students of Biñan Integrated National High School. The study also use only the

quantitative descriptive method of research and feasibility kind of study. The researcher

also use questionnaire and observation to gathered all the needed information for the

validation of the study.

DEFINITION OF TERMS

Business- the activity of buying or selling goods and services in exchange of money.

Feasibility-describes how easy or possible the business will earn profit

FinancialAspect-presents the overall financial in terms of cash requirements,

profitability and cash flow.

ManagementAspect-discusses the management structure and its appropriateness to

the managerial needs of undertaking.

MarketingAspect- deals with the unsatisfied demand which seeks to meet.

Mitigate-lessens the unpleasantness of a situation

Overload-is to load an excessive amount in or on something

Propensities- a natural tendency to behave in a certain way

Ravenously-someone who is very hungry

Snacks-small serving of food between meals

Socio-EconomicAspect- deals with the likely results or effects of the undertaking on a

group of people who will be affected by the program or project.

TechnicalAspect- it has to do with the output or goal, proper combination of required

resources and quality of the output.

Viability- means the quality of being able to happen or having a reasonable chance of

success.
 CHAPTER 2: REVIEW OF RELATED LITERATURE

This chapter presents a selection of literature and studies that has a bearing on

the present feasibility study. The researcher have gone through intensive readings of

materials, both printed and online, all of which has a great significance to the problem

during the course of thesis writing. Most of the literature and studies gathered talks

about the meaning and benefits of snacks.

FOREIGN STUDIES

Snacks are those foods that are consumed between meals (Smith AP 2002). The

term snacks or snacking are used to determined eating behavior and show the

consumption of foods outside the traditional meals (Kant 2002). In the studies of

Templetion et.al.(2005), it shows that having a healthy snacks can improved the overall

health of an individual. According to Academy of Nutrition and Dietics, snacking should

be part of a healthy plan and every individual should choose snacks carefully. Nielsen

et.al.(2005) research shown that eating meals and snacks at frequent intervals can

improve performance and lessen food consumption that can cause obesity. Most of the

snacking people are those from school going students. Employees and student intake

foods during workday can help performance and physical activity (Zizza et.al. 2005).

Healthy snacking can prevent an individual from overeating and also stress eating

rather it improve focus and productivity (American Heart et.al. 2005). Snacks are

greatway to supply all the needed nutrients that are missed during the usual meals of

the day (Hewrett P. Smith 2009).

LOCAL STUDIES

The seventh National Nutritional Survey directed in 2008 by Food and Nutrition

Research Institute (FNRI) snacks is intended to feed our body however it can likewise

speak to who we are as an individual,” For getting healthy, the kind of food you eat is

everything" . This may clarify as an individual who eats nutritious snacks will end up

sound, then again an individual who doesn't eat nutritious snacks is likely unfortunate.

Each individuals have different preferences with regards to nourishment decisions.

Choices about picking the correct nourishments to eat are affected by close to home

taste, encounters also, propensities. At an early age, youngsters are encouraged to

take in nutritious snacks suitable for their body. Nonetheless, as they become more

seasoned their snacks decisions may change because of various variables that will

impact their snacks choice. Guardians during this stage can't keep up the nutritious

eating conduct they had practice for their kids.It is important for children to be mindful of

the foods they take in to ensure their health. Intellect of an individual is generally

affected by the quality of nutrition a person partakes. According to Mae Reyes at school

were most students spent time learning in preparation for the future, the food offered in

school premises and their choices must be examined.

FOREIGN LITERATURE

According to Hartman group, a research firm, more than half of Americans eating

occasions are snacks and 91% of them consumed snacks multiple times a day.

Snacking can be healthy for other people especially on people with health conditions,

people who maintain and lose weights, athletes, people who lack in time and etc. For
people with health condition eating snacks can help them regulate their blood pressure,

cholesterol and etc. Regular eating of snacks may control people to over eat that help

them to maintain or even lose their weights. For athletes by eating snacks they can gain

nutrients that can help them build up their energy after a long tiring day or work out.

Many people skip meals because they lack in time, they more likely consumed snacks

to boost their energy that supply their body and brain that will help them to be more

productive.

According to the American Heart Association (AHA) , skipping food to lose weight

generally backfires because it sets a person up to overeat. However, when a person

satisfies their hunger with healthier snacks, they are much less likely to want to eat

unhealthy foods or go over their calories limit.

LOCAL LITERATURE

According to Dr. Rita Redberg, the key to a healthy lifestyle and a healthy life is only

good food choice. Avoiding extreme hunger increases the possibility that you'll pick the

healthy snack rather than overeating at meals. According to Mullin, frequent meals are

one of the key to be healthy so eating more during active times was recommended. In

addition to the study of Dr.Redburg, healthy snacks are more like slow-burning fuel that

helps you keep going all day. Having several snacks a day helps banish that postmeal

sleepiness that comes from consuming too many calories at one sitting. If you include

protein in your snack, you'll derive an extra mental boost — protein-laden food like fish,

meat, eggs, cheese, and tofu contain an amino acid that increases the production of

neurotransmitters that regulate concentration and alertness.

 CHAPTER 3: METHODOLOGY

This chapter contains the research design and methodology used in the conduct

study. It comprises of the sampling technique, sources of data, the research subjects,

population of the study, instrument used to gathered data. This chapter is showing how

the researcher came to the necessary data for this study, and how these data were

analyzed, interpreted and presented in the easiest way possible.

RESEARCH DESIGN

This study utilize the quantitative descriptive feasibility method of research to

determine whether the snack overload will be feasible among the students of Biñan

Integrated National high School.This will also use random sampling because the

participant will have an equal chance.

RESEARCH RESPONDENTS

The research respondents of the study will be the students of Biñan Integrated

National High School . The researchers decided use questionnaires to conduct and

collect all the data needed in the study. This will be proved if the proposed business will

be feasible in the market.

SAMPLING METHOD

Slovin’s formula is used to compute for sample size (Sevilla,2003). This formula is used

when you have limited information about the characteristics of the population and are

using non-probability, sampling procedure (Ellen,2016).

To calculate the number of respondents, the Slovin’s formula is:

𝑁
n=
(1+𝑁𝑒 2 )

4509
n=
(1+4509(10)2 )

4509
n=
(1+4509(10)2 )

4509
n=
(1+4509(0.01)

4509
n=
(1+45.09)

4509
n=
(46.09)

n=98

Based on the results of Slovin’s formula, the number of respondents will be

ninety eight (98). The researchers decided to pick all the ninety eight (98)students from

Binan Integrated National High School.

DATA ANALYSIS

Financial Analysis- is the process of evaluating business projects, budgets and other

financial transactions to determine their performance and suit ability.

PercentageAnalysis- is the method to represents raw streams of data as a percentage

for better understanding of collected data.

Weighted Mean- is a type of mean calculated by multiplying the weight associated with

a particular event or outcome with its associated quantitative outcome and then

summing all the products together.

SURVEY RESULT AND INTERPRETATIONS

The researcher distributed the questionnaires to the respondents.

Table 1: Age of the Respondents

AGE FREQUENCY PERCENTAGE

16 0 0

17 52 53%

18 26 27%

19 20 20%

TOTAL 98 100%

In the data gathered most of the respondents of the research age are 17 years

old with percentage of 53%, and frequency of 52, next is 18 years old with frequency of

26 and percentage of 27%, and last is 19 years old with frequency of 20 and percentage

of 20%.

Table 2: Gender of the Respondents

GENDER FREQUENCY PERCENTAGE

Female 59 60%

Male 39 40%

TOTAL 98 100%

In the data gathered most of the respondents are female with frequency of 59

and percentage of 60% and male with frequency of 39 and percentage of 40%.
Table 3: Do you eat snacks?

FREQUENCY PERCENTAGE

YES 98 100%

NO 0 0%

TOTAL 98 100%

In the data gathered all of the respondents of the research agree that they eat

snacks.

Table 4: What kind of snacks do you usually eat?

FREQUENCY PERCENTAGE

Junk foods and other process foods 10 10%

Bread and other pastry product 26 27%

Street food 59 60%

Other: 3 3%

TOTAL 98 100%

The table shows that most of the respondents eat street foods as their snacks

with frequency of 59 and percentage of 60%. Bread and other pastry product with

frequency of 26 and percentage of 27%. Junk food and other process food with

frequency of 10and percentage of 10% and only 3 of the respondents eat other kind of

snacks with percentage of 3%.

Table 5: How often do you eat snacks?

FREQUENCY PERCENTAGE

Once a day 56 57%

Twice a day 29 30%

Thrice a day 13 13%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents eat snacks once a day with

frequency of 56 and percentage of 57%, twice a day with frequency of 29 and

percentage of 30% and thrice a day with frequency of 13 and percentage of 13%.

Table 6: Where do you usually buy snacks?

FREQUENCY PERCENTAGE

Canteen 17 17%

Street Vendor 64 66%

Stalls 17 17%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents buy snacks in street vendors with

percentage of 66% and frequency of 64, canteen and stalls with frequency of 17 and

percentage of 17%.
Table 7: How much do you spend on your usual snacks?

FREQUENCY PERCENTAGE

Php.10-20 46 47%

Php. 25-40 35 36%

Php. 50-100 17 17%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents spend Php 10-20 to their snacks with

frequency of 46 and percentage of 47%, Php 25-40 with frequency of 35 and

percentage of 36% and Php 50-100 with frequency of 17 and percentage of 17%.

Table 8: Are you familiar with the following:

NOODLES WRAP FREQUENCY PERCENTAGE

Yes 13 13%

No 85 87%

TOTAL 98 100%

The table shows that most of the respondents are not familiar with noodles wrap with

frequency of 85and percentage of 87%.

Table 9:

EGG OVERLOAD FREQUENCY PERCENTAGE

Yes 10 20%

No 88 80%

TOTAL 98 100%

The table shows that most of the respondents are not familiar with egg overload with

frequency of 88 and percentage of 90%.

Table 10:

RICE MEAL ON STICK FREQUENCY PERCENTAGE

Yes 10 10%

No 88 90%

TOTAL 98 100%

The table shows that most of the respondents are not familiar with rice meal on stick

with frequency of 88 and percentage of 90%.

Table 11: If the following product are available are you willing to try:

NOODLES WRAP FREQUENCY PERCENTAGE

Yes 88 80%

No 10 20%

TOTAL 98 100%

The table shows that most of the respondents agree that they are willing to try noodles

wrap with frequency of 88and percentage of 80%.

Table 12:

EGG OVERLOAD FREQUENCY PERCENTAGE

Yes 88 87%

No 10 13%

TOTAL 98 100%

The table shows that most of the respondents agree that they are willing to try egg

overload with frequency of 88 and percentage of 87%.

Table 13:

RICE MEAL ON STICK FREQUENCY PERCENTAGE

Yes 88 87%

No 10 13%

TOTAL 98 100%

The table shows that most of the respondents agree that they are willing to try rice

meal on stick with frequency of 88 and percentage of 87%.

Table 14: How much are you willing to spend for each product?

NOODLES WRAP FREQUENCY PERCENTAGE

Php 10-20 78 80%

Php 25-35 13 13%

Php 40-50 7 7%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents are willing to spend Php 10-20 in

noodles wrap with frequency of 78 and percentage of 80%. Php 25-35 with frequency of

13 and percentage of 13% and Php 40-50 with frequency of 7 and percentage of 7%.

Table 15:

EGG OVERLOAD FREQUENCY PERCENTAGE

Php 10-20 71 73%

Php 25-35 20 20%

Php 40-50 7 7%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents are willing to spend Php 10-20 in egg

overload with frequency of 71 and percentage of 73%. Php 25-35 with frequency of 20

and percentage of 20% and Php 40-50 with frequency of 7 and percentage of 7%.
Table 16:

RICE MEAL ON STICK FREQUENCY PERCENTAGE

Php 10-20 78 80%

Php 25-35 10 10%

Php 40-50 10 10%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents are willing to spend Php 10-20 in rice

meal sticks with frequency of 78 and percentage of 80%. Php 25-35 and Php 40-50

both have frequency of 10 and percentage of 10%.

Table 17: How many and how many times are you willing to buy?

FREQUENCY PERCENTAGE

1 pc in a day 68 70%

1 pc in a week 23 23%

1 pc in a month 7 7%

Other 0 0%

TOTAL 98 100%

The table shows that most of the respondents are willing to purchase noodles wrap,

rice meal on stick and egg overload 1 piece a day with frequency of 68 and percentage

of 70%. 1 piece in a week with frequency of 23 and percentage of 23% and 1 piece in a

month with frequency of 7 and percentage of 7%.

 CHAPTER 4: MARKETING ASPECTS

Introduction

This chapter helps the researcher to know the marketing aspects of the

business, it covers the following: general business condition, current market conditions,

target market, demand, product, promotion, marketing strategies, pricing strategies,

branding and packaging.

For the success of the business, it should be given time and effort. The

researcher of the business must have self-determinations and motivations to provide

healthy and quality products to its customer. The fulfilment and satisfaction of the

customers on the target market must be on the top objective and priority of the

proposed business.

Marketing Description

Geographic Location (Map)

The Barangay Sto. Domingo is located in City of Binan, Province of Laguna

Population (Target Market)

Year Population

2020 4,509

2021 4,734

2022 4,971

Demand Determination

To compute for the demand:

D= Population x Percentage of willing to buy x Frequency

D= 4,509 x 83% x 240 days

D=898,193

Projected Demand

SNACKS OVERLOAD PROJECTED DEMAND PER YEAR AND PER MONTH

Year Per year Per month

2020 898,193 74,849

2021 943,103 78,591

2022 990,258 82,521

The researchers have assumed that the demand is increasing at the interval of

5% every year.
SUPPLY DETERMINATION

To compute for the supply:

The researcher assumed that the competitors can produced 80% of their product yearly.

S= Demand x Percentage of Supply (75%)

S=673,645

DEMAND AND SUPPY ANALYSIS

 If the following product are available are you willing to buy?

Yes No

Noodles Wrap 88 10

Egg Overload 88 10

Rice Meal on Stick 88 10

Demand/Supply/Gap/Gaps

SNACKS OVERLOAD PROJECTED DEMAND AND SUPPLY ANALYSIS

Year Demand Supply Gap Market % Market

Share Share

2020 898,193 673,645 224,548 108,000 48%

2021 943,103 707,327 235,776 108,000 46%

2022 990,258 742,693 247,565 108,000 44%

ENVIRONMENTAL SCANNING

Channel of Distribution

PRODUCER

MARKET

CONSUMER
Selling Practices

The competitors use signage to show the essential information of their

products. Using the signage attracts the customer to buy their products.

Pricing of Products

The competitors use the cost based pricing as their pricing strategy.

 Cost based pricing- is one of the pricing methods of determining the selling

price of the product by the company wherein the price of the product is

determined by adding a profit element (percentage). In addition to the cost of

the product.

Advertising and Promotions

Competitors use signage to promote their products. They also post tarpaulin to

spread the information about their products.

PROPOSED MARKETING PROGRAM

Marketing Strategies in Relation to Product Life

 Introductory Stage- As a starting business, Snack Overload is using different

kinds of marketing strategies or promotions. In this way the business will be

easily known in the market.

 Growth Stage-In this stage Snacks Overload as a competition arise the Snack

Overload business uses different marketing strategies to earn sales by the use of

public awareness it will be helpful for one of the marketing strategies.

 Competitive Stage-competition is the hardest part of life cycle but the result is

worth celebrating sometimes not. In order to overcome the challenges of

proponent continue to implement and will launch new business activities that

would attract more customers.

 Maturity Stage-In this stage Snack Overload would be launching an innovated

product to attract more customers.

 Decline Stage- because of the new launch product Snack Overload business

continue to pursue the business goals and objectives.

Innovation Strategy

 Innovative stage In this stage, researcher will give coupons for 100 people

that will avail the product. The business will also post some advertisement on

social media to attract more customer.

  Competitive Stage-in this stage, the researcher will be offering a variation or

combo meal of the products.

 Maturity Stage-in this stage, the researcher will enhance their product snack

overload. The proponent will add more flavour that will attract more the

customer.

ADVERTISING AND PROMOTION

Social Media- the researcher will be posting their animation as advertisement to attract

more customers

Tarpaulins- the researcher are providing tarpaulins for those customers who are buying

the product to create a retentive and to retain the customers.

Flyers- the researcher will be giving flyers to the target market to spread the marketing

information about the Snack Overload.

Samples- the researcher are giving samples to the customers to attract them more.

Discount Card- the researcher are giving some discounted cards for them to pursue

buying the products of Snack Overload.

DISCOUNT CARD
BRANDING OF THE PRODUCT AND SERVICES

Product Design

 Name of Product: Snack Overload

 Logo

Tagline: Over in TASTE, over in BITES, SNACKS OVELOAD

Channel of Distribution

PRODUCER

MARKET

CONSUMER

SWOT Analysis

S W O T

STRENGTHS WEAKNESSES OPPORTUNITIES THREATS

 Quality  Not sure if  Hired as a  Cause

products the customer supplier for natural

 New and like-it specific food Phenomena

unique  Technical business or  Increase of

products aspect or canteen price in raw

 Enough staff  Advertise by materials

capital to  Waiting time a well-known  Negative

 start a  Freshness person feedback

business from

 Affordable costumers.

products

 Good and

comfortable

place

 Unique style

of advertising

Pricing Strategy

The designed pricing of each product of snack overload is based on gathered

information in the survey questionnaires. The researchers put some question on the

survey form with choices of the possible prices of the product. The pricing of each

product are immediately adjusted based on the result of the survey questionnaires. The

researcher wanted to propose new product that is affordable so that the business can

attract more customer.

Projected Selling Price

Snack Overload Projected Selling Price

Year Selling Price

2020 Php. 10.00

2021 Php. 11.00

2022 Php. 12.00

PROJECTED SALES (UNITS/PESO)

SNACKS OVERLOAD PORJECTED SALES

Year Gap Market %Market Selling Amount Sales Sales After

Share Share Price Tax Tax

2020 224,548 72,000 32.06% 10.00 1,080,000 3% 1,047,600

2021 235,776 75,600 32.1% 11.00 1,188,000 3% 1,152,360

2022 247,565 79,380 32.5% 12,00 1,296,000 3% 1,257,120

 CHAPTER 5: PRODUCTION/ TECHNICAL ASPECTS

INTRODUCTION

This chapter discusses the detailed description of the project proposal, the

activities of the business and process of production and machineries that use in

production and other raw materials into finished product. The proposed locations, plant

layout, size and structured of a business are all presented for identifying the operation

of the business.

DETAILED DESCRIPTION OF THE PRODUCT

Noodles wrap, egg overload and rice meal on stick came to introduce new

products on the market. Noodles wrap was made out of noodles with cheese and

hotdog wrap with lumpia wrapper. Egg overload are steam eggs flavored with salt,

pepper, aji and magic sarap covered with flour and bread crumps. Rice meal on stick

are simple malagkit rice flavored with cheese, salt and magic sarap filled with Hotdog.

Those 3 products represents new flavor and twist in the market.

RAW MATERIALS/INGREDIENTS OF YOUR PRODUCT

Noodle-a strip, string, ringer tube of pasta or a similar dough, typically made with egg

and usually eaten with sauce or in a soup.

Wrapper-a spring roll originating from China usually found in Indonesia and Philippines.

Hotdog - it can also referred as sausage itself.

Cheese- a food made from milk that can be either firm or soft and is usually yellow or

white in color.

Egg- an oval or round object laid by a female bird containing a developing embryo.

Malagkit Rice- is a type of rice usually grown mainly in Southeast and East Asia and

the Eastern part of South East which has opaque grains, very low amylose content

and is especially sticky when cooked.

Flour- a powder obtain by grinding grain, typically wheat and used to make breads,

cakes, and pastry.

Bread Crumps - a small fragrant of bread.

Pepper-a pungent, hot tasting powder prepared from dried and ground peppercorns

commonly used as a spice or condiment for food.

Aji-provides right balance flavor of garlic, onion and meat taste.

Magic Sarap- is an all in one seasoning made from fresh garlic and onion that help to

bring out the deliciousness of a dishes.

Salt-a white crystalline which gives seawater its characteristics taste and is used for

seasoning and preserving food.

Cooking Oil- is a plant, animal or synthetic fat used in frying, baking and other types of

cooking.

Dressings-condiment mainly based on the mixture pf mayonnaise and ketchup.

RAW MATERIALS SOURCING (SUPPLIERS)

INGREDIENTS UNIT UNIT COST SOURCE

Cooking oil Bottle 18.00 Biñan Market

Wrapper Pack 30.00 Biñan Market

Hotdog Pack 35.00 Biñan Market

Cheese Pack 38.00 Biñan Market

Noodles Kg 35.00 Biñan Market

Bread crumps Pack 38.00 Biñan Market

Pepper Pack 10.00 Biñan Market

Salt Pack 10.00 Biñan Market

Magic sarap Pcs 5.00 Biñan Market

Aji Pcs 4.00 Biñan Market

Egg Pcs 6.30 Biñan Market

Malagkit rice Kg 80.00 Biñan Market

Dressings Pcs 18.00 Biñan Market

Flour Kg 26.00 Biñan Market

 PROJECTED PRODUCTION PER MONTH AND YEAR

YEAR PROJECTED PRODUCTION

PER YEAR PER MONTH

2020 108,000 9,000

2021 108,000 9,000

2022 108,000 9,000

PRODUCT PROCESS USED

Continuous Production

To manufacture, produce, and process materials without interruption, the

researcher decided to use continuous production. It would be operate nine (9) hours per

5 days in a week with frequent maintenance shutdowns such as semi-annual or annual.

PRODUCT COSTING

RAW UNIT QUANTIT UNIT AMOUN NO. OF TOTAL NO. OF TOTAL

MATERIAL Y COS T DAYS MONTHLY MONTH YEARLY

S T OPERATIN AMOUNT S AMOUNT

Cooking oil Bottl 4 18 72 20 1,440 12 17,2800

Wrapper Pack 2 30 60 20 1,200 12 14,400

Hotdog Pack 4 35 140 20 2,800 12 33,600

 Cheese Pack 2 38 76 20 1,520 12 18,240

Noodles Kg 1 35 35 20 700 12 8,400

Bread Pack 3 38 114 20 2,280 12 27,360

crumps

Pepper Pack 1 10 10 20 200 12 2,400

Salt Pack 1 10 10 20 200 12 2,400

Magic Pcs 3 5 15 20 300 12 3,600

sarap

Aji Pcs 3 4 12 20 240 12 2,880

Egg Pcs 20 6.30 126 20 2,520 12 30,240

Malagkit Kg 2 80 160 20 3,200 12 38,400

rice

Dressings Pcs 3 18 84 20 1,680 12 20,160

Flour Kg 1 30 30 20 600 12 7,200

Php18,88 Php226,56

0 0

PROCEDURE OF THE PRODUCTION

Recipe and Ingredients:

 Egg

 Flour

 Salt

 Bread Crumbs

 Cooking oil
  Cheese

 Wrapper

 Pepper

 Hotdog

 Magic sarap

 , Noodles

 Malagkit rice.

The procedures in preparing egg overload

1st Prepare all the ingredients. Egg, Pepper, Salt, Magic sarap, Bread crumbs,

Cooking oil and Flour.

2nd Break the egg and put it on a mixing bowl and beat it.

3rd Steam the egg in the steamer.

4th Dip the steam egg in the remaining beaten egg and roll over to flow and bread

crumbs.

5th Heat a cooking pot then pour-in cooking oil, fry in medium heat until the color of

the sides turns golden brown.

6thTransfer to plate.

The procedures in making noodles wrap

1sPrepare of the ingredients. Noodles, Wrapper, Hotdog, Cheese, and Cooking

oil.
 2nd Boiled the noodles.

3rd Slice the hotdog and cheese.

4th Put noodles, cheese and hotdog in the wrapper and roll it.

5thHeat a cooking pot then pour-in cooking oil, fry in medium heat until the color

of the sides turns golden brown.

6th Transfer to plate.

The procedure in preparing rice meal on sticks

1st Prepare all the ingredients. Malagkit rice, Hotdog, Bread crumbs, Flour and

Salt.

2ndIsaingangmalagkitna rice until it cooked.

3rd Put the malagkit rice to the mixing bowl then add salt.

4th Put the plastic gloves on hand.

5th Cut the hotdog into a small pieces.

6th Make a small dough and put a small hotdog inside the dough then roll it.

7th Dip the rice mill to the beaten egg and roll over to the flour and bread crumbs.

8thHeat a cooking pot then pour-in cooking oil, fry in medium heat until the color

of the sides turns golden brown.

9th Transfer to the plate

PRODUCTION FLOW DIAGRAM

RICE MEAL ON STICK

Preparing All the Ingredients

Cook the Rice

Mold the Rice

Put the hotdog inside

the rice ball

Dip to the remaining beaten egg

Fry in cooking Pan

Serve
EGG OVERLOAD

Preparing All the Ingredients

Steam the Egg

Fry in Cooking Pan

Serve

NOODLES WRAP

Preparing All the Ingredients

Boiled the Noodles

Fry the Hotdog

Slice the cheeze

Wrap the noodles

MATERIALS HANDLING (PERISHABLE MATERIALS)

Serve
Ingredients:

 Hotdog

 Lumpia Wrapper

 Noodles

The ingredients the business will use like hotdog, wrapper,noodles are easily get

Spoilso it needs a proper storage. To prolong its life and freshness the hotdog will be

stored in refrigerator,while wrapper, and noodles will be store in cabinet or room with

right temperature.

Chemicals:

 Cleaning Chemicals

 Dishwashing Chemicals

The chemicals the business will use to maintain its proper hygiene will be store

in a room or cabinet with right temperature also in a place far away from food items so it

cannot cause any food contaminations.

DEPRECIATION TABLE
 Particular Qty. Unit Acquisitio Life Span Depreciation Cost

Assets Price n Cost Y M Y M

FURNITURE AND FIXTURES

Chair 2 1,500 3,000 5 60 600 50

Ceiling fan 2 2,500 5,000 5 60 1,000 83.33

Electric fan 2 1,400 2,800 5 60 560 46.67

PRODUCTION EQUIPMENT

Knife 5 150 750 3 36 250 20.83

Chopping 5 175 875 3 36 291.67 24.31

board

Gas stove 2 800 1,600 3 36 533.33 44.44

Frying pan 3 200 600 3 36 200 16.67

Steamer 2 500 1`,000 3 36 333.33 27.78

Mixing Bowl 4 250 1,000 3 36 333.33 27.78

Bowl 10 40 400 3 36 133.33 11.11

Refrigerator 1 12,00 12,000 6 72 2,000 166.67

TRANSPORTATION EQUIPMENT

E-Tric 1 25,000 25,000 5 60 5,000 416.67

UTILITIES NEEDED (WITH DETAILED BREAKDOWN)

 Utilities that researchers needed in the business are water, electricity, and trash

service. Water- running water is a must for a business. From a health and safety

perspective, it is to have access to water for first aid and basic hygiene. Electricity- is

very important also in putting up a business. It is one of our power sources in the

appliances that will be going to use. Trash service- is also very essential in a business.

Since proponents will be having trash bins where 3R's (Reuse, Reduce, Recycle) are

included. Through this the place cannot be dirty in the sight of the consumer.

MANPOWER REQUIREMENTS

JOB DESCRIPTION LABOR RATE

(Monthly)

Manager Responsible for planning, organizing, Php. 15,000

staffing, directing, and controlling,

must plan or narrow goals from their

broadest to intricate form. They must

organize and create structure for

dailytask and communication.

Crew Responsible for the preparation of Php. 7,200

the product that will be serve and for

the service like giving assistance to

the costumeror giving them menu and

 order.

PROJECT SITE (LOCATION)

REQUIRMENTS FOR YOUR PROJECT SITE CONSIDERATIONS.

CATEGORY PRICE

MAYOR PERMIT 150

BARANGAY BUSINESS PERMIT 100

BUSINESS PERMIT 200

SANITARY PERMIT 500

DOH PERMIT 300

BIR TAX REGISTRATION PERMIT 350

DESCRIPTION OF PROJECT PROPOSED LOCATION IN DETAIL

The proposed project of the proponent decided to be established in Brgy.

Sto.Domingo , City of Binan, Province of Laguna. Here are the following why the

proponent came up with the ideas:

 Near at school

 There’s a lot of people

 Affordable place
RENT/LEASE

The proponent agrees to rent a commercial space located at Barangay Sto.

Domingo, Biñan City of Laguna. The rental fee amount is Php 4,500.00 per month. It is

only for the rental space but other fees like water and electricity are not included.
VICINITY MAP

PROJECT LAYOUT

I.PICTURE OF KIOSK/STORE

II. COST OFSTALL/ SELLING AREA

To attract more customers, the proponent of the small business find a more

convenient, affordable, hygienic and has a good ambiance place for the business. The
expenses spend for the acquisition and development of the rental space amounted to

Php. 5,000.00.

III. FLOOR PLAN

COMFORT
ROOM PRODUCTION
CLEANING AREA
AREA

HEAD OFFICE SELLING AREA

WASTES AND WASTE DISPOSAL METHOD

RECYCLING- Instead of adding the wastes to the garbage, the proponent agreed that

the waste materials from the business production will undergo recycling. Waste

segregation will be necessary for this. The researcher will be having garbage bins inside

and outside of the production site and it will be divided into three sections; the

biodegradable, non-biodegradable, and the recyclables.

COMPOSTING- Since the product noodles wrap, rice meal on sticks and egg overload,

since some of the ingredients is biodegradable the researcher decided to compost it.

The biodegradable wastes will be converted into plants fertilizer

SANITARY LANDFILL- The researcher will also use sanitary landfill for their wastes

that cannot be reused and recycled will go to garbage collector.

 CHAPTER 6: MANAGEMENT ASPECTS

Introduction
 The management aspect implies a clear and precise identification of duties and

responsibilities, flow of authority and manpower level requirement. It must be set up so

that it will be effective and help the company to become productive and competitive with

the help of human resources financial support and technologies advancement.

Type of Business Organization Use

Sole proprietorship is the form of business organization that Snacks Overload

Company choose. In this kind of business organization, only one manage the life of the

business. The owner makes its own decision regarding all the aspect the business

have. Only one owner cam benefit and use the profit through the revenue he or she

earned.

Proposed Name of the Firm/ Company

The proponent of the business come up to Snacks Overload as their company

name because they have three kinds of snacks which are rice meal on stick, egg

overload and noodles wrap. From the three variety of snacks the company offered the

consumer will surely satisfy their hunger and cravings. They will be overwhelm with the

new flavor and taste the company will be offering. They will be overloaded with the

snacks the Snacks Overload selling.

Mission Vision Statement

 Mission
 The mission of the company is to provide quality and affordable product for the

students and also other people. Also the business goals is to help people enrich their

lives through our product and services.

Great the customer with a smile

Offering an assistant

Lead in making sales

Double check the purchase product

I thank

The customer with a complimentary closing

 Vision Statement

To become the most customer centric business and to be the best quick service

food company in the Philippines and even the whole wide world.

Location of the Head Office/ Factory

The Snacks Overload company is located at Barangay Sto. Domingo Biñan City,

Laguna. It was located at the ground floor beside the selling area. The proponent chose

to locate the head office along side the production and selling area so that they can

easily supervise and monitor everything about the business. The said location is very

beneficial and efficient to both customers and employees.

Organizational Chart

Managers
 2 Crew

1 Cashier

Management Structure and Style

The Snacks Overload Company has their rules and regulations to make their

employee discipline and responsible. This will be a great help to the company's

reputation and productivity. Some of the company's rules and regulations are the

following:

1. Work Schedule- the office schedule is from 5:00 am until 5:00 pm

2. Attendance Policy - the employees should go to work before the given time delay in

time will be deducted to their wages.

3. Safety and Security Policy- The company always insure that safety of the workplace

and especially the employees.

Hours of Operation

The Snacks Overload Company is open from 5:00 am until 5:00 pm. The

business will serve the customers from Monday to Friday.

Proposed Management Work Force

 The business Snacks Overload use a participative style of management. It

promotes a good relationships between the crews, manager and the owner of the

business. The business wanted the workers to work happily and comfortably without

setting aside their responsibility as an employee. In this way the main objectives of the

Snacks Overload Company will be easily achieved, maintain and sustain.

 -With experience

 -Good moral character must be possess

 18 years old and above

 Atleast high school graduate

 Flexible-ability to adjust easily in different work

Employment Requirements

 PSA Birth Certificate

 Biodata

 NBI Clearance

 SSS

 PAG-IBIG

 PHIL HEALTH

 BIR Forms

Minimum Qualifications of Employee

A. Manager

 Must be 25 years old and above

 A graduate of any business course

 Good moral character must be possess

 Excellency in verbal and written communication

 Skills in leadership and problem solving

 Must have atleast 2 years experience as a manager or supervisor

B. Crew

 18 years old and above

 Atleast High School graduate

 Must possess good moral character

 Have experience in working

Duties and Responsibilities of Employees

A. Manager

 Set the goal of the business

 Directs the employees

 Take direction from the owner and implement to the crews

 Regular checking and supervision of the production and work place area

 Ensuring the safety of everyone

 Conducts regular leading and counseling

 Coordinates with the crews for better relationships

 Responsible for overall operation of the business

 Ensuring the quality of the products the business offers

  Control the overall behavior of the workers

B. Crew

 Maintain personal hygiene

 Getting all the orders of the customers

 Maintaining the freshness of the raw materials

 Maintaining the stocks of the materials

 Responsible for the overall cleanliness of the workplace

 Responsible for preparing the products

 Serving the orders to the customers

Company Rules and Regulations

To be more organized, the following are some of the company's rules and

regulations:

 Hours of Daily Operations

The business usually start at 5:00 am until 5:00 pm. There would possibly a shifting

in work hours.

 Attendance Policy

Regular attendance is very important to the company's productivity and necessary to

monitor the employees behavior. The late comers will have a deduction in their wages

as part of the disciplinary action.

 Holidays
 The employees are not required to work on the National holidays so that they can

spend their time with their other responsibilities.

 Resignation

The employee who resigned voluntarily from the company is asked to provide atleast

two weeks advanced notice of their resignation.

 Safety Policy

The company sincerely promote the safety and wellbeing of each and every working

for the business. The company will make an effort to ensure the excellent condition of

the workplace as well as the machineries used.

 Workplace Security Policy

The company is committed to maintain a safe and secure workplace. The company

prohibits employees and visitors from bringing any fire arm within the company's

premises

 Dress Code Policy

The company will be providing uniform for all the employees. All employees should

use those uniform during work hours and avoid malicious acts towards the customers.

GANTT CHART of the Proposed Business

ACTIVITIES 2019 2020

JUNE JULY AUG SEPT OCT NOV DEC JAN FEB MAR

PLANNING STAGE

ESTABLISH

NECESSARY

PERMITS

RENT SITE

ACQUISITION

RECRUITMENT

AND SELECTION

OF EMPLOYEES

BUYING

MACHINERIES AND

EQUIPMENT

INSTALLATION OF

MACHINE

START OF

OPERATION

Proposed Salaries and Wages

POSITION BASIC NO. GROSS SSS PHILHEALTH PAG-IBIG TAX w/ TOTAL NET

RATE OF PAY HELD DEDUCTION PAY

DAYS ER EE ER EE ER EE

MANAGER 750 20 15000 1230 600 206.25 206.25 100 100 4099.19 5005.44 9994.56

CREW 360 20 7200 570 280 137 137 100 100 1727.75 2244.75 4955.25

CREW 360 20 7200 570 280 137 137 100 100 1727.75 2244.75 4955.25

CHAPTER 7: FINANCIAL ASPECTS

Introduction

This chapter expresses the results in other chapter like the marketing, technical

aspects in peso terms. This is done to determine the proposed project’s capital
requirements and the possible sources of financing in the day to day operations of the

business.

In this chapter, three years financial projection were made to determine the

financial stability and profitability of the researcher’s project.

 Projected Sales
Market Selling Sales Sales After
Year Share Price Amount Tax Tax
2020 108,000 10 1,080,000 3% 1,047,600
2021 108,000 11 1,188,000 3% 1,152,360
2022 108,000 12 1,296,000 3% 1,257,120

PROJECT
 COSTING

Fixed Assets 18,225

Office Machieneries and equipment 10,800
Office Furnitures and Fixtures 25,000
Transportation / Delivery Vehicle 54,025
Total Fixed Assets
Other Deposits
Leasehold Improvements 9,000
Rent Deposits 5,000
Total Other Assets 14,000
Working Capital
Raw Materials 56,640
Salaries and Wages 88,200
13th Month pay 29.400
SSS,Philhealth,Pag-ibig etc. 5,845.75
Registration and Licenses 1,600
Gasoline 3,150
Office Supply Expense 550
Depreciatipon Expense 1,965
Contingency Fund 30,000
Utilities Expense 4,500
Advertising Expense 2,100
Indirect Materials 14,400
Total working fund 279,124.50

Snack Overload
 Projected Statement Of Financial Position

For the Month Ended December 2020

Pre-Operating 2020 2021 2022

Asset

Current Assets

Cash 347,149.50 585,792.1 876,816.7 1,219,137.14

Inventories XXX 37,304.25 21,335.25 70,325.25

Total Current Assets 347,149.50 623,096.35 898,151.95 1,289,462,39

Non Current Assets

Fixed Asset 54,025 54,025 54,025 54,025

Less Accumulated Depreciation XXX 10,995 38,790 58,185

Net Book Value 54,025 43,030 106,815 9,840

Rent Deposit 9,000 9,000 9,000 9,000

Leasehold Improvement 5,000 5,000 5,000 5,000

Total Assets 279,124.50 566,066.35 852,116.95 1,254,422.39

Liability And Owners Equity

Liability

Accrued Expense XXX 37,340.25 37,340.25 37,340.25

Total Liability XXX 37,340.25 37,340.25 37,340.25

Owners Equity

Initial Capital XXX 528,762.1 814,776.7 1,217,082.14

Total Liability&Owner's Equity XXX 566,066.35 852,116.95 1,254,422.39

 SNACK OVERLOAD

Projected Statement Of Changes in Equity

For the Month Ended December 2020
2020 2021 2022

Capital Beginning 279,124.50 528,726.10 814,776.70

Add: Net Income 249,637.60 313,014.60 375,305.44

Capital Ending 528,762.10 814,776.70 1,217,082.14

 Snack Overload
Projected Statement Of Cash Flow
For the Month Ended December 2020
Pre-
Operating 2020 2021 2022
Cash Flow From Operating
Activities
Net Income XXX 249,637.60 313,014.6 88,829.60
Adjustment to
Convert
Net Income to Cash
Basis XXX XXX XXX XXX
Accumulated
Depreciation XXX 10,995 10,995 10,995
Decrease In Current
Liability XXX XXX XXX XXX
Net Cash From Operating
Activities XXX 238,642.60 291,024.6 342,320.44

Cash Flow from

Investing
Acquisition of fixed
assets 54,025 XXX XXX XXX
Rent Deposit 9,000 XXX XXX XXX
Leasehold
Improvement 5,000 XXX XXX XXX
Net Cash flow from investing
Activities 68,025 XXX XXX XXX

Cash Flow from Financing

Activities
Owner's Initial
Investment 279,124.5 XXX XXX XXX

Net Cash flow from Financing

Activities 279,124.5 XXX XXX XXX
Net increase / Decrease In
Cash 347,149.5 238,642.60 291,024.60 842,320.42
Cash
Beginning 0 347,149.5 585,792.1 876,816.7

Cash Ending 347,149.5 585,792.1 876,816.7 1,219,137.14

 Advertising Expense
Kind Of Adverting QTY Unit Cost Total
Tarpaulin 2pcs 300.00 600
Flyers 500pcs 2.00 1000
Discount Card 100pcs 5.00 500

Total Advertising
Expsense 2,100

Utilities Expense
Name of Product Source Cost

Water Laguna Water 500

Electricity Meralco 1,000

Gas Fiesta 700

Total Cost of
Utilities 2,200
 Payback Period
Years of
Year Net Income Depreciation Total Cash of recovered recovered

2020 249,637.60 10,995 260,632.60 539,757.10 1.90

2021 313,014.60 21,990 335,004.60 614,129.10 2.20

2022 375,305.44 32,985 408,290.44 687,414.49 2.50

Total of years
recovered 6.60
 Product Cost

Raw Unit Qty. Unit Amount No. of Total No. of Total Yearly
Materials Cost Days Monthly Amount Amount
Operating Amount

Cooking Bottle 4 18 72 20 1,440 12 17,280

oil

Wrapper Pack 2 30 60 20 1,200 12 14,400

Hotdog Pack 4 35 140 20 2,800 12 33,600

Cheese Pack 2 38 76 20 1520 12 18,240

Noodles Kg 1 35 35 20 700 12 8,400

Bread Pack 3 38 114 20 2,280 12 27,360

Crumbs

Pepper Pack 1 10 10 20 200 12 2,400

Salt Pcs 1 10 10 20 200 12 2,400

Magic Pcs 3 5 15 20 300 12 3,600

Sarap

Aji Pcs 3 4 12 20 240 12 2,880

Egg Pcs 20 630 126 20 2,520 12 30,240

Malagkit Kg 2 80 160 20 3,200 12 38,400

Rice

Dressings Pcs 3 18 64 20 1,680 12 20,160

Flour Kg 1 30 30 20 600 12 7,200

 Total: 18,880 Php226,560

Indirect Labor

Paper Plate pack 6 30 180 20 3,600 12 43,200

Paper Bag pack 2 30 60 20 1,200 12 14,400

Water 500

Utilities 1,000

Gas 700

Divided by (450x20) 9,000

production
output per
month
Unit Cost 8.74
per cup
Mark Up 1.26
per cup

Mark Up in 15%
100%
Selling 10.00
Price
Direct Labor

Production 360x20 7,200

worker
 SNACK OVERLOAD

Projected Income Statement

For the Month Ended Dec.2020

2020 2021 2022

Sales 1,047,600 1,152,360 1,257,120

Less Cost of Sales 226,560 237,888 249,782.4

Gross Profit 821,040 914,472 1,007,337.6

Less Operating Expense

Salaries & Wages 352,800 352,800 352,800

13th Month Pay 29,400 29,400 29,400

SSS,Philhealth & Pag-ibig 23,283 23,283 23,283

Registrations & Licences 1,600 1,600 1,600

Gasoline 12,600 13,230 13,892

Office Supplies Expense 550 577.50 606.4

Depreciation Expense 10,995 21,990 32,985

Leasehold Expense 5,000 5,000 5,000

Utilities Expense 1,500 1,575 1,653.75

Production Supplies Expense 1,965 2,063.25 2,166.4

Indirect Materials 57,600 60,480 63,504

Advertising Expense 2,100 2,205 2,315.25

Rent Expense 9,000 9,000 9,000

Total Expense 508,393 523,203.75 538,208.5

Net Income 312,047 391,278.25 469.131.8

Tax 20% 62,409.4 78,253.65 93,826.36

Net Income After Tax 249,637.6 313,014.6 375,305.44

DEPRECIATION TABLE

Particular Qty. Unit Acquisitio Life Span Depreciation Cost

Assets Price n Cost Y M Y M

FURNITURE AND FIXTURES

Chair 2 1,500 3,000 5 60 600 50

Ceiling fan 2 2,500 5,000 5 60 1,000 83.33

Electric fan 2 1,400 2,800 5 60 560 46.67

PRODUCTION EQUIPMENT

Knife 5 150 750 3 36 250 20.83

Chopping 5 175 875 3 36 291.67 24.31

board

Gas stove 2 800 1,600 3 36 533.33 44.44

Frying pan 3 200 600 3 36 200 16.67

Steamer 2 500 1`,000 3 36 333.33 27.78

Mixing Bowl 4 250 1,000 3 36 333.33 27.78

Bowl 10 40 400 3 36 133.33 11.11

Refrigerator 1 12,00 12,000 6 72 2,000 166.67

TRANSPORTATION EQUIPMENT

E-Tric 1 25,000 25,000 5 60 5,000 416.67

 CHAPTER 8: SOCIO ECONOMIC ASPECTS

Introduction

This chapter discusses the contribution of this study to country's economy

including the government and related businesses.

In starting a business the owner should not only focus on the production but also

the impact of your business in the environment. It is better to put a business that will

contribute to human welfare and will satisfy the needs and wants of the customers. This

study will surely contribute in the communities satisfactions.

Government (Local and National)

This study will contribute in the government by means of paying taxes and other

contributions. The tax collected will be used as future funds for government's future

projects and plans that will help the growth of the economy.

Food Industry

This study will also help food industries because it will also serve as an option for

people in terms of foods. They can avail affordable, delicious and healthy foods in the

market.

Employees/ Staff

The opening of new business like the Snack Overload serve as an opportunities

fpr other people to apply for job. This will help to reduce the unemployment rate of a

certain place in country like in Biñan. The good relationships stabilize withinthe business

will to sustain the business and make it more stable and profitable.
Customers

This proposed business will help the customers because they will have more

options when it comes to foods. They can find foods that will satisfy their cravings and

also will suit their tastes.

Economy

This proposed business will help the growth of the economy because more

business means more income.

Name: (Optional) Gender:

Age:

Direction: Put a check in the box that corresponds your answer. If your answer is not in the

choices please specify.

1.Do you eat snacks?

Yes No

2. What kind of snacks do you eat usually eat?

Junk foods and other process food Bread and other pastry products

Street food Other Specify: __________

3. How often do you eat snacks?

Once a day Thrice a day

Twice a day Other Specify: __________

4. Where do you usually buy snacks?

Canteen Stalls

Street Vendor Other Specify:__________

5. How much do you spend on your usual snacks?

Php 10-20 Php 25-40

Php 50- 100 Other Specify:__________

6. Are you familiar with the following: Yes No

Noodles wrap _________ _________

Egg overload _________ _________

Rice meal on stick _________ _________

7. If the following product are available are you willing to try?

Yes No

Noodles wrap _________ _________

Egg overload _________ _________

Rice meal on stick _________ _________

8. How much are you willing to spend for each product?

Php10-20 Php25-30 Php40-50 OtherSpecify:__________

Noodles wrap ________ _________ ________

Egg overload ________ _________ ________

Rice meal on stick ________ _________ ________

9. How many and how many times are you willing to buy?

1pc in a day 1pc in a month

1pc in a week Other Specify: __________