I. Company Overview A. History of the Business Mrs.

Dolores Bienvinuto started her chakoi making business together with her husband in 1999. Chakoi is a bread-like product but thicker and harder with little amount of sugar around it. It is considered to be good snacks. Mrs. Dolores inherited this kind of business to her parents. In fact, she is the only one among her four siblings who followed her parents foots steps. This was the way Mrs. Dolres parents raised its family. Unfortunately, due to their economic conditions, gaining profit out of selling chakoi was not enough for them to finish their studies. So selling chakoi was the only option of Mrs. Dolores and her husband saw as their possible source of income. The Bienvinuto couple had five children. Same as with Mrs. Dolores parents, this was also the way of their living. They were able to send their children to school. Their own capital was not enough to sustain the small business. They owed money to others just to support the business and the family.

Their starting capital way back was only P100. The commodity prices then were not high compared to now. Their residence is nearby the store. Their business was located in Bgy. Haring, Canaman, Camarines Sur, in front of Mormons Church, left side corner of Rj Village entrance way. Until now, they are still there. The business was small until today. However, chakoi is not the only product they offer, they also make Filipino well known snacks like baduya, which is a flesh of banana fruit drenched in batter and then fried in cooking oil, toron which consists of a plantain wrapped like a spring roll and then deep fried and banana que, a deep fried sugar coated banana. Their business can be considered as small. They only have a push cart serve as their selling store. According to them, they used to also make loglog and

goto. However, it did not last because of smoke and dust that were coming from cars along the high way. B. Mission and Vision Mission: The mission of Cha Dolors Chakoy is to give delight to the people of Camarines Sur by providing the sweet taste of fried bread during afternoon snacks. Vision: Cha Dolors Chakoy envisions itself as the leading fried bread manufacturer and supplier in Camarines Sur to both its branches and distributors, making it the markets choice for snacks.

C .Organizational Chart

Mrs. Dolores Bienvinuto Manager

Mr. Ricky Bienvinuto

Mixer

Mrs. Dolores Bienvinuto Cook

Cha Dolors present Organizational Structure is simply managed by Mrs. Dolores.

Mr. Ricky purchasing of raw materials each day then mixes the flour for preparation. Mrs. Dolores then cooks the prepared of the business.

D. Job Description The business is owned by Mr. and Mrs. Beinvinuto. The couple does all the tasks, budget their capital, and purchase raw materials needed in making chakoy. Mr. Ricky Bienbinuto buys all of the materials like, sugar, salt, oil, flour and yeasts in downtown Naga. The couple does everything in the business, from purchasing of raw materials needed for the day, to processing, cooking and selling the finished product to the public.

E. Location Map II. Enterprise Background A. Product and Service Design Nature of the Enterprise Cha Dolors Chakoy is a family-owned enterprise that manufactures fried. Founded by Mr. Ricky and Mrs. Dolores Bienvinuto. Chakoy, as we call it in Bicol, is Shakoy in Cebuano, Butchi in Tagalog, and Fried Dough in English. Chakoy is one of the most favorite afternoon snacks or merienda in the Philippines, and Naga City is no excuse for this. One can find it being sold outside schools, market, stalls and terminals. Its main ingredients are namely flour, yeast, and sugar. There are different varieties of Chakoy. For some, they put some coconut filling inside it. But the common variety has no filling. Theyre simply sprinkled with sugar. Chakoy is a Filipino-made a Doughnut.

Ingredients: 2 cups all purpose flour 1 Tbsp rapid rise yeast tsp salt Water enough to make soft dough 1 cup oil cup white sugar Process Flow Chart:

Preparation: 1. in a bowl, mix flour, salt and yeast. 2. Add enough water and mix thoroughly to form soft dough. 3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.

4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on. 5. Let it rise for 1 hour or until the size is doubled. After an Hour: 1. Heat oil in a deep pan. I used wok! If you have a fryer the better. 2 Drop chakoy one at a time. 3 Cook each side until brown. 4. Drain, and sprinkle with sugar. 5. Punch down dough, knead on a floured surface and form into a log. 6. Cut into pieces, 1-1/2 inches long. 7. Roll each piece into a long stick as thick as your finger. 8. Twist. Dimension Consumers: Heres the Market definition of Cha Dolors Chakoy.

Consumers

Consumers Basic Information

Reason for Buying

Students

Male and Female ages 6-12 grade school enrolled in Central I & II Elementary School.

These students are hungry during their afternoon recess and after dismissal.

Parents

Male and Female ages 2550 Parents who would fetch their kids enrolled in Central I & II Elementary School.

Parents are hungry after waiting for their kids 1:00 4:30 afternoon class.

Canaman, Magarao and Calabanga Residents

Price Range 1 pc. Of Chakoy = P5.00

B. Capacity Planning The business produces 5kg of Chakoi a day which is equal to 350 pieces. The ingredients include 1kg of flour, 1 teaspoon of yeast, 3 tbsp. of salt, 2 glasses of water and 1/16kg of sugar

and frying oil. They get these ingredients from TH Grocery Store in Downtown Naga, it is located along LCC Grocery Store. They have been getting their supplies from this store ever since they started. Their capital for the business was only P100. Considering that their business is only small, they are labor intensive for the use of machineries is clearly irrelevant. In a day, it takes 2-3 hours to produce Chakoi. They mostly produce the chakoi at their house and bring it to their stall ready to fry. Their budget for the raw materials is P500 which at the end of the day gets doubled. Break-Even Analysis Table A: Chakoi Per Day FC R v Qbep Computation: FC / R-v = 500/5-2.5 = 100 500 5 2.50 100 pcs.

Table B: Chakoi Per Week FC R 3000 5

v Qbep Computation: FC / R-v = 3000/5-2.5 = 1200 Table C: Chakoi Per Month FC R v Qbep Computation: FC / R-v = 12000/5-2.5 = 4800

2.50 1200

12000 5 2.50 4800

Table D: Annual FC R v 144000 5 2.50

Qbep Computation: FC / R-v =144000/5-2.5 =57600 Production Schedule

57600

Sun 6:00 7:00 8:00 9:00 10:00 11:00 12:00 1:00 2:00 3:00 4:00

Mon

Tue

Wed

Thur

Fri

Sat

Market

Market

Market

Market

Market

Market

Mix

Mix

Mix

Mix

Mix

Mix

Fry Fry Sell

Fry Fry Sell

Fry Fry Sell

Fry Fry Sell

Fry Fry Sell

Fry Fry Sell

5:00 6:00

Legend No Production

Determinants of Effective Capacity

Facilities Their facilities are located at the left side of RJ Village entrance, in front of Mormons Church. It is work area is just right for the preparation of Chakoi, since it is already prepared in their house before going on the selling place and only needed to be fry. The push cart serves as their food stall to sell their products and only few types of equipment are needed to product Chakoi; the prepared dough of Chakoi, frying pan, Kitchen Clip used to shape Chakoi, strainer, Shansi, coal, and a mini cooking fire stove.

Products and Services Factors

Their business only offers limited products and only sells it for a certain period of time. Chakoi is a food made for merienda, and it is being sold in the afternoon from 3-6pm as their selling period. Since it is a limited products it is easier to prepare because their concentration is only for preparation of the products, thus it leads to greater capacity to produce more Chakoi. They are able to produce 350 Chakoi per day from 3-6pm. There prices are fixed since their

products only needed fewer raw materials and ingredients. It ranges from 2-10 pesos, it may vary according to size but literally they sell chakoi for P2.00 per piece.

Process Factors

The products quality and quantity is affected if their will have errors in preparation of the product, it may vary in terms of the measurement of the ingredients, cooking time and skills. In terms of the process in their business they try to avoid rejected products by monitoring the procedures on how to prepare and cook Chakoi. Since their business is running for twelve years they know now the exact amount and has a greater experience in the preparation of their products, but they still monitor their preparation to avoid more losses.

Human Factors

The owners are the workers of the business since it is only a simple procedure in preparing the product it only requires a skill in cooking and since the owners family business is also Chakoi, they learn the skill and experience in running the business from them. They dont need a lot of employee to prepare the food because their family is the ones who also operates business.

Policy Factors

Their only policy is to monitor always the production of Chakoi to maintain quality and the freshness of the food. Another thing to monitor is the time in preparation of the product, measurement of the ingredients, and budget money into making the Chakoi.

Operational Factors

They scheduled all the transactions from the seller of the raw materials; they make sure that they already have enough supplies into making the products and also had reserve ingredients

to avoid delays in the operations of production of goods. If ever there will be a problem in purchasing the raw materials they will still have inventories to operate their business.

Supply Chain Factors If they will have 350 pieces of Chakoi, they must maintain a good relation to their supplier that will be able to meet the targeted production of goods. They are also planning to increase their production of goods, to meet that quota they must address it to their supplier in order to get an increase into their raw materials, so that suppliers also know the exact amount supplies that they need in production.

External Factors Since, they fry Chakoi near the highway; there is a possibility that the prepared dough of the product may acquire bacteria. But to be able to eliminate the bacteria they seal the prepared though then it is placed in the stainless steel tray and store in a steel glass container. When the customer buys the product, the Chakoi is placed in the banana leaves and sealed in a plastic bag to preserve the heat of Chakoi before eating.

C. Equipment Selection and Facility Layout

Layout of Equipment The layout of the facilites for our chosen Business requires a simple yet effective setting. They only need 4 equipments for their business to produce Chakoi. First of, they need a Basin which holds the ingredients of the Chakoi together and this is where they mix it all together. Next is the frying pan, wherein they put the oil which fries the Chakoi. They also need the Kitchen Clip, this is used so that they can handle the hot Chakoi from the Frying Pan to the Strainers. The strainers are used to decrease the amount of oil covering the Chakoi. This also prevents any unwanted flavors coming from the oil.

Glass Box

Basin
Strainer

Frying Pan
Equipment Needed

Steamer

Frying Fan

Strainer

Basin

Location Decision The business address is Haring , Canaman, Camarines Sur. Its exact location is in the intersection of the provincial road and the road going to RJ Village. The stand of the chakoy business is located in front of a Catholic Church and it is adjacent to the church of Mormons. The location of the business depends on their target market. It is a strategic location where it can catch a lot of customers of different variety and lifestyles. At first the customers are the people residing at RJ Village who are working and studying at Naga City. Because of the good selection of location, the other sets of market got their sympathy. The people who attend the masses of the two churches near the stand patronize the chakoy and other products offered by the business. The location is also accessible for those who travel that the stand is located along the provincial road connecting Naga City to North. The location also contributes for the accessibility of the raw materials and the transfer of the tools used for producing the products. Since the location is along the provincial road, it is only a ride to the store where they buy their raw materials for the chakoy. The house of the owner, where they keep their tools, is near to the location. The owner and the helpers can easily go to the stand where the latter is only walking distance from their house. IV. Recommendations

Company Logo: The company Logo is a splat design depicting the raw flour during the production stage, giving it an embossed design. The company name is visible at the top of the product name.

Company Name: The group decided to choose Cha Dolors Chakoy as Mrs. Dolores Bienvinutos company name. Business name is important for it establishes business identity for it to be really known in the market. Cha in Bicol is Madam/Maam in English. This word is commonly used to call female vendors in Camarines Sur. Dolor is the nickname of Mrs. Dolores Bienvinuto, proprietor of the business. Chakoy in Bicol, is Shakoy in Cebuano, Butchi in Tagalog, and Fried Dough in English. We recommend that Ms. Dolores register this business name with the Department of Trade and Industry (DTI).

Additional Flavors: Initially, we recommend Cha Dolors Chakoy make Chocolate-Flavored Chakoy. This has been done in other places in the Philippines, but has not been introduced to Category C of the Market Segment. Cha Dolors Chakoy can take it from here when it comes to creating and innovating new flavors for the Chakoy. Display Rack: At present, Mrs. Dolores is using clear plastic and wood frame to display her newly fried chakoy. We recommend her investing on glass and aluminum display rack for more visible and clean freshly fried chakoy.

Food Cart: We recommend that Cha Dolors Chakoy make a more visible and attractive food cart. This cart looks native but affordable and clean.

Packaging: We recommend Cha Dolor use brown paper bags (size 5) for more presentable and environment friendly packaging.

Organizational Structure: Since Cha Dolors Chakoy does not have a clear Organizational Structure, so we provided them this workable Organizational Structure

Job Description: Since Cha Dolors Chakoy does not have a clear Job Description, we provided them with this simple yet detailed Job Description.

Mrs. Dolores Bienvinuto C.E.O. Manages all the affairs of the business

Mr. Ricky Beinvinuto

VP- Purchasing Goes to the market to buy the materials as all the machineries needed by the business

Mrs. Dolores Bienvinuto VP- Finance Keeps the books of the business Mr. Ricky Bienvinuto VP- Operations In charge of the entire production process

Mrs. Dolores Bienvinuto Cook In charge of frying chakoy.