CHAPTER I

Introduction

Proposed name of the business

The corporation have all agreed to operate the proposed name “ tahoomy” . the name was
simulated over the ingredient of the product which is taho , combination of taho and yummy. the
reason why the partners came up with this name of business is because it is aligned to he product
company will be producing.

TYPE OF BUSINESS ORGANIZATION

The corporation have decided to have a Corporation type of business by weighing

between the following advantages and disadvantages of the said type of business:

ADVANTAGES

 limiited liability. The shareholders of a corporation are only liable up to the amount of their
investments. The corporate entity shields them from any further liability, so their personal
assets are protected.

 Source of capital. A publicly-held corporation in particular can raise substantial amounts by

selling shares or issuing bonds.

 Ownership transfers. It is not especially difficult for a shareholder to sell shares in a

corporation, though this is more difficult when the entity is privately-held.

 Perpetual life. There is no limit to the life of a corporation, since ownership of it can pass
through many generations of investors.

 Pass through. If the corporation is structured as an S corporation, profits and losses are
passed through to the shareholders, so that the corporation does not pay income taxes.

DISADVANTAGES

 Double taxation. Depending on the type of corporation, it may pay taxes on its income,
after which shareholders pay taxes on any dividends received, so income can be taxed
twice.

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  Excessive tax filings. Depending on the kind of corporation, the various types of income
and other taxes that must be paid can require a substantial amount of paperwork. The
exception to this scenario is the S corporation, as noted earlier.

 Independent management. If there are many investors having no clear majority interest,
the management team of a corporation can operate the business without any real
oversight from the owners.

MANAGEMENT PLAN

VISION

Tahoomy Corporation envisions to be the leading locally based healthy snack in the
industry by offering innovative, healthier, tastier traditional snack that will capture the hearts of
every Filipino.

MISSION

Tahoomy Corporation aims to enrich people’s lives by creating the best innovative
Filipino snack and to shape traditional taho industry to be locally competent and well- known

OBJECTIVES

 Implement high ethical employee work standards

 Gain larger market share within 12 months
 To become well-known innovative snack
 Offer a healthier version of the traditional snack
 Handle customer’s suggestions and concerns in a righteous manner.

DIVISION OF LABOR

Division of labor is an economic concept which states that dividing the production
process into different stages enables workers to focus on specific task. This allows for
specialization of skills such that individuals learn to become productive in a role. The division of
labor also allows an organization to tackle problems and handle high business volumes by
assigning tasks to many participants. Workers concentrating on one small aspect of production
and eventually working together will result to increased overall efficiency

 Sales the ones who will manage the cost of production, expenses, revenue and profit.
 Operations they will manage the overall customers service and production

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  Online they are the oones who will be responsible from reviewing online feedbacks and
concerns. They will also track webpage development and will post up- to-date
information about the business.

 Maintenance they are responsible i=on maintaining the cleanliness and orderliness of
the business.

ORGANIZATIONAL CHART

The definition of organizational chart or “org chart” is a diagram that displays a reporting
or relationship hierarchy. The most frequent application of an org chart is to show the structure
of a business, government, or other organization. Organizational charts have a variety of uses,
and can be structured in many different ways. They might be used as a management tool, for
planning purposes, or as a personnel directory.

An example of organizational chart is the “flat organization”. It refers to an organization

structure with few or no levels of management between management and staff level employees.
The flat organization supervises employees less while promoting their increased involvement in
the decision-making-process.

NICOLE MEDINA
(CEO)

CINDY GUEVARRA JESSEL CALAGUAS KAYCEE MANIEGO JUMAR HERRAS

(SALES MANAGER) (OPERATIONS MANAGER) (ONLINE MANAGER) (MAINTENANCE MANAGER)

CHRISTIAN KRISTEL STEVEN DE REGINE ANGEL DE CHRISTIAN GLOCABEL PRINCESS

KAREN SEVILLA
GUEVARRA MANINAG JESUS TOLENTINO LEON AGRANO MASANGCAY BONIFACIO

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 CHAPTER II

PRODUCTION

PRODUCTION FLOW PROCESS DIAGRAM

The allotted time is based on mask production where in the production workers will make
the taho with mango syrup for the day
PREPARATION FOR THE
MANGO

PEEL THE RIPED MANGO

BOILING
(MANGO WITH SUGAR)

PREPARATION FOR THE TAHO

SCOOPING THE TAHO TO THE

CUPS

PUTTING THE MANGO SYRUP

AND PEARL IN THE TAHO

SERVE

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 PRODUCTION PLAN

PROCEDURES

Step 1: Prepare all the ingredients and equipments to be used.

Step 2: slice the ripe mangoes into cubes.

Step 3: boil the mangoes into the casserole with the sugar.

Step 4: put the taho in the cups.

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Step 5: put the mango syrup with the pearl into the cup of taho.

Finished product:

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 CHAPTER III

FINANCIAL
Projected Expenses = P1071
Direct material cost per unit (50pcs)
Quantity Unit Price Ingredients Total Cost

3 Pcs. 230 Mangoes P4.6

1 Kg. 50 White Sugar P1

1 Bottle 350 Mango Puree P3.5

100 Pcs. 140 Cups P2.8

100 Pcs. 50 Straw P1

1 Pail 500 Taho P10

1 Kg. 100 Pearl P2

TOTAL COST:
P25

Tahoomy corporation used cost plus pricing strategy the corporation’s mark up is 20%.
The 20% of the direct material cost per unit is P5 therefore our selling price is P30.

Sanitary Supplies
Item Quantity Unit Measure Unit Price Total Cost

Apron 3 3pcs. 30 P90

Hairnet 13 13pcs. 7 P91

Plastic Gloves 1 50pcs. 25 P25

Tissue 1 1box 30 P30

Tarpaulin 1 1pc 200 P200

TOTAL COST:
P430

Kitchen Tools

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 Item Quantity Unit Measure Unit Price Price

Measuring Cups 1 Set 100 P180

Pail 1 Pc. 30 P300

Tupper Ware 2 Pcs. 50 P100

Trash Bins 1 Pc. 30 P30

Laddle 1 Pc. 30 P30

TOTAL COST:
P640

Projected Sales
In a one (1) pail of soy, we assume to sell 50 cups of mango taho, since our working hours was
10hrs in a day.
Projected Income
Since we projected to sell 50 cups of mango taho and our selling price was P30 per cup,
therefore our projected income would be P1800 a day.

Entrepreneurs’ Information
Name Contact # Residence
Medina, Nicole Gabrielle 09174680295 Brgy. Del Carmen lubao
Maninang, Kristel Ciara 09368832473 Minalin Pampanga
Gatus, Kaycee M. 09474417958 Angeles City
Tolentino, Regine 09756555714 Brgy. Dolores CSFP
De Leon, Angel 09469871312 Mexico Pampanga
Guevarra, Cindy 09752419592 Brgy. Saguin CSFP
Sevilla, Karen 09653548988 Brgy. Pandan AC
Masangcay, Glocabel 09560229943 Brgy. San Miguel CSFP
Calaguas, Jessel
Guevarra, Christian David S. 09072861375 San Nicolas2nd, Lubao
Agrano, Christian Jude 09651052158 San Isidro, CSFP
De Jesus, Steven Kyle 09651396201 Brgy. Panipuan Mexico
Herras, Jumar R. 09551794152 Brgy. Juliana CSFP
Bonifacio, Princess Desiree 09753579883 Brgy. Bitas Macabebe

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Entrepreneurs’ Agreed Capital Contribution
Name Amount of Contribution Percentage
Medina, Nicole Gabrielle P200 7.14%
Maninang, Kristel Ciara P200 7.14%
Gatus, Kaycee M. P200 7.14%
Tolentino, Regine P200 7.14%
De Leon, Angel P200 7.14%
Guevarra, Cindy P200 7.14%
Sevilla, Karen P200 7.14%
Masangcay, Glocabel P200 7.14%
Calaguas, Jessel P200 7.14%
Guevarra, Christian David S. P200 7.14%
Agrano, Christian Jude P200 7.14%
De Jesus, Steven Kyle P200 7.14%
Herras, Jumar R. P200 7.14%
Bonifacio, Princess Desiree P200 7.14%
P2,800 99.99%

CHAPTER IV
MARKETING PLAN

EXCECUTIVE SUMMARY

Tahoomy is a food company in its 1st year of business being founded on August 9, 2019
focusing on the improvement of the typical taho with a modern approach.
Tahoomy is the number one provider of mango syrup taho, a new version of the traditional taho
that everyone loves. Our goal is to spread taho’s wonderful taste into the world.
Our product is available to 2 year olds and above which takes a large part of the industry or market.
We see independent taho vendors as healthy competitors to the market. Tahoomy, however, is well
ahead of the pack due to its modern approach and use of online marketing.

Nicole Gabrielle Medina, CEO of Tahoomy, spearheads the overall operation and direction
of the company.

A total amount of () is needed by Tahoomy for the business to start new branches in order
to gain more market share and profit.
For additional questions and verifications regarding Tahoomy, please do not hesitate to contact
our representative below at 09474417958.

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Product Description
Taho (“tah-ho”) is your breakfast protein in a cup. Its base is a very bland, soft version of
warm silky tofu that’s sweetened with our innovative mango syrup, a caramelized sugar with
pure fresh mango, and topped with tiny sago (“sah-goh”), gummy balls or pearls from the sago
palm.

Target Audience
We are targeting ages from 3 and above because taho is a well-known snack especially
for people who gre up in our country and have fond memories of waiting or taho vendors in the
streets.

Objectives of the Product

To produce the most mouthwatering flavored taho. As well as, to provide good taste and
gain customers satisfaction and to sustain a vitamins to our buyers

Opportunity
We try to improve the taste buds of our customers so that we gain their loyalty of this
product. Should the project prosper, there will be expansion and moreproduction.

Conclusions
Lately, there’s been some experimentation with various flavors and syrups to replace
arnibal. So far, we’ve heard that strawberry taho is a hit in Baguio City, where local strawberries
are preserved as a chunky jam and added to the bland tofu. The only catch? But keep your eyes
peeled for variations on the arnibal theme around. You’ll never know what the next trend in taho
will be! Change is coming because we are here we made our new innovation of taho with
carmelized sugar with fresh mango.

Marketing Objectives
We as a team the main goals we setting by a product we innovated by promoting it to our
potential consumers that we should be achieved within beyond expectations.

Marketing strategy

PRODUCT

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  We produces a taho with mango syrup to our buyer to try our new mouth watering
flavor.

PRICE
 We are sure that our taho mango is affordable for students
 Our product is set at a reasonable price.

PROMOTION
 We promote our taho mango in the social media
 we distribute a flayers or cards
 we will do a free taste for everyone

PLACE
 We will have a kiosk located at the Robinson’s Starmills Pampanga

Marketing programs
 Our objective’s is to get high sale and be on top of the market.
 We create a page or website
 We distribute a flayers
 We do a survey or review for how our customer feels
Achieving consumer success, as well as our sustainability and development, is a function of an organization's ability to
implement what is learned through market research and then implement plans as it e
 of an
Contingency plan

our plan is to make it a better way for us to beat our business rivals like milk tea and
raise a high profit in our business and we will figure out our competitors' strategies so
that we can identify their weaknesses and what the best thing to do is we can take
care of them and use the attractive appearance of our mango report which will have a
strong consumer appeal.

Background Assessment
Historical Appraisal

Composed of tofu, brown sugar syrup, and sago pearls, taho is a staple comfort food that
can be found all over the country. Apart from being a cheap (a cup won’t set you back by more
than PHP 10 or so) and satisfying snack, it’s also considered to be a great breakfast option,
especially since most vendors prepare their goods before dawn. Fresh, silken tofu is the preferred

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base, its texture similar to that of a very fine panna cotta. The soybean custard is then dressed with
arnibal, which is brown sugar that’s been caramelized into a syrup and sometimes flavored with
vanilla. Heaping spoonfuls of translucent, gummy sago pearls crown each serving, though
customers can also opt to leave them out. Unlike a lot of our local delicacies, taho is usually pegged
as a Chinese invention that predates the Spanish occupation. How it came to be, however, depends
on who you ask (and how fanciful your imagination might be). Legend claims that the tofu base
originated sometime during the Han Dynasty, as a result of Prince Liu An’s failed attempts to
conjure up some immortality pills by mixing up soybeans and bamboo piths (although with tofu’s
strong anti-carcinogenic properties towards breast and uterine cancer, one could argue that he came
pretty darn close). The high-calcium content of the raw salt curdled the soybean mixture, resulting
in the tofu’s gel-like form. The more pragmatic version states that tofu was first produced when a
cook accidentally mixed in a handful of impure sea salt to a slurry of boiled, ground soybeans
while preparing a savory soy milk soup. The high-calcium content of the raw salt curdled the
soybean mixture, resulting in a gel-like tofu form. This account also credits the Mongolians for
discovering the process, with their Chinese neighbors eventually applying the technique to their
own cuisine. The sweet mixture of soybean pudding with almonds syrup and beans was so popular
that Chinese traders passed it on to their native Malay customers.

Tofu soon became an important source of protein in the vegetarian diets of East Asian
Buddhists. It wasn’t long before they started incorporating it into most of their dishes. It was
initially eaten as a savory dish, with soy sauce, chili oil, Sichuan pepper, or scallions, but the
Chinese eventually discovered that adding ginger or almond syrup and other toppings like beans
and nuts to the soybean pudding made for a light and refreshing dessert. The sweet mixture was
so popular that Chinese traders passed it on to their native Malay customers, who later came to
form their own settlements in the Philippines, thus influencing early Filipino cuisine.

The very word “taho” comes from the Malay “tauhue,” which was derived from the
Hokkien “tau hua,” or “tofu pudding.” The Malay version of the delicacy, however, allegedly had
more medicinal qualities, with the silken blocks kept floating in sweet chili water alongside gingko
seeds. Since the said seeds were not indigenous to the Philippines, Filipinos tweaked the recipe

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over the years until they ultimately came up with the sweeter, less medicinal arnibal and sago
garnish. Despite its universal appeal, taho’s reputation as a healthy snack was once compromised
by an incident involving its sago component. Ordinarily, the gooey pearls are sourced from the
sago palm, which is plentiful in Southeast Asia. However, some manufacturers experimented with
using the sago cycad instead, but neglected to subject the plant to extended processing, which
would have eliminated dangerous neurotoxins in its pith and seeds. The ensuing product lead to
serious ailments like liver damage once consumed, and was allegedly responsible for the outbreak
of a Parkinson’s disease-like epidemic in nearby countries like Papua New Guinea. The milk tea
craze also brought taho back into the spotlight, with Quickly and Chatime incorporating the silky
ingredient into their menus.

Far from being nothing but a lowly street eat, taho can now be purchased from fancy, shiny
metal carts in air-conditioned malls and within the walls of some of the metro’s most exclusive
schools. Even Rockwell’s Power Plant has the famed Mang Nelson marketing his homemade taho
at the posh mall’s Concourse Level. Recent innovations have also taken taho’s base ingredient to
new heights: the Baguio variety has been infused with a strawberry flavor (and doused in
strawberry syrup) in homage to the summer capital’s renowned produce, and if you step inside
Chinese delicatessens like Greenhills’ DEC, you’re bound to find local flavors like ube and pandan
enhancing cups of tofu custard. The milk tea craze also brought taho back into the spotlight, with
industry stalwarts like Quickly and Chatime incorporating the silky ingredient into their bestselling
creations. The best testament to a delicacy’s longevity is how well its basic form can truly
withstand the test of time, especially with all the recent reinventions and fluctuating trends.

Situation Analysis

In our society today, taho has been in every corner of the barangays in the Philippines but
a lot of new ways to serve taho has emerged. There is strawberry taho in Baguio. The milk tea
craze also brought taho back into the spotlight, with Quickly and Chatime incorporating the silky
ingredient into their menus. Rockwell’s Power Plant has the famed Mang Nelson marketing his

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homemade taho at the posh mall’s Concourse Level. Inside Chinese delicatessens like Greenhills’
DEC, you’ll find local flavors like ube and pandan enhancing the typical taho cup. It will not be
hard to introduce new kinds of taho to the public because there are already businesses who
foreheaded the trend. It will be up to us to make our product a success and to be a part of the
businesses who dared to recreate the Filipino’s favorite comfort food to something even more
special.

Planning Assumptions

The business may experience several fallbacks because of the competitors’ availability in
every barangay but its uniqueness can gain the attention of the customers. The product can also
have a better brand image by offering the product with more quantity and better quality in a
reasonable price. Some customers may not be interested at first in buying the product so we will
offer them free tastes and discounts so that they will have an idea on what our product will taste
like. This will some how persuade them to buy our product.

REFERENCES

https://www.accountingtools.com/articles/corporation-advantages-and-disadvantages.html
(Steven Bragg, December 29, 2018)

economicshelp.orgsimplicable.com (John Spacey, June 23, 2018)

Smartdraw.com/smallbusiness.chron.com (Colette Meehan

https://www.pepper.ph/history-taho/Bai, M. (2011) Tofu: A Healthy Traditional Food in China.

China International Travel Service Limited. Retrieved Feb. 3, 2014
from http://www.cits.net/china-guide/china-
traditions/tofu.htmlhttps://www.template.net/pro/13067/marketing-plan-executive-summary

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