Tarpaulin FLYERS

CHAPTER 1
DESCRIPTION OF THE PROJECT
1.1 Name of the Business Product
“Lafang on the Go”
1.1.1 Company Logo

Figure 1.1.1 Company Logo

Our logo stands as a represent one type of sushi we offer and that is our main product for
this business but is not typical sushi. Sushi in the logo is closer and make as one menu. They
have not differences because it will show that our business desire and that is helping the
community and consumer to be in demand and introducing our country. Filipino ingredient can
create a delicious food. The red shade in the name of the business represent the flag of Japan the
origin of sushi, I believe a person who never learns to look back to his origin will never reach his
destination. Color red in Filipino its bravery that our business brave and eager to achieve our
goal. The black &white color palette creates an ultra-modern that easily recognized of the
customer.

Figure 1.1.2 Business Tagline

“ Susharap”
1.2 Location Of Proposed Business
Figure 1.2 Location of the Proposed Business
1.3 Nature of Business
Lafang on the Go is a food type of business it deals with the best experience like a high
technology of enhancing the process of serving the people with Filipino product and fast service
that benefit the interest of the General Population. Lafang on the go is kind of business that will
help people who is always on rush.Our business is from the word itself on the go that you can
eatt anywhere because you can eat your breakfast while you are waiting on the train and riding
on the bus. It will be more on focus on people wants and in demand right now. Lafang on the Go
is helping the consumer to save time, save their Health and to spend their memorable days with
their loved ones under our food and services. In this case, consumers can have a good quality of
Filipino Sushi and instant service. The uniqueness of Lafang on the Go is bringing the sushi here
in the Philippines by using our Filipino ingredients and style. This idea wants to prove that a
Filipino is able to keep pace with other country when it comes to innovation a product.

1.4 Statement of Financing Needed

Lafang on the Go is a food business formed by partnership. It composed of three
(3) partner,one(1) Capitalist-Managing Partner and two (2)Capitalist- Industrial Partner
wherein we’re sharing in both capital & esxpense to complete the fund in creating this
business .

TABLE 1.4.1 Partner’s Capitalist Percentage

Proponents Kinds of Contributed Profit and loss

partnership Capital Ratio

Ma.Lourdes Simbul Capitalist- P 1,000,000 50%

Managing partner
Leeann Buena Capitalist-industrial P 750,000 25%
partner
Jonalyn Capitalist- P 750,000 25%
Alcovendas Industrial partner

Total P 2,000,000 100%

Table 1 show the capital shared by the three partners. The total amount of shared capital is P
2,000,000. The capital sharing among partners Ma. Lourdes R. Simbul is high percentage of
owning the business 50% and the rest of the proponents with Leeann Buena and Jonalyn
Alcovendas are 25%.
1.5 Background of the Study
The history of sushi began around the 8th century in Japan. The original type
of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice. In
the Muromachi period, people began to eat the rice as well as the fish. During the Edo
period, vinegar rather than lacto-fermentation was used to sour the rice. In modern times, it is an
early form of fast food strongly associated with Japanese culture.The original type of sushi was
first developed in Southeast Asia and spread to south China before being introduced
to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice, a
traditional lacto-fermented rice dish. Narezushi was made of this gutted fish which was stored in
fermented rice for months at a time for preservation. The fermentation of the rice prevented the
fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This
early type of sushi became an important source of protein for the Japanese.
Our product started to help does student, worker, and busy people making an delicious
food and good services by saving their time .Our team want to have a Filipino style sushi that
will catch the taste buds of the youth ,because now a days the youth is familiar in sushi
,influencing the KPOP AND K’DRAMA Filipino starting to love Japanese and Korean food but
not all can afford buying a product of Japanese and Korean food same as not all can experience
/going to Japan and Korea so that our team create a business that bring japan here in the
Philippines by selling a Japanese food the taste of Filipinostyle sushi. Somehow they can be
proud of our own Filipino product.
 CHAPTER 2
Marketing Study
2.1 Target Market
Lafang is located at 113 mc Arthur highway, Marulas, Valenzuela City. We chose this
location because it is composed of many students, employees, and professionals in the age group
of 8 to 45 years belonging to low & middle-income groups and having an easy-going.

 Filipino Kids- age 8-12 years old ;

 Teenager –Age 11-21 years old (male/female)
 Filipino Employees – low and middle class income
 Looking for friendly and Quick Meals.

POPULATION IN MARULAS, VALENZUELA CITY

56,454 PEOPLE

SOLVIN’S FORMULA
N
𝑛 = 1+N𝑒 2 WHERE: N= Population
56,454
𝑛 = 1+56,454(0.08)2 e = Margin of Error

56,454
𝑛= n = Sample Size
1+361.32

56,454
𝑛=
362.32
𝒏 = 𝟏𝟓𝟓. 𝟖𝟐 or 156
2.2 Survey
The proponents conducted a survey among 156 respondents to known their wants and
opinion regarding to our business. It was used to be able to know the respondent’s perception
and preference to product we should offer. These 156 respondents came from the population of
Marulas, Valenzuela City (56,454) .The survey distribute to all types of the economic status near
the proposed location.

2.2.1 Survey Questionare

NAME (optional):____________
AGE: _____
GENDER: [ ] MALE [ ] FEMALE
ECONOMIC STATUS:
[ ] Student [ ] Employed
[ ] Working Student [ ] Unemployed
KINDLY CHECK THE BOX FOR YOUR ANSWERS.
1. How often do you eat fast food?
[ ] Everyday [ ] Every Month
[ ] Every week [ ] occasionally

2. How much are you willing to spend in fast food per week?
[ ] Below Php 50.00

[ ] Php 51.00 – Php 60.00

[ ] Php 61.00 – Php 70.00

[ ] Php 71.00 above

3. For filipino sushi style what kind of filling do you want?

[ ] vegetables [ ] pork
[ ] fruits [ ] chicken

4. What time do you usually eat in fast food?

[ ] Lunchtime [ ] Dinner
[ ] Snack Time

5. What is the factor attract you to eat in fast food?

[ ] Family [ ] Peers
[ ] Advertisements [ ] Cravings

6. What kind of sushi do you usually eat?

[ ] American [ ] Filipino
[ ] Japanese [ ] Korean

7. What are the factors that make you go to an establishment?

[ ] Ambiance [ ] Popularity
[ ] Affordable products

8. How do you prefer to have your sushi meal in?

[ ] Cup [ ] box

9. How many times do you usually visit the fast food?

[ ] before 11 am
 [ ] between 2pm and 6pm
[ ] between 11 am and 2pm
[ ] between 6pm and 10 Pm

2.2.2 Survey Result and Findings

Table 2.1 Gender Respondents

Gender Respondent Percentage

Male 66 42%

Female 90 58%

Total 156 100%

Table 1 shows that the greater or 58 % of respondents’ are female while 42% male.

Table 2.2 Economic Status of Respondents

Economic Status Respondent Percentage

Student 31 20%

Working Student 41 26%

Employed 69 44%

Unemployed 15 10%

Total 156 100%

Table 2 shows that greater or 44% of the respondents ‘ economic status are employed, 41%
working student, 31% student and unemployed got 15%.

Q1. How often do you eat fast food?

CHOICES OF Q1. RESPODENT PERCENTAGE

Everyday 57 37%
 Every week 21 13%

Every Month 23 15%

Occasionally 55 35%

TOTAL 156 100%

Table 3 Shows that greater or 57% of the respondents eat fast food every day, 55% eat fast
occasionally, 23% eat fast food every month, 21% eat fast food every week.

Q2. How much are you willing to spend in fast food per week ?

Respondent Percentage

Below Php50.00 24 15%

Php51.00- Php 60.00 33 21%

Php61.00 – Php 70.00 68 44%

Php 71 Above 31 20%

Total 156 100%

Table 4 Shows that greater or 44% of the respondents are willing to pay between ₱61.00-
₱70.00 for their meal, 21% were willing to pay ₱51.00-₱60.00 for their meal, 20% were willing
to pay ₱71.00 above and 15% werwe willing to pay ₱50.00 for their meal.

Q3. For Filipino sushi style ,What kind of filling do you want?

Respondent Percentage

Vegetables 26 16%

Fruits 15 10%

Pork 67 43%

Chicken 48 31%

Total 156 100%

Table 5 Shows that greater or 43% of respondents want a pork filling for sushi, 31% want a
cjicken filling for sushi, 16% want a vegetables filling for sushi and 10% wants a fruits filling for
sushi.
Q4. What time do you usually eat in fast food ?

Respondent Percentage

Lunch 40 26%

Snaks 56 36%

Dinner 60 38%

Total 156 100%

Table 6 Shows that greater or 38% of the respondents best time to eat is dinner,36% for snack
and 26% for dinner 40.

Q5. What is the factors attract you to eat in fast food?

Respondent Percentage

Family 34 22%

Advertisements 11 7%

Peers 52 33%

Cravings 57 37%

Total 156 100%

Table 7 Shows that the greater or 37 % of respondents attract to eat fast food chain is cravings,
33% attract to eat beacause of advertisement, 22% attract gto eat fast food beacause of family
and 7% attract to eat fast food is beacause of peers.

Q6. What kind of sushi do you usually eat?

Respondent Percentage

American 19 12%

Japan 48 31%

Filipino 44 28%
Korean 45 29%

Total 9156 100%

Table 8 Shows that the greater 31% of respondents usually eat a Japanese sushi style , 29%
usually eat a Korean style , 28% usually eat Filipino style and 12% American sushi style.

Q7. What are the factors that make you go to an establishment ?

Respondent Percentage

Ambiance 56 36%

Affordable products 70 45%

Popularity 30 19%

Total 156 100%

Table 9 Shows a greater or 45% of respondents the factor that make go to an establishment is
affordable products, 36% factor that make came to an establishment is Ambiance and 19%
factor that make came to an establishment is Popularity.

Q8. How do you prefer to have your sushi meal in?

Respondent Percentage

Box 27 21%

Cup 123 79%

Total 156 100%

Table 10 Shows that greater or 79% of respondents prefer to have sushi meal in cup while 21%
prefer to have your sushi meal in.

Q9. How many times do you usually visit the fast food?

Respondent Percentage

Before 11 am 16 10%

Between 11am & 2pm 47 30%

Between 2 & 6pm 57 37%

Between 6pm & 10pm 36 23%

Total 156 100%

Table 10 Shows that the greater or 37% oif respondents usually visit the fast food between 2pm -
6pm, 30% respondnets visitat fast food between 11am-2pm, 23% respondnets visist at 6pm-10
pm and 10% respondents visit before 11 am.

2.3 Competitor’s Data

“Rice in a Box”
RBX Rice in a Box, a rice meal take-out company that started its way in the
food take-out business in year 2000 at Manila’s Chinatown.RBX specializes
in authentic Chinese food take-out. Its main products are varieties of fried rice and rice toppings
that are prepared fresh in front of the customers. These are uniquely packed in convenient take-
out boxes served hot and ready for people on the go. From food carts, RBX have found its way
to stalls, mini-diners and restaurants in major malls, supermarkets and universities.For the past
12 years, RBX Rice in a Box had established over 100 outlets serving quality food and service
for its customers in and around Metro Manila.

“Shawama Express”Arch Shawarma Express located at 113

McArthur Hiway Marulas Valenzuela City
Although the roasting of meat on horizontal spits has an ancient history,
the technique of grilling a vertical stack of meat slices and cutting it off as it cooks first appeared
in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab. There is
more to Valenzuela City than plastic factories.A number of restaurants and cafes have opened
up along the stretch of McArthur Highway catering to families who enjoy eating out, as well as
students and young professionals.Aside from Valenzuela People’s Park and the soon-to-open
Valenzuela Town Center, which will house different retail stores and restaurants.
In Marulas Valenzuela there is a lot of Students even professional that will surely admire the
new taste of Sushi that they can’t resist!

Wasabi Sushi bar is offering a variety of sushi since 2008 and a number
of outlet keep growing. They are offering a maki style sushi,California maki,mixed sushi with
sashimi and many more they also have a single order and bulk order as well that is perfect to the
celebration.They also have a 3 branches the first branch is in Caloocan the next one is in
Valenzuela and last Paranaque indication that their business is delicious and affordable.
 Table 1
Competitors Data
Competitors Daily Demand Weekly Sales per month Sales per Year Percentage
Demand

Rice in a box 42.86 300 42,000 504,000 30%

Arch Shawarma 35.71 250 60,000 720,000 28%

Express

Wasabi Sushi 14.29 100 40,000 480,000 42%

Total 92.86 650 142,000 1704,000 100%

Tables 1 show the competitors data

We got the percentage per week, per month and annually for each competitors by dividing
the annually sales of the competitor with the total yearly sales of all competitors. Same applies in
getting the percentage per year.

2.4 Market Share

Table 3
Projected Market Share

competitors daily Sale per Sales per Annual Sales Percentage

week Month
Rice in a box 1,217.14 8,520 34,080 408,960 24%

Arch 1,136 7,952 31,808 381,696 34%

shawarma
expess
Greny wasabi 1,704 11,928 47,712 572,544 22%
sushi
Lafang on the 1,014.29 7,100 28,400 340,800 20%
go
Total 5,071.43 35,500 142,000 1,704,000 100%
Table 3 Shows aour Projected Market Shares .
We assumed to have a 20% market share since we are just new entrant in the business. We
computed th new market shares of competitors by subtracting the competitors percentage form
the product of the competitors percentage and the projected market share of Lafang on the Go.

2.5 Projected Demand and Supply

Demand

Product No. of Purchase No of purchase No. of purchase No. of purchase

per day per week per month per year
Maling with egg 24.15 168 676 8,112
omelette
Bacon with 24.15 168 676 8,112
Cheese

Ham with 20.29 142 568 6,816

Cheese and
Kang Kong stem
Pork liempo 19.89 139 556 6,672
Total 88.48 619 2,476 29,712

Total daily Demannd 88.48

Total weekly Demand 619
Total Monthly demand 2,476
Total purchase per year 29,712
Projected demand is based on the total demand of competitor’s multiplied by the projected
market shares of the lafang on the Go which is 20%.
Projected Supply

Product Minutes of Operation Projected Projected Projected Projected

preparation Hours Supply per Supply per Supply per Supply
day week month per year
Maling 5 10 30 210 840 10,080
with egg
omelette
Bacon with 5 10 30 210 840 10,080
Cheese
Ham with 5 10 30 210 840 10,080
Cheese and
Kang Kong
stem
Pork 5 10 30 210 840 10,080
liempo
Total 20 10 120 480 3,360 40,320

Projected Sales

Product Price Projected Projected Projected Projected Projected

Demand Sales Per Sales per sales per Annual
Per day Day week Month Sales
Maling with 42 24.15 1,014 7,098 28,392 340,704
egg
omelette
Bacon with 42 24.15 1,014 7,098 28,392 340,704
Cheese
Ham with 50 20.29 1,015 7,105 28,420 341,040
Cheese and
Kang Kong
stem
Pork liempo 51 19.86 1,013 7,091 28,364 340,368
Total 88.45 4,056 28,392 113,568 1,362,816

Projected Annual Sales

Annual Sales
Increase

Demand Allocation Unit Sold Percentage Projected Projected

Allocation In % Demand Demand Per
 Per Month Year
Porkliempo
Nori 40
Rice 40

Oil 15

Pork Liempo
Variable Cost 17.74
Fixed Cost 15.63
Total Cost 33.37
Mark up(35%) 11.68
Profit 45.05
VAT (12%) 5.41
SRP 50.46
Final Price 51.00

Ham and cheese with Kang kong stem

Variable Cost 17.37
Fixed Cost 15.63
Total Cost 33
Mark up(35%) 11.55
Profit 44.55
VAT (12%) 5.35
SRP 49.9
Final Price 50.00

Bacon and cheese

Variable Cost 12
Fixed Cost 15.63
Total Cost 27.63
Mark up(35%) 9.67
Profit 37.30
VAT (12%) 4.78
SRP 42.08
Final Price 42.00

Maling with Omellete

Variable Cost 12.13
Fixed Cost 15.63
Total Cost 27.76
Mark up(35%) 9.72
Profit 37.38
VAT (12%) 4.50
SRP 41.97
Final Price 42.00

Costing

Pork Liempo
Ingredients Weight Qty. Weight(g) Volume(ml) Purchase Unit Total
Purchase Needed Price Cost Cost
Pork Liempo ½ kg ½ kg 500g 145/ ½ kg 0.29 145
Rice ½ kg ½ kg 500g 22.5kg 0.045 22.5
Oil 1L 10ml 10ml 104/L 0.104 1.04
Pepper ¼ kg ½ tbsp. 0.5ml 30/ ¼ kg 0.12 0.006
Salt 1/2 kg 1 tbsp. 10/ ½ kg 0.02 0.02
Soy Sauce 1L 5ml 36/L 0.036 0.18
Spring Onion 1 kg 10g 30/kg 0.03 0.3
Carrots ¼ kg 25g 25g 25/ ¼ kg 0.1 2.5
Nori 28g 2.8g 59/28g 2.11 5.9
TOTAL 177.81
HAM & CHEESE WITH KANGKONG STEM
Ingredients Weight Qty. Weight(g) Volume(ml) Purchase Unit Cost Total
Purchase Needed Price Cost
Ham 250 g 250g 80/250g 0.32 80
Cheese ½ kg 500g 50 0.1 50
Kangkong ¼ kg
Stem
Rice ½ kg ½ kg 500g 22.5kg 0.045 22.5
Oil 1L 10ml 10ml 104/L 0.104 1.04
Pepper ¼ kg ½ tbsp. 0.5ml 30/ ¼ kg 0.12 0.006
Salt 1/2 kg 1 tbsp. 10/ ½ kg 0.02 0.02
Soy Sauce 1L 5ml 36/L 0.036 0.18
Spring 1 kg 10g 30/kg 0.03 0.3
Onion
Carrots ¼ kg 25g 25g 25/ ¼ kg 0.1 2.5
Nori 28g 2.8g 59/28g 2.11 5.9
Total 162.45

Bacon and Cheese

Ingredients Weight Qty. Weight(g) Volume(ml) Purchase Unit Total
Purchase Needed Price Cost Cost
Bacon 220g 220g 60/220g 0.27 60
Cheese 185g 185g 30 0.16 30
Rice ½ kg ½ kg 500g 22.5kg 0.045 22.5
Oil 1L 10ml 10ml 104/L 0.104 1.04
Pepper ¼ kg ½ tbsp. 0.5ml 30/ ¼ kg 0.12 0.006

Salt 1/2 kg 1 tbsp. 10/ ½ kg 0.02 0.02

Soy Sauce 1L 5ml 36/L 0.036 0.18
Spring Onion 1 kg 10g 30/kg 0.03 0.3
Carrots ¼ kg 25g 25g 25/ ¼ kg 0.1 2.5
Nori 28g 2.8g 59/28g 2.11 5.9
TOTAL 122.45

MALING WITH OMELETTE

Ingredients Weight Qty. Weight(g) Volume(ml) Purchase Unit Total
Purchase Needed Price Cost Cost
Maling 350kg 350kg 65/350kg 0.19 65
Egg 1,360g 1,360g 80/dz 0.06 4
Rice ½ kg ½ kg 500g 22.5kg 0.045 22.5
Oil 1L 10ml 10ml 104/L 0.104 1.04
Pepper ¼ kg ½ tbsp. 0.5ml 30/ ¼ kg 0.12 0.006

Salt 1/2 kg 1 tbsp. 10/ ½ kg 0.02 0.02

Soy Sauce 1L 5ml 36/L 0.036 0.18
Spring Onion 1 kg 10g 30/kg 0.03 0.3
Nori 28g 2.8g 59/28g 2.11 5.9
TOTAL 98.95

CHAPTER 3
TECHNICAL STUDY
3.1 Process

Lafang on the Go opens at 9am

 Customers orders

Customers pays

The customer will wait while orders assemble

The Customer receive the orders

The Customer leaves

Manufacturer
3.2 Equipment, Furniture, Fixtures and Supplies

Items Unit
No. of units cost/per Total COST
boxes
Making Sushi
Equipment
Rice cooker 1 550.00 550.00

Paddle 2 20.00 40.00

Sushi Rice Tub 2 50.00 100.00

Bamboo rolling Mat 2 50.00 100.00

Tongs 2 25.00 50.00

knife 2 100.00 200.00

Pan 2 199.00 298.00

Sushi molding 2 100.00 200.00

Spatula 2 26.00 52.00

Washable hand
1 100.00
gloves

Plastic Food 49.00

2 98.00
Container

Food Warmer 1 7,500 7,500.00

Gas stove 1 1,599 1,599.00

Sub-total 9,297.00
MAINTANCE
SUPPLIES

Waste Bin 1 214.00 214.00

Waste Bin liner 1(50pcs) 25.00 25.00

Sponge 3 12 36.00

Hand Sanitizer 2 100 200.00

Hand Soap 2 100 200.00

Towel 1 set 360 360.00

(24pcs)

Fire extinguisher 1 664 664.00

First Aid kit 1 250.00 250.00

Apron 3 50.00 150.00

Hair Net 3 10 30.00

Sub total 14,051

Office Supplies

Sub-total
Pen 1box(10pcs) 50.00 50.00

Receipt 3 12 36.00

Sales Monitoring 1 100.00 100.00

Sub total 186.00

TOTAL 25,274.00

C. Building
2D

Pricing
Pricing is considered as one of the standard of buying goods. The proponents also believe
that the price of our product is one of the major determinants of its demand in the market and
will affect the revenue and profit of business. Their main objective regarding to pricing is to
maintain affordable and in reasonable price. They will consider the purchasing power of our
valued customer.

3.5 Power and Utilities

Utilities Monthly Yearly

Water 900.00 10,800.00
Electricity 3,000 36,000.00
Telephone with Internet 999.00 11,988.00
Total 58,788

The table shown the monthly and annual cost of power and utilities.

3.6 Waste and Disposal

Waste disposal is most prominent to a business to maintain the cleanliness and help to our
environment to preserve air in the environment. We will use eco-friendly materials like paper
cup and biodegradable raw materials instead of plastic bags.
We do some method method to avoid a poinsining and contamination. The waste of our
product will be segregate to an paper and left over food to insure our value customer and staff are
safe.
Waste disposal is critical due to the fact that certain types of wastes can be hazardous and
can contaminate the environment if not handled properly. These types of waste also have the
potential to cause disease or get into water supplies. There are rules and regulations in place for
how specific types of waste should be disposed of. Following them allows for toxic waste to be
safely discarded without the risk of environmental contamination.

CHAPTER 4
Management Study
Objectives:
● To determine the employee that the proponents should hire.
● To specifically decide the job specification and limitation of the employees.
● To identify the form of business ownership and its organizational chart.
● To properly formulate compensation and policies for the employees.
4.1 Business form and Capitalist
Lafang on the Go is a partnership business wherein three individuals bind themselves to
manage and operate the business.They contribute money to a common fund to gain profit.The
partners share equally in profit and even losses.

Legal Requirements and Cost of Organization

Nature of Expenses Inclusions Amount Total

Government Mayor’s Permit 500
Plate/Sticker fee 300
Annual Electrical 325.60
Inspection fee
Annual signboard 100
Inspection fee
Bureau of Animal 150
industry
Fire Inspection fee- 222.56
National
SEC Registration SEC 40
Notarized article of 500
partnership
BIR&DTI Registration with the 2,665
SEC and Pre-
registration of Tin
Community Tax 500
Certificate
Baranggay Clearance 300
Business permit 100
Notary
Certificate of 15
registration,TIN,BIR
Registration Fee and 2,670
Documentary stamp
taxes
Renovation Installation of floors
4.2 Internal Organization

Vision
To become one of the dominant restaurant in the Philippines and putting a remarkable happiness
and satisfaction through outstanding service and to create an easy and better days now and to the
next generation.

Mission
To aim is to served with passion by consistently proving them with the highest quality of
food,business and values.

ORGANIZATIONAL CHART

Ma. Lourdes R. Simbul

Store Manager

Leeann Buena Jonalyn Alcovendas

Production Manager
Service Manager

Store Manager
A Store Managers are in charge of general operations of a store,making sure it runs
smoothly,cleanly and meets any budget or sales goals.
 A store manager might plan and promote the daily schedule of employees and the
business, interview, hiring, coordinate and discipline employee.The store manager strictly
maintain the budgets.

Production Manager
A Production Manager is involved with the planning, coordination and control of
manufacturing processes. They ensure that goods and services are produced efficiently and that
the correct amount is produced at the right cost and level of quality.Production manager should
monitor the “FIFO” First In First Out and “FEFO” First Expire First Out.

Service Manager
A Service Manager ensure that the needs of the customers should be the first
priority.They need to ensure the product that they are serving to the customer is new and clean.

4.3 Man Power

Mon. Tue. Wed. Thur. Fri. Sat. Sun.

Crew RD 8am-5pm 8am-5pm 8am-5pm 8am-5pm 8am-5pm 8am-5pm

1
Crew 8am-5pm RD 12nn-9pm 10am-7pm 10am-7pm 10am-7pm 10am-7pm
2
Crew 12nn-9pm 12nn-9pm RD 12nn-9pm 12nn-9pm 12nn-9pm 12nn-9pm
3

4.4 Salaries and Benefits Cost

Position No. Rate per day Work days Monthly Yearly

per month Compensation Compensation
Store In-charge 1 537 26 13,962 167,544
Production In- 1 537 26 13,962 167,544
charge
Service In-charge 1 537 26 13,962 167,544
Total 41,886 502,632
Is additional salary rate per day . It is computed based on the salary per hour.
Regualar hour rate = Daily wage rate/8hours
=537/8hours
=php 67 perhour
Overtime rate= hourly rate +25% of hourly rate
= 67(.25*67)
=84php overtime
Table of Contributions
EMPLOYEE SHARE

Position SSS Per SSS Philhealth Philhealth Pag-ibig Pag-ibig

month Yearly per month yearly per month Yearly
Crew 1 560 6,720 100 1200 100 1200
Crew 2 560 6,720 100 1200 100 1200
Crew 3 560 6,720 100 1200 100 1200
Total 1,680 20,160 300 3,600 300 3,600

EMPLOYER SHARE

Position SSS Per SSS Philhealth Philhealth Pag-ibig Pag-ibig

month Yearly per month yearly per month Yearly
Crew 1 1,120 13,440 100 1200 100 1200
Crew 2 1,120 13,440 100 1200 100 1200
Crew 3 1,120 13,440 100 1200 100 1200
Total 3,360 40,320 300 3,600 300 3,600