POLANGUI COMMUNITY COLLEGE

Polangui, Albay

A/Y 2017-2018

MAJOR108

ENTREPRENEURSHIP
(BUSINESS PLAN)

Submitted by:

Rafallo, Mark Anthony N.

Vinzon, Marife B.
Comighud, Syra Jean I.
Sabalboro, Jesseca
Realisan, Rose Ann
BSED T.L.E 3C Submitted to:

Mr. Domingo
Salceda
Instructor

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BUSINESS PLAN

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 Acknowledgement

This project consumed huge amount of work, research and dedication. Still,

implementation would not have been possible if we did not have a support of many

individuals and organizations. Therefore we would like to extend our sincere gratitude

to all, especially to our Almighty God for giving me wisdom and knowledge in

accomplishing this project as well as His guiding grace and providence.

Also we highly indebted to our respected Professor Mr. Domingo Salceda for his

dedication in tuning us in the right path through his experiences and knowledge. Also

for the guidance and constant supervision that he bestowed us, as well as for providing

necessary substantial information regarding this project & also for his support in

completing the project.As we conducted some research, we have met people whom we

have asked and gathered some information and we would like to express our special

gratitude and thanks to some establishments and too many to mention persons for

giving us such attention and time. I’m extending my gratitude towards my parents,

classmates and peers for their kind cooperation and encouragement which help me in

developing and completing of this project from those people who have willingly helped

me out with their abilities.

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 TABLE OF CONTENTS

Title page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Table of Contents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Mission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

I. Market Aspects

Market Analysis Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Marketing Strategy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .10

Marketing Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Strength . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Values . . . . . .. . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . 13

Critical Risk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Weaknesses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Threats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

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II. Manage Aspect

Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Organization structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Duties and Responsibilities . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .20

III.Production / Technical Plan

Product and Service Description . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Intended Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Layouting Proposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Raw Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Production Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

IV.Financial Aspect

Source Fund . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Projected Increase Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Social Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

V. Appendices

Personal data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .45

Documentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

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SECTION 1

Executive Summary

Barquilicios Polvoron is came from the combination of Barquillos and polvoron.

This product is made up of Barquillos with polvoron inside it and it has different

flavours. Barquillos is originated from the Spain and introduce here in the Philippines

when the Spanish colonized our country. Similar to polvoron, it is also a recipe of Spain

and introduce here in the Philippines.

This product is best to the students either Elementary, High School or College.

The business is located near in front of Polangui North Central Elementary School for

the accessibility of the product for the students.

The product is for the snacks of the child and it can be also a ‘pasalubong’ to

their families, especially to their brother and sisters who love snacks. The costumers can

buy a products by pieces or by many.

The key to success of the business affordability of the product, good quality taste

and the excellent location of the business which is at the populated area. Also the good

communication and service to the costumers is very important in the business.

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 The business is a Partnership of Mark Anthony N. Rafallo, Marife Vinzon , Jessica

Sabalboro, Syra Jean Comighud and Rose Ann Realizan. They provide the capital needed

to establish business by their individual shares and skills that helps the improvement of

the product’s quality.

Every piece of Barquilicios Polvoron spend Php.2.00 including the direct and

indirect cost and the company sell it in a cost of Php.3.00 each. So the profit that the

business gain to each product is Php.1.00. The company will have a comprehensive

marketing, advertising, and promotion campaign that will maximize word-of-mouth

marketing and will consist of radio, printed material, signage and discounts.

There is no big problem about the competitors because the product is unique

and there is no other existing product in the market like this. It is also much affordable

to the target market which is the schools or the students who doesn’t have a huge

amount of money to their pockets. And also the good location of the business is one of

the strength of the business.

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OBJECTIVES

1. To establish a snacks store.

2. To develop a strong presence in the community needed to support sales goals.

3. To create a good quality products.

4. To expand production to increase corporate customer sales.

MISSION

Barquilicios Polvoron is a food product that can give you a high quality products

and provide satisfaction to the consumers and buyers. We provide a delicious Barquilios

with Polvoron inside considering the health and safety of the people who buy it. We will

strive to achieve this goals. 1) to provide product incorporating quality ingredients at

reasonable price, and 2) we will be mindful of the well-being of our customers and

staff– treating each and every one with dignity and respect. We also want fair profit for

the owners, and a rewarding place to work for the employees.

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SECTION 2

I. MARKETING ASPECT

A. Market Analysis Summary

We have three main markets:

1. Students of Elementary, High School or Colleges who want to take their snacks

with affordable price.

2. People who wants to take a snacks.

3. Workers with families, looking for ‘pasalubong to their families.

Each of these market segments consists of people who either work in the

downtown area or flow through this area during the normal work week. As

such, there will be undetermined percentage of each market that will be seeking

for food that will meet the requirements of healthy food, fast service, and

pleasant atmosphere.

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I. Target Market

For the business market the business will focus to the schools and to the students

of it. The students of Elementary, High school and Colleges of Polangui is the main

target of the Business. Also the workers of other business or schools who wants to buy a

‘pasalubong to their families’.

The business market has the potential of providing large volume sales to the

company during the peak hours of 7 a.m. to 6 p.m. Satisfaction of this group will

provide a vital long-term revenue stream. For the business market, the business plans to

do specific target marketing through business discounts, signage, and creating a record

of quality products.

II. Marketing Strategy

The business will promoted by using signage, radio commercials, discounts if

you buy more than a dozen and maintaining good attitude to every costumers. The

business will maintaining the good quality of the product and there is no deduction of

the ingredient to be done if the business is already well known in the market. But still,

the business will continuous to study their product and create new product that can

increase the desire of the people.

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III. Marketing Plan

The business is located in front of Polangui North Elementary School. The

costumers has a freedom to choose because there are many flavour available in the food

store. The price of the product is only Php.3.00 which is affordable especially to the

students who have a small amount of money to their pockets. And even it has a low

price, the costumers are still satisfied to the product and service because of delicious

taste and friendly welcoming of the staffs.

If the business gain more profit, the organization planned to extend the business

and improve the store and building to make it more attractive and presentable. The

business is also plan to put a branches in any part of Polangui, like in Matacon, Alnay

and some part of upland area.

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A. Strengths

 Prime location has an easy access from the target market and just in front of

Polangui North Elementary School.

 Exceptional staff with the can do attitude.

 Because owner has been in her hometown for quite, she already has established

customer market and approved vendors.

 Due to our small size, we believe we can provide exceptional quality by hand

selecting our market specials when compared to our larger corporate

competitors

 The same concept holds true in our staffing requirements, by hand selecting our

employees we will strive to offer unsurpassed service when compared to our

larger competitors.

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B. Values

 Being Mindful of our Customers and our Staff

Coinciding with our family values, we will treat both our customers and staff

in a manner in which we ourselves would want to be treated (or better!).

 Gratitude

“An attitude of gratitude” shown to our customers, employees and vendors –

because without their input, service, labours and time, our business would

not be here without them!

 Our Service

Provide the warm and friendly service and quality products expected

from a business creating an informal, comfortable environment which will

make the customers satisfied and want to return again and again.

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IV. Critical Risk

A. Weaknesses

 Recruiting and retaining quality employees

 Barquillicios polvoron is new and not established.

 We have limited funds available..

B. Threats

 Rising operating costs

 Building/maintaining sales volume

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B. Forecast Demand And Supply

Month Value

January 9,940

February 9,500

March 10,000

Fig. 1.1 Projected Value ‘ Barquillicious Polvoron

B.1.2 Projected Value

Month
June 10,000 + 30= 10,030
July 10,030+30=10,060
August 10,060+30=10,090
September 10,090+30=10,120

Fig. 1.2 Projected Value

latest year −earliest year

Formula : Amount value of income =
N −1

10000−9940 60
AVI= = =30
2 2

VI. Estimated Projected Sales Value

Daily Weekly Monthly Yearly

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 Sales Volume 400 2,000 8,000 96,000

Unit Selling Php.3.00 Php.3.00 Php.3.00 Php.3.00

Price

Total Sales Php.1,200 Php.6,000 Php.24,000 Php.216,000

The projected values above represent demand or consumption requirements for

product Barquillicious Polvoron in downtown of Polangui. The proponents, estimate

the total supply (volume of local production) is only able to meet 85% of projected

demand. Thus, per data record there is the demand supply gap of 25% or 406 units for

the month of October. The Proponents BSED TLE 3-C group 6at confident that they

can’t easily captured about ½ of these unserved demand.

II. MANAGEMENT PLAN/STUDY

MANAGER AND OWNER

The business form of ownership is Partnership. But the company decide

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to have a manager to manage the business. Every stock older has an equal share

to the business so they all have the authority to decide but it is done by the

formal meeting.

Responsibilities of a manager and owner

take responsibility for the business performance of the store;

analyze and plan restaurant sales levels and profitability;

plan and organize business;

coordinate the operation and production;

recruit, train, manage and motivate staff;

respond to customer queries and complaints;

meet and greet customers,

maintain high standards of quality control, hygiene, and health and safety;

check stock levels, order supplies and prepare cash drawers and petty cash.

Skills of a manager and owner

excellent interpersonal skills for diplomatically handling staff and customers;

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 strong written and oral communication skills for managing business admin

and personnel

matters;

the ability to cope under pressure since the business accept made to order;

good business awareness for achieving successful performance;

team working skills to be able to lead a team and be a part of it;

strong planning and organizational skills to run a streamlined operation;

the ability to work independently and confidently but also the ability to work

in a team.

ORGANIZATIONAL STRUCTURE

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Realisa, Sose
Ann
Comighud, Vinzon, Marife Mark Anthony Sabalboro,
Syra Jean N. Rafallo Jessica

Manager

Cook Server Delivery boy

Duties And Responsibility

COOK

Cook has a leading role in the whole business, because it gives ambiance

and quality of product. The taste of the food is depend to the skills, knowledge

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and experience of the cook. Being cook is one of the most important role in the

business especially in terms of food. Cook is also wash every utensils that be used

in the preparation of the cooking product. To make it short the cook is all

around the kitchen

Seller

Server is also a big part of the business especially in service. The server

must be good looking that attract customers, humble, neat and clean and also

free from any kind of disease. Server is the one who serve the customers in the

serving area and complete their needs. Server also the one who entertaining the

customers in front of the store to encourage the people to buy.

Delivery boy

Delivery boy is important when there is a customers who ordered a huge

amount of product that need to deliver on time. Delivery boy is also help to

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 improve the quality of service of the business. Delivery boy must be good in

terms of location and has a skill in driving a motor cycle and four wheel van.

Management Summary

This is a small company with our employee categories including manager, cook,

server, and delivery boy. We assume three employees total, the owner-founder plus

two cooks and one delivery boy.

The owner-founder will be in attendance during normal business hours, 7 a.m.

to 6 p.m. five days per week. In addition, specific other employees will have

supervisory roles for times when owner-founder is not able to be present.

Management Team

The management will consist of the five stocks holders are the one who

organized the business and study about the product to improve it and innovate it

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 in a new type of product that demand to the people in the society. Every staff in

the business are important in producing a product so that they need to do their

best for promotion and maintaining the good quality product and get the trust by

the people around the business.

III. Production / Technical Plan

A. Product or Service Description

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 Barquilliciuos Polvoron is came from the combination of Barquillos and

polvoron. This product is made up of Barquillos with polvoron inside it and it has

different flavours. Barquillos is originated from the Spain and introduce here in the

Philippines when the Spanish colonized our country. Similar to polvoron, it is also a

recipe of Spain and introduce here in the Philippines.

Barquillos is about four inch long and ½ inch diameter. It is crispy wafer stick

and the polvoron is made up of flour, milk, sugar, butter. And it has flavours so we need

peanut, cookies, Choco powder and Pandan extract, to make it more presentable, it is

wrapped up by plastic cellophane with different colours.

This product is a unique one because there is no existing product like this in the

market, a combination of Barquillos and polvoron. The customers can eat two good

product at the same time with affordable price.

B. Intended product

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 BARQUILLICIOUS POLVORON

C. Layouting Proposal

Aerial View

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Kitchen layout

D. Raw Materials

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 BARQUILLICIOUS POLVORON

Ingredients and Procedure

 2 cups of all purpose flour

 1 cup powdered milk

 1 cup sugar

 3/4 cup melted butter

 ½ tsp vanilla extract (optional)

 Barquillos

Other Things you’ll need:

 mixing bowl

 spatula

 a flat bottom pan (try not use Teflon coated pans)

 strainer

 a cookie sheet

 colored tissue or cellophane cut into squares for wrapping

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 What to do:

 Put the pan over medium low fire to heat it up.

 Meanwhile, strain the flour into a bowl. Make sure there are no lumps.

 Then toast the flour onto the pan until it becomes light brown. Stir constantly to

even out the toasting and avoid burning. This will take about 15 minutes.

 Remove the pan from the heat and transfer flour onto a bowl. Add the powdered

milk and toss until well incorporated.

 Do the same with the sugar. Then add the melted butter (and vanilla extract if

you wish) to make the texture crumbly. Let it stand for about 5 minutes to allow the

melted butter to cool. You may put it in the fridge while you wait.

 After that put the polvoron inside the Barquillos but be careful because the

Barquillos is very crispy and easy to break. 

 You can store them as is in airtight containers OR give them out as treats, favours, or

presents for practically any occasion. Carefully wrap them in coloured

cellophane squares.

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 Enhance your polvoron expertise by making them in different flavors. Add these

flavors right after you add the sugar.

Crispy Polvoron

 Add half a cup of semi crushed rice crispies

Nutty Polvoron

 Add half a cup of crushed nuts like cashews, walnuts, hazelnuts or peanuts

Cookies and Crème Polvoron

 Add half a cup of crushed Oreo Cookies

Choco Polvoron

 Add a half cup of powdered Milo

Buco Pandan Polvoron

 Instead of adding half a teaspoon of vanilla extract, add pandan extract and ½ a

cup of coconut flakes. I used green colored pandan extract, because I like seeing the

little flecks of green in my polvoron mixture

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E. PRODUCTION PROCESS

storage mix

wait until
cook cool

put inside cover by

the polvoron celophane

repack by
plastic

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E. Production Machinery

Equipment Unit Cost (Php)

stove 1 1,000

gas 1L 50

pan 1 150

utensils 3 100

Total Php.1,300

F. Production Materials

Direct cost

Direct Materials Unit Cost

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 All-purpose flour ½ kl 23

Milk ¼ kl 40

Fine sugar ¼ kl 12

Butter 1/8 kl 10

Barquillos 7 88

Peanut 1/8 kl 20

Cookies 1 13

Choco powder 1 16

Pandan extract 1 10

Plastic cellophane 3 21

Total cost 259

Indirect cost

Materials Unit Cost

Transportation 2 16

Plastic bag 1 1

Total cost 17

Product pcs. 129

Direct cost. Php. 259

Indirect cost. Php. 17

Total cost = direct cost + indirect cost

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 Total cost = 276

total cost
Total product cost=
product pcs

276
TP=
138

= 2 or Php.2.00 each

The total product cost is Php.2.00 and the business sell it at Php.3.00 each.

IV. Financial Plan

A. Source of Fund

Sources Amount

Rafallo, Mark Anthony N. Php.4000

Vinzon, Marife B. Php.2000

Comighud, Syra Jean I. Php.2000

Sabalboro, Jessica Php.1000

Realisan, Rose Ann B. Php.1000

Total Php.10000

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 The fund of the business is came from the share of every member of the

business. The CEO has the biggest share of Php.4,000 and the other share Php.2000,

Php.2000, Php.1000 and Php.1000 with the total of Php.10000.

B. Projected Income Statement

BARQUILLICIOUS POLVORON
PROJECTED INCOME STATEMENT
FOR MONTH ENDED OCTOBER 31, 2017

Sales Php.24,000
Less: Sales Return 0
Net Sales Php.24,000
Less: Cost of Sales
Inventory Oct. 1 0
Purchase Php.5000
Transportation 300
Gross Purchase Php.5300
Less: Purchase 300 5000
Goods Available
for Sales Php.5000
Inventory Oct. 31 200 4800
Goss Profit on Sales Php.19,200
Less: Operating expenses
All purpose flour Php.700
Sugar Php.800
Powder milk Php.500
Choco powder Php.500
Barquillos Php.200
Pandan flavour Php.300

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 Gas Php.600
Labour Php.1000
Others Php.1000 5600
Net Income Php.13,600

C. Distribution/Profit Sharing

15% 85% Total

Community (13,600) Php.2,040 Php.2,040

Group(13,600) Php.11,560 Php.11,560

Total Php.13,600

Figure IV.1

The Php.2,040 profit are going to share to our community While the Php.11,560

is the profit should be divided by the group.

D. Social Impact

A. Long Term Desired Outcome

The business has a friendly staffs and quality product with affordable price that

gives customers a reason to return and earns its owners a living in the process. Strategic

goals provide benchmarks for selling products, while also mapping plans for

introducing new foods or creating new food production processes. Unlike lone-term

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goals, which address the business vision and purpose, strategic goals name specific

outcomes and measurable criteria for gauging success.

Increase Traffic

In order to succeed, a business must get customers in the and give them a

reason to buy. Marketing plans provide roadmaps for increasing traffic

strategies such as signage, social media and targeted print and radio

advertisements. A successful marketing plan includes system for tracking the

results of these efforts and expenditures, and it specified strategic goals in terms

of desired outcomes such as a targeted number of new customers.

Improve Profit Margin

The business also set strategic goals for profitability, specifying a

targeted profit margin. Achieving this profit margin usually will involve

growing more efficient and less wasteful about product and labor costs, the two

largest spending categories for most business.

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 Infrastructure Goals

The business doesn’t simply design their kitchens and then use it forever

in their original forms. The infrastructure evolves as management tinkers with

its business model and the establishment grows more successful. But

infrastructure requires investment, so these expenditures should be carefully

planned and financed. The business may set strategic goals for specific

expansion products.

B. Social Impact

When consumers patronize local small businesses, they are essentially

giving money back to their local community. A thriving local business will

generate high levels of revenue, which means that the business will pay higher

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taxes, including local taxes. This money is then used for local police and fire

departments as well as schools.

Economic Growth

Businesses like this contribute to local economies by bringing growth and

innovation to the community in which the business is established. Businesses

also help stimulate economic growth by providing employment opportunities to

people who may not be employable by larger corporations. Small businesses

tend to attract talent who invent new products or implement new solutions for

existing ideas. Larger businesses also often benefit from other businesses within

the same local community, as many large corporations depend on businesses for

the completion of various business functions through outsourcing.

Adaptability to Changing Climates

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 Many businesses also possess the ability to respond and adapt quickly to

changing economic climates. This is due to the fact that small businesses are

often very customer-oriented. Many local customers will remain loyal to their

favorite businesses in the midst of an economic crisis. This loyalty means that

businesses are often able to stay afloat during tough times, which can further

strengthen local economies. Businesses also accumulate less revenue than larger

corporations, meaning they may have less to lose in times of economic crisis.

Future Growth

Businesses do not always stay small. Large corporations, such as Nike and

Ben and Jerry’s, started off as small businesses that grew to become major

players in the national and international marketplace. Many computer-industry

leaders began as “tinkerers”, working on hand-assembled machines out of their

garages. Microsoft is a prime example of how a small business idea can change

the world. Small businesses that grow into large businesses often remain in the

community in which the business was first established. Having a large

38
corporation headquartered in a community can further help provide

employment and stimulate the local economy.

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