POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Don Fabian, Commonwealth Quezon City Philippines

“SNACK- PAK”

A BUSINESS CONCEPT

IN PARTIAL FULFILLMENT OF
THE REQUIREMENTS FOR THE SUBJECT
ENTREPRENEURIAL BEHAVIOUR OF BSENT 1-2

BY

BONGUE, MAJESSA MAE

BARILE, JASMINE

CABUGA, HAZEL MAE

ROCO, ROLAND

LESACA, FRANCHESCA MAY

PRESENTED TO:

MS. MARY JOY D. VIÑAS

 ACKNOWLEDGEMENT

First we would like to thank our Lord God for giving us strength to successfully
accomplish this task, continue guiding to our every process of this business plan, and always
turn everyone to be have the intelligence. We are really grateful because our group managed to
complete this business concept in Entrepreneurial Behaviour subject. This would not be
possible without the effort and cooperation of each and every one of us. We also sincerely thank
our beloved Professor Ms. Mary Joy Viñas for the guidance and encouragement in finishing the
business concept and also for teaching us in this amazing course. We would also like to
express our deepest gratitude to our family for the love and understanding despite of the new
normal school set up today, to our classmates and friends who support us all throughout.
 TABLE OF CONTENTS

Business Concept

a. Rationale ……………………………………………...……………………………………..1

b. Motivation…………………………………………………………………………………….1

c. Core Competencies…………………………………………………………………………2

d. Sources of Business Opportunities………………………………………………………..2

e. Target Customer/s Description………………………………………………….……….2-3

f. Offer Description…………………………………………………………………………….3

g. Legal Requirements……………………………………………….……………………...4-5

h. Market Trends……………………………………………………………………………….6

i. Benefits………………………………………………………………………………………6

j. Value Proposition…………………………………………………………………………...6

k. Supply Chain Fit…………………………………………………………………………….7

l. Competition………………………………………………………………………………….7

m. Competitive Differentiation………………………………………………………………...8

n. Management Team……………………………………………………………………...9-11

o. Expenses……………………………………………………………………………………11

Resume and Documentation…………………………………………………………………....12-18

 BUSINESS CONCEPT

A. RATIONALE

Before we start this business or before Snack Pak corporation establish. We

always promote and encourage healthy food choices that reflect a more compassionate
society by spotlighting the abuse of animals on farms, the depletion of natural resources,
and the unavailability of healthy foods in low income areas. Most of us are vegetarian
we highly promote healthier products and we also want to support our local vegetable
farmers especially in the ally in Benguet Province. So basically the purpose of our
business it simply to lessen the long standing affair of love of Filipino people in
Chicharon and instead we want to introduce a best alternative way to eat chicharon but
in healthier version.

B. MOTIVATION

“Taste like real Chicharon”

-Spain introduced this crispy snack called “chicharon” to Philippines and up until now a
lot of people are still obsessed with this. But eating too much can enable different types of
diseases including heart disease. Weave through rich history, we know that it is difficult to make
an alternative in this remarkable snack that Spaniards brought here to our country. So we
decided to make a product that could satisfy and the same time contains a lot of health benefits.
Because we are not aiming to earn profit but to also consider the health factors of our
consumers.
We would like to give a taste like a real chicharon but in healthier version and through that, we
come up on the idea of making macaroni as the best alternative to chicharon.
We want to stop this long-standing love affair in Chicharon of every Filipino people because we
care about your health and we can surely provide a taste like chicharon without risking your
health

C. CORE COMPETENCIES

Our company excels in managing, organizing and creating unique strategies that will
surely sets us apart from the competitors and these business advantages we have are our key
competencies. First, we always make consistently high-quality products and services. When
customers find a product they trust, they return, make repeat purchases, and recommend the
product or service to others. Creating high quality products will continue to be the most
important thing for us. Empowering others is also our key skill because we have the ability to

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convey confidence in employees’ ability to be successful, allowing employee’s freedom to
decide how they will accomplish their goals and resolve issues. We are also quick in managing
sudden changes because the ability to demonstrate support for innovation and for
organizational changes needed to improve the organization’s effectiveness. Last is we are
result-oriented. We always exceed to the best way we can. Developing achievable goals and
we have strong sense of urgency about solving problems and getting work done.
Employee Behaviors

D. SOURCES OF BUSINESS OPPORTUNITIES

 We use Demographics as our source of Business Opportunities. In the view, that

combining demographic data with segmentation and targeting is a powerful
method of accurately meeting a target market’s desires.
 Macaroni chicharon is an existing product in some place of the Philippines like
Bicol and Pangasinan. We innovate macaroni chicharon by adding more
delicious flavors such as spicy, cheesy, barbeque and sour cream flavors. We
also innovate its packaging to attract more buyers. We have variety style of
macaroni which will also be catchy to buyers.

E. TARGET CUSTOMER/S DESCRIPTION

The Snack-Pak introduce the newest and the latest product which attractively caught all
of the attentions every person who likely have a taste with the handy foods. The target customer
of this business is the youth – children, teenagers, or students. According to the research,
27.8% Gen Z or easily called as the youth nowadays – the first thing that comes in their
minds when they think snacking is the handy foods or chips, we come up with this plan as our
basis on how we will search for the target customers. The youth to every community are the
target customer, aside that they focused to taste, the particular reason for circumstance is about
the affordable price that qualified to fulfill one’s desire and each savings.

F. OFFER DESCRIPTION

Our product is a tangible product. As we know that Chicharon has lot of fat so we create
a product that has less in cholesterol and at the same time delicious because of the flavorings
we add for our kut-kutin. As we are proudly to say that our macaroni has no preservatives and it
is gluten-free which is our edge to other macaroni brands in the market because it is pure

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organic. It is veggie pasta that contains whole grain vegetables such as carrots, spinach, and
zucchini and usually made with rice flour.

PROCEDURE INGREDIENTS MATERIALS

PREPAIRING:
-Boiled 4 cups of water INGREDIENTS
-Add 1tsp. of oil
-Add 1tsp of salt 100 grams MACARONI
-Blend it well and boil. 1 tbsp. OIL
-Pour the 100 grams of 1tsp.SALT -Casserole
Macaroni WATER for boiling -Frying Pan
-Cover and boiled it again — -Ladle
-Boiled until it’s soft 1/4 Cup Flour -Turner
-Use strainer and drain” 1/4 tsp. Chili Powder -Bowl
-Let it cool down OIL for frying -Drainer

FLAVORING: SPICY FLAVOR

-Add 1 tsp. salt 1/2 tsp. SALT
-Add ½ cheese, barbecue, 1/2 tsp. Chili powder
or chili powder(depends on 1/2 tsp. Garlic Powder
what flavor you want)
-Add ¼ flour and ¼ tsp. of CHEESY FLAVOR
flavoring powder to the 1/4 tsp. Salt
macaroni and mix it well. 1 tsp. Cheese powder

FRYING
-Fry the mixed macaroni
until it become golden
brown.
-To excess powder put the
fry macaroni to bowl an

G. LEGAL REQUIREMENTS

Snack Pak Company is a corporation type of business.

Legal requirements needed

Barangay Clearance

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Securities and Exchange Mayor’s Permit
Commission(SEC)

Zoning Clearance

Zoning Clerance Sample Sketch of Locatin Contract Lease

Community Public Tax

Liability
Certificate Insurance

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Occupany Permit Sanitary Permit Environmental Permit

Registered with the

Bureau of Internal
Revenue, SSS,
Philhealth, and Pag-ibig
Fund

Fire permit Registered with the Bureau of Food and Drugs (BFAD)

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H.MARKET TRENDS

Research shows that there’s a healthier alternative to avoid chicharon and of this is our
product that contains several nutrients of Pasta it sustained energy, carbohydrates like pasta
provide glucose, the crucial fuel for our brain and muscles. Can lower Sodium and Cholesterol
Free: If you're watching your cholesterol levels, pasta is perfect for you, being very low in
sodium and cholesterol free unlike to chicharon that contains Trans and saturated fat that might
lead to certain health causes.

Chicharon is already common to us. We all knew that chicharon is made in pork and
pork is in shortage right now so this is the right time to give an alternative way to cope up to
pork crisis that we are facing right now and that is to make macaroni as a best alternatives to
Chicharon. We came up with the idea of modernization.

It's new to us, so the people will curious what it taste like. It can be a trend. Our
Macaroni chicharon is much different from others because you can freely choose your favorite
flavorings!

I.BENEFITS

Macaroni Chicharon is a convenient macaroni style which gains so much vitamins. If

customers caught their attention to our product, and purchase it. They satisfy their hunger and
improves more their health with the help of carbohydrates , protein, calcium and the customers
will able to satisfy as if the claims of our product has so a vitamins unlike to chicharon that has
no nutrients at all just fats only. As part of our objective, we want our customers to be healthier
and live their lives by eating our macaroni chicharon.

J. VALUE PROPOSITION

When our customers buys, it gives fulfillment to our part and to our employees also
because we aimed to satisfy them and we create an impact for the performance of our product,
while to the part of the customers is the great customer service we provide to because we want
to deliver services that will surely worth them to pay.

The very affordable and tasty! Costumers wouldn’t regret buying it. We also offer many
variations of flavorings, we have BBQ, Cheese, Spicy, Sour cream and etc. It is really mouth-
watering and budget friendly also.

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K. SUPPLY CHAIN FIT

Supply Chain Fit

RAW MATERIALS

CONSUMER SUPPLIER

RETAILER MANUFACTURER

DISTRIBUTER

L. COMPETITION

The person who seek for the demography is design to every individual who will able to
purchase our product. This actively demonstrates solve our problem in the means of creating
the best versions, and to beautify everyone’s impression with the product. Mostly, the ideal
customer answer to the question, which they easily fulfill each satisfaction to everyone’s
cravings. The price to the product helps also induce customers, for the affordable price
everyone can pay to the price of different macaroni chicharon versions. Snack-Pak Team
produce Macaroni Chicharon to open for all of the community who wanted to attain everyone’s
desire.

The Snack-Pak create a perfect version that will make the product unique and perfectly
incredible to the customer. The crunchiness of the quality of the food even it turn into a cold
one, the taste, texture, and you can simply eat it without the sauce. The nutrients contain to
each macaroni was contain a healthy vitamins, unlike to the real chicharon that contain high in
cholesterol, and mostly contained with pork fat adds. We are curious how our Snack-Pak
product being compete to the other products, which likely mentioned every qualities of the
product contained and maintain to the business.

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NAME OF THE BUSINESS COMPETITOR

Business Name
 A chicharon for pulutan
 Buying from a supermarket is a bit like
Russian roulette: You could end up with a
Chicharon Master’s Special with Laman bag that’s fairly fresh or one that been
forgotten on the shelf for quite some time.
 This chicharon’s crunchy and salty
enough to do well in a pinch, especially
with lots of spicy vinegar.
 One of the higher price ones of the bunch,
though you can justify it with the generous
Chicharon with Laman from Jonas serving size.
 Note this pork cracklings are inconsistent
when it comes to skin-to-fat-ratio, with
some pieces having none at all and others
having generous slabs.
 The glorious layer of pork fat adds a
much-needed savory flavor; those without
this component will need an extra drinking
vinegar.
 The chicharon has impressively thick
silvers of laman – it’s a shame that not
every piece has it.
Bulacan’s Best Chicharon with Laman  Pork cracklings are addictively salty, like
plain-salted potato chips.
 Though, not as crunchy as other variants,
this chicharon will have you reaching for
the bag again.

M. COMPETITIVE DIFFERENTIATION

The Snack-Pak ensures that we serve everyone as a special, dealing to each

desires and satisfying to one’s need. One of the objectives of our business is to give our
customer especially youth a food that is filled such nutrients and deliciousness to
anyone’s body. In the view that someone may do business over others, we have our
objective to this business, creating the best versions, and manifesting the uniqueness of
the product. The ideal Macaroni Chicharon style has been filled with the different
delicious styles for the community. The difference between Snack-Pak over others, we

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have the other texture of chicharon which leads into a good style. Working with the
other business may help each of us to discover the newest purpose of the chicharon not
only define as the high in calories and fats, but also to be known as the rich in vitamins
and can be include to your food as a dietary food plan. This edge to other businesses
are the characteristics on the reason why we need to be chosen and not to be include to
do nothing.

N. MANAGEMENT TEAM

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 POSITION, ROLES, AND DUTIES
Ms. Majessa Mae Bongue is the General Manager and she is responsible for monitoring,
managing, and ensuring good customer service. Ms. Jasmine Barile is the Operations Manager.
Her position is to handle business operations, monitor actions, and responsible for both goods
and services. Ms. Hazel Mae Cabuga is the Finance Manager, she is responsible for allocating
budget resources of the company. Ms. Francesca May Lesaca and Mr. Roland Roco handle the

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marketing sector. They are responsible for managing promotion and create raise brand
awareness. And last is we hire 2 crews they are the one who handle customer transactions and
sanitation jobs. They also work on preparing and expediting food orders. Delivery Personnel
must do more than simply transport items from the stall and deliver usually deliver supplies if it
has a shortage of something then the delivery personnel will go to the food production and get
supplies there and then transport to the stall.

O. EXPENSES (Costing of Ingredients and Materials)

Item Quantity Cost

Macaroni
100 grams 250
Oil
1 liter 50
Salt
1 tsp 20
Flour
1/4 cup 40
Flavoring Powder
(Cheese, barbecue, sour ‘n ¼ tsp 80
cream)

Packaging Paper 1 pack 60

TOTAL 500

ESTIMATED COST:

Total: 500
10%: 50
Cross Cost: 550
No. of Serving: 100
Cost Per Serving: 5.5
12%: 0.66
Service Charge: 10%: 0.55
Total Cost per Serving: 6.71
Incremental Cost: 0.29

ESTIMATED COST= 7 Php

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 STALL RENT PERSONAL AND COMPLETE UNIFORM
FOR THE EMPLOYEES

DELIVERY GAS FILLING FEES AND COURT COSTS

COLD STORAGE(FREEZER) COOKING EQUIPMENT

ELECTRICITY CLEANING MATERIALS

OTHER EXPENSES:

RESUMES AND
DOCUMENTATION
OF GROUP 2
(SNACK-PAK)

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BONGUE, MAJESSA MAE E.
Address: 10-D San Pedro St. Brgy. Commonwealth Quezon City
Cellphone No: 09157358332
Email: [email protected]

OBJECTIVES

Seeking for General Manager position with a growing company looking for seasoned leadership
and a proven history of success in the global market place that indulges professional growth
which provides challenging and rewarding career while allowing me to utilize my knowledge and
skills.

EDUCATIONAL BACKGROUND

Tertiary Polytechnic University of the Philippines

Secondary Senior High School: Southeast Asia Institute of Trade and Technology
Crownlink Center 1 Fairview.

Junior High School: Commonwealth High School

Ecols.St. Brgy.Commonwealth Q.C.

Primary Manuel L.Quezon Elementary School

30 Adarna St, Commonwealth Q.C.

SKILLS AND ABILITIES

 Creativity.
 Interpersonal Skills.  Customer Service Skills.
 Critical Thinking.  Teamwork Skills.
 Problem Solver  Meticulous attention to detail
 Eloquent Public Speaker  Well- organized

PERSONAL INFORMATION:
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Age: 19
Date of Birth: February 19, 2002
Place of Birth: FEU DilimanQuezon City
Gender: Female
Civil Status: Single
Religion: Roman Catholic
Height: 5’3”
Weight: 52
Father’s Name: Vicente S.Bongue
Occupation: Caregiver
Mother’s Name: Marissa E.Bongue
Occupation: Domestic Helper

BARILE, JASMINE D.
Address: 112 Kagawad Road Area-B Batasan Hills, Quezon City
Cellphone No.: +639518778257
Email: [email protected]
OBJECTIVES

 To work as professional operations manager applying my organizational skills and

knowledge of standard operational procedures to achieve company goals.

EDUCATIONAL BACKGROUND

Tertiary Polytechnic University of the Philippines

Secondary Senior High School: Valley High Academy

Junior High School: Tagumpay National High School
Tagumpay, Rizal

Primary Tagumpay Elementary School

Tagumpay, Rizal

SKILLS AND ABILITIES

 Good communication skill  Active listening skills

 Team Work Skills  Time management skills
 Ability to work under pressure  Collaboration
 Ability to Use Positive Language

PERSONAL INFORMATION:

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Date of Birth: May 07,2002
Place of Birth: Tagumpay, Rizal
Age: 18
Sex: Female
Civil Status: Single
Height: 5'2
Weight: 43
Father name: JD Barile
Mother name: Jennifer Barile
Occupation: House Wife
Language: Filipino, English

CABUGA, HAZEL MAE S .

Address: Blk1 Lot 2B Sampaguita St. Maligaya Park Subd. Q.C.

Mobile Number: 09662590587

Email Address: [email protected]

OBJECTIVES

Seeking a rewarding and challenging position as finance manager in a company that

will give opportunities for professional growth.

EDUCATIONAL BACKGROUND

Tertiary Polytechnic University of the Philippines

Secondary Senior High School: Lagro High School

Junior High School: Maligaya High School

Primary Virgen De Guadalupe De Novaliches School

SKILLS AND ABILITIES

 Leadership.  Interpersonal skills.

 Problem solving.  Mathematical proficiency.
 Communication.  Attention to detail.
 Analysis.  Organization.

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PERSONAL INFORMATION:

Age: 19
Date of Birth: April 18, 2001
Place of Birth: Quezon City
Gender: Female
Civil Status: Single
Religion: Christian
Height: 5’3”
Weight: 43
Father’s Name: Roy O. Cabuga
Occupation: Deceased
Mother’s Name: Lucita S. Cabuga
Occupation: Cashier

ROCO, ROLAND P.
Address: Blk 14 Lot 22 Pamahay Village
Brgy. San Jose, Rodriguez Rizal
Contact no.: 09482993967
Email: [email protected]

OBJECTIVES

To secure employment with a marketing agency that provides a positive learning

environment to advance and implement new strategies for the company's success.

Seeking an entry-level position where I can grow my skills as a marketing professional

and contribute to the overall success of a company.

EDUCATIONAL BACKGROUND

Tertiary Polytechnic University of the Philippines

Secondary Senior High School: National College of Business and Arts

Junior High School: Montalban Heights National High School

Primary Amityville Elementary School

Villa Ana Marie Subdivision San Jose, Rodriguez, Rizal

SKILLS AND ABILITIES

• Good Communication Skills • Technical Skills

• Time Management Skills • Great Communication Skills

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PERSONAL INFORMATION:

Age: 19
Date of Birth: September 12, 2001
Place of Birth: Angeles City, Pampanga
Gender: Male
Civil Status: Single
Religion: Christian
Height: 5’3”
Weight: 48
Father’s Name: Rommel B. Roco
Occupation: Head Rider
Mother’s Name: Rona P. Roco
Occupation: Government Employee

LESACA, FRANCHESCA
MAY.
Address: #139 Road 1 Bagong Pag-Asa Quezon City
Contact No:+639755391990
Email: [email protected]

OBJECTIVES

To obtain a marketing position that will effectively utilize my skills and

experience also the opportunity to work with a team.

EDUCATIONAL BACKGROUND

Tertiary Polytechnic University of the Philippines

Secondary Senior High School: Carlos P. Romulo Senior High School

Junior High School: Ernesto Rondon High School

Primary Bagong Pag-Asa Elementary School

SKILLS AND ABILITIES

 Good teamwork skills.  Good organisation and planning

 Communication skills and skills.
networking ability.  Creativity and writing skills.
 Adaptability.  Commercial awareness.
 Strong attention to detail.

PERSONAL INFORMATION:

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Age: 20
Date of Birth: February 8, 2001
Place of Birth: Quezon City
Gender: Female
Civil Status: Single
Religion: Roman Catholic
Height: 4'9"
Weight: 50
Father’s Name: Gerald P. De Tagle
Occupation: N/A
Mother’s Name: Natali M. Lesaca
Occupation: N/

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Feedbacks:

“Masarap malutong, parang chicharon talaga.”- Buboy

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