Business Plan Burger

I.
Business Description
A. Company Name, Address, Form of Ownership
Bundesal is a food service located at the University of the East Manila 3rd Floor EV
Room SFC Building, Recto Street Sampaloc Manila City. It is equally owned and
managed by its partners Mikell James Galido, Patricia Anne Nicole Maderazo, Regine
Manahan, Raymond Joseph Samonte, Sean Tabor, Jun Jun Tan, Dianne Ternida and
John Richmond Yeo.
B. Statement of Mission, Vision and Goals
Mission
Bundesal is a committed team of talented individuals that aims to offer the
highest and superior quality of breads that meets the complete satisfaction of every
customer at a very affordable price.
Vision
To continually provide quality products and services to our customers and to be
one of the nation’s top leading bakeshop.
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Goals
1. To offer our community breads that that are satisfying, great tasting, and worth every
cent.
2. To be a living testimony that every hard work and integrity leads to success.
3. To be an international leader in the baking industry, with a long-term vision.
C. Nature of Business
Bundesal is a food service business that allows you to individualize your burger
beyond our standard offerings. Choose to add any or all of the individual selections
items to your Custom Built Burger to create a unique “Have it your way” experience that
you call your own. The options include buns or pandesal followed by choosing from
more than three main fillings and sauces and deciding whether to go for additional egg
or cheese. Main fillings may include burger patties, bacon, ham or spam. Customer may
also choose among the vegetables they would like to put in such as lettuce, cabbage,
tomato or cucumber and sauce such as mayonnaise, custard or ketchup. Everything will
be according to the customer’s preferences.
II. Executive Summary
Bundesal House Company is a food service business that offers sandwiches. It
does not offer sandwiches that are already made, but the company decided to let their
potential customers to make their own sandwiches. For the concept of “choosing your
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own” sandwich to start, the customers should have to choose between Bun and
Pandesal as their bread. Making their sandwiches means that they have the freedom to
choose anything they like among the fillings. The main fillings are Burger Patty, Bacon,
Ham, and Spam. The vegetables are Lettuce, Tomato, Cabbage, and Cucumber.
Lastly, there is also Egg and Cheese for customers who want additional fillings.
The company’s target market, for their short term, is the students and the faculty
members. For its long term, it will also compromise the target market from the short
term but the company plans to also introduce the product to different workers. The
product the company offers will attract the market that are on the go or simply wants a
meal or snack that will satisfy them. The company wants to introduce to the market new
ways in enjoying sandwiches; that is, having it their way.
III. Market Research and Analysis
A. Research Methodology and Instrument
RESEARCH DESIGN
The methods that the researchers used to collect data for the research were as
follows. At the beginning of the process, brainstorming among the researchers was
conducted to come with our final product- Bundesal. After deciding on our product, a list
of survey questionnaire was prepared. The survey was created using suitable questions
modified from related research and individual questions form by the proponent.
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Participants were given time to respond and answer the survey form as free samples
were distributed. Each respondent receives the same set of questions phrased in
exactly the same way to yield more accurate and comparable data.
RESPONDENT’S PROFILE
The respondents of this study were students from the different departments
inside the University of the East. Fifty percent were male and 50% were female. Most of
them were from the college of Business Administration with majors in marketing,
management, accounting and finance. While a few came from the College of Arts and
Science and also from the College of Dentistry.
LOCALE OF THE STUDY
This study was conducted inside of the University of the East Manila
campus. 3rd Floor EV Room SFC Building.
Survey Form
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University of the East
College of Business Administration
Manila
Dear Respondent,
We are students currently enrolled in Business Planning course. We are

undertaking this survey to gather information on the perception of the students to the
product – Bundesal – we propose to sell. In this regard, may we request you to answer
the questions below? Thank you for cooperation.
The Researchers
I. Personal Information
Name (optional): _______________________________________________
College: ______________________ Major: _________________________
Year level: ______________ Gender: _____________ Age: _____________
SURVEY QUESTIONNAIRE
II. Direction: After tasting the product, kindly answer the following questions.
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1. Do you like the taste of the product Bundesal?
______Yes ______No
2. Are you willing to buy the product?
______Yes ______No
If yes, please answer the questions that follow.
3. Which bread would you prefer?
______Bun ______Pandesal
4. These are the list of the fillings we offer. Kindly check your most preferred
one.
Main Filling:
______Burger Patty ______Ham
______Bacon ______Spam
Vegetable:
______Lettuce ______Cabbage
______Tomato ______Cucumber
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______None
Extras:
______Egg ______Cheese ______None
5. How many fillings would you possibly avail?
______One ______Two ______Three
6. Would you like to have add-ons on your Bundesal?If yes, please proceed
to #’s 7-8. If no, please proceed to #10.
______Yes ______No
7. How many fillings do you want to add?Please refer to #9 for the list of the
main fillings, vegetables and extras.
Main Filling:
______One ______Two
______Three ______All
Vegetable:
______One ______Two
______Three ______All
______None
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Extra:
______One ______Two ______None
8. What are those fillings that you want to add?Your answer in #7 SHOULD
correspond here.
Main Filling:
_______Burger Patties ______Ham
_______Bacon ______Spam
Vegetable:
______Lettuce ______Cabbage
______Tomato ______Cucumber
Extra:
______Egg ______Cheese
9. At what price per piece/serving/add-on do you think is reasonable for
each?
Main Filling:
For Burger Patty:

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______₱10.00 ______₱12.00 ______₱14.00
For Bacon:
______₱10.00 ______₱12.00 ______₱14.00
For Ham:
______₱10.00 ______₱12.00 ______₱14.00
For Spam:
______₱10.00 ______₱12.00 ______₱14.00
Vegetable:
For Lettuce:
______₱4.00 ______₱5.00 ______₱6.00
For Cabbage:
______₱4.00 ______₱5.00 ______₱6.00
For Tomato:
______₱4.00 ______₱5.00 ______₱6.00
For Cucumber:
______₱4.00 ______₱5.00 ______₱6.00
Extra:
For Egg:
______₱5.00 ______₱6.00 ______₱7.00

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For Cheese:
______₱5.00 ______₱6.00 ______₱7.00
10. How often would you most likely buy the product?
______Daily _______Once a week
______Twice a week _______Once a month (Pls. Specify)
___________Others (Pls. Specify)
III. Kindly rate the aspects of the product by putting a checkmark at the
appropriate column.
Aspect of the Needs

Very Good Good
product Improvement
Taste of main filling
Choices of other
fillings
Choices of drink
Serving
Packaging
IV. Comments/ Suggestions to improve the product.
Taste: _________________________________________________
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Options: _______________________________________________
Size of Packaging: _______________________________________
Others: ________________________________________________
Thank you for completing the survey.
B. Tabulations and Interpretation of Result
Personal Information
Table 1
Respondents’ gender
Gender Frequency Percentage

Female 50 50%
Male 50 50%
Total 100 100%
Table 1 shows that out of 100 respondents there were 50% males and 50%
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females.
Table 2
Respondents’ Age
Age Frequency Percentage

16 years old 4 4%
17 years old 14 14%
18 years old 9 9%
19 years old 28 28%
20 years old 24 24%
21 years old 16 16%
22 years old 3 3%
23 years old 2 2%
Total 100 100%
Table 2 shows the age of the respondents. It shows that 28% are 19 years old,
24% are 20 years old, 16% are 21 years old, 14% are 17 years old, 9% are 18 years
old, 4% are 16 years old, 3% are 22 years old, and 2% are 23 years old.
Table 3
Respondents’ College
College Frequency Percentage

College of Business Administration 60 60%
College of Arts and Science 8 8%
College of Education 3 3%
College of Computer Science & 4 4%
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Studies
College of Engineering 6 6%
College of Dentistry 19 19%
Total 100 100%
Table 3 shows that 60% are from the College of Business Administration, 19%
are from the College of Dentistry, 8% are from the College of Arts and Sciences, 6% are
from the College of Engineering, 4% are from the College of Computer Science &
Studies, and 3% are from the College of Education.
Table 4
Respondents’ major course
Table 4.1
College of Business
Frequency Percentage
Administration
Accountancy 2 2%
Accounting Tech. 3 3%
Marketing 7 7%
Management 24 24%
Financial Management 24 24%
Total 60 60%
Table 4.1 shows that from the College of Business Administration, the courses
included here have a percentage of 24% each majoring in Management and Financial
Management, 7% from Marketing, 3% from Accounting Technology, and 2% from
Accountancy.
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Table 4.2
College of Arts and

Frequency Percentage
Sciences
Tourism 1 1%
Library Science 1 1%
Legal Management 2 2%
Psychology 4 4%
Total 8 8%
Table 4.2 shows that from the College of Arts and Science, the courses included
here have a percentage of 4% majoring in Psychology, 2% in Legal Management, 1%
for both Library Science and Tourism.
Table 4.3
College of Education Frequency Percentage

MAPEH 2 2%
Biology 1 1%
Total 3 3%
Table 4.3 shows that from the College of Education, the courses included here
have a percentage of 2% from MAPEH, 1% from Biology.
Table 4.4
College of Computer Frequency Percentage
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Science &Studies
Information Technology 3 3%
Computer Science 1 1%
Total 4 4%
Table 4.4 shows that from the College of Computer Science and Studies, the
courses included here have a percentage of 3% from Information Technology and 1%
from Computer Science.
Table 4.5
College of Engineering Frequency Percentage

Civil Engineering 4 4%
Electrical Engineering 1 1%
Mechanical Engineering 1 1%
Total 6 6%
Table 4.5 shows that from the College of Engineering, the courses included here
have a percentage of 4% from Civil Engineering, 1% from both Electrical and
Mechanical Engineering.
Table4.6
College of Dentistry Frequency Percentage

Pre-Dent 19 19%
Total 19 19%
Table 4.6 shows that there are 19% of the total respondents are from the College
of Dentistry.
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Table 5
Respondents’ Year Level
Year Level Frequency Percentage

1st year 6 6%
2nd year 21 21%
3rd year 43 43%
4th year 30 30%
Total 100 100%
Table 5 shows that there are 43% are on their third year, 30% on their fourth
year, 21% are on their second year, and 6% are on their first year.
Survey
Table 6
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Respondents who like the taste of the Product
Choices Frequency Percentage

Yes 100 100%
No 0 0%
Total 100 100%
Table 6 shows that 100% liked the taste of the product.
Table 7
Respondents who are willing to buy the product

Yes 100 100%
No 0 0%
Total 100 100%
Table 7 shows that 100% are willing to buy the product.
Table 8
Respondents’ preference between bun or pandesal

Bun 44 44%
Pandesal 56 56%
Total 100 100%
Table 8 shows that 56% preferred Pandesal and 44% preferred Bun.
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Table 9
Respondents’ most preferred fillings
Table 9.1
Main Fillings Frequency Percentage

Burger Patty 51 51%
Bacon 23 23%
Ham 9 9%
Spam 17 17%
Total 100 100%
Table 9.1 shows that 51% preferred Burger Patty, 23% for the Bacon, 17% for
the Spam, and 19% for the Ham.
Table 9.2
Vegetables Frequency Percentage

Lettuce 58 58%
Tomato 15 15%
Cabbage 16 16%
Cucumber 4 4%
None 7 7%
Total 100 100%
Table 9.2 shows that 58% preferred Lettuce, 16% for Cabbage, 15% for the
Tomato, and 4% for the Cucumber. The remaining 7% doesn’t like vegetables on their
Bundesal.
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Table 9.3
Extra Frequency Percentage

Egg 57 57%
Cheese 42 42%
None 1 1%
Total 100 100%
Table 9.3 shows that 57% preferred Egg while 42% preferred Cheese for their
additional. The remaining 1% doesn’t like the additional.
Table 10
Frequency of fillings the customers will possibly avail

One 32 32%
Two 55 55%
Three 13 13%
Total 100 100%
Table 10 shows that 55% will avail two fillings for their Bundesal, 32% for one
filling, and 13% for three fillings.
Table 11
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Respondents who like add-ons

Yes 86 86%
No 14 14%
Total 100 100%
Table 11 shows that 86% like to have additional fillings while 14% doesn’t like to
put the additional much because they are more contented.
Table 12
Number of fillings respondents prefer
Table 12.1
Main Filling Frequency Percentage

One 37 37%
Two 30 30%
Three 12 12%
All 7 7%
Total 86 86%
Table 12.1 shows that 37% are willing to add one main filling then 30% are
willing to add two main fillings, 12% for three main fillings, and 7% are willing to add all
the main fillings.
Table 12.2
Vegetable Frequency Percentage
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One 40 40%
Two 20 20%
Three 16 16%
All 6 6%
None 4 4%
Total 86 86%
Table 12.2 shows that 40% are willing to add one vegetable then 20% are willing
to add two vegetables, 16% for three vegetables, 6% are willing to add all the
vegetables, and 4% doesn’t like to add.
Table 12.3
Extra Frequency Percentage

One 53 53%
Two 28 28%
None 5 5%
Total 86 86%
Table 12.3 shows that 53% are willing to add either the Cheese or Egg then 28%
for two, and 5% doesn’t like to add any.
Table 13
Fillings respondents prefer
Table 13.1
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Main Filling Frequency
Burger Patty 41
Bacon 46
Ham 39
Spam 31
Total 157
Table 13.1 shows that 46 of them prefer to add Bacon then 41 for Burger Patty,
39 for Ham, and 31 for Spam.
Table 13.2
Vegetables Frequency
Lettuce 44
Tomato 41
Cabbage 29
Cucumber 35
Total 149
Table 13.2 shows that 44 of them prefer add Lettuce then 41 for Tomato, 35 for
Cucumber, and 29 for the Cabbage.
Table 13.3
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Extra Frequency
Egg 55
Cheese 49
Total 104
Table 13.3 shows that 55 are willing to add Egg, and 49 for Cheese.
Table 14
Price respondents prefer for every add-on
Table 14.1
Main Filling
Burger Patty Frequency Percentage
P10.00 71 71%
P12.00 23 23%
P14.00 6 6%
Total 100 100%
Table 14.1 shows that 71% are willing to pay P10.00 for the additional Burger
Patty, 23% are willing to pay for P12, and 6% for P14.
Table 14.2
Main Filling
Bacon Frequency Percentage
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P10.00 69 69%
P12.00 20 20%
P14.00 11 11%
Total 100 100%
Table 14.2 shows that 69% are willing to pay P10 for the bacon, 20% are willing
to pay for P12 and 11% for P14.
Table 14.3
Main Filling
Ham Frequency Percentage
P10.00 76 76%
P12.00 19 19%
P14.00 5 5%
Total 100 100%
Table 14.3 shows that 76%are willing to pay P10 for the ham, 19% are willing to
pay for P12, and 5% for P14.
Table 14.4
Main Filling
Spam Frequency Percentage
P10.00 69 69%
P12.00 21 21%
P14.00 10 10%
Total 100 100%
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Table 14.4 shows that 69% are willing to pay p10 for the spam, 21% are willing to
pay for P12, and 10% for P14.
Table 14.5
Vegetable
Lettuce Frequency Percentage
P4.00 71 71%
P5.00 28 28%
P6.00 1 1%
Total 100 100%
Table 14.5 shows that 71% are willing to pay P4 for the lettuce, 28% are willing
to pay for P5, and 1% for P6.
Table 14.6
Vegetable
Cabbage Frequency Percentage
P4.00 70 70%
P5.00 29 29%
P6.00 1 1%
Total 100 100%
Table 14.6 shows that 70% are willing to pay P4 for the cabbage, 29% are willing
to pay P5, and 1% for P6.
Table 14.7
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Vegetable
Tomato Frequency Percentage
P4.00 74 74%
P5.00 24 24%
P6.00 2 2%
Total 100 100%
Table 14.7 shows that 74% are willing to pay for P4, 24% are willing to pay for
P5, and 2% for P6.
Table14.8
Vegetable
Cucumber Frequency Percentage
P4.00 73 73%
P5.00 24 24%
P6.00 3 3%
Total 100 100%
Table 14.8 shows that 73% are willing to pay for P4 for the cucumber, 24% are
willing to pay for P5, and 3% for P6.
Table 14.9
Extra
Egg Frequency Percentage
P5.00 79 79%
P6.00 17 17%
P7.00 4 4%
Total 100 100%
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Table 14.9 shows that 79% are willing to pay for P5 for the Egg, 17% are to pay
for P6, and 4% for P7.
Table 14.10
Extra
Cheese Frequency Percentage
P5.00 83 83%
P6.00 12 12%
P7.00 5 5%
Total 100 100%
Table shows that 83% are willing to pay for P5 for the cheese, 12% are willing to
pay P6, and 5% for P7.
Table 15
Number of times respondents want to buy the product

Daily 25 25%
Once a week 20 20%
Twice a week 49 49%
Once a month 6 6%
Others 0 0%
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Total 100 100%
Table 15 shows that 49% are willing to buy twice a week, 25% are willing to buy
daily, 20% for once a week, and 6% for once a month.
Table 16
Respondents’ rating on the fillings
Taste of main filling Frequency Percentage

Very Good 87 87%
Good 13 13%
Needs improvement 0 0%
Total 100 100
Table 16 shows that 87% rated very good for the taste of the main filling and
13% for the good.
Table 16a
Choices of other fillings Frequency Percentage

Very Good 81 81%
Good 19 19%
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Total 100 100
Table 16a shows that 81% rated very good for the choices of other fillings and
19% for good.
Table16b
Choices of drink Frequency Percentage

Very Good 74 74%
Good 24 24%
Total 100 100
Table 16b shows that 74% rated very good for the choices of drinks then 24% for
good, and 2% for need improvement.
Table 16c
Serving Frequency Percentage

Very Good 80 80%
Good 20 20%
Total 100 100
Table 16c shows that 80% rated very good for the serving and 20% for good.
Table 16d
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Packaging Frequency Percentage
Very Good 78 78%
Good 21 21%
Total 100 100
Table 16d shows that 78% rated very good for the packaging, 21% rated good, and
1% for the need improvement.
MARKETING PLAN
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IV. Marketing Plan
A. Assumptions
Short Term:
 The company will increase the selling price of the product depending
upon the variety of filling.
 The company should be able to distinguish its product and services
from the rest of the competing products on the basis of quality and
affordable price.
Long Term:
 The Company shall add more products aside from selling buns or
pandesal if the marketers think that the consumers want something
new.
 The company shall expand the business depending on the sales and
performance of the business.
 The company shall add more fillings if customer suggest something
new.
 The company will improve the system of its operation, its production,
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and adapt the changing business environment.
 The company’s quota per filling will be tripled of the short term sales.
 The selling price will increase by 50% of the original selling pricing.
B. Product Description:
Bundesal is a snack or merienda that is composed of different variety of sauce
and filling that are desired by the taste of the public. This can be prepared as a pizza
style, flying saucer and ordinary sandwich. The customers can choose on their main
filling, Burger Patty, Ham, Spam, and Bacon. There are also Lettuce, Cabbage,
Tomato, Cucumber. For the additional Egg and Cheese.
C. Market Description
The target markets are the students of different colleges of the university like the
College of Business Administration, College of Arts and Sciences, College of Computer
Studies and Systems, College of Education, College of Engineering. They are the 1st
year to 5th year students. The Faculty members, employees and Outsiders and will be
our secondary target.
Short Term
Demographic
 Age 16-23 years old and above
 Gender Male and Female
Geographic Location
 University of the East
CBA, CAS, CCSS, CEC, College of Education
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Long Term
Demographic
- Male and Female
- Age ( No Age Limit)
Geographic
- Victory Mall Monumento
D. Competition Analysis
Direct competitors of the Bundesal House Company are other EV mini-
companies that are also engaged in selling food products, like the snack time or the
merienda time. Other competitors of the company are the canteens located inside the
campus. Indirect competitors of the company would be the different food establishments
that are also engaged in selling foods outside the University.
Internal Competitors
Store Product Price Location
Twisted Company Dough n Coat P25-35 EV Cafe
Mix Fruit to Go Ala Mango P20 EV Cafe
Lumpia House Dynamite P35 EV Cafe
External Competitors
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Store Product Price Location
Angel’s Burger Cheese Burger 20.00 Gastambide
Mcdonalds Big MAC 120.00 Lepanto
Jollibee Yum Burger 29.00 Lepanto
KFC Tower Burger 190.00 Recto
E. Marketing Strategies
E1. Product Strategies

For the main filling, there are burger patties, each of this patties are sliced fairly.
It is made of pure, fresh, and quality burger, for the bacon, its fat is equal to the lean
meat so most people like the taste of the fatty part and the crispiness of it. Ham is one
of the favourite food that people like, the sweetness and taste on the preference of
people, and the spam, it is in the quality and sweetness of the meat, also the
tenderness depends on how it is cooked. The tomato adds flavour and juices in it. It is
healthy and delicious, the cucumber add freshness, it’s cooling and refreshing, for the
combination of lettuce and cabbage, both are green fresh vegetables that are combined
together to look more attractive and fresh to eat, this kinds of vegetables are known to
be prone in Vitamin C. For the sauce, the mayonnaise and ketchup is to add taste and
sweetness to the bundesal. And for the additional, the egg is rich in protein and
carbohydrates, as well as the cheese, it can be considered as an extra toppings.
E2. Pricing Strategy

Price per product shall have a basic compensation as follow:
Short Term Long Term
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A. Basic Ingredient/Components: (Please refer to the table) (Please refer to the
table)
B. + Filling or Add-on: (Please refer to the table) (Please refer to the
table)
C. + Drinks: P2.00 P5.00
D. + Indirect Materials: P3.50 P0.855
E. + Direct Labor: P0.24 P3.00
F. + Factory Overhead: P0.06 P1.25
G. Total Cost
H. Mark-up:
Selling Price
Short Term Costing for the Ingredients
Bread Unit Cost per Serving

Pandesal P4.00 22
Bun P4.75 18
Main Filling Unit Cost per Serving

Burger Patty P7.33 20
Bacon P6.83 9
Ham P6.88 4
Spam P7.10 7
Vegetable Unit Cost per Serving

Lettuce P0.96 23
Cabbage P0.77 6
Tomato P0.58 6
Cucumber P0.58 2
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.None P0.00 3
Add-on Unit Cost per Serving

Egg P4.00 23
Cheese P3.00 17
Direct Labor
Worker Labor Cost/day Labor Cost/week Labor Cost/month

1 3 15 60
2 3 15 60
Total 6 30 120
Long Term Costing of Ingredients
Bread Unit Cost per Serving

Pandesal P4.00 44
Bun P4.75 36
Main Filling Unit Cost per Serving

Burger Patty P7.33 40
Bacon P6.83 18
Ham P6.875 8
Spam P7.10 14
Vegetable Unit Cost per Serving

Lettuce P0.96 46
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Cabbage P0.77 12
Tomato P0.58 12
Cucumber P0.58 4
.None P0.00 6
Add-on Unit Cost per Serving

Egg P4.00 46
Cheese P3.00 34
Direct Labor

1 100 700 2,800
2 100 700 2,800
3 100 700 2,800
Total 300 2,100 8,400
E3.Company Logo
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E4.Branding
Bundesal will be the brand name of our company. We are offering buns
and pandesal with different varieties, such as the main filling like burger patties, ham,
vegetables, different sauces with add-ons like cheese and egg.
E5.Tagline
“You choose it, we make it”
E6.Packaging
The House of Buns and Pandesal will use Sandwich Paper Bag as the packaging
of our product to make it appealing and appropriate.
E7. Placement
 Short Term
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The store will be located at 3 rd floor SFC building of the University of the East,
Manila,College of Business Administration at Claro M. Recto Avenue.The setup of
production will be place as where we prepare our product.The reason for choosing
the site is because it is convenient for all the student to buy the product. The
production staff will go around the University campus to offer our product
 Long Term
Geographic
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The Store will be located at Victory Mall Monumento. This place is knownas a
Bus Terminal and Tiangge. The reason for choosing this site is because it is
convenient for customers who are on the go.
E6. Promotion
E6a.Advertisement
Short Term
The Company will use tarpaulin as a form of advertisement to attract
customers passing through the hallway.
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Php. 350.00
Long Term
For the long term Promotion, The Company will use Posters, Newspapers,
Flyers as an advertisement to catch the attention of the customers.
E6b. Sales promotion
 If the customers will be buying two main filling the third main filling is free.
 The company will use personal or direct selling and accept delivery as form
delivery.
F. Sales Projection
Short-Term Operation (June 2014 – October 2014)

(Bun and Pandesal with 1 main filling)
No. of unit No. of Overall Total

Months No. of Selling
produced per Units Quantity of Sales per
weeks Price
Day Produced Units per Month
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per Week Month
June 13 2 65 130 20.00 2,600
July 13 4 65 260 20.00 5,200
August 13 4 65 260 20.00 5,200
September 13 4 65 260 20.00 5,200
October 13 2 65 130 20.00 2,600
TOTAL 65 16 325 1040 100.00 P20,800

(Bun or Pandesal with 2 main fillings)
No. of Overall
No. of unit Total
Months No. of Units Quantity of Selling
produced Sales per
weeks Produced Units per Price
per Day Month
per Week Month
June 22 2 110 220 30.00 6,600
July 22 4 110 440 30.00 13,200
August 22 4 110 440 30.00 13,200
September 22 4 110 440 30.00 13,200
October 22 2 110 220; 30.00 6,600
TOTAL 110 16 550 1760 150.00 P52,800

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No. of Overall
No. of unit Total
produced Sales per
per Day Month
per Week Month
June 5 2 25 50 40.00 2000
July 5 4 25 100 40.00 4000
August 5 4 25 100 40.00 4000
September 5 4 25 100 40.00 4000
October 5 2 25 50 40.00 2000
TOTAL 25 16 125 400 200.00 P16,000
Long-term Operation (Nov. 2014- October 2015)

(Bun and Pandesal with 1 main filling)
No. of Overall
No. of unit Total
produced Sales per
per Day Month
per Week Month
November 39 2 273 546 30.00 16,380.00
December 39 4 273 1,092 30.00 32,760.00
January 39 4 273 1,092 30.00 32,760.00
February 39 4 273 1,092 30.00 32,760.00
March 39 4 273 1,092 30.00 32,760.00
April 39 4 273 1,092 30.00 32,760.00
May 39 4 273 1,092 30.00 32,760.00
June 39 4 273 1,092 30.00 32,760.00
July 39 4 273 1,092 30.00 32,760.00
43 | P a g e
August 39 4 273 1,092 30.00 32,760.00
September 39 4 273 1,092 30.00 32,760.00
October 39 4 273 1,092 30.00 32,760.00
TOTAL 468 46 3,276 12,558 360.00 P376,740.00
Long-term Operation (Nov. 2014- Dec. 2015)

No. of Overall
No. o46f unit Total
produced Sales per
per Day Month
per Week Month
November 66 2 462 924 45.00 41,580.00
December 66 4 462 1848 45.00 83,160.00
January 66 4 462 1848 45.00 83,160.00
February 66 4 462 1848 45.00 83,160.00
March 66 4 462 1848 45.00 83,160.00
April 66 4 462 1848 45.00 83,160.00
May 66 4 462 1848 45.00 83,160.00
June 66 4 462 1848 45.00 83,160.00
July 66 4 462 1848 45.00 83,160.00
August 66 4 462 1848 45.00 83,160.00
September 66 4 462 1848 45.00 83,160.00
October 66 4 462 1848 45.00 83,160.00
TOTAL 792 46 5,544 21,252 540.00 P956,340.00
44 | P a g e
Long-term Operation (Nov. 2014- Dec. 2015)
No. of Overall
No. of unit Total
produced Sales per
per Day Month
per Week Month
November 15 2 105 210 60.00 12,600.00
December 15 4 105 420 60.00 25,200.00
January 15 4 105 420 60.00 25,200.00
February 15 4 105 420 60.00 25,200.00
March 15 4 105 420 60.00 25,200.00
April 15 4 105 420 60.00 25,200.00
May 15 4 105 420 60.00 25,200.00
June 15 4 105 420 60.00 25,200.00
July 15 4 105 420 60.00 25,200.00
August 15 4 105 420 60.00 25,200.00
September 15 4 105 420 60.00 25,200.00
October 15 4 105 420 60.00 25,200.00
TOTAL 180 46 1,260 4,830 720.00 P289,800.00
G. Future Plan
1. The company will branch out in different locations specifically in urban areas.
45 | P a g e
2. The company will add more varieties in our product.
3. The company location will be move for more customer serving capacity.
4. The company will use Billboards, TV Commercial for advertisements.
46 | P a g e
TECHNICAL PLAN
V. Technical Plan
A. Assumptions
Short term
47 | P a g e
1. The Bundesal Company will produce 40 servings per day which consist of 22
pieces of Pandesal and 18 pieces of Buns.
2. The Company will operate for three (3) hours a day, and five (5) times a week.
(Monday-Friday)
3. The Company will have different add-ons to be placed in the sandwich such as
egg and cheese.
4. All products should be sold at the end of the day.
5. For every main filling that will be added in your “make your own burger “will cost
P 10.00 and another P 5.00 for every vegetable and extra.
Long term
1. The BUNDESAL House Company will consider having additional choices of

flavour such as tuna and chicken fillet.
2. The company will use more equipment to produce more Bundesal.
3. We will also consider making our own Bun or Pandesal.
4. The operation will be 8 hours per day, Monday to Sunday.
5. The BUNDESAL House Company will consider in adding employees in
production
B. Process/Operations Design
B1. Types of Operations
The Bundesal House Company is a food service business. The company is
48 | P a g e
designed as a make your own sandwich that will offer upon their choice. We will be
located at the EV Café at the third floor of the SFC Bldg., UE Manila. Take outs and
delivery orders will be implemented and the payment will be cash based.
B2.Operational Schedule/Operating Hours
The BUNDESAL House Company will be operating 1:00-4:00pm from Monday to

Friday. 30 minutes will be allotted for the preparation of all the materials and ingredients
needed, 120 minutes will be allotted for the operating and selling hours. Then the
remaining 30 minutes will be for closing and cleaning time. The Bundesal House
Company consists of General Manager, Financial Staff, a Marketing Staff, a Production
Head, a Operating Staff, a Marketing Head, and a Financial Head.
B3. Technology
The Bundesal house will use some of equipment to conduct the operation like
flying saucer pan, oven toaster and microwave. The said equipment will be bought by
the company.
a. Machines/Equipment/Appliances
Items Description Quantity Cost
49 | P a g e
Flying Makes hot toasted pies
1 Php 300.00
Saucer and sandwiches
A small
Oven
appliance designed 1 Php 700.00
Toaster
to toast multiple types
of bread products.
A stove that
Electric
converts electrical 2 Php1,400.00
Stove
energy into heat to Cook
AndBake.
Total Php2,400.00
b. Tools and Supplies

Usually the
preferred
Disposable Cups method as 50 pcs Php 18.00
long as the
cups
Knife that can
cut through
Bread Knife bread without 2pcs Php 65. 00
breaking or
crushing it
Spatula A small 3 pcs Php 50.00
implement
with a broad,
flat, flexible
blade used to
mix, spread
and lift
50 | P a g e
materials
including
foods, drugs,
plaster and
paints
A container
made of
Food Plastic
plastic that is 5 pcs Php 40.00
Storage
used to
contain foods
A detergent
Dishwashing used to assist
1 bottle Php 56.00
Liquid in
dishwashing
Used for
Tongs gripping and 2pcs. Php 35.00
lifting tools
A tool or
cleaning aid
Sponge consisting of 1 pc. Php 18.00
porous
material
A lightweight
Kitchen
paper or, light 4 roll Php 100.00
Towel
crêpe paper
Use to
Sauce Container 3 pc. Php 75.00
contain sauce
51 | P a g e
Sandwich bag
will used to
Sandwich Bag 100pcs. Php 21.00
contain
sandwiches
Frying Pan is
a flat-
bottomed pan
used for
Frying Pan 2pcs. Php 400.00
frying,
searing, and
browning
foods
Total Php 878.00
c. Office Supplies
A method for
recording the
Time Card 8 pcs Php 8.00
amount of a
worker's time
spent on each job
It is designed to
Plastic
contain a flat 2pcs Php 16.00
Envelope
object
The ballpen will

be used to take
Ballpen 2 pcs Php 10.00
the orders of
customers.
The scissors will

be used to cut
Scissors 1 pc. 21.25
the tape
52 | P a g e
Total Php55.25
d. Other Supplies
Quantit
Items Description Cost
y
A small, often
elasticised, fine net
Hair net 3 pcs. Php30.00
worn over long hair to
hold it in place
An outer protective
garment that covers
Apron 4 pcs. Php200.00
primarily the front of
the body
Total Php230.00
C. Time and Motion Study and Capacity Assessment
1. Frying and Preparation for the Choice of fillings
Item Procedure Quantity Time
Preheat the
frying pan, when
Bacon 9 servings 5 mins.
it is hot enough
fry the bacon.
Spam Remove the 7 servings 5 mins.

spam from the
can and slice it
53 | P a g e
equally by 14.
Next preheat the
frying pan when
it is hot enough
put oil, then fry
the spam.
Preheat the
frying pan when
Ham it is hot enough 4 servings 5 mins.
put oil, then fry
the ham.
Preheat the
frying pan when
Burger
it is hot enough 20 servings 5 mins.
Patties
put oil, then fry
the patties.
Pill the
Cucumber cucumber them 2 servings 3 mins.
slice it
Wash the
Lettuce lettuce then 23 servings 2 mins
slice it.
54 | P a g e
Slice the
Cabbage cabbage then 6 servings 2 mins.
wash it.
2. Choose your own
Since the Bundesal House company serves what the customer wants in their
Bundesal, this assumes that the customer ordered a combination of “Pandesal, Ham,
Spam, additional Vegetable of Lettuce, Additional Egg”. The “cheese, 1 choice of
vegetable and the sauce” is automatically added to the order.
Item Procedure Time
Pick up a
Pandesal pandesal/bun the 10 sec.
slice it
Put the dressing

Mayo and
sauce in 15 sec.
Ketchup
pandesal/bun.
55 | P a g e
Fry the egg and put
Egg 2 mins.
in the pandesal/bun.
Re-heat the patty

Burger and put the burger
10 sec.
Patty in the
Pandesal/bun.
Slice the ham into

two and re-heat the
Ham 15 sec.
other half then put it
in thepandesal/bun.
Re-heat the spam

and put a piece of
Spam 10 sec.
spam in the
sandwich.
Put a cheese in the

Cheese 10 sec
pandesal.
56 | P a g e
Put two slice of
Lettuce lettuce in the 5 sec.
sandwich.
Put the two slice of

Cucumber cucumber in the 5 sec
pandesal/bun.
Put the sliced

Cabbage cabbage in the 5 sec.
pandesal/bun.
Put 2 slice of tomato

Tomato 15 sec.
in the pandesal.
57 | P a g e
Oven
Heat it. 2mins.
Toaster
Put the finished

Sandwich
sandwich on the 20 sec.
container
sandwich container.
Total 6 mins.
D. Production Schedule
Time Duration
Preparation of materials
1:00 – 1:30 pm 30 minutes
and ingredients
Operating and Selling

1:30 – 3:30 pm 120 minutes
Hours
3:30 – 4:00 pm Cleaning and Closing 30 minutes
Short Term
Production Quota (2014 June – October 2014)
58 | P a g e
Production No. of
Daily Weekly Monthly Maximum
Hours Workers in
Units Units Units capacity
(Monday-Friday) Production
120Minutes 2 40 200 800 800
The company will prepare all the ingredients thirty (30) minutes before its
operation and selling schedule, and the operation and selling will start at one thirty
(1:30) in the afternoon and it will last up to three thirty (3:30). The remaining thirty (30)
minutes will be the cleaning and closing time. The production and selling schedule have
one hundred and twenty (120) minutes, which the company`s going to maximize to be
able to produce forty (40) units daily, and two hundred (200) units weekly. The monthly
maximum capacity of the company will produce 800 pieces.
Long Term
Production Quota (November 2014 – May 2017)

No. of
Production Hours Daily Weekly Monthly Maximum
Workers in
(Monday-Sunday) Units Units Units capacity
Production
420 Minutes 3 120 840 3,360 3,360
E. Total Production Cost / Unit Cost
Short Term Sales Projection

59 | P a g e
Bundesal Sandwich Price Amount Needed Price Per Unit
Pandesal Php 88.00 22 pcs. Php 4.00
Buns Php 85.50 18 pcs. Php 4.75
Burger Patties Php 146.60 20 pcs Php 7.33
Bacon Php 61.47 9pcs. Php 6.83
Ham Php 27.50 4pcs. Php 6.875
Spam Php 49.70 7pcs. Php 7.10
Egg Php 92.00 23 pcs. Php 4.00
Cheese Php 51.00 17 pcs. Php 3.00
Tomato Php 3.48 6pcs. Php 0.58
Cabbage Php 4.62 6 servings Php 0.77
Cucumber Php1.16 2 servings Php 0.58
Lettuce Php22.08 23 servings Php0.96
Mayonaise Php10.00 40 servings Php 0.25
Ketchup Php10.00 40 servings Php 0.25
Cooking Oil Php33.00 350 ml Php 0. 50
Iced Tea Php44.00 4 litre pack Php 0.75
Ice tube Php70.00 2 packs Php 0.89
60 | P a g e
Total Cost per Day Php 801.30
Long Term Sales Projection
Bundesal Sandwich Price Amount Needed Price Per Unit
Pandesal Php 264.00 66pcs Php 4.00

Buns Php 256.5 54pcs Php 4.75
Burger Patties Php 439.8 60pcs Php 7.33
Bacon Php 184. 41 27pcs Php 6.83
Ham Php 82.5 12pcs Php 6.875
Spam Php 149.1 21pcs Php 7.10
Egg Php 276.00 69pcs Php 4.00
Cheese Php153.00 51pcs Php 3.00
Tomato Php 10.44 18pcs Php 0.58
Cabbage Php 13.86 18 servings Php 0.77
Cucumber Php 3.48 6 servings Php 0.58
Lettuce Php 66.24 69 servings Php 0.96
Mayonaise Php30.00 120 servings Php 0.25
Ketchup Php 30.00 120 servings Php 0.25
Cooking Oil Php 525.00 1,050 ml Php 0. 50
Iced Tea Php 132.00 12 litre pack Php 0.75
Ice tube Php 210.00 6 packs Php 0.89
Total Cost per Day Php 2,826.31
E1. Indirect Materials
Indirect Materials Cost Unit Cost

Equipment Php2,400 Php 0.40
Tools and Supplies Php 878.00 Php2.00
Office Supplies Php 55.25 Php 0.10
Other Supplies Php 230.00 Php0.50
Packaging Php 50.00 Php.0.50
Total Php 3645.75 Php 3.50
61 | P a g e
E2. Direct Labor
Short Term

1 3 15 60
2 3 15 60
Total 6 30 120
Long term

1 400 2,800 11,200
2 400 2,800 11,200
3 400 2,800 11,200
Total 1200 8,400 33,600
E3. Indirect Labor
Short Term
Position Daily Rate Weekly Monthly

General Manager 5 25 100
Marketing Head 4 20 80
Technical Head 4 20 80
Production Head 4 20 80
Cashier/Treasurer 3 15 60
Total 20 Php 100 Php 400
Long Term
Position Daily Rate Weekly Monthly
62 | P a g e
General Manager 200.00 1,400.00 5,600.00
Marketing Head 150.00 1,050.00 4,200.00
Finance Head 150.00 1,050.00 4,200.00
Marketing Staff 100.00 700.00 2,800.00
Financial Staff 100.00 700.00 2,800.00
Production Staff (3) 300.00 2,100.00 8,400.00
Total Php 1,000 Php 7,000.00 Php 28,000.00
E4. Factory Overhead
Short Term
Factory Overhead Cost per month Cost per unit

Php 0.06
Rent Php 500.00
TOTAL Php 500.00 Php 0.06
Cost Per Unit = P500 / 800 = 0.63
= 0.63 x 10%
= 0.06 per unit
Long Term
Factory Overhead Monthly
Rent Php 15,000
Utilities Php 5,000
63 | P a g e
TOTAL Php 20,000
Cost Per Unit = P20,000 / 2,400 = 8.33
= 8.33 x 10%
= 0.83 per unit
F. Break Even Analysis
Short-Term
4 Main Filling
Bread 4.38
4 Main Filling 28.12
Sauce 0.5
Drink 2
Indirect Materials 0.57
Direct Labor 0.24
Factory Overhead 0.06
Total Cost 35.87
Selling Price 50
Mark-up 14.13 39%
Break-Even Formula:
Fixed Cost
Average Selling Price – Average Cost
= 500
50 – 35.57
64 | P a g e
= 35
BREAK-EVEN POINT = 35
The break-even point is 35. The company should produce and sell more than or equal
to 36 servings of bundesal daily in order to gain profit in the business.
Long-Term
4 Main Fillings
Bread 4.38
4 Main Filling 28.12
Sauce 0.5
Drink 5
Direct Labor 2.25
Indirect Labor 0.75
Total Cost 42.685
Selling Price 75
Mark-up 32.315 43.09%
Break-Even Formula:
Fixed Cost
= 20, 003
75 – 38.86
= 553.47
65 | P a g e
to 520 servings of bundesal monthly in order to gain profit in the business.
G. Future Plans
The Bundesal house company might consider changing the location of the stall in
Victory Mall in Monumento where there are fewer competitors. The company might use
larger equipment in order to increase in productivity and demand.
66 | P a g e
ORGANIZATION-
MANAGEMENT
PLAN
VI. Organization – Management Plan

A. Assumptions
Short Term
 There will be job rotation.
 The company will implement quota-based selling.
67 | P a g e
 The company will produce 40 pieces of bun/pandesal with the
customers’ preference of combination of fillings.
Long Term
 The company will expand the business by offering it as a franchise.
 The company will lead all the same-level competitors and be the
leading burger company in the country.
 The company will hire more employees for the expansion of the
business.
B. Brief Profile of Owners

1. FULL NAME: Galido, Mikell James Yap
AGE: 19
BIRTHDAY: Dec. 17, 1994
ADDRESS: 2059 Calamba St., Sampaloc, Manila
COURSE : Bachelor of Science in Business Administration
MAJOR: Business Management
CONTACT NO.: +639264111104
EMAIL ADDRESS:[email protected]
POSITION: Production Staff
2. FULL NAME: Maderazo, Patricia Anne Nicole Bernabe

AGE: 19
ADDRESS: 123 Old Samson Rd., Parkway Village, Balintawak,
Quezon City
MAJOR : Financial Management
68 | P a g e
CONTACT NO.: 09165115659
POSITION: Financial Staff
3. FULL NAME: Manahan, Regine Villamayor

AGE: 21
BIRTHDAY: Nov. 4, 1992
ADDRESS: 1759 Interior Street CM. Recto Sta. Cruz, Manila
MAJOR : Financial Management
CONTACT NO.: 09055025252
EMAIL ADDRESS: [email protected]
POSITION: Production Head
4. FULL NAME: Samonte, Raymond Joseph Gagalang

AGE: 20
BIRTHDAY: Sept. 1, 1993
ADDRESS: 1082 Instruccion Street Sampaloc Manila
MAJOR : Business Management
CONTACT NO.: 09165058978
POSITION: General Manager
5. FULL NAME: Tabor, Sean Marquez

AGE: 21
ADDRESS: 11 Eber Street Metrogate, Complex, MarilaoBulacan
69 | P a g e
MAJOR : Business Management
CONTACT NO.: 09354165517
POSITION: Production Staff
6. FULL NAME: Tan, Jun Jun Tusing

AGE: 20
BIRTHDAY: April 8, 1994
ADDRESS: 2022 Gen. T. De Leon Rd. Valenzuela City

MAJOR: Business Management
CONTACT NO.: 09166535335
POSITION: Marketing Staff
7. FULL NAME: Ternida, Dianne Abacajen

AGE: 19
BIRTHDAY: March 30, 1995
ADDRESS: Blk. 102 Lot 20 K-54 Kalinisan Street Karangalan
Village Cainta, Rizal

MAJOR: Financial Management
CONTACT NO.: 09166535335
POSITION: Financial Head
8. FULL NAME: Yeo, John Richmond Lam
70 | P a g e
AGE: 21
BIRTHDAY: April 25, 1993
ADDRESS: 306 Mayon St., Quezon City
MAJOR: Marketing Management
CONTACT NO.: 09332239872
POSITION: Marketing Head
C. Organization and Job Analysis
1. Organizational Structure
General Manager
Production Head Financial Head Marketing Head
71 | P a g e
Production Staff Financial Staff Marketing Staff
Production Staff
2. Human Resource Plan
a. General Manager
Position Count Job Description Job Specification
General  Manages the general Short Term

Manager 1 aspect of the company.  Should be
 Responsible in ensuring enrolled in any
that the operation of the business course.
group is always in line  Should have a
with the company’s good
mission and vision. communicating
 Administers functions skill.
such as marketing,  Should have an
finance, human resource, excellent
etc. planning and
72 | P a g e
 Communicates to other organizing skills.
department managers of  Must be
the company to improve understandable
the run of the business. about the
demands of
his/her staffs.
Long Term
 Should be a
graduate of any
business related
courses.
 Should have an
experience in
managing an
organization.
 Must be good in
interacting and
negotiating with
other clients.
b. Managers

 Leads and manages the Short Term
Financial Head 1 budgeting process.  Should be
 Responsible in overall enrolled in
cash management on an financial
ongoing business. management.
 Controls all financial  Should be good
transactions of the in handling
business. financial issues
and situations.
 Should be good
in analyzing
financial reports.
 Must be
financially
73 | P a g e
capable.
Long Term
 Must be a
Financial
Management
graduate.
 Must have the
ability to handle
high levels of
pressure and
critical decision
making.
 Responsible in all the Short Term
Production 1 technical aspects of the  Must be good in
Head business. communicating
 Responsible in skills.
supervising the  Should have
production of the many ideas in
business. providing
 Responsible in managing marketing
all the resources of the strategies for the
business. business
 Should be good
in idea making.
 Must be strict in
terms of
implementing
good quality
control.
Long Term
 Must be a
graduate of any
business related
courses.
 Must have an
experience in
working in this
kind of company.
 Must be good in
generating ideas
for the product for
the betterment of
74 | P a g e
the company.
Marketing Head 1  Responsible in all the Short Term

marketing aspect of the  Must be good in
business communicating
 Responsible in providing skills.
strategies for the  Should have
improvements of the many ideas in
business. providing
 Responsible in marketing
developing all the strategies for the
marketing strategies for business
the betterment of the  Should be good
business. in idea making.
 Must identify the target Long Term
markets and developing  As much as
strategies to possible must be
communicate with them. a graduate of
Marketing
Management.
 Must be good in
interaction and
negotiating with
other clients and
customers.
 Should be strong
and effective
communication.
c. Staffs
 Responsible in Short Term

Marketing Staff 1 assisting the  Should be enrolled in
marketing manager. any business related
 Responsible in course.
dealing with others.  Should be good in
convincing other
people.
 Should have a good
75 | P a g e
communicating skill.
Long Term
 Must be a graduate
of degree in
marketing or any
business related
course.
 Must be good in
negotiating with other
clients and
customers.
Production 2  Responsible in buying Short Term
Staff the raw materials.  Must be enrolled in
 Responsible in any business related
assisting the course.
production manager.  Must be patient in
 Responsible in doing the product.
producing the  Must be creative.
products. Long Term
in any business
related courses.
 Must have an
experience in
working in this kind of
company.
Financial Staff 1  Responsible in Short Term
assisting the financial  Must be a student
manager. specializing in
 Responsible in Financial
budgeting. Management.
 Responsible in  Must be honest in
costing the product. handling the money.
 Must be good in
financing the
business.
Long Term
in Financial
Management.
 Must be good in
doing the monthly
76 | P a g e
financial report.
3. Compensation Plan
Short Term Period
No. of
Position Daily Rate Weekly Rate Monthly Rate
Personnel
(Weekly rate x
(Daily rate x 5
4 weeks per
working days)
month)
General
1 P 5.00 P 25.00 P 100.00
Manager
Marketing
1 4.00 20.00 80.00
Head
Production
1 4.00 20.00 80.00
Head
Financial Head 1 4.00 20.00 80.00
Marketing
1 3.00 15.00 60.00
Staff
Production
2 6.00 30.00 120.00
Staff
Financial Staff 1 3.00 15.00 60.00
Total 8 P 29.00 P 145.00 P 580.00
Long Term Period

Total Rate
No. of
Position Daily Rate Weekly Rate Monthly Rate For 12
Personnel
Months
77 | P a g e
(Weekly rate x
(Daily rate x 7 (Monthly rate
4 weeks per
working days) 12 months)
month)
General
1 P200.00 P 1,400.00 P 5,600.00 P 67,200.00
Manager
Marketing
1 150.00 1,050.00 4,200.00 50,400.00
Head
Financial
1 150.00 1,050.00 4,200.00 50,400.00
Head
Marketing
1 100.00 700.00 2,800.00 33,600.00
Staff
Production
3 300.00 2,100.00 8,400.00 100,800.00
Staff
Financial Staff 1 100.00 700.00 2,800.00 33,600.00
Total 8 P1,000.00 P 7,000.00 P 28,000.00 P 336,000.00
D. General Policies
1. Employees must observe proper attire while doing the operation.

2. Using of gadgets during business hours will not be allowed.
3. All employees must come on or ahead of time scheduled.
4. Employees must be honest and trustworthy at all times.
5. Employees must be dedicated in doing their specific tasks in line with the company’s
vision.
6. All unanswered problems or complains are open to resolution.
7. Employees must keep the workplace clean and hygienic.
8. Employees must help each other to develop the relationship inside the team.
9. Someone who will be absent must notify their respective heads in advance.
10. A penalty of doubling the quota will be imposed if an absence is made; half of a
78 | P a g e
quota for a late-comer.
E. Implementation Plan
Gantt Chart
Short term (June 2014-October 2014)
June July August September October

Activity
1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3
Accumulation Of
Capital
Opening the
Company’s
bank account
Registration at
DTI
Purchase of
equipments
Purchase of
perishable
Daily
Purchase of
non-perishable
Weekly
Advertising
Activities
Operations
(Production &
Selling)
Financial report
(Monthly)
Liquidation
79 | P a g e
Long term (Nov. 2014- October 2015)
2014 2015
Activity
Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sept. Oct.
Accumulation of
capital
Opening the
company's
bank account
Registration at
DTI
Identification of
location
Preparing the
location
Continuation of
operation
Promotion of
product
Purchase of
perishable daily
Purchase of
non-perishable
weekly
Operations
(Production and
selling)
Financial report
monthly

80 | P a g e
2015 2016
Activity
Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sep. Oct.
Accumulation of
capital
Opening the
company's bank
account
Registration at
DTI
Identification of
location
Preparing the
location
Continuation of
operation
Promotion of
product
Purchase of
perishable daily
Purchase of non-
perishable
weekly
Hiring and
Training
of new
employees
Operations
(Production and
selling)
Financial report
monthly
81 | P a g e
2016 2017
Activity
Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sep. Oct.
Accumulation of
capital
Opening the
company's bank
account
Registration at
DTI
Identification of
location
Preparing the
location
Continuation of
operation
Promotion of
product
Purchase of
perishable daily
Purchase of non-
perishable
weekly
Hiring and
Training
of new
employees
Operations
(Production and
selling)
Financial report
monthly
F. Future Plans
1. Continuously keep the business stable financially.
2. Make product innovations if it is necessary to satisfy the customers more.

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3. Develop good relationship and work as a team.
4. Create a competitive edge over others.
5. Establish a branch outside the campus to sustain the life of the business.
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FINANCIAL PLAN
VII Financial Plan
A. Assumptions:
Short-term
1. The company’s fiscal year starts June of the current year and ends May 2017,
however short-term operation of the company will run from June-October
84 | P a g e
2015.
2. The Bundesal House Company has a total capital contribution amounting
P12,000.00. Each member will contribute P1,500.00. The enterprise will be
using the EV room for the first 4 months of the short-term operation. And has
a petty cash of P234.02.
3. All products will be sold only on cash basis.
4. The partners will share net profit and losses equally.
5. Salaries in the form of allowances will be paid at the end of the month.
6. The adjusted capital balance of each partner at the end of the short-term
operation is P1,993.26.
7. The company will not have a Current Ratio since it has no liability.
8. The break-even point per unit of the company is 35. The company should
produce and sell more than or equal to 36 servings of bundesal daily in order
to gain profit in the business.
Long-term
1. The business will operate 8 hours daily.

2. Property / Equipment will be depreciated using the straight- line basis.
3. The company’s net present value is P70,093.95.
4. The Internal Rate of Return 228.08% is greater than the cost of capital (20%)
5. Salaries, in the form of allowances, will be paid every 15 th and 30th of the
month.
6. Raw material will increase proportionate to sales.
7. Price of the product will increase by 50%.
8. The production unit will be tripled.
9. Gross Profit Margin for the year 2014-2015 is 37%, for 2015-2016 is 37%, for
2016-2017 41% based on the sales and the Net profit margin is 1% of 2014-
2015 and 2% of 2015-2016 and 4% of 2016-2017.
85 | P a g e
10. The break-even point is 553. The company should produce and sell more
than or equal to 520 servings of bundesal monthly in order to gain profit in the
business.
11. The return on Asset and Return on Equity 63% of 2014-2015 , 41% of 2015-
2016 and 51% of 2016-2017
12. There is no current ratio since the company has no liabilities.

13. For the Return on Sales in 2014-2015 there are 2%, in 2015-2016 2% 2016-
2017 5%.
14. The initial investment can be recovered in short term 0n 304 days or in 10
months. For the long term 8 months and 23 days for the long term (266.4
days).
B. Total Investment Cost
The proposed project will have an estimated cost of Eleven thousand seven
hundred sixty five and ninety eight centavos (P11,765.98).
Bundesal House Company

Projected Capital Requirement
For the Period of June 2014
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Fixed Capital
Equipment (Schedule A) 2,400.00
Variable Capital
Cash
Requirement for 5 days:
Production Cost (Schedule B) 9,397.60
Depreciation - 66.67
Rent (Schedule C) 500.00
Salaries (Schedule D) 580.00
10,410.93
x 5/20 days 2,602.73
Bank Deposit 5,000.00
Total Working Capital 7,602.73
Pre-Operating Expenses:
Permits 250.00
Marketing/Promotion 350.00
Tools and Materials (Schedule E) 878.00
Supplies (Schedule F) 285.25 1,763.25
Total Variable Capital 9,365.98
Projected Capital Requirement 11,765.98
C. Financing Plan
Funding for the proposed project will be coming from the investment of the
following partners:

Financing Plan - Source of Funds
June 2014
Partner's Name Initial Capital Contribution

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Galido, Mikell James Yap 1,500.00
Maderazo, Patricia Anne Nicole Bernabe 1,500.00
Manahan, Regine Villamayor 1,500.00
Samonte, Raymond Joseph Gagalang 1,500.00
Tabor, Sean Marquez 1,500.00
Tan, Jun Jun Tusing 1,500.00
Ternida, Dianne Abacajen 1,500.00
Yeo, John Richard Lam 1,500.00
TOTAL 12,000.00
LESS: Total Investment Requirement 11,765.98
Petty Cash and/or Change Fund 234.02
*The excess amount of the Initial Capital Contribution over the computed Total
Investment Requirement amounting P234.02 shall be used as a petty cash and/or
change fund.
D. Projected Financial Statements (Short Term)
Income Statement

Projected Statement of Income
As of October 2014
Jun Jul Aug Sep Oct Total

Sales
11,200.00 22,400.00 22,400.00 22,400.00 11,200.00 89,600.00
88 | P a g e
Less: Cost of Goods
Sold 9,397.60 18,795.20 18,795.20 18,795.20 9,397.60 75,180.80
Gross Profit
1,802.40 3,604.80 3,604.80 3,604.80 1,802.40 14,419.20
Less: Operating
Expenses
Rent
500.00 500.00 500.00 500.00 500.00 2,500.00
Salaries
580.00 580.00 580.00 580.00 580.00 2,900.00
Pre-Operating
Expense 1,763.25 1,763.25
Supplies
216.00 216.00 216.00 216.00 216.00 1,080.00
Total Operating
Expense 3,059.25 1,296.00 1,296.00 1,296.00 1,296.00 8,243.25
-
Net Income (Loss)
1,256.85 2,308.80 2,308.80 2,308.80 506.40 6,175.95
Income Tax 30% -
692.64 692.64 692.64 151.92 2,229.84
-
Net Income After Tax
1,256.85 1,616.16 1,616.16 1,616.16 354.48 3,946.11
Statement of Cash Flow

Projected Statement of Cash Flow
For the Period Ending October 2014
Net Income After Tax 3,946.11

Add: Depreciation 333.35
Total 4,279.46
Capital Investment 12,000.00
Equipment - 2,400.00
Beginning Cash Balance -
89 | P a g e
Ending Cash Balance 13,879.46
Statement of Partner’s Equity

Projected Statement of Partner’s Equity
For the month of June to October 2014
June July August September October

Capital Beginning 12,000.00 10,743.2 12,359.31 13,975.47 15,591.63
Add: Net Income -1,256.85 1,616.16 1,616.16 1,616.16 354.48
Capital Ending 10,743.2 12,359.31 13,975.47 15,591.63 15,946.11
Statement of Financial Position

Projected Statement of Financial Position
As of October 2014
ASSETS
Current Assets
Cash on Hand and in Bank 13,879.46
Non-Current Assets
Equipment 2,400.00
Less: Accumulated Depreciation 333.35 2,066.65
Total Assets 15,946.11
LIABILITIES AND EQUITY

Liabilities - Accrued Utilities -
Capital Beginning Balance 12,000.00
Net Income After Tax June - October 2014 3,946.11 15,946.11
90 | P a g e
Total Liabilities & Equity 15,946.11
E. Projected Financial Statements (Long Term)
Income Statement

Projected Statement of Income
For the Fiscal Years Ended 2014 - 2017
2014-2015 2015-2016 2016-2017

Sales 1,622,880.00 1,704,024.00 1,874,426.40
Less: Cost of Goods Sold 1,028,944.56 1,068,044.45 1,108,630.14
Gross Profit 593,935.44 635,979.55 765,796.26
Less: Operating Expenses

Rent 172,500.00 189,750.00 218,212.50
Utilities 57,500.00 63,250.00 72,737.50
Salaries 322,000.00 338,100.00 371,910.00
Pre-Operating Expense
Permits and Taxes 3,000.00 3,000.00 3,000.00
Marketing/Promotions 2,100.00 2,100.00 2,100.00
Supplies 2,592.00 2,592.00 2,592.00
Total Operating Expense 559,692.00 598,792.00 670,552.00
Net Income (Loss) 34,243.44 37,187.55 95,244.26
Less: Income Tax 30% 10,795.85 11,156.26 28,573.28
Net Income After Tax 23,447.59 26,031.28 66,670.98
Statement of Cash Flow

Projected Statement of Cash Flow
For the Fiscal Years Ended 2014 to 2017
91 | P a g e
2014-2015 2015-2016 2016-2017
Net Income 23,447.59 26,031.28 66,670.98

Add: Depreciation 800.04 800.04 466.69
Total 24,247.63 26,831.32 67,137.67
Capital Investment
Accruals – Utilities
Equipment (2,066.65)
Partners' Drawings
Beginning Cash Balance 13,879.46 36,060.44 62,891.76
Ending Cash Balance 36,060.44 62,891.76 130,029.43
Statement of Partner’s Equity

Projected Statement of Partners' Equity
For Fiscal Years Ended 2015 to 2017
2015 2016 2017

13,879.4 37,327.0 63,358.3
Capital Beginning
6 5 3
23,447.5 26,031.2 66,670.9
Add: Net Income
9 8 8
Less: Drawings
- - -
37,327.0 63,358.3 130,029.3
Capital Ending
5 3 1
Statement of Financial Position

Projected Statement of Financial Position
92 | P a g e
As of Fiscal Year 2015-2017
2015 2016 2017

ASSETS
Current Assets
36,060.4 62,891.7 130,029.4
Cash on Hand and in Bank
4 6 3
Non-Current Assets
2,066.6 2,066.6 2,066.6
Equipment
5 5 5
800.0 1,600.0 2,066.6
Less: Accumulated Depreciation
4 8 5
1,266.6 466.5
Net Non-Current Assets
1 7 -
37,327.0 63,358.3 130,029.4
Total Assets
5 3 3
LIABILITIES AND EQUITY

Liabilities - Accrued Utilities
- - -
37,327.0 63,358.3 130,029.3
Capital Ending per Statement of Equity
5 3 1
37,327.0 63,358.3 130,029.3
Total Liabilities & Equity
5 3 1
F. Statement of Liquidation

Statement of Partnership Liquidation
November 2014
Assuming that the partners would discontinue the operations of the company after
October 2014, the liquidation process would appear as follows:
CASH NON-CASH LIABILITIES
93 | P a g e
Balances before Liquidation 13,879.46 2,066.65 -
1) sale of non-cash assets 1,600.00 (2,066.65) -
Balances after sale 15,479.46 -
2) payment of liabilities - -
Balances after payment 15,479.46
3) payment to partners (15,479.46)
CAPITAL BALANCES
Partner 1 Partner 2 Partner 3 Partner 4 Partner 5 Partner 6 Partner 7 Partner 8
1,993.26 1,993.26 1,993.26 1,993.26 1,993.26 1,993.26 1,993.26 1,993.26
(58.00) (58.00) (58.00) (58.00) (58.00) (58.00) (58.00) (58.00)
1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26
- - - - - - - -
1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26 1,935.26
(1,935.26) (1,935.26) (1,935.26) (1,935.26) (1,935.26) (1,935.26) (1,935.26) (1,935.26)
Assumptions in the Liquidation of Bundesal House Company:
(1) Bundesal House Company has earned net income after tax from June to October
2014 and the Partners' capital balances are adjusted as follows:
12,00
Initial Capital
0.00
3
Net Income after tax - June to October 2014
,946
15,94
Total
6.11
Divided by number of Partners 8
1,99
Adjusted Capital per Partner
3.26
94 | P a g e
(2) All the non-cash assets could be sold for 75% of its book value and the loss is
equally distributed to all the partners.
G. Ratio Analysis
Gross Profit Margin:
2014-2015 2015-2016 2016-2017
Gross Profit 593,935.44 635,979.55 765,796.26
Divided by Sales 1,622,880.00 1,704,024.00 1,874,426.40
Gross Profit Margin 37% 37% 41%
Net Profit Margin:
2014-2015 2015-2016 2016-2017
Divided by Sales 1,622,880.00 1,704,024.00 1,874,426.40
Net Profit Margin 1% 2% 4%
Return on Asset:
2014-2015 2015-2016 2016-2017
95 | P a g e
Divided by Total Assets 37,327.05 63,358.33 130,029.43
Return on Asset 63% 41% 51%
Return on Equity
2014-2015 2015-2016 2016-2017
Net income after Tax 23,447.59 26,031.28 66,670.98
Divided by Total Equity 37,327.05 63,358.33 130,029.43
Return on Equity 63% 41% 51%
Return on Sales
2014-2015 2015-2016 2016-2017
Net Income before Tax 34,243.44 37,187.55 95,244.26
Divided by Total Sales 1,622,880.00 1,704,024.00 1,874,426.40
Return on Sales 2% 2% 5%
Current Ratio
The Bundesal House Company will not have a Current Ratio since the company
has no liabilities.
96 | P a g e
Payback Period
Short Term
Monthly Cash
Returns
June (1,256.85)
July 1,616.16
August 1,616.16
September 1,616.16
October 354.48
Total 3,946.11
Average Cash Returns
= 3946.11
=789.22
Initial Capital
= 12,000.00
789.22
= 15.20 x 20 days
Payback Period = 304 days
Long Term
Initial Captal Investment 12,000.00
Less: Annual cash flow 2015 36,060.44
Total (34,860.44)/12
97 | P a g e
(2905.04)
Divided by OCF 3946.11
Times 360 days 0.74
Total Payback Period 266.4 days
Interpretation:
Based on the foregoing financial ratios, the project proposal is financially viable.
(1) Gross Profit Margin for the year 2014-2015 is 37%, for 2015-2016 is 37%, for
2016-2017 41% based on the sales and the Net profit margin is 1% of 2014-
2015 and 2% of 2015-2016 and 4% of 2016-2017.
(2) The return on Asset and Return on Equity 63% of 2014-2015 , 41% of 2015-
2016 and 51% of 2016-2017
(3) There is no current ratio since the company has no liabilities.
(4) For the Return on Sales in 2014-2015 there are 2%, in 2015-2016 2% 2016-
2017 5%.
(5) The initial investment can be recovered in short term in 304 days. For the long
term 8 months and 23 days for the long term (266.4 days).
H. Break Even Analysis
Short term
Break-Even Formula:
Fixed Cost
98 | P a g e
= 500
50 – 35.57
= 35
to 36 servings of Bundesal daily in order to gain profit in the business.
Long Term
Break-Even Formula:
Fixed Cost
= 20, 003
75 – 38.86
= 553.47
The break-even point is 520. The company should produce and sell more than
or equal to 520 servings of bundesal monthly in order to gain profit in the business.
99 | P a g e
I. Financial Analysis

Financial Analysis
ANNUAL CASH RETURNS

1st Year 2nd Year 3rd Year
Add: Depreciation/Non-Cash Charges 800.04 800.04 466.57
Annual Cash Returns 24,247.63 26,831.32 67,137.55
39,405.5
Average ACR 0
NET PRESENT VALUE
Present Value of Annual Cash Returns

at 20%:
Year 1 24,247.63 0.833 20,206.36
Year 2 26,831.32 0.694 18,632.86
Year 3 67,137.55 0.579 38,852.75
PV of Working Capital to be released 7,602.73 0.579 4,401.98
82,093.95
Less: Investment Requirement - 12,000.00
Expected Net Present Value 70,093.95
Interpretation:
Since the company assumes a cost of capital of not less than 20%, the calculated
Net Present Value is P70,093.95 which is a good indication of a worthwhile investment.
INTERNAL RATE OF RETURN
100 | P a g e
Investment Requirement - 12,000.00
ACR Year 1 24,247.63
ACR Year 2 26,831.32
ACR Year 3 + working capital 74,740.28
Using EXCEL, IRR is equal to: 228.08%
Interpretation
Generally, if the IRR is greater than the cost of the capital, it is advisable to go ahead
with the investment. Since the IRR of 228.08% is very much greater than 20%, it would
be wise to invest in this project.
J. Production Schedule (Short Term)

Projected Production Cost
Item 1
1 Main Filling
Ingredients Price Unit Cost
Bread 4.00 4.00
Basic Ingredient 175.95 7.33
Ketchup 155.00 0.25
Mayonnaise 378.00 0.25
Drinks 2.00
Direct Labor 0.24
Total Cost 17.63
Total Production Cost

Units Produced
For June and October 2014 @13 Units
Per Day 13 229.19
Per Week 65 1,145.95
Per Month 130 2,291.90
101 | P a g e
Units Produced
For July to September 2014 @13 Units
Per Day 13 229.19
Per Week 65 1,145.95
Per Month 260 4,583.80
Item 2
2 Main Filling
Bread 4.00 4.00
Additional Filling 175.95 7.33
Ketchup 155.00 0.25
Drinks 2.00
Direct Labor 0.24
Total Cost 24.96

Units Produced
Per Day 22 549.12
Per Week 110 2,745.60
Per Month 220 5,491.20
Units Produced
Per Day 22 549.12
Per Week 110 2,745.60
Per Month 440 10,982.40
Item 3
102 | P a g e
3 Main Filling
Bread 4.00 4.00
Ketchup 155.00 0.25
Drinks 2.00
Direct Labor 0.24
Total Cost 32.29

Units Produced
Per Day 5 161.45
Per Week 25 807.25
Per Month 50 1,614.50
Units Produced
Per Day 5 161.45
Per Week 25 807.25
Perr Month 100 3,229.00
Cost Of Goods
Sold
Septembe
June
r
Item 1 2,291.90 Item 1 4,583.80
Item 2 5,491.20 Item 2 10,982.40
Item 3 1,614.50 Item 3 3,229.00
9,397.60 18,795.20
July October
103 | P a g e
Item 1 4,583.80 Item 1 2,291.90
Item 2 10,982.40 Item 2 5,491.20
Item 3 3,229.00 Item 3 1,614.50
18,795.20 9,397.60
August
Item 1 4,583.80
Item 2 10,982.40
Item 3 3,229.00
18,795.20
Production Schedule (Long term)

Projected Production Cost
Item 1
1 Main Filling
Bread 4.00 4.00
Ketchup 155.00 0.25
Drinks 5.00
Direct Labor 2.25
Total Cost 20.765
Units Produced
For November 2014 @39 Units
Per Day 39 809.84
Per Week 273 5,668.85
Per Month 546 11,337.69
Units Produced
For December 2014 - October 2015 @39 Units
Per Day 39 809.84
104 | P a g e
Per Week 273 5,668.85
Per Month 1092 22,675.38
Item 2
2 Main Filling
Bread 4.00 4.00
Ketchup 155.00 0.25
Drinks 5.00
Direct Labor 2.25
Total Cost 28.095
Units Produced
For November 2014 @66Units
Per Day 66 1,854.27
Per Week 462 12,979.89
Per Month 924 25,959.78
Units Produced
For December 2014 to October 2015 @66 Units
Per Day 66 1,854.27
Per Week 462 12,979.89
Per Month 1848 51,919.56
Item 3
3 Main Filling
Bread 4.00 4.00
105 | P a g e
Ketchup 155.00 0.25
Drinks 5.00
Direct Labor 2.25
Total Cost 35.425
Units Produced
For November 2014 @15 Units
Per Day 15 531.38
Per Week 105 3,719.63
Per Month 210 7,439.25
Units Produced
For December 2014 to October 2015 @15 Units
Per Day 15 531.38
Per Week 105 3,719.63
Per Month 420 14,878.50
COGS: November
Item 1 11,337.69
Item 2 25,959.78
Item 3 7,439.25
Total 44,736.72
COGS: December - October

Item 1 22,675.38
Item 2 51,919.56
Item 3 14,878.50
Total 89,473.44
Nov 2014 - Oct 2015 1,028,944.56
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K. Sales Schedule (short term)

Projected Sales Revenue
Item 1 17.63
Mark-up 13.44% 2.37
Selling Price 20.00
Estimated Sales Revenue

For the month of June and October 2014
@13 units per day
Per Day 13 260.00
Per Week 65 1,300.00
Per Month 130 2,600.00
For the month of July to September 2014

@13 units per day
Per Day 13 260.00
Per Week 65 1,300.00
Per Month 260 5,200.00
No. Of Units Produced in a Month

June 130 2,600.00
July 260 5,200.00
August 260 5,200.00
September 260 5,200.00
October 130 2,600.00
Total Sales 20,800.00
Item 2 24.96
Mark-up 20.19% 5.04
Selling Price 30.00
107 | P a g e
@22 units per day
Per Day 22 660.00
Per Week 110 3,300.00
Per Month 220 6,600.00

@22 units per day
Per Day 22 660.00
Per Week 110 3,300.00
Per Month 440 13,200.00

June 220 6,600.00
July 440 13,200.00
August 440 13,200.00
September 440 13,200.00
October 220 6,600.00
Item 3 32.29
Mark-up 23.88% 7.71
Selling Price 40.00

@5 units per day
Per Day 5 200.00
Per Week 25 1,000.00
Per Month 50 2,000.00
108 | P a g e
@5 units per day
Per Day 5 200.00
Per Week 25 1,000.00
Per Month 100 4,000.00

June 50 2,000.00
July 100 4,000.00
August 100 4,000.00
September 100 4,000.00
October 50 2,000.00
TOTAL SALES
Item 1 Item 1 5,200.00
2,600.00
Item 2 Item 2 13,200.00
6,600.00
Item 3 Item 3 4,000.00
2,000.00
June Sept 22,400.00
11,200.00
Item 1 Item 1 2,600.00

5,200.00
Item 2 Item 2 6,600.00
13,200.00
Item 3 Item 3 2,000.00
4,000.00
July Oct 11,200.00
22,400.00
Item 1
5,200.00
Item 2
13,200.00
Item 3
4,000.00
August
22,400.00
109 | P a g e
Sales Schedule (long term)

Projected Sales Revenue
Item 1 20.77
Mark-up 44.47% 9.24
Selling Price 30.00

For the month of November 2014
@39 units per day
Per Day 39 1,170.00
Per Week 273 8,190.00
Per Month 546 16,380.00
For the month of Dec 2014 - Oct 2015

@39 units per day
Per Day 39 1,170.00
Per Week 273 8,190.00
Per Month 1092 32,760.00

November 546 16,380.00
December 1092 32,760.00
January 1092 32,760.00
February 1092 32,760.00
March 1092 32,760.00
April 1092 32,760.00
May 1092 32,760.00
June 1092 32,760.00
July 1092 32,760.00
August 1092 32,760.00
110 | P a g e
September 1092 32,760.00
October 1092 32,760.00
Total Sales 12558 376,740.00
Item 2 28.10
Mark-up 60.17% 16.91
Selling Price 45.00

@66 units per day
Per Day 66 2,970.00
Per Week 462 20,790.00
Per Month 924 41,580.00

@66 units per day
Per Day 66 2,970.00
Per Week 462 20,790.00
Per Month 1848 83,160.00

November 924 41,580.00
December 1848 83,160.00
January 1848 83,160.00
February 1848 83,160.00
March 1848 83,160.00
April 1848 83,160.00
May 1848 83,160.00
June 1848 83,160.00
July 1848 83,160.00
August 1848 83,160.00
September 1848 83,160.00
October 1848 83,160.00
Total Sales 21252 956,340.00
Item 3 35.43
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Mark-up 69.37% 24.58
Selling Price 60.00

@15 units per day
Per Day 15 900.00
Per Week 105 6,300.00
Per Month 210 12,600.00

@15 units per day
Per Day 15 900.00
Per Week 105 6,300.00
Per Month 420 25,200.00

November 210 12,600.00
December 420 25,200.00
January 420 25,200.00
February 420 25,200.00
March 420 25,200.00
April 420 25,200.00
May 420 25,200.00
June 420 25,200.00
July 420 25,200.00
August 420 25,200.00
September 420 25,200.00
October 420 25,200.00
Total Sales 2730 289,800.00
TOTAL SALES: November

Item 1 16,380.00
Item 2 41,580.00
Item 3 12,600.00
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70,560.00
TOTAL SALES: December - October

Item 1 32,760.00
Item 2 83,160.00
Item 3 25,200.00
141,120.00
Nov 2014 - Oct 2015 1,622,880.00
L. Capital Requirement Schedule

Capital Requirement
Schedule
Equipment
A
Description Unit Cost Quantity Total Cost
300.0
Flying Saucer Pan 300.00 1
0
700.0
Oven Toaster 700.00 1
0
1,400.0
Electric Stove 700.00 2
0
2,400.0
Total Amount
0
Schedule
Production Costs Jun-Oct 2014
B
Item 1
2,291.90
Item 2
5,491.20
Item 3
1,614.50
9,397.6
Total
0
37,590.4
0
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Schedule
C
Rent 500.00
Schedule
Salaries Per Day Per Week Per Month
D
General Manager 5.00 25.00 100.00
Marketing Head 4.00 20.00 80.00
Production Head 4.00 20.00 80.00
Financial Head 4.00 20.00 80.00
Marketing Staff 3.00 15.00 60.00
Financial Staff 3.00 15.00 60.00
Production Staff (2) 6.00 30.00 120.00
Total Amount 29.00 145.00 580.00
Salaries (Long
Per Day Per Week Per Month
term)
200.0 1,400.0 5,600.0
General Manager
0 0 0
150.0 1,050.0 4,200.0
Marketing Head
0 0 0
150.0 1,050.0 4,200.0
Financial Head
0 0 0
100.0 700.0 2,800.0
Marketing Staff
0 0 0
100.0 700.0 2,800.0
Financial Staff
0 0 0
300.0 2,100.0 8,400.0
Production Staff (3)
0 0 0
1,000.0 7,000.0 28,000.0
Total Amount
0 0 0
Tools and
Schedule Unit Cost Quantity Total Cost
Materials
E
Disposable Cups 0.36 50 pcs. 18.00
Bread Knife 32.5 2 pcs. 65.00
Spatula 16.67 3 pcs. 50.00
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Food Plastic
8.00 5 pcs. 40.00
Storage
Dishwashing Liquid 56.00 1 bottle 56.00
Tongs 17.50 2 pcs. 35.00
Sponge 18.00 1 pc. 18.00
Kitchen Towel 25.00 4 rolls 100.00
Sauce Container 25.00 3 pcs. 75.00
Sandwich Bag 0.21 100 pcs. 21.00
Frying Pan 200.00 2 pcs. 400.00
Total Amount 878.00
Schedule
Supplies Total Cost
F
Office Supplies 55.25
Other Supplies 230.00
Total Amount 285.25
M. Equipment, Tools and Supplies
Equipment
Descrition Unit Cost Quantity Total Cost
Flying Saucer Pan 300.00 1 300.00
Oven Toaster 700.00 1 700.00
Electrical Stove 700.00 2 1,400.00
Total 2,400.00
Tools and Materials

Disposable Cups 0.36 50 pcs. 18.00
Bread Knife 32.5 2 pcs. 65.00
Spatula 16.67 3 pcs. 50.00
Food Plastic Storage 8.00 5 pcs. 40.00
Dishwashing Liquid 56.00 1 bottle 56.00
Tongs 17.50 2 pcs. 35.00
Sponge 18.00 1 pc. 18.00
Kitchen Towel 25.00 4 rolls 100.00
Sauce Container 25.00 3 pcs. 75.00
Sandwich Bag 0.21 100 pcs. 21.00
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Frying Pan 200.00 2 pcs. 400.00
Total Amount 878.00
Office Supplies
Time Card 1.00 8 pcs. 8.00
Plastice Envelope 8.00 2 pcs. 16.00
Ballpen 5.00 2 pcs. 10.00
Scissors 21.25 1 pc. 21.25
Total Amount 55.25
Other Supplies
Hair Net 10.00 3 pcs. 30.00
Apron 50.00 4 pcs. 200.00
Total Amount 230.00
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SOCIO ECONOMIC
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PLAN
VIII. Socio Economic Plan
Bundesal House Company, a business venture, is designed as a burger

company wherein the consumers are the one who will decide what fillings they desire in
their burger. It is a firm that affects the growth of the economy.
Bundesal House Company will bring satisfaction by giving excellent food service
to customers who want to have their burgers done in their own preference of fillings.
The company will offer two choices of bread and variety of fillings from the simplest type
of burger to the special one which contains complete set of fillings. This new concept of
delivering food service will surely attract the business market particularly the students
and faculty members who want to customize the kind of burger they like.
Bundesal House Company will benefit its owners and staff by the income being
earned in doing the business that could help them satisfy their living needs and provide
food service that will satisfy the customers. The company will ensure that the products
being served are made clean, and safe for the costumers to consume. The firm
promises to offer the product in reasonable price by choosing suppliers who can reduce
118 | P a g e
the cost in producing the burgers. In that way, the customers will feel happy and
satisfied in availing the product.
The proposed business will benefit the economy through providing employment.
This will give the hired employees and their families their source of income for their
living needs. That consumers income will help keep the economy stimulated. This
business will support local workers as well as professionals and alleviate the need for
local employment. It will also promote the creativity of the individuals, concerned in this
project.
The owners of the business will pay taxes to the government as mandated by the
law. It will serve as a help to the government in making projects for the betterment of the
country.
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APPENDICES
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121 | P a g e

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I.

A. Company Name, Address, Form of Ownership

John Richmond Yeo.

B. Statement of Mission, Vision and Goals

Bundesal is a committed team of talented individuals that aims to offer the

customer at a very affordable price.

To continually provide quality products and services to our customers and to be

one of the nation’s top leading bakeshop.

3. To be an international leader in the baking industry, with a long-term vision.

be according to the customer’s preferences.

II. Executive Summary

Bundesal House Company is a food service business that offers sandwiches. It

ways in enjoying sandwiches; that is, having it their way.

III. Market Research and Analysis

A. Research Methodology and Instrument

Science and also from the College of Dentistry.

LOCALE OF THE STUDY

campus. 3rd Floor EV Room SFC Building.

We are students currently enrolled in Business Planning course. We are

Name (optional): _______________________________________________

College: ______________________ Major: _________________________

Year level: ______________ Gender: _____________ Age: _____________

2. Are you willing to buy the product?

If yes, please answer the questions that follow.

3. Which bread would you prefer?

______Burger Patty ______Ham

______Egg ______Cheese ______None

5. How many fillings would you possibly avail?

______One ______Two ______Three

to #’s 7-8. If no, please proceed to #10.

main fillings, vegetables and extras.

______One ______Two ______None

_______Burger Patties ______Ham

9. At what price per piece/serving/add-on do you think is reasonable for

For Burger Patty:

______₱10.00 ______₱12.00 ______₱14.00

______₱10.00 ______₱12.00 ______₱14.00

______₱10.00 ______₱12.00 ______₱14.00

______₱4.00 ______₱5.00 ______₱6.00

______₱4.00 ______₱5.00 ______₱6.00

______₱4.00 ______₱5.00 ______₱6.00

______₱4.00 ______₱5.00 ______₱6.00

______₱5.00 ______₱6.00 ______₱7.00

______₱5.00 ______₱6.00 ______₱7.00

______Daily _______Once a week

______Twice a week _______Once a month (Pls. Specify)

___________Others (Pls. Specify)

Aspect of the Needs

IV. Comments/ Suggestions to improve the product.

Size of Packaging: _______________________________________

Thank you for completing the survey.

B. Tabulations and Interpretation of Result

Gender Frequency Percentage

Age Frequency Percentage

College Frequency Percentage

Respondents’ major course

College of Arts and

College of Education Frequency Percentage

College: Major: ___

Year level: ________ Gender: _ Age: _______

Burger Patty Ham

Egg Cheese __None

One Two __Three

One Two __None

_Burger Patties Ham

₱10.00 ₱12.00 __₱14.00

₱10.00 ₱12.00 __₱14.00

₱10.00 ₱12.00 __₱14.00

₱4.00 ₱5.00 __₱6.00

₱4.00 ₱5.00 __₱6.00

₱4.00 ₱5.00 __₱6.00

₱4.00 ₱5.00 __₱6.00

₱5.00 ₱6.00 __₱7.00

₱5.00 ₱6.00 __₱7.00

Daily _Once a week

Twice a week _Once a month (Pls. Specify)