Eat and Run: Food Truck: Golden Gate Subdivision, Talon III, Las Piñas City, 1747 Metro Manila

DR. FILEMON C.
AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Golden Gate Subdivision, Talon III, Las Piñas City, 1747 Metro Manila
A Management Study of
Eat and Run: Food Truck
In Partial fulfillment of the subject

FEASIBILITY STUDY
Presented by:
Baltar, Maribel
Candelario, Joy
Clavo, Dina
Guevarra, Jheryn
Labrador, Juvelyn
Oval, Rachel
Ybañez, Regine
Year and Section

IV–7
Presented to:
Prof. Virginia B. Reyes
‘
DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

TECHNICAL ASPECT
Introduction
This chapter discusses about the Description of technical production, Product

prototype, the Processes of production, the Production schedule. It states also the
Machineries and equipment used in production with their corresponding costs and the
Plant location/lay out of Eat and Run Food Truck and other aspects regarding Raw
materials requirements. Also, the Building, Packaging, Production Supplies and
Inventory, Offices Supplies, Furniture and Fixtures, Utilities needed, Quality and Safety
Measures, Waste Disposal System are also included.
Objectives of the study
⮚ To determine the efficacy of intended process, including Production process,

Production scheduled Packaging, Production Supplies and Inventory, Offices
Supplies, Furniture and Fixtures, Quality and Safety Measures.
⮚ To determine the supplies needed and all necessary machineries and equipment
to be used in the operation of the business and to acquire the supplies and
necessary utilities for the operation of the business.
⮚ To determine where To know the methods of waste disposal for the maintenance
of the Food Truck.
Technical Production Description
Eat and Run Food truck will be founded by a sole proprietor and will manage the
entire operation of sales, deliveries of supplies, schedule of changing routes, and staff
roster on the first quarter of the year of the operation. There will be one food truck
placed in an area then will move to another station according to its schedule. They are
popping up across Las Pinas and Pasig City. Starting a food truck requires a passion for
food and core hard work along with attractive product portfolio and few permits and
licenses. Operating costs are fairly low, and only require the purchase of the food cart,
the ingredients for preparing specific dishes, and paying a limited staff; many cities will
also require the vendor to purchase a license.

Product Prototype
Quarter Pounder Milktea

Ice Cream Takoyaki Cheese & Octopus
Production Process
Making Patties
1. Spread the fresh ground beef (80% lean and 20% fat) in a large mixing bowl and
season it with salt, pepper, garlic powder, onion powder and worcestershire sauce.
Then add the egg.
2. Blend it well.
3. Pat it into a disk. Divide the mixture according to the set standard measure and
shape each patty.
4. Preheat the stove.
5. Lay the patty into the stove and cook each side for 5 minutes. (No need to fully
cooked the patty since it will be stored and cooked again once taken for orders)
Burgers
1. Place the precooked patty on stove and cook both sides for 5 minutes each.
2. Lay buns, cut side down, and cook until lightly toasted for about 30
seconds.
3. Put the patty on the bottom bun then spread mixed mayonnaise and ketchup or
mustard.
4. Add the patty, tomatoes, onion, other toppings and the lettuce.
5. Set bun tops on place. Serve.
6. Put the burger inside the box.

Takoyaki
Preparing Dashi-flavored butter
1. Mix the all-purpose flour, eggs, baking powder, salt, soy sauce and japanese stock
dashi (or powder). Stir it well and make sure there are no floury bits.
2. Before the operation (actual selling), all the toppings (octopus and cheese) should be
prepared and cut up.

3. Generously oil the takoyaki pan with brush.
4. Pour the batter into the individual compartments until all are filled. 5. Add in the
fillings and let cook until the edges start to look more solid and opaque.
6. Turn the takoyaki using skewers for about 90°angle. Pour in a bit more batter to
ensure a super round ball. Let cook then flip again until it forms a complete round
shape. Wait until it becomes brown and crispy, flip if necessary. Transfer the ball from
mold to mold to avoid toasted cover.
7. Place them on a plate and brush with takoyaki sauce and squeeze on some mayo.
8. Add the cheese, bonito flakes and Aonori (powdered seaweed) on top. Serve.
Milktea
- Cook the tapioca pearls. Boil the tapioca pearls for about 30-40 minutes while stirring it
occasionally. Turn off the flame and cover it for 30 minutes.
- Rinse the pearls in cold water then transfer them in a bowl with some honey to avoid
sticking and drying.
Milktea Mixture
1. Put the powdered flavor in a milk tea shaker (the amount of scoop depends on the
chosen flavor) then add the creamer.
2. Add sugar syrup.
3. Add black tea.
4. Add ice cube.
5. Stir.
6. Close the lid then shake until the ice melts.
7. Place the tapioca pearls in the cup then pour the milk tea
mixture. 8. Add ice again and Close the lid.

Production Schedule
Hours during working day
Activity 10am 10:30am 11am 8pm
Meet the team to discuss your notes,

daily specials and daily remainders.
✓
Time to get ready and drive to ✓
destination place.
Start preparing the food, utensils and

setting the tables and chairs.
✓
Accepting orders
✓
Inventory and Closing time ✓

Machinery
IMAGE STORE QUANTITY USEF BRAND ACQUISITIO TOTAL COST
UL N COST
LIFE
Cashier 1 10-15 Casio 10,000 10,000

years PCR-T500
Register/
Holder
Freezer 2 12-20 SHARP 5.000 10,000

Refrigerator years FRV-152
Freezer
Burger 1 5 – 10 Nego 3,000 3,000

Griller with years Pinoy
Deep Fryer
Automatic 1 5 – 10 Yinshuo 20,255 20,255

Soft Ice years BQL-2200
Cream
Vending
Machine
Takoyaki 1 7 years Miguelitos 8,250 8,250
Machine

Carrier Ice 1 4 –5 yrs Carrier 10,620 10,620
Maker
Stainless 1 10yrs Zhengqi 4,416.66 4,416.66

Up
Exhaust
Hood
TOTAL 66,541.66

Equipment
IMAGE STORE QUANTITY LOCATED UNIT COST TOTAL COST
Plastic 12 Divisoria 20 240

sauce Market
bottles 16oz
Food trays 5 Divisoria 35 175
Market
Cornstar 2 Divisoria 450 900

ch Spork Market
-
Medium
(500 pcs)
Burger 4 Star Full Set Full Set

Turner 648TF
Gas Packaged Packaged
Griddle
Takoyaki 4 Miguelitos Full Set Full Set

Turner
Split End Packaged Packaged
Cutting 2 Divisoria 85 170

Board
Market

IMAGE PRODUCT QUANTITY LOCATED UNIT COST TOTAL COST

Milktea 2 set Supplier Full Set Full Set
Shaker
with Packaged Packaged
Stirrer
Milk Tea 2 Divisoria 1,298 2,596

Barrel
Stainless Market
Thermos
12L
Milktea 24 Divisoria 105 2,520

Powder
Container Market
with scoop
18.5 cm
Powder 20 Divisoria 80 1,600

Container
with scoop Market
10cm

IMAGE PRODUCT QUANTITY LOCATED UNIT COST TOTAL COST

Stainless 4pcs Ukraine Full Set Full Set
Steel
Kitchen Packaged Packaged
Tong
Non-Stick 2 set Divisoria 130 260

Spatula Market
and
Ladle Set
U Cup 1,000 22oz 3.8 3,800
BearLid 1,000 95mm 1.4 1,400
TOTAL 13,661

Plant Location
Vista Mall Global South, Las Piñas City - GLOBAL MARKET (1 ST STATION)
Figure 1
Address: C5 Extension Rd, Manuyo Dos, Las Pinas

Capitol Commons, Ortigas Center, Pasig City (2ND STATION)

Figure 2
Capitol Commons, Meralco Ave, Ortigas Center, Pasig, 1600 Metro Manila

Lay out
Stainless Burger Griller with Equipments Maintenance Preparation
Exhaust storage cabinet supply cabinet
Hood
Deep Fryer
WINDO Takoyaki
Automatic Soft Ice

Machine Cream
Vending Machine
Equipments for Carrier Ice

W Takoyaki Maker
FR DOO
E
E Equipments for
Z Making
E Milk teas
R
Sink
Office Supplies Cashier

storage cabinet Register
Equipments for Burgers

and Fries
WIND
OW
Food

Building/Office/Plant
Storage and Office Room
⮚ This room will protect and keep our goods fresh. It helps to
preserve the quality and nutritional value of foods we restore. Also, proper
food storage can help prevent foodborne illnesses caused by harmful bacteria.
⮚ Meeting area will gives us time to discuss things with regards on the business
and ensure the people will able to communicate with each other and gives some
idea in how to make the business better.
Dry Goods
Door Door
Boxes
Frozen Goods
Boxes
Condiments Goods
Monitor Chai r Chai r Chai r Chai r Reminder Board
Chai r Chai
r
Chai r
Long Table
Chai r Files and Documents

Paper
Raw materials Requirement
Milktea
IMAGE FLAVOR QUANTITY UNIT UNIT COST TOTAL COST
Cookies 20 1kg 200 4,000

And
Cream
Java Chips 20 1kg 200 4,000
Salted 20 1kg 200 4,000

Caramel
Wintermelon 20 1kg 175 3,500

Cheesecake 20 1kg 175 3,500
Dark Choco 20 1kg 175 3,500
Red Velvet 20 1kg 175 3,500
Okinawa 20 1kg 175 3,500
Taro 20 1kg 175 3,500

IMAGE PRODUCT QUANTITY UNIT UNIT TOTAL

COST COST
Black Tea 20 600g 270 5,400
Bag
Victoria 5 1kg 50 250

Brown
Sugar
Non Dairy 3 sacks 25kg 2,500 7,500

Creamer
TOTAL 46,150

Ice Cream
IMAGE PRODUCT QUANTITY UNIT UNIT COST TOTAL COST
Nestle 10 box 250ml 52 12,480
Cream 240 pcs
Alaska 10 box 14oz 44 10,560

Condense 240 pcs
Milk
Hersey’s 20 160z 280 5,600

Cocoa
Vanilla 20 20ml 60 1,200

Extract

Victoria 2 sacks 50kgs 425 850

White Sugar
Milky Boy 2 sacks 25kg 465 930
Skimmed
Powder
Strawberr 20 1kg 195 3,900

y Topmix
Soft
Serve Ice
Cream
Powder
TOTAL 35,520
Ice Cream Toppings

Mayfair 3 packs 1kg 190 570

Semiswe
et
Chocolat
e
Chips

Sprinkles 3 packs 1kg 150 450

Mini 3 packs 1kg 300 900
Marshmallow
TOTAL 1,920
Burger
Homema 100 packs 111.11g 172 17,200

de 900 pcs
Quarter
Pounder
Burger Buns 150packs 320g 34 5,100
900 pcs
TOTAL 22,300

Fries
French Fries 20 bags 1kg 70 1,400
TOTAL 1,400
Fries Flavor
Cheese 30 packs 1kg 20 600

Sour and 10pcs per
Cream flavor
BBQ
TOTAL 600

Burger Toppings
Lettuce 2 bags 1.1kg 480 960

Tomatoes 2 bags 1kg 210 420
Cucumber 1 bag 1.1kg 170 170
Danes 20 packs 250g 62 1,240

Slice
Cheese
22pcs
TOTAL 2,790

French Fries Sauce and Burger Sauce

Mama’s 5 gallons 3.8L 60 300

Choice
Banana
Ketchup
Bestfoods 5 gallons 3.5L 310 1,550
Mayonnai
se
Wonder
Mayo
Mama’s 5 gallons 3.8L 90 450

Choice
Hotsauce
Ketchup
TOTAL 2,300

Takoyaki Cheese and Octopus

Takoyaki 20 1kg 280 5,600

Flour
Dashi Flavor 3 1kg 350 1,050

Egg 50 trays 120 6,000
1 Tray 30pcs 1,500 pcs
Datu puti 2 gallons 3.785 L 210 420

Pampang 20 packs 225g 46 920

as Best
Ham
Bonito 5 packs 500g 399 1,995

Flakes
Frozen 5kg 1,500 1,500
Chopped
Octupos
TOTAL 17,485

Packaging
Milktea U Cups
Ice Cream Cup
Burger Box
Takoyaki Box
Paper Bag

Production Supplies and Inventory

FLAVOR SUPPLIER QUANTITY UNIT UNIT COST TOTAL COST
Cookies Divisoria Mall, Zone 20 1kg 200 4,000

25 Tabora St,
And Tondo,
Cream Manila, Metro Manila
Java Chips Divisoria Mall, Zone 20 1kg 200 4,000

25 Tabora St,
Tondo,
Manila, Metro Manila
Salted Divisoria Mall, Zone 20 1kg 200 4,000

Caramel 25 Tabora St,
Tondo,
Wintermelon Divisoria Mall, Zone 20 1kg 175 3,500

25 Tabora St,
Tondo,
Cheesecake Divisoria Mall, Zone 20 1kg 175 3,500
25 Tabora St,
Tondo,
Dark Choco Divisoria Mall, Zone 20 1kg 175 3,500

25 Tabora St,
Tondo,
Red Velvet Divisoria Mall, Zone 20 1kg 175 3,500

25 Tabora St,
Tondo,
Okinawa Divisoria Mall, Zone 20 1kg 175 3,500

25 Tabora St,
Tondo,

Taro Divisoria Mall, Zone 20 1kg 175 3,500
25 Tabora St,
Tondo,
Black Tea Divisoria Mall, Zone 20 600g 270 5,400

Bag 25 Tabora St,
Tondo,
Victoria Divisoria Mall, Zone 5 1kg 50 250

Brown Sugar 25 Tabora St,
Tondo,
U Cups Divisoria Mall, Zone 1,000 22oz 3.8 3,800

25 Tabora St,
Tondo,
BearLids Divisoria Mall, Zone 1,000 95mm 1.4 1,400

25 Tabora St,
Tondo,
Burger Buns St. Joseph, Naga 150packs 320g 34 5,100
Rd, Las Pinas, 1742
Metro Manila 900 pcs
Nestle St. Joseph, Naga 10 box 250ml 52 12,480

Rd, Las Pinas, 1742
Cream Metro Manila 240 pcs
Hersey’s Divisoria Mall, Zone 20 160z 280 5,600

25 Tabora St,
Cocoa Tondo,

Vanilla Divisoria Mall, Zone 20 20ml 60 1,200

25 Tabora St,
Extract Tondo,
Milky Boy Divisoria Mall, Zone 2 sacks 25kg 465 930

25 Tabora St,
Skimmed Tondo,
Powder Manila, Metro Manila
Strawberry Divisoria Mall, Zone 20 1kg 195 3,900

25 Tabora St,
Topmix Tondo,
Soft Manila, Metro Manila
Serve Ice
Cream
Powder
Mayfair Divisoria Mall, Zone 3 packs 1kg 190 570
25 Tabora St,
Semiswe Tondo,
et Manila, Metro Manila
Chocolat
e
Chips
Sprinkles Divisoria Mall, Zone 3 packs 1kg 150 450

25 Tabora St,
Tondo,
Mini Divisoria Mall, Zone 3 packs 1kg 300 900

25 Tabora St,
Marshmallow Tondo,

French Fries Divisoria Mall, Zone 20 1kg 70 1,440

25 Tabora St,
Tondo,
Cheese Divisoria Mall, Zone 30 packs 1kg 20 600

25 Tabora St,
Sour and Tondo, 10pcs
Cream Manila, Metro Manila per
BBQ flavor
Lettuce 557 M. De Santos 2 bags 1.1kg 480 960

St, San Nicolas,
Manila, 1010 Metro
Manila
Tomatoes 557 M. De Santos 2 bags 1kg 210 420
St, San Nicolas,
Manila, 1010 Metro
Manila
Cucumber 557 M. De Santos 1 bag 1.1kg 170 170

St, San Nicolas,
Manila, 1010 Metro
Manila
Danes Divisoria Mall, Zone 20 packs 250g 62 1,240

25 Tabora St,
Slice Tondo,
Cheese Manila, Metro Manila
22pcs
Mama’s Divisoria Mall, Zone

25 Tabora St,
Tondo,

Choice Manila, Metro Manila 5 gallons 3.8L 60 300

Banana
Ketchup
Bestfoods Divisoria Mall, Zone 5 gallons 3.5L 310 1,550

25 Tabora St,
Mayonnai Tondo,
se Manila, Metro Manila
Wonder
Mayo
Mama’s Divisoria Mall, Zone 5 gallons 3.8L 90 450

25 Tabora St,
Choice Tondo,
Hotsauce Manila, Metro Manila
Ketchup
Takoyaki Divisoria Mall, Zone 20 1kg 280 5,600
25 Tabora St,
Flour Tondo,
Dashi Flavor St. Joseph, Naga 3 1kg 350 1,050

Rd, Las Pinas, 1742
Metro Manila
Egg 557 M. De Santos 50 trays 120 6,000

St, San Nicolas, 1,500 pcs
1 Tray 30pcs Manila, 1010 Metro
Manila

Datu Puti St. Joseph, Naga 2 gallons 3.785 L 210 420

Rd, Las Pinas, 1742
Metro Manila
Pampang Divisoria Mall, Zone 20 packs 225g 46 920

25 Tabora St,
as Best Tondo,
Ham Manila, Metro Manila
Bonito Divisoria Mall, Zone 5 packs 500g 399 1,995

25 Tabora St,
Flakes Tondo,
Frozen Divisoria Mall, Zone 5kg 1,500 1,500

25 Tabora St,
Chopped Tondo,
Octupos Manila, Metro Manila
Office Supplies
IMAGE SUPPLIES QUANTITY SUPPLIERS UNIT TOTAL COST
COST
Bond Papers 2 Reams Divisoria 175 350

Market
Calculator 2 Divisoria 119 238

Market
Ballpen 2 Box Divisoria 48 96

Market
Sticky Note 2 Bundle Divisoria 59 118

Market
Tape 4 Divisoria 20 80
Market
Staplers 2 Divisoria 44 88
Market
IMAGE SUPPLIES QUANTITY SUPPLIER UNIT TOTAL COST
COST
Log Book 2 Divisoria 78 156

Market
Staples 2 Box Divisoria 45 90

Market
Maintenance Supply
Broom 2 Divisoria 100 200
Market
Dust Pan 2 Divisoria 50 100

Market
Trash Bin 4 Divisoria 165 330

Market
IMAGE SUPPLIES QUANTITY SUPPLIER UNIT TOTAL COST
COST
Mop 2 Divisoria 259 518

Market
Garbage Bag 2 Bundle Divisoria 57 114

Market
Tissue 2 Bundle Divisoria 149 298

Market
Furniture and Fixtures

IMAGE PRODUCT QUANT UNIT COST TOTAL COST
IT Y
Cash Register 1 1,700 1,700
Led track light 3 210 630

Fairy lights 25 bulbs 780 780
(One set)
Ceiling lights 2 695 1,390
LED Strip 10M 280 280

lights
Stainless 1 10,000 10,000

steel kitchen
Monoblock 5 310 1,550

chair
Heavy Duty 1 1,699 1,699

Folding Table
6 FT - White

Stand fan 1 699 699
Utilities needed
Utilities are essential services that a business must be able to rely upon in order
to succeed. Public Utilities provide an important commodity or service such as
electricity, water and gas. It gives benefits in the business operation respectively in the
production of proposed product and for operability and profitability. These are important
aspects in maintaining the business operational. For our electrical supply, we will be
using a generator to provide our electricity. For our water supply is from Maynilad but
we will be using gallon for our food truck to supply our water for Milk tea and washing
the dishes. For our fuel/gas we will be using this for generator to supply the electricity
and as well as for vehicle fuel. We will also be using this fuel for our vehicles which w1ill
be picking up the purchased materials and supplies and go for our destination. It is
necessary to keep the place clean and presentable at all times.
Utilities Monthly Yearly
Electricity 2,400 28,800
Water 2,400 28,800
Gas 3,340 40,080
Total 8,140 97,680

Quality and Safety Measures
It is important to ensure that your workplace is safe for both customers to shop
and employees. That's because a safe workplace tends to be more efficient one. The
business proponents know that when you create healthy and safe workplace, you
reduce those issues in several ways and to keep your reputation intact. Despite food
trucks becoming more popular, they face greater challenges when it comes to healthy
food and safety. Food truck operators, like restaurant owners, are required by law to
post their last food safety inspection reports on their window. This standard procedure is
done to provide consumers a point of reference when deciding which mobile street food
vendor is the best option.
The simple truth is it's hard to maintain safe food standards in the limited space
provided by a food truck. But that doesn't mean it's impossible. In fact, with the right
tools, food truck management can be made easy. Following these steps can help to
minimize the potential risks of a foodborne illness outbreak
1. Wash your hands and change your gloves regularly- Washing your hands
immediately before and after any kind of food handling is crucial to ensuring the
highest standards of hygiene for your food truck business. This goes not only for
those preparing the food but for all employees, as well. Additionally, always make
sure that everyone washes their hands after handling money to prevent posing a
health risk for your consumers.
2. Properly store refrigerated foods- Storing foods at 40F or lower is necessary to
minimize bacterial growth. It's extremely important that food truck owners pay
close attention to expiration dates while storing their food and other items.
3. Cleaning and sanitization of all food preparation and cooking stations- To avoid
cross-contamination and issues with food poisoning, clean all
a. Utensils
b. Cutting boards
c. Pots and pans
d. Hands

e. Other surfaces in contact with food

4. Familiarize yourself with local health codes- These precautions are necessary for
ensuring food is safe to eat while avoiding food health hazards.
Building out a comprehensive list of standard operating procedures is necessary

to keep yourself and employees in check when handling interactions with any food
items. By working in a clean, efficient environment, workers are able to reduce
distractions and truly focus on the quality of what they do. And the results would be
Better products that create customer's loyalty.
Safety Tools
IMAGE SUPPLIES QUANTIT SUPPLIERS UNIT TOTAL COST
Y COST
First Aid Kit 2 Mercury 289 578
Apron 8 Divisoria 59 472

Market
Hair Net 8 Divisoria 40 320

Market
Plastic 2 Box Divisoria 105 210

Gloves Market

Tissue 2 Bundle Divisoria 149 298
Market
Fire 1 Divisoria 2,999 2,999
Market
Extinguisher

Waste Disposal System
A clean environment while serving food is good for your customers and your
community. Waste water from your mobile food business must be disposed of properly
to avoid clogging sewer lines or polluting the environment. In case you’re unfamiliar with
the term “gray water” already, it’s the waste water you produce from a day of operating
your mobile kitchen. This waste often contains grease, soap, chlorine, food particles, or
bacteria.
Here’s the process how Eat and Run Food truck will manage the Waste Disposal
System.
-Used three R's of waste management: Reduce, Reuse and
Recycle -Used conventional trash bin
-Practice composting
-Management should avoid over buying stock
-Practice stock rotation regularly (Used "FIFO" rule-First in, First
out -Keep a stock inventory
-Inspect all deliveries against the order specification
-Donate leftovers to a employees or street people.

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DR. FILEMON C.

AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Eat and Run: Food Truck

In Partial fulfillment of the subject

Year and Section

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

This chapter discusses about the Description of technical production, Product

Objectives of the study

⮚ To determine the efficacy of intended process, including Production process,

Technical Production Description

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Quarter Pounder Milktea

4. Preheat the stove.

5. Set bun tops on place. Serve.

6. Put the burger inside the box.

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

3. Generously oil the takoyaki pan with brush.

3. Add black tea.

4. Add ice cube.

6. Close the lid then shake until the ice melts.

mixture. 8. Add ice again and Close the lid.

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Activity 10am 10:30am 11am 8pm

Meet the team to discuss your notes,

Time to get ready and drive to ✓

Start preparing the food, utensils and

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Cashier 1 10-15 Casio 10,000 10,000

Freezer 2 12-20 SHARP 5.000 10,000

Burger 1 5 – 10 Nego 3,000 3,000

Automatic 1 5 – 10 Yinshuo 20,255 20,255

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Stainless 1 10yrs Zhengqi 4,416.66 4,416.66

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Plastic 12 Divisoria 20 240

Cornstar 2 Divisoria 450 900

Burger 4 Star Full Set Full Set

Takoyaki 4 Miguelitos Full Set Full Set

Cutting 2 Divisoria 85 170

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

IMAGE PRODUCT QUANTITY LOCATED UNIT COST TOTAL COST

Milk Tea 2 Divisoria 1,298 2,596

Milktea 24 Divisoria 105 2,520

Powder 20 Divisoria 80 1,600

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

IMAGE PRODUCT QUANTITY LOCATED UNIT COST TOTAL COST

Non-Stick 2 set Divisoria 130 260

U Cup 1,000 22oz 3.8 3,800

BearLid 1,000 95mm 1.4 1,400

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Capitol Commons, Ortigas Center, Pasig City (2ND STATION)

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS

Automatic Soft Ice

Equipments for Carrier Ice

Office Supplies Cashier

Equipments for Burgers

DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIÑAS