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PRODUCTION OF KALABASA CON YELO IN SAN JOSE, OCCIDENTAL

MINDORO

AN UNDERGRADUATE FEASIBILITY STUDY

Presented to the Faculty of the College of Business, Administration, and Management


OCCIDENTAL MINDORO STATE COLLEGE
Main Campus

In Partial Fulfillment of the Requirements for the Degree


BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

JUSTINE G. BALINO
KRISTINE B. BASUEL
ARLYN MAE S. REYES
FEDELYN A. EGUILLON
EDELYN Q. AQUINO
JOHVAN MAE C. ALMONIA
LADY LEE S. BALAO
MA. GIERNA M. ISIDRO
MA. HANNAH MAE G. ESPARAR
MARK ANTHONY A. BORLEO
ROBERT B. BIACULO

January 2023
CHAPTER I
BACKGROUND OF THE STUDY

Introduction

Calabaza con hielo (literally "squash with ice" in Spanish, also commonly spelled

kalabasa kon-yelo in Filipino) is a shaved ice dessert from the Philippines made with boiled

squash, tapioca pearl, sugar, and squash milk, with ice cream on top. It is a version of the

more well-known halo-halo, and is usually popular during the summer months.

Calabaza con hielo is a sweet and refreshing snack food from the Philippines. To

make the dessert, fill a glass halfway with shaved ice and then top it with squash milk. The

cream corn and sugar are then sprinkled on top. If desired, vanilla ice cream can be added

on top. Before eating, it is also swirled. As a result, proponents have devised a business

model centered on the manufacture of this popular delicacy.

It is inexpensive and simple to prepare. It contains nutrients that are good for the

body. It is a healthy and nutritious diet since its major ingredient is squash, which is

accessible all year. Furthermore, the local manufacture of healthy delicacy will be the first

of its type in San Jose, Occidental Mindoro.

The production of Kalabasa Con Yelo involves little initial investment and may be

simply set up in San Jose, Occidental Mindoro. Because of the establishment of a firm with

a positive influence on the consumer, the investments are expected to be recovered in a

short period of time while also earning.

Kalabasa Con Yelo has a healthy benefit to us. It is loaded with vitamins, minerals

and nutrients. It contains protein, carbohydrates, potassium, sodium, calcium, phosphorus,

and vitamins A, B, and C. Squash contains high potassium, which reduces urinary calcium
excretion; people who eat high amounts of dietary potassium appear to be at low risk of

forming kidney stones.

The nutrients found in squash are useful for the prevention of other conditions as

well. High intakes of fiber-rich foods help to keep cancer-causing toxins away from cells in

the colon, while the folate, vitamin C, and beta-carotene help to protect these cells from the

chemicals that can lead to colon cancer.

Kalabasa Con Yelo, combines the squash, squash milk mixture, tapioca pearl and

ice, which are popular Filipino foods. The Con Yelo's nutritional value can be increased by

flavoring them with squash. Without thinking about calories, fats, or other factors, the

consumer can indulge in this delicacy. This product could be placed to attract health-

conscious consumers. This is also a great refreshment in hot season since the Philippines is

a hot country.

Proponents have agreed to manufacture Kalabasa Con Yelo in San Jose, Occidental

Mindoro. The other essential supplies and ingredients are accessible in the municipality of

San Jose, Occidental Mindoro, because there is sufficient of supply for the key components

that came from the municipality of San Jose, Occidental Mindoro itself and also from

nearby town and it can provide on time.

Objective of the Study

General Objective

The general objective of the study is to determine the feasibility and viability of producing

Kalabasa Con Yelo in San Jose, Occidental Mindoro.

Specific Objective
The following are the precise objectives of this study, which are based on the four

functional domains of management and operations:

Marketing

 To determine the proposed business's target market.

 To determine the product's prices.

 To analyze the supply and demand for Kalabasa Con Yelo in San Jose, Occidental

Mindoro.

Technical

 To state the place of business.

 To identify the technical requirements for the reliable functioning of Kalabasa Con

Yelo.

 To determine the necessary tools for making Kalabasa Con Yelo

 To show the location and design of the suggested business.

Management and Organization

 To decide on the best type of business structure.

 To quantify the project's projected financial assumptions.

 To determine the startup capital needed to operate the proposed business.

 To determine the prospective business's anticipated Financial Statement.

Financial

 To determine the proposed project's financial assumptions.

 To calculate the initial capital requirement for the operation of the proposed

business.
 To compute the proposed business's expected financial statement

Socio-Economic Desirability

The proposed business determines the benefits in the following aspects:

Consumer

The proposed business will benefit the customers in terms of health, quality of the

products, and affordable prices.

Unemployed People

The proposed business will help the unemployed people to have a business to be able to earn
money even at home.

Owners

The owner will benefit from the income of his products

Government

The proposed business will be able to contribute additional earnings to the government by

paying the right taxes. Through this, the government will be able to have more budget to

execute its projects, such as public schools, hospitals, roads and infrastructure.

Community

The proposed business would need to hire people to do the work. This would improve the
employees' standard of living.

Market Vendor

The proposed business will help the market vendor by giving them the opportunity to promote
their products to the market and to improve their small business.

Squash Farmers
The squash farmers will be able to produce quality squash to the market and this

proposed business will help them to promote their products to the other consumers to earn

more profit and getting costumers satisfaction.

Sources of Data

Primary and secondary data were utilised in the suggested business. The primary data

was acquired using a questionnaire survey. Interviews were conducted with the proprietors of

several grocery stores. The Philippine Statistic Authority provided data on the total population

of San Jose, Occidental Mindoro (PSA). Other feasibility studies, the internet, and other printed

items provided information.

Operational Definition of Terms

For a better understanding of the readers, the terms used in this study are defined

operationally.

Kalabasa Con Yelo. It is a shaved ice dessert from the Philippines made with boiled squash,
tapioca pearl, sugar, and squash milk.

Tapioca or Sago Pearls. Sago Pearls is an edible starch that is made from the pith of an array
of tropical palm trees. It's a staple food in parts of the tropics.

Chilling. The process of becoming the product cooler to solidified the texture of our kalabasa
con yelo.

Boiling. A method of heating the squash to the boiling point.

Smashing. A process that crushed the squash until it is soft and smooth.

Crushing. To crush ice into smaller pieces.

Stirring. Stirring is the technique of mixing together ingredients such as squash, evaporated
milk, condensed milk, ice et cetera.
Packaging. Packaging is a form of branding and knowing how to make your product stand out
amongst all.

Slicing. A process of cutting squash into cubes.

Mixing. To combine the ingredients which are condensed milk, evaporated milk, and squash.

CHAPTER II

MARKET STUDY

Market Description

The proposed business's target markets are the urban population of San Jose,

Occidental Mindoro, who represent a specific set of people that enjoy cold refreshment like

Con Yelo. Employees, working students, self-employed individuals, the elderly, full-time

students, and anybody else with the purchasing capacity may be included in this category.

Employees, students, children, and even the elderly will appreciate Kalabasa Con
Yelo.

According to the Department of Health's demographic forecasts for municipalities

from 2020 to 2025, San Jose has a total population of 153,016 as of 2021. The municipality

has 38 barangays, 24 of which are in rural areas, and 14 of which are in urban areas,

including Barangay Poblacion 1-8, BagongSikat, Bubog, Caminawit, Labangan, Pag- Asa,

and San Roque, with a total projected population of 73,650 people. The proposed business's
prospective target market will be the urban Barangay population of 15,301 (or 10%) in

2021, with an annual growth rate of 1.71%. (Philippine Statistic Authority, 2020).

Time and effort should be invested in the business for it to thrive. To be able to deliver
exceptional services to its consumers, the proponents of this firm must be creative. The
primary purpose of the company is to meet the demands and desires of its clients or target
market.

Demand Analysis

The result of the survey conducted is presented in Table 1. The historical demand table

shows the following: N is the total population of the target market, which is the total

household population of urban barangays in San Jose, Occidental Mindoro. According to

the result of the survey, n or 82% is the potential target market, q is the number of products

purchased and p is the average price of products. The total quantity was computed by

multiplying the n by q and the formula for the total price is n x q x p.

Table 1. Historical demand of Con Yelo in Urban Barangays of San Jose, Occidental
Mindoro for the Year 2017 to 2021.
Demand
Year N n (82%) q (per P Quantity Peso
cup)

2017 14,282 11,711 55 58 644,105 37,358,090


2018 14,530 11,915 55 58 655,325 38,008,850

2019 14, 783 12,122 55 58 666,710 38,669,180

2020 15,040 12,333 55 58 678,315 39,342, 270


2021 15,302 12,548 55 58 690,140 40,028,120
The data in Table 2 shows the projected demand Con Yelo in San Jose, Occidental

Mindoro from the year 2023 to 2027. The demand in quantity is projected to continuously

increase by 5% annually.

Table 2. Projected demand for Con Yelo in Urban Barangays of San Jose, Occidental
Mindoro 2023-2027.
Year Demand in Quantity (16 oz per cup)
2023 760,879
2024 798,923
2025 838, 869
2026 880,812

2027 924,853

Supply Analysis

At present, there is no existing Kalabasa Con Yelo producer in San Jose,

Occidental Mindoro. In the supply analysis, the number of Con Yelo or Halo-Halo that is

closely similar to Con Yelo sold in San Jose, Occidental Mindoro was determined in this

study.

Table 3 shows the Con Yelo or Halo Halo sold per cup in different stores in San Jose,

Occidental Mindoro.

Table 3. Historical supply of Con Yelo in different Stores in Urban Barangays of San Jose,
Occidental Mindoro.
Dealer Annual Sale (16oz/per cup)

Mang Inasal 109,500

Chowking 109,500
Christy’s Halo Halo 18, 250
7,300
Jihoz SariSari Store
Nice & Spice
18,250
Diana’s Halo Halo
14,600

Total 277,400

Table 4 shows the projected supply of Con Yelo in the urban barangays in San Jose,

Occidental Mindoro for 2023-2027. It also shows that it will increase by 5% every year.

Table 4. Projected supply of Con Yelo in the Urban Barangays of San Jose, Occidental
Mindoro of 2023-2027.
Year Supply in Quantity (16 oz per cup)

2023 305,834
2024 321,126
2025 337,182
2026 354,041

2027 371,744

Demand and Supply Analysis

The data of demand and supply analysis gap is the difference between the demand and

supply. The percentage of unsatisfied demand is computed by dividing the D-S gap by the

demand. The market share of the proposed business operation is computed by the

production capacity divided by demand.

Table 5. Projected demand and supply analysis of Con Yelo in the Urban Barangays of
San Jose, Occidental Mindoro for the years 2023-2027.
Year Demand Supply D/S Gap Unsatisfied Market
Share
2023 760,879 305, 834 455,045 60% 8%
2024 798,923 321,126 477,797 60% 8%
2025 838,869 337,182 501,687 60% 8%
2026 880,812 354,041 526,771 60% 8%

2027 924,853 371,744 553,109 60% 8%

Marketing Strategies

The strategies that will be used by the proponents to make the proposal feasible will be the

following, based on the 4Ps of marketing management.

Products strategies

Kalabasa Con Yelo are rare in the market. The raw ingredients are readily available to buy

in the public market which is in San Jose Public Market in San Jose, Occidental Mindoro.

The said place will be our source of our main ingredients.

The proponents will ensure the creamy delicious taste of the product by preparing the

accurate ingredients of ours and by making sure that the ingredients are clean and fresh.

The quality and the taste of the product shall be maintained by the efficiency of the process

that is applied. The proponents will also provide a solid packaging of the Kalabasa Con

Yelo that the customer can conveniently carry it anywhere. The product of the proposed

business is very unique since it is the first time to introduce in San Jose, Occidental

Mindoro. The proponents will ensure that the customers will satisfied their cravings in

order for them to buy again because the product is unique, healthy and delicious.

Pricing Strategy
The proposed business will sell Kalabasa Con Yelo per 16oz cup. Table 6 presents

the pricing strategy of the proposed product. The proponents decided to have their price

based on their production cost and mark up to Php 23 so that the product will not look

cheaper compared to their competitors. The proponents will give customers a loyalty card

in which there are 10 cups of Kalabasa Con Yelo in there. In every purchase of the

customer, the proponents will sign the first cup in the card until they complete the 10 cups.

If the customer finally bought his\her 10th cup of Kalabasa Con Yelo, the proponents will

give a customer a 1 cup of Kalabasa Con Yelo for free. It is a buy 10 cups get 1 free cup of

Kalabasa Con Yelo strategy.

Table 6 shows the price strategy of the proposed product.

Table 6. Price strategy of Kalabasa Con Yelo in San Jose, Occidental Mindoro.

Project Cost 224,878


Sales Volume 62,400
Cost 33
Mark-up
23 70%
Selling Price 56
Decided Price 56

Table 7 shows the price list of the proposed product.

Table 7. Pricelist of Kalabasa Con Yelo in San Jose, Occidental Mindoro


Items Price (Php)

Per cup (16oz) 56.00

Place/Distribution Strategies
The product will be manufactured at Quirino St. in front of San Jose Campus,

Occidental Mindoro State College. The Customers may pick-up their orders directly from

the physical store located

in Quirino St. San Jose

Campus, Occidental Mindoro. The store is conveniently located in San Jose, Occidental

Mindoro.

Manufacturer Consumers

Transactions, comments, and suggestions are accepted and accommodated through social

media like e-mail, Facebook accounts, and direct face-to-face conversation in physical

store.

Promotional Strategies

Promotion is an effective marketing tactic that will get people to think about the goods. The
establishment will choose their promotional strategy to advertise, promote and sell their
products. Also, it will create a competitive advantage in its target market. The product will be
promoted through the use of Facebook, flyers, and tarpaulin. Flyers are the ones that will be
given or distributed to people before the opening of the business. A total of (100) flyers, with a
dimensions of 4 by 5 inches and worth of 10 pesos each and a total of P1,000.00. and the
tarpaulin will be placed or displayed in front of the establishment. A total of (1) tarpaulin, with
a dimensions of 2 by 4 feet (portrait) and it is worth of 250 pesos. And last is Facebook it is for
the daily promotion of products to all people so that they can be updated or aware of the
products we sell and to have more possibility for people to visit it and grow the business

CHAPTER III
TECHNICAL STUDY

This chapter shows the product description, production process, kitchen tools, the

product equipment, furniture, and fixture, building facilities, location, the layout of the

building, capacity, production cost, delivery equipment, utilities, and waste

management.

Product Description

The proposed business will produce kalabasa cone yelo that have ice cream flavors varies

on top like cheese ice cream, Vanilla ice cream, and milk ice cream. These ice cream

flavors are found at Filipino supermarkets. Kalabasa cone yelo is a layered dessert

consisting of sweetened kalabasa, sago pearl, squash milk micture, scoop of ice cream,

pinipig and other ingredients that usually give the unique kalabasa taste. We also prefer to

use crushed ice. Kalabasa cone yelo are creamy in its taste and it has several treatments

based on the flavor of ice cream. The sweetened kalabasa already for making con yelo. For

take-out it is packed in a plastic milktea cup in 16oz/624g each. For Dine-in it is served in a

serving Glass cup.

The raw products have shelf life for up to 2 weeks when it is stored in refrigerator,

while the sweetened kalabasa is acceptable for up to 4 to 5 days. Kalabasa cone yelo is a

great refreshment for anyone and it is perfect for our hot season. It is budget friendly and

easy on the go.

Figure 1 shows a photo of Kalabasa Con Yelo that were produced by the proponents

and ready for sale in San Jose, Occidental Mindoro.


Fig.1. Don Con Yelo.

Production Process

This is the list of ingredients that are needed to produce 100 cups of 16oz of Kalabasa Con

Yelo.

Ingredient

8kg Squash (Sweetened cube)

1.5 kg Squash (Smashed)

3.4kg Sago
7.5 L Evaporated Milk

5.9 L Condensed Milk

10L Ice Cream

1kg Pinipig

1 Bloke Ice

1.4 kg Sugar

Production process for preparing squash

Prepare and slice the squash.

Remove the seeds of the squash.

Peel the squash

Slice the peeled Kalabasa in 1\2 inch size cube


Wash the sliced squash.

Boil water with sugar and put the squash.

Boil squash until it becomes tender.

Smash the boiled squash.

Procedure for making Kalabasa Con Yelo

Put sugar at the bottom of the Con Yelo cup.


Add couple spoon of sago and sweetened squash.

Add a little amount of shaved ice. Then put the smashed


squash in the middle. Pour a little amount of condensed
milk. Add shaved ice at the top of smashed squash.

Pour the evaporated milk.

Put the ice cream on top then sprinkle some pinipig.

Serve cold.
Equipment, Supplies, Furniture, and Fixture

The equipment, supplies, furniture, and fixtures needed in the operation of the

proposed business are listed below. Table 8 presents the cost of production equipment for

Don Con Yelo.

Table 8. Production equipment of Don Con Yelo in San Jose, Occidental Mindoro.
Quantity Description Unit Cost (PhP) Total Cost
(Php)
Gas stove 1set 1,000 1,000
LPG Tank 1unit 1,200 1,200
Refrigerator 1 unit 8,149 8,149

Total 10,349

Table 9 presents the cost of production furniture and fixture needed in the operation of the

business of Don Con Yelo.

Table 9. Production furniture and fixture Don Con Yelo in the San Jose, Occidental
Mindoro.

Description Quantity Unit Cost (PhP) Total Cost (PhP)

Mini table 4 pcs 399 1,596


1,5
Chairs 8pcs 250 00
Ceiling Fan 2 units 168 168
Cabinet 1 unit 1,000 1,000
1 unit 729
Stand Fan 729
5,49
Total 3
Table 10 presents the cost of production supplies needed in the operation of the

proposed business.

Table 10. Production supplies of Don Con Yelo in San Jose, Occidental Mindoro.
Description Quantity Unit Cost (PhP) Monthly Cost
(PhP)
Hand Sanitizer 2pcs 50 100
Hair net 2 pcs 5 10
Apron 2 pcs 30 60
Gloves (plastic) 1 box 35 35
Garbage Bag 10 pcs 5 50
Broom 1 pc 50 50
Extension Wire 1(4 meters) 150 150
Rags 5 pcs 5 25
Floor Mop 1 pcs 71 71
Dust Pan 1 pc 35 35

Total 586

Table 11 present the cost of kitchen tools for Don Con Yelo. They are all essential in the
production process.

Table 11. Kitchen tools of Don Con Yelo in San Jose, Occidental Mindoro.
Description Quantity Unit Cost (PhP) Total Cost (PhP)

Glass Cup 2 sets 349 698


Spoon 2 sets 35 70
Chopping Board 1 pcs 40 40
Knife 2 pcs 30 60
Casserole 2pcs 150 300
Ice Cream scoop 1 pc 50 50
Water Jag 2 pcs 100 200
Ladle 2 pcs 35 70
Total 1,488

Table 12 presents the cost of building renovation OF Don Con Yelo. This is essential for

the regular maintenance and cleanliness of the facility.

Table 12. Estimated cost of building renovation of Don Con Yelo in San Jose, Occidental
Mindoro.

Description Quantity Unit Cost (PhP) Total Cost (PhP)


Paint (colour mustard) 2 gallons 395 790
Paint brush 2 pcs 29 58
Paint Roller 1 pcs 48 48
Thinner 2 pcs 58 116
Labor (1 work force) 2 days 300 600

Total 1,583
Building and Facilities

Table 13 presents the monthly rent of the production area which costs Php 5,000 per month

to minimize capital requirements. Necessary improvement will be undertaken to make the

place suitable to produce the proposed products.

Table 13. Rent expense of the Don Con Yelo in San Jose, Occidental Mindoro.

Description Monthly Cost AnnuallyCost


(PhP) (PhP)
Rent Expense 5,000 60,000

Total 60,000

Location

The proposed business will be located at Barangay 02, Quirino Street San Jose Occidental
Mindoro. We considered in choosing the location that has a larger percentage of the population
of people who come here which is also close to the school or the students. and we also based in
the place where we did a survey that we got the possibility to grow our product. and people can
locate it easily. The map is illustrated in Figure 2, with the business being known as "Don Con
Yelo".
Figure 2. Vicinity map of Don Con Yelo

Layout/Floorplan

The floor plan of the proposed business is illustrated in Figure 3.

Figure 3. Floor plan of a Kalabasa Con Yelo

Capacity and Scheduling

Table 17 introduces how many cups are produced in a day, month, and year. The

working days will be Monday to Sunday 9:00 a.m. to 5:00 p.m. The projected quantity to

be sold will be 200 cups per day, 3,000 cups per month and 36,000 cups per year.

Table 14. Production capacity of Kalabasa Con Yelo in San Jose, Occidental Mindoro
Daily Monthly Annually

Kalabasa Con Yelo 200 5,200 62,400


Production Cost

Table 15 presents the cost of raw materials and supplies to produce 200 cups of

Don Con Yelo per day.

Table 15. Raw materials of Don Con Yelo in San Jose, Occidental Mindoro.

Description Quantity Unit Cost Monthly Cost Annual Cost


(PhP) (PhP) (PhP)

Direct materials

Squash (sweetened) 8kg 320 8,320 99840

Squash (smashed) 1.5 kg 60 1,560 18720

Sago 3.4 kg 136 3,586 42432

Evaporated Milk 7.5 L 364 9,464 113568

Condensed Milk 5.9 L 499 12,974 155688

Ice Cream 10L 990 25,740 30888


31200
Pinipig 1kg 100 2,600

Shaved Ice 1 bloke 300 7,800 93600


Sugar 1.4 kg 147 3,822 45864
Total 75,866 631,800
Direct Labor
Workers 3 1,050 27,300 327,600
Total 327,600
Factory Over Head
Indirect Materials
Take out Plastic 1 bag 58 1,508 18,096
Label 100 pcs 1 1000 12,000
Plastic Cup 2 sets 220 6,600 79,200
Dep-Production
Furniture and Fixture 2 57 687

Dep –Productoin
Equipment 4 108 1,294

Total 111,277

Total 112,439 1,070,677

Utilities

Table 16 shows the monthly and annual cost of electricity and water in pesos (PhP), which

will be consumed during the operation of the business.

Table 16. Utilities to be used by Don Yelo in San Jose, Occidental Mindoro.
Description Monthly (PhP) Annually (PhP)

Electricity 1000 12,000


Water 450 5,400
Total 1,450 17,400

Waste Management

The "Ecological Solid Waste Management Act of 2000," also known as Republic Act No.

9003, which was put into effect by the local government, would be carefully adhered to by

the proponents. To avoid the mess in the workplace and generate extra income, the

proponents will clean the gallons, cans, bottles and sell them to the junkshop. The squash

that can't no longer be used or the squash that are damaged will be used as fertilizer and

will be made into fermented plant juice. Squash can be used in a variety of ways and has

numerous advantages in the garden because it is organic fertilizer.


CHAPTER IV ORGANIZATIONAL AND MANAGEMENT STUDY

This chapter discusses the organization and management aspects of the proposed project,

such as the forms of ownership, personnel requirements, job descriptions, employee

compensation packages, and the timetable for the proposed business's pre-operational

activities.

A. Forms of Business Ownership

The proposed venture is structured as a partnership. It will have eleven partners, each

of which will be represented, Justine G. Balino, Kristine B. Basuel, Fedelyn A. Eguillon,

Ma. Gierna M. Isidro, Arlyn Mae S. Reyes, Maria Hannah Mae G. Esparar, Edelyn Q.

Aquino, Mark Anthony A. Borleo, Robert B. Biaculo, Lady Lee S. Balao, and Johvan Mae

C. Almonia are among those who have agreed to collaborate, contribute money, effort, and

sufficient capital for the proposed business.

The proposed business name, Kalabasa Con Yelo, is registered with the Department of

Trade and Industry (DTI), the Business Permit Licensing Office, and other relevant

government agencies.

Personnel Requirements

The business’s organizational structure consists of manager\cashier, production

worker, and helper. Figure 4 shows the organizational setup of the proposed business.
Fig. 4. Organizational Chart of Don Con Yelo in San Jose, Occidental Mindoro.

MANAGER\ CASHIER

PRODUCTION
HELPER
WORKER

A. Qualification Standard

The employees to be hired must have the following qualifications:

Manager/Cashier

• Good delegation skills;

• Knowledge of fundamental economics, budgeting, and accounting standards and


practices;

• Knowledge of the functions, operation, and mission of the particular businesses


• Patience when it comes to growth.

• Ability to develop discipline of management through planning, decorated scheme,

and discipline in staff recruitment.

• Knowledge of basic economics, budgeting, and accounting principles and practices;

Production Worker

• High School Diploma/GED also known as General Educational Development;

• Physically fit;

• Knowledgeable in food production;


• Have +experience when it comes to food production or related to food process

• Good understanding and good memory of how production equipment works;

• Knowledge of basic safety rules in work.

• Knowledge of basic safety rules and precautionary measures (safety gear will be
provided);

Helper

• High school diploma or GED also known as General Educational Development;

• Physically fit;

• Strong communication skills and Excellent organizational skills;

• Proven experience as a helper in the production area;

• Knowledgeable in safely use of the production equipment;

• Strong communication skills;

Job description

Manager/Cashier

• Propose the business plan


• Monitors the product deliveries and collection of the cash;

• Set plans and make some research for strategies for efficient and effective

operation;

• Keep all records of all the sales and the expenses of the business;

• Always check the surrounding area of the production;

• Ensure the quality of the products and process;

• Improve the quality of the products.

Production worker

• Prepares the needed ingredients to produce Kalabasa Con Yelo;

• Keeps a sanitized equipment;

• Take care of food preparation;

• Responsible for checking the equipment of the product;

• Check the quality of the ingredients.

Helper

• Responsible for checking the equipment for packaging;

• Manages properly the product for packaging;

• Responsible for arranging the product.

B. Compensation Package

Table 17 shows that skilled workers are properly compensated in pesos (Php). The

production worker, and the helper will compensate monthly salary and benefits yearly.

Table 17. Compensation package of Don Con Yelo in San Jose, Occidental Mindoro.

Monthly Annual
No. of Daily Salary Benefits
Personel Salary Salary
Workers (Php) (Php)
(Php) (Php)
Manager/Cashier (26
days) 1 450 10,400 10,400 124,
800
Production Workers(26
days) 1 350 9,100 9,100 109,200

Helper(26 days) 300 7,800 7,800 93,600


1
Total 3 1050 27, 300 27,300 327,600

Projected Time Table

Table 18 identifies the activities needed to start the actual business operation and

determines the time when to start the operation. The activities are plotted in the Gantt chart.

In the first week and second week of March, the formation of the business will start. On the

third and fourth week of March, they start raising and pooling capital. In the first and

second weeks of April are the registration of permits and licenses and renovation of the

facility.

On the third and fourth weeks of April, the proponents purchase materials.

For the first, second, and third weeks of May, they begin to hire and train personnel. In the

fourth week of May, they start the operation of the business.

Table 18. Gantt chart showing the activities of Don Con Yelo in San Jose, Occidental
Mindoro.
Pre-operation Activities March April May
1st2nd3rd4th 1st2nd3rd 4TH 1st2nd3rd 4th

1. Formation of Business.

2. Pooling of Capital.

3. Registration of Permit and licenses and


Renovation of the Facilities.

4. Purchasing of Materials.

5. Hiring, Advertising, and Training of


Personnel.
6.Start operation.

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