Chapter 1

Project Background and History

1.1 Introduction
Calzone, "stocking" or "trouser" is an Italian filled oven bread, originating
in Naples,and shaped as a folded pizza. It resembles a half-moon and is made of
salted bread dough.
A typical calzone is baked in an oven and stuffed with salami, ham,
mozzarella, ricotta and parmesan, amalgated with an egg. Its regional variations
include other ingredients that are normally associated with pizza toppings.
The product is a variation of two wherein the first one is a combination of
carrots, potato, papaya(green), longganisa, egg, onion. The second one is a
combination of Salted Egg, Tofu, garlic, basil, Olive oil,nuts.

1.2 Project Proponents

The proponent consists of Bachelor of Science in Hotel and Restaurant
Management students, a gentlemen and a lady from the De La SalleAraneta
University, all of legal ages, Filipinos and residents of the Philippines. All the
proponents agree to contribute to finance the business because it will be a
partnership project. The total amount of capital is 200, 000 Php. All of them have
a common interest in the delicacy known as Calzone Pizza. This is the reason
why they proposed the project.
1.3 The Proponents
Table 1
Name
Carpio,

Citizenship
Filipino

Chielo
May
Limpin

Address
Amount
48B Del Monte 100,000
Ave.,

Flilipino

Ownership
50%

Partnership
General

50%

General

Potrero,

Malabon City
205
Milagrosa 100,000

Mark

St.,Bagong

Joshua

Baryo, Caloocan
City

The proponents agreed to general partnerships composed of two (2)

General partners. Two of the proponents are general because they will both
manage the business.
1.4 Proposed name of the Business
The proponents decided to name the business CarPins Pizza. CarPin is
the result of juvenile amalgamation of the two proponents last names, Car is
from the last syllable of Carpio and Pin comes from Limpin.
1.5 Type of Business Organization
The proponents agreed to general partnerships composed of two (2)
General partners. Two of the proponents are general because they will both
manage the business.
1.6 Location of the Business
The proponents decided to establish the business at 134 Pineapple
St.,Del Monte Ave, Potrero, Malabon City. Location is near public stores, public
market, contruction work sites, private establishments and banks along Mc Arthur
High Way. The proponents will introduce the product in Malabon and nearby
cities such as Caloocan and Valenzuela.
1.7 Brief History of the Project
The proponents actually started planning of what product for example
chocolate ensaymada it is because one of the proponents loves chocolate,
ampalaya ice cream it is because one of the proponents was broken hearted,
squash crackers they would only like to try if squash can be a cracker) they will
produce until one of the members thought of vegetable pizza. She actually
learned to make dough in her International Cuisine class last semester until one
2

of the member thought of trying other ingredients like salted egg, tofu and
malunggay leaves. Then they try to make samples of pizza and conduct a taste
test with different sauces and the product was acceptable based on their
standards.

Chapter 2
3

Management and Personnel

Introduction
A number of factors contribute to the advancement of a project. Some of
these factors may include a good strategy, effective leadership and management,
adequate resources, flexibility of the project, current economic climate and good
employee management.
In this chapter, the proponents would like to focus on the breakdown of
plans for the management of the project and various plans to best manage the
project into completion. In this chapter are some guidelines in opening up a
business and the proper requirements that are needed to do so. A part for
personnel management is also included.

2.1 Personnel (Administrative)

Since this is a start up business only for the purpose of checking for the
feasibility of the product, personnel are limited and the researcher did most of the
work. Branches of the researchers intended jobs are broken down into the
following positions.

2.1.1 Personnel Specification/Requirements

A. Manager

Manager must be one of the proponents

Atleast 20 years old and above

B. Book Keeper

Must be graduate of BS Accountancy or any related courses

Male or Female at least 21 year age
At least (1) year work experience
4

Computer literate

C. Production Supervisor

Must be one of the proponents

D. Store Personnel

At least a high school graduate or attained College level

Male or Female between 18-35 year of age
Able to work under pressure in a fast paced environment
Good moral character
Must be courteous and hard working
With or without experience

E. Production Staff/Baker

Male
At least 18 years old and above
Good number skills for measuring ingredients, ordering supplies

and working out cooking times

Baking skills
Creativity for developing new products or decorating confectionery
The ability to work under pressure
An awareness of safety and hygiene regulations
Physically fit
Good teamwork skills

2.1.2 Duties and Responsibilities

A. Manager

Oversees the operation of the establishment

An individual who has exceptional communication skills. As the
main component of store managers daily duties is to interact with

the customers and employees.

Product management, including ordering, receiving, price changes,

and handling damage products and returning them.

Cash Management
5

Checks the closing inventory

In charge of the collection of the sales of the day.

B. Book Keeper

Responsible for the financial records of the business

Prepare financial statement, balance sheets, cash flows and

income statement
Know how to record the transaction of the business
Provide services for the taxes and licensing
Keep all the financial record of the business
In-charge of payroll

C. Production Supervisor

Responsible for purchasing of raw materials

Responsible for the preparation of the product
Responsible for the cleanliness of the working area
Responsible for cleaning used utensils
Checks the opening inventory

E. Store Personnel

Deals with customers professionally

Assigned to take orders and serve customers
Assigned to maintain cleanliness in all the vicinity area
Responsible for the proper care of all the equipment
Received orders and accepts cash payments from customer
In charge of selling the product to the public
Conducts daily inventory
Takes care of the product in between production and retail
Close the store

2.1.1 Legal Requirements

There are certain legal requirements that must be accomplished before

the business can be put into operation. Most of these are covered in the
following:

Business Permit/ Mayors Permit

o Barangay Clearance
o Community Tax Certificate
o Fire Safety Certificate
o Sanitation Permit
o Health Permit

Before a business can be opened, the owner must register with the
Bureau of Internal Revenue and secure a Tax Identification Number (TIN). The
application calls for the BIR form 1903 Application for Registration for
Partnership/Corporation.
The requirements in securing a TIN are as follows:
1. Mayors permit or the application for a Mayors permit. These are to be
submitted before the issuance of the BIR Certificate of Registration.
2. A sketch of the proposed business
3. Securities and Exchange Commission Certificate of Registration

The procedures for applying for a TIN are:

1. Accomplish the BIR Form 1903 and submit together with the required
attachments to the Revenue District Office having jurisdiction over the
registered address of the business establishment
2. Pay the Annual Registration fee of at the Authorized Agent Banks of
the RDO.
3. Pay the Certificate fee and the documentary stamp tax (in loose form
to be attached to form 2303).
4. The RDO shall issue the Certificate of Registration (Form 2303).
5. Tax payers must pay the Documentary stamp tax on the Articles of
Incorporation as prescribed under Section 175 of the NIRC, on the 5 th
of the month following the date of issuance of said articles (per PR
42000).

2.1.2 Organization Structure

The personnel shall be divided into different levels of management to help
develop a better relationship among all personnel
7

Manager

Book Keeper

----------------

Production
Supervisor

Store
Personnel/Vendor

Production
Staff/Baker

2.3 Proposed Business Policies and Programs

Herein are Policies and Programs inside the proposed business. Here are
the indications of what is allowed and not allowed inside the business. These
include the policies that will be observed at all times during business hours.

Proper Grooming
The production staff should wear a white t-shirt, a pair of pants and
closed shoes. They are also required to wear gloves, an apron and a hair
net and a face mask to ensure the cleanliness of the product. The
Manager should wear a polo shirt and black pants. The store vendor shall
choose whatever he/she would wear and would be approved for duty by
the manager.

Personal Hygiene
Every employee should wash their hand before, during and after
their duty. They are also required to keep their nails short. Flashy
accessories are prohibited and all other accessories shall be kept on for
utility (e.g. watch).
8

Food Hygiene
Production staff shall be responsible for the following actions.
- Ensuring that the preparation area is clean
- Wash all the equipment, utensils and materials before using
- Sanitize the facility before start of production

Attendance and Time Keeping

All employees should observe punctuality in their daily attendance

They should make sure that they will record their time in and time

out in the log book

They should be15 minutes before their time schedule

2.3.3 Absences

The employee must call one day before his/her time in if there is

any unexpected or emergency leave

No Work No Pay Basis
An employee who has habitually absent without any notice is

subject for suspension

All employees should observe the regularity and punctuality of
attendance

2.3.4 Working Hours

Business hours start from 7:00AM to 9:00PM, Monday to Sunday, every
staff has a day off. The overtime is allowed if necessary. Employee must arrive 1
hour before the opening of the store.
2.3.5 Proposed Business Policies for Customers

Customers are:
1. Expected to give full payment upon availing the product
2. Give the raise their concern regarding the product
3. Allowed to give feedback and/or suggestions for the products or
services improvement

2.3.6 Payroll and Pay Day

All employees will receive their salaries on the 15 th and 30th day of
the month. The mode of payment of the salaries will be in form of cash.
2.3.7 Salaries and Mode of Salary Payment
A store personnel is working for 8 hours has a salary of P456.00 a day, for
the manager that is working for 7 hours has a salary of P400.00 per day, for the
baker that is baking all the product has a salary that much higher than the
manager and the personnel has a P500.00 with a quota of 450 pieces of
CarPins Pizza a day. The production supervisor that is working 8hours a day has
a salary of 350.00. And last the bookkeeper has a P250.00 per visit. The cut-off
period is every 15th and 30th day of the month, subject to taxes and other
obligatory deduction as required by the law. The mode of payment of the salaries
will be in form of cash.
2.4 Proposed Management Styles and Practices

10

The business will be managed by the proponents themselves. The general

manager will be the one who will implement the policies, rules and regulation, the
DOs and DONTs for all the employees they will implement participative style of
management so that everyone who is part of business can give suggestion and
help the business decision making.
The one of the proponents will serve as the general manager and the
other one will serve as the production supervisor. The proponents will hire one
baker for preparing the dough, one store personnel for the preparation and
service, and the book keeper will also needed for consultancy basis only, every
proponent are allowed to give ideas and suggestions that will improve production
and marketing aspects of the business. However, in case of emergencies, the
manager can make a necessary decision without consulting the others.
Table 2: Working Hours

Book
Day
Monday
Tuesday

Manager
7:00am 9:00pm
7:00am 9:00pm

Store Personnel

Keeper

12:00pm 9:00pm

Once a 4:00am1:00pm
month
Day off

Day off

Thursday

12:00pm 9:00pm

Producti
Supervis
Day off
4:00am1:00pm

12:00pm 9:00pm

Wednesday 7:00am 9:00pm

Day off

Production
Staff/Baker

4:00am1:00pm

4:00am1:00pm

4:00am1:00pm

4:00am1:00pm
11

4:00am1:00pm

4:00am1:00pm

Friday

7:00am 9:00pm

12:00pm 9:00pm

Saturday

7:00am 9:00pm

12:00pm 9:00pm

4:00am1:00pm

4:00am1:00pm

Sunday

7:00am 9:00pm

12:00pm 9:00pm

4:00am-

4:00am-

1:00pm

1:00pm

If the manager is out, the production supervisor will take place.

2.4 Table 3: Salaries and Wages
Staff

Rate/day
456/day

Working
hours
6x a week

Payment for a Payment for a

Week
year
2,736.00
142,272.00

Manager
Book Keeper

1000/month

1x a week

250.00

12,000.00

Store
Personnel

350/day

6x a week

8,400.00

109,200.00

Baker

500/day

6x a week

12,000.00

144,000.00
109,200.00

Production
Supervisor

350/day

6x a week

8,400.00

13th month pay

21,956.00

Total
503,828

12

Chapter 3
Marketing

Marketing is the overall strategy of promoting a product or service to the

customer. It is how the company communicates to its customers. Marketing
strategy is the key to making the company operate smoothly and making the
company grow to be successful.
This chapter consists of the present and future supply and demand of the
product, its target market and the market practices that the business has.
3.1 Market Description
The researchers decided to establish a stall in 134 Pineapple St., Del
Monte Avenue, Potrero, Malabon City, which served as the production area and
retail stall. The manager decided to employ a retail vendor for the consumers
who wants to try and possibly buy the Calzone de Ilocandia or CarPins Special.
Due to the residential nature of the retail area, the target market includes
students, the working class, children, homeowners and tenants and passersby
that may come upon the retail area.

13

The product will surely be embraced by the population because of various

reasons. One is because calzones are similar to a local pastry, empanada.
Another reason is simply because no one hates pizza.

3.2 Demand
Table 4: Past Demand
Year

Demand
Population

2009
2010
2011

53,000
53,200
54,600

Target
Who
eats
Market
pizza 74%
89%
(ages 559)
47,170
34,905.80
47,348
35,037.52
48,594
35,959.56

Ave no. of pizza Total Demand

consumed/year
year

64
64
64

2,233,971.20
2,242,401.28
2,301,411.84

Table 5: Projected Demand

Year

2012
2013
2014

Who eats pizza Ave no. of pizza Ave

no.
of TOTAL
74%
consumed per pizza
Demand/Year
year
consumed per
year
48,238
53,696.12
64
2,284,551.68
48,060
35,564.40
64
2,276.096
47,468.15
35,126.431
64
2,248,091.58

Table 6: Past Supply

Year

# of competitors

2009
2010
2011

2
2
2

Ave no of qty Ave. No.

sold/day
in operating
boxes
days/year
275
312
275
312
275
312

Of Total Supply

85,800
85,800
85,800

14

Table 7: Projected Supply

Year

No.
of
competitors
(w/in the target
market area)
2
2
2

2012
2013
2014

Competitors
CARPINs total TOTAL supply
total supply per supply per year per year in
year (in boxes) (in
boxes) pieces
pieces
85,800
47,000
132,800
85,800
47,000
132,800
85,800
47,000
132,800

The demand is computed based on urban population density available

publicly. The researchers assumed that 30% of the total population ranging from
5 years old or below and 65 years old and above preferably do not eat
empanada or pizza because of various palatal or health reasons. The
researchers decided on producing 150 pieces of calzone de ilocandia and 200
pieces of Carpins special pizzas.
Table 8: (Total Population)
Baranga

2009

2010

2011

2012

2013

2014

y
Potrero
Total

53,000
53,000

53,200
53,200

54,600
54,600

54,500
54,500

54,000
54,000

53,335
53,335

15

Table 9: Sample Size of 100 respondents

Respondents (100) by age

Sample size of 100 Respondents

5 to 9
10 to 14
15 to 19

4%
6%
9%

20 to 24

3% 4% 4%
9%

25 to 29
14%

30 to 34
35 to 39
40 to 44

3%

45 to 49

8%

50 to 54
10%

26%

55 to 59
60 to 64

The graph shows how the sample size of 100 respondents is tallied by
ages. It signifies how the sample size was well-distribute in all ages because the
proponents market their product to all ages and anyone who wants to buy the
new innovated product, CarPins Pizza.
The graph shows in a clockwise movement, the biggest percentages are
from these, 26% of total respondents come from 20-24 age groups, then the 14%
16

of total respondents come from 15 to 19 age group and the 10% of total
respondents come from 55 to 59 age group. These three percentages
correspond for almost half of the total respondents; the proponents would be able
to determine what the preferences of the respondents are.
Table 10: Potential Market

Potential Buyers

26%
Not a potential buyer
Potential Buyer

74%

The graph shoes how many potential buyers or potential market is there in
the sample size of 100 respondents. The question number 1 from the survey
questionnaire, Do you eat Pizza? is interrelated that way that this question is
needed to be answered as yes. If the respondent says no this question, the
proponents considered this as not part of their potential market.
The potential target market is 74% of the total respondents and from the
percentage the proponents could get the target market. It will serve as the basis
17

to compute for the demand. The other 26% is considered as not part of the
potential market.

Table 11: Target Market

TARGET MARKET

11%
NOT WILLING TO BUY
TARGET MARKET

89%

The graph shows how many percent there are in potential market are to
be proponents target market. The target market is the people who are willing and
interested to purchase the proponents product. From the total potential market,
there are 64 respondents who are willing to buy the proponents product, which
equals to 89% of the total potential market.

18

Table 12: Preferences of Target Market

Preferences of Target Market

Carpins Special

30%

Calzone de Ilocano

70%

Graph shows how the target market prefers for the variants. It is
necessarily to know because it will be the basis from the production. It shows that
CarPins Special Calzone has the huge percentage among the two. It means that
in production process there will be more number to be produce on CarPins
Special Calzone while the demand for Calzone de Ilocano will be smaller than
the number of CarPins Special Calzone.

19

3.3 Supply
The supply on this product is rather low since this is an experimental
product. Furthermore, since its an experimental product, suppliers are not in
large numbers and produce small amounts of similar goods.

3.4 Proposed Marketing Practices

The researchers chose to put up the business and distribute the goods in
Del Monte Avenue, Potrero, Malabon City. They chose a residential area for
better market opportunities due to higher percentage of people and also for the
fewer number of competitors in the vicinity, unlike near the University where there
are a number of places where a person can avail afternoon snacks.
The proponents follow some guidelines during the marketing process. The
manager makes sure that no leftovers are kept and every product that is
distributed will be recorded. The manager strives to keep the quality, cleanliness
and taste of the product at the highest level as possible.
Genereal Marketing program
Strategies for marketing the products will essentially be based on
attracting potential customers to try out the new product and hopefully coax them
into future sales.
Storage Strategy

20

All ingredients and materials necessary for production were stored in a

refrigerator. Other ingredients are placed in designated cupboards to avoid
confusion.
Product
Calzone de Ilocandia and CarPins Special Calzone are innovative product
of Calzone pizza. Calzone de Ilocandia and CarPins Special Calzone has the
touch of Filipino delicacy because its filling is a Filipino delicacy which empanada
of vigan and salted egg and tofu. And shaped in Calzone.
Price
The price of Calzone de Ilocandia or CarPins Special Pizza are
competitive with the prices offered by the direct competitors. 28php for Carpins
special and 30php for Calzone de Ilocano. The prices can be described as not so
expensive and not too low. This strategy aims to high the sold unit while the price
is in the stage of being competitive.
Place
The business will be the producer of the products and sell directly to the
customers. The place of the production of the product is the place where the
store is located. It is better to have the production in the selling place, because it
will lessen the expenses and it will maintain the product fresh.
Packaging

21

Finished pizzas are placed in boxes lined with wax paper. Cooked calzone
are served in tissue-lined wax paper.
Sales Promotion
Prior to opening the business, a free taste of the products were conducted
to gauge the acceptance level of the people the new twist on pizza and calzone.
Discounts are given for every four calzone or two pizzas. And the stores
atmosphere will be conceptualized in the way of living in Ilocos.
3.5 Proposed Marketing Programs
Table 13
Activity
Free tasting
Distribution of flyers
Tarpaulin
Total:

Length/Time
Half day (opening day)
1-2weeks
6months

Budget (in peso)

1500
300
700
2,500.00

The proponents agreed to have these activities to inform and to introduce

the proponents business.
3.6 Advertising and Promotion Strategy
As the product is fairly new to the public taste, promotion and
advertisement of the goods are essential in attracting customers. The proponents
employed window displays and vocal invitation to potential customers. Another
way that the proponents employed was the social media platform Facebook.

22

Projected Sales
Schedule 1. Schedule of Sales
Product

Ave qty sold No.

per day
(A) In pcs

1) Carpins

130

of Qty

sold Unit
selling

in

Annual
sales

operating

per year

days

(C=axb) in price

(B)
365

pcs
47,450

(D) in pcs
11.20

531,440

365

31,390

12.80

401,792.00

(E=cxd)

Special
Calzone
2) Calzone de 86
Ilocano
Total

933,232.00

Divide by

365

Sales per Day

Php 305,760

Sales per Week

php 1,100.80

23

Sales per Month

Php 231,168

Chapter 4
Production Feasibility
`In the industry of production of food, small-scale or otherwise, producers
are abundant and must compete in a saturated market that is constantly shifting
in accordance with trends in food preference, health awareness and popularity.
Underneath all these factors lie the constants that are always present in the
minds of the consumers uniqueness, healthiness and satisfaction.
This project aims to meet these standards and more in order to succeed in
the market and provide a fresh new product for the populace that always has
higher standards and lower prices to be satisfied.
4.1 Product Description
The proposed project aims to offer the general public a Filipino twist to the
popular pizza and calzone. It mainly involves incorporating local ingredients and
flavors into the two international dishes and letting the public to purchase and
judge the products according to personal preference.
CarPins Special Calzone

24

CarPins Special calzones put a Filipino twist into the Italian pastry
that is usually enjoyed as a snack. In this take on calzones, the proponents
decided to include tofu and salted egg as main fillings for the calzone.

4.2 Production Process

The CarPins Special Calzone includes the following ingredients:

300g Tofu
600g Salted egg
300g Basil
300g Onions
100g Olive oil
100g Ground Peanuts

Procedure
The dough includes the following ingredients:

5 cups Flour
2 cups Warm water
5tsp Yeast
2tsp Sugar
1tbsp Salt

To make the dough:

In a small bowl, dissolve yeast in water.

Add the oil, sugar and salt; mix in 1 cup of the flour until
smooth.

25

Gradually stir in the rest of the flour, until dough is smooth

and workable.

Knead dough on a lightly floured surface for about 5

minutes, or until it is elastic.

Lay dough in a bowl containing 1 teaspoon olive oil, then

flip the dough, cover and let rise for 40 minutes, or until
almost doubled.

To make the filling:

While dough is rising, prepare the cooked tofu, salted eggs,

basil, ground peanuts, olive oil and salt.

Preheat oven to 190 degrees C.

When dough is ready, punch it down and separate it into 2

equal parts.

Roll parts out into thin circles on a lightly floured surface.

Fill each circle with the exact measurements of the ingredients

and fold over, securing edges by folding in and pressing with a
fork.

Brush the top of each calzone with egg and place on a lightly
greased cookie sheet.

26

Bake at 190 degrees C for 30 minutes.

The Ilocandia Special Pizza involves the following ingredients:

Procedure:

300g Papaya
300g Carrots
300g Longganisa slices
300g potatoes
300g Onions
15tsp Cooking oil
20pcs of Quail Eggs

To prepare the crust, follow the same procedure as the

CarPins Special Calzone. In a small bowl, dissolve yeast in
water.

Add the oil, sugar and salt; mix in 1 cup of the flour until
smooth.

Gradually stir in the rest of the flour, until dough is smooth

and workable.

Knead dough on a lightly floured surface for about 5

minutes, or until it is elastic.

Lay dough in a bowl containing 1 teaspoon olive oil, then flip

the dough, cover and let rise for 40 minutes, or until almost
doubled.
27

When the dough has risen, knead into a circle Preheat oven
to 215 degrees C.

Fill each circle with the exact measurements of the

ingredients and fold over, securing edges by folding in and
pressing with a fork.

Brush the top of each calzone with egg and place on a lightly
greased cookie sheet.

Bake at 190 degress for 25 minutes

4.2.1 Flow Operation Diagram and Production Process

Cleaning of workstations

28

Preparation

of

kitchen

utensils

and

equipment

necessary for production

Preparation of ingredients (pre-cooking, measuring,

cutting/slicing)

Cooking the CarPin Special Calzones/Ilocandia

Special Pizza

Quality inspection
Serving

Legend:
Operation

29

Inspection

Delivery

Delay

4.2.2 Flow Diagram of Serving Process

Start of Operation
30

Greet the Customer

Does the Customer order for snack?

No

yes
Take the order of the buyer

Stop

Assembling of his preferred order

Serve the order

Receive the payment and give charge if

there is any

Recording and Keeping the sales

End of operation process

4.3 Logo and Tagline

31

Our business came up with this logo because we believed that it

can reflect and represent our main business essence thoroughly. It
features a calzone partly open to reveal the delicious fillings inside. The
blue signifies the freshness of the ingredients. The yellow checks signify
the quality of the product and the calzone pizza signifies the product.
CarPin is the result of juvenile amalgamation of the two proponents
last names, Carpio and Limpin. Car is from the last syllable of Carpio and
Pin comes from Limpin.
4.4 Materials Handling Design
The proponents of this project would like to further their project
without any untoward incidents. To achieve this view, the researchers put
in meticulous care in preparing and handling the food. The preparation of
the product was initiated in a safe, secure and sterile area. Staff, including
the manager, will undergo proper sanitation before entering the workplace.
The equipment and other materials will also undergo thorough cleaning
prior to usage.
32

4.5 Project Site

Vicinity map

The proponents decided to establish a stall in 134 Pineapple St.,

Del Monte Avenue, Potrero, Malabon City, which served as the production
area and retail stall. The manager decided to employ a retail vendor for
the consumers who wants to try and possibly buy the Calzone de
Ilocandia or CarPins Special. Due to the residential nature of the retail
area, the target market includes students, the working class, children,
homeowners and tenants and passersby that may come upon the retail
area.
33

The product will surely be embraced by the population because of

various reasons. One is because calzones are similar to a local pastry,
empanada. Another reason is simply because no one hates pizza.
4.6 Project Layout
The stall that will be employed during the feasibility study is the
same in the production area.

4.7 Store Lay Out

34

The business will occupy a 10mx5 1/2m space at the talipapa of

Del Monte Avenue, Potrero Malabon City. The area will be divided according to
the production process,and selling.
The layout is creatively designed to attract customers. It is also
designed big enough so that the products can be put to the stall separated and
organized. This design is to make the crew work easily and comfortably, and for
the customers see the products they are going to buy.
4.8 Plants Size and Production Schedule
35

Table 14
Time
4:00am-4:15am
4:15-4:45am
4:45-5:45am
5:45-5:50am
5:50-6:20am
6:20-6:30am
6:30-6:45am
6:45-7:00am
7:00-9:45am
9:45- 7:00pm
7:00 8:00pm
8:00-9:00pm

Activity
Sanitation of equipments & preparation of ingredients
Kneading the dough
Rising the dough
Measuring of ingredients of the fillings and cooking
Second rising of the dough
Filling the dough with exact measurements of the ingredients
of CarPins Pizza
Baking the CarPins Pizza
Preparation and Opening
Opening and cooking the second batch of CarPins Pizza
Store hours
Inventory
Cleaning of equipments and checking inventory for the next
production

The business will run from 4:00 AM to 9:00 PM 7 days a week. The
products will be produced at a fixed number for the first day, and then adjusted
correspondingly in accordance to the sales ability of the product and availability
of ingredients. Each batch will produce 30pieces of CarPins Special and 20pices
of Calzone de Ilocano.

4.8 Floor Plans

36

4.9 Machineries and Equipment

Table 15 Machineries
Description
Oven
Double
burner
Gas
Rolling pin
Chopping
board
Set Knife
Pot holder
Measuring
cups
Measuring
spoon
Baking
sheet
Electric

Source
Puregold

Unit Cost
14,000.00

Quantity
1

Total Cost
14,000

Puregold

720

720

Puregold
Puregold

720
78

3
4

2,160
312

Puregold

60

240

Puregold
-

699.75
10

1
10

699.75
1000

Puregold

129.75

259.50

Puregold

149.75

299.50

Puregold

104.99

10

1041.00

Puregold

13,000

13,000
37

Mixer
Total

33,731.75

Table 16 List of Cleaning Materials

Description
Source
Trash can
divisoria
Micro
fiber puregold

Unit Cost
45.00
150.00

Quantity
1
1

Total Cost
45
150

mop
Brush

150.00

150

divisoria
divisoria
divisoria

50.00
10.00
35.00

2
3
1

50
30
35

liquid
Set of Garbage divisoria

50.00

50

and divisoria

Dust pan
Tissue
Sponge
Dishwashing

bag
National
Record book

199.25

199.75

bookstore
514.25 x 12
Total: 6171.00

4.2 List of office supplies

Table 17
Description
Calculator

Source
National

Unit Cost
199.75

Quantity
1

Total Cost
199.75

bookstore
38

Monoblock

puregold

349.75

349.75

chair
Stainless

puregold

3000

3000

table
Total

3,549.50

Product Costing
Dough
No.of Servings: 1
Items

Flour
Yeast
Water
Sugar
Olive oil

Unit of
Measurement
s
4tbsp
1/4tsp
1/8cup
1/8tsp
1/8cup

Unit Cost

60g
3.75g
31.25g
0.625
31.25ml

Unit Price

24.00/540g
5.00/12.5g

2
1

1.00/5g
10.00/62.5ml

0.1
2
39

Salt

1/10tsp

0.5g

1/15g

0.3
Total:
5.4x10= 54

Calzone de Ilocano
Filling
No.of Servings: 1

Items

Carrots
Potato
Egg
Papaya
Longganisa
Salt
Cooking oil
Onion

Unit of
Measurement
s
1 tbsp
1 tbsp
1 pc
1 tbsp
1 tbsp
1 tsp
1 tsp
1 tbsp

15g
15g
15g
15g
15g
15g
15g

Unit Cost

Unit Price

10/150g
10/150g
21.00/10pcs
10/150g
27/150g
5/50g
10/150g
5/150g
Total food cost:

1
1
2.1
1
1
0.5
0.3
0.5
7.4x10=74.0
+54.00

128/10servings=
Cost per serving:

12.80

Mark up= 150%

selling price: =

30.00

Profit per recipe:

15.20

CarPins Special Calzone:

Filling
No.of Servings: 1
40

Items

Onion
Tofu
Salted egg
Basil
Olive oil
Ground
peanuts

Unit of
Measurement
s
1tbsp
1tbsp
2tbsp
1tbsp
1tsp
1tsp

Unit Cost

15g
15g
30g
15g
5ml
5g

5/150g
10/3pcs
20/2pcs
12/150g
12/59ml
5/50g

Unit Price

0.5
1.3
2.1
1.2
1.2
0.3

Total Food Cost

5.8x10=58
+ 54.00

112/10servings =
Cost per serving:

11.20

Mark Uo= 150%

selling price=

28.00

Profit per recipe:

16.80

4.10 Utilities
Table 18
Utilities
Water
Electricity
LPG

Source
Maynilad
Meralco
Petron

Cost/Month
300
1200
700

Cost/Year
3,500
14,400
8,400

41

The proponents will be needing electricity & water for the business to
operate. The electricity will be supplied by Meralco. Water will be supplied by
Maynilad.

Rent Expenses
Table 19
Rent expense
Repairs and Maintenance

2000/month
1000/year

24,000.00
1,000.00

Total
25,000.00

4.11 Raw Materials and Requirements

For the CarPins Pizza dough, the raw materials to be used are flour,
sugar, yeast, salt, olive oil. For the fillings of CarPins Pizza, the raw materials for
the two variants for the main ingredients. The longganissa, potato, carrots, quail
eggs, papaya, salted, egg, tofu, basil, peanut and the common raw materials are
onion salt cooking oil.
Every Monday the supplier of flour w/c is one of the owner of a grocery
store in Del Monte will deliver 15kilos of flour. Every morning, The supplier of
vegetables will deliver by one of the vendor in talipapa of Del Monte The rest of
the raw materials will be provided by the production supervisor before the
production start.
4.12 Manpower Requirements
Table 20
Position

Skills/Responsibility

Number

of Workload
42

General
Manager

Production Staff

Store Personnel

Book keeper

Employee
for 1
of

Responsible
hiring/screening
applicants
Purchase
of
raw
materials
Prepares
the 3
ingredients
Cleans the equipment
and
machineries/utensils
before
and
after
production
Will cook the products 1
on time
In charge of selling the
products

Responsible for the 1

office work
Responsible for all the
documents connected
to the financial status
of the business

6
days
week
9:00 am
6:00 pm
6
days
week
8:00 am
5:00 pm

a
to

a
to

6
days
a
week
6:00 am to
9:00 am
2:00 pm to
6:00 pm
Once a week
9:00 am to
6:00 pm

Producing and selling of CarPins Pizza requires one production

supervisor, one of the production staff and one sales crew or store personnel
working eight hours a day. The general manager will fulfill the remaining hours
when the sales crew has already rendered his eight hours work these persons
will be enough to prepare and sell CarPins Pizza and to fulfill the number of units
to be produced in a given time.

4.13 Product Capacity

43

Upon performing a preliminary sales test, the proponents of this

project concluded that there is a 70% demand for CarPins Special
Calzone and 30% demand for Calzone de Ilocandia. The business runs
for 7 days a week from 7:00 AM to 9:00 PM.

4.14 Waste and Waste Disposal Materials

The proponents will practice proper waste disposed by having own
trash can w/ garbage bag from time to time, the crew checks if it needs to
replace. At the end of the day, the waste is sealed and the management of
the building has the responsibility to collect the wastes.

CHAPTER 5
Financial Statement

44

The financial aspect of the project feasibility study quantifies the results of the
marketing, technical, management, taxation and legal phase of the project study
and expresses in peso terms the possible outcome of operating the project. The
major parts of the financial study are:

Statements of assumptions;
Possible sources of outside financing, if the capital requirements cannot
be met
entirely by the proponents;
Projected financial statements;
Details of various amounts contained in the projected financial statements;
and
Analysis of the financial projections

Basically, project studies consist of the skillful coordination of the various

information on all the factors in the form of financial projections. It covers all the
factors that are pertinent to an intended venture having established the existence
of a sample market and the feasibility of the production facilities to supply this
market, the investigation should move on the study of finance cost. What remains
is to study the result of the market and technical studies.
I. Objectives
a. to make a realistic, complete, and conservative estimate of the total cost to put
up a project of its capital requirements,
b. to determine the amount of capital financing available and borrowings needed,
including possible source and terms,
c. to make complete, safe, and realistic projections of operating cost and
revenues,
d. to determine whether the project will be able to pay its total debt with a
reasonable margin of safety,
e. to determine the necessary financial arrangements to insure that the project
will have the cash it needs when required,
f. To determine the companys earning performance and the soundness and
liquidity of its financial positions.
SOURCE OF FINANCING

45

The proponents agreed to share the capital to establish the proposed

business. The proponents perspective shared in funding the proposed business
will come from personal savings and loans from family and other relatives.
Name
of
the
Proponents
Chielo May Carpio
Josh Limpin
Total Investment

Capital
Contribution
50,000
50,000
100,000

% of contribution

Kind of partner

50%
50%

General Partner
General Partner

Total percentage of contribution 100%

MAJOR ASSUMPTIONS USED

1. Sales will increase by 5% per year due to increase in units sold
2. Costs of sales will increase also by 5% due to increase in units sold. This
includes raw materials only.
3. Salary expense will increase by 3% per year in anticipation of legislation.
4. Lease contract will be fixed for 5 years.
5. UtilitIes expense is fixed.
6. Office and cleaning supplies will increase by 3% per year.
7. Taxes and licenses is 3% of gross sales.
8. Depreciation expense is computed using the straight line method and good for
5 years.
9. No more provision for raw materials, supplies, prepayments because our
business followed just in time system and all prepayments are to be consumed
within one year only.
10. Cash basis will be observed for receipts and disbursements except for the
income tax which is payable the following year not later than April 15.
11. The share of the owners in the profit or loss is equally.
12. Withdrawal is allowed for each partner and it was evenly throughout the year.
PROJECTED FINANCIAL STATEMENT

46

CASH FLOW STATEMENT

47

FINANCIAL AND RATIO ANALYSIS

48

SALES AND COST OF SALES SCHEDULE

CARPINS SPECIAL CALZONE

CALZONE DE ILOCANO

STATEMENT OF CHANGES IN PARTNERS EQUITY

As the business prospers, so does the share of each general partner. This
table illustrates the changes that happen in the balances as time passes.

49

50

PROFITABILITY RATIO
The profitability ratio is calculated by dividing the current assets by current
liability. It measures the companys ability to meet its current debt. The higher the
current ratio, the better.

Chapter 6
51

Socio Economic Feasibility

A business aim is to bring about revenue. To achieve that goal, a business

must be flexible to the demands of the market, adjusting according to the trands
on health and what is new. The business must also meet the standards of the
current market and existing laws.

The Project Proponents

The proponents will have some gains from this business venture. First, the
proponents may apply what they have learned under the university teachings.
Second, once the venture is underway, they may learn what other areas they
may improve to further the success of the project. These will be very helpful
when they finally put up their own business.

The Project Employees

The employees will be receiving wages ona weekly basis. This is also a
good opportunity to sharpen their baking and advertising skills.

The Community
The project will give back to the community by providing a fresh new form
of snacks that is both satisfying and tasty. The project will also generate jobs for
the community.

The Customers

52

The customers of the product will benefit from this project by having to try
a new product presented by the product. They will also sate their appetite by
purchasing and consuming the product. The product will also be a new viable
form of snack for the people.

The Government
The business will give back to the government by way of taxes. The
government, by law, shall be able to receive taxes in the form of annual fees and
operating fees.

The Suppliers
The suppliers will benefit from this project by having more customers,
which in turn, will yield more profit.

Chapter 7
53

Project Implementations and Timetable

This chapter comprises of the ways the proponents came up with the
project. It also consists of the details of the steps to be taken from the formulation
of a plausible idea for a project until the commencement of the business
operation. This chapter also contains the timeframe and schedule of activities of
the project.

Project Activities
Brainstorming for project ideas started in November 2014 to December
2014. During this time, the proponents discussed what the business will offer to
the public, and how will it be taken from mere ideas into an actual business. A dry
run of the project was staged during December 2014. This dry run will be the
basis for the following Gantt chart, along with theoretical ideas that are still
waiting to be carried out.
The following Gantt chart represents the timeline in which the schedule of
activities is outlined. The tasks are distributed evenly among the proponents to
lessen the load. A day was spent in promoting the project to potential customers.

Gantt Chart
54

Activities

Novembe
r

December

January

February

March

Visualization
Survey
Product
Sampling
Preparing
the
Feasibility
Canvassing
for
equipment
Requesting
Business
Permit
Applying for
other

legal

requirement
s
Purchasing
and
installment
of equipment
and
materials
Screening
and

hiring

employees
Promotion
Business
start
55

Appointment of Activities
Activity
Visualization
Survey
Product Sampling
Preparing the feasibility
Canvassing
for

Duration
November
November
December
December
December

Person/s in charge
Proponents
Proponents
Proponents
Proponents
Proponents

equipment
Requesting for business January

Chielo

permit
Applying for other legal January

Mark Joshua

documents
Purchasing

Proponents

and January

installment of equipment
and materials
Screening and

hiring February

Proponents

employees
Promotion

February

Proponents

and

Starting the operation

March

employees
Proponents

and

employees

Chapter 8
CONCLUSION AND RECOMMENDATION

56

This chapter provides information based on the results and analysis of the
study conducted by the proponents supported by data contained in this paper.
This chapter explains the viability of the proposed business, CarPins Pizza.
The proponents came up with a conclusion and recommendations through
analyzing different aspects of the study.

Conclusion
CarPins Pizza is dedicated to offer products of only the highest quality to
pacify the hankering of its customers. As both the pesto and the calzone are
classified as snacks, the customers have the freedom to choose at which time of
the day they wish to avail of the product.
The proponents will require only a meager amount of capital in order to
open the proposed business. Since the required capital to open is significantly
lower than most businesses, the amount of time to recover the said capital is
shorter, requiring less effort over time.
Another advantage of the proposed business is that there is a niche in the
current market that needs a fulfillment. The market is always needing for more
supply and even if the proponents maximize their production, there will always be
demand for more. Food products are always in demand, and seeing that the
proposed products are categorized as snacks, there is a variety of ways and
times of the day that the possible customers will enjoy the product.
Based on the result of the survey conducted, evaluation and analysis of
the past chapters and the viability of the proposed product, the proponents
concluded that the proposed business is feasible, competitive, cost-effective and
inviting.
.
Recommendation
57

Since there is always a need for more food suppliers in the market, and
this may positively benefit both the community and the proponents, who sees this
project as feasible, CarPins Pizza is viable to pursue and is highly recommended
to put into action.

58