TECHNICAL ASPECT

A. PROCEDURE

Once you enter the restaurant, you will be treated with utmost respect and joyful greeting.
Afterwards, you will be asked how many of you will try fishing or how many fishing equipment you will
rent. Then, let someone from the staff know what fish (tilapia, milkfish,catfish) you would like to catch
and they will assist you and give you tips and advice on how to catch your own fish if you are having
difficult time fishing. Once you caught a fish and you think it’s enough, the staff then will weigh your fish
and set its equivalent price. After that, the staff will ask you what you would like the fish you have
caught to be served base on the menu available. Here’s the catch! You can actually have more than one
dish to be prepared. Then the staff will now begin preparing the fish that will satisfy your taste buds.

DISHES AVAILABLE

1. Sinigangna Isda where sinigang is a Filipino soup or stew characterized by its sour and savory
taste most often associated with tamarind.https://www.knorr.com/ph/recipe-ideas/sinigang-
na-bangus-recipe.html

Preparation Time: 15 minutes

Cooking Time: 20 minutes
Servings: 6

Ingredients:
 8 cups rice washing
 3 pieces onion, quartered
 4 pieces ripe native tomatoes, quartered
 1 kilo fish, cut into serving size pieces
 2 pieces sili pansigang
 1 pack sinigang mix
 2 bundles kangkong, cut into 2” pieces

Cooking Instruction:
 Start by using the water from where you washed your rice and pour this into the pot
together with the onions and tomatoes. Bring this slowly to a boil then lower the heat to
simmer for a few minutes.
 Since fish cooks easily, carefully add the fish and long green chilli and simmer gently
until cooked through before adding the sinigang mix and kangkong. Make sure that the
scales have been removed to eliminate that “malansa” taste from the fish. Stir and
simmer. It should be done in a minute.
 All done! Serve hot with rice.
2. Paksiw na Isda where paksiwis a fish poached in a vinegar broth usually seasoned with fish
sauce and spiced with siling mahaba.https://www.knorr.com/ph/recipe-ideas/paksiw-na-isda-
recipe.html

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Servings: 6

Ingredients:
 1 kilo type of any fish, cleaned
 1 piece fish cube
 1 2-inch piece ginger, sliced
 1 piece red onion, sliced
 2 pieces bay leaves
 4 gloves garlic, crushed
 2 pieces finger chili
 1 teaspoon black pepper, crushed
 1 cup vinegar
 1 ¼ cups water

Cooking Instruction:
 Combine all the ingredients in a pot and bring the heat to a simmer. Cook until the fish
is done. And that’s our dish!

3. Inihaw na Tokwa’t Isda where inihaw literally means to grill fish in skewers over high heat. It
can be cooked over a grill or in a hot oven.https://www.knorr.com/ph/recipe-ideas/inihaw-na-
tokwa't-bangus-recipe.html

Preparation Time: 20 minutes

Cooking Time: 10 minutes
Servings: 6

Ingredients:
 1 whole milkfish cleaned and sliced along the back for stuffing
 1-2 cubes tofu, diced, fried
 1 piece onion chopped
  2 tomatoes, diced
 ½ liquid seasoning
 ¼ cup calamansi juice
 1 tablespoon brown sugar
 ground black pepper, to taste

Cooking Instruction:
 Begin by marinating the fish with liquid seasoning by rubbing it evenly well from the
inside and out.
 In a bowl, combine the rest of the ingredients then stuff the fish with the tofu mixture.
 Secure the fish with twine or wrap it with banana leaves. Grill over hot coals and serve.

4. Fried Fish literally means to fry a fish in a pan over high heat.http://ndudu-by-
fafa.blogspot.com/2017/03/how-to-fry-perfect-fish.html

Preparation Time: 20 minutes

Cooking Time: 10 minutes
Servings: 6

Ingredients:
 6 medium sized fish cleaned, gutted, and cut in half
 olive oil
 salt and pepper to taste
 all-purpose flour

Cooking Instruction:
 Add the oil to a frying pan and place on medium heat.
 Add the flour to a bowl and set aside.
 Test the oil if it is hot.
 Toss each fish in flour until it’s completely covered and carefully drop it into the hot oil.
 Fry on each side for 3 minutes and remove it from the oil then place the fish on a
kitchen blotting paper to absorb any excess oil.
 Serve with rice.

5. Fish Fillet with Tartar Sauce where fillet is the flesh of a fish which has been cut or sliced away
from the bone by cutting lengthwise along one side of the fish parallel to the
backbone.https://www.knorr.com/uk/recipe-ideas/fish-fillet.html

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Servings: 4
 Ingredients:
 75ml mayonnaise
 75ml natural yogurt, Greek style
 1 sour pickle finely chopped
 1 tablespoons fresh chives chopped
 1 teaspoon chopped fresh parsley
 2 teaspoons lemon juice
 freshly ground pepper to taste
 2 tablespoons flour
 500 grams white fish like catfish or tilapia cut into 4 portions
 1 tablespoons extra virgin olive oil

Cooking Instruction:
 Make the sauce by combining all ingredients and blending well.
 For fish combine flour and pepper in a shallow dish. Dust fish fillets in flour before
frying.
 Heat the olive oil and cook fish until lightly browned 3–5 minutes per side. Serve fish
with tartar sauce and a lemon wedge.

6. Sweet and Sour Fish is made with battered and fried fish fillets doused with sweet and sour
sauce.https://www.knorr.com/ph/recipe-ideas/sweet-and-sour-fish.html

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Servings: 6

Ingredients:
 1 kilo fish fillet or whole fish
 salt and pepper, to taste
 2 piece egg, beaten
 1 cup cornstarch
 olive oil for deep frying

Cooking Instruction:
 First, we need to prepare the fish then second, the sauce. Begin by giving the fish and
nice seasoning of salt and pepper.
 Next, prepare 2 bowls for the beaten egg and the other one is for the cornstarch. Dip
the fish in the beaten egg then dredge in cornstarch. Prepare a shallow pot with oil and
make it nice and hot over medium high heat. Fry the fish in hot oil until nicely browned.
Remove and drain on top of a plate lined with paper towel. Set aside.
7. Sarciadong Isda is basically fried fish in a sautéed tomato, and topped with beaten egg. The
name sarciado means cooked with a thick sauce .http://www.sheknows.com/food-and-
recipes/articles/1051485/filipino-fish-sarciado-recipe

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Servings: 6

I
Ingredients:
 1 kilogram whole white fish, gutted and scaled
 olive oil (or any other kind of oil good for frying)
 2 clove garlic, crushed
 2 medium white onion, sliced
 14 ounces cherry tomatoes, quartered
 1 and ½ cup water
 2 tablespoon fish sauce
 ground pepper
 2 egg, whisked
 fresh parsley for garnish

Cooking Instruction:
 If using raw fish, over medium heat, in a saucepan with hot sunflower oil, fry the fish
until cooked through. When it is cooked, transfer it to a plate.
 Over medium heat, in a new large saucepan with sunflower oil, sauté the garlic and the
onions.
 After 3 minutes of tossing, add the tomatoes. Cook for another 2 minutes.
 Pour the water then cook the tomatoes until they are soft.
 Add the fish sauce and sprinkle the pepper.
 Put the fish in the saucepan and cover it with the sauce while cooking for 5 minutes.
 In a small bowl, lightly whisk the egg then pour the egg in the saucepan. Mix it with the
sauce well then turn off the fire before the egg solidifies completely.
 Garnish with the parsley if using.
 Serve with hot steamed white rice.
8. Halo-halo is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which
are added various ingredients, including boiled sweet beans, coconut, sago, gulaman, tubers and
fruits.https://www.foodnetwork.com/recipes/halo-halo-filipino-mixed-fruit-dessert-recipe-
1955553

Preparation Time: 10 minutes

Cooking Time: None
Servings: 1

Ingredients:
 6 tablespoons halo-halo mixture, divided into 2 tablespoons each
 2 tablespoons macapuno, preserved shredded young coconut
 2 tablespoons kaong (palm nuts)
 2 tablespoons fresh grated cantaloupe
 crushed or shaved ice
 ½ cup evaporated milk
 vanilla ice cream
 ube halaya

Cooking Instruction:
 In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour
evaporated milk onto the ice. Top with a scoop of ice cream.

9. Leche Flan is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée,
which is pudding with a hard caramel top. http://www.pepper.ph/creamy-lime-coconut-flan/

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Servings: 10

Ingredients:
 10 egg yolks
 2 whole eggs
 1 can condensed milk
  ⅓ cup sugar
 2 packs all-purpose cream 250ml
 ½ cup water
 juice of 1 lime
 ⅓ to ½ cup desiccated coconut
 zest of 4 limes
 toasted coconut, topping
 1 cup white sugar, caramelized for bottom of llanera

Cooking Instruction:
 Whisk together yolks and whole eggs. Add condensed milk and sugar. Mix until well
combined.
 Add all-purpose cream, water and lime juice. Fold in desiccated coconut. Fold in lime
zest.
 Caramelize sugar in pan until golden brown.
 Distribute into 10 individual llaneras. Add flan mixture, cover with foil and steam for 25
to 30 minutes on low heat.
 Alterrnatively, you can bake it in a bain marie in 300 degrees farenheit oven for 25 to 40
minutes. Set aside to cool. Refrigerate to firm.

10. Sago’t Gulaman is a local Filipino beverage made of brown sugar, water, gelatin, and tapioca
pearls. http://www.filipinochow.com/sagot-gulaman/

f
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 1

Ingredients:
 3 cups of brown sugar for syrup
 1 cup brown sugar for sago
 3 cups of water
 3 cups of tapioca pearls
 2 tablespoons of vanilla extract
 1 can of grass jelly, cubed
 ice

Cooking Instruction:
 Soak the tapioca pearls in water for at least an hour to soften them.
 Drain it then place them in a large pot with 3 cups of the water and 1 cup of brown
sugar.
 Bring the tapioca pearls to a boil.
 Cook until the tapioca pearls become transparent then drain them and set them aside to
cool.
  In a separate pot add the 2 tablespoon of sugar and scorch it, but do not burn it.
 Then add the water, vanilla and the remaining sugar.
 Bring it to a boil then reduce heat and simmer for 5 minutes.
 Make sure that the sugar is totally dissolved, and then you have a simple syrup.
 Strain the syrup using a cheese cloth or any clean cloth to separate the sand-like grains
from the sugar, leaving clear brown syrup.
 Now pour the syrup in glass then add tapioca pearls, cubed grass jelly, water and ice.

B. RAW MATERIALS AND SUPPLIES

The raw materials and supplies will be purchased in the Dagupan Malimgas Public Market which
is just 3.3 kilometers away from the location of the business. The raw materials shall be
purchased every two days and the supplies shall be purchased once a week. The logistics
manager is the assigned personnel who will be in touch with the dealer. The mode of payment
shall be in cash basis only.

Table 1.0

RAW MATERIALS
ITEMS UNIT COST QUANTITY TOTAL COST
All-purpose Cream Piece ₱ 55.00 4 ₱ 220.00
Bay Leaves Kilogram 130.00 2 260.00
Black Pepper, crushed Kilogram 150.00 ¼ 150.00
Calamansi Kilogram 80.00 2 160.00
Cantaloupe Kilogram 60.00 3 180.00
Chives Kilogram 220.00 3 660.00
Condensed Milk Can 45.00 4 180.00
Cornstarch Pack 100.00 2 200.00
Desiccated Coconut Kilogram 35.00 3 105.00
Egg Tray 180.00 3 540.00
Evaporated Milk Can 26.00 3 78.00
Finger Chili Kilogram 120.00 2 240.00
Fish Cubes Pack 150.00 2 300.00
Fish Sauce Bottle 30.00 4 120.00
Flour Kilogram 25.00 4 100.00
Garlic Kilogram 80.00 2 160.00
Ginger Kilogram 80.00 2 160.00
Grass Jelly Can 65.00 3 195.00
Halo-halo Mixture Pieces 183.00 3 549.00
Ice Blocks 35.00 6 210.00
Iced Tea Grams 104.50 6 627.00
Kangkong Bundle 7.00 4 28.00
Kaong Jar 70.00 3 210.00
Lemon Kilogram 90.00 3 270.00
Lime Kilogram 80.00 3 240.00
Liquid Seasoning Bottle 250.00 2 500.00
Macapuno Dozen 15.00 6 90.00
Mayonnaise Gallon 390.00 1 390.00
Natural Yoghurt (Greek Style) Grams 190.00 4 760.00
Olive Oil Milliliter 87.00 4 348.00
Onion, red Kilogram 50.00 2 100.00
Onion, white Kilogram 50.00 2 100.00
Parsley Kilogram 250.00 2 500.00
Pineapple Juice Gram 104.50 6 627.00
Sago Jar 28.00 6 168.00
Salt Kilogram 20.00 2 40.00
Shaved Ice Kilogram 20.00 4 80.00
Sili Pansigang Kilogram 80.00 2 160.00
Sinigang Mix Pack 25.00 8 200.00
Soft Drinks Liters 60.00 50 3000.00
Sour Pickle Gallon 160.00 2 320.00
Sugar, brown Kilogram 40.00 2 80.00
Sugar, white Kilogram 50.00 2 100.00
Tapioca Pearls Pack 95.00 4 380.00
Tofu Kilogram 60.00 4 240.00
Tomatoes Kilogram 50.00 3 150.00
Ube Halaya Llanera 120.00 4 480.00
Uncooked Rice (Bigas) Cavan 2,100.00 2 4,200.00
Vanilla Extract Bottle 35.00 4 140.00
Vanilla Ice Cream Gallon 460.00 2 920.00
Vinegar Gallon 130.00 3 390.00

Total Raw Materials ₱ 20,605.00

Table 1.1

STORE SUPPLIES
ITEMS UNIT COST QUANTITY TOTAL COST
Cash Register Journal Roll ₱ 18.75 5 ₱ 93.75
Detergent Powder Kilogram 42.80 2 85.60
Dishwashing Liquids Liter 70.00 5 350.00
Disposable Containers for Takeout Pack 16.00 6 96.00
Disposable Gloves Pack 150.00 2 300.00
Door Mat Piece 20.00 3 60.00
Foil Roll 44.00 3 132.00
Kitchen Scissors Piece 120.00 1 120.00
LPG Tank Tank 1200.00 2 2,400.00
Pot Holder Piece 5.00 10 50.00
Sando Bag, large Pack 35.00 6 210.00
Sando Bag, medium Pack 25.00 6 150.00
Sando Bag, small Pack 17.00 6 102.00
Scrubbing Pad Piece 41.50 4 166.00
Sponge Piece 24.60 4 98.40
Straw Pack 17.40 2 34.80
Table Napkin Pack 48.25 4 193.00
Toilet Tissue Pack 106.50 2 213.00
Toothpick Box 38.10 2 76.20
Trash Bag, extra large Pack 54.00 4 216.00

Total Store Supplies ₱ 5,146.75

Table 1.2

OFFICE SUPPLIES
ITEMS UNIT COST QUANTITY TOTAL COST
6 Columns Journal Piece ₱ 29.00 2 ₱ 58.00
Ball Pen Piece 56.50 2 113.00
Bond Paper, short Pack 195.00 2 390.00
Correction Tape Piece 13.00 4 52.00
Log Book/Record Book Piece 71.75 1 71.25
Office Scissors Piece 54.00 2 108.00
Paper Fasteners Piece 59.75 2 119.50
Pencil Piece 72.00 2 144.00
Puncher Piece 199.00 1 199.00
Scotch Tape Piece 26.00 4 104.00
Staple Wire Piece 47.50 2 95.00
Stapler Piece 62.00 2 124.00
Time Card Pack 84.00 1 84.00
White Folder, short Pack 84.75 2 169.50

Total Office Supplies ₱ 1,831.25

Table 1.3

SUPPLY SUPPLIER ADDRESS/CONTACT

Gas (LPG) P R Gaz Haus Bonuan Gueset, Dagupan City,
Pangasinan; (075) 515 5781
Furniture and Fixtures Tugos Marketing Perez Boulevard, Dagupan City,
Pangasinan; (075) 515 2802
Equipment CSI Mall Dagupan Lucao Road, Dagupan City,
Pangasinan; (074) 522 4228
Store Supplies CSI Mall Dagupan Lucao Road, Dagupan City,
Pangasinan; (074) 522 4228
Raw Materials Aling Dading’s Sari-Sari Store Galvan Street, Downtown
District, Dagupan City,
Pangasinan; 0917 1296 077
Fishing Materials Abby’s General Merchandise
Signage and Tarpaulin Roshan Digital Prints Perez Boulevard, Dagupan City,
 Pangasinan; (075) 529 5564
Drinking Water Urban Spring Water Refilling Teresita Bldg., Guilig St,
Station Downtown District, Lungsod ng
Dagupan, Pangasinan; 0915 413
0117
Block of Ice Mister Prince Stall A-105, Malimgas Public
Market Phase II, Galvan Street,
Barangay 1, Downtown District,
Dagupan City, Pangasinan; 0926
694 4877

C. LABOR REQUIREMENTS

The table below shows the list of the people that will be working behind the Bingwitan. It shows
the employee’s respective positions, number of hours in a day as well as their respective
salaries.

EMPLOYEE NO. OF WORKING DAILY WAGES NO. OF MONTHLY

HOURS WORKING DAYS WAGES
Cashier 1
Cashier 2
Chef 1
Chef 2
Cooking Assistant 1
Cooking Assistant 2
Dining Crew 1
Dining Crew 2
Dining Crew 3
Fishing Assistant 1
Fishing Assistant 2
General Manager
Kitchen Crew 1
Kitchen Crew 2
Purchasing Officer
Receptionist
Security 1
Security 2
Security 3

TOTAL

D. PLANT SIZE AND PRODUCTION SCHEDULE/COSTS

PLANT SIZE
 The Bingwitan has 84 person’s capacity at a time. The total area dimension is square
meter.

The whole dining area are square meter while the kitchen including the stock room,
comfort room, cashier’s area, and the receptionist’s area are square meter.

PRODUCTION SCHEDULE

The start of the business’ operation is 9:00 am; therefore, all employees of the first shift
schedule should arrive an hour before the said time so that they could have time to clean and
clean the shop. For closing employees, since the closing time will be 8:00 pm, they should stay at
the shop until 9:00 pm so they could clean the shop before they go home.

Table 1.4

WORK SCHEDULE
M T W TH F SAT SUN
Cashier 1 8-5 8-5 8-5 8-5 RD 8-5 8-5
Cashier 2 12-9 12-9 12-9 RD 12-9 12-9 12-9
Chef 1 8-5 8-5 RD 8-5 8-5 8-5 8-5
Chef 2 RD 12-9 12-9 12-9 12-9 12-9 12-9
Cooking Assistant 1 8-5 8-5 8-5 RD 8-5 8-5 8-5
Cooking Assistant 2 12-9 RD 12-9 12-9 12-9 12-9 12-9
Dining Crew 1 RD 8-5 8-5 8-5 8-5 8-5 8-5
Dining Crew 2 12-9 12-9 12-9 RD 12-9 12-9 12-9
Dining Crew 3 10-7 10-7 RD 10-7 10-7 10-7 10-7
Fishing Assistant 1 8-5 RD 8-5 8-5 8-5 8-5 8-5
Fishing Assistant 2 12-9 12-9 12-9 12-9 RD 12-9 12-9
General Manager 9-8 9-8 RD 9-8 9-8 9-8 9-8
Kitchen Crew 1 8-5 8-5 8-5 8-5 RD 8-5 8-5
Kitchen Crew 2 12-9 12-9 12-9 12-9 12-9 12-9 RD
Purchasing Officer 8-5 8-5 8-5 8-5 8-5 8-5 8-5
Receptionist 9-6 9-6 RD 9-6 9-6 9-6 9-6
Security 1 7-3 RD 7-3 7-3 7-3 7-3 7-3
Security 2 3-11 7-7 3-11 RD 3-11 7-7 3-7
Security 3 11-7 7-7 11-7 7-7 11-7 RD 7-11

E. BUILDING, MACHINERY, EQUIPMENT AND FACILITIES

BUILDINGS AND FACILITIES

a. PERSPECTIVE VIEW
b. INTERIOR DESIGN

MACHINERY AND EQUIPMENT

MACHINERY AND EQUIPMENT

ITEMS UNIT COST QUANTITY TOTAL COST
Broom (Tambo/Tingting) Piece ₱ 35.00 6 ₱ 210.00
Butcher Knife Piece 120.00 10 1,200.00
Can Opener Piece 130.00 6 780.00
Cash Register Unit 2,950.00 2 5,900.00
Casserole, large Piece 600.00 10 6,000.00
Casserole, medium Piece 400.00 10 4,000.00
Casserole, small Piece 199.00 10 1,990.00
Ceiling Fan Unit 1,300.00 15 19,500.00
Chopping Board Piece 210.00 10 2,100.00
Cruets (Condiments Container) Piece 85.00 10 850.00
Desktop Computer Unit 16,990 3 50,970.00
Dipper (Tabo) Piece 12.00 20 240.00
Dishware Piece 35.00 120 4,200.00
Drinking Glass Piece 10.00 120 1,200.00
Dust Pan Piece 35.00 6 210.00
Emergency Light Piece 1,500.00 10 15,000.00
Exhaust Fan Piece 694.00 10 6,940.00
Fire Extinguisher Piece 2,099.75 10 20,997.50
Fluorescent Lamp Unit 195.00 15 2,925.00
Four Burner Stove Unit 1,500.00 5 7,500.00
Freezer Unit 12,000.00 3 36,000.00
Frying Pan Piece 216.00 10 2,160.00
Generator Unit 35,000.00 1 35,000.00
Griller Unit 700.00 12 8,400.00
Halo-halo Cup Piece 12.00 20 240.00
Ice Smashing Electric Crusher Unit 1,299.00 3 3,897.00
Kitchen Knife Piece 50.00 10 500.00
Llanera, medium Piece 160.00 12 1,920.00
Measuring Cup Piece 42.00 10 420.00
Measuring Spoon Piece 45.00 10 450.00
Mop Piece 253.00 4 1,012.00
Open/Close Sign Piece 50.00 1 50.00
Pail Piece 27.00 20 432.00
Plastic Pitcher Piece 50.00 20 1,000.00
POS Machine Unit 14,899.00 3 44,697.00
Printer Unit 4,008.59 1 4,008.59
Refrigerator for Beverages Unit 15,000.00 3 45,000.00
Refrigerator for Raw Materials Unit 17,000.00 3 51,000.00
Rice Cooker Unit 1,400.00 5 7,000.00
Service Tray Piece 50.00 20 1,000.00
Serving Spoon Dozen 90.00 10 900.00
Sound System Set Unit 3,499.00 2 6,998.00
Spatula Piece 60.00 10 600.00
Stainless Fork Dozen 70.00 10 700.00
Stainless Ladle Piece 75.00 12 900.00
Stainless Tablespoon Dozen 70.00 10 700.00
Stainless Teaspoon Dozen 70.00 10 700.00
Strainer Piece 95.00 10 950.00
Surveillance Camera Unit 8,339.00 6 50,034.00
Tall Glass Dozen 300.00 5 1,500.00
Timer for Cooking Piece 255.00 3 765.00
Toilet Brush Piece 28.00 4 112.00
Tongs Piece 84.00 10 840.00
Trash Container Piece 100.00 10 1,000.00
Water Dispenser Unit 1,070.00 5 5,350.00
Weighing Scale Piece 500.00 10 5,000.00
Wet Floor Sign Piece 240.00 2 480.00

TOTAL OF MACHINERY AND EQUIPMENT ₱ 474,428.09

F. UTILITIES REQUIRED
The Bingwitan electricity provider is Dagupan Electric Corporation (DECORP) which is the
electricity supplier of the whole Dagupan City while we have a generator in case of emergency
brown-out and black-out. Water supply shall be provided by Dagupan City Water District. PLDT
telecom will provide the telephone and the internet connection.

The proponents estimated the expense for utilities based on the equipments used per
day and the number of hours consumed from the opening up to closing time of the store, 9.30
kWh and 21.54 m3.

Table 1.5

UTILITIES
UTILITIES DAILY MONTHLY YEARLY
Electrical Consumption ₱ 113.04 ₱ 3,391.25 ₱ 40,694.94
Water Consumption 473.49 14,204.70 170,457.22
Telephone and Internet Consumption 53.33 1,600.00 19,200.00

Total Utilities Expense ₱ 639.86 ₱ 19,195.95 ₱ 230,352.16

For Computation:

1 kWh = ₱ 9.30 1 m3 = ₱ 21.54

12.155 kWh x ₱ 9.30 = ₱ 113.0415 ≈ ₱ 113.04

₱ 113.0415 x 30 days = ₱ 3,391.245 ≈ ₱ 3,391.25

₱ 3,391.245 x 12 months = ₱ 40694.94

21.982 m3 x ₱ 21.54 = ₱ 473.49228 ≈ ₱ 473.49

₱ 473.49228 x 30 days = ₱ 14,204.7684 ≈ ₱ 14,204.77

 ₱ 14,204.7684 x 12 months = ₱ 170,457.2208 ≈ ₱ 170,457.22

Water Consumption base on https://powerhousedynamics.com/resources/white-papers/water-water-

everywhere-and-10-ways-restaurants-stem-flow/

21.982 was computed by (5,800 average gallons multiply by 0.00379 to convert it from gallon to cubic
meter)

G. PLANT LOCATION/LAYOUT

LOCATION

The business will be established in front of Jacobo’s Seafood Grill and near Matutina-
Jerry’s Seafood House and Restaurant along Judge Jose De Venecia Ext, Barangay Pantal,
Dagupan City.