A PROJECT FEASIBILITY STUDY

ON ESTABLISHING A NUTRI BURGER

IN POBLACION 1, PEÑARANDA, NUEVA ECIJA

Presented to:
The Faculty of College of Management
and Business Technology
Peñaranda Off-Campus

In Partial Fulfillment of the Course Requirements

for the Degree of Bachelor of Science in Business Administration
Major in Marketing Management

Presented by:

Kenneth Henry A. Matias

Lynhart L. Madrid

Mariane Angelica O. Maningas

December 2021

1
Republic of the Philippines

Nueva Ecija University of Science and Technology

Peñaranda Off-Campus
Peñaranda, Nueva Ecija

College of Management and Business Technology

APPROVAL SHEET

This project feasibility study of establishing an Unli

Grilled Restaurant in Peñaranda, Nueva Ecija entitled “STREET-
SEA” which was prepared and submitted by Ara Mina L. Reyes, Ranie
Boy B. Jimenez, Mark Anthony B. De Mesa, Victor A. De Guzman Jr.,
Michelle M. Dela Cruz, Jhoan C. Vicena, Jomar M. Reyes, John
Paolo L. Andojar, John Paul C. Magpantay in partial fulfillment
of the requirements for the Degree of Bachelor of Science in
Business Administration Major in Marketing Management has been
examined and recommended for acceptance and approval of oral
examination.

Mr. MELCHOR R. MANIQUIZ

Instructor

Accepted and approved in partial fulfillment of the

requirements for the degree in Bachelor of Science in Business
Administration Major in Marketing Management.

Mr. MELCHOR R. MANIQUIZ

Instructor
Date:____________

2
PREFACE

This study will demonstrate whether the proposed business

can be established. The primary objective of this study is to

decide whether or not to continue the project. This Study will

help to determine if it will withstand potential future financial

risks or function over the long term.

The feasibility study looks into the current market and

investigates the predicted growth of the business, planning helps

business owners and marketers in learning about the trends that

are being presented.

The following chapters of the study, Chapter 2 to 8, discuss

the following topics: the proposed business name, location, type

of business organization, management proposal, general market

description, demand and supply analysis, the product, production

process, project layout, overall project cost, and contribution

to the Philippines.

3
DEDICATION

This feasibility study is Dedicated to our dear parents, who

support us, provided us with encouragement when we felt like

giving up, and who consistently support us financially,

emotionally, spiritually, and morally.

To our hardworking professor, Mr. Melchor Maniquiz

To our beloved Alma Matter - The Nueva Ecija University of

Science and Technology - Peñaranda Off-Campus Program.

And lastly, we dedicated this feasibility study to God who

guide us and provide us strength, determination, patience and

intelligence to face and fight our struggles in life.

- The Proponents

4
ACKNOWLEDGEMENT

We wish to express our deepest and unending gratitude

to the following person who contributed their time and

effort to the success of this study, for without them, this

feasibility study would not been possible.

First and foremost, to our Almighty God, for

answering our prayers, for giving us the strength and for

guiding us in every activity that we needed to do. Our

gratitude to Him who entrusted us all the gifts, aptitudes,

skills and talents to be used for his greater glory. The

researchers owe to him the all, to whom they are forever

grateful.

To our thesis adviser/professor Mr. Melchor

Maniquiz, who gave us valuable input and feedback towards

the completion of this study and for sharing his knowledge

and expertise to us and for guiding us from our first step

to the final paper.

To the respondents, for their utmost cooperation in

the data gathering process;

To Ms. Paula Matias, for her willingness to help and

unwavering presence.

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To Ms. Netita

Last but not the least, to our respective families

for boosting our morale, giving positive insight, providing

reading materials and generously aiding financial support in

pursuit of our study to out loving parents and siblings,

this research study is for you.

- The Proponents

6
TABLE OF CONTENTS

1 – The Preliminary Section

1.1 Title page ……………………………………………………………………………………… 1

1.2 Approval Sheet …………………………………………………………………………… 2

1.4 Preface ……………………………………………………………………………………………… 3

1.5 Dedication ……………………………………………………………………………………… 4

1.6 Acknowledgement ………………………………………………………………………… 5

1.7 Table of Content ……………………………………………………………………… 7

1.8 List of Table ……………………………………………………………………………… 11

1.9 List of Figure …………………………………………………………………………… 15

1.10 List or Annexes ……………………………………………………………………… 17

2 - Executive Summary ………………………………………………………………………………… 18

2.1 Highlights ……………………………………………………………………………………… 19

2.1.1 Market Summary ………………………………………………………… 19

2.1.2 Technical Summary…………………………………………………… 20

2.1.3 Management Summary ……………………………………………… 20

2.1.4 Financial Summary…………………………………………………… 20

2.1.5 Operational Term……………………………………………………… 20

2.1.6 Scope and Limitation…………………………………………… 21

7
2.2 Conclusion to Feasibility………………………………………………… 21

3 -Project Background…………………………………………………………………………………… 22

3.1 Project Proponents…………………………………………………………………… 23

3.1.1 General Objectives of the Business…………………… 24

3.2 Propose Name of the Business………………………………………… 24

3.2.1 Logo of the business ……………………………………………………… 25

3.3 Types of Business Organization…………………………………… 25

3.4 Location of the Business…………………………………………………… 26

4 - Management and Personnel Feasibility …………………………… 28

4.1 Personnel (Administrative)…………………………………………… 28

4.1.1 Organizational chart ……………………………………… 29

4.2. Management Proposal ………………………………………………………… 30

4.2.1 Vision, Mission, Core value …………………… 30

4.2.2 Classification of Employees …………………… 31

4.2.3Orientation ……………………………………………………………………33

4.2.4 Contract of Employment ………………………………… 33

4.2.5 Work Schedule ………………………………………………………… 33

4.2.6 Attendance and Punctuality ……………………… 34

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4.2.7 Personnel Movement and Performance

Evaluation …………………………………………………………………… 35

4.2.8 Separation from Service ……………………………… 35

4.2.9 Compensation and Benefits ………………………… 36

4.2.10 Code of Ethics …………………………………………………… 37

4.2.11 Code of Conducts ……………………………………………… 40

4.3 System and Design …….…………………………………………… 44

4.3.1 Research Methodology……………………………………………44

5 - Marketing Feasibility …………………………………………………………………… 47

5.1 General Marketing Descriptions ……………………………… 47

5.2 Demand ……………………………………………………………………………………………… 48

5.2.1 Past Demand ……………………………………………………………… 49

5.2.2 Projected Demand ………………………………………………… 50

5.2.3 Market Segmentation ………………………………………… 50

5.3 Supply ……………………………………………………………………………………………… 51

5.3.1 Past Supply ……………………………………………………………… 51

5.3.2 Projected supply ………………………………………………… 52

5.3.3 Competitor analysis ………………………………………… 52

5.4 Demand and Supply Gap Analysis ……………………………… 53

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5.4.1 Market share Analysis …………………………………… 54

5.5 General Marketing Practices ……………………………………… 55

5.5.1 Employee Selection Process ……………………… 56

5.5.2 Legal Requirements …………………………………………… 56

5.5.3 Organizational Policy and Procedures 58

5.6 Propose Marketing Program …………………………………………… 59

5.6.1 Product Strategies …………………………………………… 59

5.6.2 Place Strategies ………………………………………………… 59

5.6.3 Pricing Strategies …………………………………………… 60

5.6.4 Promotion …………………………………………………………………… 60

5.6.5 SWOT Analysis ………………………………………………………… 61

5.7 Projected Sale ………………………………………………………………………… 62

5.8 System and Form Design …………………………………………………… 63

6 - Production and Technical Feasibility …………………………… 69

6.1 The Product or Service …………………………………………………… 66

6.2 Process of Taking Order ………………………………………………… 67

6.3 Menu of the Business ………………………………………………………… 68

6.4 Technological Assistance ……………………………………………… 69

6.5 Project Layout ……………………………………………………………………………71

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6.5.1 Electrical Layout…………………………………………………………………72

6.5.2 3D Store Design………………………………………………………………………73

6.6 Machineries and equipment …………………………………………… 74

6.7 Utilities ……………………………………………………………………………………… 85

6.1 Man Power Requirements …………………………………………………… 87

6.11 Wastes Disposal Management ……………………………………… 91

7 - Financial Feasibility …………………………………………………………………… 93

7.1 Total Project Cost ……………………………………………………………… 93

7.1.1 Capitalization ……………………………………………………… 93

7.2 Major Assumption Used ……………………………………………………… 94

7.3 Projected Financial Statement ………………………………… 95

7.3.2 Statement of Cash Flow……………………………………………………97

7.3.3 Balance Sheet ……………………………………………………………………… 121

7.4 Financial Analysis……………………………………………………………………100

7.5 System and Form Design …………………………………………………… 106

8 – Socio–Economic Feasibility ……………………………………………………… 120

8.1 Contribution to the Community ………………………………… 120

8.1.2 Increase in Government Revenue………………………………120

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8.1.3 Generation of Employment………………………………………………121

8.1.4 Corporate Social Responsibility……………………………121

List of Annexes ……………………………………………………………………………………………… 122

Documentation …………………………………………………………………………………………………… 143

Bibliography ……………………………………………………………………………………………………… 146

Curriculum Vitae …………………………………………………………………………………………… 147

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LIST OF TABLES

Table 1 - Kinds of Penalties ……………………………………………… 12

Table 2 - Behavioral Offenses for which

Progressive Discipline is Appropriate 42

Table 3 - Past Demand for Burger……………………………………… 49

Table 4 - Projected Demand for Burger……………………………50

Table 5 - Past Supply for Burger……………………………………… 54

Table 6 - Projected Supply for Burger………………………… 52

Table 7 - Past Demand Supply Gap Analysis

For Burger……………………………………………………………………… 53

Table 8 - Projected Demand Supply Gap Analysis

For Burger …………………………………………………………………… 53

Table 9 - List of Permits and Licenses Fee ………… 57

Table 10 - SWOT Analysis …………………………………………………………… 62

Table 11 - Projected Sale ………………………………………………………… 63

Table 12 - Permits and Licenses ………………………………………… 64

Table 14 - Machineries and Equipment’s………………………… 75

Table 15 - Furniture and Fixture………………………………………… 77

Table 16 - Tools…………………………………………………………………………………… 78

Table 17 - Sanitary Supplies ………………………………………………… 82

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Table 18 - Office Supplies ……………………………………………………… 85

Table 19 - Utility Consumption …………………………………………… 87

Table 20 - Manpower Requirements ……………………………………… 111

Table 21 - Age of Prospect Customers …………………………… 126

Table 22 - Sex of Prospect Customers …………………………… 137

Table 23 - Question No. 1 Statistics …………………………… 128

Table 24 - Question No. 2 Statistics …………………………… 129

Table 25 - Question No. 3 Statistics …………………………… 130

Table 26 - Question No. 4 Statistics …………………………… 131

Table 27 - Question No. 5 Statistics …………………………… 132

Table 28 - Question No. 6 Statistics …………………………… 133

Table 29 - Question No. 7 Statistics …………………………… 134

Table 30 - Question No. 8 Statistics …………………………… 135

Table 31 - Question No. 9 Statistics …………………………… 136

Table 32 - Question No. 10 Statistics ………………………… 137

Table 33 - Question No. 11 Statistics ………………………… 138

Table 34 - Question No. 12 Statistics ………………………… 139

Table 35 - Question No. 13 Statistics ………………………… 140

Table 36 - Question No. 14 Statistics ………………………… 141

Table 37 - Question No. 15 Statistics ………………………… 142

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LIST OF FIGURES

Figure 1 - Logo of the Business ………………………………………… 24

Figure 2 - Location of the Business ……………………………… 26

Figure 3 - Organizational Chart ………………………………………… 28

Figure 4 - Market Share for Street Foods ………………… 53

Figure 5 - social media of the Business …………………… 60

Figure 6 - Menu of the Business ………………………………………… 68

Figure 7 - Project Layout ………………………………………………………… 71

Figure 8 - Electrical Layout…………………………………………………… 72

Figure 8 - 3d Store Design……………………………………………………………73

Figure 10 - Uniforms for Male and Female Employee 85

Figure 11 - Age of Prospect Customers …………………………… 147

Figure 12 - Gender of Prospect Customers …………………… 148

Figure 13 - Question No. 1 Graph ………………………………………… 127

Figure 14 - Question No. 2 Graph ………………………………………… 128

Figure 15 - Question No. 3 Graph ………………………………………… 129

Figure 16 - Question No. 4 Graph ………………………………………… 130

Figure 17 - Question No. 5 Graph ………………………………………… 131

Figure 18 - Question No. 6 Graph ………………………………………… 132

Figure 19 - Question No. 7 Graph ………………………………………… 133

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Figure 20 - Question No. 8 Graph ………………………………………… 134

Figure 21 - Question No. 9 Graph ………………………………………… 135

Figure 22 - Question No. 10 Graph ……………………………………… 136

Figure 23 - Question No. 11 Graph ……………………………………… 137

Figure 24 - Question No. 12 Graph ……………………………………… 138

Figure 25 - Question No. 13 Graph ……………………………………… 139

Figure 26 - Question No. 14 Graph ……………………………………… 140

Figure 27 - Question No. 14 Graph ……………………………………… 141

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List of Annexes

Nutri Burger Interview Sheet ……………………………………………………………… 121

Nutri Burger Survey and Evaluation Sheet ……………………………… 122

Tally Questionnaires …………………………………………………………………………………… 124

Documentation ……………………………………………………………………………………………………… 143

Bibliography ………………………………………………………………………………………………………… 144

Curriculum Vitae ……………………………………………………………………………………………… 145

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CHAPTER 2

EXECUTIVE SUMMARY

The Nutri Burger is like an ordinary Burger shop but with a

twist. This Nutri Burger can be found near 7/11 at Poblacion I,

Penaranda, Nueva Ecija. The Nutri Burger is placed in the middle of

the town, it is near at the Barangay Hall, a Montessori School, A

public high school, market, rural health and the church.

The Nutri Burger will give the customer a nice and quality

product. It will provide three (3) different flavor patties depends on

the like of the customer. The proponents think that they have

advantage to their competitors, because of the twist flavors in their

burger. And they also think that it surely suits in the taste of the

people who will try it.

The Nutri Burger is providing both Dine in and take out to all

the customers. Also, the proponent’s technique is hiring at least two

(2) years graduate or a high school graduate and a full timefull-time

employee that can enjoy their jobs and obey the time.

The Nutri Burger objectives is to serve a healthy and delicious food

at the same time, also providing the customer the food in a convenient

and productive time.

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The target market of the Nutri Burger is mostly student of the

Peñaranda National High School and other residence of Peñaranda.

The key of success of Nutri Burger are;

a. The store will be aesthetically appealing, neat, quick, and

productive.

b. The products are affordable for all the customer primarily its

price.

c. The positive, skilled, bright, and sociable employees that will

treat customers with respect.

d. The location is serviceable to all the people or customer who are

buying.

2.1 Highlights

2.1.1 Market Summary

The goal of the proposed business is to offer clients a healthy

and high-quality product and to build a good relationship with them.

The target market of the propose business are the people in the

Peñaranda residence such as Students, staff members, and even the

passerby from the neighbors on the town of Peñaranda, Nueva Ecija.

Furthermore, the researchers chose to limit the target market's age

range to those between 13 and 65 years old with the total population

of thirty-two thousand two hundred sixty-nine.

In order to let people, know about the intended business,

The proponents will use Facebook to advertise the company through

19
social media because it is a modern flatform that is quite

successful with customer.

2.1.2 Technical Summary

The technical elements of the proposed study's activities,

products, organization, setting, method, tool, and equipment will

all be assessed.

2.1.3 Management Summary

A management study is a significant factor to take into

account while performing a project study. Four (4) people will be

hired by the partnership-based company.

2.1.4 Financial Summary

The owner is expected to provide the projected total cost.

This examination of the project's financial resources and

services.

2.1.5 Operational Terms

Burger- Is a flavorful ready to eat food.

Soft Drinks – flavored drinks or distilled spirits

Iced tea- is a form of cold tea. usually served in a glass with

ice, it refers to any tea that has been chilled or cooled.

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Lemonade- Lemonade is a sweetened lemon-flavored beverage

2.1.6 Scope and Delimitation

The proponents choose the place which is the Penaranda as

the site of the business. This place is chosen because it is

accessible for all. It was beside the 7/11, near at the Barangay

Hall, a Montessori school, High school, the market, Rural Health

Unit and the church. In short it is in the middle of the town.

And the considered competitors of the stores area the Angels

Burger, El Terible and Shierly’s 4J’s Pizza.

2.2 Conclusion to Feasibility

The researchers proposed a Burger business located in

Peñaranda. The researchers came to the conclusion that the

proposed business is feasible and valuable because of its

accessibility area and the market's desire for a 24/7 Burger

outlet.

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Chapter 3

PROJECT BACKGROUND

Hamburger is another name for ground beef. The term is

used to describe a variety of foods, including, a ground beef

patty, also known as a hamburger steak, Salisbury steak, or

Vienna steak, a sandwich made with a ground beef patty served

inside a split roll and garnished with various ingredients

and the ground beef itself, which serves as a base for

numerous sauces, casseroles, terrines, and other dishes.

Though the exact origins are unknown, German immigrants

to the United States in the 19th century are thought to have

brought the hamburger patty and sandwich, which in a matter

of decades became associated with America. The fact that

hamburgers are practically always served at backyard

barbecues, are frequently found on the menus of fast-food

establishments, and are common in so-called hamburger stands

22
and eateries is evidence of the hamburger's significance in

American popular culture.

The classic way to have a hamburger is sandwiched

between two sides of a circular bread. The typical dressing

is made up of condiments like mustard, mayonnaise, ketchup,

and others along with garnishes like lettuce, onion, tomato,

and sliced cucumber pickles. A piece of cheese is melted over

the patty in the version known as the cheeseburger. Before

cooking, the patty is frequently seasoned or enhanced with

finely chopped onions, spices, or bread crumbs.

3.1 Project Proponents

“Nutri Burger” is recently founded food business in Poblacion

I Peñaranda Nueva Ecija, next to 7/11. The partners made the

decision to open this type of business so that customers may

enjoy their burgers while eating more vegetables without

being aware of it. This business offered the different

variety of variety with a fresh and healthy snack. Kenneth

Henry Matias, Mariane Angelica Maningas and Lynhart Madrid

are the partners who will be in charge in running the whole

business hand - in - hand.

To guarantee the product's freshness, the ingredients

for the burger will be supplied daily. The management will

place a high priority on keeping the area, the employees, and

23
the processing of the products clean. To assure cleanliness

and freshness, every burger is made to order and is visible

to the diner in the open kitchen. The food will be served by

the partners in a Korean sandwich bag branded with the

business name, making it seem attractive and convenient when

traveling. All burgers will be served as if it is for take –

out, reducing cost.

3.1.1 General Objectives of the Business

 Our company's major goal is to spread awareness of

the benefits of healthy eating.

 Our company is involved in creating and

distributing affordable, healthy burgers using a

vegetable patty that is primarily created from

moringa, potato, and squash. Also, the company

sells burgers with great benefits.

3.2 Proposed Name of the Business: Nutri Burger

The name of the business is one of its most important

aspects since it serves as a representation of the business

and is the first thing that customers will notice. The

business partners proposed a simple name that will describe

the business: “Nutri Burger”. It was created as an outcome of

the group's concept. The idea behind the company is to offer

24
a nutritious snack to people who struggle to eat vegetables.

It will be easier for non-vegans to eat vegetables due to

this idea of making them taste like meat, it is named “Nutri

Burger” where all the served patties is healthy.

The “Nutri Burger” will be having a different variety of

healthy patties: moringa patties, Squash patties and potato

patties. In addition to that, partners also offered drinks

like water and ice tea or lemonade and etc.

3.2.1 Business Logo

Figure 1.

Logo of the Business

3.3 Type of business organization

The proposed business was owned by only three people. It

is an easy set up for them to organized a least costly among

all forms of ownership.

25
3.4 Location of the business

The location is one of the most major factors to

considered in starting up a business, because location can

ensure the probability of buyers or customer that will go in

and out.

The (business name) can be found at Poblacion I,

Peñaranda, Nueva Ecija. This proposed business will run in

the current house of Mr./Ms. Elizabeth Sartin with an open

space of 50 square meters to be transformed into the

business's operational space. The researcher chooses this

location because it is accessible area like, it’s near the

school, in Barangay, in Market Place, in Rural Health Center

and easily found at the center of the town of Peñaranda.

Also, this location is convenient for delivering products for

the possible customer near the area.

Since “Nutri Burger” will produce a finished product, it is

important that the area or the location of the business have

an easy access in many ways.

26
Figure 2

Location of Business

27
CHAPTER 4

MANAGEMENT AND PERSONNEL FEASIBILITY

When doing a project study, management study is an

important factor to think about. The management of a business

or regulatory body is known as management.

Management includes the setting of activities, and

strategies of an organization and according to its employee

to accomplish the objectives of the business through the

application of the available resources, in such financial,

natural, technological and other human resources.

4.1 Personnel (Administrative)

The ability of the business to run successfully and

efficiently makes its human capital the most valuable

resource. Six full-time workers are required for Nutri

28
Burger. Each individual worked an 8-hour shift; they are the

ones who would carry out the job.

Cashier 2

Service Crew 2

Total 4

4.1.1 Organizational Chart

Store
Manager

Cashier

Service
Crew
Figure 3

Organizational Chart

29
It is the most prevalent organizational structure.

The benefit is that functions are separated by competence,

however the difficulties arise when various functional areas

become exclusively focus on their own tasks and area of duty

and do not contribute to the function of different

departments.

4.2 Management Proposal

4.2.1 Mission, Vision, Core values

Mission

The goal of this project is to offer and advertise our

affordable, nutritious food. The researchers will work to

deliver delicious food without harming our customers' health

and to create jobs for the people. And to produced

consistently nutritious burgers that raise awareness of ways

to lower the risk of developing chronic diseases.

Vision

Our business can ensure that its products are equipped

with the greatest standards, along with dedicated and

30
committed personnel, and that our objective is to be renowned

as the best burger chain that will leave a big smile on every

customer's face and a healthy body as well.

Core Values

 Receptive – accepting new ideas, and listening to

others opinion.

 Compassion – being kind and considerate to each

other.

 Cooperation – Being helpful and working together

with others toward a common goal.

 Positive – Being cheerful and setting our minds to

look for and find the best in all situation.

 Responsibility – Fulfilling our duty in work, to

God, and other people.

4.2.2 Classification of Employee

 According to the rank

a. Manager - responsible for planning, organizing, and

managing a company's financial activities. Also, in

purchasing needs, maintaining work procedures and

policies. Lastly, provides a system to identify the

needs, evaluating the employees, maintain the equipment

and approving invoices.

31
Job Qualification:

 Must be graduated in any four-year business-related

course.

 Must have at least 2 years’ experience in managerial

or supervisory position.

 With good communication, management and

interpersonal skill.

 Willing to work over longer period of time.

 With good moral character.

 At least 21 years of age and above.

 According to Status

a. Service Crew – Responsible for creating and preparing

orders, as well as keeping the workspace, such as the

areas for food preparation and customer areas, clean

and organized at all times.

Job Qualification:

 At least high school graduate.

 Has friendly personality.

 Can work under pressure.

 Willing to be trained.

 Willing to work on longer time if necessary.

32
b. Cashier – Responsible for preparing financial report,

inventory and for receiving and issuing receipt to the

customer.

Job Qualification:

 At least high school graduate.

 Has a basic knowledge on computer.

 At least have 1 year work experience as a retail

cashier or any other related work.

 Has a strong communication and time management

skill.

4.2.3 Orientation

The orientation of the new hire employee process begins

prior to the new hire’s first day of work. The part of the

orientation is the familiarization process which is the new

employee will be told about the history, values and beliefs

in the work environment and the terms and regulation of the

management. Also, the employees were talked about the

specific information about the business product and market in

which it competes, the behavior patterns it views as reliable

employee. And other business policies in discipline,

33
information, promotion, quality and vacation, the health and

safety of the employee and etc. are also said during the

orientation process.

4.2.4 Contracts of Employment

A contract of employment is an agreement between the

employer and employee and it is the basis or formalization of

employment relationship.

4.2.5 Work Schedule

An employee’s work schedule includes the days and times

that he or she is expected to be working. In most cases, this

includes a number of days and hours. It is important to use

this information to find a job and help for interview related

to work schedule.

4.2.6 Attendance and Punctuality

Attendance is a required and an essential function of

all jobs on staff. When employees are missing or late, work

and service are affected, and adding to the pressure.

Attendance and reliability are both essential criteria in

determining individual success and work performance.

 Attendance

34
Attendance is the concept of individuals, either as a

group, appearing at a previously specified place plan or an

event, measuring attendance is important. Various

organization can make advantage of such information to

determine the effectiveness of their activities and to make

plans for future effort.

 Punctuality

Punctuality is the ability to be on time. Perform an

essential task or complete a responsibility earlier or on a

previously agreed-upon time. Punctuality is very important.

It is important at work since it is where you get rewarded

for the hours you work the term ‘punctual’ is commonly used

equally with the word ‘on time’.

4.2.7 Personnel Movement and Personnel Evaluation

It is the managerial duty to assign jobs. Employees

might be promoted or demoted based on their performance

attitudes. Each employee must be watched and assessed. Nutri

Burger will offer a simple solution like a system for

recording employee performance.

4.2.8 Separation from Services

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 Voluntary Resignation

It refers to a scenario in which an employee makes a

decision to determine his contract or employment with

organization on his or her own desire It may be one of the

most stressful moments for a manager, particularly if the

resignation occurs at a time when the management is not

around or prepared, and when it is among the best performer

employee is leaving.

 Termination

Termination is an employee’s employment with a company.

Termination may be happened voluntarily on the employee’s

part, or it could be forced hands of the employer frequently

in the form of dismissal or suspension on work and decreasing

of salary of the employee.

4.2.9 Compensation and Benefits

 Salaries and Wages

Salaries and wages are often paid directly to an employee

in cash or in financial value, such as via check or atm

direct deposit into the employee’s bank account or one

designated by the employee.

36
Alternatively, all or a part of the payment may be made by

other methods, such as payment in kind in the form of

commodities or service supplied to the employee, such as

meals and accommodation board.

Regular Holidays in a year supported by Executive

Order No. 203:

 New Year’s Day - January 1

 Maundy Thursday - Movable Date

 Good Friday - Movable Date

 Araw ng Kagitingan - April 19

 Labor Day - May 1

 Independence Day - June 12

 National Heroes Day - Last Sunday of August

 Bonifacio Day - November 30

 Eid’l Fitr - Movable Date

 Christmas Day - December 25

 Rizal’s Day - December 30

 SSS/PhilHealth/PagIbig

All the benefits under SSS/PhilHealth/PagIbig law shall

be granted for each employee in agreement with the law for

them to be motivated to make higher quality and more

37
productive work results. These said benefits will be legally

done in agreement with the rules and regulation of the

management.

 Other Incentives and Awards

The incentives and rewards have a great impact to the

employees. Incentives can give employees a motivation to do

great works on their respected area.

In each month, the management would give incentives to

that employee who showed a great work of ethics and great

services.

4.2.10 Code of Ethics

A code of ethics is a set of principles intended to help

professionals in conducting the business honestly and with

integrity. A code of ethics document may explain the business

organization's objectives and values, how professionals

should handle challenges, ethical principles based on the

organization's fundamental values, and the standards to which

the professional is held.

 Hygiene and Sanitation

The hygiene and sanitation isare one of the effective

tools use to keep our environment healthy. These include food

38
preparation, washing station, effective drainage and other

things that will be using while working like hairnet for the

service crew, an apron, and a plastic glove.

 Hand Washing

Hand washing is an act of cleaning hands for the purpose

of removing dirt and other micro-organism that can gets into

the hand of the employee. It is to ensure that the food will

be remain safe and healthy.

 Cuts, Wounds, and Sores

All the cuts, and open wounds shall be completely covered

with bandage to secured both food and the wounds or cuts.

Each employee is required to wear a single used/ disposable

glove over any cuts or wounds in hands or in finger.

 Hair Restraints

Hair restrictions are necessary to prevent cross-

contamination with food. Even if the hair is clean, no one

likes to take a bite of food and find a hair. If your hair is

unclean, you run the danger of contaminating your food. So,

each employee is required to wear hair nets and other things

to wear in hair to prevent contamination.

 Proper Work Clothing

39
Each employee who will serve the customer and who will

cook shall wear proper cloth like apron, hair net, disposable

glove, lastly the proper shirt, which is a white polo shirt

so they will look neat, clean, and presentable during the

working hours.

 Wearing of Jewelry

Employees can wear accessories but limited. During work

hours especially for the employees who will served and

prepared foods, they should not wear necklace, bracelets,

earrings, and other jewelry to ensure food safety and avoid

cross-contamination.

 Arrival and Departure of employee

The proponents plan to hire one manager, three cashiers,

and three service staff. Service staff and cashier personnel

must be at the shop by 8 a.m. to verify or make an inventory

of each item and prepare ingredients for the whole shift.

Every day, employees must complete their 9-hour shift with a

1-hour break. Each shift contains one cashier and one service

staff, making it a 24-hour operation, and will have a shift

rotation and only a one day off.

4.2.11 Code Conduct

40
Code of conduct is a set of rules for outlining the

individuals' social standards, religious rules, and

obligations, as well as appropriate practices.

Kinds of Penalties

Each Employee will receive penalties subjectively based

on the violations they do in working hours during the

employment period.

Table 1

Kinds of Penalty

Category Process

Minor Verbal and Written

Warning

Moderate Suspension for two weeks

Major/Serious Termination/Discharge

Flow of Offense

41
 Verbal and Written Warning

Employees must first meet the manager to discuss the

alleged offense. Employees are also expected to submit

a written letter giving a statement of the offense.

 Suspension

Depending on the seriousness of the offense, loss of

employment and earnings for a particular number of

hours or days, but not for more than one work week.

 Termination

It is sometimes happening voluntarily. It is where

the employees, leaving the job at the end of the

contract or happening in the hand of the employer,

where it happens in the form of dismissal or discharge.

Table 2

Behavioral Offense for which Progressive Discipline

is Appropriate

BEHAVIORAL OFFENSES FOR WHICH PROGRESSIVE DISCIPLINE IS

APPROPRIATE

Offense 1st 2nd 3rd

offense offense offense

1. Lots of Verbal 3 to 7 Dismissal

42
absences warning/ days /

without the reminder suspension Terminati

owner’s on

consent.

2. Tardiness Verbal 3 to 7 Dismissal

in work, warning/ days /

working reminder suspension Terminati

under time Verbal on

and have warning/

more than reminder

60 minutes

in a month.

3. Not coming Verbal 3 to 7 Dismissal

back at warning/ days /

work after reminder suspension Terminati

breaktime. on

4. Leaving Verbal 3 to 7 Dismissal

workplace warning/ days /

without any reminder suspension Terminati

valid on

reason.

43
5. Intentional Verbal 3 to 7 Dismissal

ly damaging warning/ days /

business reminder suspension Terminati

properties. on

6. Stealing or Verbal 3 to 7 Dismissal

possessing warning/ days /

of business reminder suspension Terminati

property on

7. Disrespecti Verbal 3 to 7 Dismissal

ng or warning/ days /

rudeness in reminder suspension Terminati

the on

costumer,

co –

workers,

guest,

superior

and

suppliers.

4.3 Systems and Design

44
4.3.1 Research Methodology

This chapter describes the methodology adopted which is

applied to achieve the goal of the study in making good

quality products, in satisfying the customer’s need in a

Nutri Burger business.

 Interview

The management do an interview with their competitors who

own a burger shop/store here at Peñaranda, Nueva Ecija to

find out the demand and supply of their business. Also, the

management interview other people that is resident in

Peñaranda to answer some of the questions in addition of

gathering information through the survey questionnaire.

 Web Surfing

The management used internet to identify the different

prices of the materials and equipment that will be needing.

Also, the management used this kind of tools to gather

relevant information such as, looking for something

particular related to the topic.

 Survey

45
The management conduct for over 400 respondents to survey

in order to get their ideas and opinion regarding to the said

business. Where those respondents are residents from

Peñaranda, Nueva Ecija.

 Research

The proponents used a variety of ways in order to gather

ideas, information in such reading a different article that

related to the said business and some blogs in the internet

to serves as guide to the study.

Chapter 5

Marketing Feasibility

46
Marketing refers to the practice of bringing together

prospective customers and products or services. It aims to

match the company's products and services to the demands of

its customers.

5.1 General Market Description

The target market of Nutri Burger is the residents of

Peñaranda and its vicinity. As stated in 2020 census,

Peñaranda has a total population of 32,269 people. And it

also stated that Peñaranda has divided in to ten (10)

barangays which is, Poblacion I (5.65%), Poblacion II

(3.55%), Poblacion III (3.99%), Poblacion IV (5.27%), Callos

10.87%), Las Piñas (10.42%), Sinasajan (15.90%), Sto. Tomas

(23.88%), San Josef (17.03%) and San Mariano (3.45%). Also,

the municipalities of General Tinio and Gapan City border

Peñaranda.

Araquio in town of Peñaranda – This particular event is

celebrated every Sunday of May, not only the first week. Each

“Fiesta” in every barangay of Peñaranda is having a stage

performance or an re-enact the expansion of Christianity and

the war between Christians and Muslims. The people who will

re-enact the Christians normally wear a blue costumes that’s

when their easy to recognize as Christians and the people who

is re-enacting the Muslims were wearing a red costumes also

47
for easy recognition that they’re Muslims. This said re-

enactment was held in stage where this people showing how the

Christians used the power of cross symbolizing their faith in

defeating the Muslims, who later retaliated by way of

stealing the cross from them. There’s a lot of battle happens

in retrieving the cross, which in the end led to the

christening of the Muslims.

5.2 Demand

The desire of a consumer to acquire a specific service

or product is known as the demand. Market demand is the

market's desire for a certain item. The overall demand for

goods and services in the economy is known to as aggregate

demand. The price of a commodity or service is determined by

the match of demand and supply. Realizing the meaning of

demand.

5.2.1 Past Demand

The proponents will determine the historical demand for

Burger Shop throughout the previous five years. Since the

previous demand in a Burger Shop inside the Local Government

Unit is not statistically recorded, the past demand will be

calculated by dividing the actual volume for the years 2018

through 20242 by the growth or decrease in demand to obtain

the percentage. The proponents will determine the historical

48
demand for Burger Shop throughout the previous five years.

Since the previous demand in a Burger Shop inside the Local

Government Unit is not statistically recorded, the past

demand will be calculated by dividing the actual volume for

the years 2017 through 2021 by the growth or decrease in

demand to obtain the percentage.

Table 3

2018-2022 Percentage
Year
Actual Volume (Increase and (Increase and
decrease) decrease)
2018 162,720

2019 171,000 8,280 5%

2020 183,232 12,232 7%

2021 252,000 69,768 3%

2022 198,00 9,360 5%

Past Demand for Burger

5.2.2 Projected Demand

Since the Local Government Unit (LGU) could not provide any
statistical information about the actual demand for hamburgers,
the researchers calculated projected values. The yearly demand
for the years 2022 to 2026 was predicted using the total
percentage divided by the number of years from 2017 to 2021. The
yearly expected demand, which is 5% of the actual volume, was
calculated by multiplying the total of percentage divided by the
previous five years.

49
Demand for Burger

Table 4

Projected Demand for Burger

2023 to Percentage
Year Actual Volume 2027(Increase (Increase and
and Decrease Decrease)
2023 207,720
2024 218,160 10,440 5%
2025 228,960 10,800 5%
2026 240,480 11,520 5%
2027 252,360 11,880 5%

5.2.3 Market Segmentation

Geographic

Location: Peñaranda, Nueva Ecija

Climate: Wet and Dry

Region: Region 3

Demographic

Gender: Male and Female

5.3 Supply

Supply is a fundamental economic concept that describes

the entire amount of a certain good or service that is

available to consumers. Supply can refer to the quantity

offered at a certain price or the quantity offered throughout

a range of prices as represente6d on a graph.

50
5.3.1

The researchers will assess Burger's historical supply

during the previous five years. The proponent's competitor

provided the necessary facts. By dividing the actual volume

for the years 2018–2022 by the supply increase/decrease

percentage to obtain the percentage, the past supply will be

computed.

Table 5

Past Supply for Burger

PAST SUPPLY OF BURGER
2018-2022 Percentage
Year Actual Volume (Increase and (Increase and
decrease) decrease)
2018 74,160
2019 76,320 2,160 3%
2020 80,280 3,960 5%
2021 82,800 2,520 3%
2022 87,840 5,040 6%

5.3.2. Projected Supply

The total percentage divided by the number of years

2018-2022. The yearly supply for the years 2022-2026 was

predicted using this data. The previous five (5) years were

used to calculate the yearly anticipated supply, which is 5%

of the actual amount.

51
Table 6

Projected Supply for Burger

PROJECTED SUPPLY FOR BURGER

2020 to Percentage
Year Actual Volume 2024(Increase (Increase and
and Decrease Decrease)
2022 93,240
2023 97,920 4,000 4%
2024 102,600 4,680 5%
2025 107,640 5,040 5%
2026 113,040 5,400 5%

5.3.3 Competitor Analysis

There is other burger shop in the town of Penaranda, this

are the Angel’s Burger, El Terrible and the Shierly’s 4J’s Pizza.

According to what the proponents observe those burger shops

were selling burger but they are not open 24/7.

5.4 Demand and Supply Gap Analysis

Table 7

Past Demand Supply Gap Analysis for Burger

52
PAST DEMAND SUPPLY GAP ANALYSIS FOR BURGER

Year Demand Supply Gap Percentage

2018 162,720 74,160 88,560 5%
2019 171,000 76,320 94,680 6%
2020 183,232 80,280 100,432 5%
2021 252,000 82,800 169,200 7%
2022 198,000 87,840 110,160 6%

Table 8

Projected Demand Supply Gap Analysis for Burger

PROJECTED DEMAND SUPPLY GAP ANALYSIS FOR BURGER

Year Demand Supply Gap Percentage

2023 207,720 93,240 114,480 6%
2024 218,160 97,920 120,240 6%
2025 228,960 102,600 126,360 6%
2026 240,480 107,640 132,840 6%
2027 252,360 113,040 139,320 6%

53
5.4.1 Market Share Analysis

Market share analysis is a type of study that shows how well

a company performs in the market relative to its competitors.

Market Share Analysis

20% 20%

Shierly's 4J's Pizza

Angel's Burger
30% 30% El Terrible
Nutri Burger

Figure 4

Market Share for Burger

54
5.5 General Marketing Practices

General marketing strategies are a source of

information, a guide, and a training tool for running a

business successfully. They include essential data required

for the day-to-day running of the company.

5.5.1 Employee Selection Process

Employee selection is the process of placing men in the

designated spots. It is a process of combining individual
abilities and qualifications to organizational needs. The
business will receive great work from its staff by choosing
the finest applicant for the position.

1. Announcing the Job

The selection of the employee usually starts

in the manager or in the owner. They will decide

what is the qualification or if she/he has a

capability in doing the job.

2. Reviewing Application

Reviewing the Resume or the CV of each

applicant is a must for the business purpose, to

see if they are qualified or not for the said job.

3. In-Person Interview

Applicants must be present during the

interview. They will ask a face-to-face question

55
about their old job or any other information need

to be asked.

4. Final Selection

The Hiring Manager supposed to evaluate each

applicant after the interview. The said

qualification is only consideration in filling on

the open job. And the hiring manager usually

looking for someone he/she can work with in

selecting a candidate.

5. On Last Thing: Testing

The candidate must undergo such drug test

before he/she got totally hired. It is a primary

requirement in every company. If ever that he/she

taking any other drug, it can threaten his

application and not being hired.

5.5.2 Legal Requirements

 Municipality of Penaranda, Nueva Ecija

 Business permit

 Least of contract

 Barangay business permit

 Mayor’s permit

 Sanitary permit

 Business plate

56
 Health Certificate

 Environmental Inspection Fee

 Garbage Fee

 Occupational Fee

 BIR

 SSS

 SEC

Table 9

List of Permits and Licenses Fee

Permits and Licenses Amount

SEC 250.00
BIR 530.00
Barangay Business Clearance 500.00

Fire Code Fee 200.00

Fire Safety Inspection 500.00

Business Tax 10,000.00

Mayor’s Permit 500.00

Sanitary Permit 250.00

Business Plate 250.00

Health Certificate 100.00

Environmental Inspection 200.00

Fee
Garbage Fee 200.00
Total 13,230.00

57
5.5.3 Organizational Policies and Procedures

Employee Hiring Checklist and Information

Please check the boxes below.
 SSS
 Certified true copy of birth certificate/baptismal
certificate/ driver’s license/ passport
 Birthday Certificate
 Phil health Number
 PAG-IBIG Number
 NBI Clearance/Police Clearance
 Community Tax Certificate (also known as Sedula or
Residence Certificate)
 Transcript of Records
Last Name First Name SSS# Date of Birth

Date of Hire Position Pay Rate Full Time

Address Rehire/New Hire

City State Zip

Telephone Cell Phone Email

Emergency Contact Name Contact Phone #

58
By, signing below, I acknowledge that I have
completed all the items checked on the list above. I also
have been informed of my pay rate and beginning schedule.
Employee Signature Date

Manager Signature Date

These is a list of policies and procedures that define the

ability to control and direct how you and your company

conduct business.

A business should have rules in place to describe how it

will handle problems when they come up and to prove that it

treats all of its employees fairly and consistently.

Pre-Employment Checklist

5.6 Propose Marketing Program

5.6.1 Product Strategies
People, nowadays are over eating meats. The Nutri Burger
are offering a healthy delicious burger. That customer
won’t realize that while they’re eating a burger, they
also eating vegetable at the same time.
5.6.2 Place Strategies

The Nutri Burger can be found beside the 7/11 in

Poblacion I, Penaranda, Nueva Ecija.

59
The location of the Nutri Burger can be accessible
to all customers. It is near at the Barangay Hall,
Montessori school, public high schools, the market,
rural health unit and the town plaza.\

It is a perfect area for the business because it

is placed at the middle of town on Penaranda.

5.6.3 Pricing Strategies

The proponents used a low-cost strategy in order

to set the price, and it is affordable for the people
in Penaranda.

Each burger will be served with the price of

P25.00 and P35.00 depends on its flavored patty. Also,
the drinks to be serves will be depends on the kinds of
drinks they will wanted.

5.6.4 Promotion
Promotion is used to promote the business in
effective ways. It can be in form of media; this
kind of strategies is used to capture a customer’s
attention. Nutri Burger will use a social media
like Facebook to promote the product. They believe
that by using this flatform, it can be a big help
in increasing the sales of the product.

a. Creating a paged for the proposed business

using Facebook. By this scenario, people from
around the vicinity and residence of Penaranda
will be aware about the business in easy way,
also some other people from different city will

60
be curious of what kind of burger does the
Nutri burger offer.

Figure 5
Social Media of the Business

5.6.5 SWOT Analysis

Identifying fundamental strengths, weaknesses,

opportunities, and risks (SWOT analysis) is a strategic

61
planning approach that offers evaluation tools. It produces

fact-based analysis, new view points, and innovative ideas.

Table 10
SWOT ANALYSIS SWOT ANALYSIS

STRENGTH WEAKNESS OPPORTUNITIES THREAT

 It will be  The product  The store can be  The
easier for is new to easily competitors
kids and the public. popularized thru already build
adults to social media a name in the
enjoy  Some people because it is food
eating won’t find possible that the industry.
vegetables. it easy to customers will
eat post their  The product
 The product vegetables. pictures in their of others
is not only Social Media stores
delicious  Some Accounts. possess lower
but also students prices than
nutritious. with average  Franchising of the product
allowance the store is
highly possible. of Meaty
 Sales is on might not Veggie
cash basis. afford to Burgers.
buy the
 The store product.
or place is
well
sanitized
and
maintained
so the
customers
are assured
that the
products
are clean.

62
5.7 Projected Sales
According to estimates from an interview and survey,
the Nutri Burger will be able to generate 550 pieces of
burger every day. According to estimates from an
interview and survey, the Nutri Burger will be able to
generate 550 pieces of burger every day.

Table 11
Projected Sale
Year Growth Rate Annual Size Monthly Daily

2023 5,092,572.00 424,381.00 15,156.47

2024 5% 5,347,201.00 445,600.05 15,914.28

2025 5% 5,614,561.00 467,880.05 16,710.00

2026 5% 5,895,288.7 491,274.06 17,545.50

2027 5% 6,190,053.10 515,837.76 18,422.77

5.8 System and Form Design

We obtained and fulfilled the following permits and
regulations in order to make our company and building
lawful.

63
Table 12
Permits and Licenses

Bureau of Internal Revenue or BIR, are the

Philippine government's revenue service. It

is responsible for collecting more than half

of the government's overall earnings. It is a

department of finance agency, and its

commissioner is in charge

Sanitary Permit is a certificate known as a

sanitary permit is given by a government

inspection body with proper authority. Upon

payment of an annual fee to the city

treasurer, any owner or operator of a

business may get a sanitary certificate or

permit for the purpose of monitoring and

enforcing current sanitation and public

safety laws and regulations.

64
Business License
Businesses may only operate

within the government's legal

boundaries with the help of

licenses that are granted by

various administrative bodies.

It is the local government's

grant of permission to establish

a business.

The barangay clearance is One of the

identification documents issued by
the Philippine government that is
required for significant commercial,
employment, or personal transactions
is the barangay clearance. One of the
identifying documents issued by the
Philippine government that is
required for significant commercial,
employment, or personal transactions
is. Php 50.00

65
The Department of Trade and Industry

is the executive department of the

Philippine government tasked as the

main economic catalyst that enables

innovative, competitive, job

generating, inclusive business, and

empowers consumers

66
Chapter 6
PRODUCTION AND TECHNICAL FEASIBILITY

Production and technical feasibility are crucial in this

study because these factors relate to the specifics and

fundamental structure of the proposed study. The study also

includes the utilities, facilities, size, and layout design with

their corresponding costs. Materials and funding sources are also

cited. These contain a list of the machinery, tools, materials,

and operating methods that would be applied to the proposed

project. The analysis also includes the materials, utilities,

facilities, size, and design with associated expenses.

6.1 The Product or Services

The Nutri Burger is a Burger Shop that will offer Healthy but

meaty Burger.

The process of ordering burger and drinks will be purchased by

going to the counter placing an order and giving receipt after

paying for it. Customers must wait for their orders to be

prepared in the waiting area. The prepared orders, burger or

drinks will be served over the counter.

67
6.2 Process of Taking Order

1. Greet Customer

2. Ask for the order of the customer.

3. Repeat the order of the customer.

4. Enter the order.

6. Read the customer's order back.

7. Total the order

8. Tell the customer of the balance owed.

9. Collect the payment.

9. Give receipt to the customer.

10. Prepare the order of the customer.

11. Give the order of the customer.

12. Thank the customer.

68
6.3 Menu of the Business

Figure 6

69
6.4 Technological Assistance

Table 13
Technological Assistance

Description NAME DEFINITION/

USES

Use for surveillance and

CCTV security purposes

Use to register and

POS calculate the

transactions

Use for removing

kitchens heat, gas and

Range Hood
odors

Use to store ingredients

And Beverages to
Freezer
maintain the freshness

of food and Drinks

70
Use to regulate interior
Wall fan temperatures

Meat Grinder Use to grind meat

Gas Stove Use to Cook

71
6.5 Project Layout/Floor Plan

Figure 7
Project Layout

72
6.5.1 Electrical Layout

Figure 8

Electrical Layout

6.5.2 3D Store Design

73
Figure 9

3d Store Design

Table 14

74
6.6 Machineries and Equipment’s
Particulars DEFINITION/ QUANTITY UNIT COST TOTAL
PER YEAR
USES
CCTV Use for
surveillance
and security
purposes 1 P380.00 P380.00

Kitchen Sink
Use for
Dishwashing and 1 P1,065.00 P1,065.00
Hand washing

POS System
Use to register
and calculate 1 P12,800.00 P12,800.00
the
transactions

Range Hood
Use for
removing 1 2,999 2,999
kitchens heat,
gas and odors
Freezer Used to store
ingredients And
Beverages to
maintain the 1 19,695.00  19,695.00 
freshness of · ·
food and Drinks

Wall fan
Used to
regulate 3 P699.00 P2,097.00
interior
temperatures

75
Meat Grinder
Use to grind 1 P1,580.00 P1,580.00
meat

Gas Stove

Use to Cook 1 P1,755.00 P1,755.00

*Sources: Divisoria Market, Shopee

Table 15

76
PARTICULARS DEFINITION/ QUANTITY UNIT COST TOTAL
PER YEAR
USES

Table and Chair

Use for Dine 4 Sets P3,500 P14,000.00

in

Bar Stool
A Chair where
customer can
4 P1,059.00 P4,236.00
rest

*Sources: Divisoria Market, Shopee

Table 16
Tools

77
Particulars DEFINITION/USES QUANTITY UNIT COST TOTAL
PER YEAR

Plastic Bottles
(100 pcs) Use as a
container for 5,400 P460.00 P2,484.00
soya milk

Wax Paper (5m)

Use as a burger 540 P20.00 P10,800.00
wrap

Juice Jar
Dispenser Container of
beverages 2 P399 P798.00

Weighing Scale Use to weigh

ingredients for 1 189.00 189.00
exact
measurements

Led Fan Blade

Use to light 3 P52.00 P156.00
the store

Spatula Hamburger
Turners. 2 P160.00 P320.00
Flip burgers

78
Knife and peeler
set Use to cut and
peel the 1 P387.00 P387.00
ingredients

79
Tongs Used to lift,
move, and 2 P165.00 P330.00
rotate food
with delicate
precision
Measuring Cup Use to measure
large amount of 1 Set P 129.00 P 129.00
liquid and dry
ingredients

Measuring spoon Use to measure

small amount of 1 Set P 138.00 P 138.00
liquid and dry
ingredients

Squeeze
Dispenser

Use for keeping 4 P25.00 P100.00

the dressing

Chopping Board A durable board

used to place 2 P72.00 P72.00
food for
cutting

Reversible
Griddle Use to fry 1 P1,393.00 P1,393.00

Stainless Bowl
Use for mixing 3 P45.00 P45.00
Ingredients

Garlic Press
Use to crushed 1 P69.00 P69.00
garlic cloves

80
Apron
A garment used
to protect the 4 P35.00 P140.00
front of the
body from mess

Plastic Basket
Tray Food Serving
tray for Dine 30 P17.00 P510.00
in Customers

Resalable Bags
Use to store 1 Pack P108.00 P108.00
ingredients for
refrigeration
Hairnet (12 pcs)
Use to prevent
hair from 3 P70.00 P70.00
contaminating
the food

Face Mask ]
Used for 10 P35.00 P35.00
sanitation

Scissors
A hand Operated 1 P55.00 P55.00
shearing tool

81
Paper Bag

Bag for burger 1,000 P3,00 P3,000.00

Plastic Bag
Bag for Drinks 1,000 P1.09 P1,900.00

*Sources: Divisoria Market, Lazada

Table 17
Sanitary Supplies
PARTICULARS DEFINITION/ QUANTITY UNIT COST TOTAL
PER YEAR
USES
Dishwashing
Liquid
A detergent used
to assist in dish
10 P130,00 P1,300.00
washing

Sponge
Used for cleaning 24 P5,00 P120.00
dishes

82
Rags A piece of fabric
used for cleaning
48 P5,00 P240,00

Plastic Gloves Used when

(100 pcs) preparing cooking
food
15 Box P25 P375.00

Tissue Use for hygienic

48 P5,00 P240.00

Rubber Gloves Used to protect

hands while
2 P20,00 P40,00
cleaning

Trash Can
A container for
temporarily
1 P229,00 P229,00
storing of
waste

Broom
Use or sweeping
the floor
1 P110.00 P110.00

83
Dustpan
It is used to
pick up the
1 P35.00 P35.00
overall dust and
dirt subsequent
to sweeping.

Spin mop
Cleaning
equipment that is
1 P1,000.00 P1,000.00
used to clean
hard floors

Alcohol

Use to Sanitize
Hands Before
10 P120.00 P1,200.00
Eating
Face Mask A Protective
barrier to
prevent splashes,
sprays, large 10 Box P35.00 P350.00
droplets, or
splatter from
entering the
wearer's mouth
Garbage Bag A disposable bag
used of contain
(100 pcs) 4 Box P85,00 P340,00
garbage

*Sources: Divisoria Market, Lazada

84
Table 18
Office Supply
PARTICULARS DEFINITION/USES QUANTITY PER UNIT COST TOTAL
YEAR
Ballpen

Use to Write 3 P6.00 P18.00

Notes and
Documents

Log Book
Used for
recording
3 P89.00 P267.00
transaction.

Receipt Roll

Paper for the 576 P10.00 P5,760.00

receipt

UNIFORM

Employees will wear this Uniform throughout working hours.

The Business ir salaries will cover be used to the cost of the

uniform

85
Figure 10
Uniforms for Male and Female Employee

6.7 Utilities

 Electricity

The set of physical phenomena known as electricity are

those that are connected to the presence and movement of

matter which possesses an electric charge. Early on, it was

assumed that electricity seemed to have no connection to

magnetism.

 Water Supply

Water supply refers to the distribution of water by

government agencies, private businesses, communication

86
projects, or by individuals, typically through a system of

pumps and pipes.

TABLE 19
Utility Consumption
Utility Monthly Cost Annual Cost
Electricity Supply P1,500.00 P18,000.00

Water Supply PP200.00 P2,400.00

Lpg P1,080.00
P12,960.00

6.1 Manpower Requirements

The business plan will describe the manpower That required

to implement the plan's requirements, as well as the level of

87
knowledge and duties of the personnel, should be detailed in the

business plan.

Table 20
Manpower Requirements

Position Job Description Job Specification

Manager  Responsible for  Must be a graduate

planning, directing, of any four-year

and overseeing the business-related

operations and fiscal course.

health of a business.  Must have 2 years of

 Responsible for experience in

planning and managerial/superviso

maintaining work ry position.

systems, procedures,  With excellent

and policies that communication,

enable and encourage leadership,

the optimum interpersonal skill.

performance of its  Good moral

people and other character.
resources within a
 Dynamic, creative,
business unit. 121
loyal and willing to
 Maintain employee work over longer

88
work schedules period of time if

including necessary.

assignments, job  At least 21 years of

rotation, training, age.

vacations and paid

time off,

telecommuting, cover

for absenteeism, and

overtime scheduling.

 Provides

communication systems

by identifying needs,

evaluating options,

maintaining

equipment, approving

invoices.

 Purchases printed

materials and forms

by obtaining

requirements,

negotiating price,

quality, and

delivery, approving

89
invoices.

 Must know everything

about the business.

Service  Responsible for  At least high school

crew/Cahier setting and preparing graduate.

the order.  Has pleasing

 To attend and respond personality.

the customers’ need  Good moral

promptly and character.

professionally.  Can work under

 Must know how to minimal supervision

operate the cash  Willing to be

register. trained

 Must keep the working  Willing to work on

area such as food longer time if
preparation area and necessary.
customers areas clean

and organized at all

times.

Kitchen Staff  Receive, stack, and  At least a graduate

properly store food of a two (2) year

in cooking area or course/ vocational

course specializing

90
cold storage. in culinary.

 Responsible for  At least one (1)

ensuring all areas of year of working

the kitchen, food experience in the

prep, and food related field.

storage areas are  Can work under

clean and properly minimal supervision.

sanitized. Of good moral

 If they are the first character

to arrive, start  Willing to be

kitchen prep work, trained

and prepares the  Willing to work on

kitchen and customer longer time if
areas for service. necessary

 Mixes up the orders

placed by customers.

 Monitoring the

production process

and carrying out

basic testing and

quality checks.

 Checks the inventory

at the end of the day

91
6.11 Waste Disposal Management

There are a ton of solid wastes generated by diners,

including general waste, special waste, hazardous waste, paper,

cardboard, plastics, and wood. A wise restaurant owner must

actively seek out new and better ways to decrease overhead costs

and save expenditures while still satisfying customer demands.

Waste Disposal management is control, monitoring, and

supervision of waste production, collection, transportation,

treatment, and disposal, and. minimizing the production of trash

through reuse and recycling.

Chapter 7:

Financial Feasibility

7.1 Total Project Cost

Fixed asset/ capital investment

Machines and Equipment 42,714.00
Furniture and Fixtures 20,236.00 62,950.00

92
Pre-operating and Operating
Expenses
Rent Expense 84,000.00
Permit and Licenses 3,453.00
250,014.0
Purchase and Supplies 0
Kitchen expense 29,980.00
Advertising Expenses ------
Renovation 10,000.00
Office Supplies 2,568.00
385,594.0
Sanitary Expense 5,579.00 0

Total 27,520.00
add: contingency costs

7.1.1 Capitalization

Total: Project cost 700,000

General Partnership 700, 000

7.2 Major Assumption Used

 Annually the sales will increase by 5%.

 An average of 550 Pieces of Hamburger will be sold per day.

93
 Supply and Purchase will increase 5% annually.

 Rent expenses will be maintained 84,000 annually.

 Permit and licenses will increase 5% annually.

 Water, Electric and gas expense will increase 5% annually.

 Annually Office supplies will increase by 5%.

 The store will be renovated every year.

 Sanitary expense will increase 5% annually

 Salaries and wages will increase 5% annually.

 Bonus will increase 5% annually.

 SSS/PagIbig/PhilHealth will increase according to the rate

given by the government

94
7.3 Projected Financial Statement

7.3 Projected Financial Statement

Nutri Burger
Statement of Comprehensive Income

Year1 Year2 Year3 Year4 Year5

5,274,196.00 5,814,801.0
Sale 5,023,044.00 5,537,906.00 0 6,105,541.00
Less: cost of sale 5,023,044.00 5,274,196.00 5,537,906.00 5,814,801.00 6,105,541
Direct cost 1,888,318.00 197,733.09 207,619.65 217,999.95 228,899.94
Labor 512,100.00 537,705.05 564,590.30 592,819.81 622,460.80
Gas 12,960.00 13,608.00 14,288.4 15,002.82 15,752.96
Depreciation 63,779.37 21,266.46 22,329.78 70,157.31 23,385.77
Utilities 10,200.00 10,710 11,245.5 11,807.77 12,398.16
Rent 21,000.00 22,050 23,152.5 24,310.12 25,525.62
Sanitary 2,790.00 2,929.5 3,075.97 3,229.76 3,391.242
Total 2,092,404.37 2,197,024.6 2,306,875,75 2,422,219.22 2,543,330.14
Gross Profit 2,930,639.63 3,077,176.6 3,231,031.78 3,392,581.78 3,562,210.86
Less: operating expense 611,179.21 638,414.84 670,258.32 702,148.00 739,044.96
Rent Expense 63,000 66,150 69,457.5 72,930.38 76,576.89
Permit and Licenses 3,453.00 3,625.65 3,806.93 3,997.38 4,197.14

Electricity Expense 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11

Water Expense 2,400.00 2,520.00 2,646.00 2,778.3 2,917.21
Office Supplies expense 214.00 224.7 235.93 247.73 260.11

Renovation 10,000.00 10,500.00 10,025.00 11,576.25 12,155.06

Sanitary Expense 2,789.00 2,928.45 3,074.87 3,228.67 3,390.05
Kitchen Utensils 29,980.00 29,980.00 29,980.00 29,980. 29,980.00

95
00
Salaries and Wages 512,100.00 537,705.00 564,540.00 592,819.00 622,460.00

Bonus 120,000.00 120,000.00 120,000.00 120,000.00 120,000.00

40,200.
SSS/Pagibig/Phil health 00 42,210.00 44,320.5 46,536.53 48,863.35
Repair and Maintenance, 5,000.00 5,250.00 5,512.00 5,788.13 6,077.53
1,
Depreciation Expense 4,637.2 1,545.75 545.74 5,788.13 6.077.53
Furniture & Fixture 20,236.00 20,236.00 20,236.00 20,236.00 20,236.00
10,079.0
Miscellaneous Fee 0 10,079.00 10,079.00 10,079.00 10,079.00
12,960.0 15,002.8
Gas 0 13,608.00 14,288.4 2 15,752.96
Total 611,179.21 638,414.84 670,258.32 702,148.25 739,044.96
Net income before tax 2,319,460.42 2,438,757.76 2,551,773.46 2,690,433.53 2,823,168.9
Less: tax

Net income after tax

96
7.3.2 Statement of Cash Flow

Nutri Burger
Statement of Cash Flow

Y1 Y2 Y3 Y4 Y5
Cash from Financing
Activities
Cash (Capital, Y1) 700,000.00
Total Cash from Financing
Activities 700,000.00

Cash from Operating

Activities

Sales 5,023,044.00 5,274,196.2 5,537,906.01 5,814,801.31

Less: Cash Disbursements

Cost of sale 3,000,168.00 3,150,176.4 3,307,685.22 3,473,069.48 3,646,722.96

Inventory 418,587.00 439.516.00 461,492.00 484,566.00 508,795.00

Rent Expense 63,000 66,150 69,457.5 72,930.38 76,576.89
Permit and Licenses 3,453.00 3,625.65 3,806.93 3,997.38 4,197.14

3,453.00 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11

2,778
Water Expense 2,400.00 2,520.00 2,646.00 .3 2,917.21

Office Supplies expense 214.00 224.7 235.93 247.73 260.11

Renovation 10,000.00 10,500.00 10,025.00 11,576.25 12,155.06

Sanitary Expense 2,789.00 2,928.45 3,074.87 3,228.67 3,390.05
Kitchen Utensils 29,980.00 29,980.00 29,980.00 29,980.00 29,980.00

97
Salaries and Wages 864,000.00 864,000.00 864,000.00 864,000.00 864,000.00

Bonus 120,000.00 120,000.00 120,000.00 120,000.00 120,000.00

SSS/Pagibig/Phil health 40,200.00 42,210.00 44,320.5 46,536.53 48,863.35
Repair and Maintenance 10,000.00 10,000.00 10,000.00 10,000.00 10,000.00
42 42 42 42
Depreciation Expense 42,714.00 ,714.00 ,714.00 ,714.00 ,714.00
Furniture & Fixture 20,236.00 20,236.00 20,236.00 20,236.00 20,236.00

Miscellaneous Fee 10,079.00 10,079.00 10,079.00 10,079.00 10,079.00

15,00
Gas 12,960.00 13,608.00 14,288.4 2.82 15,752.96

Withdrawal - - - - -

Total Cash from Operating

Activities 4,407,583.00 4,561,731,.3 4,723,587.82 4,893,536.77 4,963,983.14

Cash from Investing

Activities
36,107.00
PPE
Total Cash from Investing 36,107.00
Activities

Net Cash Flow 684,989.00 831,662.37 926,615.862 1,028,567.637 1,131,003.96

Benning Balance of Cash - 691,596.00 1,529,865.37 2,457,141.23 3,492,315.87
Add Back: Dep'n Expense 6,607.00 6,607.00 6,607.00 6,607.00 6,607.00

Cash on Hand 691,596.00 1,529,865.37 2,457,141.23 3,492,315.87 4,629,926.76

98
7.3.3 Balance Sheet

Nutri Burger
Balance Sheet

Assets
Current Assets
Cash 691,596.00 1,529,865.37 2,457,141.23 3,492,315.87 4,629,926.76

Inventory 133,600.00 133,600.00 133,600.00 133,600.00 133,600.00

Total Current Assets 825,196.00 1,663,465.37 2,590,741.23 3,625,915.87 4,763,526.76

Non-currents Assets

Property, Plant & Equipment 42,714.00 42,714.00 42,714.00 42,714.00 42,714.00

Less: Accumulated 6,607.00 6, 6,607. 6, 6,
Depreciation 607.00 00 607.00 607.00
20,236.00 20,236.00 20,236.00 20,236.00 20,236.00
Furniture and Fixtures
3,642.00 3,6 3,642.00 3,642.00 3,642.00
Accumulated Depreciation- 42.00
Furniture and Fixtures

Total Non-current Assets 73,199.00 73,199.00 73,199.00 73,199.00 73,199.00

Total Assets 898,395.00 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76

Liabilities and Owner's

Equity

Income tax payable 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

Total Liabilities 82,358.9 92,406.32 114,285.29 125.666.00

99
102,957.32

Owner’s Equity

Beginning Capital 700,000.00

Add: Net Income 741,130.1 831,662.37 926,615.86 1,028,567.64 1,131,003.96

Total 898,395.00 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76

7.4 Financial Analysis

LIQUIDITY RATIO

Year 1 Year 2 Year 3 Year 4 Year 5

Current assets 825,196.00 1,663,465.37 2,590,741.23 3,625,915.87 4,763,526.76

Divided by Current
Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

Current Ratio 10.01% 18.00% 25.16% 31.72% 37.90%

Year 1 Year 2 Year 3 Year 4 Year 5

Current assets 825,196.00 1,663,465.37 2,590,741.23 3,625,915.87 4,763,526.76

Less Current
Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00
Working Capital 742,657.1 1,570,861.05 2,487,756.91 3,511,630.58 4,637,860.76

100
Year 1 Year 2 Year 3 Year 4 Year 5
Quick Assets 825,196.00 1,663,465.37 2,590,741.23 3,625,915.87 4,763,526.76

Dividend by current
Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

Quick Ratio 10.01% 18.00% 25.16% 31.72% 37.90%

Year 1 Year 2 Year 3 Year 4 Year 5

Quick Assets 825,196.00 1,663,465.37 2,590,741.23 3,625,915.87 4,763,526.76

101
Dividend by current
Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

Quick Ratio 10.01% 18.00% 25.16% 31.72% 37.90%

Profitability Ratio

Year 1 Year 2 Year 3 Year 4 Year 5

Gross Profit 2,092,404.00 2,197,024.6 2,306,875.78 2,422,219.22 2,543,330.14

Divided by Net sales 5,092,572.00 5,347,201.00 5,614,561.00 5,895,288.7 6,190,053.10

Gross Profit 41.08% 41.08% 41.08% 41.08% 41.08%

102
Year 1 Year 2 Year 3 Year 4 Year 5
926,615.86
Net Income 741,130.1 831,662.37 1,028,567.64 1,131,003.96
5,092,572.00
Divided by Net Sales 5,347,201.00 5,614,561.00 5,895,288.7 6,190,053.10

Net Margin 14.55% 15.55% 16.50% 17.44% 18.27%

Year 1 Year 2 Year 3 Year 4 Year 5

Operating Expenses 1,268,815.00 1,272,955.3 1,277,302.6 1,279,366.29 1,286,660.18

5,092,572.00
Divided by Net Sales 5,347,201.00 5,614,561.00 5,895,288.7 6,190,053.10
Operating Expense to
Sales 24.91% 23.80% 22.74% 21.70% 20.78%

103
Year 1 Year 2 Year 3 Year 4 Year 5

926,615.86
Net Income 741,130.1 831,662.37 1,028,567.64 1,131,003.96
Divided by Average 898,395.00
total Assets 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76
Return in Total
Assets 82.49% 47.88% 34.78% 27.80% 23.38%

Year 1 Year 2 Year 3 Year 4 Year 5

926,615.86
Net Income 741,130.1 831,662.37 1,028,567.64 1,131,003.96
Divided by Average
total Partner's 898,395.00
Equity 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76
Return in Total 82.49% 47.88% 34.78% 27.80% 23.38%

104
Equity

Year 1 Year 2 Year 3 Year 4 Year 5

926,615.86
Net Income 741,130.1 831,662.37 1,028,567.64 1,131,003.96
Divided by
Investment 700,00.00 700,00.00 700,00.00 700,00.00 700,00.00
Return on Investment 1.05% 1.18% 1.32% 1.46% 1.61%

Year 1 Year 2 Year 3 Year 4 Year 5

926,615.86 1,028,567.6
Net Income 741,130.1 831,662.37 4 1,131,003.96

105
5,092,572.0 5,347,201.0 5,895,288. 6,190,053.1
Divided by Net Sales 0 0 5,614,561.00 7 0
6.42%
Return on Sale 6.87% 6.05% 5.73% 5.47%

Year 1 Year 2 Year 3 Year 4 Year 5

926,615.86
Net Sale 741,130. 831,662.37 1,028,567.64 1,131,003.96

Divided by Average 898,395.00

Total Assets 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76

Assets Turn Over 82.49% 47.88% 34.78% 27.80% 23.38%

106
SOLVENCY RATIOS

Year 1 Year 2 Year 3 Year 4 Year 5

Total Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

Devided by Average 898,395.00
Assets 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76
Debt to total Assets
Ratio 10.90% 18.79% 25.87% 32.36% 38.48%

Year 1 Year 2 Year 3 Year 4 Year 5

Total Liabilities 82,358.9 92,406.32 102,957.32 114,285.29 125.666.00

898,395.00
Devided by Average
Owner's Equity 1,736,664.37 2,663,940.23 3,699,114.87 4,836,725.76

Debt to Equity Ratio 10.90% 18.79% 25.87% 32.36% 38.48%

Year 1 Year 2 Year 3 Year 4 Year 5

107
Annual Cash Flow
Net Income 741,130.1 831,662.37 926,615.86 1,028,567.64 1,131,003.96
Total 741,130.1 831,662.37 926,615.86 1,028,567.64 1,131,003.96

Year Annual Cash Flow Recovery of Investment Equivalent Year

1 741,130.1 741,130.1 1
2 831,662.37

3 926,615.86

4 1,028,567.64

5 1,131,003.96

700,000 0.94

108
7.5 System and Form Design
Schedule 1 Projected Sale
Year Growth Rate Annual Size Monthly Daily

2023 5,092,572.00 424,381.00 15,156.47

2024 5% 5,347,201.00 445,600.05 15,914.28

2025 5% 5,614,561.00 467,880.05 16,710.00

2026 5% 5,895,288.7 491,274.06 17,545.50

2027 lemonade 6,190,053.10 515,837.76 18,422.77

QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 363.00 15.00 5,445.00

February 340.00 15.00 5,100.00

March 340.00 15.00 5,100.00

April 340.00 15.00 5,100.00

May 425.00 15.00 6,375.00

June 340.00 15.00 5,100.00

July 340.00 15.00 5,100.00

August 340.00 5,100.00

109
15.00

Sept 340.00 15.00 5,100.00

October 340.00 15.00 5,100.00

November 363,00 15.00 5,445.00

December 356.00 15.00 5,340.00

TOTAL SALES 63,405

5%

Soft Drinks
QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 1,333.00 18.00 23,994.00

February 1,184.00 18.00 21,312.00

110
March 1,184.00 18.00 21,312.00

April 1,184.00 18.00 21,312.00

May 1,480.00 18.00 26,640.00

June 1,184.00 18.00 21,312.00

July 1,184.00 18.00 21,312.00

August 1,184.00 18.00 21,312.00

Sept 1,184.00 18.00 21,312.00

October 1,184.00 18.00 21,312.00

November 1,253.00 18.00 22,554.00

December 1,281.00 18.00 23,058.00

TOTAL SALES 267,246

Schedule 2 Projected Sales Breakdown
Bottled Water
QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 464.00 12.00 5,568.00

February 424.00 12.00 5,088.00

March 424.00 12.00 5,088.00

April 424.00 12.00 5,088.00

May 1,030.00 12.00 12,360.00

111
June 424.00 12.00 5,088.00

July 424.00 12.00 5,088.00

August 424.00 12.00 5,088.00

Sept 424.00 12.00 5,088.00

October 424.00 12.00 5,088.00

November 460.00 12.00 5,520.00

December 448.00 12.00 5,376.00

TOTAL SALES 69,528

Iced Tea
QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 784.00 15.00 11,760.00

February 700.00 15.00 10,500.00

March 700.00 15.00 10,500.00

April 700.00 15.00 10,500.00

May 875.00 15.00 26,640.00

June 700.00 15.00 10,500.00

July 700.00 15.00 10,500.00

112
August 700.00 15.00 10,500.00

Sept 700.00 15.00 10,500.00

October 700.00 15.00 10,500.00

November 757.00 15.00 11,355.00

December 756.00 15.00 11,340.00

TOTAL SALES 145,095

Moringa Burger
SELLING
MONTH QUANTITY SOLD PRICE TOTAL SALES

January 5,930.00 25.00 148,000.00

February 5,400.00 25.00 135,000.00

March 5,400.00 25.00 135,000.00

April 5,400.00 25.00 135,000.00

May 6,750.00 25.00 168,750.00

June 5,400.00 25.00 135,000.00

July 5,400.00 25.00 135,000.00

August 5,400.00 25.00 135,000.00

Sept 5,400.00 25.00 135,000.00

October 5,400.00 135,000.00

113
25.00

November 5,652.00 25.00 141,300.00

December 5,796.00 25.00 144,900.00

1,682,95
TOTAL SALES 0
Egg Plant Burger
QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 4,122.00 35.00 144,270.00

February 3,684.00 35.00 128,940.00

March 3,684.00 35.00 128,940.00

April 3,684.00 35.00 128,940.00

May 4,605.00 35.00 161,175.00

June 3,684.00 35.00 128,940.00

July 3,684.00 35.00 128,940.00

August 3,684.00 35.00 128,940.00

Sept 3,684.00 35.00 128,940.00

October 3,684.00 35.00 128,940.00

November 3,877.00 35.00 135,695.00

December 3,990.00 35.00 139,650.00

TOTAL SALES 1,612,310

114
Squash Burger
QUANTITY SELLING
MONTH SOLD PRICE TOTAL SALES

January 2,948.00 35.00 103,180.00

February 2,716.00 35.00 95,060.00

March 2,716.00 35.00 95,060.00

April 2,716.00 35.00 95,060.00

May 3,395.00 35.00 118,825.00

June 2,716.00 35.00 95,060.00

July 2,716.00 35.00 95,060.00

August 2,716.00 35.00 95,060.00

Sept 2,716.00 35.00 95,060.00

October 2,716.00 35.00 95,060.00

November 2,851.00 35.00 99,785.00

December 2,864.00 35.00 100,240.00

1,182,510

115
TOTAL SALES

116
Schedule 3 Depreciation

Particulars Quantity Cost Total Cost Scrap (10% Depreciable EUL Depn
Of Cost) Cost Expense
CCTV 1.00 380.00 3,600.00 360.00 3,240.00 5.00 648.00

Cash 1.00 3,125.00 3,125.00 311.00 2,814 5.00 562.8

Register

Range Hood 1.00 2,999.00 2,999.00 300.00 2,699.00 5.00 20.00

Wall Fan 3.00 885.00 2,655.00 261.00 2,394.00 5.00 479.00

Refrigerator 1.00 15,000.00 15,000.00 1,500.00 2,394.00 5.00 2,700.00

Freezer 1.001.00 12,000.00 12,000.00 1,200.00 5.00 2,160.00

10,800.00

Meat Grinder 1.00 1,580.00 1,580.00 158.00 1,422.00 5.00 284.00

Gas Stove 1.00 1,755.00 1,755.00 176..00 1,579.00 5.00 316.00

Total

Furniture 1 20,236.00 20,236.00 2,023.6 18,209.00 5.00 3,642.00

117
Schedule 4 Purchase

Unit Daily
Particulars Quantity Unit Content Total Cost Monthly Yearly
Cost
Ground Beef 1 kg 1kg. 290.00 4,431.00 124,068.00 148,8816.00
Egg 1 tray 1tray. 168.00 107.00 2996.00 3,5952.00

Moringa leaves 1 kg 1kg. 40.00 61.00 1,708.00 2,0496.00

Squash 1 kg 1kg. 15.00 115.00 3220.00 3,8640.00
Eggplant 1 kg 1kg. 80.00 611.00 17,108.00 20,5296.00
Garlic 1 g 100g. 80.00 611.00 196.00 2,352.00
Onion 1 g 100g. 120.00 7.00 364.00 4,368.00
Flour 1 g 100g. 40.00 13.00 2,184.00 26,208.00
Pepper 1 g 100g. 25.00 78.00 168.00 2,016.00
Salt 1 kg 1kg. 25.00 6.00 56.00 672.00
Seasonings 1 kg 1kg. 8.00 2.00 28.00 336.00
Catsup 1 gallon 1gallon. 100.00 1.00 28.00 336.00
Hot sauce 1 gallon 1gallon. 140.00 1.00 28.00 336.00
Mayo 1 gallon 1gallon. 190.00 1.00 196.00 2,352.00
Soy sauce 1 ml 350ml. 25.00 7.00 56.00 672.00
Oil 1 1lt 1lt. 95.00 2.00 112.00 1,344.00
packaging 1 gallon 1gl. 100.00 115.00 3,220.00 38,640.00
Burger buns 1 L 1L. 120.00 1800.00 50,400.00 604,800.00

TOTAL 2,061,36.00 2,473,632.00

Drinks

Particulars Cost per Unit

Soft drinks 1 11.00

118
Price 15.00

Mark up 36%

Iced tea 1 7.35

Price 15.00

Mark up 1.04%

Water 1 8

Price 12.00

Mark up 5%

Lemonade 1 7.3

Price 15.00

Mark up 1.05%

Schedule 5 Food Costing

Egg Plant Burger
Particulars Burger Price
Ground Beef 1000 290
Egg 1 7
Egg plant 500 40
Garlic 6 0.48
Onion 7 0.84
Flour 128 5.12
Pepper 4 0.4

119
Salt 4 0.1
Seasonings 2.1 0.67
Catsup 2.1 0.61
Hot sauce 1.05 0.39
Mayo 2.1 0.40
Soy sauce 1.5 0.11
Oil 1 0.27
Bread 36 7.5
Packaging 36 120
Total 473.89
Price per Unit 13.16
Price 35
Mark-up 1.65%

120
Squash burger Moringa/malunggay burger
Particulars Burger Price
Particulars Burger Price
Ground Beef 1000 290
Ground Beef 1000 290
Egg 1 7
Egg 1 7
Squash 500 7.5
Moringat 100 4
Garlic 6 0.48
Garlic 6 0.48
Onion 7 0.84
Onion 7 0.84
Flour 128 5.12
Flour 128 5.12
Pepper 4 0.4
Pepper 4 0.4
Salt 4 0.1
Salt 4 0.1
Seasonings 2.1 0.67
Seasonings 2.1 0.67
Catsup 2.1 0.61
Catsup 2.1 0.61
Hot sauce 1.05 0.39
Hot sauce 1.05 0.39
Mayo 2.1 0.40
Mayo 2.1 0.40
Soy sauce 1.5 0.11
Soy sauce 1.5 0.11
Oil 1 0.27
Oil 1 0.27
bread 36 7.5
bread 36 7.5
packaging 36 120
packaging 36 120
Total 441.39
Total 437.81
Cost per Unit 12.26
Cost per Unit 12.16
Price P35
Price P25
Mark-up 1.85%
Mark-up 1.05%

Schedule 6 Salaries & Employer Share

121
Employer Share Employer Share Employer Share
Daily Monthly Annually (PAGIBIG) (SSS) (PhilHealth) Total Employer's Shar

400.00 12,000.00 144,000.00 1,200.00 7,200.00 1,650.00 10,050.00

400.00 12,000.00 144,000.00 1,200.00 7,200.00 1,650.00 10,050.00

400.00 12,000.00 144,000.00 1,200.00 7,200.00 1,650.00 10,050.00

400.00 12,000.00 144,000.00 1,200.00 7,200.00 1,650.00 10,050.00

Total  48,000.00 576,000.00 8,400.00 50,400.00 14,850.00 40,200.00

Schedule 7 Salaries Expense

Monthly Salary Months Year 1 Year 2 Year 3 Year 4 Year 5

576,000
72,000.00 12 .00 576,000.00 576,000.00 576,000.00 576,000.00
Less: 40,20 42,21 46,536. 48,863.
SSS, PhilHealth, PAGIBIG 0.00 0.00 44,320.5 53 35
616,200 618, 624,863.
Total .00 210.00 620,320.5 622,536.53 35

122
Schedule 8 Holiday Bonus

Bonus Year 1 Year 2 Year 3 Year 4 Year 5

Double Pay 36,000.00 36,000.00 36,000.00 36,000.00 36,000.00

Regular 12,000.00 12,000.00 12,000.00 12,000.00 12,000.00
Holiday
13th Month Pay 72,000.00 72,000.00 72,000.00 72,000.00 72,000.00
Total 120,720.00 120,720.00 120,720.00 120,720.00 120,720.00

Schedule 9 Utilities Expense

Utilities Increase Year 1 Year 2 Year 3 Year 4 Year 5

20,837.2
Electricity Expense 5% 18,000.00 18,900.00 19,845.00 21,879.11
5
2,646.
Water Expense 5% 2,400.00 2,520.00 2,778.3 2,917.21
000
12,960.0
Gas Expense 5% 13,608.00 14,288.4 15,002.82 15,752.96
0
Total Cost 33,360 35,028 36,779.4 38,618.32 40,549.28

123
Schedule 10 Renovation Expense

Renovation Increase Year 1 Year 2 Year 3 Year 4 Year 5

Total Cost 10,000.00 10,000.00 10,000.00 10,000.00 10,000.00

Schedule 11 Payment of Sanitary Supplies

Sanitary Increase Year 1 Year 2 Year 3 Year4 Year 5

Supplies

Total Cost 5% 5,579.00 5,857.95 6,150.84 6,458.38 6,781.30

Schedule 12 Kitchen Utensils Expense

Kitchen Utensils Increase Year 1 Year 2 Year 3 Year 4 Year 5

29,980.0
Total Cost 29,980.00 29,980.00 29,980.00 29,980.00
0

124
Schedule 13 Office Supplies Expense
17

Office
Increase Year 1 Year 2 Year 3 Year 4 Year 5
Supplies

Total Cost 5% 214.00 224.7 235.93 247.73 260.11

Schedule 14 Repair and Maintenance Expense

18
Repair and
Increase Year 1 Year 2 Year 3 Year 4 Year 5
Maintenance
Total Cost 10,000.00 10,000.00 10,000.00 10,000.00 10,000.00

Schedule 16 Permit & Licenses Expense

Permit & Licenses

Increase Year 1 Year 2 Year 3 Year 4 Year 5
Expense

Total Cost 5% 3,453.00 3,625.65 3,806.93 3,997.28 4,197.14

Schedule 17 Miscellaneous Expense

Miscellaneous Fee Increase Year 1 Year 2 Year 3 Year 4 Year 5

Total Cost 10,079.00 10,079.00 10,079.00 10,079.00 10,079.00

125
Schedule 18 Rent Expense

Rent Expense Increase Year 1 Year 2 Year 3 Year 4 Year 5

Total Cost 84 ,000.00 84,000.00 84,000.00 84,000.00 84,000.00

Schedule 19 Income Tax

Net Income (before tax) 823,589.00 924,069.3 1,029,573.18 1,142,852.93 1,256,669.96

Fixed Tax 22,500.00 22,500.00 102,500.00 102,500.00 102,500.00

Tax on Excess 59,858.9 69,906.32 457.32 11,7825.29 23,166.00

Total 82,358.9 92,406.32 102,957.32 114,285.29 125,666.00

From Up to Percent Fixed

0 250,000.00 0% 0,00

250,000.00 400,000.00 15% 0.00

400,000.00 800,000.00 20% 22,500.00

800,000.00 2,000,000.00 25% 102,500.00

2,000,000.00 8,000,000.00 30% 402,500.00

8,000,000.00 999,999,999.00 35% 2,202,500.00

126
CHAPTER 8
Socio-economic Feasibility

The socioeconomic impact of this study will give people

employment opportunities and generate income for those who

accept those employment

8.1 Contribution to community

By paying taxes, Nutri Burger will surely make a

significant contribution to the society and the government. If
every person involved in a business establishment is
responsible enough to pay taxes, the government won't have to
work as hard to maintain its support for the business sector.

8.1.2 Increase in Government Revenue

It is necessary to have official government-issued

permissions and licenses when starting a business. Once the

intended business is established, it is then paid. The

government's budgets, which it uses to fulfill its spending

promises, heavily rely on the money it collects. The

government will need those funds in order to perform out its

duties and provide the people' essential services, including

community projects and ongoing support for economic sectors.

127
8.1.3 Generation of Employment

The Philippines' biggest issue is unemployment. It is

frequently used to judge an economy. People who are unemployed

make a less economic contribution because they spend less. Due

to a lack of employment, they do not contribute to tax

payments. The result is that the government must borrow money

due to low tax receipts and increased spending. In order to

provide jobs to many people and hence lower unemployment, a

large number of businesses and companies are required.

8.1.4 Corporate Social Responsibility

The Nutri Burger Provides a Employment and a Burger with

a twist of vegetable that high in Vitamins and minerals. That
helps to prevents chronic diseases

128
List
Of
Annexes

129
Nutri Burger Interview Sheet

QUESTIONNAIRE

(FOR ESTABLISHED BURGER SHOP)

Name of the Business:

Business Address:
Form of Ownership:

1. How long is the business establish?

2. How many pieces of Burger do you sell in a day?

3. Where did you get your supplies?

4. What are the strategies that you use for marketing?

5. What is the initial capital of your business?

6. What is your business type?

7. How much is the initial capital?

8. When is the return of the Investment?

9. What problems do you encounter and what do you do to

overcome it?

130
Name:_________________________ Age:_____ Sex:________
Address:____________________________________________

1.Do you buy a burger?

o Yes
o No

2. Are you a vegetarian?

o Yes
o No

3. Have you ever tasted a vegie burger?

o Yes
o No

4. What place do you usually buy burger?

o Jollibee
o Mc Do
o Angel’s burger
o Others

5. Would you consider

o Yes
o No
o Maybe

6. How much do you usually spend in buying burger?

o Yes
o No
o Maybe
7. How often do you buy burger? Daily Once a week Twice a week Never 8. When was the last time
you buy a burger
o Daily
o Once a week
o Twice a week
o Never
8. When was the last time you buy a burger?
o Yesterday
o Two days ago
o Last month
o Others
9. What kind of vegie burger do you prefer?
o Burger with moringa/malunggay leaves
o Burger with eggplant patties
o Burger with squash patties
10. What is your preferred price for burger with moringa/malunggay leaves

131
o P25.00
o P35.00
o P45.00
o P55.00
11. What is your preferred price for burger with eggplant patties?
o P25.00
o P35.00
o P45.00
o P55.00
12. What is your preferred price for burger with squash patties?
o P25.00
o P35.00
o P45.00
o P55.00
13. What drink do you preferred?
o Water
o Soft Drinks
o Ice tea
o Lemonade
14. How often do you buy burger with drinks?
o Daily
o Once a week
o Twice a week
o Never

15. Which do you prefer in serving the product?

o Dine in
o Take out

132
Tally of the prospect consumers
Age of the prospect consumers
Table 21

Distribution of Respondents according to Age

No. of Respondents Percentage

13-25 212 53%
26-41 143 36%
42-57 38 95%
58 and above 7 2%
400 100%

Age

2%
10%

36%
53%

13-25 26-41 42-57 58 and above

Figure 11
Age of the Prospect Customers

Table 28 and Figure 14 shows that most of the respondents are

13-25 years old with 53%; 26-41 are 36% and only 18 of the
respondents are 41-45 and above 50 years old with 2% each.

133
Gender
Table 29
Distribution of Respondents according to Gender

No. of Respondents Percentage

Male 165 41%
Female 235 59%
TOTAL 400 100%

Gender

41%

59%

Male Female

Figure 12

Genders of Prospect Customers

Majority of the respondents is 59% which is female, while 41% is

male. Both genders are target market of the business.

134
1. Do you buy Burger

Table No. 30

No. of Respondents Percentage

Yes 388 97%
No 12 3%
TOTAL 400 100%

Percentage of who is buying a burger

3%

97%

Yes No

Figure 13

Question No. 1

Majority of the respondents which is 97% are buying burger,

while 3% answers no or not buying burger.

135
2. Are you a vegetarian?

Table No.31
No. of Respondents Percentage
Yes 50 12%

No 350 88%
TOTAL 400 100%

Percentage of Vegetarian Respondents

13%

88%

Yes No

Figure 14

Question No. 2

Majority of the respondents which is 88% are not vegetarian,

while 12% says they are vegetarian.

136
3. Have you ever tasted a vegie burger?
Table 32

No. of Respondents Percentage

Yes 262 65%
No 138 35%
TOTAL 400 100%

Percentage of Respondents who tasted vegie burger

Figure 19

35%

66%

Figure 15

Question No. 3
Yes No

Table shows that 65% of the respondents already taste

vegie burger and 35% of the respondents says they never taste

vegie burger.

4.What place do you usually buy burger?

137
Table 33

No. of Respondents Percentage

Jollibee 167 42%
McDonald’s 50 12%
Angel’s 127 32%
burger
Others 56 14%
TOTAL 400 100%

Percentage of place where respondents usually buy burger

14%

42%

32%

13%

Figure 16

Question No. 4
Jollibee McDonald's Angel's Burger Others
Table shows that 42% of the respondents usually buy

burger in Jollibee, while 32% of the respondents buy burger in

Angel’s Burger, and 14% of the respondents buy burger in Other

Store, only 14% of the respondents buy in McDonald’s

5. Would you consider buying burger veggie from a fast-

food chain?

138
Table 34

No. of Respondents Percentage

Yes 265 66%
No 20 5%
Maybe 115 29%
TOTAL 400 100%

Figure 17

Percentage of the respondents consider buying burger

from the fast-food chain

29%

5% 66%

Yes No Maybe

Question No. 5

Majority of the respondents answered they consider buying

burger from the fast-food chain which is 66%, on the other

hand 29% of the respondents answered maybe and the remaining

5% says they are not consider buying burger from the fast-food

chai

139
6. How much do you usually spend buying a burger?
Table 35

No. of Respondents Percentage

25-50 186 46%
51-80 96 24%
81-100 56 14%
100 and above 62 16%
TOTAL 400 100%

Amount the respondents usually spend in buying burgers

16%

14% 47%

24%

25-50 51-80 81-100 100 and above

Figure 18

Question No. 6

The table shows that 46% of the respondents usually spend

P25-P50, the next is 24% which the respondents usually spend

P51-P80, while the another 16% is spending P100 and above,

lasty the remaining 14% usually spending P81-P100 in buying

burgers.

140
7. How often do you buy a burger?
Table 36

No. of Respondents Percentage

Daily 38 9%
Once a week 222 56%
Twice a week 136 34%
Never 4 1%
TOTAL 400 100%

Respondent's frequency in buying burgers

1%

10%

34%

56%

Daily Once a week Twice a week Never

Figure 19

Question No. 7

Table shows how often the respondent buys burger. Majority of

the respondents which is 56% buys burger once a week while 34% of

the respondents buying burger twice a week and those who’s buying

burger daily is 9% and lastly only 1% of the respondents never buy

141
burger
8. When was the last time you buy burger?
Table 37

No. of Respondents Percentage

Yesterday 80 20%
Two days ago 148 37%
Last month 114 28%
Others 58 15%
TOTAL 400 100%

Distribution of Respondents According to the Last Time

they buy burger

15% 20%

29%

37%

Yesterday Two days ago Last Month Others

Figure 20

Question No. 8

As presented 37% of the respondents says the last time day

buy burger is two days ago, next is 28% of the respondents answers

last month, while the 20% of the respondents says others and the

remaining 15% says that the last time, they buy burger is last
142
month
9. What kind of veggie burger do you prefer?
Table 38

No. of Respondents Percentage

Burger with moringa/malunggay 148 37%
leaves
Burger with Eggplant patties 134 33%
Burger with Squash patties 118 30%
TOTAL 400 100%

Distribution of Respondents According to their Preferred

Product

30%
37%

34%

Burger with moringa/malunggay leaves Burger with Eggplant patties Burger with Squash patties

Figure 21

Question No. 9

As it shown in table 28 the respondent who wants to buy burger

with moringa or malunggay is 37%, on the other hand 30% of the

respondents wants to buy Burger with Eggplant patties and the

remaining 30% says that they want to buy squash patties. 143
10. What is your preferred price for burger with
moringa/malunggay leaves?
Table 39

No. of Respondents Percentage

P25.00 148 37%
P35.00 164 41%
P45.00 56 14%
P55.00 32 8%
TOTAL 400 100%

Distribution of respondents according of their Preffered

Price in moringa or malunggay burger

8%
14%
37%

41%

P25.00 P35.00 P45.00 P55.00

Figure 22

Question No. 10

Table shows that 41% of the respondents preferred P35, while

the 37% of the respondents preferred P25, and the 14% of the

respondents preferred P45 and the remaining 8% of the respondents

who preferred P55. 144

11.  What is your preferred price for burger with Eggplant
Patty
Table 40
No. of Respondents Percentage
P25.00 124 31%
P35.00 176 44%
P45.00 74 18%
P55.00 26 7%
TOTAL 400 100%
Distribution of respondents according of their Preffered
Price in Eggplant burger

7%

19% 31%

44%

P25.00 P35.00 P45.00 P55.00

Figure 23

Question No. 11

Table shows that 31% of the respondents answered P25.00 While

44% of the respondents answered P35.00, 18% of the respondents

answered P45.00 and only 7% answered P55.00.

145
12.  What is your preferred price for burger with Squash
Patties
Table 41

No. of Respondents Percentage

P25.00 132 33%
P35.00 132 33%
P45.00 98 24%
P55.00 38 10%
TOTAL 400 100%

Question No. 12

10%

33%
25%

33%

P25.00 P35.00 P45.00 P55.00

Figure 24

Question No. 12

Table shows that 33% of the respondents answered P25.00

While 33% of the respondents answered P35.00, 24% of the

respondents answered P45.00 and only 10% answered P55.00.

146
13. What drink do you preferred?
Table 42

No. of Respondents Percentage

Water 96 24%
Soft Drinks 134 33%
Iced Tea 112 28%
Lemonade 58 15%
TOTAL 400 100%

Quesstion No. 13

15%
24%

28%

34%

Water Soft Drinks Iced Tea Lemonade

Figure 25

Question No. 13

Table shows that 24% of the respondents preferred Water,33% of

the respondents preferred Soft Drinks, 28% of the respondents

preferred Iced Tea and only 15% preferred Lemonade.

147
14.How often do you buy burger with drinks?

Table 43

No. of Respondents Percentage

Daily 6 1%
Once a week 226 57%
Twice a week 160 40%
Never 8 2%
TOTAL 400 100%

Question No. 14

2%
2%

40%

57%

Daily Once a week Twice a week Never

Figure 26

Question No. 14

Table shows that 57% of the respondents answered Once a

week,40% of the respondents answered Twice a week, 1% of the

respondents answered daily and only 2% answered never.

148
15. Which do you prefer in serving the product?
Table 44

No. of Respondents Percentage

Dine-in 135 34%
Take-out 265 66%
TOTAL 400 100%

Question No. 15

34%

66%

Dine-in Take- out

Figure 27

Question No. 15

Table shows that 66% of the respondents preferred Take-out

while the remaining 34%DOCUMENTATION

preferred Dine-in.

149
DOCUMENTATION

150
151
152
BIBLIOGRAPHY
Internet Sources

https://images.google.com

https://en.wikipedia.org/wiki/
Tax_Reform_for_Acceleration_and_Inclusion_Act

https://www.google.com/search?
q=hsitory+of+penaranda&oq=hsitory+of+penaranda&aqs=chrome..

https://www.britannica.com/topic/hamburger

https://www.allrecipes.com/recipe/72657/best-hamburger-ever/

https://www.google.com/search?
q=history+of+hamburger&oq=history+of+hambur&aqs=chrome.

https://www.google.com/search?q=minute+burger+demand
https://nwpc.dole.gov.ph/regionandwages/region-iii-central-luzon/

153
CURRICULUM VITAE

Name: Kenneth Henry A. Matias

Address: Poblacion II, Peñaranda, Nueva Ecija
Contact No.: 0966-6353-685
Email Address: aveskenneth@gmail,com
EDUCATIONAL BACKGROUND
Tertiary: Peñaranda National High School
Pob. 1, Peñaranda, Nueva Ecija
SY: 2014-2015
Elementary: Peñaranda Central School
Pob. 1, Peñaranda, Nueva Ecija
SY: 2011-2012
NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Bachelor of Science in Business
Administration Major in
Marketing Management
Pob. 1, Peñaranda, Nueva Ecija

PERSONAL BACKGROUND
Status: Single
Date of Birth: October 13, 1998
Place of Birth: Peñaranda, Nueva Ecija Peñaranda, Nueva
Ecija
Age: 24
Sex: Male
Citizenship: Filipino
Religion: Roman Catholic
Weight: 70 kg.
Height: 5’8
Mother’s Name: Jennifer Matias
Occupation: Decease
Father’s Name: Teodorico Matias
Occupation: N/A

154
CURRICULUM VITAE

Name: Lynhart L. Madrid

Address: Poblacion II, Peñaranda, Nueva Ecija
Contact No.: 0906-6068-12
Email Address: [email protected]
EDUCATIONAL BACKGROUND
Tertiary: Peñaranda National High School
Pob. 1, Peñaranda, Nueva Ecija
SY: 2014-2015
Elementary: San Josef Elementary School
San JOsef Peñaranda, Nueva Ecija
SY: 2011-2012
NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Bachelor of Science in Business
Administration Major in
Marketing Management
Pob. 1, Peñaranda, Nueva Ecija

PERSONAL BACKGROUND
Status: Single
Date of Birth: May 08, 2001
Place of Birth: Peñaranda, Nueva Ecija Peñaranda, Nueva
Ecija
Age: 21
Sex: Female
Citizenship: Filipino
Religion: Roman Catholic
Weight: 50 kg.
Height: 5’2
Mother’s Name: Nenita Madrid
Occupation: N/A
Father’s Name: Roberto Madrid
Occupation: Construction

155
CURRICULUM VITAE

Name: Mariane Angelica O. Maningas

Address: Poblacion II, Peñaranda, Nueva Ecija
Contact No.: 0935-0869-275
Email Address: maningasmarianeangelica072gmaiol.com
EDUCATIONAL BACKGROUND
Tertiary: Peñaranda National High School
Pob. 1, Peñaranda, Nueva Ecija
SY: 2016-2017
Elementary: Peñaranda Central School
Pob 2, Peñaranda, Nueva Ecija
SY: 2012-2013
NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Bachelor of Science in Business Administration
Major in
Marketing Management
Pob. 1, Peñaranda, Nueva Ecija

PERSONAL BACKGROUND
Status: Single
Date of Birth: September 15, 2001
Place of Birth: Cabanatuan City, Nueva Ecija Ecija
Age: 21
Sex: Female
Citizenship: Filipino
Religion: Roman Catholic
Weight: 67 kg.
Height: 5’3
Mother’s Name: Jannet Maningas
Occupation: N/A
Father’s Name: Marlon Maningas
Occupation: Contractor

156