Summary of the ProjectI. Name of the Project: KDJ CreameryThe business proponent came up with a title JDK Creamery as its name of the business. JDK stands for the owners name and the word Creamery that is related to a certain type of dessert that is combined with a popular Filipino yeast-raised bread will be its main selling product. And will target potential customers who want to experience on desserts.II. Location

1. TerraPrime Brgy. Tatalon Quezon City2. Location is one of the major factors to be considered in starting up a business. It must be assured that it is accessible to the target market. If location is later found to be incompatible to the situation as to give consideration to its target market, it may lead the company to failure. Right choice of location means reaching your targetcustomers andyourespond correctly totheirmarket needs.

Figure 1. Location of the StoreIII. Brief Description of the ProjectJDK Creamery sell desserts in which cannot be found in normal stores or restaurants. Our main product is served hot and cold at the same time. Its a bun filled ice cream deep fried in cooking oil and becomes a golden hot crispy sandwich filled with cold creamy ice cream goodness that the chef calls CRISPY CREAM DELIGHT. It comes with a variety of flavors in which the customers can choose. From Strawberry, Double Dutch, Chocolate, Vanilla to Filipino flavors such as Buko Pandan, and Ube macapuno. Our aim is to create an ideal dessert which can be experienced on both worlds (hot & cold) that every people can enjoy. IV. Project Summary

1. Market FeasibilityThis study justifies the surveys conducted and their results. Based from the information gathered and studies conducted, projection of the demand, supply and sales for the first five years of operation is based on the different factors like the population growth, market acceptability, capacity to supply and otherfactors.This study is feasible because the target population iswilling and is capable of availingourproducts and services. The firm also considers factorslike our competitors and prevailing prices of the suppliers that will affect our prices. Based on our demand supply analysis, the firm found out that we can supply the available market based on our production capacity.2. Technical FeasibilityThe main product that the firm is going to offer is a frozen dessert and is deep fried in less than a minute. Other products considered are donuts and milk shakes. The company can also offer Halo-Halo as a seasonal product which can only be served during summer or based from demand. All ingredients will be highly nutritious and will be picked carefully. Machineries and equipment has been chosen for the production of the products and their costs are enumerated as well as other supplies with their corresponding cost. The project is feasible based on the different aspect that the firm consider in operating this business. 3. Management FeasibilityJDK Creamery is a well-organized thought out business partnership. Mangers will handle day-to-day operations and will be in charge of 5 clerks for minor operations. At the moment, the business only has 8 employees but as the business grows, new employees will be hired. Through a strategic organizational structure, there will be a smooth operation of the business and also based on the technical knowhow of the managers,therefore, this business is feasible in this aspect.4. Financial FeasibilityThe initial investment of JDK is P 6,000,000.00 which came from the partners contribution to establish this business. There are no other sources of capital aside from our contribution. The return of asset will be .15 at first year and the payback period will be exactly 2.83. Therefore, our financial study is feasible.

5. Socio-Economic ImpactAll businesses will be a great help for the growth and development of the countrys economy. All of these are only possible if all of the economys resources will be put to good use and all of its firms will be responsible enough to perform their tasks and obligations to their respective customers, community and the government responsibly.JDK Creamery will help the economy by means of paying taxes through all of its earnings. With this, the government can perform its funtion by providing continous support for the business industry, providing projects for the community such as building infrastructures, public hospitals, strengthening arm forces for the security and protection of the countrymen and other indispensable projects thatwill benefit the people.

Background of the StudyI. Brief background of the StudyThe study is about a dessert that the ideas of creating its main ingredients that came from a different country will be able to compete itself or even manage to be a part of the Filipino culture in eating desserts. The firm highly emphasize the taste, presentation and appearance of the product and not just the experience of eating it.Filipinos appreciate new kinds of taste. They tend to be adventurous when it comes to food especially if the food has variations. They tend to compare food that they originally know the taste of and test the new ones that they not know of, and try to create an even more profound taste or style of cooking. Thats why the firm have so many variations or specialties that every province have. Filipinos are naturally hospitable and food is the basis of their social life. Poor or not, they always have time to prepare food and serve it to their guests. And in celebrations, everyone they know, or in some occasions strangers can visit their homes and eat the food that is prepared for the banquet. They call it fiestas or festivals in honor of their valued patrons and saints. II. Objectives of the Study1. To be able to produce a dessert for a customer that can eat hot and cold at the same time2. To be able to present a food product that can be stylish and enjoyable to eat3. To increase the level of awareness that creativity is very important to food industry4. To line up withother competitors using our uniqueapproach inserving desserts5. To offeran affordable but delicious and asatisfying dessert

III. Operational Definition of terms1. Crispy Cream Delight - Deep Fried Ice Cream Sandwich2. Ice cream Sandwich Ice cream covered with sandwich bunsIV. Scope and Limitations of the study

The study will tackle about the new experience of serving dessert or a delicacy which is new to the country and how well they will respond to it. To be able to be accepted as a major choice for potential customers accepted not only its taste, but its new way of serving it. Products are only limited to those who have problems with sweets and some illness male and female that can have a huge effect on the customers health.

Market Study

Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present to potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customers loyalty and patronage.This aspect includes the following topics: demands, supply, demand and supply gap analysis, marketing programs andthe projected sales. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, its about profit ability. Marketing aspect serves as the basis of the financial section through the projected demand.There can be no discussion of profitability or of the other aspects of the study; if in the first place,thereisnodemand ormarket.Every business is practicallyaspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customers demand and supplying them right products at reasonableprices.

I. Objectives of the Study1. Toanalyze themarket demand andsupply of the business,2. Todefinethe targetcustomer ofthe business through market segmentation3. Todetermine themarketingstrategies to be appliedin thebusiness4. Todetermine the feasibilityof thebusiness5. Todetermine therange of thebusiness6. Toanalyzeand understand the complexities of the restaurantbusiness.

II. Methodology

The Group have conducted a survey and among those respondents and their opinion. The survey was distributed along the area of Brgy. Tatalon Quezon City. And for the projection the straight line statistical method was used.The Group also used a formula to obtain the population growth rate in Brgy. Tatalon Quezon City.

V = PopulationVlatest (2010) = 58987Vpast (2000) = 45070

= 30.8%

30.8% Divide by 10 years gap = 3.08% is the annual population growth rate

III. Demand

The demand is essential to every type of business there is. This is the answer to every customers wants and needs; basically the lifeblood of a business. Knowing the demand will help us to determine the trend for our products. Analyzing the demand thoroughly will give the projection of the total number of quantity of each product that the firm is going to produce daily, weekly, monthlyandannually.

1. Consumption for the past yearsSince there is no statistical data recorded in National Dairy Authority and DTI regarding the demand for ice cream, past demand is computed by getting the target population in Brgy. Tatalon Quezon City for the year 2009 2014 multiplied by market acceptance which is obtained by getting the percentage of respondents who are willing to try the deep fried ice cream sandwich which is 96% and multiplied to the annual population. It increases annually based on the annual growth of population which is 3.08%.

YearPopulationMarket AcceptancePast Demand

200550,44581.6%41,163

200652,04881.6%47,103

200753,70281.6%48,600

200855,40981.6%50,145

200957,17081.6%51,739

201058,98781.6%53,383

201160,80481.6%55,028

201262,67781.6%56,723

201364,60781.6%58,469

201466,59781.6%60,270

Table 1: Past Annual Demand

2. Major Consumers of the Product

Market Segmentation

Geographic

Location: Terraprime Climate: Wet and Dry Barangay: Tatalon Region: NCR City: Quezon City Density of the Area: Urban

Demographic

Age: 13 to 60 years old Gender: Male and Female

Psychographic

Personality: Curious Lifestyle: Outgoing and Adventurous

3. Projected Demand

YearPopulationMarket AcceptanceProjected Demand

201466,597.0081.6%60,674

201569,911.4381.6%62,543

201671,706.3381.6%64,412

201773,501.2281.6%66,281

201875,296.1281.6%68,151

201977,091.0281.6%70,020

Table 2: Statistical Straight Line Projected Demand

IV. Supply

Based from the percentage of the survey that the people are already eats ice cream, the group can now determine our supply

1. Supply for the past years

YearPopulationMarket AcceptancePast Supply

200550,44523.8%12006

200652,04823.8%12387

200753,70223.8%12781

200855,40923.8%13187

200957,17023.8%13606

201058,98723.8%14039

201160,80423.8%14471

201262,67723.8%14917

201364,60723.8%15376

201466,59723.8%15850

Table 3: Past Annual Supply (Assumption)

2. Projected Supply

YearPopulationProjected Supply

2,01569,911.4316,211

2,01671,706.3316,638

2,01773,501.2217,066

2,01875,296.1217,493

2,01977,091.0217,920

Table 4: Statistical Straight Line Projected Supply

V. Demand/Supply Gap Analysis

This is to determine the Creamerys market share. The gap or the unsatisfied market is obtained by subtracting the projected demand to the projected supply which shows the available market for street foods. It also shows the number of persons whom the company needs to supply to answer their demand for street foods. The firm now shows the gap for every product using the data from projected demand and projected supply.YearDemandSupplyGap

201460,67415,85044,824

201562,54316,21146,332

201664,41216,63847,774

201766,28117,06649,215

201868,15117,49350,658

201970,02017,92052,100

Table 5: Demand, Supply and Gap

VI. Projected Sales/Market Share

All businesses must determine their market share for it will serve as the basis of their marketing strategies of their establishment. It will be the defining extent of market that the firm needs to satisfy. The group concluded that our daily capacity is 200 persons per day to supply per day and 72000 annually.Given the Market Share, 15.5% and the annual growth rate of 5% which is provided by the promotional tactics provided by the business, the group can now determine the projected market share.

YearProjected GrowthMarket Share

20145%15.50%

20155%16.32%

20165%17.18%

20175%18.08%

20185%19.03%

20195%20.03%

Table 6: Projected Market Share

Figure 2: Market Share Pie Chart

YearGrowth RateAnnual SalesMonthlyDaily

20145%1,082,880.0090,240.003,008.00

20155%1,137,024.0094,752.003,158.40

20165%1,193,875.0099,489.603,316.32

20175%1,253,568.96104,464.083,482.14

20185%1,316,247.41109,687.283,656.24

20195%1,382,059.78115,171.653,839.05

Table 7: Projected Sales

VII. Marketing Strategies

1. Product

People today are fond of eating foods especially if its something new or unheard of. This will serve as a competitive advantage of our business for market penetration. The products include Deep Fried Ice Cream Sandwich, Ice Cream, Milkshakes, and the seasonal Halo-Halo. The products will be served directly from the freezers but the Deep Fried Ice Cream Sandwich will be cooked before serving. They also come in variety of flavors which customers can choose from. Of course preparation, presentation and appearance of the product is vital for the customers to be attracted. Quality and safety of the products is also important for the assurance of the customers.

a. Product Category / Quality and Styleb. Brandc. Packaging

2. Pricing3. Place of Distribution4. Promotion/Advertising

The firms Advertising Objectives must contain

1. Specific Communication Task 2. Accomplished with a Specific Target Audience 3. During a Specific Period of Time

Informative Advertising - Builds Primary DemandPersuasive Advertising - Builds Selective DemandReminder Advertising - Keeps Consumers Thinking About a Product.

a. PosterPosters will be placed in our store. The design of the poster can able to catch the attention of the customers because of the information provided as well as its aesthetic. Chosen colors are pleasing to the eye and will surely boost the interest of the customers to eat to our restaurant. Two (2) posters will be produced which are good for three (3) months.The computation would be:No. of pcs X Unit Price X No. of times per month2 X 150 X 1 = Php. 300.00

b. WebsiteWe are now living in the modern world and surfing to the internet is one of the easiest ways to have quick access. The proponents will be using free website in order to reach wider range of possible customers. This will be of great help for them to know the concept behind KDJ Creamery. It will also provide good communication relationship in ways that, we will be giving information and they will be giving comments and suggestions for product improvements and other concerns.

c. FlyersFlyers can convey wide range of possible buyers for it can be brought to other places. The store will produce 200 flyers per day. These flyers will be distributed twice a week or eight (8) times in a month. Flyers will be given in the first three (3) months of the business until it will get its loyal customersThe computation would be:No. of Pcs. X Unit Price X No. of times per month200 X 8 X 8 = Php.12, 800

Technical Study

Once determining the market size and area and the product and demand, we can now analyze the potential technical feasibility of this project. On this stage, we will be dealing in the allocation of the resources that will be needed in order to satisfy the market. The technical soundness analysis will be considered complete if all pertinent technical aspect of the project have been taken into account in the analysis and if the planned construction or procurement conforms to accepted standards and practices. The estimated cost of the project should be as low as any other reasonably available alternate which would produce the intended results. The objective of this portion of the feasibility study is to determine to what extent the project meets the technical soundness criteria.Prior to projecting technical feasibility, the technical requirements of the project must be analyzed. This may be done by:

A. Prior to projecting technical feasibility, the technical requirements of the project must be analyzed. This may be done by stating: The quantity and quality of products to be produced The specification of raw materials The supplies to be used The labor needed The utilities needed The waste disposal methods Transportation necessary Plant location Plant size and layout Machinery and equipment Production schedule Manufacturing processB. Providing estimates of total project cost and enumerating the major items of capital cost.C. Listing down in detail estimated production cost and overhead cost that will go into the operating of the proposed plan.D. Taking into consideration any major technological development in the industry which may affect the commercial or technical soundness of the project. Once the technical requirements have been prepared, the project proponent is ready to analyze technical feasibility.

I. Objectives

1. To plan a layout on the store size and illustration2. Combine the corporate marketing strategies with our own to build volume quickly.3. Maintain foodand labor costs consistent with High Ridge4. To determine the process to be used in obtaining the products and how to distribute or deliver it to the market5. To define the human requirements and regulations of the business6. To determine where to acquire the supplies and necessary utilities for the operation of the business7. To determine the supplies needed and all necessary machineries and equipment to be used in the operation of the business8. To know the methods of waste disposal for the maintenance of the store

II. Products

Our main product will be the sorbet, gelato, soft and the hard ice cream that the ingredients are found only in the country which it has best to offer. This will be the Creamerys main product. But our innovation is the deep fried ice cream sandwich where itll be the hot (or cold) topic in the country. Its a frozen bun (pinoy pan) and inside of it is the creamy ice cream. Of course the ice cream comes also with a variety of flavors and can also be either made from natural carabao milk or the common cow milk. The bun is frozen to a certain degree, and when it is served, it will be deep fried to a hot grill for a certain amount of time. And after that it is then served to the customer hot and crispy on the outside, cold and creamy on the inside.

1. Product Description

KDJ Creamery, based from the survey conducted will be one of the highest anticipated desserts go to in the Philippines. This new approach in serving the countrys best desserts and the new combination of the hot crispy ice cream sandwich will be one of the innovations that the creamery will have. In other words, we will focus on producing products with the countrys recipes; create new ways of serving it. With a bit of eye candy approach, we will create a dessert restaurant that all people can enjoy.

The ice cream has many flavors to choose from and can also be the countrys special flavors like mango from guimaras, buko pandan, ube macapuno, strawberries from baguio, Queso royal and of course avocado from Region II. We are also creating a chocolate flavor from cacao and will be adding Pili nuts from Bicol. The milk for the ice cream will be the natural carabao milk.

Figure 2: Product Sample

2. Uses of the ProductOur product is mainly for eatingIII. Manufacturing Process1. Description of the ProcessThe process of producing the ice cream is simple. Steps are as follows1. Start with the ice cream mix that is composed of all the dairy products and pour it to the machine. Depending on the flavor that we are using, some of the flavors will be added in the machine to get mixed in while some get mixed out. 2 bags of ice cream base should be enough to produce 6 quartz2. Now we can add the French vanilla extract to bring out the creaminess of the cream3. Start the machine and run it for 10 minutes.4. After that, we can now add the extra ingredients the fruits or nuts and some flavorings such as caramel or chocolate and mix it in by hand. 2. Alternative Process Considereda. Acoffee canfilled with an ice cream base that's placed inside a larger can filled with ice and rock salt. Close both cans with plastic lids, shake for 25 minutes

Figure 3: Coffe Can Process

b. ThePlay & Freezeice cream ball contains a metal tube that you fill with an ice cream base. Ice and rock salt fill the sides of the ball itself, which you toss, roll, or otherwise agitate for about 20 minutes.

Figure 4: Ice Cream Ballerc. With anice cream maker, you just pour the ice cream base into the already-chilled metal container and then turn the crank every couple of minutes until a thick ice cream forms.

Figure 5: Ice Cream Maker

d. Aplastic Ziploc baginside a larger bag filled with ice and rock salt applies the standard equation freezing temperature plus agitation for 5 minutes and wins the prize for the most elegantly simple solution of all.

Figure 6: Ziploc Plastic Bag Process

e. If you have ahand mixer, you can fill a bowl with the ice cream base, place it in the freezer, and mix on medium speed every 2 hours to break up any ice crystals that may have formed, to create a chunky ice cream.

Figure 7: Hand Mix Process

f. Another option is to freeze an ice cream base in ice cube trays and then pop the frozen cubes in afood processor. Pulse for a few seconds, and you have instant, if slightly rustic, ice cream.

Figure 8: Blending ProcessIV. Production Schedule

Store Hours: 9:00am to 9:00pmHours of Operation: 12 hours of operation21 Employees are needed in daily operation

Legend:RD = Rest DayOP = Opening (9 3pm)MS = Mid Shift (11 5pm)CL = Closing (3 9pm)BT (15mins)

EmployeesMonTueWedThuFriSatSun

StoreManagerOP-CLRDOP-CLOP-CLOP-CLOP-CLOP-CL

AssistantManagerOP-CLOP-CLOP-CLOP-CLRDOP-CLOP-CL

Cashier 1RDOPOPOPOPOPOP

Cashier 2OPRDCLCLCLCLCL

Grill 1RDOP-CLOPOPOPOPOP

Grill 2OP-CLRDCLCLCLCLCL

Mixer 1OPOP-CLCLCLCLCLCL

Mixer 2OP-CLRDOPOPOPOPOP

Total5488888

Table 7: Work Schedule

V. Machinery and EquipmentDescriptionFunctionQuantityUnit CostTotal Cost

Point of Sale SystemA computerized network operated by a main computer and linked to several checkout terminals117,00017,000

Computer SetUsed to store and record data115,20015,200

VaultA secure spacewhere money, valuables, records,and documentscan be stored17,0007,000

Telephone + InternetFor communicationand business transaction purposes with High Speed Internet11,8991,899

Ice Cream Display FreezerFor displaying the frozen goods product1100,000100,000

Freezer Stores perishablegoods and use for cooling purposes130,00030,000

Ice Cream MachineA domesticice cream makeris a machine used to make small quantities of ice cream for personal consumption.1200,000200,000

Deep Frying EquipmentAdeep fryer is an appliance used fordeep frying.115,00015,000

DescriptionFunctionQuantityUnit CostTotal Cost

Exhaust Fan

Sucks hot air out of the kitchen to create proper ventilation1620620

Heavy Duty Burner

Kitchen appliance designed for the purpose of cooking food23,8683,868

Weighing scale

A measuring instrument for determining the weight or mass of an object1249.00249.00

Range Hood

A device containing a fan that hangs above the stove or cook top in the kitchen used to remove smoke, odors, heat, and steam from the air12410.002410.00

Utensils

DescriptionFunctionQuantityUnit CostCost

Colander

A bowl- shaped kitchen utensil with holes in it use for draining.1260.00260

Strainer

A filter to retain larger pieces while small pieces and liquid pass through140.0040.00

Frying Pan

A kitchen utensil design to fry, to sear, and to saut and food1250.00250.00

Kitchen Knives Set

A kitchen tools used to cut different kinds of foods1100.00100.00

Tong

A kitchen tool for handling food items on a grill22346

Spoon and Fork

Used in food preparation to measure, mix, stir and toss ingredients; primary utensil used for eating3 dozen each39.00117.00

Spatula

A hard-held tool that is used for lifting, flipping or spreading substances335.00105.00

Bowl

A round vessel that is open at the top; used chiefly for holding food or liquids2 Dozen96.00192.00

Plate

A broad, mainly flat vessel on which food is served3 Dozen144.00432.00

Pitcher

Used to hold water for drinking purposes349.00147.00

Ice cream scooper

It has sharp metal edges that cut perfectly round balls from even the hardest ice cream230.0060.00

Furniture and Fixtures

Office Chair

Generally comfortable and adjustable type of chair that is designed for use at a desk in an office1300.00300.00

Fluorescent Light

Lighting,3325.00975.00

Kitchen Cabinet

Built-in furniture installed in many kitchens for storage of food, cooking equipment, and often silverware and dishes for table service12000.002000.00

Supplies

DescriptionFunctionQuantityUnit CostCost

Ballpen

Used in writing important details or documents35.0015.00

Calculator

Used for computation250.00100.00

Logbook

Used for recording and reference purposes145.0045.00

Stapler

Used to compile files129.7529.75

Staple wire

Used for stapler3 boxes5.7517.25

Thermal paper

Used to provide receipt to the customers532.00160.00

Bond paper

Used for documentation purposes1 ream232.00232.00

Sanitary Supplies

Pot Holder

A piece of textile used to hold hot kitchen equipment like pots and pans510.0050.00

Cleaning towel

Used to dry hands and for sanitation purposes510.0050.00

Sponge and Scrub

Used to scrub plates and utensils.128.0096.00

Dishwashing liquid

Used to clean plates and other utensils225.0050.00

Mop

Used to wipe wet floor195.0095.00

Broom

Used to sweep the floor145.0045.00

Dust pan

Used to collect dust and waste145.0045.00

Hand Sanitizer

Disinfectant use to maintain the cleanliness of the hands before and after eating1125.00125.00

Tissue paper

For sanitary purposes824.00192.00

Table 8: MaterialsVI. Plant Location

Our Store location can be located at the Terraprime Condominum which is located at Sto. Domingo Church Quezon City, just at the front along Quezon Avenue Road Quezon City

VII. Plant Size and Layout

Figure 9: Store Layout

VIII. Raw Materials and SuppliesToday, ice cream is made from a blend of dairy products (cream, condensed milk, butterfat), sugar, flavorings, and approved additives by the Regulatory Guidelines Concerning Food Additives in the Republic of the Philippines Department of Health. Eggs are added for some flavorings, particularly French vanilla. The broad guidelines allow producers to use ingredients ranging from sweet cream to nonfat dry milk, cane sugar to corn-syrup solids, fresh eggs to powdered eggs. DOH regulations do stipulate that each package of ice cream must contain at least 10% butterfat and only carabaos milk can pass the butter fat content requirement for ice cream naturally, without any add on.The additives, which act as emulsifiers and stabilizers, are used to prevent heat shock and the formation of ice crystals during the production process. The most common additives are guar gum, extracted from the guar bush, and carrageenan, derived from sea kelp or Irish moss.Air is added to ice cream to improve its ability to absorb flavorings and to facilitate serving. Without air, ice cream becomes heavy and soggy. On the other hand, too much air results in ice cream that is snowy and dry. Makers of high-quality ice cream (sometimes known as gourmet ice cream) use fresh whole dairy products, a low percentage of air (approximately 20%), between 16-20% butterfat, and as few additives as possible.

IX. Waste Disposal

In the food industry business, customers health and safety is always the priority. We will provide satisfaction and convenience that they deserve. Maintenance and cleanliness in all of the areas of the store is a requirement. Henceforth, KDJ Creamery encourages all the members of the organization especially we are in the food industry to strictly comply with the set of standards in cleanliness specifically with the proper disposal of waste.First and foremost, we will provide trash bins in locations that are away from the customers dining area, hence near the comfort rooms and such, inside the kitchen and the corners on the counter.Waste disposal is a problem in the food industry, so we came up ways to reduce the cost and recycle some materials. Food waste can be recycled by two main pathways: Composting: A treatment that breaks down biodegradable waste by naturally occurring micro-organisms with oxygen, in an enclosed vessel or tunnel or pit Anaerobic digestion or biogas technology: A treatment that breaks down biodegradable waste in the absence of oxygen, producing a renewable energy (biogas) that can be used to generate electricity and heat.And also we will schedule or conduct a waste audit because it will allow us to see a full scale report of how much trash our business creates. We will also buy items made from recycled content because when you purchase items made from recycled material, you are supporting the recycling loop.X. Utilities

Water Running water is a must for most businesses. From a health and safety perspective, it is important to have access to water for first aid and basic hygiene. Consider where your business can find a water source before you decide on a business location. If you live near a metropolitan area, you can hook up to the town's or city's water services. If you live in an isolated or rural area, you may have to dig a well and connect a water pump to your office. If you plan to connect to an existing water service, allow enough time to complete the necessary forms.Sewage Some localities group water and sewage into a single service. If this is the case, your businesses may need to register for this service and pay a monthly fee. Again, if your business is not part of a metropolitan area, you may have to install your own septic tank and connect it to your drainage system. Trash Service In some localities, it is compulsive to pay and use some type of trash service. Again, if your business is not part of a metropolitan area, you may have to contract the services of a private company that works in your area or take your trash directly to the closest landfill.Telecommunications Nowadays most businesses group their telecommunication utilities in one convenient bill. This includes your telephone, cable TV, voice over Internet protocol and Internet. If you need two or more of these services, you can save money by buying them as part of a package. On the other hand, if you only need one service, such as a telephone line, don't pay for services you do not need. Local telephone service companies are required by law to offer a simple telephone service by itself.Electricity Unless you are a hardcore road warrior and do all of your business from the back of your car, you need to contract electricity. Of course, another option is to generate your own electricity through a small-scale wind farm or solar panels. This is generally not an economic choice, however, especially for companies that have just started. Each state has an energy department that offers advice and tips on how to minimize the cost of electricity and ensure your appliances are as efficient as possible. You can also find help and advice at the U.S. Department of Energy Information Administration's official website.

LPG This is very essential to our business because all of our products require LPG for efficient production. This will be available in various dealers in

XI. Direct Labor Requirements

For businesses, the people are considered to be the lifeblood of the organization. They are the key factors in every business there is. They are very important for the business to operate effectively and efficiently. KDJ Creamery will need a full - time employee. In our operation, we need a total number of manpower in our restaurant, N for opening shift and N for the closing shift. They are the ones who will perform the functions of following positions:

Store Manager 1Assistant Manager1Kitchen Steward 4Service Crew2Total8

Management Study

The management aspect implies a clear and precise identification of duties and responsibilities, flow of authority and manpower level requirement. It will be set up for efficiency. To achieve these, the management must be able to plan all activities, for the company to become productive and competitive industry through human resource, financial capability and new technologies. The central idea of management is to make every action or decision help achieve a careful chosen goal. The word management is also used to mean the group of persons called executives who perform management activities.I. Objectives

1. To determine the form of the proposed business2. To analyze the organization and management aspect of the business 3. To introduce or present the exact capitalization of the business4. To identify requirements and qualification, duties and responsibilities and salaries and benefits of the business manpower 5. To illustrate and clearly discuss the flow of authority and the policies that will serve as guide of the entire business.

II. Form of Ownership

The type of business is a partnership. It is to be registered with the Securities and Exchange Commission (SEC) for the contract called articles of co-partnership. By the contract of partnership, two or more persons bind themselves to contribute money, property and industry with the intension of dividing the profits among themselves. KDJ Creamery as partnership will be registered with the different government agencies as Securities and Exchange Commission (SEC), Department of Trade and Industry (DTI), Business Permit and Licensing Office of Paranaque (BPLO), Bureau of Internal Revenue (BIR) and Social Security System (SSS).The project will have its full blast after it has complied with all the necessary documents and technical requirements needed to operate and engage in this type of business. The pre-operating capital for this business will be 1,000,000.00 each partners total of 6,000,000.00

III. Capitalization

PartnersType of PartnerCapitalSource of Capital

Dann Angelo C. SolisIndustrial Capitalist1,000,000.00Cash from parents, Personal savings

Mary Kriszelle BautistaIndustrial Capitalist500,000.00Personal savings

Jerome EncarnacionIndustrial Capitalist500,000.00Sale of Land

IV. Organizational Chart

Figure 10: Organizational Chart

V. Manpower Requirements

The first thing we need to do is to outline the functions that our organization needs to perform. Then determine the number of people (and their backgrounds) that is necessary to achieve this aim. This allows us to decide the possible sources of recruitment and the policies to be followed.Employees are the ones who actualize our goals whether in finance, marketing or operations. Without them your vision would remain only a dream.PositionJob DescriptionJob Requirements

Store Manager Responsible for the overall supervision of all other managers and subordinates. Responsible for the administration of all the management functions planning, organizing, controlling and directing Handles the implementation of the policies, rules and regulations throughout the organization. Monitors the performance of his subordinates. Responsible for the overall ongoing production operations including inventory control, scheduling, documentation, equipment maintenance calibration, shipping, an College graduate of as 4-year Management degree At least 2 years of managerial experience and has a higher degree of academic preparation With pleasing personality 24-25 years old, male or female Highly intelligent andve4ry good in decision making Creative and imaginative Hardworking and good in handling people Good communicative skills

Asst. Store Manager Working with the General Manager to improve operations, sales and profitability. Maximizing profits by controlling labor costs and expenses. Continuously reviewing and managing team performance. Supporting the Store Manager in identifying opportunities for commercial advantage. Providing and exceptional in store experience for customers. Checking off and signing invoices and credit notes on a weekly basis. Managing staff training requirements. Delegate work and give tasks to individuals to do. College graduate of as 4-year Management degree At least 2 years of managerial experience and has a higher degree of academic preparation With pleasing personality 24-25 years old, male or female Highly intelligent andve4ry good in decision making Creative and imaginative Hardworking and good in handling people Good communicative skills

Cashier Greet customers politely at all times Performs the seven key steps in every transactions with the customers Ensures good customer relations by giving friendly service to them Handles money/sales properly Eliminate loss of the store by accurately receiving payment and giving of change At least high school graduate 18-21 years old, male With working experience in any fast foodpr restaurant Hardworking and with high level of work discipline Fast in accomplishing task and can do multitasking

Kitchen Steward Ensures the quality of products and all the food standards are met Responsible for the cleanliness of all the kitchen tools and equipment Ensures the maximum level of performance of the machines and equipment Minimizes the wastage of raw materials in production Responsible for the safety of food and elimination of hazardous elements College graduate of 4-year course in Accountancy or any related course At least 1 year working experience related in handling money 22-30 years old, male or female Good communication skills Computer literate, knowledge in accounting software is advantage

VI. Compensation and Benefits

1. Salaries and Wages

Employees will receive their respective salaries as per contract of employment every 15th and last day of the month. Cut-off for payroll computation is 10th and 25th of the month

2. Overtime Pay

Employees can work beyond their shift or on rest days if work requires it. All efforts will be made to avoid unnecessary overtime work and to keep work within reasonable time limits. Employees that will work overtime needs written approval from the store manager first prior to working overtime. Every employee should file their overtime slips within the pay-period for compensation and records. No slip no overtime pay.

3. Cancelled Day-off or Holiday Pay

Every employee shall be provided with a rest period of twenty-four (24) hours after every six (6) consecutive normal working days. See. Figure # for details

4. 13th Month Pay

The 13th month pay of an employee which shall be equivalent to 1/12 of his basic salary earned within a calendar year shall be given not later than December 24 of each year.

5. Paternity and Maternity Leave

Paternity and maternity leave benefits as provided by law shall be given to every employee entitled thereto, upon complying with all the requirements of the company and upon proper verification by the Companys duly authorized representatives.

6. SSS/PHIC/HDMF Benefits

Benefits under SSS/PHIC/HDMF law shall be granted in accordance with applicable laws. Implementation of procedures relative to entitlement of said benefits should be done in accordance with the regulations to be promulgated by the management.

7. Hospitalization Plan

Regular employees shall be provided with hospitalization plan with a respectable Health Maintenance Organization under terms and conditions to be solely decided by the company.

8. Accident Insurance

Regular employees are enrolled by the Company under a reputable InsuranceOrganization. Any accident incurred whether work-related or not shall be compensated by this Insurance firm. This plan shall be on employer-employee participating basis.

9. Retirement Benefits

Retirement pay benefits as provided by law shall be given to all qualified employees upon their retirement from the company.

10. Bereavement Assistance

If an immediate family member of a regular employee passed away, he shall be given a financial assistance of P5000.00 upon complying with all the requirements of the company and verification by its authorized representative.

11. Other Incentives and Awards

Awards and certificates of recognition, such as Crew of the Month, Best inAttendance, Most Punctual Employee, Model Employee of the Year and the like shall be given the discretion of management.

VII. Organizational Policies

Discipline is the primary concern of the organization for the attainment of the productivity and efficiency that will lead to the organizational and personal growth. All of the employees as well as the general partners are expected to behave ethically at all times.

1. Employment

It is the companys policy to select applicants based on the following factors: Mental aptitude Social skills Physical fitness Strength and weaknesses ExperienceAs such only applicants who passed the qualifying examinations, series of interviews, medical examinations and background investigations shall be considered for employment.

a. Employment Requirements

1. 2 pieces 2x2 pictures9. Barangay Clearance2. 2 pieces 1x1 pictures10. Working Permit3. NSO Authenticated Birth Certificate11. Health Card4. NBI and Police Clearance5. SSS Number6. TIN Number7. Drug test8. Medical examination

2. Classification of Employees

a. According to Rank

1. Managerial Employee One who is vested with powers or prerogatives to lay down and execute management policies and/or hire, transfer, suspend, lay off, recall, discharge, assign or discipline employees.2. Supervisory Employees One, who, in the interest of the employer, effectively recommend such managerial actions if the exercise of such authority is not merely routinely or clerical in nature but requires the use of independent judgment.3. Rank-and-file employee all other employees not falling within any of the above definitions.

b. According to Status

1. Contractual or Seasonal An employee is hired for a specified period of time under an agreement prior to or at the time of employment.2. Probationary an employee is hired on a probationary basis for a period not to exceed six (6) months.3. An employee is hired on a regular status upon satisfactory completion of the probationary period and upon satisfaction of the criteria necessary for appointment as regular status.

The company reserves the right to amend the above classification or create sub classifications as the circumstances of the business may require.

3. Orientation

All newly hired employees regardless of classification of rank and status must undergo on orientation and indoctrination as to the Companys vision, mission, policies, rules and regulations, duties and responsibilities and menu familiarization.

4. Personnel Records

It is the responsibility of the company to update and maintain personnel records. It should contain the following document and records: Resume with 2x2 colored photo Test results Interview impressions Mayors permit and health certificate (to be renewed every calendar year) Transcript of records TIN,SSS,PHIC,HDMF numbers Employment contracts Performance Evaluation forms Certificate of trainings attended Leave and violation records Others

If there are changes in an employers personal data such as residence address, civil status, dependents, etc., a report should be made for updating purposes. Withholding information and failure to report will result in willful breach of trust wherein continuance of service will be questioned.

5. Contracts of Employment

All employees shall duly sign, execute and deliver the corresponding Contract ofEmployment. All employees shall thereafter be issued a company identification card, which must be worn at all times during working hours.

6. Work Schedule

It is the policy of the company to provide appropriate work hours without violating the mandated rest days. As such, the company requires all employees to follow the six (6) hours working shift, including one-hour break assigned to them.

7. Tune Keeping

KDJ Points of Sales system is the official time indicator. All employees are required to use the POS system to accurately record times of arrival and departure.Swipe cards will be issued to the employees on the first day of work. Swipe card will be used to register the time of arrival, break and departure on the basis for payroll.Employees should swipe out before taking their meal breaks and swipe in after taking their meal breaks.Employees who forget to swipe in or out shall be charged as AWOL for the entire shift

8. Attendance and Punctuality

Attendance and punctuality are important qualities that the company expects from its employees. They are the factors that determine an employees efficiency and reliability. His presence is necessary for the smooth flow of work at the start of the business hours.

a. Attendance

Every employee shall ask written permission from the Store Manager or Department Head, before taking the leave of absence.

Unscheduled Absences Employees must file an application for absence for at least one (1) week ahead to Store Manager or Department Head If employee incurred sickness and cannot report for work, he must call his supervisor or manager at least two (2) hours before his duty. If no calls were received on the day of his absence or his call came in late, this will be considered as AWOL. Upon return to work, he must file an absence slip with medical certificate attached for signature and approval of Store Manager or Assistant Manager Emergency Leave If employees must go on emergency leave, he must fi le an absence slip immediately. Attached to the absence slip must be documents justifying his reason for going on emergency leave.

An employee who is absent from work without written approval is subject to penalties. An employee who is absent without official leave for five consecutive days is considered to have abandoned his work and therefore subject to outright dismissal from the company.Under time is allowed on a case-to-case basis and only if approved by the StoreManager. Under time hours shall be automatically deducted from the salary of the employees concerned.

b. Punctuality

It is the policy of the company to discourage tardiness as this affects the morale of the punctual employees as well as the operations of the business. Tardiness shall mean coming to work past the required starting time. It also means failure to go back in the workplace immediately after break periods. Heavy traffic, oversleeping, personal reasons, etc. do not constitute justification for late arrivals. Only three (3) tardiness are allowed within one month. In excess of this, an employee is subject to disciplinary action. Arrival in the workplace two hours after scheduled time will be sufficient ground to consider an employee as absent for half day. Tardiness shall be chargeable directly against basic pay.

9. Personnel Movement and Performance Evaluation

It is managements prerogative to assign, transfer, reclassify, promote or demote its employees accordingly based on merit and performance. Thus, employees are continuously evaluated as to their performance, work attitude, productivity, honesty and diligence and may be served as bases for managements decisions on personnel movement. Performance evaluation shall be done to every employee on his 3rd, 4th, and 5th month. For regular employees, performance evaluation shall be done twice a year every May and November of a calendar year.

10. Separation from Service

a. Voluntary Resignation

In case an employee intends to resign, he/she must give a one-month prior notice to the management and must comply with all the clearance requirements; otherwise the employee shall forfeit whatever remaining compensation due to him.b. Termination

In all cases involving a termination of an employees service from the company, appropriate notice of termination shall be furnished to the employee subject to clearances of all accountabilities. As a matter of policy, terminated employees are not qualified for reinstatement.

VIII. Legal Requirements

1. Municipality of Quezon City4. DTI Business Permit- Application for Partnership Barangay Business Clearance- Business Name Registration Form Lease Contract Locational Clearance Picture of Establishment Fire Clearance Sanitary Permit

2. BIR5. SEC 2316 Form- Articles of Partnership 1702 Form- Registration Data Sheet 1903 Form 1907 Form

3. SSS6. FDA R-5- Petition to open a food establishment R-1- RA 3720 R-1A- Checklist for food establishment

11. Code of Ethics

1. Hygiene and Sanitation

All employees must observe must observe the highest standard of hygiene and sanitation. Employees must be well-groomed and continue with their work, wearing clean and proper attire. For this purpose, the tem well-groomed shall mean proper haircut, cut fingernails, use deodorant, and clean and regularly washed hands. For this purpose, the term clean and proper attire shall likewise include newly-washed and properly-ironed attire, no excessive dirt on clothes and shoes, and proper and complete company uniform worn properly.

2. Arrival and Departure of Employees

All employees regardless of status and rank, must submit all personal belongings for inspection upon entering the company premises. Inspection will include a tickler which shall list all contents of his bag, down to the smallest detail.All personal belongings are restricted within the locker area while the employees on-duty. It is strictly prohibited to bring in any personal belongings based on the tickler as well as body frisking. If found questionable items in his possession, this shall be reported to the manager on-duty immediately for proper action.

3. Procedure for Notices/Bulletin Boards

Management shall post all notices, announcements and memoranda of general application on the bulletin board. Ignorance is not an excuse and it is incumbent on each employee to regularly check the bulletin boards for new notices, announcements or memoranda. No employee is allowed to post or remove any document on the bulletin board without the prior permission from the management.

4. Notice of Disciplinary Action

In accordance with the due process requirements of the Labor code, as amended, all employees found or reported to have committed a violation of the company rules and regulations shall be given a written notice to explain, and shall be given the opportunity to explain why no disciplinary action should be imposed against him. Thereafter, any disciplinary action to be imposed by the management shall again be indicated in writing and duly furnished to the affected employee.

5. Code of Conduct

Without in any limiting the prerogative of the company to amend, modify, revoke, or add to the ff. List of offenses, the following acts and mere attempts to commit such acts, even if unsuccessful, shall warrant the corresponding disciplinary actions.

a. Kinds of Penalties

Employees are subject to penalties according to their violations made during their employment. Written Report of Warning (WR) it is the notice calling all the attention to the offense and warning the offenses against repetition of such violation in the future. Suspension (3D/6D/9D) If a worker has committed offense for the second or third time, he is subject to suspension. He will be detached from the organization with the designated period of time without payment. Termination (TR) Termination will be given to employees who have committed a major offense. The employee will be dishonorably separated from the organization.

OffensesWR3D6D9DTR

Tardiness 1st2nd3rd4th5th

Absence without leave 1st2nd3rd4th5th

Loitering or unauthorized leaving of post1st2nd3rd4th5th

Extending break period1st2nd3rd4th5th

Unauthorized use of company time forpersonal pursuit1st2nd3rd4th5th

Insubordinate or disobedience to superior1st2nd3rd

Negligence or carelessness1st2nd3rd4th5th

Unauthorized use or misuse of companyproperty1st2nd3rd4th5th

Willful destruction of company properties1st2nd

Discourtesy towards consumers, suppliers, superiors and co-workers1st2nd3rd4th

Using profane language or obscene language to superiors1st2nd

Stealing or attempting to steal properties of the company or of the co-workers1st

Failure to comply with company rules andstandards on security & safety and Health & Sanitation1st2nd3rd4th

Failure to comply with health, security and safety requirements of the company1st2nd3rd4th

Immortality or scandalous acts1st

Table 9: Penaltiesb. Project Schedule Gantt Chart

ActivitiesMonth NovemberDecemberJanuaryFebruary

1234123412341234

Processing ofLegal Requirements

Processing theLease of Contract

Purchasing andinstallation of Equipment

Hiring and Training ofPersonnel

Preparing all the Operation Materials

Business Operation Proper

Table 10: Gantt chart Schedule

The following are the 47 the considered holidaysJan 1New Year's DayRegular Holiday

Jan 14Maulid un-NabiCommon Local holidays

Jan 31Chinese Lunar New Year's DaySpecial Non-working Holiday

Feb 25People Power AnniversaryObservance

Mar 20March equinoxSeason

Apr 9The Day of ValorRegular Holiday

Apr 17Maundy ThursdayRegular Holiday

Apr 18Good FridayRegular Holiday

Apr 19Holy SaturdaySpecial Non-working Holiday

Apr 20Easter SundayObservance

May 1Labor DayRegular Holiday

May 27Lailatul Isra Wal Mi RajCommon Local holidays

Jun 12Independence DayRegular Holiday

Jun 21June SolsticeSeason

Jul 29Eidul-FitarCommon Local holidays

Aug 21Ninoy Aquino DaySpecial Non-working Holiday

Aug 24National Heroes DayRegular Holiday

Aug 25National Heroes Day holidayRegular Holiday

Sep 23September equinoxSeason

Oct 6Id-ul-Adha (Feast of the Sacrifice)Common Local holidays

Oct 25Amun JadidMuslim, Common Local holidays

Nov 1All Saints' DaySpecial Non-working Holiday

Nov 2All Souls' DayObservance

Nov 30Bonifacio DayRegular Holiday

Dec 21December SolsticeSeason

Dec 24Christmas EveSpecial Non-working Holiday

Dec 25Christmas DayRegular Holiday

Dec 26Special Day after ChristmasSpecial Non-working Holiday

Dec 30Rizal DayRegular Holiday

Dec 31New Year's EveSpecial Non-working Holiday

Work performed on a regular holiday shall be compensated with an additional compensation equivalent to 100% of his regular salary. Work performed on an employees rest days or on a special holiday shall be paid an additional compensation of 30% of his regular salary.Financial Study

The financial aspect of the project feasibility study quantifies the results of the marketing, technical, management, taxation and legal phase of the project study and expresses in peso terms the possible outcome of operating the project. The major parts of the financial study are: Statements of assumptions; Possible sources of outside financing, if the capital requirements cannot be met entirely by the proponents; Projected financial statements; Details of various amounts contained in the projected financial statements; and Analysis of the financial projections

Basically, project studies consist of the skillful coordination of the various information on all the factors in the form of financial projections. It covers all the factors that are pertinent to an intended venture having established the existence of a sample market and the feasibility of the production facilities to supply this market, the investigation should move on the study of finance cost. What remains is to study the result of the market and technical studies.

I. Objectives

1. to make a realistic, complete, and conservative estimate of the total cost to put up a project of its capital requirements,2. to determine the amount of capital financing available and borrowings needed, including possible source and terms,3. to make complete, safe, and realistic projections of operating cost and revenues,4. to determine whether the project will be able to pay its total debt with a reasonable margin of safety,5. to determine the necessary financial arrangements to insure that the project will have the cash it needs when required,6. To determine the companys earnings performance and the soundness and liquidity of its financial positions.

II. Total Project Cost

Pre Operating Expense

ExpensesYearlyMonthlyDaily

Wages and Salaries1,009,008.0084,084.002,802.80

Electricity54,000.004,500.00150.00

Telephone22,788.001,899.0063.30

Water14,520.001,210.0040.33

LPG12,240.001,020.0034.00

Promotional Expenses9,050.00754.1725.14

Utensils1,749.00145.754.86

Machineries and Equipment393,246.0032,770.501,092.35

Furniture and Fixtures3,275.00272.929.10

Rental360,000.0030,000.001,000.00

Sanitary703.0058.581.95

Office596.0049.671.66

Repairs and Maintenance5,000.00416.6713.89

Taxes and Licenses19,110.001,592.5053.08

Total1,905,285.00158,773.755,292.46

Table 11: Pre-operating Cost

III. Initial Investment

Starting initial investment would investment would be 2,000,000.00

IV. Financial Statements

a. Major Assumptions: Sales increase by 5% every year. Depreciation method used is a straight line method. VAT paid is for 11 months (January to February) and VAT for December is paid on the 25th of January of the subsequent year as stated in the NIRC. Withholding tax on salaries is payable on April 15 of the subsequent year. Income Tax for the current year is payable on April 15 of the subsequent year. Salaries increase by .5% every year. Utilities expense is paid as it comes due. Administrative and Selling expense increase 5% per year.b. Projected Income Statements