I.

EXECUTIVE SUMMARY

A. NAME OF THE APPLICANT

Mr. Manabilang
Mr. Enad
Ms.Disumimba
Ms.Dimaporo

B. BUSINESS NAME

Dance and music art program

C. LOCATION OF THE PROJECT

Saint Michael’s college St.mary tibanga Iligan city

D. BRIEF DISCUSSION OF THE PROJECT

This project is an courage to build and sharing ideas among the members of the

group namely; Mr. Manabilang, Mr. Enad, Ms. Disumimba, Ms. Dimaporo, Mr., to come

up with a product or business that is Educational, Artistic and fun as well.

We chose to study this project dance and music art program because we wanted

to learn on how to manage this kind of business, whether it will be capable in a future or

not. And we think as an artist we cope up this study, to enhance their talents and give

ways to knowledge for music and dancing. Also, one member of this group is planning

to have a Music and Dance Tutorial Center Someday

 Dance and Music Art program is a artistic program. Which gives opportunity to

people who are interested in the field of dancing and playing musical instruments.

E. OBJECTIVES OF THE PROJECT

The general objective of this project is to conceptualize a business or product/s

that could possibly compete in the market and figure out whether this project is feasible

or not and which is a requirement in our course to apply what we have learned since the

time we enrolled in this institution.

The specific objective of this project is to introduce a product with a new taste,

pure patty flavor and perception on the people think about burger. This is also to

promote and encourage people to eat healthy snacks through eating burger.

II. ECONOMIC ASPECT

MARKET STUDY

Our market study is very broad because of its rolling/mobile concept. As a first

time entrepreneur, we want to cater the crowd places like City Plaza, Children’s Park,

Churches, City Hall, and Schools. To achieve this, we need to make sure that every

detail of our market study is a perfect and a strategic tool for its effectiveness.
 Analyzing our product, competition, promotion, pricing, distribution, supply and

demand and the people is never an easy task. We need to take this seriously, we need

to put ourselves in it and to impart our best expertise to come up preferable results for

our target market.

To determine the extent of our market study, a research of various activities in

the City of Iligan was done through the schedule provided by its City Tourism Office and

Other activities which are not included in the list provided by the said City Tourism

Office.

PRODUCT

Chicken burger is quite demand nowadays because of its undeniable taste and

affordable price which everyone will surely love. Chicken burger is often served with

lettuce, chicken patty, tomato, cheese and condiments such as mustard, mayonnaise,

ketchup and relish. The chicken burger has attained widespread popularity and is

proliferated nationwide such as McDonald’s and Jollibee.

TARGET MARKET

The main customers of BURGER TO GO are those crowded places such as

public plaza, churches, children’s park, and schools. Actually, we are guided by the

schedule given by the City Tourism Department which encouraged us to pursue this

project.
COMPETITION

BURGER TO GO will be the first to establish rolling/mobile burger store here in

Iligan City because of its unique concept. Though burger stands were existed nowadays

like Beefy Burger, Burger & Sandwich Corner, and etc., but still we can compete. We

can’t also deny the fact that after we establish this project, some investors will definitely

copy this concept. As what is the trend in the Filipino society which is the competition

among the investors and we are ready to face the consequences that we might

encounter.

PROMOTION

Our product is a newly introduced brand name in the market. In this statement,

we aim for this to be known to the public around Iligan City and hopefully in other cities

where our target market is nearby.

We cannot achieve this aim without the help of some promotional activities for

our product to be know and as much as possible to become profitable. Here are our

chosen promotional activities that will make our aim achievable:

• Print Ads such as Tarpaulins, Streamers and Flyers.

• Radio advertisements

Though these promotional activities are quite expensive, we are able to

disseminate information about the business that we established.

PRICING

The price of the chicken burger is 18 pesos (P18.00). We arrived at this price

because we calculated the total cost of the raw materials, labor, and some expenses

such as packaging materials, sauces, and utilities. The total production cost will be

divided by 200 pieces which the whole ingredients can possibly produce plus markup

and will result to selling price.

= TOTAL PRODUCTION COST

200 pieces

= TOTAL PRODUCTION COST PER UNIT + MARKUP

= SELLING PRICE is P18.00

In addition to this, 18 pesos is a competitive price, affordable and customers will

not regret of the burger they have bought from us since our patty is pure and it has no

extender.

Table 1. Peak Months (City Tourism Schedule)

DATE EVENT LOCATION ESTIMATED CUSTOMERS

January Renewal of Permits City Hall 1,000

February Valentines Plaza 200

April Araw ng Kagitingan Plaza 200

 May Labor day Plaza 200

June Independence day Plaza 200

August National Heroes day Plaza 200

No exact
September Fiesta loc. 2,000
Bonifacio day Plaza 200

No exact
November Halloween season loc. 500

No exact
December Christmas loc. 2,000

Total 6,200

Table 2. Lean Months (Schedule)

DAYS LOCATION ESTIMATED CUSTOMERS

Sunday Plaza 200

Monday City Proper 100

 Tuesday Plaza 100

Wednesday Children’s park 100

Thursday City proper 100

Friday Plaza/ City proper 200

Saturday Plaza/ City proper 200

Total 1000

MARKETING SUPPLY

Distribution

The distribution of the product will base on the schedule given by the City

Tourism and based on our Lean Month Schedule and depending on the location where

the rolling/mobile store will be placed.

Supply

BURGER TO GO can be able to produce 200 patties of burger for initial

production. It is divided into four (4) batches of patties producing 50 pieces in every

batch for a total of 4 hours of operation.

Demand

The demand for peak season is based on the schedule given by the City Tourism

Office. Aside from this event, we also have our own regular schedule which is shown in

the Lean Months schedule. In addition, there are also big events such as, Interschool

Cheerdance Competition, Pasikatan, and etc.

SALES FORECAST

ANNUAL QUANTITY SELLING

YEAR CAPACITY SOLD PRICE SALES

2011 P327,600 18,200 P18.00 P327,600

2012 360,360 20,020 18.00 360,360

 2013 440,440 22,022 20.00 440,440

2014 484,480 24,224 20.00 484,480

2015 666,150 26,646 25.00 666,150

III. TECHNICAL STUDY

INTRODUCTION

The technical aspect should explain everything about the wide scheme of our

business management. It should assess details of how the delivery of the product such

as materials, labor, transportation, where the business will be located, and equipments

needed, etc.
 The technical study covers the logistical or tactical plan on how the CHICKEN

BURGER will be produced, store operates, schedule of delivery, and track its products

or services. This is an excellent tool for trouble-shooting and long-term planning.

PRODUCT

Our main product is CHICKEN BURGER named BURGER TO GO, locally

homemade produced patties. In the commissary, all the materials being prepared in

making a patty with a minimum of 26 and a maximum of 29 are as follows; 1 kilo ground

chicken, 100 grams table salt, 50 grams black pepper, 400 grams chopped white

onions, 100 grams chopped garlic and egg yolks from four (4) pieces of eggs. First thing

to be done is the mixing of the ground chicken and the spices where all the ingredients

are measured accordingly and mix it together to produce the desired quantity of chicken

patty. After which, is the making of small meatballs from the mixed ground chicken and

spices. Next will be the pressing of the meatballs until it will become flat and round or

patty which will then be followed by putting the patty into a clean open plastic-cut.

Lastly, is to cover the patty with an open plastic-cut and to place it in the freezer and let

it freeze for about 6 hours.

When the patty is ready, the preparation of the chicken burger follows; first, wear

a clean gloves. Second, is the cooking of patty for exactly 2 minutes and 25 seconds.
Third, is the cutting of the bun into two (2) and putting it onto the grill surface, cutting the

side down for hill and crown cut side, using a five (5) point pattern. Sixth, is putting the

patty on the crown with dressing. Seventh, is the covering of the hill. Eighth, is wrapping

the burger and finally, ready to be served.

PROCESS FLOW CHART

UTILITIES
 BURGER TO GO will have its electricity connection from Iligan Light and Power

Corporation. The water supply is connected through City Water Works of Iligan. For the

telephone connection is connected with Maratel Corporation known as PLDT.

WASTE DISPOSAL

BURGER TO GO will collect, transport, process, recyle, and monitor all the

waste materials used in the operations. Management will definitely follow the

ordinances regarding to the waste disposal project. All waste materials will be

segregated according to their classification, such as biodegradable and non-

biodegradable. Solid waste or non-biodegradable will be collected every Wedenesdays

and Sundays based on the schedule of the collection by our city garbage collectors. All

spoil foods will be disposed immediately to avoid flies and pests. Cleanliness will be one

of the priorities to protect the integrity of the business.

FACILITIES AND EQUIPMENT

Facilities and equipment of the business will be based on the standard, quality

and safeties of the product. BURGER TO GO will not consider any uncertainty of the

facilities and equipment that we will be purchasing. After canvassing, final purchasing of

the facilities and equipment will follow. To avoid accident, all purchased facilities and

equipment will be placed under observation before using it in the final operation.

LABOR AND REQUIREMENT

 BURGER TO GO will base the hiring of the employees in the written job analysis

and description. Basing on the organizational, the management will hire 3 employees

with specific qualification. Employees will work for more than 8 hours a day depending

on the customers. Salary and wages will be distributed at the end of the month with

some benefits such as 13th month pay and bonuses.

TRANSPORTATION

Since our business is mobile, we need to have a multicab with wing van to

smoothly run the operation from one place to another.

Delivery Equipment Quantity Price

Multicab w/ Wingvan 1 P130,000.00

Total P130,000.00

MACHINERY AND EQUIPMENT

Equipment Quantity Price

Refrigerator 1 P 12,000.00

Burner w/ Tank 1 1,750.00

Flat Grill 1 3,000.00

Tray 4 500.00

Total P 17,250.00

KITCHEN UTENSILS
Equipment Quantity Price

Measuring cup 2 sets P 120.00

Measuring spoon 2 sets 135.00

Knife 3 sets 150.00

Chopping board 2 pcs. 120.00

Mixing bowl 3 pcs. 180.00

Sauce pan 2 pcs. 260.00

Total P 965.00

FURNITURE AND FIXTURE

Equipment Quantity Price

Working table 1 P 3,500.00

Chair 3 450.00

Total P 3,950.00

OFFICE EQUIPMENT

Equipment Quantity Price

Calculator 1 P350.00

Telephone 1 500.00

Total P 850.00

ADMINISTRATIVE COST
Equipment Quantity Price

Scissor 1 P 95.00

Bond paper 1 rim 250.00

Ballpen 1 box 45.00

Puncher 1 140.00

Paper clips 1 box 100.00

Total P630.00

RAW MATERIALS
 The main raw materials of BURGER TO GO are basic components of the

chicken burger which compromise burger bun, ground chicken, table salt, black pepper,

chopped onions, chopped garlic, egg yolks from eggs. Since these raw materials are

copious, it can easily be bought in the stores around iligan City.

Ingredients Cost Quantity Price

Burger bun P 2.50/pc 200 pcs. P 500.00

Ground chicken P130.00/kg 4kg. 520.00

Egg P 5.00/pc 16 pcs. 80.00

Onion P 50.00/kg 1.2kg. 60.00

Garlic P120.00/kg 400g. 45.00

Black Pepper P 5.00/pack 200g. 20.00

Total P1,225.00

Statement Assumption

These raw materials used for making chicken burger is consumable for daily

basis.

PRODUCTION COST
Raw materials (ingredients) P1,225.00

Labor 250.00

Overhead

Cellophane (200pcs.) 50.00

Ketchup & Mayonnaise 54.00

Utilities 50.00 154.00

Total Production Cost P1,629.00/

Divided by 200 pcs. __200___

Total Production Cost/Unit P 8.145

Markup ____9.855

Selling Price P 18.00

ORGANIZATIONAL CHART

TYPE OF ORGANIZATION

The projects planned will only be a proprietorship under the management of the

promoter which will be financed by co-owners and has a total of 3 employees. The

business will start at 9:00am to 5:00pm or so.

MANPOWER COSTS

Rate per Rate per Rate per Rate per

Rate per Day Week Month Year
Employees Hour (X 8 hours) (X 6 days) (X 4 weeks) (X12 Months)

Manager/ P37.50 P300.00 P1,800.00 P7,200.00 P86,400.00

Cashier
(X4 hours)
Chef Cook P25.00 P100.00 P 600.00 P 2,400.00 P28,800.00

Sales
Clerk/ P18.75 P150.00 P 900.00 P3,600.00 P43,200.00
Driver

OVERHEAD EXPENSE
Expense Monthly Yearly

Packaging Materials P6,000.00 P72,000.00

Repair & Maintenance 2,000.00 24,000.00

Gasoline 3,000.00 36,000.00

Sauces 216.00 2,592.00

Utilities 200.00 2,400.00

Total P11,416.00 P136,992.00