EVSAP 1.docx

8/18/2019 EVSAP 1.docx

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Chapter I

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Marketing Aspect

Introduction

1.1 Market Description

Name of the Company and Logo

Selling the right name is crucial

for a number of reasons. It is

customer’s first contact with the

company and its product. It is what the

consumers use to talk the product to

other, potential customers. The right

name makes consumers and other

businesses want to use the product or

associate with the company. The right

name is what consumers remember when they want to use the product again.

The right name begins the sale of the company.

Our Business name is “Tsokolatte . These are deri!ed from two word,

“Tsoko is a tagalog word when "ilipinos hear it, the first thing that come to their

minds is that it’s a local store and latte is an Italian word meaning coffee and

milk, we combined this word to attract not only "ilipinos consumers but also the

foreign consumers.

#ogo design is considered to be the tool which helps in gi!ing the first

impression of the business. It promotes the business professionally in the marketand gi!es a uni$ue and inno!ati!e identity to the business. Our company logo

shows the product of what the proponent wants to sell in the market. %e tend to

make it circular to represents the continuous flow of income. %e choose the

background of it to be color brown because the usual color of chocolate is brown.

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+ /+0 0-)2(-

3*/3) -2 3)0

3 /30 1(3(1*

Total 2 -3- (

Total &opulation in all ages in South4aloocan

003+ 2*

Total &ercentage of &opulation 22.+05

In order to get the a!erage population of our target market, we get thetotal population of the South 4aloocan ages /30 which is 2, -3,- ( and itde!ided to the total population of the whole South 4aloocan which is 0,03+, 2*and multiplied It by (** 5 which is e$ual to 22.+0 5.

Table (.+

"amp ing Method

Brgy #$11

%& 3*0)

%' +)+0)

%1$ () 0

!ota +--)1

!arget Market (0*30.*+

4

This is the totalpopulation o !arangay ", #and 10 on the year 2011

ro$ ages "-3%&


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Table (.3

In order to get the target market from the year +**1/+*(+, the populatione!ery year will be multiplied by the total a!erages /30 age of population which is22.+05.

"

(ear Popu ation !arget Market

#$$) #*+,*1 1*+,*'

#$$' ,$+#*1 1*+**#

#$$* ,1+#1* #$+-$

#$1$ ,#+1)#1+#,

#$11 #'+' ) 1*+$,*

#$1# #*+&,1 1*+ *$


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1.# D/MAND

AC!0AL D/MAND

!a e 1.

Year Total Demand

2007 %#,'4"2008 101,'''2009 104,(#02010 10(,%#'

2011 %',#1%2012 %%,11"

This table shows the Tsokolatte Store actual demand from the year +**1 to+*(+ in baranggay , baranggay - and baranggay (*.

!a e 1.&

"emi2Log

(ear Actua

3a ues 4(5Log ( 6 6 # 6Log( Log(C

Pro7ected3a ues4(c5

#$$) *'+- &.11' .** $' 2& #&2

# .*)$,'&.$$*$ $#

#1$#1$,. $#)

#$$' 1$1+--&.)*1 &.$$)1) 2, *2

1&.$#1&.$$)'*$-

'1$1',,.&$1&

#$$* 1$ +)'$. $ &.$#$#' 21 1 2&.$#$#' &.$$-) 11 1$1&- .,1,'

'


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#$1$ 1$)+*'&.)1$ &.$,,,) 1 1 &.$,,,) &.$$&&*1- 1$1#*&.',))

#$11 *-+'1*.#'' .*'&*- , * 1 .*&)'*&.$$ #$

-1$1$#'.$)1,

#$1# **+11&.$$$ .**-1 & #& # .*'$)$&.$$,#*#&

#1$$)-1.$1#-

!ota -$*+$11., ),$.$,)$

$)$ 2$.$ $#,

P89:/C!/D

#$1, ) * &.$$#1 1$$ * .--$

#$1 * '1 &.$$$** 1$$##*.$11

#$1& 11 1#1 .***' ***- .$-&

#$1- 1, 1-* .**'-* **-**.'1*

#$1) 1& ##& .**)& ** ,-.#)1

&roponents used the 3 methods of getting the standard de!iation and after

computing the semi/log they used it in order to get the pro6ected demand

because it has the smallest standard de!iation.

P89:/C!/D D/MAND(


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!a e 1.-

Year Total Demand

2013 100,4952014 100,229

201599,964

2016 99,7002017 99,436

This table shows the Tsokolatte Store’s pro6ected demand from year +*(3 to

+*(1 which shows that the demand is increasing.

1., "0PPL(

AC!0AL "0PPL(

!a e 1.)

HISTORICA S!"" Y

Year

)aily *o& o )ays +ee ly early

2007

1%3 ( 1,3"1 '4,#4#

20

08

1%3 ( 1,3"1 '4,#4#

2009

1%3 ( 1,3"1 '4,#4#

2010

1%3 ( 1,3"1 '4,#4#

#


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2011

1%3 ( 1,3"1 '4,#4#

20

12

1%3 ( 1,3"1 '4,#4#

This table shows the supply of the Tsokolatte’s competitors which is the

7abini Bakeshop, from the year +**1 to +*(+ in baranggay , baranggay - and

baranggay (*. %e ha!e !isited our competitor to know their daily supply from the

year +**1 to +*(+. The daily supply is (03 because the store is open for ((

hours then it de!ided to the a!erage hours a consumers stayed in the store

which is + hours then it multiplied by their seating capacity which is 3 seats.

!a e 1.'

P89:/C!/D "0PPL(

"RO#$CT$D S!"" Y Year

)aily *o& o )ays

+ee ly early

2013

1%3 ( 1,3"1 '4,#4#

2014

1%3 ( 1,3"1 '4,#4#

2015

1%3 ( 1,3"1 '4,4#4

2016

1%3 ( 1,3"1 '4,#4#

2017

1%3 ( 1,3"1 '4,#4#

%


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This table shows the pro6ected supply of the 7abini Bakeshop in the year +*(3 to +*(1. %e !isited the 7abini Bakeshop to asked them if they will going toe8pand their store and they said no, so the pro6ected supply will still be the same

which is (03 daily supply

1. D/MAND2"0PPL( ANAL("I"

D/MAND2"0PPL( ANAL("I"

!a e 1.*

D$%A&D A&D S!"" Y A&A YSIS Year

Total)e$and

Total Supply .n/lled)e$and

ercentageo

.n/lled)e$and2007

%#,'4" '4,#4# 33,(%( 34

2008

101,''' '4,#4# 3',#1# 3'

2009

104,(#0 '4,#4# 3%,%32 3#

2010

10(,%#' '4,#4# 43,13# 40

2011

%',#1% '4,#4# 31,%(1 33

20 %%,11" '4,#4# 34,2'( 3"

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12

D$%A&D A&D S!"" Y A&A YSIS Year

Total)e$and

TotalSupply

.n/lled

)e$and

ercentageo

.n/lled)e$and

2013 100,4%" '4,#4# 3",'4( 3"

2014

100,22% '4,#4# 3",3#1 3"

2015

%%,%'4 '4,#4# 3",11' 3"

20

16

%%,(00 '4,#4# 34,#"2 3"

2017

%%,43' '4,#4# 34,"## 3"

1.& Genera Marketing Process

Phi ippines Bakery ; Confectionary 2 8egu ations < "tandards

11

http://www.asianfoodreg.com/regulations_standard.php?id=18&induid=20&indtype=Shttp://www.asianfoodreg.com/regulations_standard.php?id=18&induid=20&indtype=S


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The regulation of food in the 9epublic of the &hilippines is enshrined in the

(0-1 &hilippine 4onstitution. Statutory laws are also in place pro!iding legal

basis for the creation of a regulatory agency, the Bureau of "ood and :rugs

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Ad=ertisement

> yers

Below is our d!ertisement flier it promotes our business and create image

between the people of its e8istence. They will be distributed to different people

and to the present clients in order to make them more aware about our business.

They will be distributed on the streets, left in post bo8es or sent by mail. They

hold information about our business, products, ser!ices and our contact detail.

!arpau in

One of the best ways to come up

with an effecti!e ad!ertising

campaign is by using tarps. These are byfar the most popular,

cost/effecti!e and widely used outdoor campaign materials. This type of

ad!ertisement can help us to send our messages across to our target market or

consumers.

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In this way we can easily attract our consumers with our !ery catchy tagline and

a good campaign ad “ 8perience the 4hoco %orld .

Branding and Packaging "trategies

&roduct branding and packaging are !ery important in a business as in the

present age of globali'ation and

liberali'ation, a large number of brands of

!arious products are a!ailable to the

consumer to choose and select from. Our

business made a uni$ue brand name and

own style of packaging to ha!e a uni$ue

identity for our consumers and to facilitatetheir distinction from our competitors. %e

made our brand name catchy and easy to recall and most of all it’s easy to

pronounce and ha!e a distincti!e appeal.

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Market !iming and "chedu ing "trategies

This following table shows the schedule of the business operations during

the coming months in +*(+, from the preparation to the operation of the

business, this will help the manager and other staff of the “tsokolatte store to be

updated of the coming e!ent this yearC this will also help the management to be

fully aware of the situations.

!a e 1.1$

GA*TT C A T an& 5e!& Mar& Apr& May un&

"re'arat(on o) t*e+ -(ne-- -t d.

Or/an( at(on an/re/(-trat(on o) t*e

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+ -(ne--Con-tr t(on o) T-o olatte -tore

+ .(n/ o) ramater(al-

+ .(n/ o) ma *(ne- $ ('ment

Re r (tment O'en(n/ o)

T-o olatte -tore

!a e 1.11

Below is our managements e!ery day schedule, that will help them knowthe e!eryday schedule of tsokolatte

Tuesd

ay

+ednes

day

Thurs

day

5rida

y

Saturd

ay Sunday#600#630

7pening and cleaningti$e

#630%600

"re'ar(n/ o) )ood-and dr(n - 7pening and cleaning

%600%630

're'ar(n/ o) )ood-and dr(n -

%63012600 8or

126001261" 9rea

1261"14600 8or

14600 change o shi ts14600 8or

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1'6001(6001(6001(61" 9rea

1(61"1%630 1%6001%6302060020630 Cleaning and closing 8or

2063021600 Cleaning and closing

Our schedule for Tuesdays up to Thursdays is different with the schedule

for "ridays and Sundays, to gi!e an e8tension time for our late consumers. "rom

the start of our e!ery day work, we gi!e a 3* minutes time for the opening and

cleaning time, then the preparation of foods and drinks, then work. t 0D** to

(+D** pm in our schedule we gi!e our employees to take a break while working,

they can eat but cannot go outside the store because they still ha!e to work. s

our first batch of employees takes break, the second batch will take in charge

until the closing

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C?ANN/L 9> DI"!8IB0!I9N

Product Mi@ "trategies

Product

t Tsokolatte Store, all chocolates products is blended from the finest

chocolate utili'ed by many of the ma6or companies in the confectionery

industries. ll our chocolates are made in small amount of $uantities and

combined with only $uality ingredients. It is this combination that separates us,

yet enables us, to ha!e the same $uality and tastes as some of the leaders in the

industry.

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Tsokolatte store is !isible andEor easily accessible to pedestrian and

automobile traffic. It has a parking lot where our customers can park their

automobiles. Tsokolatte store is located in a commercial place which is a big help

for us to attract more customers and what good is that it is also a walking

distance for some customers that are located near to our store.

Promotion

&roponents are planning to make a more attracti!e way on promoting our

business. &roponents will use social networking sites like blog, twitter or face

book to promote our products because we also need to communicate to our

customers through our ad!erts, staff and other promotional acti!ities to let people

know what is going on within our business and with our new products and in thisway it will help us to reach our

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Chapter II

!echnica Aspect

#.1 Products

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Product Description

Choco ates

4hocolate is a raw or processed food produced from the seed of thetropical Theobroma cacao tree. 4hocolate has become one of the most popular

food types and fla!ors in the world. Fifts of chocolate molded into different

shapes ha!e become traditional on certain holidaysD chocolate bunnies

and eggs are popular on aster, chocolate coins on >anukkah , Santa 4laus and

other holiday symbols on 4hristmas, and chocolate hearts or chocolate in heart/

shaped bo8es on GalentineHs :ay . 4hocolate is also used in cold and hot

be!erages, to produce chocolate milk and hot chocolate .

/tymo ogy

The word =chocolate= entered the nglish language from Spanish.

=chocolate= comes from @ahuatl , the language of the 'tecs , from the

word chocol tl, which many sources deri!ed from 8ocol tl from 8ococ Hsour H or

Hbitter H, and tl HwaterH or HdrinkH.J

Physica Properties of the Product

4hocolate is an opa$ue, brittle, crystalline, insulating solid. The melting

point of chocolate is around + degrees 4elsius. It is @on/ductile, non/malleable

and non/sonorous.

www.wikipedia.com

Chemica Properties of the Product

21

http://en.wikipedia.org/wiki/Theobroma_cacaohttp://en.wikipedia.org/wiki/Easter_egghttp://en.wikipedia.org/wiki/Hanukkahhttp://en.wikipedia.org/wiki/Santa_Claushttp://en.wikipedia.org/wiki/Heart_(symbol)http://en.wikipedia.org/wiki/Valentine's_Dayhttp://en.wikipedia.org/wiki/Chocolate_milkhttp://en.wikipedia.org/wiki/Hot_chocolatehttp://en.wikipedia.org/wiki/Hot_chocolatehttp://en.wikipedia.org/wiki/Nahuatlhttp://en.wikipedia.org/wiki/Aztechttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Chocolate#cite_note-heritagedictionary-3http://en.wikipedia.org/wiki/Theobroma_cacaohttp://en.wikipedia.org/wiki/Easter_egghttp://en.wikipedia.org/wiki/Hanukkahhttp://en.wikipedia.org/wiki/Santa_Claushttp://en.wikipedia.org/wiki/Heart_(symbol)http://en.wikipedia.org/wiki/Valentine's_Dayhttp://en.wikipedia.org/wiki/Chocolate_milkhttp://en.wikipedia.org/wiki/Hot_chocolatehttp://en.wikipedia.org/wiki/Nahuatlhttp://en.wikipedia.org/wiki/Aztechttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Chocolate#cite_note-heritagedictionary-3


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The chemicals Tryptophan and Theobromine are both found in chocolate.

The first is used in the brain to make serotonin, the neurotransmitter that can

produce feelings of ecstasy. The latter is a weak stimulant.

A. !soko atte Bars

Our Tsokolatte bar is a confection in bar

form comprising some or all of the following

componentsD cocoa solids , cocoa butter , sugar , milk.

The relati!e presence or absence of these

components forms the subclasses of dark

chocolate , milk chocolate , and white. In addition tothese main ingredients, it may

contain emulsifiers such as soy lecithin and fla!ors such as !anilla .

B. !soko atte Chip Cookies

Tskolatte chip cookie is a drop

cookie that originated in the ?nited States and

features chocolate chips as its distinguishing

ingredient. The traditional recipe combines a

dough composed of butter and both brown and

white sugar with semi/sweet chocolate chips.

Gariations include recipes with other types of

chocolate or additional ingredients, such as nuts or oatmeal .

C. !soko atte Drinks

22

http://en.wikipedia.org/wiki/Cocoa_solidshttp://en.wikipedia.org/wiki/Cocoa_butterhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dark_chocolatehttp://en.wikipedia.org/wiki/Dark_chocolatehttp://en.wikipedia.org/wiki/Milk_chocolatehttp://en.wikipedia.org/wiki/Emulsifiershttp://en.wikipedia.org/wiki/Emulsifiershttp://en.wikipedia.org/wiki/Soy_lecithinhttp://en.wikipedia.org/wiki/Vanillahttp://en.wikipedia.org/wiki/Cookie#Classification_of_cookieshttp://en.wikipedia.org/wiki/Cookie#Classification_of_cookieshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Chocolate_chiphttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Oatmealhttp://en.wikipedia.org/wiki/Cocoa_solidshttp://en.wikipedia.org/wiki/Cocoa_butterhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dark_chocolatehttp://en.wikipedia.org/wiki/Dark_chocolatehttp://en.wikipedia.org/wiki/Milk_chocolatehttp://en.wikipedia.org/wiki/Emulsifiershttp://en.wikipedia.org/wiki/Soy_lecithinhttp://en.wikipedia.org/wiki/Vanillahttp://en.wikipedia.org/wiki/Cookie#Classification_of_cookieshttp://en.wikipedia.org/wiki/Cookie#Classification_of_cookieshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Chocolate_chiphttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Oatmeal


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7an has in!ented hundreds of chocolate

drinks to cater to those cacao cra!ings.

These Tskolatte drinks bring the best and

richest !ersions here, including hea!enly hot

chocolate and cold mocha/almond slush.#ong chocolate drinks like milkshake or

smoothie, like the one shown here, can be

totally delicious when you are rela8ing on a

hot or cold weather.

D. !soko tate Cakes

Tsokolatte cake is made with

chocolateC it can be made with other

ingredients, as well. These

ingredients include fudge, !anilla

creme, and other sweeteners.

Products to e so d

Tsokolatte store are ser!ing different types of 4hocolate delicacies that will surely

satisfy our customers and will ser!e a great combination that our customer will ne!er

forget and will be a way for them to come back always to taste its good taste. >ere are

the different chocolate products that we can offer to our customers.

!a e #.1

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"rod t A a(la le Ser (n/ S( e "r( e'*'

CHOCO AT$ +ARS)ar 7ats Chocolate 9ar 43g 41

Mil Chocolate 9ar 43g 43Chocolate 9ar :Sugar-5ree; 43g 30

CHOCO AT$ DRI&:S

otCoo ies 1"g 10

Chocolate Covered CherryCoo ies 1"g 12

#.# Production process

The following flow diagram shows the manufacturing and production

process of the product of “tsokolatte, start from the customer, the one who24


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orders the product, then the customer will choose from the menu, after that

heEshe will purchase an order and the crew In the counter determines whether

the order is purchasable or not, if it’s not, then they will discuss whether the

customer will change hisEher order or not, if the customer will continue

purchasing, heEshe is needed to the purchasable products again, whether it’s

chocolate bar, chocolate cookies, chocolate candy, chocolate cake, or a

chocolate drink, then after its confirmed, there comes the preparing of the

ordered product, the decoratingEgarnishing of the products, like putting icing and

sprinkles, in this process the product is decorated according to product

description. nd the last is packaging or ser!ing of the product. fter decorating,

the product is being deli!ered to the customer.

#., A ternati=e Process

In case of brown out or loss of electric power proponents will pro!ide

generator in order to maintain our ser!ice to customers. The ad!antage of this

alternati!e process is that we can easily replace the electric power to generator

and disad!antage of this is that generator making noise and the generator supply

limited power.

? e$ployee is a!sent, his


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Sangandaan, Caloocan City, Metro Manila& The proponents chose this as

their area because people can easily see the shop. This shop is near in different

establishment such as market named as S7T4 or Sangandaan 7arket Trading

4enter, it is also near in supermarkets and groceries store like Best Top and

?ltra7ega, also near in schools such as ndres Bonifacio lementary School,

and ?ni!ersity of the ast/ 4aloocan. It is also near in police station. This shop is

also near in banks such as B:O, &@B, 94B4, &remiere Bank and 7etrobank.

Tsokolatte is located in Feneral San 7iguel, Sangandaan, 4aloocan 4ity.

The outlet is 6ust a walking +** distance from the prospecti!e consumer,

therefore there is no problem in the transportation and the time consumed by the

customer to buy the product. The prospecti!e location is within the community

proper that’s why a!ailability of labor is easy.

Bui ding

The building in the site is already constructed or about /- years ago with

cement walls, well !entilated and e8haust area for o!en and other machineries.

The site is ()* s$uare centimeters and cost for about 3* thousand a month. It is

a three storey establishment but the researcher 6ust rent the ground floor

because they are 6ust about to open a chocolate shop but sooner or later, if they

will need to e8pand their store, there is no problem with that because they will

6ust rent the + nd floor of the site.

>aci ities

One of the facilities of the shop is by ha!ing a generator. 9esearcher will

need this in case of loss of electricity to maintain the supply of the power of the

business if they will encounter brownout. nother is by putting “wifi in the store.This will benefit the customers who ha!e laptops and cellphones or any gadget

with wifi. This is free to the customers for them to feel not bored inside the store

while en6oying their orders. They will 6ust ask for the password of the wifi to the

employees. To those who ha!e their !ehicles, they can

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use our parking space for free e8clusi!e for the customers only

9NING MAP 9> CAL99CAN CI!(2"90!?

3icinity Map

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#.& Pro7ect Layout

>L998 PLAN

#.& Pro7ect Layout

> oor P an

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B0BBL/ DIAG8AM

2%


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"I!/ D/3/L9PM/N! PLAN

>89N! /L/3A!I9N;>A AD/

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!9P 3I/

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#.- P?("ICAL 8/"908C/ MANAG/M/N!

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/ 0IPM/N!

!a e #.#

EI!C?/N MAC?IN/ AND/ 0IPM/N! 0AN!I!( 0NI! C9"! !9!AL

lectric 7i8er

3 pcs. (, ** ), **

O!en

+ pcs. ( ,*** 3*,***

lectric 4hocolate 9ape

+ pcs. 3,*** 2,***

lectronic 4hocolate7elting &ot

+ pcs. *** (*,***

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Blender

+ pcs. +,*** ),***

"ree'er

( pc (+,+1) (+,+1)

4offee Frinder

+ pcs. +, ** ,***

7olds+* pcs.

+* )**

3"


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3(

MaintenanceeFuipment

uantity 0nit Cost !ota

7irror

3 pcs 3** 0**

Toilet &aper >older

3 pcs (+* 32*

&ail

+pcs 2* (+*

Toilet Bowl 4leaner

3pcs )* (+*

+ +,*** ),***


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!a e #.

>08NI!08/ AND >I6!08/

"urniture and fi8ture Kuantity ?nit 4ost Total

>igh chairs

2pcs 2** 3,2**

0pcs ),*** 32,***

3#


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Table wE 2 chairs

!9!AL C9"! Php ,*+-$$

9!?/8 "0PPLI/"

!a e #.&

"0PPLI/" 0AN!I!( 0NI! C9"! !9!AL

4asserole

3 pcs )** (,+**

Saucer

2* pcs - )-*

Flass2* pcs 0 )*

3%


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Spoon

2* pcs (* 2**

Teaspoon

2* pcs 0 )*

"ork

2* pcs (* 2**

7i8ing Bowl

2 pcs 2* 32*

&lastic Tray

) pcs 2* +)*

4hocolate Sheets

(** pcs 3 3**

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7easuring cup

2 pcs 3* (-*

Straw

(** pcs + +**

Lnife for cake

+ pcs + *

&lastic cups

(** pcs **

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&lastics bags

(** pcs + +**

4hocolate bo8

(** pcs (* (***

&late

(* *

Lnife+ pcs 3* 2*

+*pcs 2.-* (32

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Toilet paper

!9!AL C9"!Php )+#,-

LIG?! / 0IPM/N!

!a e #.-

/Fuipment uantity 0nit Cost !ota

#ight fluorescent

2 1 * 4,"00

%all #ight

(3 ( * (,0 *

&in #ight (+ 0*

(,*-*

!9!AL C9"! Php )+&,$

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CAPI!AL / 0IPM/N!

$uipment Kuantity ?nit 4ost Total

&oint of Sale

+ ,*** (*,***

9efrigerator

( + ,*** + ,***

Fenerator

( ( *,*** ( *,***

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!9!AL C9"! Php 1'&+$$$

9ffice /Fuipment Description"ources uantity 0nit

Cost!otacost

4omputer

sia link7arketing

International,

&hilippines

( ( ,*** ( ,***

a de!ice thatproducescomputer/

generated te8tor graphics on

paper,transparencies

sia link7arketing

International,

( 3,*** 3,***

4"

an electronicde!ice that

accepts,processes,stores, and

outputs dataat high speeds

according toprogrammedinstructions


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&rinter

, or similar media

&hilippines

Office table

a furniturewhich you

can use for placing things

sia link7arketing

International,

&hilippines

+ ),*** -,***

Office chair

?sually ha!efour legs or

feet and someha!e rests for

the arms

sia link7arketing

International,

&hilippines

+ (,+** +,)**

Telephone

is atelecommuni

cationsde!ice that

transmits andrecei!essounds,

usually thehuman !oice

:T + 2-* (,32*

4'


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4redit card swiper

de!icewhich datahas been

storedmagneticallythat is read

and decodedby an

electronicde!ice that thecard is passed

through

sia link7arketing

International,

&hilippines

+ 1,*** (),***

ir condition

n apparatusfor

controlling,especially

lowering, thetemperatureand humidity

of anenclosed

space

sia link7arketing

International,

&hilippines

+ ( ,*** 3*,***

!9!AL C9"! Php),+)-$

4(


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NA!08AL 8/"908C/"

The raw materials we use is the one we can use to produce $uality products. Two other ingredients are fat to impro!e softness and keeping $uality and sugar to increasesweetness.

8A MA!/8IAL"

Materia s uantity "upp ier Cost per unit;piece

!ota

Baking &owder ) bags;3 kls.&er bag<

L @/9 "" F @ 9 #@T 9&9IS

+ * 3,***

Butter ( bo8;3* pcs.< FO#: @ & : ST #&> 97 A 7LTF

*. * (, (

gg (+* pcs. 9a! ngel Intertrading Inc. ) )-*

4#

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4hocolates ) bo8;+* barsper bo8<

@ % "# GO9 >O?S I@4 (** -,***

Oats ( bo8 ;+*pcsper pc.<

@ % "# GO9 >O?S I@4 -* (,2**

Syrup 3 gallon FO#: @ & : ST #&> 97 A 7LTF

)3* (,+0*

>oney 3 liters FO#: @ & : ST #

&> 97 A 7LTF

+ * 1 *

4offee &owder ( bo8;+* pcs< L @/9 "" F @ 9 #@T 9&9IS

1* (,)**

4ream liters

@ % "# GO9 >O?S I@4 +** (,***

%ater (+ Fallons Bio %ater 3* 32*

4herry kilos &hil @o!a "ruits 4o. #td +** (,***

4hocM chips ) bo8es ;+*pcs.<

@ % "# GO9 >O?S I@4 * ),***

Ganilla kilograms @ % "# GO9 >O?S I@4 )** +,***

4%

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Skimmed 7ilkpowder

kilo 4elebes 4oconut 4orporation +** (,***

Sugar kilos Ste!ia Sugar Supplier 2* 3**

&eanut 3 kilos &hil @o!a "ruits 4o. #td 1* +(*

4ocoa &owder ) kilos @ % "# GO9 >O?S I@4 2 +2*

!9!AL C9"! #'+1-&

0!ILI!I/"(. Telephone N Our store need a telephone for transactional purposes,

communication to other costumers and also needed for emergencies.

:T is the source of communication.+. lectricity N the 7eralco is the supplier of our electricity, they are the

responsible in the safeties of connected wires in our establishment.

/L/C!8ICI!( C9N"0MP!I9N P/8 M9N!?

/L/C!8ICI!( C9N"0MP!I9N

!ype of App iances

No. of hoursused

Costper

hour

Cost per day

Cost per eek

Cost per month

Cost per year4Php5

"0

http://www.alibaba.com/company/10898107.htmlhttp://www.sulit.com.ph/index.php/view+classifieds/id/3540586/Stevia+Sugar+Supplier?referralKeywords=SUGAR+SUPPLIER&event=Search+Ranking,Position,1-2,2http://www.sulit.com.ph/index.php/view+classifieds/id/3540586/Stevia+Sugar+Supplier?referralKeywords=SUGAR+SUPPLIER&event=Search+Ranking,Position,1-2,2http://wilbertslim.trustpass.alibaba.com/http://www.alibaba.com/company/10898107.htmlhttp://www.sulit.com.ph/index.php/view+classifieds/id/3540586/Stevia+Sugar+Supplier?referralKeywords=SUGAR+SUPPLIER&event=Search+Ranking,Position,1-2,2http://wilbertslim.trustpass.alibaba.com/


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per day

8efrigerator +) (.* + .+ ( (.+ 2*).- )#&).-

Air Condition

(+. 3.00 )0.-1 +00.+ (,(01 1 ,-

/ ectricMi@er

) (. ++ 2.*0 32. ) )3-.)- -1.)-

Computer (+. +.2+ 3+.-(+ (01 1-- * &$

Printer + *.( 1 *.3( (.-0 1. 2 *$.)#

/ ectricchoco ate

rape

(+. *.(2- +.( (+.2 (**.- 1#$*.-

/ ectronicchoco ate

me ting pot

+. *.( 1 (.02-1 ((.-(+ 0). 11,

B ender (+. 2.3 1-.1 )1+. 31-* &,-$

CoffeeGrinders

(+. (.* (3.(+ 1-.1 23* )&-$

>reeHer 4frost ess5

#$ cu.ft.+) 3.21 --.+ +0.+ +((2.- #& $1.-

/@haust >an (+. *.+( +.2+ ( .1 23 )&-

"1


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Credit Card" iper

(+. +.32+ +0. 3(+ (11.(-1 ()(1. 1)$1$

Point of sa e (+. +.32+ +0. 3(+ (11.(-1 ()(1. 1)$1$

Lightf uorescent

(+. (.* (3.(+ 1-.1 (-0* ##-'$

a Light (+. *.(-0 +.32+ ().(1 131.( '' &.#

Pin Light (+. *.(32 (.1*2+ (*.+31 )0(.) &'*-.'

TOTA #).$$- ,)).,1)&

##-,.*$&

1&)),.* 1'*#').#'

3. %ater N the 7aynilad is our supply of water. A"!/ DI"P9"AL

"2


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Manager


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dministrati!e &ersonnel

9esponsibilities and "unction ob Specification

Cashier

• 4ashiers ha!e to keep arecord of how much money

they had when theyopened the store, howmuch money is earnedwhen they closed the store,and the amount of changein a register drawer for thepurpose of finding outwhen they are re$uired torestock the change.

• Fi!ing change tocustomers and consumersis one of the most

important duties of acashier. 4ashiers, aftertaking cash, need tocalculate it to ensureif itstotal is correct, and thenshould decide on howmuch change needs to begi!en in return. There are afew cash registers whichshow the cashier theparticular amount to gi!eback as change, but others

do not ha!e this facility. Inthe latter case, the cashierneeds to be !ery good in$uick and precise mathcalculation.

• + /3 years old• tleast college

undergraduate• Lnowledge of basic

arithmetic.• Skill in handling and

counting cash.• "emale

• Shall be responsible for the

sources of funds for theoperation and its usage.• Take charge in controlling

and e!aluating the financialperformance of the firm.

• 7ust ha!e at least

e8perience working as a

store or bouti$ue cashier.• 7ust ha!e good

communication skillsknowledge in speaking

nglish.

Baker • 7ust undertake is toprepare baked goods forsale.

• tleast + nd year college• 7ale or "emale ;+ /3*

years old


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• In/charge in key holder ofthe production process, themain 6ob is to prepare, mi8all ingredients beforebaking.

• >as the ability to insuper!ising andparticipating in baking a!ariety of chocolatesproducts and for assuringproper $uality and$uantity.

• %ith at least e8perience 3months/( year e8perienceas baker.

• >ardworking, responsibleand can work with minimumsuper!ision.

• 7ust be creati!e anduni$ue in making new ideas

"er=ice Cre

• Ser!e as aides of allbusiness transaction and

operations of the firm.• 4leaning in accordance to

our company’s sanitarystandards including but notlimited toD sweeping andmopping floors, cleaningwalls, tables, counterskitchen and ser!icee$uipment. 4hecking stockof products and insuringproper stock le!els androtation.

• 4hecking e$uipment toensure that it is in properworking order, letting themanagement team know ifthere might be a problem.

• (-/+) years old• >as a human relation skills• t least high school

graduate.• 7ale or "emale• t least ’+ in height.

/mp oyees Proposed "a ary 8ates

8ate per Day Month y "a ary Annua "a ary7anager

Owner 2 2 2

Baker ,#$+$$ )+-'$.$$ *#+1-$.$$

4ashier ,1&.$$ )+&-$.$$ *$+)#$.$$

Ser!ice 4rew #'$.$$ -+)#$.$$ '$+- $.$$

""


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TOT # *1&.$$ #1+*-$.$$ #-,+$.$$

Benefits

SSS&hilhealth&agibig(3 th month pay

?@I"O97S

49 %S 4> " ;" 7 # < 4> " ;7 # <

4 S>I 9

"'


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"(


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Manager


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timely financial reports andstatements and ensureappropriate accountingcontrol procedures.

• nsure financial recordsare maintained incompliance with acceptedpolicies and procedures.

• nsure accurate andappropriate recording andanalysis of re!enues ande8penses.

management of financialsystems and budgets,financial reporting, financialdata analysis, auditing,

ta8ation and pro!idingfinancial ad!ice.• Lnowledge and e8perience

of related computerapplications.

Cashier

• 4ashiers ha!e to keep arecord of how much moneythey had when they openedthe store, how much moneyis earned when they closed

the store, and the amountof change in a register drawer for the purpose of finding out when they arere$uired to restock thechange.

• Fi!ing change tocustomers and consumersis one of the mostimportant duties of acashier. 4ashiers, aftertaking cash, need to

calculate it to ensure if itstotal is correct, and thenshould decide on howmuch change needs to begi!en in return. There are afew cash registers whichshow the cashier theparticular amount to gi!eback as change, but othersdo not ha!e this facility. Inthe latter case, the cashierneeds to be !ery good in$uick and precise mathcalculation.

• + /3 years old• tleast college

undergraduate• Lnowledge of basic

arithmetic.• Skill in handling and

counting cash.• "emale

• Shall be responsible for thesources of funds for theoperation and its usage.

• Take charge in controlling

and e!aluating the financialperformance of the firm.• 7ust ha!e at least

e8perience working as a

store or bouti$ue cashier.• 7ust ha!e good

communication skillsknowledge in speaking

nglish.

Baker • 7ust undertake is toprepare baked goods forsale.

• In/charge in key holder ofthe production process, themain 6ob is to prepare, mi8

• tleast + nd year college• 7ale or "emale ;+ /3*

years old


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all ingredients beforebaking.

• >as the ability to insuper!ising andparticipating in baking a

!ariety of chocolatesproducts and for assuringproper $uality and $uantity.

• >ardworking, responsibleand can work withminimum super!ision.

• 7ust be creati!e anduni$ue in making newideas

"er=ice Cre

• Ser!e as aides of allbusiness transaction andoperations of the firm.

• 4leaning in accordance toour company’s sanitarystandards including but not

limited toD sweeping andmopping floors, cleaningwalls, tables, counterskitchen and ser!icee$uipment. 4hecking stockof products and insuringproper stock le!els androtation.

• 4hecking e$uipment toensure that it is in properworking order, letting themanagement team know ifthere might be a problem.

• (-/+) years old• >as a human relation skills• t least high school

graduate.• 7ale or "emale• t least ’+ in height.

Administrati=e Personne s Proposed "a ary 8ates

8ate per Day Month y "a ary Annua "a aryManager;9 ner / / /

Accountant / (*,***.** (+*,***.**Baker 3+*,** 1,2-*.** 0+,(2*.**

Cashier 3( .** 1, 2*.** 0*,1+*.**"er=ice Cre +-*.** 2,1+*.** -*,2)*.**

!9!AL 0( .** 3(,02*.** 3-3, +*.**

'0


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Benefits

SSS&hilhealth&agibig(3 T> month pay

,.# Management Proposa s

The Tsokolatte Store will ha!e a democratic type of management style

wherein employees will put trust and encourage them to make decisions. . This

re$uires good two/way communication and often in!ol!es democratic discussion

groups, which can offer useful suggestions and ideas. The manager or leader in/

charge is always open to feedback ;initiati!es and otherwise< and it forms the

basis of future assignments and It will also encouragement by the leader to

inspire the employees to become leaders and de!elop in this area. The manager

seeks consultation on all issues and decisions but remains the final authority on

which ones to be put into use.

Genera Company Po icy

9>>/N"/ "ANC!I9N

• @o I:, not wearing proper uniform ( st offenseD Gerbal %arning

+nd offenseD %ritten 9eportE7emo

3 rd offenseD Suspension for 3 days• @o hairnetEto$ue, glo!es, apron,

white shoes

( st offenseD Gerbal %arning


'1


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3 rd offenseD Suspension for 3 days

• %earing of accessories like

necklace, earrings and bracelet ; for

kitchen staff<



3 rd offenseD Suspension for 3 days• bsenteeism, Tardiness ( st offenseD Gerbal %arning


3 rd offenseD Suspension for 3 days• Smoking and drinking alcoholic

drinks


+nd

offenseD %ritten 9eportE7emo

3 rd offenseD Suspension for 3 days• #ea!e in work without any prior

notice or asking permission



3 rd offenseD Suspension

) th offenseD Termination• &ossession of illegal drugs and fire

arms ( st offenseD Termination

• Stealing of any properties in the

store

( st offenseD Suspension

+nd offenseD Termination• :oing malicious acts against the

workers and costumers

( st offenseD %ritten 9eportE7emo

+nd offenseD Suspension

3rd

offenseD Termination

'2


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!ype of Business 9rganiHation

"o e Proprietorship

Tsokolatte Store decided to form a sole proprietorship which is owned by a

single person control o!er business decisions. The indi!idual owns the firm’s

assets and is responsible for all its liabilities. "rom a legal point of !iew, the

owner of a proprietorship is not separable from the business and is personally

liable for all debts of the business. "rom accounting prospecti!e, howe!er, the

business is an entity seperate from the owner ;proprietor


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,., >orms

App ication >orm J 6ob application form helps the 7anager or >9 departmentdecide what people he should gi!e an inter!iew to.

'4


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Attendance or !ime record J This will ensure that the employees are coming to

work daily, and to record the employees’ attendance at a particular place or

acti!ity, which is essential when paying workers at an hourly rate.

'"


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:o Ana ysis 8ecord J It is used to determine the 6ob classification of person inthe company, this aims to produce an ob6ecti!e e8amination and rating ofpositions, according to 6ob content and re$uirements, without reference to thecurrent classification of the position or the performance of the 6ob incumbent.

''


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:o Performance /=a uation / The purpose of the performance e!aluation is to

pro!ide feedback on an employeeHs performance, to create a de!elopment planfor areas of impro!ement and to pro!ide rationale for a merit increase. Takentogether, an employeeHs performance appraisals can pro!ide the basis for apromotion.

'(


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/mp oyees training record 2 This is the training record of the employees of tsokolatte store to make them more efficient and effecti!e. %ith that, thetsokolatte will be more profitable.

'#


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Persona Information "heet 2 This is the &ersonal information sheet thatthe employees of tsokolatte store will be going to use in the future.

'%


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Dai y !ime 8ecord J with this, the managers can monitor hisEher workers oremployees with their time in and time outs e!ery day.

(0


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Chapter I3>inancia Aspect

.1 !ota Pro7ect Cost

Items Category De t /Fuity !ota

A >i@ed Capita Costs 1 Land 4Prepaid 8ent5 *$$$$ *$$$$

#"ite Preparation <8eno=ations #,&&$ 422363 ' &*1,

(2


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&!oo s+ Machineries </Fpts a. :ITCH$&$

#Management of Pre Pro7ect9perations

. !est 8un ,$$$ 3000 c. 8ecruitment and !raining &$$$ &$$$

(3


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d. "upp iers Arrangements

- ''l(er and (nter(or ,$$$ ,$$$

e. Arrangements for Marketing <Promotions -$$$ -$$$

f. Bui d2up of Connections <Net orks #$$$ #$$$

g. Lega Permits Department of !rade < Industry 4D!I5 ,$$ ,$$

MayorKs Permit 1$$$$ 1$$$$ NBI 1&$ 1&$ !IN4BI85 &,$ &,$ Bureau of >ood and Drugs 4B>AD5 #&$ #&$

Department of La ot < /mp oyment

4D9L/5 1$$ 1$$

"anitary C earance 1$$ 1$$ Lease of Contracts $$ $$

!ota Pre 9perating Capita Costs , +',

$, +',

$

Items Category De t /Fuity !ota C Initia orking Capita

1 Current Assets a. In=entories -$$$ -$$$

8a Materia s #'1-& #'1-& .Cash on ?and & &&& & &&&

(4


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• !o Compute for the Month y Insta ment

&rincipal #oan mount @ "actor 9ate 7onthly Installment

• P Short &rocessing time ;&rocessing of application will take 3 to banking days. 9elease of loan proceeds to

the client will take another + banking days for pick up and + to ) banking days for the deli!ery and deposit

to account option.<

• P @o 4ollateral and 4o/7aker needed

Month y Insta ment Q -(*,*** 8 *.*))211-

Q & 32,(-0.*+ payable for 3 years ;32 months<

Q )3),+2-.+ N +1*,***

Q (2),+2-.+ annual interest

Q (3,2-0.*+ monthly interest

., Ma7or Assumptions 0sed

• The Tsokolatte store is going to use the ST9 IF>T #I@ 7 T>O: fordepreciation formula.

• The management of tsokolatte store will assume its own sal!age !alue for thee$uipments, furniture and fi8ture.

('


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• The estimated useful life of e$uipments, furniture and fi8tures are based on thedepreciation !alue from the internet.

• n Income ta8 rate of 3+5 is imposed on the company’s net income before ta8as pro!ided by the national ta8 law.

• ssuming that the management of tsokolatte store will pro!ide the SSS, & F/

IBIF and &hilhealth to the employees.• The Tsokolatte store is located in Feneral San 7iguel, Sangandaan 4aloocan

4ity and will cost up to 3*,*** pesos per month for its occupancy rate.• #icenses will increase up to 3/ 5 of the pre!ious year.• d!ertising e8penses will be decreasing by +5 on the year +*(), assuming that

the store will be known not only in sangandaan, but also in the whole 4aloocanduring its second year.

• The payment of salaries will be paid e!ery 3* th day of the month. nd it willincreased by +5 annually.

• The a!erage Inflation rate for the year +*(+ is ).1)5• The Tsokolatte store will increase its selling price e!ery year by ).1)5• The inflation rate is assumed to increase in +*(3, therefore the production

e8penses is also assumed to increase by )5 on the same year, but willdecrease by (. 5 on the following year, and will increase again by +5 on its th year.

• The production capacity will increase by (5 on its second year, assuming thatthe owner will meet people can be a help for the production capacity to increaseeach year.

• %ater, lectricity and Telephone e8penses are assumed to increase by 5annually.

• The price of tsokolatte stores’ product will increase by at least ).1)5 e!ery year.•

5of total net income per year will be allocated for any community work the firmwill engage.

• )*** pesos is allocated for the pre/in!estment studies and in!estigation if themanagement will want to open a new branch.

. Pro7ected >inancia "tatements

((


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Pre29perating Cash > o

Tso olatte Con ectionery storeCash 5lo8 State$entAs o )ec& 31, 2012

Ca-* =o )rom o'erat(n/a t( (t(e->Cash paid or site renovations #4",%13&00Cash paid or repaid rent %0,000&00Cash paid or ent e>penses %0,000&00Cash paid or ?nvest$ent andstudies 4,000&00Cash paid or test run 3,000&00Cash paid or recruit$ent training ",000&00Cash paid or suppliersarrange$ents 3,000&00Cash paid or $ar eting andpro$otion ',000&00Cash paid or connection andnet8or s 2,000&00Cash paid or ?nventories 34,1'"&00Cash paid or pre operating salariesand 8ages '1,4#0&00Cash paid or pre operatingutilities 1(,'0(&00

Cash paid or legal per$its 11,#30&00&et a-* -ed )or o'erat(n/a t( (t(e- 1,173,995?00

Ca-* @lo )rom In e-t(n/a t( (t(e->AcBuisition o urniture />ture 3%,'00&00AcBuisition o eBuip$ents 344,'14&00AcBuisition o other supplies (,23'&00&et a-* -ed )or (n e-t(n/a t( (t(e- 391,450?00

Cash 5lo8 ro$ 5inancingactivities?nvet$ent !y the o8ner #10,000&00

oan ro$ !an #10,000&00&et a-* 'ro (ded .

nan (n/ 1,620,000?00Ca-* +alan e #an ar. 1 54,555?00

(#


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2013

Pre29perating Ba ance "heet

Tso olattes Store9alance Sheet

As o )ec& 31, 2012

AssetsCurrent assets Cash on hand "4,"""&00 ?nventories 34,1'"&00 Security deposit %0,000&00 leasehold i$prove$ents #4",%13&00

Total current asset1,024,'33&0

0

*on-current Assets 5urniture 5i>tures 3%,'00&00 DBuip$ent 344,'14&00 7ther supplies (,23'&00

Total non-current asset 3%1,4"0&00

Total A--et-1,416,083?

00

ia!ilities and 78ners DBuity oans paya!le #10,000&00

Total lia!ility #10,000&00

EVSAP 1.docx

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Transcript of EVSAP 1.docx