feasibility study on hexafood co
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Dr. Filemon C. Aguilar Memorial College of Las Piñas
HEXAFOOD CO.
A Feasibility Study
Presented to the Faculty of
College of Business Administration
Dr. Filemon C. Aguilar Memorial College of Las Piñas
In Partial Fulfillment of the Requirements for the Degree of
Bachelor of Science in Business Administration
Major in Financial Management
By:
Mary Anne Keith L. David
Mary Elaine B. Escandor
Lady Marianne D. Mallari
Yna Jesseca D. Maniquis
Shaira O. Nadal
Lie Ann M. Polidario
March 2015
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APPROVAL SHEET
The feasibility study entitled “The Feasibility of Jell-Oh Cakes”, prepared and
submitted by Mary Anne Keith L. David, Mary Elaine B. Escandor, Lady Marianne
D. Mallari, YnaJesseca D. Maniquis,Shaira O. Nadal, and Lie Ann M. Polidario in
partial fulfillment of the requirements for the Degree of Bachelor of Science in Business
Administration Major in Financial Management has been examined and is
recommended for oral presentation.
Prof. Marilou B. Lleno, MBA, DMS
Adviser
Approved by the PANEL OF EXAMINERS on oral examination on February 23,
2015 with the grade of ___.
Prof. Virgilio Seballe, CPA, MBA, CISA, CFSA, CIA
Chair
Prof. Rommel Antonio Mazon, AB Major in Literature – MALit
Member
Accepted in Partial Fulfillment of the requirements for the Degree of Bachelor of
Science in Business Administration Major in Financial Management.
Ms. Agnes T. Sarabia, MBA
Assistant Vice President for Academic Affairs
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ACKNOWLEDGEMENT
The proponents would like to express their profound gratitude and appreciation to
the people who generously extended valuable assistance, cooperation and encouragement
which made this study feasible. Many thanks to the following:
Prof. Marilou B. Lleno, our adviser, for her patience and guidance, encouragement
and for sharing her expertise in writing this feasibility study;
Prof. Virgilio Seballe, for sharing his expertise in the financial aspects of this study;
Prof. Rommel Mazon, for his very honest opinions on our work and for his
encouragements;
Mr. Jason Bugatan, a long-time friend, for dedicating his time and giving us all the
help that we needed with regards to the financial aspect of this study;
The Santos and Torrente families, for welcoming and accommodating us in their
respective homes;
Our college friends, for their endless help and support, and for always giving us
optimism up until the end;
Our parents and families, for their financial and moral support, and for always
understanding and giving us inspiration all throughout the study;
To everyone who helped us in one way or another, thank you very much;
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Above all, to our Almighty God, for showering us with abundant blessings and
graces, for giving us the strength to stand together as one group; to endure all trials we
have faced during the study; for the inspiration to strive for our dreams and endeavors;
for giving us wisdom, good health, and strength of heart; and for blessing us with all the
people mentioned above, whom without which this study, would not be possible.
MAKD/MEE/LMM/YJM/SON/LAP
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EXECUTIVE SUMMARY
Different businesses already exist in the market. There are companies who
have well-established name that determines their position in the market now days. In
order for a new business to be appealing or attractive in the market, innovation and
creativity are some of the factors to be accounted for.
Jell-Oh Cake is a soon-to-be established company to be owned, controlled, and
operated by four (6) principal proponents.
Hexafood Co. is a new entrant in the food industry that offers a unique jelly
icebox cake created with gelatin, crackers, cream and different varieties of fruits. The
product would be a dessert and at the same time, pastry. The prime component of the
mixture will be the gelatin and the honeyed crackers.
The word Jell-Oh Cake is used by the proponents as the product name that
is derives from the word „Jelly‟, which means a soft or somewhat elastic food product
that is usually made with gelatin and the word „Cake‟ which means a bread like food
made from dough or batter that contains flour and sugar with eggs and food shortening
(Merriam-Webster,2013).
It is based on the proponent‟s great taste for food and most specifically, desser ts.
The Jelly Cake will be Hexaf ood Co.‟s prime product and will be its trademark. The
product was made for the consumption and satisfaction of the masses and sweet lovers
that will be its target market. It will be available on the shop and seeing that in the
future, the business will expand and soon be accepting franchises.
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The proponents also extend its food service, not only for those who have sweet
tooth, but also for those who wanted their desserts customized by them and made with
personal taste.
This product is very much different among the regular cake with gelatin on
top because the whole icebox cake will be covered with gelatin from bottom to top
covered with cream and milk. It contains mostly with natural healthy ingredients mixed
with real fruits to create a tasty and sweet icebox cake dessert that others do not have.
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TABLE OF CONTENTS
DESCRIPTION PAGE
TITLE PAGE ....................................................................................................................... i
APPROVAL SHEET .......................................................................................................... ii
ACKNOWLEDGEMENT ................................................................................................. iii
EXECUTIVE SUMMARY .................................................................................................v
CHAPTER I: INTRODUCTION
Background of the Study ...............................................................................................2
Statement of the Problem ..............................................................................................4
Objectives of the Study .................................................................................................6
Significance of the Study ..............................................................................................8
Research Methodology ..................................................................................................9
Research Design ........................................................................................................9
Research Locale.........................................................................................................9
Review of Related Literature ......................................................................................10
Gantt Chart ..................................................................................................................14
Definition of Terms .....................................................................................................15
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CHAPTER II: MARKETING ASPECT
Introduction .................................................................................................................18
Market Description ......................................................................................................18
Target Market ..............................................................................................................18
Demand Analysis ........................................................................................................19
Supply Analysis ...........................................................................................................20
Competitive Edge ........................................................................................................21
Products ...................................................................................................................21
Employees ...............................................................................................................21
Consumer Taste and Preferences ................................................................................22
Packaging ....................................................................................................................22
Marketing Strategy ......................................................................................................22
Online Marketing ........................................................................................................22
Sales and Promotion ....................................................................................................23
Sales Strategy ..............................................................................................................23
Product .....................................................................................................................23
Place ........................................................................................................................23
Promotions ...............................................................................................................24
Price .........................................................................................................................24
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Distribution Channel System ......................................................................................25
Marketing Budget ........................................................................................................26
Marketing Forms .........................................................................................................27
CHAPTER III: MANAGEMENT ASPECT
Introduction .................................................................................................................31
Company Objectives ...................................................................................................32
Vision and Mission Statement .....................................................................................34
Vision ......................................................................................................................34
Mission ....................................................................................................................34
Form of Business Organization ...................................................................................35
Manpower Requirements ............................................................................................35
Job Title, Job Description and Job Specification ........................................................36
Organizational Chart ...................................................................................................40
Compensation and Benefits .........................................................................................41
Monthly Basic Salary of Employees ...........................................................................42
Schedule of Salary Payment, Cut-Off Periods and Manner of Payment.....................43
Legal Requirements .....................................................................................................43
Management Forms .....................................................................................................44
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CHAPTER IV: TECHNICAL ASPECT
Introduction .................................................................................................................49
Technical Production Description ...............................................................................50
Product ........................................................................................................................51
Product Process ...........................................................................................................54
Production Schedule ....................................................................................................57
Quality Standards ........................................................................................................58
Waste Disposal System ...............................................................................................59
Raw Materials Requirement ........................................................................................60
Machine and Equipment ..............................................................................................61
Utilities Needed ...........................................................................................................62
Production Supplies .....................................................................................................63
Furniture and Fixtures .................................................................................................64
Project Site ..................................................................................................................64
Building Perspective ...................................................................................................65
Floor Plan ....................................................................................................................66
Vicinity Map ...............................................................................................................68
Production Forms ........................................................................................................69
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CHAPTER V: FINANCIAL ASPECT
Introduction .................................................................................................................73
Statement of Financial Position ...................................................................................75
Statement of Comprehensive Income .........................................................................75
Projected Comprehensive Income ...............................................................................76
Projected Cash Flows ..................................................................................................78
Financial Ratios ...........................................................................................................81
CHAPTER VI: SOCIO-ECONOMIC ASPECT
Introduction .................................................................................................................84
Administration .............................................................................................................84
Society .........................................................................................................................84
Environment ................................................................................................................84
Employees ...................................................................................................................85
Consumers ...................................................................................................................85
Recommendation .........................................................................................................86
Conclusion ...................................................................................................................86
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LIST OF TABLES
Table 1. Pre-Operating Activities ................................................................................14
Table 2. Competitors of Jell-Oh Cakes .......................................................................21
Table 3. Advertising/Marketing Costs ........................................................................26
Table 4. Employee‟s Basic Salary ...............................................................................42
Table 5. Payment Schedule .........................................................................................43
Table 6. Serving Sizes .................................................................................................53
Table 7. Schedule of Production .................................................................................57
Table 8. List of Suppliers ............................................................................................60
Table 9. Machine and Equipment Schedule ................................................................61
Table 10. Utilities Schedule ........................................................................................62
Table 11. Supplies Schedule .......................................................................................62
Table 12. Materials Schedule ......................................................................................63
Table 13. Furniture and Fixtures Schedule .................................................................64
Table 14. Partners‟ Contributions ...............................................................................73
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LIST OF FIGURES
Figure 1. Demand Analysis .........................................................................................19
Figure 2. Supply Analysis ...........................................................................................20
Figure 3. Channel System of Hexafood Co. ................................................................25
Figure 4. Business name Logo ....................................................................................28
Figure 5. Brand Logo ..................................................................................................29
Figure 6. Facebook Page .............................................................................................29
Figure 7. OLX Page ....................................................................................................40
Figure 8. Company ID (Front) ....................................................................................44
Figure 9. Company ID (Back) .....................................................................................45
Figure 10. Daily Time Record .....................................................................................46
Figure 11. Leave Form ................................................................................................47
Figure 12. Product Prototype ......................................................................................51
Figure 13. Product Size 3” Round ...............................................................................52
Figure 14. Product Size 8” Round ...............................................................................52
Figure 15. Product Size 10 x 12” Square ....................................................................53
Figure 16. Office and Production Building .................................................................65
Figure 17. Office Layout, Ground Floor .....................................................................67
Figure 18. Office Layout, Second Floor .....................................................................68
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Figure 19. Business Location ......................................................................................69
Figure 20. Official Receipt ..........................................................................................70
Figure 21. Delivery Receipt ........................................................................................71
Figure 22. Order Form ................................................................................................14
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REFERENCES
UNPUBLISHED BOOKS ...........................................................................................87
ONLINE SOURCES ...................................................................................................87
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APPENDICES
Articles of Partnership
BIR Registration For,
BIR Registration Certificate
Business Permit (Mayor‟s Permit)
Barangay Clearance
Sanitary Permit
SEC Reservation Notice
SEC iSEC Business Registration Process
SSS Employer Registration Form (SSS-R1)
PhilHealth Employer Registration Form (ER1 Form)
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CLIPPINGS
Certification
Pre-Defense and Final Defense Pictures of Proponents and Panel
Curriculum Vitae
Mary Anne Keith L. David
Mary Elaine B. Escandor
Lady Marianne D. Mallari
Yna Jesseca D. Manquis
Shaira O. Nadal
Lie Ann D. Polidario
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BACKGROUND OF THE STUDY
The refrigerated cake or icebox cake is derived from similar desserts such as the
charlotte and the trifle. It was introduced first to the US during World War I. Its
popularity took off in the 1920s and 30s, as it used many commercial shortcuts and
premade ingredients. In response to the dish‟s popularity, companies that manufactured
ingredients for the cake, such as condensed milk and wafer cookies began printing “back
of the box” recipes.
A variation of icebox cake is made using pudding (usually chocolate) and graham
crackers or vanilla wafers layered in a square or rectangular baking dish. Ernestine
Emanuel, an Italian immigrant from New York, has been credited with creating the
graham cracker version. She had originally created the cake after having graham crackers
with chocolate pudding, while on her honeymoon in Atlantic City, NJ. Additional
variations include alternating layers of chocolate and vanilla pudding, or the addition of
sliced bananas or pineapples between the layers. While this can be done with cold
("instant") pudding, if given ample time in the "icebox," the best results come from
assembling the dessert with still-hot stove-cooked pudding, and then refrigerating
overnight.
Fiesta float is a type of an icebox cake which consists of sweetened whipped
cream, graham crackers and fruit cocktail. Perhaps one of the easiest dessert recipes you
can make as itrequires not baking at all. This was introduced by US to the Philippines and
became popular because many Filipinos do not own an oven and this was the next
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best thing to make at home that resembles a baked cake. Having said that if you got
invited in any Filipino special occasion these desserts have a high chance of being
present.
Early in the year 2000s, Graham crackers were introduced to the Philippine
masses. Graham crackers were introduced to the Filipinos by M.Y. San who are known
for their popular honey and chocolate flavored crackers. The company started with
commercials giving quick dessert making lessons with mangoes, peaches and fruit
cocktails with the use of whipped cream and condensed milk. After a couple of months,
M.Y San introduced Crushed Grahams, which are the crushed version of the crackers that
made their recipe even more versatile.
Gelatin desserts are well known in the country even in the 60s. One of the most
known desserts made by gelatin is the Cathedral and the Crema de Fruta.
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STATEMENT OF THE PROBLEM
The general problem of the study is to know if Jell-Oh Cakes is feasible or not.
The proponents will try to answer the specific question designated to each aspect of this
feasibility study. Since the pastry and delicacy trends in food services have emerged from
changes in the Philippine food industry, more Filipinos are eating sweet desserts and
cakes have been growing in popularity. With this understanding, it is helpful to determine
whether it is feasible or not to put up a pastry-type of business. In particular, this study
seeks to answer the following questions in each aspect:
Marketing Aspect
1. Who are the target markets of the business?
2. How would the proponents ensure stable market share?
3.
How would the business be feasible?
Management Aspect
1. What form of business organization will the business proponents adapt?
2. What is the business‟s mission and vision?
3. What are the duties and responsibilities of each staff? How would they be
compensated?
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Technical Aspect
1. What are the products and services the business will offer to the target market? What
are its respective costs and profits?
2. How would the business proponents ensure the smooth flow of operations?
3. What are the operational processes and expenses to be realized?
Financial Aspect
1. Where will the business‟s initial funds come from?
2. What is the primary goal of the business?
3. How would the business prepare itself for future risks?
Socio-economic Aspect
1. How would the business improve the quality of life of the local community?
2. How would the business practice good business ethics with their stakeholders?
3. How would the business support the socio-economic projects of their local
community?
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OBJECTIVES OF THE STUDY
The general objective of the study is to know more about the feasibility of the
delicacy business and its marketability in the masses. To determine the objectives of the
different aspects under this study are outlined hereafter.
Marketing Aspect
1.
To identify the target market of the proposed business
2. To formulate marketing strategies and programs
3. To determine the statistics of the total demand, supply situation, and the nature of
competition of the proposed business
Management Aspect
1.
To determine the form of business organization that will be beneficial to this kind of
business
2. To know the mission and vision of the business
3. To determine the duties and responsibilities of each staff and establish the appropriate
salary and wage administration policy
Technical Aspect
1. To describe the products and services the business will offer to the target market and
its respective costs and profits
2. To come up with the necessary plant size, plant layout, and service processes of the
business
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3. To determine the operation schedule of the business and to know the expenses to be
incurred in its operation
Financial Aspect
1. To determine sources of funds
2. To maximize profit and market share and to minimize expenses
3.
To forecast future cash flows and its corresponding risks through projections
Socio-economic Aspect
1. To contribute to the employment growth of the local community in the business‟s
proposed location
2. To practice corporate social responsibility in the operations of the business
3.
To find ways to minimize wastes and maximize available resources
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SIGNIFICANCE OF THE STUDY
The purpose of this study is to determine the feasibility of the proponents‟
proposed business.
Economy
The taxes to be paid will help the local government the business establishment is
located.
Ecosystem
The business will help reduce waste through proper solid waste management.
Existing Industries
It could help generate additional profit for local vendors and other small
businesses in its locale such as those in wet and dry markets.
Students
This study would help students of Business Administration Major in Financial
Management who would like to put up their own delicacy business. This would help
them know the factors of a good service that could satisfy customers.
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RESEARCH METHODOLOGY
Research Design
This feasibility would be significant to the proponents as it provides information
and ideas on how to put up a delicacy business and what type of service it has to offer,
that in turn, may affect customer loyalty, satisfaction and revenue.
The business proponents will make use of survey questionnaires for them to
determine the different factors that would affect the market of their proposed business.
The results of the survey will provide a descriptive analysis of the target market by
studying the samples of individual units from a given population using the Sloven‟s
formula. Research will be conducted within the vicinity of the business‟s proposed
location.
Research Locale
The business will be located at Alabang – Zapote Rd., Las Piñas City, in front of
University of Perpetual Help System DALTA – Las Piñas Campus.
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REVIEW OF RELATED LITERATURE
The proponents used the internet to research for topics/clippings related to the food
industry.
According to a recent review of related literature in the Psychological Bulletin, one
study reported that subjects given a varied four-course meal ate 44% more food and 60%
more calories than subjects given only one food for each of the four courses. The results
of another study showed that participants consumed much more yogurt per course when
offered three flavors instead of one. Texture, taste and appearance of food may all be
related to the amount of food a person consumes. It‟s no secret that we‟re all tempted to
overeat when given a choice between varieties of foods. The message is clear: Stay away
from the buffets! You can still eat a variety of foods, but select from vegetables and fruits
(“good carbs”) and low-fat, protein-rich items (skinless turkey, chicken, fish, soy/ tofu).
Minimize the “bad carbs”: breads, pasta and rice, and make sure that those you do eat are
whole-grain products.
The most important factors consumers consider when choosing a restaurant
ranking is food quality, service, value, and cleanliness whether their food is prepared the
way they desire itor prepared according to the food service quality standard. When
customers choose food based on a “brand” or reputation. The gap is reduced between the
customer‟s expectation of food and the actual food delivered ( Rodriguez, 2011). In
addition, Rodriguez stated that the reputation of food service operations in the Philippines
with convenience and practicality have been successful in increasing sales, improving
food quality, assuring customer satisfaction, and increasing profitability.
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In George R.R. Martin's novel A Game of Thrones, the desserts most commonly
served are of the "just" variety. When recently asked to interpret the book in pastry, Chris
Desens, program director of the Culinary Institute at Hickey College landed on
mincemeat-meringue tart with cranberry compote.
Desen'sedible interpretation of the fantasy novel is just one of many pastries
inspired by famous of works of literature at A Taste of Fiction, a fundraiser event for St.
Louis Public Library Foundation, on Fri., March 7 from 6:30 to 8:30 p.m. at Central
Library. The event will feature desserts made by 12 St. Louis pastry chefs, each inspired
by a different piece of literature, from classics such as Faust and A Midsummer Night's
Dream to modern favorites The Hunger Games and Life of Pi.
For Martin Lopez , executive pastry chef of Piccione Pastry, creating a dessert for
the event meant drawing from the flavors of his childhood. Lopez was born in Mexico
City to an Italian mother and grew up cooking with the flavors of both countries.
"I like to infuse a lot of Italian and Mexican flavors to create my cuisine and my
pastries," Lopez says. "We chose Faust for our inspiration [for A Taste of Fiction]. The
story is about a devil, evil and a lot of good stuff in abundance. We chose to make a
devil‟s food chocolate cake infused [with] cayenne pepper to make it spicy. We have
some Mascarpone cheese and we glazed [the cake] with cherries as well, so when you
bite into the cake you get the sweetness of the chocolate, the creaminess of the
Mascarpone cheese but you also get the after bite of spiciness."
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Dessert is a typically sweet course that concludes an evening meal. The course
usually consists of sweet foods, but may include other items. In world cultures there are a
wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice
creams, pies, puddings, custards, sweet soups and candies. Fruit is also commonly found
in dessert courses because of its naturally occurring sweetness.
Many different cultures have their own variations of similar desserts around the
world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can
be served with honey and jam to make them popular as desserts. The loosely defined
course called dessert can apply to many foods. (Delp, Valorie. "History of Desserts".Love
to Know Gourmet. Love to Know Corp. Retrieved 18 October 2012.)
They have changed from natural candies and nuts to complex souffles and multi-
layered cakes. The ingredients available affect the range of desserts that can be made in
each region. The first desserts required minimal effort or preparation since ancient
cultures were more focused on the nutrition in foods in order to survive. Now, however,
modern day cultures have more options in the desserts available. Ice Cream went from
being a shaved ice substance with flavoring to the dairy based, sweet treat modern
children crave. (Maxwell, Alexander 31 August 2012. "Desserts Shouldn't Have to Come
Last")
The Industrial Revolution in America and Europe changed desserts (and food in
general) because they began to be mass-produced, processed, preserved, canned, and
packaged. The iconic foods soon became a staple in many households because of their
availability. Frozen foods became very popular starting in the 1920s when freezing
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emerged. Also around the 1920s lunch counters and fast food restaurants were
established with increasing popularity. These processed foods became a huge part of diets
in many industrialized nations. Food has always varied with each culture and area, and,
despite the boom in mass-produced processed desserts, they have still represented
regional and ethnic cultures. Many countries have desserts and foods distinctive to their
nations or region. ( Mintz, Steven. "Food in America". Digital History.Retrieved 18 October
2012.)
The American satirist and mathematician Tom Lehrer has been rumored to have
been the first to invent the gelatin shot in the 1950s while working for the National
Security Agency, where he developed vodka gelatin as a way to circumvent a restriction
of alcoholic beverages on base. ( San Francisco - News - That Was the Wit That Was)
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GANTT CHART
Table 1 – Pre-Operating Activities
GANTT
CHART
2014 2015
Duration Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct
1.) Project
planning/
Feasibility
Study 4 mos.
2.)Choosing of
Production
site and
productdevelopment 2 mos.
3.) Markettesting and
conduction
of survey 2 mos.
4.) Release
of financesfor project 2 mos.
5.)
Business/
Company
registration 1 mo.
6.)Purchasing
of
machineries,
tools,
equipmentand other
supplies 1 mo..
7.) Hiring
and trainingof personnel 1 mo.
7)Start ofoperations 1 mo.
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Table 1 shows the projected schedule for the project. A Gantt chart is one of the
most popular and useful ways of showing activities (tasks or events) displayed against
time. This detailed planning will help the proponents ensure that the schedule is workable
and effective.
DEFINITION OF TERMS
The following terms are defined for a better apprehension of the feasibility study:
Economy – deals with the production, distribution, and consumption of wealth, and with
the various related problems of labor, finance, taxation, etc.
Feasibility Study – an analysis and evaluation of a proposed project to determine if it (1)
is technically feasible, (2) is feasible within the estimated cost, and (3) will be profitable.
Feasibility studies are usually conducted where large sums are at stake
Gantt Chart - illustrates the start and finish dates of the terminal elements and summary
Proponent – a person who puts forward a proposition or proposal
Research Design – typically include how data is to be collected, what instruments will be
employed, how the instruments will be used and the intended means for analyzing data
collected
Research Locale – refers to a specified area and/or subject that is being studied in a
research project
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Research Methodology – used to collect information and data for the purpose ofmaking
business decisions
Stakeholder – a person, group or organization that has interest or concern in an
organization
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INTRODUCTION
The feasibility‟s marketing aspect is shown in this chapter. All of the information
gathered was all analytically arranged and the sequence of questions rose in the statement
of the problem.
Marketing involves a distinguished range of processes concerned with finding out
what our target market want and to be able to provide such products or services that will
meet their satisfaction that benefit the business‟s profit. This also involves the four key
elements, which are preferred to as the 4P‟s or the marketing mix.
MARKET DESCRIPTION
HEXAFOOD CO. views itself as a competitive company with its prime products,
the scope and level of satisfaction it provides to the customers and the efficiency of the
company as a whole. Geographically, the company will locate its efforts in KM17
Alabang-Zapote Rd., Talon II wherein the area is composed of households, employees
and students residing in Las Piñas.
TARGET MARKET
The target market of the Jell-Oh Cakes will be the residents of Talon II and its
nearby communities.
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DEMAND AND SUPPLY ANALYSIS
Barangay Talon II has more than 552,000 numbers of households including more
than a hundred of private companies and a hundred of establishments. This can create a
big demand for delicacies. Jell-Oh Cakes being a lot cheaper and having good services
can persuade this market.
Figure 1 - Demand Analysis
Figure 1 shows the percentage of willingness to buy Jell-Oh Cakes. Based on the
data obtained from 200 respondents, 91% of the respondents had a positive response with
regards to our product. On the other hand, only 9% of the respondents were reluctant and
indifferent when asked if they would be willing to buy or even try Jell-Oh Cakes.
91%
9%
Willing to buy
Indifferent
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Figure 2 – Supply Analysis
Figure 2 shows the consistency of the supply of Jell-Oh Cakes to its customers.
Hexafood Co. assures the supplies of the product will be sufficient from the very start of
the business operations. According to the Law of Supply and Demand, the availability of
the product and the desire for such affects the price. Therefore, Hexafood Co. will always
see to it that they can meet the demand for the product by providing sufficient supply to
the public.
Total Potential Demand
With the 42,855 of population in Barangay Talon II, Las Piñas City, Hexafood Co.
has gathered high percentage of positive responses stating that Jell-Oh Cakes would be
most likely entertained. Hexafood Co. has accumulated data from 200 respondents
consisting of students, employees, and households.
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COMPETITIVE EDGE
Table 2 – Competitors of Jell-Oh Cakes
Brand Price Food Quality Eco-friendly
Jell-Oh
Cakes
Low Yes Yes
Shakey‟s
Restaurant
High Yes Yes
Sinangag
Express
Medium Yes Yes
Table 2 shows the competitors of Jell-Oh Cakes and its competitive edge against
other companies that offer similar products, although the two competitors listed only
offers desserts as their side menus. Jell-Oh Cakes aims to be one of the top dessert bars
that offer the best food quality for cheaper and affordable prices.
Products
Jell-Oh Cakes will offer refrigerated cakes varying in flavors and sizes. Jell-Oh
Cakes will also serve to cater in birthdays and other similar events.
Employees
Hexafood Co.‟s employees will enjoy a friendly and productive work environment
and experience benefits they are entitled to.
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Price
This is one of the factors that could make a proposed business‟s demand. Prices
will vary depending on its size and flavor. The prices of the event packages will depend
on the quantity the customer needs.
CONSUMER TASTE AND PREFERENCES
The consumer‟s varying taste and preferences will affect the market demand. To
deal with such changes, Jell-Oh Cakes are willing to make other variations depending on
the changes to be seen in the market.
PACKAGING
The over-all look of a certain food or dish affects the enthusiasm of the consumers
in patronizing a product. Nowadays, a lot of costumers post pictures of their meal on
Instagram and other social media sites, thus making an additional advertisement for the
company itself.
MARKETING STRATEGY
To further promote Jell-Oh Cakes to the market, the following marketing strategies
are to be used in addition to the price and promotion.
ONLINE MARKETING
Social media sites such as Facebook will be used to widen the promotion and
advertisement of Jell-Oh Cakes. We will also make use of online blogs, search engine
marketing, advertising, and electronic-mail for a more convenient means of
communication.
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SALES PROMOTION
This includes communication activities that give additional value to customers.
The following forms will be used:
a) Free Taste: Bite-size pieces will be offered to customers that pass by the stall.
b)
Discounts: This will be given for bulk orders and event packages.
SALES STRATEGY
Hexafood Co. aims to deliver satisfaction to its customers. A new twist in the usual
refrigerated cakes at an affordable price will attract and satisfy the market. The four (4)
P‟s of the marketing mix will be observed as follows:
Product
Jell-Oh Cakes adds a twist in your usual refrigerated cakes. Sandwiched layers of
fruits, cream, and jell-o covered with icing and topped with more fruits, this dessert is a
must-taste for everyone!
Place
The proponents have chosen KM17 Alabang-Zapote Rd., Talon II..Establishments
nearby are households, schools, and other businesses.
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Promotions
Promotions are intended to inform and persuade customers to buy a certain
product. The following tools will be used by the proponents to expand their market:
Sales Promotion: This includes communication activities that give additional value to
customers. The following forms will be used:
a)
Free Taste: Bite-size pieces will be offered to customers that pass by the stall.
b) Discounts: This will be given for bulk orders and event packages.
Aside from such, the proponents will also make use of the advertising to make
impressions and attract more customers. The following mediums will be adapted:
a) Print Advertising: This includes flyers and tarpaulins.
b) Online Marketing: Jell-Oh Cakes will be advertised through OLX.ph and blogs,
e.g. Tumblr and Blogger.
c) Social Media Advertising: Different social media sites will be used such as
Facebook.
Price
Jell-Oh Cakes are affordable desserts that range from P60.00 for 3” cake and
P220.00 for the 8”round cakes and P300.00 for the 10x12” cakes.
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HEXAFOOD CO.
(Manufacturing)
JELL-OH CAKES
(Food Store)
CONSUMERS
DISTRIBUTION CHANNEL SYSTEM
Figure 3 – Channel System of Hexafood Co.
Figure 3 shows the three-level channeling process of Hexafood Co. The
distribution starts with the manufacturing process; the finished goods will be delivered to
the food store, then to the consumers. Direct sales to the customers may be made through
bulk orders and event packages.
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MARKETING BUDGET
Table 3 – Advertising/Marketing Costs
Advertising/Marketing
MaterialsQty.
Unit
Cost
Total
Cost
Flyers 95/month
(95x12 =
1,140)
15
17,100.00
Tarpaulins 2 450 900.00
TOTAL ADVERTISING/MARKETING COST 18,000.00
Table 3 illustrates the budget allocation for advertising and market promotions. A
total of Php18,000 will be used for such expenses.
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MARKETING FORMS
Figures 4 to 9 display the proposed marketing forms and screenshots of social
media pages utilized by the business to promote Jell-Oh Cakes
Figure 4 – Business Name Logo
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Figure 5 – Brand Logo
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Figure 6 – Facebook Page
Figure 7 – OLX Page
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INTRODUCTION
The management aspect covers the organization and the coordination of the
activities of a business in order to achieve defined objectives. Management is often
included as a factor of production along with machine, materials, and money. The size of
the management can range from one person in a small organization to a broader set of
directors.
It also focuses on the human resource of a firm. Human Resource Management
(HRM) is the process of hiring and developing employees so that they become more
valuable to the organization. It attends to the recruitment, selection, and management of
people who work in the organization. HRM includes conducting job analyses, planning
personal needs, recruiting the right people for the job, providing benefits and incentives,
evaluating performance, resolving disputes, and communicating with all the employees at
all levels, from the rank and file to the managerial positions. A superior HRM has the
following core qualities: extensive knowledge of the industry, leadership, and effective
negotiation skills. Effective HRM enables all employees to work productively towards
the company‟s goals and objectives.
Overall, the management aspect seeks to coordinate the efforts of people to
accomplish goals and objectives using available resources efficiently and effectively.
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COMPANY OBJECTIVES
Goals and Objectives
Year-long goals and objectives
Goal: To satisfy customers by meeting their wants, needs and demands, and exceeding
their expectations
Objectives:
To be able to continue developing and innovating the product with the current trends
To develop an effective marketing strategy that will persuade the masses
Short-term goals and objectives
Goal: To be able to compete and get ahead with the competitors‟ offered products
Objectives:
To be able to compete locally or within our target market
To establish a trademark among the residents of Las Piñas City.
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Medium goals and objectives
Goal: To be able to make a huge market share with our prime product
Objectives:
To expand the business‟s property, plant, and equipment (PP&E) and to be able to
widen the company‟s operation in other areas
To be able to get potential investors that would like to invest in the company
Long-term goals and objectives
Goal: To be the leading and well-known dessert company in producing delicious yet
affordable jelly-cake dessert in the Philippines that will eventually see itself exporting its
product in other countries
Objectives:
To be able to compete globally
To be able to gain 50% - 70% of the current market share within the industry.
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VISION AND MISSION STATEMENT
Hexafood Co. visualizes itself as one of the leading dessert companies in the
country. It envisages itself giving customer satisfaction that exceeds their expectations.
To achieve its vision, Hexafood Co. promises to offer quality products that will be both
efficient and effective on the part of the consumers.
Vision
Hexafood Co. intends to provide our customers with the best food services from
beginning to end, with friendly and productive personnel, delightful and delectable food
quality, brief and careful delivery of such, and prices that equal the value of our products‟
quality, surpassing our competitors in the shortest time possible.
Mission
Hexafood Co. provides delicious and delectable desserts with the best food
services at affordable prices and with a faster turnaround time than our competitors.
Hence, the business will offer customer satisfaction to its consumers to create enough
repeat customers to develop a stable client base and bring about sufficient profits to meet
the needs of the business and the financial goals of the partners.
Hexafood Co. values a culture of warmth and belongingness, courage to try
beyond the status quo in order to grow, and accountability for our actions, making us
strive to do our best in everything we do.
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FORM OF BUSINESS ORGANIZATION
Hexafood Co. is limited partnership in nature where there are at least three (3)
people managing, controlling, and supervising the business operations. Each partner will
conform to a pro rata share in profits and losses.
MANPOWER REQUIREMENTS
Hexafood Co. will need an estimate of eight (8) staff members to be directly
involved in the business operations. One of the partners will occupy the top management
positions, namely the General Manager. Other positions include the Cashier and his
associate, and the Confectioner and his assistant, two service crews, and a security guard.
A General Manager has broad, overall responsibility for a business or organization. He is
in charge for providing strategic leadership for the company by working with the top
management to establish long-term goals, objectives, strategies, and plans for the firm. A
Cashier is responsible for recording the financial transactions of the firm. He shall give
regular reports to the General Manager about the inflows and outflows of cash of the
business. A Confectioner mixes, shapes, and cooks sweeteners and other ingredients to
produce confectionery.
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JOB TITLE, JOB DESCRIPTION AND JOB SPECIFICATION
Job Title: General Manager – a person who provides strategic leadership for the
company by working with his subordinates to establish long-range goals, strategies, plans
and policies.
Job Description: A General Manager is responsible in creating, communicating and
implementing the organization‟s vision, mission, and overall direction. He plans,
develops, organizes implements, directs, and evaluates the organization‟s fiscal function
and performance.
Job Specification:
Male or Female 21 years old and above
Have at least college degree with related business course
Strong interpersonal skills with the ability to manage, implement and monitor
effective business and financial system and procedures
Job Title: Cashier – provide last-desk customer service by taking payments from the
customers in exchange of goods or services
Job Description: A Cashier is expected to greet the customers as they arrive, provide
them with information regarding products and direct them accordingly. They scan
merchandise, accept cash payments, and disburse cash with approval of the General
Manager.
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Job Specification:
Preferably female, 18 years old and above
Must have attained at least two years in college, much preferable with a business
related course
Have basic mathematical, analytical, and accounting skills
Job Title: Confectioner – one who prepares the cakes and other confectioneries.
Job Description: A Confectioner conducts general confections making, assists in the
fulfillment of production goals, maintains quality control, and complies with health and
safety standards.
Job Specification:
Male or Female 21 years old and above
Have at least college degree with related a course
Displays an aptitude for food production
Able to discern different flavors
Have an appreciation for sweets and other confectioneries
Job Title: Service Crew – one who directly serves and delivers enjoyable experience to
the diners.
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Job Description: A food service crew is made up of variety of workers who provide
customer service and gets the order and acts as a waiter or waitresses.
Job Specification:
Male or Female 18 years old and above
Have at least a two-year college degree
Displays an aptitude for customer service
Able to empathize and give the needs of the customers
Have a bright and cheerful personality
Job Title: Security Guard – one who ensures the safety of the employees and the diners.
Job Description: A food Security Guardmaintains safe and secure environment for
customers and employees by patrolling and monitoring premises and personnel.
Job Specification:
High School diploma or GED equivalent
One (1) year of experience as a security guard or police officer; or a combination of
education, training, or work experience which provides the required knowledge, skills
and abilities to perform the duties of this position.
Ability to providing quality customer service.
Ability to handle typical and crisis situations efficiently and effectively at client site.
Knowledge in security techniques and procedures.
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Neat and professional appearance.
Friendly and professional demeanor.
Ability to prepare clear and accurate reports and be able to speak and write
effectively.
Negative result on pre-employment drug screen.
Ability to maintain satisfactory attendance and punctuality standard.
Ability to work under stressful conditions, have keen observation qualities to
remember details on incidents and locations.
Ability to perform all physical requirements of the position; agree to maintain a
Drug-Free workplace.
Ability to perform essential functions of the position with or without reasonable
accommodation.
Work cooperatively, courteously, yet firmly with all segments of the general public.
Ability to establish and maintain effective working relationships with other
employees, Community Officials, and the general public.
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Mary Elaine B. Escandor
(General Manager)
Head Cashier
AssistantCashier
HeadConfectioner
AssistantConfectioner
Service CrewServiceCrew
SecurityGuard
ORGANIZATIONAL CHART
Line-staff organizational structure has been used which according to Judge (2006)
is a type of structure that combines the flow of information from the line structure with
the staff departments that service, advice and support them.
Figure 11 - Organizational Structure of Hexafood Co.
Figure 11 shows the organizational chart of Hexafood Co. that represents the
proponent‟s division of works, functions, duties and workflow of individuals in each
department. Mary Elaine Escandor is the General Manager who has overall responsibility
for managing both the revenue and cost elements of a company‟s income statement. She
usually oversees most or the entire firm‟s marketing functions as well as the day-to-day
operations of the business. The Head Cashier who oversees the monetary transactions of
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the business. The Assistant Cashier coordinates with the Head Cashier in handling the
company‟s cash balances. The Head Confectioner makes sure that the quality of the
products is maintained. The Assistant Confectioner who assists the Head Confectioner in
the production process. Two Service Crews and one Security Guard directly report to the
General Manager.
COMPENSATION AND BENEFITS
EMPLOYMENT STATUS
Contractual Employees
o Employees will be given a six-month contract. As the contract expires, they will be
informed through issuance of a “Notice of Expiration of Service Contract”. If he/she
would be extended, he/she will receive a “Notice of Extension of Service Contract”.
o The following are the benefits of the employee:
Social Security System (SSS) contribution is a government program aimed at
providing basic needs to citizen who are retired, unemployed or unemployable
due to a disability or disadvantage.
Pag-Ibig Contributionis a provident savings system for employees, private or
public employees, with housing as primary investment.
PhilHealth insures a sustainable national health insurance program for all people.
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MONTHLY BASIC SALARY OF EMPLOYEES
Table 4 - Employee’s Basic Salary
POSITION MONTHLY SALARY
General Manager Php 2,500
Head Cashier 13,980
Assistant Cashier 13,980
Head Confectioner 15,000
Assistant Confectioner 13,980
Service Crew (Php13,980 x 2) 27,960
Security Guard 13,980
TOTAL Php 101,380
Table 4 shows the basic salary of the employees who worked in Hexafood Co. It
was arranged according to the person in-charge in the higher position down to the entry
level positions.
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SCHEDULE OF SALARY PAYMENT, CUT-OFF PERIODS, AND MANNER OF
PAYMENT
Table 5 – Payment Schedule
Schedule of Salary Payment Every 15th
and 30th
of the month
Cut of Period Every 13th
to 28th
of the month
for the first cut-off
Manner of Payment Cash card/ATM card
LEGAL REQUIREMENTS
Companies need to conform to such requirements in serving business permits. It
must be done in a week before business operations starts.
Barangay Clearance Php 75.00
Mayor's Permit 2000.00
Sanitary Permit 80.00
BIR Registration 1000.00
Articles of Partnership 100.00
Securities and Exchange Commission 120.00
Initial Deposit for Bank ATM 500.00
TOTAL Php 3,875.00
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MANAGEMENT FORMS
Figure 8-11 are the different forms to be used by the Hexafood Co. for its daily
operations.
Figure 8 – Company ID (Front)
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Figure 9 – Company ID (Back)
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Figure 10 – Daily Time Record
HEXAFOOD CO.
KM17 Alabang-Zapote Rd. Talon II, Las Piñas City
0917-3855746
MONTH:
Employee's Name:
Designation:
DATE TIME INTIME
OUT
OVER
TIMESGN
1
2
34
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
3031
APPROVED BY:
Authorized Officer
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Figure 11 – Leave Form
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INTRODUCTION
Hexafood Co. is a new entrant in the food industry that offers a unique jelly icebox
cake created with gelatin, crackers, cream and different varieties of fruits. The product
would be a dessert and at the same time, pastry. The prime component of the mixture will
be the gelatin and the honeyed crackers.
The word Jell-Oh Cake is used by the proponents as the product name that is
derives from the word „Jelly‟ , which means a soft or somewhat elastic food product that
is usually made with gelatin. And the word „Cake‟ which means a bread like food made
from dough or batter that contains flour and sugar with eggs and food shortening
(Merriam-Webster 2013). It is based on the proponent‟s great taste for food and most
specifically, desserts. The Jelly Cake will be HexaFood Co.‟s prime product and will be
its trademark. The product was made for the consumption and satisfaction of the masses
and sweet lovers that will be its target market. It will be available on the shop and seeing
that in the future, the business will expand and soon be accepting franchises. The
proponents also extend its food service not only for those who have sweet tooth but also
for those who wants their desserts customized by them and made with personal taste.
This product is very much different among the regular cake with gelatin on top
because the whole icebox cake will be covered with gelatin from the bottom to top and
covered with cream and milk. It contains mostly with natural healthy ingredients mixed
with real fruits to create a tasty and sweet icebox cake dessert that others don‟t have.
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TECHNICAL PRODUCTION DESCRIPTION
This will discuss the technical necessities of the business, highlighting the cost of
raw materials, labor, supplies and utilities needed in the operation. It will also discuss the
waste disposal, the number of laborers and the quantity of product that will be distributed.
1. The quantity and quality of the product to be produced
The product‟s quantity will be entirely dependent on the one day production a
week settled and scheduled by the company‟s management.
2. Specification of raw materials
The raw materials to be used in the production of the Jelly cake will be mainly
crackers, gelatin, fruits and cream that is personally made by the company‟s
patisserie.
3. Labor needed
The production of the Jelly cakes requires a two working hours of labor. The
employees will be given trainings on the right handling and shelf life of the products
in order to be able to give satisfactory service to the customers that is needed for the
business. The production needs two (2) patisseries.
4. Waste disposal
The proponents are advocates of solid wastes disposal management; therefore, the
waste generated from the production and overall operation of the business is going to
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be properly disposed and segregated in biodegradable and non-biodegradable wastes.
The unnecessary part of the fruits can be turned and used as a fertilizer since it is a
form of a biodegradable waste. The non-biodegradable wastes such as the milk cans
and other wastes are going to be recycled properly or converting it to cash by selling
it to junk shops.
PRODUCT
Figure 12 – Product Prototype
(Classic Mango Float Cupcake)
The consumer will have 3 sizes to choose from: the cupcake size (3”
round.), the round cake (8” round), and the square cake. (10 by 12” square). These sizes
have its corresponding serving size. (See Table 6).
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Figure 13 – Product Size 3” Round
Figure 14 – Product Size 8” Round
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Figure 15 – Product Size 10 by 12” Square
Table 6 – Serving Sizes
SERVING SIZE NO. OF
SERVINGS
Cupcake 3” round 1 person
Round Cake 8” round 12 persons
Square Cake 10 by 12” square 24 persons (cut
4x8)
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PRODUCT PROCESS
1. Preparing the clean utensils and equipments needed.
2. Prepare all ingredients needed and inspect raw materials in the production.
3. After ensuring the quality of raw materials and utensils the next step is to
proceed with the making of the Jell-Oh Cake.
Equipment:
Measuring cups, Baking tools, Kitchen utensils
Procedure:
CLASSIC MANGO FLOAT
1. Cook gelatin, let it set at the bottom of the container.
2. Mix together the all-purpose cream, condensed milk, and orange pulp. Add food
coloring to the mixture until desired color is achieved.
3.
Layer graham crackers on the gelatin. Make sure the gelatin is already settled.
Line the container with mango. Spread about an inch of the orange-cream
mixture. Sandwich the filling with another layer of graham crackers and finish
with the remaining cream mixture. Top with mangoes.
4. Chill before serving.
STRAWBERRY SURPRISE
1. Cook gelatin, let it set at the bottom of the container.
2. Mix together the all-purpose cream, condensed milk, and strawberry jam. Add
food coloring to the mixture until desired color is achieved. Set aside.
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3. Layer graham crackers on the gelatin. Make sure the gelatin is already settled.
Spread about an inch of the strawberry-cream mixture. Sandwich the filling with
another layer of graham crackers and finish with the remaining cream mixture.
Top with strawberry slices.
4. Chill before serving.
MOCHA MAGNIFICO
1. Cook gelatin, let it set at the bottom of the container.
2. Mix the all-purpose cream, condensed milk and dissolved coffee. Set aside.
3. Layer graham crackers on the gelatin. Make sure the gelatin is already settled.
Spread about an inch of the coffee-cream mixture and sprinkle with crushed
chocolate wafer sticks. Sandwich the filling with another layer of graham crackers
and finish with the remaining cream mixture. Top with Knick Knacks and
remaining wafer sticks.
4. Chill before serving.
KIWI CLOUD CAKES
1.
Cook gelatin, let it set at the bottom of the container.
2. Mix together the all-purpose cream, condensed milk, cream cheese and calamansi
juice. Set aside.
3. Layer graham crackers on the gelatin. Make sure the gelatin is already settled.
Spread about an inch of the calamansi-cream mixture. Sandwich the filling with
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another layer of graham crackers and finish with the remaining cream mixture.
Decorate with kiwi wedges and crushed graham crackers.
4. Chill before serving.
UBER UBE
1. Cook gelatin, let it set at the bottom of the container.
2. Mix together the all-purpose cream , condensed milk and ube. Set aside.
3.
Layer graham crackers on the gelatin. Make sure the gelatin is already settled.
Line the container with macapuno. Spread about an inch of theube-cream mixture.
Sandwich the filling with another layer of graham crackers and finish with the
remaining cream mixture.
4. Chill before serving.
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PRODUCTION SCHEDULE
Table 6 shows the production schedule. Production schedule is for responding to a
production order by generating the daily production schedule, generating raw material
requisitions for all production order scheduled for the next day.
Table 7 – Schedule of Production
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QUALITY STANDARDS
To ensure the quality of the products, the proponents chose “Kaizen”or continuous
improvement quality. It is a technique used to establish and maintain quality environment
in an organization. The proponents made use of the following check points using the rule
of TQM;
1.
Structuralize
Dispose or return materials that are not needed in the production.
The „needed things‟ must be stored in a low, medium and high usage manner.
Treat defects, leakage, breakage and their causes right away.
2. Systemize
Everything must have a designated name and place.
The working place must always be kept clean and organize.
Filing standards and master lists.
A first in, first out usage of consumption of raw materials must be followed.
Proper zoning and placing marks.
Easy-to-read notes/notices
3.
Sanitize
“Clean As You Go” policy is needed for the employees.
Often cleaning and sanitary inspection.
Clean even the areas where people do not notice.
Cleaning inspections and correct minor problems.
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4. Standardize
“Staff Only” signs and marks to prohibited areas.
Fire extinguisher and “Exit” signs.
Work instructions and “Passed” labeled cooking equipments.
Proper electrical wiring and switch labels.
Energy preservation.
Transparent containers for easy inventory.
Prevent noise at work place.
Office labels and name plates.
Practice drilling with emergency situations.
Organizational charts and performance indicators.
Quarterly 5S Audit and Improvements.
WASTE DISPOSAL SYSTEM
The proponents are advocates of solid wastes disposal management; therefore, the
waste generated from the production and overall operation of the business is going to be
properly disposed and segregated in biodegradable and non-biodegradable wastes. The
unnecessary part of the fruits can be turned and used as a fertilizer since it is a form of a
biodegradable waste. The non-biodegradable wastes such as the milk cans and other
wastes are going to be recycled properly or converting it to cash by selling it to junk
shops.
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RAW MATERIALS REQUIREMENT
Table 8 - List of Suppliers
Name of the Company Address
3L‟s Fruit Stand Stall #55 Lozada Market,
Alabang-Zapote Rd. Las Piñas
City
Bong and Omas Fruit Stand 203, Alabang-Zapote Rd. Las
Piñas City
Puregold 399 Real St., Talon I, Las
Piñas City.
Super8 Grocery Warehouse Uniwide Metro Mall, 43 Real
Street, Pamplona I, Alabang-
Zapote Road, Las Piñas City
Proline Plastic Company First Valenzuela Industrial
Company, Kadiwa, BancalExtension
Meycauayan, Bulacan, Metro
Manila
Meridien Plastic Manufacturing
Corporation
26, Impex Compound, Las
Piñas, 1700 Metro Manila
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MACHINE AND EQUIPMENT
The proponents canvassed for machineries and equipments to be used in the
business operations. These are to be estimated to have a five-year useful life except for
some items that are recurring every year. The proponents made sure that the items listed
below are heavy-duty and of high quality to ensure longer life spans.
Table 9 – Machine and Equipment Schedule
Item Price/unit Qty TotalUseful
Life
COFFEE MAKER 1149.75 1 1149.75 5
AIRPOT 249.75 1 249.75 5
REFRIGERATOR 20245 2 40490 5
BLADE CEILING FAN 244.75 1 244.75 5
LIGHTING FIXTURES 1000 9 9000 1
CALCULATOR 300 1 300 1
WATER DISPENSER 5599.75 1 5599.75 5
CASH REGISTER 20000 1 20000 5
Total 77034
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UTILTIES NEEDED
The proponents would be needing water for hygienic purposes in the production
area and as well in the whole business itself. They would also be using electricity and
telephone connections to better serve their customers.
Table 10 – Utilities Schedule
ITEMS Monthly Annual
POWER ANDELECTRICITY 5368.6 64423.2
WATER 540 6480
TELEPHONE
CONNECTION 3500 42000
Total 9408.6 112903
PRODUCTION SUPPLIES
The following are needed in the day-to-day operations of the business.
Table 11 – Supplies Schedule
Supplies Schedule:
Item Price/unit Qty Total
BALLPEN 40 3 120
BONDPAPER 77 1 77
RECORD BOOK 120 1 120
PLASTIC GLOVES 100 8 800
Total 1117
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Table 12 – Materials Schedule
Item Price/unit Qty Total
ALL-PURPOSECREAM 44 22.2 L 2640
LIBERTYCONDENSEDMILK 38.5 11.25 L 1443.75
GRAHAM
CRACKERS 29.5 18.75KGS 1106.25
CRUSHED
GRAHAM 33.5
11.25
KGS 753.75
GULAMAN 30 1.125KGS 753.75
MANGO FRUIT 15 135 PCS 2025
ORANGEFLAVORING 26.25 450 mL 590.63
STRAWBERRYFRUIT 45 38 PCS 843.75
STRAWBERRYJAM 44.5
9.375KGS 1668.75
OREOOVERLOAD 39.45 5.14 KGS 1479.38
CHOCOLATESYRUP 50 7.5 KGS 1875
CALAMANSI 159.375KGS 562.5
CREAM CHEESE 48.25 3.75 KGS 1809.38
GREEN FOODCOLORING 26.25 750 mL 984.38
UBE HALAYA 50.3512.75KGs 1888.13
SWEETENEDMACAPUNO 39.15 7.5 KGS 1468.13
STIK- O 35 8 PCS 262.5
NESCAFECLASSIC
COFFEE 28.8 8PCS 216KNICK-KNACKS 25.95 8PCS 195.63
Total 22567
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FURNITURES AND FIXTURES
The following table shows the list of furniture and fixtures to be used in the
business operations. An estimated useful life of five years is projected.
Table 13 – Furniture and Fixtures Schedule
PROJECT SITE
The production site of “Jell-Oh Cakes” is located at Km17 Alabang-Zapote
Rd.,Talon II, LasPiñas City. They chose this location for it is around the school, offices,
and residential area. The consumers are nearby so it will give the distribution channel of
Jell-Oh Cakes.
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BUILDING PERSPECTIVE
Figure 16 – Office and Production Building
The figure shows the office and production‟s building perspective of Jell-Oh Cakes.
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FLOOR PLAN
The next two figures show the floor layout of the business location. The ground floor is
the dining area, together with the toilet and kitchen while the second floor is for the office of the
store manager and the partners.
Figure 17 – Office Layout, Ground Floor
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Figure 18 – Office Layout, Second Floor
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VICINITY MAP
Figure 19 – Location of Hexafood Co.
The figure shows the location of Hexafood Co. and how the customers outside and
inside Las Piñas can locate the office if ever they have inquiries. It is along the Alabang-
Zapote road. Customers may easily take a jeep, bus, or their own car to get there.
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PRODUCTION FORMS
The figures below shows the different production forms to be used for the daily
operations of the business. It consists of the Official Receipt, Delivery Receipt and Order
Form.
Figure 20 – Official Receipt
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Figure 21 – Delivery Receipt
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Figure 22 – Order Form
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INTRODUCTION
Financial study includes the overall computation of the business operation. It
includes the assets of the business, expenses and its income. Here the proponents will
focus to the income statement, cash flow, operating expenses, balance sheet and ratio
analysis.
Objectives:
1. To know the profit and loss distribution of each partners.
2. To know if the business will become profitable in the future.
3. To know the inflows and outflows of the business.
A. Sources of Financing
The sources of funds were obtained from the agreement of the partners to have an
initial investment of P 100, 000.00 each.
Table 14 – Partners’ Contributions
Name of Partner Kind Investment
David, Mary Anne Keith L. Capitalist P 100,000.00
Escandor, Mary Elaine B. Capitalist P 100,000.00
Mallari, Lady Marianne D. Capitalist P 100,000.00
Maniquis, YnaJesseca D. Capitalist P 100,000.00
Nadal, Shaira O. Capitalist P 100,000.00
Polidario, Lie Ann M. Capitalist P 100,000.00
TOTAL P 600,000.00
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B. Legal Requirements
Barangay Clearance Php 75.00
Mayor's Permit 2000.00
Sanitary Permit 80.00
BIR Registration 1000.00
Articles of Partnership 100.00
Securities and Exchange Commission 120.00
Initial Deposit for Bank ATM 500.00
TOTAL Php 3,875.00
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HEXAFOOD CO.
PROJECTED STATEMENT OF FINANCIAL POSITION
DECEMBER 31,2015-2019
ASSETS
CURRENT ASSETS: 2015 2016 2017 2018 2019
CASH 517208 677030 1036038 1611608 2311134
Inventory 128867 138216 144991 152021 159401
Total Current Assets: 646075 815247 1181028 1763629 2470535
NON-CURRENT ASSETS:
Tools 10000 10000 10000 10000 10000
Furniture and Fixtures 44700 44700 44700 44700 89400
Less: Accumulated Depreciation 8940 17880 26820 35760 44700
Carrying Amount 35760 26820 17880 8940 44700Equipment 77034 77034 77034 77034 154068
Less: Accumulated Depreciation 22847 36394 49940 63487 77034
Carrying Amount 54187 40640 27094 13547 77034
Total Noncurrent Assets: 99947 77460 54974 32487 131734
TOTAL ASSETS 746022 892707 1236002 1796116 2602269
LIABILITIES AND PARTNERS' EQUITY
LIABILITIES:
PROVISION 47660 49840 52123 54520 57037
SSS PREMIUM PAYABLE 10980 11529 12105 12711 13346
PHILHEALTH PREMIUM PAYABLE 2325 2441 2563 2691 2826HDMF PREMIUM PAYABLE 1400 1470 1544 1621 1702
WITHHOLDING TAXES 1542 1619 1700 1785 1874
SALARIES PAYABLE 98880 103824 109015 114466 120189
LIGHT,POWER & WATER PAYABLE 9409 9409 9409 9409 9409
VAT PAYABLE 12841 32724 34223 35796 38665
FINAL WITHHOLDING TAXES 2885 14255 33657 55979 81339
INCOME TAX PAYABLE 9896 61094 144245 239910 348598
TOTAL LIABILITIES 197817 288205 400584 528887 674986
PARTNERS' EQUITY
David, Capital 86848 91731 125717 193186 298695
Escandor, Capital 113963 145846 206832 301301 433810Mallari,Capital 86848 91731 125717 193186 298695
Maniquis, Capital 86848 91731 125717 193186 298695
Nadal, Capital 86848 91731 125717 193186 298695
Polidario,Capital 86848 91731 125717 193186 298695
TOTAL PARTNERS' EQUITY 548205 604502 835417 1267228 1927283
TOTAL LIABILITIES AND PARTNER’S
EQUITY 746022 892707 1236002 1796116 2602269
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HEXAFOOD CO.
PROJECTED STATEMENT OF CASH FLOWS
FOR THE YEARS ENDED DECEMBER 31,2015-2019
CASH FLOWS FROM OPERATING
ACTIVITIES: 2015 2016 2017 2018 2019
NET INCOME 23090 142552 336573 559790 813394
ADD: DEPRECIATION-EQUIPMENT 22847 22847 22847 22847 22847
DEPRECIATION- FURN. AND FIX 8940 8940 8940 8940 8940
DEPRECIATION- TOOLS 16311 16311 16311 16311 16311
INC. IN ALLOWANCE FOR
NORMAL SPOILAGE 28407 1420 1491 1566 1644
INC. IN ALLOWANCE FOR
UNANTICIPATED LOSSES 19253 760 792 831 873
INCREASE IN SS PREMIUMPAYABLE 10980 549 576 605 636
INCREASE IN WITHHOLDING
TAXES PAYABLE 1542 77 81 85 89
INCREASE IN PHILHEALTH
PREMIUM PAYABLE 2325 116 122 128 135
INCREASE IN HDMF PREMIUM
PAYABLE 1400 70 74 77 81
INCREASE IN VAT PAYABLE 12841 19883 1498 1573 2869
INCREASE IN INCOME TAX
PAYABLE 9896 51198 83152 95664 108688
INCREASE IN SALARIES PAYABLE 98880 4944 5191 5451 5723INCREASE IN UTILITIES PAYABLE 9408.5 0 0 0 0
SUBTOTAL 243030.1 127115 141075 154079 168835
TOTAL 266120 269667 477648 713869 982230
LESS: INCREASE IN RAW MATERIALS 56814 3977 3062 3193 3352
INCREASE IN FINISHED GOODS
INVENTORY 72053 5372 3712 3837 4027
SUBTOTAL 128867 9349 6774 7030 7380
NET CASH FLOW FROM OPERATING
ACTIVITIES 137253 260318 470873 706838 974850
CASH FLOWS FROM INVESTINGACTIVITIES:
Acquisition of Furniture and Fixtures -44700 0 0 0 -44700
Acquisition of Equipment -77034 -9300 -9300 -9300 -86334
Acquisition of Tools -26311 -16311 -16311 -16311 -16311
NET CASH FLOWS FROM INVESTING
ACTIVITIES -148045 -25611 -25611
-
25610.5 -147345
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CASH FLOWS FROM FINANCING
ACTIVITIES:
INITIAL INVESTMENTS OF THE OWNERS 600000 0 0 0 0
DRAWINGS OF THE OWNERS -72000 -72000 -72000 -72000 -72000
FINAL WITHHOLDING TAX AGAINST
PARTNERS' CAPITAL 0 -2884.8
-
14255.2
-
33657.3
-
55979.0
NET CASH FLOWS FROM FINANCING
ACTIVITIES 528000
-
74884.8
-
86255.2 -105657 -127979
NET CASH FLOWS 517208 159822 359007 575571 699527
ADD: CASH BALANCE, BEGINNING 0 517208 677030 1036037 1611608
CASH BALANCE,ENDING 517208 677030 1036037 1611608 2311134
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HEXAFOOD CO.
Ratio AnalysisFor years ending December 31,2015-2019
2015 2016 2017 2018 2019
PROFITABILITY
RATIOS
Gross Profit Ratio 4526259 4978885 5476773 6024451 6626896
Sales 3530609 3793849 3975739 4163765 4361110
Cost of Sales 995650 1185036 1501034 1860686 2265786Gross Profit
Margin 22.00% 23.80% 27.41% 30.89% 34.19%
Gross Profit
Margin
Net Profit Margin 23090 142552 336573 559790 813394
Net Income 4526259 4978885 5476773 6024451 6626896
Sales 0.51% 2.86% 6.15% 9.29% 12.27%
Return on Equity
Net Income 23090 142552 336573 559790 813394
Equity 548205 604502 835417 1267228 1927283
4.21% 23.58% 40.29% 44.17% 42.20%
Return on Assets
Net Income 23090 142552 336573 559790 813394
Total Average
Assets 373011 819364.5 1064355 1516059 2199193
6.19% 17.40% 31.62% 36.92% 36.99%
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LIQUIDITY RATIOS
Current Ratio
Current Assets 646075 815247 1181028 1763629 2470535
Current Liabilities 194932 273950 366927 472908 593647
3.31 2.98 3.22 3.73 4.16
Quick Ratio
Current Assets 646075 815247 1181028 1763629 2470535
Inventory 128867 138216 144991 152021 159401
517208 677031 1036037 1611608 2311134Current Liabilities 194932 273950 366927 472908 593647
2.65 2.47 2.82 3.41 3.89
LEVERAGE RATIOS
Debt Ratio
Total Liabilities 197817 288205 400584 528887 674986
Total Assets 746022 892707 1236002 1796116 2602269
0.27 0.32 0.32 0.29 0.26
Equity Ratio
Total Equity 548205 604502 835417 1267228 1927283
Total Assets 746022 892707 1236002 1796116 2602269
0.73 0.68 0.68 0.71 0.74
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INTRODUCTION
Hexafood Co. is committed in providing high quality food products that will
contribute in the cakes and pastry world. The daily operations of the business will be very
much concerned on the needs of the administration, employees, customers and the
environment. The proponents will consider all its actions that could help lessen the
problems regarding the society and economy for its welfare.
ADMINISTRATION
Hexafood Co. will be a responsible private company of the country wherein we
pay the right amount of taxes imposed by the Bureau of Internal Revenue. These taxes to
be paid by the business and its incorporators will help the government or the current
administration in acquiring more funds to be used in implementing government projects
and providing community programs for the wellbeing of the Filipinos.
SOCIETY
The proponents will ensure that the community can gain by using the manpower of
the country. It will acquire and give jobs to more or less five jobless people in the country
and with that, it can help the growth of the community.
ENVIRONMENT
Hexafood Co. is an advocate of environmental marketing, making the stale and
inconsumable parts of the fruits as a soil fertilizer.
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EMPLOYEES
Employees play a very huge part in the business organization and operations. The
proponents will ensure that all of its employees will receive their just and proper salaries
and compensation benefits under the Labor Code of the Philippines. Benefits of the
employees provided under the law:
Social Security System (SSS)
PAG-IBIG
PhilHealth
CONSUMERS
Hexafood Co. will ensure that its prime product Jell — Oh Cakeis affordable, safe
for mass consumption and high quality. The proponents are dedicated in providing
quality products to its customers while at the same time, creating a good customer service
relationship with its customers by giving them good quality of services that the company
can offer.
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RECOMMENDATION
The proponents recommend in innovating and discovering new ways of how to
make plain and simple desserts into new and creative way by using all of the available
products in the market that the society used for a very long time. Its creating a new and
exciting product that the masses will surely love. This study will be able persuade new
food entrepreneurs to crater into the food business.
CONCLUSION
Hexafood Co. is a newly established private organization composed of six (6)
principal members that focus on creating a new product out of the traditional way of
making holiday desserts into something new called “Jell -Oh Cakes”.
Jell-Oh Cakes, where the name simply means Jelly is a modernized dessert that
comes from graham crackers and gelatin mixture that mixes well with fruits which comes
from different flavors and sizes to choose from.
Jell-Oh Cakes production is headquartered in KM17 Alabang-Zapote Rd., Talon
II, Las Piñas City, the location has been chosen due to the number of employees and
students of Perpetual and at the same time, the residents of Manila Times Village.
Hexafood Co. aims to help the economy by giving jobs to those who are qualified
for the job description and aims to help the government in making the environment clean
and waste free.
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REFERRENCES
UNPUBLISHED THESIS
Sheenovation Co. Regine V. Batino
Jumel R. Bautista
Marcelina S. Butlig
Maria Liza D. Fernandez
Kerstin Joy A. Marquez
Angela Mae O. Villafuerte
Seams Perfect Ronnie H. Baltazar
Kimberly T. Casim
Mary Elaine B. Escandor
Edileen Mae P. Legaspi
Jheane Pauline C. Marquiña
Carlo E. Morallos
ONLINE SOURCES
Delp, Valorie. "History of Desserts". Love to Know Gourmet. Love to Know Corp.
Retrieved 18 October 2012 (http://gourmet.lovetoknow.com/History_of_Desserts)
Maxwell, Alexander 31 August 2012. "Desserts Shouldn't Have to Come Last"
(http://www.iowastatedaily.com/opinion/article_b72e764a-f2bf-11e1-b81d-
001a4bcf887a.html )
Mintz, Steven. "Food in America".Digital History. Retrieved 18 October 2012
(http://www.digitalhistory.uh.edu/historyonline/food.cfm)
San Francisco - News - That Was the Wit That Was (http://www.sfweekly.com/2000-04-
19/news/that-was-the-wit-that-was/ )
Dessert – Wikipedia, The Free Encyclopedia (http://en.wikipedia.org/wiki/Dessert )
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ARTICLES OF PARTNERSHIP
OF
HEXAFOOD CO.
KNOW ALL MEN BY THESE PRESENTS
That ,we undersigned, all of legal age and residents of the Republic of the
Philippines have agreed to amend a general partnership under the terms and conditions
herein after set forth and subject to the provisions of existing laws of the Republic of the
Philippines
AND WE HERE BY CERTIFY:
ARTICLE I. That the name of the Partnership shall be
HEXAFOOD CO.
ARTICLE II. That the principal office of the Partnership shall be located at KM17
Alabang-Zapote Rd., Talon II, Las Piñas City.
ARTICLE III. That the names, citizenship and residence of the said partners are as
follows:
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NAME CITIZENSHIP RESIDENCE
Mary Anne Keith L.David
Filipino 10 Gumamela St., VergonvilleSubd.,Pulanglupa II, Las Piñas City
Mary Elaine B.
Escandor
Filipino 3 Taliba St., Mla. Times Vill., Pamplona III,
Las Piñas City
Lady Marianne D.
Mallari
Filipino Blk. 11 Lot 4 Marang St., Talon V, Las Piñas
City
YnaJesseca D.
Maniquis
Filipino Blk. 22 Lot 39 Area S, Queen's Row Subd.,
Molino, Bacoor, Cavite
Shaira O. Nadal Filipino 774 San Jose St., Manuyo I, Las Piñas City
Lie Ann M. Polidario Filipino Blk. 2 Lot 1 Ilang-ilang St., Paramount Vill.,
Talon III, Las Piñas City
ARITICLE IV. That the term for which said Partnership is to exist five (5) years from
the original recording of the said Partnership by the Securities and Exchange Commission
(SEC)
ARTICLE V. That the purposes for which said partnership is formed as follows:
1. To promote effective use of indigenous materials in support of agricultural, industry
and recycling metallic/nonmetallic products in the Philippines.
2. To articulate the concerns of disposal of waste materials in the Philippines and
creating usable and efficient product that will be valuable to customers and hence, are
eco-friendly.
3. To develop techniques and standards for the improvement of these types of products;
and,
4. To cooperate with other organizations with similar aims.
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ARTICLE VI. That the capital of this partnership shall be Six Hundred Thousand Pesos,
Philippine Currencycontributed in cash by the partners as follows:
NAME AMOUNT CONTRIBUTED
Mary Anne Keith L. David P100,000
Mary Elaine B. Escandor P100,000
Lady Marianne D. Mallari P100,000
YnaJesseca D. Maniquis P100,000
Shaira O. Nadal P100,000
Lie Ann M. Polidario P100,000
TOTAL P600,000.00
That no transfer which will reduce the ownership of Filipino citizens to less than the
required percentage of capital shall be recorded in the proper books of the partnership;
ARTICLE VII. That the profits and losses shall be divided pro-rata among the partners;
ARTICLE VII. That the firm shall be under the management of Mary Elaine B.
Escandor as General Manager and as such he/she shall have charge of the management
of the affairs of the partnership.
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ARTICLE IX. That the partners undertake to change the name of the partnership
immediately upon receipt of notice or directive from the Securities and Exchange
Commission that another partnership, corporation or person has acquired a prior right to
the use of that name or that the name has been declared misleading, deceptive,
confusingly similar to a registered name, or contrary to public morals, good customs or
public policy.
IN WITNESS WHERE OF, we have here unties tour hands this _____ day of
2015 at Las Piñas City, Philippines.
MARY ANNE KEITH L. DAVID MARY ELAINE B. ESCANDOR
TIN TIN
LADY MARIANNE D. MALLARI YNA JESSECA D. MANIQUIS
TIN TIN
SHAIRA O. NADAL LIE ANN M. POLIDARIO
TIN TIN
Signed in the presence of:
__________________________ ________________________
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BIR Registration
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MAYOR’S PERMIT
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BARANGAY CLEARANCE
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SANITARY PERMIT
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SEC RESERVATION NOTICE
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SSS Employer Registration Form (SSS-R1)
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PhilHealth Employer Registration Form (ER1 Form)
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February 23, 2015
Certification
Dear Ms. Marilou B. Lleno:
This is to certify that the feasibility study entitled,
The Feasibility of Jell-Oh Cakes
of
David, Mary Anne Keith L.
Escandor, Mary Elaine B.
Mallari, Lady Marianne D.
Maniquis, YnaJesseca D.
Nadal, Shaira O.
Polidario, Lie Ann M.
has been edited by the undersigned.
____________________________
Prof. Rommel Antonio Mazon
AB Major in Literature – MALit
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Pre- Defense
Proponents of Hexafood Co.
The figure above shows the proponents of Hexafood Co.; from left to right: Mary
Anne Keith L. David, Mary Elaine B. Escandor – General Manager, Lady Marianne D.
Mallari, Shaira O. Nadal, YnaJesseca D. Maniquis, Lie Ann M. Polidario.
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Pre-Defense
Panel
The figure above shows the proponents of Hexafood Co.; from left to right: (top)
Mary Anne Keith L. David, Mary Elaine B. Escandor – General Manager, Lady
Marianne D. Mallari, Shaira O. Nadal, YnaJesseca D. Maniquis, Lie Ann M. Polidario,
(bottom)Prof. Marilou B. Lleno – Adviser, Prof. VirgilioSeballe, and Prof. Rommel
Mazon.
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Final Defense
Proponents of Hexafood Co.
The figure above shows the proponents of Hexafood Co.; from left to right: Mary
Anne Keith L. David, Mary Elaine B. Escandor – General Manager, Lady Marianne D.
Mallari, YnaJesseca D. Maniquis, Shaira O. Nadal, Lie Ann M. Polidario.
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