22222(1).pdf

JEG’S CUISINE
A Feasibility Study
Presented to the Faculty of the College of Business Administration
AMA Computer College, South Superhighway
Makati City
In Partial Fulfillment of the Requirements for the Degree
Bachelor of Science in Business Administration
By:
Daco, Jessame C.
Ontoy, Georgette M.
Tuyogon, Emarfe Jean A.
March 2023

TABLE OF CONTENTS
PROJECT BACKGROUND AND HISTORY
Introduction...……………………………………………………………………………………………1
Name and Address of Project Promoter..............................................…………………………………..1
Profile of the Business.………………………………………………………………………………….2
Products and Services..............………………………………………………………………………….3
Short Term Goals ......................................................................................................................................3
Long Term Goals......................................................................................................................................4
Target Market........................................................................................................................................... 4
Economic and Industrial Policies Supporting the Project........................................................................ 5
MANAGEMENT FEASIBILITY
Introduction...............................................................................................................................................6
Legal Structure of the Business................................................................................................................ 6
Organization Chart..............................................................................…………………………………..7
Job Descriptions, Duties and Responsibilities.................................................................……………….8
Employee Benefits..................................................................................................................................12
MARKET FEASIBILITY
Demand Analysis....................................................................................................................................13
Supply Analysis......................................................................................................................................15
Sales Forecast......................................................................................................................................... 16
Marketing Strategy................................................................................................................................. 17
Marketing Plan........................................................................................................................................18
TECHNICAL FEASIBILITY
Introduction.............................................................................................................................................19
Physical Location....................................................................................................................................19
Floor Plan (Layout).................................................................................................................................20
Description of Products and Services.....................................................................................................21
Technology Requirements......................................................................................................................24
Machines and Equipment....................................................................................................................... 24

Production Process..................................................................................................................................25
Production Schedule……………………………………………………………………………………26
Inventory Schedule..............................................................................…………………………………27
Product Delivery.....................................................................................................................................27
Manpower Requirement......................................................................................................................... 28
Project Timetable (Gantt Chart)............................................................................................................. 29
FINANCIAL FEASIBILITY
Introduction.............................................................................................................................................30
Start-Up Costs.....................................................................................…………………………………30
Capital Requirement............................................................................................................................... 31
Loan Repayment Schedule..................................................................................................................... 31
Sales Forecast......................................................................................................................................... 32
Cost of Sales........................................................................................…………………………………32
Operating Expense Forecast................................................................................................................... 33
Projected Income Statement................................................................................................................... 34
Statement of Financial Position..............................................................................................................34
Cash Flow Statement..............................................................................................................................39
Financial Ratios...................................................................................................................................... 41
Liquidity Ratios............................................................................. …………………………………41
Leverage Financial Ratios…………………………………………………………………………..42
Profitability Ratios.........................................................................…………………………………42
Efficiency Ratios……………………………………………………………………………………43
SOCIO-ECONOMIC FEASIBILITY
Introduction.........................................................................................………………………………...44
Contribution to the government……………………………………………………………………..…44
Contribution to the society.................................................................. …………………………………44

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CHAPTER 1
PROJECT BACKGROUND AND HISTORY
Introduction
The Proposed Business well known as Jeg’s Cuisine. The business name Jeg’s came from our
childhood group name. In other words it also come from the initials of the owners. Jeg’s Cuisine
comes up as a partnership type of business. This chapter information will find the location where the
store be constructed and customer may visit the social media accounts such as Facebook page,
Instagram and Tiktok to browse the products offered and can contact or message the orders as well as
our products, services. The business help in community health, so we will make sure that our products
are delicious and especially at competitive price. The shop seek fair and responsible profit, enough to
keep the shop financially healthy for the long term and to fairly compensate to the owners and for the
money and risk.
PROPONENTS
ADDRESS
CAPITAL
CONTRIBUTION
Daco, Jessame C. Tanigue St. Samatadd Comp. Dagat - Dagatan Caloocan City, Brgy 14. ₱30,000
Ontoy, Georgette M. Tanigue St. Samatadd Comp. Dagat - Dagatan Caloocan City, Brgy 14. ₱30,000
Tuyogon, Emarfe Jean A. Tanigue St. Samatadd Comp. Dagat - Dagatan Caloocan City, Brgy 14. ₱30,000

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Profile of the Business
 Jeg’s Cuisine is the name of the business.
 Jeg’s Cuisine is a partnership type of business. It is owned and run by Ms. Daco Jessame, Ontoy
Georgette and Tuyogon Emarfe Jean.
 The partner contributes money, property, labor or skill, and expects to share in the profits and
losses of the business.
 The location of the business is Brgy 14, Tanigue St. Samatadd Comp. Dagat dagatan Caloocan city
 Daco Jessame, Ontoy Georgette and Tuyogon Emarfe Jean are the owners of the Jeg’s Cuisine
the capital requirements is ₱190,000 and the three owner’s invested ₱30,000 each and the other
half is proceeds from loan to set up all of the necessary such as ingredients, equipment and the
other necessities.
Vision
To serve customers good satisfaction from our products that providing fun, highest quality, and
great tasting, products to our customers and like anything of products we develop. And to have a best
services in the food industry in the philippines.
Mission
Jeg’s Cuisine continuously awareness and desire for our product and we will promise that
customers to provide the quality and competitive priced product in the food industry.
Unique Selling proposition
Pancit is referring to various traditional noodle dishes in Filipino cuisine, so the best-selling
product of Jeg’s cuisine is Pancit Overload it has overloaded piece toppings like shrimp, pork, boiled
egg and chicken that give a flavorful to your party food.

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Products and Services
The products that we sell are Spaghetti, Pancit Overload, Palabok, Chicken Wings, Lumpiang
Shanghai, Cordon Bleu, Hotdog with Marshmallow, Biko, Maja Blanca and Oreo Cheesecake tub. The
services that we offered for our customers are Pick-up, Meet-up and Reservation.
Short Term and Long Term Goals
Short Term Goals
Goal / Objective Description By when
Gain more customers We choose this goal to expand out, reach new
customer and clients.
Six months to reach
customer.
Social media engagement
When engaging in digital strategies social
media is by far effective at targeting new
customer.
By the end of three
months.
Improve products and services
Providing the highest level of customer service
and product quality.
Improve within three
months.

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Long Term goals
Target Market
Our target market are the local resident of South Caloocan included San Roque, Sabalo Street, Tanigue
Street and Maypajo Caloocan with different status in life such as individual’s, families, friends, employed,
unemployed and anyone who celebrate their occasion, holidays and also the person that don’t have enough
time to prepare meals for themselves. The target audience these can be 15 years old and above, men, women
or any gender. Jeg’s Cuisine aims to its product at competitive price and good tasting to our customer.
Goal / Objective Description By when
Launch new project Product should create more interesting to consumer no
just need and want but, also keeping up to the latest
trend.
Launch the product
within one year.
Increase sales Business owner continuous improvement in all areas
of business to focus more on profit.
By the end of coming
one year.
Grow market We look for opportunities to get more work and build
business profile to interact potential customers.
Open more branches
within five years.

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Economic and Industrial Policies Supporting the Project
Economic Policy
Customers are looking to the internet as the new standard way to buy products. Jeg’s Cuisine improving
economic efficiency through the means of resource use, treatment disposal and creating markets for recycles
can lead to efficient practices in the production and consumption of products and materials resulting in
valuable materials being recovered for reuse and the potential for new jobs and new business opportunities.
Industrial Policy
Customers are both looking to the internet as the new standard way to buy and sell products. Jeg’s
Cuisine opens up the market to buyers around south Caloocan. This increases chances, visibility and can be a
positive revenue stream for many places. We will also have a tax and it will serve as a stepping stone to have
a good and consistent economy. We can also help Filipinos who don’t have work so the poverty rate can
decrease. This is the new standard way many prefer to shop. With shopping being simpler and more
transparent, customers are more confident with their purchases and can get a fair deal. More options and
consistency leads to a more stable economy

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CHAPTER 2
ECONOMIC FEASIBILITY
Introduction
Jeg’s Cuisine business structure is a partnership, this type of business entity is easy and inexpensive to
set up and it is equally owned and managed by 3 three partners. The organizational charts display an
employee's status and their jobs responsibilities relative to their skills within the company. These employee
will be receiving benefits packages may include SSS, PhilHealth, PAG-IBIG, Overtime, Sick leave, Birthday
leave, Vacation leave, Maternity leave, and 13th
month pay.
Legal Structure of the Business
The partners contributes money, property, labor or skill, and expects to share in the profits and losses of
the business and share the workload, organizing work notes to allow for time off and holidays. Building a
food business is quite hard and it takes a lot of money and a well-organized management that’s why Jeg's
cuisine comes up as a partnership type of business.

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Organization Chart
Ontoy, Georgette M.
General Manager
Daco, Jessame C.
Cashier
Customer Service
Daco, Jessame C.
Finance Manager
Belacsi, Sherlyn A.
Chef
Marketing Manager
Coderes, Jalyn S.
Assistant Chef

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GENERAL MANAGER
Job Descriptions
 Responsible for overseeing the daily operations of a store
 Responsible for monthly inventory
 Responsible for improving efficiency and increasing department profits while managing the
company’s overall operation
 Hiring employees
 Ensure employees are motivated and productive
 Ensure staff allows health and safety regulations
Job Qualification
 College degree in business administration or any related field
 Strong leadership skills
 Strong analytical abilities, multitasker, and critical thinker
 Previous working experience as a General manager is a plus
 Male or Female
 Ages 25 years old and above
 Must be fully vaccinated
FINANCE MANAGER
Job Descriptions
 Create a monthly business report
 Analyze financial information of Jeg’s Cuisine
 Finding ways to reduce or maintain costs by studying financial reports and business

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Job Qualification
 Bachelor degree in accounting, finance, or any related courses
 Strong excel skills
 Must be hardworking and trustworthy
 Willing to work under pressure and flexible time
 Strong knowledge of financial reporting
 Male or Female
MARKETING MANAGER
Job Descriptions
 Marketing manager promote business, services, and products
 They develop marketing and pricing strategies, generate new business leads
 They also manage marketing budgets and analyze trends
 Promote Jeg’s cuisine food products
Job Qualification
 Bachelor degree in marketing or any related courses
 Excellent in writing and abilities to communicate
 Extensive understanding or marketing techniques and distribution network
 Male or Female

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CUSTOMER SERVICE
Job Descriptions
 Ability to stay calm when customers are stressed or upset
 Maintaining a positive, empathetic, and professional attitude toward customers at all times.
 Knowing our products inside and out so that you can answer questions.
 Ensure customer satisfaction and provide professional customer support.
 Answering customer inquires
Job Qualification
 College Graduate or undergraduate
 Experience working with customer support
 Male or Female
CHEF
Job Descriptions
 Must be able to multi-task and work efficiently in fast-paced environment
 Manage food costing and inventory
 Maintain standards for food storage, rotation, quality and appearance
 Develop and plan menus and daily specials menu
Job Qualification
 Male or female
 College graduate related to the field
 Pleasing personality

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 Must have experience as a working chef
CASHIER
Job Descriptions
 Basic math and computer skills.
 Customer satisfaction-oriented
 Ability to handle transactions accurately and responsibly.
 Balancing the cash register and generating reports for credit and debit sales.
 Accepting payments, ensuring all prices and quantities are accurate and proving a receipt to every
customer.
Job Qualification
 Male or Female
 High school graduate
 Experience is an advantage but not required
ASSISTANT CHEF
Job Description
 Work under the supervision of a head cook and responsible for preparing food, plating dishes,
storing food, testing recipes and supplies
 Assist chef with menu development
 Ensuring that the kitchen food is clean and safe
 Responsible for cleaning the kitchen area, washing dishes and utensils

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Job qualification
 Male or female
 College graduate related to the field
 Must have kitchen work experience
 Must have knowledge in menu planning and food storage
Employees Benefits
 SSS, PhilHealth, PAG-IBIG to provide employee’s support
 On regular days, workers should get 25% of their hourly rate for every overtime hour rendered
 105 days for maternity leave
 15 days for Sick leave
 Birthday leave
 Vacation leave
 13th
month pay

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CHAPTER 3
MARKET FEASIBILITY
Introduction
The table summarizes the analysis of the proposed project which is Jeg’s Cuisine that resulted to a
higher demand than supply. Demand will vary from year to year in accordance to the population growth
of the consumers. Caloocan City is strategic place to establish any business due to largest place. Hence,
the products has high potential in the market.
Demand Analysis
The table below shows the total population of the four (4) barangay’s of South Caloocan which
result to 80,618 ages 15 and above. The target market of the business comes from the 10% of 80,618
which results to 8,062.
The population of Barangay 11 fell from 1,632 in 1990 to 1,230 in 2020, a decrease of 402 people
over the course of 30 years. The latest census figures in 2020 denote a negative growth rate of 6.02%, or
a decrease of 422 people, from the previous population of 1,652 in 2015.
AREA POPULATION
Brgy 11, San Roque 1, 230
Brgy 12, Sabalo St. 34, 309
Brgy 14, Tanigue St. 21, 906
Brgy 35, Maypajo 23, 173
Potential Market 80, 618
Target Market (10%) 8 ,062

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The population of Barangay 12 grew from 9,251 in 1990 to 34,309 in 2020, an increase of 25,058
people over the course of 30 years. The latest census figures in 2020 denote a positive growth rate of
1.19%, or an increase of 1,882 people, from the previous population of 32,427 in 2015.
0.32%, or an increase of 327 people, from the previous population of 21,579 in 2015.
1.32%, or an increase of 1,395 people, from the previous population of 21,778 in 2015.

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Supply Analysis
It refers to how much the product or service are willing to make available in the market. And also it
is the products that can offer to the customers. We make sure that the products we offer are sufficient
and available.
Competitors
COMPETITOR POPULATION
Per Day Per Month
Ning’s Kitchen 45 1,350
Leor’s Cuisine 55 1,650
TOTAL
Total Target Demand 8,062
Total Supply 3,000
DEMAND AND SUPPLY GAP 5,062

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Sales Forecast
Products / Services Price
Unit sold
per month
Sales
per month
Year 1
Pancit ₱945.00 130 ₱122,850.00 ₱1,474,200.00
Palabok ₱800.00 52 ₱41,600.00 ₱499,200.00
Cheesy Spaghetti ₱980.00 78 ₱76,440.00 ₱917,280.00
Biko ₱404.00 52 ₱21,008.00 ₱252,096.00
Maja Blanca ₱630.00 78 ₱49,140.00 ₱589,680.00
Hotdog with marshmallow ₱537.00 26 ₱13,962.00 ₱167,544.00
Cordon Bleu ₱427.00 26 ₱11,102.00 ₱133,224.00
Chicken Wings ₱984.00 78 ₱76,752.00 ₱921,024.00
Lumpiang Shanghai ₱620.00 104 ₱64,480.00 ₱773,760.00
Oreo Cheesecake ₱275.00 52 ₱14,300.00 ₱171,600.00
Package A ₱3,819.00 52 ₱198,588.00 ₱2,383,056.00
Package B ₱3,999.00 52 ₱207,948.00 ₱2,495,376.00

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Marketing Strategy
Product
The products that we offer has a good quality that customers meet their satisfaction of the taste that
put an extra ingredients. Also, these products fit to all kind of occasions. We serve single order or set of
orders so that the customers can choose whatever they want.
Pricing
We will make sure that the prices of our products is affordable than the competitors pricing.
So therefore, the customers couldn’t hesitate to buy the products who have an affordable price and we
will make sure that it won’t affect the income of our business.
Position
The location of the store is along highway so the customers will easily able to find where the exact
location of the store. The location is also near at barangay, school and market. We also create social
media accounts to those people who couldn’t inquire personal on our physical store. The percentage of
the social media is 70% while the physical store is 30% that means social media is more effectively
strategies to wider the customers.
Promotion
Promotion of the product by communicating both online and offline. Online, using social media
account. Offline, by giving flyers and loyal card. The benefits of loyal card, if the customers have 9
stamps it will consider that he/she automatic giving 5% valid for one year.

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Marketing Plan
Our marketing plan should include development of social media accounts to increase profit and also
to set goals of the business, and for promotion and advertising we are also posting every 3 times a week
to advertise our products.
2022 2023
MARKETING ACTIVITY JUN JUL AUG SEPT OCT NOV DEC JAN FEB MAR
Create logo
Create Social media page
Promote our business to our Facebook
page, Instagram, Tiktok accounts by
posting 3 times a week
We will make tarpaulin and signage
Giving out flyers
Giving discount in grand opening day
Continuation of promoting our business

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CHAPTER 4
TECHNICAL FEASIBILITY
Introduction
Jeg’s Cuisine focus is meeting the demand of a regular local resident customer base in Barangay
14, Caloocan City. We chose this location to facilitate meet-ups and the population in this place is quite
large. We offer its products at a competitive price to meet the demand of every customer with different
status in life such as individual’s, families, friends, employed, unemployed and anyone. Inside the
business shop floor plan there is an office, stock room, inventory storage, rest room, kitchen, and
cashier’s receiving area to serve our product and services to our customers.
Physical Location
The location of the business is located at Brgy 14, Tanigue st. Caloocan City. Jeg’s Cuisine is a
small business, and this address serves as our main office and our kitchen on which we were going to
make our products. Since we are a store shop we chose this location because it is convenient for the
people to buy our products and it’s near at the school and market.

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Floor Plan
The proposed working area layout was arranged properly. The floor plan was designed for the
workers to have a very easy to work and very comfortable area while working. It’s look simply but this
was meant to increase the efficiency and effectiveness of the working place and reduce discomfort and
difficulty that would definitely affect productivity of the workers.

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Description of Products and Services
PANCIT OVERLOAD
Pancit is our main best seller. We called it pancit overload
because of the toppings that we put like vegetables, shrimp,
sliced of boiled egg, chicken and pork. And it is served with
calamansi, as its freshly-squeezed juice may be used for
additional seasoning. In fact it is not an ordinary pancit.
Price: ₱945
PALABOK
Our palabok made of rice noodles with atsuete powder it is often
used as a coloring ingredient and it has a various toppings like
shrimp, chicharon, sliced of boiled egg, pork belly and lastly
spring onions to look more presentable.
Price: ₱800
CHEESY SPAGHETTI
This food usually made from tomato sauce sweetened with
brown sugar and banana ketchup and to make it creamy we also
put all purpose cream and condense milk. And lastly to make it
look delicious we also put toppings on the top like slice of
hotdogs and cheese.
Price: ₱980

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Description of Products and Services
BIKO
Biko is a sweet rice cake. It is made of coconut milk, brown sugar
and glutinous rice and it has coconut curds on the top that made
from coconut cream.
Price: ₱404
MAJA BLANCA
Maja Blanca made from coconut milk, cornstarch, Sugar and
condense milk. Usually the only toppings we see in Maja is cheese.
But for us, we added crushed roasted peanuts for extra crunch and
cheese on top to make it more special.
Price: ₱630
HOTDOG WITH MARSHMALLOW
Hotdog and Marshmallow is usually flavor by many. It taste like
sweet and salty kind of taste similar to sweet and sour sauce. And it
is actually very common because it is easy to cook. But even so, we
still decided to include it in the menu because it perfectly pair with
our cheesy spaghetti.
Price: ₱537

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CORDON BLEU
It is a comfort food classic of crispy crusted boneless, skinless
chicken breast wrapped around thinly sliced ham and melted
cheese and then pan fried. And to make it look extra special we
added dipping sauce made from mayonnaise and cheese.
Price: ₱427
CHICKEN WINGS
Our chicken wings have a different flavors like sweet and spicy
and honey garlic well-worth your appetite on any occasion.
They're simple, easy to cook, full of protein, budget-friendly and
a fun, hearty finger food for parties and weeknight dinners a like.
Price: ₱984
LUMPIANG SHANGHAI
Our version of lumpiang shanghai is made with a filling of
ground pork, mixed with carrots, potato, egg, onion, garlic, salt
and pepper. That is stuffed into lumpiang wrappers. This food can
be served as an appetizer, main course or snack.
Price: ₱620

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OREO CHEESECAKE
This Oreo cheesecake is great because it mixes an intense chocolate
cookie with the perfect softness of cheesecake. It’s completely
decadent and perfect for special occasions or even when you crave a
something desserts.
Price: ₱275
Technology Requirements
The important requirements to be used in technology is WIFI by which we can access networks or
connect with other computers or smartphone to interact costumers. Smartphone might be use to
communicate to our customers. For the computers have become essential business tools. They are used
in every aspect of a company's operations, including product creation, accounting, marketing and
administration. In other words internet makes our life easy, fast and simple.
Machines and Equipment
These are the list of machines and equipment by use to creating products a machine is a thing is
created by people to make work easier. While the equipment, it is set of tools that needed for a particular
activity or purpose.

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MACHINES EQUIPMENT
Gas stove Cooking utensils set
Chest freezer inverter Cooking knife set kitchen tool
Kaldero set flying eagle
Chopping board
Fire extinguisher
Production Process
 Order verification and confirmation
 Preparing the ingredients needed for the orders
 Once orders are cooked then ready to pack
 Confirmation of address and payment
 Once confirmed then ready to serve or to deliver to our customer
Production Materials
Direct materials are goods that physically become the finished product at the end of the
manufacturing process which is can be bought and sold at the store. While the indirect are materials,
used in production process they make the production process safer or more efficient as a good used in the
production which is the kitchen equipment, supplies, and disposable tools. In other words, indirect
materials are not part of the final product.

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Production Schedule
It refers to the services of the business that used everyday from the beginning up to end of the
month and it creates good service to the customers. It also located at south Caloocan where the physical
store that established.
PRODUCTION SCHEDULE
Start
End
Time
Location
Repair & maintenance June July 8:00 am Caloocan city
Water January December 8:00 am Caloocan city
Utilities electricity January December 8:00 am Caloocan city
Materials August October 10:00 am Caloocan city
Supplies January December 10:00 am Caloocan city
Internet January December 7:00 am Caloocan city
Rent expense January December 7:00 am Caloocan city

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Inventory Schedule
It monitored stock of raw materials and supplies. It also showed when it purchased, name of the product,
amount of sold, date released for production and the remaining stocks. By doing these monthly inventory it
prevent from keeping obsolete or expired materials or supplies in the stocks room.
Product Delivery
Online customers require their orders to be delivered as quickly as it could be. The delivery strategy of
our business should make an impact with packaging. The way of packaging the order can make a huge impact.
Proper packaging protects the orders throughout the journey. Pricing, high pricing as compared to competitors can
shift your customer base to the competitor package delivery provider. Give Insurance, An accident or unexpected
outcome can result in product damage. Ensuring the customer orders will give the security to the customer when
delivering packages of the high cost.

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Manpower Requirement
The manpower of our team has five members of employees included the three Owners to operate the
business. First, we have chef which is kitchen lead to manage the plan menus and daily special menu. Second, is
assistant chef, manage food inventory and ensuring that the kitchen food is clean and safe. Third, we have a
finance manager to analyze the financial information and also can be a cashier’s that have ability to handle the
transactions that comes from customers. Fourth is the marketing manager with have ability to promote our
business which is Jeg’s cuisine. Also can be a customer service to ensure that the inquiries, processing orders are
processed properly. And lastly general manager who has responsibility for overseeing the daily operations of a
store and to ensure employees are motivated and productive.

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Project Timetable
The table below show the process of how and when to start a business that we build. On the month of April
we are planning to do business. We conduct research that included business description, market analysis, financial
plan, and executive summary. In the next one month we arranged our business permits to be able to having a legal
business. Renovation of the store took two months to renovate the store we make sure it improves the looks of the
physical store, changes the atmosphere, and layout to attract more customers. Before we renovate our store we
also canvass of materials and equipment in the month of august and after we canvassed, we bought the materials
and equipment that needed for the renovation. Month of November we started finding employee. Getting the right
employees that contribute good work ethics in the business. The next step Marketing promotion, it used to inform
target people the products, quality and services that we offer by using posting social media and giving flyers. And
lastly the most important thing of the business is the grand opening. We offer discounted price each of our
products and providing loyal card to those who wants to be our loyal customers.

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CHAPTER 5
FINANCIAL FEASIBILITY
Introduction
This chapter shows here how much we cost every month / year these costs included things like rent for a
retail space, investments in inventory, communications for internet and other necessities for our business and also
how much profit we make per month. Our source of capital is that each owner’s contribute ₱30,000.00 and we
loan ₱100,000.00 from the bank. So therefore the total capital is ₱190,000.00. In the first year we have a total cost
of sale ₱5,427,396.00 and ₱10,778,036.88 sales. Thus, the gross income is ₱5,350,640.88 but it doesn't include the
operating expenses and vat tax. So that the income after tax for first year is ₱2,492,799.16
Start-Up Costs
The table below shows that the total start-up cost for the business amounts to ₱111,973.00 broken down into
₱14,725.00 for business permits, licenses and registration. ₱64,748.00 for capital expenditures, and ₱32,500.00 for
Pre-operating expenses.

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Capital Requirement
The business requires a capitalization ₱190,000.00. Sources are the owner’s contribution of ₱30,000.00 each
total is ₱90,000.00 and the other half is proceeds from loan, as shown below.
‘
Loan Repayment Schedule
The ₱100,000.00 loan will be amortized quarterly for 3 years with an annual interest rate of 5%. Payments will
be made at the end of each quarter. With total interest of ₱8,309.97, total payment thus amount to ₱108,309.97

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Sales Forecast
Table below shows that monthly sales is ₱898,169.74 with monthly cost of sales of ₱452,283.00
representing 50.36% of sales. Monthly gross income is ₱445,886.74 which represents 49.64% of sales.
Cost of Sales
The cost for each type of service is shown on the table below:

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Assumptions in computing the cost for each type of service:
 Pancit, only considered the labor cost of the two chef. Daily minimum wage is ₱570, thus, hourly rate is
₱71.25. Total cost of service is ₱450.00
 Palabok, ₱320.00 is the total cost including the material cost and labor cost which can be served for 15-20 pax.
 Cheesy spaghetti, Material cost ₱392.00 which can be served for 15-20 pax. Since duration of cooking time is
50 minutes, labor cost thus amounts to ₱57.00. Total cost of service is ₱392.00
 The total cost of biko is ₱202.00, including labor cost and material cost. And to make the biko it took
50 minutes.
 Maja Blanca, ₱315.00 is the total cost including the material cost and labor cost. And with mark-up net 100%.
so that the SRP is ₱630.00
 In one bilao it have a 35pcs of hotdogs w/ marshmallow, which is good for 15-20 people. Thus, cost material
is ₱240.00 with 25minutes of cooked time, labor cost is ₱28.50. Total cost per serving is ₱268.50.
 Cordon bleu have a 35pcs in bilao. And the SRP is ₱427.00 so that the total amount cost is ₱213.50 including
the material cost and labor cost.
 Our chicken wings have 2 flavors and 35pcs in one bilao large. ₱480.00 is the total cost, which is good for 15-
20 pax.
 Lumpiang shanghai, ₱253.00 cost material, ₱57 total labor cost. So it appears that the total cost is ₱310.00
 Oreo cheesecake 1200ml material cost ₱82.25 per tub. To make the cake, it took 35minutes.
Labor cost thus amount to ₱42.75. Total cost per order is ₱125.00
 For our package Set A, it has a total cost ₱2,063.00 included material cost and labor cost, per package has a
5% discount from their original price.
 For the package set B, it’s the same as set A with a 5% discount. Total cost per serving is ₱2,221.25 including
the labor cost and material cost. To make the package be it took 1hour and 35minutes.

34
Projected Income Statement
The table below shows the 5 year projected income statement of the business. For the 1st
year, sales or service
income amounts to ₱10,778,036.88 with annual projected increase 5%. Cost of sales is ₱5,427,396.00 for the first
year with an annual increase of 5%. Net income for the 1st
year is ₱3,786,163.59 Consider that the annual sales are
more than ₱3,000,000.00 the company pays 12% VAT. There is a net income after tax of ₱2,492,799.16 Payback
period is within 2 years. Details of the operating expenses are described following the table.
Opex A – Manpower Cost

35
Opex B – Rent Expense
Opex C – Utilities Expense
Opex D – Advertising and Promotions
Opex E – Business Permits and Licenses

36
Opex F – Leasehold Improvements
`
Opex G - Depreciation Expense, Machines & Equipment

37
Opex H - Depreciation Expense, Furniture & Fixtures
Opex I - Technology

38
Opex J -Depreciation Expense, Tools & Accessories
Opex K - Interest Expense

39
Opex L – Miscellaneous Expenses
Cash Flow Statement
The total cash in coming into our business in the first year is ₱10,968,036.88 and it comes from capital
contribution, financial loan and revenue from sales. The total money we release in the first year was ₱8,663,986.49
A cash-out might be a good way to pay for our business expenses. These are the included, pay for a home
improvement, utilities, miscellaneous, payment for loan, interest expense, manpower cost, business permit,
machines & equipment and other necessities for our business. However, the money that we release also helps us to
build a food business and to operate it.

40
Statement of Financial Position
Below is the projected balance sheet of the company. For the first year, current assets amount to
₱2,304,050.39 Fixed assets amount to ₱67,398.40 for a total of assets ₱2,374,448.79 The total liabilities for the
first year is ₱391,649.63 With a starting capital of ₱90,000.00, there is an increase in capital of ₱1,982,799.16 due
to the net income of the business while there is a decrease of ₱600,000.00 due to owner’s withdrawal with a
capital ending of ₱1,982,799.16 total liabilities and owner’s equity for the first year is ₱2,374,448.79
Assets, liabilities and owner’s equity for the next four years are shown in the below table.

41
Notes to Financial Position
Leverage Financial Ratios
Leverage ratios measure the amount of capital that comes from debt. In other words, leverage
financial ratios are used to evaluate a company’s debt levels. Common leverage ratios include the following:
The debt ratio measures the relative amount of a company’s assets that are provided from debt.
The debt to equity ratio calculates the weight of total debt and financial liabilities against shareholders’ equity.

42
The interest coverage ratio shows how easily a company can pay its interest expenses.
The debt service coverage ratio reveals how easily a company can pay its debt obligations.
Profitability Ratios
Measure a company’s ability to generate income relative to revenue, balance sheet assets, operating costs,
and equity. Common profitability financial ratios include the following:
The gross margin ratio compares the gross profit of a company to its net sales to show how much profit a
company makes after paying its cost of goods sold. A gross profit margin ratio of 50 to 70% would be considered
healthy. it means that 50% of our sales are gross profit, that can help us to assess our financial health.
The operating margin ratio compares the operating income of a company to its net sales to determine
operating efficiency. The operating margin measures a company's profitability. Usually businesses want an
operating margin of 15% or higher. It measures how much profit a company makes after deducting for variables
costs of experience and service, such as inventory or wages.

43
The return on assets ratio measures how efficiently a company is using its assets to generate profit.
:
The return on equity ratio measures how efficiently a company is using its equity to generate profit.
Efficiency Ratios
The asset turnover ratio measures a company’s ability to generate sales from assets. When the value of the
total asset turnover ratio exceeds 2.5%, it is considered good. It means that 4.54% of our asset turn over is
considered good, it implies that the company is efficient in generating sales from it asset base.

44
CHAPTER 6
SOCIO-ECONOMIC FEASIBILITY
Introduction
In this chapter, the security and safety must be implemented. The business is committed to promoting by
making good quality that we serve to all customers. The business will pay tax into the government as it is declared
by the law; the business (private sector) should give tax. This tax will help the government generate funds for the
society and other government projects. The people behind Jeg’s Cuisine expects the business to be known in food
industry and the role of business in society is lead to the success of the business with the help of hardworking
employees.
Contribution to the Government
Our business will benefit not only for us but also the people that surround us, Jeg’s Cuisine is the payment
for the business tax it will serve as a guide and stepping stone to have a good and consistent economy before the
business operates it. This business is willing to donate foods after calamity and can help into government projects
in the community and the business must first acquires articles of partnership to DTI and BIR.
Contribution to the Society
The company will be opening new opportunities for people who are interested in having a regular job and
also for those people who are undergraduate and looking for a job. The company will be opening to different
positions for the applicants. The employer will also help the families of the worker employed in Jeg’s cuisine since
they will be receiving appropriate benefits (SSS, PhilHealth and PAG-IBIG) and other benefits like overtime,
maternity leave, sick leave, birthday leave, vacation leave, 13th
month pay, wages and also, it support local
economies.

45
APPENDIX A
Legal Requirements to establish a business

46
APPENDIX B
Permits and Licenses

47
APPENDIX C
Articles of Partnership/ Corporation
ARTICLES OF PARTNERSHIP OF
JEGS CUISINE
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents and citizens of the Philippines,
Have on this day voluntarily associated ourselves together for the purpose of forming a general partnership
under the following terms and conditions and subject to existing and applicable laws of the Republic of the
Philippines:
AND WE HEREBY CERTIFY:
ARTICLE I. Partnership Name: That the name of this partnership shall be Jegs Cuisine and shall transact
business under the said company name
ARTICLE II. Principal Place of Business: That the principal place of Business of this Partnership shall be
located at Barangay 14, Samatadd Compound Caloocan City
ARTICLE IV. Term of Existence: That this partnership shall have a term of 30 years from and after the
original recording of its Articles of Partnership by the Securities and Exchange Commission.
ARTICLE V. Partners’ Circumstances: That the names, nationalities and complete residence
Addresses of the partners are as follows:
Name Nationality Complete Residence Address
Jessame C. Daco Filipino Tanigue St. Samatadd Comp. Caloocan City, Brgy 14.
Georgette M. Ontoy Filipino Tanigue St. Samatadd Comp. Caloocan City, Brgy 14.
Emarfe Jean A. Tuyogon Filipino Tanigue St. Samatadd Comp. Caloocan City, Brgy 14.

48
ARTICLE VI. Capital Contributions: That the capital of this Partnership shall be the amount of ₱90,000.00,
Philippine Currency, contributed in cash by the partners, as follow:
That no transfer of interest which will reduce the ownership of Filipino citizens to less than the required percentage of
capital as provided by existing laws shall be allowed or permitted to be recorded in the proper books of the partnership.
ARTICLE VII. Sharing Ratios: That the profits and losses of this partnership shall be divided and distributed
proportionately on the ratio of the capital contribution of each partner.
ARTICLE IX. Management: That this partnership shall be under Jessame C. Daco, Georgette M. Ontoy and Emarfe
Jean A. Tuyogon as Owner, who shall be in charge of the management affairs of the company. He shall have the power to
use the partnership name and in otherwise performing such acts as are necessary and expedient in the management of the
firm and to carry out its lawful purposes.
ARTICLE X. Undertaking to Change Name: That the partners undertake to change the name of this partnership, as
herein provided or as amended thereafter, immediately upon receipt of notice or directive from the Securities and Exchange
Commission that another corporation, partnership or person has acquired a prior right to the use of that name or that the
name has been declared as misleading, deceptive, confusingly similar to a registered name, or contrary to public morals,
good customs or public policy.
Name Amount Contributed
Jessame Catalogo Daco ₱30,000
Georgette Magsipoc Ontoy ₱30,000
Emarfe Jean Arizala Tuyogon ₱30,000

49
APPENDIX D
Complete Products and Services

50
APPENDIX E
Machines and Equipment
STOVE
Is an enclosed heated space. Theterm is commonly taken to mean an
enclosed spacein which fuel is burned to provide heating, either toheat
the space in which the stove is situated, or to heat the stove itself and
items placed on it
CHEST FREEZER
Can be installed alongside the main refrigerator unit in a kitchen, or
placed in a garage or utility room to accommodate itsoften significant
dimensions. Many models contain storage racks of varying sizes to help
keep different types of frozen foods separated.
FIRE EXTINGUISHER
Fire extinguishers apply an agent that will cool burning heat, smother
fuel or remove oxygen so the fire cannot continue to burn. A portable
fire extinguisher can quickly control a small fire.
CHOPPING BOARD
A cutting board (also known as a chopping board) is a kitchen utensil
used as a protective surface on which to cut or slice things

51
STAINLESS STEEL COOKWARE
Stainless steel is a great option for non-toxic, long-lasting,
durable cookware ideal for boiling and baking. It is
especially good for small-batch baking as it retains heat
well and cooks foods evenly.
KITCHEN UTENSILS
A kitchen utensil is a small hand held tool used for food
preparation. Common kitchen tasks include cutting food
items to size, heating food on an open fire or on a stove,
baking, grinding, mixing, blending, and measuring;
different utensils are made for each task
KNIFE SET
Larger knives are used for cutting meat, dicing vegetables,
disjointing some cuts, slicing herbs, and chopping nuts.
Carving knives are used for

52
APPENDIX F
Furniture and Fixtures
SHELVING AND STORAGE
Stainless steel is a great option for non-toxic, long-lasting,
durable cookware ideal for boiling and baking. It is
especially good for small-batch baking as it retains heat
well and cooks foods evenly.
RECEPTION DESK
A kitchen utensil is a small hand held tool used for food
preparation. Common kitchen tasks include cutting food
items to size, heating food on an open fire or on a stove,
baking, grinding, mixing, blending, and measuring;
different utensils are made for each task
WAITING CHAIR
Larger knives are used for cutting meat, dicing vegetables,
disjointing some cuts, slicing herbs, and chopping nuts.
Carving knives are used for
OFFICE DESK
A office desk is a piece of furniture with a flat table-style
work surface used in a school, office, home or the like for
academic, professional or domestic activities such as
reading, writing, or using equipment such as a computer.

53
OFFICE CHAIR
An office chair, or desk chair, is a type of chair that is
designed for use at a desk in an office. It is usually a swivel
chair, with a set of wheels for mobility and adjustable
height. Modern office chairs typically use a single,
distinctive load bearing leg, which is positioned underneath
the chair seat.
WALL FAN
Fans are used for circulating air in rooms and buildings;
for cooling motors and transmissions; for cooling and
drying people, materials, or products
OFFICE CABINET
A filing cabinet (or sometimes file cabinet in American
English) is a piece of office furniture for storing paper
documents in file folders. In the most simply context, it is
an enclosure for drawers in which items are stored.

54
APPENDIX G
Technology
CCTV CAMERA
Wireless security cameras are closed-circuit television (CCTV) cameras
that transmit a video and audio signal to a wireless receiver through a
radio band. Many wireless security cameras require at least one cable or
wire for power; "wireless" refers to the transmission of video/audio.
COMPUTER
The computer is usually the center of daily work.
You use it to answer e-mails, participate in video chats and work with
Word, Excel, and many other applications.
PRINTER
A printer is a device that accepts text and graphic output from a
computer and transfers the information to paper, usually to standard-
size, 8.5" by 11" sheets of paper. Printers vary in size, speed,
sophistication and cost.
CELLPHONE
They come in use for communicating through voice, messages, and
mails. We can also surf the internet using a phone. Most importantly,
we also click photos and record videos through our mobile's camera.
The phones of this age are known as smartphones.

55
APPENDIX H
Tools and Accessories
APRON
Cooking aprons are essentially used in restaurants and kitchens. The
main purpose is to keep you from getting spills and stains on your
clothes.
HAIRNET
Using a hair cap or hair net, it helps prevent cross-contamination or
even infection, ensuring the environment they are worn in is hygienic,
which can be critical to the operation or the business and work
environment.
Disposable hair caps or nets are often used in, Food preparation or
manufacture.
OVEN GLOVES
Gloves can also be used in the kitchen when handling particularly
potent ingredients such as seafood, garlic, and onions.
KITCHEN TOWEL
Kitchen towels can be used for several different purposes, including
drying dishes without leaving streaks, drying hands, wiping up spills,
disinfecting counter tops, and even serving as impromptu potholders,
oven mitts, or handle mitts.

56
MEASURING SPOON & CUP
Also referred to as a Measuring Cup jug or a measuring spoon is a kitchen
utensil used primarily to measure the volume of liquid or amount of solid
substances that are used as cooking ingredients. A spoon used to measure
an amount of an ingredient, either liquid or dry, when cooking. They are
Available in many sizes, including the teaspoon and tablespoon.
GRATER
A kitchen implement used for grating food products
(Such as cheese and carrots).
ROLLING PIN & BAKING MAT
Rolling pins are long cylinders used to press out dough evenly and
smoothly. They are primarily used for rolling out dough for pastries,
such as pies and cookies, but they can also be used for rolling out bread-
type dough for items such as cinnamon rolls and pizza, and for rolling out
pasta dough.
HANDLE PEELER
As its name implies, a peeler removes the peel or skin from fruits and
vegetables. Most often, peelers have a steel blade attached to a handle made of
steel, metal, rubber or plastic.

57
MIXING BOWL
Are used for storage, working doughs, mixing dry ingredients,
mixing salads, organizing, and more. The kitchen needs several
bowls in different sizes.
SERVING SPOON
Serving spoon is a type of kitchen utensil that's primarily
used to serve meals. Instead of being used to bring food to your
mouth, it instead brings food from the platter or bowl to your
plate.
Serving spoons can come in various designs, sizes, finishes,
materials, and more.
COLANDER
A colander is a kitchen utensil that is primarily used to rinse
vegetables or strain foods such as pasta.
The bottom is perforated, which allows for water or liquid to
drain through while holding on to the solids inside. The
perforated nature of the colander allows liquid to drain through
while retaining the solids inside.
SEASONING GLASS BOTTLE
Glass bottles improve the freshness of the food beverage.
It has an impermeable design that protects the quality of the
products from air and contaminants. The glass is made from
non-toxic materials and acknowledges as generally recognized
as safe by the Food and Drug Administration.

58
SIEVE
A sieve, fine mesh strainer, or sift, is a device for separating
wanted elements from unwanted material or for controlling the
particle size distribution of a sample, using a screen such as a
woven mesh or net or perforated sheet material. The word sift
derives from sieve.
BOND PAPER
Bond paper is a high-quality durable writing paper similar to
bank paper but having a weight greater than 50 g/m².
The most common weights are 60 g/m², 75 g/m² and 90 g/m².
The name comes from its having originally been made for
documents such as government bonds.
BALLPEN
A pen that has a small metal ball as the point of transfer of ink
to paper. A writing implement with a point from which ink
flows.

59
APPENDIX I
AEQ Analysis Table

61
APPENDIX J
Other Relevant Documents
Barangay Clearance
Republic of the Philippines
City of Caloocan
Brgy.14, Dagat-dagatan Caloocan City
TO WHOM IT MAY CONCERN,
This is to certify that Jessame C. Daco, Georgette M. Ontoy and Emarfe Jean A.
Tuyogon are legal age, single/married/widower is a bona fide resident of Barangay 14,
Samatadd Compound Caloocan City whose signature, fingerprint appear below is known to me
with good moral character and a law abiding citizen of this community. That according to
record kept available in this office subject person has not been charged or convicted of any
crime, violation in the constitution, any law or ordinance.
This certification is issued upon request of subject individual for whatever legal purpose it may serve.
Efren Dela Cruz
Punong Barangay

63
SHERLYN A. BELACSI
Blk 1B Samatadd Tanigue St. Dagat-dagatan Caloocan City
9324891059
Sherlynbelacsi@gmail.com
CAREER OBJECTIVE
Secure a responsible career opportunity to fully utilize my training and skills, while making a
significant contribution to the success of the company. Seeking a challenging position in a reputed
organization where I can learn new skills, expand my knowledge, and leverage my learning.
PERSONAL INFORMATION
Date of Birth: November 19, 1999
Gender: Female
Civil Status: Single
Citizenship: Filipino
Religion: Roman Catholic
EDUCATIONAL ATTAINMENT
 STI College
Bachelor of Science in Business Major in Marketing Management
Caimito Rd, Southern Caloocan City, Caloocan, 1400 Metro Manila
 Global Reciprocal College
Bachelor of Science in Business Major in Marketing Management
Ave Ext, East Grace Park, Caloocan, Metro Manila
 Macario B. Asistio Sr. High School Unit I,
S.Y 2013 – 2017
Pla-pla St. Kaunlaran Village, Caloocan City
SKILLS
 Creativity
 Time Management
 Teamwork

64
JALYN SURMEON CODERES
Blk 1B Ext. Samatadd Tanigue St. Dagat-dagatan Caloocan City
Mobile No.: +639163909937
Email: Coderes.jalyn@gmail.com
OBJECTIVE
I am seeking a position wherein my knowledge, skills and attitude can be enable to execute;
leadership skills can be further developed; personal and professional growth can be optimized while
contributing to the best of abilities to the department I will be joining.
PERSONAL DATA
Age : 22 yrs. old
Date of Birth : October 18, 1999
Height : 5’0
Weight : 141 lbs.
Civil Status : Single
Citizenship : Filipino Religion
Gender : Female
SKILLS
 Proficient
 Problem solving
 Business skills
 Attention to detail
 Teamwork
EDUCATIONAL BACKGROUND
 University of the East – Caloocan (June 2013 – April 2017)
Bachelor of Science in Information Technology
105 Samson Road, Caloocan City
 La Consolacion Collge – Caloocan (June2009 – March 2013)
496 A. Mabini Street, Caloocan City
 Kaunlaran Elemtary School (June2003 – March 2009)
Tamban Street, Caloocan City

65
EMARFE JEAN A. TUYOGON
Phone: +6399324891059
Email: tuyogonemarfe@gmail.com
Address: Blk 1B Samatadd Tanigue St. Dagat-dagatan Caloocan City
OBJECTIVES
Seeking work experience where I canutilize and develop my knowledge,communication and
interpersonalskills, which will allow me to growpersonally and professionally.
 2019 - 2023 ABE International Business College
Business Administration Major in Financial Management
 2017 - 2019 Arellano University
Accountancy, Business and Management
PROFESSIONAL SKILLS
 Good communication and Interpersonal
 Adaptability
 Multitasking
 Time Management
 Good listener
Birthday : July, 18 2000
Citizenship : Filipino
Religion : Catholic
Civil status : Single
Height : 4’11
Weight : 45kg

66
GEORGETTE M. ONTOY
Phone: +639685438108
Email: tuyogonemarfe@gmail.com
Address: Blk 1B Samatadd Tanigue St. Dagat-dagatan Caloocan City
OBJECTIVES
I’m seeking a challenging opportunity which will allow me to grow personally and professionally,
while effectively utilizing my strong organizational skills set to help promote your corporate mission and
exceed team goal.
Business Administration Major in financial management
 2017 - 2019 AMA Computer College
PROFESSIONAL SKILLS
 Finance
 Critical Thinking
 Comfortable Writing
 Collaboration
Birthday : September 12, 2000
Religion : Catholic
Height : 5’4
Weight : 50kg

67
JESSAME C. DACO
Phone: +639957625752
Email: daco.jessa@gmail.com
Address: Blk 1b Samatadd Tanigue St. Dagat-dagatan Caloocan City
OBJECTIVES
To apply the knowledge that I have accumulated from the experience and training, To achieve
advanced skills regarding new technologies applied in our industry and to enhance my ability to work
well with people
Business Administration Major in Financial Management
 2017 - 2019 AMA Computer College
WORK EXPERIENCE
 SM Supermarket
 October 2021 to March 2022
 Cashier’s
PROFESSIONAL SKILLS
 Flexible
 Time management
 Flexibility
Birthday : July 22, 2001
Religion : Catholic
Height : 5’4
Weight : 62kg

68
SURVEY QUESTIONNAIRE
I. Demographic profile
Age: 15 - 20 21 - 30 31 - 40 41 and above
Gender: Female Male Others
Location : Brgy 11, San roque
Brgy 12, Sabalo street
Brgy 14, Tanigue street
Brgy 35, Maypajo
Direction: Read and understand the statements carefully put a check ( ) on the following ratings.
1. How often can you consume Party Food?
o Daily
o Once a week
o Once a month
2. When do you usually purchase Party Food?
o Ning’s cuisine
o Leor’s cuisine
o Others
3. When purchasing products, what are the attributes you consider?
o Price
o Taste
o Appearance
4. What Pasta and noodles do you like?
o Spaghetti
o Pancit
o Palabok

69
5. What is your preferred dessert?
o Biko
o Maja Blanca
o Oreo cheesecake
6. What kind of Party you celebrate the most?
o Birthday’s
o Holiday’s
o Anniversary
7. When there’s an occasion, do you prefer to order rather than cook?
o Always
o Sometimes
o Never
8. Do you like filipino cusine?
o Always
o Sometimes
o Never
9. Do you prefer to order online, rather than walk in to the store?
o Always
o Sometimes
o never
10. Which product services did you like the most?
o Ning’s cuisine
o Leor’s cuisine
o Others

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