Chapter 1 8 With Border

I
DAL UB HAS AAN NG L UNGS OD NG L UC E NA
FEASIBILITY STUDY OF MANUFACTURING FORTIFIED CHAMI
NOODLES FROM COCONUT FLOUR IN LUCENA CITY
______________________________
A Thesis Presented to
The Faculty of Accounting Information System
Dalubhasaan ng Lungsod ng Lucena
Lucena City
______________________________
In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science in Accounting
Information System
By
Angel Mae A. Ancheta
Eric Joshua Z. Romero
May 2023
B AC HE L OR OF S C IE NC E IN AC C OUNT ING
INF OR MAT ION S YS T E M
II
BIOGRAPHICAL SKETCH
Name: Angel Mae A. Ancheta
Birthdate: May 2, 2001
Birthplace: Barangay Cotta, Lucena City
Permanent Adress: Hermana Fausta, Purok Ilang-Ilang 2,
Brgy. Silangang Mayao, Lucena City
Contact Number: 09217491056
Email Adress: angelmae.ancheta07@gmail.com
Educational Background:
School University Inclusive Years Honors/Awards
Dalubhasaan ng Lungsod ng Lucena 2019-Present
San Jose Senior High School 2017-2019
Sto. Angel National High School 2015-2017
Hermana Fausta Elementary School 2007-2013 With Honors
Technical Skills:
NCIII- Bookkeeping
III
BIOGRAPHICAL SKETCH
Name: Eric Joshua Z. Romero
Birthdate: September 7, 2001
Birthplace: Barangay Cotta, Lucena City
Permanent Adress: Purok 1-B, Ilaya, Barangay Dalahican,
Lucena City
Contact Number: 09489619211
Email Adress: romeroericjoshua@gmail.com
Educational Background:
School University Inclusive Years Honors/Awards
Dalubhasaan ng Lungsod ng Lucena 2020-Present
Lucena Dalahican National High School 2018-2020 With Honors
Lucena Dalahican National High School 2014-2018 With Honors
South II Elementary School 2008-2014 With Honors
IV
CERTIFICATE OF ORIGINALITY
We, the researchers, hereby certify that this study is the product of our collective
ideas from the data obtained under the direction of the advisers and professionals who
assisted with constructing this research, and to the best of our knowledge and certainty. It
does not include material or source that has been primarily published by another person
or that has acquired a degree or diploma from a school, unless it is properly
acknowledged in the study itself.
We further certify that any assistance provided to us inside or outside of the
school in relation to the research is fully acknowledged.
Angel Mae A. Ancheta Eric Joshua Z. Romero
Researcher Researcher
2023
V
APPROVAL SHEET
In partial of the requirements for the Degree of Bachelor of Science in

Accounting Information System, this research paper entitle “FEASIBILITY STUDY
OF MANUFACTURING FORTIFIED CHAMI NOODLES FROM COCONUT
FLOUR IN LUCENA CITY” has been prepared and submitted by Angel Mae A.
Ancheta and Eric Joshua Z. Romero, who is hereby recommended for oral
examination.
MELODY N. CANLAS, MBA

Research Adviser
BERNADETTE P. PAREDES, CPA, MBA MELODY N. CANLAS, MBA

Financial Analyst Language Critic
Approved in partial fulfilment of the requirements for the degree Bachelor of

Science in Accounting Information System by the oral examination committee.
ROJOHN VALENZUELA, CPA, MBA

Chairperson
HJALMAR RAFA, MBA RHOMELIE T. LAGOS, LPT, MM

Member Member
Approved and accepted in partial fulfilment of the requirements for the

degree Bachelor of Science in Accounting Information System.
SHERWIN MARK G. DE ORO, CPA, MBA

Program Head
VI
January 2024
DEDICATION
This research is dedicated to my loving parents, who have continuously provided
their moral, emotional, and financial support. Who have been my source of inspiration
and strength when I felt like giving up. To my brothers, sisters, cousins, advisers
and professors, friends, and classmates who offered their support in completing
this study. Lastly, I gave thanks to Almighty God for providing me a
healthy body and for His guidance, wisdom, mental strength,
protection, and skills. I offer all of these to You.
Truly grateful!
AMA
I want to thank me for believing in me, I want to thank me for doing all this hard work. I
want to thank me for having no days off. I wanna thank me for never quitting. I wanna
thank me for always being a giver and trying to give more than I receive.
I wanna thank me for being me at all times.
EJZR
VII
ACKNOWLEDGEMENT
The following important people in the lives of the researchers who significantly
contribute to the realization and appreciation of the study provided the researchers with
unwavering support and encouragement, making this feasibility study both possible and
effective. The following is gratefully sincerely acknowledged.
Hon. Mayor Mark Don Victor Alcala, Chairman of the Board of Trustees of
Dalubhasaan ng Lungsod ng Lucena for his unwavering support to the institution
especially to the students.
Dr. Maria Charmaine V. Lagustan, President and Dean, for her support,
assistance, guidance, understanding, and words of encouragement to the students.
Prof. Melody Canlas, MBA, Research Adviser and Professor, for her constructive
advice and unceasing guidance for the improvement and completion of this paper on
time. For giving her endless support, encouragement and credible ideas which serves as a
solid foundation of our study.
Prof. Sherwin Mark G. De Oro, CPA, MBA, Program head for his support,
advice, guidance, valuable moments, and knowledge that helped the researchers in the
statistical computation of this study.
Prof. Rojohn M. Valenzuela, MBA, CPA, Prof. Hjalmar Rafa, MBA, and Prof.
Rhomelie T. Lagos, LPT, MM, panelists of the oral examination committee, for their
VIII
comments and recommendations and constructive criticism that helped in the
improvement of this research work.
Business, Organization and School, and Respondents, for their time,
cooperation and honesty towards answering the questionnaire.
Parents and Relatives, for their unwavering support- moral and financial along
with their unconditional love and persistent prayers. They made an enormous
contribution in pursuing to reach this stage in the researchers lives.
Friends and Classmates, for their moral support and pieces of advice to thrive
more on this study. They help in terms of constructive criticism to provide more ideas to
the work and who, in their own ways, kept the researchers going on their path to success,
assisting them in all their capacities, in whatever manner possible and for ensuring that
good times keep flowing.
Almighty God in Heaven, thank You for making this research possible and for
showering all the blessings of health, knowledge and wisdom. His presence helped
researchers have confidence to being able to complete the study.
The researchers are deeply and sincerely thankful to all of you!
9
Table of Contents
BIOGRAPHICAL SKETCH.......................................................................................................II
CERTIFICATE OF ORIGINALITY........................................................................................IV
APPROVAL SHEET...................................................................................................................V
DEDICATION.............................................................................................................................VI
ACKNOWLEDGMENTS..........................................................................................................VII
SUMMARY OF THE PROJECT..............................................................................................11
CHAPTER I................................................................................................................................14
Background of the Study..........................................................................................................17
Main Objectives of the Study...................................................................................................19
Scope and Limitation of the Study............................................................................................19
Definition of Terms..................................................................................................................20
CHAPTER II..............................................................................................................................21
Research Locale........................................................................................................................22
Research Design.......................................................................................................................23
Research Participants................................................................................................................23
Research Instrument.................................................................................................................27
Data Gathering Procedure.........................................................................................................28
Data Analysis............................................................................................................................29
Ethical Standard........................................................................................................................27
CHAPTER III.............................................................................................................................35
Objectives of the Market Study................................................................................................35
Description of the Target Market..............................................................................................36
Target Market Size...................................................................................................................36
Target Market Profile...............................................................................................................39
Demand....................................................................................................................................45
Demand for the last Five Years....................................................................................................45
Market Acceptability of the Service Offer............................................................................46
Consumption for the Last Five Years.......................................................................................47
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Supply.......................................................................................................................................48
Demand and Supply Gap Analysis...............................................................................................51
Marketing Strategies.................................................................................................................52
Product Strategy.......................................................................................................................52
Pricing Strategy........................................................................................................................53
Place/Distribution Strategy.......................................................................................................55
Promotional Strategy................................................................................................................56
Social Media Marketing............................................................................................................56
Posters......................................................................................................................................58
People.......................................................................................................................................59
Process......................................................................................................................................52
CHAPTER IV.............................................................................................................................53
Objective of the Technical Feasibility......................................................................................62
Application process for Franchising Subway Restaurant..........................................................63
Description of Subway product................................................................................................64
Benefit of Franchising Subway Restaurant...............................................................................65
Merchandising Process.............................................................................................................66
Supply Chain............................................................................................................................66
Inventory management.............................................................................................................67
Maintenance.............................................................................................................................68
Customer Service......................................................................................................................68
Sales Promotion........................................................................................................................69
Project Location........................................................................................................................70
Plant Size and Layout...............................................................................................................72
Store Equipment, furnitures, and fixtures.................................................................................73
Cleaning Materials....................................................................................................................79
Store Utilities............................................................................................................................81
Waste Disposal System.............................................................................................................82
CHAPTER V...............................................................................................................................84
Objectives of the Management Study.......................................................................................84
Forms of Business Ownership..................................................................................................85
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Capitalization............................................................................................................................86
Organizational Structure...........................................................................................................89
Manpower Requirements..........................................................................................................90
Employee Compensation........................................................................................................100
Salary......................................................................................................................................100
Mandated Benefits..................................................................................................................103
Personal Grooming.................................................................................................................107
Training..................................................................................................................................108
Employee Safety.....................................................................................................................114
Security Measures...................................................................................................................115
Work Shifts.............................................................................................................................116
Money Over/Shorts.................................................................................................................117
Bread/Plates/Pizza Shortages..................................................................................................118
Other Restaurant Policies........................................................................................................120
Office Supplies.......................................................................................................................121
Legal Requirements................................................................................................................123
CHAPTER VI...........................................................................................................................127
FINANCIAL STUDY............................................................................................................127
Financial Assumptions............................................................................................................128
Sales Assumptions:.................................................................................................................128
Cost of Sales Assumptions:....................................................................................................128
Purchases Assumptions:.........................................................................................................128
Pre-Operating Expenses Assumptions:...................................................................................129
Organization Cost Assumptions:............................................................................................129
Personnel Cost Assumptions:.................................................................................................129
Supplies Assumption:.............................................................................................................130
Utility Assumptions:...............................................................................................................130
Insurance Expenses Assumptions:..........................................................................................131
Advertising Assumptions:.......................................................................................................131
Royalty Assumptions:.............................................................................................................132
Inventory Assumption:...........................................................................................................132
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Fixed Assets Assumptions:.....................................................................................................132

Loans Payable Assumptions:..................................................................................................133
Withdrawal Assumptions:.......................................................................................................133
Net Sales.................................................................................................................................143
2. Cost of Sales...................................................................................................................144
Purchases................................................................................................................................145
PROFITABILITY RATIOS...................................................................................................178
Net Profit Ratio.......................................................................................................................178
Gross Profit Margin.................................................................................................................179
Return on assets.....................................................................................................................180
LIQUIDITY RATIO.....................................................................................................................180
Current Ratio..........................................................................................................................180
Working Capital.....................................................................................................................181
Quick Ratio.............................................................................................................................182
SOLVENCY RATIO..............................................................................................................182
Debt to Total Asset Ratio........................................................................................................182
Equity to Total Assets Ratio...................................................................................................183
EFFICIENCY RATIO............................................................................................................184
Inventory Turnover Ratio.......................................................................................................184
Asset Turnover Ratio..............................................................................................................184
Accounts Receivable Turnover Ratio......................................................................................185
Accounting Rate of Return.....................................................................................................186
Payback Period.......................................................................................................................186
CHAPTER VII..........................................................................................................................188
Objectives of the Socio-Economic Study................................................................................188
Contribution to Local Community and Economy...................................................................188
Benefit that the Government May Derived from Franchising a Business...............................189
Social Impact..........................................................................................................................190
CHAPTER VIII........................................................................................................................191
Market Study..........................................................................................................................192
Technical Study......................................................................................................................193
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Management Study.................................................................................................................193
Financial Study.......................................................................................................................194
Socio-Economic Study...........................................................................................................194
Recommendations..................................................................................................................195
List of References:....................................................................................................................196
APPENDICES...........................................................................................................................198
List of Tables
TABLE 1. DIFFERENCE BETWEEN FRANCHISOR AND FRANCHISEE......................................16

TABLE 2. POPULATION AND SAMPLE OF THE STUDY..........................................................24
TABLE 3. FINANCIAL RATIOS.............................................................................................30
TABLE 4. COMPUTATION OF MARKET SEGMENT SIZE........................................................36
TABLE 5. DISTRIBUTION OF RESIDENCE OF THE TARGET MARKET.....................................39
TABLE 6. DISTRIBUTION OF OCCUPATION OF THE TARGET MARKET..................................42
TABLE 7. DISTRIBUTION OF SEX OF THE TARGET MARKET................................................43
TABLE 8. DISTRIBUTION OF INCOME OF THE TARGET MARKET..........................................44
TABLE 9. ESTIMATED DEMAND OF FAST-FOOD CHAINS IN THE PHILIPPINES FOR THE LAST 5
YEARS (IN MILLIONS)...................................................................................................45
TABLE 10. MARKET ACCEPTABILITY OF SUBWAY...............................................................46
TABLE 11. PROJECTED SUPPLY OF SUBWAY RESTAURANT.................................................49
TABLE 12. PROJECTED SUPPLY FOR FIVE YEARS.............................................................49
TABLE 13. MARKET SHARE OF FAST-FOOD CHAINS..........................................................50
TABLE 14. COMPUTATION OF DEMAND AND SUPPLY GAP.................................................51
TABLE 15. STORE EQUIPMENTS........................................................................................73
TABLE 16. CLEANING MATERIALS.....................................................................................79
TABLE 17. STORE UTILITIES.............................................................................................81
TABLE 18. CAPITALIZATION STRUCTURE OF FRANCHISE SUBWAY RESTAURANT..................87
TABLE 19. FRANCHISE CAPITAL INVESTMENT....................................................................87
TABLE 20. MANPOWER REQUIREMENTS............................................................................90
TABLE 21. PERSONAL QUALIFICATIONS AND JOB DESCRIPTION.........................................91
TABLE 22. COMPUTATION OF SALARY.............................................................................102
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TABLE 23. PROPOSED MANDATORY BENEFITS.................................................................105

TABLE 24. OFFICE SUPPLIES..........................................................................................121
TABLE 25. LEGAL REQUIREMENTS..................................................................................123
List of Figures
FIGURE 1. SUBWAY PHILIPPINES MENU............................................................................54

FIGURE 2. SOCIAL MEDIA APPLICATIONS..........................................................................57
FIGURE 3. POSTER ADVERTISEMENT.................................................................................58
FIGURE 4. CUSTOMIZATION OF ORDERS............................................................................60
FIGURE 5. VICINITY MAP..................................................................................................70
FIGURE 6. LAND USE MAP............................................................................................... 71
FIGURE 7. FRONT VIEW LAYOUT.......................................................................................72
FIGURE 8. STORE LAYOUT................................................................................................ 72
FIGURE 9. ORGANIZATIONAL CHART.................................................................................89
FIGURE 10. CHART FOR PROPOSED ACTIVITIES...............................................................126
List of Appendices
APPENDIX A – ARTICLE OF PARTNERSHIP.............................................................199

APPENDIX B – FEASIBILITY STUDY TIME TABLE (GANTT CHART)......................205
APPENDIX C – SAMPLE LETTERS..............................................................................207
APPENDIX D – RESEARCH INSTRUMENT.................................................................214
APPENDIX E – SURVEY RESULTS AND ANALYSIS................................................220
APPENDIX F – TABLE OF CONTRIBUTIONS.............................................................233
15
SUMMARY OF THE PROJECT
Name of the Firm
The name of the restaurant that is provided by the franchisor is Subway. Where it
comes from the word “Submarine” which means underwater vessel.
Head Office and Plant Site
The proposed location of the restaurant would be at 79 Quezon Avenue, Lucena
City, 4301 with a total area of 40 square meters.
The location is convenient because it is situated at the Central Business District of
the city.
Brief Description of the Project
The feasibility of franchising Subway restaurant comes from the idea how
consumers take care of their body through having unhealthy diet. They can easily obtain
different nutrients for availing kinds of sandwiches and other Subway products. They can
now enjoy delicious at the same time healthy products that Subways, which can lessen
the continuous effect of COVID – 19 infections.
16
Market Feasibility
The research findings concluded that the target market appeared to be sufficiently
significant to generate enough income to satisfy the business's operational needs. It can
provide the business's proprietors with an adequate profit because of its high market
acceptance rating of 97% from the 387 respondents who are willing to visit the proposed
firm. Those who have access to Subway products generate enough sales to meet the
company's operating demands. As a result, we believe that the projected business market
was extremely feasible.
Technical Feasibility
The researchers discovered that the proposed business site is advantageous
because it is situated along the Poblacion (bayan), which is home to a large cluster of
varied business establishments in the other limited Central Business District (CBD).
Equipment and materials are always available on the market and provided by the
franchisor to assist the business run smoothly. Products will be supplied by the business's
manufacturers. The local workforce can meet the direct and indirect labor requirements.
As a result, we find that the company is technically feasible.
17
Management Feasibility
The proposed business will use corporate form of business organization to
generate enough capital to finance its establishment and operation. All legal requirements
will be complied with in the establishment and operation. In terms of organizational set-
up, the management aspect of operating the business is proven to be feasible.
Financial Feasibility
The total capital needed to start the proposed business is Php 20,000,000. With
such amount of project cost and given the projected sales and the recurring production
and expenses, the business is proven to be profitable.
Socio-economic Feasibility
The proposed business, since proven feasible, will bring a lot of socio-economic
benefits to society, economy, government, and community.
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Chapter I
INTRODUCTION
Pancit is a traditional Filipino dish served at various feasts and events. This food
is simple to prepare, and the cooking process is practical. On every occasion, pancit is
always present. Both the preparation and the cost are simple and affordable. It changed
over time and turned into a distinctive Filipino delicacy, particularly in Lucena City.
Whereas, it became popular for how it tastes and for participating in competitions.
The researchers believe that adding some new components to the manufacturing
process, some of which may be unfamiliar to some people, makes it more interesting as
well as practical. The coconut pulp, a leftover product of the extraction of coconut milk,
is used to make coconut flour. The moringa leaves, which are well-known and praised for
their health advantages, are also included by the researchers. The majority of the tree's
parts are consumed or utilized as ingredients. The concept of using these two as the
primary components for making Pancit noodles can help to introduce and promote a
nutritious way to consume this Filipino cuisine and delicacy.
Background of the Study
Pancit noodles were first introduced to the Philippines by Chinese traders for
many centuries ago. It is a slang term for convenience food that is derived from the
Chinese phrase "pian e sit." The origins of pancit go as far back as the 16th century as the
world’s oldest Chinatown that was stated in Manila, Philippines by Chinese immigrants
19
and traders. Between the 16th and 19th centuries, noodles gained popularity in the
Philippines, but only as takeout meals. Although pancit was initially distributed to factory
workers from temporary food stands, its success allowed the vendors to change into long-
term businesses. It was spread throughout the Philippines and gained
popularity in other cities, particularly Lucena City, which annually celebrates and hosts a
pancit competition. Pancit is as important to each Filipino feast as much the same as rice
to every complete Filipino meal. With SANTACRUZAN (among other regional fiestas
all over the country) looming over the month of May, stuffing one’s face with numerous
variations of the pancit noodle dish is a delightful experience. While preparing and
consuming big container of pancit is second nature to any true-blue Pinoy, the origins of
this celebrated party food are not exactly confined to a specific region (or to our country,
for that matter).
Coconut flour is one of the most popular substitutes for regular wheat flours.
Being highly nutritional and delicious, it is an amazing gluten-free alternative to all-
purpose flours which is a common main ingredient for the noodles. Although no one
knows the exact history and background of coconut flour, it was admired in Tahiti and
other parts of Polynesia. It started as a by-product of coconut milk made from the leftover
pulp. Organic coconut flour is an excellent grain-free and gluten-free alternative that fits
in with people's way of healthy eating. According to Dr. Trinidad P. Trinidad, Coconut
flour made from coconut pulp is a potential functional food that offers health advantages
that go beyond basic nutrition. It is high in dietary fiber. Dr. Trinidad also discovered that
iron, zinc, calcium, phytic and tannic acids are among the minerals present in coconut
20
flour. It shows that there are important sources of dietary fiber outside of locally available
sources like wheat flour, bananas, and cassava.
Moringa leaves is a species native to Asia that has been growing wild since
ancient times. The trees thrive in tropical to subtropical climates and warm, frost-free
environments. Experts theorize that Malunggay trees may have originated in the foothills
of the Himalayas in India and were cultivated as early as 2000 BCE. The tree's nutritious
benefits were revered throughout India, and all of its parts were used to make a variety of
medicinal remedies that were often used by royalty and aristocracy. Over time, Moringa
seeds were spread across trade routes, and the seeds were planted in ancient Egypt,
Greece, and Rome, cultivated for health-focused practices. The Romans are credited with
spreading the species throughout Europe, and the British introduced the tree to its colony
in Jamaica in 1817, as well as several other port cities worldwide. Today the Malunggay
tree is used for culinary and medicinal practices worldwide. The seed, leaves, and flowers
can be found through fresh markets, select groceries, and specialty distributors. Asian
Moringa leaves have been utilized for thousands of years for their therapeutic effects.
Moringa can be an excellent provider of essential nutrients for the body because it is
naturally abundant in vitamins A, B, and C as well as iron and potassium.
Objectives of The Study
The researchers aim to achieve the following objectives:
1. Marketing Aspect
21
1.1 Analysis of market research that describes the target market and market size
trends
1.2 To determine the price plan, promotion strategy, and sales and distribution
strategies for marketing
2. Financial Aspect
2.1 To execute the financial analysis that will serve as the foundation for its
profitability and
finances
3. Technical Aspect
3.1 To determine the operational process of the business, the location, and the
production needs suitable for this type of business
4. To offer a newly improved product in the market
Scope and Limitations of the Study
This study covers the feasibility of manufacturing Chami noodles made with
fortified coconut flour from coconut pulp and moringa leaves in Lucena City. In order to
learn how to decide whether this business is feasible or not, the researchers have gathered
information from accessible resources, including news, the internet, social media, and
references from other people. The primary goal of this study is to see how Lucena City
residents would be able to embrace and adapt to the newly developed main components
and ingredients used to manufacture Chami noodles.
22
The panciterias and carinderias, supermarkets, eateries at public markets, eateries,
and pasalubong centers located in Lucena City will serve as the respondents. Owners of
the specific market about which researchers want to gather information will be the
respondents for this study.
Given the fact that Chami is a source of pride for Lucena City and is well-known for
producing and cultivating coconuts.
There would be limitations and constraints on data collection due to
time scheduling since there would only have a certain number of days to complete the
study based to the researcher's timeline. The survey will be conducted solely in Lucena
City and will only cover marketplaces and businesses that are relevant to the respondent
and the locale of the study.
The study officially started in the second semester of the academic year 2022–
2023, along with the presentation of Chapters 1–5 for Pre-Oral Defense, which was due
in the third week of May. The final defense and completion of the remaining chapters will
happen in the first semester of the academic year 2023–2024. That would serve as a basis
for the completion and last-minute data gathering required for the study.
Definition of Terms
The terms are conceptually and operationally defined for the better
comprehension of the readers.
23
Capitalization - is an accounting method in which a cost is included in the value of an
asset and expensed over the useful life of that asset, rather than being expensed in the
period the cost was originally incurred.
(https://www.investopedia.com/terms/c/capitalization.asp)
Coconut Pulp - It is the residue from coconut milk extraction. It is a by-product of
extracting coconut milk from ground mature coconut flesh. It consists mainly of
cellulose, hemicellulose, and lignin.
Dietician - Dietitians are health professionals who are experts in nutrition and the human
diet. Dietitians blend scientific research, nutrition, behavioral science, and social science
to promote health, prevent disease, and shape the dietary choices of healthy and sick
people. (Mayo Clinic College of Medicine and Science. (n.d.). Dietitian - Explore Health
Care Careers - Mayo Clinic College of Medicine & Science.)
Eatery- is a casual or informal word for a place to buy and eat prepared food. (Eatery -
Definition, Meaning & Synonyms. (n.d.). In Vocabulary.com.)
Fortified - a food that has extra nutrients added to it or has nutrients added that are not
normally there. Examples are milk with vitamin D added and salt with iodine added.
Moringa- a genus of East Indian and African trees constituting the family Moringaceae
and having pinnate leaves and irregular flowers with 10 stamens and a 3-valved capsular
fruit. (https://www.agritechmauritius.org/moringa-plant/)
Nutrition-dense – food that is high in nutrients but relatively low in calories. It contains
vitamins, minerals, complex carbohydrates, lean protein, and healthy fats. (NCI
Dictionary of Cancer Terms. (n.d.-b). National Cancer Institute.
24
Panciteria- an inexpensive restaurant, typically serving noodle dishes. (panciteria, n.
meanings, etymology and more | Oxford English Dictionary. (n.d.)
Pasalubong Center- is a one-stop-shop for products such as handicrafts, processed food,
fashion accessories, souvenir and gift items, home decor, indigenous costumes, and
native accessories. (Unique Items at cheap price - Review of Pasalubong Center, Davao
City, Philippines - Tripadvisor. (n.d.). Tripadvisor.)
25
Chapter II
METHODOLOGY
This chapter examines several methodologies that were utilized in data gathering
and analysis which are important to the study. The methodologies will include areas such
as the research design, research locale, research participants, research instrumentation,
data gathering procedures, ethical considerations, and data analysis tools. The above
structure describes the number and the type of variables to be studied and their
relationship to one another.
Research Design
This study employs exploratory and descriptive research under quantitative
research design to integrate the different components of the study. Exploratory research is
a methodology that investigates research questions that have not previously been studied
in depth. It is often qualitative and primary in nature (Tegan George, 2021). This design
will be used since the primary goal of this study is to determine if the newly introduced
ingredients for making Chami noodles will still be popular in Lucena City.
This study also used descriptive research. Descriptive research aims to accurately
and systematically describe a population, situation, or phenomenon. It can use a wide
variety of research methods to investigate one or more variables (Shona McCombes,
2019). It is useful since the researcher intends to know how frequently it will still be
purchased and how the selected respondents are going to respond if the ingredients in this
product improve.
26
Research Locale
The study will be conducted in the Province of Quezon, particularly in the City of
Lucena. It is the capital of Quezon Province, classified as a highly urbanized city, with a
population of 301,399 residents as of the 2023 census according to Philippine Statistics
Authority (PSA), divided into 33 barangays. Covers a total land area of 8,402.66 hectares
and averages 22 meters above sea level. It is also known as the "Cocopalm City of the
South", surrounded by a vast expanse of coconut plantations. It highlights the feast
celebration of the Chami Festival that features the pancit delicacy of Lucena City. The
manufacturing firm for Pancit was chose by the researchers to be located in Lucena City,
particularly in Barangay Mayao Kanluran, Along Diversion Road, Lucena City, a
Commercial land, with a total area of five hundred thirty-one (531) square meters. This is
why the researchers selected this city as the location of their research.
Research Participant
The respondents involved in the study are the business owners of panciterias and
carinderias, supermarkets, public markets, eateries, and pasalubong centers that are
willing to avail the proposed product. They are considered respondents since they are the
target market of the study. The researchers gathered data from the Business Permits
Licensing Office, to estimate the number of businesses purchasing Chami noodles. There
are a total number of 110 registered business enterprises according to the Business
Permits Licensing Office (BPLO) related to the study.
27
Research Instrumentation
The researchers used a questionnaire to gather data from the respondents. A
questionnaire is a research tool featuring a series of questions used to collect useful
information from respondents. This data collection method was chosen by the researchers
because it makes it very simple to evaluate large populations in a reliable and efficient
way. This tool is very useful since it aids in determining and ensuring a more accurate
sample result from the data acquired because the study's target markets comprise of a
large number of populations. The study tool utilized closed-ended questions, which can
be responded to with a straightforward one-word response or by selecting an answer from
a limited list of options.
The demographic inquiries are among the 20 things that make up the questions.
Then, following questions are provided: (a) consumers' willingness to buy the product,
(b) expectations of the newly proposed ingredients, (c) knowledge regarding fortified
ingredients, (d) the type of pancit they frequently buy, and (e) opinions about how to
promote it are asked. This tool takes the form of an interview with verbal or written
questions. The researchers found it helpful to provide the questionnaire as a gathering
tool for the study to evaluate people's understanding of all of the concepts related to the
study.
Data Gathering Procedures
28
The researchers gave their time and effort, as well as the cooperation in
creating their questionnaire so as to serve to its intended respondents. The survey was
developed using appropriate questions that was modified from related research and
individual questions formed by the researchers. In the questionnaire, Likert scale was the
method used to determine the answer of the respondents from the questions. The
researchers collected data on the total number of businesses in the city of Lucena, where
the primary target of the proposed study is located. For business respondents, the
researchers used survey forms and an interview-style format, which is formally
distributed to the respondents, in order to gather and collect data. The researchers seek the
approval of the research adviser since the validation of questionnaires is needed.
After the professor approved the questionnaire, the copies of questions were
distributed to the respondents, then the data gathered were tallied and computed by the
chosen research instrument for interpretation according to the frequency of answers
checked by the participants.
Ethical Considerations
Ethical considerations in business research focus on how information is gathered
and how the information is sent to the target respondents. Ethical norms promote the roles
of research, such as the getting of information, the pursuit of truth, and the rejection of
errors. In addition to following specific methods for collecting and transferring the
information used in business research, other ethical considerations include
29
confidentiality, respect for intellectual property, and compliance with laws and
government policies. (Kroeck, 2017)
To ensure the confidentiality of research participants' information, the researchers
took ethical norms into consideration when they conducted the study. Deceptive
techniques beyond their informed consent are strictly avoided. Informed consent is made
to ensure that they understand what they are taking part in the study and what is required
of them. Additionally, it seeks to lessen the possibility of participant harm so they won't
experience any discomfort and to protect their anonymity and confidentiality. Their right
to refuse to participate, the understanding of the boundaries of confidentiality of this
study, and their right to have a copy of the results of the study if they so wish it.
Data Analysis Tools
After obtaining the information needed for the study, the researchers sort it out
accordingly to determine whether any errors or mistakes have occurred during the
research process. The simple
average, simple percentage, and financial ratios approaches will be used to generate and
analyze the quantitative data. The formula of simple average and percentage are shown
below:
A simple average is computed to determine the general responses of all the
participants in the study. It will be used to calculate the overall data that was gathered
from respondents using questionnaires. The simple average formula is calculated by
30
dividing the total of all values of data from respondents by the entire number of values in
the set.
Simple Average Formula: ∑×
N
Where: X= the value of the respondents
N= Total number of respondents
Regarding how many specific responses the participants provided, the simple
percentage helps in comparing and analyzing the results and progress of the study. The
sign used to denote percentage is %, which simply means "per hundred". It will be used
to calculate the percentage of data gathered of each category according to respondents'
questionnaire responses.
Simple Percentage Formula =
Where: P= percentage of the data
F= frequency of observation from the respondents
N= Total number of respondents
31
Financial ratio is the technique used to compare and review the relationship
between different companies' financial data from a company's financial statements. This
will make it easier for the proposed business to evaluate its profitability, efficiency,
popularity, and market value, all of which are necessary to assess its sustainability.
Table 2.1 Financial Ratios
Financial Ratios Formula
Net Profit Margin Net Income

=
Total sales
Operating Profit Margin Operating Profit
=
Total Revenue
Revenue−Cost of Goods Sold
Gross Profit Margin =
Revenue
Return on Owner’s Net Profit
= ∗100
Investment Total Investments
Total Sales
Asset Turnover =
Average Total Assets
Net Income
Return on Assets =
Average Total Sales
Initial Investment
Payback Period =
Net Cash Flow per Period
These financial ratios are essential elements that provide a thorough picture of the
financial condition of an organization. These ratios help with decision-making, strategic
planning, and general financial management by giving stakeholders—investors,
managers, and analysts—valuable information into a variety of performance-related areas
of a business.
32
Chapter III
MARKET FEASIBILITY
This chapter will discuss and determine the marketing goals, target market,
techniques and strategies that will be used to evaluate the product's sales and promotion
in order to examine and assess the effectiveness of the proposed product. This chapter
serves as the progress of the proposed product from concept to reality. This study will
also discuss the projected demand and supply of the product, as well as its sales. This
chapter will mainly focus on the market feasibility by determining it in detail.
Objectives of the Market Study
This market study is provided:
1. To gather data on the demands and desires of potential consumers for a
product;
2. To identify the demand and supply of Chami noodles in Lucena City;
3. To assess the potential market share of the proposed product; and
4. To generate information that may be utilized to assess the market strategies of
the product.
Major Target Market of the Product
The researchers will look into how the owners of panciterias, supermarkets,
public markets, eateries/carinderias, and pasalubong centers in Lucena City are
33
influenced when making purchase decisions since the suggested product includes new
ingredients that promote wellness and health and is expected to be cost-effective. In order
to satisfy the demands of the proposed product, the respondents who may become
potential consumers are useful in identifying their requirements and desires as well as
their preferences. The Target Market of the proposed business is consists of business
establishment that offers Chami Noodles in Lucena City.
Target Market Size
2023 Total Business Establish Selling Chami Noodles 110
Less: Unwillingness (1%) 1
Total Target Market 109
The information above shows the target market size of the product from
the selected business respondents in Lucena. There are 6,000 total registered business
establishments in Lucena City, less than the business respondents' total of 110. Then, the
balance was less than the 90% unwillingness of the Chami Noodles for the total of 5,807
total target markets.
Table 3.1 List of Business Respondents
TYPES OF BUSINESS TOTAL NUMBERS SIMPLE PERCENTAGE

ENTERPRISE (%)
Panciterias 1 0.91%
34
Supermarkets 2 1.82%
Public Markets 28 25.45%
Eateries/Carinderias 53 48.18%
Pasalubong centers 26 23.64%
TOTAL 110 100%
Business Organizational Profile
Table 3.2 List of Legal Form of Business Organization
Legal Form of Business Frequency (f) Simple

Organization Percentage (%)
Corporation 2 1.82%
Partnership 10 9.09%
Sole Proprietorship 98 89.09%
TOTAL 110 100%
Based on the survey conducted by the researchers, this table shows the type of
Legal Form of Business. Out of 110 business respondents, 98 of them are Sole
Proprietorship with 89.09%, 10 of them are Partnership with 9.09%, and 2 of the business
respondents are Corporation with 1.82%.
Table 3.3 Years of Operation
35
Years of Operation Frequency (f) Simple

Percentage (%)
21 years and above 0 0%

16-20 years 3 2.73%
11-15 years 9 8.18%
6-10 years 39 35.45%
1-5 years 59 53.64%
TOTAL 110 100%
This table shows the frequency and percentage in years of operation of the
surveyed panciteria, supermarkets, public markets, eateries/carinderias and pasalubong
centers. Out of 110 respondents, 59 have been in business for less than 5 years, 39 have
been in business for between 6 and 10 years, 9 have been in business for between 11 and
15 years, and 3 have been in business for 16-20 years. Majority of the surveyed firms are
operating for 5 years or less.
Table 3.4 Monthly Income
Monthly Income Frequency (f) Simple

Percentage (%)
P200,000 and above 2 1.82%
P100,000-P200,000 83 75.45%
P50,000-P100,000 25 22.73%
TOTAL 110 100%
36
The table above shows that the frequency and percentage from the conducted
survey which out of 110 business respondents, 25 of them got the total of 50,000 –
100,000 income per month with the average percentage of 22.73%, 83 of them have an
income of 100,000 - 200,000 per year with 75.45%, and 2 of them have an income of
200,000 and above with 1.82%.
Market Data
Table 3.5 Types of noodles offered to customers
Types of noodles offered to Frequency (f) Simple Percentage

the customers (%)
Pancit Chami/Miki 83 53.90%
Pancit Habhab 35 22.73%
Panci Bihon 36 23.37%
Others: Please specify 0 0%
TOTAL 154 100%
This table shows frequency and percentage what types of Noodles they offered to
their customers. Out of 110 business respondents, 83 of them offer Pancit Chami/Miki on
their customers equivalent to 53.90%, 35 of the offer Pancit Habhab on their customers
equivalent to 22.73%, 36 of them offer Pancit Bihon on their customers equivalent to
23.37%.
37
Table 3.6 Business Distributor
Where do you buy the Frequency (f) Simple

noodles you offer to the Percentage (%)
customers?

Malls/Supermarkets 9 8.18%
Retailers 44 40%
Manufacturers 21 19.10%
Others: Please specify
TOTAL 110 100%
This table shows frequency and percentage where do business buy their noodles offer
to the customers. Out of 110 business respondents, 36 of them get their noodles from
Public Markets equivalent to 32.72%, 9 of them get their noodles from
Malls/Supermarkets with 8.18%, 44 of them get their noodles from Retailers with 40%,
21 of them get their noodles from Manufacturers with 19.10%.
Table 3.7 Consumption of Chami Noodles every month
In a month, how many Frequency (f) Simple Percentage (%)

kilos of Chami Noodles
do you sell?
46-50 kilos 11 10%
41-45 kilos 54 50%
36-40 kilos 5 5%
38
31-35 kilos 50 45%
TOTAL 110 100%
The table shows the frequency and percentage of how many kilos the respondents
are selling. Out of 110 respondents, 11 are selling 46-50 kilos of Chami Noodles
equivalent to 10%, 54 respondents equivalent to 50% for 41-45 kilos, while 5
respondents are willing to avail for 36-40 kilos as 5%, and for 31-35 kilos of Chami
Noodles, 50 respondents are willing which is equivalent to 45%.
Table 3.8 Percentage of Product Familiarity
Are you aware that Coconut Frequency (f) Simple Percentage

flour can be used as the (%)
main ingredient for Chami
noodles?
Yes 14 12.73%
No 96 87.27%
TOTAL 110 100%
This table shows the frequency and percentage of familiarity of Chami Noodles
made from Coconut Flour. In the presented table, 96 or 87.27 % of the respondents were
not aware of the product, while 14 or 12.73% of the respondents were aware of the
product.
Demand
39
Demand analysis helps proponents identify potential consumers of the proposed
product. By studying demand, the researchers will determine the willingness and capacity
of customers to avail and pay for the product
Based on the latest available data from Euromonitor International, the demand for
egg noodles in the Philippines has been steadily growing over the past five years. In
2020, the retail sales value of instant egg noodles in the country amounted to
approximately 1.8 billion Philippine pesos, which is about $37 million USD. This
represents an increase of more than 20% from 2016. Global Noodles Market finds that
the increasing demand products is expediting market growth. The increasing popularity
of Asian food is expected to be the primary driver of the global noodles market, which is
projected to reach USD 20.2 billion by 2028.
Table 3.9 Local consumption of Chami Noodles for the last five years
Year Consumption
2019 1,203,033
2020 1,266,351
2021 1,333,002
2022 1,403,160
2023 1,477,011
Market Acceptability of the Proposed Product
40
Market acceptability for the proposed product is the most important for the
business to determine at the time of product launch to determine whether it is a failure or
a success. It is a procedure for measuring whether a product is meeting the needs of the
target market base so that a corporation can maintain or enhance its present output.
Table 3.10 Percentage of Acceptability of Chami Noodles made from Coconut Flour
If there’s a Chami noodles made

from Coconut flour, will you
Frequency (f) Simple Percentage (%)
purchase the product?
Yes 109 99.10%
No 1 0.90%
TOTAL 110 100%
The table shows the frequency and percentage of acceptability of the Chami
Noodles made from coconut flour. In the presented table, 109 or 99.10% of the
respondents were willing to buy this kind of product, 1 or 0.90% were not willing to avail
the product.
Table 3.11 Percentage of Kilos the Respondents willing to avail
How many kilos of Chami

noodles made from Coconut
Frequency (f) Simple Percentage
flour and Moringa will you
(%)
order?
5-10 kilos 56 51.37%

11-15 kilos 35 32.11%
16-20 kilos 11 10.01%
41
21-25 kilos 7 6.42%
TOTAL 109 100%
The table shows the frequency and percentage of how many kilos the respondents
are willing to avail. Out of 109 respondents, 56 are willing to avail 5-10 kilos of Chami
Noodles equivalent to 51.37%, 35 respondents equivalent to 32.11% for 11-15 kilos,
while 11 respondents are willing to avail for 16-20 kilos as 10.01%, and for 21-25 kilos
of Chami Noodles, 7 respondents are willing which is equivalent to 6.42%.
Table 3.12 Percentage of Availing Chami Noodles Made from Coconut Flour
How often will you order? Frequency (f) Simple Percentage

(%)
Once a week 54 49.54%

Once a month 48 44.04%
Twice a month 7 6.42%
TOTAL 109 100%
The table shows the frequency and percentage of how often the respondents will
avail the product. Out of 109 respondents, 54 will avail once a week equivalent to
49.54%, while 48 respondents are willing to avail for once-a-month equivalent to
44.04%, and 7 respondents for twice a month which is equivalent to 6.42%.
42
Table 3.13 Percentage of Availing Chami Noodles

made from Coconut Flour with the SRP
Are you willing to purchase Frequency (f) Simple Percentage

Chami noodles for P50 per (%)
kilo?
Yes 105 96.33%

No. If no, what price will 4 3.67%
you suggest?
TOTAL 109 100%
Product Availment
Table 3.14 Annual availment of Chami Noodles per kilo
Kilos Average Frequency Multiplier Yearly Simple

Availment percentage (%)
5-10 8 56 12 5,376 51%

Kilos
11-15 13 35 12 5,460 32%

Kilos
16-20 18 11 12 2,376 11%

Kilos
21-25 23 7 12 1,932 6%
Kilos
Total 109 15,144 100%
Computation of Average Annual Availment:
43
= 15,144/109
= 139 pieces / per year
The table above shows that 109 respondents out of the 110 respondents will avail
Chami Noodles. Out of these 109, 56 or 51% of them will avail 5-10 kilos, 35 business
respondents will avail 11-15 kilos of Chami Noodles, the 16-20 kilos Chami Noodles will
be availed by 11 businesses with. While 7 out of 109 respondents will avail 21-25 kilos.
The total average number of Chami Noodles availment for a year is 139 pieces.
Table 3.15 Frequency of Availing Chami Noodles
Mode of Frequency Multiplier Yearly

Availment Availment
Once a month 40 12 480
Twice a 32 24 768
month
Weekly 37 52 1,924
Total 109 3,172
= 3,172/110
= 29 times
The table above shows the frequency of availing Chami Noodles. Out of 109, 40
will avail the product once a month, 32 will avail twice a month, and 37 will avail
weekly.
44
The average frequency of availment of Chami Noodles are 29 times for each
business.
Projected Market Demand
An increase in food enterprises might lead to an increase in domestic product
demand. This could result in an increased general demand and higher consumption of
products and services. The size and strength of demand changes over time and, in some
situations, with the seasons. The demand for Chami noodles either increases or decreases
over time.
To be able to fulfill the anticipated demand, the company planned to use
marketing strategies to market and sell the product in the market. The process of
estimating and predicting customer demand for a product is using predictive analysis of
historical data will assist the company in making more informed supply decisions that
forecast total sales and revenue for a future time period.
Table 3.16 Annual Availment
Chami Noodles Demand Average Average Average Average

Businesses daily weekly monthly yearly
demand demand demand demand
Esther M Pasalubong 36-40 38 266 1064 12,768

Store
Rene and Bhe 41-45 43 602 2,408 28,896

Pasalubong House
Macalalad Diners 41-45 43 301 1204 14,448
Primo Delicatesen 31-35 33 231 924 11,088
45
Total 200 1,400.00 5,600 67,200
Divided by total 5 40 280 1120 13440

number of surveyed
chami noodles
businesses
Multiply by number of Chami Noodles 110 110 110 110

Enterprises
Total Annual 4,400 30,800 123,200.00 1,478,400.00

Consumption
Annual Average Purchase = Total Annual Purchase

Total Number of Respondents
= 1,478,400
109
= 13,563 kilos per business
The table above shows the annual average purchase of Chami Noodles where
there are 5 registered business listed above with their corresponding average demand of
Chami Noodles. To compute for the average yearly demand, the average daily, weekly
and monthly are multiplied to each other. The total was divided by the total number of
surveyed Chami Noodles businesses, which is 5 and multiply by the Chami Noodles
enterprises to come up with total annual average consumption.
Table 3.17 Annual Average Availment
Annual Average Number of Percentage of Annual Availment

Availment Business Businesses which
Establishments will buy the
46
product
13,563 110 0.99 1,477,011
Table 3.18 Projected Demand of Fortified Chami Noodles for five Years
Annual Purchase Projected Rate of Increase Projected Demand
2023 5% 1,477,011
2024 5% 1,550,862
2025 5% 1,628,405
2026 5% 1,709,825
2027 5% 1,795,316
The first table shows the annual average availment multiplied by the
number of business establishments registered, which is 110 and the percentage of
business which will buy the product, which is 99% to get the annual availment for
1,477,011 in demand. The second table shows the projected demand with a projected
rate of increase for 5%. In 2023, there is 1,477,011 kilos demand of noodles, 1,550,862
kilos for 2024, 1,628,405 kilos for the year 2025, 1,709,825 kilos of Chami noodles for
2026, and there are 1,795,316 kilos of Chami noodles made from Coconut flour for the
year 2027 in demand.
Supply
Supply is the total amount of a certain good or service that is made available to
customers. This is directly related to the demand for particular goods or services at a
47
particular price. If all other variables are equal, producers' supply will be enough to
satisfy consumers' demand.
Noodles trade and price analysis helps comprehend Noodles’ international
market scenario with top exporters/suppliers and top importers/customer information.
The data and analysis assist our clients to plan procurement, identifying potential
vendors/clients to associate with, understanding Instant Noodles price trends and patterns,
and exploring new Noodles sales channels. Asia Pacific is the fastest regional segment in
terms of growth. In 2021, Asia-Pacific (Noodles Market) held the largest share. This
region's growth is due to an increase in the consumption of Noodles, as well as an
increase in the region's population.
Table 3.19 Annual Purchase of Chami Noodles
Chami Noodles Businesses Supply Average Supply of

Chami Noodles per
Month
Esther M Pasalubong Store 50000-100000 75000
Rene and Bhe Pasalubong House 50000-100000 75000
Macalalad Diners 100000-200000 30000
Primo Delicatesen 50000-100000 75000
Total 255000
Divided by total number of surveyed 4

businesses
Total Monthly Average Purchases of 63,750

Chami Noodles
Multiply by number of Months in a 12
48
year
Total Annual Consumption 765,000
The table above shows the annual average purchase of Chami Noodles where
there are 5 registered business listed above with their corresponding average supply of
Chami Noodles per month. The total monthly purchase is divided by the total number of
surveyed businesses, which is 5 to come up with the total monthly average purchase and
then multiplied by the number of months in a year, which is 12 to come up with the total
annual average consumption.
Table 3.20 Projected Supply of Chami Noodles made from Coconut Flour
in kilos in the Next Five Years
Annual Purchase Projected Rate of Increase Projected Supply
2023 5% 765,000
2024 5% 803,250
2025 5% 843,412
2026 5% 885,583
2027 5% 929,862
The table above shows the supply of Chami Noodles made from Coconut flour for
the next five years. In 2023, there is a 765,000 supply of Chami noodles, 803,250 for
2024, 843,412 for 2025, 885,583 supply for 2026, and 929,862 for the last year.
Demand and Supply Gap Analysis
49
The relationship between supply and demand determines the price and availability
of the majority of goods and services in a market, which is significant for economy. The
supply and demand situation will eventually balance out in accordance with the principles
of a market economy.
An increase in food businesses can lead to an increase in demand for products and
services. The consumption of goods and services may rise as a result, increasing
aggregate demand. Resulting in good prices. The demand varies throughout time and in
certain situations. The demand for businesses selling Chami noodles either increases or
decreases over time. Given the potential for higher pricing to improve profits and
revenue, there is an incentive to supply more at higher prices. Aggregate supply is the
goods and services produced by an economy.
Demand and Supply Gap = Demand – Supply
Table 3.21 Demand and Supply Gap Analysis of Chami Noodles

Made from Coconut Flour
Year Demand (in kilos) Supply (in sales) Market Gap

(In kilos)
2023 1,477,011 765,00 712,011

2024 1,550,862 803,250 747,612
2025 1,628,405 843,412 784.993
2026 1,709,825 885,583 824,242
2027 1,795,316 929,862 865,454
50
The table above shows the demand and supply gap analysis for Chami Noodles
over the next five years. 2023 is represented by a total of 37,011, year 2024 by a total of
38,862, 40,805 for the year 2025, 2026 for the total of 42,845 and 44,987 for the year
2027. This just shows that there will be a 5% annual increase in the demand for Chami
Noodles.
Projected Sales
To understand the business financial potential, the researchers used the projected
sales because it is useful when it comes in settings budgets. Most businesses base their
sales forecasts on past data, market knowledge, and potential internal and external factors
that have influenced or could influence performance.
Projected sales are a company's projection of how much revenue it intends to
bring in by a particular date in the future. In order to assess the viability of the proposed
firm, the researches projected the sales of Chami Noodles Product. Between 2023 and
2028, the Global Noodles Market is valued at USD 16.5 billion in 2023 and is projected
to reach USD 20.2 billion by 2028. The global noodles industry is expected to exhibit a
Compound Annual Growth Rate (CAGR) of 3.5% over the forecast period. Noodles
market is projected to register a CAGR of 4.41% during the forecast period, 2022-2027.
The research considered 2017, 2018, 2019, and 2020 as historical years, 2021 as the base
year, and 2022 as the estimated year, with an outlook period from 2023 to 2029. The
report identifies the most profitable products of Noodles market, dominant end uses and
evolving distribution channel of the Noodles Market in each region.
51
Table 3.22 Assumed market share
Annual Business Unserved Demand Market Share

Demand
712,011 48,060 6.75%
Table 3.22 Projected Sales of Chami Noodles made from Coconut Flour
Annual Assumed Projected

Demand Market Rate of
Kilos 2023 2024 2025 2026 2027
Share Increase
1 kilo 712,011 4.45% 5% 32,040 33,642 35,324 37,090 38,945
1/2 356,005 4.45% 5% 16, 020 16,821 17,662 18,545 19,472

kilo
The projected sales of Chami noodles made from Coconut flour for the next five
years are shown in this table with a 5% projected rate of increase. The total projected
sales of Chami Noodles for 1 kilo for 2023 is 32,040 and half kilo for 16,020. The total
sales reached 33,642 and 16,821 by the year 2024, respectively, and so on. The estimated
total sales for 2027, which is the fifth year, is 38,945 for 1 kilo and 19,472 for half kilo.
Competitive Analysis
The business will be competitive enough to the existing products related to
it and in order to achieve that, the researchers will show the uniqueness of the proposed
product. One of those strategies of the product is the new main ingredients of chami
52
noodles. Unlike other noodles, E&AR Manufacturing is innovated with the use of a
fortified ingredients like malunggay leaves and coconut flour.
E&AR Manufacturing is a starting business and new in the market, and
like other starting small businesses it is normal to have issues and challenges along the
operation of the business. E&AR Manufacturing will enter a stiff competition where
related stores offer numerous and variants products from different ingredients, while this
business will offer more nutritious egg noodles that will capture the attention of the
customers.
Marketing Strategy
The E&AR Manufacturing company plans to fulfill the marketing strategy in
order to meet the success of the business. It is generally consisting of the marketing mix.
To effectively market the business to the target market, the researchers will use a
combination of traditional and digital marketing strategies. The 4Ps (Product, Price, Place
of Distribution, and Promotion) are presented below.
Product
Chami noodles is a constant product among Filipinos, especially and particularly
to Lucenahins. The word Chami is derived from the Chinese words Cha/Chăocài which
means stir-fry and Mi/Miantiao which means noodles. It comes in a variety of main
ingredients such as Coconut flour, Egg, Salt, and Water. With a side raw ingredient that
will add flavor to the main ingredients, the moringa leaves.
53
Figure 3.1 Chami Noodles
Nutritional Facts of the Product
A vast majority of noodles are low in calories but are also low in fiber and
protein. They are also notorious for being high in fat, carbohydrates, and sodium. On
average, 100g fresh long-form uncooked noodles (190g cooked) provides about 1200-
1400kJ, 12g protein, 4g fiber, 55-65g carbohydrates, 230mg sodium, 3g fat with
negligible saturated fat. Nutrition values vary from brand to brand. The nutrition in
noodles varies depending on the processing. It is important to read the nutrition
information panel on the packets.
The best way to eat noodles as part of a healthy diet is to add vegetables. The
researchers come up with a plan to make the Chami noodles fortified by using the
coconut flour as an alternative to wheat flour. Also, as more healthy way of eating
noodles, malunggay leaves is also part of the main ingredients needed in the product.
54
Price Strategy
One of the most important parts of a marketing strategy is price, which is
certainly needed to generate income. The pricing strategy must be well considered and
properly calculated in order to provide results that could be measured and useful for the
operation of the business. The main purpose of the business is to obtain benefit.
The price of the Chami noodles is P45 per half kilo and P90 per kilo, it will be
changed accordingly with the economic growth of the country or the cost of the major
and minor ingredients of the Chami noodles. Any change in the noodles' cost will be
taken into consideration when determining whether a consumer is able to afford the
product.
Place of Distribution
The location of the distribution is in the area where panciterias and carinderias,
supermarkets, eatery at public markets, and pasalubong centers were situated. The
company will get the raw materials from the suppliers chosen. The distribution is in the
form of delivering the finished product.
MANUFACTURER DISTRIBUTOR/RETAILER CONSUMERS
Figure 3.2 Distribution process
Product Logo and Packaging
55
The logo is important for a company's ability to recognize the brand and its
products with customers. In order to make a good first impression and grab customers'
attention, the company created a simple yet elegant logo design. A simple logo has been
preferred by many customers. Products are kept secure and safe by the packaging. It is
crucial for keeping the goods safe during transportation, from the moment it leaves the
manufacturing facilities until they are delivered to the end-user. Packaging may
communicate the values and advantages of the company's products as well as its goal and
vision. The expiration date of the product is 1 to 2 weeks and depending on how it is
preserved.
Figure 3.3 Company Logo Figure 3.4 Product Packaging
Promotions Strategy
The researchers developed a strategy to encourage pancit businesses by
promoting Chami noodles made with fortified ingredients. Promotion is important not
56
only helps to boost sales but also attracts new customers. Customer retention will be the
main goal of the proposed business when it enters the market through the creation of
strategies that create a long-term and consistent customer base. This strategy included
handing out brochures, participating in contests or local promotions, and using online
platforms. It will be simple for the researchers to accomplish this by just handing out
fliers to people who are walking on by the street, particularly in the market areas of
Lucena. Since Pancit Chami is a native local dish and delicacy in Lucena City, a festival
celebrating it is organized every year. Also, cooking and eating contests are regularly
arranged along with Pasayahan activities in Lucena, so the researchers find that this
method of promoting the product is significantly effective. Then, because internet
marketing and promotion is constantly adopting new trends and spreading to many areas
of social media and other platforms, the researchers find it as the easiest and simplest
approach for encouraging the target market.
Promotion for Distributor and Retailers
The researchers developed promotions strategy to distributors and retailers by
giving them a discount, provide free samples, and deliver door-to-door. The discount of
the product is 3% to 5% and is activated only when the distributors or retailers are going
to purchase wholesale. The free samples are given when it is their first time inquiring for
the product, then be deliver after the agreement along with the purchased product.
57
58
Chapter IV
TECHNICAL STUDY
This chapter will discuss and determine the specifics of the proposed product, as
well as its intended uses, manufacturing process, including the materials and
machineries to be used, and plant location in order to evaluate its efficacy. The
production techniques, production schedule and business operations are covered in this
study. Additionally, it states the machineries and equipment used in the production and
other aspects pertaining to transforming raw materials into finished goods. The purpose
of presenting the plant structure, size, and production schedule is to define the company
operation.
Objectives of the Technical Study
A technical study provides:
1. To provide the product's usage in further detail
2. To provide relevant context to the various aspects of the study and serve as an
ideal planning tool
3. To determine raw materials needed and all necessary machineries and
equipment to be used in the operation of the business.
4. To address the manufacturing process of the product and its geographical
location.
59
Product
One of the most significant traditional staple meals in Asia is Noodles. Noodles
are favored by many customers because of their convenient preparation, unique taste and
flavor, and affordable costs. Like many Asian countries, the Philippines has a vast and
extensive noodle culture, especially in Lucena where Chami festival is held. There are
dozens upon dozens of noodle dishes offered throughout the country.
Coconut is an edible fruit of the coconut palm (Cocos nucifera). Coconut flesh is
high in fat and can be dried or eaten fresh or processed into coconut milk or coconut oil,
while the coconut meat and water contain numerous antioxidant the fight against factors
causing cell damage and reducing the risk of many diseases. The fruit has flourished in
tropical areas for more than 4,500 years, but is currently experiencing a rebirth because of
its culinary uses and potential health advantages.
Due to the variety of uses of coconuts and their high consumption. The
researchers come up with an idea of using coconut flour as an alternative to wheat flour
for producing Chami noodles. Coconut flour is considered as a good source of fiber and
protein in which can improve its health benefits.
Coconut flour is considered as a good source of fiber and protein. It contains
about 600 g total dietary fiber/kg in which 560 g insoluble and 40 g soluble fiber/kg. It
was found that the glycemic index of coconut flour supplemented foods decreased with
increasing levels of dietary fiber from coconut flour (Trinidad et al. 2003; Trinidad et al.
2006). Coconut flour contains 61% fiber – which is the highest percentage of dietary
60
fiber found in any flour. It contains four times as much fiber as soy flour, which makes it
a better option for those who want to lose weight.
It was found that the amount of wheat flour used for noodles making in Asia
accounts for about 40% of the total flour consumed, hence coconut flour can be
incorporated up to 20% into wheat flour noodles in order to improve its health benefits
(Gunathilake and Abeyrathne 2008).
Uses of Product
The product will be used by supplying and distributing it to the specific target
market selected in Lucena City. Since the so-called "Chami Festival" is celebrated in
Lucena City every year, this city represents the pride of Chami noodles. Since some of
the target consumers are panciterias, carinderias, and eateries with a willingness and
capacity to utilize the product availed from the manufacturers, this can also be offered as
soup or meryenda.
Raw Materials
A raw material, which is also referred to as an unprocessed or, more specifically,
a natural material, is a fundamental component used for producing goods, finished
products, energy, or intermediate materials, which serve as a source of raw materials for
future finished products. On table are the raw materials needed for the production of
the products of the proposed business.
61
Table 4.1 List of Raw Materials needed in the production
Raw Ratio Description
Materials
Coconut 500g:1 kilo Like wheat flour, coconut flour is a white 62

DAL UB HAS AAN
flour orNoff-white
G L UNGS OD NG L UC E NA
flour that is frequently used
in baking. Since it doesn't contain gluten,
people on gluten-free diets can substitute
coconut flour in their recipes for baked
goods. Coconut flour is one of the many
food products made from the fruit of the
palm tree Cocos nucifera. It is made from
dried, ground coconut meat (WebMD
Editorial Contributors, 2020).
Malungga 400g: 1 kilo An important food source in some parts

y of the world, moringa is a plant that is
native to India and other nations. It is
inexpensive and simple to grow, and it
retains much of its nutritional value when
dried. It contains proteins, vitamins, and
minerals, making it useful to fight
malnutrition.
Eggs 2 eggs: 1 kilo The white, or albumen, is a clear liquid

that turns to an opaque white when
cooked or beaten. The yolk is orange to
yellow in color, and becomes pale yellow
when cooked to a solid form. Eggs have a
hard calcium carbonate shell enclosing a
liquid white, a single yolk (or an
occasional double yolk), and an air cell.
Salt 40g: 1 kilo A mineral composed primarily of sodium

chloride (NaCl), a chemical compound
belonging to the larger class of salts; salt
in the form of a natural crystalline
mineral is known as rock salt or halite.
Salt is present in vast quantities in
seawater.
Water 5000-6000 grams Water is another essential ingredient

63
Factory Supply
Table 4.2 List of Suppliers of Raw Materials
Raw Suppliers Supplier Address

Materials
Capacity
For Coconut  Firewood  100kg  5F, Phinma Plaza, 39

Flour Industries Inc. Plaza Drive, Rockwell
center, Poblacion, Makati
City,1210
 Gsis Village, Project 8
 Foods Trading (District 6) Quezon City
Inc. 1116, Metro Manila,
Philippines
 Alikootig  50kg  Pozorrubio, Pangasinan
Integrated Farm
For  Tropical Blend  50kg  Sariaya, Quezon
Malunggay  Organic Health  4A Unit 5 Pagrai Hills
Pharma Co. Subd. Nlog St. Mayamot,
Powder Antipolo City
For Eggs  Roxal   Lucena City, Quezon

Agroventures Philippines
Corp.
For Salt  Artemis Salt  10kg  Barangay Mainaga,
Corporation Mabini, Mabini, Batangas
 5F, Phinma Plaza, 39
Plaza Drive, Rockwell
 Firewood center, Poblacion, Makati
Industries Inc.  10kg
City,1210
64
For Sugar  Batangas Sugar  100kg  Fedman Building, Salcedo

Central, Inc. Street, Legaspi Village,
 Firewood Makati, 1200 Metro
Industries Inc. Manila
 5F, Phinma Plaza, 39
Plaza Drive, Rockwell
center, Poblacion, Makati
City,1210
Manufacturing Process
Noodles are made by mixing water, usually adding optional ingredients, and the
main fortifying component, coconut flour. These components are often put into a
continuous, large-capacity shaft extruder, which may be fitted with a variety of dies to
control the noodles' form and texture. Coconut flour and other fortifying ingredients like
moringa leaves will go through the process to come up with the final output of being
noodles. The steps to be taken are as follows:
1. Mixing
Firstly, in a vertical powder mixer, you need to mix the following ingredients of
Coconut flour, Starch, Egg, Salt and Moringa. Also, you need to add the color that fit
to be eaten or consumable. The average moisture content at this first stage is about 10
to 11% of dry mixes.
2. Extrusion and Steaming
65
Secondly, you need to transfer the dough mix into the noodle making machine so
that you can produce extruded material by utilizing the extruder and steaming
machine with the desired length and shape. With the help of the usage of appropriate
die, you can adjust the distance between the cutting blade and dye surface. The
average moisture content at this third stage is about 33% of dry mixes. This can also
be called the pregelatinizing process, it involves heating the noodles at a temperature
of 100 degrees for 1-5 minutes. This process is very important as it determines the
rehydration rate.
3. Pre-Drying and Drying
Using dryer machine which is to remove the excess water from the steamed
noodles. In this step, from the cutting machine, the noodles which are cut will transfer
on wooden trays. So with the help of pre-drying, the noodles undergo the process of
surface drying and can become sufficiently hard enough to handle without being
crushed and without sticking. The average moisture content at this fourth stage is
about 29.5% of dry mixes. Then the last step is drying which is the final stage that
undergoes the process of steaming. You will receive a quality product which consists
of a longer shelf life after the proper steaming. The average moisture content at this
stage is about 17% of dry mixes. Then after steamed and subsequently dried product
produce the average moisture content of about 10% of dry mixes.
66
4. Packaging
In this process, by using noodles packaging machine, it keeps the product free
from contamination, protects the noodles from damage during shipment and storage,
and displays the product favorably. The principal packaging material for noodles is
the cellophane bag, which provides moisture-proof protection for the product and is
used easily on automatic packaging machines, but is difficult to stack on grocery
shelves. Many manufacturers utilize boxes instead of bags to package noodles
because boxes are easy to stack, provide good protection for fragile noodle products,
and offer the opportunity to print advertising that is easier to read than on bags.
EXTRUDING AND
PACKAGIN
STEAMING G
PRE-DRYING
AND
MIXING DRYING
Figure 4.1 Manufacturing Process flow chart
Production Schedule
Noodle processing typically comprises of mixing raw materials, resting the
crumbly dough, extruding the dough into two dough sheets, compounding the sheets into
one, gradually the dough into a specified thickness and slitting into noodle strands. For
67
the preparation, strands are steamed and dehydrated by drying followed by cooling and
packaging.
Table 4.3 Production Schedule
Process Machine Output No. of

Required Operation Operator
Schedul Stage
Time e
Units
Mixing 1 15-30 50kg Ingredients other than flour 1

mins are pre-dissolved in water,
while salt water can be
prepared separately. Coconut
flour and water along with
other weighed ingredients are
mixed first at high speed and
then at low speed.
Extruding 1 20-40 30kg After mixing, the died and 1

mins crumbly dough is compressed
to form continuous dough
sheet which is folded or
compounded and passed
through subsequent rolls. The
sheeting process is intended to
achieve a smooth dough sheet
with desired thickness, and a
continuous and uniform gluten
matrix in dough sheet.
Steaming 1 5-10 mins 20kg Noodles cooked by steaming 1

are cooled and extended to
and
separate the strands, and cut
Molding
into one serving size. Weight
of noodles is regulated by the
number of strands produced
by cutting rolls and length of
strands.
68
Pre- 1 30 mins 10kg Pre-dryer reduces the moisture 1

Drying quickly (from 30% to 18%) in
about an hour. Heat is
produced by hot water
radiators and centrifugal fans.
For the first phase of the finish
drying, product goes into a
dryer with multi rows of hot
water circulation plates.
Drying 1 1-2 hours 20kg After steaming and molding, 1

noodle blocks are fed into
drying equipment which are
mounted on the travelling
chain of a tunnel dryer for
removing the excess water
from the steamed noodles.
Packaging 1 5 mins 20kg The cooled noodles are 2

packed in shrink wrapper
covering the noodle product
with a plastic film.
TOTAL 150kg
OUTPUT
Furniture and Office Supplies
The different equipment, supplies, and furniture and fixture including their
corresponding costs are presented in the table below:
Table 4.4 List of Office Equipment and Furnitures
Name Quantity Purchase Total Price

Price
69
Office Tables 4 800 3,200
Office Chairs 5 340 1,700
Monoblock Chairs 10 200 2,000
Warehouse Heavy Rack 5 460 2,300
Production Table 4 2,500 10,000
Locker 1 7,000 7,000
Computer Set 3 15,000 45,000
Printer 2 2,250 4,500
Cabinet Storage 2 3,325 6,500
Fire Extinguisher 2 750 1,500
Telephone 2 1,700 3,400
Water Dispenser 2 3,000 6,000
Biometrics and Access Control

System
2 4,600 9,200
TOTAL 32 P 42,050 P 99,100
Table 4.5 List of Office Supplies
Name of Supplies Unit Quantity Purchase Price Total Price
Ballpen Box 3 80 240
Bond Paper Ream 6 150 900
Calculator Piece 5 100 500
Columnar Book Piece 5 75 375
Correction Tape Piece 10 20 200
Daily Time Record Box 2 95 190
Fastener Box 5 50 250
File Case Piece 5 87 435
70
Folder Box 2 120 240
Marker Box 3 90 270
Paper clips Box 5 10 50
Pencil Box 3 55 165
Printer Ink Set 1 980 980
Puncher Piece 5 55 275
Record Book Piece 5 70 350
Scissors Piece 5 20 100
Stamp Pad Piece 5 30 150
Staple Wire Box 5 35 175
Staplers Piece 5 75 375
TOTAL P6,220
Medical Supplies
Table 4.7 List of Medical Supplies
Name of Unit Quantity Purchase Price Total Price

Supplies
Medical Bandage Box 2 150 300
Medical Plastered Box 2 120 240
Medicare Pad Piece 10 30 300
Betadine Bottle 2 40 80
s
Adhesive Tapes 2 35 70
Box
Cotton 10 40 400
Piece
Alcohol 10 210 2100
Bottle
71
Medicines s - - 870
Total Piece 4,360
Production Supplies
Table 4.6 List of Production Supplies
Name of Supplies Unit Quantity Purchase Price Total Price
Nitrile Gloves Box 5 65 per box 320
Disposable Face Masks Box 3(50pcs) 100 per box 300
Hair Net Piece 35 5 per piece 170
Trash Bag Bundle 1(100pcs) 160 per bundle 160
Total 950
Plant Location
Figure 4.2 Map Figure 4.3 Vicinity Map
72
This part will show the site and location of the proposed business. The
establishments and businesses listed below may help in promoting the business.
The location of production site of E&AR Manufacturing Company is located in
Barangay Mayao Kanluran, Lucena City. The location is a commercial land along
Diversion Road in Lucena City with an area of five hundred thirty-one (531) square
meters. The price of the location for each square meter is 9,300 based on the commercial
building BIR based price list from the City Planning Office. The location of the property
is far from any residences which may be harmful to their health.
Plant Size & Layout
The size, perspective view and elevation view were shown as well on the
table to visualize more the proposed business and to clearly view each facility of the
business.
73
Figure 4.4 Floor Plan
Table 4.7 Square meter per area
SCHEDULE 24.2.1
COST OF BUILDING
Facilities and Offices NO. OF M2 COST PER M2 TOTAL COST
Production Area 221 10,900 2,408,900
Raw Materials Room 45 10,900 490,500
Kitchen and Eating Area 20 10,900 218,000
Stock Room 45 10,900 490,500
Office 60 10,900 654,000
Locker Room 30 10,900 327,000
Electrical Room 30 10,900 327,000
Comfort Room 30 10,900 327,000
Guardhouse 10 10,900 109,000
Parking Lot 40 10,900 436,000
Total Cost of Building 531 5,787,900
Machinery and Equipment
Table 4.8 List of machineries and equipment
Name Description Address Qty Price

Vertical Powder Mixer This machine is used for Sofitec 1 P35,835
mixing the ingredients Machinery and
required to make noodles Food Packaging
Materials 2302
Capacity: 100-500L Abad Santos
Ave, Tondo,
Usage/Application:
Manila, 1012
Industrial Metro Manila
Automation Grade:
74
Automatic
Material: Stainless Steel
Extruder Machine It is used to wet the flour Sofitec 1
and cook and extrude it Machinery and P57,065
under high pressures and Food Packaging
temperatures ranging from Materials
90 to 110°C. This results in 2302 Abad
noodles products that can Santos Ave,
be rehydrated in three to Tondo, Manila,
eight minutes and they 1012 Metro
resemble the texture of Manila
those products made via a
conventional process.
Capacity: 70-80 kg per
hour
Weight: 150kg
Voltage: 220 V
Dryer Machine The Dryer machine is used Binondo 1
for remove the excess Metalcraft P30,435
water from the steamed and Bakery
noodles. Equipment
Capacity: 70-80 kg/hr 629 Madrid
st.Cor.
Material: MS & SS
Lavezares ,
Weight: 90 kgs Binondo,
Manila,
Machine Type: 1-Stage
Philippines
Food Grade Conveyor Food conveyors are the Sofitec 2
Belt powerhouse of the food Machinery Sets P77,440
and beverage processing and Food
industry. Food conveyors Packaging
move foods and other Materials
organic materials through
2302 Abad
their processes safely and
75
quickly. Santos Ave,

Tondo, Manila,
Type: SLAT Conveyor
1012 Metro
Load Capacity: 5t/h Manila
Model Number: PVC Belt

Conveyor
Noodles Packaging The noodle packaging Sofitec 1 P
Machine machine works by shrink Machinery 43,145
wrapping. Shrink wrapping and Food
means covering the noodle Packaging
product with a plastic film. Materials
They form a cover around
2302 Abad
your item that is sealed
Santos Ave,
with heat.
Tondo, Manila,
Packaging Type: Pouch 1012 Metro
Manila
Brand: RISING
Automation Grade:
Automatic
Voltage: 220
Vehicles Similar to its gasoline- Suzuki 1 P580,000
Suzuki Super Carry

powered stablemate, Auto,
carrying a capacity of
2970 J.
735kg ideal for those with
Abad
small business needs.
Santos
 powered by an Ave.
800cc turbo diesel Tondo
engine Manila,
 produces 32hp and Tondo
75 Nm of torque
Wooden Tray Wooden tray suitable for Binondo 30 P5,100
drying noodles and similar Metalcraft
products. The wooden and
frame and polyester mesh Bakery
are strong and hard-
76
wearing. Maximum Equipment

versatility guaranteed by 629 Madrid
three standard models. st.Cor.
Available in three sizes: for Lavezares ,
small sizes, for standard Binondo,
short-cut noodles and for Manila,
large noodles shapes. Philippines
Weighing Scale It has various uses in the Binondo 1 P4,000

food processing industry, Metalcraft
including check weighing, and
inventory management, Bakery
Equipment
measuring ingredients,
quality control, and 629 Madrid
packing & shipping. st.Cor.
Lavezares ,
 Accuracy: Best Binondo,
 Weighing Capacity: Manila,
50Kg, 100Kg, Philippines
150Kg, 200Kg
 Product Type:
Floor Scale, Bench
Scale, Hanging
Scale
Foldable Push Cart Allows for optimal Binondo 2 P6,000
Trolley visibility of the supplies Metalcraft
and items on your cart. and
During transport, supplies Bakery
Equipment
may shift around from
going over a bump or when 629 Madrid
taking a turn. When st.Cor.
pushing a cart, you are able Lavezares ,
to keep an eye on the items Binondo,
on the cart to ensure they Manila,
Philippines
are stable during transport.
 Load Capacity:
200-250 Kg
 Usage/Application:
77
Industrial
 Features: Corrosion
Resistance
Air Conditioning Units An air conditioner cools Robinsons 10 P40,000
your home with a cold Appliances
indoor coil called the
evaporator. The condenser, Metro
a hot outdoor coil, releases Manila
the collected heat outside.
The evaporator and
condenser coils are
serpentine tubing
surrounded by aluminum
fins.
 Fujidenzo 0.6 Hp
Inverter Grade
 WAR-632LGT
 Mechanical
Window Aircon
TOTAL P879,020
Utilities
The E&AR Manufacturing Company will use the utilities required to maintain the
operations of the facility.
Table 4.9 Utility consumption
Utilities Use Annual Cost
Meralco It is necessary to provide a solid P125,000
basis of electricity power in order to
operate the machineries and
78
equipment needed in the production.
Prime Water In a manufacturing company, water P42,000
must be available to make it
convenient to wash and clean the
tools and materials used during the
production process.
PLDT Internet connection and P60,000
telephone are also important for the
business to quickly interact with
suppliers and consumers.
TOTAL P227,000.00
Waste and Waste Disposal System
A streamlined process that organizations use to dispose of, reduce, reuse, and
prevent waste are referred to as waste management or waste disposal. Additionally, it
refers to a strategy that companies use to efficiently manage wastes from their point of
origin to final disposal.
A proper waste disposal system will benefit the environment. Waste management
units also contribute to the health of the people by helping them to be free from disease.
79
There would be a significant waste of water and other raw materials involved in
the production of Chami noodles. All used components and materials will be directly
collected for disposal, and because they do not contain any toxic chemicals, they may be
utilized to feed the soil. In order to prevent harming both people and the environment, the
manufacturing company will also employ eco-friendly materials and resources.
80
Chapter V
MANAGEMENT FEASIBILITY
The management study determines what form of business ownership the
proponents will consider in their new venture, capitalization, manpower requirements,
including the organizational structure, organizational policies needed in the business, the
compensation, and legal requirements. This part also identifies who will manage the
business, what are the required duties, responsibilities and functions of each position. The
main objective of this plan is to determine the option effectiveness of the organization
set-up
Objectives of the Management Study
The objectives are as follows:
1. To determine the project's creators, investors, and business managers, as well as
estimating the capital contribution.
2. To discuss the activities to do and the time allotted to each.
3. To determine the type of ownership to be formed.
4. To identify the different positions, qualifications and its duties and
responsibilities.
5. To adopt an organizational structure and policies for the business.
6. To establish a detailed compensation plan for the employees of the business.
81
Form of Business Ownership
The E&AR Manufacturing Company opts to be a partnership form of business
organization. The partners are the owners of the proposed business, which is owned by
two people, specifically by Ms. Angel Mae A. Ancheta and Mr. Eric Joshua Z. Romero.
Partnership is easy to establish. Partners are bound by a mere agreement where the cash
or properties contributed are to be owned by the both partners. Since the partners will be
in charge of controlling and handling the partnership's finances, it is specifically a general
partnership. All of the company's profits will be split between the two owners. The profit
will be equally divided into two. The researchers opt for partnerships because they are
less expensive and have lower costs to begin with.
Capitalization
Table 5.1 List of partners
Name of Partners Nationality Residence % Of Ownership
Ancheta, Angel Mae A. Filipino Lucena City 50%
Romero, Eric Joshua Z. Filipino Lucena City 50%
The table shows the list of partnership of E&AR Manufacturing Company
including the name of partners, their nationality and residence, and the percentage of
ownership. The partners have an equal of 50% percentage of shares since the partnership
contains only two people.
82
Manpower Requirements
Table 5.2 Proposed number of employees
Position Number of Employees
General Manager 1
Production Manager 1
Quality Control 1
Administrative and Finance 1

Manager
Accounting Clerk 1
Marketing Manager 1
Marketing Staff 1
Machine Technician 1
Machine Operator 2
Packer 2
Utility Worker 1
Delivery Driver 1
Security Guard 1
TOTAL 15
Table 5.3 Job Description and Qualifications of Employees
Position Qualifications Job Description

 25 y/o and above  Responsible for
 Bachelor's degree in developing and
business management or a implementing
General closely related subject. strategies to achieve
Manager  Comprehensive knowledge the company’s goals.
about human resources  Managing the budget,
83
procedures. overseeing the day-to-

 Experience in conducting day operations of the
performance evaluations. factory, and ensuring
that the factory is
compliant with
regulations and
standards.
 Bachelor’s degree in managing the
business administration or production process,
Production relevant field is preferred including planning
Manager  Expertise in reporting on and scheduling
important metrics of production runs.
production.  Managing inventory
 Outstanding communication levels, ensuring that
skills. the production process
is efficient and cost-
effective, and
overseeing the
maintenance of
equipment and
machinery.
 A bachelor's degree in ensuring that the
Quality science or business-based noodles meet the
Control programs. required quality
 Previous experience in standards, including
production or conducting quality
manufacturing. control tests.
 In-depth knowledge of  Developing and
quality implementing quality
control procedures and legal control procedures,
standards. and ensuring that the
factory is compliant
with food safety
regulations.
 Bachelor’s or Master’s managing the financial
Administrative degree in Finance, aspects of the
and Finance Accounting or Economics business, including
Manager  Experience in the financial budgeting, accounting,
sector with possible roles and financial
such as financial analyst. reporting.
84
 Computer Literate  Developing financial

strategies to ensure the
long-term success of
the factory.
 18 y/o and above  Provide accounting
 High School diploma is and clerical support to
Accounting required, more education the accounting
Clerk and experience are generally department
preferred.  Responsible for
 Experience using databases, keeping financial
MS Office, and accounting records updated,
applications preparing reports and
reconciling bank
statements.
 At least three (3) years of promoting and selling
Marketing experience in marketing for the noodles to
Manager retail or consumer goods customers, including
company developing marketing
 Bachelor’s degree in strategies, managing
Marketing or related field sales teams, and
 Proven experience in building relationships
identifying target audiences with customers and
leading across channels distributors.
marketing campaigns that
engage, educate and
motivate.
Marketing  21 y/o and above  Contribute in the
Staff  BSc/BA in marketing, implementation of
business administration or marketing strategies.
relevant field  Support the marketing
 Good understanding of manager in overseeing
market research techniques, the department’s
statistical and data analysis operations.
methods.  Organize and attend
 Excellent knowledge of MS marketing activities or
Office and marketing events to raise brand
software. awareness.
Machine  21 y/o and above  Installing and
Technician  Associates degree in performing diagnostic
mechanical tests on mechanical
engineering technology systems.
(MIT), or similar.  Developing and
85
 A minimum of two (2) years' implementing

experience as a mechanical mechanical
technician in a related maintenance plans to
industry. prevent costly
 Extensive knowledge of equipment
mechanical engineering breakdowns.
designs, installations,  Optimizing
maintenance, and repairs. mechanical efficiency
by adjusting
machinery and
equipment settings.
Machine  20 y/o and above  Responsible for
Operator  Senior High school diploma operating their
or its equivalent; a technical assigned machinery.
degree is preferable.  Ensuring their
 Teamwork and machine runs
communication skills smoothly, works at
 Ability to read blueprints, capacity without issue
schematics and manuals. and is appropriately
maintained.
Packer  18 y/o and above  Packing, measuring,
 Senior High school diploma and labeling finished
or equivalent preferred goods for shipment
or storage.
 Follow all company
guidelines regarding
packaging to ensure
items arrive at their
destination
 Identify and dispose
of defective items
before they are
shipped to customers
 Properly use
packaging materials
and hand tools
Utility Worker  18 y/o and above  Responsible for
 High school diploma or cleaning and
GED. maintaining company
 Experience working with premises and
dangerous cleaning equipment.
chemicals.  Conducting basic
 Ability to lift and manipulate repairs on landscaping
86
heavy equipment. and maintenance

 Basic mechanical and equipment.
electrical knowledge.  Taking verbal and
written instructions
from company
managers and
maintenance officers.
Delivery  25 y/o and above  Deliver a wide variety
Driver  Valid driver’s license of items to different
 At least high school graduate addresses and through
 Ability to operate forklifts different routes
and tractors in a variety of  Loading, unloading,
weather and traffic preparing, inspecting
conditions and operating the
delivery vehicle
Security  19 to 50 years old  Inspecting entrance
Guard  Pass the general knowledge and exit points for any
exam (GKE). unlawful entry.
 Attain at least a high school  Authorizing persons
diploma and vehicles to enter
the vicinity.
Organizational Structure
A system that specifies how certain activities should be taken in order to achieve
an organization's objectives is referred to as organizational structure. The rules, duties,
and responsibilities within the organization, as well as how information moves between
levels, are all determined by the organizational structure.
87
Figure 5.1 Organizational Chart
Organizational Policies
This includes policies set by the company to show appropriateness in doing their
designated responsibilities and to assess the organization's rules and regulations.
1. Hiring Policy
The company needs competent employees to maintain day-to-day operations thus,
achieving its goal in allotted schedules because employees reflect the business success.
By this, the business is careful in selecting through personal interviews. Other factors are
ability, experience, training, intelligence, character, and health.
88
2. Wage Policy
Management ratifies the principles of equality in work. The company wage rate
compares fairly with those other businesses in the. Generally, the wages rate depends
upon the position of the employee and his competency in work. A salary could be
increase if there is a promotion stated by the head of the management.
3. General Organization Policy
The following rules and regulations are strictly prohibited
3.1 Attendance policy
Maintaining the attendance rate and punctuality of each employee is of utmost
importance. Employees can apply for unpaid leave, and the company will grant
permission as long as a valid reason is provided, but they need to maintain
operations.
- Absence without leave or proper notice
- Failure to sign the time card
- Coming late is automatically a reduction to salary
3.2 Habitual delaying of work without justifiable reason.
3.3 Wasting Time
-Using cellphones or other gadgets not for business purposes
-Talking to relatives or friends during working hours
-Taking break is excess on what the management authorized
-Doing personal agenda in the field
89
3.4 Behavior
-Leaving the company without notice
-Failure to report work in targeting schedule
-Sleeping during working hours
Compensation
Table 5.4 Proposed Salaries of Employees
Position No. of Daily Monthly Annual

Employees Rate Rate
Rate
General Manager 1 P1,607 P34,952 P419,427
Production Manager 1 P1,440 P31,320 P375,840
Administrative and Finance

Manager
1 P1,360 P29,580 P354,960
Marketing Manager 1 P1,200 P26,100 P313,200
Quality Control 1 P766 P16,661 P199,926
Accounting Clerk 1 P692 P15,051 P180,612
Marketing Staff 1 P692 P15,051 P180,612
Machine Technician 1 P624 P13,572 P162,864
Machine Operator 2 P624 P27,144 P488,592
Packer 2 P533 P23,186 P278,226
Utility Worker 1 P533 P11,593 P139,113
Delivery Driver 1 P570 P12,398 P148,770
Security Guard 1 P520 P11,310 P135,720
TOTAL 15 P11,161 P267,918 P3,224,998
90
The table shows the designated positions of the employees that the company
would need, included as well are the basic salaries of each employee based on the
average monthly rate. By calculating the monthly rate, the total annual salary of each
employee would be divided by 12 months, from the computation of daily rate multiply by
261 days to get the annual rate. Resulting in a total of P11,161 for daily rate, P267,918 for
the total monthly rate, and P3,224,998 for annual salaries.
Mandatory Contributions
Table 5.5 Mandatory contributions and 13th month pay
Position No. of 13th Month SSS Philhealth Pag-

Employees Pay IBIG
General Manager 1 P34,952 2,880 699.4 100
Production Manager 1 P31,320 2,880 626.4 100
Administrative and Finance

Manager
1 P29,580 2,832.50 591.6 100
Marketing Manager 1 P26,100 2,500 522 100
Quality Control 1 P16,661 1,597.50 333.22 100
Accounting Clerk 1 P15,051 1,455 301 100
Marketing Staff 1 P15,051 1,455 301 100
Machine Technician 1 P13,572 1,292.50 271.4 100
Machine Operator 2 P27,144 1,292.50 814.32 100
Packer 2 P23,186 1,102.50 464 100
Utility Worker 1 P11,593 1,102.50 232 100
Delivery Driver 1 P12,398 1,245.50 248 100
Security Guard 1 P11,310 1,102.50 226 100
TOTAL 15 P281,490 P22,737. P5,629.34 P1,300
91
The table shows the mandatory contributions of the employees. The basis for SSS
is the updated contribution table for 2023, the Philhealth is by multiplying the monthly
rate to 4% then divide it by 2, and the Pag-IBIG is fixed for 100. The total contribution
for SSS is P22,737.5, the total for Philhealth is P5,629.34, and the total for Pag-IBIG is
P1,300. The basis for the 13th month pays is from the monthly rate.
Legal Requirements
Table 5.5 List of legal requirements in establishing the proposed business
Government Agency Documents Frequency of Fee/s

Payment
Security and Exchange SEC Certificate Once 100

Commission (SEC)
By laws 1,010
Filing Fee Once 30,000
Documentary Stamp Tax 70
Annual Registration Fee 500
Notarial Services 1,500
Bureau of Internal Revenue Registration Fee Once 500

(BIR)
Documentation Stamps 35
Food and Drug Administration Filing Fee Once 5,000

(FDA)
City Mayor’s Office Mayor’s Office Once a year 2,200
92
Sanitary Permit Once a year 500
Solid Waste 200

Management Fee
Clearance Certification 290

Fee
Fire Inspection Permit Once a year 1,500
Health Certification Once a year 3,500

Permit
Barangay Barangay Permit Once a year 300
Barangay Clearance Once a year 200
TOTAL P47,405
This table shows the list of legal requirements for the corporation to establish well
as the corresponding documents and fees with the total amount of P47,405.
93
Chapter VI
FINANCIAL FEASIBILITY
This chapter discusses the viability of the proposed business in terms of
profitability. The assumption of income statements, cash flows, and financial position are
all included in the financial statements. The financial analysis includes the financial
ratios, rates of return, and payback period. It must be determined whether the proposed
business will be profitable, in order to enter the market successfully and profitably for a
longer period of time and through competitors and unfavorable economic condition.
Schedules and notes are used to support the calculations and computations presented in
the study's financial chapter.
Objectives of the Financial Study
1. To assess the profitability or capabilities of the business.
2. To assess the financial statements of the business on its years of operation.
3. To assess the progress of the partnership over a period of time.
4. To identify the reasons for changes in the financial aspect and profitability of the
business.
Major Assumption
Income Statement Assumptions
 There will be a 5% increase on the first year of operation
94
 There will be 13th monthly pay for employees which are equal to their one month
pay.
 Advertising and promotions will be paid every month of the year
 Office supplies cost will expected to rise every year by 1.8%. There will no
unused office supplies at the year end.
 Repair and maintenance will be allocated on the basis of 60% factory, 40% is to
be divided between admin and selling department equally.
 There will be an increase in salaries and wages of employees at the third year and
fifth year of operations with rate of 2%
 Utility expenses will be based on the assumptions of all machineries and
equipment and will divide to the respective department.
 SSS, Philhealth and Pag-IBIG contribution are based on the tables effective 2023.
This will be based on their monthly wages and salaries. This contribution will be
remitted every end of the month, no payable on the end of each year.
 Property, plant and equipment, excluding land have no salvage value and
depreciation will be computed using straight line method based on their useful life
starting on the first year of operation.
Statements of Financial Position
 All cash collection will be deposited every Friday of the week in the company’s
bank account at BDO (BANCO DE ORO)
95
 17% of the company sales for the month are on account, 83% of which are
collected on the year that the goods were sold. The remaining is collected on the
following years.
 Gross method of recording accounts receivable will be used.
 Property, Plant and Equipment will be stated at cost.
 Trademark is subject to impairment if there is an indication that the intangible is
going to be impaired.
 There would be 1 (one) delivery truck, that will be purchased before the
operations start, and would be paid in cash.
Financial Assumption
Basic Assumptions
 For the first year of operation, the company's total production will be
46,526 kilos of Chami Noodles. It contains 500 grams produced 15,509
kilos and for 1000 grams produce 31,017 Chami Noodles.
 Every year of operation will result a 10% increase in production
 The company use 260 of the 365 days every year as it working days.
 The production worker will be paid with fixed monthly rates, just like
employees in other industries.
Cost of Goods Sold Assumptions
 Raw materials used are expected to increase 2.50% every year.
96
 All raw materials will be purchased in suppliers in Lucena City and nearby
municipalities.
 First-in-First-out (FIFO) method will be used in the inventory valuation.
 Finished goods in the end of the year is 5% of total budgeted production.
 Ending Inventory will be composed of the Finished Goods – End
 There will be a 10% inventory for work in process at the end of the year.
 There will be 2.50% increase on production supplies every year.
 The absorption cost markup is calculated by subtracting the total cost of
production from the target gross selling price. This calculation is used to
determine the markup on Chami Noodles.
 There will be 1.05 % increase on the selling price of the Chami Noodles.
Project Cost
Table 6.1 Project Cost

E&AR MANUFACTURING
SCHEDULE OF PROJECT COST
REF
Property Plant and Equipment:
Land SCH 24.1 4,965,291.50
Building SCH 24.2 5,787,900.00
Machineries SCH 24.3 205,190.00
Delivery Vehicle SCH 24.5 580,000.00
Office Equipment SCH 24.6 124,600.00
Factory Equipment SCH 24.7 15,100.00
Furniture & Fixtures SCH 24.8 32,850.00 11,710,931.50
Trademark SCH 26 5,260
Pre-Operating Expenses SCH 30 35,080
Organizational Expenses SCH 31 40,715
Total 11,791,986.50
Working Capital 3,208,013.50
Total Project Cost 15,000,000.00
97
Initial Requirement
Table 6.2 Working Capital
E&AR MANUFACTURING
SCHEDULE OF PROJECT COST
REF
Raw Materials SCH 3 284,064.00
Direct Labor SCH 15 966,756.00
Factory Overhead SCH 7 961,656.19
Selling Expenses SCH 8 1,076,284.79
Administrative Expenses SCH 9 2,276,260.69
Total 5,565,021.67
Less: Depreciation SCH 23 171,042.20
Balance 5,393,979.47
Divide by: 2
Quarterly Expenses 2,696,989.73
Allowance for Contingencies 511,023.77
Working Capital 3,208,013.50
Table 6.3
Source of Financing
Source of Financing
Source Debt Equity Total
Ms. Angel Mae A. Ancheta -- 7000000 7000000
Mr. Eric Joshua Z. Romero -- 7000000 7000000
BDO 1,000,000 1,000,000
TOTAL 1000000 14000000 15000000
98
Table 6.4 Statement of Cost of Goods Sold
Statement of Cost of Goods Sold

For the Five-Year Projection
(In Philippine Peso)
REF 2023 2024 2025 2026 2027
Raw Materials-Beginning 0 31,562.67 33,140.80 34,797.84 36,537.73
Add: Purchases 315,626.67 299,845.33 314,837.60 330,579.48 347,108.45
Total Raw Materials available for used 315,626.67 331,408.00 347,978.40 365,377.32 383,646.19
Less: Raw Materials, ending inventory 31,562.67 33,140.80 34,797.84 36,537.73 38,364.62
Raw Materials Used SCH 3 284,064.00 298,267.20 313,180.56 328,839.59 345,281.57
Direct Labor SCH 15 966,756.00 966,756.00 986,091.12 986,091.12 1,005,812.94
Factory Overhead SCH 7 961,656.19 981,415.46 1,010,316.17 1,028,708.59 1,057,650.30
Cost of Goods Manufactured 2,212,476.19 2,246,438.66 2,309,587.85 2,343,639.30 2,408,744.81
Add:Finished Goods- Beginning SCH 10 0 201,852.00 222,541.83 245,352.37 270,500.99
Total Goods Available for Sale 2,212,476.19 2,448,290.66 2,532,129.68 2,588,991.66 2,679,245.79
Less: Finished Goods - End SCH 10 201,852.00 222,541.83 245,352.37 270,500.99 298,227.34
COST OF GOODS SOLD 2,010,624.19 2,225,748.83 2,286,777.31 2,318,490.68 2,381,018.46
Table 6.5 Statement of Comprehensive Income

Statements of Comprehensive Income
PARTICULAR REF PRE-OPERATING 2023 2024 2025 2026 2027
Sales SCH 1 0 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31

Cost of Goods Sold 0 2,010,624.19 2,225,748.83 2,286,777.31 2,318,490.68 2,381,018.46
Gross Profit 1,878,660.15 2,062,187.15 2,440,672.11 2,893,522.30 3,365,225.86
Pre Operating Expenses SCH 30 (35,080.00) 0 0 0 0 0
Organizational Expenses SCH 31 (40,715.00) 0 0 0 0 0
Selling Expenses SCH 8 0 (1,076,284.79) (1,101,400.29) (1,134,353.07) (1,158,388.15) (1,191,002.47)
Administrative Expenses SCH 9 0 (2,276,260.69) (2,287,425.83) (2,337,363.91) (2,349,093.31) (2,398,133.95)
Profit before Interest and Tax (75,795.00) (1,473,885.33) (1,326,638.97) (1,031,044.87) (613,959.15) (223,910.57)
Less: Finance Cost SCH 34 0 120000 96000 72000 48000 24000
Net Taxable Income (75,795.00) (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Taxable Due SCH 37 - - - - -
Net Profit (227,385.00) (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
99
Table 6.6 Statement of Financial Position

E&AR MANUFACTURING
Statements of Financial Position
REF 2022 2023 2024 2025 2026 2027
ASSETS
Current Assets
Cash 2,945,436.70 1,316,853.92 819,817.17 636,781.28 893,249.28 561,061.95
Accounts Receivable SCH 27 52,343.29 66,161.91 74,308.74 82,145.87 90,601.43
Inventories SCH 11 201,852.00 222,541.83 245,352.37 270,500.99 298,227.34
Input Tax SCH 29 110,986.80 0 0 0 0 0
Total Current Assets 3,056,423.50 1,571,049.20 1,108,520.92 956,442.39 1,245,896.14 949,890.72
Non Current Assets
Property, Plant and Equipment SCH 24 11,710,931.50 11,539,889.30 11,368,847.10 11,197,804.90 11,026,762.70 10,855,720.50
Intangibles SCH 26 5,260 5,260 5,260 5,260 5,260 5,260
Total Non Current Assets 11,716,191.50 11,545,149.30 11,374,107.10 11,203,064.90 11,032,022.70 10,860,980.50
Total Assets 14,772,615.00 13,116,198.50 12,482,628.02 12,159,507.29 12,277,918.84 11,810,871.22
LIABILITIES AND SHAREHOLDER'S EQUITY
Current Liabilities
VAT Payable SCH 28 17,468.84 30,537.32 34,461.46 38,832.17 43,695.11
Interest Loans Payable SCH 34 120000 96000 72000 48000 24000
Income Tax Payable SCH 37 - - - - -
Total Current Liabilities 137,468.84 126,537.32 106,461.46 86,832.17 67,695.11
Non Current Liabilities
Loans Payable SCH 34 1000000 800000 600000 400000 200000 0
Total Non Current Liabilities 1000000 800000 600000 400000 200000 0
Total Liabilities 1000000 937468.84 726537.32 506461.46 286832.17 67695.11
Shareholder's Equity
Ancheta, Capital SCH 35 6,886,308 6,089,365 5,878,045 5,826,523 5,995,543 5,871,588
Romero, Capital SCH 35 6,886,308 6,089,365 5,878,045 5,826,523 5,995,543 5,871,588
Total Shareholder's Equity 13,772,615 12,178,730 11,756,091 11,653,046 11,991,087 11,743,176
Total Liabilities and Shareholder's Equity 14,772,615.00 13,116,198.50 12,482,628.02 12,159,507.29 12,277,918.84 11,810,871.22
Table 6.7 Statement of Changes in Equity
E&AR MANUFACTURING
Statements of Partner's Equity
Ancheta, Capital SCH 35 6,886,308 6,089,365 5,878,045 5,826,523 5,995,543 5,871,588
Romero, Capital SCH 35 0 0 0 0 0 0
Total Partner's Equity 6,886,308 6,089,365 5,878,045 5,826,523 5,995,543 5,871,588
Table 6.8 Statements of Cash Flow
100
Statements of Cash Flow

REF PRE-OPERATING 2023 2024 2025 2026 2027
Operating Activities
Net Income (227,385.00) (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Adjustment
Depreciation SCH 24 - 171,042.20 171,042.20 171,042.20 171,042.20 171,042.20
(Increase in) Decrease in Current Assets
Trade and Other Receivables SCH 27 (52,343.29) (13,818.63) (8,146.83) (7,837.13) (8,455.56)
Inventory SCH 11 (201,852.00) (20,689.83) (22,810.54) (25,148.62) (27,726.35)
Input Tax SCH 29 (110,986.80) 110,986.80 0 0 0 0
Interest Loan Payable 120000 (24,000.00) (24,000.00) (24,000.00) (24,000.00)
VAT Payble SCH 28 17,468.84 13,068.49 3,924.14 4,370.70 4,862.94
Income Tax Payable SCH 37 0.00 0.00 0.00 0.00 0.00
Net Cash Provided by Operation (338,371.80) (1,428,582.78) (1,297,036.74) (983,035.89) (543,532.00) (132,187.33)
Investing Activities
Purchase of PPE SCH 24 (11,710,931.50)
Acquisition of Trademark SCH 26 (5,260.00)
Net Cash Flow from Investing (11,716,191.50)
Financing Activities
Sales of Share Capital SCH 35 14,000,000
Proceeds of loan SCH 34 1000000
Payment of loan SCH 34 (200,000.00) (200,000.00) (200,000.00) (200,000.00) (200,000.00)
Additional Investment - 1,000,000.00 1,000,000.00 1,000,000.00 -
Withdrawals SCH 33 - - - - -
Net Cashflow From Financing 15,000,000 (200,000.00) 800,000.00 800,000.00 800,000.00 (200,000.00)
Net Increase in Cash Balance 2,945,436.70 (1,628,582.78) (497,036.74) (183,035.89) 256,468.00 (332,187.33)
Add: Beginning Cash Balance 2,945,436.70 1,316,853.92 819,817.17 636,781.28 893,249.28
Ending Cash Balance 2,945,436.70 1,316,853.92 819,817.17 636,781.28 893,249.28 561,061.95
Financial Ratios
Table 6.9 Asset Turnover

ASSET TURNOVER
REF 2023 2024 2025 2026 2027
Ave. Annual Profit SCH 1 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Ave. Investment BS 21,330,714.25 19,357,512.51 18,562,381.66 18,298,466.71 18,183,354.45
Asset Turnover Rate 0.18 0.22 0.25 0.28 0.32
Table 6.10 Accounts Receivable Turnover
ACCOUNTS RECIEVABLE TURNOVER

REF 2023 2024 2025 2026 2027
Net Credit SCH 27 52,343.29 66,161.91 74,308.74 82,145.87 90,601.43
Average Accounts Receivable SCH 27 26,171.64 33,080.96 37,154.37 41,072.93 45,300.71
Accounts Recievable Turnover Rate 2.00 2.00 2.00 2.00 2.00
101
Table 6.11 Finished Goods Turnover
FINISHED GOODS TURNOVER

REF 2023 2024 2025 2026 2027
Cost of Good Sold FS 2,010,624.19 2,225,748.83 2,286,777.31 2,318,490.68 2,381,018.46
Average FG inventory SCH 11 201,852.00 222,541.83 245,352.37 270,500.99 298,227.34
Finished Goods Turnover (times) 9.96 10.00 9.32 8.57 7.98
Table 6.12 Current Ratio Turnover
CURRENT RATIO TURNOVER

REF 2023 2024 2025 2026 2027
Current Assets BS 1,571,049.20 1,108,520.92 956,442.39 1,245,896.14 949,890.72
Divided by: Current Liabilities BS 137,468.84 126,537.32 106,461.46 86,832.17 67,695.11
Current Ratio 11.43 8.76 8.98 14.35 14.03
Table 6.13 Gross Profit Rate
GROSS PROFIT RATE

REF 2023 2024 2025 2026 2027
Gross Profit IS 1,878,660.15 2,062,187.15 2,440,672.11 2,893,522.30 3,365,225.86
Net Sales SCH 1 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Gross Profit Rate 0.483034919 0.48092769 0.516276725 0.555164063 0.585639189
Table 6.14 Operating Profit Margin
OPERATING PROFIT MARGIN

REF 2023 2024 2025 2026 2027
Operating profit IS - 1,593,885.33 - 1,422,638.97 - 1,103,044.87 - 661,959.15 - 247,910.57
Divided by net sales BS 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Operations Profit Margin - 0.41 - 0.33 - 0.23 - 0.13 - 0.04
Table 6.15 Return on Sales
RETURN ON SALES
REF 2023 2024 2025 2026 2027
Profit IS (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Net Sales B A C H EBSL O R O 21,330,714.25
F S C I E N C 19,357,512.51
E I N A C C18,562,381.66
O U N T I N G18,298,466.71 18,183,354.45
Return on sales I N F O R-7.47%
M A T I O N -7.35%
S Y S T E M -5.94% -3.62% -1.36%
102
Table 6.16 Return on Investments
RETURN ON INVESTMENTS
REF 2023 2024 2025 2026 2027
Net income IS (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Average total assets BS 21,330,714.25 19,357,512.51 18,562,381.66 18,298,466.71 18,183,354.45
RETURN ON EQUITY
Return on investments -7.47% -7.35% -5.94% -3.62% -1.36%
REF 2023 2024 2025 2026 2027
Net income IS (1,593,885.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Table 6.17 Return on Equity
Average equity BS 19,861,979.83 18,056,775.01 17,582,613.61 17,648,589.16 17,862,674.72
Return on Equity -8.02% -7.88% -6.27% -3.75% -1.39%
Table 6.18 Payback Period
PAYBACK PERIOD
YEAR REF NET CASH INFLOW CASH TO DATE PAYBACK PERIOD
2023 CF -1,628,582.78 -1,628,582.78 1
2024 CF -497,036.74 -497,036.74 1
2025 CF -183,035.89 -183,035.89 1
2026 CF 256,468.00 256,468.00 1
2027 CF -332,187.33 -332,187.33 1
Table 6.19 Accounting Rate of Return
Accounting Rate Of Return

REF 2023 2024 2025 2026 2027
Net Income IS -1,593,885.33 -1,422,638.97 -1,103,044.87 -661,959.15 -247,910.57
Original Investment SCE 18,000,000 18,000,000 18,000,000 18,000,000 18,000,000
Accounting Rate of Return -8.85% -7.90% -6.13% -3.68% -1.38%
Schedules
Table 6.20 Sales
SCHEDULE OF SALES 1
SALES FOR 2023-2027
SIZES REF 2023 2024 2025 2026 2027
Chami Noodles 500 grams 1.1 777,856.87 857,587 945,490 1,042,403 1,149,249
Chami Noodles 1000 grams 1.2 3,111,427.47 3,430,348.78 3,781,959.53 4,169,610.39 4,596,995.45
Total 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Table 6.21 Sales for 500 grams of Chami Noodles
SCHEDULE 1.1
SALES FOR 500 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
Sales in Unit 16,020 16,821 17,662 18,545 19,472
Wholesale Price B A C H E L O R 50.40
O F S C I E N C52.92
E I N A C C O55.57
UNT ING 58.34 61.26
Sales in Peso I N F O R M A T890,167.32
807,408.00 I O N S Y S T 981,409.47
E M 1,082,003.94 1,192,909.34
Less: Return and Allowances (2%) 16,148.16 17,803.35 19,628.19 21,640.08 23,858.19
Discount (2%) 13,402.97 14,776.78 16,291.40 17,961.27 19,802.30
Net sales 777,856.87 857,587.20 945,489.88 1,042,402.60 1,149,248.86
103
Table 6.22 Sales for 1000 grams of Chami Noodles
SCHEDULE 1.2
SALES FOR 1000 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
Sales in Unit 32,040 33,642 35,324 37,090 38,945
Wholesale Price 100.80 105.84 111.13 116.69 122.52
Sales in Peso 3,229,632.00 3,560,669.28 3,925,637.88 4,328,015.76 4,771,637.38
Less: Return and Allowances (2%) 64,592.64 71,213.39 78,512.76 86,560.32 95,432.75
Discount (2%) 53,611.89 59,107.11 65,165.59 71,845.06 79,209.18
Net sales 3,111,427.47 3,430,348.78 3,781,959.53 4,169,610.39 4,596,995.45
Table 6.23 Budgeted Production For 2023-2027
SCHEDULE 2
BUDGETED FOR 2023-2027
SIZES REF 2023 2024 2025 2026 2027
500 grams of Chami Noodles 2.1 16,821 18,463 19,386 20,356 21,373
1000 grams of Chami Noodles 2.2 33,642 36,926 38,772 40,711 42,747
Budgeted Production Units 50,463 55,389 58,159 61,067 64,120
Table 6.24 Budgeted Production - 500 grams of Chami Noodles

SCHEDULE 2.1
BUDGETED PRODUCTION 500 GRAMS CHAMI NOODLES
2023 2024 2025 2026 2027
Budgeted Sales in Units 16,020 16,821 17,662 18,545 19,472
Add: Finished Goods - end (5%) 801 841 883 927 974
Total Good Available for Sale 16,821 17,662 18,545 19,472 20,446
Less: Finished Goods - beg. 801 841 883 927
Table 6.25 Budgeted Production - 1000 grams of Chami Noodles
SCHEDULE 2.2
BUDGETED PRODUCTION 1000 GRAMS CHAMI NOODLES
2023 2024 2025 2026 2027
Budgeted Sales in Units 32,040 33,642 35,324 37,090 38,945
Add: Finished Goods - end (5%) 1,602 1,682 1,766 1,855 1,947
Total Good Available for Sale 33,642 35,324 37,090 38,945 40,892
Less: Finished Goods - beg. 1,602 1,682 1,766 1,855
104
Table 6.26 Raw Materials
SCHEDULE 3
RAW MATERIALS
SIZES REF 2023 2024 2025 2026 2027
500 grams of Chami Noodles SCH 3.1.1 90,288.00 94,802.40 99,542.52 104,519.65 109,745.63
1000 grams of Chami Noodles SCH 3.2.1 193,776.00 203,464.80 213,638.04 224,319.94 235,535.94
Total Raw Materials Total 284,064.00 298,267.20 313,180.56 328,839.59 345,281.57
Table 6.27 Raw Materials of 500 grams of Chami Noodles

RAW MATERIALS FOR 500 GRAMS OF CHAMI NOODLES
RAW MATERIALS UNIT COST Quantity DAILY COST MONTHLY COST ANNUAL COST
Coconut Flour 200 1.00 200.00 4,400.00 52,800.00
Salt 30 0.20 6.00 132.00 1,584.00
Sugar 100 0.30 30.00 660.00 7,920.00
Eggs 6 1.00 6.00 132.00 1,584.00
Moringa Powder 200 0.50 100.00 2,200.00 26,400.00
Direct Materials 642 3.00 342.00 7,524.00 90,288.00
Table 6.28 Increase in Raw Materials of 500 grams of Chami Noodles
SCHEDULE 3.1.1
INCREASE IN RAW MATERIALS FOR 500 GRAMS OF CHAMI NOODLES
YEARS INCREASE RATE COST
2023 90,288.00
2024 2.50% 92,545.20
2025 2.50% 94,858.83
2026 2.50% 97,230.30
2027 2.50% 99,661.06
Table 6.29 Raw Materials of 1000 grams of Chami Noodles
SCHEDULE 3.2
RAW MATERIALS FOR 1000 GRAMS OF CHAMI NOODLES
RAW MATERIALS Unit Cost Quantity DAILY COST MONTHLY COST ANNUAL COST
Coconut Flour 200 2.00 400.00 8,800.00 105,600.00
Salt 30 0.40 12.00 264.00 3,168.00
Sugar 100 0.60 60.00 1,320.00 15,840.00
Eggs I N F O 6R M A T I O 2.00
N S Y S T E M12.00 264.00 3,168.00
Moringa Powder 250 1.00 250.00 5,500.00 66,000.00
Total Direct Materials 586 6.00 734.00 16,148.00 193,776.00
105
Table 6.30 Increase in Raw Materials of 1000 grams of Chami Noodles
SCHEDULE 3.2.1
INCREASE IN RAW MATERIALS FOR 1000 GRAMS OF CHAMI NOODLES
YEARS INCREASE RATE COST
2023 193,776.00
2024 2.50% 198,620.40
2025 2.50% 203,585.91
2026 2.50% 208,675.56
2027 2.50% 213,892.45
Table 6.31 Packaging Materials
SCHEDULE 4
PACKAGING MATERIALS
SIZES REF 2023 2024 2025 2026 2027
500 grams of Chami Noodles 4.1 21,780.00 22,324.50 22,882.61 23,454.68 24,041.04
1000 grams of Chami Noodles 4.2 26,400.00 27,060.00 27,736.50 28,429.91 29,140.66
Budgeted Production Units Total 48,180.00 49,384.50 50,619.11 51,884.59 53,181.71
Table 6.32 Packaging Materials for 500 grams of Chami Noodles
SCHEDULE 4.1
PACKAGING MATERIALS FOR 500 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
4X7 LDPE 3,300 SCHEDULE
3,382.50 4.2 3,467.06 3,553.74 3,642.58
Corrogated Box PACKAGING MATERIALS
5,280 FOR5,412.00
1000 GRAMS OF CHAMI NOODLES
5,547.30 5,685.98 5,828.13
2023 2024 2025 2026 2027
PackagingTape 13,200 13,530.00 13,868.25 14,214.96 14,570.33
6X8 LDPE 7,920.00 8,118.00 8,320.95 8,528.97 8,742.20
Total
Corrogated Box
21,780
5,280.00
22,324.50
5,412.00
22,882.61
5,547.30
23,454.68
5,685.98
24,041.04
5,828.13
PackagingTape 13,200.00 13,530.00 13,868.25 14,214.96 14,570.33
Total 26,400.00 27,060.00 27,736.50 28,429.91 29,140.66
Table 6.33 Packaging Materials for 1000 grams of Chami Noodles
Table 6.34 Cost of Production of 500 grams of Chami Noodles
SCHEDULE 5
COST OF PRODUCTION OF 500 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
Total Direct Materials, used 90288.00 92545.20 94858.83 97230.30 99661.06
Total Direct Labor 153638.73 153638.73 156711.51 156711.51 159845.74
Total Factory Overhead 152,828.26 155,968.44 160,561.40 163,484.36 168,083.83
Total Cost B A C H E L O R 396,754.99
O F S C I E 402,152.37
N C E I N A C C412,131.74
OUNT IN G
417,426.17 427,590.63
Divided by Production (Units) 16,821 18,463 19,386 20,356 21,373
Cost per unit 23.59 21.78 21.26 20.51 20.01
106
Table 6.35 Cost of Production of 1000 grams of Chami Noodles
SCHEDULE 5.1
COST OF PRODUCTION OF 1000 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
Total Direct Materials, used 193,776.00 198,620.40 203,585.91 208,675.56 213,892.45
Total Direct Labor 329,739.27 329,739.27 336,334.05 336,334.05 343,060.73
Total Factory Overhead 327,999.83 334,739.29 344,596.69 350,869.94 360,741.32
Total Cost 851,515.10 863,098.96 884,516.65 895,879.55 917,694.50
Divided by Production (Units) 33,642 36,926 38,772 40,711 42,747
Cost per unit 25.31 23.37 22.81 22.01 21.47
Table 6.36 Selling Price for 500 grams of Chami Noodles
SCHEDULE 6.1
SELLING PRICE FOR 500 GRAMS OF CHAMI NOODLES
COST 2023 2024 2025 2026 2027
Direct Materials 5.37 4.96 4.84 4.67 4.55
Direct Labor 9.13 8.43 8.23 7.94 7.75
Manufacturing Overhed 9.09 8.39 8.19 7.90 7.71
Total Cost 23.59 21.78 21.26 20.51 20.01
Mark-up 21.41 25.47 28.35 31.59 34.69
Gross Selling Price 45 47.25 49.61 52.09 54.70
VAT 12% 5.40 5.67 5.95 6.25 6.56
Wholesale Price 50.40 52.92 55.57 58.34 61.26
Table 6.37 Selling Price for 1000 grams of Chami Noodles
SCHEDULE 6.1
SELLING PRICE FOR 1000 GRAMS OF CHAMI NOODLES
COST 2023 2024 2025 2026 2027
Direct Materials 5.76 5.32 5.19 5.01 4.89
Direct Labor 9.80 9.05 8.83 8.52 8.31
Manufacturing Overhed 9.75 9.00 8.79 8.48 8.27
Total Cost 25.31 23.37 22.81 22.01 21.47
Mark-up 64.69 71.13 76.41 82.18 87.93
Gross Selling Price 90 94.50 99.23 104.19 109.40
VAT 12% 10.80 11.34 11.91 12.50 13.13
Wholesale Price 100.80 105.84 111.13 116.69 122.52
107
Table 6.38 Factory Overhead
SCHEDULE 7
FACTORY OVERHEAD
REF 2023 2024 2025 2026 2027
Total Allocated Depreciation SCH 23 85,341.92 85,341.92 85,341.92 85,341.92 85,341.92
Insurance SCH 20 40,840.44 41,861.45 42,907.98 43,980.68 45,080.20
13th Month Pay- Indirect Labor SCH 16 22,903.00 22,903.00 23,361.06 23,361.06 23,828.28
13 Month Pay - Direct Labor SCH 16 80,563.00 80,563.00 82,174.26 82,174.26 83,817.75
Indirect Labor SCH 15 220,548.00 220,548.00 224,958.96 224,958.96 229,458.14
SSS Contribution Expense SCH 18 126,990.00 126,990.00 129,840.00 129,840.00 131,550.00
Pag-IBIG Contrution Expense SCH 18 7,200.00 7,200.00 7,200.00 7,200.00 9,600.00
PhilHealth Contribution Expense SCH 18 24,831.84 24,831.84 25,328.48 25,328.48 25,835.05
Repairs and Maintenance SCH 38 93,147.99 105,819.18 117,635.15 128,595.91 138,701.46
Medical Supplies SCH 14 4,080.00 4,182.00 4,286.55 4,393.71 4,503.56
Factory Supplies SCH 13 11,520.00 11,808.00 12,103.20 12,405.78 12,715.92
Packaging Materials SCH 4 48,180.00 49,384.50 50,619.11 51,884.59 53,181.71
Office Supplies SCH 12 59,310.00 60,377.58 61,464.38 62,570.74 63,697.01
Water Expense SCH 19 25,200.00 25,830.00 26,475.75 27,137.64 27,816.08
Electricity Expense SCH 19 75,000.00 76,875.00 78,796.88 80,766.80 82,785.97
Telecommunication Expense SCH 19 36,000.00 36,900.00 37,822.50 38,768.06 39,737.26
Total Factory Overhead 961,656.19 981,415.46 1,010,316.17 1,028,708.59 1,057,650.30
Table 6.39 Selling Expenses
SCHEDULE 8
SELLING EXPENSES
REF 2023 2024 2025 2026 2027
Insurance Expenses SCH 20 17,372.90 17,807.22 18,252.40 18,708.71 19,176.43
Advertising and Promotion SCH 21 315,000.00 322,875.00 330,946.88 339,220.55 347,701.06
Salaries and Wages- Selling SCH 15 356,532.00 356,532.00 363,662.64 363,662.64 370,935.89
13th Month Pay-Selling SCH 16 27,449.00 27,449.00 27,997.98 27,997.98 28,557.94
SSS Contribution Expense SCH 18 44,610.00 44,610.00 45,180.00 45,180.00 46,320.00
Pag-Ibig Contribution Expense SCH 18 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
Delivery Expenses SCH 32 120,000.00 123,000.00 126,075.00 129,226.88 132,457.55
Repair and Maintenance SCH 38 93,147.99 105,819.18 117,635.15 128,595.91 138,701.46
Water Expense SCH 19 8,400.00 8,610.00 8,825.25 9,045.88 9,272.03
Electricity Expense SCH 19 25,000.00 25,625.00 26,265.63 26,922.27 27,595.32
Telecommunication Expense SCH 19 12,000.00 12,300.00 12,607.50 12,922.69 13,245.75
Total Selling Expenses 1,076,284.79 1,101,400.29 1,134,353.07 1,158,388.15 1,191,002.47
108
Table 6.40 Administrative Expenses
SCHEDULE 8
ADMINISTRATIVE EXPENSES
REF 2023 2024 2025 2026 2027
Insurance Expenses SCH 20 13,612.82 13,953.14 14,301.96 14,659.51 15,026.00
Salaries and Wages- Selling SCH 15 1,671,180.00 1,671,180.00 1,704,603.60 1,704,603.60 1,738,695.67
13th Month Pay-Selling SCH 16 137,003.00 137,003.00 139,743.06 139,743.06 142,537.92
SSS Contribution Exense SCH 18 162,540.00 162,540.00 163,110.00 163,110.00 163,680.00
Pag-Ibig Contribution Expense SCH 18 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00
Property Taxes SCH 25 67,741.02 66,959.65 66,178.29 65,396.92 64,615.56
Taxes and Licences SCH 22 8,840.00 6,640.00 6,640.00 6,640.00 6,640.00
Water Expense SCH 19 8400 8610 8825.25 9,045.88 9,272.03
Electricity Expense SCH 19 25000 25625 26265.625 26,922.27 27,595.32
Telecommunication Expense SCH 19 12000 12300 12607.5 12,922.69 13,245.75
Total Administrative Expenses 2,276,260.69 2,287,425.83 2,337,363.91 2,349,093.31 2,398,133.95
Table 6.41 Finish Goods End for the Five-Year Projection
SCHEDULE 10
FINISH GOODS END FOR 2023-2027
SIZES REF 2023 2024
SCHEDULE 10.1 2025 2026 2027
500 grams of Chami Noodles
FINISHED10.1
GOODS END40,370.40 44,508.37
FOR 500 GRAMS OF CHAMI49,070.47
NOODLES54,100.20 59,645.47
1000 grams of Chami Noodles 10.2.12023 2024 178,033.46 2025196,281.89 2026216,400.79
161,481.60 2027
238,581.87
Units
Budgeted Production Units Total801 841 222,541.83 883 245,352.37 927270,500.99
201,852.00 974
298,227.34
Cost 50.40 52.92 55.57 58.34 61.26
Finished Goods-End 40,370.40 44,508.37 49,070.47 54,100.20 59,645.47
Table 6.42 Finished Goods End for 500 grams of Chami Noodles
Table 6.43 Finished Goods End for 1000 grams of Chami Noodles
SCHEDULE 10.2
FINISHED GOODS END FOR 1000 GRAMS OF CHAMI NOODLES
2023 2024 2025 2026 2027
Units 1,602 1,682 1,766 1,855 1,947
Cost 100.80 105.84 111.13 116.69 122.52
Finished Goods-End 161,481.60 178,033.46 196,281.89 216,400.79 238,581.87
Table 6.44 Inventory
SCHEDULE 11
INVENTORY FOR 2023-2027
SIZES REF 2023 2024 2025 2026 2027
Finish Goods End SCH 10 201,852.00 222,541.83 245,352.37 270,500.99 298,227.34
Inventories 201,852.00 222,541.83 245,352.37 270,500.99 298,227.34
109
Table 6.45 Office Supplies

SCHEDULE 12
OFFICE SUPPLIES
ITEMS/SPECIFICATION UNIT QTY COST PER MONTH
ANNUAL COST
Ballpen 3 box 80 240 2,880
Bond Paper 6 ream 150 900 10,800
Calculator 5 pcs 100 0 500
Columnar Book 5 pcs 75 375 4,500
Correction Tape 10 pcs 20 200 2,400
Daily Time Record 2 box 95 190 2,280
Fastener 5 box 50 250 3,000
File Case 5 pcs 87 435 5,220
Folder 2 box 120 240 2,880
Marker 3 box 90 270 3,240
Paper clips 5 box 10 50 600
Pencil 3 box 55 165 1,980
Printer Ink 1 sets 980 980 11,760
Puncher 5 pcs 55 0 275
Record Book 5 pcs 70 210 2,520
Scissors 10 pcs 20 0 200
Stamp Pad 5 pcs 30 150 1,800
Staple Wire 5 box 35 175 2,100
Staplers 5 pcs 75 0 375
Total 59,310
Table 6.46 Annual Increase Office Supplies
SCHEDULE 12.1
OFFICE SUPPLIES
YEAR INCREASE RATE COST
2023 59,310.00
2024 1.80% 60,377.58
2025 1.80% 61,464.38
2026 1.80% 62,570.74
2027 1.80% 63,697.01
Table 6.47 Production Supplies
SCHEDULE 13
PRODUCTION SUPPLIES
QUANTITY ANNUAL
COST PER UNIT PER YEAR COST
Nitrile Gloves 65 60 3,900.00
Disposable Face Masks 100 36 3,600.00
Hair Net 5 420 2,100.00
Trash Bag 160 12
INF OR MAT ION S YS T E M 1,920.00
Total 11,520.00
110
Table 6.48 Annual Increase Production Supplies
SCHEDULE 13.1
PRODUCTION SUPPLIES
2023 11,520.00
2024 2.50% 11,808.00
2025 2.50% 12,103.20
2026 2.50% 12,405.78
2027 2.50% 12,715.92
Table 6.49 Medical Supplies
SCHEDULE 14
MEDICAL SUPPLIES
COST PER UNIT QUANTITY PER YEAR ANNUAL COST
Medical Bandage 150 2 box 300
Medicare Plasterd 120 2 box 240
Medicare Pad 30 10 pcs 300
Betadine 40 2 bottles 80
Adhesive Tapes 35 2 pcs 70
Cotton 40 3 pcs 120
Alcohol 210 10 bottles 2100
Medicines - - 870
Total 4,080
Table 6.50 Annual Increase Medical Supplies
SCHEDULE 14.1
MEDICAL SUPPLIES
2023 4,080.00
2024 2.50% 4,182.00
2025 2.50% 4,286.55
2026 2.50%
4,393.71
2027 2.50% 4,503.56
111
Table 6.51 Salaries and Wages 2023-2024
SCHEDULE 15.1
SALARIES AND WAGES 2023-2024
NO.OF MONTHLY ANNUAL ADMIN SELLING INDIRECT DIRECT
DESIGNATION
EMPLOYEES RATE RATE EXPENSE EXPENSE LABOR LABOR
Administrative
General Manager 1 34,952.00 419,424.00 419,424.00
Production Manager 1 31,320 375,840.00 375,840.00
Administrative and Finance Manager 1 29,580 354,960.00 354,960.00
Accounting Clerk 1 15,051.00 180,612.00 180,612.00
Marketing Manager 1 26,100 313,200.00 313,200.00
SalesLabor
Marketing Staff 1 15,051.00 180,612.00 180,612.00
Direct Labor
Quality Control 1 16,661.00 199,932.00 199,932.00
Machine Technician 1 13,572 162,864.00 162,864.00
Machine Operator 2 27,144 325,728.00 325,728.00
Packer 2 23,186.00 278,232.00 278,232.00
Security and Maintenance
Utility Worker 1 11,593.00 139,116.00 139,116.00
Security Guard 1 11,310.00 135,720.00 27,144.00 27,144.00 81,432.00
Sales Labor
Delivery Driver 1 12,398.00 148,776.00 148,776.00
TOTAL 15 267,918.00 3,215,016.00 1,671,180.00 356,532.00 220,548.00 966,756.00
Table 6.52 Salaries and Wages 2025-2026
SCHEDULE 15.2
SALARIES AND WAGES 2025-2026
DESIGNATION
Administrative
General Manager 1 35,651.04 427,812.48 427,812.48
Production Manager 1 31,946.40 383,356.80 383,356.80
Administrative and Finance Manager 1 30,171.60 362,059.20 362,059.20
Marketing Manager 1 26,622.00 319,464.00 319,464.00
SalesLabor
Marketing Staff 1 15,352.02 184,224.24 184,224.24
Direct Labor
Quality Control 1 16,994.22 203,930.64 203,930.64
Machine Technician 1 13,843.44 166,121.28 166,121.28
Machine Operator 3 27,686.88 332,242.56 332,242.56
Packer 2 23,649.72 283,796.64 283,796.64
Security and MaintenanceB A C H E L O R O F S C I E N C E I N A C C O U N T I N G
Utility Worker 1 11,824.86 141,898.32 141,898.32
Security Guard 1 11,536.20 138,434.40 27,686.88 27,686.88 83,060.64
Sales Labor
Delivery Driver 1 12,645.96 151,751.52 151,751.52
TOTAL 16 273,276.36 3,279,316.32 1,704,603.60 363,662.64 224,958.96 986,091.12
112
Table 6.53 Salaries and Wages 2027

SCHEDULE 15.3
SALARIES AND WAGES 2027
DESIGNATION
Administrative
General Manager 1 36,364.06 436,368.73 436,368.73
SalesLabor
Marketing Staff 1 15,659.06 187,908.72 187,908.72
Direct Labor
Quality Control 1 17,334.10 208,009.25 208,009.25
Packer 2 24,122.71 289,472.57 289,472.57
Utility Worker 1 12,061.36 144,736.29 144,736.29
Security Guard 1 11,766.92 141,203.09 28,240.62 28,240.62 84,721.85
Sales Labor
Delivery Driver 1 12,898.88 154,786.55 154,786.55
TOTAL 16 278,741.89 3,344,902.65 1,738,695.67 370,935.89 229,458.14 1,005,812.94
Table 6.54 13th Month Pay 2023-2024
SCHEDULE 16.1
13TH MONTHLY PAY 2023-2024
DESIGNATION
Administrative
General Manager 1 34,952.00 34,952.00 34,952.00
Production Manager 1 31,320 31,320.00 31,320.00
Administrative and Finance Manager 1 29,580.00 29,580.00
29,580
Marketing Manager 1 26,100 26,100.00 26,100.00
SalesLabor
Marketing Staff 1 15,051.00 15,051.00 15,051
Direct Labor
Quality Control 1 16,661.00 16,661.00 16,661
Machine Technician 1 13,572 13,572.00 13,572
Machine Operator 2 27,144 27,144.00 27,144
Packer 2 23,186.00 23,186.00 23,186
Utility Worker 1 11,593.00 11,593.00 11,593.00
Security Guard 1 11,310.00 11,310.00 11,310.00
Sales Labor
Delivery Driver 1 12,398.00 12,398.00 12,398.00
TOTAL 15 267,918.00 267,918.00 137,003.00 27,449.00 22,903.00 80,563.00
Table 6.55 13th Month Pay 2025-2026
113
SCHEDULE 15.2
13TH MONTHLY PAY 2025-2026
DESIGNATION
Administrative
General Manager 1 35,651.04 35,651.04 35,651.04

SalesLabor
Marketing Staff 1 15,352.02 15,352.02 15,352.02
Direct Labor
Quality Control 1 16,994.22 16,994.22 16,994.22
Packer 2 23,649.72 23,649.72 23,649.72
Utility Worker 1 11,824.86 11,824.86 11,824.86
Security Guard 1 11,536.20 11,536.20 11,536.20
Sales Labor
Delivery Driver 1 12,645.96 12,645.96 12,645.96
TOTAL 15 273,276.36 273,276.36 139,743.06 27,997.98 23,361.06 82,174.26
Table 6.56 13th Month Pay 2027
SCHEDULE 16.3
13TH MONTHLY PAY 2027
DESIGNATION
Administrative
General Manager 1 36,364.06 36,364.06 36,364.06
SalesLabor
Marketing Staff 1 15,659.06 15,659.06 15,659.06
Direct Labor
Quality Control 1 17,334.10 17,334.10 17,334.10
Packer 2 24,122.71 24,122.71 24,122.71
Utility Worker 1 12,061.36 12,061.36 12,061.36
Security Guard 1 11,766.92 11,766.92 11,766.92
Sales Labor
Delivery Driver 1 12,898.88 12,898.88 12,898.88
TOTAL 15 278,741.89 278,741.89 142,537.92 28,557.94 23,828.28 83,817.75
Table 6.57 Employees Contribution 2023
114
SCHEDULE 17.1
Employees Contributions 2023
NO.OF MONTHLY TOTAL ADMIN SELLING FACTORY
DESIGNATION EMPLOYEES RATE SALARY SSS Pag-IBIG PhilHealth EXPENSE EXPENSE EXPENSE
Administrative 20% 20% 60%
General Manager 1 34,952.00 34,952.00 2,880 100 699.04 3,679.04 - -
Production Manager 1 31,320 31,320.00 2,880 100 626.40 3,606.40 - -
Administrative and Finance Manager 1 29,580.00 2,880
29,580 100 591.60 3,571.60 - -
Accounting Clerk 1 15,051.00 15,051.00 2,025 100 301.02 2,426.02 - -
Marketing Manager 1 26,100 26,100.00 2,880 100 522.00 3,502.00 - -
SalesLabor
Marketing Staff 1 15,051.00 15,051.00 2,025 100 301.02 - 2,426.02 -
Direct Labor
Quality Control 1 16,661.00 16,661.00 2,262.50 100 333.22 - - 2,695.72
Machine Technician 1 13,572 13,572.00 1,835 100 271.44 2,206.44
Machine Operator 2 27,144 27,144.00 1,835 100 542.88 - - 2,477.88
Packer 2 23,186.00 23,186.00 1,550 100 463.72 - - 2,113.72
Utility Worker 1 11,593.00 11,593.00 1,550 100 231.86 - - 1,881.86
Security Guard 1 11,310.00 11,310.00 1,550 100 226.20 - - 1,876.20
Sales Labor
Delivery Driver 1 12,398.00 12,398.00 1,692.50 100 247.96 2,040.46
TOTAL 15 267,918.00 267,918.00 27,845.00 1,300.00 5,358.36 16,785.06 4,466.48 13,251.82
Multiply by 12 12 12 12 12 12 12
Annual Contribution 3,215,016.00 334,140.00 15,600.00 64,300.32 201,420.72 53,597.76 159,021.84
Table 6.58 Employees Contributions 2024

SCHEDULE 17.2
MONTHLY
NO.OF TOTAL ADMIN SELLING FACTORY
RATE
DESIGNATION EMPLOYEES SALARY SSS Pag-IBIG PhilHealth EXPENSE EXPENSE EXPENSE
General Manager 1 34,952.00 34,952.00 2,880 100 699.04 3,679.04 - -
Production Manager 1 31,320 31,320.00 2,880 100 626.40 3,606.40 - -
Administrative and Finance Manager 1 29,580.00 2,880
29,580 100 591.60 3,571.60 - -
Accounting Clerk 1 15,051.00 15,051.00 2,025 100 301.02 2,426.02 - -
Marketing Manager 1 26,100 26,100.00 2,880 100 522.00 3,502.00 - -
SalesLabor
Marketing Staff 1 15,051.00 15,051.00 2,025 100 301.02 - 2,426.02 -
Direct Labor
Quality Control 1 16,661.00 16,661.00 2,262.50 100 333.22 - - 2,695.72
Machine Technician 1 13,572 13,572.00 1,835 100 271.44 2,206.44
Machine Operator 2 27,144 27,144.00 1,835 100 542.88 - - 2,477.88
Packer 2 23,186.00 23,186.00 1,550 100 463.72 - - 2,113.72
Utility Worker 1 11,593.00 11,593.00 1,550 100 231.86 - - 1,881.86
Security Guard 1 11,310.00 11,310.00 1,550 100 226.20 - - 1,876.20
Sales Labor
Delivery Driver 1 12,398.00 12,398.00 1,692.50 100 247.96 2,040.46
TOTAL 15 267,918 267,918.00 27,845.00 1,300.00 5,358.36 16,785.06 4,466.48 13,251.82
Multiply by 12 12 12 12 12 12 12
Table 6.59 Employees Contributions 2025-2026
115
SCHEDULE 17.3
Employees Contributions 2025-2026
General Manager 1 35,651.04 35,651.04 2,880 100 713.02 3,693.02
Production Manager 1 31,946.40 31,946.40 2,880 100 638.93 3,618.93
Administrative and Finance Manager 1 30,171.60 30,171.60 2,880
100 603.43 3,583.43
Accounting Clerk 1 15,352.02 15,352.02 2,073 100 307.04 2,479.54
Marketing Manager 1 26,622.00 26,622.00 2,880 100 532.44 3,512.44
SalesLabor
Marketing Staff 1 15,352.02 15,352.02 2,073 100 307.04 2,479.54
Direct Labor
Quality Control 1 16,994.22 16,994.22 2,310.00 100 339.88 2,749.88
Machine Technician 1 13,843.44 13,843.44 1,883 100 276.87 2,259.37
Machine Operator 2 27,686.88 27,686.88 1,883 100 553.74 2,536.24
Packer 2 23,649.72 23,649.72 1,598 100 472.99 2,170.49
Utility Worker 1 11,824.86 11,824.86 1,598 100 236.50 1,934.00
Security Guard 1 11,536.20 11,536.20 1,550 100 230.72 - - 1,880.72
Sales Labor
Delivery Driver 1 12,645.96 12,645.96 1,692.50 100 252.92 2045.42
TOTAL 15 273,276 273,276 28,178 1,300 5,466 16,887 4,525 13,531
Multiply by 12 12 12 12 12 12 12
Table 6.60 Employees Contributions 2027

SCHEDULE 17.4
General Manager 1 36,364.06 SCHEDULE2,880
36,364.06 18.1 100 727.28 3,707.28
Production Manager 1 32,585.33 CONTRIBUTION
32,585.33 2,880 2023 100 651.71 3,631.71
Administrative and Finance Manager 30,775.03 NO.OF
POSITION 1 30,775.03 2,880
SSS 100 Pag-Ibig
615.50 3,595.50 PhilHealth
Accounting Clerk 1
EMPLOYEES
15,659.06 15,659.06 2,120 100 313.18 2,533.18
Marketing Manager Administrative1 27,154.44 27,154.44 2,880 100 543.09 3,523.09
General Manager
SalesLabor 1 2,880 100 699.04
Marketing Staff 1 15,659.06 15,659.06 2,120 100 313.18 2,533.18
Production Manager 1 2,880 100 626.40
Direct Labor
Quality Administrative
Control and Finance1 Manager 17,334.10 1
17,334.10 2,310.00 2,880
100 346.68 100 591.602,756.68
MachineAccounting
Technician Clerk 1 14,120.31 1
14,120.31 1,883 2,025
100 282.41 100 301.022,264.91
MachineMarketing
Operator Manager 2 28,240.62 28,240.62
1 1,883 100
2,880 564.81 100 522.002,547.31
Packer 2 24,122.71 24,122.71 1,645 100 482.45 2,227.45
SalesLabor
Marketing Staff
Utility Worker 1 12,061.36 1
12,061.36 1,645 2,025
100 241.23 100 301.021,986.23
Security Guard Direct Labor1 11,766.92 11,766.92 1,598 100 235.34 - - 1,932.84
Sales Labor
Quality Control 1 2,262.50 100 333.22
Delivery Driver 1 12,898.88 12,898.88 1,740.00 100 257.98 2,097.98
TOTALMachine Technician 15 278,741.89 1
278,741.89 28,462.50 1,835
1,300.00 5,575 10016,991 4,631271.44 13,715
MultiplyMachine
by Operator 5 12 12 1,835
12 12 100 12 12542.88 12
Annual Packer
Contribution 2
3,344,902.65 341,550.00 1,550
15,600.00 66,898.05 100
203,889.10 55,573.91463.72
164,585.05
Table 6.61 Contribution

Security 2023
and Maintenance
Utility Worker 2 1,550 100 231.86
Security Guard 1 1,550 100 226.20
Sales Labor
Delivery Driver I N F O R 1M A T I O N S1,692.50
YS T E M 100 247.96
TOTAL 19 27,845 1,300 5,358
Multiply by 12 12 12
Annual Contribution 334,140.00 15,600.00 64,300.32
116
Table 6.62 Computation 2023
COMPUTATION 2023
ADMIN SELLING FACTORY
Total
EXPENSE EXPENSE OVERHEAD
SSS 162,540.00 SCHEDULE 18.2
44,610.00 126,990.00 334,140.00
CONTRIBUTION 2024
PAGIBIG 6,000.00 2,400.00 7,200.00 15,600.00
NO.OF
POSITION
PHILHEALTH 32,880.72 SSS
6,587.76 Pag-Ibig
24,831.84 PhilHealth
64,300.32
EMPLOYEES
Administrative
General Manager 1 2,880 100 699.04
Administrative and Finance Manager 1 2,880 100 591.60
Accounting Clerk 1 2,025 100 301.02
Marketing Manager 1 2,880 100 522.00
SalesLabor
Marketing Staff 1 2,025 100 301.02
Direct Labor
Quality Control 1 2,262.50 100 333.22
Machine Technician 1 1,835 100 271.44
Machine Operator 5 1,835 100 542.88
Packer 2 1,550 100 463.72
Utility Worker 2 1,550 100 231.86
Security Guard 1 1,550 100 226.20
Sales Labor
Delivery Driver 1 1,692.50 100 247.96
TOTAL 19 27,845 1,300 5,358.36
Table 6.63 Contribution 2024
COMPUTATION 2024
Total
SSS 162,540.00 44,610.00
126,990.00 334,140.00
PAGIBIG 6,000.00 2,400.00 7,200.00 15,600.00

PHILHEALTH 32,880.72 6,587.76 24,831.84 64,300.32
117
Table 6.65 Contribution 2025-2026
SCHEDULE 18.3
CONTRIBUTION 2025-2026
NO.OF
POSITION SSS Pag-Ibig PhilHealth
EMPLOYEES
Administrative
General Manager 1 2,880 100 713.02
Administrative and Finance Manager 1 2,880 100 603.43
Accounting Clerk 1 2,073 100 307.04
Marketing Manager 1 2,880 100 532.44
SalesLabor
Marketing Staff 1 2,073 100 307.04
Direct Labor
Quality Control 1 2,310.00 100 339.88
Machine Technician 1 1,883 100 276.87
Machine Operator 5 1,883 100 553.74
Packer 2 1,598 100 472.99
Utility Worker 2 1,598 100 236.50
Security Guard 1 1,550 100 230.72
Sales Labor
Delivery Driver 1 1,692.50 100 252.92
TOTAL 19 28,178 1,300 5,466
Table 6.66 Computation 2025-2026
COMPUTATION 2025-2026
Total
SSS 163,110.00 45,180.00 129,840.00 338,130.00
PAGIBIG 6,000.00 2,400.00 7,200.00 15,600.00

PHILHEALTH 33,538.33 6,719.52 25,328.48 65,586.33
118
Table 6.67 Contribution 2027

SCHEDULE 18.4
CONTRIBUTION 2027
NO.OF
POSITION SSS Pag-Ibig PhilHealth
EMPLOYEES
Administrative
General Manager 1 2,880 100.00 727.28
Production Manager 1 2,880 100.00 651.71
Administrative and Finance Manager 1 2,880 100.00 615.50
Accounting Clerk 1 2,120 100.00 313.18
Marketing Manager 1 2,880 100.00 543.09
SalesLabor
Marketing Staff 1 2,120 100.00 313.18
Direct Labor
Quality Control 1 2,310.00 100.00 346.68
Machine Technician 1 1,883 100.00 282.41
Machine Operator 5 1,883 200.00 564.81
Packer 2 1,645 200.00 482.45
Utility Worker 2 1,645 100.00 241.23
Security Guard 1 1,598 100 235.34
Sales Labor
Delivery Driver 1 1,740.00 100.00 257.98
TOTAL 19 28,462.50 1,400.00 5,574.84
COMPUTATION 2027
Total
SSS 163,680.00 46,320.00 131,550.00 341,550.00
PAGIBIG 6,000.00 2,400.00 9,600.00 18,000.00
PHILHEALTH 34,209.10 6,853.91 25,835.05 66,898.05
Table 6.69 Utilities Expense

SCHEDULE 19
B AC H E L O R O UTILITIES
F S C I E N EXPENSE
C E IN AC C OUNT ING
Utilities 2023
I N F O R M2024
A T I O N S Y S T2025
E M 2026 2027
Water 42,000 43,050 44,126 45,229 46,360
Electricity 125,000 128,125 131,328 134,611 137,977
Telecommunication 60,000 61,500 63,038 64,613 66,229
Total 227,000 232,675 238,492 244,454 250,566
119
Table 6.70 Distribution of Utilities Expense

SCHEDULE 19.1
DISRIBUTION OF UTILITIES EXPENSE
ADMIN SELLING PRODUCTION
20% 20% 60%
Water 8,400 8,400 25,200
Electricity 25,000 25,000 75,000
Telecommunication 12,000 12,000 36,000
Total 45,400 45,400 136,200
Table 6.71 Utilities Annual Increase 2023
SCHEDULE 19.2
ANNUAL INCREASE
2023
UTILITIES ADMIN SELLING PRODUCTION
Water 8,400 8,400 25,200
Electricity 25,000 25,000 75,000
Total 45,400 45,400 136,200
SCHEDULE 19.3
ANNUAL INCREASE
2024
Water 8,610 8,610 25,830
Electricity 25,625 25,625 76,875
Total 46,535 46,535 139,605
SCHEDULE 19.3
ANNUAL INCREASE
2025
Water 8,825 8,825 26,476
Electricity B A C H E L OIRN FOOF R S26,266
C IE NC E IN AC C OUNT ING
26,266
MAT ION S YS T E M
78,797
Total 47,698 47,698 143,095
120
SCHEDULE 19.3
ANNUAL INCREASE
2026
Water 9,045.88 9,045.88 27,137.64
Electricity 26,922.27 26,922.27 80,766.80
Telecommunication 12,922.69 12,922.69 38,768.06
Total 48,890.83 48,890.83 146,672.50
SCHEDULE 19.3
ANNUAL INCREASE
2027
Water 9,272.03 9,272.03 27,816.08
Electricity 27,595.32 27,595.32 82,785.97
Telecommunication 13,245.75 13,245.75 39,737.26
Total 50,113.11 50,113.11 150,339.32
121
Table 6.76 Insurance Expense
SCHEDULE 20
INSURANCE EXPENSE
PREVAILING ALLOCATED ALLOCATED
REF COST RATE ANNUAL PREMIUM TO TO ALLOCATE TO
SELLING ADMIN FACTORY
EXPENSES EXPENSE OVERHEAD
20% 20% 60%
Building 24.2 5,787,900 1.12% 64,824.48 12,964.90 12,964.90 38,894.69
Machinery 24.3 205,190 0.91% 1,867.23 - - 1,867.23
Delivery Equipment 24.5 580,000 0.76% 4,408.00 4,408.00 -
Office Equipment 24.6 124,600 0.52% 647.92 - 647.92 -
Factory Equipment 24.7 15,100 0.52% 78.52 - - 78.52
Total Insurance Expense 6,712,790 71,826 17,373 13,613 40,840
Table 6.77 Annual Increase in Insurance Expense
SHEDULE 20.1
ANNUAL INCREASE IN INSURANCE EXPENSE
2023 2024 2025 2026 2027
Selling 2.50% 17,372.90 17,807.22 18,252.40 18,708.71 19,176.43
Admin 2.50% 13,612.82 13,953.14 14,301.96 14,659.51 15,026.00
Factory Overhead 2.50% 40,840.44 41,861.45 42,907.98 43,980.68 45,080.20
Total 71,826.15 73,621.80 75,462.35 77,348.91 79,282.63
Table 6.78 Cost of Advertisement
SCHEDULE 21
COST OF ADVERTISEMENT
UNIT COST QUANTITY TOTAL AMOUNT
Social Media Advertisement - - 60,000
Promotional Entries - - 250,000
Flyers 50 100 5000
Total 315,000
Table 6.79 Increase in Advertising
SCHEDULE 21.1
INCREASE IN ADVERTISING
YEAR INCREASE PREMIUM
2023 315,000.00
2024 2.50% 322,875.00
2025 2.50% 330,946.88
2026 2.50% 339,220.55
2027 2.50% 347,701.06
122
Table 6.80 Taxes and Licenses
SCHEDULE 22
TAXES AND LICENSES
2023 2024 2025 2026 2027
Mayors Permit 2,200 - - - -
Solid Waste Management Fee 200 200 200 200 200
Fire Inspection Fee 1,500 1,500 1,500 1,500 1,500
Sanitary Inspection Fee 500 500 500 500 500
Health Inspection Fee 3,500 3,500 3,500 3,500 3,500
Clearance Fee 290 290 290 290 290
Fire Safety Inspection 150 150 150 150 150
Barangay Permit 300 300 300 300 300
Barangay Clearance 200 200 200 200 200
Total 8,840 6,640 6,640 6,640 6,640
Table 6.81 Allocation of Depreciation
SCHEDULE 23
ALLOCATION OF DEPRICIATION
TOTAL ALLOCATED TO ALLOCATED TO ALLOCATED TO
SELLING EXPENSES ADMIN EXPENSES FACTORY OVERHEAD
20% 20% 60%
Depreciation of Machinery 17,568.50 - - 17,568.50
Depreciation of Office Equipment 16,230.00 - 16,230.00 -
Depreciation of Factory Equipment 2,718.00 - - 2,718.00
Depreciation of Delivery Equipment 26,100.00 26,100.00 - -
Depreciation of Furniture and Fixtures 4,243.50 848.70 848.70 2,546.10
Depreciation of Building 104,182.20 20,836.44 20,836.44 62,509.32
Total Annual Allocated Expenses 171,042.20 47,785.14 37,915.14 85,341.92
Table 6.82 Property and Equipment, Carrying Amount and Depreciation
SCHEDULE 24
PROPERTY AND EQUIPMENT, CARRYING AMOUNT AND DEPRECIATION
REF PRE- OPERATING EXP 2023 2024 2025 2026 2027
Land SCH 24.1 4,965,291.50 4,965,291.50 4,965,291.50 4,965,291.50 4,965,291.50 4,965,291.50
Building SCH 24.2 5,787,900.00 5,683,717.80 5,579,535.60 5,475,353.40 5,371,171.20 5,266,989.00
Machineries SCH 24.3 205,190.00 187,621.50 170,053.00 152,484.50 134,916.00 117,347.50
Delivery Eqiupment SCH 24.5 580,000.00 553,900.00 527,800.00 501,700.00 475,600.00 449,500.00
Office Equipment SCH 24.6 124,600.00 108,370.00 92,140.00 75,910.00 59,680.00 43,450.00
Factory Equipment SCH 24.7 15,100.00 12,382.00 9,664.00 6,946.00 4,228.00 1,510.00
Furniture and Fixtures SCH 24.8 32,850.00 28,606.50 24,363.00 20,119.50 15,876.00 11,632.50
Carrying Amount 11,710,931.50 11,539,889.30 11,368,847.10 11,197,804.90 11,026,762.70 10,855,720.50
Annual Depreciation 171,042.20 171,042.20 171,042.20 171,042.20 171,042.20
123
Table 6.83 Land
SCHEDULE 24.1
LAND
REF AMOUNT
Purchase Price SCH 24.1.1 4,938,300
Transfer Taxes SCH 24.1.2 24,692
Registry of Deeds SCH 24.1.3 2,300
Total Cost of Land 4,965,292
Table 6.84 Total Cost of Land
SCHEDULE 24.1.1
LAND
COST PER M2 NO. OF M2 TOTAL COST
Total Cost of Land 9,300 531 4,938,300
Table 6.85 Transfer Taxes

SCHEDULE 24.1.2
PURCHASE PRICE OF LAND
Purchase of Land 4,938,300
Multiply by: 0.50%
Total Transfer Taxes 24,692
Table 6.86 Registry of Deeds
SCHEDULE 24.1.3
PURCHASE PRICE OF LAND
Registration Fee 500
Notary fee 1500
Legal Fee 300
Total Transfer Taxes 2,300
Table 6.87 Building
SCHEDULE 24.2
BUILDING
REF PRE-OPERATING YEAR 2023 2024 2025 2026 2027
Cost SCH 24.2.1 5,787,900 5,787,900 5,787,900 5,787,900 5,787,900 5,787,900
Accumulated Depreciation SCH 24.2.2 104,182 208,364 312,547 416,729 520,911
Carraying Amount- Building 5,787,900 5,683,718 5,579,536 5,475,353 5,371,171 5,266,989
124
Table 6.88 Cost of Building
SCHEDULE 24.2.1
COST OF BUILDING
Facilities and Offices NO. OF M2 COST PER M2 TOTAL COST
Production Area 221 10,900 2,408,900
Raw Materials Room 45 10,900 490,500
Kitchen and Eating Area 20 10,900 218,000
Stock Room 45 10,900 490,500
Office 60 10,900 654,000
Locker Room 30 10,900 327,000
Electrical Room 30 10,900 327,000
Comfort Room 30 10,900 327,000
Guardhouse 10 10,900 109,000
Parking Lot 40 10,900 436,000
Total Cost of Buidling 531 5,787,900
Table 6.89 Depreciable-Building
SCHEDULE 24.2.2
COST OF BUILDING
SALVAGE DEPRECIABLE
BUILDING COST VALUE AMOUNT USEFUL LIFE ANNUAL DEP.
SCHEDULE 24.3
5,787,900 578,790 5,209,110 50 104,182
MACHINERIES
MACHINERIES REF 2022 2023 2024 2025 2026 2027
Vertical Powder Mixer SCH 24.3.1 35,835 32,252 28,668 25,085 21,501 17,918
Extruder and Steaming Machine SCH 24.3.2 57,065 51,359 45,652 39,946 34,239 28,533
Dryer Machine SCH 24.3.5 30,435 28,406 26,377 24,348 22,319 20,290
Food Conveyer Belt SCH 24.3.7 38,720 36,784 34,848 32,912 30,976 29,040
Packaging Machine SCH 24.3.8 43,135 38,822 34,508 30,195 25,881 21,568
CARRYING AMOUNT 205,190 187,622 170,053 152,485 134,916 117,348
Table 6.90 Machineries
Table 6.91 VERTICAL POWDER MIXER
SCHEDULE 24.3.1
VERTICAL POWDER MIXER
Pre-Operating
Year 2023 2024 2025 2026 2027
Cost 35,835 35,835 35,835 35,835 35,835 35,835
Less: Accumulated Depreciation 3,584 7,167 10,751 14,334 17,918
Carrying Amount 35,835 32,252 28,668 25,085 21,501 17,918
125
Table 6.92 EXTRUDER AND STEAMING MACHINE
SCHEDULE 24.3.2
EXTRUDER AND STEAMING MACHINE
Pre-Operating
Year 2023 2024 2025 2026 2027
SCHEDULE 24.3.3
Cost 57,065 57,065 57,065 57,065 57,065 57,065
DRYER MACHINE
Less: Accumulated Depreciation Pre-Operating 5706.50 11413.00 17119.50 22826.00 28532.50
Carrying Amount 57,065 Year 2023
51,359 2024
45,652 2025 39,946 2026 34,239 202728,533
Cost 30,435 30,435 30,435 30,435 30,435 30,435
Less: Accumulated Depreciation 2,029.00 4,058.00 6,087.00 8,116.00 10,145.00
Carrying Amount 30,435 28,406 26,377 24,348 22,319 20,290
Table 6.93 DRYER MACHINE
Table 6.94 VFOOD CONVEYOR BELT
SCHEDULE 24.3.4
FOOD CONVEYOR BELT
2023
Pre-Operating Year SCHEDULE 2024
24.3.5 2025 2026 2027
Cost 38,720
PACKAGING 38,720MACHINE 38,720 38,720 38,720 38,720
Less: Accumulated Depreciation Pre-Operating Year 2023 1936.00 3872.00
2024 5808.00
2025 7744.00
2026 20279680.00
Carrying Amount
Cost 38,720
43,135 36,784
43,135 34,848
43,135 32,912
43,135 30,976
43,135 29,040
43,135
Less: Accumulated Depreciation 4313.50 8627.00 12940.50 17254.00 21567.50
Carrying Amount 43,135 38,822 34,508 30,195 25,881 21,568
Table 6.95 PACKAGING MACHINE
Table 6.96 Depreciation Machineries
SCHEDULE 24.3.7
DEPRECIATION MACHINERY
PURCHASE PRICE QUANTITY USEFUL LIFE TOTAL DEP.
Vertical Powder Mixer 35,835 1 10 3,583.50
Extruder and Steaming Machine 54,065 1 10 5,706.50
Dryer Machine 30,435 1 15 2,029.00
Food Conveyer Belt 38,720 3 20 1,936.00
Packaging Machine 43,135 2 20 4313.50
Total Annual Depreciation -
Machineries 202,190 8 75 17,569
Table 6.97 Cost of Machineries
126
SCHEDULE 24.3.8
COST OF MACHINERIES
PURCHASE
SCHEDULE 24.4
PRICE
DELIVERY EQUIPMENT QUANTITY TOTAL COST
Pre- Operating
Vertical Powder Mixer Year 2023 35,835
2024 1
2025 2026 35,835
2027
CostExtruder and Steaming Machine
580,000 580,000 57,065
580,000 1
580,000 580,000 57,065
580,000
Accumulated Depreciation 26,100 52,200 78,300 104,400 130,500
Dryer Machine
Carrying Amount-Delivery
30,435 1 30,435
Food Conveyer Belt
Equipment 580,000 553,900 38,720
527,800 2
501,700 475,600 77,440
449,500
Noodle Packaging Machine 43,135 1 43,135
Total Cost of Machines 205,190 6 243,910
Table 6.98 Delivery Equipment
Table 6.99 Cost Delivery Equipment
SCHEDULE 24.4.1
COST OF DELIVERY EQUIPMENT
PURCHASE
PRICE QUANTITY TOTAL
Delivery Van 580,000 1 580,000
Total Cost of Delivery Equipment 580,000
Table 6.100 Depreciation - Delivery Equipment
SCHEDULE 24.4.2
DEPRECIATION - DELIVERY EQUIPMENT
SALVAGE DEP. USEFUL
COST VALUE AMOUNT LIFE ANNUAL DEP.
Delivery Van 580,000 58,000 522,000 20 26,100
Total Cost of Delivery Equipment 26,100
Table 6.101 Office Equipment
SCHEDULE 24.5
OFFICE EQUIPMENT
PRE-OPERATING
REF YEAR 2023 2024 2025 2026 2027
Cost SCH 24.5.1 124,600 124,600 124,600 124,600 124,600 124,600
Accumulated Depreciation SCH 24.5.2 16,230 32,460 48,690 64,920 81,150
Carrying Amount-Office Equipment
B AC HE L OR
124,600 108,370
OF S C IE NC E
92,140 75,910
IN AC C OUNT ING
59,680 43,450
127
Table 6.102 Cost of Office Equipment
SCHEDULE 24.5.1
COST OF OFFICE EQUIPMENT
PURCHASE
PRICE QUANTITY TOTAL COST
Computer Set 15,000 3 45,000
Printer 4,500 2 9,000
Air Conditiioner 10,000 4 40,000
Fire Extinguisher 1,500 4 6,000
Telephone 1,700 2 3,400
Water Dispenser 6,000 2 12,000
Biometrics and Access Control System 4,600 2 9,200
Total Office Equipment 43,300 19 124,600
Table 6.103 Depreciation - Office Equipment

SCHEDULE 24.5.2
DEPRECIATION - OFFICE EQUIPMENT
SALVAGE DEP. USEFUL
COST VALUE AMOUNT LIFE ANNUAL DEP.
Computer Set 45,000 1,500 43,500 10 4,350
Printer 9,000 450 8,550 5 1,980
Air Conditiioner 40,000 1,000 39,000 10 1,980
Fire Extinguisher 6,000 150 5,850 5 1,980
Telephone 3,400 170 3,230 5 1,980
Water Dispenser 12,000 600 11,400 5 1,980
Biometrics and Access Control System 3,400 460 2,940 5 1,980
Total Annual Depreciation 118,800 4,330 114,470 45 16,230
Table 6.104 Factory Equipment
SCHEDULE 24.6
FACTORY EQUIPMENT
PRE-
OPERATING
YEAR 2023 2024 2025 2026 2027
Cost 15,100 15,100 15,100 15,100 15,100 15,100

Carrying Amount-Factory Equipment 15,100 12,382 9,664 6,946 4,228 1,510
Table 6.105 Cost of Factory Equipment
SCHEDULE 24.6.1
COST OF FACTORY EQUIPMENT
PURCHASE
Wooden Tray 170 30 5,100
Weighing Scale B A C H E L O R O F S C I E N C E I N 2,000
A C C O U N 2T I N G 4,000
Foldable Push Cart Trolley 3,000 2 6,000
Total 5,170 34 15,100
128
Table 6.106 Depreciation -Factory Equipment
SCHEDULE 24.6.2
DEPRECIATION -FACTORY EQUIPMENT
SALVAGE
COSTSCHEDULE 24.7
VALUE DEP. AMOUNT USEFUL LIFE ANNUAL DEP.
Wooden Tray 5,100 AND FIXTURES
FURNITURES 510.0 4,590 5 918.00
Weighing Scale PRE- 4,000 400.0 3,600 5 720.00
Foldable Push Cart Trolley OPERATING 2023
6,000 2024
600.0 2025
5,400 2026
5 2017
1,080.00
TotaL
Cost Annual Depreciation 32,850 15,100
32,850 2,040
32,850 18,360
32,850 15
32,850 2,718.00
32,850
Carrying Amount-Furnitures and Fixtures 32,850 28,607 24,363 20,120 15,876 11,633
Table 6.107 Furniture and Fixtures
Table 6.108 Cost of Furniture and Fixtures
SCHEDULE 24.7.1
COST OF FUNITURE AND FIXTURE
PURCHASE
Office Chairs 340 5 1700
Office Tables 800 4 3200
Production Table 2,500.00 4 10000
Warehouse Heavy Rack 460.00 5 2300
Cabinet Storage 3,325.00 2 6650
Monoblock Chair 200.00 10 2000
Locker 7,000.00 1 7000
Total 14,625 31 32,850
Table 6.109 Depreciation -Furniture and Fixtures
SCHEDULE 24.7.2
DEPRECIATION -FUNITURE AND FIXTURE
SALVAGE
COST VALUE DEP. AMOUNT USEFUL LIFE ANNUAL DEP.
Office Chairs 1,700 170 1,530 10 153
Office Tables 3,200 320.00 2,880 10 288
Production Table 10,000.00 1,000 9,000 5 1,800
Warehouse Heavy Rack 2,300.00 230 2,070 5 414
Cabinet Storage 6,650.00 665 5,985 10 599
Monoblock Chair I N F O R2,000.00
M A T I O N S 200
Y S T E M 1,800 5 360
Locker 7,000.00 700 6,300 10 630
Total Annual Depreciation 32,850.00 3,285.00 29,565.00 55 4243.5
129
Table 6.110 Property Taxes of Land
SCHEDULE 25.1
PROPERTY TAXES
LAND
2022 2023 2024 2025 2026 2027
Fair Value 4,965,292 4,965,292 4,965,292 4,965,292 4,965,292 4,965,292
Multiply by 50% 50% 50% 50% 50%
Assessed Value 2,482,646 2,482,646 2,482,646 2,482,646 2,482,646
Multiply by: Property Tax Rate 1% 1% 1% 1% 1%
Property Tax on Land 24,826 24,826 24,826 24,826 24,826
Table 6.111 Property Taxes of Building
SCHEDULE 25.2
PROPERTY TAXES
BUILDING
2022 2023 2024 2025 2026 2027
Fair Value 5,787,900 5,683,718 5,579,536 5,475,353 5,371,171 5,266,989
Multiply by 75% 75% 75% 75% 75%
Assessed Value 4,262,788.35 4,184,651.70 4,106,515.05 4,028,378.40 3,950,241.75
Multiply by: Property Tax Rate 1% 1% 1% 1% 1%
Property Tax on Building 42,627.88 41,846.52 41,065.15 40,283.78 39,502.42
Table 6.112 Property Taxes of Machineries
SCHEDULE 25.3
PROPERTY TAXES
MACHINERIES
2022 2023 2024 2025 2026 2027
Fair Value 35,835 SCHEDULE
35,835 26
35,835 35,835 35,835 35,835
Multiply by TRADEMARK
80% 80% 80% 80% 80%
Assessed Value 28,668.00PRE- 28,668.00 28,668.00 28,668.00 28,668.00
Multiply by: Property Tax Rate 1% 1% 1%
REF OPERATING 2023 2024 2025 1% 2026 20271%
Property Tax on Machineries 286.68 286.68 286.68 286.68 286.68
Cost SCH 26.1 5,260 5,260 5,260 5,260 5,260 5,260
Table 6.113Depreciation
Accumulated Trademark SCH 26.2 526.00 1052.00 1578.00 2104.00 2630.00
Book Value 5,260 4,734.00 4,208.00 3,682.00 3,156.00 2,630.00
130
Table 6.114 Trademark Cost
SCHEDULE 26.1
TRADEMARK COST
COST
Trademark Application 2,500
Trademark Color 600
Trademark Publication 960
Issuance of Certificate of Registration 1200
Total Intangibles 5,260
Table 6.115 Amortization of Trademark
SCHEDULE 26.2
Trademark
SCHEDULE 27 ACCUMULATED
ACCOUNTSCOST RECEIVABLEUSEFUL LIFE DEP
Trademark 2023 2024
5,260 2025 10 2026 526 2027
Net Sales 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Total Annual Amortization 526
Monthly 12 12 12 12 12
Multiply by: 17% of Account Recievable 17% 17% 17% 17% 17%
Account Receivable for the Current Year 324,107.03 357,328.00 393,954.12 434,334.42 478,853.69
Add: Accounts Receivable-beginning 52,343.29 66,161.91 74,308.74 82,145.87
Total 324,107.03 409,671.28 460,116.03 508,643.15 560,999.56
Less:Collections (83%) 269,008.83 340,027.17 381,896.31 422,173.82 465,629.64
Account Receivable-Balance 55,098.19 69,644.12 78,219.73 86,469.34 95,369.93
Less:Doubtful Account Expense (5%) 2,754.91 3,482.21 3,910.99 4,323.47 4,768.50
Accounts Receivable-End 52,343.29 66,161.91 74,308.74 82,145.87 90,601.43
Table 6.116 Accounts Receivable
Table 6.117 VAT Payable
131
SCHEDULE 28
VAT PAYABLE
REF 2023 2024 2025 2026 2027
Sales SCH 1 3,889,284.34 4,287,935.98 4,727,449.42 5,212,012.98 5,746,244.31
Multiply by 0.12 0.12 0.12 0.12 0.12
Output Tax 466,714.12 514,552.32 567,293.93 625,441.56 689,549.32
Purchases 315,626.67 299,845.33 314,837.60 330,579.48 347,108.45

Production Supplies SCH 13 11,520.00 11,808.00 12,103.20 12,405.78 12,715.92
Office Supplies SCH 12 59,310.00 60,377.58 61,464.38 62,570.74 63,697.01
Water SCH 19 42,000.00 43,050.00 44,126.25 45,229.41 46,360.14
Electricity SCH 19 125,000.00 128,125.00 131,328.13 134,611.33 137,976.61
Telecommunication SCH 19 60,000.00 61,500.00 63,037.50 64,613.44 66,228.77
Delivery Expense SCH 32 120,000.00 123,000.00 126,075.00 129,226.88 132,457.55
Insurance SCH 20 71,826.15 73,621.80 75,462.35 77,348.91 79,282.63
Medical Supplies SCH 14 4,080.00 4,182.00 4,286.55 4,393.71 4,503.56
Advertising expense SCH 21 315,000.00 322,875.00 330,946.88 339,220.55 347,701.06
Total 1,217,510.81 1,234,203.89 1,281,302.97 1,328,796.12 1,376,733.16
Multiply by 0.12 0.12 0.12 0.12 0.12
Input Tax 146,101.30 148,104.47 153,756.36 159,455.53 165,207.98
Input Tax carried over 110,986.80 - - - -
Annual VAT 209,626.02 366,447.85 413,537.57 465,986.02 524,341.34
Divided by 12 months 12 12 12 12 12
VAT still due and payable 17,468.84 30,537.32 34,461.46 38,832.17 43,695.11
Table 6.118 Input Tax (Pre-Operating)
SCHEDULE 29
INPUT TAX (PRE-OPERATING)
REF
Machinery SCH 24 205,190.00
Delivery Equipment SCH 24 580,000.00
Office Equipment SCH 24 124,600.00
Factory Equipment SCH 24 15,100.00
Total 924,890.00
Multiply by 12%
Total Input Tax 110,986.80
Table 6.119 Pre-Operating Expense
132
SCHEDULE 30
PRE-OPERATING EXPENSE
REF AMOUNT
Taxes and Licenses SCH 30.1 8,840
Installation Cost SCH 30.2 20,000
Training of Employees SCH 30.3 6,240
Total Pre-operating expenses 35,080
Table 6.120 Taxes and Licenses
SCHEDULE 30.1
TAXES AND LICENSES
AMOUNT
Mayors Permit 2,200
Solid Waste Management Fee 200
Fire Inspection Fee 1,500
Sanitary Inspection Fee 500
Health Inspection Fee 3,500
Clearance Fee 290
Fire Safety Inspection 150
Barangay Permit 300
Barangay Clearance 200
Total Taxes and Licenses 8,840
Table 6.121 Installation Cost
SCHEDULE 30.2
INSTALLATION COST
AMOUNT
Telephone and Internet Coonection 4,000
Electricity Service 8,000
Water Connection 8,000
Total Installation Cost 20,000
Table 6.122 Training of Employees
SCHEDULE 30.3
TRAAINING EMPLOYEES
I N F O R MNO.OF
AT ION S YS T E M TRAINING
DESIGNATION EMPLOYEES PER DAY DAY TOTAL
Machine Operator 2 624 5 6,240
Total Training of Employees 6,240
133
Table 6.123 Organizational Expense
SCHEDULE 31
ORGANIZATIONAL EXPENSE
REF AMOUNT
Registration-BIR SCH 31.1 535
Registration-SEC SCH 31.2 33,180
Registration-FDA SCH 31.3 5,000
Printing Expense SCH 31.4 2,000
Total Organizatiinal Expenses 40,715
Table 6.124 Registration-BIR
SCHEDULE 31.1
REGISTRATION-BIR
AMOUNT
Registration Fee 500.00
Documentation Stamps 35.00
Total Registration Fees-BIR 535.00
Table 6.125 Registration-SEC
SCHEDULE 31.2
REGISTRATION-SEC
AMOUNT
SEC Certificate 100.00
Article and By-laws 1,010.00
Filing Fee 30,000.00
Documentary Stamp Tax 70.00
Annual Registration Fee 500.00
Notarial Services 1,500.00
Total Registration Fees-SEC 33,180.00
Table 6.126 Registration-FDA
SCHEDULE 31.3
REGISTRATION-FDA
I N F O R M A T I O N S Y S TAMOUNT
E M
Filling Fee 5,000.00
Total Registration Fees-FDA 5,000.00
134
Table 6.127 Printing
SCHEDULE 31.4
PRINTING
AMOUNT
Bond Paper 500
Ink 1,500
Total Printing Expenses 2,000
Table 6.128 Delivery Expenses
SCHEDULE 32
DELIVERY EXPENSES
Allowance for Gasoline and Oil 10,000.00

Multiply by No. Of Delivery Truck 1
Total Delivery Expense 10,000.00
Multiply by No. of Months 12
Total Annual Delivery Expense 120,000.00
Table 6.129 Increase in Delivery Expense
SCHEDULE 32.1
INCREASE IN DELIVERY EXPENSE
INCREAS
YEAR E EXPENSE
2023 120,000.00
2024 2.50% 123,000.00
2025 2.50% 126,075.00
2026 2.50% 129,226.88
2027 2.50% 132,457.55
Table 6.130 Loans Payable
135
SCHEDULE 33
INCOME TAX PAYABLE
INTERES INTEREST PRINCIPAL
YEAR T PAYABLE PAYMENT PRINCIPAL
2022 12% - - 1,000,000
2023 12% 120,000 200,000 800,000
2024 12% 96,000 200,000 600,000
2025 12% 72,000 200,000 400,000
2026 12% 48,000 200,000 200,000
2027 12% 24,000 200,000 -
Table 6.131 Ancheta, Capital
SCHEDULE 34.1
ANCHETA, CAPITAL
2022 2023 2024 2025 2026 2027
Share Capital Beginning 7,000,000.00 6,886,307.50 6,089,364.83 5,878,045.35 5,826,522.91 5,995,543.34
Additional Investment 500,000.00 500,000.00 500,000.00
Net Income/Net Loss (113,692.50) (796,942.67) (711,319.49) (551,522.44) (330,979.58) (123,955.28)
Withdrawal - - - - - -
Ancheta, Capital-end 6,886,307.50 6,089,364.83 5,878,045.35 5,826,522.91 5,995,543.34 5,871,588.05
Table 6.132 Romero, Capital
SCHEDULE 34.2
ROMERO, CAPITAL
2,022.00 2,023.00 2,024.00 2,025.00 2,026.00 2,027.00
Share Capital Beginning 7,000,000.00 6,886,307.50 6,089,364.83 5,878,045.35 5,826,522.91 5,995,543.34
Additional Investment 500,000.00 500,000.00 500,000.00
Net Income/Net Loss (113,692.50) (796,942.67) (711,319.49) (551,522.44) (330,979.58) (123,955.28)
Withdrawal - - - - - -
Romero, Capital-end 6,886,307.50 6,089,364.83 5,878,045.35 5,826,522.91 5,995,543.34 5,871,588.05
Table 6.133 Income Tax

SCHEDULE 35
INCOME TAX
Pre-Operating 2023 2024 2025 2026 2027
Net taxable Income -1,593,885.33 -1,422,638.97 -1,103,044.87 -661,959.15 -247,910.57
Nalco (227,385.00) (227,385.00)
Taxable Income (1,821,270.33) (1,422,638.97) (1,103,044.87) (661,959.15) (247,910.57)
Multiply by Tax Rate 0% 0% 0% 0% 0%
Tax Due - - - - -
Quarterly B A C H E L O R O F S4C I E N C E I4N A C C O U4N T I N G 4 4
Income Tax I N F O R M A 0.00
T I O N S Y S0.00
T E M 0.00 0.00 0.00
136
Table 6.134 Repairs and Maintenance 2023
SCHEDULE 36
REPAIRS AND MAINTENANCE
2023
REPAIRS AND COST ALLOCATED TO COST ALLOCATED TO COST ALLOCATED TO
COST % ON COST MAINTENANCE FACTORY ADMIN SELLING
60% 20% 20%
Building 5,683,718 1.00% 56,837.18 34,102.31 11,367.44 11,367.44
Machineries 187,622 3.00% 5,628.65 3,377.19 1,125.73 1,125.73
Delivery Equipment 553,900 5.00% 27,695.00 16,617.00 5,539.00 5,539.00
Office Equiment 108,370 2.00% 2,167.40 3,826.08 433.48 433.48
Factory Equipment 12,382 2.00% 247.64 148.58 49.53 49.53
Furniture and Fixtures 28,607 2.00% 572.13 343.28 114.43 114.43
Total Repair and Maintenance for 2023 6,564,059 93,147.99 58,414.44 18,629.60 18,629.60

SCHEDULE 36.1
2024
REPAIRS AND COST ALLOCATED TO COST ALLOCATED COST ALLOCATED TO
COST SCHEDULE 36.2
% ON COST MAINTENANCE FACTORY TO ADMIN SELLING
REPAIRS AND MAINTENANCE 60% 20% 20%
Building 5,579,536 1.25% 2025
69,744.20 41,846.52 13,948.84 13,948.84
Machineries 170,053 3.25% REPAIRS5,526.72
AND COST ALLOCATED TO COST ALLOCATED
3,316.03 1,105.34 COST ALLOCATED
1,105.34 TO
Delivery Equipment COST527,800 % ON COST
5.25% MAINTENANCE
27,709.50 FACTORY
16,625.70 TO ADMIN
5,541.90 SELLING
5,541.90
Office Equiment 92,140 2.25% 2,073.15 60% 3,826.08 20%414.63 20%414.63
Building
Factory Equipment 5,475,353
9,664 1.50%
2.25% 82,130.30
217.44 49,278.18
130.46 16,426.06
43.49 16,426.06
43.49
Machineries
Furniture and Fixtures 152,485
24,363 3.50%
2.25% 5,336.96
548.17 3,202.17
328.90 1,067.39
109.63 1,067.39
109.63
Delivery
TotalEquipment 501,700
Repair and Maintenance for 2024 6,403,556 5.50% 27,593.50
105,819.18 16,556.10
66,073.70 5,518.70
21,163.84 5,518.70
21,163.84
Office Equiment 75,910 2.50% 1,897.75 3,826.08 379.55 379.55
137
SCHEDULE 36.3
2026
COST % ON COST MAINTENANCE FACTORY TO ADMIN SELLING
60% 20% 20%
Building 5,371,171 1.75% 93,995.50 56,397.30 18,799.10 18,799.10
Machineries 134,916 3.75% 5,059.35 3,035.61 1,011.87 1,011.87
Office Equiment 59,680 2.75% 1,641.20 3,826.08 328.24 328.24

SCHEDULE 36.4
2027
COST % ON COST MAINTENANCE FACTORY TO ADMIN SELLING
60% 20% 20%
Building 5,266,989 2.00% 105,339.78 63,203.87 21,067.96 21,067.96
Machineries 117,348 4.00% 4,693.90 2,816.34 938.78 938.78
Office Equiment 43,450 3.00% 1,303.50 3,826.08 260.70 260.70
Chapter VII
SOCIO-ECONOMIC ASPECT
his chapter discusses the

benefits of the proposed
business and
138
how the business

affects the economy,
employment,
environment,
household, and
government. It stated also
the contribution of the
business
to the economy and the
relevance of it to the
society. This should be
139
considered by the business

in order to attain a positive
feedback to the
community. The business
should not only be concern
about its profit but
also on the effect of it to
the people and the
condition of the society
his chapter discusses the
business and
140
how the business

employment,
environment,
household, and
business
141

feedback to the
the people and the
condition of the society
This chapter discusses the benefits of the proposed business and how the
business affects the local economy, employment, government, environment, as well as
social and ecological benefits. It also stated the contribution of the business to the
economy and the relevance of it to the society. This should be taken into consideration
by the business, in order to gain positive feedback to the community. The business should
not only be concern about its profit but also on the effect of it to the people and the
condition of the society.
142
CHAPTER 6
Socio-Economic Aspect
CHAPTER 6
This chapter discusses the
business and
how the business
employment,
environment,
household, and
143

business
feedback to the
144

the people and the
6.1. Effects of the Business
to the Society
Society refers to the
group of people living
together in
organized communities
with shared bylaws,
traditions and values.
145
The proposed business will

play a part to the society
because it will
affect the government
and also the household.
The business will
give contributions to them
that are beneficial on their
part.
CHAPTER 6
146

business and
how the business
employment,
environment,
household, and
business
147

feedback to the
the people and the
148

to the Society
together in
with shared bylaws,
because it will
149

The business will
part.
CHAPTER 6
business and
how the business
150
employment,
environment,
household, and
business
feedback to the
151

the people and the
to the Society
together in
152
with shared bylaws,
because it will
The business will
part
This chapter discusses the benefits of the proposed business and how the
business affects the local economy, employment, government, environment, as well as
153
social and ecological benefits. It also stated the contribution of the business to the
economy and the relevance of it to the society. This should be taken into consideration
by the business, in order to gain positive feedback to the community. The business should
not only be concern about its profit but also on the effect of it to the people and the
Objectives of the Study
The socio-economic impact will focus on:
1. To introduce the significance of the proposed business using natural resources in
the local economy.
2. To provide details on how the business will benefit the government and society.
Contribution to the Local Economy
According to Webster's Dictionary, an Economy is a nation's or region's process
or system for producing, selling, and purchasing products and services. Economics also
includes the level of employment and the state's market value, both of which will be
affected by the establishment of the proposed business. The proposed business would
contribute to economy because it will have an impact on both the household and the
government. They will receive contributions from the company that are beneficial to
them.
This study is also expected to enhance the stability of the labor industry with the
influx of the more local business enterprises. This study will cater on how to start or
establish a successful business that is also affordable (in terms of capital). In particular,
154
this study will aid the Philippine economy in improving the economic state of the
country.
Employment Generation
The proposed business offers local residents work possibilities, reducing the
economy's unemployment rate. This suggests that there will be more options for the
community to find employment, increasing their ability to contribute to the
manufacturing of Chami Noodles and the unemployment rate of the country will be
reduced.
The proposed business will help employees develop their experience and earn
revenue to support their family’s needs. It will help employees improve their skills and
competency in their specific field of work. It will help local communities improve their
socio-economic status and standard of living by providing a big number of employment
opportunities.
Benefit of the Government
Government is a political structure that is in charge of running and regulating a
specific town or the entire country. Therefore, they address their concern for any
circumstances that have an impact on the country.
The government applies tax on people, properties, including businesses in order to
generate revenue to cover expenses. The business owners will pay their tax obligation as
provided by law. Tax will help the government generated funds for the improvement of
155
public services and government projects, which can contribute to the economic growth of
the country. Also, the business is required to pay various Local Taxes and Fees that will
be used to support the activities of the locals for its people. The existence of this business
will help in maintaining the traditional food businesses like Chami noodles in the
Philippines for future generations.
Social and Ecological Benefits
The term "society" describes a group of people who coexist in structured
communities with similar norms, customs, and values. The proposed business will
contribute to society because it will have an impact on both the household and the
government. The company will make contributions that are beneficial to them. The
proposed business will engage in environmental livelihood activities like teaching people
on how to make Chami noodles made from fortified ingredients, including also
disseminate knowledge about the uses and advantages of coconut and malunggay leaves
and how these natural resources can benefit our environment, socioeconomic
development, and culture. As a result, locals will be able to make more income and the
local economy will benefit.
156
157
Chapter VIII
CONCLUSIONS AND RECOMMENDATIONS
This chapter synthesizes and summarizes the entire contents of the study,
showing the readers that the proposed business is feasible. It contains two important
parts, the conclusions and recommendations.
1. Market Feasibility
The primary goal of this chapter is to evaluate marketing concepts and support
businesses in their decision-making about the 4Ps: Product, Price, Promotion, and Place
of Distribution. The researchers calculated how many customers would be served and
helped on the market analysis. The researchers also concluded that there are sufficient
markets to provide a profit sufficient to cover the business expenses. Based on the target
consumers and market demand’s acceptance of the proposed product, as well as
competitive analysis and strategic marketing methods, the business would be feasible.
2. Technical Feasibility
After studying this chapter, the researchers concluded that the specific
manufacturing techniques of E&AR Manufacturing Company are applicable. All of the
necessary machinery. equipment, utilities, and materials for the proposed business are on
hand. The layout and location of the facility are also perfect for the business. All of the
materials and essentials for the company can be simply gathered at the appropriate
158
moment. As a result, this study serves as reference for the business' ongoing production
schedule.
3. Management Feasibility
The researchers concluded from the management study that the proposed
business’ organizational structure, description and responsibilities of employees, salary,
benefits, and other business-related aspects are all well-organized. Having high
qualifications and standards will assist the company in identifying the suitable individuals
to accomplish the duties and responsibilities in their appropriate positions.
4. Financial Feasibility
In this part, the proponents determined whether the proposed business is feasible
or not feasible in the financing aspect, allowing them to understand more about how it
operates. The forecast indicates that the payback period will take at least five years.
According to the financial analysis ratios used in this study, the projected revenue can
cover the company's expenses in full but will not generate a profit but a loss. It is
expected that it will not continue to exist. It illustrates that the company’s financial
management and investment procedures are not enough to cover all the production
expenses. Based on the financial analysis, it is possible to conclude that the company is
not stable and not profitable enough to generate a profit. As a result, we therefore
conclude that the proposed business was found to be unfeasible.
5. Socio-economic Feasibility
159
According to the findings of the socioeconomic study, the firm will not only
produce revenue, but will also aid the government in the form of payments. The research
indicates the benefits that the proposed business would bring to the community and the
economy. As a result of this compliance, the operations of the business will be
uninterrupted, and it will continue to grow and become more feasible.
Recommendations
Based on the findings of this study and extensive investigation, the researchers
advised future studies to provide more precise categories and to create a straightforward
presentation of the products and benefits that they may gain, making it easier for the
readers to grasp. Also, we advise them to do the things that we were unable to do due to
the scope and restrictions of this study, so that they can produce excellent outcomes that
will help the firm become more viable and successful. Make the financial study
uncomplicated as well, and establish a clear plan to actually achieve the manufacturing
process of fortified Chami Noodles.
160
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 Mikstas, C. (2013). Coconut Flour: Are There Health Benefits? Written by
WebMD Editorial Contributors. https://www.webmd.com/webmd-editorial-
contributors
161
 Packaged Foods & Meats (2023). Noodles Market by Product, Distribution

Channel, and Geography - Forecast and Analysis 2023-2027. From
https://www.technavio.com/report/noodles-market-industry-analysis
 Pascual, D. M. (2016). Utilization and Acceptability of Noodles Enriched with
Different Levels of Fish Protein from Bighead Carp (Aris ichthys nobis).
International Journal of Sciences: Basic and Applied Research (IJSBAR). Volume
25, No 1, pp 389-401
 Richter, A. & Petre, A. (2022). Coconut Flour: Nutrition, Benefits, and More.
From
https://www.healthline.com/nutrition/coconut-flour
 Symonds, C. (2023). Company Policies and Procedures: Essential Guide.
Retrieve from https://factorialhr.com/blog/company-policies-and-procedures/
 Valera, H. G., Mayorga, J, Pede, V. O. & Mishra A. K. (2022). Estimating food
demand and the impact of market shocks on food expenditures: The case for the
Philippines and missing price data. Q Open, Volume 2, Issue 2
 Wang, Y. G. (2011). Corporate Social Responsibility and Stock Performance-
Evidence from Taiwan. Modern Economy. Volume 2 No. 5.
162
APPENDICES
163
Appendix A – ARTICLE OF PARTNERSHIP
ARTICLES OF PARTNERSHIP
of
E&AR MANUFACTURING
KNOW ALL MEN BY THESE PRESENTS:
That we, Angel Mae A. Ancheta, (single), and Eric Joshua Z. Romero, (single), 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 WHEREBY CERTIFY:
ARTICLE I. Partnership Name: That the name of this partnership shall be
E&AR Manufacturing.
ARTICLE II. Business Purpose: That the purpose/s for which this partnership is
formed are as follows:
a. To earn profit;
b. To provide quality crematory and funeral services; and
c. To contribute to the development of the community.
164
ARTICLE III. Principal Place of Business: That the principal place of business of this
partnership shall be located at Brgy. Mayao Kanluran along Diversion Road, Lucena
City. T-073-201600634 encircles Lot No. 4138-A1-B.
ARTICLE IV. Term of Existence: This partnership shall have a term of twenty (20)
years after signing the Manufacturing Agreement and 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 Address
Angel Mae A. Ancheta Filipino Brgy. Mayao Silangan, Lucena City
Eric Joshua Z. Romero Filipino Brgy. Dalahican, Lucena City
ARTICLE VI. Capital Contributions: That the capital of this Partnership shall
be the amount of FIFTEEN MILLION PESOS (₱ 15,000,000.00), Philippine Currency,
contributed in cash by the partners and bank loan, as follows:
Name Amount Contributed
Veronica G. Jara ₱ 7,000,000.00
Ella Rose T. Organo 7,000,000.00
Bank loan - BPI ₱ 1,000,000.00
165
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: The partners shall provide their full-time services and best
efforts on behalf of the partnership. No partner shall receive a salary for services rendered
to the partnership. Each partner shall have equal rights to manage and control the
partnership and its business. Should there be differences between the partners concerning
ordinary business matters, a decision shall be made by the partner with highest capital
contribution. It is understood the partners may elect one of the partners to conduct the
day-to-day business of the partnership; however, no partner shall be able to bind the
partnership by act or contract to any liability exceeding: ONE MILLION PESOS
(P1,000,000.00) for every partner.
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.
166
IN WITNESS WHEREOF, we have hereunto affixed our signatures this May 12, 2024,
at Lucena City, Philippines.
SIGN IN THE PRESENCE OF:
Angel Mae A. Ancheta Eric Joshua Z. Romero
167
(ACKNOWLEDGEMENT)
Republic of the Philippines
City of Lucena
BEFORE ME, a Notary Public, for and in Lucena City, Philippines, this 21st of
April 2024, personally appeared the following persons:
Name TIN/ID/Passport No. Date Issued Place Issued
Angel Mae A. Ancheta - - Lucena City
Eric Joshua Z. Romero - - Lucena City
They were known to me and to me known to be the same persons who executed
the foregoing Articles of Partnership and they acknowledged to me that the same is
their free and voluntary act and deed.
WITNESS MY HAND AND SEAL on the date and place above written.
Name of Legal Counsel
NOTARY PUBLIC Notary Public
Doc. No. Valid Until December 31, 2024
Page No. PTR No.
Book No. IBP No.
168
Appendix B – SAMPLE LETTERS
2024
MS. FLORENTINO JOSEPHINE M. EDERON

City Assessor’s Office
GF Lucena City Government Complex
Diversion Road, Barangay Mayao Kanluran
Lucena City, Quezon, Philippines, 4301
Dear Ma'am,
Good day!
We are students of Dalubhasaan ng Lungsod ng Lucena (DLL), taking up a Bachelor of
Science in Accounting Information System. For the completion of our study “A
Feasibility Study of Manufacturing Fortified Chami Noodles from Coconut Flour in
Lucena City”.
For the completion of our research, we are humbly requesting the help of your office to
provide the following data:
1. Information about the available Land Area (400sqm.) for establishing
factory for making Chami Noodles in Lucena City
2. Price per square meter
Rest assured that the data provided will be used only for this purpose. Thank you very
much for your positive response to our request.
Respectfully yours,
169
ANCHETA, ANGEL MAE A. ROMERO, ERIC JOSHUA Z.

Noted by:
MRS. MELODY CANLAS

Adviser
MR. SHERWIN MARK G. DE ORO CPA, MBA

Program Head
Accepted and Approved by:
MS. FLORENTINO JOSEPHINE M. EDERON

City Assessor
170
2024
MS. JULIETA B. APARICIO

City Planning Office
3F Lucena City Government Complex
Diversion Road, Barangay Mayao Kanluran
Lucena City, Quezon, Philippines, 4301
Dearest Ma'am,
Good day!

Feasibility Study of Manufacturing Fortified Chami Noodles from Coconut in
Lucena City”
For the completion of our research, we are humbly requesting the help of your office to
provide a copy and information on available land and price for each square meter for
establishing the proposed title.
Rest assured that the data provided will be used only for this purpose.
We are hoping for your positive response to our request. Thank you very much!
171
Respectfully yours,

Noted by:
MRS. MELODY CANLAS

Adviser
MR. SHERWIN MARK G. DE ORO CPA, MBA

Program Head
Accepted and Approved by:
MS. JULIETA B. APARICIO
172
May 2023
MRS JULIETA L. TADIOSA, CESO V

Provincial Director
Department of Trade and Industry- Quezon Provincial Office
2F LGCTI Bldg., Lucena Grand Central Terminal
Diversion Road Ilayang Dupay, Lucena City Quezon
Dear Ma'am Tadiosa,
Good day!

Feasibility Study of Manufacturing Chami Noodles made with Fortified Coconut Flour
and Malunggay Leaves in Lucena City”, we need the latest data on the total number of
registered Panciterias/Carinderias, Supermarkets, Public Markets, and Pasalubong
Centers in Lucena City for our study. In relation to this, we are asking for your help to
provide us with the needed data.
Request for:
1. Latest DTI census of the total number of registered Panciterias/Carinderias,
Supermarkets, Public Markets, and Pasalubong Centers in Lucena City.
2. Five (5) years before the latest DTI demand and supply census of the registered
Pancit noodles businesses in Lucena City.
Rest assured that the data provided will be used only for this purpose.
Thank you very much for your positive response to our request.
173
Respectfully yours,

Noted by:
MELODY CANLAS
Research Adviser
174
Appendix C – RESEARCH INSTRUMENT
Feasibility Study of Manufacturing Fortified Chami Noodles
From Coconut Flour in Lucena City
We, the students of Dalubhasaan ng Lungsod Lucena, who are currently taking
Bachelor of Science in Accounting Information System, as part of our school requirement
we are conducting a study entitled: “FEASIBILITY STUDY OF MANUFACTURING
FORTIFIED CHAMI NOODLES FROM COCONUT FLOUR IN LUCENA CITY”.
On this matter, we are humbly asking for your assistance in completing this
survey questionnaire. Answering will just take a small amount of your time but will have
a significant impact to the study’s completion and success. In order to protect you as our
respondent, the respondents will be entirely voluntary, will be confidential and no names
will be revealed during the presentation. The information that will be gathered will be
used for academic purposes only. We greatly appreciate your complete honesty in
participating in this survey's completion.
I. Business Organizational Profile
1.1 Business Name
________________________
1.2 Types of Legal Business
__ Sole Proprietorship
__ Partnership
__ Corporation
175
1.3 Years of Operation
__ 1-5 years
__ 6-10 years
__ 11-15 years
__ 16-20 years
__ 21 years and above
1.4 Monthly income
___P100,000- P200,000
___P200,000 – P400,000
___P500,000 and above
II. Market Data
2.1 Type of noodles offered to the customers
__ Pancit Chami
__ Pancit Habhab
__ Pancit Bihon
__ Others: Please specify ______________
2.2 Where do you buy the noodles you offer to the costumers?
176
__ Public Markets
__ Malls/Supermarkets
__ Retailers
__ Manufacturers
__ Others: Please specify _____________
2.4 In a month, how many kilos of Chami Noodles do you purchase ?
___ 21-25 kilos
___ 16-20 kilos
___ 11-15 kilos
___ 5-10 kilos
2.5 Are you aware that coconut flour can be used as the main ingredient for Chami
noodles?
__Yes
__No
2.6 If there's a Chami noodles made from Coconut flour and Moringga. Will you
__Yes
__No
177
2.7 How often will you purchase?
__ Once a week
__ Once a month
__ Twice a month
2.8 How many kilos of Chami noodles made from Coconut flour and Moringa will you
order?
___ 21-25 kilos
___ 16-20 kilos
___ 11-15 kilos
___ 5-10 kilos
2.9 Are you willing to purchase Chami noodles for P50 per kilo?
___ Yes
___ No. If no, what price will you suggest? _____
178
Appendix B – SURVEY RESULTS AND ANALYSIS

Part I – Business Profile
Form of Business Organization:

Legal Form of Business Frequency (f) Simple
Organization Percentage (%)
Corporation 2 1.82%
Partnership 10 9.09%
Sole Proprietorship 98 89.09%
TOTAL 110 100%
Years of operation:
Years of Operation Frequency (f) Simple
Percentage (%)
21 years and above 0 0%

16-20 years 3 2.73%
11-15 years 9 8.18%
6-10 years 39 35.45%
1-5 years 59 53.64%
TOTAL 110 100%
Monthly Income:
Monthly Income Frequency (f) Simple Percentage
(%)
P200,000 and above 2 1.82%

P100,000-P200,000 83 75.45%
P50,000-P100,000 25 22.73%
179
TOTAL 110 100%
Part II – General Questions
1. Type of noodles offered to the customers:

Types of noodles offered to Frequency (f) Simple Percentage
the customers (%)
Pancit Chami/Miki 83 53.90%
Pancit Habhab 35 22.73%
Panci Bihon 36 23.37%
Others: Please specify 0 0%
TOTAL 154 100%
2. Where do you buy the noodles you offer to the customers?

Where do you buy the Frequency (f) Simple
noodles you offer to the Percentage (%)
customers?
Malls/Supermarkets 9 8.18%
Retailers 44 40%
Manufacturers 21 19.10%
Others: Please specify
TOTAL 110 100%
180
3. In a month, how many kilos of Chami Noodles do you sell?
In a month, how many kilos Frequency (f) Simple Percentage (%)

of Chami Noodles do you
sell?
46-50 kilos 11 10%
41-45 kilos 54 50%
36-40 kilos 5 5%
31-35 kilos 50 45%
TOTAL 110 100%
4. Are you aware that Coconut flour can be used as the main ingredient for Chami
noodles?
Are you aware that Coconut Frequency (f) Simple Percentage

flour can be used as the (%)
main ingredient for Chami
noodles?
Yes 14 12.73%
No 96 87.27%
TOTAL 110 100%
181
Part III – Market Acceptability
1. If there’s a Chami noodles made from Coconut flour, will you purchase the
product?
If there’s a Chami noodles made

from Coconut flour, will you Frequency (f) Simple Percentage (%)
Yes 109 99.10%
No 1 0.90%
TOTAL 110 100%
2. How many kilos of Chami noodles made from Coconut flour and Moringa
will you order?

How many kilos of Chami
noodles made from Coconut Frequency (f) Simple Percentage
flour and Moringa will you (%)
order?
5-10 kilos 56 51.37%
11-15 kilos 35 32.11%
16-20 kilos 11 10.01%
21-25 kilos 7 6.42%
TOTAL 109 100%
3. How often will you order?
How often will you order? Frequency (f) Simple Percentage

(%)
Once a week 54 49.54%
Once a month 48 44.04%
Twice a month 7 6.42%
TOTAL 109 100%
182
4. Are you willing to purchase Chami noodles for P50 per kilo?
Are you willing to purchase Frequency (f) Simple Percentage

Chami noodles for P50 per (%)
kilo?
Yes 105 96.33%
No. If no, what price will 4 3.67%
you suggest?
TOTAL 109 100%
Part IV- Product Availment
1. How many kilos of Chami noodles made from Coconut flour and Moringa will
you order?
Kilos Average Frequency Multiplier Yearly Simple
Availment percentage (%)
5-10 8 56 12 5,376 51%
Kilos
11-15 13 35 12 5,460 32%
Kilos
16-20 18 11 12 2,376 11%
Kilos
21-25 23 7 12 1,932 6%
Kilos
183
Total 109 15,144 100%
2. How often will you purchase?
Mode of Frequency Multiplier Yearly

Availment Availment
Once a 40 12 480
month
Twice a 32 24 768
month
Weekly 37 52 1,924
Total 109 3,172
184
Appendix C – TABLE OF CONTRIBUTIONS
185
186
CERTIFICATION FROM THE ORIGINALITY CHECK
187
DALUBHASAAN NG LUNGSOD NG LUCENA
BACHELOR OF SCIENCE IN ACCOUNTING INFORMATION SYSTEM
Lucena City
CERTIFICATION
To whom it may concern:
This is to certify that the study entitled “A Feasibility Study of Manufacturing
Fortified Chami Noodles From Coconut Flour in Lucena City” by Angel Mae A. Ancheta
and Eric Joshua Z. Romero has been subjected to Originality Check and the report were
as follows.
Anthony D. Jael
Plagiarism Checker
CERTIFICATION FROM THE FINANCIAL ANALYSTS
188
Lucena City
CERTIFICATION
and Eric Joshua Z. Romero has been subjected for Statistical/Technical/Financial
Analysis.
Bernadette P. Paredes, CPA, MBA

Financial Analyst
CERTIFICATION FROM THE LANGUAGE CRITIC
189
Lucena City
CERTIFICATION
and Eric Joshua Z. Romero has been edited and consulted for English language critiquing
and formatting.
Melody N. Canlas, MBA

English Language Critic

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I

DAL UB HAS AAN NG L UNGS OD NG L UC E NA

FEASIBILITY STUDY OF MANUFACTURING FORTIFIED CHAMI

NOODLES FROM COCONUT FLOUR IN LUCENA CITY

of the Requirements for the Degree

Bachelor of Science in Accounting

Angel Mae A. Ancheta

Eric Joshua Z. Romero

Name: Angel Mae A. Ancheta

Birthdate: May 2, 2001

Birthplace: Barangay Cotta, Lucena City

Permanent Adress: Hermana Fausta, Purok Ilang-Ilang 2,

Brgy. Silangang Mayao, Lucena City

Contact Number: 09217491056

Email Adress: angelmae.ancheta07@gmail.com

School University Inclusive Years Honors/Awards

Dalubhasaan ng Lungsod ng Lucena 2019-Present

San Jose Senior High School 2017-2019

Sto. Angel National High School 2015-2017

Hermana Fausta Elementary School 2007-2013 With Honors

Name: Eric Joshua Z. Romero

Birthdate: September 7, 2001

Birthplace: Barangay Cotta, Lucena City

Permanent Adress: Purok 1-B, Ilaya, Barangay Dalahican,

Contact Number: 09489619211

Email Adress: romeroericjoshua@gmail.com

School University Inclusive Years Honors/Awards

Dalubhasaan ng Lungsod ng Lucena 2020-Present

Lucena Dalahican National High School 2018-2020 With Honors

Lucena Dalahican National High School 2014-2018 With Honors

South II Elementary School 2008-2014 With Honors

or that has acquired a degree or diploma from a school, unless it is properly

acknowledged in the study itself.

We further certify that any assistance provided to us inside or outside of the

school in relation to the research is fully acknowledged.

Angel Mae A. Ancheta Eric Joshua Z. Romero

In partial of the requirements for the Degree of Bachelor of Science in

MELODY N. CANLAS, MBA

BERNADETTE P. PAREDES, CPA, MBA MELODY N. CANLAS, MBA

Approved in partial fulfilment of the requirements for the degree Bachelor of

ROJOHN VALENZUELA, CPA, MBA

HJALMAR RAFA, MBA RHOMELIE T. LAGOS, LPT, MM

Approved and accepted in partial fulfilment of the requirements for the

SHERWIN MARK G. DE ORO, CPA, MBA

This research is dedicated to my loving parents, who have continuously provided

this study. Lastly, I gave thanks to Almighty God for providing me a

healthy body and for His guidance, wisdom, mental strength,

protection, and skills. I offer all of these to You.

I wanna thank me for being me at all times.

effective. The following is gratefully sincerely acknowledged.

Dalubhasaan ng Lungsod ng Lucena for his unwavering support to the institution

especially to the students.

assistance, guidance, understanding, and words of encouragement to the students.

solid foundation of our study.

statistical computation of this study.

comments and recommendations and constructive criticism that helped in the

improvement of this research work.

Business, Organization and School, and Respondents, for their time,

cooperation and honesty towards answering the questionnaire.