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A Business Feasibility Study Proposal Presented to the Faculty of the Department of Finance College of Business Administration University of Makati West Rembo, Makati City, Philippines

As Final Requirement in Feasibility Study Subject and In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in Finance

By

Aljelo B. Basada Robert B. Diaz Justine Kimberly R. Gacura Pamela Jane S. Manzo Marissa E. Marcelo Jhovy S. Mateo Marvin V. Salvoro Micah C. Taguibao Carlo M. Villanueva

UNIVERSITY OF MAKATI August 2013 INTRODUCTION

Background Food is a basic necessity, and not all people are cooking for themselves. With this, they tend to purchase outside in order for them to eat. Some of the people eat in restaurants, fast food chains, eateries, while some are on the streets. According to Food and Agriculture Organization, street food is defined as a ready-to-eat foods and beverages prepared and sold by vendors or peddlers in the streets or in other similar public places. According to F.G. Winarno of Food Technology Development Centre, a variety of street foods began around the world, but has variations within the regions and cultures such as in Greece, China, and America etc. The world is becoming rapidly more urban. According to a study of 2007 from Food and Agriculture Organization, 2.5 billion people eat street foods every day. Thus, estimates that vendors make up to 6-25% of the entire labor force in developing countries such as Philippines. Street food vending continues to expand as a source of affordable food and beneficial economic activity in the Philippines. Today, people are fond of trying new dishes regardless of knowing its safety and its content. Being so adventurous leads them to be unconscious with the food they eat and the place where they buy it. However, health issues concerning about street foods do not affect how the consumers react. They

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UNIVERSITY OF MAKATI continue to patronize and demand more of these products considering its hazardous effect, because of its unsafe practices such as insufficient hand washing, improper cleaning of cooking utensils and inadequate food storage. In accordance to this matter, the proponents come up with the idea to change the perception of the people about street foods.

The Business Idea Considering street foods popularity and demand, the proponents proposed Streetwise. Streetwise is a self-service eatery that offers a variety of food that youve always seen in the street. It assures that even an ordinary food is safe and clean yet affordable and tasty. This is to change the perception of the customers about street foods being hazardous to their health. Customers will experience street foods like they never did before. Its like eating in a fast food chain, because aside from safe and clean, this business is a relaxing store. They can eat freely without competing to eat in the crowd. The business will comply with all the necessary rules and regulations that are needed.

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Chapter I THE BUSINESS CONCEPT

A.

Industry and Market Environment 1. General Business Conditions

The industry which deals with preparing food items or products refers to food service industry. This industry includes Bistro, Braserrie, Coffee shop, First Class Restaurant, Restaurants such as Ethnic, Themed, International Destination, Vegetarian, Cafeteria, Fast food outlets, Wine Bars, Public Houses, and Street foods stalls. They differs on what type of food service industry they are going to used, how they served their customers in terms of speed and accuracy such as fast food chains, in terms of quick selling. But most people likely to eat in the street where stalls are placed that offer easily to prepare and ready to eat products, yet affordable and inexpensive. Street foods are very heterogeneous in food category, such as meals, drinks and snacks. It also shows great variance in terms of ingredients, methods of vending, processing, and eating. According to Food and Agriculture Organization, Street foods are defined as ready-to-eat foods and beverages prepared and sold by vendors or peddlers especially in the streets or similar other public places. The essential characteristic of this street food in this definition is their vending location that is on the street. According to

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UNIVERSITY OF MAKATI Equity Policy Center (EPOC), the qualifications of the street foods sold in the street are sold from Pushcarts, baskets or balance poles, stalls or shops having fewer than four permanent walls. This differentiates street vendors from formal food service industry, such as cafeteria, takeaways, and restaurants. Another distinguishing is the street foods production; it is either processed centrally by a food sector industry or processed in the street by a small scale business processor or the vendor her/himself. Street food business is commonly operates by a family or one person without licensing, that become a part of an informal sector. It is an informal sector because of its characteristics: (a) ease of entry, (b) dependence on local resources and (c) family or household ownership business. Since it is a part of informal sector, the significance of street food vending has often been ignored, because it symbolizes lack of economic development that would and should disappear in modernization. However, the awareness of limited employment generated by the formal sector and have difficulty in obtaining jobs, planners begins to acknowledge the importance of informal sector since it is rapidly growing. As the world is becoming more urban, the demand of street food vending is increasing that vendors are attracted to this occupation because of the possibility of earning relatively high incomes. Aside from that, most of the people prefer ready-to-eat, not all of them are cooked for themselves and some do not have enough time in preparing their own food. According to the 2007 study of FAO, about 2.5 billion people eat street foods

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UNIVERSITY OF MAKATI every day. . Thus, estimates that vendors make up to 6-25% of the entire labor force in developing countries such as Philippines. Street food vending also creates employment though generally small in size, requires relatively simple skills, basic facilities and small amounts of capital, yet they are very numerous and have considerable potential for generating income and employment. According to Food Development Technology Centre survey, about 90 % of the enterprises in the Philippines women involved in this business. Despite of the implications of street foods to food security and local economies, several outbreaks of food borne diseases have been traced to consumption of unhygienic foods. This is cause by lack of necessary storage, refrigeration, cooking facilities, not sanitized tools and equipment, improper food handlings, Limited access to clean water and waste disposal increases hazard of contamination being passed to customers. But, According to FAO investigation, it have shown that street foods are to be a good sources of energy and protein available at a lower cost than pre-packaged processed foods. And according to Bogor street food project, street foods made a significant contribution to the nutrient intake of adults and children by providing an average of 30 percent of their total energy intake, 26 percent of their protein intake, and 44 percent of their iron intake, but only 5 percent of their vitamin A intake. Even children under a year old were consuming significant quantities of street foods. It is also traditionally known as an

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UNIVERSITY OF MAKATI important and significant form of the whole diet. As a challenge to the health issue of the street food , government has strategies to improved street food safety such as; Implementing rules and regulation policy, Business registration and Licenses, Infrastructure, services, vending unit design and construction, training of food handlers, and Education of vendors and consumers. Since the world has becoming more urban, there are lots of street food vending found everywhere. But they only have one or two products focused to be vended, not all are licensed, and hygienic. In accordance to this, Streetwise is an establishment offers a variety of street foods that are affordable, inexpensive, and ensures safety of the food. Considering its methods of preparation, presentation of food, quality of the products, sanitary procedures and friendly service accommodation will be the key factors to achieve the trust and loyalty of the customers. 2. Competitive Conditions

Street food vending nowadays is vastly increasing as the world becoming more urban, and there are number of street food outlets you have seen in the street, malls, schools, and churches. There are different ways on how people vend their products such as using bicycles, push carts, baskets, and stalls or kiosk or shops. In the Philippines, Street food outlets are found especially on malls, in MRT/LRT stations and some are on the street. Like Master Siomai, food cart franchising business developed by Masterrific Foods, an 11-year-old

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UNIVERSITY OF MAKATI company specializing in the production and distribution of processed meat such as ham, bacon, and burger patties established to vend siomai that has its place in market. Dr. Kwek-kwek, the egg specialist that vend Tokneneng, Balut, Penoy, and kwek-kwek. FrendsFries, vends French fries in different flavors and different sizes such as cheese, and barbecue and they also have hash brown. Midnight Mercato- the place for street food in Manila vends a variety of street foods and beverages at night only. Henlin vends Dimsum, Congee, Siomai, Chicken AsadoMami, Wanton Mami, Beef Mami, Lomi, Pancit Canton, ArrozCaldo, Barbeque Rice Meal, Steamed Fish Fillet Meal, Lumpia Shanghai, Peking Style Chicken, Sharksfin with Soup, Chopsuey, Fried Tofu, Vegetables with Oyster. Master Juicers, vends variety of juices and sagot gulaman such as Melon, Halo-Halo, Pineapple, Buko Pandan, Black gulaman, and Buko salad. However, they are some of the known street food vendors you have always seen everywhere. Despite of that, this study offers that Streetwise will vend a combination of all products they have. B. Product/Service Description 1. Name of the Product/Service

Streetwise is a variety of street foods. Its products are namely: Fish ball, Squid ball, Kikiam, Cheese stick, French fries, Kwek-kwek, Tokneneng, Banana cue, Turon, Kalamares, HiniMais, Chicken skin, Isaw, Siomai, Siopao, Potato chips, Balut and Penoy. There are also Beverages namely:

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UNIVERSITY OF MAKATI Buko juice, and a variety of Sagot Gulaman such as; Black gulaman, Buko pandan, and Halo-halo. 2. Features of the Product/Service

Streetwise will be serving common street foods known to Filipinos but the eatery is also committed to give these commonly known street foods a twists so that people will have a more delightful experience while eating their favorite street food products. Streetwise products are as follows: (a) Fish ball, clumped formed from flaked fish mixed with flour, deep fried and served with sweet-sour, spicy vinegar, or sweet thick brown sauce; (b) Squid ball, balls formed from squid mixed with flour, deep fried and served with sweet-sour, spicy vinegar, or sweet thick brown sauce, (c) Kikiam, a mixed of ground pork and vegetables rolled in thin bean curd wrapper (tapwe) that is deep fried and served with sweet-sour sauce; (d) Cheese stick, deep-fried snack composed of sliced cheeses in spring roll wrapper, French Fries, deep-fried sliced potatoes usually mixed in cheese or barbecue sprinkle, usually dipped combination of ketchup and mayonnaise; (e) Kwek-kwek, boiled chicken eggs dipped in a flour-and-egg batter then fried. Tokneneng,boiled quail eggs dipped in a flour-and-egg batter then fried; (f) Bananacue, skewered saba bananas sprinkled with sugar and deep fried; (g) Turon,sliced saba bananas( plantains) and sliced jackfruit wrapped in lumpia wrapper, dipped in sugar and deep fried; (h) Kalamares, fried breaded squids usually dipped

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UNIVERSITY OF MAKATI in vinegar; (i) Hinimais, composed of boiled sweet corn bits, mixed with cheese powder and margarine; (j) Chicken Skin, deep-fried chicken skin breaded with flour, usually dipped in vinegar; (k) Isaw, deep-fried chicken intestine breaded with flour, usually dipped in vinegar; (l) Siomai, steamed ground pork mixed with minced onion and carrots in a wanton wrapper, dipped in soy sauce and lemon with chili sauce; (m) Siopao, steamed dumplings filled with sweet pork, usually dipped in a sweet thick sauce; (n) Potato chips, deep-fried twisted potato, mixed with cheese or barbecue sprinkle; (o) Balut, boiled fertilized duck eggs with fetus inside; (p) Penoy, boiled duck eggs. Theres also beverages and these are as follows: Sagot gulaman (a) Black gulaman, composed of purified water, sugar, cubed black gulaman, cooked sago and crushed ice; (b) Buko pandan, composed of purified

water, evaporated milk, crushed iced, coconut juice, coconut meat, and cubes of pandan-flavored pudding; (c) Halo-halo, composed of variety of sliced gulaman, such as red, green, orange, and yellow, cooked small pink sago, milk, sugar, and crushed iced; (d) Buko juice, composed of coconut juice, coconut meat, purified water, crushed iced, and milk. All products will be in the pre-cooked process that will depend upon the customers preferences and it will conduct a Product Control System guide, wherein every hour, there are a specific number of items to be cooked,

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UNIVERSITY OF MAKATI depending on the demand analysis. It will apply to avoid lapse or over production products. 3. Uses of the Product/Service

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Given that Streetwise is using the Product Control System the foods are served hot that is easily served and ready to consume. 4. Users of the Product/Service

The target markets will be those of the white collar and blue collar jobs, walk-ins, and those who are engaged in private educational institutions. 5. Geographical Areas of Dispersion

Streetwise is a stand-alone business that will operate in a high profile community surrounded by institutions, firms, and establishments. C. The Business Models 1. 2. Review of Related Business Models The Final Business Model

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D.

Socio-Economic Impacts

E.

Regulations and Environmental Considerations

In order to prove to the customers that the products are safe and hygienic, this business will be comply all the rules and regulation of a licensed establishment should have such as sanitary permit and business permit. Customers are the most important in business to generate income. In order to attract customers, this store will give a hundred percent of total customer satisfaction by means of maintained cleanliness, and foul odor free. So, Streetwise will comply with the environmental factors particularly with proper disposal of wastages.

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UNIVERSITY OF MAKATI This business will going to provide a labeled number of pair trash bins that will placed in kitchen, counter, and dining area. The employees are the one who is liable in segregation of bio-degradable and non-biodegradable products. The accumulated garbage will be place in a utility room to avoid foul odor and it will disposed upon the garbage collector comes. This will be observed in day to day operation.
F. Critical Risk Factors

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SWOT ANALYSIS

STRENGTH The business location will be easily notice by its nearby establishments and can be center of attraction as this type of food industry adopted by some of the characteristics of others. It is made up of symmetrical walls. But the uniqueness of the business comes in upon entering of consumers; the walls are already built of bamboo pieces which became a semi-formal and ethnic room for eating. Products offered will be fitted to their food budget and are always affordable. The ambiance inside the store will give them a relaxing experience. WEAKNESSES Street foods are defined in some disadvantages factors that can influenced some people on how to respond to this type of foods sold. Most

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UNIVERSITY OF MAKATI consumers thinks that street foods are unhygienic that is why vast number of them are not interested to buy. OPPORTUNITIES By food handling regulations and procedures in preparing foods these simply attract consumers to come and buy as they have an assurance that these products taken are safe. Streetwise may prove that it caters products that can give a nutritional value as well as energy for the body. THREATS Most places are mainly consists of different fast food chains and eatery. All those enterprise are being recognized as threats to the business. Definitions given by some researchers about the negative contents are also considered as it may cause in reducing the future profit of the store.

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UNIVERSITY OF MAKATI Chapter II THE MARKET VIABILITY PLAN

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A.

Market Research and Analyses 1. Analysis of Demand The operation in every business does not only focus in the

production of its products. Entrepreneurs must consider how its consumers react to the availability of goods produced. If consumers have a positive outlook about it and willing to spend considering its price, thats when the business studies demand analysis comes in. Analyzing the demand in keen to details will help the projection of the total number or quantity of each product that are going to produce in daily operation. The target markets are those individuals who are engaged in a private educational institutions, walk-ins, and wears blue collar or white collar job. The target place is surrounded by a firms, and private educational institutions. 2. Analysis of Supply There are factors to consider in avoiding surplus of productions, such that you need to determine; (a) when will be the demand increases and decreases, (b) which are your competitors and (c) what are the quality of the products being sold.

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UNIVERSITY OF MAKATI B. Price and Pricing Study 1. Price Analysis of Related Products/Services

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Streetwise business offers a variety of street foods, mainly known to have a cheaper price. In order to prove to the customers that they are wise to purchase in this establishment and to gain profit, the prices will be based on the selling prices of all similar and substitute products.

2.

Product/Service Pricing Strategy

There are different types of pricing strategy, to make it easy, Streetwise will be using the simplest pricing strategy. This is the Cost-plus pricing. The firm calculates the cost of producing the product and adds on a percentage (profit) to that price to give the selling price. It is likely shown as: Purchase Cost + Operating Cost + Mark-up = Selling Cost

C.

Marketing Program and Design 1. Product/Service Sales Plan

Streetwise stands in a high profile community and most of the customers are very meticulous on the food that they eat. In preparing the products, the staff should wear hair net and uses hand gloves to show that the foods they are eating are safe and hygienic. The products are going to be pre-cooked with the use of PCS guide to serve it hot to the customers. For take-out products, it will be packed in a paper cups with a stick.

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UNIVERSITY OF MAKATI 2. Channel Distributions Plan Streetwise products will be come from suppliers then down to the consumers. 3. Advertising and Sales Promotions

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To enable to catch the attention of the customers, Streetwise will going to use; Tarpauline or poster, to give information to the customers that this business is vending a variety of streetfoods. Flyers, it can pass on to other possible buyers that it will bring to the store to eat. Facebook page, since today is modern world and surfing is the best way to have a quick access. It is the best way for them to know the whole concept behind Streetwise and Gift Certificate will be use on the first day or opening of the business and it will only be good in that day. It is worth of Php50.00.Streetwise will be giving gift certificate before it will opens then the first 50 customers who will use it can redeemed their free meal. 4. Marketing and Promotions Budget

The budget for the marketing and promotion will be based on how many pieces will be going to produced. In tarpaulin or poster, it will have two copy good for 4 months. In Flyers, it will going to have 1000 pieces good for two months. It will be distributed twice a month until it will get the interests of the customers. The gift certificates to be produced will be 200 pieces to attract more customers on the day it will be opens.

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UNIVERSITY OF MAKATI Chapter III THE TECHNICAL VIALBILITY PLAN

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A.

The Detailed Product/Service Description Streetwise offers a variety of foods commonly seen in the street.

Streetwises products will base on the top 10 street food in demand in the Philippines. These are Fish ball, Squid ball, Kikiam, Cheese stick, French fries, Kwek-kwek, Tokneneng, Banana cue, Turon, Kalamares, HiniMais, Chicken skin, Isaw, Siomai, Siopao, Potato chips, Balut and Penoy. There are also Beverages namely: Buko juice, and a variety of Sagot Gulaman such as; Black gulaman, Buko pandan, and Halo-halo. Majority of the costumers are aware that this type of foods contains a not so high nutritional value for the body as well as how it is prepared and cooked by street vendors. The proponents came up with the conclusion on how to manage proper food handling by implementing right procedures. The business will follow the PCS guide. Here, the products are being to be pre-cooked to serve hot and quickly to the customers and ready to consume, given that most of the target markets have ample of time to eat. Streetwise is a pay as you order process when it comes on how customers can buy. They will be fall in line to order directly to the counter to have an organized procedure in paying products that they want to consume.

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UNIVERSITY OF MAKATI After this, there will be another line for waiting and getting their orders by showing their receipts. The business considers consumers who dont have ample time to eat especially those who are busy, thus preferring take- out orders. But when consumers have the willingness to wait and to spend their time to experience the culture/ ethnic of being a Filipino will be offered to eat freely in dine in orders. B. Pre-Manufacturing/Production Requirements 1. Plant Location

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The location of the business is in a high profile community wherein lots of buildings and private educational institutions are found across to one another and sited for quick and convenient access. The unique design of its environment will entice those of white collar and blue collar jobs, walk-ins and those who are engage in a private educational institution to come and buy the products being offered as it fits to their budget. The raw materials are supply by a small- scaled business in terms of an agreement with a fixed cost, inclusively nearby its delivery. The

comfortable surroundings are supported by the most complete range of wellplanned utilities. The business will have its own utility line that will have the assurance of continuous operations over time as well as consumption management.

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UNIVERSITY OF MAKATI 2. Plant Layout

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LEGEND: COLORS DESCRIPTION Cooking Area Storage Area Chairs Restroom/Wash Area Counter Area Door Utility room Tables

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UNIVERSITY OF MAKATI 3. Plant Capacity

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This business offers to the customer a small seating area where they can enjoy their food. This turnkey operation could seat around approximately not more than 20 customers at any given time and not more than 10 chairs. It has also provide restroom consist of wash area that is available for personal necessity of staff and buyers. The size of street vending operations must also have storage room because this is one of the aspects that a food business considers. Storage area is for foods and condiments. 4. Building and Facilities

Streetwise is a stall comprising of kitchen, storage and counter area. The storage area will have the raw materials good for the production depending on the demand and shelf life of the products that will affect too much in the inventory. The kitchen will probably have the largest space among the two other areas since it will contain equipments and materials necessary in preparing and cooking street food products. The land will be lease at the beginning time of operation ad will soon own after the business gained an adequate amount to buy the land. The stall will be owned by the business and is not as typical like what is usually seen in the street. This will be customized according to facilities. The business also has dine-in tables for convenience purposes of the customers with a sound system for their relaxation.

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UNIVERSITY OF MAKATI 5. Machinery and Equipment

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6. 7. C.

Raw Materials and Supplies Utilities and Waste Disposal

Manufacturing/Production Costs 1. 2. Cost of Direct and Indirect Materials Cost of Labor The business has its operating time of 18 hours. It requires a two (2) shifting of schedule of workers. The employees must be available to work with a minimum of eight (8) hours- with additional of one hour for their break time. Employees will be provided a minimum salary according to the law. 3. 4. 5. Manufacturing Overhead Cost of Equipment Utilities Calculation

D.

Manufacturing/Production Process 1. 2. Process Flow Diagram Production Schedule

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UNIVERSITY OF MAKATI Chapter IV THE FINANCIAL VIABILITY PLAN

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A.

Initial Capital Requirements 1. Fixed Assets A long-term tangible piece of property that a firm owns and uses

in the production of its income and is not expected to be consumed or converted into cash any sooner than at least one year's time. This includes;

2.

Current Assets Current asset is a balance sheet account that represents the

value of all assets that are reasonably expected to be converted into cash within one year in the normal course of business. This includes; cash, accounts receivable, inventory, prepaid expenses and other liquid assets that can be readily converted to cash. These assets are very important in the companys day-to-day funding operations and for the ongoing expenses.

B.

Sources of Financing the Business Every business requires financing to support its operations. In line with

this, there are several sources of funding, both short-term and long-term. The proponents will acquire funds on investments and bank credits. Sixty percent (60%) will come from investments and the other forty percent (40%) from bank credits.

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UNIVERSITY OF MAKATI C. Major Financial Assumptions Every business establish is looking for a possible net profit and minimize cost. And every year there will be an increase of sales and company can expand there business and recruit more employees for its operation. Cost of production, equipment, labor, utilities, tend to increase to sustain the demands of every costumers and payment for the VAT increase. There will be a renovation for the future expansion for good condition and ambiance of the place that attract more buyers.

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UNIVERSITY OF MAKATI D. Preparation of Financial Statements 1. Income Statement Year 1 Net sales Cost of goods sold Gross profit on sales Operating expenses Permits and licenses Utilities expense Rent expense Administrative and selling expense 13 month pay Salaries and wages expense Supplies expense Depreciation expense Total operating expense Net income before tax Income tax expense Net income (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) xxx (xxx) xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) xxx (xxx) xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) xxx (xxx) xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) xxx (xxx) xxx xxx (xxx) xxx Year 2 xxx (xxx) xxx Year 3 xxx (xxx) xxx Year 4 xxx (xxx) xxx

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UNIVERSITY OF MAKATI 2. Cash Flow Statement Year 1 Cash Flow for Operating Activities Cash Receipt of Output VAT from sales Cash Outlay of input VAT Purchase of inventories Payment of supplies Payment of permits and licenses Payment of utilities Payment of rent Payment of administrative and selling Payment 13 month pay Payment of salaries Payment of income tax Payment of withholding tax Payment of VAT Net cash by operating activities Cash flow for investing activities Purchase of machineries and equipment Purchase of furniture and fixture Purchase of utensils (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) xxx xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) Year 2 xxx xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) Year 3 xxx xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) Year 4 Xxx Xxx (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx) (xxx)

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UNIVERSITY OF MAKATI Net cash flow use for investing activities Cash flow for financing activities Investment of partners Net cash flow use for financing activities Net cash flow Beginning balance of cash Ending balance of cash xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx xxx Xxx Xxx Xxx Xxx Xxx (xxx) (xxx) (xxx) (xxx)

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3. E. F. G. H.

Balance Sheet

Financial Analyses Decision Criteria Break-even Analysis Other Approaches in Evaluating the Business

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UNIVERSITY OF MAKATI Chapter V THE ORGANIZATION AND MANAGEMENT PLAN

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A.

The Business Identity 1. Mission & Vision MISSION To be the first business that will cater great tasting and sterile street

foods to the customers with a hospitable and friendly service in comfortable and well-organized vicinity.

VISION

To become a prestigious and highly successful business in the Philippines that provides customers an affordable and quality street food. To be competitive in todays consumers preferences until the next succeeding years.

2. Business Objectives B. C. Form of Business Ownership Organizational Structure

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UNIVERSITY OF MAKATI D. E. The Management and Key Personnel The Project Schedule

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