CHARTER 1

I.

Introduction

TGIF(THINK GOODNE ITS DOUGHNUT)

CONTATO Doughnut (CONDENSADA POTATO DOUGHNUT)
GRACHO Doughnut (GRAHAM CHOCOLATE DOUGHNUT)

Doughnuts have a disputed history. One theory suggests they were invented in North America by
Dutch settlers, and in the 19th century, doughnuts were sometimes referred to as one kind
of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat.
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847
aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the
greasiness of doughnuts twisted into various shapes and with the raw center of regular
doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper
box, and to have later taught the technique to his mother. Smithsonian Magazine states that his
mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice
cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the
center, where the dough might not cook through", and called the food 'doughnuts'.
According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an
1803 English volume which included doughnuts in an appendix of American recipes. By the
mid-19th century, the doughnut looked and tasted like today's doughnut, and was viewed as a
thoroughly American food.
Another theory on their origin came to light in 2013, appearing to predate all previous claims,
when a recipe for "dow nuts" was found in a book of recipes and domestic tips written in 1800
by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an
acquaintance who transcribed for her the cooking instructions of a local delicacy, the
"Hertfordshire nut
POTATO
The potato, from the perennial Solanum tuberosum, is the worlds fourth largest food crop,
following rice, wheat, and maize. The Inca Indians in Peru were the first to cultivate potatoes
around 8,000 BC to 5,000 B.C.
In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried
them to Europe. Before the end of the sixteenth century, families of Basque sailors began to
cultivate potatoes along the Biscay coast of northern Spain. Sir Walter Raleigh introduced
potatoes to Ireland in 1589 on the 40,000 acres of land near Cork. It took nearly four decades for
the potato to spread to the rest of Europe.

Eventually, agriculturalists in Europe found potatoes easier to grow and cultivate than other
staple crops, such as wheat and oats. Most importantly, it became known that potatoes contained
most of the vitamins needed for sustenance, and they could be provided to nearly 10 people for
each acre of land cultivated.
Condensed milk
Condensed milk is cow's milk from which water has been removed. It is most often found in the
form of sweetened condensed milk (SCM), with sugar added, and the two terms "condensed
milk" and "sweetened condensed milk" are often used synonymously today.Sweetened
condensed milk is a very thick, sweet product which when canned can last for years without
refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many
countries.

Cocoa Powder
The cacao tree is native to the Americas. It originated in Central America as well as parts of
Mexico. Originally over 5000 years ago, consumed by pre-Colombian cultures along the Yucatan
including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies. It can be
found as well in the foothills of the Andes in the Amazon and Orinoco basins ofSouth America,
current-day Colombia and Venezuela. Today examples of wild cacao still can be found there.
However, it may have had a larger range in the past, evidence for which may be obscured
because of its cultivation in these areas long before, as well as after, the Spanish arrived. New
chemical analyses of residues extracted from pottery excavated at an archaeological site at
Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400
and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or
bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5%
alcohol) beverage, first drew attention to the plant in the Americas.[9] The cocoa bean was a
common currency throughout Mesoamerica before the Spanish conquest.[10]
Cacao trees grow in a limited geographical zone, of about 20 to the north and south of the
Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first
given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification
of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was
part of the conquest of Mexico by Hernn Corts tells that when Moctezuma II, emperor of
the Aztecs, dined, he took no other beverage thanchocolate, served in a golden goblet. Flavored
with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth.
No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and
2,000 more by the nobles of his court.[11]
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the
mid-17th century.[12] They also introduced the cacao tree into the West Indies and the Philippines.
It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast,
modern Ghana, cacao was introduced by an African, Tetteh Quarshie.

BUTTER
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate
the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread
products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce
making, and pan frying. Butter consists ofbutterfat, milk proteins and water
The earliest butter would have been from sheep or goat's milk; cattle are not thought to have
been domesticated for another thousand years.[14] An ancient method of butter making, still used
today in parts of Africa and the Near East, involves a goat skin half filled with milk, and inflated
with air before being sealed. The skin is then hung with ropes on a tripod of sticks, and rocked
until the movement leads to the formation of butter.
In the Mediterranean climate, unclarified butter spoils quickly unlike cheese, it is not a
practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to
have considered butter a food fit more for the northern barbarians. A play by the Greek comic
poet Anaxandrides refers to Thracians as boutyrophagoi, "butter-eaters".[15] In his Natural
History, Pliny the Elder calls butter "the most delicate of food among barbarous nations", and
goes on to describe its medicinal properties.[16] Later, the physician Galen also described butter as
a medicinal agent only.[17]
Historian and linguist Andrew Dalby says most references to butter in ancient Near Eastern texts
should more correctly be translated as ghee. Ghee is mentioned in the Periplus of the Erythraean
Sea as a typical trade article around the first century CE Arabian Sea, and Roman
geographer Strabo describes it as a commodity of Arabia and Sudan.[15] In India, ghee has been a
symbol of purity and an offering to the godsespecially Agni, the Hindu god of firefor more
than 3000 years; references to ghee's sacred nature appear numerous times in the Rigveda, circa
15001200 BCE. The tale of the child Krishna stealing butter remains a popular children's story
in India today. Since India's prehistory, ghee has been both a staple food and used for ceremonial
purposes, such as fueling holy lamps and funeral pyres.
POWDER SUGAR
Powdered sugar, also called confectioner's sugar or icing sugar, is a finely ground sugar made by
milling normal granulated sugar into a powdered state. It usually contains a small amount of anticaking agentusually cornstarch in North America or tricalcium phosphate in other regionsto
prevent clumping and improve flow. Although most often produced in a factory, it can also be
made by putting normal sugar in a coffee grinder, or crushing it by hand in a mortar and pestle.
In industrial food production, it is used where a quick dissolving sugar is required. Domestically,
it is principally used to make icing or frosting and other cake decorations. It is often lightly
dusted onto baked goods to add a light sweetness and subtle decoration.

GRAHAM

The graham cracker was originally conceived of as a health food as part of the Graham Diet, a
regimen to suppress what Reverend Graham considered unhealthy carnal urges, the source of
many maladies according to Graham. Reverend Graham would often lecture on "self-abuse", as
masturbation was commonly called at the time. Graham would often say how these experiences
were inspired by children eating crackers.One of his many theories was that one could curb one's
sexual appetite by eating bland foods. Another man who held this belief was John Harvey
Kellogg, the inventor of the corn flakes cereal.
How to make DONUT
1 cup warm water
1 teaspoon active dry yeast
cup granulated sugar
teaspoon salt
2 large egg
2 to 2 cups all-purpose flours
4 tablespoons oil
Oil for frying
FILLING
Potato 1kg
Condense milk 1 cup
Water
FILLING
Chocolate
Butter
Powder sugar
Water
1. Warm water. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the
mixture is foamy, about 5 minutes.
2. beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups
plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the
dough pulls away from the sides of the bowl. when it does, transfer it to a floured surface,
and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough
to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out
the doughnuts with a doughnut cutter,
4. Rest the dough in30mins. After resting the dough is ready to fry

5. If the oil has reached 350F the oil is ready to fry the dough
A. Name of Product
The researchers come up with CONTATO Doughnut GRACHO Doughnut to be the official
product name. The product itself catches the attention of every potential buyer because it will
give them interest to think what is the taste of the contatos and gracho donut
1.3 ADDRESS
498 San Roque st. Angat Bulacan
In the front of the school Colegio de Sta monica de Angat
B. Name of the Proponents
NAME

ADDRESS

NATIONALITY

TYPE OF
PARTNER

Francis Paolo
S. Paulino

499 San Roque

st. Angat
Bulacan
San Miguel
Bulacan

Filipino

General

AMOUNT
CONTRIBUTE
D
P100

Filipino

General

P100

Ricardo
Nataniel Vidal

0056 BMA ave.

Poblacion
Bustos Bulacan

Filipino

General

P100

Shalimar
guerlain carta

San juan san

miguel bulacan

Filipino

General

P100

Jess baltazar

27 A.G
Filipino
venturina St.
Matimbubong
San ildefonso
bulacan
110 Cabio bacal Filipino
balucuc Apalit
pampanga..

General

P100

General

P100

Tilapayong
baliuag bulacan

General

P100

Chella
Mamiquiz

Jerson maniego

Kaycee Peralta

C. Nature of the Business

Filipino

Our product is under the Desert industry. The product is perfect during break time and past time.
Donut is the leading innovation in the dessert industry. Though our reach is global, our passion
for artful food and dedication to quality remains the motivation behind every one of our gourmet
desserts.
And our product is unique, more delicious and not like a normal donut because the donut why
create why put some twist by adding graham in the dough of the donut and put chocolate filling
and the other donut is creating new filling of the donut potato condensed filling.
II.

Executive Summary

A. Introduction
We as a team love to bake and expand the offerings of a new flavor of doughnut that why created
as a team why want to intrudes and create a new flavor of donut that not only the kid enjoy but
even the old
B. Objectives
Attain sales of 200,000 in the first year.
Increase second year sales by 50% and third year by 30%.
Expand to two stores by the third year of business.
C. Mission
DONUT is a company dedicated to providing high-quality desserts in a comfortable atmosphere
for clients who seek a fun experience a new flavor of donut. We intend to make enough profit to
generate a fair return for our investors and to finance continued growth and development in
quality products. We also maintain a friendly, fair, and creative work environment, which
respects diversity, new ideas, and hard work.
D. Keys to Success
Dedication to the finest quality ingredients and "make it happen no matter what" customer
service.
Ongoing employee education and recognition programs.
Give back to the community.

E. Background

The doughnut is a fried ring or globule of sweet dough that is either yeast leavened or chemically
leavened. The dough is mixed and shaped, dropped into hot oil and fried, and glazed. Jam-filled
doughnuts are called bismarks. Batters vary and may be chocolate or lemon and include fruits
such as blueberries, raisins, or nuts. Chemically-raised donuts are made with baking powder and
are generally rather dense and cake-like. They are easily and quickly made. Yeast-raised
doughnuts, which is leavened by the creation of carbon dioxide resulting from fermentation of
yeast, are lighter in texture than chemically-raised doughnuts. They require several hours to
produce.
These sweet treats are easily made at home using basic ingredients and require no special
equipment. Doughnuts are baked and sold on premises at small, privately run bakeries, grocery
stores, and in franchise operations that offer a standard product through the use of a pre-packed
mix and carefully-controlled production. Large commercial bakeries make thousands of dozens
of doughnuts each day, packaging them for distribution across vast regions.
Doughnuts are a beloved American snack. Children sing their praises in a song that begins "Oh I
went downtown and walked around the block/I walked right into the doughnut shop" Clark
Gable taught Claudette Colbert how to dunk her doughnut in the classic 1934 movie "It
Happened One Night." Many World War I and II veterans swear that doughnuts served in
canteens got them through the roughest of times. Dough-nut franchises have flourished in the
United States since the 1930s. Despite their fat content (at least 3 g) and calorie content (a
minimum of 200), Americans alone consume 10 billion doughnuts each year.
F. Process
This process will describe the manufacture of doughnuts in a mechanized doughnut bakery that
makes only yeast-raised doughnuts. Because yeast requires time for kneading, time to rest and
additional time to rise or proof, it takes at least an hour to take dry pre-packaged mix to
completed product.
Acquiring the ingredients
1 Bakeries or franchises that do a brisk business (making hundreds of dozens in a day) acquire
mixes in bags, often as large as 50 lb (22.7 kg). Chains have the ingredients shipped to them
from company warehouses within the region and the mixes are stored on the premises and used
as needed. The bakery must shop for large quantities of perishable fresh ingredients such as eggs
and milk and keep them refrigerated.
Measuring the ingredients
2 A batch is referred to by weight of dry ingredients put into the mixture. The weight of the batch
varies with doughnut type and amount to be made. The pre-packaged mix is poured from a bag
onto a scale and the precise amount measured.
Mixing and kneading
3 The flour mixture is then poured into a large mixing bowl put onto an industrial mixer and the
appropriate amount of wet ingredients are added depending on weight of the batch and type of
doughnut in production. The wet yeast slurry (for leavening) is mixed separately and carefully
added to the flour-water mixture at this time. The dough mixer then begins its work; a large
dough hook first mixes and then simulates the human kneading process, pulling and stretching,

as it homogenizes the ingredients and develops the dough by forming the gluten into elongated
and interlace fibers that form the basic structure of the doughnut. The mix runs on an automatic
timer and the entire mixture, including the softened yeast, is kneaded together for approximately
13 minutes.
Resting the yeast
4 It is essential that yeast dough "rests" or simply sits for about 10 minutes after it is
mechanically kneaded. As the yeast grows, it converts its food into carbon dioxide (this is called
fermentation) and causes the yeast dough to rise. As the dough sits, it allows the gas to develop
and the dough starts to rise, indicating the fermentation process of the yeast reacting to sugar in
the mix is beginning. If this does not happen, the dough yields flat, tough doughnuts and the mix
should be discarded. At the end of this period, a good-quality dough is spongy and soft.
Shaping the doughnuts
5 The dough is then hoisted by hand and loaded into the hopper of a machine called an extruder
a machine that forms the individual doughnuts using a pressure-cutter system. The batch of
yeast dough is put into the top of the open machine. A cover is then placed on the machine and
the machine is pressurized, forcing the dough into tubes that extrude a pre-determined amount of
dough into the desired shaperings for conventional doughnuts and circles for doughnuts that
are to be filled with jam or creme. It takes about 15 minutes for the extruder to push out about 30
dozen doughnuts.
An automated doughnut stamper can also be used in conjunction with an extruder. In this case,
the dough is extruded in a continuous, unshaped flow through a series of rollers that flatten the
dough. Once flattened to 0.5 in (1.27 cm) thickness, the sheet of dough is stamped into doughnut
shapes.
Proofing
6 The extruder is attached directly to the proofing box (a warm, oven-like machine), which is a
hot-air, temperature-controlled warm box set to approximately 125 F (51.6 C). Here, the thin
doughnuts are slowly allowed to rise or proof as the yeast ferments under controlled conditions.
Proofing renders the doughnuts light and airy. (Yeast doughs must be allowed to rise slowly and
at just the right temperature. If the proofing box is too hot, the yeast bacteria will be killed and
the doughnuts will not rise. If too cold, the yeast remains inactive and cannot ferment thus
preventing leavening. A machine attached to the extruder pushes the rings or circles onto small
shelves that move through the proof box for about 30 minutes. The shelves are chain-driven and
move down, up, and over during this 30 minute period. After 30 minutes, they are quite puffy.
Frying
7 Next, the raw doughnuts fall automatically, one row at a time, into the attached open fryer. It is
important to drop just a certain amount of raw doughnuts into the grease at a time. If too many
are placed in the fryer at one time, the oil temperature is drastically lowered, fry time is longer,
and the doughnuts absorb too much oil. The frying oil is the most expensive ingredient in the
production process, and if the doughnuts absorb too much oil, it reduces the profit margin on the
batch. As the doughnuts move through the fryer, they are flipped over by a mechanism. After two
minutes, the doughnuts have moved completely through the fryer and are forced into the
mechanism that applies glaze.

Glazing and drying

8 As the doughnuts leave the fryer, they move under a shower of glaze. Here, glaze is forced
through holes from a bridge running several inches above the hot doughnuts. The glaze coats the
top, sides, and part of the bottom of the doughnuts. The doughnuts are conveyored out of the
production area to dry and cool.
Further finishing and sale
9 Once conveyored to a finishing station, the doughnuts may be sprinkled with candies or nuts or
are given a thicker frosting. The disk-like doughnuts (those with no hole) are forced onto a
machine that injects two doughnuts at a time with the desired, pre-measured filling. The
completed doughnuts are placed on trays for movement to the counter or packed into boxes for
custom orders.
III.

INDUSTRY ANALYSIS

A. Future Outlook
The future outlook of our product to be popular not only in the but in Philippines to make sure
that we will improve our donut and giving a good quality to be all the costumer satisfied our
contatos , gracho donuts.
B. Analysis of competition
Dunkin Donuts
For many Pinoys, Dunkin Donuts bring back fond memories of childhood, as it used to be THE
only major doughnut chain in the Philippines. Now in the big, powdery battle of the doughnuts,
Dunkin is still a creamy force to be reckoned with. Theyve cut down on prices but the drawback
is that their donuts are now a little smaller and have less filling than before. No matter: Filipinos
are still dunkin their donuts, and consistent favorites are the Bavarian, Boston Crme and Choco
Butternut flavors.
Krispy Kreme
It was a dream come true for Filipino donut lovers when Krispy Kreme came here in 2006, with
its first branch at the Fort. Now there are 10 stalls and branches nationwide (all situated in Metro
Manila). Many afficionados claim that Krispy Kreme donut the Philippine version is too
sweet even for the Pinoy taste, but then again just looking at their donuts is enough to make you
want to have a bite. Make sure to taste the New York Cheesecake or Chocolate Iced Custard. If
youre in the team who doesnt like it too sweet, go for their world-famous Original Glazed. See?
Theres always a happy medium.

Mister Donut
Heres another alternative for those who want their donuts not-too-sweet. Mister Donut offers
flavors that prove to be a refreshing break from sugar heaven. It actually started in the United
States, but after it was bought by the company that owns Dunkin Donuts, Mister Donut stores in
the US changed their name to Dunkin Donuts (with a few exceptions). Now, Mister Donut
operates mainly in Asia. The big favorites are its Choco Cake donuts and their Choco Loaded
Twis
C. Market segmentation
Are market segmentation is the student, faculties and the staffs of the baliuag university and why
offer in public our donut.
IV.

DESCRIPTION OF VENTURE

A. Product
Why come up of the donut because one of the our member like to eat donut and we
B. Background of Entrepreneurs
V.

PRODUCTION PLAN

A. Manufacturing Process
B. Machinery & equipment
(2) Medium bowl
Where the dough mix and resting of the dough
(1)Small bowl
For the yeast
(1) Wooden spoon
Use for mixing the dough
(1)Measuring cup
To measure the right amount of the ingredients
(1)Measuring spoon
To measure the right amount of the ingredients

(1)Rolling pin
Use to shape and flatten dough
(1)Frying pan
Use to fry the dough
(1)Spatula
Used for lifting, flipping the doughnut
(1)Blender
Blend the potato
(1)Cookie Cutter
Use to cut the dough
(1)Strainer
used to strain or filter out the oil
(1)Kitchen knife
used to slice the ingredients
(1) Large towel
Use to cobber the dough
(1)Tong
used for picking up the doughnut
C. Name of Supplier
VI.

MARKETING PLAN

A. Pricing
Doughnut 1kg
Yeast
Sugar
Egg
Oil
APF
Salt
Graham

tsp
cup
4
7 cup
1/2 tsp
200g

8
10
12
20
42
2
32
Total= 126

Potato Feeling
potato
Condense milk

70
30
Total= 100

Chocolate feeling
Cocoa powder
Powder sugar
Sugar
Butter

37
40
17
40

Potato donut (contatos donut)

126+100= 226
226/70= 4pc
8pc
8*70= 560
560-226=334 income

Total= 134

Chocolate (Gracho donut)

126+134= 260
260/70= 4
8pc
8*70= 560
560-260 = 300 income

Per Box
Box cost 24
8*12= 96
96+24= 120 in 1 dozen
B. Distribution
The distribution of the product is every member of the team is 1box to 2box of each of them.
In defense on the order of the member
C. Promotion
A new magazine launch can be promoted with a low-cost first issue. Money-off coupons in the
press or online can be used to encourage purchases. Sales promotions such as buy-one-get-onefree (BOGOF) or 20% extra free give the customer more for their money. Sales promotion can
also use more subtle forms of price discounting, such as offering free financing.

VII.

ORGANIZATION PLAN

A. Form of Ownership
Association of 2 or more business partner who co-own a business for the purpose of making a
profit.
B. Identification of Partners
Francis Paolo S. Paulino
Kaycee Peralta
Shalimar Guerlain carta
Jerson Maniego
Chella Mamiquiz
Ricardo Nataniel Vidal
Jess Baltazar
C. ROLE AND RESPONSIBILITIES OF MEMBER
Francis Paolo S. Paulino
Seller
Distributor
Maker
Kaycee Peralta
Seller
Shalimar Guerlain carta
Seller
Jerson Maniego
Seller
Chella Mamiquiz

Seller

Ricardo Nataniel Vidal

Seller
Jess Baltazar
Seller
VIII.

ASSESSMENT OF RISK

A. SWOT (strengths, weaknesses, opportunities and threats analysis)

Strengths
Strengths po naming ay medaling mabinta, mura, masarap, at higit sa lahat walang pinipiling
idad at panahon hindi yulad ng ibang product at my month lang na mabenta at kahit sino gusto
ang donut specially ang donut naming kasi meron kaming donut na my papatas na ginagawa ang
donut naming na health.
Weaknesses
The weakness of the doughnut is sometime the donut is to oil and if the dough to sweet it may be
caused diseases.
Opportunities
Threats

B. Problem
C. Contingency

IX.

FNANCIAL PLAN

A. Cash Flow Projection

Weekly Financial Statement

(1st Week) August 1 5 2016
Beginning Capital: 700
Production Date

M
8/1

Quantity Produced
Amount of Production
Left over
Revenue

T
8/2
144
700
0
692

W
8/3

T
8/9

W
8/10

TH
8/4

F
8/5
72
320
0
276

Total
288
1020
0
968

Weekly Financial Statement

( 2nt Week) August 8 12 2016
Beginning Capital: 700
Production Date
Quantity Produced
Amount of Production
Left over
Revenue

M
8/8
216
780
0
122
0

TH
8/11

F
8/12

Total
216pcs.
780
0
1220

Weekly Financial Statement

(3rd Week) August 15 19 2016
Beginning Capital: 700
Production Date
Quantity Produced
Amount of Production
Left over
Revenue

M
8/15
144
700
0
692

T
8/16

M
8/22

T
8/23
144
376
0
776

W
8/17

TH
8/18

F
8/19
144
700
0
692

Total
288pcs.
1400
0
1384

Weekly Financial Statement

(4th Week) August 22 26 2016
Beginning Capital: 700
Production Date
Quantity Produced
Amount of Production
Left over
Revenue

Weekly Financial Statement

(5th Week) August 29 31 2016

W
8/24

TH
8/25

F
8/26
72
320
0
256

Total
216pcs.
696
0
1032

Beginning Capital: 700

Production Date
Quantity Produced
Amount of Production
Left over
Revenue

M
8/29
75
260
0
340

T
8/30
70
260
0
300

W
8/31

M
9/12
73
270
0
314

T
9/13
50
260
0
140

W
9/14

TH

Total
145pcs.
520
0
640

Weekly Financial Statement

(1st Week)September 12 17 2016
Beginning Capital: 700
Production Date
Quantity Produced
Amount of Production
Left over
Revenue

TH
9/15

F
9/16

Total
123pcs.
530
0
454

Weekly Financial Statement

(2nd Week) September 19 24 2016
Beginning Capital: 700
M
9/19

Production Date
Quantity Produced
Amount of Production
Left over
Revenue

T
9/20
76
260
0
348

Other cost

Gas
Water
Electric bell

X.
Appendix
A. Survey Questionnaire
B. Picture

150
50
100
Total: 300

W
9/21

TH
9/22

F
9/24

Total
76pcs.
260
0
348

C. Resume