CHAPTER I

EXECUTIVE SUMMARY

The proposed product is a snack named “Veggie Burger” that offers a lot of nutritional
benefits because of its main ingredients which is vegetables. A vegetable contains a
very good nutrition to provide our body the essential enzymes, vitamins and minerals.
Cucumber is one of the ingredients of the product that we proposed which is a good
source of vitamin A, B, and C that can boost immunity, and can give energy and keep
radiant. Cucumber also supplies skin-friendly minerals like magnesium, potassium, and
silicon. Sayote, is rich in amino acid and vitamin C. Lettuce, is rich in vitamin A, calcium,
vitamin C, iron, vitamin B6 and magnesium. Carrot is a good source of fibber, vitamin
B1, B2, B6, C and K, biotene, potassium and thiamine; also it offers an excellent source
of beta-carotene. It affects the students to be more active and attentive in their classes.

This product was conceptualized because nowadays, usually the students don’t
want to eat vegetables because they prefer to eat processed food such us can goods in
which it is not good for their health. The group plan to make this kind of snack made
from vegetables for the students who are conscious of their health and to make this as a
daily snacks instead of buying any kind of snacks that is unhealthy in order to maintain
good health.

Our product is very affordable that the students can afford to buy and this product
will be sold through direct selling. The target market of the group will be the students of
the Tagbina National High School.
 CHAPTER II

PROJECT BACKGROUND

A. Name of the Business

VEGGIE BURGER will be the name of the proposed business. The word “Veggie” is
the short word of vegetable and “Burger” is the product that we are going to sell. We
came up with this name of the business because burger which has a vegetable patty is
new to the customer since it was innovated.

B. Project Proponents

The business will be composed of eleven (11) members in a partnership form. The
proponents are Doven Seraspe, Jemuel Valles, Missi Apalacio, Jeniffer Masion, Mary
Sanico, Richard Reyes, Maricris Mejores, Sarah mae Lequip, Rutchie Gutang, Joy
Agura and Kent Reniel Baya. Each of said members will contribute an amount of
₱361.00 for the initial capital. The amount will be used to purchase ingredients and
equipment needed during the business operation. After such business operation, profits
will be divided among the members with regards to the division of work during the
operation.
Doven Seraspe, will be the President in-charge in supervising the overall operation
of the business. Jemuel Valles as the Vice-President will assist the President. Richard
Reyes, will be the Secretary for he is good in writing and he can easily catch up and list
down the group discussions. Missi Apalacio, will be the treasurer because she is
accustomed in handling and dealing with money matters. Mary Sanico, will be the
Accountant who will account all the expenses and profits. Maricris Mejores and Kent
Reniel Baya, will be the purchaser since they are fond of travelling and are good in
dealing with people. Jeniffer Masion and Joy Agura will be the cook for they are diligent
and are known to be dedicated to their job. Rutchie Gutang and Sarah mae Lequip, will
be the marketer for they are good in sales talk. The partners will be entrusted with the
said positions assigned and cooperation will be taken into consideration so that the
business will run efficiently.

C. General Description of the Business

This product aims to provide a dainty and nutritious food to the customer that will
help in maintaining a good healthy lifestyle by providing a high quality food product. We
are an organization believing that the health of the customer is essential to the
community and in the economy. We are very concern with the health of the students for
them to live longer and to be healthy.
The main ingredients use for the product is vegetables which is very affordable
and accessible at all times.
The target of this business is the students of Tagbina, National high School. This
will be operated at the front of ABM 12 building in Tagbina, National high School.
 CHAPTER III

PRODUCT/SERVICES AND INDUSTRY PROFILE

A. Product and/or Services

The product proposed were veggie burger which contains of vegetable patty inside
of it. The ingredients of the patty are the cucumber, carrots, sayote, tomato, lettuce, and
seasonings.

Veggie burger is a nutritious snack which made from its main ingredients which is
the vegetables. A vegetable contains a very good nutrition to provide our body the
essential enzymes, vitamins and minerals. Cucumber is one of the ingredients of the
product that we proposed which is a good source of vitamin A, B, and C that can boost
immunity, and can give energy and keep radiant. Cucumber also supplies skin-friendly
minerals like magnesium, potassium, and silicon. Sayote, is rich in amino acid and
vitamin C. Lettuce, is rich in vitamin A, calcium, vitamin C, iron, vitamin B6 and
magnesium. Carrot is a good source of fiber, vitamin B1, B2, B6, C and K, biotene,
potassium and thiamine; also it offers an excellent source of beta-carotene. It affects the
students to be more active and attentive in their classes.

Veggie burger is intended for snacks and it can be used to substitute to rice. With
this nutritious product it will improve the health of every student.

Veggie burger can be purchased at the front of ABM 12 building and it will also be
purchased through online orders for those students who prefer to buy online.
 B. Industry Profile

The business would like to make use of vegetables which are rich in the community
and the group prefer to make use vegetable as the main ingredients because of its
availability as well as to provide the customer with healthy lifestyle through promoting
the product. This is also a way for the students to eat vegetables since not all of them
likes to eat vegetables despite the fact that it is nutritious.

The consumers wanted to try and taste the products that can give them health benefits
because of the main ingredients vegetables. We all know that burger is common in our
place but we innovated the product. Instead of a patty that is made of meat we
innovated it into vegetable patty where it would be patronized to those health conscious
people.

Veggie burger promotes its product through health advisories, direct selling and
posters are to be posted and distributed inside the school campus. The product was
chosen for it is nutritious and unique than the other burger in the community.
 CHAPTER IV

MARKETING PLAN

In establishing our designed business, there must be careful considerations to be

met for the customers. These would include the 4P’s of marketing the product, price,
place and promotion. Competitive supply and demand analysis is also significant to take
into account in order to manifest competitiveness and continuation of the business in
the market.

A. Market Analysis

1. Customer/Demand Analysis

Considering the 1,335 number of students in the target location, this study used
5% as the level of significance. As a result, three-hundred eight (308) from the said
population is randomly chosen as the respondent which represents homogeneous
market. As such, sample questionnaires were given to the respondents. Presented
below is the computation of getting the sample size using the sloven’s formula.

Number of students = 1,335

Sloven Formula:

n= N

1+ N (e)2

Where n= sample size

N= total population

e= level of significance
 n= N

1+ N (e)2

= 1,335

1+ 1,335 (0.0025)

= 1,335

4.3375

= 307.78 ~ 308

1. a. Target Market

Since the proposed business will be undertaken in Tagbina, National High

School, the students of this institution will be the target market particularly ages 17
below and 18 above. Based on the survey conducted, out of 1,335 numbers of students
308 of them were chosen as the respondents.

The group consider the survey of the daily allowance of the students. As the
result of the survey reveals the allowance ranges from 15-21 above of the students. Out
of three hundred eight (308) students,

2. Supply Analysis

The ingredients to be used in the proposed product will be purchased in Tagbina

Public Market, however Barobo Public market will also be considered when a shortage
of supply arises in the Tagbina Public Market.

It would be easy for us to purchase the ingredients needed since the main
ingredients of the said product are vegetables where Tagbina, Surigao del Sur is known
as rich in agricultural products in which the supply is always available. We are also
looking for a supplier who can offer lower price of raw materials but are with high quality
of products.
 3. Competitive Analysis

Veggie burger is a delicious and nutritious food that can give a healthy lifestyle. It
can really satisfy ones hunger. However, there are many products for snacks offered
here in Tagbina, Surigao del Sur but they are different in terms of the patty.

Below is the direct competitor of veggie burger.

Direct Competitor:

Name of Business: It’s Sweet Time

Location: Front of ABM 12 building

Sales per day: ₱

Price per unit: ₱5.00

No. of customers per day:

4. Demand and Supply Analysis

The students of Tagbina, National High School likes to eat foods which are common
to the taste of the students. The product would be beneficial to all the students in
Tagbina, National High School which has a policy for “No Junkfoods”. The Veggie
burger consists of vegetables and a significant food for students who are conscious of
their health.

Eating healthy foods is one of the basic needs of every individual. Most of the
Filipinos nowadays, they practically choose quantity over quality. Most of the students
look for the most affordable yet offers a good quality. Our business came up with the
idea of making a food product which is made by vegetables. This product is not just
delicious but also a nutritious one.
 B. Marketing Program

1. Product Offering

The Veggie Burger is not just delicious but also nutritious because of its patty
mainly composed of sliced carrots and smashed sayote. If customers will purchase the
burger it will wrapped in cellophane that is used in various snack station who offers
burger.

The vegetables found in the burger has high source of vitamins, minerals and
nutrients that boosts immune system, energy and good for skin to every individual. The
carrots, which provides essential enzymes and minerals and it is also good source of
fibber and vitamins B1, B2, B6, Vitamin C, K, Biotin, Potassium, and thiamine. The
sayote has diuretic and has cardiovascular and anti-inflammatory properties. This are
the vitamins where consumers can get from our product and where they can benefit
with affordable price.

2. Pricing

In determining the base price of the product, cost-based pricing method will be
used. This can be done by simply adding a certain amount to the cost of the product to
arrive at a selling price. For veggie burger, the total cost of the ingredients which is ₱
521 divided by the number of yields which is 40 units is equal to the cost price of the
veggie burger which is ₱ 13.03. The cost price plus the operating expense (5%) is equal
to the total price ₱ 13.68. And the total price plus percentage mark-up (50%) is equal to
the selling price which is ₱ 20.52 or ₱ 21.00. The overall profit for veggie burger will be
₱319.00.
 3. Place

In establishing a business, the location or place of distribution must be

considered as it can greatly affect the overall performance of the business. The Veggie
Burger will be located at the school canteen and at the front of ABM 12 building where
the product being displayed.

For the ingredients we will purchase here in Tagbina Public Market. However,
Barobo Public Market will also be considered when a shortage of supply arises in
Tagbina Public Market. We will convert or process the ingredients into a desirable
outcome which is the Veggie Burger. After the process, it will be displayed for sale.

4. Promotion

Promotion is indeed a must for the product to be known in the campus or in

public. It is needed to inform, persuade, and remind in every market about the product.

Veggie Burger is a new product with regards to its delicious and nutritious
vegetables ingredients. The group would promote the product through posters, direct
sealing and personal selling. This would be great that the product that will be known to
the campus with its health benefits.
 CHAPTER V

TECHNICAL PLAN

A. PRODUCTION PROCESS/FLOW CHART

“Veggie Burger”
1. Patty 2. Final Product

Slice the carrots, and sayote Prepare the burger ban

Put the patty inside the burger ban

Add flour to the sliced carrots and and the sliced tomato, sliced
sayote cucumber and the sauce.

Add the eggs and seasonings then

mixed it together. Wrap it in the plastic cellophane.

After you mixed all the ingredients, fry

it for 4 minutes.

B. Production Size and Schedule

1. Production Size
The business venture will be producing forty (40) units of veggie burgers for
every production.
2. Production Schedule
The proposed business is planning to produce veggie burger during school
days from February 5 until March 9, 2018.
 3. Office Hours
The planned enterprise will be operating from 8:00 am to 4:00 pm; Mondays
and Fridays, since the target market are the students in Tagbina, National High
School.
C. Plant Location, Layout and Size
In establishing a business, location is one of the major considerations
where the business will be operated. We will be operating inside the school
campus located at the front of Grade 12 ABM building. It is noticeable because it
is different from the other product at the school canteen as well as to our direct
competitor which is the “Its Sweet Time” group.

D. Equipment and Supplies Needed

Table 1. Kitchen Equipment

Total Cost
Quantity Units Description Unit Cost (₱)
(₱)
1 Unit Frying Pan 500.00 500.00
1 Unit Gas Stove 1,200.00 1,200.00
2 Units Butane 50.00 100.00
TOTAL ₱1,800.00

The table 1 shows all the kitchen equipment to be used in the production
of veggie burger. It contains the list of every kitchen equipment and its quantity,
unit per quantity, unit cost and has a total cost worth ₱1,800.00.
 Table 2. Kitchen Utensils

Unit Cost
Quantity Units Description Total Cost (₱)
(₱)
2 Units Laddle 30.00 60.00
2 Units Tong 25.00 50.00
4 Units Plates 25.00 100.00
2 Units Bowl 150.00 300.00
2 Units Knife 25.00 50.00
Chopping
2 Units 50.00 100.00
Board
TOTAL ₱660.00

Table 2 shows all the kitchen utensils to be used for the production
of the veggie burger. It contains the list of every kitchen utensils and its quantity,
unit per quantity, unit cost and its total cost worth ₱660.00.

Table 3. Kitchen Supplies

Quantity Units Description Unit Cost Total Cost (₱)

(₱)
6 Pieces Apron 50.00 300.00
11 Pieces Hairnet 5.00 55.00
11 Pieces Face masks 10.00 110.00
11 Pieces Plastic Gloves 20.00 220.00
Dishwashing
1 Pieces 35.00 35.00
Paste
Garbage
1 Pack 30.00 30.00
Cellophane
TOTAL ₱750.00
 Table 3 shows all the kitchen supplies to be used for the production of the
veggie burger. It contains the list of every kitchen supplies and its quantity, unit
per quantity, unit cost and its total cost worth ₱750.00.

Table 4. Packaging Supplies

Quantity Units Description Unit Cost(₱) Total Cost(₱)

5 Packs Cellophane 30.00 150.00
TOTAL ₱150.00

Table 4 presents the packaging supplies to be used in the production in

which there are 5 packs of cellophane to used which has a total cost of ₱150.00

Table 5. Office Supplies

Quantity Units Description Unit Cost(₱) Total Cost(₱)

1 Piece Ball pen 15.00 15.00
1 Piece Notebook 20.00 20.00
Columnar
1 Piece 50.00 50.00
Notebook
TOTAL ₱85.00

Table 5 shows all the office supplies to be used for the production of the
veggie burger. It contains the list of every office supplies and its quantity, unit per
quantity, unit cost and its total cost worth ₱85.00

E. Utilities
The Tagbina Water District will be the source of water supply for the operation.
F. Waste and Disposal Method

The wastes materials for the proposed business venture are cellophanes, egg
shells, vegetable pill and wrappers of other materials like flour, seasoning etc. The
garbage will be placed at the school’s MRF that is properly segregated to maintain
the cleanliness, orderliness and observe proper sanitation inside and outside the
vicinity.

G. Production Cost
1. Direct Material
The table shows all the ingredients to be used for the production of the veggie
burger. It contains the list of every ingredients and its quantity, unit per quantity, unit
cost, and total cost. The total cost of raw materials is ₱675.00.

Quantity Units Description Unit Cost(₱) Total Cost(₱)

1 Kilo Flour 30.00 30.00
1/2 Kilo Oil 30.00 30.00
40 Pieces Burger Ban 5.00 200.00
1/4 Kilo Onion 20.00 20.00
4 Pieces Egg 5.00 20.00
3 Pieces Carrots 60.00 60.00
2 Pieces Sayote 8.00 16.00
1 Pieces Lettuce 15.00 15.00
1/2 Kilo Tomato 30.00 30.00
1/2 Kilo Cucumber 20.00 20.00
1/2 Kilo Mayonnaise 50.00 50.00
3 Pack Ketchup 10.00 30.00
TOTAL ₱521.00
2. Manufacturing Expenses

Rent Expense ₱400.00

Utilities Expense ₱200.00
TOTAL ₱600.00
 CHAPTER VI

MANAGEMENT PLAN

A. FORM OF OWNERSHIP

The group will be forming a partnership. The organization is composed of the

following members namely: Doven Seraspe as the president, Jimmuel Valles as the
vice president, Richard Reyes is the secretary, Missi Apalacio as the treasurer, Mary
Sanico as the accountant, Maricris Mejores and Kent Reniel Baya as the purchaser,
Jeniffer Masion and Joy Agura as the cook, Rutchie Gutang and Sarah mae Lequip
as the marketer.

B. ORGANIZATIONAL CHART

President

Vice-
president

Secretary

Treasurer

Accountant

Purchaser

Cook
C. JOB DESCRIPTION

The President
 He/She will be the head of the organization
 Supervises and checks if the operation doing good.
 Cooperates in the production

The Vice President

 He/She assist to the president.

 Cooperates in the production
 Always attentive on the operations

The Secretary

 Keep necessary documents of the business.

 Checks the attendance of the members
 Good penmanship and a good listener

The Treasurer

 List the expenses incurred.

 Keeps all the cash
 Cooperates in the production

Bookkeeper/Record Keeper

 Keeps track of the financial records

  List every transactions
 Monitor the cash in and out flows

The Purchaser

 Updates the stocks

 Ensures to buy the right quantity and quality of the products.
 Assigned to buy the necessary and essential ingredients for the
production.

The Cook

 Responsible in handling the production process.

 Maintain the proper sanitation
 Good in cooking

Sales Personnel

 Assigned to sell the product.

 Good in sales talk
 Patience in dealing with costumer

D. JOB SPECIFICATION

President

 Male, 15 to 20 years of age

 Single
 With experience
 Knowledgeable
 Food and beverages NCII passer

Vice president
  Male, 15 to 20 years of age
 Single
 Responsible and committed to the job

Secretary

 Male, 15 to 20 years of age

 Single
 Hard working
 Good in writing

Treasurer

 Female, 15 to 20 years of age

 Single
 Patient
 Honest and responsible

Bookkeeper/Record Keeper

 Female, 15 to 20 years of age

 Single
 Bookkeeper NCIII passer
 Trustworthy

Marketer

 Female, 15 to 20 years of age

 Single
 Hardworking
 Willing to travel anytime
 Resourceful

Cook

 Female, 15 to 20 years of age

 Single
 Hardworking and resourceful
  Physically fit
 FBS NCII passer

CHAPTER VII

SIGNIFICANT RISK

In a business world, risk is inevitable where this may affect in the business
operation.
The business ventures centres on making products out of vegetables which is
new to other students in the campus. However, the food products might not attract
all buyers since the main ingredients of the product are vegetables. The affordability
of the product is more prioritized to the costumer rather than its palatability.

Another risk is the possibility of unexpected increased of cost because of

unexpected increased of the raw materials needed in the production and will not be
met and will not gain profits that are expected to be gained by the business. In
addition, the unexpected damage and unsold product which may lead to decrease
the sales. There is also a possible risk of water interruption during the production
process which can greatly affect the operation.

Conclusion

Since there is a demand for burger in the school the conceptualized product
which is veggie burger is very feasible. The eleven (11) members of the group will
contribute individually ₱361.00 for a total of ₱3,971.00. The total amount of money will
be used as the capital of the production of veggie burger.

VEGGIE BURGER

A Business Plan
Presented to
the faculty of Marketing
Accountancy Business and Management
Tagbina, National High School
Municipality of Tagbina

In Partial Fulfillment
of the Requirements for the Degree
Strand ABM 12
(Business Enterprise Simulation)

By

Apalacio, Missi L.
Agura, Joy P.
Gutang, Rutchie C.
Lequip, Sarah Mae R.
Masion, Jeniffer P.
Mejores, Maricris D.
Sanico, Mary A.
Baya, Kent Reniel D.
Reyes, Richard P.
Seraspe, Doven A.
Valles, Jemuel A.

March 2018