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Chapter 1-5 Eto Na
Chapter 1-5 Eto Na
Kariocho
COMPUTER COLLEGE CALAMBA CAMPUS
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ACCOUNTANCY, BUSINESS and MANAGEMENT 2
Chapter I
Introduction
through, and ultimately the prospects for success. In its simplest terms, the two
criteria to judge feasibility are cost required and value to be attained. A well-
creating sales is direct and online selling. Direct Merchandising is done through
selling of products away from a fixed retail location. While, online merchandising
sites.
was derived from its main ingredient, which is kanin. Not the regular rice but
glutinous rice. This native food is always a part and never been missed in the
Filipino eating tradition, always in the list of food in every occasion, a favorite
merienda and also breakfast. Its importance and demand is evident through the
COMPUTER COLLEGE CALAMBA CAMPUS
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many vendors or hawkers in the streets or public places selling this great food.
This authentic Filipino food is not only a favorite of its creators (Filipinos) but also
captured the taste of the foreigners, the reason why it is always a part of the
buffet of the leading food establishments in the country, usually in the dessert
section.
profit.
"K's Dulce" was the established name of the firm. The capital letter K
was came from the first letter of the product which is K itself. The word
glutinous rice flour, it provides a health benefits which are the fiber,
material through our digestive system and increases stool bulk. This would
level. While phytochemicals are believed to fight and protect cells from
The Kariocho will be situated and sold at Brgy. Crossing, Calamba City
Laguna. It is very accessible to purchase the said product since it will be placed
around the area starting from the Crossing terminal up to the area outside SM
Calamba. Eventually, the consumers will end up purchasing the product with its
The staffs made a Kariocho consisting of glutinous rice flour as its main
ingredient. It will be sold in a newly established firm. This group gives a twist of
Consumers are always looking for a good quality, affordable products that
will satisfy their expectation. Kariocho aims to give a satisfying tidbits and solve
D1. Ingredients:
Sweetened coconut.
Sugar
Oil
Water
Ube(for flavorings)
Macapuno
Chocolate
Cheese
Materials:
Bowl
Spatula
Wire whisk
Frying pan
Spoon
Tupperware(for packaging)
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dessert or delicacies, the two said organization differ when it comes to the
ingredients and fillings used. Other businesses that also offer tidbits are serving
the usual karioka and bicho with a main ingredient of glutinous rice flour and only
offers a single variant of product. While, the Kariocho offers a lot of different
The market share of native sweets in the Global sweets and Savoury snacks
that there is an existence of native sweets in the food industry. Hence, the
researchers aims to further increase the market share of native sweets and to
often abbreviated as M.P or MP. Instead of putting a specific price, they usually
mean "price depends on market price of Ingredients and prices is available for
request.
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PRICE
Glutinous 1 kg
Sugar 1 bottle
Oil
coconut flour 1 kg
Php 48 per
(Macapuno) Sugar 1 bottle
pack
Oil
flour 1 kg
Sugar 1 bottle
Oil
flour 1 kg
Php 54 per
Sugar 1 bottle
pack
Oil
Oil
flour 1 kg
Sugar 1 bottle
Oil
The business has project cost of 9,000. In accordance to this situation the
proponents decided to share the amount of 1,000 with a total of 9,000 to finance
Financing is one of the most common issues that the shareholders will be
facing. The shareholders need to classify the potential source of funds. Always
assured that the business meet all the needed documents and prepared the
Partner Investment
covers the marketing programs including their product, pricing, promotional and
distribution strategy.
The main ingredients of Kariocho are glutinous rice flour that offer different
flavours. The market place is one of the factors that helps to increase the sales.
The staffs chose a place that was really accessible to the public. Barangay
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crowded area.
the business will be located and technology needed. Feasibility study has the
logistical or tactical plan of how the business will produce, store, deliver, and
A technical feasibility study excellent tool for trouble shooting and long
term planning. In some regards it serves as a flow chart of how the product and
services evolve and move through the business so physically reach your market.
The store will be located at Brgy. Crossing, Calamba City, Laguna. The
disbursements.
liquidity, solvency and stability through the analytic measures of accounting. The
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ACTIVITIES MONTHS
firm will be having the initial capital of 800,000 pesos for the initial capital which
1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th
Discussion of the
capital distribution
Further research on
developing the
product
Buying of the
materials needed
Conducted
experimentation on
the product
Finalizing of the
documentation permit
Presentation of the
project to the target
market
Start of business
orientation
CHAPTER ll
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The researchers contributed on the each of the task. For ensuring the best
Including the fillings that will add flavor to the product. The other member of the
and the rest of the members will be handling the assistance for financing the
expenses and will conduct evaluation on how the sales will create consumer
In the product “Kariocho the potential competitors are the vendors that
are also selling Karioka and Buchi with diffirent twist of flavors and other
Legal requirements:
Mayor’s Permit
Barangay Clearance \
Buiness Permit
The proposed business should register with the DTI to assume that the
business proposal will not use or copy by the other business, It takes 15 days to
The business should register with the BIR to operate the business with
BARANGAY CLEARANCE
registering a new business. Also a form that is needed for renewing your Mayors
permit.
OPERATING PERIOD
The operating hours will start at 7:00am from Mondays to Sundays. Staffs
and manager will be there before the store open for the inspection. Employee
should not have less than an hour time off for regular meals and 30minutes for
their snacks, closing period of the store will be at 7:30pm, overtime of the
KARIOCHO STORE
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is the asset of the firm. The Karicho store will primarily enter of partnership for
the business oppurtunities it offers, Their role is to ensure that company will
Manager
Irla D. Suarez
Operations Operations
Ladylyn Vejerano Marie France F. Panaligan
Operations
Four persons that may accomplish the design and management of the
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required of Labor
required
related course.
Confident
and above.
Table 2.1
Labor Requirements
Manager
business and also the one who is in charge of reporting happening in their
optional store.
Finance
The finance officer is the one who manage. It covers the planning, organizing,
Supervisor
Marketing
Finance Benefit
Recruitment Program
In hiring employee, first the members of the organization will assign Human
Resources personnel to the position to evaluate job vacancies and identify the
person deserving for the position, develop position description, and develop
platforms. Applicants should submit a resume for screening. The organization will
conduct an interview to find out things about the applicant and to clarify the
information on the submitted resume. After the interview, the human resources
Training Program
Taking off all the fashion ornaments or any small things that can possibly
Making sure that all the staffs in production area are wearing the proper
area.
Ensuring that the cooking wares and materials are sterilized and cleaned
properly.
Chapter lll
Year Demand
2009 63,354
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2010 70,393
2011 78,214
2012 86,871
2013 96,524
2014 107,248
2015 119,164
2016 131,080
2017 144,188
2018 158,607
The table 3.1 above comes from the industry of native sweets. The
demand for the products are therefore estimated to increase at the rate of 10 %
annually. The basis of the production listed above tackles how the product
The K Dulce will be organizing a fusion of the product; Karioka and Bicho which
is the Kariocho , different from its original texture and consistency. This product
may likely emphasize the innovation and alteration of the product for the present
years that may also help to surely improve sales on the operation.
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2019 174,468
2020 191,915
2021 211,107
2022 232,218
2013 255,440
Table 3.2 shows the Projected demand for Kariocho. The data above is
Despite of the factor that the size and increase on the rate of the population is
needed in order to determine the demand for native sweets or Kariocho, it can
Year Supply
2009 50400
2010 55440
2011 60984
2012 67082
2013 73792
2014 81170
2015 89287
2016 98216
2017 108038
2018 118842
firm annually. The data source from above came from the category of native
sweets and under this are the Bicho and Karioka. The rate of production of the
said product is believed to increase by 10% from last 10 years, which is the year
Competitive position
The prices were based on the three scope which are cost, demand and
competition. The organization will be using any of the three said scope of pricing
technique in order to set the applicable price and to make profit the progress of
the business. The entrepreneurial organization of K Dulce will set the price
according to the cost of the production and other expenses related to the entire
business.
consumers’ needs and wants that are feasible and will help also to attract with
its indirect competitors’ which are the vendors of the separate products; the
Karioka and bicho. The estimated price for each and every piece of the product is
lower, as it can also be purchased by the people from the lower class of the
population or society.
The business of the said native sweets has a selection of setting the price
colours and design on its logo. In this way, consumers will be more attracted on
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the features of the product and will ended up purchasing or trying it on its shots
The business can give employment for 4 people, in line with this, the rate of
the people under the unemployed category will be lessen and the image of the
Marketing Program
The organization used the 4P’s for conducting the market program. The
4P’s strands for Product, Place, Price and Promotional strategy. The product
Kariocho is consists of glutinous rice flour as its main ingredient. It will be sold in
a newly established firm. This group gives a twist of by serving different varieties
Consumers are always looking for a good quality, affordable products that
will satisfy their expectation. Kariocho aims to give a satisfying tidbits and solve
The place where they sell their product will be held at Brgy. Real, Calamba
The price of the product starts on Php 7 per pieces and Php 35 per pack
The promotional strategy that the seller prepared was face to face and online
selling. Face to face selling will be done through communicating with buyers and
sellers in different social media sites was used of computer and interaction if
buyers and sellers through social media such as facebook, twitter and others.
The Tupperware used for the products are believed to be recyclable. This
will help lessen the waste materials on a particular area. This idea will be
implemented together with the segregation of waste materials from the non-
biodegradable and biodegradable and the said category above which is the
recyclable.
The business can give employment for 4 people, in line with this, the rate
of the people under the unemployed category will be lessen and the image of the
Chapter IV
Technical Feasibility
Technical feasibility particularly focus on the availability of technology that
technical feasibility are whether the technology is obtained locally, the costs of
This also assess the details of how the products or service will be
This section of the Feasibility will discuss the technical aspects about
Kariocho and will provide a more detailed information about the product. This
Product Description
commonly use in Chinese cuisines in making snacks and dessert for important
occasions. The organization decided to use the glutinous rice flour as the main
ingredient, since it possess the capability of what the ideal product ask. The
customers are always looking for products that are innovative and delicious. The
fusion of Karioka and Bicho will be surely enjoyed by the customers. The firm
offers different variety of flavors such as, monggo, leche flan, ube, macapuno,
wedding, graduation and other kinds of occasion. This is to expose the product in
a larger market and become popular in terms of its quality and price.
B. Manufacturing Process
The firm made their mixture that will be using for kariocho. The mixture
of the dry ingredients is made out of glutionous rice flour and a pinch of sugar.
Procedure
1. Mix the glutinous rice flour, sugar, salt, and a cup water together in a
large bowl; knead together just enough to form a ball. Divide the ball into small
pieces and roll into balls. Flatten each ball of dough. Repeat until all the dough
2. Put the filling inside the dough including the flavors of cheese, leche
degrees C).
4. The balls in batches in the hot oil until golden brown, 5 to 10 minutes
The organization are the one who are producing the product to assure
that the kariochos are shaped perfectly and in its best quality. The firm make
sure that the ingredients are always fresh, new and in good quality and the
production. During its operation period, if the business earns a good profit, it is
effectively growing towards the achievement of goals until it reaches and fullfil
the mission and vision of the business for the next succeeding years.
D. Machinery
use their own machines and equipment in order to produce their own products.
MACHINERIES
EQUIPMENT
FURNITURES
REQUIRED
CHAIRS
TABLES
SHELVES
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E. Plant Location
expected that the newly established business will possibly attract more
F. Store Layout
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the main store, kitchen, comfort room and fire exit for the workers.
For the main store, what you can see upon entering the store is a
store facade wherein a sample of the product is display. Brochures may also be
put here for the customers to know readily whatthe organization is selling. Three
display shelves can be found in the store with the products organized stacked in
each. The two of these shelves are visible on the front of the store and one is in
the kitchen.
G. Structure
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native sweets and savoury snacks the business decided to rent a small area in
consumers since the chosen area is known as a commercial place, where there
The organization decided to expand the business so it will not just rent
H. Raw Materials
production of the product. Employing a supplier will also be considered when the
business expands.
I. Utilities
Since, K Delicias offers a food and only offers a limited shelf life, the business will
The water utility will be use to incorporate the dry and wet ingredients
needed to produce the outputs and for the sanitation and cleaning of the
materials or tools used. Electricity is for ventilation and light equipments. Gas will
be use on the frying stage of the product since the business is using a stove for
working.
J. Waste Disposal
or disposal of waste materials. The term implies and usually relates to the
cleanliness program. The 5's stands for sort, set in order, shine, standardize and
sustain. After the operation of the business, the staff are task to bring out all the
waste materials and put it on the assigned waste container outside the store to
Chapter V
Financial Statement
business. It will contain the cash flow statement, the income statement and the
balance sheet of the business. All three together produce an overall picture of the
health of the business. It is the complete report on the health of the business
taking in cash flow, income and the balance sheet. The financial statement
determines if a business has the ability to repay loans, if it has the cash flow to
meet bills and purchase stock. It will also tell from where the business is
profitable and if there are any large problems looming, such as a continuous drop
in sales over time. Reading the financial statement will give an overall view of the
condition of the business and if there are any warnings signs of possible future
problems. A bank or other such institution will look to the financial statement as
the first indicator of how the business is performing and if there is a need for
further investigation.