CCHTM 2110 Task Sheet 1

Central Luzon State University
College of Home Science and Industry

Department of Hospitality and Tourism Management
PIZZA LINE
Rigos, Joverlene
Rivera, Anne Kristel
Ruar, Angelica
Santiago, Rannielle James
Santos, Rose Kate
Tebelin, Janber
BSHM 2-2
A Business Proposal submitted to the Department of Hospitality and Tourism Management,

College of Home Science and Industry, Central Luzon State University
In partial fulfillment of the requirements for the subject
CCHTM 2110- ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
MAY 26, 2021

TABLE OF CONTENTS
Page Number
I. EXECUTIVE SUMMARY …………………………………………………….. 1
II. COMPANY PROFILE …………………………………………………………. 1
About the Business ………………………………………………………………. 1
Business Name and Logo ………………………………………………………... 2
Vision, Mission and Goals Objective …………………………………………… 3
Location …………………………………………………………………………. 3
III. PRODUCT AND SERVICES …………………………………………………. 4
Products (Menu) ………………………………………………………………… 4-7
Operation and Production ………………………………………………………. 8-9
IV. MANAGEMENT ASPECT …………………………………………………… 10
Organizational Chart ……………………………………………………………. 10
Duties and Responsibilities ……………………………………………………. 10-11
V. MARKETING ASPECT ……………………………………………………… 12
Market Analysis ………………………………………………………………… 12
Target Market …………………………………………………………………… 12
SWOT Analysis ………………………………………………………………... 13
Marketing Strategies …………………………………………………………… 13
Promotional Strategies …………………………………………………………. 14
VI. FINANCIAL ASPECT ………………………………………………………. 14
Capital Investment ……………………………………………………………... 14
i
Projected Sales and Costs ……………………………………………………… 14
Actual Sales and Costs ………………………………………………………… 15-17
Financial Analysis ……………………………………………………………. 18
Income Statement ……………………………………………………………… 18
Payback Period ………………………………………………………………… 18
Return of Investment …………………………………………………………... 18
Labor …………………………………………………………………………... 19
VII. SOCIAL RESPONSIBILITY………………………………………………… 19
VIII. APPENDICES ……………………………………………………………….. 20-39

Standardized Recipe
Food and Beverage Costing
IX. REFERENCES ……………………………………………………………….. 40
ii
LIST OF FIGURES
Figure Description Page
1 Logo 2
2 Location 3
3 Menu 5
4 Food Menu 6
5 Beverage Menu 7
6 SWOT Analysis 13
7 Poster 36
iii
LIST OF TABLES
Table Description Page
1 Tools and Equipment 9
2 Organizational Chart 10
iv
I. EXECUTIVE SUMMARY
The pizza business today is a quite tremendous and the leading source for modern pizza in which
it has a high demand in modern styles and variations. Since, students and families from Guimba,
Nueva Ecija are the target market of this business plan, selection of food also a challenge to
scrounge the tastebud of the consumer.
Pizza Line is a newcomer in the line of pizza shop in Guimba, Nueva Ecija. The continuous high
number of students and families made the food selections also at a high level of demand. Due to
exhaustion brought by academic works, students questing for a loosen up and a hang out treat
with family and friends after the stressful day, by means of eating with visually attractive quality
food, at a competitive price. That is why the Pizza Line are coming to reciprocal the drastic food
demand.
The restaurant is positioned to take advantage of the consumer need and serve the people at a
replete extent for more options in friendly, cozy and family-oriented dining experiences,
coinciding with the selection of orders through online, and also create and nurture a healthy,
creative, respectful, and fun working environment, in which our employees are fairly
compensated. It is the Pizza Line strategy to exploit the first-mover opportunity and fabricate
itself as the favorite pizza providers and pioneering establishment in terms of quality products
and excellent service for customers’ satisfactions.
This business plan envisions an exciting and successful start-up year ahead, as well as potential
growth projections. We are able to fulfill the needs of the university. Overall, this plan depicts a
thriving business, development prospects, with the aim of ensuring the general growth in a
transparent and accountable manner in the immediate competitive future.
II. COMPANY PROFILE
About the Business
Pizza Line offering different variety of pizza named Double Bacon Delight and our specialty
Loaded Supreme Pizza and Barbecue Chicken Pizza, along with an array of pizza
toppings and some snacks and drinks, with visually attractive quality food, at a competitive
price. It will be located at Guimba, Nueva Ecija and Lupao, Nueva Ecija. Pizza Line will be
managed by Hospitality Management students.
The restaurant is positioned to take advantage of the consumer need and serve the people
at a replete extent for more options in friendly, cozy and family-oriented dining experiences. It is
the Pizza Line strategy to exploit the first-mover opportunity and fabricate itself as the favorite
pizza providers and pioneering establishment in terms of quality products and excellent service
for customers’ satisfactions.
Overall, this plan depicts a thriving business, development prospects, with the aim of ensuring
the general growth in a transparent and accountable manner in the immediate competitive future.
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Business Name and Logo
PIZZA LINE
The name Pizza Line formed because of the usual scenarios when we are about to enroll in
Central Luzon State University. The big question is why? Why Pizza Line? What is the
connection between its name and the enrollment? Two years ago, we still remember the
exhausting and we are thorn between life and death situation. We know it is exaggerated, but it is
honestly true. The feeling of walking back and forth in one place to another, almost a day we are
walking and walking, not minding the sweat all over our body, the foot pain and enduring all the
sacrifices under the heat of the sun. We don’t have any single idea that it was so hard, we
thought it was easy but it says the otherwise. The never-ending queue of enrollees. The feeling of
standing in the long queue while holding your student papers. And the long line in Office of
Admission (OAD) just to get enrolled for the next semester. It feels like a century, enduring the
starvation. And that is the primary reason why we are come up with Pizza Line.
Pizza Line never will settle for anything less than the food we are proud to be serve. And we
don’ just serve professional but we become our best, make friends, have a connection to other
people and absolutely have fun. We are the pizza shop that can make your best experiences
unboxed. And we will not just make pizza. We make people happy through our food.
Figure 1: Pizza Line Logo
The Pizza Line logo means a lot. First, the piece of pizza which is in the upper right corner of the
logo. It means, a single piece of our pizza can make you happy. Second, the clock. Clock means
time. Pizza Line can offer you great experience during your time in our shop. And the tagline
“Fall in Line in Pizza Line” means, the Pizza Line will be blockbuster. Remember, Pizza Line
can only a line that is worth just for a bite of pizza. Because, Pizza Line can make you happy all
the time.
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Mission, Vision Goals Objectives
Our mission is to make Pizza Line the favorite destination by serving a standard quality pizza
and by providing an excellent customer experience.
Our vision is to be the best providers of pizza and be well-known for an excellent service and to
set a plan about the expansion of Pizza Line to other cities nearby.
Pizza Line’s goal is to provide a welcoming and enjoyable environment for both customers and
employees. And to reach the highest percent recognition of our products in our target market, to
increase the revenue and profit of our business. We also aim to provide the highest possible
value to our customers who desire great tasting pizza. Our customers are our neighbors as we are
residents of our market area.
We will also create and nurture a healthy, creative, respectful, and fun working environment, in
which our employees are fairly compensated and encouraged to respect the customer and the
quality of the product we produce. And we also practice the ethics and open communication both
customers and employees.
Location
Figure 2: Pizza Line Location
The Pizza Line 1,000 sq. feet shop will be located at St. John, Guimba, Nueva Ecija. The
capacity of the area includes the prepped meals, take-out, and dine-in. This size can
accommodate 40-50 guests on average. There are also establishments nearby such as
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independent Milktea shops, Korean restaurants and also in the chosen location near from
schools, church and park. Thus, it is the perfect location to build a food-related business to attract
students and families in a daylight.
III. PRODUCT AND SERVICES
Product (Menu)
Pizza Line offers three pizza flavors: Double Bacon Delight and our specialty, Loaded Supreme
Pizza and Barbeque Chicken Pizza. Each Pizza is 12 inches by diameter with 8 slices.
 Double Bacon Delight. The richness of the creamy cheese against the faint sweetness of
the onions, the crunch of the crust and a smoky salty bacon finish is what makes this dish.
 Loaded Supreme Pizza. Ground beef, crispy bacon, mushroom, sausage, parsley, ham,
pineapple, tomato, capsicum sauce & spring onion and cheese.
 Barbeque Chicken Pizza. It is homemade chicken pizza topped with sweet and spicy
barbecue sauce. Along with the sweet and spicy barbecue sauce, you’ll top your pizza
with cooked and chopped chicken breast barbecue, thinly sliced red onion, and a hearty
helping of mozzarella and parmesan cheese, and parsley for a bit of freshness and pop of
color to the pizza. With this tasty pizza, you have all those delicious barbecue flavors
conveniently and freshly cooked right before serve to your table.
Pizza Line offering a different variety of pizza named Double Bacon Delight and our specialty
Loaded Supreme Pizza and Barbeque Chicken Pizza, along with an array of pizza toppings, also
sets Pizza Line apart from the current competition. Finally, expanded operating hours and fast,
free delivery, allow customers multiple dining options.
Pizza Line are offering a many varieties of pizzas sizes designed to serve two people or more
people. Fans of these pizzas note that the hand-stretched crust is a standout, and many consider it
the best of pizza line crust offerings. It has a crispiness that many pizzas chains lack, with
slightly charred areas, but also just the right amount of chewiness inside.
There will be four (4) ways to purchase these products: A self-service were a diner step up to the
order counter for a quick self-service meal and sit down at the single seat bar area at our (36
Seats) dining room. A separate take-out counter will service those who wish to pick up their
food. Most take-out food will be prepared to order with orders coming either from the telephone,
our website transmitted email or fax. Delivery will be available from 8:00 a.m. to 6:00 p.m.
(Monday - Friday) and 8:00 a.m. to 5:00 p.m. (Saturday – Sunday) to a limited area. Pizza Line
will also offer a new innovative product in a visually attractive way, at a competitive price, and
with a fast and friendly service. Our aggressive plans of take-out and delivery will also give us
an advantage to create a good market share before the competition can adjust or similar concepts
appear.
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Figure 3: Pizza Line Menu
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Figure 4: Pizza Line Food Menu
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Figure 4: Pizza Line Beverage Menu
Operation and Production
As a goal to become a pioneering best pizza provider in the area, Pizza Line will be open 7 days
a week for breakfast, lunch and dinner requiring multiple shifts. The manager will write the
schedules. The schedules will be well-written in a manner that will surely allow the ability to
increase or decrease hourly labor according to sales volume in order to maintain a consistent
labor cost control.
The manager will be responsible for ordering, receiving and maintaining sufficient inventory to
meet production demands. Ordering schedules will be staggered with perishable products being
ordered multiple times per week to preserve freshness. And standard grocery and supply orders
will be ordered less often, in accordance to a predetermined schedule and storage capacity. To
sum up to that, food items will be properly put in right places with labels plastered in it.
The manager will provide and rely operational checklists to verify that each work shift has been
properly prepared for and executed with, to ensure that the operational standards are strictly
followed before, during and after work shifts.
The shop layout, including the kitchen, storage room/area, order line/serving line, and dining
area, has been designed for efficiency and flexible to accommodate sufficient customers for
regular service and for peak meal periods as prescribed to the pandemic protocols needed to
conform.
Upon arrival, customers will be warmly greeted immediately by either the manager/assistant
manager or a server and asked for number of diners accompanied by and for the seating
preference. Foods and drinks will be taken. Once the customer’s order is taken, the order will
place to the kitchen counter to prepare their orders. The order ticket/form will be plastered in a
particular area to make it organized and to keep track every order accordingly. The food order
will be place in heating lamps until the order is complete. The kitchen preparation line has been
designed to be operated by a minimum staffs 1 line cook and/or a maximum of 4 cooks. This
design allows line staffing to be adjusted to the business volume. Front of the house shift
changes will involve taking orders, bus out and clean-up. All currency will be settled at the end
of the shift. The opening shift will involve designated opening duties such as preparing and
cleaning the shop before the operation, while the closing shift will involve designated closing
duties that will leave the shop clean and fully prepared for the next day.
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Tools Equipment
Pizza Cutter Pizza Ovens
Pizza Peels Stand Mixers
Pizza Delivery Bag Chest Freezers
Pizza Docker Stainless Steel Table
Pizza Pan Racks Food Scale
Pizza Pan Gripper Bun Pan Racks
Dough Cutter Pizza Merchandiser
Pizza Screen Pizza and Burger Prep Table
Pizza Screen Rack Fryer
Pizza Tray/Pizza Tray Stand Pizza Sheeter
Rolling Pin Slicer
Sheet Pans
Ladles
Cheese Shaker
Grater
Chopping Board
Measuring Spoon/Measuring Cup
Table 1: List of Tools and Equipment
Customers expect consistently delicious, piping hot pizza every time and we have all the tools
and equipment to help you in making our business successful. From ovens to mixers, down to the
delivery bags and screens, Pizza Line can carry everything you need to ensure that our pizza is
cooked to perfection and feeding satisfied customers.
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IV. MANAGEMENT ASPECT
Organizational Chart
Table 2: Organizational Chart
Duties and Responsibilities
There is one General Manager and six co-owners on the pizza line, each of whom is responsible
for a particular department. Human Resources, Finance, Marketing, Division of labor, and
Operations were divided into six categories.
The following are the specific job description or responsibilities that a certain position holds:
 A General Manager essentially acts as a scaled-down CEO; it is the highest-ranking

position in an organization, and its primary roles include making major corporate
decisions, overseeing the company's overall activities and resources, and serving as the
primary point of contact, which Ms. Joverlene Rigos fulfills.
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 The main task of the Assistant Manager, who is led by Ms. Angelica Ruar, is to support
staff results by communicating job expectations and planning, monitoring, and appraising
job results, to assist in coaching, counseling, and disciplining employees, to assist in
developing, coordinating, and enforcing systems, policies, procedures, and productivity
standards, and to identify strategic goals by gathering information.
 Depending on the jobsite/assignment, the laborer is responsible for performing various

physical duties as assigned, maintaining all safety standards, and performing certain
specific tasks that may involve on-the-job training, effectively utilizing heavy and light
equipment, and particularly moves, secures, installs, constructs, loads, or unloads
materials. Ms. Ana Marie M. Tabale is the person-in-charge in this category.
 The key role of Finance, which is headed by Ms. Anne Rivera, is to gather, process,
evaluate, and record financial data in order to assist businesses in facilitating transactions,
formulating smarter business decisions, and improving their financial health.
 Mr. Rainnelle James Santiago is in charge of the Marketing Department, and he is in

charge of supporting an organization's business and purpose. It serves as the company's
public face, coordinating and producing all marketing materials. The Marketing
Department's job is to connect with potential customers, clients, investors, and/or the
general public while maintaining a positive image of the company.
 The operations manager's responsibilities include ensuring that all processes run
smoothly and meet our quality expectations, maximizing the effectiveness of all business
procedures, monitoring daily operations and addressing possible problems as they occur,
monitoring financial data and recommending ways to increase profitability, and
coordinating with HR to ensure that our hiring plans meet our business needs. Ms. Janber
Tebelin implements this.
 Ms. Kate Santos is entitled to become a Human Resources Manager, a position in which
she directs and coordinates an organization's administrative functions. She is in charge of
sourcing, interviewing, and hiring new hires, as well as consulting with top executives on
strategic strategy and acting as a liaison between management and employees.
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V. MARKETING ASPECT
Market Analysis
Barawid Street St. John Guimba, Nueva Ecija, like every place in the province, it has a resident
that loves and want to purchase pizza. The key to a successful business in this area is the ability
to capture and identify the wants and needs of the people here about the pizza. That's why we
conducted an online survey for us to know what are the products that we can released to the
market and what is our target customers preference. Based on the survey that we have conducted,
most female students at the age of nineteen to twenty-one are the majority who answered that
they want to purchase our products. The 60% of the respondents are love eating pizza. We also
include to the survey questions the pizza that they usually purchase and the attributes of a pizza
shop they think are important. The majority of the respondents answered that the pizza that they
usually purchase is Hawaiian pizza because it is delicious. While the attributes of a pizza shop
that they think are important is the food quality which got an 84% of a respondent because it is
one of the key factors to the customers satisfaction.
Target Market
We want students and families. We focus on these specific groups because these are the types of
people who frequent to shops and snacks in the area. They are the one that are willing to spend
their money on a friendly, cozy and family-oriented dining experiences and service at an
affordable price. We generally know the characteristics of our clientele with the available
demographics.
In the pizza delivery business, aggressive marketing is the key. Typically, having a pizza
delivered to your home is an impulse purchase. This requires a strong advertising campaign
including posting product information and coupons placed online.
Additionally, Pizza Line will develop strategic marketing campaigns to target more students and
families around the area.
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SWOT Analysis
Positive Negative
S W
Strengths Weaknesses
 Its emphasis on customer  Limited delivery
Internal satisfaction
Attributes  Foods attract people of various  Potentially high-calorie
of the ranges from young to old  facing a problem on
organization  Innovative range pizzas under selling it because due to
one roof the pandemic
 Quality: Fresh products only
 Excellent service: Hygiene
O T
Opportunities Threats
External  Introduce more varieties  Huge number of pizza
Attributes  Produce attractive offers delivery store
of the  Order through online  Low price points of
agency  First pizza shop in the area competitors
 venture more into home  Increase of food and labor
delivery costs
 Pizza Line expanding in  Challenge of healthy and
oother cities nearby great tasting
Figure 6: SWOT
Analysis
Marketing Strategy
Pizza line start operating in Guimba, Nueva Ecija. The product and services are based on the
preference of our target market, as we conducted an online survey with 50 respondents. By that,
we identified the customer’s demands and expectations.
Pizza offering five variants of pizza namely; Double Bacon Delight, Loaded Supreme Pizza
Barbeque Chicken Pizza, Hawaiian Pizza and Pepperoni Pizza. Our target markets are students
and families from Guimba, Nueva Ecija. Our product menu includes the product name and the
main ingredients we used to our pizza fillings so that customers may easily distinguish the
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variants they want to choose. We offer more attractive discount and bring in even more new
customers. We also considered the price range, assuring that we providing a quality product with
affordable price. In addition, we should keep being organized for preparing orders to create a
positive customer experience. And, the proper practice of food safety and storing food which
improves consumer’s confidence in the product.
Promotional Strategy
Nowadays, social media gives huge possibilities for promotional strategies so that we will use
social media for advertisement like messenger, facebook by uploading products with good
quality pictures of our products so they can choose their favorite pizza flavor and other food
offered. We should do request reviews from happy customer about their experience, so that we
can share it to make some excitement to others, it is also a powerful way to reach people with an
engaging and relevant message. There are no more loyal customers than ones that feel their
needs and request were heard and addressed.
By the help of social we can maintain a social distancing and safety protocol to our business
because the costumers don’t to go to our place to buy our products, they just need a mobile
phone and go to our Facebook page to know our details and for them to see all our product
offerings.
Other promotional strategies are:
 Birthday celebrations of friends, relatives and birthday parties’ discount

 Mobile number for ordering pizza
VI. FINANCIAL ASPECT
Capital Investment
The Pizza Line starting capital of five thousand pesos (Php. 5,000.00), each member invested
eight hundred thirty-four pesos (Php.834.00). The capital used primarily for ingredients,
packaging fand for transportation. And the remaining funds will be reserved for operating capital
for the following week. For 2 weeks of the duration, we only spent two thousand
Projected Sales and Costs
Food Sales (Pizza)
Average Sales/Check – 152.5 Seating Capacity - 20

Customer Numbers Daily sales Weekly Annual
Turnover of Sales Sales
rate Custome
r
Morning 0.5 10 1525 25,620 307,440
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Afternoon 0.7 14 2135
TOTAL 24 3660
Ingredients Daily Requirements Price Total cost Total Weekly Annual

Daily Cost Cost
Cost
Quantity Unit Quantity Unit
(PHP)
All-purpose 1000 g 525 45 23.625 283.5 18,377.41 220,528.98
Flour 5
Yeast 100 g 28.5 50 14.25 171
Water 1000 ml 500 0 0 0
Sugar 1000 g 18.0625 60 1.08375 13.005
Oil 1000 ml 10 85 0.85 10.2
Tomato 1000 Kg 285 90 25.65 319.8
Sauce
White 440 g 50 90 10.23 122.76
Sauce
Bacon 200 g 70 75 26.25 315
Mushroom 400 g 120 45 13.5 162
Cheese 440 g 110 130 32.5 390
Red Onion 1 Pc. 1 5 5 60
Ham 250 g 70 78 21.84 262.08
Canned 567 g 160 60 17 204
Pineapple
Box 1 Pc. 2 13 26 312 220,528.98
TOTAL 2,019.5625 217.77875 2,625.34 86,911.02
5
Actual Sales and Costs
Actual Sales of 12 inches Double Bacon Delight Pizza

Date Double Bacon Hawaiian Pizza Number of Total Sales
Delight Order
May 05, 2021 0 0 0 0
May 06, 2021 5 1 6 925
May 07, 2021 3 2 5 765
May 08, 2021 3 2 5 765
May 09, 2021 2 1 3 460
May 10, 2021 0 0 0 0
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May 11, 2021 0 0 0 0
May 12, 2021 0 0 0 0
May 13, 2021 2 0 2 310
May 14, 2021 1 0 1 155
May 15, 2021 2 2 4 610
May 16, 2021 3 1 4 615
May 17, 2021 0 0 0 0
May 18, 2021 1 0 1 155
May 19, 2021 1 0 0 155
May 20, 2021 3 2 5 765
TOTAL 26 11 37 5, 680
Actual Cost of 12 inches Double Bacon Delight Pizza
Yield: 8 50
Standard yield Allocation
Ingredients Unit Size Unit E. Unit C. Portion Cost Portion Cost
All-purpose
Flour Grams 1000 45 264.5 11.9025 1653.125 74.390625
Active Dry
Yeast Grams 100 50 14.25 7.125 89.0625 44.53125
Warm Water ml 1000 0 250 0 1562.5 0
Sugar ml 1000 60 2.125 0.1275 13.28125 0.796875
Oil ml 1000 85 5 0.425 31.25 2.65625
Tomato Sauce Grams 1000 90 60 5.4 375.0 33.75
White Sauce Grams 440 90 50 10.227273 312.5 63.920455
Bacon Grams 200 75 70 26.25 437.5 164.0625
Mushroom Grams 400 45 120 13.5 750 84.375
Cheese Grams 440 130 50 14.772727 312.5 92.329545
Red Onion Pc. 1 5 1 5 6.25 31.25
Box Pcs. 25 325 1 13 6.25 81.25

Total 107.73 673.3125
Buffer (10%) 10.773 67.33125
Adjusted Cost 118.503 740.64375
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Cost per serving 14.812875 14.812875
Mark Up (30%) 32.319 201.99375
Total Cost 150.822 942.6375
Cost per serving 18.85275 18.85275
Selling price 20 20
Suggested Selling Price 155 945
Actual cost for 12 inches Hawaiian Pizza
Yield: 8 50
Portio
Ingredients Unit Size Unit E. Unit C. n Cost Portion Cost
All-purpose Flour Grams 1000 45 264.5 11.9025 1653.125 74.390625
Active Dry Yeast Grams 100 50 14.25 7.125 89.0625 44.53125
Warm Water ml 1000 0 250 0 1562.5 0
Sugar ml 1000 60 2.125 0.1275 13.28125 0.796875
Oil ml 1000 85 5 0.425 31.25 2.65625
Cheese Grams 440 130 60 17.727273 375 110.79545
Ham Grams 250 78 70 21.84 437.5 136.5
Canned Pineapple Grams 567 60 160 16.931217 1000 105.82011
Box Pc. 25 325 1 13 6.25 81.25

Total 104.82849 655.17806
Buffer (10%) 10.482849 65.517806
Adjusted Cost 115.31134 720.69587
Cost per serving 14.413917 14.413917
Mark Up (30%) 31.448547 196.55342
Total Cost 146.75989 917.24928
Cost per serving 18.344986 18.344986
Selling price 20 20
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Financial Analysis
Income Statement
Income
Statement
Description
Sales There are 37 totals of sold product.
12 inches 4,03 (26 sold for Double Bacon Delight priced at
0 Php 155.00)
12 inches 1,65 (11 boxes of Hawaiian priced at Php.
0 150.00)
5,680
Cost of Sale
Inventory 3,46 All the raw materials (ingredients)
7
Packaging 840 12 inches pizza box valued Php 13.00 each
Total 4,307
Profit 1,218
Payback Period
Capital 5,000
WEEK CASH RETURN NEEDED # of Week

1 2, 915 2, 085 1
2 2, 765 -680
Return of Investment
Week 1 2
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NET INCOME 2,915 2,765
CAPITAL 5000 5000
ROI 0.583 or 58.3% 0.553 or 55.3%
Labor
CAPITAL 5000
SALES 5,680
EXPENSES 4,307
PROFIT 1,373
INCOME 228.33
CONTRIBUTION 834
PROFIT 1,373
INCOME 539
VII. SOCIAL RESPONSIBILITY
A business that are socially responsible are committed to addressing and accepting
responsibilities to have a positive impact to its environment, community, and to its customers.
We as an entrepreneur, we believe that even that we are a small business, we also have a power
to impacts social change by making a simple way of helping them to the best of our ability. Pizza
line should discuss and have a plan on how they can ensure that the business can benefits all on
its surroundings in a positive way. Our goal is not only to earn profits, but positively impact the
environment, people, and society.
Our business aims to reduce any damaging effects on the environment from the materials that we
are using in our business processes. We focused to have a waste management and recycling to
help the environment to make it clean and free from any dirt. In our business, we are using a
paper box for the packaging of our products, this box can be reused as a material for making
scrapbook. Pizza boxes are recyclable as long as they are empty, it creates almost anything such
as pizza box laptop stand, pizza box football, pizza box wall art, DIY wall clock etc., just used
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our imagination and be creative to think more things using pizza boxes. It is not only helping the
environment, but it can also help the people to make a new thing that is very useful.
Pizza line is also helping its community and their customers by creating a promo or a treat to
them as a loyal customer. We will have a buy two and take one boxes for free to make them
happy and satisfied to our services. We will also be creating a campaign or call for donation to
help homeless people in our community to eat, by every boxes of pizza that the costumers
purchased, we can be able to feed one homeless people. A one box of pizza can be very helpful
to those who don't have a money to buy foods to eat. It can help one person to survive from
hunger and can help them to keep alive.
VIII. APPENDICES
Standardized Recipe and Costing
DOUBLE BACON DELIGHT PIZZA
Special Instructions: Serve Hot Yield: 8 Size: 12 inches
Possible Allergies: Most pizza crust contains wheat, and certain proteins in wheat, such as
gluten, are responsible for a wheat allergy.
Ingredients Amount Method
PIZZA
DOUGH
All-purpose flour 2 cups Gather the ingredients.
Active dry yeast 2 ½ tsp In a medium bowl, stir the yeast into the warm water until
dissolved.
Warm water 250 ml Stir in the sugar, salt, and oil.
Sugar ½ tsp Add in 1 1/2 cups of flour. Mix the dough in the bowl and add
additional flour, if needed, so the dough can be worked without it
feeling too wet.
Salt ½ tsp Turn the dough out onto a board dusted with flour and quickly
knead it for 3 minutes. Add more flour, a tablespoon at a time, if
the dough remains too sticky to knead. It should feel smooth, and
your hands should be clean once you're done kneading it.
Oil 1 tsp Place the dough into a greased bowl and flip it over so the dough
top is also lightly greased.
Cover with plastic wrap and let it rise in a warm, draft-free place
until it has doubled in size, or about 30 minutes.
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Punch the dough down to release the trapped air and give the
crust a better texture. Roll it out and press it into a greased 12-
inch pizza pan or into a well-oiled skillet pan. If using a
pan press the dough up on the edges to form the crust.
SAUCE
Tomato sauce 60 g
White Sauce 50 g
Preheat oven to 400 degrees F.
TOPPINGS
Bacon 70 g
Spread the tomato sauce over the stretch pizza dough. Top with
mushroom, bacon, red onion, and quick melt cheese.
Mushroom 120 g Bake the pizza at 400 F for about 20 minutes, or until the edges
are lightly golden.
Cheese 50 g Splash the pizza with oil and sprinkle with the parmesan cheese.
Red Onion 1 pc
Yield: 8 50
Unit Unit Unit
Ingredients Size E. C. Portion Cost Portion Cost
Warm Water ml 1000 0 250 0 1562.5 0
Sugar ml 1000 60 2.125 0.1275 13.28125 0.796875
Oil ml 1000 85 5 0.425 31.25 2.65625
White Sauce Grams 440 90 50 10.227273 312.5 63.920455
Bacon Grams 200 75 70 26.25 437.5 164.0625
Mushroom Grams 400 45 120 13.5 750 84.375
Cheese Grams 440 130 50 14.772727 312.5 92.329545
Red Onion Pc. 1 5 1 5 6.25 31.25
Box Pcs. 25 325 1 13 6.25 81.25

Total 107.73 673.3125
Buffer (10%) 10.773 67.33125
Adjusted Cost 118.503 740.64375
Cost per serving 14.812875 14.812875
Mark Up (30%) 32.319 201.99375
Page | 22
Total Cost 150.822 942.6375
Selling price 20 20
LOADED SUPREME PIZZA
Special Instructions: Serve Hot Yield: 8 Portion Size: 12 inches’ round
Possible Allergies: Alpha-gal syndrome is a recently identified type of food allergy to red meat
and other products made from mammals.
PIZZA DOUGH
dissolved.
feeling too wet.
Oil 1 tsp Place the dough into a greased bowl and flip it over so the
dough top is also lightly greased.
SAUCE
Tomato sauce 1 cup Combine sauce ingredients; set aside. Divide dough in half. On
Page | 23
a floured surface, roll each portion into a 13-in. circle. Transfer
to two greased 12-in. pizza pans; build up edges slightly.
TOPPINGS
Canadian bacon, 125 g Bake at 375° for 15 minutes or until lightly browned. Spread
diced with sauce; sprinkle with toppings. Bake for 15-20 minutes or
until cheese is melted.
Sliced pepperoni 150 g
Sweet red pepper, 1 pc

sliced
Green pepper, 1 pc
sliced
Chopped onion 2 pcs
Parmesan cheese 1 tsp
Cheese ½ cup
Yield: 8 50
Unit Unit Unit Portio
Ingredients Size E. C. n Cost Portion Cost
1653.12
All-purpose Flour Grams 1000 45 264.5 11.9025 5 74.390625
Warm Water ml 1000 0 250 0 1562.5 0
13.2812
Sugar ml 1000 60 2.125 0.1275 5 0.796875
Oil ml 1000 85 5 0.425 31.25 2.65625
Bacon Grams 200 75 125 46.875 781.25 292.96875
Pepperoni Grams 250 185 150 111 937.5 693.75
Red Pepper Pc. 1 5 1 5 6.25 31.25
Green Pepper Pc. 1 5 1 5 6.25 31.25
Onion Pc. 1 5 2 10 12.5 62.5
7.363529
Parmesan Cheese Grams 85 110 5.69 4 35.5625 46.022059
34.56818
Cheese Grams 440 130 117 2 731.25 216.05114
Box Pcs 25 325 1 13 6.25 81.25

Page | 24
268.1367 1675.854
Total 1 4
26.81367 167.5854
Buffer (10%) 1 4
294.9503 1843.439
Adjusted Cost 8 9
36.86879 36.86879
Cost per serving 8 8
80.44101 502.7563
Mark Up (30%) 3 3
2346.196
Total Cost 375.3914 2
46.92392 46.92392
Selling price 50 50
Suggested Selling Price 380 2,350
BBQ CHICKEN PIZZA

Special Instructions: Serve Hot Yield: 8 Serving Size: 12 inches
Possible Allergies: Some people who are allergic to chicken are also allergic to eggs. This is
known as bird-egg syndrome. People who have bird-egg syndrome are allergic to a substance
found in the yolk of eggs and to chicken serum albumin.
PIZZA DOUGH
dissolved.
feeling too wet.
Page | 25
SAUCE
Bake pizza for 12-15 minutes. Remove from the oven and top
75 g with fresh cilantro, if desired. Slice hot pizza and serve
Barbeque sauce immediately.
Tomato sauce 75 g
TOPPINGS
Cover leftover pizza tightly and store in the refrigerator. Reheat
as you prefer. Baked pizza slices can be frozen up to 3 months.
Cooked chicken 150 g See pizza crust recipe for instructions on freezing the pizza
dough.
Cheese 100 g
1 pc
Red onion
MENU COSTING
Recipe: Bbq Chicken Pizza Allocation: 50

Yield : 8 Conversion Factor: 6.25
Serving 12
Size: 12 inches Serving Size: inches
Yield : 8 50
Standard Yield Allocation
Warm Water L-ml 1000 0 250 0 1562.5 0
Sugar Grams 1000 60 2.125 0.1275 13.28125 0.796875
Salt Grams 1000 40 2.125 0.085 13.28125 0.53125
Oil L-ml 1000 85 5 0.425 31.25 2.65625
Bqq Sauce Grams 440 80 75 13.636364 468.75 85.227273
Cheese Grams 440 130 100 29.545455 625.0 184.65909
Cooked Chicken Grams 1000 160 150 24 937.5 150
Total 110.09681 646.69886

9 3
Buffer (10%) 11.009681 64.669886
9 3
Adjusted Cost 121.1065 711.36874
9
Cost per serving 15.138313 14.227375
Page | 26
Mark Up (30%) 33.029045 194.00966
Total Cost 154.1355 919.60578
Selling price 25 25
Suggested 160 920
Selling Price
HAWAIIAN PIZZA
Special Instructions: Serve Hot Yield: 8 Serving size: 12 inches
Possible Allergies: People who are allergic to pineapple may also be allergic to birch tree pollen
or bananas, which is known as pollen-allergy syndrome.

PIZZA
DOUGH
All-purpose 2 cups Gather the ingredients.
flour
dissolved.
feeling too wet.
Page | 27
Yield: 8 50
knead it for 3 minutes.Standard
Add more flour, a tablespoon
yield at a time, if
Allocation
Unit the dough
Unit remains
Unit too sticky to knead. It should feel smooth, and
Portio
Ingredients Size your hands
E. should
C. be clean
n onceCost you're done kneadingCost
Portion it.
Oil All-purpose 1 tsp Place the dough into a greased bowl and 1653.12 flip it over so the dough
74.3906
Flour Grams top is also
1000 lightly greased.
45 264.5 11.9025 5 25
Cover with plastic wrap and let it rise in a warm, draft-free 44.5312place
Active Dry Yeast Gramsuntil it100 has doubled
50 in14.25
size, or about 30 minutes.
7.125 89.0625 5
Warm Water ml Punch the dough down
1000 0 250to release the 0 trapped
1562.5air and give 0 the
crust a better texture. Roll it out and press 13.2812 0.79687 12-
it into a greased
Sugar ml inch 1000
pizza pan60or into2.125a well-oiled
0.1275 skillet 5pan. If using 5 a
Oil ml pan press
1000 the dough up
85 on 5 the edges
0.425to form the crust.
31.25 2.65625
SAUCE
Tomato Sauce 220 Spread with pizza sauce. Top with cheese. Spread Canadian
17.7272 110.795
bacon, ham and pineapple over the top.
Cheese Grams 440 130 60 73 375 45
TOPPINGS
Ham Grams 250 78 70 21.84 437.5 136.5
Cheese 60 g Bake on lowest oven rack for 12 to 15 minutes, until cheese is
Canned 16.9312 105.820
bubbly and crust is browned.
Pineapple Grams 567 60 160 17 1000 11
Ham 70 g Cool just a minute or so before slicing and serving.
Pineapple, Box 160 g Pc. 25 325 1 13 6.25 81.25
drained and
diced

104.828 655.178
Total 49 06
10.4828 65.5178
Buffer (10%) 49 06
115.311 720.695
Adjusted Cost 34 87
14.4139 14.4139
31.4485 196.553
Mark Up (30%) 47 42
146.759 917.249
Total Cost 89 28
18.3449 18.3449
Selling price 20 20
PEPPERONI PIZZA
Page | 28
Special Instructions: Serve hot Yield:
Possible allergies: Pizza isn't really pizza without a layer of hot, gooey cheese, but if you have a
milk allergy, you don't want cheese on your slice. An allergy to cow's milk is the most common
allergy.

PIZZA DOUGH
dissolved.
feeling too wet.
SAUCE
Mayonnaise ½ cup
Tomato Sauce 1 cup
TOPPINGS
Pepperoni 200 g Place the pizza dough into a pizza pan. Spread 1 cup of the
sauce all over the dough, leaving about ¼ inch borders along
the edges. Sprinkle half of quick melt cheese over the sauce and
arrange the pepperoni slices all over.
Cheese ¾ cup Bake the pepperoni pizza for 18-22 minutes, or until the cheese
has melted and the crust is lightly browned. You can use the
remaining half of the ingredients to make another pizza right
away or store the sauce and toppings in the fridge for up to two
days. The dough should be frozen.
INGREDIENTS UNI UNI UNI PORTION COST PORTION COST
Page | 29
T T E. T C.
SIZE
All-purpose Grams 1000 45 264.5 11.9025 1653.125 74.390625
flour
Warm Water L-ml 1000 0 250 0 1562.5 0
Sugar Grams 1000 60 2.125 0.1275 13.28125 0.796875
Salt Grams 1000 40 2.12 0.085 13.28125 0.53125
5
Oil L-ml 1000 85 5 0.425 31.25 2.65625
Mayonnaise 718.75 469.951922307
Grams 130 85 115 75.19230769
1
Pepperoni Grams 250 100 200 80 125 500
0
Cheese 389.375 113.75
Grams 445 130 62.3 18.2
Box 6.25 81.2
Pc. 1 13 1 13 5
TOTAL 221.80730769 TOTAL 1,386.2956723

BUFFER 22.18073076 BUFFE 138.62956723
(10%) 9 R (10%)
ADJUSTE ADJUSTE 1,524.9252395
D COST 243.98803846 D COST
COST 30.498504808 COST 190.61565494
PER PER
SERVING SERVING
MARK 66.54219230 MARK 415.88870169
UP (30%) 7 UP (30%)
TOTAL COST 310.53023077 TOTA 1,940.8139412
L
COST
COST 38.81627884 COST 242.60174265
PER 6 PER
SERVING SERVING
SELLIN 40 SELLIN 245
G PRICE G PRICE
SUGGESTE 315 SUGGESTE 1950
D SELLING D SELLING
PRICE PRICE
ROY ROGERS
Page | 30
Special Instructions: Serve with maraschino cherry Recipe Yield: 1 serving
Possible Allergies: Coca-Cola does contain small amounts of citric acid and phosphoric acid
Grenadine 1 ounce Gather the ingredients.
Cola 6 ounces Pour the grenadine into a Collins filled with ice.
Maraschino cherry 2 pcs Top with cola.
Ice cubes 6 cubes Stir well. Garnish with a maraschino cherry
Yield: 2 4
Unit Unit
Ingredients Unit Size E. C. Portion Cost Portion Cost
29.573 6.125939
Grenadine ml 700 145 5 3 118.3 24.5
177.44
Cola ml 1000 50 1 8.87205 709.8 35.5
7.666666
Maraschino cherry Pcs 30 115 2 7 8.0 30.7
Ice Cubes Pcs 12 0 6 0 24.0 0.0
Straw Pcs 50 80 1 1.6 4.0 6.4
Paper Bags Pcs 100 80 1 0.8 4.0 3.2
Cups with Lids Pcs 50 155 1 3.1 4 12.4

Total 28.2 112.7
Buffer (10%) 2.8 11.3
Adjusted Cost 31.0 123.9
Mark Up (30%) 8.4 33.8
Total Cost 39.4 157.7
Selling price 40.0 40.0
Page | 31
SHIRLEY TEMPLE
Special Instructions: Serve with Maraschino cherries Recipe yield: 8 servings
Possible allergens: Red 40, also called Allura Red, is the most common food dye used in making
maraschino cherries. Red 40 has been shown to cause allergic reactions and hyperactivity in
people with food dye sensitivities.
Ice 6 cubes Fill a glass with ice.
Bottle Grenadine 12 oz. Then add about 1 ounce of grenadine.
Bottle lemon-lime soda 2L Top with white soda,
Maraschino cherries for garnish 2 pcs Then garnish with maraschino cherries.
Yield: 8 16
Grenadine ml 700 145 354.882 73.511271 709.764 147.02254
Lemon Lime Soda ml 3000 160 2000 106.66667 4000 213.33333
Maraschino Cherries Pcs 30 115 2 7.6666667 4 15.333333
Ice cubes Pcs 1 15 5 75 10.0 150.0
Straw Pcs 50 80 8 12.8 16 25.6
Paper Bags Pcs 100 80 8 6.4 16 12.8
Cups with Lids Pcs 50 155 8 24.8 16 49.6

Total 306.8446 613.68921
Buffer (10%) 30.68446 61.368921
Adjusted Cost 337.52907 675.05813
Cost per serving 42.191133 42.191133
Mark Up (30%) 92.053381 184.10676
Total Cost 429.58245 859.16489
Cost per serving 53.697806 53.697806
Selling price 55 55
Page | 32
COOKIES AND CREAM MILKSHAKE
Special Instructions: Serve with cookies on top Recipe yield: 2 servings
Possible Allergies: The most serious reaction to milk allergy is called anaphylaxis. This is a
potentially life-threatening reaction that can occur rapidly.
Oreo Cookies 6 pcs In a blender, crush cookies with a few good pulses.
Vanilla Ice Cream 2 ¼ cups Add ice cream, milk and vanilla extract. Blend until smooth.
Milk ¼ cup Pour into 2 tall glasses and garnish each with whipped cream.
Vanilla Extract 2 tsp
Whipped Cream 50 ml
Yield: 2 50
Oreo Cookies Pcs 10 24 6 14.4 150 360
Vanilla Ice Cream ml 1500 230 540 82.8 13500 2070
Milk ml 700 89 59 7.5014286 1475 187.53571
Whipped cream ml 1000 175 70 12.25 1750 306.25
Straw Pcs 50 80 1 1.6 25.0 40
Paper Bags Pcs 100 80 1 0.8 25 20
Cups with Lid Pcs 50 155 2 6.2 50 155

Total 125.55143 3138.7857
Buffer (10%) 12.555143 313.87857
Adjusted Cost 138.10657 3452.6643
Cost per serving 69.053286 69.053286
Mark Up (30%) 37.665429 941.63571
Total Cost 175.772 4394.3
Page | 33
Selling price 90 90
COFFEE CARAMEL MILKSHAKE
Special Instructions: Serve with whipping cream Recipe yield: 2 servings
Possible Allergies: A true coffee allergy can cause serious symptoms in the body, usually within
the first hours after it has been drunk. Severe allergic reactions may lead to anaphylaxis, which
can be life-threatening if left untreated.
Vanilla ice cream, softened slightly
1 pint Combine ice cream (softened to about
(16 the consistency of soft serve) along with
ounces) GEVALIA Cold Brew Concentrate,
cinnamon and salt in a blender. Pulse on
medium-high speed until milkshake is
smooth. Divide among chilled glasses.
If desired, top with whipped cream and
a drizzle of caramel sauce.
GEVALIA Caramel Cold Brew Iced 2/3 cup
Coffee Concentrate, chilled
Ground cinnamon 1/4

teaspoon
Fine sea salt 1/8
teaspoon
Whipped cream 50 ml
Yield: 2 4
Unit Unit Unit
473.17 72.55365 946.35 145.1073
Vanilla Ice Cream ml 1500 230 6 3 2 1
Caramel Cold Brew Iced
Coffee Grams 250 110 85 37.4 170 74.8
1.183333 2.366666
Ground Cinnamon Grams 30 25 1.42 3 2.84 7
Salt Grams 1000 40 0.71 0.0284 1.42 0.0568
Whipped Cream ml 1000 175 50 8.75 100 17.5
Straw Pcs 50 80 2 3.2 4 6.4
Paper Bags Pcs 100 80 2 1.6 4 3.2
Cups with Lids Pcs 50 155 2 6.2 4.0 12.4

Page | 34

130.9153 261.8307
Total 9 7
13.09153 26.18307
Buffer (10%) 9 7
144.0069 288.0138
Adjusted Cost 3 5
72.00346 72.00346
39.27461 78.54923
Mark Up (30%) 6 2
183.2815 366.5630
Total Cost 4 8
91.64077 91.64077
Selling price 95 95
MATCHA MILKSHAKE
Special Instructions: Serve immediately with a pinch of matcha Recipe Yield: 1 serving
Page | 35
Possible allergies: It is possible that skin develops a rash, swelling, redness and becomes itchy.
Combine all ingredients using an immersion blender until
Matcha 2 tsp smooth.
Milk ¼ cup
Salt 1/8 tsp
Pour into a cup and top with the pinch of matcha.

Vanilla Ice Cream 3 scoops
Yield: 1 50
Unit Unit Unit
Matcha Grams 1000 250 4 1 200 50
59.1470 7.520126 2957.35 376.0063
Milk ml 700 89 6 2 3 1
Salt Grams 1000 40 0.71 0.0284 35.5 1.42
Vanilla Ice Cream ml 1500 230 315.45 48.369 15772.5 2418.45
Straw Pcs 50 80 1 1.6 50.0 80
Paper Bags Pcs 100 80 1 0.8 50 40
Cups and Lids Pcs 50 155 1 3.1 50 155

62.41752 3120.876
Total 6 3
6.241752 312.0876
Buffer (10%) 6 3
68.65927 3432.963
Adjusted Cost 9 9
68.65927 68.65927
18.72525 936.2628
Mark Up (30%) 8 9
87.38453 4369.226
Total Cost 7 8
87.38453 87.38453
Selling price 90 90
Page | 36
Pizza Line Poster
Page | 37
Figure 7: Pizza Line Poster
Pizza Line Questionnaire
1. What is your age?

□ 15-18
□ 19-21
□ 22-25
□ 26-30
□ 31 and above
2. What is your gender?

□ Female
□ Male
3. How often do you eat pizza?

□ Everyday
□ 1-2 times per week
□ 4+ per week
4. How often do you visit pizza shop?

□ Everyday
□ Monthly
5. What time of the day would you most likely visit pizza shop (you can select multiple times)?
□ B ‌ etween 7:00 a.m. to 9:30 a.m.
□ 1‌ 0:00 a.m. to 11:30 a.m.
□ 1‌ 2:00 p.m. to 2:30 p.m.
□ 3‌ :00 p.m. to 6:00 p.m.
□ 6‌ :00 p.m. onwards
6. What kind of pizza taste would you like (you can choose multiple times)?
□ Sweet
□ Spicy
□ Sour
□ Neutral
7. What type of pizza crust do you usually eat (you can choose multiple times)?
□ Cheesy crust
□ Pan crust
□ Stuffed crust
Page | 38
□ Crunchy crust
□ Other (please specify):_______________________________________
8. Do you like to order sides with your pizza?

□ Yes
□ No
□ Sometimes
9. What food would you prefer to eat with your pizza (you can choose multiple times)?
□ B ‌ urger
□ Fried Chicken
□ Pasta
□ F ‌ rench fries
□ N ‌ uggets
□ Nachos
□ F ‌ ruits
□ Other (please specify):______________________________________
10. What toppings would you prefer to eat with your pizza (you can choose multiple times)?
□ Onion
□ Bell pepper
□ Bacon
□ Olives
□ Ham and Cheese
□ Tomato
□ Hotdog
□ Mushroom
□ Nuts
11. What pizza do you usually purchase (you can choose multiple times)?
□ Hawaiian
□ Ham and Cheese
□ Veggies
□ Buffalo
□ Pepperoni
12. What drinks would you prefer to eat with your pizza (you can choose multiple times)?
□ W‌ ater
□ J‌ uices
□ S‌ odas
□ Ice Tea
Page | 39
□ T
‌ eas
□ Coffee
□ O
‌ ther (please specify):______________________________________
13. When considering the convenience of a restaurant, which ones do you think are the most important (you
can choose multiple times)?
□ Price
□ Ambience
□ Location
□ Food quality
□ Food quantity
□ Variety of food
□ Coupons or special
14. Do you regularly visit (at least one a week) any of these pizza shops?
□ Chain Pizza Shop (Pizza Hut, Shakeys, Yellow Cab)
□ Independent pizza shops
□ I do not regular visit any pizza chains/shops
15. How interested would you be in trying new and unique pizza flavors?
□ Very interested
□ Neutral
□ Not interested
Page | 40
IX. REFERENCES
https://sallysbakingaddiction.com/homemade-bbq-chicken-pizza/
https://www.healthline.com/health/chicken-allergy#symptoms
https://www.mayoclinic.org/diseases-conditions/alpha-gal-syndrome/symptoms-causes/syc-
20428608#:~:text=Alpha%2Dgal%20syndrome%20is%20a,gal%20into%20the%20person's
%20body
https://nutritionguide.pcrm.org/nutritionguide/view/Nutrition_Guide_for_Clinicians/1342044/all/
Anaphylaxis_and_Food_Allergy
https://www.webmd.com/allergies/casein-allergy-overview
https://www.loveandoliveoil.com/2017/07/caramel-coffee-milkshakes.html
https://www.womanscribbles.net/homemade-pepperoni-pizza/
https://www.healthline.com/health/pineapple-allergy#risk-factors
https://www.crazyforcrust.com/hawaiian-pizza-homemade-pizza-recipe/
https://www.medicalnewstoday.com/articles/317825#How-common-is-a-coffee-allergy-and-
what-causes-it
Page | 41

CCHTM 2110 Task Sheet 1

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Central Luzon State University

College of Home Science and Industry

A Business Proposal submitted to the Department of Hospitality and Tourism Management,

CCHTM 2110- ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY

MAY 26, 2021

I. EXECUTIVE SUMMARY …………………………………………………….. 1

II. COMPANY PROFILE …………………………………………………………. 1

About the Business ………………………………………………………………. 1

Business Name and Logo ………………………………………………………... 2

Vision, Mission and Goals Objective …………………………………………… 3

III. PRODUCT AND SERVICES …………………………………………………. 4

Products (Menu) ………………………………………………………………… 4-7

Operation and Production ………………………………………………………. 8-9

IV. MANAGEMENT ASPECT …………………………………………………… 10

Organizational Chart ……………………………………………………………. 10

Duties and Responsibilities ……………………………………………………. 10-11

V. MARKETING ASPECT ……………………………………………………… 12

Market Analysis ………………………………………………………………… 12

Target Market …………………………………………………………………… 12

SWOT Analysis ………………………………………………………………... 13

Marketing Strategies …………………………………………………………… 13

Promotional Strategies …………………………………………………………. 14

VI. FINANCIAL ASPECT ………………………………………………………. 14

Capital Investment ……………………………………………………………... 14

Actual Sales and Costs ………………………………………………………… 15-17

Financial Analysis ……………………………………………………………. 18

Income Statement ……………………………………………………………… 18

Payback Period ………………………………………………………………… 18

Return of Investment …………………………………………………………... 18

VII. SOCIAL RESPONSIBILITY………………………………………………… 19

VIII. APPENDICES ……………………………………………………………….. 20-39

Food and Beverage Costing

IX. REFERENCES ……………………………………………………………….. 40

II. COMPANY PROFILE

About the Business

Figure 1: Pizza Line Logo

Figure 2: Pizza Line Location

Table 1: List of Tools and Equipment

Table 2: Organizational Chart

Duties and Responsibilities

 A General Manager essentially acts as a scaled-down CEO; it is the highest-ranking

 Depending on the jobsite/assignment, the laborer is responsible for performing various

 Mr. Rainnelle James Santiago is in charge of the Marketing Department, and he is in

Other promotional strategies are:

 Birthday celebrations of friends, relatives and birthday parties’ discount

VI. FINANCIAL ASPECT

Projected Sales and Costs

Food Sales (Pizza)

Average Sales/Check – 152.5 Seating Capacity - 20

Ingredients Daily Requirements Price Total cost Total Weekly Annual

Actual Sales and Costs

Actual Sales of 12 inches Double Bacon Delight Pizza

Actual Cost of 12 inches Double Bacon Delight Pizza

WEEK CASH RETURN NEEDED # of Week

VII. SOCIAL RESPONSIBILITY

Standardized Recipe and Costing

DOUBLE BACON DELIGHT PIZZA

Special Instructions: Serve Hot Yield: 8 Size: 12 inches

LOADED SUPREME PIZZA

Special Instructions: Serve Hot Yield: 8 Portion Size: 12 inches’ round

Sweet red pepper, 1 pc

Chopped onion 2 pcs