In Partial Fulfillment of the Requirement on Business Administration 12

Submitted by:
Abcede, Tanya
Amron, Haifa
Chang, Alexa
Chiong, Terence
Guinto, Clarence
Lumacad, Ella
Macapundag, Pau

Submitted to:
Mr. Ian Arrabaca

February 15, 2017

 Table of Contents

Executive Summary

I. Marketing Plan
a. Product Description..........................................................................1
b. Target Market...................................................................................1
c. Demand and Supply Analysis..........................................................2
d. Sales Projection..............................................................................19
e. Marketing Mix...............................................................................20
f. Marketing/Selling Expenses...........................................................23
II. Production Plan
a. Production/Operations Process........................................................25
b. Production Schedule........................................................................26
c. Labor Requirement..........................................................................27
d. Machinery/Equipment Requirement...............................................27
e. Raw Materials Requirement............................................................28
f. Plant/Factory Location....................................................................28
g. Plant Layout....................................................................................29
h. Waste Disposal................................................................................30
i. Quality Control................................................................................30
j. Production Process..........................................................................31
III. Organizational Plan
a. Legal Form of Business.................................................................36
b. Organizational Structure................................................................36
c. List of Officers...............................................................................37
d. Office Equipment...........................................................................38
e. Administrative Expenses................................................................39
f. Company Policies...........................................................................40
IV. Financial Plan

a. Total Project Cost...........................................................................42
b. Sources of Financing......................................................................42
c. Projected Financial Statements......................................................43
d. Profitability Indices........................................................................46
e. List of Assumptions Used..............................................................47
f. Schedules/Notes to Financial Statements.......................................48
V. Appendices .........................................................................................50
 Vision and Mission Statements

VISION:

To be the number one Ramen Bar in consumer’s mind and be recognized by the

quality and service that the company offers.

MISSION:

Little Ramen Bar aims to provide excellent quality ramen that satisfy the

customer’s standard taste, providing top of the line service.

GOAL:

To ensure that each customer receives courteous service and to have a well

maintained premise for our customers and staff. In this way, the company can

achieve its desired profit and relationship with customers.

MARKETING
PLAN
A. Product Description

DIY Ramen is made of authentic Korean soup/stock and

seasonings with noodles that will satisfy your ramen craving. It is
specially made with our very own secret ingredients. This can be a
snack or lunch meal. What makes this unique is that the Add-ons for
the Ramen are displayed as a buffet type with a wide variety of
choices to choose from. Customers can enjoy choosing their own Add-
ons whether they would like a boiled egg, extra cheese, extra spicy-
ness, extra meat or extra greens to your ramen.

B. Target Market

1. Geographic
Place of business is set in Xavier University located in
Corrales Avenue, Cagayan de Oro City which is the largest city in
Northern Mindanao. The Little Ramen Bar will be located at the
SEC Mall. Xavier University Main has a population size of 8,916.

2. Demographic
The target is centered towards students, employees and staff
of Xavier University with a daily allowance of Php200-300. Since
our product can be classified as either snack or lunch, the demand
for the product is apparent during lunch breaks or afternoon breaks.

1
3. Behavioral
26% of the respondent are more concerned with the taste of
the product. 19% of the respondent for the smell, 17% for the
price, 13% for the appearance and 7% for the ambience of the
store.

4. Psychographic
The survey showed that the market is mainly interested in
having spicy beef ramen rather than non-spicy ramen. Most of the
respondents would prefer having egg as the add-ons for the ramen.
Having the company’s store in the SEC Mall will be ideal because
students usually are too lazy to go out of the school to eat.

2
 C. Demand and Supply Analysis

1. Survey Results

Do you eat ramen?

27%

Yes No
73%

Decision: The group decided to offer Ramen.

How often would you buy ramen?

5%
14%
Everyday
47% Twice a week
Once a week
34%
Once a month

Decision: The group decided to focus on doing a marketing strategy such as

advertising through social media, posters and promo to increase customers.

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 How much are you willing to pay for a bowl of ramen?

10%
php60-php69
23%
php70-php79
67% php80 above

Decision: The group decided to price the ramen P75 because among the 300
respondents, only 10% would buy ramen for the ideal price range, 23% for mid-
range prices and 67% would pay for P60-69.

Which of the following do you prefer?

Artificial flavouring
21%

Authentic ingredients for

79%
flavouring

Decision: Majority of the respondents prefer authentic ingredients for flavoring

thus the group deciding to use authentic ingredients.

4
 What flavor or variant of Ramen would you prefer?
3%
Spicy Beef Flavor
22%
43%
Super Spicy Beef Flavor
Non-spicy Beef Flavor
32%
Others (Please specify)

Decision: The group decided to use sell Original Ramen(spicy beef flavor) and
Kimchi Ramen (Super spicy beef flavor)

If any of the variants mentioned above is sold, would you buy

from us?
4%

Yes No
96%

Decision: The group has decided to sell ramen.

5
 What add-ons would you like for you Ramen?
2%
Half boiled egg/ boiled egg
26% 34%
Cheese
Vegetables
14% Meat
24%
Others (Please Specify)
Decision: The group decided to use all of these toppings which are eggs, meat,
cheese and vegetables to satisfy all the wants of the customers.

How often would you buy a product like this?

11%
Everyday
24%
Twice a week
27%
Once a week
38% Once a month

Decision: The group will be improving the marketing strategy to make the
customers buy the product more frequently.

6
 What factors do you consider when buying Ramen?

7%
18%
Appearance
13%
Smell
19%
Price
26% Taste
17% Weather
Ambience of the store
Decision: The group will be focusing more on advertising the product through
these factors and will focus on maintaining consistency in the taste and price
of the product.

In a month's time, how many people do you think can you share
this product to and be convinced to buy one?

9%
less than 10
31% 11 to 25
60%

25-above
Decision: The group has decided to focus on marketing the product on social
media and other outlets to increase product awareness needed since based on
our survey, our customers will only be able to convince less than 10 people.

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 What can help convince you to buy a product like this?

8%
Discounts
16% Promos
47%

Freebies
29%
Others (Please Specify)

Decision: The group has decided to offer more discounts during holiday season
and other special events to gain more customers.

Do you use social media?

4%

Yes No

96%

Decision: The group decided to be active and posts updates on social media to
gain more customers since majority of our target market uses social media.

8
 Are you persuaded to make purchase decision with what you see
on social media?

23%
Yes No
77%

Decision: The group has decided to conduct an advertisement in social media

featuring our product since 77% of the respondents base their decision on social
media.

Which social media site best pursuades you to make purchase

decisions?
1%
Facebook
16%
Twitter
19%
64%
Instagram
Others (Please Specify)

Decision: Majority of the respondents go on Facebook so the group will be

posting on Facebook more than other social media outlets.

2. Observation Results

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 a. Table
Daily Demand and Market Share of Competitors
Mark
Competito Mo Fr Peso et
rs n Tue Wed Thu i Total Price Sales Share
Chingkeete Php7
a 40 30 20 30 45 165 5 P12,375 41%
MagisPanci Php2
t Canton 45 30 30 25 30 160 0 P3,200 40%
Php5
7th Avenue 19 13 10 11 20 73 9 P4,307 19%
Php19,88
Weekly Demand 398 2 100%

TOTAL NUMBER OF UNITS PER CAPITA CONSUMPTION

SOLD PER MONTH =P19,882/398
= (398/5)*22 =49.95
=1,751.2

TOTAL NUMBER OF UNITS TO PRODUCE

=P1,751.2*20%
=350.24 units per month
=16 units per day

b. Practices of Competitors
Chingkeetea
Chingkeetea is not only known for their milk and fruit teas,
they are popularly known for their ramen but they lack
advertising and effective promotions such as loyalty or discount
cards to fully grasp the customers.

MAGIS
Since MAGIS is the only cafeteria Xavier University has,
they are a big competitor of the group because of the wide
variety of products they sell and for the fact that they sell pancit
canton and soups in the canteen itself.

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 7th Avenue
7th Avenue is currently a corporation of 5 FS groups. One of
the groups in 7th Avenue are selling ramen. 7th Avenue is a big
competitor because of the price and quality of their ramen.
Majority of the buyers of ramen are student from Xavier
University.

3. Focus Group Interview Results (with pictures) (At least 12

respondents)
a. Names of Respondents and corresponding professions /
backgrounds
1. Clint Jason Jamolin – Male – 19 y/o – Student
2. Dan Cimacio – Male – 19 y/o – Student
3. Dhaniel Blair Adante – Female – 19 y/o – Student
4. Karla Cabrera – Female – 19 y/o – Student
5. Meriam Plaza – Female – 19 y/o – Student
6. Queenie Quimotquimot – Female – 20 y/o – Student
7. Kris AnisahPadolina – Female – 20 y/o - Student
8. Ira Regine Moog – F – 20 y/o - Student
9. Dennis Kilem – M – 21 y/o - Student
10.Ianna Carmela Quitayen – F – 20 y/o - Student
11.XiarahSaldua – F – 20 y/o - Student
12.John NelvinIbale – M – 20 y/o - Student

b. Feedback / Comments
1. Clint Jason Jamolin
A. Taste
 The spices are too exaggerated.
 Lacks for spiciness.
 Too much water.

B. Packaging (Take out)

 It is fine but it can get really hot and hard to carry.
 It is comfortable to dine with.
 The package should be thicker.

C. Presentation
 It feels very Korean, it looks great.
 It would be better if you can also provide
chopsticks.

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  The toppings should be more visible and not yet
mixed in the ramen when serving.

2. Dan Cimacio
A. Taste
 The taste is too basic.
 The spiciness is good enough.
 It is still somehow bland.

B. Packaging (Take out)

 The packaging is cute.
 It is attractive to look at.
 It would be better if it has a mechanic that can
make it easier to carry.

C. Presentation
 The bowl should be smaller so that the serving
would look plenty.
 The toppings, aside from it being tasty, it also looks
attractive.
 The vegetables should be segregated properly so
that it will look more healthy.

3. Dhaniel Blair Adante – Female – 20

A. Taste
 The taste is somehow typical ramen.
 Get more innovative and experiment on how to
make the taste of the ramen unique.
 The spiciness should be constant on all the
servings.

B. Packaging (Take out)

 It feels like it’s not very durable.
 Better if a some kind of a handle will be added to
the container so that It can easily be carried.

C. Presentation
 It looks typical (in a great way), it’s how a ramen
should look like anyway.
 Add some more innovations in the presentation like
make a pattern for the toppings or etc.

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4. Karla Cabrera
A. Taste
 The taste is a little bland.
 The ramen is spicy enough.
 The flavor should be more emphasized and
improved.

B. Packaging (Take out)

 The packaging is great, no suggestions.

C. Presentation
 The presentation is great, no suggestions.

5. Meriam Plaza – Female – 19

A. Taste
 The seasoning is a bit lacking.
 The spiciness is at a considerable level, which is
good.
 There should be an option for spiciness level so that
the customers can have what they really want.
 The beef topping is good, but it needs improvement
on the taste.

B. Packaging (Take out)

 It is too typical, but then again, it is how it should
be.
 If possible, find another unique packaging.
C. Presentation
 The presentation is very attractive.

6. Queenie Quimotquimot – Female – 20

A. Taste
 The soup needs more flavoring.
 The beef topping also needs more flavoring
 The vegetable topping is very tasty and has a fresh
feeling.

B. Packaging (Take out)

 The packaging is okay.
 The packaging should be thicker so that it will be
comfortable to eat anywhere.

13
 C. Presentation
 I really like toppings, it looks somehow unique
since you can really see it fresh. (the vegetables)
 I suggest having a tray of a sort so that the soup
will not spill directly to the table and it can add to
the coolness of the presentation.

7. Kris AnisahPadolina – Female – 20

A. Taste
 The taste really needs improvement.
 It is important that the first sip or taste of the
customer must already be fulfilling so that he will
be enticed to eat the food until it the last drop.

B. Packaging (Take out)

 It is good because it is not Styrofoam.

C. Presentation
 The presentation is good.
 If I will rate the presentation in a range of 1 – 10,
I’ll rate it 6.
 So far, the ramen is unique because of the beef
topping, but it needs serious improvement and
innovation so that it can be really called amazing
and super unique.

8. Ira Regine Moog – F – 20

A. Taste
 The taste is unidentifiable.
 It feels like the soup is only soy sauce.
 Unique blend or additional spices should be added
to add more taste.
 The soup should be thicker.
 Add more flavors to choose from.

B. Packaging (Take out)

 Print something attractive/logo so that the product
can be identified anywhere and it can give the
customer a sense of curiosity.

C. Presentation
 Its already good.

14
9. Dennis Kilem – M – 21
A. Taste
 Add some more levels on the spiciness.
 Add more pepper.
 The flavor is good but needs improvement.
 Suggest to add chili powder if there will be an
option for different levels of spiciness.

B. Packaging (Take out)

 The packaging is good as long as the food is good.
So major improvements should be made in the
taste.

C. Presentation
 The presentation is okay.
 Neatness should always be maintained in the
presentation materials that are used.

10.Ianna Carmela Quitayen – F – 20

A. Taste
 The beef should be softened some more and
marinated to add taste.
 Add extra salt/pepper to the ingredients.
 Add some more hotness.

B. Packaging (Take out)

 The packaging is good, add logo or any prints to
make it more attractive.
 Add spoon so that the soup can also be scooped.

C. Presentation
 Add chopsticks/spoon.
 The presentation inside the bowl is really
attractive because of the mixture of the
ingredients.
 Add a unique mat/tray.

11.XiarahSaldua – F – 20
A. Taste
 The taste is lacking.
 Add some more spices.

15
  The ramen should also be spicy.
 Offer different levels of spiciness.
 Soften the beef.

B. Packaging (Take out)

 It’s better if dli plastic, make it nature friendly and
its harmful to use it with hot soup 
 Add designs to the packaging.

C. Presentation
 It’s attractive.
 You can add cheese for design and also taste.
12. John NelvinIbale

A. Taste
 The taste is kind of typical, add some more
innovative spices/flavoring.
 The spiciness is great and just at a considerable
level.
 Add some options for the toppings, but also make
the toppings taste good.

B. Packaging (Take out)

 Its good but I’m afraid that the plastic will melt if
the soup is really hot so make the container
thicker or find other containers that has different
material.
 It very handy and easy to carry.

C. Presentation
 The presentation is mediocre.
 Add some unique/fancy table designs or
placemats to make it more attractive.
 The toppings (vegetable/beef/egg) really looks
very attractive.

16
17
18
 D. Sales Projection (In Volume and Sales) KIMCHI
Number of Units To Be Monthly
Monthly
MONTH Selling Sold Per VolumeTo Be
Sales
Days Day Produced
June 20 30 600 42,000
July 30 25 750 52,500
August 19 20 380 26,600
September 23 40 920 64,400
October 12 24 288 20,160
November 20 40 800 56,000
December 15 36 540 37,800
January 20 35 700 49,000
February 17 20 340 23,800
TOTAL:
372,260

Sales Projection (In Volume and Sales) ORIGINAL RAMEN

Number of Units To Be Monthly
Monthly
MONTH Selling Sold Per VolumeTo Be
Sales
Days Day Produced
June 20 20 400 30,000
July 26 30 780 58,500
August 19 18 342 25,650
September 23 20 460 34,500
October 12 15 180 13,500
November 20 15 300 22,500
December 15 20 300 22,500
January 20 30 600 45,000
February 17 10 170 12,750
TOTAL:
264,900
***Assuming that the selling price is Php75.

19
E. Marketing Mix

1. Product
Ramen is a Japanese food that is known all around the globe.
Within the territories of Cagayan de Oro City, ramen was once
only served in high-end restaurants and it can cost you a lot. Only
recently that some establishments or businesses have found a way
to let Kagay-anons have a taste of ramen at an affordable price,
although the base of the ramen is "instant" in style, there are a lot
of ways to improve its taste. To date, there are only a few
establishments that serves ramen at an affordable price, so this is a
good opportunity to present our own style of ramen. With our
unique toppings of fresh vegetables, our own improvised
seasoning, and the classic spicy taste, surely ramen lovers will love
it and even the people who does not yet know ramen yet will find
ramen very delicious.

2. Price
According to our survey, the students are willing to pay ranging
from 70 to 75 pesos but the change of price would depend on the
factors (economic factors, demand of the product, etc) affecting the
production of our product. Competing with the price of our
competitors, we are on the upper hand because we offer a different
taste. It is delicious, attractive and appealing to the people and it
comes with a considerable price. Thus, the group decided to price
the product/s within the price range of P70-75
.

3. Place
The group will be locating its store in the SEC Mall. As
Xavier University students, the group has decided to put the store
in the SEC mall because based on observation the members of the
group pass thru the SEC mall every day and noticed that many
students tend to buy or most of the time sit down and eat at the
SEC mall to kill time because some students tend to get too lazy to
go out of school and eat. (Assuming we get the first slot from the
gate)

20
21
4. Promotions (Table – Monthly Calendar)

Marketing Description
MONTH
Strategies
Create a Facebook page to start
May Social Media gaining awareness and to excite
customers
Viral Marketing Photos will contain image of
June
Photos product and location of the store.
Posters will contain a brief
description of the product, pictures,
July Posters the different add-ons and a short
description of what makes our
product so unique.
Company We will start implementing the use
August
Uniform of the groups uniform.
Students will upload pictures of
Viral Marketing themselves with our products and
September
Photo the top 5 most liked picture will
receive a free meal
Contest will end on the first week of
October Tarpaulin October, winners pictures will be
printed on the tarp.
Viral Marketing Photo promoting the company’s
November
Photo product
Video that contains our product
Viral Marketing with a little Christmas touch. Video
December
Video will also contain mechanics for our
year-end promo
Winners(2 winners) of year-end
promo will be posted on our
January Promo post
Facebook page and will win a free
bowl of ramen and freebies
Customers will have to submit a
video collage of photos with their
Viral Marketing
February loved ones. Winner will win tickets
Photo
to Koze Movie House that is good
for 2
Photos of the graduating batch of
Viral Marketing
March 2017 with our product. Not a
Photo
contest but just an advertisement.

22
 F. Marketing / Selling Expenses (Table – Monthly Calendar)

Total
Materials /
Marketing Total Monthly
MONTH Equipment Unit Qty Cost
Strategies Cost Expense
/ Labor

Social Laptop,
May - - - - 0
Media Post Camera
Laptop,
Viral
Camera,
June Marketing Photo - - - 0
Photo
Photos
Editor
Bond Php4 Php
July Posters Pack 1 Php40
Paper 0 40
Company Shirt 1,40
August Shirt 7 200 1,400
Uniform Printing 0
Viral
Septembe Laptop,
Marketing Photo - - - 0
r Camera
Photo
Tarpauli
Tarpauli
Tarpaulin n 1 200 200
n
Printing
October 575
Free
Meal(Prize Ramen - 5 75 375
)
Marketing
November Laptop Photo 1 - - 0
Photo
Laptop,
Marketing Camera,
December Video 1 50 50 50
Video Video
Editor
Bowl of Bowl of
2 75 150
Year-end Ramen Ramen
January 350
Promo Movie
Freebies 2 100 200
Tickets
Koze Koze
Marketing
February Movie Movie 2 125 250 250
Photo
Ticket Ticket
Marketing Camera,
March Photo 1 - - 0
Photo Laptop
TOTAL MARKETING EXPENSE P2,665

23
PRODUCTION
PLAN

24
A. Production / Operations Process

EQUIPMENT
INGREDIENTS
PROCEDURE / UTENSILS / LABOR DURATION
/ MATERIALS
TOOLS
Prepare all Saucers,
Soup powder,
the materials Mixing
special Assistant
1 needed for Bowls, 2 minutes
powder, chili Chef
the soup Measuring
sauce
base Spoons
Eggs, cheese,
spring onions, Measuring
Prepareadd- Chinese spoons,
2 ons for the cabbage Knife, Chopper 3 minutes
soup base (depending on Chopping
the preference board, Plates
of customer)
Cook the
Noodles,soup Boiling pans,
3 noodles and Chef 3 minutes
base tongs
soup base
Soup base,
add-on of
Mix all the Bowl, Fork,
4 customers Chef 1 Minute
ingredients Ladle
choice,
noodles
TOTAL
DURATI 9 minutes
ON
*same for both ramen flavors

25
B. Production Schedule

KIMCHI RAMEN
Total Monthly
Number of Units To Be
MONTH Units to be
Selling Days Produced Per Day
Produced
June 20 30 600
July 30 25 750
August 19 20 380
September 23 40 920
October 12 24 288
November 20 40 800
December 15 36 540
January 20 35 700
February 17 20 340
Total Units to Total Units to be
Produce: 270 Produced: 5,318

ORIGINAL RAMEN
Total Monthly
Number of Units To Be
MONTH Units to be
Selling Days Produced Per Day
Produced
June 20 20 600
July 26 30 780
August 19 18 342
September 23 20 460
October 12 15 180
November 20 15 300
December 15 20 300
January 20 30 600
February 17 10 170
Total Units to Total Units to be
Produce: 178 Produced: 3,732

26
C. Labor Requirement

POSITION RESPONSIBILITIES QUALIFICATIONS

One who will gather up the
Assistant prepared raw materials to Organized, Clean, Knows
1
Chef turn them into finished how to manage time
product.
Prepares the add- Should know how to slice
2 Chopper
ons/condiments and measure ingredients
Focuses more on cooking the Knows basic knowledge of
3 Chef product, he is the cook and cooking and measuring
mixer. both time and ingredients.

D. Machinery / Equipment Requirement

EQUIPMENT
/ UTENSILS / USES DESCRIPTION
TOOLS
Primarily use for
Size should be enough to boil at
Boiling pan boiling the noodles
least 3 sets of noodles.
and soup.
The source for should be able to accommodate 1
Electric Stove
cooking the food. big boiling pan.
Equipment use in the Should be big enough to slice
Chopping board
slicing process. many ingredients.
Used in slicing the
the eggs, chinese
Should sharp and durable enough
Knife cabbage, spring
to slice the ingredient.
onions, beef strips
and cheese.
Mainly use for
Tong putting and picking Long enough to stir the noodles.
the ingredients.
Used to hold back the
Big enough to put 3 sets of
strainer pasta to let the water
noodles
pass through.
Used in both in
Bowls serving and placing Normal size bowls.
the finished product
Spoon and fork/ Utensils used by
Consumer-friendly silverware
Chopsticks customers

27
E. Raw Materials Requirement

INGREDIENTS
USES DESCRIPTION
/ MATERIALS
Used as the
1 Soup Base Nongshim
soup base
Used in the
2 Noodles Nongshim
ramen
Used in the
3 Special Powder Brandless
soup base
Used in the
4 Chili Sauce Shopwise pack
soup base
5 Eggs Used as topping 1 unit per ramen serving
6 Cheese Used as topping 1 unit per ramen serving
7 Spring Onions Used as topping 1 unit per ramen serving
8 Chinese Cabbage Used as topping 1 unit per ramen serving
Used in the
9 Water Water Market, 2 cups per serving
soup base
10 Beef Used as topping 1 unit per ramen serving

F. Plant / Factory Location

28
The Plant Site is located at Xavier University SEC Mall

.
G. Plant Layout

GAT
Work Area E
(Preparation Table Table Table
SEC WALKWAY

1 2 3
of product)
ENTRANCE

Reception
Table Table Table
Area 4 5 6

Storage
Area

29
H. Waste Disposal System

During the i process, the plastic wrap of the noodles after use will be
thrown right away in the garbage bin in the area. The opening of plastic
containers of the ingredients like meat and vegetable will have a different
area in order to avoid the spilling of the noodle soup into the plastic
containers of the ingredients. After the product is made, all the gathered
wastes will be immediately disposed in the proper area by an assigned
member.
Our company will strictly follow the segregation process of waste
management. We will be separating non-biodegradable from biodegradable.
Grocery cellophanes can also be recycled for the further use of the company.

I. Quality Control System

PROCESS

PROCEDURE ACCEPT REJECT

1 Prepare all the materials Ingredients must be Rotten ingredients

needed for the soup base fresh
2 Prepare add-ons for the Sanitary and fresh Noodles is so hard
soup base ingredients or so soft
3 Noodles must have Ingredients that has
Cook the noodles and soup
the right softness been bought not in
base
the day
4 Mix all the ingredients N/A N/A

30
J. Production Cost

1. Production Cost per Unit

(Kimchi Ramen)

31
(Original Ramen)

32
2. Total Production Cost per Year (Kimchi Ramen)

33
(Original Ramen)

34
ORGANIZATIONAL
PLAN

35
 A. Legal Form of Business

Our business will be registered as a sole proprietorship business under the

name of our general manager, Alexa Monique O. Chang. The nature of
our business is food manufacturing and service. Our business is engaged
in the food industry.

B. Organizational Structure

ALEXA CHANG
(GENERAL
MANAGER)

HAIFA TERENCE ELLA TANYA CLARENCE

AMRON CHIONG LUMACAD ABCEDE GUINTO
(FINANCE (MARKETING (OPERATION (SALES (PURCHASING
MANAGER) MANAGER) S MANAGER) MANAGER) MANAGER)

PAU
MACAPUNDAG

(CASH
MANAGER)

36
 C. List of Officers

POSITION RESPONSIBILITIES QUALIFICATIONS

In charge of overseeing Has knowledge and skills in
General
1 all administrative leading people and making
Manager
functions good decisions
Has knowledge and skills in
Finance In charge of company
2 sales reports and financial
Manager finances
statements
Has knowledge and skills in
Cash In charge of overseeing
3 treasury and cash management
Manager the company cash flow
systems
In charge of marketing Has knowledge and skills in
Marketing
4 the company and its planning and creating strategies
Manager
products to market the company
Has knowledge and skills in
In charge of overseeing
Operations ensuring production runs
5 the production of goods
Manager smoothly and as efficient as
and/or services
possible
In charge of generating Has knowledge and skills in
Sales
6 revenues and earning implementing a strategic
Manager
profit for the company business plan to maximize sales
In charge of sourcing
Has knowledge and skills in
Purchasing equipment, goods and
7 negotiating and close deals with
Manager services and managing
optimal terms
vendors

37
 D. Office Equipment / Materials / Tools

EQUIPMENT /
MATERIALS / USES DESCRIPTION
TOOLS
Pen Used for writing Best Buy Black and Blue Pens
Used for recording
Notebook National Bookstore
sales
Used to compute
Calculator Casio 8-digit calculator
financial matters
Used for keeping
Table Organizer Daiso Table Organizer
things organized
Used to hold things in
Scotch Tape place (takeout bags, Armak
etc)
Used to keep track of
Calendar Tanduay
dates
Used to hold things
Stapler Deli
together
Tissue Used to clean SnR bulk tissue

38
E. Administrative Expenses
Materials / Total
Total
MONTH Equipment / Unit Qty Cost Monthly
Cost
Labor Expense
Pen Piece 1 7 7
Notebook Piece 1 10 10
JUN Rent Expense Monthly 1 3,000 3,000 P5,180
Salaries Monthly 7 300 2,100
Expense
Sponge Piece 1 15 15
Dishwashing ML 1 56 56
Soap
Rent Expense Monthly 1 3,000 3,000
JUL Salaries
Monthly 7 300 2,100 P5, 100
Expense
AUG Rent Expense Monthly 1 3,000 3,000
Salaries
Monthly 7 300 2,100 P5,115
Expense
Sponge Monthly 1 15 15
SEPT Rent Expense Monthly 1 3,000 3,000
Salaries P5,100
Monthly 7 300 2,100
Expense
OCT Rent Expense Monthly 1 3,000 3,000
Salaries
Monthly 7 300 2,100 P5, 115
Expense
Sponge Piece 1 15 15
NOV Rent Expense Monthly 1 3,000 3,000
Salaries P5,100
Monthly 7 300 2,100
Expense
DEC Rent Expense Monthly 1 3,000 3,000
Salaries P5,115
Monthly 7 300 2,100
Expense
Sponge Piece 1 15 15
JAN Rent Expense Monthly 1 3,000 3,000
Salaries P5,100
Monthly 7 300 2,100
Expense
FEB Rent Expense Monthly 1 3,000 3,000
Salaries P5,115
Monthly 7 300 2,100
Expense
Sponge Piece 1 15 15
TOTAL
ADMINISTRATIVE P46,048
EXPENSES

39
F. Company Policies

1. Consuming or being in possession of alcohol or illegal drugs on

company premises, or on any company job-site, is prohibited.
2. Fighting, horseplay, practical jokes or otherwise interfering with other
workers is prohibited.
3. Theft, vandalism or any other abuse or misuse of company property is
prohibited.
4. All unsafe acts and conditions, including “near miss” incidents, are to
be reported to appropriate supervision promptly.
5. All incidents that result in damage or injury are to be reported to your
supervisor immediately.
6. Clothing and personal protective equipment shall be appropriate to
tasks being performed.
7. All work shall be carried out in accordance with appropriate safe work
practices and your supervisor’s direction.
8. Only those tools that are in good repair, with all guards and safety
devices in place shall be used.
9. Every worker shall keep his/her work area neat, clean and orderly.
10.Dirty product/s (e.g. dropped on the ground, got exposed to dirt)
should be separated from the sellable product and not sold at any
circumstances.
11.Always be on time during scheduled duty hours.
12.Always wear the prescribed uniform for duty during duty hours.
13.Leaving the store’s premises why still in your duty time is not
allowed.

40
FINANCIAL
PLAN

41
A. Initial Project Cost

B. Sources of Financing

The sources of funds for all expenses incurred by "The Little Ramen Bar” will

be from personal contribution that is divided equally among the members. The

members will continue to shoulder the needed expenses until the business is

able to sustain itself. Each member will be required a capital of PHP 8,721.78

for a total capital of PHP 61,052.46.

42
C. Projected Financial Statements

43
44
45
D. Profitable Indices

1. Return on investment

2. Break-Even Point

46
E. List of Assumptions

1. All of the sales are purchased on cash basis.

2. Revenue is recognized after cash is received.

3. Expense is recognized after cash is paid.

4. Factory overhead is composed of indirect materials, which are the boiling

pan and the electric stove.

5. Rent, Utilities and Salary expenses are included under administrative

expense.

6. Purchasing of raw materials will be done every two weeks.

47
F. Schedules/Notes to Financial Statements

1. Projected Cost of Goods Sold

48
2. Depreciation Schedule

DEPRECIATION SCHEDULE
A

49
APPENDICES

A. Resume

Tanya P. Abcede
Mandumol, Macasandig
Cagayan De Oro City 9000
09177130369/tnyaasofia@yahoo.com
About Me

Date of Birth: January 25, 1997

Age: 19
Place of Birth: Cagayan De Oro City
Height: 5”1
Weight: 49kg
Work Experience
N/A
Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business
Administration Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 - Present
St. Mary’s School
Graduated in High School
Mandumol, Macasandig, Cagayan De Oro City
March 2014
St. Mary’s School
Graduated in Elementary
Mandumol, Macasandig, Cagayan De Oro City
March 2010
Affiliations
CSG – DEPARTMENT OF EVENTS
Member
2015- Present

Character Reference
Ma. Corazon P. Abcede
Manager, La BorsaCollezione

50
Alexa Monique O. Chang

6 Kauswagan Road, Cagayan de Oro City

Cagayan de Oro City, 9000
09177221318 / alexaamoniquec@gmail.com

About me
Date of Birth: March 18, 1998
Age: 18 years old
Place of Birth: Philippines
Height:5”3
Weight: 45kg

Work Experience
N/A

Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in BusinessAdministration
Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 - Present

Oro Christian Grace School

Graduated in High School
Macasandig, Cagayan de Oro City
March 2014

St. Marys School

Graduated in Elementary
MandumolMacasandig, Cagayan de Oro City
March 2010

Affiliations
JMA
Member
Sy 2016 - Present
Character Reference

Alex Chang
Manager, 5C Trading

51
Terence Clyve A. Chiong

182 Escobido St. Puntod CDO

Cagayan de Oro City, 9000
09778036533 / chiongterence10@gmail.com

About me

Date of Birth: September 10, 1995

Age: 21 years old
Place of Birth: Philippines
Height:
Weight: 107kg
Work Experience
N/A

Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business
Administration Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 - Present
Kong Hua School
Graduated in High School
Kauswagan Road, Cagayan de Oro City
March 2012
Kong Hua School
Graduated in Elementary
Kauswagan Road, Cagayan de Oro City
March 2008
Affiliations

JMA
Member
Sy 2016 - Present

Character Reference

Eduardo Tan Chiong

Manager, Roadstar Auto Supply

52
Clarence Clyde M. Guinto

Poblacion, TagoloanMisamis Oriental

Cagayan de Oro City, 9000
09177004066 / clarencegold15@gmail.com

About me

Date of Birth: March 4, 1997

Age: 19 years old
Place of Birth: Philippines
Height: 5’6
Weight: 61kg
Work Experience
N/A

Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business
Administration Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 - Present
Corpus Christi High School
Graduated in High School
Macasandig, Cagayan de Oro City
March 2014
Corpus Christi Grade School
Graduated in Elementary
Macasandig, Cagayan de Oro City
March 20010

Affiliations

JMA
Member
Sy 2016 - Present

Character Reference

Jean M. Guinto
Manager, CJ’S Coco Lumber and Construction Supplies

53
Ella Anne M. Lumacad
26 Fernhill, Macasandig
Cagayan de Oro City 9000
09082923513/wadduplanglang@gmail.com

About Me

Date of Birth: September 10, 1998

Age: 18
Place of Birth: Pagadian City
Height: 5”3
Weight: 55

Work Experience
N/A

Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business
Administration Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 – Present

Saint Columban College High School Department

Graduated in High School
Sto. Niño District, Pagadian City
March 2014

Saint Columban College Elementary Department

Graduated in Elementary
Sto. Niño District, Pagadian City
March 2010

Affiliations
Junior Marketing Association
Member
2015- Present

Character Reference
Jasmin M. Lumacad
Sister

54
Mary Pauline P. Macapundag
Macasandig
Cagayan de Oro City
+63 955 166 5778 / paumacapundag@gmail.com

About me
Date of Birth: July 21, 1997
Age: 19 years old
Place of Birth: Philippines
Height: 5”5
Weight:

Work Experience
N/A

Education
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business Administration
Major in Marketing Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 – Present

Xavier University – Ateneo de Cagayan

Graduate in High School
March 2014

South City Central

Graduated Elementary
March 2010

Affiliations
N/A

Character Reference

Victoria Macapundag
Mother

55
 Haifa P. Amron
Tibasak, Macasandig
Cagayan De Oro City 9000
aypah1997@yahoo.com

About Me

Date of Birth: July 15, 1997

Age: 19
Place of Birth: Cagayan De Oro City
Height: 5”1
Weight: 45kg

Work Experience

N/A

Education
B. Marketing Materials
Xavier University - Ateneo de Cagayan
Bachelor of Science in Business
Administration Major in Financial Management
Corrales Avenue, Cagayan de Oro city, 9000
June 2014 - Present

Corpus Christi School

Graduated in High School
Mandumol, Macasandig, Cagayan De Oro City
March 2014

Capitol University Basic Education Department

Graduated in Elementary
Mandumol, Macasandig, Cagayan De Oro City
March 2010

Affiliations

JFINEX
Member
2016- Present

Character Reference

Faith Cabahug
Teacher, Corpus Christi

56
JUNE

57
JULY

58
 AUGUST

SEPTEMBER

59
OCTOBER

60
DECEMBER

61
 1. Survey Questionnaire

Survey Questions
Good day! We are third year business administration students conducting a
survey about the demand of our proposed product DIY Ramen. This is for our
feasibility study to be implemented next school year.
Gender: ___ Occupation: ______________

1. Do you eat Ramen?

o Yes
o No
If you answered Yes, please proceed to question #2.
If you answered No, this is the end of the survey. Thank you
2. How often would you buy Ramen?
o Everyday
o Twice a week
o Once a week
o Once a month

3. How much are you willing to pay for a Bowl of Ramen?

o Php 60 – Php 70
o Php 70 – Php 80
o Php 80- Php 90

4. Which of the following do you prefer?

o Artificial flavouring
o Authentic ingredients for flavouring
5. What flavor or variant of Ramen would you prefer?
o Mild Spicy Beef Flavor
o Spicy Beef Flavor
o Super Spicy Beef Flavor
o Non-spicy Beef Flavor
o Others

62
6. If any of the variants mentioned above is sold, would you buy from us?
o Yes
o No

7. What Add-ons would you like for your Ramen?

o Half-boiled egg/Boiled egg
o Cheese
o Vegetables
o Meat
o Butter
o Seaweed
o
8. How often would you buy a product like this?
o Everyday
o Twice a week
o Once a week
o Once a month

9. What factors do you consider when buying Ramen? (Check all that apply)
o Appearance
o Smell
o Price
o Taste
o Weather
o Ambience of the store

10. In a months’ time, how many people do you think can you share this
product to and be convinced to buy one?
o Less than 10
o 11-25
o 25 Above

11. What can help convince you to buy a product like this?
o Discounts
o Promos

63
 o Freebies
o Others (Please specify): __________

Ramen description:
DIY Ramen is made of authentic Korean soup/stock and seasonings with
noodles that will satisfy your ramen craving. It is specially made with our very
own secret ingredients. This can be a snack or lunch meal. What makes this
unique is that the Add-ons for the Ramen are displayed as a buffet type with a
wide variety of choices to choose from. Customers can enjoy choosing their
own Add-ons whether they would like a boiled egg, extra cheese, or extra
greens to your ramen.

64
 C. Memorandum of Agreement

Memorandum of Agreement
MEMORANDUM OF AGREEMENT
This memorandum of agreement is made and entered on the 11th day of
November 2016 by Alexa Monique Chang, Tanya Abcede, Terence
ClyveChiong, Clarence Clyde Guinto, Ella Anne Lumacad, Mary Pauline
Macapundag and Haifa Amron.

The group hereby binds themselves to undertake the Memorandum of

Agreement under the following terms and conditions:

TERM: The terms of this Agreement shall make the group cooperate and work
together to meet objectives. This Agreement shall take effect upon signing
hereof.

JOB DESCRIPTION: The following are the list of responsibilities of every

member of the group:

General Manager - is the overall head and in-charge of the day-to-day

operations of the company; must be knowledgeable with each task done by the
members

Finance Manager- is in-charge of the overall financial operations of the

company; responsible for making financial decisions

Marketing Manager- responsible for ensuring that the company's visibility in

the market is at its optimal best

Production Manager- responsible for ensuring that goods and services are
produced efficiently and the finished products meet quality standards

65
Purchasing Manager- responsible for deciding what goods, services, and
equipment needed by the company; monitors and forecasts stock levels

Sales Manager- sets sale quotas, monitors the location for more customers to
acquire higher sales

Cash Manager- responsible for the cash flow statement of the company

SANCTION AND PENALTIES:

Tardiness: if any of the members will be late after 30 minutes is a violation

against the rule. Any member who has been tardy will take the consequence of
extending his time service in the company.
Absences: An employee’s absence will be deemed unexcused when an
employee fails to call in, gives a late notice, fails to give advance notice for an
absence which could be anticipated and must take the consequence of extending
his time service in the company.
Excessive absenteeism is defined as three or more instances of unexcused
absence in a calendar month. Such excessive absenteeism is subject to
corrective discipline and must take the consequence of extending his time
service in the company.

Unscheduled early departure is also against the rule.

If any of the statement above will be violated for more than three instances, the
members have the decision to terminate him/her out of the group.

Offenses:
 Coming to the workplace under the influence of alcohol
 Exhibiting unpleasant behavior that disturbs the normal run on the daily
activities
 Stealing/Robbery/Theft

66
  Vandalism
 Engaging in activities which damage the company’s property
 Losing any of the business’ important records. No receipts, no refund.

If any of the member will violate any of the statement above, the members of
the group can terminate him/her out of the group.

SIGNATURES OF THE GROUP MEMBERS: If the terms of this

Memorandum of Agreement are acceptable, the members must sign and date the
copies of this agreement letter.

Alexa Chang Mary Pauline Macapundag

General Manager Cash Manager

Haifa Amron Ella Lumacad

Finance Manager Operations/Production
Manager

Tanya Abcede Clarence Guinto

Sales Manager Purchasing Manager

Terence Chiong
Marketing Manager

Thank you very much.

67