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“VEGGIE BALLS HAUZ”

A Feasibility Study
Presented to the Faculty of the
College of Business Administration
City University of Pasay
Pasay City

In Partial Fulfillment of the of the Subject Feasibility

Study of the Course Requirements for the Degree of
Business Administration
Major in Marketing Management

Submitted to:

ELAINE PEROCHO, MBA

Professor

Submitted by:

SOLIVA, CHRISTINE JEV C.

HARAYO, JOBY B.
SONIEL, MAY ANN V.
DOMAPIAS, WINA ROSE B.
TANGI, RONALYN T.
DE VEGA, JAYSON B.
DIMATULAC, JASON
DAYAWON, CHARMAINE
TOGUENO, JOHN PAUL
MIRABUENO, SADJID
PAPA, ALFRED
CASTILLO, MAYNARD CYRUSxadasdasd
ACKNOWLEDGEMENT:

The researcher would indebted to so people who have suggested and

shared their ideas to the conceptualization of this study.

This feasibility study has been made possible by the guidance, supervision,
cooperation, and support of the following:

To our Almighty God who look up and secure the safety proponents
in doing this study.

To our parents for the financial assistance and who always guide us
and give words of wisdom to continue inspire us on doing our best in
preparing this feasibility study.

To our beloved professor, Elaine Perocho, who has greatly shares

her knowledge with us with patience and diligence in helping us meet
the necessary works for the completion of our Feasibility study.

And a sincerest gratitude to the extended people who are the

respondents the people around Pasay city on helping us to gather all
the data we need. Like surveys an interviews.

Together, we sincerely acknowledge and give thanks to the persons

mentioned above who have brought the success of doing this Feasibility
Study.

We are grateful for this wonderful accomplishment.

DEDICATION:

This study is wholeheartedly dedicated to our parents who had been

source of our inspiration and continue to support us at any cost when
things gets rough and sometimes we felt like to give up but continuously
provide spiritually, emotionally and financially support to us.

To our friends, our classmates and mentors who shared their words of
advice and encouragement to have a complete and successful study.

We the feasibility study group the “Veggie Balls Hauz” who made this
possible by helping and lifting ourselves, by contributing the ideas, opinion
and knowledge.

And lastly, we would love to dedicate this feasibility study to our Almighty
God, for giving us the knowledge, wisdom, fate, peace of mind, protection,
skill and for the most important is giving us a healthy life.

ALL OF THESE, WE OFFER THIS TO YOU ALL.

BUSINESS DESCRIPTION:

Veggie Balls Hauz is kind of mini Resto that will make yourself feel at
home by simply serving them with different veggie ball menus as if like they
were cooked by them at home and we want them to impress with different
innovated menus that is never done by the other restaurants before.

Veggie Balls was inspired by one of the famous dish in the world
which is the meatballs. The veggie balls are made up with fresh vegetables
like eggplants, carrots, and squash and we served it for the customer for
the benefit of good healthy living. And also, we made this up to help the
millennial as well to give them a healthy habit and affordable price so
anyone can afford this.

Veggie Balls promises to give a healthy, friendly, family oriented and

comfortable environment.
COMPANY LOGO

LOGO DESCRIPTION

The logo represents the product we innovate. We come up with this

kind of logo because we want to impress and make the customers interest
in our product and also we want something to provide them a healthier way
of eating. We named our logo “Veggie Balls Hauz” by getting the first word
from vegetables and balls for common type of meatball and the hauz
stands for house because we want our customers to feel at home by
serving them with a good service. We added the leaf that symbolizes that
we serve meatballs in veggie ingredients. And mostly our tagline “Makes
your life healthier” represent the food we serve for customers is healthy
because we want our customers to have a healthy living.
VISION

To be one of the most admirable and patronized food stall that can
provide desirable and healthier foods for every customers. Also to innovate,
to grow and diversified into restaurant.

MISSION

Provide a friendly, comfortable atmosphere where the customer can

receive best quality food and entertainment at reasonable price.

OBJECTIVES

 To achieve 100% business growth annually by improving the

stability of the profit
 To increase sales annually by providing the best tasting veggie
balls and continuously innovation of the product
 To give the customers’ satisfaction
 To give one of the best and wonderful restaurant experience for
every customer
 To have a strong bond relationship with the customers by giving
them a best service
 To serve gold standard products and to give them the value of
money.
 CHAPTER 1:
BUSINESS CONCEPT

INTRODUCTION

The Veggie Balls is a kind of meatballs that is originated from

the Chinese recipe "Four Joy Meatballs" is derived from Shandong cuisine.
We the future business men and women, offer the best tasting and healthy
meatballs in the surrounding area. This will be achieved by fresh
ingredients such as fresh vegetables like eggplants, carrots, and squash.
And it also serves with different innovated meatballs like can turn into rice
meal, can also be partner for fried rice or just plain snacks for many and we
can innovate more as much as possible.

We would like to introduce variety flavors and innovated veggie

flavors that customers would not just taste the ordinary food. Nowadays,
people would choose healthier food product that has more healthy
nutritional content over the conventional foods that is said to be “Good for
our health” that is available in the market.

Promoting a healthy and convenient way of eating by introducing this

veggie balls to the public customers would also a big benefit for the
millennial who are not a fan of eating vegetable and also for the citizens.
These will not just a benefit for a healthy nutrition content it have but also
helps for the Filipino farming industries in the country as well.
THE NEED

We come up with this new twist of meatballs the “Veggie Balls” is

because we want to serve this product to our customers a healthy living
they need. In this new generation, we the researchers observe the
millennial nowadays that they crave for something that is unhealthy. So this
is our way to find the solution at least for them. ‘Coz meatball is one of the
famous dish of Filipinos. It’s a meld ground pork, cooking salt, eggs with
flours. That kind of concept, we’ve seen the meatballs is not enough
healthy for many. That’s why we want to establish this kind of product to
make something new for them. That meatball it’s not just an ordinary
meatball but made up with fresh vegetables with cheese.

Otherwise this veggie balls will also serve as a guide and a stepping
stone to economic growth especially to the farmers to enhance their
farming as the main ingredients of this product and to those people who
want to put up to their own business.
BACKGROUND OF THE STUDY

The meatball is a mysterious staple in food history; it was originated

from the Chinese recipe. The most commonly accepted theory is that
meatballs come from Persia. In Persia, there is a food called “Kofta” which
has many variations of preparation but essentially means, “pounded meat”.
Based on their shape, ingredients and preparation, most trust this is where
our traditional meatball derived.

In the earliest of times, meatballs were made from leftover meat that
was pounded, chopped finely, shredded by hand or prepared in a way that
could be rolled into a small ball. Since most meatballs were made from
leftover meat, it’s safe to assume that some of the earliest recipes have not
been recorded as they were prepared for the common folk. In the 1800’s,
the Oxford English Dictionary defined them as “any combination of raw or
cooked meat shaped into balls.” With such a broad definition, all cultures
had room to create their very own staple recipe.

Some of the earliest records of meatballs are in countries along the trade
routes. It seemed everyone had their own version but the dish was
essentially the same. Because of this, meatballs tie nations together. The
main differences were the ingredients used. Regions played a big part in
the components. For instance, China had an abundance of pork and
therefore made plenty of pork meatballs while early ambitious Roman
eaters enjoyed peacock, pheasant and rabbit meatballs.

Like many other foods, the invention of a kitchen tool revived the traditional
recipe and made meatballs exciting and sought after for all. Specifically
what was critical for meatballs was the meat grinder. This gave chefs the
opportunity to use fresh meat and really craft a meal from ingredients that
diners today are so hungry for.

`
 Nowadays there are a million ways to enjoy a meatball. Based on the
type of dish you are craving one can have a meatball on a kebab, with
pasta, in soup, on a sandwich, on top of a salad or just plain with a little bit
of sauce. Not only can different meats and ingredients be used, but also
cooking techniques vary just as much! Some prefer fried, while others
prefer grilling, baking or a combination of multiple cooking techniques.
Meatballs have grown so popular that almost every culture offers its own
variety.

Based on their humble roots, meatballs represent home and family.

Because of the simple, affordable, versatile and delicious aspects- they
also can be exciting and appealing to all. Generally Americans prefer the
Italian version with ground meat, breadcrumbs and herbs rolled into a
hearty sized ball and served with a typical red sauce.

Since meatballs are not constrained to a single traditional form of

consumption, they can be appealing for any taste bud! Modern Americans
love fresh, quick, delicious food and meatballs created 100 ways fit that
mold perfectly. At Meatballs, Etc. we are able to offer multiple recipes with
fresh ingredients giving all diners what they are craving at that moment.
With a history of feeding generations and a million recipes available, it’s
safe that say that meatballs aren’t going anywhere!
STATEMENT OF THE PROBLEM

This feasibility study is intended to assess the feasibility of the entire

plan and method of Veggie Balls Hauz towards marketing, technicality and
feasibleness.

It aims to evaluate and analyze the following studies:

 MANAGEMENT ASPECT OF THE STUDY

 Business Forms and Key Personnel
 Forms of Business Ownership
 Organizational Structure
 Manpower and Skills Requirement Job Analysis
 Compensation and Benefits
 Organizational Policies and Procedures
 Employment Requirement
 Classification of Employees
 Orientation
 Personnel Records
 Contract of Employment
 Work Schedule
 Performance Appraisal

 MARKETING ASPECT OF THE STUDY

 Description and Outlook of the industry
 Target Market
 Market Segmentation
 Demand Study
 Marketing and Sales Strategy
 Detailed Product
 Packaging
 TECHNICAL ASPECT OF THE STUDY
 General Business Condition
 Standard Operation Procedure
 Product Description and Process
 Material and Equipment
 Plant Location
 Plan Layout
 Company Uniform and I.D

 FINANCIAL ASPECT OF THE STUDY

 Capital Recruitment and Strategies
 Financial Projection
 Project Financial Statement
 Financial Ratios and Analysis

 LEGAL ASPECT OF THE STUDY

 SOCIO-ECONOMIC ASPECT OF THE STUDY

CONCEPTUAL FRAMEWORK

The management study show the form of ownership, the structure of

the business, job analysis and company policies that the researcher had
formulated.

The marketing study covers the general business condition,

competitive condition, target market, demand, supply, product, pricing
strategy, promotion and packaging. This area talk about structured
questionnaire floated to the respondent and the result determines the
demand and supply and for the researcher to know whether their product
will penetrate the target market.

The technical study of the project comprises product description,

product process, equipment and materials, plant location and plant layout.
In this area, it discusses on how the product the “Veggie Balls” is produce,
what ingredients and equipment’s are needed, and where will the
researchers going to put the said business and its layout.

The financial study shows the capitalization, sources of funds, total

sales, total expenses, income statement, balance sheet, cash flow
statement, return on investment and ratio analysis. This area discusses if
the business is profitable or not. In addition, it serves a guide for the
researchers to know if the transactions within years of increasing.

The socio-economic study shows the contribution of the study to the

government and to the society. This area proves that the businesses
existed not only for profit purposes, but also for the improvement of the
welfare of the people.
FRAMEWORK OF THE STUDY

SOCIO
MANAGEMENT MARKETING TECHNICAL FINANCIAL LEGAL
ECONOMIC
A
FORMS OF DESCRIPTION GENERSAL CAPITAL LEGAL
BUSINESS RECRUITME RECRUITMENT CONTRIBUTION
BUSINESS AND
CONDITION NTS
OWNERSHIP OUTLOOK OF OF THE PHIL
LEGAL
THE ECONOMY
TAXATION
ORGANIZATIONAL INDUSTRY STANDARD FINANCIAL
STRUCTURE PROJECTION ENVIRONMENTAL
OPERATION
TARGET PROCEDURE CONSERVATION

MANPOWER MARKET PROJECT

AND SKILLS FINANCIAL
PRODUCT
REQUIREMENT MARKETSEGMEN STATEMENT
DESCRIPTION
JOB TATION AND
PROCESS FINANCIAL
COMPENSATION DEMAND RATIOS
AND BENEFITS SUPPLY AND
MATERIAL
AND ANALYSIS
EQUIPMENT
EMPLOYMENT MARKETING
REQUIREMENT AND SALES
S PLANT
STRATEGY
CLASSIFICATION LOCATION
REQUIREMENT
OF EMPLOYEES
S DETAILED COMPANY
PRODUCT UNIFORM
ORIENTATION
AND I.D

PERSONNEL PACKAGING
RECORDS

CONTRACT OF
EMPLOYMENT

WORK
SCHEDULE

PERFORMANCE
APPRAISAL
FRAMEWORK OF THE STUDY

This study shows form of ownership, the structure of the business,

job analysis and company rules that the researchers had formulated.

 Management
 Marketing
 Technical
 Financial
 Legal
 Socio-Economic

SCOPE AND DELIMITATIONS

This study will be focusing on bringing up our own business around

Pasay city. This study will also focusing that involves management,
marketing, technical, financial, legal and socio-economic aspects of
business

This study will also have sets of respondents specifically supplying

information gathering data to improve our output of our study.
SIGNIFICANT OF THE STUDY

The study gives the consumer a product which is affordable and

accessible to the consumers that are beneficial to their health conscious
environment. This section will provide a brief description on the various
significances of the study given.

TO THE CUSTOMERS – It will benefit them because we offer highly

nutritious products that will give them a better way of their healthy living.

TO THE STUDENTS – It will benefit them because they will gain

knowledge on preparing their feasibility study in the near future.

TO THE RESEARCHERS – It will benefit to their study on how they

will run their own business and to learn decision making.

TO THE PROFESSORS – It will benefit them to expand their

knowledge on new innovated products offered to the market.

TO THE INVESTORS – It will benefit them to help others build a

successful business, and they will be proactive in monitoring it’s progress and
applying pressure to watch spending and optimize revenue opportunities.

TO THE FARMERS – It will benefit to them because they will gain

more profit and also we will help them by purchasing their product and be a
loyal customer to them.

Furthermore, this feasibility study will also serve as a guide and a

stepping stone to economic growth especially to the farmers to enhance
their farming as the main ingredients of this product and to those people
who want to put up to their own business.
METHODOLOGY

As indicated in the title, the chapter focuses on how to gather the

necessary data needed from the respondents. For further more details in
this chapter the researcher outlines, research design, research locale, and
the source and method of collecting data where the study will be
conducted.

 Research Design

The researchers will be using a descriptive style and applied using

survey questionnaires and key informant interview. The survey was
conducted by providing structured questionnaires to determine the number
of respondents from different barangays of Pasay. The participants who
were asked to evaluate the difference of Veggie Balls and meatballs during
the survey were randomly selected from identified respondents. The survey
was aided using an interview guide questionnaires. Moreover, the
interviews were conducted with existing business operators who sell
meatballs or the similar kind of business from ours which will serve us key
information on how will the researchers improve more our product offerings
to our target consumers.

 Research Locale

The researchers conducted the survey questionnaires around some

selected Barangay around Pasay area which is Barangay 68. The numbers
of respondents are being selected and show the discussion what is the
study is all about. Therefore the researchers have identified the
respondent’s interest in putting up a plan to have business and availing the
products of Veggie Balls Hauz.
Research Locale

 Source and Method of Collecting Data

We collected the data through in our own descriptive way and some few
interviews and the use of survey questionnaires to see if they were
interested in buying our veggie balls product. We gave some few details
about our product and answer their few questions about what is veggie
balls, what are they made of and how it will be done. The given answers
proofs that the product can be sell out
PROJECTED TIMETABLE

Business purpose or objectives are set to accomplish. Realization of these

objectives can be obtained through proper planning and scheduling of
specific business activities. The proportion of this schedule is important.
And to concretize the various process/sequences, that will control and
monitor the process

2018 2019
ACTIVITIES Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug
Feasibility Study
Product Testing
Product
Presentation
Business Concept
& Management
Study
Marketing Study
Searching of
Location
Registration
Renovation
Equipment’s
Installation of
Equipment’s
Soft Opening
Start of
Operation
 CHAPTER 2
MANAGEMENT ASPECT

Management is one of the important aspects in establishing a

business. The overall implementation plan is discuss in the management
study. In this study includes the study form of business ownership,
organizational chart, and also the description and responsibility and
qualifications of each employee. The objective of the management aspects
is to determine the option and effectiveness of the organizational set up.

BUSINESS FORM AND KEY PERSONNEL

Forms of Business Ownership

The Veggie Balls Hauz is a business that consist of 3 partnership

owners Christine Jev Soliva, Joby Harayo, May Ann Soniel and 9
investors Alfred Papa, Maynard Cyrus Castillo, Wina Rose Domapias,
Jayson De Vega, Ronalyn Tangi, John Paul Togueño, Sadjid
Mirabueno, Jason Dimatulac, Charmaine Dayawon who agreed to
contribute money, property and services with the intention of dividing the
profits among one by one. Where in all profits and losses are equally
distributed among them based on our agreement in the partnership.
 VEGGIE BALLS HAUZ
ORGANIZATIONAL CHART

Owners

Store Manager

Kitchen Staff Cashier Store Crew

ORGANIZATIONAL STRUCTURE

It defines how activities such as task allocation, coordination, and

supervision are directed toward the achievement of organizational aims. It
is a system that outlines how certain activities are directed in order to
achieve the goals of an organization. It is also determines how information
flows between levels within the company. It is the arrangement of authority,
communication rights and duties of an organization. It also shows the
important of lower and upper management by having benefits from each
other and also to determine how many personnel that coordinates to each
other to provide a better response to the business in order to achieve the
particular objective.

MANPOWER AND SKILLS REQUIREMENTS

The Manpower Recruitment comes into picture here as it helps to get

the right job with the right skills. Manpower needed to work in the
organization found in the organizational structure. The skills and the
experiences of the employee is design for the following job description and
job qualification.

JOB DESCRIPTION& RESPONSIBILITIES

Job Title: Business Owners

Business owners are responsible for the daily operations of a

business as well as its overall direction, profitability, and reputation.
Business owners are hands on, helping out in the kitchen and interacting
with the customers, taking care of the supplies, supervising employees and
flow of the business, directing operations, maintaining the compensation of
his/ her employees. Finding ways to satisfy and attract more customers.
Job Title: Kitchen Crew

A kitchen crew are responsible for preparing the order of the

customers taken by the store crew. Responsible for maintaining the quality
of the product and the kitchen equipment, maintaining the cleanliness and
effectiveness of the kitchen areas, monitoring the availability of the stocks
and daily monitoring of the product.

Qualifications:

 At least high school graduate

 18-26 years old
 Have knowledge on food handling and food safety procedures

Job Title: Store Crew

Responsible for maintaining the store clean, responsible for taking

the customer’s order, responsible for the cash register and provide
accurate change to cash-paying customers. Responsible to respond to
customer complaints and questions, revolving issues where possible and
referring customers to managers as needed. Responsible for maintaining
supplies such as napkins, condiments and cleaning supplies, and notify the
manager if the supplies are running out.

Qualifications:

 Flexible in work
 Can follow instructions/orders properly
 Maintain professionalism and a positive attitude
 At least Senior High School graduate
 At least 18-26 years old
Job Title: Cashier

A person whose greet or welcome its customers. Provides goods

customer services and should be responsible, attentive to customer needs.
Accepting payment by cash, check, credit cards and gives receipt to every
customers. Will also respond to complaints, process and refunds or
exchanges of items and maintain a clean workspace.

Qualifications:

 At least high school graduate

 Have their skills in math and computer
 Approaching and helpful to resolve complaints
 Attentive in details

COMPENSATION TABLE

The following table sets information concerning the compensation of

employee in our organization.

POSITION NO. OF SALARY MONTHLY ANNUALLY

PERSONNEL
Store Manager 1 18,000 18,000 216,000
Service Crew 2 537.00 27,924 335,088
Kitchen 3 537.00 41,886 502,632
Cashier 2 537.00 27,924 335,088
TOTAL 8 21,759 113,000 1,388,808
WORK SCHEDULE

WORK
POSITION DAYS IN OUT REST DAY
Monday Saturday
Manager to 11:00 am 8:00 pm To
Friday Sunday
Kitchen Monday
Crew to 6:00 am 3:00 pm Sunday
(Opening Saturday
Shift)
Kitchen Tuesday
Crew to 8:00 am 5:00 pm Monday
(Mid Shift) Sunday
Kitchen Wednesday
Crew to 2:00 pm 11:00 pm Tuesday
(Closing Monday
Shift)
Cashier Monday
(Opening to 9:00 am 6:00 pm Sunday
Shift) Saturday
Cashier Tuesday
(Closing to 12:00 am 9:00 pm Monday
Shift) Sunday
Service Wednesday
Crew to 8:00 am 5:00 pm Tuesday
(Opening Monday
Shift)
Service Shift Thursday
(Closing to 1:00 pm 10:00 pm Wednesday
Shift) Tuesday
Pag-ibig

An Individual at least 18 years old but not more than 65 years old
may register with the fund under voluntary members. However, said
individual shall be required to comply with the set of rules and regulation,
for Pag-ibig members including the amount of contribution and schedule of
Payment. In addition they shall be subject to the Eligibility Requirements in
the event of an ailment of Loans and other Program/Benefits by the Fund.

For HDMF/PAG-IBIG Contribution

Illustration:

If your Monthly Basic Pay (Salary) is P12, 000.00 then your HDMF Contribution is
P11, 000.00 X 0.02 = P220.00 and your Employer's Counterpart is P11, 000.00 X
.02 = P220.00. This computation is so easy. After you know where your Gross
Monthly Salary Range belong, just multiply it by the MULTIPLIER that corresponds
to your monthly basic pay (salary) .The total monthly contribution that debit in
your HDMF Contribution is P440.00 monthly.
Social Security System
Provide insurance and protection for private sector employees,
including resident foreign employees. SSS benefits include disability
pension, retirement, funeral benefits, sickness allowance, maternity and
paternity leave and loans.
Phil Health

All the Employees of Printinity should have the Phil Health benefits
because this business might harm them upon doing such Works that's why
it is credited to them have it ensure that our Employees would have a Good
condition after doing this work.
Maternity Leave
Female employees shall be given a 105 days maternity leave with full
payment. Maternity leave can be taken approximately 3 months and 15
days before the expected date of confinement and application maternity
leave should be submitted to the administration at least 1 month before the
date of commencement of leave.

Sick Leave
Twelve days per year for the first two years of Service. With
additional 1 sick leave Every Year starting on 2nd year of service.
Maximum total sick Leave 15 Days. All unused leave days are Convertible
to cash in December of each year.

Advantages
There’s minimal registration of state and fees as you do establish a
corporation or limited liability company and because a General Partnership
or normally a pass through an entity (the partners, not the partnership are
taxed unless you specifically elect to renamed like a corporation). Simple
and inexpensive to create and operate unlike other types of organization.

Disadvantages
Partners are personally liable for debts and liabilities and easy to
dissolve there’s no power of succession, Partners have an unlimited
liability, Difficult to decide urgently because you must consult the partners
before to make decision.

Paternity Leave

Male employees shall be given 14 working days paternity leave with

full payment during maternity confinement of their legal spouse.
Calamity leave

Two 2 Days leave for Employees who were affected by Flood, fire
and Typhoon (must be supported by a Government proclamation)The
Company grants a 13th month pay equivalent to One 1 month's pay to all
eligible associates every November of each year. Associates with at least
one 1 year of service as of November 20th shall receive a full bonus
equivalent to one 1 month basic monthly salary while those less than 1
year of service shall receive a pro-rated bonus provided they have worked
for 1 month.

13th Month

The Company grants a 13th month pay equivalent to One month's

pay to all eligible associates every November of each year. Associates with
at least one year of service as of November 20th shall receive a full bonus
equivalent to one month's basic monthly salary while those less than a year
of service shall receive a pro-rated bonus provided they have worked for 1
month.
REGULAR HOLIDAY SPECIAL HOLIDAY

New Year’s Day - January 1 Chinese New Year - Movable

Maundy Thursday - Movable Date EDSA REVOLUTION - February 25
Good Friday - Movable Date Black Saturday - March 31
Black Saturday - Movable Date Ninoy Aquino Day - August 21
Araw ng Kagitingan - April 9 All Saints Day - November 1
Labor Day - May 1 Last Day Of The Year - December 31
Independence Day - June 12
National Heroes Day - August 27
Christmas Day - December 25
Rizal Day - December 30
100% OF Basic Daily Rate (BDR) + 30% of BDR

Over Time Pay

Basic Daily Rate = Overtime pay per hour
Separation Pay
1/2 month pay per year of service
EMPLOYMENT PROCESS

START

APPLICANT INFORMATION
VERIFICATION

INTERVIEW

SKILLS EVALUATION

EMPLOYMENT
VERIFICATION

HIRING
DECISION

YES PASS OR NO
FAIL

PROCEED TO FINAL INFORM THE APPLICANT

INTERVIEW ABOUT THE BAD NEWS

PASS OR FAIL STOP

YES NO

HIRE THE BEST STOP

APPLICANT

TELL THE APPLICANT TO

COMPLY REQUIREMENTS
REQUIRED

COMPLETE PROCEED TO TRAINING (7 DAYS) HIRED

ORIENTATION
B. ORGANIZATIONAL POLICIES AND PROCEDURES

EMPLOYMENT KEY
 Ability to work under pressure,
 Self-motivation and time management.
 To provide excellent quality assessment training
 A requirement service is to help people disability gets more skills.

These are the following requirements that employees need to submit

LIST OF REQUIREMENTS:

 1x1 colored picture in white background, 1 copy

 2x2 colored picture in white background, 1 copy
 SSS ID or E1 or E4 Form, photocopy
 TIN ID or W2, photocopy
 Philhealth ID/Philhealth No., photocopy
 Pag-ibig ID/No., photocopy (Online Registration)
 NBI Clearance, original copy
 Birth Certificate photocopy (PSA Copy), 2 copies
 Diploma & Transcript of Records, photocopy
 Certificate of Employment (previous employer), photocopy
 Medical Certificate, original copy
 Health Permit from City Hall, photocopy
 Mayor’s Permit from City Hall, original copy

IF MARRIED:

 Marriage Contract, 2 copies

 Child(s) Birth Certificate photocopy, 2 copies
REMINDER:

· Please bring the original copy of photocopied documents for authentication.

· Please fasten requirements inside a LONG GREEN FOLDER together with the List
of Requirements Form.
· Note that upon resignation/termination of your service, the above items will be
used as reference to your accountabilities.

 The Talent Acquisition Department will request a schedule of

orientation.

 The orientation program serves as an introduction to the job and the

business.

· Orientation is conducted every first and third week of the month.

· At orientation, New Hire Employee Information Sheet, Bereavement Assistance
Form, Code of Good Conduct, Endorsement Form, Recommendation Letter for
application of ATM card
· Signing of Employment/ Training Contract and Payroll Authority (preparation
and routing for signature)
· Completion of Requirements
· Deployment
· Announcement

· HR is responsible for announcing and welcoming newly hire employee through

email at Support Center

· Recordkeeping of 201 files

 Filing all the received documents to folder

 Encoding all the necessary information at the consolidating manner:
 Probationary
  Regularization
 Promotion
 Demotion
 Transfer
 End of Contract
 Resignation
o Resignation Letter
o Clearance
o Exit Interview

Requisites for former employees to be permitted for rehire:

 Recommendation for Re employment form duly signed with at least 3

signatories including the SOD’s.
 With good performance records
 PERFORMANCE EVALUATION

Name Location Date

5= Employee performs best practices 95-100% of the time- Exceptional

4= Employee performs best practices 85-94% of the time- Very good

3= Employee performs best practices 75-84% of the time- Average

2= Employee performs best practices 65-74% of the time- Needs improvement

1= Employee performs best practices 64% or less of the time- Unacceptable

1.________________________FOH Staff Signature:
__________________

2.___________________________Trainer
Signature:__________________

(For observation Shift)

3._________________________Manager
Signature:__________________

(Manager’s presence required at all appraisal/coaching sessions)

PERSONNEL REQUISITION FORM

Veggie Balls Hauz

COMPANY POLICIES

Employees are mandatory to turn off all the machines and equipment
after using, they should have follow safety provision to avoid accidents;
always observe cleanliness in working area and the Employees are
required to wear their prescribed uniform; absent without official leave
(AWOL) is subject to appropriate sanctions unless provided with a valid
reason.

CODE OF CONDUCT

Is a set of rules outlining the social norms and rules and

responsibilities of, or proper practices for, an individual, party or
organization?
Related concepts include ethical, honor, moral codes and religious laws.
The mat of committing any of the following shall serve as basis for the
termination or dismissal.
1. Inappropriate behaviour
2. Stealing
3. Manipulation of daily time record and other documents
4. Tardiness
5. Disclosure of classified information.
 5.5 verbal warning
 5.2 written memo
 5.3 sanctions for suspension
 1st offense – 1 week suspension
 2nd offense – 2 weeks suspension
 3rd offense – 1 month suspension
 4th offense – sanctions subject for termination
CERTIFICATE OF EMPLOYMENT

Date: _____________

CERTIFICATE OF EMPLOYMENT

To Whom It May Concern:

This is to certify that Mr./Mrs.________________________________

Has been employed as ____________________________________ doing
______________________________ for ___________________________
from _________________________ to
_____________________________.
This certification is being issued upon his/her request for whatever
purpose it may serve.

___________________
Employer
ORIENTATION
It is one day process of orienting those new employees from our
major company background to its rules and regulations. They must be
informed to the do’s and don’ts inside our company's premises. Those
proper way of communicating and how they should wear their company's
uniform properly. This will help the employee adopt the changes to his
market place which matters the most. Their performance level may take
time but from this, a set of an excellence service can be made of and will
satisfy our customers need. As a beginner, employees must know their
specified skill level. Properly orienting newly hired employee is essential to
companies and their employees. It can avoid us to have to those job
dissatisfaction which leads to higher rates or staff resignation. Individuals
must have their training skills and be an effective one for their future works.
This orientation will bridge gaps, makes them more knowledgeable and a
positive valuable resource person as a newly hired one. A further
discussion about the organization and tells about the history of the
company and others.

PERSONNEL RECORDS

Are records pertaining to employees of an organization. These

records are accumulated, factual and comprehensive information related to
concern records and detained. All information with effect to human
resources in the organization are kept in a systematic order. Such records
are helpful to a manager in various decision-making areas.
The following should be included in a 201 file:

1. Employee's resume
2. Employee's past credentials (school diploma, certificates, etc.)
3. Results of screening test during employee's application (all job
interviews, written entrance exams
4. Employee's pre-employment medical records
5. Job description
6. Performance appraisal or review reports (current and previous files)
7. Letter of recommendation (if applicable)
8. Written correspondences given by previous superiors/bosses or from
Human Resources
9. Legal documents (if applicable - in cases where in an employee has any
previous or current work violations.
CONTRACT OF EMPLOYMENT

A contract of employment is an agreement between an employer and

employee and is the basis of the employment relationship. A contract
'starts' as soon as an offer of employment is accepted. Starting work
proves that you accept the terms and conditions offered by the employer

CONTRACT OF EMPLOYMENT

This contract of employment is entered into between

____________________ (here in after referred to as ‘Employment’) and
*Mr. / Mrs. / Ms. ______________________________ (here in after
referred to as ‘Employment’) on ___________________ (date) under the
terms and condition of employment below:

1. Commencement Employment

Effective from ______________________________________

Until either party terminates the contract
For a fixed term contract for a period of _______________
*Days/month(s)/year(s). Ending on __________________

2. Position and Section Employed

____________________________________________________

3. Place of Work _________________________________________

4. Working Hours From____________ Hours to ______hours

(_______________days per week)
 5. Wages

a) Wage rate Basic of Php _____________per *day/month; plus the

following

Perfect dependability:

Quarterly: Php 500.00 bonus plus company t-shirt

Semi-annual: Php 1000.00 bonus plus gift certificate worth Php

500.00 and Company t-shirt.

Qualifications: no late and no absent

WORK SCHEDULE AND TIME KEEPING

 Work Schedule

Work Schedules may vary upon every employee different schedules.

Business hours is from Monday to Thursday will start on 9am till 10 pm
while working hours from this said day will last up to 7am to 12 midnight.
Also for our customers such as student and office workers. From Friday to
Saturday business hours will start from 9am-11pm due to busy people
who’s working on the go and others who enjoyed their rest day. Sunday
business hours will start from 9am-10pm till it will close from every
unplanned occasion and other family bonding.
  Time keeping

Time keeping must include the following. First we must give our
employee their daily time card from the first day they should start. Second,
they need to insert their daily time card to the electronic Bundy clock before
them in to work. After they time in, they must acknowledge first their
presence to the manager. If they were late the deduction will be included
from the minute of hours that they have arrived. Every break time they
must break-out first then break-in once they return. Lastly they need to
time-out as a part of their 8 hours work to be completed.

Monthly or pay period timesheets must carry forward totals from the
prior month pay period. All employees has 8 hour/day to accomplish 1 day
pay plus overtime if exceed to the regular time, some employers has once
a week day-off.

RESIGNATION

Resignation is the act of leaving something, generally a job or

position. It is important that, irrespective of the reasons behind an
employee’s resignation, that the process is facilitated effectively and that
the employee is handled with respect. Failure to do this creates a negative
and unprofessional image of the company. The following procedures
should be noted when dealing with an employee’s resignation.

 Notice of Resignation

Employees are encouraged to provide two weeks’ notice to facilitate a

smooth transition out of the organization. If an employee provides less
notice than requested, the employer may deem the individual to be
ineligible for rehire depending on the circumstances regarding the notice
given.
  Form of resignation notice

All resignations must be confirmed in writing. Employees may wish to

complete the Employee Resignation Form provided by the company for
this purpose or may submit other written notice that must include the
reason for leaving and the effective date. Employees who verbally resign
will receive a confirmation of resignation notice within 24 hours.

If the Executive's leave exceeds six (6) months but the Executive is
not entitled to reemployment under a statute or contract, the Executive
incurs a Separation of Service on the next day following the expiration of
such six (6) month period. In determining whether a Separation of Service
occurs the Administrator shall take into account, among other things , the
definition of "service recipient" and "employer" set forth in Treasury
regulation SS1.409A-1(h)(3).

 Rescission of resignation

Employees will not be allowed to rescind a resignation, whether given

verbally or in writing, once the resignation has been confirmed by the
employer. Employees who wish to discuss concerns about their continued
employment before making a final decision to resign are encouraged to do
so consistent with the organization’s retention program.

 Exit meeting

Resigning employees will be scheduled for an exit meeting to ensure

that all tools and equipment are returned and to provide an opportunity to
discuss any questions or concerns related to employment with Printinity
business. Employees who fail to return any company property, including
keys, credit cards, tools, uniforms, cellular phones, laptops and other
equipment, will be deemed ineligible for rehire and may be subject to legal
proceedings on behalf of Printinity Company.
  Forwarding address and final pay

Departing employees will be asked to confirm their forwarding

address to ensure that benefits and tax information are received in a timely
manner. Final pay will be ailed to this address by the next payday unless
state law or other procedures dictate otherwise. Accrued but unused
vacation will be paid out consistent with the company vacation policy and
state law requirement.

TERMINATION

Termination of employment is an employee's departure from a job.

Termination may be voluntary on the employee's part, or it may be at the
hands of the employer, often in the form of dismissal (firing) or a layoff.
Dismissal or firing is generally thought to be the fault of the employee,
whereas a layoff is generally done for business reasons (for instance a
business slowdown or an economic downturn) outside the employee's
performance.
Employee termination is the release of an employee against his or
her will. Termination may be, at will, for cause, or for lack of work. The
process is unavoidably painful: it imposes a certain degree of pain on the
terminated employee, and the vast majority of people do not enjoy inflicting
pain. Terminations, however, are a necessary part of business life and
must be carried out promptly when the need for such actions becomes
obvious in order to preserve the health of the enterprise.

 Termination for Behavior

Employees may be dismissed for cause, one of which is employee

behavior. Common behaviors that lead to terminations include:
absenteeism and tardiness; unsatisfactory performance; lack of
qualifications or ability; changed job requirements; and gross misconduct;
misconduct might involve drug abuse, theft, or other breaches of company
or public policy. The term "behavior-related" distinguishes this type of
termination from "trait-related" dismissals; traits are immutable
characteristics of the employee, such as color of skin or physical disability.
Trait-related terminations may be legal if the employer can prove that the
trait keeps the employee from performing a job satisfactorily. However,
those cases are uncommon Employers may terminate workers based on
any type of behavior they deem unacceptable, although laws and court
interpretations of these laws have protected some types of behavior when
the employer's retaliatory action is deemed: 1) a violation of public policy;
2) a violation of an implied contract between the employer and the
employee; or 3) an act of bad faith. An act of bad faith is vaguely defined: it
is simply recognition of an employer's duty to treat employees fairly. For
example, it might be considered illegal for a company to fire a worker
because he refused to engage in an activity a reasonable person would
consider excessively dangerous or hazardous.

 Notice of Disciplinary Action

After there has been an incident in the workplace that requires

disciplinary action, it’s proper procedure was to send a written notification
to any employee who will be disciplined. Use the Notice of Disciplinary
Action form to craft a simple letter to an employee that details the nature of
their punishment as well as timelines and acknowledgement of receipt. This
includes the following procedure from what should be done after that
unexpected action that was made by the employee. A step by step process
that needs to be understand and absorb well by the person who’s behind
it or from the employee that was punished to craft a simple letter to an
employee that details the nature of their punishment as well as timelines
and acknowledgement of receipt. This includes the following procedure
from what should be done after that unexpected action that was made by
the employee. A step by step process that needs to be understand and
absorb well by the person who’s behind it or from the employee that was
punished.

PERFORMANCE APPRAISAL

 Quality of Work
- Work product is complete, accurate and an acceptable format.
  Quantity of Work
- Completes as assigned work efficiently and in an organized manner
within an established time frame work to complete objectives and sees a
task through to the end while taking into consideration time responsibilities
and workload.

 Individual Effectiveness
- Displays a cooperative attitude in the workplace, exhibits tact and
sincerity with others to achieve objectives.

 Communication
- Expresses ideas and information in writing and verbally, in a manner
that is completing, clear, concise, organized and appropriate to the
audience. Convert information to supervisors, and customers in timely,
clear and concise manner. Listen to others, and is open-minded to and
evaluates suggestions from others.

 Ongoing Skills Improvement

-Skills, but also continuously upgrade skills to meet changing
requirements of the job.

 Dependability
- Exhibits reliability in being available for work, sometimes without
close supervision, and takes ownership in the work to be performed.

 Safe Work Practice

- Follows established policies and procedures to ensure a safe work
environment.

 Attendance and Punctuality

- Does employee’s attendance and punctuality meet company
standard

 Service Focus
- Takes a personal interest in both internal and external customers,
creates a pleasant atmosphere for interaction and takes appropriate action
to meet their needs.

 Judgment and Decision Making

 -Realistically weighs and evaluates information, separates important
from unimportant, assesses probable consequences and takes appropriate
action, and demonstrates the ability to make sound and timely decisions.
Accountable for results and selects decision alternatives that meet the
objectives of the department.

 Team Building
- Actively seeks and achieves group participation to improve work,
- Displays an interest in and uses initiative not only to maintain
current sets priorities, is innovative and solves problems.

 Job Knowledge
- Demonstrates comprehension of techniques, skills, processes,
equipment's, procedures and materials necessary to perform job.

 Initiative
- Generates ideas and initiates action to seek information to solve
problems or follow through with a task; self-starter.
 CHAPTER 3
MARKETING ASPECT

This chapter will help to know the marketing aspect of the business.
The marketing aspects will cover the following: General Business
Condition, Tabulation of results, Target Market, Demand, Product,
Promotion, Marketing strategy, Pricing. For the business to prosper, it
should be given time and effort. The proponent of this business must have
the desired creativity so as to be able to provide quality service to its
consumers. The fulfillment of the needs and wants of its customers or
target market must be the key objective of the recommended business.

DESCRIPTION AND OUTLOOK OF INDUSTRY

Customer deserves only the best in putting up a business we must

prioritize them first and satisfy their needs through giving them the place of
belongingness. People who populate our area are the ones who are called
"Target customers." This is all about the industry of purchasing trends and
spending power in additional geographic and democratic information of our
business. Veggie Balls Hauz is where we treat our customers as people
and not only as numbers while building an extra relationship with them. The
mall is where people buy more, from where level of foot traffic and the
category of people that comes inside, gave us the reason and idea from
what foods we are going to sell. When using establishment outside as a
renting place, expenses where more cheaper compared to renting a
business spot on malls. Aside from it, customers where more secured and
relax due to the place that we have chosen. It was based from our target
customers, product description, operating cost and the security of our
people. This is a commercial store from where we predict how business will
go and how much we will need it.
MARKET DEMAND

The researchers conducted a survey among 100 respondents to get

their suggestions or opinions in our business. The 100 respondents come
from nearby location of our business.

The survey was distributed to general population or nearby schools in

our planned location of our business so that the researchers would able to
know the respondent’s perception and preference regarding to the
proposed business.

It is very essential to know the demand of our products in order to

answer our customers’ needs and wants. Knowing the demand will help us
to determine the trend for our products. Analysing the demand thoroughly
will give the projection of the total number of quantity of each product that
we are going to produce daily, weekly, monthly, annually.

The total demand is determined by getting the total population of the

residents of Barangay 68, Pasay City with ages ranging from 6 years old
and above

LOCATION POPULATION

Barangay 68 912
TOTAL 912

PROJECTED DEMAND

The future demand is based on the survey that the researchers

conducted with a total of 81% of the actual buyers in the location of
barangay 68 from this location this is actual prospective consumers of
“Veggie Balls Hauz” multiplied by number of days of often do they buy,
multiplied by months and per year.
PROJECTED DEMAND

Computation:

1188= Population

100 = Respondents

81/100 X 100 = 81%

1188 X 0.81 = 962.28 Total Demand

962.28x 7 = 6735.96 per week

962.28x 30 = 2886.4 per month

962.28x 365 = 351232.2 with increase rate of 5% per year

YEAR PROJECTED DEMAND

2020 36879.36

2021 75602.688

2022 79382.82

2023 83351.96

2024 87519.56
 COMPETITOR SERVED MARKET PERCENTAGE
st
1 Competitor 170 14%
2nd Competitor 170 14%
Served Market 340 28%

Un-served Market 762 56%

(6 Years Old-Above)
TARGET MARKET OF 170 14%
VEGGIEBALLS HAUZ
Un-served Market 16 2%
(0-5 Years Old)
TOTAL 1188 100%

TARGET MARKET OF

VEGGIEBALLS HAUZ 170 14%

Unserved Market

(6 Years Old-Above) 762 56%

Unserved Market

(0-5 Years Old) 16 2%

TOTAL 948 72%

SERVED MARKET

COMPETITOR 1 170 14%

COMPETITOR 2 170 14%

TOTAL 340 28%

PROJECTED SUPPLY

Computation:

824x 7 = 3,570

510 x 30 = 15,300

510 x 365 = 186,150

YEAR PROJECTED DEMAND

2020 186,150

2021 195,458

2022 205,230

2023 215,492

2024 226,266
DEMAND-SUPPLY ANALYSIS

DEMAND AND
YEAR DEMAND SUPPLY SUPPLY GAP

2020 269,735 186,150 83,585

2021 283,222 195,458 87,764

2022 297,283 205,230 92,053

2023 312,252 215,492 96,760

2024 327,865 226,266 101,599

DEMAND STUDY
1. DO YOU EAT MEATBALLS?

Respondents
90

80
81
70

60

50
Yes
40
No
30

20
19
10

0
Yes No

VARIABLE FREQUENCY PERCENTAGE

YES 81 0.81%

NO 19 0.19%

TOTAL 100 100%

2. HOW OFTEN DO YOU EAT MEATBALLS?

 Respondents
60

50

40
Everyday
30
Occasional
Often
20

10

0
Everyday Occasional Often

VARIABLE FREQUENCY PERCENTAGE

EVERYDAY 3 0.03%

OCCASIONAL 46 0.46%

OFTEN 51 0.51%

TOTAL 100 100%

3. DO YOU EAT VEGETABLES?

 Respondents
80

70

60

50

40 Yes
No
30

20

10

0
Yes No

VARIABLE FREQUENCY PERCENTAGE

YES 94 0.94%

NO 6 0.06%

TOTAL 100 100%

4. DO YOU THINK IT IS IMPORTANT TO EAT HEALTHY FOODS LIKE
VEGETABLES?

Respondents
80

70

60

50

40 Yes
No
30

20

10

0
Yes No

VARIABLE FREQUENCY PERCENTAGE

YES 98 0.98%

NO 2 0.02%

TOTAL 100 100%

5. HAVE YOU EVER HEARD OR IMAGINE A MEAT BALLS IS MADE
UP WITH VEGETABLES?

Respondents
70

60

50

40
Yes
30 No

20

10

0
Yes No

VARIABLE FREQUENCY PERCENTAGE

YES 60 0.6%

NO 40 0.4%

TOTAL 100 100%

6. WHICH ON DO YOU PREFER/CONSIDER IN ORDERING
MEATBALLS?

Respondents
70

60

50

40
Rice Meal
30 Ala Carte

20

10

0
Rice Meal Ala Carte

VARIABLE FREQUENCY PERCENTAGE

ALA CARTE 66 0.66%

RICE MEAL 34 0.34%

TOTAL 100 100%

7. WHICH DRINKS DO YOU PREFER TP PARTNER WITH YOUR
MEAL/SNACK?

Respondents
40

35

30

25 Softdrinks

20 Fresh Juice
Fruit Shake
15
Water
10

0
Softdrinks Fresh Juice Fruit Shake Water

VARIABLE FREQUENCY PERCENTAGE

SOFT DRINKS 22 0.22%

FRESH JUICE 29 0.29%

FRUIT SHAKE 13 0.13%

WATER 36 0.36%

TOTAL 100 100%

8. HOW MUCH ARE YOU WILLING TO PAY FOR THE VEGGIE BALLS
RICE MEAL?

Respondents
100
90
80
70
60
50 45-80 PHP

40 80-120 PHP

30
20
10
0
45-80 PHP 80-120 PHP

VARIABLE FREQUENCY PERCENTAGE

45-80 PHP 86 0.86%

80-120 PHP 14 0.14%

TOTAL 100 100%

9. DO YOU FEEL COMFORTABLE AND SATISFIED ON HAVING A
GOOD AMBIENCE AND RELAXING MELODY WHEN EATING?

Respondents
60

50

40
Comfortable and Satisfied
Very Comfortable and Satisfied
30
Neautral
Uncomfortable
20

10

VARIABLE FREQUENCY PERCENTAGE

COMFORTABLE 60 0.6%
AND SATISFIED
VERY
COMFORTABLE 29 0.29%
AND SATISFIED

NEAUTRAL 10 0.1%

UNCOMFORTABLE 1 0.01%

TOTAL 100 100%

10. WHICH PACKAGING WILL YOU PREFER FOR YOUR TAKE OUT?

Respondents
70

60

50

40
Paper Lunch Box
30 Paper Rice Meal Box

20

10

0
Paper Lunch Box Paper Rice Meal Box

VARIABLE FREQUENCY PERCENTAGE

PAPER LUNCH BOX 62 0.62%

PAPER RICE MEAL 38 0.38%

BOWL

TOTAL 100 100%

DETAILED PRODUCT

The Veggie Balls Hauz will give benefits to consumers providing fresh
and clean foods to achieve the satisfaction of the customers. The meatballs
is the favourite of some families all over the world. It is a ground meat meld
into a small ball, sometimes along with other ingredients, such as bread
crumbs, eggs, and seasoning. Meatballs are cooked by frying. We think of
ways of on how we innovate our favourite meatballs making them a
healthier way by adding fresh vegetables like eggplants, carrots, and
squash. These will serve as invaluable nutrients and vitamins like Vitamin
A, K, C, B6, potassium and etc. Or product comes in three flavours: The
eggplant, carrots and squash. These are the descriptions of our three
proposed flavours. The eggplant, carrot and squash flavours are consist of
vegetable stew, mashed and mixed with meat, eggs, breadcrumbs and
seasonings. Also we put cheese cubes in the centre for the cheesy taste.
And then roll it in breadcrumbs and deep fry until golden brown and paired
it with mayonnaise or cheese.
MARKETING STRATEGY

1. Advertisement
 Flyers/Brochures
 Poster
 News paper
 Social media (facebook, twitter, and instragam)

2. Promotion
 Free taste
 Discount coupons
 Loyalty card
 Gift Certificate

3. Suggestive Selling or Survey

4. Customer appreciation events

TARGET MARKET

Our target market is to give best tasting and healthy meatballs and
other innovated veggie balls for the people around Pasay, it can be
families, workers, students or people who love to travel and try something
new. We assure that giving their satisfaction by providing them the
comfortable place, best quality food and a benefit for them for healthy living
is such a great honor for us as marketing students. We also offer to those
people who are not a vegetarian so that’s why we come up and innovate
this kind of product to them.

MARKET SEGMENTATION

Veggie Balls Hauz considers all types of people, for all ages from
what places they came from and no matter what their gender and religion
is. Whether they were high or low profile we still considered them as our
target market. That our potential buyers will also be our potential
customers, who deserve our time and effort to differentiate and understand
their needs, wants and their preferences in order to meet the satisfaction of
our innovated product.
 CHAPTER 4
TECHNICAL ASPECT

This study discusses about the process of production and the

activities of the business. It states also the machineries and equipment
used in production and other aspect regarding bringing the raw materials
into finishes product. Plants layout, size and the structures are all
presented for the purposes of identifying the business operation. The list of
machinery, tools and equipment are enumerated with their corresponding
cost.

GENERAL BUSINESS CONDITION

The first priority of the Veggie balls business is the customer which
will lead the business to ensure the product safety for human
consumptions. Veggie Balls Hauz will make sure that the entire supplier is
accredited by the local government and food safety department. All
products and facilities must be check accordingly on its standard. The
operation taking raw materials is the prior procedure; receiving area must
be clean and neat. The ingredients must have its own shelf in the
production area. Our business will ensure to dispose those expired
ingredients and broken materials. When storing goods we will ensure that
the product is in their proper storage area and the storage area must reach
its proper temperature. When preparing products all coffee handlers must
be oriented for safety awareness.
Persons who engaged in food preparations must in good health, has
a clean personal habit can handle products safely and appreciate the
needs of sanitary practice and neat in all aspects assigned job. When an
employee is experiencing cough, sneezing, sore throat and other illness
which can affect the service of the business, the employee must allow filing
a leave and allow totake rest when needed.
Everyone must aware or knowledge able in the effect of not following
some guideline to ensure the customers are safe when consuming our
products.
STANDARD OPERATION PROCEDURE

1. Food Sanitation – Food analysis done everyday.

2. Absence Spoiled Item – No spoiled item, first in first out in raw materials.

3. Product Shelf-life – Food items including raw materials.

4. Good Hand Washing Program – Food handlers wash and sanitize hands
following proper procedure.

5. Exclusion and Restriction Food Workers – Sick employees are excluded

from working in the operation

6. Standard Temperature of Cooked Food – Food assurance in standard

internal temperature.
PRODUCT PROCESS

PORK VEGGIE BALLS-EGGPLANT

INGREDIENTS:

½ Ground Pork Magic Sarap

½ Kilo of Eggplant Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the eggplants into cubes and put it in the water

2. Sauté onion and garlic and the ground pork
3. Add eggplant, salt, black pepper, and add magic sarap until the
eggplants becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
PORK VEGGIE BALLS-SQUASH

INGREDIENTS:

½ Ground Pork Magic Sarap

½ Kilo of Squash Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the squash into cubes and boiled it in the water

2. Mashed the squash until it becomes ready to mix
3. Sauté onion and garlic and the ground pork
4. Add mashed squash, seasoning, black pepper, until the squash
becomes cook
5. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
6. Fry it until becomes golden brown
PORK VEGGIE BALLS-CARROT

INGREDIENTS:

½ Ground Pork Magic Sarap

½ Kilo of Carrots Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the carrots into cubes and boiled it in the water

2. Mashed the carrots until it becomes ready to mix
3. Sauté onion and garlic and the ground pork
4. Add mashed carrots, seasoning, black pepper, until the carrots
becomes cook
5. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
6. Fry it until becomes golden brown
CHICKEN VEGGIE BALLS-EGGPLANT

INGREDIENTS:

½ Shredded Chicken Magic Sarap

½ Kilo of Eggplants Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the eggplants into cubes and put it in the water

2. Sauté onion and garlic and the shredded chicken
3. Add eggplant, salt, black pepper, and add magic sarap until the
eggplants becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
CHICKEN VEGGIE BALLS-SQUASH

INGREDIENTS:

½ Shredded Chicken Magic Sarap

½ Kilo of Squash Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the squash into cubes and put it in the water

2. Sauté onion and garlic and the shredded chicken
3. Add squash, salt, black pepper, and add magic sarap until the squash
becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
CHICKEN VEGGIE BALLS-CARROT

INGREDIENTS:

½ Shredded Chicken Magic Sarap

½ Kilo of Carrots Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the carrots into cubes and boiled it in the water

2. Mashed the carrots until it becomes ready to mix
3. Sauté onion and garlic and the shredded chicken
4. Add mashed carrots, seasoning, black pepper, until the carrots
becomes cook
5. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
6. Fry it until becomes golden brown
BEEF VEGGIE BALLS-EGGPLANT

INGREDIENTS:

½ Ground Beef Magic Sarap

½ Kilo of Eggplant Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the eggplants into cubes and put it in the water

2. Sauté onion and garlic and the ground beef
3. Add eggplant, salt, black pepper, and add magic sarap until the
eggplants becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
BEEF VEGGIE BALLS-SQUASH

INGREDIENTS:

½ Ground Beef Magic Sarap

½ Kilo of Squash Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the squash into cubes and put it in the water

2. Sauté onion and garlic and the ground beef
3. Add squash, salt, black pepper, and add magic sarap until the squash
becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
BEEF VEGGIE BALLS-CARROT

INGREDIENTS:

½ Ground Beef Magic Sarap

½ Kilo of Carrot Eden Cheese
1 Tsp. Vegetable Oil Cooking Oil (For Frying)
Onion
Garlic
½ Tsp. Black Pepper
Bread Crumbs

PROCEDURE:

1. Cut the carrot into cubes and put it in the water

2. Sauté onion and garlic and the ground beef
3. Add carrots, salt, black pepper, and add magic sarap until the carrots
becomes tender
4. Transfer in a bowl and add the bread crumbs and mixed it on desired
ball and add cheese cubes.
5. Fry it until becomes golden brown
PRODUCT DESCRIPTION:

PORK, CHICKEN AND BEEF VEGGIE BALLS-

EGGPLANT

Our veggie eggplant that are made up with 3 variant

meat: the pork, beef and chicken. It’s a healthy balls
that is not just all-meat but more on eggplants and
it’s a crunchy taste and very cheesy inside.

PORK, CHICKEN AND BEEF VEGGIE BALLS-

SQUASH

Our variant for the most favorite flavor veggie balls is

also made up with pork, beef and chicken, it’s a very
healthy taste and delicious especially when you paired
up with mayonnaise dip.

PORK, CHICKEN AND BEEF VEGGIE BALLS-

CARROT

The carrot balls are also good for our health and
good for people who have poor eyesight. It’s a
crunchy taste and you can taste it’s freshness in
just one bite and also it’s cheesy as well.
 RAW MATERIALS

Magic Sarap

Eden Cheese
Bread Crumbs

Mayonnaise
Cooking Oil

Ketchup
Black Pepper

Eggplant
Carrots

Squash
Ground Pork

Ground Beef

Shredded Chicken
RAW MATERIALS PRODUCTS

Items Quantity Unit Cost Total Total Cost Total Cost

Daily Cost(Daily) (Monthly) (Annually)
Pork Meat 1 kilo 80 P270 P8,100 P97,200
Chicken 1 kilo 80 P165 P4,950 P59,400
Meat
Beef Meat 1 kilo 80 P500 P15,000 P180,000
Eggplant ½ kilo 80 P70 P2,100 P25,200
Squash ½ kilo 80 P30 P900 P10,800
Carrots ½ kilo 80 P85 P2,550 P30,600
Rice 20 kilos Optional P1,080 P32,400 P388,800
TOTAL P P P

RAW MATERIALS CONDIMENTS

Items Quantity Unit Cost Total Total Cost Total Cost

Weekly Cost(Daily) (Monthly) (Annually)
Mayonnaise 2.5 liters 82 P575 P17,250 P207,000
Ketchup 4kg 24 P170 P5,100 P61,200
Oil 8kg 93 P650 P19,500 P234,000
Bread 9kg 140 P1,260 P37,800 P453,600
Crumbs
Ground 3 packs 30 P630 P18,900 P226,800
Pepper
Onion 1kilo 70 P490 P14,700 P176,400
Garlic 1kilo 160 P120 P33600 P403,200
Cheese 9packs 50 P450 P13,500 P162,000
Magic 1pack 40 P280 P8,400 P100,800
Sarap
TOTAL P P P
 KITCHEN UTENSILS/MATERIALS

ITEM DESCRIPTION

RICE
COOKER
A rice cooker is an automated kitchen
appliance designed to boil or steam
rice. Use to cook rice.

DEEP
FRYER
A deep fryer is a kitchen
appliance used for deep frying.

MEATBALL
MAKER
A stainless meatball maker that can do
easy making meatball by scooping and
form it’s right size
TONG
Tongs are a type of tool used
to grip and lift objects instead of holding
them directly with hands.

KNIFE
A kitchen knife is any knife that is
intended to be used in food
preparation.

CHOPPING
BOARD A cutting or chopping board is a
durable board on which to place
material for cutting.

COOKING
POT Any vessel (such as a saucepan), with
or without a lid, used to cook food
FRYING
PAN A frying pan, fry pan, or skillet is a flat-
bottomed pan used for frying, searing,
and browning foods.

MIXING
BOWL Mixing Bowl is a deep bowl that is
particularly well suited for mixing
ingredients together in. Typically one
should have at least three mixing bowls
of different sizes , as it is often
necessary when baking to keep

PEELER A peeler is a kitchen tool consisting of a

metal blade with a slot with a sharp
edge attached to a handle, used to
remove the outer layer of
some vegetables such
as potatoes, broccoli stalks,
and carrots, and fruits such
as apples and pears.

LADLE
A large long-handled spoon with a cup-
shaped bowl, used for serving soup,
stew, or sauce.
WHISK A whisk is a cooking utensil which can
be used to blend ingredients smooth or
to incorporate air into a mixture, in a
process known
as whisking or whipping.

A refrigerator consists of a thermally

REFRIGIRATOR insulated compartment and a heat
pump (mechanical, electronic or
chemical) that transfers heat from the
inside of the fridge to its external
environment so that the inside of the
fridge is cooled to a temperature below
the room temperature.
 EQUIPMEMENTS

ITEM DESCRIPTION

CALCULATOR Something used for making

mathematical calculations, in particular
a small electronic device with a
keyboard and a visual display.

STAPLER
A device for fastening together sheets
of paper with a staple or staples.

BALLPEN A pen is a common writing instrument

used to apply ink to a surface, usually
paper, for writing or drawing.
Historically, reed pens, quill pens, and
dip pens were used, with a nib dipped
in ink.
TAPE A tape dispenser is an object that holds
a roll of tape and has a mechanism at
one end to shear the tape.

FOLDER
A folding cover or holder, typically
made of stiff paper or cardboard, for
storing loose papers.

SCISSOR Pair of scissors consists of a pair of

metal blades pivoted so that the
sharpened edges slide against each
other when the handles (bows)
opposite to the pivot are closed.

CEILING FAN
 FURNITURE EQUIPMENTS

ITEM DESCRIPTION

CHAIRS One of the basic pieces of furniture,

AND a chair is a type of seat.
a piece of furniture with a flat top and
TABLE
one or more legs, providing a level
surface on which objects may be
placed, and that can be used for such
purposes as eating, writing, working, or
playing games

FRAMES
A rigid structure that surrounds or
encloses something such as a door or
window.

CLOCK
A clock is an instrument used to
measure, keep, and indicate time.
SIGNAGE (open)

SIGNAGE (close)
 APPLIANCES

ITEM DESCRIPTION

FLUORESCENT
A fluorescent lamp, or fluorescent tube,
is a low-pressure mercury-vapor gas-
discharge lamp that
uses fluorescence to produce visible
light.

SPEAKER
Speakers are popular output devices
used with computer systems. They
receive audio input from the computer's
sound card and produce audio output
in the form of sound waves.

LAPTOP A laptop computer is a small,

portable personal computer (PC) with a
"clamshell" form factor, typically having
a thin LCD or LED computer
screen mounted on the inside of the
upper lid of the clamshell and
an alphanumeric keyboard on the
inside of the lower lid.
 SAFETY EQUIPMENT

ITEM DESCRIPTION

FIRE Is an active fire protection device used

EXTUINGUI- to extinguish or control small fires,
SHER often in emergency situations

FIRST AID
KIT Is a collection of supplies and
equipment that is used to give medical
treatment.
 COMFORT ROOM EQUIPMENT

ITEM DESCRIPTION

HAND SOAP
Hand liquid soap is formulated to wash
and clean hands.

TOILET
TISSUE Toilet Paper is one of those items
people take for granted but that you
would never want to run out of.

BATHROOM A preparation for cleaning bathrooms

CLEANER
 CLEANING EQUIMENTS

ITEM DESCRIPTION

BROOM
A broom is a cleaning tool consisting of
usually stiff fiberand roughly parallel to,
a cylindrical handle, the broomstick. It
is thus a variety of brush with a long
handle.

DUSTPAN
A flat handheld receptacle into which
dust and waste can be swept from the
floor.

MOP A mop is a mass or bundle of coarse

strings or yarn, etc., or a piece of cloth,
sponge, or other absorbent material,
attached to a pole or stick. It is used to
soak up liquid, for cleaning floors and
other surfaces, to mop up dust, or for
other cleaning purposes

SPONGE A sponge is a tool or cleaning aid made

of soft, porous material. Typically used
for cleaning impervious surfaces,
sponges are especially good
at absorbing water and water-based
solutions.
 ITEM QUANTITY PRICE TOTAL
COST
KITCHEN
UTENSILS/MATERIALS
Rice Cooker 1 P 5,000.00 P 5,000
Deep Fryer 1 P 5,000.00 P 5,000
Meatball Maker 3 P 69.00 P 207.00
Tong 5 P 50.00 P 250.00
Knife 2 sets P 179.00 P 358.00
Chopping Board 2 P 60.00 P 120.00
Cooking Pot 2 P 1,463.00 P 2,926
Frying Pan 2 P 629.00 P 1,258
Mixing Bowl 3 P 50.00 P 150.00
Peeler 3 P 88.00 P 264.00
Whisk 2 P 129.00 P 258.00
Ladle 2 P 28.00 P 56.00
Refrigerator 1 P 11,495.00 P 11,495
TOTAL P 27,342,

OFFICE EQUIPMENT
Stapler 2 P 100.00 P 200.00
Telephone (Pldt) 1 P 1,299.00 P 1,299
Scotch Tape 2 P 24.00 P 48.00
Folder 25 P 15.00 P 375.00
Scissor 2 P 15.00 P 30.00
Filing Cabinet 1 P 4,700.00 P 4,700
TOTAL P 6,652

FURNITURES
Chairs 8 P 130.00 P 1,040
Tables 2 P 450.00 P 900.00
Frame 4 P 400.00 P 1,600
Wall Clock 1 P 500.00 P 500.00
TOTAL P 4,040
 APPLIANCES
Florescent 2 P 450.00 P 900.00
Speaker 1 P 1,300.00 P 1,300
Laptop 1 P 18,000 P 18,000
TOTAL P 20,200

SAFETY EQUIPMENT
Fire Extinguisher 1 P 800.00 P 800.00
First aid kit 1 bag P 1,500 P 1,500
TOTAL P 2,300

CLEANING EQUIPMENTS
Broom 2 P 100.00 P 200.00
Dustpan 2 P 50.00 P 100.00
Mop 1 P 420.00 P 420.00
Trash Bin 1 P 150.00 P 150.00
TOTAL P 870
 SUPPLIES

SUPPLIES QUANTITY UNIT COST TOTAL TOTAL

(per month) COST COST
(monthly) (annually)
Garbage Bag 1 (25 pieces) P 90.00 P 90.00 P 1,080.00

Hand Soap 3 Bottles P 236.00 P 708.00 P 8,496.00

Toilet Tissue 3 pack P 90.00 P 270.00 P 3,240.00
Bleach 1 litter P 40.00 P 40.00 P 480.00

Receipt 12 pad P 25.00 P 300.00 P 3,600.00

Paper
Sponge 10 pcs. P 12.00 P 120.00 P 1,200.00

Mineral 40 containers P 25.00 P 1,000.00 P 12,000.00

Water
Stapler Wire 2 boxes P 65.00 P 130.00 P 1,560.00

Dishwashing 3 bottles- P 240.00 P 720.00 P 8,640.00

500ml
Ballpen 1 box P 185.00 P 185.00 P 2,220.00