CocoPia
Ellado, Allena Rose M.
Orgas, Wynzel R.
Batinga, Zyrene Rose L.
Mosende, Aira Mae N.
Technical Plan
A. Flow Chart of Production Process
Figure no. 1. The figure above shows the process of the product (CocoPia) on how it
will be made and be selled.
The flowchart outlines the process of making and selling a product, likely lumpia. It
begins with purchasing ingredients and preparing the lumpia wrappers and coco filling,
followed by assembly, cooking (deep frying), cooling, packaging, distribution, and finally,
sale to the customer. The importance of wearing PPE uniforms is also highlighted.
B. Raw Materials
Materials Measurement Description
100 pcs. A thin delicate sheet of dough
used to wrap fillings for lumpia.
Lumpia Wrapper
10 pcs. A tropical fruit harvested from
a coconut tree, characterized
by its tender translucent.
Young Coconut
A sweet, crystalline
carbohydrate extracted from
1kg. sugarcane or sugar beets,
used as food additives and
ingredients
Brown Sugar
A sweet, creamy dairy product
170g. made by evaporating milk.
Condensed Milk
A viscous liquid derived from
various sources used as a
1L lubricant and ingredients in
cooking.
Oil
A long, narrow and fragrant
leaves, commonly used for
3 pcs. aroma.
Pandan Leaves
C. Equipment
Equipments Description Price
Pan A kitchen vessel with a curve Php. 314.00
bottom, and a handle used for frying
and cooking food(s)
Food Tong A kitchen utensil used for gripping, Php. 41.00
turning, and serving food.
Strainer A kitchen tool used to separate Php. 59.00
liquids from solids or to drain excess
water from food(s).
Food Tray A flat, shallow container used for Php. 79.00
carrying, serving and displaying
food, drinks, and other items.
D. Layout Plan
Figure no. 2. The figure above shows the layout and sketch plan for the said business.
The figure presents the blueprint of the said business. Including the measurements and
locations of various equipment. It is 5m horizontal long and 4m vertical long. The 1.5m x
1m table is placed in the center of the room, while the cooking and the dishwashing
area are 3m long; the Standardized refrigerator (approximately 0.6m wide) is placed
along the wall.
E. Utilities
● Electricity Monthly
kWH Amount
Light (bulb) ₱ 30.00
Fan ₱ 295.00
● Water Monthly
L Amount
Drinking water ₱ 35.00
Water in different usage (container) ₱ 100.00
F. Permits/ Licenses
DTI Permit ₱ 530.00
BIR Permit ₱ 530.00
Mayor’s Permit ₱ 1,630.00
Barangay Permit ₱ 150.00
Business License ₱ 175.00
TOTAL ₱ 3,015.00
Organizational Plan
A. Organizational Structure
B. Description
Position Description
Owner An individual who controls business, property, or assert,
responsible for its management operation, decision-making.
Cashier Responsible for handling financial transactions processing
payments, and providing customer service in retail,
hospitality, or food service settings.
Seller An entity that offers goods, services, or assets for sale,
transfer or exchange, with the good or generating revenue
profit or other profit.
Cook A person responsible for preparing, cooking, and presenting
foods in a variety of settings.
Dishwasher A person responsible for cleaning and sanitizing dishes,
utensils, and wages.
C. Salary/ Wages (Per Month)
Position No. Wages
Owner 1 ₱ 3,000.00
Cashier 2 ₱ 1,000.00
Seller 3 ₱ 1,000.00
Cook 4 ₱ 500.00
Dishwasher 5 ₱ 500.00
Total ₱ 6,000.00
