Guidelines

in
Preparation
of Business
Plan
BUSINESS PLAN
• TO BE PROPERLY GUIDED

• TO MINIMIZE MISTAKES
• TO PROVE THE VIABLITY OF
BUSINESS

• TO REDUCE RISK
Chapter 1
A. Introduction (Importance)
B. Entrepreneurial Training
Proper
C. The Entrepreneur/s
D. The Enterprise
E. Successful Entrepreneur
F. Documentation
 Introduction
Importance of
Entrepreneurial Undertaking
• What is the importance of your
product/s or service/s?
• Why should the reader be
interested with your business?
• Cite some successful stories
inline with your business
prospect.
Entrepreneurial Training Proper
• Orientation of the
Entrepreneurship Training
Program
• Experience as per Entrepreneurial
training and mindset is concern
• Other experience and engagement in
business/entrepreneurship
The Entrepreneur – background,
capabilities and other skills
pertaining to business

The Enterprise – background of

the business.
• Importance of the business
(innovations, distinctions and
other competitive advantage of
the enterprise)
Chapter 2

Organizational/ Management Plan

A. Form of Business
B. Organizational Structure/Chart
C. Job Description
D. Compensation and Benefits
E. Job Qualification
A. Form of
Business

-Sole Proprietorship
-Partnership
-Cooperative
-Corporation
B. Organizational
Structure/Chart
Owner/Farm Manager

Bookkeeper Caretaker

Laborer/s
C. Job Description
Position Duties
Farm Manager/Owner Responsible for all the
activities inside the farm.

Bookkeeper Listing all the financial

transactions being done in the
farm.
Caretaker Cleaning and monitoring the
area

Laborer Taking care of the pond, fish

and feed for the fish

Laborers (harvesting) They are called when

harvesting days.
D. Compensation and
Benefits
E. Qualification in Hiring of
Employees
Position Qualification/s

Bookkeeper Must be a graduate of

accounting or any related
course

Caretaker Trustworthy
Hard working
Flexible

Laborer Has an experienced in tilapia

farming
Trustworthy
Hardworking
Chapter 3. Technical/Production
Aspect
A. Proposed Business Name with
Tagline
B. Area and Location
C. Business Layout
D. Technical description of the
Products/Services (including
production capacity)
E. Volume of Production/Sales
(Daily/Weekly/Monthly/Cycle)
F. Work Plan
G. Flowchart of Activities
H. Tools and Equipment
A. Proposed Name with logo and
tagline
Tikman
mo ang
Tilapia ko

- Meaning of the proposed name
B. Area and Location
-Where it will be located?
- Location Map with
Aerial and actual picture
- Total land area (actual
measurement)?
-Explain why did you
choose that area?
C. Business Layout
-Actual Layout of the Business
 D. Technical description of the
Products/Services (including production
capacity)

• List of Products and Services

(including the capacity)
• Production cycle per year
• Varieties/ Breeds/ Specifications
• What are the characteristics of
your products
 E. Volume of Production (per
ITEM Unit cycle)
Quantity Unit Price Total (Php)
(Php)
Rice Sack (25 kgs) 100 1000 100,000

Egg plant Bag (10kgs) 10 400 4,000.00

Broiler kg 1000 125 125,000.00

Lettuce kg 100 90 9,000.00

Tilapia kg 500 80 40,000.00

Total 278,000.00
 F. Work plan
Jan Feb Mar Apr May June July Aug Sep Oc Nov Dec
il t
Processing
of Papers

Cleaning
and Land
excavatio
n

Constructi
on of
buildings

Buying of
tools and
equipment

Hiring
 Work plan
Date Monday Tuesda Wednesd Thursda Friday Saturda Sunday
D&R y ay y y (IF
Necessary
)
Harvestin 6:00 AM 5:00 AM 6:00 AM 5:00 AM 5:00 AM 6:00 AM 5:00 AM
g of
Products
Store 7:00 AM 6:00 AM 7:00 AM 6:00 AM 6:00 AM 7:00 AM 6:00 AM
Opening

Morning 10:00 – 9:00 – 10:00 – 9:00 – 9:00 – 10:00 – 10:00 –

Delivery 11:00 11:00 11:00 AM 11:00 AM 11:00 11:00 11:00
AM AM AM AM AM
Afternoon 4:00 – 3:00 – 4:00 –6:00 3:00 – 3:00 – 4:00 – 3:00 –
Delivery 6:00 PM 6:00 PM PM 6:00 PM 6:00 PM 6:00 PM 6:00 PM
Evening 7:00 – 6:30 – 7:00 – 7:59 6:30 – 6:30 – 7:00 – 7:00 –
Delivery 7:59 PM 7:59 PM PM 7:59 PM 7:59 PM 7:59 PM 7:59 PM

Recording 8:00 – 8:00 – 8:00 – 8:59 8:00 – 8:00 – 8:00 – 8:00 –

of 8:59 PM 8:59 PM PM 8:59 PM 8:59 PM 8:59 PM
Inventory
8:59 PM
Closing 9:00 PM 9:00 PM 9:00 PM 9:00 PM 9:00 PM 9:00 PM 9:00 PM
 G. Business
Preparation
OProcedure on the operation
of the business (Detailed)
OStart – End of the day to
day operation
 Flowchart of activities
Acquisition of
live chickens
(1 – 2 hours)

Dressing
(1 – 2 hours)
Figure. 1 Flow
chart for dressed
chicken Serving
(30 – 40 secs)

Product Delivery
(1-2 hours)

Collection of
Payment
(5 -10 secs)
 H. Tools and
Items
Equipment
Uses Quantity Price/Unitt Total

Water Pump This is utilized 1 P 46,000 P 46,000

for filling the
pond
efficiently.
Fish Net This tool is is 1 500 5,000
essential for
harvesting.
Crates Fish sorting 10 25,000 25,000
and transport

Weighing Measuring 3 3,000 9,000

scale fish weight

Small boat Feeding, 1 10,000 10,000

Harvesting,
Monitoring
and
Maintenance
 Chapter 4 – Marketing Plan
(7Cs)
A. Commodity
B. Cost
C. Channel of Distribution
D. Consumers
E. Communication
F. Competition
G. Circumstances
Marketing Aspect (7
C’s)
Commodity – What are your
commodities (products or services)?

Description of your products/services

Actual photos of your products or

services (should be properly labeled)
• Product • Product
Description Description
• Net Weight • Net Weight/
• No of available Height
items (if • Age
applicable) • No of available
items (if
applicable)
Marketing Aspect (7
C’s)
Cost – What are cost per unit, selling
price and profit commodities
(products or services)?
Product Cost per unit Selling Price Profit

Tilapia 90.00 110.00 20.00

Rice 571.20 990.00 418.8

Marketing Aspect (7
C’s)
Product Price– What are the selling
price of the commodities (products or
services)?

Product Selling Price

Tilapia 110.00

Rice 990.00
Marketing Aspect (7
C’s)
Product Cost – What are the
product costs per commodity
(products or services)?
Fixed Cost Variable Cost
• • Salary
Rental fee
• • Raw Materials
Contract
• • Production Supplies
Loan Interest
• • Ingredients
Depreciation
• Tools and Equipment
Cost
• Piece Rate Labor
• Transportation
 Product Cost – What are the product costs per
commodity (products or services)? 100 cavans per
hectare

Item Item cost (per Cost

hectare)
Land Preparation 3,000.00 30.00

Seeds 2,400.00 24.00

Labor 24,000.00 240.00

Hand tractor cost 2,500.00 25.00

Pesticide 2,100.00 21.00

Harvesting and 7,000.00 70.00

Marketing Cost
Depreciation Cost 16,120.00 161.20
Total 571.20
 Product Cost – What are the product costs per
commodity (products or services)?

Tools & Item cost Quantity Life span Depreciation

Equipment (month) Value (per
month)
Knapsack 2,000.00 1 60 33.33
Sprayer
Rake 500.00 1 24 20.83

Agricultural 500.00 1 35 13.89

Knife (bolo)
Tractor (2nd 800,000.00 1 180 4,444.44
hand)
Water pump 9,000.00 1 120 75.00

Hand Tractor 86,000.00 1 120 716.66

Agricultural 2,500.00 1 36 69.44

hose
 Channel of
Distribution
Pampan
g FCC
Market

Divisori
FARM VILLE MPM
a

Bengco
Sta.
Agri
Lucia
Supplie Market
s
 Consumers
Who are your target consumers?
• Low Income Earner – Php 20,961.00 – below

• Middle Income Earner – Php 20,961. 01 – 41,924.00

• Upper Income Earner – Php 41,924.01 – above

Percentage

20%

50%

30%

Low Income Earner Middle Income Earner Upper Income Earner

 Consumers
Location of your target consumers?
• San Jose
• Sta. Cruz
• San Juan
Percentage

5%
San Jose
25% Sta. Cruz
San Juan

70%
 Communication
• Social Media (Facebook, WhatsApp, Viber, Instagram,

Shopee, Lazada, Grab etc.)

• Word of Mouth

• Friends and Relatives

• Tarpaulins

• Flyers

• Market Survey

• Taste test
 Competition
Indirect
Direct Competitor Competitor

Same Solution Different Solution

Customer
Need
 Direct Burger King
Competitor

McDonalds Jollibee

Wendy’s

Indirect
Competitor
Gerry’s Grill

McDonalds Pizza Store

Isawan ni Aling
Nena
 Circumstances –
unavoidable business threats
• Earthquake
• Typhoon
• Bird flu
• Foot and mouth disease
outbreak
• African swine fever
• Cocolisap
• Change of customer
preferences
Chapter 5 – Financial Plan
A. Volume of
Production/Sales
B. Projected Sales
C. Cost Production
D. Net Income
E. Return on Investment
F. Breakeven Point
A. Volume of Production: Broiler
Chicken
Production: 10,000 Birds per Cycle

Less: 5% Mortality

10, 000 x .05 = 9,500

Total Production = 9,500 birds

Average Live Weight per Bird = 1 kilogram

Selling Price per Kilo = 110. 00 Php

B. Projected Sales
Average Live Weight X Selling Price X Total
Production = PS

1 x 110 x 9500 = 1, 045, 000 Php

PS = 1, 045, 000 Php

 Item Item cost Quantity Total

Feeds 1,100.00 486 534, 600. 00

Vitamins 1,000.00 50 50,000.00

and
Minerals
Transportat 2,000.00.00 4 8,000.00
ion
Labor 10,000.00 3 30,000.00

Electricity 20,000.00 z 20,000.00

Water 5,000.00 1 5,000.00

Housing 80,000.00 1 80,000.00

Rent per
D. Net Income

Sales – Total Cost Production = NI

1, 045, 000.00 - 727,600.00 = 317,400.00

NI= 317,400.00 Php

E. Return on Investment

Net Income /Total Cost Production x 100%

= ROI

317,400.00/727,600.00 x 100 = 43.62%

F. Breakeven point

Total Cost Production/ Average Selling

Price

727,600.00/110= Breakeven point

Breakeven point = 6,615

Thank you 