TEA KA MUNA IN BAGO APLAYA, DAVAO CITY

A Business Plan Presented to the Faculty of

Senior High School Department
Doña Denia National High School
Davao City

In Partial Fulfillment of the Requirements for the

Business Simulation

By:

RANNETH ANN C. FERNANDO

PRINCESS ANN T. GIMENA
LAUREN DEL G. INOT
SARAH BABE B. LASQUITE
JACEL B. MACABENTA

MARCH 2022
 Table of Contents

Page

Title Page i
Table of Contents ii
List of Figures iii
List of Tables iv
Acknowledgement
Executive Summary
Introduction 1
Problem Statement
The Problem/ Need 2
Business Overview
Name of the Business 3
Tagline
Description of the Business Model
Business Philosophy
Vision, Mision, and Values 4
Marketing Strategy
Market Research and Analysis 4
Market Opportunity 5
Marketing Plan
Marketing Goals 8
Needs and Wants of the Market 9
The Product
The Price
The Promotion 18
The Sales Target
Competitive Analysis
Competitors 21
Risk and Opportunities 23
Potential Impact
Risk Prevention
 Operational and Technical Plan
The Product 24
Plant Size and Production. 27
Raw Materials, Supplies and Equipment's Needed 28
Waste Disposal Management
Operating Strategy
Perspective View
Organization and Management Plan
Form of Ownership
Manpower Requirements
Job Qualifications
Organizational Structure
Management Team
Business Implementation
Monitoring and Evaluation
Compensation Scheme
Financial Plan
Average Investment Needed
Specific Invest Needed in Year 1-2
Financial Contribution
Fund Raising
Return of Investment
Financial Statement
Appendices
Salaries and Benefits
Sales and Purchase
SSS/PHIC/HDMF Employer’s Share
Curriculum Vitae
 List of Tables

Table Page
1. Results of the Marketing Survey 5
2. SWOT Analysis 6
3. The Prices 10
4. Sales Target 19
5. List of Direct Competitors. 21
6. List of Indirect Competitors 22
7. Machine ad Equipment's 28
8. Shop Supplies 30
9. Shop Furnitures and Fixtures
10. Raw Materials 31
11. Attendance Monitoring Sheet
12. Monitoring And Evaluation Sheet
13. Projected Customer Provision

List of Figure

Figure
1. Milk tea Prototype of our Tea Ka Muna 24
2. Frappe Prototype of our Tea Ka Muna 25
3. Fried and Steamed Prototype of our Tea Ka Muna. 26
4. Waste Disposal Management of Tea Ka Muna
5. Service Flow Chart of Tea Ka Muna
6. Logo and Layout of the Tea Ka Muna
7. Location sketch plan of the Tea Ka Muna
8. Organizational Chart of Tea Ka Muna
 ACKNOWLEDGEMENT

First of all, we would like to thank our Father in Heaven for giving us the knowledge
and strength to pursue this business plan whenever trials and difficulties come. He is there
to give us hope.

It is also our pleasure to thank those who have made thus feasibility possible: Business
Simulation subject teacher Ms. Jenneper D. Pulvera whose encouragement, guidance,
considerations, support from the proposal to the final level and gave us a chance to have
deep understanding on our study.

We are also thankful to our family, especially our parents and guardians, Mr. & Mrs.
Fernando, Mr. and Mrs. Gimena, Mr. and Mrs. Inot, Mr. and Mrs. Lasquite and Mr. and Mrs.
Macabenta, for their understanding and prayers, financial support to finish this business
plan.

It is grateful and wonderful to have friends and who are always there to give us their
collective moral support and prayers. We would like also to give recognition to our friends
for helping us also to this study and for making us laugh at times of difficulties.

From the bottom of our hearts, thank you so much and May God shower His
marvelous blessings to all of you.

Mabuhay and blessed be God forever!

RANNETH ANN C. FERNANDO

PRIINCESS ANN T. GIMENA
LAUREN DEL G. INOT
SARAH BABE B. LASQUITE
JACEL B. MACABENTA
 EXECUTIVE SUMMARY

Business ensures the development of both the industry and the society, creating
opportunities, new jobs, and providing innovative and best services to fill specialized market
niches. Opportunities encourages entrepreneurs, creates the unemployment rate of the
society. The individuals owning a business will benefit as well, through careful management
plan and proper management Low-income areas can attract business due to lower cost
of operation, and decreasing the risk of poverty as a result of new jobs, and improving the
life of the society.

In line with this, the volume of individuals who are mostly involved in milk tea business
tends to create an industry that links to their personalities and behaviors, but most of them
lacks of capital to build a proper space, which leads us to find a possible solution to the
problem.

The business will be engaged in providing a good quality of drinks and snacks that
will satisfy the craving of the potential customers by also posting on social media. It will be
engaged directly on active promotion of its [products and quality services to our target
market.

It is necessary to help address this problem because there is a need on providing the
needs and wants mostly on these individuals in the side area, giving those programs while
promoting the society.

The financial capital will be sourced out from the P250,000.00 from the five partners
or incorporators.

The aim of this business plan is to serve as a guide for this start up business. To run a
successful recreation hub, the partners must ensure full understanding of their business firm
of the following vision, mission, goals, strategies, management function of planning,
organizing, staffing, leading, controlling, marketing mixes on product, price placement,
promotion, processes, people, and physical evidences.
 INTRODUCTION

Davao City is known to be the fastest developing municipality in region 1, situated

between Davao Del Norte and Davao Del Sur. The municipality also belongs to the Top 30
Richest Municipalities in the Philippines.

This is an opportunity for the small business enterprises to put up a business that is in
line with the needs and wants of the people living in the municipality. One of the demand
businesses to venture is in line with Milk Tea business wherein customers usually want and
needs to purchase products for their cravings.

The lates trend, Milk Tea business is one of the business concepts right now – it has
everything that every young aspiring businessman could ask for. A Milk Tea business works
just like some coffee shops, but with other types of products. The shop has a different
product to offer.so the customers would like how trendy it is, and they can make feedback
by visiting the shop.

Lack of capital and a proper space are just some of the common problems of
venturing into business. The researchers have observed the rise of milk tea business
especially in this time of pandemic.

This is the reason why we decided to make this study to help first-time risk takers and
young entrepreneurs. Instead of investing huge money in a business, we give them an
additional option especially those with artsy talent, to display and sell their products.
 PROBLEM STATEMENT

A. The Problem/Need

i. Specific Problem/Need
Modern families are thinking of ways and means to increase their income. It has now
become a reality that to depend on one’s fixed income is not enough to sustain all the
needs and wants of the family. They have to think of other means to generate additional
income. One of the popular means most families have resorted to is starting a small business.

The researcher has observed that in this time of pandemic many people ventured into
small businesses. Milk Tea Shop is one of the trends in business today because of the
increasing popularity of street cafes and the cafe industry like Starbucks, Tea Talks and other
famous coffee shops. Lack of a solid business plan and lack of capital to build a proper
space for the shop are some of the problems that the aspiring business person venturing
into business are failing.

In connection with this, the volume of this aspiring business person shows their interest
to enhance and to work it out which may lead into a possible solution to this problem.

ii. Importance of addressing the problem

It is important to help address this problem because there is really a need to provide a
solution or recommend an activity to the aspiring business persons who are facing this
problem. In doing so, we have provided a shop with snacks and drinks to serve and cater
the product of our business.

iii. Solution to the problem

To provide good services to our potential customers who are interested in our business
which is the Tea Ka Muna, the primary solution to the problem is by creating a standard
system, proper training program for the employee.
 Business Overview

A. Name of the Business

“Tea Ka Muna”

B. Tagline
"Take a break, Tea ka Muna"

C. . Description of the Business Model

Tea Ka Muna is our proposed business name. “Tea Ka Muna” offers the following: Milk
Tea Shop which is open to all customers and will cater from Monday to Sunday, twelve
hours a day. Tea Ka Muna is open to all who want to buy and it will be open from 9:00am -
8:00pm, 7 days a week. An assigned person will open and look before displaying the
products. You are fully responsible for the snacks and drinks that will be sold.

The variety of products that are offered by the business classified as a Model A and
Model B. Model A are consists of Milk Tea and Frappe. While, Model B includes fried products
which are Kikiam, Fries, and Siomai. The owner came up with a tagline of “Take a Break,
Tea Ka Muna” to emphasize our business name.

Our goal is to serve every customer’s expectation by having excellent quality

management and providing good services here in our shop located at Bago Aplaya,
Davao City. While our marketing strategy focuses on building good relationships with our
customers to surely give them more than what they expect.

D. Business Philosophy
Our business wants to give more value to our customers regardless of their status in
life because without the customers, our business is nothing.

E. Vision, Mission and Values

i. Vision
Tea Ka Muna is envisioned to be the best tasting milk tea in the region that provides
quality services to our customers by setting the standard of the milk tea shop.
 ii. Mission
To provide quality service, ensure the satisfaction & comfort of our customer and to
extend its hands with love and care to our dear customers.

iii. Values
The values being espoused by the partnership are excellence, service, care to its
customers, and exceptional management.

iv. Values’ Relation to culture, integrity and Activities

Filipino values of being humanistic and fearful to God shall be observed in the conduct
of the partnership activity.

Marketing Strategy

A. Market Research and Analysis

i. Target Market
Our target markets are the young people or the teenagers, the adults including the
drivers who wants and loves to drink milk tea. We accommodate those walk-in customers
who would want to visit our shop.

ii. Market size and Trends

Bago Aplaya, Davao City - Mindanao provinces made it to the top 10 of the 2015
cities and municipalities competitive index of the National competitive council (NCC). The
town of toril is located at the 7.1° North, 125°30’ East of Davao city and is about 2,954meter
above sea level at the base of the majestic Mt. Apo.

Bago Aplaya, Davao City has total projected population of 12,393 in the year
2020(Base on NSO census of population report, 2015) and our market size is 0.70% of the
total population which is 12,102 in exact. The current growth gate of 0.44 or an increase of
253 people, from previous population of 12,140 in 2015.
 B. Market Opportunity
To identify the opportunities’ feasibility and viability, the business owner conducted a
survey and interviewed people who are in the Bago Aplaya area. Based on the survey the
proponents have the potential to have a profitable business within the premise. Shown
below is the result of the market survey.

Market Survey
TABLE 1
Results of the Market survey (100 respondents)
ITEMS FREQUENCY PERCENTAGE
Milk tea 70 30.57%

Frappe 50 21.84%

Kikiam 47 20.52%

Fries 32 13.97%

Siomai 30 13.10%

f = 229 100%

Formula: Frequency / number of respondents *100

C. Marketing Plan

i. Marketing Strategies
The partners identify the strengths, weaknesses, opportunities and threats as a
strategic planning method before coming up with the specific marketing strategies to be
used in the business. As shown in the Table 2 is the different strengths, weaknesses,
opportunities and threats of the business.
 TABLE 2
SWOT Analysis

• The ambiance of our milk tea shop is convenient and comforting

to the customers.
• Other competitors are far away from our milk tea shop.
• More customer focus.
STRENGTHS
• Flexibility in decision making
• Can cater a huge number of orders for our customers.
• Our milk tea shop is more spacious compared to others.
• Accommodating and Friendly Staff.
• Affordable and good quality of products.

• Since it is a startup business, cash flow issues are one of our

weaknesses.
WEAKNESSES
• Lack of capital and resources to grow.
• Limited knowledge in this kind of business.
• Limited land for expansion.
• Noisy surroundings especially outside the shop

• The Milk Tea shop is located where it can easily be seen by the
customer.
• Exploring and using technological advancement.
OPPORTUNITIES
• Doing vlogs and posting in social media as a marketing strategy.
• The business is open during peak season.
• Increase of sales and providing different variety of drinks and
snacks.

• Losing some customers because of competitors' advantage.

• Unexpected calamities.
THREATS • Sudden increase of the number of competitors.
• Many competitors.
Strengths
The marketing strategy based on the strength from the table shown above. The
partnership comes with the fact that maintaining the strength of the business is not easy
because business is like a game where you can win or you may lose. So, the partnership is
doing its best to maintain and continue seeking strength of the business, thinking of great
ideas to improve the business and are always open for more creation and innovation to
keep up with the trend. So, the marketing plan will directly target the active teenagers and
adults through posting our shop and the products that we will sell on our social media
websites and also meet the expectations of the customers, such as having good quality
products. Our marketing strategy focuses on providing our customer quality services by
giving them better accommodations and showing them how important they are to avoid
awkward relationships.

Word-of-mouth marketing will be utilized primarily since this is a start-up business. Once
a customer is satisfied with the services that you are selling, he/she will surely patronize the
products & good accommodations and share it with his/her friends.

Weaknesses
The marketing strategy based on the weaknesses from the table shown, the partnership
closely monitors the weaknesses of the business and is also eager to convert those
weaknesses into advantage of the business through determination and creativity. In
addition, we are open for partnership that can give their ideas and knowledge about the
business, help promote the business and also willing to contribute to boost the fund of the
business.

Opportunities
The marketing strategy based on the opportunities from the table shown in table 2. The
partnership came up with the idea to pursue doing vlogs or posting in social media that
can help the business to have more customers that are into milk teas. By promoting the
business, it will improve, gain more profit. Always continue seeking every opportunity that
the business has.

We will use social media specifically Facebook and Instagram as a mode for promotional
activity in order to promote our business.
 Promotion in social media will be done through making our own website, Instagram
account and Facebook group page. The internet has radically transformed how we build
and promote businesses. We have access to far more resources and far more potential
than ever before.

Threats
The marketing strategy is based on the threats from the tables shown in table 2. The
partnership came up with the idea that embracing and accepting threats is the key to
overcoming all the threats that the business may encounter and convert it into our strength.
Since the threats are mostly about the what might arise in the future, we tend to improve
our services. In order to know our exact plan and solution, we are giving survey
questionnaires to the customer so that we can be able to identify their wants and needs.

ii. Customer Service

The customer can go directly to our shop from Monday-Sunday 9:00 am – 8:00 pm
at Bago Aplaya, Davao City. They can stay in our shop but still follow the protocols such as
wearing facemasks and doing social distance for the safety of everyone. Our shop also has
other products, not only milk tea, we also serve some snacks that are good to partner with
milk tea and frappe, like fries, siomai and kikiam.

D. Marketing Goals
Presented in this section are the marketing goals of the company which it has to be
achieved by the business in a specific period, needs and wants of the market and discusses
the different demands of the target market, the product of the business and its description,
the place utilized by the business, the price of the products offered by the business and the
sales target that present the projected sales of the company. In this chapter different key
concepts, steps, or cations that will be utilized are shown to achieved plan goals.
The marketing goals of the business includes the following:
• To have customer base
• To increase sales
• To build customer relationship.
• Produce new variety of flavors and snacks.
• Increase profits.
 E. Needs and Wants of the Market
To identify the need and wants of the potential customers, the proponents surveyed
Bago Aplaya residents. After gathering all the data, the result showed that the needs and
wants of the market are mostly drinks and snacks. It was ranked into ten (10) but the
proponents decided to make it five (5) instead and then categorized it into two (2) models.
The two (2) models were categorized in terms of how they will be prepared.

F. The Product
The products of the business were categorized into two (2) models namely Model A
and Model B.

Model A consist of drinks. It includes the following:

• Milk Tea – Milk Tea is tea with milk added. This creates a smoother flavor and slightly
sweetens the tea. It is a popular way to serve tea in many parts of the world, and it is
an easy way to change up your average cup of tea.

• Frappe – A frappe is a pleasant, frothy, and refreshing iced beverage that's been
shaken, blended, or battered. It’s usually served cold, with whipped cream and other
toppings.

Model B consist of fried and steamed snacks. It includes the following:

• Kikiam – A Chinese delicacy called Ngo Hiang which is made out of mixed pork and
seafood wrapped in bean curd skin.

• French Fries – Is made with the finest ready-made potatoes and prepare with love
and care using real simple ingredients and no colors and preservatives added. Made
from delicious potatoes for everyone to enjoy.
• Siomai – Chopped pork or beef or chicken, as well as minced shrimp, are common
ingredients/flavor in siomai. It’s commonly wrapped in wonton wrappers with minced
carrots or other extenders.
 G. The Place
The company is located at Bago Aplaya, Fronting Mercury Drugstore. It is beside the
Jeepney’s terminal. The place where the business is located is very easy to access and
visible for customers. It has a well-ventilated environment and a clean workplace.

H. The Price
The company will use cost-plus pricing also called a mark-up pricing strategy in
setting the price of the products. Under this approach, the direct materials cost, direct labor
cost, and overhead cost for a product are added up and added to mar -up percentage
is the profit. The business will use mark-up pricing for it is an easy way to set prices that will
be budget-friendly for all customers.

Table 3
The Prices
• Milk Tea

1. Ingredients/ Cost Ingredients/ Cost

Raw Materials 2. Raw Materials

Chocolate Powder P 118.00 Dark Chocolate Powder P 96.00

Non-Dairy Creamer 215.00 Non-Dairy Creamer 215.00

(1kg) (1kg)

Tapioca pearls 75.00 Tapioca pearls 75.00

Ice 36.00 Ice 36.00

Fructose Corn Syrup 110.00 Fructose Corn Syrup 110.00

(1.35 kg) (1.35 kg)

Materials Materials

Hard Cups Hard Cups

 22 oz (100 pcs) 680.00 22oz (100 pcs) 680.00
16 oz (100 pcs) 600.00 16 oz (100 pcs) 600.00

Tea Straw 100.00 Tea Straw 100.00

(100 pcs) (100 pcs)

Dome Lids 100.00 Dome Lids 100.00

(100 pcs) (100 pcs)

Total Cost P 2,034.00 Total Cost P 2,012.00

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 1,934.00 / 40 = P 50.85 P 2,012.00/ 40 = P 50.3
Mark Up = 39% Mark Up = 39%

3. Ingredients/ Cost Ingredients/ Cost

Raw Materials 4. Raw Materials

Taro Powder P 96.00 Okinawa Powder P 96.00

Non-Dairy Creamer 215.00 Non-Dairy Creamer 215.00

(1 kg)

Tapioca pearls 75.00 Tapioca pearls 75.00

Ice 36.00 Ice 36.00

Fructose Corn Syrup 110.00 Fructose Corn Syrup 110.00

(1.35 kg) (1.35 kg)

Materials Materials

Hard Cups Hard Cups

 22 oz (100 pcs) 680.00 22oz (100 pcs) 680.00
16 oz (100 pcs) 600.00 16 oz (100 pcs) 600.00

Tea Straw 100.00 Tea Straw 100.00

(100 pcs) (100 pcs)

Dome Lids 100.00 Dime Lids 100.00

(100 pcs) (100.00)

Total Cost P 2,012.00 Total Cost P 2,012.00

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 2,012.00/ 40 = P 50.3 P 2,012.00/ 40 = P 50.3
Mark Up = 39% Mark Up = 39%

5. Ingredients/ Cost Ingredients/ Cost

Raw Materials 6. Raw Materials

Red Velvet Powder P 96.00 Matcha Powder P 150.00

Non-Dairy Creamer 215.00 Non-Dairy Creamer 215.00

(1 kg) (1 kg)

Tapioca pearls 75.00 Tapioca pearls 75.00

Ice 36.00 Ice 36.00

Fructose Corn Syrup 110.00 Fructose Corn Syrup 110.00

(1.35 kg) (1.35 kg)

Materials Materials
 Hard Cups Hard Cups
22 oz (100 pcs) 680.00 22oz (100 pcs) 680.00
16 oz (100 pcs) 600.00 16 oz (100 pcs) 600.00

Tea Straw 100.00 Tea Straw 100.00

(100 pcs) (100 pcs)

Dome Lids 100.00 Dome Lids 100.00

(100 pcs) (100 pcs)

Total Cost P 2,012.00 Total Cost P 2,066.00

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 2,012.00/ 40 = P 50.3 P 2,066.00 / 40 = P 51.65
Mark Up = 39% Mark Up = 39%

7. Ingredients/ Cost Ingredients/ Cost

Raw Materials 8. Raw Materials

Hazelnut Powder P 96.00 HokkaidoPowder P 150.00

Non-Dairy Creamer 215.00 Non-Dairy Creamer 215.00

(1 kg) (1 kg)

Tapioca pearls 75.00 Tapioca pearls 75.00

Ice 36.00 Ice 36.00

Fructose Corn Syrup 110.00 Fructose Corn Syrup 110.00

(1.35 kg) (1.35 kg)
 Materials Materials

Hard Cups Hard Cups

22 oz (100 pcs) 680.00 22oz (100 pcs) 680.00
16 oz (100 pcs) 600.00 16 oz (100 pcs) 600.00

Tea Straw 100.00 Tea Straw 100.00

(100 pcs) (100 pcs)

Dome Lids 100.00 Dome Lids 100.00

(100 pcs) (100 pcs)

Total Cost P 2,012.00 Total Cost P 2,066.00

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 2,012.00 / 40 = P 50.3 P 2,066.00/ 40 = P 51.65
Mark Up = 39% Mark Up = 39%

• Frappe

1. Ingredients/ Cost Ingredients/ Cost

Raw Materials 2. Raw Materials

Chocolate Powder P 118.00 Cookies and Cream P 96.00

Powder

Brown Sugar 50.75 Sugar 50.75

Tapioca pearls 75.00 Tapioca pearls 75.00

Crashe Ice 25.00 Crashed Ice 25.00

 Evaporated Milk 25.00 Evaporated Milk 25.00

Materials Materials

Y-Cups Y- Cups
22 oz (100 pcs) 250.00 22oz (100 pcs) 250.00
16 oz (100 pcs) 185.00 16 oz (100 pcs) 185.00

Shake Straw 95.00 Shake Straw 95.00

(100 pcs) (100 pcs)

Dome Lids (100 pcs) 100.00 Dome Lids (100 pcs) 100.00

Total Cost P 923.75 Total Cost P 901.75

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 923.75 / 40 = P 23.09 P 901.75/ 40 = P 22.54
Mark Up = 39% Mark Up =39%

3. Ingredients/ Cost Ingredients/ Cost

Raw Materials 4. Raw Materials

Dark Chocolate P 96.00 Strawberry Powder P 172.00

Powder

Brown Sugar 50.75 Sugar 50.75

Tapioca pearls 75.00 Tapioca pearls 75.00

Crashed Ice 25.00 Crashed Ice 25.00

 Evaporated Milk 25.00 Evaporated Milk 25.00

Materials Materials

Y-Cups Y- Cups
22 oz (100 pcs) 250.00 22oz (100 pcs) 250.00
16 oz (100 pcs) 185.00 16 oz (100 pcs) 185.00

Shake Straw 95.00 Shake Straw 95.00

(100 pcs) (100 pcs)

Dome Lids (100 pcs) 100.00 Dome Lids (100 pcs) 100.00

Total Cost P 901.75 Total Cost P977.75

Total Cost / 40 = Unit Cost Total Cost / 40 = Unit Cost

P 901.75 / 40 = P 51.65 P 997.75 / 40 = P 24.44
Mark Up = 39% Mark Up = 39%

• French Fries

Raw Materials Unit Cost

Ready to cook french fries 1kg P 110.00

Cooking Oil 1kg 83.00

Cheese Powder 200g 27.00

Materials

Paper Plate 40 pcs 22.00

 Total Cost P 242.00
Total Cost / 40 = Unit Cost P 224.00 / 40 = P 6.05
Mark Up = 39%

• Kikiam

Raw Materials Unit Cost

Ready to cook kikiam 100 g P 65.00

Cooking Oil 1kg 83.00

Materials

Paper Plate 40 pcs 22.00

Total Cost P 170.00

Total Cost / 40 = Unit Cost P 170.00 / 40 = P 4.25

Mark Up = 39
• Siomai

Raw Materials Unit Cost

Ready to cook siomai 60 pcs P 180.00

Calamansi Lemon 1kg 60.00

Chili Sauce Oil 55.00

(homemade)
 Materials

Paper Plate 40 pcs 22.00

Total Cost P 317.00

Total Cost / 40 = Unit Cost P 317.00 / 40 = P 7.93

Mark Up = 39%

I. The Promotion
The promotion plan helps to inform all the target customers who wants to know and
avail the products that the business offers. The business will be having social media website
like Facebook and Instagram to easily promote and advertise our products.

J. The Sales Target

The sales target shows the projected sales of the business for ten (10) days of
operation. Column A shows all the products offered by the business, column B shows the
costs of raw materials needed to have finished products and it is per day expenses, column
C shows the average quantity of products per day, column D shows the number of products
in ten days operation in which average quantity per day is multiplied by the number of
days, column E shows the selling price of all products, Column F shows the sales per day
wherein average quantity per day is multiplied by the selling price, and lastly column G
shows the sales target of the business for 10 days in which column D is multiplied by column
E.
Table 4
Sales Target

PRODUCTS COST OF AVER TEN (10) SELLING SALES PER SALES

(A) RAW AGE DAYS PRICE DAY TARGET
MATERIALS SALES/ OPERATION (E) (F) (G)
(B) DAY (D)
(C)

MILK TEA
Chocolate P 2,034.00 20 200 P 45.00 P 900.00 P 9,000.00

20 200 60.00 1,200.00 12,000.00

Dark 2,012.00 20 200 45.00 900.00 9,000.00

Chocolate

20 200 60.00 1,200.00 12,000.00

Taro 2,012.00 20 200 45.00 900.00 9,000.00

20 200 60.00 1,200.00 12,000.00

Okinawa 2,012.00 20 200 45.00 900.00 9,000.00

20 200 60.00 1,200.00 12,000.00

Red Velvet 2,012.00 20 200 45.00 900.00 9,000.00

20 200 60.00 1,200.00 12,000.00

Matcha 2,066.00 20 200 45.00 900.00 9,000.00

20 200 60.00 1,200.00 12,000.00

Hazelnut 2,012.00 20 200 45.00 900.00 9,000.00

20 200 60.00 1,200.00 12,00.00

Hokkaido 2,066.00 20 200 45.00 900.00 9,000.00

 20 200 60.00 1,200.00 12,000.00

FRAPPE

Chocolate P 923.75 25 250 P 35.00 P 875.00 P 8,750.00

25 250 45.00 1,125.00 11,250.00

Dark 901.75 25 250 35.00 875.0 8,700.00

Chocolate

25 250 45.00 1,125.00 11,250.00

Cookies & 901.75 25 250 35.00 875.00 8,700.00

Cream

25 250 45.00 1,125.00 11,250.00

Strawberry 977.75 25 200 35.00 875.00 8,700.00

25 200 45.00 1,125.00 11,250.00

KIKIAM P 170.00 50 500 5.00 P250.00 2,500.00

FRENCH P 242.00 50 500 15.00 P 750.00 7,500.00

FRIES

SIOMAI P 317.00 213 2,130 5.00 1,065.00 10,650.00

 TOTAL Php Php Php
20,660.00 26,850.00 268,065.00

COMPETTIVE ANALYSS
A. Competitors
Our competitors would be the other milk tea shop that also offers the same products
that we have which is milk tea and shake with some snacks as well as the other stalls who
offer milk tea.
Table 5 list of indirect and direct competitors
Table 5.1
List of Indirect Competitors in Bago Aplaya

Business Name Address

1.Bubble Tea Bago Aplaya Rd, Talomo, Davao City

2.Guicha House 43, Puan Crossing, Talomo, Davao

City

3.John Tea Bago Aplaya Rd, Talomo, Davao City

4.J & J Bago Aplaya Rd, Talomo, Davao City

Table 5.2
List of Direct Competitors

Business Name Address

1.We Gotcha! Km 5 McArthur, Talomo, Davao City

2.Hokkaido Milk tea McArthur Highway, Talomo, Davao City

 30-A Central Park Ave, Talomo, Davao
3.Bubble Black Milk tea City

4.Kimchee Milk tea Batulao Rd, Talomo, Davao City

5.Sanchai Milk tea Hub Cordillera, Talomo, Davao City

i. Service Identity
Our business could be easily identified from other milk tea business from its business
name and logo. It is easily to identified from our target customer since out milk tea shop
provides quality products, services, affordable to the customers and the convenience of
our customer is our outmost priority.
Aside from it, we offer other products such as frappe and fried and steamed food to
have other options for the customers aside from the milk tea. We always make sure that
every customer that enters our shop will feel comfortable and happy to enjoy our products
and services.

ii. Competitive Strategy

The competitive strategies of Tea Ka Muna are the following:
1. Location: The business is located at Bago Aplaya, Davao City.
2. Quality Service: Encourage active and good communication with customers
and staffs.
3. Promotion: The business will use different promotional strategy to increase the
number of customers such as social media.
4. Pricing: The business will make sure that the price is affordable.
B. Risk and Opportunities
The risk that can be confronted by the business is the failure to meet the customer’s
satisfaction. The opportunity is that the milk tea shop can generate profit, promote
products and can help the cravings of the customers with our business.

C. Potential Impact
The business socio-economic impact would be the help and assistance rendered to
the community and provides convenience to all our potential customers.
 D. Risk Prevention
The risk could be avoided by communicating to the customers, open for all
feedbacks and suggestions from the customers on how to improve our services and
products to attract more possible customers.

OPERATION and TECHNICAL PLAN

INTRODUCTION

This section presented the product in which the procedures are explained thoroughly,
the plant size and production of the business, the machinery and equipment used in doing
the procedures, the location of the business site, the store layout intended for the smooth
run of the business, the building and facilities utilized the business, the raw materials and
supplies needed to have an output products, the waste of the business disposal
management that discusses the systematic process of separating the waste of the business
and the proper sanitation, the labor requirements in which workforce are tackled and also
the production cost in which all the costs are revealed to come up with an output or finished
products. This chapter provides a plan for resource allocation and the financial changes
made during the budget development process.

A.THE PRODUCT
The products of the business are drinks and snacks that were categorized into two (2)
models. The first model which is Model A includes Milk Tea and Frappe. These are options
for drinks. The following are the raw materials that are needed and procedures of making
the product. The illustration below shows Model A.
Model A: Drink

Figure 1: Milk Tea Prototype

A. Milk Tea
Ingredients:
• 3 Tablespoon of Chocolate Flavored Powder (other flavors)
• 1.5 Tablespoon Creamer
• 3 Teaspoon of Fructose
• 2 Tablespoon Tapioca pearls
• ½ Cup of Ice

Instructions:
Tackle the Tapioca Pearls
5. Prepare 360 ml of water in a pot and bring to a boil over a stove.
6. Put the pearls into the boiling water.
7. Cook over a low flame and stir occasionally for 20 minutes or until you desired
chewiness.
8. Drain the water.
Prepare the Chocolate Flavored Milk Tea
1. Mix the Chocolate flavored powder in 250 ml hot water and stir until dissolved.
2. Stir in the creamer and then add fructose to your desired sweetness. Stir until
dissolved.
Combine:
1. Place half a glass of ice into a cup.
 2. Pour in the cooked tapioca pearls.
3. Pour in the Chocolate Flavored Milk Tea.

B. Frappe

Figure 2: Frappe Prototype

Ingredients:
• 3 tablespoons of evaporated milk
• ¼ cup / 4 tbsp Chocolate powder (other flavors)
• 1 tbsp of brown sugar
• Crash Iced
• 2 tbsp Tapioca Pearls
Procedure:
1. In blender, place the crashed iced
2. Add the evaporated milk, sugar and chocolate powder. Cover and blend on high
speed 5 seconds.
3. Then blend it repeatedly until it has a very smooth texture.
4. Put the Tapioca pearl in the cup.
5. Then put the blended shake to the cup.
6. Serve and enjoy.
Model B

Figure 3: Fried and Steamed Food Prototype

A. Kikiam
Ingredients:
• Ready to cook kikiam
• Cooking Oil
Procedure:
1. Place first the freeze kikiam in the basin with water to cool it.
2. When it’s not that hard prepare the stainless-steel frying machine electric deep fryer
with the boiling oil in it.
3. After preparing put the kikiam into the fryer then wait until it turns into light brown
color.
4. Dry the kikiam with the strainer to remove the clinging oil.
5. Prepare the plate and put the kikiam.
6. Serve and enjoy!

B. Fries
Ingredients:
• Ready to cook French fries
• 6 cups cooking oil
Procedure:
1. Place first the freeze French fries in the basin with water to cool it.
2. When it’s not that hard prepare the deep fryer with the boiling oil in it.
 3. After Preparing it put the fries into the fryer then wait until it turns into light brown color.
4. Dry the fries with the strainer to remove the clinging oil.
5. Place the dried fries in the plate and put the cheese powder above it.
6. Serve. Share and enjoy!

C. Siomai
Ingredients:
• Ready to cook siomai
• Chili sauce oil
• Calamansi
Procedure:
1. Place the freeze siomai in the basin with water to cool it.
2. When it’s not that hard prepare the steamer.
3. Wait 15 to 20 minutes until it cooks.
4. Place the siomai to the plate and add the chili sauce oil.
5. At the top of it squeeze the calamansi.
6. Serve and enjoy!

B. Plant Size and Production

The owner of the business put up a business at Bago Aplaya Crossing fronting Mercury
Drugstore and beside the Terminal of Jeepney to cater the needs and wants of potential
customers. Further, the business’s plant size has an estimated two meters (2m) height and
one-half meters (11/2 m) width. The business has a moderate production that are interned
for customers.

C. Raw Materials, Supplies and Equipment's Needed

The business will use the following components and equipment needed. Table 6
shows the machinery and equipment that are needed for our shop. Table 6.1 shows the
shop supplies needed by our shop. Table 6.2 shows the furniture and fixture needed of our
shop. Lastly, Table 6.3 shows the raw materials needed for the business to satisfy the craving
of the potential customers.
 Table 6
Machine and Equipment's

ITEMS QUANTITY/UNIT COST OF ITEMS

Dome Lids 100 pcs P 100.00

(95 mm)

Barrel (8L) 1 pc 1,100.00

Shaker
700 mL 1 138.00
500 mL 1 148.00
Dog
Double Jigger
20/40 cc 1 28.00

Cups
22 oz 50 pcs 219.00
16 oz 50 pcs 179.00

Sagu Straw 100 pcs 95.00

Blender (1.5 L) 1 588.00

Tea net (L) 1 110.00

Milk Tea Powder Canisters 12 pcs 1,860.00

Syrup Dispense
(1.1 L) 1 pc 225.00
 2 Burner Gas Stove 1 pc 888.00

PRYCE GAS 11 kg 1,100.00

Containers for tapioca pearl 1 pc 250.00

(2.53 L)

Tapioca Strainer 1 pc 40.00

Ice Scooper 1 pc 99.00

(9 inch)

Stainless Steel Frying 1 pc 1,079.00

Machine Electric Deep Fryer

2-layer steamer 1 880.00

Chiller/ Freezer 1 3,500.00

Fire Extinguisher
10 Lbs. 1 pc 800.00

Total Cost P 13,426.00

Table 6.1
Shop Supplies
ITEMS QUANTITY/ UNIT COST OF ITEMS

Log Book 2 pcs P 138.00

Ballpen 10 pcs 100.00

Tissue 8 packs 88.00

 Ethyl Alcohol 1 gallon 600.00

POS System – BIR Receipting 1 2,000.00

Software

Total Cost P 926.00

Table 6.2
Shop Furniture’s and Fixtures
ITEMS QUANTITY/ UNIT COST OF ITEMS

Table 1 P 1,199.00

Rattan Chair 5 pcs 1,950.00

Mirror Wall 2 pcs 278.00

Ceiling Fan 3 pcs 501.00

Garbage Bin 3 pcs 414.00

Total Cost P 4,342.00

Table 6.3
Raw Materials

RAW MATERIALS QUANTITY/UNIT COST OF RAW MATERIALS

Milk Tea

Chocolate Powder 1 kg P 118.00

Dark Chocolate Powder 1 kg 96.00

 Taro Powder 1 kg 96.00

Okinawa Powder 1 kg 96.00

Red Velvet Powder 1 kg 96.00

Matcha Powder 1 kg 150.00

Hazelnut Powder 1 kg 96.00

Hokkaido Powder 1 kg 150.00

Tapioca Pearls 75.00

Non-Dairy Creamer 1 kg 215.00

Fructose Corn Syrup 1.35 kg 110.00

Milk Tea Ice 1 kg 36.00

Add-on:
Marshmallow 750 g 135.00

Sprinkles 1kg 141.00

Crashed Oreo 1kg 85.00

Chocolate Syrup 600 g 210.00

Frappe

Cookies and Cream 1 kg 96.00

Powder
 Strawberry Powder 1 kg 172.00

Brown sugar 1 kg 50.75

Crashed Iced 1 kg 25.00

Evaporated Milk 370 ml 25.00

Kikiam

Ready to cook kikiam 100 g 65.00

Cooking Oil 3 kg 249.00

French Fries

Ready to cook French fries 1 kg 110.00

Cheese Powder 200 g 27.00

Siomai

Ready to cook siomai 60 pcs 180.00

Calamansi Lemon 1 kg 60.00

Chili sauce oil 55.00

Total Cost P 2,773.75

 D. Waste Disposal Management
This section discusses the waste management of the business on how we will manage
the different waste that the business will have.

Figure 4: Waste Dispossal Management

This business will provide the garbage bins so that all of the waste will be put into it.
The garbage will be classified as Garbage A, Garbage B and Garbage C. Garbage A will
contain all of the non-biodegradable waste. Garbage B contains all of the government
friendly waste obtained by the business. While, Garbage C contains the waste that is
recyclable or waste that can be used in other ways. The staffs of the business will also use
proper PPE’s such as hairnets, aprons, gloves and masks/ food masks to ensure the products
that were served are clean.

E. Operating Strategy
a. Service Model -it is how they can enter and order to our shop.

Figure 5: Service Flow Chart of our shop

F. Perspective View
a. Figure 6 & 7 shows the logo and layout of the “Tea Ka Muna” Milk tea Shop
 b. Figure 8 shows the location sketch plan of our Milk Tea Shop, “Tea Ka Muna”

Organization and Management Plan

A. Form of Ownership
For the business to start, it will require approximately Php 250,000.00 for capitalization.
Since the amount is not that large, it would be appropriate if the business will start using
partnership where the initial capital comes from one to five sources only.

B. Manpower Requirements
Tea Ka Muna will be manned by 1 Store Manager, 1 cashier, 1 server, and 2 Cook.
The manpower required total to 5 persons to start with operation of the business. Inventory
In charge.

C. Job Qualification
• Store Manager – The owner must take this position, must have knowledge in this
kind of business and can take good care of his/her employee.
 • Cashier – Must be at least high school graduate with a pleasing personality,
also responsible and trustworthy.
• Server – Patience and a customer-oriented approach with friendly attitude.
• Cook – With knowledge of various cooking procedures and method, also the
ability of following all the proper sanitation procedures.

D. Organizational Structure

Figure 9: Organizational Chart

E. Management Team
Since this is a start-up of the business, the five associates will also be the staff of the
staff of the Tea Ka Muna. The following show the division of labor among the partners, to
with:
• Lauren Del G. Inot – Store Manager
• Jacel B. Macabenta – Cashier
• Ranneth Ann C. Fernando – Cook
• Princess Ann T. Gimena – Server
• Sarah Babe B. Lasquite – Cook
And also, to be fair, the five partners should have a business succession every year.

F. Business Implementation
i. Task Assignment
• Manager – In charge and responsible for overall management needed by the
shop.
• Cashier – In charge maintaining the cleanliness and collecting payment.
• Cook – To cook a good quality of products.
 • Server – To serve the food and also to maintain the cleanliness of the food,
tables and the shop.

G. Monitoring and Evaluation

Table 7 shows the daily attendance monitoring sheet of the shop staff

Table 7
Attendance Monitoring Sheet

Date Name of the Time in Time Out Signature of the

Staff Staff

H. Compensation Scheme
Table 8 presents the schedule drawn up for the remuneration of the administrative
staff of the shop.
Table 8
Monitoring and Evaluation Sheet

Position Quantity Monthly Salary Annual Salary

Store Manager 1 7,500.00 90,000.00

Cashier 1 5,148.00 61,776.00

Cook 2 6,500.00 13,000.00

Server 1 5,148.00 61,776.00

13th Month Pay 5 234,144.00

 Financial Plan

A. Average Investment Needed

Cash P 10,021.00
Rent for 6 months 48,000.00
Building Improvements 79,712.00
Raw Materials 2,773.75
Machinery & Equipment's 13,426.00
Supplies 926.00
Furniture and fixtures 4,342.00
_________________
Total Investment P 250,000.00

B. Specific Investment Needed in Year 1-2

The ten thousand twenty-one pesos will be used as the revolving fund of the year.
C. Financial Contribution
The fund will come from the following resources:
Ranneth Ann C. Fernando P 50,000.00

Princess Ann T. Gimena P 50,000.00

Lauren Del G. Inot P 50,000.00

Sarah Babe B. Lasquite P 50,000.00

Jacel B. Macabenta P 50,000.00

______________________
Total Amount of Contribution P 250,000.00

D. Fund Raising
In order to raise the fund of the business, it will open its door to those who are
interested to be part of the partnership.
E. Return of Investment
Based on the attached financial statement, the return on investment is feasible at the
second quarter of the second year.

F. Financial Statement
i. Final Assumptions
This segment discusses the financial aspects of the plan. The financial statements are
based on the following assumptions.

• Estimated Sales growth for each month for the first 6 months is 15% and uniform all
throughout the year, 10% sales growth each year.
• Estimated Life value of all Equipment, Furniture & Fixture and Building Improvement is
6 years and no scrap value, and is using straight line, a sum of Php 29,973.00.
• It is agreed the net income or loss of the business will be divided equally and is
credited to each capitals’ account.
1. Salary for the store manager is Php 7,500.00 monthly.
2. Salary of the cashier is Php 5,148.00 monthly.
3. Salary of the cook is Php 6,500.00 monthly.
4. Salary of the server is Php 5,148.00 monthly.
• 13th month pay for the manager is Php 7,500.00, cashier is Php 5,148.00, cook is Php
6,500.00 and server is Php 5,148.00 annually.
• Rental Expense will be P8,000.00 a month.
• Estimated Supplies Expenses for the next following years is 0.2% of the gross receipts.
• Budget for repair and maintenance is 20% of the gross receipts.
• Budget for permits, taxes and license is P5,000.00 quarterly and P500.00 for BIR annual
registration.
• And an increase of P500.00 for business tax annually.
• The SSS, PHIC and HDMF were set days on the salary bracket of the employees.
• Estimated revenue for the first year is P263,848.0
 Table 9
Projected Customer Provision

Milk tea
Set A No. Set B No. size Amount per Amount per
Year 2022 size 16oz 22 oz 16 oz 22 0z Amount

January 620 620 P 27,900.00 P 37,200 P 65,100.00

February 560 560 25,200.00 33,600.00 58,800.00

March 620 620 27,900.00 37,200.00 65,100.00

April 600 600 27,000.00 36,000.00 63,000.00

May 620 620 27,900.00 37,200.00 65,100.00

June 600 600 27,000.00 36,000.00 63,000.00

July 620 620 27,900.00 37,200.00 65,100.00

August 620 620 27,900.00 37,200.00 65,100.00

September 600 600 27,000.00 36,000.00 63,000.00

October 620 620 27,900.00 37,200.00 65,100.00

November 600 600 27,000.00 36,000.00 63,000.00

December 620 620 27,900.00 37,200.00 65,1000.00

 TOTAL P 766,500.00

Frappe
Set A No. Set B No. size Amount per Amount per
Year 2022 size 16oz 22 oz 16 oz 22 0z Amount

January 620 620 P 21,900.00 P 27,900.00 P 49,600.00

February 560 560 19,600.00 25,200.00 44,800.00

March 620 620 22,700.00 27,900.00 49,600.00

April 600 600 21,000.00 27,000.00 48,000.00

May 620 620 27,000.00 27,900.00 49,600.00

June 600 600 21,000.00 27,000.00 48,000.00

July 620 620 27,000.00 27,900.00 49,600.00

August 620 620 27,000.00 27,900.00 48,000.00

September 600 600 21,000.00 27,000.00 49,600.00

October 620 620 27,000.00 27,900.00 48,000.00

November 600 600 21,000.00 27,000.00 48,000.00

December 620 620 27,000.00 27,900.00 49,6000.00

TOTAL P 534,400.00
Kikiam

Year 2022 Pcs Price Amount

January 6,603 P5 P 33,015.00

February 5,964 5 29,820.00

March 6,603 5 33,015.00

April 6,390 5 31,950.00

May 6,603 5 33,015.00

June 6,390 5 31,950.00

July 6,603 5 33,015.00

August 6,603 5 33,015.00

September 6,390 5 31,590.00

October 6,603 5 33,015.00

November 6,390 5 31,950.00

December 6,603 5 33,015.00

TOTAL P 388,005.00

Siomai
 Year 2022 Pcs Price Amount

January 6,603 P5 P 33,015.00

February 5,964 5 29,820.00

March 6,603 5 33,015.00

April 6,390 5 31,950.00

May 6,603 5 33,015.00

June 6,390 5 31,950.00

July 6,603 5 33,015.00

August 6,603 5 33,015.00

September 6,390 5 31,590.00

October 6,603 5 33,015.00

November 6,390 5 31,950.00

December 6,603 5 33,015.00

TOTAL P 388,005.00

Fries

Pcs Price Amount

January 1,550 P 15 P 23,250.00

 February 1,400 15 21,000.00

March 1,550 15 23,250.00

April 1,500 15 22m500.00

May 1,550 15 23,250.00

June 1,500 15 22,5000.00

July 1,550 15 23,250.00

August 1,550 15 23,250.00

September 1,500 15 23,230.00

October 1,550 15 22,500.00

November 1,500 15 22,500.00

December 1,550 15 23,250

TOTAL P 273,750.00

A. Long-Term Desired Outcome

The partners desire to improve the business into a stable and standard business. In
addition, the learning experience from the entire organization will lead to quality products
and services which will be exchange into increase in revenue through the continuous
patronage of our customer in the locality of Bago Aplaya. Furthermore, the community will
benefit and enjoy the quality of the products that we offer.

The high standard of quality of the service of the firm will greatly influence and affect
the relationship with the customer by having a huge respect, trust and loyalty and by giving
them what they need in order to meet their satisfaction. The taxes will be generated as a
fund for the local government of Bago Aplaya, which will be used in saving the community
and providing their needs. In the long run, it will create a multiplier effect that benefits our
business, community, and environment for its holistic development towards future.

B. Social Impact
The impact of this business in the society is to help the aspiring entrepreneurs to boost
their confidence in doing a business by providing them their own space; it can make the
life of our customer more convenience. We provide a very affordable products that
everyone can buy, especially to those people who don’t have enough amount of money
but want to buy something for their cravings.

C. Impact to the Community

This project will really help the customer living in the Bago Aplaya, Davao City area.
It will help them to pursue their dreams to start a small business on their own and ranges
within their budget. It will also be effective because the rise of young entrepreneurs and first
timers venturing in business in increasing and through this, it will help the area to grow
economically.

D. Conclusions and Recommendations

i. Conclusion

1. In the marketing aspect, the project is found feasible as reflected in its

competitive advantage like service accessibility, attractiveness,
convenience, and the shop’s location. Thus, the expectation, satisfaction
and desire of our client will be met as it is our mission, which are all feasible.

2. In the technical aspect, it is feasible as shown in our business identity where

in the shop could be easily known in the area from other competitors from
its name and the business’ logo, as we offer good quality of products for a
low price here at Bago Aplaya. Our Tea Ka Muna has a well-furnished facility
that would be operate from Mondy to Sunday 9:00 am - 8 pm, 7 days a
week and the location of our shop is accessible since it is beside the jeepney
terminal.

3. In the management aspects, it is feasible as supported by the business’

organizational Structure where in the company has a simple formation of
management system. We have store manager who is capable and
responsible for overall management needed by the shop also, the manager
can be a financial officer that will handle the financial aspects of the
business.
4. In the financial plan, it is feasible since our projected profit margin is
increasing by 10% in the total revenue of the year. The financial capital will
be sourced out from the P250,000.00 from the five partners or incorporators.
5. In the socio-economic aspect, it is feasible by learning the experience of
the staff of the business will lead to continuous development and quality
assurance of our products which will translate into increase of revenue
brought by the continuous patronage opt our customers. Also, the
community will benefit the business through taxes, the provided opportunity
and fulfilling and meeting the satisfaction of our customers. It will create
multiple effect to the community thereby realizing the triple bottom line
philosophy of management which gives premium on economic, social, and
environmental development.

6. Generally, its feasibility is apparent in the marketing, technical,

management, financial, and social aspects. Therefore, it satisfies the triple-
bottom-line philosophy of business management.

ii. Recommendations
1. In the marketing aspects, thorough analysis of the best practices of the
competitors at the Bago Aplaya area must be done, especially on their
service provisions, the management promotions strategies, and corporates
social responsibility. This is allowing the project to be better than before, to
attain continuous development and to easily meet our customer’s
satisfactions.
2. In technical aspect, various researchers must be done in order to provide
better ideas and to avoid further conflicts, to offer better services, and also
to develop the inner process of business through better benchmarking.
Continuous development of the business must be followed in order to give
what is best to our customers.

Improvements that could enhance the performance include:

• Proper training of our staff and developing employee to employer
relationships.
• Developing proper communication skills.
• Ensuring good relationship with our customers.

3. In the financial aspect, addition sources must be looked into for the
increased revenue that can be acquired.

4. In socio-economic aspect, the business must consider the program that will
promote the passion and vision not only for the business but also for the
development of the individual and the community.

5. In general, the business must consider the feedback of our customers in

order to fulfill the necessary changes that will develop the business and
provide easily the customer's needs and wants for the continuous
development of the business.
6. In the following years of operation, the firms must consider expansion or
branch out in order to increase revenue.
 APPENDIX A

Tea Ka Muna
Schedule of Salaries and Benefits
For the year 2021 – 2025

2021
Yearly
Position Requirment Compensation Compensation 13th Month

Manager 1 7,500.00 90,000.00 7,500.00

Cashier 1 5,148.00 61,776.00 5,148.00

Cook 2 6,500.00 26,000.00 6,500.00

Server 1 5,148.00 61,776.00 5,148.00

TOTAL 24,296.00

SALARIES

Rate/Month Yearly Salaries

Manager ₱7,500.00 ₱90,000.00

Cashier ₱5,148.00 ₱61,776.00

Cook ₱6,500.00 ₱26,000.00

Server ₱5,148.00 ₱61,776.00

13th month pay ₱24,296.00

TOTAL SALARIES ₱498,784.00

 APPENDIX B

Tea Ka Muna
Schedule of Sales
For the Year 2022

Milk tea
Set A No. Set B No. size Amount per Amount per
Year 2022 size 16oz 22 oz 16 oz 22 0z Amount

January 620 620 ₱27,900.00 ₱37,200.00 ₱65,100.00

February 560 560 25,200.00 33,600.00 58,800.00

March 620 620 27,900.00 37,200.00 65,100.00

April 600 600 27,000.00 36,000.00 63,000.00

May 620 620 27,900.00 37,200.00 65,100.00

June 600 600 27,000.00 36,000.00 63,000.00

July 620 620 27,900.00 37,200.00 65,100.00

August 620 620 27,900.00 37,200.00 65,100.00

September 600 600 27,000.00 36,000.00 63,000.00

October 620 620 27,900.00 37,200.00 65,100.00

November 600 600 27,000.00 36,000.00 63,000.00

December 620 620 27,900.00 37,200.00 65,1000.00

TOTAL ₱ 766,500.00
 Frappe
Set A No. Set B No. size Amount per Amount per
Year 2022 size 16oz 22 oz 16 oz 22 0z Amount

January 620 620 ₱ 21,900.00 ₱ 27,900.00 ₱ 49,600.00

February 560 560 19,600.00 25,200.00 44,800.00

March 620 620 22,700.00 27,900.00 49,600.00

April 600 600 21,000.00 27,000.00 48,000.00

May 620 620 27,000.00 27,900.00 49,600.00

June 600 600 21,000.00 27,000.00 48,000.00

July 620 620 27,000.00 27,900.00 49,600.00

August 620 620 27,000.00 27,900.00 48,000.00

September 600 600 21,000.00 27,000.00 49,600.00

October 620 620 27,000.00 27,900.00 48,000.00

November 600 600 21,000.00 27,000.00 48,000.00

December 620 620 27,000.00 27,900.00 49,6000.00

TOTAL ₱ 534,400.00
Kikiam

Year 2022 Pcs Price Amount

January 6,603 ₱5 ₱ 33,015.00

February 5,964 5 29,820.00

March 6,603 5 33,015.00

April 6,390 5 31,950.00

May 6,603 5 33,015.00

June 6,390 5 31,950.00

July 6,603 5 33,015.00

August 6,603 5 33,015.00

September 6,390 5 31,590.00

October 6,603 5 33,015.00

November 6,390 5 31,950.00

December 6,603 5 33,015.00

TOTAL ₱ 388,005.00
Siomai

Year 2022 Pcs Price Amount

January 6,603 ₱5 ₱ 33,015.00

February 5,964 5 29,820.00

March 6,603 5 33,015.00

April 6,390 5 31,950.00

May 6,603 5 33,015.00

June 6,390 5 31,950.00

July 6,603 5 33,015.00

August 6,603 5 33,015.00

September 6,390 5 31,590.00

October 6,603 5 33,015.00

November 6,390 5 31,950.00

December 6,603 5 33,015.00

TOTAL ₱ 388,005.00

Fries
 Pcs Price Amount

January 1,550 P 15 ₱ 23,250.00

February 1,400 15 21,000.00

March 1,550 15 23,250.00

April 1,500 15 22m500.00

May 1,550 15 23,250.00

June 1,500 15 22,5000.00

July 1,550 15 23,250.00

August 1,550 15 23,250.00

September 1,500 15 23,230.00

October 1,550 15 22,500.00

November 1,500 15 22,500.00

December 1,550 15 23,250

TOTAL P 273,750.00
 APPENDIX C.1
Tea Ka Muna
Schedule of SSS/ PHIC/ HDMF
For the year 2021 – 2025
SSS mo./salary percentage
MANAGER ₱7,500.00
CASHIER ₱5,148.00
COOK ₱6,500.00
SERVEV ₱5,148.00

HDMF mo./salary percentage

MANAGER ₱7,500.00 x 2% ₱150.00

CASHIER ₱5,148.00 x 2% ₱102.96

COOK ₱6,500.00 x 2% ₱130.00

SERVER ₱5,148.00 x 2% ₱102.96

PHIC mo./salary percentage

MANAGER ₱7,500.00 x 3.50% ₱262.5
CASHIER ₱5,148.00 x 3.50% ₱180.18
COOK ₱6,500.00 x 3.50% ₱227.5
SERVER ₱5,148.99 x 3.50% ₱180.18
2022
MANAGER ₱7,500.00 x 4% ₱300.00
CASHIER ₱5,148.00 x 4% ₱205.92
COOK ₱6,500.00 x 4% ₱260.00
SERVER ₱5,148.99 x 4% ₱205.92
2023
MANAGER ₱7,500.00 x 4.50% ₱337.00
CASHIER ₱5,148.00 x 4.50% ₱231.66
COOK ₱6,500.00 x 4.50% ₱292.5
SERVER ₱5,148.99 x 4.50% ₱231.66
2024
MANAGER ₱7,500.00 x 5% ₱375.00
CASHIER ₱5,148.00 x 5% ₱257.4
COOK ₱6,500.00 x 5% ₱325.00
SERVER ₱5,148.99 x 5% ₱257.4
2025
MANAGER ₱7,500.00 x 5% ₱375.00
CASHIER ₱5,148.00 x 5% ₱257.4
COOK ₱6,500.00 x 5% ₱325.00
SERVER ₱5,148.99 x 5% ₱257.4
2026
APPENDIX C.2
APPENDIX C.3
RANNETH ANN C. FERNANDO
Papaya St. San Roque, Daliao, Toril,
Davao City, Philippines
Contact #: 09059489881
Email: [email protected]

Education

Secondary:
Doña Carmen Denia National High School
2021 – 2022

Primary:
Don Juan Central Elementary School
2015 – 2016

Personal Data:
October 12, 2003
Catholic
Nueva Ecija
Bisaya, Tagalog, English

Additional Interest and Activities:

Singing
Modeling
PRINCESS ANN T. GIMENA
Brgy Baliok Capili Subdivision, Block 65,
Lot 16 Banana Street, Davao City,
Philippines
Contact #: 09639800913
Email: [email protected]

Education

Secondary:
Lual National High School
2017 – 2016

Erico T. Nograles National High Schol

2019 – 2020

Doña Carmen Denia National High School

2021 – 2022
Primary:
San Ildefonso Elementary School
2015 – 2016
Personal Data:
April 17, 2002
Angeles Pampanga
Christian
Tagalog, Bisaya, English

Additional Interest and Activities:

Swimming
Reading
Cooking
Playing games
LAUREN DEL G. INOT
Purok 25-Eliso Bustamante Village,
Bago Aplaya, Davao City,
Philippines
Contact #: 09663073264
Email: [email protected]

Education

Secondary:
Doña Carmen Denia National High School
2021 – 2022

Primary:
R.C Quimpo Elementary School
2011 – 2012

Personal Data:
September 28, 2000
Davao City
Iglesia Ni Cristo
Bisaya, Tagalog, English

Additional Interest and Activities:

Make – up Artist
Baking
Exercise
Cooking
Working
SARAH BABE B. LASQUITE
St. Jude Village, Daliao, Toril,
Davao City, Philippines
Contact #: 09562984181
Email: [email protected]

Education

Secondary:
Doña Carmen Denia National High School
2021 – 2022

Primary:
Jose Bastida Elementary School
2013 – 2014

Sta. Clara Elementary School

2015 – 2016
Personal Data:
February 20, 2004
Davao City
Catholic
Bisaya, Tagalog, English

Additional Interest and Activities:

Electrical Installing
JACEL B. MACABENTA
Purok 1, New Lizada Village Toril,
Davao City, Philippines
Contact #: 09063887906
Email: [email protected]

Education

Secondary:
Dona Carmen Denia National High School
2021 – 2022

Primary:
Ramon F. Magsaysay Elementary School
Juan Dela Cruz St., Toril, Davao City
2015 – 2016

Personal Data:
June 29, 2004
Davao City
Catholic
Bisaya, Tagalog, English

Additional Interest and Activities:

Reading Books
Watching Movies
Cooking
Singing