Rice Toppings

Republic of the Philippines
SURIGAO DEL SUR STATE UNIVERSITY

Cantilan Campus
Cantilan, Surigao del Sur
CHAPTER 1
INTRODUCTION
Background of the study
Rice Toppings is the Filipino term for single-serve rice bowl dishes.
A deep bowl is filled with rice and the ulam, or viand (meat, seafood or
vegetables, or a combination of one or all of them), is heaped on top of the
rice. It is believed that we Filipinos love to eat rice. We can’t eat viand
without having rice, as if the meal is not complete without rice on it. That’s
why even restaurants sometimes having difficulty in providing enough
cooked rice for their customers. They sometimes run out of stock of
cooked rice. The price of cooked rice is increasing every month due to the
effect of Train Law. Not just rice itself but almost all of the important goods
in the market are affected by it. To maximize the budget of every Filipino,
Rice Toppings could help them make it. In fact, it is a combination of rice
and viand in one single pack.
Yamada Hosley, 2017 on her blog said that “they tend to pile their
main dish atop rice and call it a day, but in many other cultures, rice is
served with a variety of toppings so that it can be enjoyed aside from the
main dish.” Even the Japanese have different options for topping rice,
depends upon the inspiration from anywhere your taste buds lead you. All of
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these toppings are highly seasoned, which is true for a lot of Japanese food
that is meant to be served with rice. Building a meal around the grain is all
about bold flavors against rice’s magical blank canvas (Amiel Stanek, 2016).
Gela Velasco, 2015, said that Shawarma is her go-to comfort food: it
keeps me sane between train rides, lets her maximize lunch break, and is
the perfect fuel before facing Metro Manila traffic. Eating shawarma in pita
allows for faster bites, but mixing all that beef, garlic (and/or spicy) sauce,
and vegetables with your rice is much more satisfying. Toppings has
always been the partner of grain rice, they are inseparable, linked with
each other with an interesting story behind them.
Since rice toppings is one of the popular and favorite food of
Filipinos, it is very necessary to conduct a feasibility study on rice toppings
here in Cantilan, specifically in barangay Magosilom, barangay Pag-
antayan and barangay Linintian because it is considered as one of the
most populated area of the town. The Feasibility Study on Rice Toppings
would be a great help in starting a business related to it. It could possibly
improve the quality and quantity of the food supply they produce for the
people who love to eat it.
This study will determine the possibility if it is feasible to open Rice
Toppings here in Cantilan. It is being sold to small restaurants like
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Chinnete’s Place and Palayok. The researcher is will take risk of handling
this kind of business and possibly makes it popular to this town.
Statement of the Problem
The study aims to determine the feasibility of Rice Toppings. The
following questions were formulated and serve as a guide for the success
of the study.
1. What is the profile of the respondents in terms of:
1.1 Age
1.2 Monthly Income/Salary
1.3 Occupation
1.4 Preference
2. What is the profile of the business in terms of:
2.1form of business
2.2 number of years in business
2.3 initial capital
2.4 number of employee & staff
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3. What is the business viability in terms of:
3.1. Marketing aspects
3.2 Management Aspects
3.3. Technical Aspects
3.4. Financial Aspects
4. Based on the findings, is the study feasible?
Significance of the Study
The Feasibility Study of the Rice Toppings is very significant to the
following:
Students - The result of the study could probably save money in
purchasing their meal.
Institution - The study will give an idea if this product will be included in the
school’s cafeteria menu.
Businessman - This study will give them an idea or opportunity to engage
large scale of business related to rice toppings. This could be another
investment and income for them.
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Community – This study will give them an idea in selecting good and
feasible business for their town.
Future Researchers – The result of the study will serve as a reference
material for future researcher.
Scope and Limitation of the Study
The study will focus on the feasibility of the Rice Toppings. It will be
covered only within the School Year 2018-2019. It includes the
ingredients and the process of how to make Rice Toppings. The
production cost is also a big concern of this study. The researcher will also
include studying the profile of the selected individuals from Cantilan,
specifically from barangay Pagantayan, barangay Linintian and barangay
Magosilom. These three barangay is the top populated area of Cantilan,
that’s why samples or respondents are taken out from these areas.
Hence, the site of the business is located in barangay Magosilom.
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Definition of terms
Rice Toppings - is the Filipino term for single-serve rice bowl dishes. A
deep bowl is filled with rice and the ulam, or viand (meat, seafood or
vegetables, or a combination of one or all of them), is heaped on top of the
rice.
Income – means the net profit of a businessman or the net income of a
worker from his/her salary.
Affordable – means having a cost that is not too high or expensive.
Budget – an amount of money available for spending that is based on a
plan for how it will be spent
Menu – a list of the foods that may be ordered at a restaurant
Efficiency – the ability to do something or produce something without
wasting materials, time, or energy: the quality or degree of being efficient.
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CHAPTER 2
REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature
Foreign
Amiel Stanek said, the word for food is the same as the one for rice.
Without it, a meal is not a meal. The real genius of rice is revealed when you
think about it in reverse: Add just about anything to a bowl of it
and, voilà! you’ve got dinner (A. Stanek, 2016). But don’t think of it as a throw
away fill-you-up starch. Properly cooked short-grain white rice is a craveable
study in subtlety and texture, to be mixed and matched at will. We have some
Japanese options here for topping your rice, but take your inspiration from
anywhere your taste buds lead you. All of these toppings are highly seasoned,
which is true for a lot of Japanese food that is meant to be served with rice.
Building a meal around the grain is all about bold flavors against rice’s magical
blank canvas. Note that white rice is used here, though some will argue that
brown rice is more healthful. Brown rice does have more fiber than white, and
if that is what motivates you, use brown. But we (and billions of other people)
prefer the clean flavor and polished texture of white rice.
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Local
Dean M., 2009 discusses food-related satisfaction with life of older
people, identifying some of the determinants and barriers to satisfaction
with food-related quality of life, and discusses possible ways of enhancing
older people's quality of life in the domain of food. Despite being strongly
associated with life, and heavily contributing to the quality of life, food has
so far been neglected and not much research has been conducted into
people's satisfaction with their food-related life and its relationship to
overall life satisfaction. As people age, their goals and available resources
in terms of health, social networks, income and skills change. Changes in
resources can be expected to have an impact on satisfaction with life.
That’s the mean reason of including the age of individual in conducting a
study because somehow they have significant relationship and can affect
the output of the study.
With regards to the monthly salary/income of the Filipino, it is very
necessary that we should determine the income status of our respondents
in conducting the feasibility study. According to W.Cheng 2018, the
average Filipino family spends nearly half of its monthly resources on
food, the Philippine Statistics Authority said. In a report released at the
end of the second quarter of 2018, food expenditure stood at 41.5 percent
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of total household expenditure. Filipino families also have an overall
dependency ratio of 57.7 percent, according to PSA's July 2018 report. In
comparison, families in Western countries like the United States and
Kingdom only spend around 10 percent of their monthly income on food.
This means that in the Philippines, most of the family income is spent on
food, with less spent on clothing and other basic service necessities like
housing, electricity, water and other social services like health and
education. The report also showed families with highest poverty incidence,
such as those in the fishing and agriculture sector, are hardest hit by the
high inflation rate. The increasing family size also adds to the hardship of
poor Filipino families.
It is undeniably said that rice toppings is the staple food of Filipinos.
Therefore, you will never run out of customers if ever your food business
serves rice and rice toppings. For us, Filipinos, our meals will not be complete
without rice (and extra rice), as it is not normal to see a typical Filipino who
eats fried chicken partnered with a slice of loaf, or a pan de sal. For us, every
viand is forever accompanied by rice, and nothing but rice. And who can’t
resist the appetizing rice toppings we have always loved – chowfan which
includes ham, bacon, chicken, seafood, beef and mushroom, teppanyaki
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which includes oriental barbeque and teriyaki, and dumpling which includes
your favorite siomai, wanton, and shark’s fin.
RELATED STUDIES
Foreign
Rice toppings is the most important food staple in the world. Together
with wheat and maize, they directly supply more than 50% of all calories
consumed by the world’s human population. Rice human consumption,
however, accounts for 85% of total rice production as compared with 60% for
wheat and 25% for maize (International Rice Research Institute, IRRI, 1997).
Rice likewise provides 21% of global human per capita energy and 15% of
per capita protein.
Local
Now in the pipeline: rice topped with "longganisa". Yes, long-
distance travellers and others who do not have the time to cook will soon
be treated to canned rice with toppings, courtesy of a research done by
scientists of the University of the Philippines Diliman and the Department
of Agriculture-Philippine Rice Research Institute (PhilRice). Initial results
of the study done by Dr. Ma. Patricia V. Azanza and Ms. Melba P. Ortega
showed that PSB Rc 66 and Rc14 are the rice varieties suitable for
thermal processing into canned rice, it was reported by PhilRice’s Rosaly
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Manaois. These varieties are slightly hard, which are the ones needed for
these canned food. Also to benefit from the technology are soldiers
assigned in combat areas, who need not cook food while chasing enemies
of the State out there in the hinterlands or countryside. Dr. Azanza and
Ortega had earlier established pre-canning protocols or procedures in the
preparation of canned rice. In the earlier studies, the characteristics of the
processed rice commodity for the military was established, using two
canned rice prototypes, with personnel of the Philippine Navy as
panelists. Recommendations made during the evaluation of the prototypes
indicated can size and type requirements, viand preferences, and details
about the canned rice quality attributes. (R. Fernandez 2017)
The geographic nature of the Philippines is a major consideration in
the rice problem. As an archipelago made up of small islands, it is not
ideal for rice production, and has significantly less area for rice cultivation.
That, aggravated by a growing population, and the problems of adverse
weather and propensity for storms, the dream of self-sustainability with
rice has major challenges to overcome. Yolanda destroyed a forecasted
77,476 hectares of rice crops. That’s 2% of the 3 million hectares of rice
lands in the Philippines according to the Department of Agriculture (M.
Marci, 2014)
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CHAPTER 3
RESEARCH METHODOLOGY
This chapter deals with the essential elements of the research
process. The topics that will be discussed in this study are the following;
research design, respondent of the study, research instrument, research
locale, data gathering procedure and statistical treatment.
Research Design
The descriptive-survey method will be used in the study. It will be
helpful to gather reliable information from the respondents. This method
can provide more information which can be used as a decision-making
and improvement of the feasibility study of the Rice Topping. The
questionnaire will be later designed to get the sole purpose of this study
which answers the research problem.
Respondents of the Study
The respondents of the study will be the local individuals of the
municipality of Cantilan, specifically people from barangay Linintian,
barangay Magosilom and barangay Pag-antayan. The researcher believed
that these respondents are very reliable source of information in the
progress of the feasibility study.
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Table 1. Total Number of Respondents which randomly selected
BARANGAY Projected
Population Percentage Sample
(Census 2015) Population
Linintian 4335 38% 570
Magosilom 4820 42% 630
Pag-Antayan 2,205 20% 300
TOTAL 11,360 100% 1500
Table 2. Table for Distribution of Related Existing Business
List of Related Existing Business Remarks of Respondents
Palayok 1
Chinete’s Place 1
RR Food Avenue 1
Dudes Food and Snack 1
Total 4
Research Instrument
The researcher formulated a survey questionnaire that will
be used in the study. It will be reviewed and validated by the adviser and
other expert. The tool is supplemented with the interviews from the
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respondents to determine their profile and viability of the business which
are in the form of checklist that are accessible to the researchers. The
questionnaire serves as a guide for the researcher to find out the
feasibility of the study.
There are two parts of the questionnaire, the first part is the
demographic profile of the respondents and the second part is the viability
of the business that is composed of five aspects.
Research Locale
The study will be conducted in the selected barangay of the
Municipality of Cantilan, specifically the barangay Linintian, the barangay
Magosilom and the barangay Pag-antayan.
Data Gathering Procedures
The researcher will use a self-designed survey questionnaire based
on the problem of the study. The adviser will give suggestions for further
improvements and revisions of the questionnaire. After it is validated, the
researcher will then ask permit from the dean of College of Education,
Business and Management to conduct feasibility study beyond school
premises. The researcher will request the respondents to fully cooperate
and participate in answering questionnaires to the best of their ability.
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After answering questions from the questionnaires, a proper tally of data
will then be recorded and treated.
Statistical Treatment
After the data gathering, an statistical treatment will then be
implemented to analyze and interpret the data. A simple formula in getting
the percentage will be used to get the proportion of the data.
P = F X 100
Where
P – percentage
F – frequency
N – total number of cases
100 – constant number
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CHAPTER 4
BUSINESS CONCEPT
Business Name
The name of the business is “Rice Toppings”.
Type of Business
The type of business is a sole proprietorship, it is a manufacturing
business, and it is composed of employer who will organize the business.
Rice Toppings is not a popular or a well-known product. The researcher
conducted this study to commercialize the product to barangay
Magosilom, barangay Linintian, barangay Pag-antayan and then to whole
part of CARCANMADCARLAN area.
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Business Structure
The line and staff organization is a structural organization used by
the business. Line and staff organization is a modification of line
organization and it is more complex than line organization. According to
this administrative organization, specialized and supportive activities are
attached to the line of command by appointing staff supervisors and staff
specialist who are attached to the line authority. The power command
always remains and council the line executives and staff supervisors
guide, advice and counsel the line executives. Personal Secretary to the
Managing Director is a staff official.
Manager/Cashier/
Bookeeper
Quality Control
Inspector/Maintenance
Cook
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Standort
The project will be located at Purok 1, Barangay Linintian, Cantilan
Surigao del Sur in between Mluilher and WSS RTW. The researcher
believed that it is the most appropriate location for the said project. It is
very accessible for the students and other costumers.
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CHAPTER 5
SITUATIONAL ANALYSIS
Related Studies
Now in the pipeline: canned rice topped with "longganisa". Yes,
long-distance travellers and others who do not have the time to cook will
soon be treated to canned rice, plain or with toppings, courtesy of a
research done by scientists of the University of the Philippines Diliman
and the Department of Agriculture-Philippine Rice Research Institute
(PhilRice). Initial results of the study done by Dr. Ma. Patricia V. Azanza
and Ms. Melba P. Ortega showed that PSB Rc 66 and Rc14 are the rice
varieties suitable for thermal processing into canned rice, it was reported
by PhilRice’s Rosaly Manaois. These varieties are slightly hard, which are
the ones needed for these canned food. Also to benefit from the
technology are soldiers assigned in combat areas, who need not cook
food while chasing enemies of the State out there in the hinterlands or
countryside. Dr. Azanza and Ortega had earlier established pre-canning
protocols or procedures in the preparation of canned rice. In the earlier
studies, the characteristics of the processed rice commodity for the
military was established, using two canned rice prototypes, with personnel
of the Philippine Navy as panelists. Recommendations made during the
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evaluation of the prototypes indicated can size and type requirements,
viand preferences, and details about the canned rice quality attributes. (R.
Fernandez2017)
Industry Review
Rice Toppings Production is a manufacturing industry. The
production and commercialization of Rice Toppings is by full-filling the
needs of the consumers. Producing a high quality and affordable product
in the industry can take a source of income.
Competition
Most of the business minded people think that competition is like a
race and those who have the lower price gets the attention of the
costumers. The more the costumers the higher the income they will get.
That’s why we should recognize the categories of our product that would
have significant differences compared to the other products in the market.
SWOT Analysis
SWOT analysis is a very useful tool for understanding issues and
making decision in a variety of organizational applications. SWOT is an
acronym for Strengths, Weaknesses, Opportunities and Threats. The
technique has its roots in industry-funded research performed by the
Stanford Research Institute to find ways of improving corporate planning.
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Since then, it has been employed in a multitude of applications in
organizations throughout the world. SWOT is a particularly useful tool for
trainers.
Strength
Table 3.1
Strengths
Product Selling products directly to the
costumers and restaurants
Price Affordable Price
Place Highly accessible, more over Police
Patrolling is also there when the
market shutdown.
Promotion We can easily promote our product
through newspaper, radio
advertisement, TV advertisement,
and social media through facebook,
twitter, and instagram
Facilities and Equipment’s All equipment are brand new
Personnel and Staff All personnel are very well train.
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Weaknesses
The people might not patronize the products that are being offered by the
business.
Table 3.2
weaknessess
Product The people might not patronize the
products that are being offered by
the business.
Price There are people that is not satisfied
with the price of our product.
Place The market is not so user friendly,
example can’t be easily accessed by
the handicaps and senior citizens
find it difficult to climb the stairs
Promotion A business assesses its internal
weaknesses to determine what it is
not able to do base on existing
competencies. When evaluating a
prospective marketing or
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promotional plan for such
weaknesses, the business looks for
areas where it needs improvements
and where resources are lacking.
Facilities and Equipment The equipment are so expensive
Personnel and staff Management will encounter different
attitudes.
Opportunity
Since the location is near in the park and school, it is expected that
during holidays like fiesta the selling of products will increase. The more
the students and population increase in every year the more the income it
may be.
Table 3.3
Opportunity
Product The increase in population means
the higher the demand and supply
of the product.
Price The higher the demand, the lower
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the price.
Place It will come to time that branches
will be installed throughout the
municipality to accommodate large
number of costumer.
Promotion The product will be well-known to
everyone and possibly it will be
exported to other municipality and
provinces.
Facilities and Equipment We will purchase new and more
efficient equipment to produce more
products.
Personnel and staff Only the best and competitive
applicants will be selected for better
outcome of the products.
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Threats
Due to the competition from other establishments that offers the
same products, some will try to destroy the good image of our business.
Table 3.4
Threats
Product Due to the competition from other
establishments that offers the same
products, some will try to destroy the
good image of our business.
Price Competition might affect the pricing
of the product because other
business will decrease the price of
their product.
Place Due to envy of other business, they
will make a way for them to have a
place nearer from where you placed
your business.
Promotion Competitors might make some bad
issues in the product using social
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medias.
Facilities and Equipment Maintenance will be expensive.
Personnel and staff Management will encounter different
attitudes.
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CHAPTER 6
Business Viability
Market Aspects
In this aspect it considers the market description, demand
analysis, supply analysis and factors affecting the market. And also, the
proposed channel of distribution and proposed promotional activities.
Market Description
For the business to be progressive and profitable, the owners of
the business seek for strategies that would help to make an effective and
efficient management because it is difficult to handle this kind of business,
that is why the management itself needs an alert and skilled personnel
that would qualify the requirements to be assigned for the position to
manage the flow of the business like Rice Toppings. Wherein, the
business organization is the proponents of the proposed business that will
include the “Cantilangnon” people. Since the priority of the business is the
customers, the business offers variant products to lead for the satisfaction
of the customers.
Since the target market for this study are the people of who lives in
Cantilan, basically in barangay Pag-antayan, Magosilom and Linitian, the
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researcher sought to identify the respondents’ demographic profile and
demand analysis.
Table 4. Demographic Profile of the respondents of the proposed Rice
Toppings business.
Frequency Percentage
10 and Below 15 1%
11-20 years old 302 20%
AGE 21-30 years old 701 48%
31-40 years old 256 17%
41-50 year old 167 11%
51 and above 59 4%
TOTAL 1500 100%
Php 5,000 and 40 3%
MONTHLY below
INCOME 5,001 – 10,000 271 18%
10,001 – 15,000 432 29%
15,001 and above 757 50%
TOTAL 1500 100%
OCCUPATION Government 231 15.4%
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Employee
Private Employee 457 30.47%
OFW 3 0.2%
Others 809 53.93%
TOTAL 1500 100%
Based on the survey, there are 15 out of 1500 or 1% from the
respondents ages 10 & below; 20% or 302 are 11-20 years of age; 48% or
701 respondents ages 21-30 years old; 17% or 256 are aging 31-40 years
old; 11% or 167 respondents are 41-50 years old and 4 % are 51 years
and beyond. With regards to their monthly income, 40 or 3% form the
respondents have 5,000 pesos and below income per month, 271 or 18%
has an income of 5,001 to 10,000 per month, 432 or 29% has an income
of 10,001-15,000 per month and 757 or 50% from the respondents has an
income of 15,001 and above per month. On the other hand, most of the
occupation is in others which gather 53.93 or 809 respondents. They are
farmers, students, fisherman, etc. The OFW got 3 or 0.02%, 457 or
30.47% fall to private employee and 231 or 15.4% are government
employee
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Demand Analysis
It has been defined that the demand is the total volume that would
be bought by consumers from the demand. We can easily determine if the
product produced will satisfy human wants and needs.
Table 5. Level of Demand of the Rice Topping Production
Level of Demand of the Rice Topping Production
Preference Frequency Percentage (%)
(N)
1. Do you buy Rice Toppings?
Yes 1485 99%
No 15 1%
Total 1500 100%
2. How often do you buy rice toppings?
Daily 976 65.1%
Weekly 332 22.1%
Monthly 177 11.8%
Annualy 0 0
Total 1485 99%
3. How many rice toppings do you purchased per meal?
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One order 875 58.3%
Two orders 452 30.13%
Three orders 158 10.53%
Others 0 0%
Total 1485 99%
What kind of toppings would you like on your rice?
Chicken Adobo 372 24.8%
Tuna 157 10.5%
Vegetables 194 13%
Pork Adobo 367 24.5%
Sisig 253 16.9%
Shrimp Special 135 9%
Others 7 0.4%
Total 1485 99%
4. How did you get to know about the products?
In the public market 892 59.5%
Through friends or relatives 441 29.4%
In the department stores 15 1%
During trade fairs 25 1.6%
Social media 112 7.5%
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Others 0 0
Total 1485 99%
Based on the survey, 99% or 1485 respondents buy rice toppings
and only 1% or 15 respondents don’t want rice toppings. Out of 1485
respondents who buy rice toppings, there are 976 or 65.1% daily eat rice
toppings, 332 or 22.1% answered weekly and 177 or 11.8% monthly
purchased rice toppings. There are 875 or 58.3% respondents have
purchased one order per meal, 452 or 30.13% purchased two orders per
meal and 158 or 10.53% have purchased three orders per meal. There
are 367 or 24.5% respondents who prefer to purchased pork adobo as
their rice toppings, 194 or 13% love to eat vegetables, 157 or 10.5% prefer
Tuna, 135 or 9% preferred Shrimp Special and there 7 or 0.4% who
choose others as their preferred rice toppings. There are 892 or 59.5% of
the respondents knows the product in the public market, 441 or 29.4%
through friends and relatives, 15 or 1% are from the department stores, 25
or 1.6% knows it during trade fairs, and 112 or 7.5% respondents basically
know it through social media.
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Supply Analysis
It has been defined that the supply is the availability of the product.
It has to endow with what is needed by the customer. Through supply, the
suppliers can provide contentment and meet the needs of the people who
are willing to support the product. The raw materials will be purchased in
Local area of this town-Cantilan.
Factors affecting the Market
In every business there are factors affecting the market.
Controllable Relation Factors:
Customer Relation – is one of the controllable factors of our business
operation because if there are negative information/feedback about the
product/services, there is a possibility that the number of customers will
decrease so we must listen to their comments for us to be aware.
Price – one of the factors which affect the demand is the price because
the demands of the customers depend on the prior of the product.
Competition – in most cases especially in developing any business the
first way to consider is to have the marketing plan. We should recognize
the categories of product that it would have significant differences
compared to the competition that we assured to established our product
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on service unique techniques on how to increase the numbers of costumer
to our stores.
Uncontrollable Factors:
Electrical Crisis – it happens where there is a calamity like scheduling
rotating brownout and typhoons. This may affect to the supplies, because
if there is no electricity the supplies in the freezer will spoil.
Place – the location of the business is near the road, there is a possibility
that if there is an accident likes car/motorcycle crash, it might be the
business will be implicated.
Economic Condition and Competition
There are a lot of existing business in the area that could affect
the expectation and assumptions in the project sales of the business.
There are also threats of the business, in terms of the number of the
customer, because the proposed business only increases their customer
during school days.
Growth Potential and Prosperity of the Market
The area of the business is surrounded by a lot of people that love
to eat Rice Toppings. This could help the business boost its market size.
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Proposed channel of distribution
The promotion of the business to the market is through
advertising, personal selling, sales promotion and publicity. The proponent
also considers the 4P’s, which is Product, Pricing, Price distribution/Place
and Promotion.
Produkt
As to products, the proponents create a new product with significant
differences form existing products where it features the introduction of new
sizes and sales factory present market.
Chicken Adobo
Tuna
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Vegetables
Pork Adobo
Sisig
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Shrimp Special
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Preisgestaltung
Chicken Adobo P50 per serve
Tuna P55 per serve
Vegetables P50 per serve
Pork Adobo P60 per serve
Sisig P60 per serve
Shrimp Special P75 per serve
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Table 6. Breakdown Pricing
Product No. of Finished Selling Price Cost of Net Profit
products Product
Chicken Adobo
Ingredients Price
½ kilo chicken meat 90.00
½ kilo white rice 30.00
¼ kilo garlic 50.00
¼ kilo onion 45.00 7 50 255.00 95.00
¼ kilo vegetable oil 25.00

1 pack soy sauce 15.00
Total Cost 255.00
Tuna
½ kilo Tuna meat 120.00
7 55 280.00 105.00
¼ kilo onion 45.00
1 pack vinegar 10.00
Total Cost 280.00
Vegetables
1/4 kilo carrot 25.00
¼ kilo broccoli 30.00
¼ kilo Chinese cabbage 25.00
9 50 300.00 150.00
¼kilo onion 45.00
¼ vegetable oil 25.00
¼ kilo iodized salt 10.00
½ tray egg 100.00
Total Cost 300.00
Pork Adobo
½ kilo pork meat 90.00
8 60 255.00 225.00
¼ kilo onion 45.00
1 pack soy sauce 15.00
Total Cost 255.00
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Sisig
½ kilo pork Liver 125.00
¼ kilo pork meat 50.00
¼ kilo onion 45.00 9 60 335.00 205.00

1 pack vinegar 10.00
Total Cost 335.00
Shrimp Special
1/4 kilo Shrimp 100.00
¼kilo onion 45.00
7 75 360.00 165.00
¼ vegetable oil 25.00
¼ kilo iodized salt 10.00
1/2 tray egg 100.00
Total Cost 360.00
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Promotion
Figure 1. Promotional
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Place
Figure 2. Place
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Management Aspect
In this aspect it takes all about the proponent’s contributions,
management proposal, organizational structure, personnel qualification,
job description, personal salary and the business schedule.
Proponent
The proponent of this study will shoulder all of the expenses of the
building rent, electric bill, water bill, raw materials, and other expenses.
The proponent will invest an amount of 500,000.00 pesos.
Management Proposal
The proponent will select a partner which will be employed as the
manager of the business due to his/her expertise to the job. The business
will hire one skilled cooK who will manage the kitchen. The business will
use the participative manager style where all the partners will decide what
to do in the business to lessen the expenses. The business will practice
the equal right concerning to the life of the business.
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Organizational Structure
OWNER
MANAGER
COOK
Figure 3. Organizational Structure
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The organizational chart of Rice Topping Production, shows the
needed personnel who are going to manipulate the firm. The manager of
the business will do a multi-tasking; she will be the cashier and the
bookkeeper as well. She is responsible for keeping the establishment
efficient and profitable, oversee all aspects of operation, cook who
manages the kitchen, responsible for cooking and preparing street foods
to be served and maintain the cleanliness of the firm.
Table 7. Personnel Job Description
Job/Position Job Description

Manager Responsible for keeping the establishment efficient and
profitable, oversee all aspects of operation
Cook Responsible for cooking and preparing street foods to be
served and maintain the cleanliness of the firm.
The table shows the needed personnel with its job description
Table 8. Personnel Job Qualification
Job/Position Job Qualification

Manager  Male or Female
 At least 25-30 year old
 A college graduate in business management or any
related courses
 At least 2 years work experience in managing a
Geschäft
 Has managerial expertise and proficiency
Cook  Male or Female
 At least 20-40 years old
 College graduate in culinary or any courses related to
foods.
 At least 1 year work experience on the same function
Table 8 shows the needed personnel with job qualification.
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Table 9. Business Schedule
Dec. Jan. Feb. Mar. Apr. May Jun.

Making the business plan
Preparation of capital
Filling of business permit and
part partnership registration
Purchasing of raw materials
and machine needed in
business operation
Hiring and selection of
personnel
Preparation of raw materials
and store
Starting of business
operation
The business schedule table shows the project time table of the
study. In making the business plan covers the whole month of December.
Preparation of capital covers the month of October. The filling of business
permit and partnership registration covers the month of February.
Purchasing of raw materials and machine needed in business operation
covers the month of march. Hiring and selection of personnel covers the
month of April and starting of the business operation will be on the month
of june.
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SOCIO ECONOMIC DESIRABILITY
This chapter includes the economic benefits of the proposed project
that aims to help the localities and people of the municipality. In this
generation, the researcher exposed a new strategy to make our life more
convenient. Nowadays it is important that small entrepreneurs should
realize the worth innovating and starting a business that would largely
contribute to the socio-economic development of the country.
In this business, the proponents consider the whole part of the
business especially the social impact in the community.
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PROJECT
 Income
 Improve Status
 Employment
 Taxes
 Government
 Community
Development
Figure 4. Socio Economic Impact
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Contribution to Income and Employment
The main goal of a certain business is to have a high income
especially in the part of the owner. The business should generate a
pleasant relationship between the manager ad employees to attain the
main foal of the business need income to support their own needs form
the service they rendered in business.
Tax Contribution
This business is expected to give a great contribution to the
government in the form of taxes. The tax payment from the business
would help the localities as well as the economy in its future project
especially for people that will benefit. This would help the people to more
sprightly.
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TECHNICAL ASPECT
This aspect contains the services, business process, materials
handling design, project perspective, project layout, project site, building
and facilities, machineries and equipment, utilities, manpower
requirements, and wastes disposal methods.
Service Design
The proposed business will be established in between WSS and
Mlhuiller of barangay Linintian, Cantilan, Surigao del Sur. The owner will
invest a principal amount of 500,000.00 for the business.
Table 10. Products Offered
Product Description
Chicken Adobo This is simply a chicken adobo with special recipe.
Tuna Refers to fresh tuna meat, mixed with special
ingredients.
Vegetables It is made of vegetables that are good for health, mix
with special recipes.
Pork Adobo This is simply a pork adobo with special recipe.
Sisig Refers to chopped pork liver and meat, mix together
with special recipe.
Shrimp Special Refers to grilled shrimp mix with special recipe.
Table 10 shows the product offered including the name of the
product and its description.
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Production Process
Preparation
of Cook the Finished the Serve the
ingredients ingredients product customer
and utensils
needed
Figure 6. Production Process
Figure 6 shows the production process of preparing a different kind of
rice toppings. It starts with preparation of ingredients and utensils needed,
then cook the ingredients lastly the finish product, it is ready to serve.
Material and Handling Design
In this business, the raw materials needed for the rice toppings
production are frying pan as to cook the food, gas tanked use for
containing the gasoline in tank, gas range a cooking stove using
production gas as fuels, utensils an fire extinguisher use as a safety
equipment in cooking.
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Project Site
Figure 6. Project Site
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Floor Plan
Figure 7. Floor Plan
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Front View
Figure 8. Front Plan
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Right Side View
Figure 9. Right Side View
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Left Side View
Figure 10. Left Side View
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Rear View
Figure 11. Rear View
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Project Perspective
Figure 12. Project Perspective
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Table 11. Building Expense
Description Monthly Annually
Rental space P3,500.00 P42,000.00
Table 11 shows the building and facilities of the business. The
business using the space is for rent. The installations of electrical and
water are include in rent.
Table 12. Machineries and Equipment
Machineries Source Unit cost Quantity Unit Total

and
equipment
Gas stove Local 2,800.00 1 Set P2,800.00
with gas
tank
Refrigerator Local 17,000.00 1 Pc 17,000.00
Ceiling fan 195 1 Pc 5,000.00
Total cost of machineries and equipment P24,8000.00
Table 12 shows the machineries and equipment to be used for the

operating including the sources, quantity needed, how much it cost and
total cost.
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Table 13. Furniture and Fixture
Description Sources Unit cost Quantity Unit Total cost

needed
Cashier’s Local 650.00 3 Pc. 1,950.00
and
customer
table
Customer’s Local 1,245.00 3 Pcs. 1,835.00
table and
big
umbrella
Cashier’s Local 175.00 20 Pcs. 3,500.00
and
customer
chair’s
Glass Local 2,500 1 Pc. 2,500.00
display
cabinet
Total cost furniture and fixture P9,785.00
Table 13 shows the furniture and fixture to be used for operation

including the sources, quantity needed, how much it cost and the total
cost.
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Table 14. Kitchen Supplies

Items Source Unit Cost Quantity Unit Total Cost
Needed
Medium Frying Pan Local 1,095 1 Pc. 1,095.00
Small Frying Pan Local 268 1 Pc 268.00
Plastic Local 75 3 Pcs 225.00
Stock Pot Local 235 3 Pcs 705.00
Pot Local 495 1 Pc 495.00
Stainless Streamer Local 115 1 Pc 115.00
Frying Ladle Local 70 2 Pcs 140.00
Stainless Tong Local 29 2 Pcs 58
Bucher’s Knife Local 185 1 Pc 185.00
Knife Local 55 1 Pc 55.00
Vegetable Peeler Local 14 1 Pc 14.00
Wood Chopping Board Local 125 1 Pc 125.00
Plastic Chopping Board Local 65 1 Pc 65.00
Scissor Local 75 1 Pc 75.00
Plastic Bowl Local 180 2 Doz. 360.00
Plastic Plate Local 84 2 Doz. 168.00
Spoon and Pork Local 39 3 Doz. 117.00
Glass Local 120 2 Doz 240.00
Container with Scope Local 95 1 Pc 95.00
Water Jug Local 315 1 Pc 315.00
Dish Drainer Local 550 1 Pc 550.00
Pot Holder Local 9 3 Pcs 27.00
Stainless Basin Local 45 1 Pc 45.00
Plastic Bucket Local 39 1 Pc 39.00
Dipper Local 25 1 Pc 25.00
Ladle Rock Local 39 1 Pc 39.00
Stainless mini Bucket Local 75 2 Pcs 150.00
Apron Local 85 1 Pc 85.00
Hair net Local 15 2 Pcs 30.00
Sponge Local 10 12 Pcs 120.00
Steel wool Local 15 6 Pcs 90.00
Dishwashing liquid Local 75 2 Pcs 150.00
Walis Tambo Local 65 2 Pcs 130.00
Dust Pan Local 45 1 Pc 45.00
Trash Can Local 65 3 Pcs 195.00
Total 6,196.00
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Table 15. Raw Materials Requirements
Raw Material Used Sources Quality Unit cost Total cost

needed
Chicken meat Local 15 kls. 180/kl 2,700.00
White rice Local 75kls. 60/kl 4,500.00
Garlic Local 45kls. 200/kl 9,000.00
Onion Local 45kls. 180/kl 8,100.00
Vegetable oil Local 45 kls. 100/kl 4,500.00
Soy sauce Local 3 gal. 120/kl 360.00
Tuna meat Local 15kls. 240/kl 3,600.00
Vinegar Local 3 gal. 110/gal 330.00
Carrot Local 7.5kls. 100/kl 750.00
Broccoli Local 7.5kls. 120/kl 900.00
Chinese cabbage Local 7.5kls 100/kl 750.00
Iodized salt Local 15kls 40/kl 600.00
Egg Local packs
30 trays 210/tray 6,300.00
Pork meat Local 22.5kls 180/kl 4,050.00
Pork liver Local 15kls. 250/kl 3,750.00
Seasoning ( magics sarap ) Local 1 pack 35/kl 35.00
Ketchup Local 5 gal. 180 gal. 900.00
Shrimp Local 7.5kls. 400/kl 3,000.00
Paper plate Local 65dozen 30/dazen 1,950.00
Paper plate with cover Local 26dozen 75/dozen 1,950.00
Gas tank Local 12t\ 1,175/tan 14,100.00
tanks k
Small plastic bag Local 26bags 25/bag 650.00
Medium plastic bag Local 13bags 35/bag 455.00
Total cost P73,230.00
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Table 16. Advertising Expense
Description Price Monthly Annually

Tarpaulin 2x3 130.00 130.00 130.00
Total advertising expense 130.00
Table 16 shows the advertising expense, its description, prices,
sources an total cost. The business will changed the tarpaulin yearly in
order to make the business know.
Tables 17. Utilities Expense
UTILITY SOURCES UNIT COST

Water(monthly fee) Cantilan Water District P341.55
Electricity(monthly fee) SURSECO II P750.00
Total utilities expense P1,091.55
Table 17 above discussion those utilities to be used by the
operation of the business its source and its unit cost.
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Manpower Requirements
Table 18. Manpower Requirement
Personnel No. Basic salary Benefits Net Income

Needed
Monthly Annually SSS Phil- Monthly Annually
health
Manager 1 6,000.00 72,000.00 218.00 100.00 5,682.00 68,184.00
Cook 1 4,000.00 48,000.00 148.00 100.00 3,754.00 45,056.00
Total 2 10,000.00 120,000.00 363.00 200.00 9,436.00 113,240.00
Table 18 shows manpower requirement which include the
contribution of benefits and salary of every personnel of Pay N’ Eat Street
Foods Parlour. The benefits are the SSS and Phil-Health, it is computed
how much they will pay for monthly and annually contribution and also
their net after deducting their benefits contribution from their basic salary.
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Waste Disposal
Proper segregation of waste is the method used in the study. It
includes the biodegradable, non-biodegradable, recyclable materials.
Biodegradable wastes are those that can be broken down easily such as
food waste and papers. Non-biodegradable wastes are things that cannot
be broken down easily like plastics, cellophanes, metals, foams and
glasses. Recyclable wastes are those that could be usable like papers and
plastic bottles. By having an enough understanding on identifying the
waste where it belongs, it helps a lot on the surroundings. The
management will make sure that they will provide trashcans in every
corner and properly labeled in order for the customers to properly dispose
their waste. This method helps the management to maintain cleanliness
on the surroundings.
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FINANCIAL ASPECTS
In this aspect the project cost breakdown, operating expense,
assumptions used, projected financial statement and financial analysis are
presented below.
Financial Assumptions
 The sales and cost of sale will increased in 3% every year
 The operating expenses such as utilities expense will increase up
to 3% every year
 The business used straight line method for depreciation schedule.
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PROJECT COST BREAKDOWN
Table 19. Project cost details
Project Year Acquisition

2019 2020 2021 2022 2023
Repair and P2,000.00 P2,000.00 P2,000.00 P2,000.00 P2,000.00
maintenance
Raw P73,230.00 P75,419.00 P77,674.00 P79,997.00 P82,389.00
materials
Needed P24,800.00 0 0 0 0
equipment
Furniture P9,785.00 0 0 0 0
and fixture
Kitchen P6,196.00 0 0 0 0
supplies
Office P322.00 P322.00 P322.00 P322.00 P322.00
supplies
Store rental P42,000.00 P42,000.00 P42,000.00 P42,000.00 P42,000.00
deposit
Permit and P3,562.00 P750.00 P750.00 P750.00 P750.00
license
expense
Salaries P113,240.40 P113,240.40 P113,240.40 P113,240.40 P113,240.40
expense
Total P275,135.40 P233,731.40 P235,986.40 P238,309.40 P240,701.40
Table 19 shows the project cost from year 2019 to 2023.
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Pre-Operating expense
Table 20. Breakdown of Transportation Expense
Description 2019 2020 2021 2022 2023

Transportation 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
expense
Table 12 shows the transportation expense from 2019 to 2023.
Table 21. Breakdown and Permit and Licenses
Description 2019 2020 2021 2022 2023

Permit and 3,562.00 750.00 750.00 750.00 750.00
Licenses
Table 21 shows the permit and licenses expense from year 2019 to
2023.
Table 22. Breakdown of Utilities Expense
Description 2019 2020 2021 2022 2023

Water Bill P341.55 P348.34 P355.31 P362.42 P369.67
Electrical P750.00 P765.00 P870.30 P81O.90 P857.11
Bill
Total P1091.55 P1113.34 P1134.61 P1173.32 P1226.78
Table 22 above discussion those utilities expense each year.
Table 23. Breakdown of Advertising Expense
Description 2019 2020 2021 2022 2023

Tarpaulin P130.00 P130.00 P130.00 P130.00 P130.00
Total P130.00 P130.00 P130.00 P130.00 P130.00
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Table 23 shows the advertising expense from year 2019 to 2023.
Table 24. Breakdown of Office Supply
Items Source Unit cost Quantity Unit Total cost

needed
Ball pen Local 6.00 12 Pcs. 72.00
calculator Local 100.00 1 Pc. 100.00
Record Local 75.00 2 Pcs. 150.00
book
Table 24 shows the office supply of year one including the item its
sources, unit cost, quantity needed, unit and total cost.
Table 25. Breakdown of Yearly Depreciation Expense
Long term asset Book value Useful like Annual

depreciation
Furniture ad 9,785.00 5 years 1,975.00
fixture
Machineries 24,800.00 5 years 4,960.00
Total 34,585.00 6,917.00
depreciation
Table 25 shows the schedule of depreciation, its book value and its
useful life.
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Table 26. SSS Contribution
Person No. Monthly Yearly ER Yearly EE Yearly Total

nel need salary salary contributi contribu contributi
ed on tion on
Manage 1 6,000.0 72,000.0 452 5,424.00 218.00 6,616.0 670.00
r 0 0 0
Cook 1 4,000.0 48,000.0 304. 3,656.40 145.30 1,743.6 450.00
0 0 7 0
Total 2 10,000. 120,000. 756. 9,080.00 363.30 8,359.6 1,120.00
00 00 70
Table 26 shows the SSS contribution of the business including the
month salary, annual salary, annual contribution of the personnel and
annual contribution of the business for each of the personnel.
Table 27. Phil. Health Contribution
Personnel No. Monthly Yearly ER Yearly EE Yearly Total

need salary salary contributio contributio contribution
ed n n
Manager 1 6,000.00 72,000.00 100.00 1,200.00 100.00 1,200.00 200.00

Cook 1 4,000.00 48,000.00 100.00 1,200.00 100.00 1,200.00 200.00
Total 2 10,000.0 120,000.0 200.00 2,400.00 200.00 2,400.00 400.00
0 0
Table 27 shows the Phil. Health contribution of the business
including the month salary, annual salary, annual contribution of the
personnel and annual contribution of the business for each of the
personnel.
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Projected Cost and Sales
Table 28. Cost and Sales
Product Cost Sel Q Cost Sales

ling ua
pric nti Monthly Yearly Monthly Yearly
e ty
Chicken Adobo 36.43 50 35 33,151.3 397,815.60 45,500.00 546,000.00
Tuna 40 55 35 36,400.00 436,800.00 50,050.00 600,600.00
Vegetables 33.33 50 35 30,330.30 363,963.60 45,500.00 546,000.00
Pork Adobo 31.88 60 35 29,010.80 348,129.60 54,600.00 655,200.00
Sisig 37.22 60 30 29,031.60 348,379.20 46,800.00 561,600.00
Shrimp 51.43 75 30 40,115.40 481,384.80 60,450.00 725,400.00
Special
Total sales 2,376,472.80 P3,634,800.00
Table 28 shows the projected sales of year 2019 and it will increases up to
3% every year. It also shows the projected cost of year 2019 and it will
increase up to 3% per year.
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Table 29. Projected Income Statement
Rice Toppings
Income Statement
For the Year Ended December 31
2019 2020 2021 2022 2023
Sales 3,634,800.00 3,743,844.00 3,856,159.32 3,971,844.10 4,090,999.32
Less : cost of sales 2,376,472.80 2,447,766.98 2,521,199.99 2,596,835.99 2,674,105.07
Gross profit P1,258,328.00 P1,296,077.02 P1,334,959.33 P1,375,008.11 P1,416,894.25
Depreciation expense 6,917.00 6,917.00 6,917.00 6,917.00 6,917.00
Salaries expense 68,184.00 68,184.00 68,184.00 68,184.00 68,184.00
Rent expense 42,000.00 42,000.00 42,000.00 42,000.00 42,000.00
Utilities expense 1.091.55 1,124.30 1,225.49 1,262.25 1,300.12
SSS premium 9,080.00 9,080.00 9,080.00 9,080.00 9,080.00
expense
Phil- health premium 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
expense
Advertising expense 130.00 130.00 130.00 130.00 130.00
Transportation 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
expense
Repair and 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
maintenance expense
Kitchen supplies 6,169.00 6,169.00 6,169.00 6,169.00 6,169.00
expense
Office supplies 322.00 322.00 322.00 322.00 322.00
expense
Permit and license 2,630.00 750.00 750.00 750.00 750.00
expense
Total operating P142,923.55 P141,076.3 P141,177.49 P141,214.25 P141,252.12
expense
Net income before tax 1,115,404.45 1,155.000.72 1,193,781.84 1,233,793.86 1,275,642.13
Income tax 30% 334,621,33 346,500.22 358,134.55 370,138.16 382,692.64
Net income after tax 780,783.12 P808,500.50 P835,647.288 P863,655.70 P892,949.49
Table 29. shows the projected income statement of the Rice Toppings
from 2019 to 2023.
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Table 30. Projected Statement of Cash Flow
Rice Toppings
Statement of Cash Flow
For the Year Ended December 31
2019 2020 2021 2022 2023
Operating activities
Cash received from customer 3,634,800.00 3,743,844.00 3,856,159.32 3,971,844.10 4,090,999.32
Cash payment for:
Cost of sale 2,376,472.80 2,447,766.98 2,521,199.99 2,596,835.99 2,674,105.07
Salaries 68,184.00 68,184.00 68,184.00 68,184.00 68,184.00
Rent 42,000.00 42,000.00 42,000.00 42,000.00 42,000.00
Utilities 1,091.55 1,124.30 1,225.49 1,262.25 1,300.12
SSS premium 9,080.40 9,080.40 9,080.40 9,080.40 9,080.40
Phil- health premium 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
Advertising 130.00 130.00 130.00 130.00 130.00
Transportation 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
Repair and maintenance 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
Kitchen supplies 6,169.00 6,169.00 6,169.00 6,169.00 6,169.00
Office supplies 322.00 322.00 322.00 322.00 322.00
Income tax 334,621,33 346,500.22 358,134.55 370,138.16 382,692.64
Net cash from operating
780,783.12 P808,500.50 P835,647.288 P863,655.70 P892,949.49
activities
Investing activities
Cash payment of:
Machineries and equipment 24,800.00
Furniture and fixture 9,785.00
Net cash from investing
(34,858.00)
activities
Financing activities
Cash capital 500,000.00
Net cash from financial
500,000.00
activities
Net increase/decrease in cash 1,245,925.12 P808,500.50 P835,647.288 P863,655.70 P892,949.49
Cash beginning 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61
Cash ending 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
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Table 30 shows the projected statement of cash flow of Rice Toppings

from 2019 to 2023.
Table 31. Projected Statement of Financial Position
Assets 2019 2020 2021 2022 2023

Current Assets
Cash 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Non- Current
Assets
Machineries 24,800.00 24,800.00 24,800.00 24,800.00 24,800.00
and equipment
Less: (4,960.00) (9,920.00) 14,880.00 (19,840.00) (24,800)
Accumulated
Depreciation-
Machineries
and equipment
Furniture and 9,785.00 9,785.00 9,785.00 9,785.00 9,785.00
Fixture
Less: (1,957.00) (3,914.00) (5,871.00) (7,828.00) (9,785.00)
Accumulated
Depreciation –
Furniture and
Fixtures
Total Assets 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Liabilities - - - - -
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Assets less
1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
liabilities
Table 31 show the projected statement of financial position of Rice
Toppings Production from 2019-2023.
Financial Analysis
To know the stability and profitability of the business it

should analyzed by the user of financial ratios. This will help the business
examinees the data information about the current and future health.
Table 32. Profit Margin Ratio
Profit 2019 2020 2021 2022 2023

Margin
Ration
Net 780,783.12 P808,500.50 P835,647.288 P863,655.70 P892,949.49
Income
Net Sales 3,634,800.00 3,743,844.00 3,856,159.32 3,971,844.10 4,090,999.32
Total 0.05 0.05 0.05 0.05 0.05
The table show the profit margin ration of the business which represents
that the higher the ratio the greater the profit margin of the business.
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Table 33. Current Ratio
Profit Margin 2019 2020 2021 2022 2023

Ration
Current
1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Assets
Current 0 0 0 0 0
Liabilities
Total 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
The show the current ratio of the business which means that the year of
operation is good because it is able to pay its liabilities. On the other side,
there’s a possibility that Rice Topping Production might not face any
liquidity problems.
Table 34. Debt Ratio
Debt Ratio 2019 2020 2021 2022 2023

Total Assets 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Total Liabilities 0 0 0 0 0
Total 0 0 0 0 0
Debt ratio is a solvency ratio that measures firm total liabilities as a
percentage of its total assets. The table shows how many assets the
company must sell in order to pay off its liabilities, the ratio from first year
up to the fifth year is good because it simply explained that there were no
liabilities.
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Table 35. Working Capital
Working Capital 2019 2020 2021 2022 2023

Current Assets 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Current Liabilities 0 0 0 0 0
Total 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Working capital is a financial metric which represents operating liquidity

available to a business. Working capital is calculated as current assets
minus current liabilities. Based on the table above, the firm is able to
continue its operations and that it has a sufficient fund to satisfy the
upcoming expenses.
Table 36. Return on Investment
Investment return 2019 2020 2021 2022 2023

(Income/Equity)
Net Income 780,783.12 P808,500.50 P835,647.288 P863,655.70 P892,949.49
Equity 1,245.925.12 2,054,425.62 2,890,072.91 3,753,728.61 4,646,678.10
Total 62.7% 39.35% 28.91% 23% 19.22%

Return on equity is an indicator of how effective management is at using
equity financing to fund operation and grow the company. From the table
above, the operation return on equity increased from year 2019 until year
2023.
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Cantilan Campus
CHAPTER 7
CONCLUSION AND RECOMMENDATION
SUMMARY OF FINDINGS
This chapter contains the findings, conclusion and

recommendation drawn from the results obtain.
Findings
Throughout the study, the researcher finds out that there are 15 out of
1500 or 1% from the respondents ages 10 & below; 20% or 302 are 11-20
years of age; 48% or 701 respondents ages 21-30 years old; 17% or 256
are aging 31-40 years old; 11% or 167 respondents are 41-50 years old
and 4 % are 51 years and beyond. With regards to their monthly income,
40 or 3% form the respondents have 5,000 pesos and below income per
month, 271 or 18% has an income of 5,001 to 10,000 per month, 432 or
29% has an income of 10,001-15,000 per month and 757 or 50% from the
respondents has an income of 15,001 and above per month. On the other
hand, most of the occupation is in others which gather 53.93 or 809
respondents. They are farmers, students, fisherman, etc. The OFW got 3
or 0.02%, 457 or 30.47% fall to private employee and 231 or 15.4% are
government employee
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Cantilan Campus
In the demand of the product, 99% or 1485 respondents buy rice
toppings and only 1% or 15 respondents don’t want rice toppings. Out of
1485 respondents who buy rice toppings, there are 976 or 65.1% daily eat
rice toppings, 332 or 22.1% answered weekly and 177 or 11.8% monthly
purchased rice toppings. There are 875 or 58.3% respondents have
purchased one order per meal, 452 or 30.13% purchased two orders per
meal and 158 or 10.53% have purchased three orders per meal. There
are 367 or 24.5% respondents who prefer to purchased pork adobo as
their rice toppings, 194 or 13% love to eat vegetables, 157 or 10.5% prefer
Tuna, 135 or 9% preferred Shrimp Special and there 7 or 0.4% who
choose others as their preferred rice toppings. There are 892 or 59.5% of
the respondents knows the product in the public market, 441 or 29.4%
through friends and relatives, 15 or 1% are from the department stores, 25
or 1.6% knows it during trade fairs, and 112 or 7.5% respondents basically
know it through social media.
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Cantilan Campus
Fazit
Based on the data gathered, the proponents concluded that the proposed
business is feasible in terms of management, marketing, technical, and
financial aspects. It indicates that the business has the ability in
generating profits, can pay off debts and sufficient to meet its obligation.
Recommendations
The business should be wise in handling financial aspects. It is not

advisable to have a bigger amount of loan because it results to decrease
of cash at the end of the year. It is advisable to the business to pay off
debts and obligations so that it will decrease the liabilities in every year
operation. The business should acquire only the needed machineries and
equipment to less the depreciation expenses every year, also the
business should hire only employees who are needed, because it can help
less the expense in the business.
80

Rice Toppings

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Republic of the Philippines

SURIGAO DEL SUR STATE UNIVERSITY

Background of the study

vegetables, or a combination of one or all of them), is heaped on top of the

why even restaurants sometimes having difficulty in providing enough

and viand in one single pack.

each other with an interesting story behind them.

Since rice toppings is one of the popular and favorite food of

Filipinos, it is very necessary to conduct a feasibility study on rice toppings

here in Cantilan, specifically in barangay Magosilom, barangay Pag-

antayan and barangay Linintian because it is considered as one of the

would be a great help in starting a business related to it. It could possibly

people who love to eat it.

This study will determine the possibility if it is feasible to open Rice

Toppings here in Cantilan. It is being sold to small restaurants like

this kind of business and possibly makes it popular to this town.

Statement of the Problem

The study aims to determine the feasibility of Rice Toppings. The

1. What is the profile of the respondents in terms of:

1.2 Monthly Income/Salary

2. What is the profile of the business in terms of:

2.2 number of years in business

2.3 initial capital

2.4 number of employee & staff

3. What is the business viability in terms of:

3.1. Marketing aspects

3.2 Management Aspects

3.3. Technical Aspects

3.4. Financial Aspects

4. Based on the findings, is the study feasible?

Significance of the Study

The Feasibility Study of the Rice Toppings is very significant to the

Students - The result of the study could probably save money in

purchasing their meal.

school’s cafeteria menu.

Businessman - This study will give them an idea or opportunity to engage

large scale of business related to rice toppings. This could be another

investment and income for them.

feasible business for their town.

Future Researchers – The result of the study will serve as a reference

material for future researcher.

Scope and Limitation of the Study

covered only within the School Year 2018-2019. It includes the

ingredients and the process of how to make Rice Toppings. The

include studying the profile of the selected individuals from Cantilan,

specifically from barangay Pagantayan, barangay Linintian and barangay

Magosilom. These three barangay is the top populated area of Cantilan,

Hence, the site of the business is located in barangay Magosilom.

vegetables, or a combination of one or all of them), is heaped on top of the

Income – means the net profit of a businessman or the net income of a

worker from his/her salary.

Affordable – means having a cost that is not too high or expensive.

Budget – an amount of money available for spending that is based on a

plan for how it will be spent

Menu – a list of the foods that may be ordered at a restaurant

Efficiency – the ability to do something or produce something without

wasting materials, time, or energy: the quality or degree of being efficient.

REVIEW OF RELATED LITERATURE AND STUDIES

think about it in reverse: Add just about anything to a bowl of it

away fill-you-up starch. Properly cooked short-grain white rice is a craveable

prefer the clean flavor and polished texture of white rice.

Dean M., 2009 discusses food-related satisfaction with life of older