PART II: VISION AND MISSION

Vision statement

To be known and mark Veggchips as one of the best snack product around the

province of Camarines Norte, by continuously making a budget friendly but still

good quality food. And aiming to endorse by food industry and nutritionist as

the most healthy snack for children.

Mission statement

Veggchips are a snack food product offered to the residents of Purok-2

Barangay Camambugan Daet Camarines Norte. Our mission is to provide

delicious, affordable snack yet highly nutritious for customer health, this aims

to increase customer satisfaction resulting to be a regular buyer of this

Crunchy Chips.

Goals

Goal Goal Goal

Increase the product Increase the product's Maintain the low price

benefits publicity of the product

Objectives Objectives Objectives

1. Adding vegetable 1. Creating a page 1. Planting of

leaves not just and posting vegetables in the

Kangkong, product business place

Malunggay and advertisements backyard for less

Talbos ng Kamote online cost in production

2. Maintaining the 2. Purchasing

organic 2. Making and giving ingredients to a

ingredients promotion or wholesaler for less

discount to cost

regular customer

3. Adapting food

service trends or

making service

unique
 PART IV: ORGANIZATION AND MANAGEMENT

A. Organizational Structure

The proposed organizational structure is managed by the Manager who

plays the important role in the business organization. Marketing Officer, who is

in responsible for the various marketing activities. Finance Officer, who is in

charge of receiving and disbursing funds. Cook, who is in full control of

production of the product; and the Cashier, who is in responsible of payment

transactions.

Sacriz, Mark Joseph

(Manager)

Finance Officer Marketing Officer Production Officer

Balmeo, Clarence Avecilla, Vanessa Garcia, Stephene John

(Financial Manager) (Business (Cook)
Advertiser)

Abogado, John Paul Mhel

Zaldivar, Denzel Vitalicio, Aira
(Cook)
(Financial Staff) Caroline
(Business
Advertiser)

Umbao, Kimberly
(Cook)
B. Job Description

The proponent will perform the following specific type of works, duties

and assigned tasks as it relates to the organization’s mission and goals and to

achieve a successful business industry.

Manager

1. Creating and implementing a strategic sales plan to increase the

company's customer base.

2. Improves communication among employees.

3. Oversee the creation of financial reports and benchmarking.

4. Examines the financial statements.

5. Make suggestions for business and process improvements.

Marketing Officer

1. Participates in the execution of marketing strategies.

2. Assists the business manager in overseeing the operations of the

department.

3. Organizes and participates in marketing activities or events in order to

increase brand awareness.

4. Manage the entire marketing planning, budgeting, metrics, and reporting

process.

Finance Officer

1. Maintain a strategic financial plan.

 2. Manage track of your daily cash balances.

3. Prepares and presents financial report for meetings and investors.

4. Ensure that cash flows are sufficient to allow business units to function

effectively.

5. Arrange financial audits and reviews as needed.

Production Officer

1. Prepares and maintains the product's good quality and appearance.

2. Customers should be served promptly, courteously, and professionally.

3. Understanding of the cooking process.

4. Maintain sanitary conditions and workplace safety.

5. Ensures accurate inventory of raw materials, packaging materials, and

finished goods.
C. Compensation Allowance

The table shows the compensation allowance of the officers. Each given

the same amount because the business is a partnership which everyone has

equally divided tasks and responsibilities.

Table 1
Compensation Allowance

Position Per Production Monthly Annually

Manager 70.00 2,100.00 25,200.00
Marketing Officer 70.00 2,100.00 25,200.00
Finance Officer 70.00 2,100.00 25,200.00
Production
70.00 2,100.00 25,200.00
Officer
TOTAL P280.00 P8,400.00 P100,800.00

Table 2
Employee Benefits
Position SSS Phil Health E.C Monthly Annually
Manager 350.00 100.00 10.00 470.00 5,640.00
Marketing 350.00 100.00 10.00 470.00 5,640.00
Officer
Finance 350.00 100.00 10.00 470.00 5,640.00
Officer
Production 350.00 100.00 10.00 470.00 5,640.00
Officer
TOTAL P1,400.00 P400.00 P40.00 P 1,880.00 P 67,680.00
D. Profit Sharing

Each proponent decided to divide the business profit on an annual basis. The

profit will be divided as follows: 60% will go to the proponents as their share

and 20% will go toward VEGGCHIPS' business expansion. The remaining

twenty percent (20%) will go to research and development, which will include

studies on new marketing and improvement strategies for the product.

Business Profit

20%

Profit Sharing
Business Expansion
20% 60% Research and Development

PART V
 PART V: MARKETING PLAN

A. Sales Strategy

The proponents will weigh various marketing strategies for the product

they are launching, in order to gauge how marketable, the suggested product

is.

By means of posting on social media platforms such as Facebook,

Instagram, and Twitter on the employees' accounts, the proponents will

advertise the product's description and inform a much wider population. Direct

marketing can also be done in the school if the students are aimed to

acknowledge and buy the product. With direct marketing, the product’s

uniqueness and benefits will be explained further.

B. Distribution Channel

The final product will be created using raw materials, distributed by the

producer to the seller, and sold directly to the customer.

RAW
PRODUCER SELLER CUSTOMER
MATERIALS

C. Positioning

“Veggier, Crispier, Healthier!”

D. Pricing and Pricing Policy

Raw materials ₱130.00

Packaging and Labeling ₱90.00

Total ₱220.00

Servings: 15 cups

Profit: 25%

Cost Price: Total cost ÷ Servings

220.00 php ÷ 15 = 14.66 php

Selling Price: Cost Price + Profit

14.66 php + 25%= 18.33 php or 19.00 php

Therefore, the return is

Selling Price × Servings

19.00 php × 15 = ₱285.00

E. Production Plan (Methods)

1. Gather and prepare all the needed ingredients.

2. Remove the vegetable leaves from it stem and wash it with running

water.
 3. Put ½ kg of flour, 4 tablespoon of baking powder, 2 eggs, pepper, and 1

cup water in a bowl and mix it well.

4. In a separate bowl, put 2 packs of breading mix and ¼ kg of flour and mix.
5. Coat the vegetable leaves with the mixture of flour, baking powder,

egg, pepper, and water.

6. Then, dredge it with the mixture of breading mix and flour.

7. Heat the frying pan and put 1 bottle of oil. Wait for the oil to boil.
 8. Once the oil is starts to boil, put the coated vegetable leaves. Make

sure it won’t stick to each other.

9. If it’s already golden brown, remove the vegetable leaves from the oil

then put it in a strainer to remove the excess oil.

 10. Once the excess oil is removed, put the vegetable oil in the cup for

packaging.

F. Materials and Machines

A. Raw Materials B. Equipment/ C. Kitchen Tools D. Packaging

Machines Materials
 Kangkong  Single Gas  Frying Pan  Paper Cups
 Malunggay Stove
 Tongs  Sticker
 Talbos ng
 2 bowls Papers
Kamote
 ¾ kilogram of  2 plates
Flour  Strainer
 4 tablespoon
of Baking  Measuring
Powder Spoons
 2 Packs of  Measuring cups
Breading Mix
 1 Bottle of
Cooking Oiil
 Pepper
 2 Eggs
 1 Cup of
Water
G. Packaging, Labelling, and Branding

Veggchips

The product will be sold in pieces placed in a paper cup which is

labelled with the name of the product, Veggchips. It is printed on a sticker

paper designed with different colored images of vegetables to made the

product appealing and presentable to the customers.

G. Plant Location and Plant Lay-out

Legends:

= Eating Tables

= Veggchips Stall

= Working and Cooking Area

= Cleaning/Washing Area