CHAPTER 1

INTRODUCTION

As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine.

The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers.

The proposed business would not only offer products at reasonable price but also it would include upscale and quality services to meet the satisfaction and desires of the clientele. It is because Harampangan ha Sinirangan aims to bump into the expectations of the market since “quality is its first name; and excellent service is its priority”, and to make the proposed business a success, this Feasibility Study was conducted and it focuses on how Harampangan ha Sinirangan would be feasible in terms of its financial status, and it seeks to identify its market, the source of capitalization, its management, its impact to the society, the distribution of its products and the opportunity of gaining revenue at the most profitable level.

BUSINESS PROFILE

Business Name: The proposed business is named as “Harampangan haSinirangan”, which comes from the local dialect “Harampangan” refers to a place to eat and “Sinirangan” which means Eastern Visayas itself. Our proposed business would be classified as a restaurant offering native foods which includes the delicacies and meals comprising the whole eastern visayas. This was created to cater the growing demand of those people who tend to explore and taste the exceptional cuisine of Region 8.
Businesses address & contact no. Real Street, Sagkahan, Tacloban City /09473758266

Nature of the Business: Food Service Establishment
Officers:
Bastes, Charlesse Anne C.
Evardone, Sharmaine Ross M.
Abeto, Rhodick J.
Chu, Cherry Mae N.
Cabello, Melcha Y.
Camulte, Virlyn
Catindoy, Marie Claire
Cesora, Mark Harvey
Esperas, Lovella E.

Capitalization:
The proposed business entails a capital amounting to Php 5,047,283.48. The capital will come from the partner’s equity as their contribution to the business. Each proponent is entitled to contribute an initial amount of Php 560,809.28 while the remaining amount will be secured through a bank loan needed for the official operation of the business.
Vision:
To become one of the most renowned competitive Food and Beverage Restaurant in Tacloban City offering native delicacies

Mission:
To promote Eastern Visayas’s healthy and tasty native meals and delicacies at a reasonable price and quality service

Objectives: 1. To be able to introduce and promote healthy and tasty Cuisines of Eastern Visayas. 2. To ensure customers satisfaction through prompt and quality service. 3. To generate employment within the city of Tacloban. 4. To offer quality food and beverages at a reasonable and affordable price. 5. To build strong bond and good relationship with our customers. 6. To gain a monthly profit of at least 15% through the general patronage. 7. To help in boosting the economic growth and stability of the City of Tacloban.

CHAPTER II
SOCIO- ECONOMIC PROFILE

Geo-Physical Description of the Location

Harampangan ha Sinirangan is located at Real Street, Sagkahan Tacloban City, Philippines. It has a latitude of (11.224082) and longitude (125.002716). The place itself is known, since this is where Tacloban City Convention Center or Astrodome is situated. TCCC or Tacloban Metropolitan Arena, is a 5, 000-seat indoor arena built in 2006 and is used primarily for, basketball, concerts, regional events and other conventions, and serve as venue for coffee shops. It is the biggest indoor arena in Eastern Visayas. There is also the presence of other establishments and Government Offices such as the office of Commission on Higher Education at location and is near to residential areas and is in between downtown area and Marasbaras where Robinsons Place is located.

Demographic Profile

According to the 2010 census, Tacloban has a population of 221,174 inhabitants. Tacloban is predominantly a Waray- speaking city. The language is also officially Leyte-Samarnon. Out of the given total population of the city, 2, 754 are populace of Sagkahan or Brgy. 59. Based on the given data of Pop. Com. Or the Population Committee of Tacloban City, the economically active populace of the place is between ages 21 – 43 and it represents 82% of its total population. Ages 21 below comprises 53%. In terms of gender, males predominate with females, and they represent a higher number of the inhabitants of the place.
(Source: POPCOM Tacloban City, Pls. see APPENDICES for the tabulated Results)
Social Indicators

Health
Sagkahan has sufficient health facilities. Aside from its Health Center, it is nearby also with hospitals present in the city, such as Bethany Hospital (owned by the United Church of Christ in the Philippines) and Our Mother of Mercy Hospital (owned by the Religious Sisters of Mercy). The residents of the place have a monthly Health Care program and Services headed by the Local Government Unit of Sagkahan. There is no record yet of any communicable disease outbreak in the place based on the given information of its Health Center. Hence, if there is a presence of these Health Facilities, there could be the assurance of customer’s safety. This was considered since customers tend to find a place where there is sanitation to make sure of their health risks.
Education
Sagkahan has a record of high literacy rate of 86% in the year 2007- 2008. It has public institutions that could supplement its educational needs such as the presence of Day Care Centers, Pre- Elem. and Elementary Schools. The place is also near with other schools for secondary and tertiary levels. The place contributes to the city’s overall literacy rate of 97.3% as of year 2008. So therefore, Education has been considered also because the more literate customers are, they would have more chance to patronize the proposed business and most of the people considered to have high level of education has more discretionary income to provide in spending eating at food establishments. Education contributes also in providing awareness to the individuals itself in having their preferences when it comes to Native Meals and Delicacies.
(Source: Department of Education Region 8)
Housing
The city of Tacloban being categorized as Highly Urbanized City had an increase in commercial activities such as the presence of low- cost housing offers to cater the changing preferences of the inhabitants. Sagkahan has already such developments for the presence of Apartments for rent and town houses.

Utilities
Sagkahan has the main source of drinking water; it is the Leyte Metropolitan Water District. About 88% get water direct from the faucet based on the data given by MWD OR Metropolitan Water District. There are some who has deep well as source of water supply. For Fuel usage, almost 79.10% of inhabitants use LPG or liquefied Petroleum Gas, while some tend to use Petroleum Liquid, Charcoal and Woods. For the electrical supply of the place, it is provided by the Leyte Electric Cooperative II. Hence, it would be easier for the proposed business to operate its business with the presence of these utilities, especially that these are very important in the production of its products as well as services.
Protective Services
There is already the presence of protective services providing the Philippine National Police, traffic enforcers and TOMECO which is mandated to develop and recommend an integrated programs and policies on traffic management, to devise feedback mechanism on the operational efficiency of traffic management. There are also security guards in each known establishments mostly visited by people. The crime volume based on the given data of DILG and POPCOM of the place has upsurge up to (53.20%) on the recent years because of the night life held in TCCC. But the government officials of the city in connection with its Local Government Unit have made solution for this. The presence of the said protective services has helped in lowering the crime volume of the place. Therefore, through the presence of this security and safety personnel, there could be the assurance of keeping the prospective customers to be safe as they go on with the proposed establishment.

ECONOMIC PROFILE

Economic Sector Tacloban is the economic center of Eastern Visayas region, with an economy largely focused on commerce, tourism, education, culture, and government. Economically, Tacloban is one of the fastest growing Cities in the whole Region 8. It has one of the lowest poverty incidence rates. Its economy focuses in Real Estate business and recently Food Processing, Livestock and Poultry Production. There are production support facilities and programs that are in place in order to improve volumes of production. There is the presence of food establishments in the area which provide employment in its local community.
Transportation
The area is accessible because of the presence of different modes of transportation such as jeepneys, vans, multicabs, tricycles as well as pedicabs.Hence, Harampangan ha Sinirangan would be much accessible with the presence of these various types of mode of transportation. It would be easier for the clients to visit and explore the proposed business.

Communication
There are three mobile phone companies that operate in the city: Globe, Smart, Sun cellular. For landline connections, Bayan Telephones is the primary server. Globe and PLDT landlines are less common. For print media, there are local publishers for newspapers and magazines such as Leyte Samar Daily Express, and 8 Magazine. . Other communication facilities are 2 AM radio broadcast stations, 4 FM broadcast stations, 3 TV broadcast providers, and 2 cable TV providers. Moreover, there are cell sites all over the city. Tacloban City is globally linked with its varied communication facilities through international networking using computers and other gadgets such as cellular phones and other modern equipment such as wifi connections. Through these communication facilities, it would be easier for the proposed business to promote its products as part of advertising, and it would contribute also for customer’s satisfaction and comfort. It would also help in making a bond with the suppliers and the consumers of the product.
Local Governance
The highly urbanized city of Tacloban has done well in terms of delivery of public services to its constituents as what is reflected in its Local Governance Performance Management System (LGPMS).Tacloban posted a 4.86% performance index out of five percent in the survey’s governance aspect; 3.38% in development, which is considered to be an above percent rating based on the data given by DILG8. The executive branch of the city under the leadership of Mayor Alfred Romualdez continue to implement project developments and pass laws and regulations to ensure and assure the economic stability and peace of the Barangays comprising the city itself. Through this, it can provide wide opportunities for the proposed business as it takes it first track in business operation. Favorable Government Policy would be one of its strengths.
Legal Factor AGENCY | ROLES OF THE GOVERNMENT | DEPARTMENT OF TRADE AND INDUSTRY | The agency will issue the certificate of registration of business name. They also oversee many aspects of economy and industrial policies. | SECURITY AND EXCHANGE COMMISSION | Where you will register if your enterprise is partnership and corporation. They will issue a certificate of registration. | BUSINESS LICENSE AND PERMITS DIVISION CITY HALL | The office will issue the business permit. This is necessary so that the city government will have a copy of registration and there source also of income. | BARANGAY HALL | You register with the specific barangay in the municipality or city where you will operate your business. The office will issue the barangay clearance. | BUREAU OF INTERNAL REVENUE | This office will supply your business taxpayer’s identification number (TIN), registration and compensation and book accounts. The law mandated them to assess and collect all national internal revenue taxes, fees and charges and to enforce all for features, penalties and fines connected therewith. | SOCIAL SECURITY SYSTEM | Where you will register your business as an employed and your workers as employees. Your workers will contribute a monthly premium and as a return, they will be benefited. | PAG-IBIG FUND | RA 7742 requires all SSS members earnings at least P4,000 a month to register with agency | PHILIPPINE INSURANCE CORPORATION | The new national health insurance Act (RA 7875) as amended by RA 9241 requires all employees to register with this agency. PhilHealth manages and administers the government health care system. |
(This shows the role of different government agencies in legalizing the implementation of the proposed business.)

CHAPTER III
MARKET STUDY

Introduction

Market Research is “the science and art of studying consumer behaviors, needs and wants”’ it’s a vital step in identifying opportunities, evaluating the potential of new ideas, and estimating the size of the target market. It can help to minimize the risk of investing in something that could end up in a flop. Incorporating market research can also reduce guesswork in product development, allowing the proposed business to focus on catering customer demands.

One method used to identify the market feasibility of the proposed business is by identifying the marketing establishment. A stratified random survey was conducted to identifythe needs and wants of the target benefeciaries. Harampangan ha Sinirangan has included market analysis which includes the recent population cencus of the city. The market segmentation profile of the target market was also stated and these comprises Geographic (location of the target market), Demographic and Behavioral factors which pertains to the attitudes, likes, dislikes, together with the various preferences of the target consumers. SWOT Analysis was also used so that the advantages and competitive edge of Harampangan ha Sinirangan would be viewed and identified among other food establishments, existing within the region. Marketing Mix was also identified and it includes the product in which the proposed establishment offers, the Price, Place which comprises the location and the accessibility of the proposed establishment, Promotion which is the marketing strategy that the proposed business would impose, Packaging or how would the product be offered towards its clients, the People who are responsible for the success of the proposed business, Partnership which focuses with the suppliers, business partners and related institutions who are responsible for the realization of the goals of Harampangan ha Sinirangan. All of these are given to give a further view of what the establishment offers. Gathering of secondary data was also conducted to as basis. This was achieved through the help of the different government and private sectors concerned such as Department of Tourism and the Local Government Unit.

Product Description:

Harampangan haSinirangan is a restaurant offering native meals and delicacies exhibited by the places comprising the whole Eastern Visayas. These foods refer to those which are cooked and inspired by Waraynon and Visayan Cuisines. Our proposed restaurant will be offering wide choices of native delicacies as well as beverages to complement with the types of food we have. Hence, our business would be unique since it is the first to offer purely native foods ranging from meals, beverages down to desserts. Its ambiance would also add- up to its uniqueness because our proposed establishment would have a “Homey ambiance” inspired by the native outlook of what portrays Eastern Visayas itself. This means to say that the clientele of our business would have the sensation of eating in a place exhibiting the preserved culture, history and the traditional way of eating in Eastern Visayas.

Product Description
Table 1: Menu offered by the Proposed Business Name of the Product | Description | A. List of Seafood Menus | KinilawNgaTanigue | A raw fish salad made from fresh tanigue mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Eastern Visayan delicacy and usually served as appetizer or pulutan. It is unique since it is not commonly served in the whole region most specially in other regions within the country. It has its unique taste compared with other kinilaw. Tanigue is part of a crabs meat, yellowish in color rich in protein. | Hinatukan nga Pod-Pod | A native delicacy of Sulat, Eastern Samar that caters to the extreme innovation of the taste of a typical fish. Pod-pod is made up of pressed boneless fish which is dried and smoked, and is shaped in circle. Hinatukannga pod-pod is a dish where pod-pod is cooked in a coconut milk along with malunggay leaves, ginger, onion and garlic. | Pajao Guisado | Pajao Guisado is simply the typical sautéed shrimp. What will make this different is that it is sautéed in butter with finely chopped garlic to enhance its flavor. Another thing is that it will be simmered in in a softdrink. It is best serves as pulutan, a main dish or as an appetizer. The name of the menu was originated from the local term of shrimp which is “Pajao” or “Lukun” in some place within eastern visayas. |

Linubi nga masag | The main ingredient for this menu is crab in which it is stewed in coconut milk and some grinded coco meat. “Linubi” is a local term which means stewing with the use of coconut milk while including coconut tidbits. It is unique same as to other native menus since it has its unique taste which is the result of the mixture of the coconut milk together with other spices and flavorings. It is best serve as main dish as well as appetizer. | Ginhuom nga Kupapa/Banagan | Ginhuom na Kupapa / Banagan is usually done by simply steaming the lobster. This serving is done, so that the natural taste of such will be savored best. The name of this menu was originated from the process itself of steaming or in the local dialect “Ginhuoman” or “Guhom” and lobster which is called as “Banagan” or “Kupapa”. It is unique in its way since lobster has its different taste comparable with other seafoods. It is served as pulutan, main dish and can also be an appetizer. | Sinigang nga Pajao/Lukun | Sinigang nga pajao/lukon is done by stewing the large shrimp(Pajao) with tamarinds, tomatoes and other natural harbs such as garlic, onions, and ginger. Inclusions of this dish are some vegetables like okra, taro corms (Gabi), daikon (Labanos), water spinach (Kangkong), yardlong beans (sitaw), and eggplant (Talong). It has its unique taste as a result of the mixture of the different ingredients. It is commonly served in both western and eastern part of Samar due to the abundance of Pajao in the said area. It is best use as partner for rice menus, as an appetizer and may function also as heavy soup. | Kinetchupan nga Masag | Masag is a type of crab which is dark red in color. It is abundant in both western and eastern part of samar. In this menu, the crab is sautéed in butter and simmered in softdrink (either sprite or cola). When the softdrink simmers, ketchup will be added and thus create an appetizing taste upon every bite. It functions as an appetizer as well as main dish. | Kinilaw nga Tarukog | It refers to raw shellfish (tarukog) which mixed with vinegar, coconut milk, calamansi juice, garlic, onions, ginger, and cayenne pepper. It has its unique taste since the menu is a mixture of different herbs and spices together with the different taste of tarukog which is rich in phosphorous. It functions as an appetizer and can also be a rice partner. | Daing nga Bangus | It refers to fish or milk fishin particular that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried. This is common at Motiong Samar due to the abundance of bangus and other seafoods. Its unique taste is a result of the marinating mixture. It has a different taste compared toa common fried fish because of the absorption of the mixture to the meat of the fish. Its juicy taste proves how it is delicious in its own way. It is served as rice compliment and main dish in some cases. |

Table 2: Menu offered by the business Name of the Product | Description | Native Delicacies | Dagami’sBinagol | Binagol is a sweet delicacy which is a mixture of Taro roots or Talian in Local term contained in polished coconut shell. Thus, the name Binagol was originated from one of its raw materials “Bagol”, a visayan term which literally means Coconut Shell. Because of the abundance of coconut trees in this tropical region was the reason why bagol was made use in packaging this food. Since the main ingredient of the food is Taro roots or Gabi it has therefore good nutritional value. Taro is a common name for the corms and tubers of several plants in the Araceae family. Taro root (tuber) is an excellent source of energy, which the body needs to stay active. It also provides fiber, which is needed to make the intestines and bowels work properly. When eaten regularly, as it usually is in most rural areas in the Pacific, taro root is also a good source of calcium and iron. Calcium helps to make strong bones and teeth, and iron helps keep blood healthy. Women and young children need lots of iron in their diet. Other ingredients of Binagol such as milk also provide calcium, the brown sugar rich in calories and coconut milk which is often recommended as one of the healthiest products. Nutritional value of coconut milk is the main basis for these recommendations. This tropical product is a source of vitamins and minerals. Such a useful composition explains all these numerous benefits of this liquid. Moreover this product improves our immune system, and help human beings resist different disease. It is use as snack and consumed almost all walks of life. This product is not only found from the place where it is originated probably in Dagami Leyte but also with its suburbs sush as Tacloban City and Samar. | Sagmani | Sagmani is another type of sweet delicacy made from cassava, gabi, and sweet potatoes cooked with coconut milk, sugar, coconut meat, peanuts, and condensed milk. The delicacy was originated at Basey, samar. It is packaged with the use of banana leaves. Its ingredients provide nutritional value. The sweet potato which is a dicotyledonous plant that belongs to the family Convolvulaceae is large, starchy, sweet-tasting, tuberous roots , same as to gabi and cassava. All these three main ingredients are rich in fiber that can aid for an individual’s good digestion. It helps to prevent colon cancer as well. Other ingredient of this product such as milk, and sugar is a good source of calcium and carbohydrates. Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, vitamin E, magnesium and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut). It is also rich in Niavcin which contributes for brain health and good blood flow. Sagmani is a best snack for all types of individuals may it be children or elders. It is not only predominated in Basey but also with its neighboring towns and cities such as the municipality of Sta. Rita and Tacloban City. | Moron | Chocolate Moron or known as Moron is one of the rice cakes of the Eastern Visayas. This is made from ground glutinous rice, cocoa powder, sugar and coconut milk. Some also put whole or ground nuts in order to add chewing effect and grainy texture to the treats. The mixture is wrapped in banana leaves and steamed. The traditional way of cooking these exquisite munchies are still kept. It is believed that the products cooked the traditional way are still the best. Its distinct creaminess and special flavor that your tongue can taste will keep you chewing, because of its sticky texture, but will never hurt your jaw. This product was originated from Abuyog Leyte. Abuyog is famed for its morón, made by a people who are obdurate in protecting the quality of their product. Thus the Abuyog morón is unsurpassed for its uniqueness. The product has nutritional value such as Protein, Carbohydrates, Calories, Fiber as well as calcium because of its ingredients. It is use as snack and is best for all type of taste preferences. | Bugas na puto | Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in size.Puto is usually eaten as a merienda - a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served with "Dinuguan" (Pork blood stew) as a hefty afternoon merienda.Puto is rich in carbohydrates. The origin of the product’s name was originated from the llocal term “bugas” which means rice grains since it is the main ingredient for the product. It is common at Mahaplag Leyte. | Cassava Cake | This Cassava recipe Eastern Visayas style is one of the most popular and enjoyed delicacies or Kakanin. It is made from grated cassava (KamotengKahoy) mixed with coconut milk, eggs, butter and topped with a creamy milk mixture. The texture of the cake varies with the amount of liquid that is cooked with it. It is rich in carbohydrates and protein.Ormoc City is not only known to have sweet pineapples but also to have the delicious cassava cake. Cassava cake from Ormoc has a distinct flavor that only the Ormocanons can make. Ormoc's Best serves the old-fashioned way of cooking cassava cake.The cake has toppings and the cake itself is smooth and light to the taste. You will never grow tired of eating cassava cakes from Ormoc. | Roscas | Roscas, delicious pastry made of flour, sugar, eggs and shortening. It is rich in crbbohydrates.Roscas is a kind of cookie largely available in Barugo, Leyte. It had its beginnings in the late 1960s when a Barugo woman brought roscas-making technology from her travel abroad. What began as a family business grew into a community enterprise, with families producing roscas for festive occasions. Within a decade, roscasbecame known to other towns and was replicated in Calbayog and Carigara. | Pinangat | More popularly known as laing, this dish is a blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf. It is rich in fibers and phosphorous. | Sapin-sapin | Is a layered glutinous rice and coconut dessert in Eastern Visayan Cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top.Sapin-sapin means "layers"and the dessert is recognizable for its layers, each colored separately. It has been referred to as "a blancmange of several colored layers, sweetened and flavored with coconut milk". It is originated from Basey Samar. | Ginanggang, guinanggang, or ginang-gang | Is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from Western Samar most commonly at Hinangutdan, Ginanggang is made from a type of banana in the Philippines called saba (A cooking banana also known as the Cardaba banana). The banana is peeled, skewered and then grilled over charcoals. When the outer surface is lightly charred, it is then taken off the grill, brushed withmargarine, and sprinkled with sugar. It differs from banana cue in that the banana is actually grilled on the stick. The sugar used on it is also white table sugar and is not caramelized (being applied after cooking). | Maruya | a type of fritters from the Western Samar, Philippines usually made from bananas. It is prepared by coating thinly sliced and 'fanned' bananas in batter and deep frying them. They are then sprinkled with sugar and served with slices of jackfruit preserved in syrup.Maruya traditionally use a type of banana in the Philippines called Saba (A cooking banana also known as the Cardaba Banana). Other types of maruya use dessert bananas which are usually mashed before mixing them with batter. They can also be made from sweet potatoes.[1]Maruya are commonly sold as street food though they are also popular as home-made merienda snacks among Filipinos. | Polboron | Made offlour, sugar, milk, and nuts. They are produced mostly in Andalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados.Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well. | Bukayo | Bukayo is a very sweet Filipino dessert made from coconuts. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar. It can also be used as garnishing for other desserts.Sinuklob is a very sweet candy that is also used in making Bukayo. It is the cheaper version of caramel in the Philippines. Sinuklob is made from melted brown sugar hardened into a chewy consistency. It was usually originated from calbiga, western Samar and further adopted by the neighboring municipalities and cities. | Latik | Refers to two different ingredients in Eastern Visayan cuisine. In the north it refers to solid coconut curds, the byproducts of coconut oil production, used as garnishing for a variety of desserts. In the Visayan region it refers to a thick syrupy caramelized coconut cream used as a dessert condiment. It is use to compliment other delicacies such as suman, or steamed gabi roots. | Ginat-an | Is a name shared by various desserts; for example, a soup made with coconut milk,tubers, tapioca pearls, and sago. This soup is also called "giná-tan" in Bikolano,"tinunuan" in Cebuano, "alpahor" in Chavacano, "ginettaán" in Ilokano, and "ginat-an" inHiligaynon. If gummy balls made of pounded glutinous rice are added, it becomes a dish called bilo-bilo. Ginataangmais is another example of a dessert soup; a warm, sweet, thick gruel made with coconut milk, sweet corn and glutinous rice.Ginataan can also refer to viands, which are eaten with rice during the major meals of the day. It normally follows the form "ginataanna/ginataang + (whatever it is cooked with)". This menu is usually common in Leyte and is use either soup for breakfast and snack. | Tambis | This is the delicacy of Guian, Eastern Samar usually done through the mixture of grated coconut, sugar crystals and food coloring. The mixture is then dried under the heat of the sun for one week. This is rich in calories, and best use as dessert. | Ira-id | The delicacy of Sta. Rita Samar usually made from shredded cassava and sweet potato with the mixture of brown sugar, grated coconut, coconut milk, condensed milk, peanuts, butter, andanis. The product is package by the use of banana leaves. The name of the product was originated from the local term Ira-id or gin-id-id which means it is grated in a grater and mixed with other ingredients comprising the products. It is best use as snack or some prefers it to be a dessert. | Pastillas | The native delicacy of Carigara Leyte usually made from cow or carabao milk mixed with sugar and other flavorings. The mixture is then let to boil and caramelized until it would be sticky enough and packaged when cold. It functions as a snack and dessert. Some use this delicacy as an appetizer. | Sorbetes | Traditional Filipino ice cream. Usually peddled by a sorbetero from a brightly coloured pushcart, it is sometimes made with coconut milk or rarely carabao milk. Typical flavours include ube, cheese,cookies and cream, avocado, strawberry, Chocnut (a popular crumbly chocolate and peanut sweet), and melon. Sorbetes is can be served on a cone, in a cup, or on bread such as pan de sal or hotdog buns. | Toron han Waraynon | A typical snack originated at Tacloban consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar. | Bibingka | A type of cake made with rice flour, sugar,clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter, sugar, anddesiccated coconut. It is originated at Barugo, Leyte. Other municipalities have their own style of preparing this delicacy. Some tend to put other flavorings such as cheese. It is best use as snack, and has a high nutritional va;lue such as calories , proteins and calcium due to the presence of fresh ingredients which includes eggs, milk, and rice flour known to have high fiber content good for digestion. |
Table 3: Menus Offered by the Business
Product List of Native Meat Menus

Name of the Product | Description | Native nga Adobo | Typically pork or Native chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. It is unique with other adobo since the way it is cook is different with the others as well as its ingredients. The adobo in Eastern Visayas is commonly topped with fresh pinya (Pineapple). | Native Inasal | Typically grilled pork meat or native meat of chicken. Its difference with other offered Inasal is that it is marinated first with various herbs to include tanglad (in English term called Lemon Grass). It is use as compliment with rice. It is common with all the places of Eastern Visayas and customers most preferred menu. | Dinuguan | A savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar. It is derived from the local term “Dinuguan” meaning dugo as one of the best ingredients of the menu. Commonly it is served as viand and a compliment of the native delicacy “Puto”. It is common in the different places in Tacloban and Samar. | Mayahin de Gata | It is usually made from gata or coconut milk. The term was derived from the local term “Hatuk” which means coconut milk itself or Gata. This is served as viand, rich in calories, phosphorous and protein. The chicken that would be used in the production of product is native chicken(Mayahin). | Native Chicken Tinola | Originally made from the meat of native chicken boiled with herbs and spices. It has a unique taste compared with other tinolang manok since its main ingredient is native chicken which is known to have unique taste. Native chicken is known to be rich in proteins and phosphorous. It is best serve as heavy soup and compliment for rice menus. |

Table 4: Menus Offered by the Business Name of the Product | Description | Rice Menus | Plain Rice | Plain rice refers to the plainly cooked rice accompanied with main dishes. Its uniqueness is that, compared with other simply cooked rice served, it has an aromatic scent due to pandan leaves which is put into the top of the rice menu while it is let to be cooked. The menu is rich in carbohydrates. | Kan-on nga Guisado | The name of the menu is originated from the local term “Kan-on” which means cooked rice and “Guisado” meaning sautéed with herbs and spices. Kan-on nga Guisado has its unique taste beacause of the herbs and spices added while cooking the menu. It is not only known for being rich in carbohydrates but also rich in other nutritional content such as saturated fat, sodium and vitamin C. |

Table 5: Drinks offered by the Business Name of the Product | Description | List of Drink Choices | Coffee | is a brewed beverage prepared from the roasted seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. Once ripe, coffee "berries" are picked, processed, and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world. It can be prepared and presented in a variety of ways. Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed.[ Espresso-based coffee has a wide variety of possible presentations. In its most basic form, an espresso is served simply alone as a shot, or short black, or with hot water added, known as Caffè Americano. Reversely, long black is made by pouring a double espresso into an equal portion of water, which retains the crema compared to Caffè Americano.[93] Milk is added in various forms to an espresso: steamed milk makes a caffè latte,. | Buko Juice | Is made from fresh coconut fruit. Buko juice has coconut water which has sweet taste and is made from the tree itself. The meat of coconuts, either raw or prepared, is an important food in the Tropics. The terminal bud, known as palm cabbage, is considered a delicacy, and trees are often cut down for the sake of it; the central part of the young stem is also succulent and edible. The sap, or toddy, like that of some other palms, is a favorite beverage in tropical countries, either in the natural state or after fermentation, which takes place in a few hours. Palm wine, or arrack, also a spirituous liquor, is obtained by distillation of fermented sap. The tree root possesses narcotic properties and is sometimes chewed. | Bottled Water | Water, common name applied to the liquid state of the hydrogen-oxygen compound H2O. The ancient philosophers regarded water as a basic element typifying all liquid substances. Scientists did not discard that view until the latter half of the 18th century. In 1781 the British chemist Henry Cavendish synthesized water by detonating a mixture of hydrogen and air. Pure water is an odorless, tasteless liquid. It has a bluish tint, which may be detected, however, only in layers of considerable depth. Under standard atmospheric pressure (760 mm of mercury, or 760 torr); the freezing point of water is 0° C (32° F) and its boiling point is 100° C (212° F). | Fruit Shakes | Are mixtures of fruit and milk either powdered or liquid condensed, Fruit shakes are rich in vitamins and is served as an accompaniment of desserts. | Coffee Latte | It is a mixture of brewed coffee and creamer or milk with sweetener. It is best accompaniment for native delicacies such as Binagol and Roscas. |

Service Description

Harampangan ha Sinirangan as a food establishment would offer dine in and take out services. The difference of its dine in service with the other restaurant is that it would offer the visayan and waraynon style of eating such as the “Kinamot or the Kamayan Style” or eating with the use of hands which is the typical way of eating in Eastern Visayas. For the convenience of those who will not fond of eating through the use of hands, fork, spoon and other eating utensils will be provided. The ambiance of the eating venue would also match up with the products that it would offer. There would be a series of slide presentation via power point that would be viewed to the customers showing the different native meals and delicacies of the region and the place where it is originated to include also the well-known attractions of the whole Eastern Visayas. To meet up the expectations and to mark a memorable experience with the clients, Harampangan ha Sinirangan would also offer the following facilities and free bies.

* Parking Space * Wifi – accessed area * Free gadget charging * Reading Materials ( i,e. magazines, newspapers, tourism sites brochures of Eastern Visayas) * Cabled Television * Music background

Location

A prime location would serve as a great competitive advantage, and is a vital factor in the success of a business. Through market survey and gathering of secondary data, the factors to be considered in choosing the location has been identified. The proposed business will be located at Real Street, Sagkahan Tacloban City near the Tacloban City Convention Center widely known as Astrodome. The population and trends of the place were also considered because these factors would be one of the bases on how the proposed business would operate and in identifying the target market. Since the population would indicate how many would be possible customers regarding their discretionary income. Same as to transportation facilities and the presence of Government policies that deeply contributes to the accessibility of the place and for the assurance of safety and security, there is a presence of TOMECO in the location to regulate the flow of traffic also.
In terms of health and sanitation, the place is free from communicable disease outbreak as what was indicated in the social indicators. There is an enough supply of electricity and other utilities such as water supply. There is a presence of communication facilities also; security support such as fire protection and the maintenance of peace and order is available. The place can provide a parking space and would be suitable with the type of business, because it is overlooking to the panoramic view of the ocean and it would suit with the native and homey ambiance of the proposed business.

Supply Analysis

Harampangan ha Sinirangan is a native restaurant that would purely offer Eastern Visayan Cuisines. This kind of business is not new in the market especially in other regions or in Manila. But here in Tacloban City although there are some establishments who tend to offer native foods, there is still the demand for this kind of business due to limited choices of the native meals and delicacies offered. There is few number of native foods suppliers within the city already based on the data gathered through the survey conducted.

Table 4: Competitor’s Description Name of the Business | Description | Products | Pinutos Express | This food establishment is located at Robinsons Place Tacloban, Tabuan National Highway, Marasbaras, Tacloban City. It offers native delicacies. It caters dine in and take out service. | Products are considered to be Filipino Cuisine. | Mang Inasal | Philippine's fastest growing barbeque fast food chain, serving chicken, pork barbeque and other Filipino favorites, was first established on December12,2003. MANG INASAL is doing its share in alleviating the unemployment burden of the country. The presence of every MANG INASAL in a certain area provides not only employment but also opportunities to community members including suppliers of kalamansi, charcoal, banana leaves, vegetables, bamboo sticks, and other ingredients. It also indirectly gives income - generating activities to many. | Pork and Chicken Barbeque, desserts and beverages known to be Filipino Cuisines. | Calle Zaragoza Café | It is situated at Independencia Street, Tacloban City. Its operation starts at 6:00pm and it is a venue for bands. It offers Filipino style cuisine. | serves great food and drinks at affordable prices. Our bestsellers include: the best bulalo in town, sizzling bangus sisig, lechon kawali, beef tapa, fried ribs, crispy tenga. | Ocho Seafood and Grills | Ocho Seafood and Grill has been serving Tacloban with a fusion of Filipino and Chinese cuisine since 2002. From a small eatery, it has grown to become one of the city’s top food spots and surely the preferred place for the best seafood in town located at Senator Enage Street 6500, Tacloban City. | Primarily serving grilled seafood, our menu has expanded over the years to include stews, soups; baked, fried and steamed dishes, and many others – a collection of cooking practices from all over the Philippines with a bit of foreign influence | Pier 3 | It is a floating restaurant located at Leyte Park Hotel. Its name is originated from its style which resembles to a Pier. | It offers different foods inspired by various types of cuisines either Filipino or Native and other International Cuisines. | Dahil Sa’Yo | Dahil Sa’yo is a food service establishment offering native meals and delicacies. It was built in the year 1975. In this said year, Dahil Sa’yo is just offering take out service for its menus, by the year 1978, Dahil Sa’yo continued to upgrade its services and became widely known as native restaurant. The origin of its name is that since they would like to create an impact to the minds of the prospective customers, the owner decided to come up with the name that would intend to make the client feel important. For these, they decided to originate the business name from the song “Dahil Sa’yo” which is quite popular during that time. | It offers Native Meals and Delicacies which is purely Eastern Visayan Cuisine. |

Table 5: Competitors Market Share

The following table would indicate the market share of the existing competitors of the proposed business.

Competitor’s Name | No. of People | Percent | Kusina Don Felipe | 21 | 9.13 % | Ocho Seafood and Grills | 51 | 22.17% | Pinutos | 34 | 14.78% | Stephanies’ Smoke House | 27 | 11.74% | Mang Inasal | 32 | 13.91% | Dahil Sa’yo | 19 | 8.27% | Pier 3 | 33 | 14.35% | Andoks | 13 | 5.65% | TOTAL | 230 | 100% |

The graph above shows the Competitor’s’ Market Share of the proposed business. Based on the findings, Ocho Seafood and Grills got the highest percentage of share of 22.17% followed by Pier3 with a percentage of 14.35% which only means that the proposed business should maintain high standards in terms of its products and services to be able to cope with the business environment and to compete with its existing competitors.

Existing Suppliers of Native Meals and Delicacies

There are establishments already within the city of Tacloban which offers native foods although in a limited choices. These establishments include Kusina Don Felipe situated at Robinsons Mall Tacloban Branch first floor, Ocho Seafoods and Grills, Pinutos (Robinsons Tacloban), Stephanies Smoke House, Mang Inasal, Dahil Sa’yo, and Pier 3 at Leyte Park Hotel. The operating time of the mentiones existing suppliers of native meals and delicacies usually starts from 9:00 am and ends at 9:00pm or 12:00 midnight.

Aside from these food establishments, there are some direct suppliers of native delicacies in the city. This refers to the native food vendors usually located at Zamora, Street, or in the downtown proper near Dunkin Doughnuts. The vendors purchase their native products from the place where it is originated and sell it in a higher price to gain profit. Through direct personal interview with some of these vendors, it was discovered that they have been operating there for almost 30 years already. They usually start their business operation as early as 7:30 am upto 8:00 pm from Monday to Sunday.

Competitors Analysis The group has identified the indirect competitors in terms of products, prices, services, and ambiance and target market. The mentioned competitors of the proposed business have limited choices of native meals and products offered and they have different way of serving their products. Most of the existing competitors provide self- service. Thus, The niche that the proposed business has against its competitors is its various choices of Local Delicacies and meals that are purely native within Eastern Visayas and by using organic ingredients which is healthier and nutritious than processed. Harampangan ha Sinirangan will offer an innovative product in a familiar style at a competitive price. The aggressive plans of take-out and bulk orders will also give an advantage to create a good market share before the competition can adjust or similar concepts appear. PRICE STUDY

Pricing is one of the technical areas of market research. The purpose of this is not to seek what the customers would prefer but how much would they want to pay or how much would they allocate to maximize the revenue of the proposed business. There are factors that must be considered in having the total cost. Profit must also be identified and it would refer to how much money would be gain through the production of the offered products. In order to cover the cost and for the future expansion, providing products at a reasonable price with quality must be taken into consideration. Reasonable in the way that customers would get what they want and they would be satisfied.

Table 6:Allocated Budgets for Business Patronage

Budget to be spent | No. of People | Percentage | 100Php below | 109 | 47.39% | 200Php -500Php | 79 | 34.35% | 500Php – 1000Php | 29 | 12.61% | 1000Php – 1, 500Php | 13 | 5.65% |

The graph shows that there is a higher percentage of customers that would allocate 100 Pesos and below, next is those who would like to spend 200 Php upto 500 Php, and the next in level was those who can afford to spend from 500 Php upto 1000 Php and lesser number of people can afford to spend 1000 Php above.

Table7: Competitors’ Prices and Products

Name of Business | Products | Prices | Pinutos Express | Sisig Kisig | Php 65.00 | | Humba | Php 65.00 | | Sinugba nga Liempo | Php 75.00 | | Pork Menudo | Php 65.00 | | Dinugu-an | Php 65.00 | | Lumpia Shanghai | Php 65.00 | | Binagoongan na baboy | Php 65.00 | | Beef Caldereta | Php 75.00 | | Leyteno Bistik | Php 75.00 | | Beef kare-kare | Php 75.00 | | Tinola nga isda | Php 65.00 | | Paksiw na isda | Php 65.00 | | Kinilaw | Php 75.00 | | Hinatukan nga manok | Php 65.00 | | Lechon | Php 75.00 | | Pakdol | Php 150.00 | Mang Inasal | Tapsilog | Php 58.00 | | Longsiolg | Php 58.00 | | Tosilog | Php 58.00 | | Paa with Rice | Php 97.00 | | Pecho with Rice | Php 99.00 | | 2 pcs. pork inasal w/ rice | Php 99.00 | | Bangus Sinigang | Php 49.00 | | Beef Sinigang | Php 53.00 | | Boneless Bangus | Regular Php 145.00Half Php 99.00 | | Bangus Sisig | Php 155.00 | | Pork Sisig | Php 135.00 | | 1 pc. leg w/ rice | Php 49.00 | | 1 pc. thigh w/ rice | Php 49.00 | | Krispy Kangkong | Php 22.00 | | Atchara | Php 15.00 | | Kamote Fries | Php 24.00 | | Native Halo-Halo | Php 45.00 | | Mais Con Yelo | Php 39.00 | | Saging Melt | Php 39.00 | | Sago't Gulaman | Php 29.00 | Calle Zaragoza Café | Sizzling bangus sisig | Php 95.00 | | Sizzling kawali sisig | Php 95.00 | | Bulalo | Php 100.00 | | Crispy tenga | Php 85.00 | | Tokwa’t kawali | Php 110.00 | | Sweet and spicy pork ribs | Php 110.00 | | Calderetang baka | Php 120.00 | | Lechon kawali | Php 130.00 | | Pork adobo | Php 75.00 | | Fried squid | Php 95.00 | | Inihaw spare ribs | Php 110.00 | Ocho Seafood and Grill | Steamed Fish | Php 110.00 | | Fried Fish | Php 110.00 | | Grilled Fish | Php 110.00 | | Fish Sinigang | Php 75.00 | | Fish Kinilaw | Php 75.00 | | Ginataang Alimango | Php 75.00 | | Inihaw na Pusit | Php 110.00 | | Calamares | Php 110.00 | | Adobong Pusit | Php 110.00 | | Shrimp Tempura | Php 110.00 | | Garlic Buttered Shrimp | Php 110.00 | | Crispy Fried Shrimp | Php 110.00 | | Shrimp Sinigang | Php 95.00 | | Baked Shells | Php 95.00 | | Shells Adobo | Php 95.00 | | Lechon Kawali | Php 130.00 | | Chicken Binakol | Php135.00 | | Chicken Inasal | Php125.00 | | Kare-kare Pata | Php200.00 | | Beef Mami | Php180.00 | | Beef Kebab | Php130.00 |

Pricing of Products Name of the Product | Price | Name of the Product | Price | A. List of Seafood Menus | B. List of Meat Menus | Adobong Pusit | 50.00 | Beef and Chicken | 85.00 | Kinilaw | 40.00 | Beef Steak | 60.00 | Fried Shrimp | 50.00 | Menudo | 60.00 | Hangit | 30.00 | Kare-Kare | 60.00 | Fried Fish | 40.00 | Caldereta | 60.00 | Bagoong | 20.00 | Nilagang Baka | 60.00 | Paksiw | 40.00 | Pork and Chicken Adobo | 60.00 | Pinangat na Isda | 50.00 | Chicken Tinola | 60.00 | Grilled Fish | 60.00 | Bopis | 55.00 | Lato (Seaweeds)10.00Note: Prices indicated are subject to change without prior notice. | Dinuguan | 50.00 | | Lechon Kawali | 85.00 | | Lechon Paksiw | 120.00 | | Pakdol | 200.00 | Name of the Product | Price | Name of the Product | Price | C. List of Vegetable Menu | D. List of Beverages | Chop Suey | 25.00 | Bottled Water | Small – 15.00Medium – 20.00 | Pakbet | 25.00 | Coffee | Brewed – 20.00Creamy Latte - 30.00 | Langka | 15.00 | Iced Tea | 20.00 | | | Softdrinks | | | Pepsi | 8 Ounce – 12.001 Liter – 25.00 | | | Mountain Dew | 12.00 | | | 7up | Medium - 12.00 | | | Mirinda | Small – 12.00 | | | Tropicana | Small – 13.00 |

Harampangan ha Sinirangan List of Prices A. Native Meals & Delicacies Menu Prices
Dagami’s Binagol ……………. P35.00
Bugas na Puto ……………. P10.00
Cassava Cake …………… P20.00
Roscas …………….. P10.00
Sapin-Sapin …………….. P10.00
Ginang-gang …………….. P10.00
Polvoron ……………… P5.00
Bukayo ……………… P5.00
Biko de Waray ……………… P25.00
Latik ……………… P10.00
Ginat-an ……………… P12.00
Ira-id ……………… P10.00
Sorbetes ……………... P25.00
Toron han Waraynon …………. P10.00
Bibingka …………….. P10.00

B. Native Meat Menus
Menus Prices Native Adobo ……………. P45.00 Native Chicken Tinola …………. P45.00 Native Inasal …………… P106.00 Mayahin de Gata ……………. P120.00 Dinuguan ……………. P55.00

C. Rice Menus
Plain Rice @ 1 cup ……………. P10.00
Plain rice in pusu …………….. P5.00
Kan-on nga Guisado ………….. P15.00 D. Seafood Menus
Daing na Bangus ………………. P55.00
Hinatukan na Podpod ………… P45.00
Pajao Guisado ………………. P60.00
Linubi nga Masag ……………... P55.00
Kinetchupan nga Kinis ……….. P105.00
Kinilaw nga Tarukog ………… P20.00 E. List of Beverages
Buko Shake ………………. P15.00
Buko Juice ………………. P12.00
Choco Shake ………………. P5.00
Mango Shake ………………. P15.00
Coffee Latte ………………. P20.00
Brewed Coffee ……………… P35.00

Price Analysis
As what was indicated on the given data shown in Table 7, the existing competitors of the proposed business has higher prices compared to that of Harampangan ha Sinirangan. Most of the given prices of the competitors range from Php 95.00 up to Php100 above in that it is totally different with the proposed business.
Since every commercial establishment’s reason to be in business is to make profit. Profitability therefore comes from satisfying customers need. So, Harampangan ha Sinirangan will set reasonable and affordable prices to meet those needs. Menu price from the viewpoint of the customers and relative to what the item is worth to them will be considered.
The proposed business will adapt market penetration wherein it was set to the lowest price compare to competitors while still contributing to profits. This will create loyal customers which will translate into greater sales volume and long term profitability at the same time.
The production cost of raw material and its operation cost in pricing was also considered. Higher price was set on products that competitors don’t have and quite cheaper price with the same product. During Lean Season, Combo Meals and discounts can be applied.
Generally, reasonable price can be set by estimating the demand as a limit for the highest price and the cost as basis for the lowest price while competitors will be the indicator on which position the proposed business will be.

Introduction of the Demand Analysis
Harampangan ha Sinirangan is a native restaurant that offers choices of native menus inspired by Visayan Cuisines, and it aims to cater to a wide number of customers which refers to the general public in that it would not only limited to a single type of market. In order for the proposed business to achieve this, the identification of the demand of Harampangan ha Sinirangan should be taken into consideration. Through market survey and gathering of secondary date needed, the demand would be realized.

Stratified Random Survey was done to identify the market of the proposed business aside from data gathering of secondary sources that could serve as basis for the market study. The survey was done to minimize effort and it’s the most dependable way to conduct market study at a short period of time. The responses of the survey enables the business providers to collect, analyze and use the gathered data in formulating business strategies for an effective business operation. The survey was distributed to the different barangays comprising the city, other places outside Tacloban, schools and even other countries by the use of internet application such as Facebook and Email. Since the business would not only limit to cater in a single market, the survey was done at different places randomly to ensure general patronage responces. A total of 230 respondents has been interviewed and is distributed as follows.

DEMAND ANALYSIS
Restaurants within the City of Tacloban are becoming a lucrative sector, as a result of a growing demand for food establishments increasing opportunities in this kind of business. Increasingly, food establishments serve as place to meet for business and pleasure- a location for peace and quiet away from home and office. It has also become apparent that consumers are willing to pay for an interesting view and relaxing ambiance. This resulted in a strong growth in the number of Restaurants with different motifs in Tacloban located in places overlooking the beaches, gardens and park, in front of churches even inside the shopping malls.
The food chains and many other independent food outlets that operate in the city are engage in promoting varieties of menus by educating the customers about the different unique products that are available. These led to increased sophistication among food lovers and accounted for the rise in the value sales of restaurants, compared to the number of transaction for the past year. From this, people who are fond of eating outside tend to find something which is different, and is unique from their traditional way of eating. Considering this point, it was observed based on the survey conducted that there is an outgrowing demand of people who seeks for a food establishment with unique ambiance and offering products at an affordable and reasonable price. Thus, the proposed business seeks to cater this demand to satisfy the needs of those prospected customers.

Identifying the Target Market
In choosing our target market, we conducted a survey to determine what, who and where our target markets are. 30 out of 230 respondents are residents of Sagkahan, Leyte, where our business is to be established. Local residents are our prime possible customers since 58.3 % or 134 of 230 respondents comprise the local residents. The remaining percentage goes to the local travelers (33.3 % or 77), domestic travelers (6.6 % or 15) and international tourists (1.8 % or 4).

Market Segmentation
Note: The profile of our customer consists of the following demographic and geographic information:
Demographic
* Age Range: 18-50 years old and above * Age Group: Teenagers, College students, Young Professionals, Mature diners, middle aged, senior citizens * Gender: Female or male * Status: Single, married, divorced / separated & widowed * Occupation : Office or business workers, students, professionals, Young Professionals * Spending Level: 500 and above
Geographic
* People residing in Tacloban City and other towns nearby Tacloban city as well regions nearby region VIII * Office and business workers from both private and government offices * Student from different schools and universities like ACLC, ASEAN, EVSU, LNU, UP, RTR, and many others.

Table8
Tacloban City Population Census Year | Population | Growth Rate | 1903 | 11,943 | 1.78% | 1918 | 15,787 | 3.47% | 1934 | 31,233 | 3.92% | 1948 | 45,421 | 4.25% | 1960 | 53,551 | 1.38% | 1970 | 76,531 | 3.64% | 1975 | 80,707 | 1.07% | 1980 | 102,523 | 4.90% | 1990 | 136,890 | 2.93% | 1995 | 167,310 | 3.84% | 2000 | 178,639 | 1.41% | 2007 | 217,199 | 2.73% | Projected Population | 2.73% | 2008 | 223,130 | | 2009 | 229,223 | | 2010 | 235,482 | | 2011 | 241,912 | | 2012 | 248,518 | |

Table 9:Tacloban City Total Population by Age Bracket Age Bracket | Male | Female | Both Sexes | 18-24 | 11,487 | 12,567 | 24,054 | 25-29 | 6,760 | 6,839 | 13,599 | 30-34 | 6,149 | 6,247 | 12,396 | 35-39 | 5,553 | 5,618 | 11,171 | 40-44 | 4,815 | 4,802 | 9,617 | 45-49 | 3,820 | 3,819 | 7,639 | 50-54 | 2,996 | 3,036 | 6,032 | 55-59 | 2,136 | 2,183 | 4,319 | 60-64 | 1,668 | 1,801 | 3,469 | 65-69 | 1,143 | 1,376 | 2,519 | 70-74 | 846 | 1,013 | 1,859 | 75 & above | 700 | 1,165 | 1,865 | Total | 87,865 | 89,737 | 177,602 |
(This table is used in identifying the target beneficiaries of the product and to segment the market that will support the business)

Market needs
The factors that influence our target market to choose the proposed restaurant are the taste of the products, atmosphere of the establishment, quick service, variety of products, reasonable prize of the product, the comfortability and suitable for their meetings, brand reliability, convenience to visit since it will be situated near downtown area, Marasbaras where Robinsons is located and offices attractive with promotions.

51 respondents - requests the presence of reading materials.
84 respondents – prefer to have parking space.
60 respondents – requests wifi accessed area
35 respondents - requests free gadget charging

51 respondents - requests the presence of reading materials.
84 respondents – prefer to have parking space.
60 respondents – requests wifi accessed area
35 respondents - requests free gadget charging

Table 10.a Target Market Type of Market | No. of People | Percentage | Gender | Male | 92 | 40% | Female | 138 | 60% | Ages Assessment | 18 below | 67 | 29.13% | 18 - 35 | 47 | 20.43% | 35 – 40 | 25 | 10.87% | 40 -50 | 24 | 10.43% | 50 -- above | 67 | 29.13% | Status Assessment | Single | 107 | 46.52% | Married | 94 | 40.87% | Widowed | 29 | 12.09% |

Table 10.b Target Market

Target Market | No. of People | Percentage | Citizenship Assessment | Filipino | 225 | 97.83% | other Nationalities | 5 | 2.17% | Religion Assessment | Roman Catholic | 215 | 93.48% | Other Religion | 15 | 6.52% | Occupation Assessment | Young Professionals | 22 | 9.57% | Professionals | 31 | 13.48% | Plain Workers | 51 | 22.17% | Students | 126 | 54.78% | Tourist Distinction | Local Residents | 133 | 57.83% | International Tourists | 5 | 2.17% | Local Travellers | 79 | 34.35% | Domestic Travellers | 13 | 5.65% |

Table 11: Willingness to Patronize the Products

No. of People who are willing to patronize the proposed business | Percentage | No. of People who are not willing to patronize the proposed business | Percentage | 171 | 74.35% | 59 | 25.65% |

The graph shows that there are a high percentage of those people who are willing to patronize the proposed business than those who are not willing. Therefore, there is a high acceptability rate for the business.

Table 12: Location Preference

Type of Respondents | Within the downtown Area | Percentage | Outside the downtown area | Percentage | Students | 14 | 6.09% | 38 | 16.52% | Young Professionals | 7 | 3.04% | 15 | 6.52% | Professionals | 7 | 3.04% | 24 | 10.43% | Plain workers | 16 | 6.96% | 35 | 15.22% | Local Residents | 31 | 13.48% | 45 | 19.57% | Local Travellers | 10 | 4.35% | 55 | 23.91% | International Tourists | 0 | 0% | 5 | 2.17% | Single | 7 | 3.04% | 100 | 43.48% | Married | 8 | 3.48% | 86 | 37.39% | Widowed | 16 | 6.96% | 13 | 5.65% |

The graph indicates that there is higher percentage of people who prefer that the location of the proposed business would be outside the downtown area for it to be suitable with the ambiance and type of business that it would possess.

Factors Affecting the Market Growth

There are many factors which can affect the growth of market. To mention these factors, it would comprise population, since at triggers demand for the product to be offered. Changes in population density would mean a change in the market demand. But, this can’t be an enough basis as to purchasing since the difference of customers preferences would have a corresponding effect with the market.

The increase in number of direct sellers or vendors of same products and the presence of existing food establishments offering the same products would also affect the growth since; it would result to division of market.

The performance of business itself would also affect the market growth. It is because the patronage of its products and services would also depend on how it would be catered to the clients of the proposed business. Hence, the performance of the business of its management in making decisions for on how the business would operate.

The income of the clients would be a factor also since income would mean a mode to patronage the products. An increase in the income received by each client would mean an increase also in their discretionary money that would probably spend for business establishments’ patronage. But a decrease or lowering of their income would deeply affect the growth of the market in terms of demand because it would serve as a barrier for the clients to have an ample amount of money that would be discretionary and intended to be spent in patronizing the business.

Customer behavior which tackles the preferences of customers is also considered as one of the factors that has an effect in terms of Market Growth because own preferences would trigger likes and dislikes, In other words customers may have a positive or negative approach towards the products that would be offered by the proposed business.

All the above mentioned factors must be considered so that the proposed business can cope with the business environment thereby creating a high performance in terms of market growth.

SWOT ANALYSIS

SWOT Analysis has been conducted since it is an effective management tool of analyzing business opportunities. It studies the Strengths and Weaknesses of the proposed business in terms of the products and services that would be offered and also the Threats and Opportunities that would awaits the business.

STRENGHTS

Harampangan ha Sinirangan has its STRENGHTS in that it would also be an edge with the existing suppliers. The following are the possessed STRENGHTS of the proposed business.

Cheap and abundant raw materials or ingredients
Since Harampangan ha Sinirangan would offer purely native foods, it would be easy for the management to find for the suppliers of ingredients and other materials that would be used for the business operation. These ingredients and materials are widely known in the region. It would be cheaper also since there is abundance in its resources. Most of the ingredients that would be used especially for its offered products are present within Eastern Visayas.

Sufficient Capital
Since the proposed business would be categorized as “Partnership”, it would be easy to raise sufficient capital to start the business itself. Each partner can pool resource such as properties, equipment and others which can be used for security in obtaining bank loans.

Presence of Skilled Workers
The management would tend to hire skilled and knowledgeable workers for the proposed business. It would be an edge since if there is the presence of skilled workers the objective of providing quality service towards its clients would be an easy thing. This is an important factor to be considered since customers are not only exploring the food establishment that would provide them food and beverage choices but a establishment that would cater excellent services to meet their satisfaction.

Quality of Service
Harampangan ha Sinirangan would assure providing quality service towards its clients, hence, it would be its Strengths because if there would be Quality of Service there can be a greater possibilities of getting a high demand of customers that would patronize the business.

Unique design of the proposed establishment

The proposed business would have a different design of its structure and for its ambiance compared with the existing suppliers of native foods. It would have a “Homey Motif” of structure inspired by the native outlook of that would portray Eastern Visayas itself. Through this, it would be Strengths for the proposed business the ambiance and unique structure itself would help to attract and mark a name for the clients.

Located near the cultural destination so can gain lot revenues.
Provides health benefits because the proposed business will use use organic ingredients.

WEAKNESSES

The product is new in the market would mean that as a starting business, Harampangan ha Sinirangan would be the first native restaurant in Tacloban City to offer purely native foods. Some of the products would be somehow not common even to some local residents. So there is no assurance if these customers would like the offered choices for each product that would be served. Another weakness would refer to High labor Costs in that considering the fact that the proposed business would need to hire knowledgeable and highly- skilled personnel, which means that all staffs has the ability to make the offered products and to deliver prompt service to the clients. There is an importance for this, since the labor of these staffs will contribute towards the whole operation of the proposed business and how will it attain its goals and objectives especially towards gaining profit. It would thereby require high cost of labor to pay their efforts. This must be considered, since employees have their own demands especially when it comes to salary.

OPPORTUNITIES

There is a big demand for the products since there is not yet a restaurant within the city of Tacloban that offers purely native foods, and the existing suppliers would only cater limited choices of native meals and delicacies. This has created demand for native foods. Out of 230 respondents 171 prefers to eat native foods which is equivalent to74.35%. They would like to eat in a restaurant which offers various choices of native meals and delicacies. The tourist arrival of the city would also contribute for the demand of the proposed business, because these tourists either International or Local would surely look and explore for a place to eat. Poor quality and limited choices of existing products offered by existing suppliers would serve as an Opportunity for the proposed business to upgrade the quality and level of its services and products. Customers would always expect that they would get the best quality of products and it should be reasonable regarding with the Products’ Price. There is also a limited choice of native foods offered by the existing competitors of the proposed business.

The Possibilities of good profit would also be an opportunity. If there is a demand for the products there are possibilities in gaining good profit. The proposed business would cater various choices of native meals and delicacies, considering the demand of these products, gaining better profits would be much easier to the proposed business.

Lastly are the favorable Government Policies and Security Systems because the presence of these would help so that the management would have an easy implementation of the proposed business. The Security System helps to assure the safety and security of the clients that would patronize the proposed business.

THREATS

The entry of competitors would also be a threat for the proposed business since customers would be divided and it would create another competition especially that the clienteles would try to explore something new with their taste and preferences. So therefore, the entry of food establishments may not be offering purely native meals and delicacies would still affect with the demand of product patronage of the proposed business.

Increasing price of raw ingredients and materials for product production is a threat. It is connected with the shortage of other ingredients and materials at a given time. Sine there is a shortage of the raw materials provided by the suppliers they would tend to add- up additional cost. This would really affect and would serve as a threat for the business because, it would mean also as another expense, in that there would be a change in pricing for the final product also. If this would happen, it may affect the demand and preferences of customers especially that these people are very agile when it comes to Pricing of products, because affordability is one of the factor to be considered.

Marketing Plan and Budget
Table13Promotional Plan

OBJECTIVES | STRATEGY | ACTIVITIES | PERSONS INVOLVED | TIME FRAME | COST | 1. To introduce the business to the market. | Local radio plugs | Contact radio stations | Management and staffs | 1 month before the opening and after 6 months | P10,000.00 | 2. To establish customer cognition/ people awakens with establishment | Advertising, tarpaulins and giving brochure and leaflets | Tarpaulins will be posted in strategic places like terminal and airportsFlyers to be given away. | Staffs and personnel | 2 months before the operation1 month before opening | P5,000 P5,000 | 3. To maintain a level of positive outlook and visibility | Grand openingStaff uniform | Invite both private and government entitiesStaffs should wear Restaurant uniform to be recognized | Management and staff | 2 weeks before opening day | P3,000 P5,000 | TOTAL | P28,000.00 |
(This promotional plan is one of the marketing strategies of the company to increase its sales and to build a good image to the public)

Marketing Objectives
To maintain and increase sales growth rate.
To increase the number of frequent and valued customers.
To become a market leader in the native restaurants.
To build strong customer awareness for Harampangan ha Sinirangan
To achieve market share of 20% in 3-5 years.
Marketing Mix Strategy
Harampangan ha Sinirangan’s marketing strategy will be focused in getting new customers, retaining the existing customers and getting customers to spend more and come back more often. Establishing a loyal customer base is of a paramount importance since such customer core will not only generate most of the sales but also will provide favorable referrals.
PRODUCT
Harampangan ha Sinirangan will be the first food service establishment in the area that can offer purely native meals and delicacies which will range from the traditional foods- biko, ginat-an, delicacies -binagol, moron, suman, to seafoods and meat menus all in one. They can choose what types of snacks or meals are preferable for them.
PRICE
The price of every product that we will be offering will be within the affordability of the target market. The management will ensure that the foods we will be offering are in good quality and at reasonable price.
PLACE
The proposed business will be located along Real Street, Sagkahan Tacloban City, along Café Lucia which makes the accessibility very much possible. The establishment could be seen by people even riding on a moving vehicle. There is an allocated space for the parking area incase customers need to park their vehicles. This is also located near public and private offices which we could provide them a venue for hanging-out while purchasing our products and services. The location of the business is clean which lessens our worries about sanitation issues.
PEOPLE
The business will be managed/ run by people who are competitive. Competitiveness brings out the most of them may he/ she is in the workplace or not. The business would hire skilled and well-experienced employees that would use what they know and learn to help co-employees bring out the best in them.
PRODUCTION
Aside from the fact that the business proponents are the ones that will personally handle or manage the business, it will be hiring a chef cook to take charge the overall production. In terms of the food preparation, it has equipment that can help the production easier. This is to ensure a better output in food service as well as to ensure a good feedback from the customers.
PROMOTION
One of the most important aspects in every business is how to promote what are those products and services it offers. Accurate information must be properly disseminated enable to attract attention and create interests from them. The proposed business will use flyers and posters or tarpaulin as part of the promotional strategies. It will be posted and distributed within the area or within the reach of its target market.

Expected Future Growth

As a business, Harampangan ha Sinirangan is not only aiming to gain profit but the management has foresight that the proposed business would have a sustainable growth. In that, it can cope with the existing suppliers and competitors and maximize its profits and sales as time goes along. After 10 years, the foresight for the business is that we aim to have branches not only in the city of Tacloban but within the different known places within the Region, so that we will not be limited only in providing products and services in a single place.

Next thing is that, we aim for the continuous production of the products that our proposed establishment would offer. We would upgrade its menus into another native food that would be unique to the clients as well we would continue to serve with quality service. The management of the proposed business is looking forward that after 10 years of its operation, the proposed business will add up activities that would boost its promotional plan and strategies and its equipment will be upgraded.

Therefore, after 10 years of operation we would like to have branches and let the market explore the uniqueness of Eastern Visayan Cuisine. Through this we can achieve our aim in promoting also what comprises Region 8.

CHAPTER IV
TECHNICAL STUDY
INTRODUCTION
In this aspect, we assess the details on how we will deliver our product and service by identifying the nature of the product, planning stage on how to make the product, technology needed as well as the physical location of our business and other important logistics of how our business will run.
The process and method of production was described by showing the flow chart from budgeting to product distribution while we identify the machineries, equipment and supplies by using tables to show volume and value of the material input for each product to be produced .In selecting the needed materials; durability, efficiency and quality were also been considered so as to be effectively and efficiently used for a long period of time and contribute to much a greater and better production of inputs and outputs. Major suppliers and the procedure on how to make the product has been tabulated also. It also encloses all the plans, physical layout of site and drawings of major structure. The location of the business is a vital factor in the success of it that is why the site must be meticulously decided considering different factors.

Production Process
Cassava Cake
Cooking Procedure:
Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly.

Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly.

Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

Grease the baking tray then pour-in the batter (ingredients that has just been mixed).

Grease the baking tray then pour-in the batter (ingredients that has just been mixed).

Pre-heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside.

Pre-heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside.

Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.

Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.

Pour-in the condensed milk then mix thoroughly. Add the cheese while stirring constantly.

Pour-in the condensed milk then mix thoroughly. Add the cheese while stirring constantly.

Pour the coconut milk and stir constantly for 10 minutes. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

Pour the coconut milk and stir constantly for 10 minutes. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

Separate the yolk from the egg white of the remaining egg. Glaze the topping with the egg white (you may use a basting brush for this step).

Separate the yolk from the egg white of the remaining egg. Glaze the topping with the egg white (you may use a basting brush for this step).

Broil the Cassava Cake until color turns light brown. Garnish with grated cheese and serve.

Broil the Cassava Cake until color turns light brown. Garnish with grated cheese and serve.

Bibingka
Cooking Procedure:
(Bibingka Batter)
Soak one cup of rice in one cup of water overnight. Drain water from the soaked rice. Produce rice flour by grinding the rice softened by soaking, in a rice grinder.

Soak one cup of rice in one cup of water overnight. Drain water from the soaked rice. Produce rice flour by grinding the rice softened by soaking, in a rice grinder.

Once the rice flour is ready, mix it with sugar. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.

Once the rice flour is ready, mix it with sugar. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.

Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.

Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.

(Cooking Bibingka)
Put some coal in the improvised basin made of a piece of tin. Make the coals red hot. Set aside first.

Put some coal in the improvised basin made of a piece of tin. Make the coals red hot. Set aside first.

Line the rice cake mold in a piece of banana leaf. Put one cup of rice batter into the mold.

Line the rice cake mold in a piece of banana leaf. Put one cup of rice batter into the mold.

Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.

Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.

Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter. The rice cake should be cooked in this manner: with live coals under and over the mold containing it.
Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter. The rice cake should be cooked in this manner: with live coals under and over the mold containing it.

Cook for 10 minutes or until the upper skin or the batter turns golden brown. Once cooked remove bibingka from the stove and transfer bibingka on a plate.

Cook for 10 minutes or until the upper skin or the batter turns golden brown. Once cooked remove bibingka from the stove and transfer bibingka on a plate.

Serve bibingka with grated coconut on the side.

Serve bibingka with grated coconut on the side.

Suman sa Ibus
Cooking Procedure:
Soak glutinous rice in water until grains are swollen. Wash rice and drain. Add salt and coconut milk.

Soak glutinous rice in water until grains are swollen. Wash rice and drain. Add salt and coconut milk.

Fill 2/3 of the palm tube containers. Close opening of the tube by pinning ends together with a piece of bamboo pick (about 1/3 the size of a toothpick). Tie each suman with strips of buri.

Fill 2/3 of the palm tube containers. Close opening of the tube by pinning ends together with a piece of bamboo pick (about 1/3 the size of a toothpick). Tie each suman with strips of buri.

Arrange in a deep kettle with water and cover container. Boil suman for two hours or until cooked.

Arrange in a deep kettle with water and cover container. Boil suman for two hours or until cooked.

Sapin-sapin
Blend all ingredients except mashed ubi and food coloring.

Blend all ingredients except mashed ubi and food coloring.

Cooking Procedure:

Divide into 3 parts:
To 1st part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.

Divide into 3 parts:
To 1st part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.

Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.

Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

Sprinkle top with “latik”. Cool before slicing.

Sprinkle top with “latik”. Cool before slicing.

Serve with “budbod” or toasted sweetened coconut.

Serve with “budbod” or toasted sweetened coconut.

Iraid
Cooking Procedure:
Squeeze the grated kamoteng-kahoy and yellow kamote to extract some of the juice.
Squeeze the grated kamoteng-kahoy and yellow kamote to extract some of the juice.

Add the extracts to the coconut milk, then the brown sugar and stir until the sugar dissolves.

Add the extracts to the coconut milk, then the brown sugar and stir until the sugar dissolves.

Mix the kamoteng-kahoy and yellow kamote very well and combine with the coconut mixture.

Mix the kamoteng-kahoy and yellow kamote very well and combine with the coconut mixture.

Wrap 3 table spoons of this mixture in a piece of banana leaf (8" x 5") which has been wilted over an open flame.

Wrap 3 table spoons of this mixture in a piece of banana leaf (8" x 5") which has been wilted over an open flame.

Tie in pairs and steam for 30 minutes. Allow to cool and serve.

Tie in pairs and steam for 30 minutes. Allow to cool and serve.

Pastillas
Place the condensed milk in a large mixing bowl.

Place the condensed milk in a large mixing bowl.

Cooking Procedure:

Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.

Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.

Scoop some of the mixture and mold into cylinders.

Scoop some of the mixture and mold into cylinders.

Roll each molded cylindrical mixture on granulated sugar.

Roll each molded cylindrical mixture on granulated sugar.

Wrap in paper or cellophane.
Wrap in paper or cellophane.

Ginataan
Cooking Procedure:
In a large pot, bring the 4 cups of water and coconut milk to boil.

In a large pot, bring the 4 cups of water and coconut milk to boil.

Add ¼ cup of sugar and simmer.

Add ¼ cup of sugar and simmer.

Then add sweet potatoes and plantains and simmer until half done.

Then add sweet potatoes and plantains and simmer until half done.

Add 3 tbsp water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.

Add 3 tbsp water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.

Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.
Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.

Serve hot or cold.

Serve hot or cold.

Turon
Cooking Procedure:
Quarter long bananas, by cutting them in half, then cut them lengthwise. Dip them in water.

Quarter long bananas, by cutting them in half, then cut them lengthwise. Dip them in water.

Mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas.

Mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas.

Wrap in spring roll wrapping.
Wrap in spring roll wrapping.

(Optional) Tap some water on spring roll and sprinkle sugar mixture over top. This will create less "clean" but sugary tops.

(Optional) Tap some water on spring roll and sprinkle sugar mixture over top. This will create less "clean" but sugary tops.

Deep fry until golden and transfer to paper towel on a plate to absorb oil.

Deep fry until golden and transfer to paper towel on a plate to absorb oil.

Bugas na Puto
Soak rice in water and grind to consistency of thick batter.
Soak rice in water and grind to consistency of thick batter.
Cooking Procedure:

Add sugar, salt and baking powder.

Add sugar, salt and baking powder.

Mix thoroughly. Pour into molds 2/3 full.

Mix thoroughly. Pour into molds 2/3 full.

Arrange in steamer and steam for 30 minutes or until a tester (toothpick) inserted in the center of puto comes out clean.

Arrange in steamer and steam for 30 minutes or until a tester (toothpick) inserted in the center of puto comes out clean.

Roscas
Cooking Procedure:
Cream butter until light and fluffy.
Cream butter until light and fluffy.

Add sugar little by little then add egg yolks.
Add sugar little by little then add egg yolks.

Mix flour alternately with milk.
Mix flour alternately with milk.

Knead thoroughly until well blended. Shape into small rings/ desired shape.
Knead thoroughly until well blended. Shape into small rings/ desired shape.

Roll in sugar and place on cookie sheets. Bake at 350° until light brown.

Roll in sugar and place on cookie sheets. Bake at 350° until light brown.

Sorbetes
In a bowl, whisk the egg yolks with sugar until pale and thick. Set aside.

In a bowl, whisk the egg yolks with sugar until pale and thick. Set aside.

Cooking Procedure:

Using a heavy bottom sauce pan, combine milk and cream. Cook over medium heat and stir every once in a while. Cook until tiny bubbles appear around the edges (do not boil).

Using a heavy bottom sauce pan, combine milk and cream. Cook over medium heat and stir every once in a while. Cook until tiny bubbles appear around the edges (do not boil).

Temper the egg yolks, by pouring half of the heated milk into the bowl and whisking vigorously and continuously. This is to prevent curdling.

Temper the egg yolks, by pouring half of the heated milk into the bowl and whisking vigorously and continuously. This is to prevent curdling.

Put back the egg-milk mixture into the sauce pan and continue cooking and stirring over low heat. You will know if your ice-cream base is ready when it is thick enough to coat the back of a spoon. If you run your finger across the spoon, the custard should not run. Strain through a fine wire mesh and let it cool down.

Put back the egg-milk mixture into the sauce pan and continue cooking and stirring over low heat. You will know if your ice-cream base is ready when it is thick enough to coat the back of a spoon. If you run your finger across the spoon, the custard should not run. Strain through a fine wire mesh and let it cool down.

Add chosen flavour and mix well. Chill overnight.

Add chosen flavour and mix well. Chill overnight.

Latik
Heat a saucepan and pour-in the coconut milk.

Heat a saucepan and pour-in the coconut milk.

Cooking Procedure:

Bring the coconut milk to a boil.
Bring the coconut milk to a boil.

Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.

Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.

When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.

When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.

Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.

Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.

Bukayo
Cooking Procedure:
Cut young coconuts in half, reserve the water. Grate the coconut meat then set aside.

Cut young coconuts in half, reserve the water. Grate the coconut meat then set aside.

Add small amount of oil in a wok then cook coconut strips until it turns slightly brown. Turn heat of then set aside.

Add small amount of oil in a wok then cook coconut strips until it turns slightly brown. Turn heat of then set aside.

Boil together 1 cup coconut water and brown sugar until it’s heavily reduced into a thick consistency.

Boil together 1 cup coconut water and brown sugar until it’s heavily reduced into a thick consistency.

Dissolve cornstarch in 1/4 cup of coconut water, set it aside. Place the wok with coconut strips back to the stove in medium heat.

Dissolve cornstarch in 1/4 cup of coconut water, set it aside. Place the wok with coconut strips back to the stove in medium heat.

Pour the sugar syrup and dissolved cornstarch then cook further until it becomes even thicker. You should be finished if you mixture can hold a firm shape.

Pour the sugar syrup and dissolved cornstarch then cook further until it becomes even thicker. You should be finished if you mixture can hold a firm shape.

Turn heat to low then scoop out a spoonful of the mixture, shape it into a circle then place on top of a wax paper, do it with the remaining mixture then let it cool down to harden.

Turn heat to low then scoop out a spoonful of the mixture, shape it into a circle then place on top of a wax paper, do it with the remaining mixture then let it cool down to harden.

Pulburon
In a pan, toast the flour until light brown. Combine sugar and milk powder.

In a pan, toast the flour until light brown. Combine sugar and milk powder.

Cooking Procedure:

In another pan, melt the butter. Add the flour, combined sugar and milk powder.

In another pan, melt the butter. Add the flour, combined sugar and milk powder.

Mix thoroughly. Mold in a Pulburon molder and wrap with wax paper.

Mix thoroughly. Mold in a Pulburon molder and wrap with wax paper.

If you do not have a molder, just scoop mixture and put on a wax paper and roll. Twist the both end of the wrapper to hold the Pulburon.

If you do not have a molder, just scoop mixture and put on a wax paper and roll. Twist the both end of the wrapper to hold the Pulburon.

Maruya 1. Sift flour, baking powder, salt and sugar.

2. Sift flour, baking powder, salt and sugar.

Cooking Procedure:

3. Add milk, water and egg to the dry ingredients and mix until batter is smooth.

4. Add milk, water and egg to the dry ingredients and mix until batter is smooth.

5. Peel the bananas and slice lengthwise into 4 pieces. Dip in the batter and roll lightly in flour.

6. Peel the bananas and slice lengthwise into 4 pieces. Dip in the batter and roll lightly in flour.

7. Deep fry in cooking oil, browning evenly. Drain and serve with powdered sugar if desired.

8. Deep fry in cooking oil, browning evenly. Drain and serve with powdered sugar if desired.

Ginanggang
Peel the saba bananas and grill in (toaster) oven for 10 to 15 minutes until golden brown.

Peel the saba bananas and grill in (toaster) oven for 10 to 15 minutes until golden brown.

Cooking Procedure:

Remove the bananas from the oven and thinly brush with margarine.

Remove the bananas from the oven and thinly brush with margarine.

Sprinkle the bananas with white or brown sugar.

Sprinkle the bananas with white or brown sugar.

Serve while hot on bamboo skewers or on a plate.

Serve while hot on bamboo skewers or on a plate.

Native Adobo (Pork)
Cooking Procedure:
Sprinkle salt onto the pork. Mix well, then set aside.

Sprinkle salt onto the pork. Mix well, then set aside.

In a bowl, mix all of the following ingredients to make a mixture: soy sauce, vinegar and sugar. Mix well until the sugar is dissolved.

In a bowl, mix all of the following ingredients to make a mixture: soy sauce, vinegar and sugar. Mix well until the sugar is dissolved.

Heat a deep skillet to medium heat. Pour cooking oil into the skillet.

Heat a deep skillet to medium heat. Pour cooking oil into the skillet.

Sauté garlic and onion until golden brown. Add the bay leaves.

Sauté garlic and onion until golden brown. Add the bay leaves.

Put the pork into the skillet and fold. Pour the soy sauce, vinegar and sugar mixture into the skillet, mix with the pork and cover with a lid.

Put the pork into the skillet and fold. Pour the soy sauce, vinegar and sugar mixture into the skillet, mix with the pork and cover with a lid.

Let the pork cook in this mixture and its own juices. Fold from time to time until the oil from the pork comes out.

Let the pork cook in this mixture and its own juices. Fold from time to time until the oil from the pork comes out.

Let the pork fry in its own oil. Add the calamansi (calamondin) juice. Fold.

Let the pork fry in its own oil. Add the calamansi (calamondin) juice. Fold.

When it’s dry, sprinkle some ground black peppercorn. Fold until the ingredients are mixed well together.

When it’s dry, sprinkle some ground black peppercorn. Fold until the ingredients are mixed well together.

Remove from stove and drain all the oil. Now your pork adobo is ready to eat! This recipe is always preferred to be eaten with rice.

Remove from stove and drain all the oil. Now your pork adobo is ready to eat! This recipe is always preferred to be eaten with rice.

Native Adobo (Chicken)
Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.

Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.

Cooking Procedure:

Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.

Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.

Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.

Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.

Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.

Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.

Toss the browned chicken pieces with the reduced sauce and serve with rice.

Toss the browned chicken pieces with the reduced sauce and serve with rice.

Native Inasal (Pork)
Combine pork, soy sauce, calamansi juice, ketchup, salt, ground pepper, brown sugar, garlic and lemon soda in a mixing bowl then mix the ingredients well.
Combine pork, soy sauce, calamansi juice, ketchup, salt, ground pepper, brown sugar, garlic and lemon soda in a mixing bowl then mix the ingredients well.
Cooking Procedure:

Marinate the pork inside the refrigerator overnight. If you need to cook it the same day, allow at least three (3) hours marination.
Marinate the pork inside the refrigerator overnight. If you need to cook it the same day, allow at least three (3) hours marination.

Place the pork in the skewers (bamboo sticks) in a little compact manner. This will avoid overcooking the pork while grilling.
Place the pork in the skewers (bamboo sticks) in a little compact manner. This will avoid overcooking the pork while grilling.

Grill the pork both sides until done. It is nice to see bum marks on the meat at some portions.
Grill the pork both sides until done. It is nice to see bum marks on the meat at some portions.

Add ketchup to the leftover marinade and use it baste the pork while grilling. Start basting when the pork is already half-cooked. Serve with coconut or rice vinegar.
Add ketchup to the leftover marinade and use it baste the pork while grilling. Start basting when the pork is already half-cooked. Serve with coconut or rice vinegar.

Native Inasal (Chicken)
In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, tanglad, calamansi juice, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, tanglad, calamansi juice, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
Cooking Procedure:

Meanwhile in a saucepan, over low fire, put margarine and annatto seeds. For few minutes, continue stirring until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.
Meanwhile in a saucepan, over low fire, put margarine and annatto seeds. For few minutes, continue stirring until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.
After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.

Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).
Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

Dinuguan In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.

In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.

Cooking Procedure:

Add the vinegar and water, and bring to a boil without stirring. Turn the heat down and simmer for 10-15 minutes.

Add the vinegar and water, and bring to a boil without stirring. Turn the heat down and simmer for 10-15 minutes.

Mix in the the chili peppers and the pig's blood, and bring to a boil. Turn the heat down and simmer for another 10 minutes.

Mix in the the chili peppers and the pig's blood, and bring to a boil. Turn the heat down and simmer for another 10 minutes.

Season with salt and pepper. Serve with white rice or Puto (Sticky Rice Cake).

Season with salt and pepper. Serve with white rice or Puto (Sticky Rice Cake).

Mayahin de Gata Heat the cooking pot and pour-in the cooking oil. Sauté the garlic, onion, and ginger.

Heat the cooking pot and pour-in the cooking oil. Sauté the garlic, onion, and ginger.

Cooking Procedure:

Add the chicken and cook until the color of the outer part turns light brown. Pour-in the coconut milk while stirring and bring to a boil.

Add the chicken and cook until the color of the outer part turns light brown. Pour-in the coconut milk while stirring and bring to a boil.

Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the coconut milk becomes thick.

Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the coconut milk becomes thick.

Add the long green chili and Thai chili then simmer for 5 minutes. Add the green papaya then simmer for 5 to 8 minutes.

Add the long green chili and Thai chili then simmer for 5 minutes. Add the green papaya then simmer for 5 to 8 minutes.

Put-in the spinach, salt, and pepper then simmer for 3 minutes. Turn-off the heat then transfer the cooked chicken to a serving plate.

Put-in the spinach, salt, and pepper then simmer for 3 minutes. Turn-off the heat then transfer the cooked chicken to a serving plate.

Serve hot. Share and enjoy!

Serve hot. Share and enjoy!

Flow of Operation Production Process
Budgeting
Budget identifies the expenditures required to maintain quality product and service. It sets limits to consumption so that waste is reduced if not totally eliminated. The usual practice to sustain efficient operation is to maintain a par stock of supplies of raw materials and taking control over storage and issuance. The budget must include the labor cost based on an approved manning schedule. Place all items on a priority basis. First priority- those that are absolutely necessary for the coming year. Second priority- new item that would add a touch of luxury or give a fresh look to the operation like decoration. Third priority- items for renovation and major replacements.
Purchasing
Purchasing the raw material will be in bulk every weekend from the suppliers. Consistent suppliers will result in flexibility and agility of deliveries because of support when the company really needs the raw materials. At the same time, our bargaining power is high since we have the option to buy or not there product because of lots of manufacturer and supplier in the market. Receiving This is to ensure that the items delivered are exactly what were ordered. The receiving clerk or the crew should know the guidelines in receiving such as cleaning the receiving area regularly before accepting the orders, open the doors only when unloading deliveries and also the received products must be immediately be stored in its proper storage. Storing Store purchased items in a container in a cool, dry place For longer storage, place items in refrigerator or stock pots to avoid spoilage. Refrigerate freshly these items in an airtight container. Plastic or metal containers may contaminate the taste of other items such as coffee, creamer and other flavorings, so we will use ceramic. Frozen goods should be placed in their proper storage which is the freezer. This is to minimize loss caused by spoilage. Food Production Buying, cooking and eating fresh, natural, organic whole foods would be adequate to get the most nutrition. Using the highest quality raw ingredients is step one. The second is learning a few strategies that enable to prepare those foods in a way that unlocks every bit of their nutritional value. Our native products will be prepared by the Chef with the help of the baker while the coffee and other beverages will be prepared by the Barista. Preparation of the beverages is upon ordering of the customers and the native meals and products will be preheated in the microwave before serving. Product Distribution Our channel will be direct to customers which mean that the management as well as the staff will have a harmonious relationship with the customers by always wearing a smile and asking comments and accepting suggestions. Harampangan ha Sinirangan will offer take out and dine-in service wherein the waiters will be the one serving their order. We will also accept special bulk order of native meals and delicacies orders for any occasions. Inventory It is that part of a business' assets that are available for sale to clients and customers. It does not include decorations or equipment (pots, pans, espresso machine). The inventory for a native restaurant is specialized in that it consists in large part of goods that have an expiration date. It needs to maintain a stock of items that customers want to purchase, including seasonal specialties. And we need to move those items out in a reasonable time. Managing inventory for a restaurant is a delicate balancing act. Our initial inventory will depend largely on how much start-up capital the business has. During lunchtime and dinner, native meals and delicacies sales will soar because of the high demand at these hours. So, there must be an assurance of complete stock of supplies for the business ingredients.

Production Size and Schedule
Table 14: Preferred Native Products Product | No. of Respondents | Percentage | KinilawNgaTanigue | 24 | 10.43% | Pajao Guisado | 44 | 19.13% | Linubi nga masag | 36 | 15.65% | Ginhuom nga Kupapa/Banagan | 28 | 12.17% | Sinigang nga Pajao/Lukun | 64 | 27.83% | Kinetchupan nga Masag | 13 | 5.65% | Kinilaw nga Tarukog | 9 | 3.91% | Daing nga Bangus | 82 | 35.65% | Dagami’sBinagol | 130 | 56.52% | Sagmani | 114 | 49.57% | Moron | 169 | 73.48% | Bugas na puto | 84 | 36.52% | Cassava Cake | 34 | 14.78% | Roscas | 81 | 35.22% | Pinangat | 13 | 5.65% | Sapin-sapin | 16 | 6.96% | Ginanggang, guinanggang, or ginang-gang | 37 | 16.09% | Polboron | 62 | 26.96% | Bukayo | 43 | 18.70% | Latik | 49 | 21.30% | Ginataan | 73 | 31.74% | Suman sa Ibus | 82 | 35.65% | Tambis- tambis | 72 | 31.30% | Ira-id | 54 | 23.48% | Pastillas | 94 | 40.87% | Sorbetes | 109 | 47.39% | Toron han Waray-non | 38 | 16.52% | Bibingka | 130 | 56.52% | Native nga Adobo | 102 | 44.35% | Native Inasal | 201 | 87.39% | Dinuguan | 108 | 46.96% | Hinatukan na Manok | 101 | 43.91% | Native Chicken Tinola | 68 | 29.57% | Plain Rice/ Pusu | 220 | 95.65% | Kan-on nga Guisado | 68 | 29.57% |

The above indicated bar graph shows the number of preferred products that Harampangan ha Sinirangan’s potential customer wants to try. As what was the result of the survey, there is a high percent of customers who mostly preferredTinola nga isda ha Tanglad (20%), Gisado nga Hipon (19.13%), Linubi nga masag (15.65%), Sinigang nga Pajao(97.8%), and Daing nga bangus (35.65%) in terms of Seafood Menus. For Native Delicacies Binagol and Bibingka got the highest percent of 56.52%, next is Moron (73.48%), Sagmani(49.57%), and Suman sa Ibus (35.65%). For native meat menus, Native Inasal (87.39%) has the highest percent in terms of customer’s choice. Next is native adobo with a percent of 44.35% and Dinuguan with 46.96%. While in terms of Rice Menu pusu or plain rice got the highest preference percentage of 95.65%.

Table 15: Production Schedule

Products | Schedule ofProduction | Daily | Monthly | Yearly | KinilawNgaTanigue | Once a day | 10 Servings | 300 Servings | 3,650 Servings | Hinatukan nga Pod-Pod | Once a day | 10 Servings | 300 Servings | 3,650 Servings | Pajao Gisado | Once a day | 50 Servings | 1,500 Servings | 18,250 Servings | Linubi nga masag | Once a day | 20 Servings | 600 Servings | 7,300 Servings | Ginhuom nga Kupapa/Banagan | Once a day | 20 Servings | 600 Servings | 7,300 Servings | Sinigang nga Pajao/Lukun | Once a day | 25 Servings | 750 Servings | 9,125 Servings | Kinetchupan nga Kinis | Once a day | 20 Servings | 600 Servings | 7,300 Servings | Kinilaw nga Tarukog | Once a day | 30 Servings | 900 Servings | 10,950Servings | Daing nga Bangus | Once a day | 85 Servings | 2,550 Servings | 30,600 Servings | Dagami’sBinagol | Once a day | 50 pcs. | 1,500pcs. | 18,250pcs. | Sagmani | Once a day | 100 pcs. | 3,000 pcs. | 36,000 pcs. | Moron | Once a day | 50 pcs. | 1,500 pcs. | 18,000 pcs. | Bugas na puto | Once a day | 100 pcs. | 3,000 pcs. | 36,000 pcs. | Cassava Cake | Once a day | 50 pcs. | 3,000 pcs. | 36,000 pcs. | Roscas | Once a week | 200 packs | 6,000 packs | 72,000 packs | Pinangat | Once a day | 20 Servings | 600 Servings | 7,200 Servings | Sapin-sapin | Once a day | 30 pcs. | 900 pcs. | 10,800 pcs. | Ginanggang, guinanggang, or ginang-gang | Once a day | 30 pcs. | 900 pcs. | 10,800 pcs. | Maruya | Once a day | 30 pcs. | 900 pcs. | 10,800 pcs. | Polboron | Once a week | 150 pcs. | 4,500 pcs. | 54,000 pcs. | Bukayo | Once a week | 80 pcs. | 2,400 pcs. | 28,800 pcs. | Kalamay | Once a week | 80 pcs. | 2,400 pcs. | 28,800 pcs. | Biko | Once a day | 20 Servings | 600 Servings | 7,300 Servings | Latik | Once a day | 20 Servings | 600Servings | 7,300Servings | Ginataan | Everyday | 50 Servings | 1,500 Servings | 18,250 Servings | Suman sa Ibus | Everyday | 50 pcs. | 1,500 pcs. | 18,000 pcs. | Tambis- tambis | Once a week | 80 packs | 2,400 packs | 28,800 packs | Ira-id | Everyday | 50 pcs. | 1,500 pcs. | 18,250 Servings | Pastillas | Once a week | 60 packs | 1,800 packs | 21,600 packs | Sorbetes | Everyday | 150 Servings | 4,500 Servings | 54,000 Servings | Toron | Everyday | 50 pcs. | 1,500 pcs. | 18,000 pcs. | Bibingka | Everyday | 75 pcs. | 2,250 pcs. | 27,000 pcs. | Native nga Adobo | Everyday | 50 Servings | 1,500 pcs. | 18,250 Servings | Native Inasal | Everyday | 150 Servings | 4,500 Servings | 54,000 Servings | Dinuguan | Everyday | 75 Servings | 2,250 Servings | 27,000 Servings | Hinatukan na Manok | Everyday | 100 Servings | 3,000Servings | 36,500Servings | Native Chicken Tinola | Everyday | 50 Servings | 1,500 Servings | 18,250 Servings | Plain Rice/ Pusu | Twice a day(150 each serving) | 300 pcs. | 9,000 pcs. | 109,500 pcs. | Kan-on nga Guisado | Everyday | 50 Servings | 1,500 Servings | 18,250 Servings |
The above graph shows the quantity for the production, estimated numbers of products to be processed based upon the targeted numbers of customers that would visit the establishment. The production size has the possibility of increasing or decreasing depending with the seasonality.

Table 16: Raw Materials and Supplies A. Native Delicacies Ingredient | Description | Price | Dagami’s Binagol | Raw gabi (taro root) | Taro is a common name for the corms and tubers of several plants in the Araceae family. Of these, Colocasia esculenta is the most widely cultivated and the subject of this article. More specifically, this article describes the "dasheen" form of taro; another variety of taro is known as eddoe.Tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants. | 200 per kilo | Coconut Milk | Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. | 15.00 | Brown Sugar | Sugar is the generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharide’s and include glucose (also known as dextrose), fructose and galactose. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcaneand sugar beet. Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times. | 40.00 | Condensed Milk | Condensed milk is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon nowadays. Condensed milk is used in numerous dessert dishes in many countries. | 48.00 | Egg Yolks | Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. | 60.00 per dozen | Banana Leaves | Like green tea, banana leaves contain large amounts of polyphenols, including EGCG. They also contain polyphenol oxidase, an enzyme that produces, a treatment for Parkinson's disease. Banana leaves used in cuisine are generally large, flexible, and waterproof. When cooking food with or serving or wrapping food with banana leaves, they may confer an aroma to the food leaves; steaming with banana leaves imparts a subtle sweet flavor to the dish. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. | 30.00/60 pcs. | Coconut Shells | These came from the shell of coconut fruit usually use as molder and in packaging binagol. The term itself defines how the product got its name. | 1.00 each | Bugas na puto | Rice Flour | A form of flour made from finely milled rice. Also used as a thickening agent in recipes that is refrigerated or frozen since it inhibits liquid separation. Its nutritional content includes carbohydrates and proteins. | 42.00 | Coconut Milk | The liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. It has vitamin C, E, B1, B3, B5, and B6, iron, selenium, sodium, calcium, magnesium and phosphorus, lauric acid. | 15.00 | Baking Powder | A dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. It is rich in calcium, phosphorous and potassium. | 14.00 | Vanilla | A solution containing the flavor compound vanillin as the primary ingredient. It is rich in magnesium and potassium. | 16.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It has carbohydrates. | 40.00 | Butter | A dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Vitamin A, D, E, K, Minerals (like manganese, chromium, zinc, copper and selenium) Omega 3 and 6 fats, conjugated linoleic acid | 50.00 | Cassava Cake | Cassava | is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, it has Carbohydrates, Vitamin C. | 40.00 | Coconut Milk | The liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. | 15.00 | Evaporated Milk | a milk product, usually sold in cans, that is made by removing about 60 percent of the water from ordinary milk. | 38.00 | Eggs | laid by female chicken of many different species,including birds, and have been eaten by mankind for thousands of years. It has Protein, Choline, vitamin D, vitamin B2. | 60.00 | Butter | A dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying.It has Vitamin A, D, E, K, Minerals (like manganese, chromium, zinc, copper and selenium) Omega 3 and 6 fats, conjugated linoleic acid. | 50.00 | Cheese | A food derived from milk, produced in a wide range of flavors, textures, and forms. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. It contains Protein, Calcium, Phosphorous, Zinc,Vitamin A, Riboflavin, and Vitamin B12. | 38.00 | Condensed Milk | cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today | 48.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. | 40.00 | Flour | A powder which is made by grinding cereal grains, or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures. | 42.00 | Roscas | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. | 40.00 | Vegetable Oil | a triglyceride extracted from a plant. Itbhas Omega-3 fatty acids, Linoleic acid. | 212.10/L | Baking Powder | A dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. | 15.00 | Eggs | eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin. | 60.00 | Vanilla | A solution containing the flavor compound vanillin as the primary ingredient. | 16.00 | Cinnamon | a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. | 12.00 | Flour | a powder which is made by grinding cereal grains, or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures. | 42.00 | PINANGAT | Gabi leaves | A perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is rich in carbohydrates, and protein. | 15.00/kilo | Coconut Milk | The liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. It is rich in vitamins C, E, B1, B3, and B6, iron, selenium, sodium, calcium, magnesium, and phosphorous, as well as lauric acid. | 15.00 | Ginger | Consumed as a delicacy, medicine, or spice. | 16.00 | Siling Labuyo | a small chili pepper cultivar[1] commonly found in the Philippines. Iron, Vitamin B and C, Calcium. | 10.00 | Salt | One of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. It is rich in Sodium. | 30.00 | Vinegar | a liquid consisting mainly of acetic acid and water. used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses. It has amino acids, B vitamins, vitamin C. | 96.60/gallon | SAPIN-SAPIN | Coconut Milk | The liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. It has vitamins C, E, B1, B3, B5, and B6, iron, selenium, sodium, calcium, magnesium and phosphorus, lauric acid. | 15.00 | Condensed Milk | cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. It is rich in potassium, vitamin A, vitamin B2, B3, B6, B12, vitamin D, vitamin E, vitamin K, calcium, magnesium, phosphorous, zinc and selenium. | 48.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Rice Flour | A form of flour made from finely milled rice. Also used as a thickening agent in recipes that is refrigerated or frozen since it inhibits liquid separation. It is rich in carbohydrates and protein. | 42.00 | Salt | one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. It is rich in sodium. | 30/kilo | Jackfruit | one of its own kind tropical fruits, unique for its size and delicious sweet taste. It is rich in dietary fiber, antioxidant vitamin-C, B-complex, potassium, magnesium, manganese, and iron. | 30.00 | Food color | is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. | 10.00 | Ginanggang | Saba banana | is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine. It is also sometimes known as the Cardaba banana, though the latter name may be more correctly applied to a very similar cultivar also classified within the Saba subgroup. Saba bananas have very large, robust pseudostems that can reach heights of 20 to 30 ft (6.1 to 9.1 m). The trunk can reach diameters of 3 ft (0.91 m). The trunk and leaves are dark blue-green in color. Like all bananas, each pseudostem flowers and bears fruits only once before dying. Each mat bears about eight suckers. | 60.00 | Margarine | is a foodstuff used for spreading, baking, and cooking. It was originally created as a substitute for butter in the 1800s. Margarine is made mainly of hydrogenated or refined plant oils and water. While butter is made from fat from milk, margarine is made from plant oils and may also contain milk. In some locales it is colloquially referred to as "oleo", short foroleomargarine.Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form. Margarine has a minimum fat content of 80%, the same as butter, but unlike butter reduced-fat varieties of margarine can also be labelled as margarine. | 30.00 | Sugar | is the generalised name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide (in the body, sucrose hydrolyses into fructose and glucose). Other disaccharides include maltose and lactose. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcaneand sugar beet. | 40.00 | Maruya | jackfruit | alternately jack tree, jakfruit, or sometimes simply jack fɳs in Marathi language or in Hindustani language . in Urdu & Hindi it is Kathhal. Scientific name Artocarpus heterophyllus),[6] is a species of tree in the Artocarpus genus of themulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter. | 30.00 | Eggs | Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies. | 60.00 | Polvoron | Flour | is a powder which is made by grinding cereal grains, or other seeds or roots (like Cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history.Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. | 42.00 | Powdered milk or dried milk | is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat dry milk, dry buttermilk, dry wheyproducts and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius.Powdered milk is used for food and health (nutrition), and atypically also in biotechnology (saturating agent). | 380.00 | Pinipig | oasted and pounded green young rice grain \pounded green rice \puffed rice (see also humay). | 60.00/kilo | Butter | is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3). | 44.00 | Bukayo | coconut | Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genusCocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanutis an archaic form of the word.[3] The term is derived from 16th-century Portuguese and Spanish coco, meaning "head" or "skull",[4] from the three small holes on the coconut shell that resemble human facial features. | 15.00 | Corn starch | is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). Baby powders often includes cornstarch among its ingredients. | 39.00 | Pandan | (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam')preserves, and desserts such as pandan cake. In Indian cooking, the leaf is added whole to biryani, a kind of rice pilaf, made with ordinary rice (as opposed to that made with the premium-grade Basmati rice). The basis for this use is that both Basmati and Pandan leaf contain the same aromatic flavoring ingredient, 2-Acetyl-1-pyrroline. | 16.00/kilo | Kalamay | also spelled Calamay which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.[1] It is similar to the Chinese Nian gao (also known as tikoy in the Philippines) but is sweeter and more viscous. | 16.00 each | Glutinous rice | (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains ofjaponica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains. | 42.20/kilo | Coconut milk | is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oilcontent. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Coconut cream | is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally aliquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste. | 25.00 | Anise | is a herbaceous annual plant growing to 1 m (3 ft) or more tall. The leaves at the base of the plant are simple, 1-5 cm (⅜-2 in.) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm in (⅛ in.) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (⅛-¼ in.) long, usually called "aniseed".[2] | 1.00 | Banana leaves | are the leaves of banana plant. They have various functions, such as for decoration, as in numerous Hindu and Buddhist ceremonies;[1]for wrapping; for cooking, as in Thai cooking;[2] and as placemats or in serving food, as in countries such as India, the Philippines, Indonesia, Malaysia, and Singapore. | 30.00 | Latik | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Coconut milk | is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oilcontent. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Anise | is a herbaceous annual plant growing to 1 m (3 ft) or more tall. The leaves at the base of the plant are simple, 1-5 cm (⅜-2 in.) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm in (⅛ in.) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (⅛-¼ in.) long, usually called "aniseed". | 1.00 | Ginataan | sweet potato | is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable.[1][2] The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally, but many are actually poisonous. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family. | 25.00/ kilo | Taro | is a common name for the corms and tubers of several plants in the Araceae family. Of these, Colocasia esculenta is the most widely cultivated and the subject of this article. More specifically, this article describes the "dasheen" form of taro; another variety of taro is known as eddoe.Taro is native to South India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants. Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africaand West Africa, whence it spread to the Caribbean and Americas. | 200/kilo | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30/kilo | Pastillas | Condensed milk | is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon nowadays. | 48.00 | Powdered milk or dried milk | is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius.Powdered milk is used for food and health (nutrition), and atypically also in biotechnology (saturating agent). | 380.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Ira-id | Cassava | is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, it has Carbohydrates, Vitamin C. | 60.00/kilo | Sweet potato | (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. | 25.00/kilo | Coconut milk | is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Brown Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Banana leaves | are the leaves of banana plant. They have various functions, such as for decoration, as in numerous Hindu and Buddhist ceremonies;[1]for wrapping; for cooking, as in Thai cooking;[2] and as placemats or in serving food, as in countries such as India, the Philippines, Indonesia, Malaysia, and Singapore. | 30.00 | Sorbetes | Evaporated milk | also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.The product takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk. This makes evaporated milk attractive for shipping purposes as it can have a shelf life of months or even years, depending upon the fat and sugar content. | 38.00 | Coconut milk | is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oilcontent. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Powdered milk or dried milk | is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat dry milk, dry buttermilk, dry wheyproducts and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius.Powdered milk is used for food and health (nutrition), and atypically also in biotechnology (saturating agent). | 380.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Corn starch | is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). Baby powders often includes cornstarch among its ingredients. | 39.00 | Chocolate | Chocolate is a processed, typically sweetened food produced from the seed of the tropical The obroma cacao tree. | 15.00 | Strawberry powder | Is a powder extracted from hybrid species that is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice,pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrialized food products. | 38.00 | Mango | is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions. | 120/kilo | Vanilla Syrup | is a flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod.[1] Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs, and Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. | 16.00 | Toron | Saba banana | is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine. It is also sometimes known as the Cardaba banana, though the latter name may be more correctly applied to a very similar cultivar also classified within the Saba subgroup. Saba bananas have very large, robust pseudostems that can reach heights of 20 to 30 ft (6.1 to 9.1 m). The trunk can reach diameters of 3 ft (0.91 m). The trunk and leaves are dark blue-green in color. Like all bananas, each pseudostem flowers and bears fruits only once before dying. Each mat bears about eight suckers. | 60.00 | jackfruit | Alternately jack tree, jakfruit, or sometimes simply jack fɳs in Marathi language or in Hindustani language . in Urdu & Hindi it is Kathhal. scientific name Artocarpus heterophyllus),[6] is a species of tree in the Artocarpus genus of themulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter. | 30.00 | Sugar | is the generalised name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide (in the body, sucrose hydrolyses into fructose and glucose). Other disaccharides include maltose and lactose. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcaneand sugar beet. | 40.00 | Spring rolls | are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll') found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area. | 60.00 (100 pcs.) | Cooking oil | is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature. | 38.00 | Bibingka | Rice Flour | A form of flour made from finely milled rice. Also used as a thickening agent in recipes that is refrigerated or frozen since it inhibits liquid separation. Its nutritional content includes carbohydrates and proteins. | 42.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Baking Powder | A dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. | 15.00 | Eggs | Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies. | 60.00 | Butter | is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3). | 44.00 | Coconut milk | is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oilcontent. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Banana leaves | are the leaves of banana plant. They have various functions, such as for decoration, as in numerous Hindu and Buddhist ceremonies; for wrapping; for cooking, as in Thai cooking; and as placemats or in serving food, as in countries such as India, the Philippines, Indonesia, Malaysia, and Singapore. | 30.00 | Grated Coconut | Coconut can be grated thinly or thickly using a grater as required by the recipe. Thickly grated can be used to make sauce or just simply added to vegetables during sauté. Thinly grated apple can be added to beverage or in salad. Grated coconut can be toasted either in oven or on gas. To toast it in oven - Preheat oven to 350. Arrange shredded/flaked coconut on a single layer on a cookie sheet. Bake for 10-15 minutes or until light golden brown. Stir and check frequently to prevent burning. Remove from oven and allow to cool before using. And the other way to toast it is by - keeping a nonstick pan on a very slow fire. Add in the grated coconut and sauté it till it turns into deep golden brown. Keep on stirring because you want the entire portion to be even brown color. After the aroma starts to permeate the whole kitchen, stop and remove the coconut and cool the mixture. Use as desired. | 30.00 | Coconut | Coconut (Cocos nucifera) belongs to the Palm family Arecaceae and is found growing around the world in lowland, tropical and subtropical habitats. Classed as a fruit, it is actually a one-seeded drupe. Coconut fruits are large and nearly round. The husk is hard, medium brown, and has a rough, hairy surface. Three round depressions are found on one end of the fruit. The fruit is used for its husk, white flesh, and liquid in the fruit called "milk." The fruit harvested from the coconut tree, which lives for 70 years, producing thousands of coconuts. The white flesh of the fruit is the coconut meat. | 15.00 | Banana leaves | are the leaves of banana plant. They have various functions, such as for decoration, as in numerous Hindu and Buddhist ceremonies; for wrapping; for cooking, as in Thai cooking;[2] and as placemats or in serving food, as in countries such as India, the Philippines, Indonesia, Malaysia, and Singapore. | 30.00 | Cheese | is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. | 38.00 | Kabak | Brown Sugar | Sugar is the generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcaneand sugar beet. Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times. | 40.00 | Flour | is a powder which is made by grinding cereal grains, or other seeds or roots (like Cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history.Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. | 42.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. | 40.00 | Eggs | Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies. | 60.00 | Baking Powder | A dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. It is rich in calcium, phosphorous and potassium. | 15.00 | Sesame Seeds | Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. | 40.00 | Butter | A dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Vitamin A, D, E, K, Minerals (like manganese, chromium, zinc, copper and selenium) Omega 3 and 6 fats, conjugated linoleic acid | 44.00 | Tambis- tambis | Grated Coconut | Coconut can be grated thinly or thickly using a grater as required by the recipe. Thickly grated can be used to make sauce or just simply added to vegetables during sauté. Thinly grated apple can be added to beverage or in salad. Grated coconut can be toasted either in oven or on gas. To toast it in oven - Preheat oven to 350. Arrange shredded/flaked coconut on a single layer on a cookie sheet. Bake for 10-15 minutes or until light golden brown. Stir and check frequently to prevent burning. Remove from oven and allow cooling before using. And the other way to toast it is by - keeping a nonstick pan on a very slow fire. Add in the grated coconut and sauté it till it turns into deep golden brown. Keep on stirring because you want the entire portion to be even brown color. After the aroma starts to permeate the whole kitchen, stop and remove the coconut and cool the mixture. Use as desired. | 15.00 | Sugar | is the generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide (in the body, sucrose hydrolyses into fructose and glucose). Other disaccharides include maltose and lactose. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcaneand sugar beet. | 40.00 | Food coloring | An additive, in any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices | 10.00 |

Table 3 product list of native meat menus B. Native meat menus Ingredients | Description | Price | Native adobo | Pork | It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, baconand sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest. | 200/Kg. | Chicken | It was widely believed to be easily digested and considered to be one of the most neutral food stuff. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. | 120/kg. | Black pepper | Known as a peppercorn when dried, is approximately 5 millimeters (0.20 in) in diameter, dark red when fully mature, and, like alldrupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world, often paired with salt. | 1.00 | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. | 40.00 | onion | Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent. Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. | 60/kg. | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life | 80/kg. | Bay leaf | Bay leaf is known to provide resistance against different types of cancer. It contains caffeic acid, quercetin, eugenol and catechins, all of which possess chemo-protective properties. One of the phytonutrients contained in bay leaves, known as parthenolide, has shown to specifically restrain the proliferation of cervical cancer cells. This is done by inducing apoptosis, inhibiting tumor-associated angiogenesis and reducing the activity of the tumor promoter, NF-êBBay leaves are a rich source of vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium. As such, regular inclusion of bay leaves in meals promotes general health and well-being. The leaves are known to provide protection against cardiovascular disease. They contain some very valuable compounds, such as phytonutrients, caffeic acid, rutin, and salicylates, which promote cardiovascular health. Bay leaves make up an important component of Mediterranean seasonings for this specific reason only. | 1.00 | Ginger | Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. | 90/kg. | Vinegar | is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.[1] Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. | 96/gallon | Soy sauce | is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[3] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.[4] Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods. | 112.35/gallon | Native inasal | Native Chicken | The Philippine Native Chicken is a breed of chicken (Gallus gallus domesticus). They are a utility bird, raised for meat and eggs. They are a popular choice for backyard flocks because of their egg laying abilities and hardiness. | 200.00 | Pork | It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, baconand sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest. | 200/kg. | Soy sauce | is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.[4] Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods. | 112.35/gallon | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life | 80/kg. | Onion | Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent. Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. | 60/kg. | Vinegar | is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation ofethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. | 96.60/gallon | Sugar | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30/kg. | Lemon | They're packed with vitamins and minerals which promote good health. Lemons are excellent sources of B6, B2 and Vitamin C. Lemons contain thiamin, riboflavin and more. Lemons are also loaded in minerals such as copper, magnesium, iron, potassium and calcium, making them excellent additions to your daily diet and fitness routine. | 30.00/kilo | Black pepper | Known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like alldrupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world, often paired with salt. | 100/kg. | Bay leaf | Bay leaf is known to provide resistance against different types of cancer. It contains caffeic acid, quercetin, eugenol and catechins, all of which posses chemo-protective properties. One of the phytonutrients contained in bay leaves, known as parthenolide, has shown to specifically restrain the proliferation of cervical cancer cells. This is done by inducing apoptosis, inhibiting tumor-associated angiogenesis and reducing the activity of the tumor promoter, NF-êBBay leaves are a rich source of vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium. As such, regular inclusion of bay leaves in meals promotes general heath and well-being. The leaves are known to provide protection against cardiovascular disease. They contain some very valuable compounds, such as phytonutrients, caffeic acid, rutin, and salicylates, which promote cardiovascular health. Bay leaves make up an important component of Mediterranean seasonings for this specific reason only. | 1.00 | Cayenne Pepper | Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper"[3] a misnomer for "guiana pepper". | 100/kg. | Olive oil | is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. | 212.10/L | Ketchup | is a sweet and tangy sauce, typically made from tomatoes,vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high-fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery. Ketchup is often used as a condiment with various dishes that are usually served hot, including french fries (chips), hamburgers, sandwiches, hotdogs and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. | 27.00/Bottle | Dinuguan | Intestine of pork/ chitterlings | are the intestines of a pig, although cattle and other animals' intestines are similarly used, that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities. | 160/kilo | Blood of Pork | The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup.[1] This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. The Maasai of Tanzania consume the blood ofcattle—which is let directly from the neck of the live animal and the wound allowed to heal—mixed with milk. In many cultures the animal is slaughtered. In some cultures, blood is a taboo food. | 160.00/kilo | Liver of Pork | The liver of mammals, fowl, and fish are commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets.Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Liver is often made into spreads. Well-known examples include liver pâté, foie gras, chopped liver, and leverpastej. Liver sausages such as Braunschweiger andliverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, namely Skilpadjies, is made of minced lamb's liver wrapped in netvet (caul fat), and grilled over an open fire.Animal livers are rich in iron and vitamin A, and cod liver oil is commonly used as a dietary supplement. Traditionally, some fish livers were valued as food, especially the stingray liver. | 220/kilo | Pork meat | It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest. | 200/kilo | Cayenne Pepper | Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper"[3] a misnomer for "guiana pepper". | 100/kilo | Black Pepper | known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like alldrupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world, often paired with salt. | 100/kilo | Onion | Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent. Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. | 60/kg. | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life | 80/kg. | Vinegar | is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.[1] Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. | 96/gallon | Olive Oil | is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. | 212.10/gallon | Bay Leaf | Bay leaf is known to provide resistance against different types of cancer. It contains caffeic acid, quercetin, eugenol and catechins, all of which possess chemo-protective properties. One of the phytonutrients contained in bay leaves, known as parthenolide, has shown to specifically restrain the proliferation of cervical cancer cells. This is done by inducing apoptosis, inhibiting tumor-associated angiogenesis and reducing the activity of the tumor promoter, NF-êBBay leaves are a rich source of vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium. As such, regular inclusion of bay leaves in meals promotes general health and well-being. The leaves are known to provide protection against cardiovascular disease. They contain some very valuable compounds, such as phytonutrients, caffeic acid, rutin, and salicylates, which promote cardiovascular health. Bay leaves make up an important component of Mediterranean seasonings for this specific reason only. | 1.00 | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30/kg. | Hinatukan na Manok | Native Chicken | The Philippine Native Chicken is a breed of chicken (Gallus gallus domesticus). They are a utility bird, raised for meat and eggs. They are a popular choice for backyard flocks because of their egg laying abilities and hardiness. | 200.00 | Coconut Milk | is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia,Indonesia, Vietnam, Singapore, India and the Philippines. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soups and general cooking. | 15.00 | Onion | Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent. Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. | 60/kg. | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life | 80/kg. | Malunggay Leaves | Moringa oleifera (synonym: Moringa pterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, anddrumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or ben oil tree, from the oil derived from the seeds. The tree itself is rather slender, with drooping branches that grow to approximately 10m in height. In cultivation, it is often cut back annually to 1–2 meters and allowed to regrow so the pods and leaves remain within arm's reach. | 10.00/pack | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30/kg. | Potatoes | a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheatand maize. Long-term storage of potatoes requires specialised care in cold warehouses.[2] | 85.00/kilo | Onion Leaves/ Dulao | Onion leaves or Capsicum is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, capsicum has also found use in medicines. | 5.00 | Native Chicken Tinola | Native Chicken | The Philippine Native Chicken is a breed of chicken (Gallus gallus domesticus). They are a utility bird, raised for meat and eggs. They are a popular choice for backyard flocks because of their egg laying abilities and hardiness. | 200.00 | Lemon Grass | Lemon grass or Citronella grass (Cymbopogon nardus and Cymbopogon winterianus) grows to about 2 meters (about 6.5 feet) and has red base stems. These species are used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes) in insect sprays and candles, and also in aromatherapy, which is famous in Bintan Island, Indonesia. Therefore it's assumed that its origin is from Indonesia. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics, hence their use in household disinfectants and soaps. Besides oil production, citronella grass is also used for culinary purposes, in tea and as a flavoring. | 5 pesos each | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life | 80/kg. | Ginger | Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. | 90/kg. | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30.00/kg. | Rice Menus | (Plain Rice)Rice Grains | A kernel or grain of rice is a seed that contains an embryonic rice plant. The hull, a hard protective covering, surrounds the bran, which consists of layers of fibrous tissue that contain protein, vitamins, minerals, and oil. Beneath the bran is the endosperm, which makes up most of the rice grain. The endosperm contains starch, the energy source used by the germinating seed. The bran and endosperm are the edible portions of the grain. | 2,100/sack | Kan-on nga Guisado | Rice Grain | A kernel or grain of rice is a seed that contains an embryonic rice plant. The hull, a hard protective covering, surrounds the bran, which consists of layers of fibrous tissue that contain protein, vitamins, minerals, and oil. Beneath the bran is the endosperm, which makes up most of the rice grain. The endosperm contains starch, the energy source used by the germinating seed. The bran and endosperm are the edible portions of the grain. | 2,100/sack | Garlic | Garlic is also good for the body in terms of what it doesn’t include. Unlike some other tastier foods on the American plate, there’s very little saturated fat, cholesterol or sodium. What garlic does have is an impressive variety of vitamins, including a lot of vitamin C, which does everything from warding off scurvy to helping to fight the common cold. Garlic also has a good amount of calcium, which is absolutely necessary for the body, especially for helping to support the bone structure as the body gets older. Brittleness of the bone and osteoporosis are becoming huge issues for aging men and women. Getting enough calcium is key, and that’s just another area where garlic contains some of the best nutritional elements for a long quality of life. | 80/kg. | Salt | also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life, but can be harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. | 30.00/kg. | Onion | Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent. Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. | 60/kg. | Cooking oil | is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature. | 38.00 | Beverages | Expresso Coffee | Coffee Powder/ Instant Coffee | Prepared from the roasted seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. | 170.00 | Sugar/ Sweetener | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Coffee Latte | Coffee Powder/ Instant Coffee | Prepared from the roasted seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. | 170.00 | Sugar/ Sweetener | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 | Milk/ Creamer | cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. It is rich in potassium, vitamin A, vitamin B2, B3, B6, B12, vitamin D, vitamin E, vitamin K, calcium, magnesium, phosphorous, zinc and selenium. | 380.00 | Fruit Shakes | Condensed Milk | cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. | 48.00 | Mango Fruit | The fruit, which is a fleshy drupe, is somewhat kidney-shaped or oval, from 5 to 15 cm (2 to 6 in) in length; greenish, yellowish, or reddish in color; and contains a large flattened stone. | 120/kilo | Pineapple | common name for a flowering plant family, characterized by unique water-absorbing leaf scales and regular three-parted flowers. The leaves are spirally arranged sheaths or blades, usually occurring in layers. The plant embryos have one seed leaf (see Monocots). The family, which contains more than 2,000 species placed in 46 genera, is almost exclusively native to the tropics and subtropics of America, with one species occurring in western Africa. Many species are now cultivated around the globe, however. The most economically important species is the familiar pineapple. A few species are sources of fiber; others are cultivated for their showy flowers or foliage. | 40.00 | Banana | The banana is a large, herbaceous plant with a perennial root, or rhizome, from which the plant is perpetuated by sprouts or suckers. In the tropics the stems are annual—that is, they die after perfecting the fruit, and new stems are developed from buds in the rootstock. These stems, or buds, are the common means of propagating and making new plantations, and the growth is so rapid that the fruit is usually ripe within ten months after the offsets are planted. When fully grown the stem attains a height of 3 to 12 m (10 to 40 ft) and is surmounted by a crown of large oval leaves up to 3 m (10 ft) long, with a strong fleshy footstalk and midrib. The fruit of the plantain, or cooking banana, is larger, coarser, and less sweet than the kinds that are generally eaten raw. The edible part of the banana contains, on the average, 75 percent water, 21 percent carbohydrate, and about 1 percent each of fat, protein, fiber, and ash. Other parts of the plant abound in fiber, which can be used in the manufacture of paper and cordage. | 60.00 | Papaya | This edible fruit, capable of growing as large as 9 kg (20 lb), is widely cultivated in the tropics. The latex of the fruit contains a substance called papain, which can be extracted and used to tenderize meat. | 100/kilo | Sugar/ Sweetener | The generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. It is rich in Carbohydrates. | 40.00 |

Table 17:Raw Materials & Supply
The table shows the raw materials and supply good for 1 year
Dagami’s Binagol No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Raw gabi (taro root) | 17pcs.per day @200 per kilo | 600 | 18,000 | 216,000 | 2 | Coconut Milk | 5 liters/15.00 | 75.00 | 2,250 | 27,000 | 3 | Brown Sugar | 2 kilos/40.00 | 80.00 | 2,400 | 28,800 | 4 | Condensed Milk | 5 cans/48.00 | 240 | 7,200 | 86,400 | 5 | Egg Yolks | 60.00pcs@ 4.00 | 240 | 7,200 | 86,400 | 6 | Coconut Shells | 100/1.00 each | 100 | 3,000 | 36,000 | | | | | TOTAL | 480,600 |

Bugas na Puto No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Rice Flour | 3 kilos @42.00 | 126.00 | 3,780 | 45,360 | 2 | Coconut Milk | 3 liters @15.00 | 45.00 | 1,350 | 16,200 | 3 | Baking Powder | 1 pack @14.00 | 14.00 | 420 | 5,040 | 4 | Vanilla | 1 pack @16.00 | 16.00 | 480 | 5,760 | 5 | Sugar | 2 kilos @40.00 | 80.00 | 2,400 | 28,800 | 6 | Butter | 1 pc. @50.00 | 50.00 | 1,500 | 18,000 | | | | | TOTAL | 119,160 |

Cassava Cake No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Cassava | 3 kilos @40.00 | 120.00 | 3,600 | 43,200 | 2 | Coconut Milk | 3 liters @15.00 | 45.00 | 1,350 | 16,200 | 3 | Evaporated Milk | 3 cans @38.00 | 114.00 | 3,420 | 41,040 | 4 | Eggs | 6 pcs. @ 4 | 24.00 | 720 | 8,760.00 | 5 | Butter | 1 pc. @ 50.00 | 50.00 | 1,500 | 18,250.00 | 6 | Cheese | 2 pcs. @ 38.00 | 76.00 | 2,280 | 27,740.00 | 7 | Condensed Milk | 2 cans @ 48.00 | 96.00 | 2,880 | 35,040.00 | 8 | Sugar | 2 kilos @ 40.00 | 80.00 | 2,400 | 29,200.00 | 9 | Flour | 1 kilo @ 42.00 | 42.00 | 1,260 | 15,330.00 | | | | | TOTAL | 234,760.00 |

Roscas No. | Product | Quantity | Unit Cost/Week | Total Cost(Month) | Total Amount(Annual) | 1 | Sugar | 3 kilo @40.00 | 120.00 | 480.00 | 5,760 | 2 | Vegetable Oil | 2 @ 212.10/L | 424.20 | 1,698.80 | 20,361.60 | 3 | Baking Powder | 2 @15.00 | 30.00 | 120.00 | 1,440 | 4 | Eggs | 24 pcs. @ 4.00 | 96.00 | 384.00 | 4,608 | 5 | Vanilla | 2 pack @16.00 | 32.00 | 128.00 | 1,536 | 6 | Cinnamon | 2 packs @12.00 | 24.00 | 96.00 | 1,152 | 7 | Flour | 3 KILOS @42.00 | 126.00 | 504.00 | 6,048 | | | | | TOTAL | 40,905.60 |
PINANGAT
No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Gabi leaves | 15.00/kilo | 15.00 | 450.00 | 5,400 | 2 | Coconut Milk | 1 L @15.00 | 15.00 | 450.00 | 5,400 | 3 | Ginger | ¼ @ 16.00 | 16.00 | 480.00 | 5,760 | 4 | Siling Labuyo | ¼ @ 5.00 | 5.00 | 150.00 | 1,800 | 5 | Salt | 1 @ 1.00 | 1.00 | 30.00 | 10,800 | 6 | Vinegar | 2 packs @8.00 | 16.00 | 480.00 | 5,760 | | | | | TOTAL | 34,920 |

SAPIN-SAPIN No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Coconut Milk | 1 L @15.00 | 15.00 | 450 | 5,400 | 2 | Condensed Milk | 1 can @ 48.00 | 48.00 | 1,440 | 17,200 | 3 | Sugar | 1 kilo @40.00 | 40.00 | 1,200 | 14,400 | 4 | Rice Flour | 1 kilo @42.00 | 42.00 | 1,260 | 15,120 | 5 | Salt | 1 @ 1.00 | 1.00 | 30 | 360.00 | 6 | Jackfruit | 1 pc. @30.00 | 30.00 | 900 | 10,800 | 7 | Food color | 1 small pack @ 10.00 | 10.00 | 300 | 3,600 | | | | | TOTAL | 66,880.00 |

Ginanggang, guinanggang, or ginang-gang No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Saba banana | 60.00 @1 kilo | 60.00 | 1,800 | 21,900 | 2 | Margarine | 30.00@ 1 cup | 60.00 | 1,800 | 21,900 | 3 | Sugar | 40.00 @ 1 kilo | 40.00 | 1,200 | 14,600 | 4 | jackfruit | 30.00 each | 30.00 | 900 | 10,950 | 5 | Eggs | 4.00 each | 24.00 | 720 | 8,760 | TOTAL | 78,110 |

Polvoron No. | Product | Quantity | Unit Cost/Week | Total Cost(Month) | Total Amount(Annual) | 1 | Flour | 1 kilo @42.00 | 42.00 | 1,260.00 | 2,016.00 | 2 | Powdered milk or dried milk | 350 g. @380.00 | 350.00 | 10,500.00 | 16,800.00 | 3 | Pinipig | ½ kilo @60.00/kilo | 60.00 | 1,800.00 | 2,880.00 | 4 | Butter | 2 bars@ 44.00 | 88.00 | 2,640.00 | 4,224.00 | | | | | TOTAL | 25,920.00 |
Bukayo
No. | Product | Quantity | Unit Cost/Week | Total Cost(Month) | Total Amount(Annual) | 1 | Coconut | 10 pcs. @ 15.00 | 150.00 | 600.00 | 7,200.00 | 2 | Corn starch | ½ kilo @ 39.00 | 39.00 | 156.00 | 1,872.00 | 3 | Pandan | 16.00/kilo | 16.00 | 64.00 | 768.00 | 4 | Kalamay | 3 pcs. @16.00 | 48.00 | 192.00 | 2,304.00 | | TOTAL | 12,144.00 |

Biko No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Glutinous rice | 42.20/kilo @ 2 kilo | 84.40 | 2,532.00 | 30,806.00 | 2 | Coconut milk | 15.00/ L @ 4 Liters | 60.00 | 1,800.00 | 21,900.00 | 3 | Coconut cream | 25.00 @ 1 cup | 25.00 | 750.00 | 9,125.00 | 4 | Anise | 1.00 @ 2 packs(small) | 2.00 | 60.00 | 730.00 | 5 | Banana leaves | 30.00 @ ½ bundle | 30.00 | 900.00 | 10,950.00 | 6 | Brown Sugar | 40.00 @ 2 kilo | 80.00 | 2,400 | 29,200.00 | | | | | TOTAL | 102,711.00 |

Latik No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Sugar | 40.00 @ 1 Kilo | 40.00 | 1,200.00 | 14,600.00 | 2 | Coconut milk | 15.00 @ 2 L | 30.00 | 900.00 | 10,950.00 | 3 | Anise | 1.00 @ Pack | 1.00 | 30.00 | 365.00 | | TOTAL | 25,915.00 |

Ginat-an No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | sweet potato | 1 Kilo @ 25.00/ kilo | 25.00 | 750.00 | 9,125.00 | 2 | Taro | 1 Kilo @ 200/kilo | 200.00 | 6,000.00 | 73,000.00 | 3 | Salt | ½ kilo @30/kilo | 1.00 | 30.00 | 365.00 | 4 | Sugar | 2 kilo @ 40.00/ kilo | 80.00 | 2,400.00 | 29,200.00 | 5 | Anise | 2packs (small) @ 1.00 per pack | 2.00 | 60.00 | 730.00 | 6 | Glutinous rice | 1 kilo @42.20/kilo | 42.20 | 1,266.00 | 15,403.00 | 7 | Cassava | 1 kilo @ 60.00/kilo | 60.00 | 1,800.00 | 21,900.00 | 8 | Sago | 1 kilo @ 15.00/kilo | 15.00 | 450.00 | 5,475.00 | | TOTAL | 155,198.00 |

Ira-id No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Cassava | 1 kg @ 60.00/kilo | 60.00 | 1,800.00 | 21,900.00 | 2 | Sweet potato | 1 kg @ 25.00/kilo | 25.00 | 750.00 | 9,125.00 | 3 | Coconut milk | 3 L @ 15.00 | 45.00 | 1,350.00 | 16,425.00 | 4 | Brown Sugar | 3 kg @ 40.00 | 120.00 | 3,600.00 | 43,800.00 | 5 | Banana leaves | 1 bundle @ 30.00 | 30.00 | 900.00 | 10,950.00 | | TOTAL | 102,200.00 |

Sorbetes No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Evaporated milk | 2cans @ 38.00 each | 76.00 | 2,280.00 | 27,740.00 | 2 | Coconut milk | 6 L @ 15.00/ L | 90.00 | 2,700.00 | 32,850.00 | 3 | Powdered milk or dried milk | 350 Grams @ 380.00 | 380.00 | 11,400.00 | 138,700.00 | 4 | Sugar | 2 kg. @ 40.00 | 80.00 | 2,400.00 | 29,200.00 | 5 | Corn starch | 1 kg. @ 39.00 | 39.00 | 1,170.00 | 14,235.00 | 6 | Chocolate/ Cocoa Powder | 2 packs @ 15.00 each | 30.00 | 900.00 | 10,950.00 | 7 | Strawberry powder | 2 packs @ 38.00 each | 38.00 | 1,140.00 | 13,870.00 | 8 | Mango | 3 kg. @ 120/kilo | 360.00 | 10,800.00 | 131,400.00 | 9 | Vanilla Syrup | 1 ounce @ 16.00 | 16.00 | 480.00 | 5,840.00 | | TOTAL | 404,785.00 |
Toron han Waraynon No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Saba banana | 1 kg. @ 60.00 | 60.00 | 1,800.00 | 21,900.00 | 2 | jackfruit | ½ kg. @ 15.00 | 15.00 | 450.00 | 5,475.00 | 3 | Sugar | 1 kg. @ 40.00 | 40.00 | 1,200.00 | 14,600.00 | 4 | Spring rolls | 60.00 (100 pcs.) | 60.00 | 1,800.00 | 21,900.00 | 5 | Cooking oil | 1 L @ 48.00 | 48.00 | 1,440.00 | 17,520.00 | 6 | Peanuts | ½ kg. @ 32.00 | 32.00 | 960.00 | 11,680.00 | 7 | Sugar Cake | 1 pc. @ 16.00 | 16.00 | 480.00 | 5,840.00 | | TOTAL | 98,915.00 |

Bibingka No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Rice Flour | 2 kg. @ 42.00 each | 96.00 | 2,880.00 | 35,040.00 | 2 | Sugar | 2 kg. @ 40.00 each | 80.00 | 2,400.00 | 29,200.00 | 3 | Baking Powder | 1 pack @ 15.00 | 15.00 | 450.00 | 5,475.00 | 4 | Eggs | 1 dozen @ 4 each | 48.00 | 1,440.00 | 17,520.00 | 5 | Butter | 2 bars @ 44.00 | 88.00 | 2,640.00 | 32,120.00 | 6 | Coconut milk | 3 L @ 15.00/ L | 45.00 | 1,350.00 | 16,425.00 | 7 | Banana leaves | 1 bundle @ 30.00 | 30.00 | 900.00 | 10,950.00 | 8 | Grated Coconut | 1 cup (large) @ 30.00 | 30.00 | 900.00 | 10,950.00 | 9 | Coconut cream | 1 pc. @ 15.00 | 15.00 | 450.00 | 5,475.00 | 10 | Condensed milk | 1 can @ 48.00 | 48.00 | 1,440.00 | 17,520.00 | 11 | Cheese | 1 bar @ 38.00 | 38.00 | 1,140.00 | 13,870.00 | | TOTAL | 194,545.00 |

B. Native meat menus
Native adobo No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Pork | 1 kg. @ 200/Kg. | 200.00 | 6,000.00 | 73,000.00 | 2 | Chicken | 1 kg. @ 120/kg. | 120.00 | 3,600.00 | 43,800.00 | 3 | Black pepper | 4 packs @ 1.00 each | 4.00 | 120.00 | 1,460.00 | 4 | Sugar | ½ kilo@ 20.00 | 20.00 | 600.00 | 7,300.00 | 5 | onion | 1 kg. 60/kg. | 60.00 | 1,800.00 | 21,900.00 | 6 | Garlic | 1 kg. 80/kg. | 80.00 | 2,400.00 | 29,200.00 | 7 | Bay leaf | 3 packs @ 1.00 | 3.00 | 90.00 | 1,095.00 | 8 | Ginger | ¼ 2 90/kg. | 22.00 | 660.00 | 8,030.00 | 9 | Vinegar | 5 packs @ 7.35 each | 36.75 | 1,102.50 | 13,413.75 | 10 | Soy sauce | 112.35/gallon/3 packs @ 8.40 | 25.20 | 756.00 | 9,198.00 | | | | | TOTAL | 208,396.75 |

Native inasal No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Native Chicken | 9 whole chicken @ 200.00 each | 1,800.00 | 54,000 | 657,000.00 | 2 | Pork | 4 kilo @ 200/kg. | 800.00 | 24,000 | 292,000.00 | 3 | Black pepper | ¼ grams @12.00 | 12.00 | 360.00 | 4,380.00 | 4 | Sugar | 1 kg. @ 40.00 | 40.00 | 1,200.00 | 14,600.00 | 5 | onion | ½ kg. @ 60/kg. | 30.00 | 900.00 | 10,950.00 | 6 | Garlic | ½ @ 80/kg. | 40.00 | 1,200.00 | 14,600.00 | 7 | Bay leaf | 10 small packs @ 1.00 each | 10.00 | 300.00 | 3,650.00 | 8 | Ginger | ½ kg. @ 90/kg. | 45.00 | 1,350.00 | 16,425.00 | 9 | Vinegar | 1 Gal. @ 96/gallon | 96.00 | 2,880.00 | 35, 040.00 | 10 | Soy sauce | 1 Gal. @ 112.35/gallon | 112.35 | 3,370.50 | 41,007.75 | 11 | Lemon | 1 kilo @ 30.00/kilo | 30.00 | 900.00 | 10,950.00 | 12 | Cayenne Pepper | ¼ kg. @ 25.00 | 25.00 | 750.00 | 9,125.00 | 13 | Olive oil | 1 L @ 212.10/L | 212.10 | 6,363.00 | 77,416.50 | 14 | Ketchup | 27.00/Bottle | 27.00 | 810.00 | 9,855.00 | | TOTAL | 1,196,999.25 |

Dinuguan No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Intestine of pork/ chitterlings | 160/kilo | 160.00 | 4,800.00 | 58,400.00 | 2 | Liver of Pork | 220/kilo | 220.00 | 6,600.00 | 80,300.00 | 3 | Pork meat | 200/kilo | 200.00 | 6,000.00 | 73,000.00 | 4 | Cayenne Pepper | ¼ @ 100/kilo | 25.00 | 750.00 | 9,125.00 | 5 | Black Pepper | ¼ kg. @ 100/kilo | 25.00 | 750.00 | 9,125.00 | 6 | Onion | ¼ @ 60/kg. | 15.00 | 450.00 | 5,475.00 | 7 | Garlic | ¼ @ 80/kg. | 20.00 | 600.00 | 7,300.00 | 8 | Vinegar | 10 Packs @ 7.35 | 73.50 | 2,205.00 | 26,827.50 | 9 | Cooking Oil | 1 pack(small) @ 5.42 | 5.42 | 162.50 | 1,978.30 | 10 | Bay Leaf | ¼ @ 12.00 | 12.00 | 360.00 | 4,380.00 | 11 | Salt | 1.00 | 1.00 | 30.00 | 365.00 | | TOTAL | 276,275.80 |

Hinatukan na Manok No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Native Chicken | 4 kg. @ 200.00 | 800.00 | 24,000.00 | 292,.000.00 | 2 | Coconut Milk | 2 L. @ 15.00 | 30.00 | 900.00 | 10,950.00 | 3 | Onion | ½ kg. @ 60/kg. | 30.00 | 900.00 | 10,950.00 | 4 | Garlic | ¼ kg. @ 80/kg. | 20.00 | 600.00 | 7,300.00 | 5 | Malunggay Leaves | 10.00/pack | 10.00 | 300.00 | 3,650.00 | 6 | Salt | 30/kg. | 1.00 | 30.00 | 365.00 | 7 | Potatoes | ½ kg. @ 85.00/kilo | 42.50 | 1,275.00 | 15,512.50 | 8 | Onion Leaves/ Dulao | 5 pcs. @ 5.00 | 5.00 | 150.00 | 1,825.00 | | TOTAL | 342,552.50 |

Native Chicken Tinola No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Native Chicken | 3 kilo @ 200.00 | 600.00 | 18,000.00 | 219,000.00 | 2 | Lemon Grass | 3 grams @ 5 pesos | 5.00 | 150.00 | 1,825.00 | 3 | Onion | 3 pcs. @ 3 pesos each | 9.00 | 270.00 | 3,285.00 | 4 | Ginger | 1/3 @ 90/kg. | 30.00 | 900.00 | 10,950.00 | 5 | Salt | 30.00/kg. | 1.00 | 30.00 | 365.00 | 6 | Papaya | ½ kilo @ 37.00 | 37.00 | 1,110.00 | 13,505.00 | 7 | Malunggay | 10.00/pack | 10.00 | 300.00 | 3.650.00 | | TOTAL | 252,580.00 |

C. Rice Menus No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | (Plain Rice)Rice Grains | 2,100/sack8 kilo @ 46.00/ kg. | 368.00 | 11,040.00 | 134,320.00 | 2 | Pandan | ½ @ 16.00/kilo | 8.00 | 240.00 | 2,920.00 | | | | | TOTAL | 137,240.00 |

Kan-on nga Guisado No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Rice Grain | 2,100/sack2 ½ kilo @ 46/kg. | 115.00 | 3,450.00 | 41,975.00 | 2 | Garlic | 1/3 @ 80/kg. | 27.00 | 810.00 | 9,855.00 | 3 | Salt | 30.00/kg. | 1.00 | 30.00 | 365.00 | 4 | Onion | 1/3 @ 60/kg. | 20.00 | 600.00 | 7,300.00 | 5 | Cooking oil | 2 packs @ 5.45 each | 10.90 | 327.00 | 3,978.50 | | | | | TOTAL | 63,473.00 |

D. Seafood Menus
Sinigang na Pajao No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Pajao/Lukun | 1 kg. @ 240 | 240.00 | 7,200.00 | 87,600.00 | 2 | Onion | 3 pcs. @ 6 each | 18.00 | 540.00 | 6,570.00 | 3 | Tomato | ¼ kg. @ 12.00 | 12.00 | 360.00 | 4,380.00 | 4 | Labanos | ¼ kg. @ 30.00 | 30.00 | 900.00 | 10,950.00 | 5 | Tamarind | ¼ kg. @ 10.00 | 10.00 | 300.00 | 3,650.00 | 6 | Patis | 200ml @ 13.95 | 13.95 | 418.50 | 5,091.75 | 7 | Salt | 1 pack @1 .00 | 1.00 | 30.00 | 365.00 | 8 | Black Pepper | 4 packs(3 tbsp.) @ 1.00 each | 4.00 | 120.00 | 1,460.00 | | TOTAL | 120,066.75 |

Daing nga Bangus No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Bangus (milk fish) | 3 kg. @ 220 per kilo | 660.00 | 19,800.00 | 240,900.00 | 2 | Cooking Oil | 1 L @ 57.00 | 57.00 | 1,710.00 | 20,805.00 | 3 | Onion | ¼ kg. @ 11.00 | 11.00 | 330.00 | 4,015.00 | 4 | Pepper | 3 tbsp. @ 4.00 | 4.00 | 120.00 | 1,460.00 | 5 | Salt | 4 tbsp. @ 1.00 | 1.00 | 30.00 | 365.00 | 6 | Garlic | 1 head @ 10.00 | 10.00 | 300.00 | 3,650.00 | 7 | Vinegar | 350 ml. @ 15.45 | 15.45 | 463.50 | 5,639.25 | 8 | Soysauce | 200 ml. @ 18.32 | 18.32 | 549.60 | 6,686.80 | | TOTAL | 283,521.05 |

Hinatukan na Podpod No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Poppod | 1K @ 115.00 | 115.00 | 3,450.00 | 41,975.00 | 2 | Coconut Milk | 2 L @ 15.00 each | 30.00 | 900.00 | 10,950.00 | 3 | Garlic | 1 head @10.00 | 10.00 | 300.00 | 3,650.00 | 4 | Salt | 4 tbsp. @ 1.00 | 1.00 | 30.00 | 365.00 | 5 | Ginger | ¼ @ 22.50 | 22.50 | 675.00 | 8, ,212.50 | 6 | Cooking Oil | ½ cup @ 5.75 | 5.75 | 172.50 | 2,098.75 | 7 | Onion | 2 pcs. @ 2.00 each | 4.00 | 120.00 | 1,460.00 | 8 | Dulao | 3 pcs@ 5.00 | 5.00 | 150.00 | 1,825.00 | | TOTAL | 70,536.25 |

Pajao Gisado No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Pajao/ Lukun | 2kg. @ 240.00 | 480.00 | 14,400 | 175,200 | 2 | Onion | 3 pcs. @ 2.00 | 6.00 | 180.00 | 2,190.00 | 3 | Salt | 3 tbsp. @ 1.00 | 1.00 | 30.00 | 365.00 | 4 | Garlic | 3 pcs. @ 10.00 | 10.00 | 30.00 | 3,650.00 | 5 | Cooking Oil | 100 ml. @ 8.75 | 8.75 | 262.50 | 3,193.75 | 6 | Sprite (Softdrink) | 500 ml. @ 15.00 | 15.00 | 450.00 | 5,475.00 | | TOTAL | 190,073.75 |

Linubi nga Masag

No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Masag/Kinis (Crab) | 2 Kg. @ 140.00/k | 280.00 | 8,400.00 | 102,200.00 | 2 | Onion | 5 pcs. @ 2.00 | 10.00 | 300.00 | 3,650.00 | 3 | Garlic | 3 pcs. @ 5.00 | 5.00 | 150.00 | 1,825.00 | 4 | Coconut Meat | 1 cup @ 5.00 | 5.00 | 150.00 | 1,825.00 | 5 | Butter | 1 bar @ 52.00 | 52.00 | 1,560.00 | 18,980.00 | 6 | Coconut Milk | 1 L @ 15.00 | 15.00 | 450.00 | 5,475.00 | | | | | TOTAL | 133,955.00 |

Kinetchupan nga Kinis

No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Kinis (Crab) | 2 kg. @ 240.00/K | 480.00 | 14,400 | 175,200.00 | 2 | Sprite | 500 ml. @ 15.00 | 15.00 | 420.00 | 5,110.00 | 3 | Butter | 1 bar @ 52.00 | 52.00 | 1,560.00 | 18,980.00 | 4 | Garlic | 1 head @ 10.00 | 10.00 | 300.00 | 3,650.00 | 5 | Onion | 6 pcs. @ 2.00 each | 12.00 | 360.00 | 4,380.00 | 6 | Ketchup | 1 bottle (350 ml.) @ 27.50 | 27.50 | 825.00 | 10,037.50 | | TOTAL | 217,357.50 |

Kinilaw nga Tarukog No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Tarukog (shell fish) | 1 Kg. @ 150.00 | 150.00 | 4,500.00 | 54,750.00 | 2 | Vinegar | 2 packs (200 ml.) @ 10.75 each | 21.50 | 645.00 | 7,847.00 | 3 | Garlic | 3 head 2garlic @ 10.00 | 10.00 | 300.00 | 3,650.00 | 4 | Onion | 2 pcs. @ 2.00 each | 4.00 | 120.00 | 1,460.00 | 5 | Tomato | 3 pcs. @ 2.00 each | 6.00 | 180.00 | 2,190.00 | 6 | Bell Pepper | 1/4 kg. @ 13.00 | 13.00 | 390.00 | 4,745.00 | 7 | Ginger | ¼ kg. @ 22.50 | 22.50 | 675.00 | 8,212.50 | 8 | Black Pepper | 4 tbsp. @ 1.00 each tbsp. | 4.00 | 120.00 | 1,460.00 | | TOTAL | 84,314.50 |

E. List of Beverages
Buko Shake No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Coconut | 3 Whole fresh Coconut @ 100 each | 30.00 | 900.00 | 10,950.00 | 2 | Condensed Milk | 3 cans(300 ml.) @ 36.50 | 109.50 | 3,285.00 | 39,967.50 | 3 | White Sugar | 1 kg. @ 42.00 | 42.00 | 1,260.00 | 15,330.00 | 4 | Ice cubes | 1 bucket of Ice cubes | 36.00 | 1,080 | 13,140.00 | | TOTAL | 79,387.50 |

Buko Juice No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Fresh Coconut | 20 pcs. @ 10.00 each | 200.00 | 6,000.00 | 73,000.00 | 2 | White Sugar | 1 kg. @ 42.00 | 42.00 | 1,260.00 | 15,330.00 | 3 | Evaporated Milk | 3 cans (300 ml.) @ 38.00 | 114.00 | 3,420.00 | 41,610.00 | 4 | Ice cubes | 1 bucket @ 36.00 | 36.00 | 1,080.00 | 13,140.00 | | TOTAL | 143,080.00 |

Choco Shake No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Ice Cubes | 1 bucket @ 36.00 | 36.00 | 1,080.00 | 13,140.00 | 2 | Choco Powder | 2 Packs (150 grams) 22.25 | 45.00 | 1,350.00 | 16,425.00 | 3 | Condensed Milk | 3 cans(300 ml.) @ 36.50 | 109.50 | 3,285.00 | 3,285.00 | 4 | Evaporated Milk | 1 can (300ml.) @ 38.00 | 38.00 | 1,140.00 | 13,870.00 | | TOTAL | 46,720.00 |

Mango Shake No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Mango | 1 kg. @ 120.00 | 120.00 | 3,600.00 | 43,800.00 | 2 | Ice Cubes | 1 bucket @ 36.00 | 36.00 | 1,080.00 | 13,140.00 | 3 | Condensed Milk | 2 cans (300 ml.) @ 38.00 each | 76.00 | 2,280.00 | 27,740.00 | 4 | Evaporated Milk | 1 can (300ml.) @ 38.00 | 38.00 | 1,140.00 | 13,870.00 | | TOTAL | 98,550.00 |

Coffee Latte No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Coffee Powder | 1 pack (150 grams) @ 170.00 | 170.00 | 5,100.00 | 64,050.00 | 2 | Creamer | 350 grams @ 380.00 | 380.00 | 10,500.00 | 138,700.00 | 3 | Sweetener | 1 kg. @ 42.00 | 42.00 | 1,260.00 | 15,330.00 | | TOTAL | 218,080.00 |

Brewed Coffee No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Coffee Powder | 1 pack (150 grams) @ 170.00 | 170.00 | 5,100.00 | 64,050.00 | 2 | Sweetener | 1 kg. @ 42.00 | 42.00 | 1,260.00 | 15,330.00 | | TOTAL | 79,380.00 |

Softdrinks No. | Product | Quantity | Unit Cost/Day | Total Cost(Month) | Total Amount(Annual) | 1 | Coke | 1 case | 230.00 | 6,900.00 | 83,950.00 | 2 | Sprite | 1 case | 230.00 | 6,900.00 | 83,950.00 | 3 | Tropicana Orange Juice | 1 case | 260.00 | 7,800.00 | 94,900.00 | | TOTAL | 262,800.00 |

TOTAL ANNUAL COST OF RAW INGREDIENTS: Php 6,762,388.20

Table 18: Machineries and Equipment
This part deals with appliances and small kitchen wares, a group equipment that are important as the larger equipment. Each has its own unique attributes that will contribute to the completion of certain types of work in the foodservice operation.
The succeeding information on appliances presents the name of equipment, an illustration or description, its functions, features, care and maintenance. Name and Description | Description/ Uses | Features | Rice Cooker * 3 quarts capacity * Consists of a heating unit set in a metal housing and metal cooking chamber. * Has a clear/ glass/ metal lid.Brand: Sanyo/ National | * Cooks rice and other food in a metal container within a closed environment using moist heat from boiling liquids. * Controlled by a devise that senses when the rice is done cooking and switches automatically to a lower temperature to keep the rice warm. | * Metal heating unit * - Metal housing and cooking chamber * Powered by electricity | BlenderStandard Model * A mixing container with a rotating blade driven by a motor in the machine’s base.Brand: Kitchen Aid | * Chops solid food into smaller pieces. * Extracts liquid from juicy food. * Blends liquid and solid together in a vortex. * The vertical action of the vortex incorporates air into the mixture making it frothy and foamy. | * Controls: button or touch pad with 1 or 2 speeds. * Containers: plastic/ glass/ stainless steel. | Microwave OvenMid- size * The difference lies in the amount of power generated by the magnetron. * An enclosure heated by electromagnetic waves.Brands: Sharp/ Panasonic | * Cooks, thaws, defrosts, and heats food. | * Door with see- through window. * Electronic controls. * Turn table. * Power levels. * Automatic defrosting. * Programmed cooking * Delay – start. | Almirez/ Pestle | instrument for crushing, and the classical Arabic mihrās) one is a mortar or small, portable tool, used for crushing and grinding substances used in the kitchen to grind it spices , seeds , garlic or other gourmet ingredients, consisting of a bowl-shaped container and a deck that is held with one hand and hit the base foundation and internal sides of the bowl Mills product contained therein. | * Local mortar and pestle, hard stone, marble | Bowls | is a round, open-top container used in many cultures to serve food, and is also used for drinking and storing other items. They are typically small and shallow, although some, such as punch bowls and salad bowls, are larger and often intended to serve many people. | * Hand mixing, aluminum or stainless steel. | Brushes | tool with bristles attached to handle: an implement consisting of bristles, hair, or wire set into a handle, used for grooming the hair, painting, polishing, scrubbing, or sweeping | | | * Keetle drain, nylon bristles. * Pastry & Vegetable: nylon bristles | Containers | Items used to contain, store, and transport products; for the early history of these items see pottery; practical examples include: * Jar * Bottle * Can (disambiguation), | * Tight fitting lid, galvanized metal or heavy duty plastic. | Cutlery knives | is a cutting tool with a cutting edge or blade, hand-held or otherwise, with or without a handle. Knife-like tools were used at least two-and-a-half million years ago, as evidenced by the Old owan tools. Originally made of rock, bone, flint, and obsidian, knives have evolved in construction as technology has, with blades being made from bronze, copper, iron, steel, ceramics, and titanium. Many cultures have their unique version of the knife. Due to its role as humankind's first tool, certain cultures have attached spiritual and religious significance to the knife. | * Blades of high carbon content or stainless steel, full tang construction desirable, minimum, 2 rivets, two- piece hardwood handles or equivalent construction. | Dispensers | Container and valve designed to dispense a wide variety of substances in the form of fine sprays, foams, or liquid streams. The product to be dispensed, such as paint, cosmetics, or food, is sealed in the container with a propellant gas under pressure. | * Table napkin corrosion resistant material. * Straw, corrosion resistant material. * Shakers, salt and pepper, serving counter or dining table use. | Grater | Graters produce shreds that are thinner at the ends than the middle. This allows the grated material to melt or cook in a different manner than the shreds of mostly uniform thickness produced by the grating blade of a food processor. Hand-grated potatoes, for example, melt together more easily in a potato pancake than food-processed potato shreds. | * Hand, heavy- duty, fine or coarse, corrosion resistant material. | Grills | is a device for cooking food by applying heat directly from below. There are several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers. | Grillers use charcoal, most often in large, custom designed brick or steel grills. They can range from a few 55 gallon oil drums sawed lengthwise on their sides to make a lid and grill base, to large, vehicle sized grills made of brick, weighing nearly a ton. | Spoon | a utensil used for eating or preparing food, consisting of a shallow oval bowl attached to a handle | | | Made either from stainless steel and the simplification of traditional styles. | Molder | A kitchen utensil use to mold something, or a thing which thickens and make something into shape. | Usually made from aluminum or stainless steel. | Can Openers | is a device used to open tin cans (metal cans). . Electric can openers were introduced in the late 1950s and met with success. The development of new can opener types continues with the recent addition of a side-cutting model. | These featured a robust and simple design where a folding cutting blade and absence of a handle significantly reduced the opener size. | Paddle | A tool with flat blade used for shaping, stirring or beating. | It is made from either metal or wood. Paddle is longer than a beater and has larger width. | Pastry board | Are boards with hard surface use to mold and shape pastry or dough. | * 18’×24× ¾. Its composition is either rubber or plastic. | Peeler | is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears, etc. A paring knife may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable. | * Fruit and vegetable swivel which is hand operated. | Portion Filler | A container which is use to fill up liquids or powders. This may come into plastics or stainless materials. | * Hand- operated for preparation of food (i.e. ketchup, coleslaw, etc.) into single service containers. | Pot holders or Oven Mitts | is a piece of textile (often quilted) or silicone used to hold hot kitchen cooking equipment, like pots and pans. They are frequently made of polyester and/or cotton. Crocheted potholders can be made out of cotton yarn as a craft project/folk art. | * Round or square glove- like shape, fire resistant material. | Double Broiler | Some charcuterie such as terrines and pâtés are cooked in an "oven-type" bain-marie.Thickening of condensed milk, such as in confection-making, is done easily in a bain-marie.Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings.Bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful.A bain-marie can be used to re-liquify hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of gently boiling water. | * 12- quart insert, 12 quart pot, flat bottom insert, fitted over, insert and outer pot may be used separately. It is usually made either from aluminum or stainless steel. | Kaldero | metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid. | * A native stock pot, made from aluminum which has capacity that varies from 5-10 gallons. | Foodservice pans | Is a flat- bottomed pan used in serving cooked menus. It has a measurement of 200 -250 mm in diameter. It has low sides same as to frying pans. | * Either 12”×20” 0r 12”×18” with a depth of 2- ½” , 4”, 6” as needed , stainless steel. | Frying pans | is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with vertical sides and often with a lid, is called a sauté pan or sauté. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sautéing. | * 12”×18” with a depth of 2- ½” , 4”, 6” as needed , stainless steel. | Pie pans | Bake pastries and little pies using these little tart pans. The larger and deeper pot pie pans are great for meat and vegetable pies.

The 5" pan (#501) is an intermediate size, nice for an individual size pie. | * 8”×10” diameter, aluminum or tinned ware. | Roast pans | is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.A shallow roasting pan is normally used for roasting small cuts of meat, but large-size roasting pans are also used for cooking large poultry such as turkey or goose, or for larger cuts of meat. A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juice from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water | * Of length and width compatible with oven, aluminum or stainless steel. | Sauce Pans | Pans used for preparation of sauces. This may come either aluminum or stainless steel. | * Approx.. 20 quarts, approx. 144” diameter, 2 loop handles, heavy- duty, aluminum or stainless steel. | Stock pots | is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock (cooking) or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. | * With loop handles, 2-1/2, 5, 10 gallons, aluminum or stainless steel. * Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres. * | Sauté Pan | Pan used as is often confused with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably | * With long handle and cover, heavy- duty, aluminum. | Salaan | Strainers come in several different styles based on the needs. A plate strainer is the simplest, in which water flows through a perforated plate. Often the plate is corrugated shape to increase surface area. A basket strainer is a design where the strainer is shaped like a basket and usually installed in a vertical system. The basket strainer is easier to clean, since debris is captured in the basket. It can also sometimes offer more straining surface area than a plate strainer, improving flow rates, or decreasing pressure loss through the strainer. | * Native strainer, 6” diameter, perforated bamboo bowl | Sandok | A native spoon used for stirring or serving foods when cooking. | * Stirring native spoon, 12” long solid aluminum. | Scoops | Scoops are used to portion liquid or powdered ingredients when cooking. Its either made from plastic or aluminum materials. | * Bakers 5- 18lb. capacity balance type. * Use for portioning. Made from stainless steel with plastic handle all size. * No. 6 (2/3 cup) * No. 8 (1/2 cup) * No. 10 (2/5 cup) * No. 12 (1/3 cup) * No. 16 ( ¼ cup) * No. 20 ( 3 – 1/5 tablespoons) * No. 24 (2 – 2/3 tablespoons) * No. 30 (2 – 1/5 table spoons) * No. 40 (1 – 3/5 tablespoons) | Scraper | A cooking material use to scrape excess when cooking. | * Use for bowl or pans 4” – 6” wide flexible nonmetallic blade. | Tongs | are used for gripping and lifting tools, of which there are many forms adapted to their specific use. Some are merely large pincers or nippers, but the greatest number fall into three classes: 1. Tongs which have long arms terminating in small flat circular ends of tongs and are pivoted close to the handle, as in the common fire-tongs, used for picking up pieces of coal and placing them on a fire. 2. Tongs consisting of a single band of metal bent round one or two bands joined at the head by a spring, as in sugar-tongs (a pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar), asparagus-tongs and the like. | * 9” – 12” aluminum or stainless steel. | Trays | is a shallow platform designed for carrying things. It can be fashioned from numerous materials, including silver, brass, sheet iron, wood, melamine, andpapier-mâché. Some examples have raised galleries, handles, and short feet for support.Trays are flat, but with raised edges to stop things from sliding off of them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached handles with which to carry them. | * Approx. 12” × 16” or 14” × 18” aluminum or stainless steel. | Turner | Tureens may be ceramic—either the glazed earthenware called faience or porcelain—or silver, and customarily they stand on an undertray or platter made en suite. Tureens are most practical for serving about six people. In eighteenth-century France, a small individual covered standing bowl on a small platter, essentially an individual tureen, was called an écuelle. It could be lifted by its twin handles and drunk from directly. Its modern descendant in tableware is the two-handled cream soup bowl on matching plate. | * All- purpose, aluminum or stainless steel. | Whip | An instrument use to whip mixture in food preparation. | * Corrosion resistant wire. Size 0f 14” – 20”. | Bottom Plate | a broad, mainly flat vessel on which food is served | Usually made from ceramics or glasses. | Soup tureen | Tureens may be ceramic—either the glazed earthenware called faience or porcelain—or silver, and customarily they stand on an undertray or platter made en suite. Tureens are most practical for serving about six people. In eighteenth-century France, a small individual covered standing bowl on a small platter, essentially an individual tureen, was called an écuelle. It could be lifted by its twin handles and drunk from directly. Its modern descendant in tableware is the two-handled cream soup bowl on matching plate. | Usually made from ceramics or glasses. | Gravy boat | Is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. | Usually made from ceramics or plastic materials. | Meat platter | is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, rectangular, or square. It can be made of metal, ceramic, or plastic. Plain and ornate platters suitable for more formal settings or occasions are made of, or plated with, silver, and antique examples are considered quite valuable. | Made from ceramic or glass which has different sizes. | Salad bowl | Use in serving desserts. | Made from ceramic or glass which has different sizes. | Main Plate | Use in serving main dishes or menus. | Made from ceramic or glass which has different sizes. | Dessert fork | a large short-handled fork used in loading and unloading dessert courses. | Made from stainless steel. | Dessert knife | A knife used in the dessert court usually smaller than a dinner knife. | Made from stainless steel. | Fish fork | a large short-handled fork used in loading and unloading fish. | Made from stainless steel. | Fish knife | a small table knife with a spatula blade used for eating fishtable knife - a knife used for eating at dining table | Made from stainless steel. | Soup spoon | soup spoon is the size of a dessert spoon (i.e. smaller than a tablespoon), but with a deeper, more circular bowl for holding liquid. Modern soup spoons are usually stainless steel or silver plated, but in the past wooden and horn spoons were more common. The idea of including a separate soup spoon in a table setting originated in the eighteenth century, when the bowl shapes varied widely, deep or shallow, oval, pointed, egg-shaped or circular. | Made from stainless steel. | Teaspoon | teaspoon, as an item of cutlery, is a small spoon, commonly part of a silverware (usually silver plated, German silver or now, stainless steel) place setting, suitable for stirring and sipping the contents of a cup of tea or coffee. | Made from stainless steel. | Dessert spoon | Used in eating dessert courses. | Made from stainless steel. | Server spoon | Use in serving main courses. It has a larger size of that soup spoon and has a deeper spoon face. | Made from stainless steel. | Oyster fork | Is a Fork use in eating oyster. | Made from stainless steel. | Saucers | a saucer was used for serving condiments and sauces, currently the term is used to denote a small plate or shallow bowl that supports a cup – usually one used to serve coffee or tea (see teacup). The center of the saucer often contains a depression sized to fit a mating cup; this depression is sometimes raised, and antique saucers may omit it altogether. The saucer is useful for protecting surfaces from possible damage due to the heat of a cup, and to catch overflow, splashes, and drips from the cup, thus protecting both table linen and the user sitting in a free-standing chair who holds both cup and saucer. The saucer also provides a convenient place for a damp spoon, as might be used to stir the drink in the cup in order to mix sweeteners or creamers into tea or coffee. | Usually made from plastics, ceramics or glasses. | Bowls | is a sturdily built type of cup often used for drinking hot beverages, such as coffee, tea, or hot chocolate. Mugs often have handles and hold a larger amount of fluid than other types of cup. Usually a mug holds approximately 12 fluid ounces (350 mL) of liquid; double a tea cup. A mug is a less formal style of drink container and is not usually used in formal place settings, where a teacup or coffee cup is preferred. Shaving mugs can be used to assist in wet shaving. | Usually made from plastics, ceramics or glasses. | Cups | an open container, usually round in shape and wider than it is deep, typically used for holding food and liquids. | | | Usually made from plastics, ceramics or glasses. | Juice and Iced tea glasses | A container without handle use for serving juice and iced tea. | Made from glasses, ceramics or porcelain. | Water Goblets | Are glassware with long handle use in serving water for drinking. | | Sanika | Refers to native plates used in serving native meals and delicacies. Sanika is made from designed bamboo strips and nipa, and topped with banana leaves with size same as to paper plates. | * Native plate with size of 6 – ½ - 7” made from bamboo and topped with banana leaves for serving purposes. | pitcher | is a container with a spout used for storing and pouring contents which are liquid in form. Generally a pitcher also has a handle, which makes pouring easier. A ewer is a vase-shaped pitcher, often decorated, with a base and a flaring spout, though the word is now unusual in informal English describing ordinary domestic vessels | Usually made from plastic, ceramics, porcelain or glasses. |

Napery Supplies
Napery is the foodservice term for table linen that includes tablecloths, table napkins, place mats and table runners. It provides not only color to the table setting. It also creates festive moods. Clean napery assures the customer of a clean and safe place to dine. The use of napery in foodservice operations involves considerable amount of money for its initial purchase and for laundering, however benefits derived from investing on napery outweigh costs for it enhances the appearance of the table and food presentation. Use of napery also protects the table from physical damages that may arise because of frequent usage. Name | Description | Uses | Table cloth | A covering spread over a dining table before the table is set. Round, rectangle or square. | is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food. | Table Napkin | A piece of cloth used at the table to wipe the lips or fingers and protects the clothes when eating. | a small piece of table linen that is used to wipe the mouth and to cover the lap in order to protect clothingnapkin, serviette. | Table runner | A length of fabric that is placed down the center of a table over the tablecloth to introduce a complimentary print or accentuated color to the tabletop. It is sometimes referred to as deco – mats that run the length of the table. | Table runners are a terrific way to “dress up” a kitchen or dining room table. Instead of covering the entire table, a table runner covers only the middle section of the table, “running” the length of the table. They come in a variety of sizes designed for different length tables, and also have many patterns from which to choose. |

Table 19: Machinery and Equipment Depreciation ITEMS | UNIT VALUE | SALVAGE VALUE | SPAN OF VALUE | DEPRECIATION | Coffee grinder and brewerEspresso machineOven w/ burnerGas tankFreezerComputerPrinterToasterMicrowaveBlenderHand dryerChairsCenter Table AirconFood processorFlat screen TVLampshade ethnicElectric mixer w/ standHand mixerWooden chandelierGenerator | P5,500.00P14,670.00P25,552.00P2,400.00P15,995.00P29,000.00P2,500.00P760.00P3,295.00P1,110.00P2,500.00P15,800.00P3,000.00P60,000.00P5,100.00P22,985.00P1,699.95P1,129.75P609.00P3,600.00P51,195.00 | P550.00P1,467.80P2,552.00P240.00P1,599.50P2,900.00P250.00P76.00P329.50P111.00P250.00P1,580.00P300.00P6,000.00P510.00P2,298.50P169.98P112.98P60.90P360.00P5,119.50 | 6 yrs.5 yrs.10 yrs.10 yrs.10 yrs.10 yrs.10 yrs.5 yrs.10 yrs.2 ½ yrs.6-8 yrs.10 yrs.5 yrs.10 yrs.5 yrs.10 yrs.3-5 yrs.10 yrs.6-8 yrs.15 yrs.10 yrs. | P825.00P2,642.04P2,299.98P216.00P1,439.55P2,610.00P225.00P136.80P593.00P199.80P281.25P1,422.00P500.00P5,400.00P450.00P2,068.65P101.99P101.68P685.13P216.00P4,607.55 | TOTAL COST | 268,400.70Php | (The table below shows the Depreciation value of all the machineries and equipment used in the operation)

Dining and Kitchen Utensils, Supplies and Tools ITEMS | QTY. | UNIT PRICE | TOTAL | Tray | 10pcs. | 130.00 | 1,300 | Spoon and Fork | 70pcs. | 9.00 | 630.00 | Pitcher | 10pcs. | 80.00 | 320.00 | Tong | 3pcs. | 21.00 | 63.00 | Teaspoon | 70pcs. | 10.00 | 700.00 | Rolling Pin | 2pcs. | 140.00 | 280.00 | Ladle | 2pcs. | 30.00 | 60.00 | Spatula | 3pcs. | 35.50 | 106.50 | Rubber Scraper | 3pcs. | 39.95 | 119.85 | Measuring Cup | 1 set | 39.95 | 39.95 | Ice Cream Scooper | 2pcs. | 38.00 | 76.00 | Chopping Board | 3pcs. | 35.00 | 105.00 | Straw with Dispenser | 1pc. | 89.95 | 89.95 | Glass | 50pcs. | 19.00 | 950.00 | Cake Server | 2pcs. | 38.00 | 76.00 | Plates | 70pcs. | 50.00 | 3,500.00 | Cup and Saucer | 70 sets | 44.99 | 3,149.30 | Measuring Spoon | 1set | 59.75 | 59.75 | Mixing bowl (small) | 5pcs. | 75.00 | 375.00 | Mixing Bowl (big) | 3pcs. | 195.00 | 585.00 | Grater | 2pcs. | 84.75 | 169.50 | Knives Set w/ holder | 1 set | 160.00 | 160.00 | Towels | 200pcs. | 10.00 | 2,000.00 | Kettle | 1pc. | 330.00 | 330.00 | Sugar and cream Container | 5pcs. | 138.00 | 690.00 | Can Opener | 2pcs. | 65.00 | 130.00 | Baking Pan | 5pcs. | 200.00 | 1,000.00 | Molder | 1set | 39.95 | 39.95 |

Measuring Glass | 1 set | 44.75 | 44.75 | Pie Pan | 3pcs. | 275.00 | 825.00 | Mug With coffee print With hot coffee print | 60pcs. 60pcs. | 20.00 35.00 | 1, 200.00 2, 100.00 | Pastry set | 10pcs. | 199.75 | 1,997.75 | Pancake molder | 3pcs. | 15.00 | 45.00 | Utensil holder | 1pc. | 60.00 | 60.00 | Toothpick with holder | 5pcs. | 10.00 | 50.00 | Sanika | 70 pcs. | 50.00 | 3,500 | Tongs | 5 pcs. | 21.00 | 105.00 | Pestle | 3 pcs. | 40.00 | 120.00 | Paddle | 3 pcs. | 25.00 | 75.00 | Soup Tureen | 30 pcs. | 48.00 | 1,440 | Whip | 5 pcs. | 18.00 | 90.00 | Water Goblet | 3 dozens | 42.00 each | 1,512.00 | Brush | 5pcs | 7.00 | 35.00 | Dispensers | 15pcs. | 18.00 | 270.00 | Grills | 2 pcs. | 6,750 | 13,500 | Pastry Board | 1 pc. | 100.00 | 100.00 | Peeler | 3pcs. | 22.00 | 66.00 | Portion Filler | 10pcs. | 19.00 | 190.00 | Pot holders | Half dozen | 10 each | 60.00 | Kaldero | 3 sets | 5,000 each set | 15,000 | Stock Pots | 3pcs. | 350.75 | 1,052.25 | Strainer | 3pcs. | 75.00 | 225.00 | Filter | 3pcs. | 28.00 | 84.00 | Turner | 2 pcs. | 8.50 | 17.00 | Gravy boat | 1 dozen | 26.00 each | 312.00 | Salad Bowl | 1 dozen | 42.00 each | 504.00 | Dessert Spoon | 70 pcs. | 9.00 | 630.00 | Server Spoon | 70 pcs. | 9.00 | 630.00 | Oyster Fork | 70 pcs. | 8.50 | 595.00 | Table Cloth | 150 pcs. (2 sets) | 3,200 | 3,200 | Table Napkin | 150 pcs. (2 sets) | 1, 300 per set | 1,300 | Table Runner | 3 sets | 2,000 | 2000 | Total | Php 72,119.50 |

Table 20: Cleaning Supplies and Materials ITEMS | QUANTITY | UNIT PRICE | TOTAL | Air freshenerSoft broomTrash bagsSpongeDishwashing liquidDisposable glovesWindow squeegeeSprayDust panUtility mopRugsWarning signHand sanitizerLiquid soapTissue paper | 50 pcs10 pcs50 packs70 pcs50 bottles20 boxes10 pcs 10 pcs10 pcs30 pcs40 pcs2 pcs50 bottles50 bottles70 rolls | P45.00P65.00P25.00P10.00P30.00P100.00P20.00P35.00P45.00P120.00P45.00P330.00P70.00P45.00P7.00 | P450.00P325.00P375.00P100.00P600.00P300.00P80.00P105.00P90.00P1,200.00P450.00P660.00P700.00P900.00P490.00 | TOTAL P21,650.00 |

Table 21: Office Supplies ITEM | QUANTITY | UNIT PRICE | TOTAL | Call bellStaplerPaper clipBooks and MagazinesScissorsCutterLog bookDaily Time RecordScotch tapeBall penPuncherStaple wireInkPentel penBond paper * Short * Long | 2pc5pcs5 boxes20pcs10 pcs5pcs10pc10 pads20pcs20pcs2pcs10 boxes10 bottles15 pcs5 rims5 rims | P114.00P19.75P20.75P49.00P74.75P13.75P72.75P45.00P20.00P10.00P33.75P7.00P84.95P15.00P199.75P229.75 | P228.00P980.75P103.75P980.00P747.50P68.75P727.50P450.00P400.00P200.00P67.50P70.00P849.50P225.00P998.75P1,148.75 | TOTAL P 8,245.75 |

(The table below shows the Office Supplies needed of the proposed business which is good for one year operation).

Building Lay- out and Floor Plans
Vicinity Map
Front View

Cost of Building Construction

I. Earthworks P 42,859.00 II. Concrete Works P 582,605.00 III. Masonry Works P 94,450.00 IV. Finishing Works P 209,630.00 V. Decors and Windows P 81,350.00 VI.PlumbingWorks P 85,090.75 VII.Electrical Works P 122,428.50 VIII. Painting Works P 127,600.00 Material Cost P1,346,013.25 LABOR P 336,503.31 ______________________________ Direct Cost P1,682,516.56
Project: Proposed Native Restaurant (Harampangan ha Sinirangan)
Location: Real Street, Sagkahan, Tacloban City
Owner: Harampangan ha Sinirangan Partnership
Prepared by:

Detailed Cost Estimates Item Description Qty Unit Unit Cost Total Cost I. Earth Works A. Excavation 25.9 cu m 210.00 5439.00 B. Backfill 14 cu m 200.00 2800.00 C. Earth fill 37 cu m 400.00 14,800.00 D. Gravel fill 7 cu m 800.00 5600.00 E. Soil Poisoning 158 sq m 90.00 14,220.00 Material Cost 42,859.00 LABOR 10,714.75

Direct Cost 53,573.75 II. Concrete Works A. Footing, Column, Beam, Roof Deck, Slab on Grade, Kitchen Counter, Lintel Beam; V= 114.70 cu.m. Cement 410 bags 210.00 86,100 Sand 60 cu m 500.00 30,000 G 1 35 cu m 950.00 33,250 Gravel, ¾” 65 cu m 1,050.00 68,250 16 mm. dia. RSB 320 pcs 285.00 91,200 12 mm. dia. RSB 115 pcs 130.00 14,950 10 mm. dia. RSB 850 pcs 108.00 91,800 # 16 Tire wire 125 kgs 60.00 7,500 B. Form Works ¼ thk. Ord. Plywood 55 pcs 280.00 15,400 2”x3”x12 Coco lumber 400 pcs 84.00 33,600 2”x2”x12 Coco lumber 250 pcs 56.00 14,000 HDW common nail 4 40 pack 40.00 1,600 Concrete nail 4 30 pack 59.00 1,770 Nail 2-1/2” 20 pack 43.00 860 ¼” 15 pack 75.00 1,125 Material Cost P582, 605 LABOR P145,651.25 Direct Cost P728,256.25 III. Masonry Works A.CHB Wall 4” CHB 250 pcs 8.00 26,000 Cement 135 bags 210.00 28,350 Sand 30 cu m 500.00 15,000 # 16 tire wire 10 kgs 50.00 500 B. Plastering, Floor Topping (Plain Cement Finished) Cement 60 bags 210.00 12,600 Sand 24 cu m 500.00 12,000 Material Cost P94,450.00 LABOR P 23,612.50 Direct Cost P118,062.50 IV. Finishing Works A. Ceiling Works 259 sq m 300.00 77,700 D. Amakan (native wall) 1 lot 40,000.00 40,000 E. Tile Works Euro Estelle beige (8x12) 1500 pcs. 22.50 33,750 Estelle green (8x12) 1500 pcs. 22.50 33,750 Cirque Black (8x12) 500 pcs 23.00 11,500 White (8x12) 500 pcs. 23.00 11,500 Tile grout 20 pcs 16.50 330 Tile adhesive 5 bags 220.00 1,100 Material Cost P209, 630 LABOR P52,407.50 Direct Cost P262,037.50 V. Doors and Windows A. Doors Single swing type glass 2 sets 15,000.00 30,000 CR PVC door floral 2 sets 2,975.00 5,950 Swing type louver door 2 sets 1,200.00 2,400 Swing type wood door panel 1 set 15,000.00 15,000 Double swing glass door panel 1 set 15,000.00 15,000 B. Windows 2 panel fixed glass 4 unit 3,000.00 12,000 w/ wood framing 2 panel wood casement window 1 unit 1,000.00 1,000 Material Cost P81,350.00 LABOR P20,337.50 Direct Cost P101,687.50

VI. Plumbing Works A. Plumbing rough-ins, fixtures, water lines, sewer lines Water Closet (Toilet Bowl) 2 unit 7,075.00 14,150 Lavatory 3 unit 4,750.00 14,250 Kitchen Sink 1 unit 5445.75 5,445.75 Floor Drain 2 unit 80.00 160 Soap holder 2 unit 250.00 500 Tissue paper holder 2 unit 205.00 410 ½” dia. PVC holder 20 pcs 90.00 1,800 ½” dia. x 90 deg. PVC elbow 10 pcs 25.00 250 ½ dia. PVC Sanitary Tee 10 pcs 30.00 300 Faucet flexible spouts 1 pcs 2875.00 2,875 ½” dia. Gate Valve 1 pcs 120.00 120 2”dia.PVC pipe 20 pcs 140.00 2,800 Hung urinal 1 unit 3180.00 3,180 4” dia. PVC Pipe 10 pcs. 180.00 1,800 4” dia. PVC Pipe Clean out 15 pcs. 80.00 1,200 4” dia. x 90 deg. PVC elbows 10 pcs. 90.00 900 4” dia. x 45 deg. PVC elbows 8 pcs. 90.00 720 PVC Solvent 10 gal. 480.00 4,800 B. Septic Tank, Catch Basin 6” CHB 350 pcs 15.00 5,250 Portland Cement 50 bags 210.00 10,500 Sand 7 cu.m. 500.00 3,500 Gravel 5 cu.m. 1,100.00 5,500 10 mm. dia. RSB 35 pcs. 108.00 3,780 # 16 Tie Wire 15 pcs. 60.00 900 Material Cost P85,090 LABOR P21,272.68 Direct Cost P106,363.43

VIII. ELECTRICAL WORKS A. Electrical rough-ins, fixtures, Panel Board 15 mm. dia. PVC Orange Pipe 85 pcs 65.00 5,525 25 mm. dia. Entrance Cap 1 pc 70.00 70 4”x4” Junction box 32 pcs 45.00 1,440 2”x4” Utility box 39 pcs 45.00 1,755 16 mm. dia. x 2.4 m. Grounding Rod 2 pcs 160.00 320 3.5 sq mm. THW wire 15 roll 1,200.00 18,000 5.5sq mm. THW wire 22 roll 1,500.00 33,000 10A Duplex C.O 8 pcs 180.00 1,440 10A Single Gang Switch w/ cover 7 pcs. 230.00 1,610 10A Double Gang Switch w/ cover 5 pcs. 240.00 1,200 20 Watts Lightning Outlet 26 pcs 190.00 4,940 Panel Board, 60A, 2P, 250V w/ 2-30A, 3-20A,3-15A 1 sets 8,000.00 8,000 Electrical Tape 10 pcs 30.00 300 Safety breaker 2 pcs 399.75 799.50 T-5 (slim fluorescent) 4 pcs. 299.75 1,199 Garden spotlight 10 pcs. 199 1,990 Outdoor lamp 6 pcs. 600 3,600 Counter lamp 3 pc. 9,480 28,440 Wooden Chandelier 2 pcs. 4,400 8,800 MATERIAL COST P 122,428.50 LABOR P 30,607.13 Direct Cost P 153,035.63 IX. Painting Works A. Interior, Exterior Walls, Ceiling 232 sq.m 550.00 127,600 Material Cost P 127,600 LABOR P 31,900 Direct Cost P 159,500

Perspectives Location
Harampangan ha Sinirangan will be located at Real Street, Sagkahan, Tacloban City. The location of the business is near the city center. It was chosen because of its accessibility to transportation, communication and business centers, shopping and entertainment district and a commercial site where most people pass by. The adequacy to water and power supply was also been considered as well as its accessibility to both customers and suppliers of raw material. Perspective The proposed native restaurant will be adapting both modern and classic style with antique and native interiors. The establishment is made up of concrete walls, glass windows, wooden furniture and furnishing, tiled floor inside and bricks outside and of sound proof quality so as to minimize noise pollution or disturbance in the neighboring establishment. Five walls and allowance within the sides are also put up to ensure that in case of fire it wouldn’t scattered easily. When it comes to the interior, we have antique decoration like lamps, clock, paintings that portrays region 8 and other small stuffs that will add sophistication and a cozy ambiance of the place.
Floor plan
The main egress and ingress though the building is well defined and easily recognize with a shaded with a stoop type entry porch. After entrance through a double swing type glass door panel is the lobby leading to the counter, display area and to the females Comfort Room. Inside are dining tables. Inside the service counter are the kitchen, office and the stock room. Near the preparation area is the men’s toilet. Both sides of the building are dining areas were the customers can enjoy their meals. The windows are panel fixed glass with wood framing. On the second floor are other set of dining tables and chairs as well as other facilities such as books and magazines.
Electrical layout
The circuit breaker is connecting the wires to the convenience outlet and the appliances. There are 7 convenience outlet, 2 air conditioning unit, freezer, and 1 circuit breaker, Without the presence of convenience outlet the appliances and other electrical equipment needed will not function.
Electrical layout (light outlet)
There are 20 light outlets, 2 in the kitchen, 4 in the office and one the stock room, service counter, 3 in the dining areas in the first floor, 3 in the 2nd floor, 2 each in the toilets, 6 outside the building. This is connected with wires through the circuit breaker. There is one single gang switch and in the toilets, one double gang switch near the main door,1doublegang switch in the toilet, one double gang switch in the other main entrance, exit door, and 1 double gang switch in the service counter and in the kitchen.
Plumbing layout
There are 3 cleanouts the establishment. This is a pipe tinting with a removable plug which provides access for inspection or cleaning of the pipe run. And these pipes are connecting all the plumbing fixtures. Like the kitchen sink, water closet urinals, lavatory and septic tank. Septic tank is a water light receptacle, which receives the discharge of a plumbing system or part thereof. And is designed and constructed so as to separate solids from liquid digest the organic matter through period of detention. And the septic tank is located outside the building and is near to the men’s toilet. Gate value and meter tank.
Capacity and Size
The over- all floor size of the building is 150 sq. meters which comprises the whole lot size of 200 sq. meters. It is a two story building. It was designed to be like that to maximize the space. The remaining 50 sq. meters was allocated for the proposed parking lot. The ground floor comprises the kitchen, counter and the dining area. The kitchen and the counter has a measurement of 90 sqm., which is 60% of the total area. The building has a total seat of 92. The area in the second floor is allocated for the dining area. Allowance per seat is 1.49 sqm. The total kitchen area is then divided into different functional areas following the recommended percentage of space allocation.

Table 22: Recommended Percentages(%) for Space Allocation for Kitchen Areas FUNCTIONAL AREAS | % | Assembly | ReceivingStorage | 15 | Pre- preparation(preparation and cutting) | HotCold | 1510 | Waiter’s Station | Preparation; Service | 15 | Sanitation | Ware – WashingWaste Disposal | 15 | Lockers | | 20 | TOTAL | | 100 |

For the Comfort Rooms, the seating capacity of the food establishment will be the basis for the size of the restroom. I n the case of Harampangan ha Sinirangan, it would require 2 water closets for men and another 2 for women. The number of urinal is 2 and wash- hand basin is 4. 2 wash- hand basin for boys and another 2 for girls. This idea is based in the 1995 Implementing Rules and Regulations Chapter III of the Code on Sanitation of the Philippines (P.D. 856).

Utilities
Electrical usage was determined with the use of the formula Wattage × hours per day × 30 (month/1000× price per Kwh ) = Cost of electricity and for the water consumption, the formula is (# of gallons per daily operation × price per cubic meter which is 6.25 = price for daily water consumption × 30 = monthly price for water consumption. Answer × 12 = Annual Price for water consumption.
Using the given formula, the utility consumption of the proposed business was identified. It has a total of P 312,417.24 . It comprises the annual bill of electric consumption which is 207,066.98, annual bill for water consumption which is 85,363.26 and the bill for wifi- connection which is 19,987.00.
(Sources of data; LEYECO 8 and MWD/ Metropolitan Water District.)

SANITATION
Refers to the application of measures that will make the physical environment healthful. Those measures include maintaining access to an efficient supply of pure water, proper food handling, cleanliness, and other measures to prevent any harm to health. It should be a way of life.
The importance of sanitation should never be under estimated. Improper food handling may cause food contamination, poisoning and even death. Cleanliness is a standard in the provision of food service. The trend everywhere is toward high sanitary standards. Guidelines on Sanitation
Clean all bathrooms thoroughly, either as the last task at night or the first one in the morning.

Wash dirty dishes as soon as possible.

Scrub and mop receiving area surfaces, clean and polish doorknobs, and handles.

It is also important to check outside the establishment to make sure that the surrounding area is free of garbage.

Clean and sanitize equipment throughout the day to prevent cross contamination.

Change the filters of air-conditioning systems to prevent dust from blowing into the cooking areas. Dust will stick more easily to surfaces because of the high concentration of grease and moisture.

Scrub and rinse kitchen floors every night before the establishment closes.

SANITATION AND SAFETY To maintain the cleanliness, the following guidelines should be followed:
All staff should be healthy, neat and clean at all times.

Cleanliness in the food preparation and service areas should be maintained.

Customers should be aware of the need to keep the place neat and clean. They should be taught to put sandwich and candy wrappers and the like in waste cans placed in certain areas of the snack house.

Proper arrangements of the kitchen tables, dining tables, and the like should provide enough space for moving about and easing the traffic flow within the room.

Customers who wish to order foods/ snacks at the counter should fall in line and each should learn to wait for his or her turn.

The snack house should be mainly for eating purposes. Other activities such as hanging out and the like should be minimized.

The area should be provided with adequate ventilation and entrance/ exit points.

The surroundings of the food service should also be kept clean at all times to prevent flies, cockroaches and ants from being attracted to the area.

Equipment and tools in the food service establishment have to be inspected and maintained from time to time.

MECHANICS OF FOOD STORAGE
Proper storage of food will be properly observed for it is a very important factor in maintaining the safety, nutritional value, and aesthetic quality of food. It contributes to minimizing waste and food cost. Here is a list of food categories and the appropriate temperature ranges where they should be stored: FOOD CATEGORY | TEMPERATURE | Maximum acceptable temperature for storage of all PERISHABLE FOODS | 7.22⁰ C to 9.10⁰ C | FRESH VEGETABLES and most other perishable products | 1.11⁰ C to 7.22⁰ C | DAIRY PRODUCTS | 3.33⁰ C to 4.44⁰ C | MEAT AND POULTRY | 0.56⁰ C to 3.33⁰ C | FISH AND SHELLFISH | -4.10⁰ C to -1.11⁰ C | FROZEN FOODS | -6.67⁰ C to -17.78⁰ C |

CANNED GOODS A. Groceries and canned goods may be stored in shelves by groups as follows: GROUP A | GROUP B | Coffee, tea, cream, etc.SpicesCondimentsCerealsCrackersNutsPastesPastry ItemsSyrups and PreservesVinegar, olives, onionsSugar, salt, flour, dried vegetable | Canned VegetablesCanned JuicesCanned/ Dried Fruits |

B. Items should be stored in their respective groups in alphabetical orders

C. Dry storage rooms should be well ventilated and maintained between 15.56⁰C and 21.11⁰C. Windows should be screened and walls and floors rat-proof

D. Cereal, cereal products, spices, condiments and canned goods should be kept in dry storage.

E. Storage bins, cabinets and the like should not be placed against walls. A minimum of two inches should be observed between the cabinets or storage bins and the walls. F. Dry goods such as cereals, cereal products, and dry vegetables should be held in metal containers with tight-fitting lids. Containers should be plainly labeled. The products should be inspected frequently for insects. G. Canned goods should be marked with the date of delivery. The supply stock should be used according to the first-in-first-out policy and inspected frequently for leaks. H. Evaporated milk should be place in the coolest part of the store room. The cans should be inverted at least once every three months to prevent milk components to precipitate at the bottom.

I. Flour sacks should be cross-stacked on a raised platform to facilitate proper ventilation. Do not stack them more than six inches high.

J. Canned goods should be kept in tightly sealed boxes to protect it from light which might damage the color and flavor of these foods.

K. Storeroom should be cleaned and sprayed regularly. Special care should be given to cleaning and spraying of dark corners and spaces under shelves.

Waste disposal A single establishment can produce lots of garbage every day. Good thing the local government of Tacloban City has schedule in picking-up garbage every day from 8:00 to 9:00 pm. In the proposed establishment, we segregate our garbage into biodegradable to non-biodegradable. Pipelines and septic tank are being inspected every 3 years according to the implementation of the government. And our pipelines are regularly maintained by our maintenance personnel.
Since there is an urgent need that exists to reduce the amount of municipal solid waste (MSW), which refers to wastes such as durable goods, non- durable goods, containers, and packaging, food scraps, yard trimmings and miscellaneous inorganic wastes produced by food outlets. Legislation has been passed in several years to reduce solid waste output. Mandatory recycling regulations including landfill bans are in place.
For the proper waste disposal of Harampangan ha Sinirangan, an integrated solid waste management system will be employed. By definition, an integrated solid waste management system is the complimentary use of a variety of waste management practices to safely and effectively handle the municipal solid waste stream with the least adverse impact on human health and environment. The goal of this kind of this disposal system is to reduce air and groundwater pollution, to reduce the volume of waste and to extract energy and materials safely prior to final disposal.

The following are the Hierarchy of Integrated Solid Waste Disposal System which will be applied by Harampangan ha Sinirangan
Source Reduction
Is the design and manufacture of products and packaging with minimum toxic content, minimum volume of material, and or larger useful life. This includes elimination of single- use containers, the banning of packaging that is not recyclable, sanitizing glass and plastic containers for storage purposes, and donating left over foods to those who are needy.
Recycling
It includes series of activities by which discarded materials are collected, sorted, processed, and converted into raw materials and used in the production of new products.
It conserves scarce natural resource for future generation.
It reduces the quantity of waste materials sent to landfill space in many local.
It reduces energy costs in manufacturing because using recycled materials often requires less energy and releases less air pollution than does the use of raw materials.
Reduces waste that is dumped in oceans, and streams.
Composting
The biological decomposition of organic materials by microorganisms under controlled aerobic conditions to a relatively stable humus- like material called compost that is used as fertilizer. Composting solid waste includes to conserve resources, reduce pollution, reduce landfill costs, and produce healthy soil.
Animal Feed- the advantages of this idea are that the wastes are diverted from landfills, nutrient density of animal diets can be reduced and profits for farmers may increase.
Waste Stream Analysis
A systematic method of collecting, sorting, and weighing waste.
It involves; 1. Collecting all waste from the opening and closing of the operation. 2. Sorting by type of wastes (paper, plastic, aluminum). 3. Weighing each category of waste products.

CHAPTER V
ORGANIZATIONAL AND MANAGEMENT STUDY

The success of each business may it be a new or existing one depends on the organization which handles it. Business is an organization since it comprises people managing and making the whole operation. Each has its own management system and structure in which management system is applied. Since business operation seeks for a better feedback most importantly in terms of its profit gain, there is a need that the management aspects should be given importance.
Management is the act of getting people together to accomplish desired goals and objectives using available resources efficiently and effectively. Management comprises planning, organizing, staffing, leading or directing and controlling an organization or effort for the purpose of accomplishing a goal.
Handling stated Aspect is a crucial role. This part of the study discusses the business goals and objectives, the form of ownership undertaken by the management of Harampangan ha Sinirangan, the staffs that would be part of the business operations, their job description, specifications, functions, compensations. Personnel plan and schedules are also indicated here as well as the training and workshops that will be undertaken for them.
Thus, Organizational and Management Study would answer the questions regarding with the effectiveness and efficiency of the whole business operations and how the key personnel would perform their assigned duties and responsibilities and what will be its benefits for the proposed business.

A. Basic Consideration
The purpose of this project study was to make Harampangan ha Sinirangan one of the best and most patronized and sustainable native restaurant in the local market offering unique, and nutritive native meals and delicacies.

Harampangan ha Sinirangan has established goals and objectives that are expected to be attained within a firm future dates. The proposed business is likely to have branches with other places within the region to rich those market that seems to be far with the main location of the business, in this way, the business would spread-out its products and efficient and quality service.

B. Forms of Ownership

Harampangan ha Sinirangan is a native restaurant under the form of ownership. In this type of business ownership, the management will contribute an equal amount of capital; since it is defined as a contract in which two or more persons contribute money, effort and property to have a common fund that will be used for running a business. Profit that will be gained would be divided into the persons comprising the ownership. Normally, the allocation of profits and losses, management and operation of the partnership is set forth in a written “partnership agreement” which is signed by all of the members.

Unllike corporations, partnership earnings are not exposed to “dual taxation”. Under the Internal Revenue Code, all the earnings of the partnership are allocated and taxed directly to the individual partners.
ORGANIZATIONAL CHART
MANAGER/ CASHIER
MANAGER/ CASHIER

MAM

CHEF COOK
CHEF COOK

FOOD ATTENDANT/ SERVERS

FOOD ATTENDANT/ SERVERS

DISHWASHER DISHWASHER
SECURITY GUARD
SECURITY GUARD

ASSISTANT COOK
ASSISTANT COOK

UTILITY/ MAINTENANCE

UTILITY/ MAINTENANCE

Salary Schedule Position | No. of Employee | Rate per Hour | Rate per Day |
Monthly Salary | Annual Gross | PhilHealth Monthly Premium | SSS Monthly Premium | Manager/Cashier | 2 | P41.60 | P332.80 | P9,984 | P119,808 | P112.50 | P706.70 | Cooks | 3 | P30.00 | P230.80 | P6,900 | P82,800 | P75.00 | P494.70 | Server | 6 | P28.85 | P230.80 | P6,924 | P83,088 | P75.00 | P494.70 | Dishwasher | 2 | P28.85 | P230.80 | P6,924 | P83,088 | P75.00 | P494.70 | Utility/ Maintenance | 1 | P28.85 | P230.80 | P6,924 | P83,088 | P75.00 | P494.70 | Security Guard | 2 | P28.85 | P230.80 | P6,924 | P83,088 | P75.00 | P494.70 |
(The table indicates the salary expense of the proposed restaurant covering the hourly, monthly up to the yearly income of each personnel)
TOTAL LABOR COST (MONTHLY): P88, 226.90

Duties and Responsibilities of Staffs PERSONNEL | DUTIES & RESPONSIBILITIES | QUALIFICATIONS | Manager/ Cashier | Involved in employee selection, career development, succession planning and periodic training Responsible for the growth and increase in the finances and earnings Identifying problems, creating choices and provides alternatives courses of actions. Cash and check collection, and handling necessary tasks related to credit cards and other means of defrayal. Accurately and efficiently ring on registers and accurately maintain all cash and media at the registers | Not more than 35 years old. Able to communicate well in English. Good/Adequate experience in any prestigious restaurants. Smart appearance and highly skilled in dealing with people.Must be a graduate in a 4 year degree.At least 2 year working experience with the same field.Can work with minimum supervision.Must be knowledgeable in manual cashiering. | Cooks | In charge of all the materials and ingredients needed in the entire cooking OperationDetermines the quantity and quality of the ingredients neededWorks as an integral part of the management teamMakes purchase reports and pass it to the managerReports to the manager for any breakages or damages for repairsMaintains smooth flow of operation in the kitchenEnsures the quality foods being servedFollows all recipes and procedure. | Able to train and develop staffAble to stand for 10 – 12 hour shiftAt least 3 years food service experiencePossess strong leadership and team building skillsExperienced a high volume food salesExhibits superb cooking and culinary technical skills | Server/ Food Attendant | Greets the customersSells products to all the customers in a professional and friendly mannerAlways knowledgeable about the food being servedResponsible for delivering 100 percent guest satisfaction to our guests at all timesResponds to the need of the guests and any requests they may have for any item that will enhance their dining experienceStocks and maintains side station with all necessary suppliesClears, wipes and clean tables quickly without disturbing surrounding tablesResets table according to standardClean condiments, seats and table tents as neededMaintains the cleanliness of the dining room and surrounding areas. | Able to stand for 10 to 12 hour shiftConsistent cash handling skillsAble to work independentlyAble to work in a fast-paced, high-pressure environment and continue to smileAble to work as a part of a team for the good of the guest and costumerCollege Graduate / Undergraduate18 – 24 years old – Male / Female | Dishwasher | Scrapes food from dirty dishes and place them in dish racksWashes all utensils, glasswares and dishwaresWashes pots, pans, and other cooking equipment by handResponsible in maintaining the kitchen dish area and equipment in a clean and orderly condition, while ensuring all plateware, glassware, silverware, and cooking utensils are clean for use by the staff and guests and cleaning of the restaurant as determined by the management team | Able to stand for 10 to 12 hours shiftMaleCan manage in a hot and small workspaceCan manage in lifting, carrying heavy equipmentAble to communicate with staff regarding needs for utensils, plate ware, etc.Flexible in performing other related tasks as designated by the managerNo experience required | Utility/ Maintenance | Responsible for the maintenance and upkeep of the buildingStocks and maintains side station with all necessary suppliesClears, wipes and clean tables quickly without disturbing surrounding tablesResets table according to standardClean condiments, seats and table tents as neededMaintains the cleanliness of the dining room and surrounding area. | Able to communicate with staff and management regarding the needs of customers and tables that are open and ready for seating.At least high school graduateMaleNo experience requiredAlways have a clean professional appearanceAlways have an upbeat and positive attitudeCan manage frequent lifting/bendingPerforms other tasks as may be assigned by the manager | Security Guard | Ensure the security and safety of the customers and employees.Maintains peace and order within the business vicinity.Performs other duties as maybe assigned by the superior. | Male. 30 - 40 years old Criminology graduate With minimum of one year experience in mall security and safety |

To ensure that employees have the skill to perform the standard, we as the employers will provide a full range of activities for them. This begins with providing handbooks explaining company policies and orientation program for them to remember the customers and our menu. Proper training is given to them such as customer services skill, persuasion talking, action and manners, training teamwork, good personality service and many others. And this program includes regular job performance evaluation to ensure that standards are being maintained. Employee’s Manual | Grooming | Hair must be clean and pulled back so as not to cover the face;Mustaches and beards must be neat and trimmed or you must be clean-shaven; No face rings beside earrings permitted;Excessive jewelry is not permitted- this is at the discretion of management because health risks are involved;Fingernails must be trimmed and cleaned- no chipped or outrageous color may be used; excessively long nails are not permitted due to health reasons; andChewing gum is not allowed on the floor or behind the bar. | Attendance | Scheduled time means you must be here at the time;If you call to inform us you will be late, you will receive a 10 minutes grace period;You are responsible for covering your shift if you will do everything possible to honor your request, provided we are given notice; and If you are to be absent, you need to call and speak only to a manager-do not leave a message with another employee. | Smoke Policy | Smoking inside the building’s premises is strictly prohibited, if you do so, we will have make some corrective actions. We will also allow smoking with the permission of a manager and never inside the building. Smoking is a privilege and must be viewed that way. The guest must come first always. Smoking will take place in designated locations. Hands must be washed immediately after smoking and a mint used. |

C. Compensation

Social welfare for the employees will be provided such as SSS, and PhilHealth. For them to be encouraged or motivated to do their task promptly, rewards and bonuses will also be given for the best employee.
Following the Labor Code of the Philippines, the business enterprise will give a minimum wage for positions like cashier, server and security guard. The compensation for the staffs is on per hour basis. Hence, they would receive a basic salary based on the total hours they worked multiplied by the equivalent of wage per hour.

D. Man Power Recruitment & Training

The recruitment system of Harampangan ha Sinirangan will definitely help to provide apt human resource according to the applicant’s requirement at the stipulated time. The proposed business will provide efficient and effective staff, for testing, interviewing and assessing applicants. Business recruitment would start from identifying if there is a need for employment, how many man power are needed for the operation and it would be followed by seeking a pool of applicants. To identify this pool of applicants, outside recruitment will be aired either on radio, through posters and pliers as well as with the use of printed materials such as newspapers indicated on the classified ads. From this pool, the process of recruitment will take place. It involves selection of the best candidate through a range of ways of sorting out suitable candidates leading to interviews and various tests.
After confirming the selection of the best applicants, they should be sent into various trainings and workshops to enhance their skills and knowledge with their fields. Training involves a range of planned activities that enable an employee to have their venue in developing their skills, attitudes and knowledge as what was required by the organization.
The proposed business will establish a training program where all employees are trained thoroughly in their respective positions prior to be allowed to operate solo.
Ensuring that all employees are educated in the use of all equipments.
Establishing a cleaning program to ensure all employees are familiar with and use proper sanitation procedures.
Employees will be given a chance to improve their knowledge and skills that enable them to provide better products and services to customers.

CHAPTER VI FINANCIAL STUDY
The proposed business entails a capital amounting to Php 5,047,283.48. The capital will come from the partner’s equity as their contribution to the business while the remaining amount will be secured through a bank loan needed for the official operation of the business. Capital will be used for the purchases of the necessary equipment, supplies and other materials needed for the pre- operation including the succeeding years of operation. Assets and liabilities have been identified to forecast potential profits that will be accumulated during and after business operation. Budget have been planned enable for the cost and profit centers to be identified, authority and responsibility to be delegated, and objectives including price, cost, and profit standards to be set. In this way, the standards of performance would be monitored thus providing the basis on which the progress of the business can be monitored. Unit managers must be provided with the authority to optimize the use of resources, keep expenses within income, and coordinate all activities.

Financial Analysis Financial Objectives Financial profitability and stability. Maximize profit and minimize expenses. Key Financial Assumptions Source of capital will be 100 % from the partnership contribution and each partner will have a personal loan for their contribution. Assets are depreciated using the straight line method of depreciation. Sales are forecasted to increase by 10% for the first year, Cost of sales is assumed to be 40% of total project cost. Salaries will increase by 10% after 3 years for regular employees. Profit and losses are to be divided equally among partners. Tax rate is at 20% and paid in the following year. Raw food costs are estimated to increase 3-6% from 3-5 years. (Note: These financial assumptions were all based from the market survey conducted and through interviews and observation conducted with the suppliers.)

TOTAL PROJECT COST
CURRENT ASSETS
Office Supplies P 8,245.75
Dining & Kitchen Tools & Supplies P72,119.50
Inventory P21,650.00
P102,015.25
FIXED ASSETS

Building P1,682,516.56
Machinery & Equipment P 268,400.70
Furniture & Fixture P 161,418.15
Total Land Cost P2,000,000.00

P 4,112,335.41
Working Capital (1 year)

COST OF SALES P6,762,388.20
Permit and Licenses P 10,000.00
Advertising & Mktg. Expenses P 28,000.00
Studies & Research P 4,399.00
Labor Cost P1,286,613.60
Utilities Expense P 312,417.24
P8,403,858.04
TOTAL: P12,618,208.70

Appendixes Questionnaires, Letters & Forms

LEYTE NORMAL UNIVERSITY
COLLEGE OF MANAGEMENT AND ENTREPRENEURSHIP
TACLOBAN CITY

Dear Sir/Madam:

We, the third year students of Leyte Normal University taking up Bachelor of Science in Tourism, Hotel and Restaurant Management would like to request from your office some vital data and documents pertaining to our Market Research Analysis such as Demographic Profile and Map of Tacloban City. This is in line with our requirement in ENTREP 101 (Entrepreneurship and Project Feasibility Study)

Rest assured that the result of the study will be used for academic purposes only.
We are hoping for your favorable response in this matter.
Thank you.

Very respectfully yours,

Charlesse Anne C. Bastes BSTHRM, LNU

Noted by:

Dr. Solomon D. Faller, Jr Instructor

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