CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents, analyzes and interpret

the gathered data by the researchers to provide

relevant and useful information to the study. Tables

and other illustrative devices were used to

illustrate the overall presentation of the data.

I. Marketing Aspect

Marketing is one of the essential aspects of the

business since it is used to create the customer

demand, to keep the customer and to satisfy the

customer. It includes having the right merchandise or

service, selecting the right location, enacting

effective sales pricing and promotional strategies

for the business and its products. An effective

marketing strategy should be implemented so that it

would gain, keep and capture customers, increasing

profitability, and greatly contributes to the success

of the business.

Market Analysis

The proposed business will be established at

Mabini Street, Cabanatuan City. The target market of

22
the proposed business shall be within the age of 12

to 60 and are residents of the nearly barangays of

Caridad, Dicarma, Mabini Extension, Magsaysay Sur,

Melojavilla, Quezon District and Villa Ofelia who are

significantly eating local street foods and are

willing to try other country’s street foods such as

Japanese and Korean, specifically.

The data on the target population gathered are

obtained from reliable source which is the City

Planning and Development Office.

The researchers gathered data for the population

growth is per barangay and yearly projected

population within the age of 12-60. Based on the

2017, the selected barangays totaled 16,961 which was

5.43% of the Cabanatuan’s projected population.

Table 1

Target Market Population

BARANGAY POPULATION
Caridad 1,949
Dicarma 4,633
Mabini Extension 3,427
Magsaysay Sur 2,896
Melojavilla 676
Quezon District 2,016
Villa Ofelia 1,364
TOTAL 16,961

23
 The stated barangays were selected because the

proposed location of the business is highly

accessible to the residents of the said barangays.

Projected Target Market Population

The researchers used the 2017 projected

population of the indicated barangays (Table 1) in

Cabanatuan City. The increase in population is based

on the annual growth rate of 1.7%.

The increase of 1.7% in annual population growth

rate, which will be the basis of the study in

forecasting the projected demand per year, is also

based on the data gathered by the researchers from

the projected Cabanatuan City Population Growth per

barangay. Through comparative statement analysis, the

researchers were able to determine the said growth

rate.

The Sample Size

As shown in Table 1, the researchers used the

total target population to project the sample size of

the target market to be surveyed.

By using Slovin’s formula with a population of

16,961 and a 5% as a margin of error, the researchers

24
arrived at the sample size of 399 respondents. The

computation is as follows:

Where:
𝑁
𝑛 = 1+𝑁𝑒 2 n = Sample Size

16,961
𝑛= e = 5%
1+16,961(5%)2

n = 399 respondents N = 16,961

Table 2
Distribution of Survey Questionnaires
BARANGAY POPULATION DISTRIBUTION
Caridad 1,949 46
Dicarma 4,633 109
Mabini Extension 3,427 81
Magsaysay Sur 2,896 68
Melojavilla 676 16
Quezon District 2,016 47
Villa Ofelia 1,364 32
TOTAL 16,961 399

To determine the distribution of the

questionnaires, the researchers used the stratified

sampling. The computation of the distribution of it

is equal to total resident of the selected barangay

divided by the total population which is 16,961.

25
Demand-Supply Analysis

To determine whether there is a portion of the

demand for Local, Japanese, and Korean street food

that the proposed business may share or penetrate

into, the researchers made an analysis of the supply

and demand gap and market share as follows:

Table 3
Demand-Supply Analysis in Units
YEAR DEMAND SUPPLY GAP MARKET SHARE
1 592,358 310,045 282,314 127,385
2 602,428 315,315 287,113 129,551
3 612,670 320,676 291,994 131,753
4 623,085 325,072 298,013 133,993
5 633,678 331,671 302,006 136,271

The Breakdown of these figures will be shown in

Tables 3.1, Table 3.2, and Table 3.3 for the

Philippine, Japanese, and Korean street food,

respectively.

The succeeding tables of Demand-Analysis was

computed based on the average budget of the

respondents to know how many units they can consume

by statistical method. For the detailed computation,

refer to Appendices, Table 1, 2, and 3.

26
 Table 3.1
Demand-Supply Analysis in Units - Philippine Street
Food
YEAR DEMAND SUPPLY GAP
1 289,550 226,178 63,371
2 294,472 230,023 64,449
3 299,478 233,934 65,544
4 304,569 237,911 66,659
5 309,747 241,955 67,792

Table 3.2
Demand-Supply Analysis in Units - Japanese Street
Food
YEAR DEMAND SUPPLY GAP
1 174,624 69,234 105,390
2 177,593 70,411 107,182
3 180,612 71,608 109,004
4 183,682 71,608 112,074
5 186,805 74,063 112,742

Table 3.3
Demand-Supply Analysis in Units - Korean Street Food
YEAR DEMAND SUPPLY GAP
1 133,261 64,800 68,461
2 135,526 65,902 69,625
3 137,830 67,022 70,808
4 140,173 68,161 72,012
5 142,556 69,320 73,236

Market Share

The market share was computed based on capacity.

The business will operate 8 hours a day divided by

1.5 hours – estimated hours of customer staying in

27
the business – multiplied by 20 (number of seats)

then, multiplied again to 50% as a normal capacity

equals to 54 customers per day.

Table 4
Market Share – in Units
MARKET SHARE PHILIPPINE JAPANESE KOREAN
YEAR
(5%) 48.84% 25.25% 25.91%
1 127,385 62,267 37,553 27,556
2 129,551 63,326 38,191 28,034
3 131,753 64,402 38,840 28,511
4 133,993 65,497 39,500 28,996
5 136,271 66,610 40,172 29,489

The percentage shown below the Philippine,

Japanese, and Korean are the relative percentage of

the market share. Thus, the computation of which is

number of units of the certain category of street

food divided by the market share to know what number

of percentage of each category were contributed to

the total market share of the business.

The succeeding tables are the breakdown of the

Philippine, Japanese, and Korean in Units to each

product.

28
 Table 4.1
Market Share in Units - Philippine Street Food
YEAR PORK BBQ PROBEN BETAMAX ISAW TOTAL
1 18,798 1,392 12,101 17,447 62,267
2 19,177 1,416 12,307 17,743 63,326
3 19,442 1,440 12,516 18,045 64,402
4 19,773 1,464 12,729 18,352 65,497
5 20,109 1,489 12,945 18,663 66,610

Originally, Proben is 13,922 in units. It was

divided into 10 because 10 pieces per cup. The 13,922

represent the pieces of proben.

Table 4.2
Market Share in Units - Japanese Street Food
CHOCO
YEAR TAKOYAKI YAKITORI OKONOMIYAKI TOTAL
BANANA
1 4,943 2,829 8,984 7,368 37,553
2 5,027 2,877 9,137 7,493 38,191
3 5,113 2,926 9,292 7,620 38,840
4 5,200 2,975 9,450 7,750 39,500
5 5,288 3,026 9,611 7,882 40,172

Originally takoyaki is 11,315 in units. It

represents pieces. To convert it to stick, it was

divided by 4 (4 pieces per stick).

29
 Table 4.3
Market Share in Units - Korean Street Food
RICE KOREAN GOGUMA
YEAR HOTTEOK TOTAL
CAKES BBQ TWIGIM
1 5,542 1,899 9,472 2,478 27,556
2 5,637 1,931 9,633 2,520 28,034
3 5,733 1,964 9,797 2,563 28,511
4 5,830 1,997 9,963 2,607 28,996
5 5,929 2,031 10,133 2,651 29,489

Rice Cakes and Goguma Twigim are originally

7,595 and 4,956 , each stick of Rice cakes and Goguma

Twigim are 4 and 2 pieces, respectively.

Effective Demand Forecasts

The Projected demand is based on the survey

conducted with the potential customers from the

targeted population, 88.72% are willing to be the

customers of the proposed business.

On the succeeding table, the Qualified Based on

Age, which is 66.67%, came from the group of ages 12–

60. While the Potential Customers came from students

who have a weekly allowance at least PHP 601 and up

and employees who have a monthly salary at least

10,000.

30
 Philippine Street Food

Table 5

Projected Demand for Philippine Street Food

QUALIFIED
TOTAL WILLING POTENTIAL EFFECTIVE
YEAR BASED ON
POPULATION TO BUY CUSTOMERS DEMAND
AGE
1 16,961 11,308 9,725 9,066 8,044
2 17,249 11,500 9,890 9,221 8,180
3 17,543 11,696 10,058 9,377 8,320
4 17,841 11,894 10,229 9,537 8,461
5 18,144 12,097 10,403 9,699 8,605

This Projected Demand table represents the whole

Demand for the Philippine Street food regardless of

what product of it. This was used in computing the

Demand in Demand-Supply Analysis and also, to compute

for the quantity of the business product regarding

this kind of street food.

In Table 5.1 below is the result of computation

of the quantity. For further explanation of

computation, refer to Appendices of this study,

specifically, Table 1.

31
 Table 5.1

Demand per product in units – Philippine Street Food

YEAR PORK BBQ PROBEN BETAMAX ISAW
1 18,798 1,392 12,101 17,447
2 19,117 1,416 12,307 17,743
3 19,442 1,440 12,516 18,045
4 19,773 1,464 12,729 18,352
5 20,109 1,489 12,945 18,663

On the table above, the demand in units per

product is computed based on the capacity of the

business. The Pork BBQ, Betamax, and Isaw are in

sticks while Proben, in cups (10 pieces per cup). It

was also the table shown in Market Share Table 4.1 .

Japanese Street Food

Table 6
Projected Demand for Japanese Street Food
QUALIFIED
TOTAL WILLING EFFECTIVE
YEAR BASED ON TASTED LIKED
POPULATION TO BUY DEMAND
AGE
1 16,961 11,308 10,032 8,034 7,439 6,397
2 17,249 11,500 10,203 8,170 7,565 6,506
3 17,543 11,696 10,376 8,309 7,694 6,617
4 17,841 11,894 10,553 8,451 7,824 6,729
5 18,144 12,097 10,732 8,594 7,957 6,843

The Projected demand for Japanese is different

from Philippine. The Tasted column is based on the

question number 7 (See Appendices, Questionnaire),

the percentage of which is 80.08%. The Liked column

32
is based on the question number 8 (See also

Appendices, Questionnaire), the percentage of which

is 92.90%.

This table was also used in computing for

Demand-Supply Analysis and the quantity offered by

the business.

In Table 6.1 below is the result of computation

of the quantity. For further explanation of

computation, refer to Appendices of this study,

specifically, Table 2.

Table 6.1
Demand per product in units – Japanese Street Food

YEAR CHOCO BANANA TAKOYAKI YAKITORI OKONOMIYAKI

1 4,943 2,829 8,984 7,368
2 5,027 2,877 9,137 7,493
3 5,113 2,926 9,292 7,620
4 5,200 2,975 9,450 7,750
5 5,288 3,026 9,611 7,882

Like in the Table 5.1, the computation of demand

per product is the same. Considering the demand per

product; the respondent’s budget to be used in

buying; and the number of transactions per month on

such Japanese Street Food.

33
 Table 7
Projected Demand for Korean Street Food
QUALIFIED
TOTAL WILLING EFFECTIVE
YEAR BASED ON TASTED LIKED
POPULATION TO BUY DEMAND
AGE
1 16,961 11,308 10,033 7,345 7,248 6,234
2 17,249 11,500 10,203 7,470 7,372 6,340
3 17,543 11,696 10,376 7,597 7,497 6,447
4 17,841 11,894 10,553 7,726 7,624 6,557
5 18,144 12,097 10,732 7,857 7,754 6,669

The Projected demand for Korean is the same from

Japanese. However, on the Tasted column is based on

the question number 13 (See Appendices,

Questionnaire), the percentage of which is 73.21%.

The Liked column is based on the question number 14

(See also Appendices, Questionnaire), the percentage

of which is 98.69%.

This table was also used in computing for

Demand-Supply Analysis and the quantity offered by

the business.

In Table 7.1 below is the result of computation

of the quantity. For further explanation of

computation, refer to Appendices of this study,

specifically, Table 3.

34
 Table 7.1
Demand per product in units – Korean Street Food
YEAR KOREAN BBQ RICE CAKES HOTTEOK GOGUMA TWIGIM
1 5,542 1,899 9,472 2,478
2 5,637 1,931 9,633 2,520
3 5,733 1,964 9,797 2,563
4 5,830 1,997 9,963 2,607
5 5,929 2,031 10,133 2,651

The same as in the Table 5.1, the computation of

demand per product is the same. Considering the

demand per product; the respondent’s budget to be

used in buying; and the number of transactions per

month on such Korean Street Food.

Supply Schedule

The researchers conducted interviews with the

owner and staff of related business on the area of

the target market. Also, relevant questions were

asked to the direct and indirect competitors. The

information gathered was used by the researchers to

rely in establishing the supply schedule.

The researchers arrived at the tables below and

computed the annual supply by multiplying the average

customer per day to 312 days.

35
 Table 8
Supply Schedule - Philippine Street Food
KC'S NANAY TOTAL
YEAR EVANGELINE ADRIAN BOYFRIEND
GRILL JULIET SUPPLY
1 62,400 46,800 31,200 23,400 6,240 170,040
2 63,461 47,596 31,730 23,798 6,346 172,931
3 64,540 48,405 32,270 24,202 6,454 175,871
4 65,637 49,228 32,818 24,614 6,564 178,860
5 66,753 50,064 33,376 25,032 6,675 181,901

Table 8.1
Supply per products in units - Philippine Street Food
YEAR PORK BBQ PROBEN BETAMAX ISAW
1 79,894 27,390 23,807 64,930
2 81,252 27,855 24,212 66,034
3 82,634 28,329 24,623 67,157
4 84,038 28,810 25,042 68,299
5 85,467 29,300 25,468 69,460

Like in the computation of demand per products

in units, the supply per product in units is based on

the budget of the customers and on the times they are

buying street food in a month.

Table 9
Supply Schedule - Japanese Street Food
TAKOYAKI RED TOTAL
YEAR GARE-JI JAP-IT
(WALTER) TSUKI SUPPLY
1 7,800 6,240 24,960 5,616 44,616
2 7,933 6,346 25,384 5,711 45,374
3 8,067 6,454 25,816 5,809 46,146
4 8,205 6,564 26,255 5,907 46,930
5 8,344 6,675 26,701 6,008 47,728

36
 Table 9.1
Supply per products in units - Japanese Street Food
YEAR TAKOYAKI CHOCO BANANA YAKITORI OKONOMIYAKI
1 34,133 15,067 590 10,213
2 34,713 15,323 600 10,386
3 35,303 15,584 611 10,563
4 35,903 15,849 621 10,742
5 36,513 16,118 632 10,925

Like in the computation of Table 6.1, the budget

of customers and the times they are buying street

food in a month are considered in computing the

supply per product.

Table 10
Supply Schedule – Korean Street Food
NOMU SAKURA TOTAL
YEAR HANUI
DINER DENPU SUPPLY
1 46,800 6,240 3,120 56,160
2 47,596 6,346 3,173 57,115
3 48,405 6,454 3,227 58,086
4 49,228 6,564 3,282 59,073
5 50,064 6,675 3,338 60,077

Table 10.1
Supply per products in units - Korean Street Food
YEAR KOREAN BBQ RICE CAKES HOTTEOK GOGUMA TWIGIM
1 38,979 11,504 1,868 1,670
2 39,641 11,700 1,900 1,699
3 40,315 11,899 1,932 1,727
4 41,000 12,101 1,965 1,757
5 41,697 12,307 1,998 1,787

37
 Like in the computation of Tables 6.1 and 7.1,

the budget of customers and the times they are buying

street food in a month are considered in computing

the supply per product.

Marketing Strategy

The Product

Tori Sigpum is a street food stall that offers

Philippine, Japanese, and Korean Street food. Its

main goal is to introduce and to let customers to

experience the Japanese and Korean street and to

patronize the Philippine street food product as part

of the country’s culture despite of the different

street foods being offered in the market.

There are four products each to be offered in

Japanese, Korean, and Philippine street food.

Furthermore, these products will give a taste that

will represent its respective country of origin. The

product names are the same as they’re called.

38
Philippine Street Food

Pork BBQ. It is skewered

marinated pork thinly sliced that

are grilled until perfectly

cooked.

Proben. It is a proventiculus of

a chicken, dipped in cornstarch,

and deep fried.

Betamax. It is a coagulated

chicken’s blood.

Isaw. It is barbecued chicken’s

intestines, cleaned inside and

out until they are clean.

39
Japanese Street Food

Choco Banana. It is a frozen banana

coated with chocolate.

Yakitori.It is a skewered chicken

marinated with Teriyaki Sauce,

Seasame Seeds, Brown Sugar, Black

Ground Pepper and Soy Sauce.

Takoyaki. It is a ball-shaped

Japanese snack made of a wheat

flour-based batter and cooked in a

special molded pan. It is filled

with minced squid, cabbage, ginger,

and onion.

Okonomiyaki.It is a Japanese

pancake containing variety of

ingredients.

40
Korean Street Food

Hotteok.It is a Korean Pancake

filled with cinnamon flavor.

Rice Cakes. It is cylinder-shaped

rice cakes with spicy sauce.

Korean BBQ. It is skewered

marinated pork in Korean style.

Goguma Twigim.It is a sweet

potato coated with flour-batter

and deep fried.

Pricing Strategy

The prices of the products are competitive

especially with local street foods.

The pricing of local street food is equal to the

competitor’s pricing to get the attention of

41
consumers of the local street foods. While in

Japanese and Korean street foods, the prices are

higher than the local street foods are within the

range of Php30 to Php50.

The pricing of Local, Japanese, and Korean

street foods is based on the survey questionnaire.

For local, 39.25% are willing to spend the price

raging Php30 to Php49 pesos. About 46.37% and 43.86%

answered that they would like to try the Japanese and

Korean street foods for a price that ranges Php30 to

Php50. The researchers arrived at the prices below:

Table 11
Selling Prices
PHILIPPINE JAPANESE KOREAN
Pork BBQ 15.00 Yakitori 30.00 Korean BBQ 30.00
Isaw 5.00 Choco Banana 12.00 Hotteok 12.00
Betamax 5.00 Okonomiyaki 12.00 Rice Cakes 10.00
Proben 10.00 Takoyaki 25.00 Goguma Twigim 5.00

The Place

The location of the proposed business is along

Mabini Street, Brgy. Quezon District, Cabanatuan

City. The proposed location is accessible. The

location was chosen because: (1) the availability of

the supplies needed; (2) it is one of the investment

place for foods industry.

42
Promotional Strategies

In order to achieve a sustainable competitive

advantage in the market, various strategies will be

employed by the proposed business. The marketing

strategy will seek to create customer awareness

regarding the products offered, develop customer

relations, and work toward building customer loyalty

and referrals.

The first phase will be the strategically placed

advertisements. While preparing the business for

operations, tarpaulins will be placed in front of the

proposed location to create awareness of what is to

come.

In addition, they will also be posted along the

high-way and nearby universities and business

districts to attract attention from the target

market.

Sticker ads will also be given to tricycle

drivers to push and promote the business’s image. It

will provide a great opportunity to stir interest and

provide information to people while they are seated

inside the tricycle or while they are stuck in

traffic. Also, Flyers are to be distributed. And,

43
social media, specifically a Facebook Page, will be

used to promote the said business and its products.

II. Management Aspect

Management is the organization and coordination

of the activities of the enterprise in accordance

with certain policies and in achievement of clearly

defined objectives. The purpose of the management is

to reach its established goals, to maintain, and to

improve the viability of an organization for an

effective and efficient operation.

This aspect describes the form of business

organization that is best suited for the proposed

project, the organizational structure, the number of

personnel needed, their qualifications, their

compensation scheme, and the projected timetable

before the project is implemented.

Form of Organization

Sole Proprietorship is the form of business

organization that will be applied in this business

venture. The owner will provide the amount of cash to

finance the business. The proponents chose this type

of organization for the following reasons:

44
1. It is easier and inexpensive to organize as

compared to other forms of business

ownership.

2. Sole proprietorship has few requirements

needed to form.

3. Sole proprietorship is least regulated by the

government over other forms of businesses.

4. The sole proprietor or the owner receives all

income generated by the business to keep or

to reinvest.

5. The owner has complete control over the

business, especially in making decisions.

6. The success or failure of the business lies

with the owner’s accountability.

7. The sole proprietor would be the only one

liable and responsible for the liabilities of

the business. The financial requirements and

the marketing strategy are all the

responsibilities of the owner.

8. The capital can be provided easily by the

owner because of its small amount, which can

be accumulated through the use of the

personal savings of the owner.

45
 9. The owner will be as well be the one who will

pay business permits and licenses, not the

business.

Organizational Structure

The business shall be organized under the line

type of organization, the owner being at the highest

position as the manager. Authority will pass from the

manager to his employees by delegation. The following

figure is the organizational chart which will be used

by the proposed business.

Figure 1:
Organizational Chart

Manpower Requirements

The proposed business will employ cooking

personnel who is responsible for the preparation and

cooking of the products to be served; and a cashier

46
who will take the responsibility of cash and will

also help in the operation of business such as

cleaning table and dish-washing.

Personnel Qualifications, Duties and Responsibilities

The researchers believed that only a handful of

employees will be hired by the business because of

minimal work load requirements.

With regard to hiring of personnel, the manager

shall hire knowledgeable and easy to direct worker to

avoid waste of money, time and effort.

The qualifications, duties and responsibilities

of personnel are enumerated below:

1. Manager/Owner. The manager recruits, hires and

motivates his employees. He evaluates their

performance. He shall be responsible for

managing the entire operations of the business.

As the owner of the business, he shall be

accountable for the product standard and

quality. He shall also be in-charge of the

financial status of the business. He shall

direct and supervise his employees.

2. Grillerand Cook Assistant. They shall be

responsible for the technical aspect of the

47
 business. They shall also maintain the records

of the inventory of the raw materials to keep

the owner updated in the procurement of the raw

materials needed for each the product. They must

maintain their work area clean and organized to

secure the food safety.

3. Cashier. The one who accept orders.He shall be

responsible to make sure that the counter and

counts accurately the amount tendered. He shall

report to the owner/manager directly and turn-

over the daily cash sales to the owner.

4. Helper/Server. He shall be responsible to make

sure that the store clean and serves as the

dishwasher and waiter. Serves as maintenance

personnel of the establishment.

Compensation Scheme

The salaries of employees shall be computed on a

monthly basis and paid twice a month. The first

portion which consists of one half of the computed

basic pay and he shall be paid not later than the

15th day of each month while the second portion shall

be paid not later than the 30th day of each month.

48
 The cook and the cashier shall be paid at a rate

of P350.00 per day and manager being the owner will

not receive salary.

As mandated by the law, 13th month pay and other

benefits such as PhilHealth, Pag-IBIG and SSS will be

provided for the personnel.

Table 12
Salaries
13TH
TOTAL
POSITION NO. RATE/DAY MONTHLY ANNUAL MONTH
SALARIES
PAY
Owner/Manager 1 Drawings
Cashier 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Helper 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Griller 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Cook Assistant 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
TOTAL 473,200.00

Table 13
SSS, PHIC, & HDMF - Employer's Contribution
TOTAL ER TOTAL
NO. OF
POSITION SSS-ER PHIC-ER HDMF–ER CONTRIBUTION GOVERNMENT
EMPLOYEE
PER YEAR DUES-ER
Cashier 673.00 112.50 100.00 10,626.00 1 10,626.00
Helper 673.00 112.50 100.00 10,626.00 1 10,626.00
Griller 673.00 112.50 100.00 10,626.00 1 10,626.00
Cook 673.00 112.50 100.00 10,626.00 1 10,626.00
TOTAL 42,504.00

Organizational Policies

The following rules and regulations shall be

observed in the business premises by the employees:

49
1. All employees must wear their required uniforms

or a plain white polo shirt during business

hours.

2. Employees should stay in the shop during their

shifts and are not allowed to leave the premises

unless permitted by the manager.

3. Employees shall make sure that the store is

clean and everything is in order before leaving

the store.

4. The business shall be opened from 2:00 PM to

10:00 PM, from Monday to Saturday. Employees

must avoid tardiness. The employee should be in

the restaurant 1 pm before the store opens and

there will be a grace period of 10 minutes in

case of late. A salary deduction equivalent to

half hour of their salary per day or at a rate

of PHP 10.

5. Employees are expected to conduct themselves in

a professional manner and to show respect for

their co-workers. Tori Sigpum is committed to

provide a work environment for all employees

that are free from sexual harassment and other

types of discriminatory harassment.

50
 6. Tori Sigpum will not tolerate any form of

unlawful discrimination. In particular, any

employee who believes that any other employee of

Tori Sigpum may have violated the Equal

Employment Opportunity Policy should report the

possible violation to the manager/owner.

The following rules and regulations shall be

observed in the business premises by the customers:

1. The customer is not allowed to smoke inside the

store.

2. Firearms and any deadly weapons are not allowed

inside the store premises.

3. Customers are responsible for their personal

belongings when inside the store premises and

employees/management shall not be held liable

for the loss of their belongings if left

unattended.

Legal Requirements

The following permits and licenses shall be

secured:

1. Business registration from the Department of

Trade and Industry.

51
 2. Business permit from the Office of the City

Mayor.

3. Registration to the Bureau of Internal Revenue.

4. Barangay permit.

5. Health and Sanitation permit.

6. Lease Contract with the building owner.

III. Technical Aspect

This aspect contains the equipment and other

necessary things needed by the business with its

respective unit cost and quantity. Through use of

figures, this aspect will show the vicinity map,

business layout as well as the floor plan. It also

discusses the flow of operation, waste management,

and other need to build the said street foods.

Included here, the product cost of the proposed

business.

Equipment, Furniture and Fixtures, Utensils, and

Supplies

Kitchen Equipment

Refrigerator. An appliance used to

store foods and drinks.

52
Frying Pan. A flat – bottomed pan used

for frying.

Grill. A metal used for cooking food

over an open fire.

Exhaust Fan. Used to tire out the

unwanted smell and lessen the smoke

from the kitchen.

Takoyaki Pan. A special molded pan

used to cook takoyaki.

Single-Burner Gas Stove. An enclosed

space in which fuel is burned to

provide heating, either to heat the

space in which the stove is situated,

or to heat the stove itself and items

placed on it.

53
Fixtures and Furniture

Table/s. A piece of furniture that has

a flat top and one or more legs.

Chair/s. A seat typically having four

legs and a back for one person.

Electric Fan Wall. A type of fan that

is recessed into the wall.

Kitchen Utensils

Brush.A cooking utensil used to spread

butter, oil or glazed on food.

Bowl (soup).It is a bowl usually wider

and shallow than a cereal bowl.

Casserole.A large, deep dish used

both in the oven and as a serving

vessel.

54
Chopping Board. A durable board on

which to place material for cutting.

Kitchen Knives. n instrument composed

of a blade fixed into a handle, used

for cutting.

Kitchen utensils (set).A hand-held,

typically small tool or a utensil that

is used in the kitchen, for food-

related functions.

LPG Regulator and hose.A control valve

that reduces the input pressure of a

gas to a desired value at its output.

Mixing Bowl.It is used for combining

ingredients.

Pitcher. A container for holding and

pouring liquids thru its lip or spout

and a handle.

55
 Plate/s. It is used for placing the food.

Spoon and Fork.It is a stainless steel

used when eating.

Strainer. A kitchen device that has

many small holes that is used to hold

back solid pieces while a liquid passes

through.

Tong. Consisting of a single band of

metal bent round one or two bands joined

at the head by a spring.

Other Equipment

Calculator.It is a small electronic

device that is used to calculate math

easily.

Cash box. A lockable metal box for

keeping cash in.

56
Flow of Operations

1. Preparation of all the ingredients needed,

marinating, putting spices, making dough,

making all the sauces, skewering, and storing

of foods.

2. The customer shall choose his order from the

menu board placed in the counter. After

receipt of payment, the cashier shall give

exact exchange to the customer, if any.

3. The cashier will then notify the cook about

the order and to prepare the order.

4. After the food is cooked, the cashier or

helper will serve the order to the customers.

5. The customer will know choose any sauce they

like.

Figure 2
Flow of Operations

Ingredients Preparation

Order Placement and

Payment

Cooking the Order

Placed

Serving the Food

Ordered

Selecting the Sauce of

their Choice

57
Operational Capacity

The proposed business will be operating 8 hours,

from 3:00 PM to 10:00 PM, from Monday to Saturday.

There are 20 seats available in the store.

The proponents of Tori Sigpum assumed that every

customer will be seated 1 and a half hour while

dining in the store.

Table 14
Normal Operating Capacity
PARTICULARS
Operating Hours 8
Hours that each customer will stay at the
1.5
store
AVERAGE NUMBER OF CUSTOMERS PER SEAT PER
5.33
DAY
Number of Seats 20
AVERAGE NUMBER OF CUSTOMERS PER DAY AT
107
FULL CAPACITY
50%
AVERAGE NUMBER OF CUSTOMERS PER DAY AT
54
NORMAL CAPACITY

Material and Equipment Handling Design

The procurement of raw materials, the business

shall transact from reputable local suppliers near

the proposed business to ensure that these products

will be delivered on time to have enough stocks for

the production process. The refrigerator will be used

58
to store and to prolong the shelf life of the raw

products. The inventories that are not required to be

refrigerated will be placed in clean storages at room

temperature.

The proposed business will procure raw materials

inventories every week to minimize spoilage and in

order to maximize the space for storage.

Equipment, tools, and furniture will be assessed

for maintenance for every quarter of the year by the

management. This is to ensure that these assets are

working properly in relation to ensure the food

safety and to achieve the desired quality of products

being produced.

Store Location

The proposed site of the business is located

along Quezon District, Mabini Street, Cabanatuan

City. The store location is highly accessible because

it is situated near the national road, schools and

universities, colleges, and the business district of

Cabanatuan City which is the target market of the

proposed business.

59
Vicinity Map

This depicts the location of the business to be

established and establishments surrounding it in

Mabini Street, Cabanatuan City, Nueva Ecija.

Figure 3
Vicinity Map

Figure 4
Proposed Store Location

60
 Figure 5
Floor Plan

Utilities

The power supply for the business will be

provided by Cabanatuan Electric Corporation (CELCOR),

while its water shall be supplied by Cabanatuan water

district. The LPG’s is available through suppliers

nearby, on a delivery basis.

Cleaning and Waste Management

In any kind of food business, there is to be a

proper disposal of waste to prevent food

contamination, to maintain cleanliness inside of the

61
business and to help in preventing further pollution

of the environment.

Wastes are to be in proper garbage bins. The

waste products are to be segregated whether non-

biodegradable and biodegradable. The location of

which is at proper distance from the customer’s

lounge, the storage area and the production area.

The garbage bags are to be collected and disposed by

trucks from the city government.

Product Ingredients

Philippine Street Food

PORK BBQ:
1 kg of Pork
280ml of Soy Sauce
15 pcs Calamansi
7 cloves of Garlic
1 tsp of Pepper
1/4 kg of Brown Sugar
Yield:25 Sticks

PROBEN:

1 kg of Proventiculus
(Chicken)
Yield:10 Cups

62
 BETAMAX/DUGO:
1 kg of Chicken's Blood
Yield:30 Sticks

ISAW:
1 kg of Chicken Intestine
2 tbsp of food color
Yield:30 Sticks

Japanese Street Food

CHOCO BANANA:

1 Bunch of Banana

1/2 of Chocolate Powder

1/8 of all-purpose flour

Yield: 22 pcs

TAKOYAKI:

1/4 kg of Squid

1 Kg of all-purpose flour

128g of cabbage

2 eggs

128g of Ginger

1 spring onion

63
 1 tbsp of Baking Powder

Yield: 9sticks (4 pieces)

YAKITORI:

1 kg of Chicken Breast

Teriyaki Sauce

3 tbsp of Sesame seeds

1 tsp of Pepper

1/4 kg of Brown Sugar

Yield: 25 sticks

OKONOMIYAKI:

1/4 kg of Pork (Giniling)

1 egg

250g of cabbage

1 kg of all-purpose flour

1 White Onion

Yield: 25 servings

64
Korean Street Food

HOTTEOK:

2 1/2 kg of all p. flour

28.6g of cinnamon powder

1/8 kg of brown sugar

Yield: 35 pcs

RICE CAKES:

1 kg of Rice Flour

3 oz of chili sauce

Yield: 20

KOREAN BBQ:

1 kg of Pork

1/4 kg of Brown sugar

2 tbsp of Seasame seeds

7 cloves of Garlic

1 tsp of Pepper

15 pcs calamansi

280 ml of Soy Sauce

1 spring onion

Yield: 25 sticks

65
 Goguma Twigim:

1 kg of Sweet Potato

3/4 kg of all-purpose

Flour

1/4 cornstarch

1 egg

half teaspoon of salt

Yield: 36 pcs

Table 15
Projected Time Table

2017 2018
ACTIVITIES TO BE

Sept.
IMPLEMENTED
Jan.

Feb.

Mar.

Apr.

June

July

Aug.

Oct.

Nov.

Dec.

Jan.
May

Conceptualization
of feasibility
study
Gathering of data
Project
feasibility study
Sourcing and
allocating of
funds
Securing permits
and licenses
Store renovation
Machineries and
furniture
selection
Hiring and
training of
staffs
Promotional
Period
Actual operation

66
 IV. Financial Aspect

This portion of the study is considered as the

most important aspect of any business operation.

A five-year projection of the business

activities is also presented under this aspect.

Financial statement analysis will be used by the

researchers to assess the profitability and viability

of the proposed business.

Financial Assumptions

1. All sales transactions throughout the year

will be on cash basis.

2. All expenses during the year will be paid in

cash.

3. All purchases of raw materials will be paid

in cash.

4. The total units produced is equal to the

total products sold.

5. All purchases during the year will be all

used in the production.

6. The Mark-up on cost depends on the product’s

cost and to cover operating expenses

7. There is an increase of 3% annually on

selling price and cost of goods sold.

67
8. Operating expenses are increased 3% annually.

In addition, the Advertising Expense is PHP

15,250 in the first of operation – higher

than the succeeding year because of

introducing the proposed business.

9. All non-current assets will be depreciated on

a straight-line basis with the following

scrap values and useful lives, except for

leasehold improvement with no salvage value

and has 10 years of useful life. Also,

refrigerator with 10 years of useful life.

MANUFACTURING SCRAP USEFUL

EQUIPMENT VALUE LIFE
Refrigerator 10% 10
Others 10% 5
Fixtures and Furniture 10% 5
Kitchen Utensils 10% 5
Leasehold Improvement - 10
10. Cash Withdrawal of the owner is 50% of the

Net income.

11. Other BIR rulings, like VAT, due to scale.

12. A total of 312 days of operation of the

business. It is computed by 360 less 48. The

48 is comprise of 4 Sundays in a month times

12.

68
 Schedule 1
Total Project Cost
PARTICULARS AMOUNT SUB-TOTAL
TOTAL ACQUIRED EQUIPMENT
Furniture & Fixtures 10,097.00
Kitchen Equipment 23,613.00
Kitchen Utensils 3,983.00
Leasehold Improvement 11,419.00 49,112.00
WORKING CAPITAL NEEDED–2 MONTHS
Cost of Goods Sales 129,774.43
Salaries and Wages 39,433.33
SSS,PHIC,& HDMF 3,542.00
Permits and License 6,100.00
Supplies 9,090.91
Rent 10,000.00
Water 1,000.00
Electric 5,000.00
Advertising 2,541.67 206,482.34
UNRESTRICTED CASH 1,000.00
TOTAL 256,594.34

Schedule 2
Furniture and Fixtures
PARTICULARS UNIT COST QTY TOTAL COST
Tables 300.00 6 P 1,800.00
Chairs 200.00 25 5,000.00
Wall Electric Fan 1,099.00 3 3,297.00
TOTAL P 10,097.00

Schedule 3
Kitchen Equipment
PARTICULARS UNIT COST QTY TOTAL COST
Refrigerator 20,999.00 1 20,999.00
Frying Pan 325.00 1 325.00
Grill 300.00 2 600.00
Exhaust Fan 940.00 1 940.00
Takoyaki Pan 349.00 1 349.00
Stove (1 burner) 400.00 1 400.00
TOTAL 23,613.00

69
 Schedule 4
Kitchen Utensils
PARTICULARS UNIT COST QTY TOTAL COST
Brush 24.75 3 P 74.25
Bowl (Soup) 10.00 30 300.00
Casserole 700.00 1 700.00
Chopping Board 189.75 1 189.75
Kitchen Knives 120.00 2 240.00
Kitchen utensils (set) 350.00 1 350.00
LPG Regulator and hose 299.75 1 299.75
Mixing Bowl 129.75 3 389.25
Pitcher 20.00 6 120.00
Plates 15.00 30 450.00
Spoon and Fork 10.00 30 300.00
Strainer 160.00 2 320.00
Tong 125.00 2 250.00
TOTAL P 3,983.00

Schedule 5
Leasehold Improvements
PARTICULARS UNIT COST QTY TOTAL COST
Cement 250.00 14 P 3,500.00
Paint (4 Liters) 500.00 4 2,000.00
Tiles (60x60cm) 30.00 56 1,680.00
Sand (1 Truck) 1,000.00 1 1,000.00
Hallow blocks 9.00 100 900.00
Reinforced Steel
120.00 5 600.00
Bars (10mmx6m)
Labor Cost (3 days) 250.00 2 1,500.00
Lights 119.50 2 239.00
TOTAL P 11,419.00

Schedule 6
Permit and License
PARTICULARS AMOUNT
BIR 500.00
DTI 500.00
Barangay Clearance 500.00
Business Registration 5,000.00
TOTAL P 6,500.00

70
*the DTI Registration is only applicable to 1st year

of operation.

Schedule 7
Advertising
PARTICULARS QTY UNIT COST TOTAL COST
Tarpaulin (1.5 by 2) 50 75.00 3,750.00
Sticker (2 by 7) 50 30.00 1,500.00
Flyer (2 by 4) 1,000 10.00 10,000.00
TOTAL 15,250.00

Schedule 8
Product Costing- Philippine
PORK BBQ
1 kg of Pork 180.00
280ml of Soy Sauce 9.94
15 pcs calamansi 11.55
7 cloves of Garlic 5.60
1 tsp of Pepper 3.84
1/4 kg of Brown Sugar 10.00
Yield: 25
Cost/Sticks 8.84
PROBEN
1 kg of Proventiculus (Chicken) 85.00
Cups 10
Cost/Cup 8.50
BETAMAX/DUGO
1 kg of Chicken's Blood 80.00
Yield: 30
Cost/Cup 2.67
ISAW
1 kg of Chicken Intestine 75.00
2 tbsp of food color 2.00
Yield: 30
Cost/Stick 2.57

71
 Schedule 9
Product Costing - Japanese
CHOCO BANANA
1 Bunch of Banana 50.00
1/2 of Chocolate Powder 60.00
1/8 of all-purpose flour 7.00
Yield: 22
Cost/Unit 5.32
TAKOYAKI
1/4 kg of Squid 100.00
1 Kg of all-purpose flour 56.00
128g of cabbage 6.67
2 eggs 12.00
128g of Ginger 3.00
1 spring onion 3.00
1 tbsp of Baking powder 3.43
Sticks (4 pieces) 9
Cost/Stick 20.46
YAKITORI
1 kg of Chicken Breast 110.00
Teriyaki Sauce 86.50
3 tbsp of Sesame seeds 12.66
1 tsp of Pepper 3.84
1/4 kg of Brown Sugar 10.00
Yield: 25
Cost/Stick 8.92
OKONOMIYAKI
1/4 kg of Pork (Giniling) 25.00
1 egg 6.00
250g of cabbage 13.00
1 kg of all-purpose flour 28.00
1 White Onion 1.11
Yield: 20
Cost/Unit 2.20

72
 Schedule 10
Product Costing - Korean
HOTTEOK
2 1/2 kg of all p. flour 70.00
28.6g of cinnamon powder 9.58
1/8 kg of brown sugar 7.00
Yield: 20
Cost/Unit: 4.33
RICE CAKES
1 kg of Rice Flour 60.00
3 oz of chili sauce 44.81
Yield: 20
Cost/Unit: 5.24
KOREAN BBQ
1 kg of Pork 180.00
1/4 kg of Brown sugar 10.00
2 tbsp of Seasame seeds 12.66
7 cloves of Garlic 5.60
1 tsp of Pepper 3.84
15 pcs calamansi 11.55
280 ml of Soy Sauce 9.94
1 spring onion 3.00
Yield: 25
Cost/Sticks 9.46
GOGUMA TWIGIM
1 kg of Sweet Potato 25.00
3/4 kg of all pur. Flour 20.00
1/4 cornstarch 9.50
1 egg 6.00
half teaspoon of salt 2.00
Sticks (2 pieces) 15
Cost/Sticks: 4.17

Schedule 11
Utilities Expense
Electric 30,000.00
Water 6,000.00
Total 36,000.00

73
 Schedule 12

Rent Expense
Rent 60,000.00
Total 60,000.00
*computed by 5,000 times 12

Schedule 13

Salaries
13TH
TOTAL
POSITION NO. RATE/DAY MONTHLY ANNUAL MONTH
SALARIES
PAY
Owner/Manager 1 Drawings
Cashier 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Helper 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Griller 1 350.00 9,100.00 109,200.00 9,100.00 118,300.00
Cook
1 350.00
Assistant 9,100.00 109,200.00 9,100.00 118,300.00
TOTAL 473,200.00

74
 Schedule 14
SSS, PHIC, & HDMF - Employer's Contribution
TOTAL ER TOTAL
NO. OF
POSITION SSS-ER PHIC-ER HDMF–ER CONTRIBUTION GOVERNMENT
EMPLOYEE
PER YEAR DUES-ER
Cashier 673.00 112.50 100.00 10,626.00 1 10,626.00
Helper 673.00 112.50 100.00 10,626.00 1 10,626.00
Griller 673.00 112.50 100.00 10,626.00 1 10,626.00
Cook 673.00 112.50 100.00 10,626.00 1 10,626.00
TOTAL 42,504.00

Schedule 15

Gross Sales (in peso)

Year 1 Year 2 Year 3 Year 4 Year 5

Local 443,623 464,700 486,778 509,904 534,130
Japanese 487,967 511,150 535,435 560,873 587,520
Korean 385,848 404,180 423,382 443,497 464,568
Total 1,317,438 1,380,029 1,445,594 1,514,275 1,586,218

75
 Schedule 16

Cost of Goods Sold

Year 1 Year 2 Year 3 Year 4 Year 5

Total RMU 518,434 543,065 568,866 595,893 624,204
Add: Direct Labor 257,852 265,833 273,144 281,560 281,560
Add: Factory Overhead 2,360 2,360 2,360 2,360 2,360
Total Cost of Goods Sold 778,647 811,259 844,371 879,813 908,124

76
 Schedule 17

Income Statement

Year 1 Year 2 Year 3 Year 4 Year 5

Sales 1,317,438 1,380,029 1,445,594 1,514,275 1,586,218

Less: Cost of Goods Sold 778,647 811,259 844,371 879,813 908,124

Gross Profit 538,791 568,771 601,224 634,461 678,094

Less: Operating Expenses
Salaries and Wages -
General/Admin 236,600 243,698 251,009 258,539 266,295
SSS, PHIC & HDMF - Employer
Contribution 21,252 22,135 22,135 23,021 23,321

Depreciation Expense 3,826 3,826 3,826 3,826 3,826

Taxes and Licenses 6,100 6,100 6,100 6,100 6,100

Supplies Expense 54,545 56,182 57,867 59,603 61,391

Rent expense 60,000 61,800 63,654 65,564 67,531

Utilities Expense 36,000 37,080 38,192 39,338 40,518

Advertising Expense 15,250 5,000 5,000 3,000 3,000

77
Total Operating Expenses 433,574 435,821 447,784 458,991 471,983

Net Income before Tax 105,217 132,949 153,440 175,470 206,111

Income Tax Due (6,283) (11,090) (15,188) (19,594) (26,528)

Net Income after Tax 98,935 121,860 138,252 155,876 179,583

78
 Schedule 18

Statement of Cash Flow

1st Year 2nd Year 3rd Year 4th Year 5th Year
OPERATING ACTIVITIES
Cash Receipts
Sales 1,317,437.83 1,380,029.30 1,445,594.49 1,514,274.69 1,586,217.88
Cash Disbursements
Cost of Goods Sold 776,286.15 808,898.16 842,010.11 877,452.81 913,819.85
Salaries and Wages -
236,600.00 243,698.00 251,008.94 258,539.21 266,295.38
General/Admin
SSS, PHIC & HDMF - Employer
21,252.00 22,135.20 22,135.20 23,020.80 23,320.80
Contribution
Taxes and Licenses 6,100.00 6,100.00 6,100.00 6,100.00 6,100.00
Supplies Expense 54,545.46 56,181.82 57,867.28 59,603.30 61,391.40
Rent expense 60,000.00 61,800.00 63,654.00 65,563.62 67,530.53
Utilities Expense 36,000.00 37,080.00 38,192.40 39,338.17 40,518.32
Advertising Expense 15,250.00 5,000.00 5,000.00 3,000.00 3,000.00
Income Tax Due 6,282.62 11,089.88 15,187.97 19,594.01 26,527.76
Total Cash Disbursements 1,212,316.24 1,251,983.06 1,301,155.90 1,352,211.91 1,408,504.04
Cashflow generated from 105,121.60 128,046.24 144,438.59 162,062.77 177,713.84

79
 Operating Activities

INVESTING ACTIVITIES
Acquisition of Property and
(49,112.00) - - - -
Equipment

FINANCING ACTIVITIES
Initial Investment 256,594.34
Withdrawal (49,467.43) (60,929.76) (69,125.93) (77,938.02) (89,791.64)
Cashflow generated/used
207,126.91 (60,929.76) (69,125.93) (77,938.02) (89,791.64)
from Financing Activities
Net Cash from all
263,136.50 67,116.49 75,312.66 84,124.75 87,922.20
Activities
Add: Cash Beginning - 263,136.50 330,252.99 405,565.65 489,690.40
Cash Ending 263,136.50 330,252.99 405,565.65 489,690.40 577,612.60

80
 Schedule 19

Statement of Changes in Equity

1st Year 2nd Year 3rd Year 4th Year 5th Year
Beginning
- 306,061.77 366,991.53 436,117.46 514,055.48
Capital
Add: Initial
256,594.34 - - - -
Investment
Profit/(Loss) 98,934.87 121,859.51 138,251.86 155,876.04 179,583.29
Sub - Total 355,529.21 427,921.28 505,243.39 591,993.51 693,638.77
Less:
49,467.43 60,929.76 69,125.93 77,938.02 89,791.64
Withdrawal
Ending Capital 306,061.77 366,991.53 436,117.46 514,055.48 603,847.13

81
 Schedule 20

Statement of Financial Position

1st Year 2nd Year 3rd Year 4th Year 5th Year
ASSETS
Cash 263,136.50 330,252.99 405,565.65 489,690.40 577,612.60

Property and
42,925.27 36,738.54 30,551.81 24,365.08 26,234.53
Equipment - net
Total Assets 306,061.77 366,991.53 436,117.46 514,055.48 603,847.13

LIABILITIES & CAPITAL

Liabilities - - - - -

Capital 306,061.77 366,991.53 436,117.46 514,055.48 603,847.13

Total Liabilities
306,061.77 366,991.53 436,117.46 514,055.48 603,847.13
and Capital

82
 Schedule 21

Net Present Value

Net Present Value (6%)

Period Cashflow PVF DCF

1st
105,121.60 0.9434 99,171.32
Year
2nd
128,046.24 0.8900 113,960.70
Year
3rd
144,438.59 0.8396 121,273.43
Year
4th
162,062.77 0.7921 128,368.90
Year
5th
177,713.84 0.7473 132,798.12
Year
Total Discounted Cashflow 595,572.46
Project Cost 256,594.34
Net Present Value 338,978.12

Typically, if an investment has a positive net present value, it will add value to

the business and will benefit its owner. Schedule 21 shows that the business has

generated a positive net present value of PHP338.978.12 during the five-year operation.

83
 Schedule 22

Payback Period

Payback Period
Cumulative Payback
Year Cashflow
Cashflow Period
0 (256,594.34) (256,594.34) -
1 105,121.60 (151,472.75) -
2 128,046.24 (23,426.50) 2.16
3 144,438.59 121,012.09 -
4 162,062.77 283,074.87 -
5 177,713.84 460,788.71 -
Total Payback Period 2.16

Payback Period, however, does not consider time value of money. But because of its

simplicity, the researchers were able to interpret its result easily. As shown above, a

payback period of 2 years and 2 months to recover the amount invested.

84
 Schedule 23

Return on Investment

Return on Investment
1st Year 2nd Year 3rd Year 4th Year 5th Year Average
Net Income 98,934.87 121,859.51 138,251.86 155,876.04 179,583.29 138,901.11
Project Cost 256,594.34 256,594.34 256,594.34 256,594.34 256,594.34 256,594.34
Return on
38.56% 47.49% 53.88% 60.75% 69.99% 54.13%
Investment

To evaluate the efficiency of the investment, the return on investment is used. It

measures the amount of return on an investment related to investment related to

investment cost. In year 5, the ROI resulted at the percentage of 69.99, which means that

for every peso that you’ll invest, you’ll get .70 cents.

85
86