mango ravioli final

8/11/2019 Mango Ravioli Final

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MANAGEMENT ASPECT | 40

6. Phil-Health Registration

Phil-Health is the countrys Health Insurance Corporation. All employersare required to register their employees with Phil-Health as stated in the New

National Health Insurance Act (RA 7875/RA 9241). This agency manages and

administers the government health care system in the Philippines. The following

documents are required by Phil-Health and as enumerated below:

Employer Data Record (ER1) Report of Employee-Member (ER2)

SEC Registration, Articles of Incorporation and by-laws

7. Pag-IBIG Regis tration

Pag-IBIG Fund is also known as the Home Development Mutual Fundwhich is mandatory for all employees covered by the Social Security System

(SSS). The Pag-IBIG Fund essentially provides various types of loans to the

members.

8. Mayors or Business Permit

The following are the documents required in order to secure a business permit:

SEC Registration documents (AOI By-Laws Certificate of Incorporation)


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Pre Operations Timeline

It is important that before the start of business operations, strategic planning of establishing the business must be

conducted. In order to do this, the company recognized organizational structure from selection of business supported with

a feasibility study and the following company activities that will support the legality, manpower requirements, safe andengineered plant facility, competitiveness and strong market impact of the company.

The proponents use Gantt chart to show the scheduling of company activities from selecting a business to be

established up to the normal start of operation.

Table 2.3: Pre-Operation Timeline

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 41 Selection of Business to be Established2 Project Feasibility3 Selection of Plant Location4 Secure Licenses and Permits of Business5 Renovation of Selected Site6 Acquisition and Installation of Equipment

7 Recruitment and Training of Employees8 Pilot Run and Testing of Product9 Advertisement of Business

10 Start of Operation

JanPre-Operation Timeline

Jul Aug Sept Oct Nov Dec ACTIVITY


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Organizational Structure

GeneralOperationsManager

ProductionHead

MaintenancePersonnel

ProductionOperator

ProductionWorker

QualityControlAnalyst

Finance Head

Finance Staff

Sales andMarketing

Head

Sales andMarketing

Staff

LogisticsHead

InboundWarehousePersonnel

OutboundWarehousePersonnel

PurchasingStaff

HumanResource

Head

HumanResourceAssistant

Driver SecurityGuard


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Manpower Distribution

Table 2.4: Manpower Distribut ion

POSITION NO. OF EMPLOYEESGENERAL OPERATIONSMANAGER 1

SALES AND MARKETINGHEAD 1

FINANCE HEAD 3HUMAN RESOURCE HEAD 1PRODUCTION HEAD 1PRODUCTION OPERATOR 7PRODUCTION WORKER 6MAINTENCE PERSONNEL 1QUALITY CONTROLPERSONNEL 1

FINANCE STAFF 1HR ASSISTANT 1SALES AND MARKETINGSTAFF 1

LOGISTICS HEAD 1INBOUND WAREHOUSEPERSONNEL 1

OUTBOUND WAREHOUSEPERSONNEL 1

PURCHASING STAFF 1


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Table 2.5: General Partners

PARTNERS POSITION

Bugarin, Grace GENERAL OPERATIONSMANAGER

Guillermo, Arlene SALES AND MARKETINGHEADLabrador, Jay Vincent FINANCE HEAD

B. General Operations ManagerDuties and Responsibilities:

Operations Manager is responsible for managing the day to day operations of the

company and making sure that major administrative and technical problems and

concerns of the company and its clients should be monitored and addressed

accordingly. It ensures that operations are being managed accordingly on a day-to-day

basis; finds a way to make the company more productive by providing effective methods

in its business operations. Accountable for the performance of direct reports by

coaching, creating and maintaining development plans, conducting performance

appraisals, recommending training and encouraging individual employee participation in

decision making. The operations manager reports directly to the General Manager.

Qualifications:


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C. Finance Head

Duties and Responsibilities: Manage financial and administration activities to achieve financial goals. Develop business plan, timeline and budget to perform financial projects. Monitor and manage expenditures within allotted budget. Develop and maintain standard financial and administrative procedures. Respond to customer queries/issues in a timely manner. Work closely with General Manager in preparation of business plan and

operational budget. Review all invoices and make the relevant payments in a timely manner. Review accounting discrepancies and recommend corrective actions.

Assist in implementing standard accounting policies. Ensure the preparation and maintenance of all financial records. Supervise preparation of all monthly and annual finance reports in a timely

fashion. Supervise and manage payroll processing and tax filing activities.

Provide training and guidance to finance and admin teams as needed. Develop overall goals for the finance and administration departments.


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D. Sales and Marketing Head

The marketing head is responsible for the planning and implementing of strategic

marketing, business development efforts and sales activities.

Duties and Responsibilities

Responsible in planning on how to achieve sales and profit to be demanded

by the business. Monitors how the target market responds to marketing efforts. Build a comprehensive sales and marketing strategies with the bounds of the

companys objectives and goals.

Qualifications:

College Graduate; Preferably with Bachelor Degree in Business

Administration, Marketing, Industrial Engineering, or other related course

Minimum combined work experience of 8 years in Marketing or Sales

preferably in industries of consumer goods, telecoms, pharmaceuticals, and

consumer electronics

Must have at least 3 year experience in managing a team

Must be willing to do field-work


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Candidate must possess at least a Post Graduate Diploma / Master's Degree in

Human Resource Management or equivalent. Male or Female with at least 3 years of business experience Not more than 40 years old Excellent communication skills and leadership qualities Strong presentation abilities Must be a creative thinker and excellent team player Must be a good initiator and possess good negotiation skills

F. LOGISTICS HEAD

Duties and Responsibilities:

Build-up a competitive logistics team and design/implement logistics in

accordance with current and future needs Manage day to day logistics operations: areas of responsibility include fulfillment,

inbound logistics, warehousing processes (pick, pack, cycle count, etc),

outbound logistics warehouse, planning and forecasting Manage contracts and relationship with 3rd party logistics service providers (e.g.

pick, pack, equipment, inbound/outbound trucking, etc) Manage, improve and scale all logistics functions in accordance with companies


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Bachelors degree major in engineering, science, business administration is

appreciated Male/Female 25 - 40 years old Experience in logistics/warehousing for 3-5 years with proven track record Experience in a consumer goods, retailing or e-commerce company is highly

appreciated Experience in managing 3rd party logistics service providers is highly

appreciated High analytical and communication skills Ability to lead a team and successfully interact with different department as an

interface and coordinator Ability to process/work fast under pressure

G. WAREHOUSE PERSONNEL


Responsible for receiving and monitoring of stocks. In charge in checking, packaging and releasing of items Responsible for maintaining the cleanliness on all areas and equipment used


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H. PRODUCTION OPERATOR


Run a production machine and understand its operation or assemble product to

customer specifications. Maintain proper counts and complete labor cards correctly.

Report all scrap. Assist the Production Supervisor/Lead Person in achieving scheduling

requirements. Use and read measuring equipment as required. Includes micrometers, rules,

calipers, strip gauges, and pull tester. Complete charting as required by Q.C. Department standards. Work closely with Q.C. to assure conformity of product to customer requirements. Assist in the maintenance of tooling and equipment. Maintain a clean and safe work area. Pursue ongoing goal of cost reductions. Perform other related duties as assigned.

Qualifications:


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I. Quality Control Analyst

Job Description: Responsible on ensuring product quality

Coordinates with the Production Operations Manager and Production Planner

and Controller

Qualifications:

Must be an Industrial Engineering Graduate or other related course

Preferably with two year experience in food industry

Male / female, 25 35 years old

J. Finance Staff

Job Description:

Ensures fully compliance in accordance to the regulatory requirements by

making use of professional accounting concepts and company policies to solve

accounting issues. Handle all expenditure, investment, collection and credit

transactions of the company.



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Organize and facilitates the process of documenting accounting policies and

procedures.

Qualifications:

Candidate must possess at least a Bachelor's/College Degree in

Finance/Accountancy/Banking or equivalent.

At least two year(s) of working experience in the related field is required for this

position.

Preferably finance/accounting personnel specializing in Finance - General/Cost

Accounting or equivalent. Job role in Management/Cost Accounting/Business

Analyst or Financial Accounting & Reporting.

K. Sales and Marketing Staff

Job Description:

Responsible for developing, implementing and leading successful sales within a

targeted market- projects Formulate marketing strategies to boost competency of the company


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Qualifications:

Must be a technical course graduate or mechanical and electrical vocationalgraduate

Must have vast knowledge in electrical and mechanical maintenance

Preferably with experience in troubleshooting of machines and electrical

breakdown

Male, between 25 35 years old

M. Human Resource Assistant

The Human Resources assistant assists with the administration of the day-to-day

operations of the human resources functions and duties. The HR assistant carriesout responsibilities in some or all of the following functional areas: departmental

development, HRIS, employee relations, training and development, benefits,

compensation, organization development, executive administration, and

employment.

Qualifications:

Candidate must possess a Bachelors Degree in Human Resource Management,


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He/She have an initiative for orderliness and cleanliness in the production area.

He/She is also responsible for the machine maintenance and condition, makepreventive maintenance on simple plant equipment, tools and machineries if

necessary.

Qualifications:

Must be at least a high school graduate.

Must be at least 18 to 35 years of age.

Physically fit in good health

Must be of good moral character

O. Company Driver


Coordinate and work with team members in providing the needs of the machine

everyday

Coordinate daily transactions with the companys employees

Maintain maintenance tools and equipment


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Defensive Driver

Fresh graduates/Entry level applicants are encouraged to apply.

P. Security Guard


Having familiarity with rules and regulations of the building or facility they are

working in Protecting all buildings, contents, employees, and others who enter the facility by

ensuring that security rules and regulations are enforced Directing traffic in and around the building or the property Monitoring security systems; including alarms, metal detector machines, gates,

and more Inspecting vehicles and packages for potential contraband Conducting safety inspections in order to ensure things are running smoothly Keeping good records related to traffic in and out of the build or facility, records

related to security procedures, and records related to incident reports.

Qualifications:


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Company Rules and Policies

Premier Foods Company believes in providing equal employment opportunitiesto all applicants and employees, depending upon our operational needs. The policies

and procedures are set to prohibit conflicts of interest; protecting companys confidential

and proprietary information, treating employees fairly, protecting and properly using

company assets, and to discourage in showing unlawful or unethical behaviour.

Operating Days and HoursThe companys business operation will start from 8:00 in the morning up to 5:00

in the afternoon, Monday to Saturday. Lunch break period is from 12:00- 1:00 pm and

also a 15-minute break in the morning from 10:00-10:15 and 3:00-3:15 in the afternoon.

Table 2.6: Operating Days and Hours

OPERATING DAYS OPERATING

HOURS

TOTAL

HOURS

Monday 8:00 - 5:00 8

Tuesday 8:00 - 5:00 8

Wednesday 8:00 - 5:00 8

Thursday 8:00 5:00 8


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Following the Company's review of all completed applications, the employer

will begin interviewing the most qualified candidates. Those who do not meet our

employment requirements for whatever reason will remain classified as applicants.

Applicants may apply once each month for candidate status.

The Company will make conditional offers of employment to those candidates

selected during the interview process. The conditional aspect of the job offer

depends on the employee's agreeing to acknowledge company policies in writing,

consenting and passing all necessary drug, background and reference checks and

finally any other condition that should be met before the candidate may consider

themselves an employee.

Following an acceptance of an offer of employment, all new employees will be

given a start date and location to report for an orientation session. Orientation is

paid. During the orientation, the new employees will be given workplace rules,

policies and other information about their positions. Authorization forms and policies

must be signed at this time BEFORE actual work is performed and before they are

sent for a meeting with their new department manager.

Pre-Employment and Medical Examination All qualified and selected applicants for hiring shall undergo pre-


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Certification from Previous Employer/s and Clearance (If any)

Medical CertificateGovernment Records

SSS No. or SSS ID (photocopy)

Tax Identification No. (TIN) ID

Philippine Health Insurance (Philhealth) No. and ID (photocopy)

Pag-ibig Members Data Form (photocopy)

At tendance and Punctuali ty

The company require the employees to render at least 44 hours of work per

week. There are no offices during Sundays and legal holidays. The company has the

same office hours for everybody. Attendance and punctuality must be observed in

the company. Every absence without filing official leave and coming late during work

hours correspond to specific penalty. This is intended to encourage the employees

to practice punctuality on their work.

All employees are required to log into the logbook every time they arrive and

leave the company.

Th ill i 15 i i d f l i h


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and the superior of the employee. In terms of sick leave, the employee must call

their superior one hour before the operation hour starts.

Paid Leaves

There are other paid leaves, namely: birthday leaves, maternity leaves and

paternity leaves.

Maternity leaves are available for pregnant women employees regardless

of civil status but only for the first four deliveries 60 days for normal

deliveries and 78 days for caesarean. The employee must file a maternity

leave in the human resource one week before the leave.

Paternity leaves may only be enjoyed by married male employees for the

first four births of their legal wives if they are living together.

Code of Ethics and Conduct

Code of conduct may be used as a guide in recognizing work ethics, proper

practices of employees and to promote a good working environment.

1. Always be loyal to the company. There is no moral basis for continuing the

employment if the employee cannot be loyal to the employer. Loyaltyinfluences your overall attitude and conduct towards your work.

Th l h ld t b i l d i ti g b i


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2. Always comply with office related directives of your superiors and the

management. The employee should not wilfully slow down the work nor

compromise prescribed work standards.

3. Clients, suppliers and all companies/persons where the company have

existing and prospective business relations should never be used or taken

advantage of, particularly for the employees personal purposes.

4. Company property should not be wasted, destroyed, damaged or lost due

to carelessness, negligence or wilful destruction.

5. Courtesy and respect should always be accorded clients, suppliers, fellow

employees, office visitors, and all companies and persons where we have

existing or business relations at all times and places.

6. The following conduct will NOT be tolerated:

Possession of dangerous/prohibited firearms inside office premises. Drinking and being intoxicated with alcoholic substance while at

work inside the companys premises.

Using prohibited/regulated drugs and substances while at

companys premises.

Fighting or any form of physical aggregation and commission of acrime towards clients, suppliers, co-employees, superiors and their

i d h i f ili


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Disorderly conduct, scandalizing rioting or any behaviour disturbing

peace and order in the company.

Commission of a crime towards superiors and co-employees

Conviction of a crime requiring an imprisonment of more than one

month.

Sleeping, loitering during normal business hours.

Wasteful use of electricity, water, office supplies and all company

resources.

7. Any form of fraud during application and employment periods , fraudulent

acts, falsification of documents and theft will be dealt with severely.

8. The employee may be suspended or dismissed if suffering from a

communicable, contagious or debilitating disease that may not have cured

during a six month period.

Standard Operating Procedure

Here is the policies and procedure which is intended to provide general

guidance.

1. Prescribed Attire and Uniform

Maintain a neat well groomed and professional appearance Always


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Working Shirt Apron


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2. Good Housekeeping

Practice of 5s Philosophy is Implemented. 5S is the name of a workplace

organization method that uses a list of

five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated or

translated into English, they all start with the letter "S" namely sorting, stabilizing,

sweeping, standardizing and sustaining the practice. 5S Philosophy focuses on

effective work place organization, simplifies work environment, reduces waste

while improving quality and safety.

3. Safety

The company believes in maintaining safe and healthy working conditions

for our employees. However, to achieve our goal of providing a safe

workplace, each employee must be safety conscious. We have establishedthe following policies and procedures that allow us to provide safe and

healthy working conditions. We expect each employee to follow these policies

and procedures, to act safely.

Maintaining a safe worksite. We expect employees to establish and

maintain a safe worksite. Using Safety Equipment. Where needed, the company provides its

http://en.wikipedia.org/wiki/Japanese_languagehttp://en.wikipedia.org/wiki/Transliterationhttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/Transliterationhttp://en.wikipedia.org/wiki/Japanese_language


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Admini st rat ive Expenses

Salaries and Wages

Table 2.8: Monthly Gross Salary

Position No. ofEmployees

Monthly Salary2013 2014 2015 2016 2017

GENERAL OPERATIONSMANAGER

1 24830.00 25574.90 26342.15 27132.41 27946.38

FINANCE HEAD 1 21190.00 21825.70 22480.47 23154.89 23849.53HUMAN RESOURCE HEAD 1 21190.00 21825.70 22480.47 23154.89 23849.53FINANCE STAFF 3 13650.00 14059.50 14481.29 14915.72 15363.20HR ASSISTANT 1 11856.00 12211.68 12578.03 12955.37 13344.03

LOGISTICS HEAD 1 13650.00 14059.50 14481.29 14915.72 15363.20SALES AND MARKETINGHEAD

1 21190.00 21825.70 22480.47 23154.89 23849.53

SALES AND MARKETINGSTAFF

1 13650.00 14059.50 14481.29 14915.72 15363.20

PRODUCTION HEAD 1 21190.00 21825.70 22480.47 23154.89 23849.53PRODUCTION OPERATOR 7 11856.00 12211.68 12578.03 12955.37 13344.03PRODUCTION WORKER 8 11856.00 12211.68 12578.03 12955.37 13344.03MAINTENCE PERSONNEL 1 11856.00 12211.68 12578.03 12955.37 13344.03

QUALITY CONTROL A NALYST 1 11856.00 12211.68 12578.03 12955.37 13344.03PURCHASING STAFF 1 11856.00 12211.68 12578.03 12955.37 13344.03INBOUND WAREHOUSEPERSONNEL

1 11856.00 12211.68 12578.03 12955.37 13344.03

OUTBOUND WAREHOUSEPERSONNEL

1 11856.00 12211.68 12578.03 12955.37 13344.03

*The proponents assume that the monthly salary will increase by 3% annually.



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Table 2.9: Annual Gross Salary

Position No. ofEmployeesYearly Salary

2013 2014 2015 2016 2017GENERAL OPERATIONS

MANAGER 1 278,860.00 287,225.80 295,842.57 304,717.85 313,859.39FINANCE HEAD 1 237,980.00 245,119.40 252,472.98 260,047.17 267,848.59

HUMAN RESOURCE HEAD 1 237,980.00 245,119.40 252,472.98 260,047.17 267,848.59FINANCE STAFF 3 459,900.00 438,007.50 451,147.73 464,682.16 478,622.62HR ASSISTANT 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75

LOGISTICS HEAD 1 153,300.00 157,899.00 162,635.97 167,515.05 172,540.50SALES AND MARKETING

HEAD 1 237,980.00 245,119.40 252,472.98 260,047.17 267,848.59

SALES AND MARKETINGSTAFF 1 153,300.00 157,899.00 162,635.97 167,515.05 172,540.50

PRODUCTION HEAD 1 237,980.00 245,119.40 252,472.98 260,047.17 267,848.59PRODUCTION OPERATOR 7 932,064.00 743,033.76 765,324.77 788,284.52 811,933.05

PRODUCTION WORKER 8 1,065,216.00 890,513.28 917,228.68 944,745.54 973,087.90MAINTENCE PERSONNEL 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75

QUALITY CONTROL ANALYST 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75PURCHASING STAFF 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75

INBOUND WAREHOUSEPERSONNEL 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75

OUTBOUND WAREHOUSEPERSONNEL 1 133,152.00 137,146.56 141,260.96 145,498.79 149,863.75

*The proponents assume that the daily salary will increase by 3% annually.



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13 th Month Pay

Based on the Presidential Decree No. 851, employees are entitled of 13 th month pay to be given not later

than December 24 of every year regardless of the amount of their salary provided that have worked for at least one

month during the calendar year.Table 2.10: 13 th Month Pay

Position No. ofEmployees 2013 2014 2015 2016 2017

GENERAL OPERATIONS MANAGER 1 24830.00 25,574.90 26,342.15 27,132.41 27,946.38FINANCE HEAD 1 21190.00 21,825.70 22,480.47 23,154.89 23,849.53

HUMAN RESOURCE HEAD 1 21190.00 21,825.70 22,480.47 23,154.89 23,849.53FINANCE STAFF 3 13650.00 14,059.50 14,481.29 14,915.72 15,363.20

HR ASSISTANT 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03LOGISTICS HEAD 1 13650.00 14,059.50 14,481.29 14,915.72 15,363.20SALES AND MARKETING HEAD 1 21190.00 21,825.70 22,480.47 23,154.89 23,849.53SALES AND MARKETING STAFF 1 13650.00 14,059.50 14,481.29 14,915.72 15,363.20

PRODUCTION HEAD 1 21190.00 21,825.70 22,480.47 23,154.89 23,849.53PRODUCTION OPERATOR 7 11856.00 12,211.68 12,578.03 12,955.37 13,344.03

PRODUCTION WORKER 6 11856.00 12,211.68 12,578.03 12,955.37 13,344.03MAINTENANCE PERSONNEL 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03

QUALITY CONTROL PERSONNEL 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03

PURCHASING STAFF 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03INBOUND WAREHOUSE

PERSONNEL 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03

OUTBOUND WAREHOUSEPERSONNEL 1 11856.00 12,211.68 12,578.03 12,955.37 13,344.03

*The proponents used the 13 th month pay formula stated by the P.D. no. 851 (see appendices)

*The proponents assume that the 13 th month pay will increase by 3% annually.



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Social Security System Contribut ion

One of the benefits that Premier Foods Corporation can provide to its employees is Social Security.

Contributions would depend on the employees monthly salary range and to be deducted to their salary. These

contributions would be remitted by the company to SSS together with the employers contribution.

Table 2.11: SSS Employers Contribution


Year

2013 2014 2015 2016 2017

GENERAL OPERATIONS MANAGER 1 13,080.00 13,080.00 13,080.00 13,080.00 13,080.00FINANCE HEAD 1 13,080.00 13,080.00 13,080.00 13,080.00 13,080.00


LOGISTICS HEAD 1 11,568.00 11,991.60 12,416.40 13,080.00 13,080.00SALES AND MARKETING HEAD 1 13,080.00 13,080.00 13,080.00 13,080.00 13,080.00SALES AND MARKETING STAFF 1 11,568.00 11,991.60 12,416.40 13,080.00 13,080.00


PRODUCTION WORKER 6 61,056.00 61,056.00 63,597.60 66,117.60 68,688.00MAINTENANCE PERSONNEL 1 10,296.00 10,320.00 10,719.60 11,144.40 11,568.00

QUALITY CONTROL PERSONNEL 1 10,296.00 10,332.00 10,719.60 11,144.40 11,568.00PURCHASING STAFF 1 10,296.00 10,344.00 10,719.60 11,144.40 11,568.00

INBOUND WAREHOUSEPERSONNEL 1 10,296.00 10,356.00 10,719.60 11,144.40 11,568.00


*The proponents used the current SSS contribution table and table 2.8 as monthly salary reference (see appendices)



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PhilHealth Contribut ion

Philhealth would be providing the health insurance of our employees. Contributions are done in the same

manner as that of the SSS. Employee contributions would be deducted from their salaries and would be remitted

by the company together with the corresponding employers contribution.Table 2.12: PhilHealth Contribution


Year

2013 2014 2015 2016 2017

GENERAL OPERATIONSMANAGER 1 3,600.00 3,750.00 3,900.00 4,050.00 4,050.00

FINANCE HEAD 1 3,150.00 3,150.00 3,300.00 3,450.00 3,450.00


LOGISTICS HEAD 1 1,950.00 2,100.00 2,100.00 2,100.00 2,250.00SALES AND MARKETING HEAD 1 3,150.00 3,150.00 3,300.00 3,450.00 3,450.00SALES AND MARKETING STAFF 1 1,950.00 2,100.00 2,100.00 2,100.00 2,250.00


PRODUCTION WORKER 6 9,900.00 10,800.00 10,800.00 10,800.00 11,700.00

MAINTENANCE PERSONNEL 1 1,650.00 1,800.00 1,800.00 1,800.00 1,950.00QUALITY CONTROL PERSONNEL 1 1,650.00 1,800.00 1,800.00 1,800.00 1,950.00

PURCHASING STAFF 1 1,650.00 1,800.00 1,800.00 1,800.00 1,950.00INBOUND WAREHOUSE

PERSONNEL 1 1,650.00 1,800.00 1,800.00 1,800.00 1,950.00


*The proponents used the current PhilHealth Contribution Table and 2.8 as monthly salary reference (see appendices)



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PAG-IBIG (Home Development Mutual Fund Contri buti on)

PAG-IBIG can provide housing loans to employees. Contributions are fixed at P100.00 every month.

Table 2.13: HDMF Contrib ution

Position No. ofEmployeesYear

2013 2014 2015 2016 2017

GENERAL OPERATIONS MANAGER 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00FINANCE HEAD 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00


LOGISTICS HEAD 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00

SALES AND MARKETING HEAD 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00SALES AND MARKETING STAFF 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00


PRODUCTION WORKER 6 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00MAINTENANCE PERSONNEL 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00

QUALITY CONTROL PERSONNEL 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00PURCHASING STAFF 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00

INBOUND WAREHOUSE

PERSONNEL1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00


*The proponents used the fixed P 100.00 HDMF Contribution and table 2.8 as monthly salary reference (see appendices)



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Yearly Net Pay

Table 2.14: Yearly Net Pay

Position No. of

Employees

Yearly Net Pay

2013 2014 2015 2016 2017

A d m

i n i s t r a

t i v e

GENERAL OPERATIONSMANAGER 1 268,371.54 276,591.67 285,062.77 293,792.37 302,933.91

FINANCE HEAD 1 227,928.56 235,067.96 242,275.87 249,704.38 257,505.80HUMAN RESOURCE HEAD 1 227,928.56 235,067.96 242,275.87 249,704.38 257,505.80

FINANCE STAFF 1 144,996.63 137,358.84 141,545.46 145,862.32 150,363.47HR ASSISTANT 1 125,722.67 129,571.56 133,491.34 137,535.71 141,560.38

LOGISTICS HEAD 1 144,996.63 149,255.34 153,798.86 158,483.32 163,363.10

Selling

SALES AND MARKETING

HEAD1 227,928.56 235,067.96 242,275.87 249,704.38 257,505.80

SALES AND MARKETINGSTAFF 1 144,996.63 149,255.34 153,798.86 158,483.32 163,363.10

DirectPRODUCTION HEAD 1 227,928.56 235,067.96 242,275.87 249,704.38 257,505.80

PRODUCTION OPERATOR 7 125,722.67 129,621.72 133,594.17 137,693.81 141,776.46PRODUCTION WORKER 6 125,722.67 129,621.72 133,594.17 137,693.81 141,776.46

Indirect

MAINTENCE PERSONNEL 1 125,722.67 129,571.56 133,491.34 137,535.71 141,560.38QUALITY CONTROL

ANALYST 1 125,722.67 129,571.56 133,491.34 137,535.71 141,560.38

PURCHASING STAFF 1 125,722.67 129,571.56 133,491.34 137,535.71 141,560.38INBOUND WAREHOUSE

PERSONNEL 1 125,722.67 129,571.56 133,491.34 137,535.71 141,560.38




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Manpower FeeThe company will outsource the security services in a security agency and also the janitorial services in

manpower/integrated services agency.

Table 2.15: Security Expense

SECURITY EXPENSENo. of

EmployeeDaily

SalaryMonthlySalary 2013 2014 2015 2016 2017

Security Guard(Day Shi ft) 1 456 11,856.00 142,272.00 146,540.16 150,936.36 155,464.46 160,128.39

Security Guard(Night Shift) 2 547.20 28,454.40 341,452.80 351,696.38 362,247.28 373,114.69 384,308.13

TOTAL SECURITYEXPENSE 40,310.40 483,724.80 498,236.54 513,183.64 528,579.15 544,436.52

*The proponents assume that the security expense will increase by 3% annually

Table 2.16: Janitor ial Expense

JANITORIAL EXPENSE2013 2014 2015 2016 2017

Janito r (5) 686,280.00 706,868.40 728,074.45 749,916.69 772,414.19TOTAL JANITORIAL

EXPENSE 686,280.00 706,868.40 728,074.45 749,916.69 772,414.19

*The proponents assume that the janitorial expense will increase by 3% annually .


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TECHNICAL ASPECT | 71


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TECHNICAL ASPECT



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Technical Assumptions

The following assumptions were made in order to compute the technicalexpenses:

o The proponents assume that the production capacity increases by 5% annually.o The proponents assume that the cost of raw materials will increase by 2%

annually.o The proponents assume that the cost of packaging materials will increase by 2%

annually.o The proponents assume that there is no increase in the production equipment for

the next four yearso The proponents assume that there is no increase in the office equipment for the

next four yearso The proponents assume that there is no increase in office supplies for the next

four yearso The proponents assume that there is no increase in safety supplies in the next

four yearso The proponents assume that there is no increase in janitorial supplies for the

next four years.o The proponents assume that the utilities expense for the plant will increase by



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Technical Aspect

This chapter discusses the entire venture which includes manpower, materials

and equipment used and the activities included in the business to effectively and

efficiently deal with the services offered to the customers. This aspect identifies whether

the services could bring a highest possible quality level that will meet customers

satisfaction with a minimum cost value. Furthermore, the design structure of the building

will also be drafted and interpreted in this section.

Objectives:

1. To present the general description of the service programs.

2. To know where the business should be located.

3. To identify the machineries and equipment as well as their specifications.

4. To determine the production capacity of the company.

5. To determine the labor requirements and manufacturing materials.

6. To clearly state the service process including the Flow Process Chart and its

technical description

7. To show the structure of plant layouts including the electrical and sanitary layout.

8. To determine the labor requirements and service programs of the company.



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Cracker specifications:

Appearance - Rectangle with uniform partitions and

laminated holes

Color - light brown

Weight - 34g; 25g for crackers, 9 g for the filling

Size - 90 mm x 55 mm

Thickness - 15mm

Manufacturing Process

1. Premium Crackers

a. Preparation of Raw Materials

Raw materials are being carried out from the storage room to be use in the

production area.

b. Weighing of Raw Materials and Ingredients

The raw materials must be weighted according to the right amount needed for

the production.

c. Dough Mixing and Fermentation

This is the stage of mixing the flour, water and yeast essentially in a conventional

mixer for about 6 minutes. The sponge is added to the remaining ingredient and



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with pins, to form the pattern of holes that holds the lamination together and

prevent the cracker from separating into layers.

f. Baking

Baking takes place at about 450 - 600F (210 - 315 C) for 2 4 minutes in a

tunnel oven. The high temperature produces steam that expands the volume of

the crackers, and the crackers move through the oven on wire mesh that allow

moisture to escape from both sides.

g. Cooling After baking, the crackers are allowed to cool for about a minute. This will allow

the crackers to have 2 2.5 moisture content when packed.

2. Mango Ravioli Filling

a. Preparation of Raw MaterialsRaw materials are being carried out from the storage room. The materials

are weighed according to the amount needed for the production. The

liquids are coming out from stainless tanks and are machine operated. It

will be transported through pipes to the boiling tank.

b. Vacuum BoilingThe mango puree, sugar, citric acid and water are mixed and heated in a

b il l f 65 76 C f 1 5 2 h



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3. Sandwiching

Place the cooled cracker in the docks of sandwiching machine. The sandwiching

machine is fully automated to make the crackers have its filling and layering

according to its desired amount of filling and specifications.

4. Cooling and Inspection

In this process the sandwiched crackers are then passed on to cooling conveyors

for natural cooling prior to packing. The temperatures are brought down to roomtemperatures. Natural cooling is preferred over forced cooling as it maintains the

texture quality of crackers. Metal detector is installed in the belt to detect whether

the cracker is contaminated by a metal foreign material. Visual inspection is also

done in random pick while cooling the product.

5. PackagingThe sandwiched crackers are packed individually in a sealing machine. The

packed crackers are then put into secondary packaging by 10.

6. Boxing/Casing

The pack of 10s are boxed and sealed. It will be transported to the warehouse

for dispatching/delivering to companys distribution channels.



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|

Manufacturing Flow Chart

Figure 3.1

Process Description Machine Materials Energy

Requirement

IngredientsWheat Flour ShorteningEmulsifier Sugar Salt Calcium Acid Sodium CarbonateWater

2Weighing ofIngredients

DigitalPlatformBalance

Ingredients 0.15 Kw

30 KwMain Motor

0.75 KwDough (MixedIngredients)

1

All materialsneeded in

production isbeing pulled out

from storageroom

Manual N/A

3Mixing of

IngredientsDough Mixer

Preparation

Weighing

DoughMixing



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|

Figure 3.2

Process Description Machine Materials EnergyRequirement

5

Rolling the doughand sheeting

according tostandard size

Dough

Sheeter

Dough(Mixed

Ingredients)8.5 Kw

6Lamination ofMixed Dough

DoughLaminator

Dough(Mixed

Ingredients)5.1 Kw

7 Baking of Crackers OvenDough(Mixed

Ingredients)

11 Kw Burnerand

ExtractionF

1

Sheeting

Lamination

Baking



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|

Figure 3.3

ProcessNumber


Requirement

Ingredients

Mango Puree

Glucose Syrup

Citric Acid PectinWater

2Measuring ofIngredients

Weighing

Scale;MachineOperatedChamber

Tanks

Mango Puree,Glucose Syrup,

Citric Acid, Water

0.15 kwweighing

scale,

1

All materialsneeded in

production is beingpulled out from

storage room

N/A N/A

3Boiling of juice and

acidVacuum

Boiler

Mango Puree,

Glucose Syrup,Citric Acid, Water

Preparation

Measuring

Boiling



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|

*Flow chart of manufacturing mango ravioli cracker, from sandwiching to packaging in

boxes.

Plant Capacity and Production Schedule

The business starts on the regular shift day on its first year of operation. There

will be three hundred three working days annually with a full capacity of 5928 packs of


Requirement

9Filling of

Mango Ravioliin crackers

SandwichingMachine

Crackers, Filling18 Kw

SandwichingMachine

CrackersAluminun Foil

Packed CrackersPlastic Pack

Hot SealerBox

10

Crackers arepacked

SealingMachine

1.3 KwPackaging

Bundle

Packing by 10'sManual

0.15 kw Hot

Sealer

Packaging

Sandwiching

2



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Table 3.1: Production Capacity

Year Daily Annual

2013 4742 14369472014 4980 15087952015 5228 15842342016 5490 16634462017 5764 1746618

*The proponents assume that the production capacity increases by 5% annually.

Table 3.2: Standard and Requirements of Mango Ravioli CrackerProcess Machine MachineCapacity Material Balance

CycleTime

InspectionandPreparationof RawMaterials

Manual N/A N/A 10mins

Weighing ofIngredients

DigitalWeighingBalance/Manual

270 kgmaximumcapacity

181436 g wheat flour

15mins

15422 g shortening680 g emulsifier10886 g sugar

1361 g salt1361 g sodium

bicarbonate1134 g calcium acidphosphate



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PrimaryPackaging

PackagingMachine

240packs/min 10818 crackers w/ filling

45.08mins

SecondaryPackaging Manual 1082 pack of 10's

20.04mins

TOTAL TIME 367mins

Table 3.2: Standard and Requirements of Mango Ravioli Filling

Process Machine Machine

CapacityMaterial Balance Cycle

TimeInspection andPreparation ofRaw Materials

Manual N/A N/A 8 mins

Measuring of

Ingredients

MachineOperated

Chambers,

DigitalWeighing

Scale

350 Lmaximumcapacity;

270 kg.maximumcapacity

124 L Mango Puree;48.9 L Glucose Syrup,

8.7 L Citric Acid, 7.3 kgPectin, 12.1 L Water

12

mins

Vacuum Boiling BoilingTank

520Lmaximumcapacity

Mango Puree Solution 120mins

VacuumEmulsifying

VacuumEmulsifying

Tank

520Lmaximumcapacity

Pectin Solution; MangoPuree Solution 90mins

230



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Manufacturing Equipment

1. DIGITAL PLATFORM WEIGHING SCALE

This equipment is used for weighing ingredients

needed in producing the product.

Features:

20mm LED Display Weight value holding Power Consumption: 0.15Kw ; built-in

rechargeable battery

Specifications:

300/500kgx50/100g capacity 500x600(mm)

2. DOUGH MIXER

This machine is used for mixing various

ingredients such as flour, sugar, fat, water,

and other substances for making dough.Features:



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Specification:

450 kg of dough capacity 2400x1300x830(mm)

3. DOUGH SHEETER

Specifications: o Total width of 1440mm and thickness of 4-

10mm able to be regulated, dough sheet can beproduced with 10 - 12 rows, each row with the

width of 120mm.o Be suitable to pressing and producing dough

sheet with different dimension and thickness,

automatically rolling up sheet, also can beequipped with dumpling machine.

o Dough sheet is rolling up after being cut separately with powder spreading

automatically.o It is adjustable speed, unmanned operation during course of working, stable

working performance.o Main body is made by super stainless steel, easy to clean, good appearance,



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4. DOUGH LAMINATOR

o More layers of dough sheets can belaminated at a faster rate in an elderly manner

and the width of dough sheets can be easily

adjusted. The operation is simple, convenient

and intelligent; the machine can operate without

any fault for a very long time.o The fat/flour dust spray machine uses

the brush roller to enhance the fat/flour dust

spray effect.o Continuous laminating, the number of

layers and dough sheet thickness are adjustable.o The quantity and position where the fat/flour dust is sprayed are adjustable using

the variable frequency speed regulating motor.

Specifications:

o Power Consumption : 5.1kwo 2050x1440x1960 (mm)

S O



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o Scraper height is adjustable using a spring-operated handle with locking facility

on graduated segment. Scraper knife 5.4 mm thicko Scrap Dough Cross Conveyor provided below the Scraper which is driven by

geared motor Side plates 58 mm thick and machined to high accuracy.

Specifications:

o 1985x2185x2385 (mm)

o Power Consumption : 11Kw

6. COOLING CONVEYOR

Cooling conveyor is for duly baked and after oil

sprayed biscuits with fixed speed conveyed to

the next production step.This step may enable

the natural cooling of the bked biscuits as well

as the fix in shape of the biscuits.

Features:

o Mechanical tensioning and tracking

systems



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7. SANDWICHING MACHINE

This automatic biscuit sandwiching machine with

two lines has been designed and manufactured

by advanced technology and devices. All the

parts of the production are made up of high

quality stainless steel. The main electronic

components are imported from abroad. Feature

with advantages of reliable performance and

easy operation. They are suitable for

sandwiching cream, jam, chocolate and butter in

various flavors between biscuits. Two colors

sandwich or two types of material sandwich at the same time is available.

Features: o Cream/jam fed by pump smoothly and steadily.o Cream/jam tub with automatic heating and temperature-keeping functions.o Lane width is adjustable, suitable for wide range of biscuits.o Speed can be adjusted rapidly by frequency converter; cream/jam quantum is

adjustable.



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8. FRUIT VACUUM EMULSIFYING MACHINE

It is composed of emulsification boiler

(fluctuating cover, overturn kettle form or

outside circle form), water boiler, oil water,

vacuum system, heating and temperature

control systems, cooling systems, electric

machinery control systems. etc.

Features:

o Equipment includes oil boiler, water

boiler, emulsification kettle, vacuum

equipment, temperature system, cooling system and operation platformo

Suitable for heating, melting, mix, homogenizing and vacuum emulsificationo Easy to operateo Steady, efficient and automatic

Specifications:

o Emulsifying rack (L x W x H): 2,500 x 1,350 x 3,230 / 4,560mo Water boiler and oil boiler rack (L x W x H): 2,500 x 1,150 x 1,950mo Table (L x W x H): 2,500 x 850mo Overall (L x W x H): 3 650 x 3 420 x (3 230 4 560)



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o Automatic malfunction sensing.o Sealing temperature and time can be set automatically.o Unique pressurizing equipment provides degassing sealing, resisting

moisture and dust.

Specifications:

o 1900x1600x1500(mm)

o Power Consumption : 1.3Kw



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Plant Location and Facilities

Figure 3.4



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A thorough and comparative analysis for each potential location was made to

determine the most ideal plant site. The plant of Premier Foods Company will be

located at 1502 Sheridan Street corner Pine Street, Coating Industries of the PhilippinesCompound, Mandaluyong City.

Located in the heart of the Mandaluyong Central Business District, this

warehouse is in close proximity to the business and commercial establishments within

the vicinity. It is a very short drive away from EDSA, and is immediately accessible to

and from the main thoroughfare. Ample parking spaces are provided for to the front andwest of the property. A sizeable entrance ensures that large vehicles can be

comfortable accommodated. Inside, the warehouse has an area of 1200 square meters

across three spacious areas. Each area can be open or partitioned off from the other

two, allowing a satisfactory degree of flexibility in planning spaces. Provisions for

electricity and water supply are already provided for, as well as spaces for toilets and anoffice. The interiors are currently unfurnished and ready for finishing.

In order to follow the provisions under the food safety act, as well as safety and

health of the workers, proper renovation of the plant must be done before the start of

the operation. Table 3.3 shows the renovation expense that the company will render.

Table 3.3: Renovation Expense

Renovation Expense



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Figure 3.5: Floor Plan



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Figure 3.6: Lighting Layout



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Figure 3.7: Power Layout



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Figure 3.8: Plumbing Layout



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Raw Materials and Supplies

Premier Foods Company ensures that the raw materials and supplies in making

mango ravioli cracker are finest and is in good quality.

The supplies and materials used in making crackers are:o All Purpose Wheat Flour It is blended wheat flour with protein content lower

than bread flour, ranging between 9% and 12%. It is usually a blend of the two,

and can range from low protein content to moderately high. It is marketed as aninexpensive alternative to bakers' flours which is acceptable for most industrial

baking needs.o Shortening - Shortening is any fat that is solid at room temperature and used to

make crumbly pastry. The reason it is called shortening is that it prevents cross-

linkage between gluten molecules. Cross linking gives dough elasticity.o Emulsifier In dough, emulsifier reduces shortening requirements, helps even

distribution of ingredients in dough, stabilizes fermentation, increases volume,

protects yeast cells in dough when frozen, and acts as a releasing agent to

prevent sticking and simplify cleaning. It improves wetting properties and helps

complete dispersion in water.o Sugar - It is an important contributor to flavor by interacting with other

i di D di h f d li i i h h i bili

http://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Shortcrust_pastryhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Releasing_agenthttp://en.wikipedia.org/wiki/Releasing_agenthttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Shortcrust_pastryhttp://en.wikipedia.org/wiki/Fat


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also used as an additive in foods to provide effervescence (a bubbling, fizzing, or

sparkling effect) or to maintain an acidic environment in the food. The acidity

provides a sharp taste and helps to preserve a food.

o Water It plays an important part in the fermentation of the dough mainly from

two standpoints. It makes possible the pliable and extensible properties of the

dough so that in this form it can be raised by the carbon dioxide gas resulting

from yeast activity. The activity of the yeast itself also requires the presence of

water.o Mango Puree - It is smooth paste of pulp of mango, usually yellow-orange in

color. It is processed by many companies and sold readymade.o Glucose Syrup - It is extremely popular in the sweet manufacturing business. It is

extensively used in confectionery as a doctoring agent to prevent crystallization.

Being a non-crystallizing substance, it helps produce homogenous confectionery

like chewing gums and chocolates. It provides a smooth texture, possesses

good preservative qualities for a longer shelf life and has several desirable

organoleptic properties.o Citric Acid - It is used as a flavoring in many preparations of Vitamin C, and has a

wide variety of other uses. In industry, citric acid can be used to make goodnatural cleaners. It is used as a flavor enhancer. It is to create a slightly tart,



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Emulsifier 0.68 91.75 62.39Sugar 10.89 50.00 544.31Salt 1.36 9.20 12.52Sodium Bicarbonate 1.36 14.00 19.05Calcium Acid Phosphate 1.13 28.00 31.75Water 56.16 3.03 170.16Mango Puree 94.00 76.00 7,144.00Glucose Syrup 18.90 16.60 313.74Citric Acid 4.20 29.00 121.80Pectin 7.30 67.00 489.10

Table 3.5: Projected Cost of Raw Materials

Raw Materials Annually2013 2014 2015 2016 2017

14,770,483.87 15,065,893.54 15,367,211.41 15,674,555.64 15,988,046.76*The proponents assume that the cost of raw materials will increase by 2% annually.

Table 3.6: Cost of Packaging Materials

Material Quantity UnitCost Total Cost Annual CostOrderingSchedule

Plastic Foil 9 482.00 4,338.00 225,576.00 WeeklyPacking Bags 39,627 0.25 9,906.75 515,151.00 WeeklyBox (16"10"x6") 1,402 35.00 49,070.00 2,551,640.00 WeeklyPackaging Tape 35 17.25 603.75 31,395.00 WeeklyTOTAL 63 918 50 3 323 762 00



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Equipment and Supplies

Table 3.7: Production Equipment

Materials Quantity Unit Cost Total Cost UsefulLife Depreciation

Platform Scale 2 pcs 15,800 31,600.00 10 3,160.00Dough Mixer 1 pc 180,000 180,000.00 20 9,000.00

Dough Sheeter 1 pc 184,800 184,800.00 20 9,240.00Dough Laminator

1 pc 220,000 220,000.00 20 11,000.00Baking Oven 1 pc 549,000 549,000.00 20 27,450.00Cooling Conveyor 1 pc 155,000 155,000.00 20 7,750.00Vacuum Emulsi fier 1 pc 344,000 344,000.00 20 17,200.00

Sandwiching Machine 1 pc 365,500 365,500.00 20 18,275.00Sealing Machine 1 pc 175,000 175,000.00 20 8,750.00

Conveyor 4 pcs 15,000 60,000.00 20 3,000.00

Industrial Fan 8 pcs 8,000 64,000.00 10 6,400.00Industrial Exhaust Fan 5 pcs 3,300 16,498.75 10 1,649.88Floor Mounted Aircon 1 pc 27,799.25 27,799.25 10 2,779.93

TOTAL 2,373,198 125,654.80*The proponents assume that there is no increase in the production equipment for the

next four years

Table 3.8: Office Equipment



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Table 3.9: Office Furniture

Materials Quantity Unit CostTotalCost

UsefulLife Depreciation

Office Desk 10 1,499.00 14,990.00 10 1,499.00Chair (Manager) 7 1,094.00 7,658.00 5 1,531.60Chair (Employee) 17 995.00 16,915.00 5 3,383.00Chair (Monoblock) 27 349.00 9,423.00 5 1,884.60Sofa Set 2 5099.00 10,198.00 5 2,039.60

File Cabinet 9 2,495.00 22,455.00 10 2,245.50TOTAL 81,639.00 12,583.30Table 3.10: Office Supplies

Item Quantity Unit Cost perunitTotalCost

Flourescent Lights 36 pcs 94.75 3,411.00

Pendant Light 28 pcs 129.00 3,612.00Calculator 10 pcs 220.00 2,200.00Bondpaper (Long) 24 rim 170.00 4,080.00Bondpaper (Short) 24 rim 140.00 3,360.00

Ballpen (Black) 3 box 200.00 600.00Ballpen (Red) 3 box 200.00 600.00

Stapler 12 pcs 135.00 1,620.00

Staple Wire 24 box 20.00 480.00File Holder 40 pcs 95.00 3,800.00

F ld (L ) 12 i 269 00 3 228 00



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Puncher 8 pcs 100.00 800.00Total 81,181.00

*The proponents assume that there is no increase in office supplies for the next fouryears

Table 3.11: Safety Supplies

Materials Quantity Unit UnitCostTotalCost

Fire Extinguisher 12 pcs 1,000.00 12,000.00First aid box 3 pcs 100.00 300.00Medical Plaster 3 boxes 96.00 288.00

Alcohol 12 bottles 27.75 333.00Disinfectant 12 bottles 46.50 558.00Cotton 10 packs 20.75 207.50Gauze 12 packs 33.00 396.00Medical tape 12 pcs 71.25 855.00First Aid Cabinet 3 pcs 1,000.00 3,000.00TOTAL 17,937.50

*The proponents assume that there is no increase in safety supplies in the next fouryears.

Table 3.12: Janitorial Supplies

Item Quantity TotalCostBroom Office 4 280



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Table 3.13: Electr ici ty Expense Plant

Materials QuantityPower(Kw)

Hours/day

TotalKwHour

Kw/HourRate

DailyCost

AnnualCost

FluorescentLight 51 pcs 2.04 8 16.32 0.69 574.30 174,013.14

CompactFluorescentLight

12 pc 0.18 8 1.44 0.69 11.92 3,612.73

Platform Scale 1 pc 0.15 1.8 0.27 8.08 2.18 661.02

Dough Mixer 1 pc 30.75 1.6 49.2 8.08 397.54 120,453.41Dough Sheeter 1 pc 8.5 1.6 13.6 8.08 109.89 33,296.06DoughLaminator 1 pc 5.1 1.6 8.16 8.08 65.93 19,977.64

Baking Oven 1 pc 11 1.64 18.04 8.08 145.76 44,166.25CoolingConveyor 1 pc 7.35 2.16 15.87 8.08 128.28 38,868.26

VacuumEmulsifier 1 pc 17.2 14 240.80 8.08 1,945.66 589,536.19SandwichingMachine 1 pc 18 7.44 133.92 8.08 1,082.07 327,868.30

SealingMachine 1 pc 1.3 12.4 16.12 8.08 130.25 39,465.63

Hot Sealer 5 pcs 2.5 12.4 31 8.08 1,252.40 379,477.20 Aircondi tioner

(Floor Mounted)1 pc 1.492 8 11.936 5.18 61.83 18,734.03

Industrial Fan 4 pcs 0.9 8 7.2 5.18 149.18 45,202.75Industrial 7 3 36 8 26 88 5 18 974 67 295 324 65



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Table 3.14: Water Expense Plant

PRODUCTION

Current ChargesMonthly Consumption(Cu.m) 30.00

Basic Charge 2,049.94FCDA 24.80

Environmental Charge 368.99Sewer System 614.98Maintenance Service Charge 2.00Current charges before taxes 3,060.72

Add 12% VAT 367.29Total Current Charges 3,428.00Total Monthly Bill 3,428.00

Annual Water Bil l 41,136.02

Table 3.15: Util ities Expense Plant

UtilitiesExpense

2013 2014 2015 2016 2017

Electricity 2,130,657.26 2,173,270.41 2,216,735.82 2,261,070.53 2,306,291.95Water 41,136.02 41,958.74 42,797.91 43,653.87 44,526.95Total 2,171,793.28 2,215,229.15 2,259,533.73 2,304,724.40 2,350,818.89



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Table 3.16: Electricity Expense Office

Materials QuantityPower(Kw)

Hours/day

TotalKwHour

Kw/HourRate

WorkingDays Annual Cost

FlourescentLights 36 pc 1.44 8 11.52 0.69 303 86,705.51

CompactFluorescentLight

15 pcs 0.23 8 1.8 0.69 303 5,644.89

Aircondi tioner

(FloorMounted) 2 pcs 2.98 8 23.872 5.18 303 74,936.12

Aircondi tioner(WindowType)

8 pcs 5.97 8 47.744 5.18 303 599,488.94

Computer 6 pcs 0.9 8 7.2 2.93 303 38,352.53Printer 6 pcs 0.72 2 1.44 2.28 303 5,968.86Fax Machine 1 pc 0.15 0.4 0.06 1.00 303 18.11TOTAL 811,114.95

Table 3.17: Water Expense Office

Current ChargesMonthly Consumption (Cu.m) 100.00

Basic Charge 4,108.94FCDA 49.72Environmental Charge 739.61



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Table 3.18: Utili ties Expense Offi ce

UtilitiesExpense

2013 2014 2015 2016 2017

Electricity 811,114.95 827,337.25 843,884.00 860,761.68 877,976.91Water 82,426.84 84,075.38 85,756.88 87,472.02 89,221.46Total 893,541.79 911,412.63 929,640.88 948,233.70 967,198.37

*The proponents assume that the utilities expense for the office will increase by 2%

annually.

Table 3.19: Transportation Expense

Transport ation Expense Amount Monthyamount 2013

Vehicle (2) 15000/ vehicle 30,000.00 360,000.00Driver (2) 470/trip 3,760.00 45,120.00Porter (2) 400/trip 3,200.00 38,400.00TOTAL 36,960.00 443,520.00*The proponents assume that the security services will outsourced from Vizzweltrucking company

*The proponents assume that there is 2% increase annually.

Table 4.0: Projected Transportation Expense

Transport ation Expense2013 2014 2015 2016 2017



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Waste Disposal

The disposal of garbage in the world is a problem that continues to grow with the

development of industrialized nations and the growth of population . Each one of us is

finding ways in disposing waste.

Waste Disposal is management of waste to prevent harm to the environment,

injury or long term progressive damage to health. Disposal of waste is where the

intention is to permanently store the waste for the duration of its biological and chemical

activity, such that it is rendered harmless. Since all of our ingredients are all natural it is

100% biodegradable.

All of the residue needed in making the product will be collected by the garbage

collectors with regards to managements connection to them, since residue can be usedas fertilizer in the near future. The domestic and industrial wastewater will undergo to a

river to comply with the government agencies such as Department of Environment and

Environmental Legislation on Industrial Pollution Control for the exemption of the

wastewater treatment.

FINANCIAL ASPECT | 107


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FINANCIAL ASPECT



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Financial Assumptions

The following assumptions were made in order to compute the financial statements and

analysis:o Every member of the partnership will contribute an amount of Php 4,333,000.00o The proponents assume that the annual gross salary will increase by 3%

annually.o The proponents assume that the direct labor salary will increase by 3% annuallyo The proponents assume that the indirect labor will increase by 3% annually.o The proponents assume that the administrative labor will increase by 3%

annually.o The proponents assume that there is no work during legal holidays.o The proponents assume that there are 11 legal holidays in a year.o The proponents refer to the Proclamation Number 295, series of 2011 for the list

of legal holiday.o The proponents used the current SSS Contribution table.o The proponents used the table 2.6 as monthly salary reference.o The proponents used the current PhilHealth Contribution Table.

o The proponents used the fixed P 100.00 HDMF Contribution.o The proponents used the 13 th month pay formula stated by the P.D. no. 851.



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o The proponents assume that there is no increase in the production equipment for

the next four years

o The proponents assume that there is no increase in the office equipment for thenext four years

o The proponents assume that there is no increase in office supplies for the next

four yearso The proponents assume that there is no increase in safety supplies in the next

four yearso The proponents assume that there is no increase in janitorial supplies for the

next four years.o The proponents assume that the utilities expense for the plant will increase by

2% annually.o The proponents assume that the utilities expense for the office will increase by

2% annually.o The proponents assume that the transportation expense for the office will

increase by 2% annually.o The proponents assume that there is no increase in rent expense for the next

four years.o The proponents assume that the income tax is paid at a tax rate of 32%.



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Pre-operatingLicenses and Permits 39,670.60 Production Equipment 2,373,198.00 Office Equipment 383,884.50 Office Furnitures 81,639.00 Renovation Expense 2,520,000.00 Promotional Expense 121,500.00 Advertising Expense 161,296.00

Direct Materials 3,692,620.97 Direct Labor 119,843.48

Factory OverheadIndirect Materials 830,940.50 Indirect Labor 157,153.34 Premiums 534.38 Utilities Expense 542,948.32 Rent Expense 496,800.00 Telephone Expense 6,900.00

Transportation Expense 110,880.00 Administrative & Selling Expense

S l i & W (Ad i & S lli ) 378 217 45

Premier Foods CompanyProject Cost


Table 4.2: Cost of Goods Sold


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2013 2014 2015 2016 2017

- 295,409.68 307,226.06 313,488.75 319,760.89 14,770,483.87 15,065,893.54 15,367,211.41 15,674,555.64 15,988,046.76 14,770,483.87 15,361,303.22 15,674,437.48 15,988,044.39 16,307,807.64

295,409.68 307,226.06 313,488.75 319,760.89 326,156.15 14,475,074.19 15,054,077.16 15,360,948.73 15,668,283.50 15,981,651.49

479,373.90 494,311.40 509,464.20 525,092.01 541,058.71

3,323,762.00 3,390,237.24 3,458,041.98 3,527,202.82 3,597,746.88

628,613.37 647,857.80 667,456.69 687,678.56 707,801.92 2,171,793.28 2,215,229.15 2,259,533.73 2,304,724.40 2,350,818.89

443,520.00 452,390.40 461,438.21 470,666.97 480,080.31 125,654.80 125,654.80 125,654.80 125,654.80 125,654.80

1,987,200.00 1,987,200.00 1,987,200.00 1,987,200.00 1,987,200.00 8,680,543.45 8,818,569.39 8,959,325.41 9,103,127.56 9,249,302.80

23,634,991.54 24,366,957.94 24,829,738.34 25,296,503.07 25,772,013.00 - 1,181,749.58 1,277,435.38 1,305,358.69 1,330,093.09

23,634,991.54 25,548,707.52 26,107,173.71 26,601,861.76 27,102,106.09 1,181,749.58 1,277,435.38 1,305,358.69 1,330,093.09 1,355,105.30

22,453,241.96 24,271,272.14 24,801,815.03 25,271,768.67 25,747,000.79 - 2,245,324.20 2,651,659.63 2,745,347.47 2,801,711.61

22,453,241.96 26,516,596.34 27,453,474.66 28,017,116.14 28,548,712.40 2,245,324.20 2,651,659.63 2,745,347.47 2,801,711.61 2,854,871.24

20,207,917.77 23,864,936.70 24,708,127.19 25,215,404.52 25,693,841.16 Cost of Good Sold

Utilities Expense Transportation Expense Depreciation

Total Goods Put into ProcessLess: Work in Process, End

Cost of Goods ManufacturedAdd: Finished Good Inventory, Begi nningCost of Goods Available for SaleLess: Finished Good Inventory, Ending

Indirect Labor

Rent ExpenseTotal Manufacturing OverheadTotal Factory CostAdd: Work in Process, Beginning

PREMIER FOODS COMPANYCOST OF GOOD SOLD

For the Years Ended 2013 - 2017

Indirect MaterialsManufacturing Overhead:

Raw Material Used: Raw Materials, BeginningAdd: Purchases Raw Materials Available for UseLess: Raw Materials, Ending Raw Material UsedDirect Labor


Table 4.3: Income Statement


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2013 2014 2015 2016 2017Sales Php44,576,806.89 Php46,805,647.24 Php49,145,929.60 Php51,603,226.08 Php54,183,387.38Less: Cost of Good Sold 20,207,917.77 23,864,936.70 24,708,127.19 25,215,404.52 25,693,841.16 Gross Profit Php24,368,889.13 Php22,940,710.53 Php24,437,802.40 Php26,387,821.56 Php28,489,546.22Less Operating Expenses: Salaries & Wages 1,512,869.79 1,547,236.63 1,594,524.88 1,643,270.19 1,694,101.35

SSS Premium Payable 286,056.00 288,234.00 297,075.60 306,408.00 313,248.00 Philhealth Premium Payable 57,300.00 61,050.00 61,800.00 62,550.00 66,150.00 Pag-ibig Premium Payable 34,800.00 34,800.00 34,800.00 34,800.00 34,800.00 Utilities Expense 893,541.79 911,412.63 929,640.88 948,233.70 967,198.37 Janitorial Expense 483,724.80 498,236.54 513,183.64 528,579.15 544,436.52 Security Expense 686,280.00 706,868.40 728,074.45 749,916.69 772,414.19 Telephone Expense 27,600.00 27,600.00 27,600.00 27,600.00 27,600.00 Licenses & Permits 39,670.60 37,928.39 35,865.98 37,757.81 40,255.54 Advertising Expense 161,296.00 158,070.08 154,908.68 151,810.50 148,774.29 Supplies Expense 106,828.50 106,828.50 106,828.50 106,828.50 106,828.50 Depreciation Expense - Office Equipment 23,848.25 23,848.25 23,848.25 23,848.25 23,848.25 Depreciation Expense - Office Furniture 12,583.30 12,583.30 12,583.30 12,583.30 12,583.30

Total Admi ni strative & Operation Expense 4,326,399.03 Php4,414,696.71 Php4,520,734.16 Php4,634,186.09 Php4,752,238.32Income from Operations Php20,042,490.10 Php18,526,013.82 Php19,917,068.24 Php21,753,635.46 Php23,737,307.90Less: Income Tax (32%) 6,413,596.83 5,928,324.42 6,373,461.84 6,961,163.35 7,595,938.53 Net Income Php13,628,893.26 Php12,597,689.40 Php13,543,606.40 Php14,792,472.12 Php16,141,369.37

For the Years Ended 2013 - 2017

PREMIER FOODS COMPANYProjected Profit and Loss


Table 4.4: Owners Equit y


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BUGARIN LABRADOR GUILLERMO

2013Capital Beginning 4,333,000.00 4,333,000.00 4,333,000.00 Add: Net Income 4,542,964.42 4,542,964.42 4,542,964.42Capital End Php8,875,964.42 Php8,875,964.42 Php8,875,964.42

BUGARIN LABRADOR GUILLERMO2014Capital Beginning Php8,875,964.42 Php8,875,964.42 Php8,875,964.42Add: Net Income 4,199,229.80 4,199,229.80 4,199,229.80 Capital End Php13,075,194.22 Php13,075,194.22 Php13,075,194.22




PREMIER FOODS COMPANYProjected Changes in Owner's Equity

For the Year End 2013 - 2017


Table 4.5: Cash Flow


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2013 2014 2015 2016 2017

Cash Flow from Operating ActivitiesCash Received from customers 44,576,806.89 46,805,647.24 49,145,929.60 51,603,226.08 54,183,387.38 Less:Cash paid for rent 1,987,200.00 1,987,200.00 1,987,200.00 1,987,200.00 1,987,200.00 Cash paid for raw materials 18,094,245.87 19,055,212.62 19,438,866.81 19,825,730.16 20,221,860.05 Cash paid for Utilities 3,065,335.07 3,126,641.77 3,189,174.61 3,252,958.10 3,318,017.26 Cash paid for Janitorial 483,724.80 498,236.54 513,183.64 528,579.15 544,436.52 Cash paid for Security 686,280.00 706,868.40 728,074.45 749,916.69 772,414.19 Cash paid for Transportation 443,520.00 452,390.40 461,438.21 470,666.97 480,080.31 Cash paid for Telephone Expense 27,600.00 27,600.00 27,600.00 27,600.00 27,600.00 Cash paid for Licenses & Permits 39,670.60 37,928.39 35,865.98 37,757.81 40,255.54 Cash paid Office Supplies 106,828.50 106,828.50 106,828.50 106,828.50 106,828.50 Cash paid for Advertising 161,296.00 158,070.08 154,908.68 151,810.50 148,774.29 Cash paid for Salaries and Wages 2,620,857.06 2,689,405.82 2,771,445.77 2,856,040.76 2,942,961.98 Cash paid Income Tax Expense 6,413,596.83 5,928,324.42 6,373,461.84 6,961,163.35 7,595,938.53 Net cash inflow from Operating Expense 10,446,652.16 12,089,779.77 13,425,324.18 14,715,183.83 16,067,242.27 Cash flow from Investing ActivitiesLess:Payment for Plant Equipment 2,373,198.00 Payment for Office Equipment 383,884.50 Payment for Office Furniture 81,639.00

Net cash flow from Investing Activities 2,838,721.50 - - - - Cash flow from Financing ActivitiesCash Investment by the Owner's Php12,999,000.00Net Cash inflow/outflow from Financing Activities - - - - - Net increase/(decrease) i n cash 20,606,930.66 12,089,779.77 13,425,324.18 14,715,183.83 16,067,242.27 Cash Balance, Beginning - 20,606,930.66 32,696,710.44 46,122,034.61 60,837,218.44 Cash Balance, End 20,606,930.66 32,696,710.44 46,122,034.61 60,837,218.44 76,904,460.71

PREMIER FOODS COMPANYProjected Cash Flow

For the Y ear End 2013 - 2017


Table 4.6: Balance Sheet


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2013 2014 2015 2016 2017ASSETS

Current AssetsCash 20,606,930.66 32,696,710.44 46,122,034.61 60,837,218.44 76,904,460.71 Raw Materials Inventory 295,409.68 307,226.06 313,488.75 319,760.89 326,156.15 Work in Process Inventory 1,181,749.58 1,277,435.38 1,305,358.69 1,330,093.09 1,355,105.30 Finished Goods Inventory 2,245,324.20 2,651,659.63 2,745,347.47 2,801,711.61 2,854,871.24 Total Current Assets 24,329,414.11 36,933,031.51 50,486,229.51 65,288,784.03 81,440,593.40

Non-current AssetsProduction Equipment 2,373,198.00 2,373,198.00 2,373,198.00 2,373,198.00 2,373,198.00 Accumul ate d De pre ciati on - Pl ant Equi pme nt (125,654.80) (125,654.80) (125,654.80) (125,654.80) (125,654.80) Office Equipment 383,884.50 383,884.50 383,884.50 383,884.50 383,884.50 Accumul ate d De pre ciati on - Of fi ce Equi pme nt ( 23,848.25) (23,848.25) (23,848.25) (23,848.25) (23,848.25) Office Furniture 81,639.00 81,639.00 81,639.00 81,639.00 81,639.00 Accumulated De preciation - Office Furniture (12,583.30) (12,583.30) (12,583.30) (12,583.30) (12,583.30) Total Non-current assets 2,676,635.15 2,676,635.15 2,676,635.15 2,676,635.15 2,676,635.15 Total Assets 27,006,049.26 39,609,666.66 53,162,864.66 67,965,419.18 84,117,228.55

Liabilities and Owner's EquityLiabilitiesSSS Premium Payable 286,056.00 288,234.00 297,075.60 306,408.00 313,248.00 Philhealth Premium Payable 57,300.00 61,050.00 61,800.00 62,550.00 66,150.00 Pag-ibig Premium Payable 34,800.00 34,800.00 34,800.00 34,800.00 34,800.00 Total Liabilities 378,156.00 384,084.00 393,675.60 403,758.00 414,198.00

CapitalCapital Investment, Bugarin 8,875,964.42 13,075,194.22 17,589,729.69 22,520,553.73 27,901,010.18 Capital Investment, Labrador 8,875,964.42 13,075,194.22 17,589,729.69 22,520,553.73 27,901,010.18 Capital Investment, Guillermo 8,875,964.42 13,075,194.22 17,589,729.69 22,520,553.73 27,901,010.18 Total Capital 26,627,893.26 39,225,582.66 52,769,189.06 67,561,661.18 83,703,030.55 Total Liabilities and Capital 27,006,049.26 39,609,666.66 53,162,864.66 67,965,419.18 84,117,228.55

PREMIER FOODS COMPANYProjected Balance SheetDecember 31, 2013-2017


Financial Analysis


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A. Liqu id it y

Current Ratio

2013 2014 2015 2016 2017Current Assets 24,329,414.11 36,933,031.51 50,486,229.51 65,288,784.03 81,440,593.40

CurrentLiabilities

378,156.00 384,084.00 393,675.60 403,758.00 414,198.00

Current Ratio 64.34 96.16 128.24 161.70 196.62

Acid Test Ratio

2013 2014 2015 2016 2017

Current Assets -Inventory

20,606,930.66 32,696,710.44 46,122,034.61 60,837,218.44 76,904,460.71

Current Liabilities 378,156.00 384,084.00 393,675.60 403,758.00 414,198.00

Acid Test Ratio 54.49 85.13 117.16 150.68 185.67

The current ratio is one of the most commonly cited financial ratios for it measures the company's ability to meet its

short-term obligations, also with the acid test ratio. Based upon the computations made, the company can meet its short-

term obligations for the current ratios and acid test ratio are increasing every year, meaning, the greater the current ratio

the more liquid the company is considered to be.


B. Profitability


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Net Profit Margin Before Tax

2013 2014 2015 2016 2017Net Income before

TaxPhp20,042,490.10 Php18,526,013.82 Php19,917,068.24 Php21,753,635.46 Php23,737,307.90

Sales 44,576,806.89 46,805,647.24 49,145,929.60 51,603,226.08 54,183,387.38

Net Profit Margin 0.45 0.40 0.41 0.42 0.44

Net Profit Margin After Tax

2013 2014 2015 2016 2017Net Income after

TaxPhp13,628,893.26 Php12,597,689.40 Php13,543,606.40 Php14,792,472.12 Php16,141,369.37

Sales 44,576,806.89 46,805,647.24 49,145,929.60 51,603,226.08 54,183,387.38Net Profit Margin 0.31 0.27 0.28 0.29 0.30

Net profit margin measures the percentage of each sale peso remaining after all costs and expenses have been

deducted. From the computations made, the percentage of each sales centavo within 5 years after all cost and expenses

are made is high meaning the company shows good net profit margins with respect to sales.


Gross Profit Margin

2013 2014 2015 2016 2017


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2013 2014 2015 2016 2017

Gross Profit 24,368,889.13 22,940,710.53 24,437,802.40 26,387,821.56 28,489,546.22

Sales 44,576,806.89 46,805,647.24 49,145,929.60 51,603,226.08 54,183,387.38Gross Profit

Margin0.55 0.49 0.50 0.51 0.53

The gross profit margin measures the percentage of each peso remaining after the company has paid for its goods.

Upon the computations made, the company's gross profit margin is getting higher every year and this means that the

higher the gross profit margin the better, that is the lower the relative cost of merchandise sold.

Return on Equity

2013 2014 2015 2016 2017

Net Profit After Tax Php13,628,893.26 Php12,597,689.40 Php13,543,606.40 Php14,792,472.12 Php16,141,369.37

Owner's Equity Php26,627,893.26 Php39,225,582.66 Php52,769,189.06 Php67,561,661.18 Php83,703,030.55

Return on Equity 0.51 0.32 0.26 0.22 0.19

Total Asset Turnover

2013 2014 2015 2016 2017

Sales Php44,576,806.89 Php46,805,647.24 Php49,145,929.60 Php51,603,226.08 Php54,183,387.38

Total Assets 27,006,049.26 39,609,666.66 53,162,864.66 67,965,419.18 84,117,228.55Total AssetTurnover

1.65 1.18 0.92 0.76 0.64


Return on Investment

2013 2014 2015 2016 2017


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2013 2014 2015 2016 2017

Net Profit After Tax Php13,628,893.26 Php12,597,689.40 Php13,543,606.40 Php14,792,472.12 Php16,141,369.37

Total Investment Php12,999,000.00 12,999,000.00 12,999,000.00 12,999,000.00 12,999,000.00Return on

Investment1.05 0.97 1.04 1.14 1.24

The return on investment evaluates the efficiency of an investment based on the money lost or gained relative

upon the amount of money invested. Upon the computations, the percentage of ROI indicates the value returned on each

peso based on the capital invested.

C. Payback Period

Cash Payback Period

Total Investment 12,999,000.00

Ave Annual Profit 14,140,806.11

Payback Period0.92 years

11 months

The payback period measures the time needed to recover the initial investment and break even. Based upon the

computation, the amount of time it takes for a project to pay for itself or return its initial investment is 0.7 year or 9 months.


D. Breakeven Analysis


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PREMIER FOODS COMPANY

BREAKEVEN ANALYSIS

For the Year 2013 - 2017

2013 2014 2015 2016 2017Selling Price 32.65 32.65 32.65 32.65 32.65

Variable Cost 15.47 17.21 17.00 16.56 16.12

Fixed Cost 2,310,582.35 2,307,356.43 2,304,195.03 2,301,096.85 2,298,060.64

Contribution Margin 17.19 15.44 15.66 16.09 16.54Contribution Margin

%age52.64% 47.28% 47.95% 49.28% 50.65%

Break-even (Units) 134,425 149,434 147,146 142,983 138,949

Break-even (Php) 4,389,585.99 4,879,694.05 4,804,999.39 4,669,050.34 4,537,323.03

2013 2014 2015 2016 2017Total Sales 4,389,585.99 4,879,694.05 4,804,999.39 4,669,050.34 4,537,323.03Total VC 2,079,003.64 2,572,337.62 2,500,804.36 2,367,953.48 2,239,262.39Fixed Cost 2,310,582.35 2,307,356.43 2,304,195.03 2,301,096.85 2,298,060.64

A break-even point is typically calculated in order for businesses to determine if it would be profitable to sell a

proposed product. From the computations made the break-even point sales volume indicate the level of sales that are

required to cover costs.
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SOCIO ECONOMIC ASPECT | 121


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SOCIO

ECONOMIC

ASPECT SOCIO ECONOMIC ASPECT | 122


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Socio- Economic Aspect

Premium Foods Company has a social responsibility for the society. It is the

companys pleasure to contribute to the society by means of giving back to the

government; giving a helping hand to its employees; obtaining the highest level of

customer satisfaction and maintaining and helping the environment.

The company has its own objectives to establish. Its not only operates to gain

profits but also to help the government and the society through the following aspects: Ben

mango ravioli final

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