INTRODUCTION

Because Philippines is a tropical country and mostly in dry season, Filipinos are
fond of eating cold foods and ice cream is one of their favorites. Ice cream will never be
absent in any occasion or celebration such as birthday, anniversary, reunion or even
when theres nothing to celebrate.
Ice cream (derived from earlier iced cream or cream ice) is a frozen food,
typically eaten as a snack or dessert, usually made from dairy products, such as milk
and cream, and often combined with fruits or other ingredients and flavours. It is
typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other
sweeteners. Typically, flavourings and colourings are added in addition to stabilizers.
The mixture is stirred to incorporate air spaces and cooled below the freezing point of
water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid
foam that is solid at very low temperatures (<35 F / 2 C). It becomes more malleable
as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another.
Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are
used to distinguish different varieties and styles. In some countries, such as the United
States, the phrase "ice cream" applies only to a specific variety, and most governments
regulate the commercial use of the various terms according to the relative quantities of
the main ingredients. Products that do not meet the criteria to be called ice cream are

labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina,
one word is used for all variants. Analogues made from dairy alternatives, such as
goat's or sheep's milk, or milk substitutes, are available for those who are lactose
intolerant, allergic to dairy protein, or vegan.
In addition to milk or cream, ice cream often contains stabilizers, like gluten, to
help keep the mixture a consistent texture. Sugar or sugar substitutes are usually added
to provide the sweet flavor that most people expect. No sugar added varieties of ice
cream have become popular and rely on the addition of fruit and the natural milk sugars
for their subtle sweetness.
The variety of flavors and additives in ice cream has kept its popularity strong
with consumers. From exotic fruits like mango and pomegranate, to unconventional
flavors like coffee or basil, thousands of ice cream flavors, both savory and sweet, have
been created over the years.

MISSION AND VISION STATEMENT

Mission Statement
Our mission is to make, distribute, promote and sell healthy, mouth-watering and
all-natural ice cream to our valued customers and satisfy their cold dessert cravings at
the same time. Well also make sure that our product is patronized by all types of
customers since your health is very important to us.

Vision Statement
We strive to be the best ice cream shop in town by serving the tastiest, healthiest
and not-so-common types and flavors of ice cream to our valued customers. This will be
attainable not only by making our products delightful but also by making the customer
service excellent.

OBJECTIVES OF THE STUDY

Healthy Scoop is aiming to be one of the best ice cream shop in the country by
giving its potential consumers the prime quality of its products and services. The
business also aims for the establishment of its name in the food industry as one of the
healthiest dessert that can be bought in a reasonable and affordable price. The
following are the objectives of this feasibility study:
1.

To identify the demographic profile of the target market and to determine if the
product and business is feasible and acceptable to future consumers.

2.

To get out of the usual type of ice cream or dessert and give healthier options to
the customers by offering them a healthier menu.

3.

To be the first in Montalban, Rizal to establish a healthy ice cream shop.

4.

To promote and patronize the country by using products which are harvested
locally and give customers the taste of what the country can offer.

5.

To encourage consumers in living a healthy lifestyle and to enlighten them that

eating ice cream doesnt always have to be risky to their health.

6.

To create and establish a name in the food industry.

7.

To produce and increase the business sales.

8.

To flourish the business by putting up branches nationwide.

SITUATIONAL ANALYSIS
STRENGTHS

The product can be easily

remembered because of the
product and business uniqueness.
A healthier option for consumers
especially to those healthconscious consumers.
Filipinos are fond of eating ice
cream because of the humid
weather that the country has.
Customers can have the best of
both worlds (healthy and
delicious)
Very Accessible for Montalban
Residents

WEAKNESSES

OPPORTUNITIES

The business will sell

innovative products to the
consumers.
The business will become the
first ever ice cream shop to
sell healthy ice cream in town.
No other shops within the
town sell the same product.
The chance of the ice cream
shop to become a new hit and
favorite especially to
vegetarian and diabetic
customers.

The business is new and not

common.
The business might have a hard
time convincing the vegetablehater consumers.
The product might be a little bit
pricey (but reasonable) because of
the healthier ingredients in the
product.
Some vegetables are subject to
availability due to weather or
season.
Ice creams and smoothies should
always be served cold so electricity
must be always available.

THREATS

Fear of the unknown in the

consumer's side.
Competitors who have built
their business names for
many years.
Scarcity of some ingredients
may occur.
Customers patronage of the
product is uncertain.

Chapter 1
MARKET FEASIBILITY
The Marketing Feasibility section identifies the current or projected demand for
the proposed products, finds out the target market for the product and the demographic
characteristics these potential customers have in common. Also, stated here are the
potential competitors and the strategies that the business will do to compete effectively.
Applied here is the lesson the researchers learned with regards to the Marketing Mix or
5 Ps of Marketing: Product, Place, Price, Promotion, and People.
PROJECT DEMAND
The target market of the Healthy Scoop Ice Cream Shop will be individuals within
or near the business vicinity who love eating ice cream and love healthy food at the
same time. So our product is favorable for the children, teenagers, adults, and oldies.

LOCATION
Healthy Scoop Ice Cream Shop will be located at J.P Rizal St. Cor. A. Bonifacio
St., Brgy. Balite, Rodriguez, Rizal. The researchers found many opportunities in this site
since it is located inside the society or community where the Municipal Hall, Schools,
Plaza and Church is located. Aside from the high potential of visibility and accessibility
since the location is just along the highway, the business can easily attract customers
such as

employees from Rodriguez Municipal Hall, people who go to the church (OLMHR),
students and employees from SJCR, ERES and CPF, people who go to Montalban
Plaza, and individuals who are not near the vicinity but are health-conscious and love
the idea of our product.

COMPETITION
We considered the following establishments and products as our main
competitors because our product is somewhat similar to them and the location of these
following establishments is within the nearby town.
1. Ice Cream House- located at Montalban Town Center. Sells ice cream, shake, pizza,
spaghetti, etc.
2. Dirty Ice Cream- also known as Sorbetes. It is peddled by sorbeteros using
colourfully painted wooden carts which usually can accommodate three flavors, each in
a large metal canister.

3. Selecta- is a popular ice cream brand in the Philippines,started in 1948. Sells

various flavors of ice cream in sticks, cones and tubs.
4. Magnolia- is a brand of ice cream and dairy products owned by San Miguel
Corporation (SMC). Also sells different flavors of ice cream.
5. Nestle- is a brand of ice cream which sells different flavors of ice cream in sticks,
cones and tubs just like Selecta and Magnolia.
6. McDonalds- is a popular fastfood chain which also sells shakes, sundae, soft ice
cream in cone and Mcflurry.
7. Jollibee- is a popular fastfood chain which also sells shakes, sundae and Mix-ins.
8. Miguelitos Ice Cream- an ice cream franchise located in Brgy. San Rafael (near
Puregold) which sells soft ice cream and sundae with toppings.

PRICING
Healthy Scoop will offer high quality and healthy product in a very reasonable
and affordable price because although our product contains high-end ingredients, we
still want everyone to afford and taste our product. It will be our goal for the customers
to say that the food they just indulged was worth every peso they have paid.

ADVERTISING AND PROMOTION

Advertising and Promotion is very essential to every business especially when it
is just about to start to give awareness of its existence to the potential customers.
Without it, the product and the company will have a hard time reaching out to the
customers and producing potential sales. Without it, the business will die.

Healthy Scoop will use various types of printed advertisements such as flyers,
posters, tarpaulins and facebook page and ads. A grand opening will be held with free
samples of the products while employees are wearing T-shirt with the business logo and
the tagline, Eat Healthy, Have a Scoop! This strategy will help the company gain
customers by giving them a taste of its product for free. The company will also give
loyalty card for the customers for them to claim their rewards after a certain number of
purchases. This strategy will help gain loyal customers by giving them something in
return. This also serves as a way of thanking them for patronizing the product.

PRODUCT MARK

The color green signifies fresh which shows that our Healthy Scoop Ice Cream is
made of healthy ingredients. The variety of the colors in the ice cream scoops
represents the different colors of fruit and vegetables that is the main ingredient of our
product. The cherry on top represents that our ice cream will also have its toppings
when serve.

FLYER
(FRONT)

The flyer of Healthy Scoop contains the different flavors and the different
toppings of our ice cream that will be offered and sold in our business. It also stated
there when is our grand opening wherein we will have a free taste of our product. At the
back part, it contains the map where our business is located and at the lower part is the
website where our customers can reach us. The flyers will be distributed among the
people within the nearby barangays to make our business and products known to the
public.
POSTER:

LOYALTY CARD:
(FRONT)

(BACK)

MARKETING BUDGET ALLOCATION

BUDGET
Expenses:
1. Flyers
2. Posters
3. Loyalty Card
4. Labor Cost
TOTAL
REMAINING BAL

PRODUCT FEATURES
Our specialty product will be ice cream made of healthy ingredients and flavored
by natural and authentic fruits and vegetables. Customers can indulge it either in pure
ice cream, in their selected cones or containers with their choice of toppings, or on top
of their favorite healthy smoothie. We can guarantee our customers a guilt-free ice
cream and beverage because we use honey to sweeten it and not sugar. We also make
sure that they can have something to nibble, which are healthy but tasty.
PRODUCT QUALITY
We preserve the quality of our products by using natural and high quality
ingredients and high quality machines and equipments, by always keeping our food
fresh and new, by serving and preparing these food by high quality workers, and by
exceeding our customers expectations.

PACKAGING
ICE CREAM
For Dine-in/Take-outs

Paper cups with cover

Plastic spoons

Waffle Cone Large

For individual containers

Ice Cream Container (small)

Ice Cream Container (big)

SMOOTHIES
For Dine-in/Take-outs

Fuzzy straw

Mason Jar

Paper cups with cover for smoothies

SNACKS
For Dine-in/Take-outs
Nacho plate

French fries/Onion rings plate

Burger plate

Nacho/French fries/Onion rings

packaging

Burger packaging

SOMETHING EXTRA
For Dine-in/Take-outs

Pasta/Salad/Lumpia

Cupcake

Pasta/Salad/Lumpia packaging

Cupcake packaging

CHAPTER 2
TECHNICAL FEASIBILITY
A business is considered technically and operationally feasible if it has the
necessary expertise, infrastructure and capital to develop, install, operate and maintain
the proposed system, and that by establishing such a system, the business will be able
to deliver goods or services at a profit.
PRODUCT
The following are the specialty products of Healthy Scoop Ice Cream shop:
PRODUCT

Avocado Ice Cream

Celery Ice Cream

INGREDIENTS

INSTRUCTIONS

2 Haas avocadoes
1 tablespoon
lemon juice
1 teaspoon lemon
zest
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Cut each avocado in half lengthwise,

remove the pit, and scoop out the flesh
into a blender or food processor. Add the
coconut milk, heavy cream, and honey.
Blend on low until completely smooth,
about 2 minutes. Stir in the lime juice and
zest.

1 head celery
leaves
1 pinch sea salt
6 egg yolks
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Roughly chop up the celery, including the

leaves. For good measure, crush it up a
bit with a mortar and pestle.
In a medium pot, bring the milk, cream,
cup honey, salt and celery to a boil,
whisking occasionally.

Transfer the mixture to an ice cream

machine, and churn according to the
manufacturers directions. Cover and
freeze for at least 2 hours before serving,
so the ice cream can become more firm.

Remove it from the heat when it reaches

a boil.
Let it sit for at least 15 minutes, to give
the celery a chance to perfume the
milk/cream. You can also cover pot and
let it sit it in the fridge for a few hours.
In a separate bowl, mix the egg yolks with

the remaining cup of honey. Beat

energetically for a minute or two, then
slowly pour the milk/cream mixture over
the yolks, whisking constantly until
incorporated. Strain the mixture through a
sieve. (To remove any clumps and the
celery.)
Return the strained mixture to the heat on
medium-low, stirring occasionally until it
starts to thicken.
Cool the celery ice cream base over an
ice bath until it is quite cold.
Add the ice cream base to an ice cream
maker and let it go for about 20 minutes.
Serve immediately, or freeze for later use.

Pumpkin Ice Cream

Peach Ice Cream

1 tbsp cinnamon
1 tbsp nutmeg
2 tsps ground
ginger
2 whole cinnamon
sticks
1 tsp kosher salt
10 large egg yolks
24 ozs pumpkin
pure (canned is
fine)
1 tbsp vanilla
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Whisk together ingredients until smooth.

2 cups peaches,
frozen or canned
1/2 teaspoon
cinnamon
1 teaspoon vanilla
2 Tablespoons of
lemon juice
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Toss peel and slice peaches with honey,

lemon juice and cinnamon.

Place mixture into an electric ice cream

maker and operate machine according to
manufacturer's instructions.
When mixture is thick, place ice cream
into a freezer container to firm up as
desired.

Cover, refrigerate and let macerate at

least for a couple of hours, preferably
overnight or all day.
Puree 1 1/2 cups of the peaches (save
the rest for mixing in after you make your
ice cream), and then mix puree with
cream, milk and vanilla.
Freeze according to your ice-cream
makers instructions.

Sweet Potato Ice Cream

5 egg yolks
1 cup sweet
potato puree
1/4 teaspoon
ground nutmeg
3/4 teaspoon
ground cinnamon
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Heat the cream, milk, and honey in a

heavy medium saucepan, stirring
occasionally, until mixture is hot. In a
small bowl, whisk the egg yolks briefly;
slowly pour about 1 cup of the hot mixture
into the egg yolks, whisking briskly while
you pour.
Pour the egg yolk mixture back into the
saucepan, whisking constantly.
Cook over medium heat, stirring
constantly, until the mixture thickens
slightly and coats the back of a spoon,
about 6 to 8 minutes. Do not boil.
Strain the mixture into a bowl. Whisk in
the sweet potato puree and spices.
Cover and refrigerate until thoroughly
chilled. Freeze in ice cream freezer
following manufacturer's directions.

Ginger Ice cream

8 large egg yolks

1/4 teaspoon salt
2 cups skim milk
2-inch piece
peeled fresh
ginger, cut into
matchsticks
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

In a medium saucepan, off heat, whisk

together egg yolks, honey and salt until
blended. Gradually whisk in milk.
Cook over medium, stirring constantly
with a wooden spoon, until custard
thickens slightly and evenly coats back of
spoon (it should hold a line drawn by your
finger), 10 to 12 minutes.
Stir ginger into custard. Cover and let
stand 30 minutes.
Pour custard through a fine-mesh sieve
into a bowl set over ice. Stir in cream.
Let stand, stirring occasionally, until
chilled. Churn in an ice cream maker
according to manufacturer's instructions.

Cucumber Ice Cream

3 cups
sweetened
condensed milk
3 cups evaporated
milk
2 cups heavy
cream

Pass the cucumbers through a juicer and

discard the solids. Strain the juice through
a fine strainer into a bowl. Measure one
scant cup of the juice and set aside the
rest for another use.
In a large bowl, combine the sweetened

6 cucumbers,
ends trimmed
Salt, to taste
(approximately 1
tablespoon)

condensed milk, evaporated milk, heavy

cream, cucumber juice and salt. Chill in
the refrigerator for at least 2 hours to
allow the flavors to meld.
Chill the bowl of your ice cream maker.
Pour the cucumber mixture into the bowl
and follow the manufacturer's instructions
to churn the base into a soft-serve ice
cream consistency, about 30 minutes.
Using a rubber spatula, transfer the ice
cream to an airtight container. Cover and
freeze until the ice cream is firm, 2 to 3
hours, then serve.

Carrot Ice Cream

600g carrots,
peeled and diced
orange juice
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

Cook the carrots in a pot of simmering

water until tender (about 20 minutes),
then drain and leave to cool.
In a blender, whiz the cooled carrots and
honey to a smooth puree. Add the cream
and orange juice and whiz until smooth.
Churn in an ice-cream maker according to
the manufacturer's instructions until
frozen (usually about 20 minutes).

Mango Chili Lime Ice

Cream

6 egg yolks
teaspoon salt
2 cups mango
puree
1 teaspoon chili
powder
3 tablespoons
fresh lime juice
+ 1tbsp honey,
divided
2 cups coconut
milk
1/2 cup heavy
cream

Into your stand mixer bowl add: egg

yolks and honey. Mix until mixture is light
in color and creamy.
Into a heavy bottom sauce pan add: milk,
salt and remaining honey. Stir to combine.
Heat mixture over medium heat and cook
until small bubbles appear on sides (do
not bring to boil).
Remove from heat. Add mango puree,
chili powder and lime juice. Mix until
combined.
Gradually add egg mixture to to liquid,
stirring as you go. Return pan to heat and
cook over medium heat until mixture
thickens and coats the back of a wooden
spoon.Remove from heat.

Allow pan to come to room temperature

OR place over an ice bath to cool it more
rapidly.
Transfer to refrigerator and allow to chill
completely.
Churn mixture according to your
machine's manufacturer's directions.

Pineapple Ice Cream

3 eggs, lightly
beaten
1 can (8 ounces)
crushed
pineapple,
undrained
2 cups coconut
milk
1/2 cup heavy
cream
cup honey

In a large saucepan, heat milk to 175; stir

with honey.. Whisk a small amount of the
hot mixture into the eggs. Return all to the
pan, whisking constantly. Cook and stir
over low heat until mixture reaches at
least 160 and coats the back of a metal
spoon.
Remove from the heat. Cool quickly by
placing pan in a bowl of ice water; stir for
2 minutes. Stir in whipping cream and
pineapple. Press waxed paper onto
surface of custard.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer twothirds full; freeze according to the
manufacturers directions.
Refrigerate remaining mixture until ready
to freeze. When ice cream is frozen,
transfer to a freezer container; freeze for
2-4 hours before serving. Yield: 6
servings.

Healthy Scoop will also serve Healthy Smoothies in which customers have an option to
add a scoop of ice cream on top of it.

SMOOTHIES
PRODUCT

INGREDIENTS

Dragon Fruit Smoothie

2 dragon fruit
4 cups milk
3 tbsp honey
4 drops vanilla
extract
4 cups crushed ice

Papaya Smoothie

2 cups ripe papaya

1 cup evaporated
milk
3 tbsps honey
4 cups crushed ice
Add: cheese
(optional)

INSTRUCTIONS
Cut the fruit into half and scoop out the
flesh of dragon fruit with a spoon.
Combine all ingredients and crushed
ice.
Blend on high speed until smooth.

Choose ripe papaya which has orange

skin and sweet aroma. Discard papaya
seeds while chopping it.
Combine all ingredients and crushed
ice.
Blend on high speed until smooth.

Mango-lychee Shake

Watermelon Smoothie

1 ripe mango,
peeled and
chopped
12 cup canned
lychee, drained
2 cups milk
2 tablespoons
condensed milk or
honey
1 cup crushed ice

Combine all ingredients and crushed

ice.

2 cups chopped
watermelon
cup fat-free milk
2 cups ice

Combine the watermelon and milk, and

blend for 15 seconds, or until smooth.
Add the ice, and blend 20 seconds
longer, or to your desired consistency.
Add more ice, if needed, and blend for
10 seconds.

Blend on high speed until smooth.

Guyabano Smoothie

1 cup guyabano
pulp, seeded
2 tablespoons
kalamansi juice
1/4 cup honey
crushed ice

Mix together the guyabano pulp,

kalamansi juice and honey.
Transfer to a blender.
Add some ice cubes or crushed ice
then process until smooth.
Serve cold.

ICE CREAM TOPPINGS

Chocolate Syrup

Caramel Syrup

Magic Chocolate Shell

Sprinkles

Oreo

Peanuts

M&Ms

Chocolate Chips

Cashew Nuts

Raisins

Pinipig

Gummy Bears

Well also serve the following:

1.

Hamburger/ Cheeseburger/Chicken Burger

2.

Vegetable Cupcakes

3.

French Fries

4.

Spaghetti

5.

Carbonara

6.

Lasagna

7.

Garden Salad

8.

Fresh Lumpia

9.

Onion Rings

SERVICE
Our product is not only food but also customer service and Healthy Scoop aims
for our customers loyalty to us. So we will make sure that each customer will feel
welcome as soon as they enter our store and will be given the attention that they need.
We can attain good feedback from them by being prompt, being friendly, being
available and being exceptional. And of course, this would only be possible if we will
hire servers who love to serve.
When they enter the store, customers will go directly to the cashier order and pay
and the cashier will greet the customer/s an appropriate greeting. After ordering, they
will be given a queue number, so they can find their desired seat and they dont have to
wait and stand in the order area. The servers then will serve their orders and will ask
politely if everything they ordered is served right. When customers are about to leave, at
least one crew should say Thank you Maam/Sir, come back again!.
PRODUCTION PROCESS
The production process of Healthy Scoop will be done on a daily basis to make
sure that the products to be served to customers are always new and fresh. Same goes
with the purchasing of raw goods from the supplier and its inventory, whereas
monitoring and inventory of materials, tools and equipments in the store will be done on
monthly basis.

PRODUCTION PROCESS DIAGRAM

Receipt of
Purchased Goods
Purchasing
and
Ordering of
Goods

Inventory of
Ingredients

Storing/
Organizing
Goods

Production of Ice
Cream

Preparation of
Ingredients, Tools
and Equipments

Serving of Orders
to Customers

Cooking of
Food

Opening of
Store

The figure shows the diagram of the Daily Production Process. It shows the stepby-step activities to be done at the beginning until the end of the day. Purchasing and
ordering of raw goods from the supplier will be made at closing time after the inventory
and will receive the delivery of ordered goods the next day in the morning to ensure the
freshness of the goods. Raw goods will be stored in our refrigerator. Next is preparation
of the ingredients, tools, machines and equipments needed in cooking. Cooking of the
foods (pasta, spaghetti sauce, carbonara sauce, etc.) will be done in the morning. Reheat in microwave oven if needed. Beverages will be made on-the-spot while Ice
Creams will be made around 4:00pm-6:00pm to be served the next day. Ingredients
inventory report will be done at closing time around 6:00pm-7:00pm to know the
quantity of orders necessary for the next day of operation, and then back to purchasing.

PROJECT SITE
Location: J.P Rizal St. Cor. A. Bonifacio St., Brgy. Balite, Rodriguez, Rizal
1. Factors considering determining our Project Site:

The location and project site is visible and accessible because its in the corner of
the main road.

In front of the church so church-goers can immediately go to the store to relax

and refresh. A good place wherein people can spend their Family Day, a good
place to strengthen family-ties and friendship.

Near the schools where students, teachers, professors and school employees
can spend their idle and vacant time in school. It can also be their favorite
tambayan ng barkada.

Near the municipal hall and municipal plaza where a lot of government
employees are working. A good choice where they can spend their lunch and
break-time.

2. Possible Obstacles that may encounter:

The store doesnt have its own parking lot so the customers have to park their
vehicles alongside the Plaza.

J.P Rizal St. and A. Bonifacio St. are both narrow roads so unloading of delivery
of goods have to be fast so it wouldnt cause road traffic.

MACHINERIES AND EQUIPMENTS

Store Equipment
Equipmen
t

Unit Cost
(PHP)

Quantit
y
Needed

Total Cost
(PHP)

Modern swivel
stool with Airlift
feature

800.00

4,800.00

Small square
sized Japanese
table

650.00

3,900.00

Throw pillow

Fruit designed
throw pillow

100.00

12

1,200.00

Set of table
and chairs

Table 600mm
Round with
chairs

2,100.00

6,300.00

Steel
Cabinet

4 Layers Steel
Vertical Cabinet

4,800.00

4,800.00

Employees
Locker

15 door locker
cabinet

8,200.00

8,200.00

Chair

Small
coffee table

Description

Picture

Sink
Office Table
and Chair
Set

Double stainless
sink

7,099.75

7,099.75

Tailee No.1304
Office Table
(Grey) With CR101G Office
Chair (Black)

2,822.40

5,644.80

TOTAL:

41,944.55

https://www.olx.ph/

Machineries
Machinerie
s

Freezer

Descriptio
n

Unit Cost
(PHP)

Quantit
y
Needed

Total
Cost
(PHP)

Ice cream
Display
Freezer

190,000.0
0

190,00
0.00

Chest
Freezer
(Storage)

28,000.00

28,00
0.00

Chest
Freezer
Slide
(Display)

25,000.00

25,00
0.00

Picture

Display Stand

Salad and
cupcake
display

Ice Cream
Maker

45,000.00

45,000.
00

Hard Ice
Cream Maker
Machine

98,000.0
0

98,000.
00

Ice Crusher

Electric Ice
Crusher
Machine

1,750.00

1,750.
00

Griddle

2in1 Burger
Griddle with
Deep Fryer

2,500.00

5,000.
00

Stainless
Steel Frame
gas stove

3,800.00

3,800.
00

Microwave
Oven

Whirlpool

3,499.75

6,999.
50

Food
Processor/
Blender

Russell
Hobbs All in 1
Slicer Multi
Food
Processor/
Blender

2,999.00

5,998.
00

Four burner
gas stove

Airconditioner

LG Floor
Standing Airconditioner

56,250.00

56,250.
00

Computer
(For Office
Works)

Computer
Package

15,000.00

30,000.
00

Cash Register

Point Of Sale
System
Electronic
Cash Register

21,792.0
0

21,792.
00

Bundy Clock

YOKATTA
DX-6

6,500.00

6,500.
00

Surveillance
Camera

Digital CCTV
Camera

3,240.0
0

6,480.
00

Electric Fan

Klestar Pinoy
Fan 10" stand
fan KSF-10

999.0
0

1,998.
00

Office Table
and Chair Set

Tailee
No.1304
Office Table
(Grey) With
CR-101G
Office Chair
(Black)

2,822.4
0

5,644.
80

Printer/Scann
er/Fax/Copier

Speakers

Water
Dispenser

Exhaust Fan

Generator

Brother Inkjet
MFC-J200
Multi-Function
Printer and
Inkwise
Premium
Continuous
Ink System

10,799.0
0

10,799.
00

3,580.0
0

3,580.
00

Fukuda FWD788L Table

Top Hot and
Normal Water
Dispenser
(White)

790.0
0

1,580.
00

Standard
SEF6A
Exhaust Fan

795.0
0

795.
00

12,449.0
0

12,449.
00

TOTAL:

567,415.

Creative SBS
A550 5.1
Speakers
(Black)

AS-032 15
Door Locker
Cabinet

30

https://www.olx.ph/
Kitchen Items & Dining Items
Equipment

Description

Ice cream
scooper

Can be easily
grip

Weighing
Scale

Hometown
General

Cookware set

High quality
aluminum base

Unit
Cost
(PHP)

Quantit
y
Needed

Total
Cost
(PHP)

250.00

10

2,500.00

1,199.58

1,199.58

3,525.00

7,050.00

Kitchen Tool
Set

Includes:
slotted turner,
basting spoon,
slotted spoon,
tongs, grater,
peeler, can
opener, whisk,
measuring
cups and
spoons

2,265.88

4,531.76

Strainer

Stainless Steel

250.00

500.00

467.65

935.30

350.00

700.00

Mortar and
pestle

Mixing Bowls

Made of fine
white porcelain
and won't
absorb food
odors or stain
3-piece
Stainless Steel
Set - Rubber
Bottom

Picture

Chopping
Boards

Wooden
cutting boards
3pc set

Knife

5pc knife set

Scissors

530.00

530.00

1,548.00

3,096.00

Stainless steel
scissors

80.00

160.00

Utensil
Organizer

Stainless steel
hanging
organizer

1,200.00

2,400.00

Cookware
organizer

Stainless steel
organizer

2,000.00

4,000.00

Trash Can

Stainless Steel
Trash Bin

650.00

1,300.00

Glasses set of
12

600.00

2,400.00

Glass Mason
Jars

100.00

50

5,000.00

Drinking
Glass

Mason jars

Nacho plate

Plate with
saucer in the
middle

88.00

50

4,400.00

French fries
plate

Stainless steel
holder

88.00

50

4,400.00

Burger plate

Stainless steel
strainer

88.00

50

4,400.00

Plates

White
porcelain
square plate
12pcs

1,050.00

4,200.00

Saucer

White
porcelain
saucer 12pcs

369.00

738.00

Spoon, Fork
and Knife

24pcs sets

600.00

1,200.00

TOTAL:

55,640.64

http://www.overstock.com/
http://www.amazon.com/
https://www.olx.ph/

WASTE DISPOSAL METHOD

It is expected that in every food business proper waste disposal is need to
ensure clean and healthy environment for both staff and customers. Our business will

focus on food safety and environment safety of our customers and staffs with regards to
handling food and in the dining area. We ensure excellent quality of vegetables and will
guarantee the manufacturer of vegetables that will be used will be clean,
uncontaminated and with permits from the bureau of food sanitation.
CONTAMINATION OF FRUITS/VEGETABLES
Bacteria, parasites and viruses are not usually found in fruits. Food-borne
illnesses that can be obtained from vegetables if it is not washed properly and have
come in contact with soil, contaminated water, or improperly composted manure.
Personal Hygiene Requirements
High standards of personal hygiene practices in proper fruits/vegetables handling
to prevent food-borne illness.
a. All food handling staff shall be trained in hygienic practices. This will require the
staff to be familiar with standard hygienic practices.
b. All food handling staff should be able to recognize the hygienic routine.
c. Frequent hand washing is a must.
d. Staff shall wash their hands upon starting work, after using the toilet before and
after eating and regularly throughout the day.
e. Washable protective clothing, hats and washable footwear shall be worn at all
times and should be launder regularly.
f. It is very important that the fruits/vegetables will not be contaminated therefore,
must be cleaned before using to make the healthy ice cream.
g. Food handlers must all be aware of the conditions under which they must not
work if they have symptoms of any illness which may compromise food safety
and environment safety if both staff and customers.
WASTE DISPOSAL
Waste products must be properly disposed of in a hygienic responsible manner
so that fruits/vegetables for human consumption are protected from any kind of
contamination.
a. All waste material must be removed frequently from the premise daily.
b. Rejected fruits/vegetables shall be disposed properly.

c. Sanitizers must be disposed of in accordance with the environmental protection

agency guidelines.
Proper Trash and Waste Handling

Designate a specific and permanent area where trash bins can be placed in

order to minimize confusion.

Design this area for easy access and easy cleaning to prevent the accumulation

of residues and bad odors.

Label trash containers properly.
Train all staff to make sure that waste collection procedures are correctly

followed and must throw trash in accordance of the label.

Waste segregation must be practiced by all.

Cleaning Procedures
Proper cleaning involves the use of both physical methods such as scrubbing, as
well as chemical methods such as the use of detergents to remove dirt, dust, stain and
residues.
Proper Waste Segregation
To reduce the burden of disease and have good sanitation of the Healthy Scoop Ice
Cream, we will provide proper waste segregation containers. As for the location of the
trash bins will be two in the kitchen area, and two in the dining area.
Sanitation is one of the most important factors in food establishments; improper
sanitation can endanger ones health. Thats why we should be aware of the practices of
proper sanitation.
HAND WASHING
When to wash: Food employees must wash their hands and exposed portion of the
arms after touching bare human body parts, using the toilet room, handling animals,
coughing/sneezing, using a handkerchief, using tobacco, eating/drinking, handling
soiled equipments/utensils, as often as necessary to prevent cross-contamination, when
switching between raw and ready-to-eat food, and after engaging in other activities that
contaminate the hands.

How to wash: Food employees shall clean their hands and exposed portions of the
arms in a properly equipped hand washing facility by vigorously rubbing together the
surfaces of the lathered hands and arms and thoroughly rinsing with clean water.
Employees shall pay particular attention to the areas underneath the fingernails and
between the fingers.
HYGIENE
Food employees shall maintain a high degree of personal cleanliness and shall
conform to good hygienic practices during all work periods. Food employees shall wear
hairnets. Smoking, eating and drinking are not allowed in the food preparation and
service areas. All non-working unauthorized persons must be restricted from the food
preparation and service areas.

CLEANING
Ware washing: Either a commercial dishwasher or a 3 compartment sink set-up must
be utilized to wash, rinse, and sanitize equipment and utensils coming into contact with
foods. The minimum requirements for a utensil washing set-up to wash/rinse/sanitize
should consist of three basins that are large enough for immersion of the utensils, a
potable hot water supply, and an adequate disposal method for the wastewater. In-use
equipment and utensils must be cleaned and sanitized at least every four hours.
Wiping Cloths: Wet wiping cloths that are in use for wiping food spills for food contact
and non-contact surfaces of equipment shall be stored in a clean chlorine sanitizing
solution at a concentration of 100 mg/l. Dry wiping cloths may be used to wipe food
spills from tableware and carryout containers. All wiping cloths shall be free of food
debris and visible soil. And shall be used for no other purpose.

REFERENCES
https://en.wikipedia.org/wiki/Ice_cream

http://foodreference.about.com/od/traditional_foods/a/What-Is-Ice-Cream.htm