Sta.

Lucia Academy
Senior High School
Department of General Academic Strand

Business Plan

Keso.Wraps
“ Sarap ng pagkaing pinoy”

Members:
Jhames Sundy Cortez Jomari Gallarin John Herson Hagnol
Louie lana Adrian Delarosa Mark John Tababan
Roger Fabro Leo Figer Cris Dan Alexon Bal-ut
Consesa Habab Jason Rivera
Dexter Mo lato Greg Acosta
Entrepreneurship
S.Y 2018-2019
11-Thomas Edison

Mrs Godofredo Hermosura Jr.

Subject Teacher
 TABLE OF CONTENTS
I. Introductory Page
A. Business Name and Address
B. Name and Address of Business Owners / Entrepreneurs
C. Nature of the Business
D. Statement of Financing Needed

II. Executive Summary

A. Management, Marketing and Financial Highlights

III. Description of the business

A. Products and/or Business
B. Size of the Business
C. Mission Statement
D. Location of the Business

IV. Production Plan

A. Manufacturing Process
B. Machinery and Equipment
C. Supplies and Raw Materials
D. Future Capital Equipment Needs

V. Marketing Plan
A. Pricing
B. Distribution/Target Market
C. Promotion

VI. Organization Plan

A. Legal Form Of Business
B. Principal Shareholders or Partners
C. Organizational Structure
D. Roles and Responsibilities of the Management Team
VII. Assessment of Risks
A. Potential Risks
B. Strategies for Preventing or Minimizing Risks

VIII. Appendices
A. Curriculum Vitae of the Management Team
B. Price List from Suppliers
C. Communication Letter
 INTRODUCTORY PAGE

A. Business Name and Address

Keso Wraps
Barangobong, Sta. Lucia, Ilocos Sur

B. Name and Address of Business Owners/Entrepreneurs:

 Jhames Sundy Cortez Adrian Delarosa
Namatican, Sta. Lucia, Ilocos Sur Candon, City, Ilocos Sur
 Louie Lana Cris Dan Alexon Bal-ut
Ronda, Sta. Lucia, Ilocos Sur Nagribcan, Sta. Lucia, Ilocos Sur
 Roger Fabro John Herson Hagnol
Pila West, Sta. Lucia Ilocos, Sur Conconig West, Sta. Lucia, Ilocos Sur
 Consesa Habab Mark John Tababan
Pila East, Sta. Lucia, Ilocos Sur Paoc Sur, Sta. Lucia Ilocos Sur
 Dexter Molato Jason Rivera
Nagtablaan, Sta. Lucia, Ilocos Sur Vical, Sta. Lucia, Ilocos Sur
 Leo Figer Greg Acosta
Parioc 1st, Candon City, Ilocos Sur Nagrebcan, Sta. Lucia, Ilocos Sur
 Jomari Gallarin
Nagtablaan, Sta. Lucia, Ilocos Sur

C. Nature of Business:

The Keso Wrap is a small food enterprise focusing in selling Legumes lumpia, Dynamite
lumpia and Coffe Jelly

D. Statement of Financing Needed:

The Keso Wrap sources of capital fund will come from the capital share of the owners
which will be accumulated through the daily contributions of Php. 5.00 to 10.00
starting from September until November 2018. Since the business is a starting food interprise,
the prospect total capital fund is only around Php. 2,000 up, the equipment used will be handled
by entrepreneurs.
 EXECUATIVE SUMMARY

Keso.Wrap
“Sarap ng pagkaing pinoy”

Keso.Wrap is a food enterprise established by Jhames Sundy Cortez, the General

Manager with his partners who serves as the management team:Louie Lana as Financial
Manager. Roger Fabro as Marketing Manager, Consesa Habab as Production Manager and Chef:
and the Production and Marketing staff: Dextr Molato, Leo FIger, Jomari Gallarin, Adrian Dela
rosa, Cris Dan Alexon Bal-ut, John Herson Hagnol, Mark John Tababan, Jason Rivera, Greg
Acosta. The above mentioned employees are currently grade 11 students taking up General
Academic Strand in Sta. Lucia Academy. The owners are a group pf persistent leaders, talented,
good cooks, patient and hardworking students.

The business has its main mission to practice and enhance the entrepreneurial skills of the
young entrepreneurs and to gain experiences as a beginners in the field of business by rendering
good quality service and products.

As we experience rainy season and Christmas feels is fast approaching, the entrepreneurs
found an opportunity to put up a food enterprise which will mainly sell Legumes Lumpia,
Dynamite Lumpia and Coffe Jelly that is very suited for the cold weather. Most Filipino are fan
of having a “merienda”, that’s why we are serving a proud Filipino delicacies that is not just
good for the stomach but also good for the health for the business is promoting a healthy eating.
As the business slogan also says: “Sarap ng pagkaing Pinoy”, they will make sure that it will
satisfy the costumers’ taste that will make them come back.
The Keso Wrap sources of capital fund will come from the capital share of the owners
which will be accumulated through the daily contributions of Php. 5.00 to 10.00 starting from
September until November 2018. Since the business is a starting food interprise, the prospect
total capital fund is only around Php. 2,000 up, the equipment used will be handled by
entrepreneurs.
 DESCRIPTION OF THE BUSINESS

A. Products and/or Business

The Keso Wrap is a food enterprise focusing mainly on Legumes Lumpia and Dynamite
Lumpia with Coffee Jelly. The business specialty is the Legumes Lumpia which is made up of
legumes wrapped in a special wrapper with the special recipe the business very own keso that is
a perfect blend to the product. another is the Dynamite Lumpia which is made up of  finger chili
peppers (siling haba) blend with business very own keso wrappedalso in special wrapper.
Both Lumpia can also be customize by the costumer by adding groud pork for it. The
business have also Coffee Jelly with coffee-flavored gelatin generously drizzled with
sweetened cream for a simple yet impressive dessert everyone is sure to love! It's a fun and
delicious way to get your caffeine fix!

They will also offer solo and combo meals to their costumers for them to enjoy all the said
product and for them patronize and enjoy our services.Tthat’s why The Keso Wrap are serving a
proud Filipino delicacies that is not just good for the stomach but also good for the health for the
business is promoting a healthy eating. As the business slogan also says: “Sarap ng pagkaing
Pinoy”, they will make sure that it will satisfy the costumers’ taste that will make them come
back.

B. Size of the Business

The business size is considered as a small enterprise with the partnership form of
business ownership.it will only establish a small food inside the campus as a starting
business.
C. Mission Statement
The business mission is to practice and enhance the ability of entrepreneurs as
biginners in the field of business by rendering good quality service and products in order
for them to earn money from the capital charity purpose.
D. Location of the Business
The Keso.Wraps will be located at the Sta. Luica Academy.

PRODUCTION PLAN

A. Manufacturing Process
1. Business Procedure
a. Planning for the recipe
b. Buying of Ingredients
c. Promoting or Advertisement
 d. Preparing for the Ingredients
e. Production or Selling Process
2. Preparing and Production Step-By-Step Procedure

a. For the DYNAMITE LUMPIA

1. Put an oil into a pan. Then you put a onions, garlic wait to brown the
onions and garlic, and the Tuna flakes, salt and powdered pepper. Mix
well until cook.
2. Cut the Chili Pepper in the side then remove the seeds.
3. After removing the seeds put inside the Chili Pepper the Tuna Flakes.
4. Then wrap the Chili Pepper after wrapping the Chili Pepper.
5. Heat the cooking oil in a frying pan.
6. While the oil is heat. Gently place each piece of lumpia on the frying
pan. Then wait until the color of outer part turns golden brown.
7. Arrange in a serving plate and Serve.
8.
b. COFFE JELLY
1. Get a casserole, put water then dissolved gulaman, coffee & sugar.
2. Turn on the heat
3. continuously stir until boiling
4. Pour into a container and wait until cold
5. Try to use a shallow tray, for faster cooling and so you can also easily
slice it
6. Slice the coffee gulaman to cubes
7. In a bowl, mix coffee gulaman, condensed milk & all purpose cream
8. Chill in the refrigerator
9. Serve chilled

c. LEGUMES LUMPIA
1. Heat on high heat, one tablespoon of vegetable oil in a large skillet or
wok.Place the ground beef in the skillet and cook thoroughly; get an
all-around cooked/brown color leaving no pink. Remove pan from the
heat and drain all the grease from the pan.
Heat on high heat, one tablespoon of vegetable oil in a large
2. Use the same exact pan and put the onion and garlic in. Cook these
for 2 minutes and then add the green onions, cabbage, carrots, and
ground beef in the mixture. Cook these together and sprinkle pepper,
salt, soy sauce, and garlic powder. Stir and then remove pan from
heat again.
3. Grab one of the lumpia wrappers and place it down on a cutting board (or a hard
surface). Scoop up a good 3 tablespoons of the cooked mixture near one corner
in a diagonally direction. Try to leave at least 1 1⁄2 inch (3.8 cm) space at both
ends of the wrapper. Grab the corner nearest to the filling and fold it over the
filling. Keep rolling and when you reach around the middle, tuck in both sides.
Continue to wrap, but be sure to roll tight to keep everything in. When you reach
the end, use a little water to seal the edge and then wrap it to create your roll. Use
 Saran Wrap or any plastic wrap to wrap each roll as you do the rest of the rolls.
This is to keep the moisture in the roll.
4. Get a heavy skillet and pour a half inch depth of oil. Heat the oil for about 5
minutes. Use the sides of the skillet to "slide" the rolls into the oil. When you use
the sides, you're preventing oil from splattering when each piece hits it
5. . Fry about 3 to 4 rolls at a time for about 1 or 2 minutes. Depending on how hot it
is, you can also wait until the lumpia is golden brown. Place done rolls onto
paper towels to drain excess oil. Serve immediately.

B. Machinery and Equipment

1. Container
2. Paper cups
3. Topperwear
4. tong
5. bottle
6.
C. Suppliers and Raw Materials
There are no definite suppliers because most of the raw ingredients will be bought
from the public market. other ingredients are taken from their home.
D. Future Capital Equipment Needs
The following are the allocated budget for the following materials and ingredients:
Materials Price
Pork 200
Cloves garlic 150
Salt 70
Pepper 100
Wrappers 100
Oil 100
Onion 85
Bean sprouts 120
Green cabbage 70
Jicama 85
Carrots 130
Green string beans 80
Gelatin 120
Coffee 90
Sugar 80
Condensed milk 100
Heavy cream 85
Whipped cream 95
Shaved chocolate 75
Chili peppers 60
 Marketing Plan
A. Pricing
As Keso.Wraps aims to provde their target with delicious yet addurable preice, here
are the following prices:

PRODUCT PRICE
LEGUMES LUMPIA
 Regular 5pesos-2pieces
DYNAMITE LUMPIA
 Regular 5pesos-2pieces
COFFEE JELLY
 Regular 5
 Large 10

B. Distribution/Target Market
Keso.Wrap can be seen at the school campus of Sta. Lucia Academy, basically the
target are all students and employees of the school.

C. Promotion
the business focuses on selling Dynamite Lumpia, Legumes Lumpia, Coffee Jelly
the entrepreneurs will promoted their product by informing the students about their
products. Using their tagline, “Sarap ng pagkain pinoy!” they aim to give the customers
the unique taste and they gave all their best to create a perfect taste of the customers.

ORGANIZATIONAL PLAN
A. Legal form of ownership
The kesoWraps is a partnership business established by the thirteen students for
Sta. Lucia Academy namely Jhames Sundy Cortez, Louie Lana, Roger Fabro, Consesa
Habab, Dexter Molato, Jomari Gallarin, Mark John Tababan, Cris John Alexon Bal-
ut,Leo Fiher, John Herson Hagnol, Greg Acosta, Jeson Rivera, Adrian Delarosa.
 B. Organizational Chart

General Manager
Jhames Sundy Cortez

Financial Manager Production Manager Marketing Manager

Louie Lana Roger Fabro Consesa Habab

Production and Marketing Staff

Dexter
A. RolesMolato LeoofFiger
and Responsibilities JohnTeam
the Management Herson Hagnol
Jomari Gallarin Greg Acosta
Mark John Tababan Jason Rivera
Cris
VI. John Alexon Bal-ut
Assessment of Risks Adrian Delarosa
E. Potential Risks
F. Strategies for Preventing or Minimizing R

Keso.Wraps” organizational chart is in a hicrtachy form for a systematic flow

of the business process as each member has their own assigned roles and
responsibilities. in every business transaction and dicissions , the general
 manager must be updated by its co-owners to be a productive and successful
business enterprise.

C. Role and Responsibilities

1. General Manager
The General Manager is responsible in running the business towards reaching
their goals through disseminating the tasks to her subordinate. He also oversees
how the business is being run and he has the authority to approve proposals and
other business transactions.

2. Financial Manager
The Financial Manager is the head in-charge of managing the finances through
budgeting the fund and recording the in and out of money of the business.

3. Marketing Manager
The Marketing Manager is the head in-charge of promoting and advertising
the business to meet the target number of customers. He is a good entrepreneur,
responsible in creating strategies for the success of the business.

4. Production Manager
The Production Manager is the head in-charge of planning and preparing for
the products. He also also serves as the chef of the food enterprise.

5. Production and Marketing Staff

They are responsible in both promoting and selling the business products
together with the Marketing and Production Managers. Also, they are responsible
in serving the products to the customers.

ASSESSMENT RISKS

A. Potential risks

1. EXTERNAL
- Increased competition
– The competitors tend to increase because of many sellers of different food products
inside the campus such as, their classmates, other sections, canteen and the vendors
inside and outside the campus
- Low buyers
- Because of many competitors they are selling many different products inside the
school vicinity, customers might decrease if they will choose other products.
 - Business Interruptions
- they will only use their vacant period and the entrepreneur period so that they can
manage their time wisely and to devote their full attention on selling their products,
that is why the business tends to interrupt and lack of time to the business.

2. INTERNAL
a. Lack of sources of fund
- They have more than one product to offer so the source of their fund might be
insufficient to fund the product and the estimated budget allocated for the finances
might exceed.

b. Giving the different products choices

- In dynamite lumpia, offering different dipping like ketchup and mayonnaise
- In legumes lumpia, offering different sauces like spicy vinegar and not.

c. offering the best service

- they can offer the best product to the customers through giving what they want
& what they are requesting.

d. Maintaining a good relationship with the customers

- Having a good relationship between the seller and the customer is a good weapon
to successful business with a good sale’s talk that promotes the product.

APPENDICES

CURRICULUM VITATE OF THE MANAGEMENT TEAM

Position: General Manager

Name: Jhames Sundy A. Cortez
Civil Status: Single
Age: 17
Gender: Male
Birthday: April 1, 2001
Birthplace: Solano, Nueva Viscaya
Address: Namatican, Sta. Lucia, Ilocos Sur
Religion: Iglesia Ni Cristo
Educational Attainment:
Elementary: Nagtablaan Elementary School
Junior High School: Sta, Lucia Academy
Senior High school: Sta, Lucia Academy
 Mother’s Name: Rosalie A. Cortez
Occupation: OFW
Father’s Name: June Saguiped
Occupation:

Position: Financial Manager

Name: Louie H. Lana
Civil Status: SINGLE
Age: 16
Gender: MALE
Birthday: August 21, 2002
Birthplace: Ronda, Sta. Lucia, Ilocos Sur
Address: Ronda, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Ronda Primary School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Adelina H. lana
Occupation: Business Woman
Father’s Name: Orlan C. Lana
Occupation: Business Man

Position: Marketing Manager

Name: Roger P. Fabro
Civil Status: Single
Age: 17
Gender: Male
Birthday: December 19, 2000
Birthplace: Pila West, Sta. Lucia, Ilocos Sur
Address: Pila West, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic

Educational Attainment:
Elementary: Sta. Lucia North Central School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Caroline P. Fabro
Occupation: Housewife
Father’s Name: Ronald B. Fabro
Occupation: Farmer
 
Position: Production Manager
Name: Consesa B. Habab
Civil Status: Single
Age: 17
 Gender: Female
Birthday: November 8, 2000
Birthplace: Pila East, Sta. Lucia, Ilocos Sur
Address: Pila East, Sta. Lucia, Ilocos Sur
Religion: ROMAN CATHOLIC
Educational Attainment:
Elementary: Sta. Lucia North Central School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Maretes B. Habab
Occupation: Housewife
Father’s Name: Bonifacio D. Habab
Occupation: Farmer

Position: Production and Marketing Staff

Name: Dexter M. Molato
Civil Status: SINGLE
Age: 16
Gender: MALE
Birthday: December 20, 2001
Birthplace: Sta. Lucia, District Hospital
Address: Nagtablaan, Sta. LUCIA, ILOCOS SUR
Religion: ROMAN CATHOLIC
Educational Attainment:
Elementary: Nagtablaan Elementary School
Junior High School: Nagtablaan National High School
Senior High school: Sta. Lucia Academy
Mother’s Name: Jane M. Pascua
Occupation: Domestic Helper
Father’s Name: dennis E. Molato
Occupation: Farmer
 
Name: Leo S. Figer
Civil Status: Single
Age: 16
Gender: MALE
Birthday: December 31, 2001
Birthplace: Sta. Lucia, District Hospital
Address: Parioc 1st, Candon City, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Parioc Elementary School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Imelda S. Figer (+)
Occupation:
Father’s Name: Bong Figer
Occupation: Farmer

Name: Jomari M. Gallarin

Civil Status: single
Age: 16
Gender: MALE
Birthday: August 4, 2002
Birthplace: Candon, Ilocos Sur
Address: Nagtablaan, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Nagtablaan Elementary School
Junior High School: Nagtablaan National High School
Senior High school: Sta. Lucia Academy
Mother’s Name: Jovelyn M. Gallarin
Occupation: Housewife
Father’s Name: Benjamin B. Gallarin
Occupation: Farmer
Name: Adrian J. Delarosa
Civil Status: Single
Age: 16
Gender: MALE
Birthday: December 20, 2001
Birthplace: Candon, Ilocos Sur
Address: Pila West, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Don Pedro Festejo Memorial School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Aurelia Delarosa
Occupation: housewife
Father’s Name: Man Delarosa
Occupation: Farmer
Name: Cris Dan Alexon Bal-ut
Civil Status: Single
Age: 16
Gender: MALE
Birthday: May 18, 2002
Birthplace: narvacan, Sta. Lucia, Ilocos Sur
Address: Nagrebcan, sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Sta. Lucia South Central Elementary School
Junior High School: Sta. Lucia Academy
 Senior High school: Sta. Lucia Academy
Mother’s Name: Aileen Bal-ut
Occupation: OFW
Father’s Name: Constantinodante Bal-ut
Occupation: Driver
Name: Jason Rivera
Civil Status: Single
Age: 16
Gender: MALE
Birthday: November 12, 2001
Birthplace: Vical, Sta. Lucia, Ilocos Sur
Address: Vical, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Luba Elementary School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Mercy Rivera
Occupation: Housewife
Father’s Name: Pedro Rivera
Occupation: Glass and Aluminum Installer
  Name: Greg G. Acosta
Civil Status: Single
Age: 16
Gender: MALE
Birthday: April 26, 2002
Birthplace: Sta. Lucia, Ilocos Sur
Address: Nagrebcan, Sta. Lucia, Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Sta. Lucia South Central
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Virginia Acosta
Occupation: Housetaker
Father’s Name: Tomas Acosta
Occupation: Driver

Name: John Herson Hagnol

Civil Status: Single

Age: 16
Gender: MALE
Birthday: September 7, 2001
Birthplace: Conconig West, Sta. Lucia, Ilocos Sur
Address: Conconig West, Sta. Lucia, Ilocos Sur
Religion: Iglesia Ni Cristo
Educational Attainment:
Elementary: Sta. Lucia North Central School
Junior High School: Sta. Lucia Academy
Senior High school: Sta. Lucia Academy
Mother’s Name: Elizabeth Hagnol
Occupation: Housewife/Farmer
Father’s Name: Benjamin Hagnol Jr.
Occupation: Construction/Farmer

Name: Mark John H. Tababan

Civil Status: Single
Age: 16
Gender: MALE
Birthday: June 7, 2002
Birthplace: Paoc Sur, Sta. Lucia Ilocos Sur
Address: Paoc Sur, Sta. Lucia Ilocos Sur
Religion: Roman Catholic
Educational Attainment:
Elementary: Paoc Sur Elementary School
Junior High School: San Jose High School
Senior High school: Sta. Lucia Academy
Mother’s Name: Angelina H. Tababan
Occupation: Housewife
Father’s Name:.Erwin T. Tababan
Occupation: Farmer
 A. Communication Letter

Republic of the Phillippines

STA. LUCIA ACADEMY
Sta. Lucia, Ilocos Sur

SENIOR HIGH SCHOOL DPARTMENT

September__, 2018

SAUL PYTHIAS F. CRISOLOGO

Principal, Sta. Lucia Academy
Barangobong, Sta. Lucia. Ilocos Sur

Sir:

Greeting of love and peace!

We, the students of Sta. Lucia Academy will establish a food business which will operate on September as
part of our requirements for the subject Entrepreneurship.

In this regard, we would like to ask your permission to allow the conduct?

Your immediate positive response regarding this request is greatly appreciated.

God bless and more power to come!

Respectfully yours,

JHAMES SUNDY A. CORTEZ

Group leader

Recommending approval:

Godofredo Hermosura Jr.

Subject teacher

Approve by: