POBLACION POLOMOLOK NATIONAL HIGH SCHOOL

Barangay Pagalungan, Polomolok, South Cotabato

Living La Vida Lumpia

In Partial Fulfillment for the

Requirement of Entrepreneurship
of the Senior High School Program

Balogbog, Regine M.
Borro, Francis Nicole A.
Macabangin, Melha K.
Salvalion, Kaye S.
Candame, Louie Jay F.
Shareholders

Maam Josephine C. Sales

Subject Teacher

June 2021
 LIVING LA VIDA LUMPIA

“That’s how I roll”

_____________________________

A Business Plan

Presented to

Mrs. Josephine C. Sales

Población Polomolok National High School

Pagalungan, Polomolok, South Cotabato

____________________________
In Partial Fulfillment for the

Requirements for Entrepreneurship

of the Senior High School Program

____________________________

Balogbog, Regine M.
Borro, Francis Nicole A.
Macabangin, Melha K.
Salvalion, Kaye
Candame, Louie Jay F.
Shareholders

June 2021
 Chapter 1

Introduction

A. The Business Concept and the Business Model

Business Concept
Living La Vida Lumpia is the proposed name of the product. It is a small food
business that will be launched by our group. Since Lumpia is one of the trends in
terms of snack we desire to implement a business of lumpia that will sustain the
craving of many Filipinos most especially in this time of pandemic. This plan will lay
out our goals and tasks to make this project successful and create enough market
shares to succeed in this highly competitive market.

Business Model
The company will make money by providing excellent service and good
cuisine at a fair price. Customer happiness and business efficiency are two essential
variables that will lead to profitability.
Costs will be efficiently handled to ensure comfortable profits by supplying
profitable services. Customers, satisfaction, and the location of the firm are all
important elements that influence costs. These variables will be monitored and
reassessed on a regular basis to ensure that we stay on track with our objectives.
Capital, interest, proficiency, and ourselves as time and effort are the key
investments of the business.
The investment will be financed by the company's personal funds. The
entrepreneur will fund his or her expansion by proper handling, balancing, and
auditing.

B. The Business Goals, Vision, Mission, Objectives, Performance Targets

Living La Vida Lumpia is a small business that offer tasty lumpia at affordable
costs. This business offers different flavor of lumpia such as: chicken, pork, tuna,
and even vegetables.

Goals
Give the customers the tastier, delicious, healthy and extraordinary lumpia. It
aims the satisfactory of the customers and the efficiency of the business
Vision
To be the tastiest snack where people always come back and never loathe.
To be the leading snack business in the Municipality of Polomolok, Province of South
Cotabato.

Mission
To satisfy every customer with delicious snack at affordable prize.

Objectives
 To provide customers the tasty snack
 To help the customers with their health
 To provide customers their new favorite snack

Performance Targets
 Giving customers the satisfactory
 Giving customers the clean and healthy snack
 Maintain the service that they deserve
 Welcome each and every one of them as a family
 Chapter II
Executive Summary
The business will be managed and operated by its proponents: Regine
Balogbog, Francis Nicole Borro, Melha Macabangin, Kaye Salvalion and Louie Jay
Candame during its launching date on June 14-17 on this year in Población
Polomolok National High School, it is located in Pagalungan Polomolok South
Cotabato. The estimated income is 2,500 in total and the gross profit will be 1,500
when it is subtracted by the operating cost which is 1500.
 Chapter III
Business Description
The proponents of this project/business are Grade 12 STEM B. The following
proponents will present widely the capabilities of the business. Living La Vida
Lumpia business plans to expand and sell direct to the public. We will bring our
commitment of quality, freshness and great prices to the public that we are able to
pass the savings on to our customer. Living La Vida Lumpia will entice youngsters to
bring their friends and family with selection of unique signature dipping sauces.
 Chapter IV
Environmental Analysis
The market, Market Justification Based on the Industry Dynamics and the
Macro Environmental Factors Affecting the Opportunities and Threats in the Market,
The Size, Potential and Realistic Share of the Market Polomolok, South Cotabato
particularly in Barangay Población is currently booming in terms of businesses. This
constitutes an attractive market for lumpia.

Changes:
 Scarcity of the raw material, ingredients

Effect:
 Increased price of ingredients (Lumpia)

Social Environment:
This section includes the cultural environment. A cultural environment is a set
of beliefs, practices, customs, and behaviors that are found to be common to
everyone that is living within a certain population.
 Chapter V

Organizational Plan

A. Form of Business Organization

Living La Vida Lumpia is a for-profit company. It provides work that is expertly

performed by an individual or a team for the benefit of its clients. Living La Vida

Lumpia is a partnership. A partnership is a business or organization made up of two

or more people who are legally allowed to act as one entity or as partners.

B. Liability of the owners

The proprietors of Living La Vida Lumpia have limited liabilities, which means

they are not personally accountable for business debts and obligations in excess of

their investment. The reason for this is that the corporation is legally recognized as a

separate entity.

Nevertheless, the company can still be found personally liable for business

debts if:

• The owner has provided a personal guarantee for a business loan.

• The owner has signed a business contract not in the name of the business, but in

his/her name.

• The owner commits a crime in the course of running the business.

• The owner injures someone in the course of business.

• The owner does not maintain the company in good standing.

 And this requires the owners to keep up with annual fees and filings as well as

to keep separate accounts for the owner's business and personal finances.

C. Organizational Structure

It was created to establish how an organization operates and to assist an

organization in achieving its goals in order to allow for future growth. Organizational

structure is a system for defining a hierarchy within an organization; it identifies each

job, its function, and who it reports to within the organization; it was created to

establish how an organization operates and to assist an organization in achieving its

goals in order to allow for future growth.

D. Personal Roles and Responsibilities

Personal obligations and obligations must be clearly stated and acknowledged

by each member of the team.

Manager

• Bookkeeping, Hiring, Firing and interviewing employees

• Training and orientation of staff member

• General overseeing of personal duties and responsibilities

• Ensuring a high level of client/customers satisfaction and overseeing

compliance of health and safety standards

• Prepare monthly and annual report

Cashier/Receptionist

• Collections and recording (encoding) of payments

 • Daily remittance of income to the manager

• Answering phones, booking appointments for clients and calling clients

to confirm appointments

• Greeting customers/clients with a friendly smile, accommodate and

walking them to the proper rooms/stations

• Keeping the receiving area clean, professional looking and inviting

• Serving clients/customers refreshment and beverage

Cook

 Cleans food preparation areas as determined by law and company

policy

 Prepares foods to the specifications of the client

 Prepares food before the arrival of guests

 Makes adjustments to food items to accommodate guests with allergies

or specific diet concerns

 Manages other employees in the kitchen

 Acts as liaison to front-of-house employees to ensure proper food

service temperature

 Seasons food according to recipes or company needs

 Orders ingredients and spices as needed

  Operates various kitchen appliance such as a blender, oven, grill, or

stand mixer

 Portions, arranges, and garnishes food based on client preference

 Assists other cooks during the food assembly process

 Devises new recipes

 Estimates expected food consumption and organizes preparation

 Keeps records and accounts of food purchases

 Orders new menu items for specials or cheap deals

 Butchers and cook’s animal meat based on the restaurant atmosphere

 Meets with customers to ensure a great meal experience

 Prepares any necessary sauces or accompaniments before meal

service begins

 Stays open until the last customer leaves

 Offers a creative menu to compete with other local restaurants

 Cleans up after business hours

 Communicates with owner about how to improve meal service

 Alters dishes based on consumer suggestions or requirements

Server

 Greeting and seating customers 

  Taking food and beverage orders and accurately entering them into the

ordering system

 Making menu item recommendations

 Communicating any food allergy or special nutrition needs to kitchen

staff

 Ensuring all orders are filled quickly and accurately and that food is

high quality

 Providing attentive service to diners, like refilling drinks as needed and

checking their needs during meals

 Promptly addressing any customer service issues and referring  to

management if and when necessary

 Performing some cleaning duties, such as at the service station,

around the kitchen and in the dining area

Dishwashers

 Maintains a clean kitchen, properly washes and sorts soiled dishes,

and preps foods as needed. Keeps dish area free of clutter and

organized.

 Sets up dish stations, including dish machines and sinks.

 Maintains clean / dry floors throughout the shift.

 Properly washes, stacks, and stores china, glassware, silverware,

cookware, and storage containers.

  Changes water of machines and sinks every two hours, or more often

as required by business levels, and properly uses chemical dilutions

set.

 Assists in the timely storing of food deliveries.

 Maintains trash cans throughout shift and removes full trashcans and

boxes at the end of each shift.

 Maintains the dry storage area and the organization of storage shelves.

 Follows the posted daily dish cleaning duties.

 Assists in food prep and any other duties set forth or requested by the

chef as needed.

Utility Worker

• Keep the area clean and orderly condition

• Cleaning floors, washing walls and glass, shampooing rugs and

removing rubbish

• Keeping the comfort rooms clean and sanitary

Security Guard

• Ensure security of doors and windows

• Monitor and authorize entrance and departure of employees,

customers and maintain security of premises

 • Great clients/customers with a friendly smile and open the door for

client/customers

• Investigate disturbance and call police or fire department in case of

emergency

• Write reports of daily activities and irregularities such as equipment or

property damages, theft, presence of unauthorized persons and unusual

occurrences.

E. Personal Salary Structure

The personal salary structure establishes how much an employee will be paid

as a pay or pay based on one or more parameters, such as the employee's level,

rank, or status within the company. Other advantages provided to employees are

also shown.

POSITION WEEKLY SALARY

MANAGER 3, 000

CASHIER/RECEPTIONIST 1,866

SERVER 1,866

COOK 2,400

DISHWASHER 1,866

UTILITY WORKER 1,866

SECURITY GUARD 1,866

Table 1.1 Salary Structure