BODY OF THE PAPER SQUASHETTES

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 1
CHAPTER I:
EXECUTIVE SUMMARY
 Executive Summary
This paper has important and critical information about the
proponents‘ business, Squashettes. It is a kind of business that provides
healthy and innovative products that are made of squash. The
proponents made a different product variety that customers can choose
based on their preference. They used the title “Squashettes” because
they know that it can be catchy and they made sure and proudly present
a high-quality product that you can eat on the go.
Squashettes are made to fulfill the demand of the market for new
and unique products. This product wishes to share a variety of fillings
based on famous Filipino foods to let the market know that a product can
be more delicious through innovation. The physical store of this business
can be found at Brgy. Sto. Cristo, Pulilan, Bulacan, near the 588
Shopping Mall and on the social media page of Squashettes online. The
proponents made sure that their product will satisfy the taste of the
market and they will create more variety of products to attract new
potential customers. Despite this, they intend to change the unhealthy
snacks that rule the streets and replace them with innovative and healthy
options that are not just ordinary, but also equitable in price.
Squashettes is set to operate as a partnership business.
Considering that the business is new to the market, partnership shall be

the most appropriate and least expensive business form to operate. The
partners shall be responsible and accountable for all the business‘
assets and liabilities. Additionally, they are also the ones who are in
charge of the management and operation of the business.
On the other hand, the proponents also ensure to maintain of a
clean environment. In order to convince their potential customers, the
establishment of their own physical store and acquiring new equipment
to serve them will be done. Aside from this, they would also be prepared
by having proper attire, and estimating of the budget that would be spent
to promote Squashettes product and the identity itself. In addition, the
partners will conduct the business affairs ethically, and with the best
future employee staff in their company. The proponents want to continue
to grow profitably so that they can achieve a business advantage over
their competitors.
 Introduction
Food has always built bridges between cultural gaps and
differences. It is commonly used to keep the cultural identity and define
the heritage of a country. It is absolutely apparent that Filipinos are food
people. YouGov (2019) survey has concluded that Filipinos are most
likely to eat and appreciate international dishes. For this reason, the
proponents have come up to introduce the dish called ―croquettes‖ which
is very popular in European countries like France, Belgium, and Spain,
and even in Asian countries like Japan and South Korea.
Croquette comes from the French word 'croquer' which means 'to
crunch'. It is a small rounded mass that consists usually of minced meat,
fish, or vegetables coated with egg and bread crumbs and then deep-
fried. It originates in France in 1898 by the French culinary artist
Augustus Escoffier. This product can be eaten with rice or just as a
snack at any time of the day and can be dipped in ketchup, mayonnaise,
or any dip one would like. It is a delicious kind of snack that can
absolutely fill one‘s stomach with indulgence.
To make the croquette different from other products and
competitors, the proponents have used squash as the base which is
combined with diced vegetables such as onion, bell pepper, and carrot.
Then, it‘s added with new kinds of fillings such as chicken adobo flakes,
cheese, ham, and also another filling intended for vegetarians which is
the spinach sautéed in cheese and butter. The product is set to offer a
novel taste to the market that hopes to deliver satisfaction by also
making it affordable for everyone.
The word squash, which is the main ingredient, and croquettes,
which is the product inspiration, are combined to create the business
name "Squashettes". This tends to attract customers by setting an
easy-to-remember identity and word-of-mouth-friendly name. To give an
additional view about the product, “Filling Squashy Good!” will be the
tagline of the business where it tends to catch the customers‘ attention
as the product suggests to be squashy good with its variety of fillings
they can choose from.
Squashettes is to be placed along 588 Shopping Mall at Brgy.
Sto. Cristo, Pulilan, Bulacan. Social media platforms like Facebook,
Instagram, etc. will be used as the business‘ online store and
promotional strategy as well.
The proponents want to show how the product can satisfy the
customers‘ demand by introducing a new product in the market that is of
international origin. People‘s tastes and demands change continually
and a solution that Squashettes is to present regard to the food industry.
A product that values Filipino humble foods and is able to put these
inside a crunchy, healthy, and quick-to-eat food is what Squashettes

inspires to offer. The business also aims to produce products that can be
of complements such as desserts, drinks, chips, and dips.

 Highlight of Major Assumptions
A. Investment Cost
Table 1. Squashettes Investment Cost

SQUASHETTES
Capital Outlay
Initial Investment Php 1,050,000

Less: Expenses
Investment in capital assets
Furniture & Fixture Php 23,810
Storage Equipment 12,850
Office Equipment 23,734
Supplies 33,501
Utility Expense 2,400
Advertising and Promotion Expense 3,325
Delivery Expense 1,400
Subtotal Php 101,020
Organization Cost/Installations
BIR Reg. 500
FDA Reg. 150
Sanitary Permit 55
Fire and Safety Permit 450
DTI Registration Form 530
Barangay Permit 300
Mayor's Permit 500
SEC Permit 6,750
Garbage Fee 1,000
Training Cost 6,000
Renovation 10,000
Installation Expense 18,500
Rent Expense 72,000
Subtotal 116,735
Operating expenses - 1 Year -
Raw Materials 350,517
Salaries Expense (1 year) 351,000 919,272
Allowance for contingency Php 130,728
B. Methods of Financing
To start the proposed business Squashettes, the proponents
need Php 1,050,000 worth of capital. The main source of capital comes
from the partners‘ equity. Additional necessities shall be borrowed from
family, friends, and some affiliated financial institutions or microfinance in
order to meet the estimated budget.

CHAPTER II:
MARKETING ASPECT
II. Marketing Aspect
In order to ensure that the project's outputs will reach and be
accepted by its target user, Squashettes identified the scope to which
the goods and services to be applied by the product are needed or
demanded. They then designed the most appropriate marketing
strategies and plans. It includes the goods and services that will be sold
on the market. Additionally, it will analyze the target market, market
sizes, and trends. It can help businesses prepare for competition by
providing them with a plan for managing their operations. It consists of
the price strategy, promotion strategy, and sales and distribution
strategies.
1. Product
 Business Logo
Figure 1. Business Logo
A company logo serves as its first point of contact with customers.
It is the cornerstone of a brand's identity that draws the spectator. It is
what distinguishes a company from its rivals and sets it apart from them.
It conveys the company's essence and must be simple to recall and
recognize. The picture above is the business logo of Squashettes with
the following label parts:
1. Squash. It serves as a hint of the business‘s main ingredient that is
used in the product. The squash is smiling as it presents the
croquette that gives the privilege to happily present that the product
is good for the customers.

2. Business Name. The proponents put the business in the logo to
straightforwardly tell the customers about the brand. It is a common
way for different business to put their names on their logo
3. Tagline. The tagline ―Filling Squashy Good‖ completes the idea
about the product that is why it was put there. This tagline also gives
the customers the idea that the product has fillings.
4. Year. The proponents decided to also indicate when the product was
introduced. It is a memorable year for them as they venture into the
business plan making.
5. Squash’s Leaf with Vine. This leaf depicts life and the
environmental-friendliness of the product. Additionally, the small vine
as the leaf‘s foundation to stand symbolizes the friendship behind the
business‘ existence. The vine is to connect the business also to other
kinds of businesses.
6. Croquettes. A drawing of croquettes was put to let the customers
have an idea about the appearance of the product. As seen in Figure
1, the croquettes are round and it shows the appearance of the
regular flavor, but additional shapes are bound to be made for other
flavors.
7. Orange Circle. The orange circle conveys a message of positivity
and energy. It also represents the warmth of love, support, and close
bonds of the proponents. Moreover, the color of orange is almost

always used by food businesses as it easily attracts the eyes of
customers.
 Name of the Business
The creation of a business name is a very vital action during start-
up. It directly informs the target market about the business‘s products
and services. It also gives identity to the business; therefore, the target
market will easily remember it. Hence, the business name shall be
unique, relatable, and briefly describes what the product or service is.
Squashettes is derived from the combination of the words
‗squash‘ and ‗croquettes‘. The squash serves as the main ingredient
and main feature of the product. On the other hand, croquettes are what
will be the appearance and purpose of the products. Croquette
originated from the French word, ‗croquer‘ which means ‗to crunch‘. This
is a type of deep-fried dish, usually formed as a roll or a ball, containing
fillings of some sort of meats and vegetables. And then, this is covered
in breadcrumbs to make it crunchy as what the meaning of its name
(Spanish Food History, 2021). Most croquette dishes use potato as the
main ingredient or the base of the roll.

 Tagline of the Business
A good tagline shall be able to communicate something about
what the business is and what difference it does offer to the customers.
It must be catchy and poses a peek at the products or services. The
selected tagline for the business is “Filling Squashy Good!”. This
tagline, therefore, announces what the business product is all about. The
proponents simply hint to the market that the goods will be squash
croquettes in different shapes which are filled with a variety of flavors.
The proponents want to assure the customers that they will feel good
when they eat a new different kind of squash snack that has different
fillings.
 Description of the Products/Services
Squashettes is inspired from the dish croquettes. It is a dish made
mainly from fried squash and also stuffed with different fillings like
Chicken Adobo Flakes, Cheese, Cheesy Spinach, and Ham and
Cheese. The squash is mixed with other ingredients like onion, carrots,
red bell pepper, butter, flour and eggs to make it more flavorful and tasty.
These will be molded into different shapes according to flavors and will
be coated with flour, eggs and bread crumbs. It is then put in the oil and
deep-fried over medium fire until it turns into golden brown. The
Squashettes have different health benefits because it contains high level
of antioxidants and a good source of vitamins like Vitamin A, B and C
that can boost the immune system of the consumer. Squashettes is a
good alternative dish especially for those people that are health
conscious.
 Packaging
Packaging serves to protect the product inside from dirt and
damage as well as bring convenience in carrying it. Most of the common
food packaging in the market includes the name and logo of the
business so the customers can identify and remember them. It is
essential for packaging to be different from other products especially
from the competitors to not confuse the market about which product to
buy.
Packaging Labels
Figure 2. Product Label
 Manufacturer – This section provides the information about who
manufactured the product.
 Nutrition Facts - This provides information about the product's
nutrition. It includes serving size, number of servings in the package,
calories per serving, and the number of various nutrients contained in
the product. Once the customers can understand the labels, they can
help them stick to a healthy diet and make it easier for them to select
the healthiest foods.

 Contacts - The list of contact information can help customers to
reach out if they have urgent queries, orders, or even complaints.
Therefore, the proponents can constantly communicate with their
target market or potential buyers.
 Ingredients measurements – This section includes the ingredients
used and their measurements.

Figure 3. Product Label
 Flavor option - these are the list of different flavors of a product
offered by a business that will let customers choose from.
 Product description -A product description is the marketing copy
that explains what a product is and why it's valuable to buy it. A
product description's main goal is to persuade people to buy by
giving them crucial information about the qualities and
advantages of the product.
 Ingredients - The ingredients are the materials used and put into
a process to create a final product that will be purchased by the
customers.
 Barcode - A barcode is a machine-readable representation of
numbers and characters that consists of bars and spaces. Today,
stripes like the ones below are commonplace on the packaging of
goods sold in supermarkets, convenience stores, and other
stores.
 Manufacturing/Expiration date - A consumable product's
expiration date, as determined by the maker, is the final day on
which it will be at its peak quality and the manufacturing date is
when it is produced by the manufacturer within the input-process-
output period.
Figure 4. Packaging for 6 pcs
Figure 5. Packaging for 12 pcs

 Present Products/Services
Squashettes offer a small rounded mass of squash combined with
main ingredients such as bell pepper, onion, carrot, milk, salt, pepper,
butter, and evaporated milk. These are shortly known as croquettes that
are filled with a variety of fillings. Squashettes produce these because
the proponents want to patronize their own dish with the combination of
healthy and affordable snacks. The Squashettes‘ present products are
listed below:
Cheese
Cheese has always been a common filling in Filipino snacks. The
proponents include this for those customers who want only regular order.
It offers an incredible aromatic and a savory taste.
Figure 6. Cheese Flavor

Cheesy Spinach
It has a smooth and velvety texture—the delicious taste and the
complementary taste of spinach and cheese. Cheese and spinach were
one of its fillings, giving a chance to give potential vegetarian customers
to have their option.
Figure 7. Cheesy Spinach Flavor

Ham and Cheese
This combo has been among the most popular combinations in
various filling types. It has a slightly salty taste and a delicious taste. It
was one of those popular fillings or flavors that customers have been
finding when it comes to snacks like burgers, pizza, and takoyaki.
Figure 8. Ham and Cheese Flavor

Chicken Adobo Flakes
As a little and adorable replacement for chicken eggs, quail eggs
are quickly gaining popularity in cuisine. They resemble chicken eggs in
flavor and size but are typically just one-third the size of a regular
chicken egg. Squashettes see that it will greatly match the product‘s
base.
Figure 9. Chicken Adobo Flakes Flavor

 Future Products
Squashettes anticipate providing additional flavors of the fillings in
the future as the business continues to prosper and make a profit. The
following future products are listed below:
Chocolate Filling
The Chocolate Filling is a dark chocolate that will be put in the
middle of the squash ball to add a new taste to the product. Chocolate
will give a twist and unique flavor to the Squashettes, but will still
complement with the other ingredients.
Coffee
For coffee lovers, Squashettes will also offer coffee as part of the
menu in the upcoming products to make them feel that the proponents
also consider their preferences in their menu.
Cookie Squash
Cookie Squash is perfect for people who love cookies especially
kids who sometimes hate eating vegetables.

Shrimp Filling
Shrimp filling is basically a boiled shrimp that will be put in the
squash ball as future product that will be perfect for those customers
who like shrimp or seafood.
Squash Cakes
Squash Cake will serve as a dessert in the future to give
customers a new variety of product. Squash will be the flavor of the cake
to still show the main ingredient that makes the business popular.
Squash Smoothie
Smoothies are one of the famous drink or dessert but it is mostly
made from sweet flavors or fruits. The squash smoothies will be part of
the menu to make the customers try a new flavor that also shows the
business' main ingredient.
Squid Filling
The Squid filling is also a boiled squid that can be part of the
choices for seafood lovers who already tried or does not like shrimp.
 Benefits of the Products
Squashettes is a food product which is made of squash, with a
variety of healthy ingredients and fillings. Thus, it has multiple nutritional
benefits. It is packed with a substantial quality of antioxidants, beta
carotene, vitamin C and polyphenols that can reduce the risk of
diabetes, cardiovascular disease, and cancers. As the main base of the
product, squash can help or better for the eyes, heart, hair and skin
including as a balancing blood sugar. Further, it also contains a lot of
fiber and protein due to the vegetables or other ingredients such as
eggs, evaporated milk, cornstarch, carrots, bell pepper and onions. From
this fact, fiber is known as an indigestible material which primarily
improves digestive health and can lose weight. On the other hand,
protein is said to play an important role in hormone regulation and
curbing hunger.
Product Benefit when Deep-Fried
According in a website article entitled "The Spruce Eats" which
featured the procedure of frying a squash, most people associate "deep
fried" with greasy fries and rich oils. But, not everything that goes into a
fryer must be unhealthy. In fact, it may upgrade and broaden the deep-
frying range by trying out various veggies such as cauliflower, zucchini,

and including the squash. Since the main base of the product is made
from "Kabocha squash", this kind of squash should be cooked using an
unrefined coconut oil with a 350 F. Thus, squash should be fried with a
higher smoking point so 350 F is the applicable for deep frying. As a
matter of fact, the main advantage of oils with a high smoke point is that
they can endure high temperatures as well as the coconut oil.
Cheese
As reviewed by Brennan (2020) in the website article entitled
"Cheese: Are There Health Benefits?‖, cheese contains a lot of calcium
since it is manufactured from milk. Calcium can enable growing bones
become stronger as well as help people avoid osteoporosis as they age.
Ham and Cheese
Ham is rich in various B group vitamins that are essential for a
healthy body, particularly for energy metabolism and brain function while
cheese as a dairy product is one of the best dietary sources of other
nutrients. There are ways in which cheese might be healthful in terms of
osteoporosis prevention, weight loss and healthy blood vessels.

Spinach
One of the ingredients in Squashettes is green leafy vegetable
spinach. As a matter of fact, it contains a lot of minerals and vitamins.
For example, this spinach has vitamin C that supports immune system
and skin health.
Chicken
The vitamins B6, B12, and niacin, as well as the minerals
magnesium, selenium, and zinc, are all present in cooked chicken. A
variety of nutritious meal options and cuisines can easily include
chicken. It is well-liked by the entire family because there are numerous
ways to prepare and consume it.
Reference:
 Gunnars, K. B. (2019, May 14). Spinach 101: Nutrition Facts and Health
Benefits. Healthline. https://www.healthline.com/nutrition/foods/spinach
 Gunnars, K. B. (2021, September 15). Why Is Fiber Good for You? The
Crunchy Truth. Healthline. https://www.healthline.com/nutrition/why-is-
fiber-good-for-you
 Light and Sweet Kabocha Squash Tempura Appetizer. (2023, February
14). The Spruce Eats. https://www.thespruceeats.com/kabocha-
tempura-recipe-2031602
 Robbins, O. (2022, June 17). Top Health Benefits of Squash + How to
Prepare and Eat It. Food Revolution Network.
https://foodrevolution.org/blog/health-benefits-of-squash/
 Singh, Z. (2022, July 25). Corned Beef – Nutritional Facts and Adverse
Effects. Blog - HealthifyMe. https://www.healthifyme.com/blog/corned-
beef/amp/
 Why Is Protein Important In Your Diet? | Piedmont Healthcare. (n.d.).
https://www.piedmont.org/living-better/why-is-protein-important-in-your-
diet
 WebMD Editorial Contributors. (2020). Health Benefits of Chicken.
https://www.webmd.com/diet/health-benefits-chicken
 Target Market
The Squashettes would love to have sustainable purchasing
power of Filipinos by offering not just healthy but also a budget friendly
snack to everyone. The target market includes those all ages of life,
male or female who loves to eat snacks. This product is not high-priced
product as a result all people can afford. The product of Squashettes will
be appreciated by all of customers who simple enjoy Filipino foods. The
target market of Squashettes is divided into three (3) groups.
CHILDREN
Children can't resist in eating fried food and also adobo for that
reason, the proponents found a way on how they can combine them to
create a product that tastes good for children. It is also not just a plain fry
but it also has health benefits because of its veggie based.
STUDENTS
One of the target markets would be students who walk past in
front of the business‘ physical store located nearby 588 Shopping Mall at
Sto. Cristo Pulilan Bulacan. Normally, most students have to take snacks
after their class period. The students who would purchase this food
product do not have the option to go home for "snacks" so, croquettes
can satisfy their cravings since they can make them feel full after they
eat the product.
EMPLOYEES
During this pandemic, most of the workers are usually home-
based and assigned to working areas. There are a lot of employees who
work in their company. Typically, Squashettes can help to give another
variant of croquettes that will serve as snacks to employees.

 Total Population of Pulilan, Bulacan
Table 2. Total Population of Pulilan, Bulacan
Barangays Population
Balatong A 2,151
Balatong B 4,871
Cutcot 8,411
Dampol I 7,856
Dampol II – A 5,762
Dampol II – B 5,753
Dulong Malabon 4,722
Inaon 10,942
Longos 7,106
Lumbac 5,106
Paltao 7,305
Peñabatan 2,836
Poblacion 15,059
Santa Peregrina 1,986
Santo Cristo 8,530
Taal 9,348
Tabon 5,529
Tibag 5,920
Tinejero 4,681
TOTAL: 123,874
Balatong A
Balatong B
Cutcot
Dampol I
Dampol II – A
4,681 4,871
2,151 Dampol II – B
5,920
8,411 Dulong Malabon
5,529
7,856 Inaon
9,348
5,762 Longos
8,530 5,753 Lumbac
1,986 Paltao
4,722
15,059 10,942 Peñabatan
2,836 Poblacion
5,106 7,106 Santa Peregrina
7,305
Santo Cristo
Taal
Tabon
Tibag
Tinejero
The following data have been acquired from the Municipal Office
of Pulilan, Bulacan.
 Demand Analysis
Squashettes have conducted a survey to understand more the
demand for product of the potential customers. This is done through
online for a faster and easier conduct. The proponents have undertaken
a survey of 399 respondents, representing the entire population of the
Municipality of Pulilan. The total number of respondents has been
calculated using Slovin's formula with a 5% margin of error
( )
Where:
n = number of respondents
N = population
e = marginal error
Given:
n=?
N = 123,874
e = 5% or 0.05
Solution:
( )
As a result, the total number of respondents needed in conducting
the survey is 399.

 Competitors Analysis
Competitors are firm or company that offers the same products in
the same industry or market. The proponents came up with the process
of identifying who is the main possible entrants and how many of them
the Squashettes have. In the center of commerce in the town or along
busy streets of national roads, the competition is divided into four
business groups that introduce similar products that can affect the
product quality, price, location, and target market of Squashettes.
Table 3. Competitor's Analysis
COMPETITO COMPETITOR
OUR BUSINESS COMPETITOR 3
R1 2
FACTORS
Street Food The Shawarma Daily Donut
SQUASHETTES
Vendor Shack House
Squash
croquettes with
fillings:  Chichaw
 Chicken Adobo  Fishball  Shawarma
Product Flakes  Kikiam Wrap Donut
 Cheese  Dynamite  Shawarma
 Cheesy  Kwek-  Rice bowl
Spinach kwek
 Ham and
Cheese
Chicken Adobo Chichaw Shawarma

Donut
Flakes  Php 6 / Wrap
 Php 50 – 4pcs stick (Buy 1, Take 1)
 Php 78 – 6pcs  Php 30 – 5
Price  Php 75 –
 Php 155 – sticks  Kebab Wrap 15pcs
12pcs – Php 134  Php 90 –
Fishball  Tikka Wrap – 18pcs
 Php 5 – Php 128
Cheese 6pcs
 Php 50 – 4pcs  Php 10 –
Shawarma
 Php 78 – 6pcs 13 pcs
Kikiam Rice Bowl
 Php 155 – (Buy 1 Take 1)
 Php 5 –
12pcs
3pcs
 Php 10 –  Beef Rice
Cheesy Spinach 6pcs Bowl – Php
 Php 60 – 4pcs 145
 Php 90 – 6pcs Dynamite  Chicken Rice
Bowl – Php
 Php 175 –  Php 6 –
145
12pcs 1pc
 Php 20 –
Ham and Cheese 4pcs
 Php 60 – 4pcs
Kwek-Kwek
 Php 90 – 6pcs
 Php 20 –
 Php 175 – 3pcs
12pcs  Php 40 –
6pcs
 Word of mouth  Word of

 Flyers mouth
Word of  Word of
Promotion  Online  Bundle
mouth
promotion mouth meals
 Bundle meals
 Psychological  Online
Pricing Promotion
 Unique  Delicious
 Flavorful  Good
 Food to offer
Quality  Delicious  Yummy  Satisfying
 Different  Flavorful  Satisfying
and flavorful
variant to offer and flavorful
Have a
Have a Have a
customer
Company customer customer
Reputatio Lack of reputation relationship relationship with relationship with
n with a good a good a good
reputation reputation
reputation
Along 588
Shopping Mall, Along 588 Along 588
Along 588
Brgy. Sto. Cristo, Shopping Shopping Mall,
Shopping Mall,
Place/ Pulilan Bulacan Mall, Brgy. Brgy. Sto.
Brgy. Sto.
Location Sto. Cristo,
Cristo, Pulilan Cristo, Pulilan
PUP Pulilan Pulilan
Bulacan
Campus, Brgy. Bulacan Bulacan
Poblacion, Pulilan,
Bulacan
Direct customer Direct Direct customer

Sales Direct customer
interaction with customer interaction with
Method
delivery to offer interaction delivery to offer
 SWOT Analysis
To help the business proponents create the company's future
roadmap, a SWOT analysis evaluates a company's position in a
competitive market. It identifies the following measures that need to be
taken for strategic planning. As a new business, Squashettes has
considered its strengths, weaknesses, opportunities, and threats.
STRENGTHS
Location. The primary site is in growing places along 588
Shopping Mall, Brgy. Sto. Cristo, Pulilan, Bulacan and has an easy to
access for the customers. It is a location where many people pass by
because it is also near other big establishments that help bring more
customers.
Uniqueness. This product is unique compared to other products
that why, it is more noticeable and new for the customers. The
innovation made with the product can attract customers to purchase and
can also widen the market of the business.
Benefits. The products that will be produced have a lot of health
benefits that can help the body to be healthier, and also help those
people to eat veggies without any second thought. It can be available for
many people because it offers a delicious yet healthy taste that
customers will enjoy.
Resources. The products and ingredients used in the product are
abundant. The business has its supplier, that's why they can
continuously serve their customers, and it ensures that raw materials are
fresh. The other ingredients and materials are clean and in good
condition to produce a high-quality product.
Background in Entrepreneurship. The proponents are all aware
and knowledgeable about different businesses and other related
information. This knowledge can be used to help manage the business,
prepare for the business plans and contribute to helping reach the
success of the company.

WEAKNESSES
Lack of Brand Identity. The Squashettes business recently
entered the market. It is easier to generate money and create growth
prospects with brand awareness.
Lack of Capital. Funds will come from the proponents because
the business is simply a "venture." The proponents will therefore employ
their financial resources to support and administer the business to
ensure the success of our new enterprise.
Lack of Experience. There is a need for more management
skills. Since this is the first venture into business, they only have a little
experience managing a legitimate enterprise; as a result, clients and
customers might find the management lacking. Because it is feasible to
compare the firm to others that are well-established and full of expertise
in the business world, customers may prefer other businesses with more
experience than this new one.
High Cost. Rising raw material prices due to rising oil prices
could stunt the industry's expansion. Other natural disasters like
typhoons could also contribute to the unjustified increase in product

prices. High operating costs and constrained cash flow are two of the
most common financial weaknesses. Some industries require expensive
facilities, materials, and machinery to handle. If the company needs to
generate more monthly cash flow to cover their costs, making a profit
can be quite challenging.
OPPORTUNITIES
Health Topics. Given todays‘ trendsetter foods which are mainly
greasy, Squashettes found a way to use this trend as a stepping stone to
healthy eating by incorporating vegetables as ingredients. The product
optimizes healthy eating.
Location. The business' place is a newly growing market. The
location along 588 Shopping Mall has been a good spot for any business
enterprise to establish their stores. It is because that place is a center of
commerce and transportation.
Customer's Preferences. The product follows to the customer's
changing tastes and demands. Squashettes‘ squash croquettes can be
flexible depending on the fillings that it will introduce to the market.

Because it consist mainly of vegetables, there is almost always a room
for opportunity to adhere to the customers‘ preferences.
Delivery. The product has the potential to grow via food delivery
because this kind of product distribution has always been a good and
timeless scheme to widen a business‘ scope.
THREATS
Competitors. Competition will always be present in any kind of
business as people are all actors of change that they take the drive to
gain profit in something. There are a lot of rival entries in the market,
specifically at the location of the business.
Lack of Preparation. Limited preparation and initial poor product
testing and customer service can give bad impression to people.
Because Squashettes is newly proposed business, the threat for it to be
not successful is never vanishing.
Economic Downturns. Continuous price hike of the raw
materials may limit the profit or simply be a threat to decline. Given that
the product is included in the food sector, which is always an issue and
topic in economy, prices of the product is at threat to be not friendly. It
may result to people limiting their purchase or not buying at all.
 PESTLE Analysis
POLITICAL – must follow the rules of FDA or "Food and Drug
Administration" in order to provide people with good products.
ECONOMIC – due to the increase of economic tax, the inflation
rate has affected. Since the demand for goods and services are
increasing, the business experience of Squashettes in terms of raw
materials, ingredients, labor are costly.
SOCIAL – social impact such as those health conscious people
creates opportunity in the Squashettes business. By realizing the needs
of community, the proponents came up with healthy and nutritious food
product that contains vegetables and protein.
TECHNOLOGICAL – Research and Development or " R&D" is
crucial for the Squashettes business since it offers insightful knowledge

and encourages improvements to current procedures that can innovate
existing products.
LEGAL – The legal aspects of ensuring that the Squashettes
business conforms to the law are regulations. This includes rules
pertaining to business registration, mayor's permits, the DTI (Department
of Trade and Industry) and the BIR (Bureau of Internal Revenue) in the
municipality of Pulilan Bulacan, where the business is located. These
general rules have an effect on the proposal's businesses.
ENVIRONMENTAL – Climate change may threaten the
Squashettes business. The proponents could watch the news about
Weather Channel because the squash as the main base of product and
other ingredients for the product are all affected by the weather.
 Profile of the Respondents
Table 4. Frequency and Percentage Distribution of Respondents

According to Age
Age Range Frequency Percentage
13-16 14 4%
17-20 117 29%
21-24 233 58%
25-28 25 6%
29-32 2 1%
33-36 0 0%
37-40 0 0%
41-44 3 1%
45-49 3 1%
50-53 0 0%
54-57 1 0%
58 - above 1 0%
TOTAL 399 100%

13-16
17-20
21-24
25-28
29-32
33-36
37-40
41-44
45-49
50-53
54-57
58 - above
According to Table 4, the age range of 21-24 years old has the
most number of respondents with a percentage of 58%. It is followed by
ages 17-20 years old with a percentage of 29%. The remaining 13% is
composed of age ranges of 13-16, 25-28, 29-32, 41-44, 45-49, and 54
above.
 Survey Questionnaire
BUSINESS PLAN IMPLEMENTATION I
BUSINESS NAME: SQUASHETTES
To the Respondents:
We are fourth year students of Polytechnic University of the Philippines-
Pulilan Campus pursuing a Bachelor of Science in Entrepreneurship.
Presently, our group is conducting a brief survey for our subject:
Business Plan Implementation I in which introducing a brand-
new product in the marketplace named ―SQUASHETTES‖. Through this
survey, it will help us to gather useful information that is essential to
complete this study.
In light of this, we would appreciate it if you could fill out the survey form,
we developed and let us know what you think of our product. Your
participation would be very beneficial to us in understanding current
consumer trends and enhancing our future products to better serve you.
Thank you for your cooperation
Respectfully yours,
Business Proponents
NON-DISCLOSURE AGREEMENT
In compliance with the Data Privacy Act (DPA) of 2012, and its
Implementing Rules and Regulations (IRR) effective since September 8,
2016, I allow the researcher to use my provided information on my
behalf for research purposes. I also acknowledge and warrant that I
have acquired the consent from all parties relevant to this consent and
hold free and harmless and indemnify the researcher from any
complaint, suit, or damages that any party may file or claim in relation to
my consent.
Yes
No
PART I. Profile of the Respondent
Name:
Age:
Address:
Contact No.:
Email Address:
PART II. Customer Preferences

Check only one (1) of your preferred answer. (Lagyan ng tsek ang
iyong napiling sagot.)
1. Do you eat vegetables? (Kumakain ka ba ng gulay?)
____Yes (Oo) ____No (Hindi)
2. How often do you eat vegetables? (Gaano kadalas ka kumakain ng
gulay?)
____Daily (Araw-Araw) ____Monthly (Buwanan)
____Weekly (Lingguhan) ____Never (Hindi kailanman)
3. Do you eat deep-fried foods? (Kumakain ka ba ng pagkaing pinirito ng
lubog sa mantika?)
4. How often do you eat deep-fried foods? (Gaano kadalas ka kumakain
ng pagkaing pinirito ng lubog sa mantika?)
5. Have you tried eating deep-fried squash balls with bell pepper,
carrot, and onion? (Nasubukan mo na bang kumain ng bolang

kalabasa na may halong bell pepper, carrot, at sibuyas, at pinirito ng
lubog sa mantika?)
6. Would you also be likely to purchase a frozen version of squash
balls? (Gugustuhin mo rin bang bumili ng frozen na bersyon ng
kalabasa?)
7. Do you have allergic reactions when eating foods containing
squash, bell pepper, carrot, and onion? (Mayroon ka bang allergic
reaction kapag kumakain ng mga pagkaing naglalaman ng kalabasa,
bell pepper, karot, at sibuyas?)
If Yes, kindly specify: (Kung Oo, pakilagay kung ano ito:)
____asthma (hika)
____itchiness (pangangati)
____skin inflammation (pamamaga)
____nausea/vomiting (pagduwal/pagsusuka)
____swelling of face/throat (pamamaga ng mukha/lalamunan)
____sore muscles/joints (pananakit ng muscle/kasu-kasuan)

____squash dermatitis
____diarrhea (pagtatae)
____bloating/gas
____heartburn
____others, please specify: ________
8. If we will sell squash balls with a variety of fillings, are you willing
to buy them? (Kung magbebenta kami ng kalabasa na may iba't,ibang
palaman, gugustuhin mo bang bumili?)
(If yes, proceed to the next part of the questionnaire.)
(Kung oo, maari ka ng magpatuloy sa susunod na katanungan)
PART III. Market Survey
You can check more than one (1) of your preferred answers. (Maaari
mong lagyan ng higit sa isang tsek kung marami ang iyong napili.)
A. PRODUCT
1. What are the fillings you want to try? (Anu-ano ang mga palaman na
nais mong subukan?)
____cheese
____ham and cheese
____corned beef
____buttered tinapa
____cheesy spinach
2. What is/are your preference in buying new products? (Ano ang
iyong mga isinasaalang-alang sa pagbili ng mga bagong produkto?)
____Benefits ____Price
____Expiration Dates ____Uniqueness
____Ingredients ____Product Allure
____Familiarity ____Persuasive/Creative Advertisements
____Packaging ____Food Reviews
____Brand Reputation
B. PRICE
1. How often will you buy squash balls? (Gaano kadalas ka bibili ng
bolang kalabasa?)
____Weekly (Lingguhan) ____Occasionally (Paminsan-minsan)

2. Follow-up question for No. 1 question, how many squash balls will
you buy? (Karagdagang tanong, ilang bolang kalabasa ang iyong
bibilhin?)
____3 pcs
____6 pcs
____9 pcs
____12 pcs
3. How much are you willing to buy SQUASH BALLS BUTTERED
GARLIC TINAPA flavor per serving of 6 pieces? (Sa magkanong
halaga mo handang bilhin ang anim (6) na pirasong bolang kalabasa na
may palaman na buttered garlic tinapa?)
____Php 65.00 - 75.00 ____Php 75.00 - 85.00
____Php 85.00 - 95.00 ____Php 95.00 - 105.00
3.1. How about 12 pieces / 1 dozen? (Paano kung 12 piraso / 1
dosena?)
____Php 130.00 -135.00 ____Php 140.00 -145.00
____Php 150.00 – 155.00 ____Php 160.00 – 165.00
4. How much are you willing to buy SQUASH BALLS HAM & CHEESE
flavor per serving of 6 pieces? (Sa magkanong halaga mo handang

bilhin ang anim (6) na pirasong bolang kalabasa na may palaman na
ham at cheese?
____Php 55.00 - 60.00 ____Php 65.00 - 70.00
____Php 75.00 - 80.00 ____Php 85.00 - 90.00
4.1. How about per 12 pieces / 1 dozen? (Paano kung 12 piraso / 1
dosena?)
____Php 110.00 - 115.00 ____Php 120.00 -125.00
____Php 130.00 - 135.00 ____Php 140.00 – 145.00
5. How much are you willing to buy SQUASH BALLS CORNED BEEF
flavor for 6 pieces? (Sa magkanong halaga mo handang bilhin ang
anim (6) na pirasong bolang kalabasa na may palaman na corned beef?)
____Php 55.00 - 60.00 per tub ____Php 65.00 - 70.00 per tub
dosena?)
6. How much are you willing to buy SQUASH BALLS CHEESY
SPINACH flavor for 6 pieces? (Sa magkanong halaga mo handang
cheesy spinach?)
dosena?)
7. How much are you willing to buy SQUASH BALLS CHEESE flavor
for 6 pieces? (Sa magkanong halaga mo handang bilhin ang anim (6)
na pirasong bolang kalabasa na may palaman na cheese?)
dosena?)
____Php 100.00 – 105.00 per tub ____Php 110.00 – 115.00 per tub
C. PLACE
1. Where do you prefer to buy squash balls? (Saan mo nais bumili ng
bolang kalabasa?)
_____Squashettes Physical Store
_____PUP Physical Store
_____Online Store
_____Food Court
_____Food Stall
_____Others
D. PROMOTION
1. What kinds of promotions appeal more to you? (Anong uri ng
promosyon ang nakakaakit o nakakakumbinsi sa iyo?)
____Discounts
____Loyalty Coupons
____Free taste
____Word of mouth
____Others, please specify.
2. What will persuade you the most to buy our products? Anong
midyum ng promosyon ang nakakahikayat sa iyo upang bumili ng aming
produkto?)
____Digital Marketing / Social Media Ads (Facebook, Instagram, TikTok,
Youtube shorts)
____Personal Selling
____Traditional Advertising (Brochure, Flyers)
____Promotional Deals
____Friends/Relatives Referral
3. How useful is the use of different promotions for you? (Gaano
kahalaga ang paggamit ng iba’t ibang klase ng promosyon para sa iyo?
____Extremely useful
____Very useful
____Moderately useful
____Slightly useful
____Not at all useful
4. Which promotional products are most appealing to you? (Anong uri
ng promosyonal na produkto ang pinaka-kaakit-akit sa iyo?)
____Buy 1 dozen take 3 pieces free
____Buy 2 dozen, get 1 tote bag
____Mini Calendar (for Christmas Season)
____Personalized Ball Pen
____Barkada Package Deal
____Family Package Deal

 Survey Results and Discussions
Table 5. Frequency and Percentage Distribution According to People Who

Eat Vegetables
Frequency Percentage
Yes 393 98%
No 6 2%
TOTAL 399 100%
Yes
No
The Table 5 shows that 393 or 98% of the respondents are eating
vegetables because it has been associated with a reduced risk of
immune diseases while the 6% depicts those people who do not eat
vegetable because they might love to eat frozen foods.

Table 6. Frequency and Percentage Distribution According to How Often

People Eat Vegetables
Daily 289 72.4%
Weekly 104 26%
Monthly 3 0.8%
Never 3 0.8
TOTAL 399 100%
Daily
Weekly
Monthly
Never
The Table 6 shows that 289 out of 399 respondents or the 72.4%
percent are eating vegetables on a daily basis because it provides health
benefits such as to lower blood pressure.

Table 7. Frequency and Percentage Distribution According to People Who

Eat Deep Fried Foods
Yes 397 99%
No 2 1%
TOTAL 399 100%
Yes
No
The Table 7 shows that 397 out of 399 respondents or the 99%
are eating deep fried foods since frying adds flavor to the food that they
are eating, while the 2 respondents or 1% is not because it is unhealthy.


People Eat Deep-Fried Foods
Daily 272 68.2%
Weekly 102 25.6%
Monthly 22 5.5%
Never 3 .7%
TOTAL 399 100%
Daily
Weekly
Monthly
Never
The Table 8 shows that 272 out of 399 respondents or the 68.2%
eat deep fried foods on a daily basis so as they crave more for it. Then,
the 102 respondents or 25.6% eat on a weekly basis since they balance
the consuming of steam and deep-fried foods. Next, the 5.5% eat on a
monthly basis, while the 3% never eat because it might affect his
physical diet.
Table 9. Frequency and Percentage Distribution According if People Have

Tried Eating Deep Fried Squash Ball with Bell Pepper, Carrot, and Onion
Yes 216 54%
No 183 46%
TOTAL 399 100%
Yes
No
have tried eating deep fried squash with bell pepper, carrot, onion, and
the 46% or the 183 still have not tried yet.

Table 10. Frequency and Percentage Distribution According

if People Would Likely to Purchase a Frozen Version of Squash Balls
Yes 330 66.7%
No 69 33.3%
TOTAL 399 100%
Yes
No
The Table 10 shows that 330 out of 399 respondents or the
66.7% are likely to purchase the frozen version of squash balls since it
was easy to prepare and not easily spoiled while 33.3% or 69
respondents are not likely.

Table 11. Frequency and Percentage Distribution According if People

Have Allergic Reaction when Eating Foods Containing Squash, Bell
Pepper Carrot, and Onion
No 391 98%
Yes 8 2%
TOTAL 399 100%
No
Yes
have no allergic reaction when eating foods containing squash, bell
pepper, carrot and onion, while the 2% or the 8 respondents have
allergic reactions.
Table 12. Frequency and Percentage Distribution According to What Kind

of Allergic Reaction
Asthma/Heartburn 9 3%
Itchiness 4 2%
Skin Inflammation 1 1%
Nausea/Vomiting 1 1%
SoreMuscles/Joints 1 1%
Diarrhea 1 1%
No 382 91%
TOTAL 399 100%
Asthma/Heartburn
Itchiness
Skin Inflammation
Nausea/Vomiting
Sore Muscles/Joints
Diarrhea
No
have no allergic reactions so they want to eat and try the squash balls.
Then, 3% have experience asthma or heartburn. Next, the 2% in
itchiness and while all the respondents that pertain to 1% experience
skin inflammation, nausea or vomiting, sore muscles or joints and
diarrhea.
Table 13. Frequency and Percentage Distribution According if

People are Willing to Buy Squash Balls
Yes 394 98%
No 5 2%
TOTAL 399 100%
Yes
No
are willing to buy squash balls because it can bring new to taste and the
food quality that they would consume for the first time is considered,
while the 2% or 5 respondents are not interested.

Table 14. Frequency And Percentage Distribution According to What

Filling People Want to Try
Cheese 10 1.5%
Ham And Cheese 306 45.1%
Cheesy Spinach 115 17%
Buttered Garlic
133 19.6%
Tinapa
Corned Beef 114 16.8%
TOTAL 100%
Cheese
Ham And Cheese
Cheesy Spinach
Buttered Garlic
Tinapa
Corned Beef
The Table 14 shows that 306 out of 399 respondents or the
45.1% wants to try ham and cheese filling as it can be a great
combination to come up with a craving flavor. Then, 19.6% or 133
respondents like Buttered Garlic Tinapa because this flavor was new for
them to taste. Next, 16. 8% or the 114 respondents like Cheesy Spinach
and Corned Beef, while 1.5% or 10 respondents like with Cheese only.
Table 15. Frequency and Percentage Distribution According to What are

the People’s Preferences in Buying New Product
Benefits 538 15%
Price 600 16.7%
Expiration Date 278 7.7%
Uniqueness 352 9.8%
Ingredients 488 13.6%
Product Allure 200 5.6%
Familiarity 158 4.4%
Persuasive 146 4.1%
Packaging 282 7.8%
Food Reviews 384 10.6%
Brand
168 4.7
Reputation
TOTAL 100%
Benefits
Price
Expiration Date
Uniqueness
Ingredients
Product Allure
Familiarity
Persuasive
Packaging
The Table 15 shows the different preferences of people when it
comes to buying a new product. Price is the most preferred to consider
in buying the squash balls with a percentage of 16.7% because they will
buy more at affordable prices.

Table 16. Frequency and Percentage Distribution According to How Many

Pieces of Squash Balls People Prefer to Buy Per Order
3 164 41.1%
6 174 43.1%
8 26 6.5%
12 21 7.8%
1 2 0.5%
4 or 5 1 0.5%
Depend on Taste 1 0.5%
TOTAL 100%
3
6
8
12
1
4 or 5
Depend on Taste
The Table 16 shows that 164 respondents or 41.1% prefer to buy
3 pieces of squash balls per order because they have no allotted budget
to purchase it. Then, 43.1% prefer to buy 6 pieces to bring it home for
their family. Next, the 6.5% prefer to buy 8 pieces to share with their
friends. Further, 7.8% prefer to buy 12 pieces to save. In addition, 0.5%
prefer to buy 4 or 5 pieces and the other 0.5% respondents prefer to buy
depending on their appetite to taste.


People Will Buy Squash Balls
Daily 21 5.3%
Weekly 226 56.6%
Monthly 41 10.3
Occasionally 111 27.8%
TOTAL 399 100%
Daily
Weekly
Monthly
Occasionally
The Table 17 shows that 226 out of 399 respondents prefer to
buy squash balls on a weekly basis because for them to not easily sated.
Then, 27.8% or 111 respondents prefer to buy occasionally since they
only crave for it. Next, 5.3% prefer to buy on a monthly basis for them to
have snack, while 10.3% or 41 will buy on a daily basis so as long that
they can afford the squash balls.

Table 18. Frequency and Percentage Distribution According to How Much

the Respondents Are Willing to Buy Buttered Garlic Tinapa per 6 Pieces
Php Frequency Percentage

65-75 343 86 %
75-85 43 11 %
85-95 10 2%
95-105 3 1%
TOTAL 399 100%
65-75
75-85
85-95
95-105
The Table 18 shows that 86% of the respondents are willing to
buy 6 pieces of buttered garlic tinapa for Php 65 - 75 since they want to
taste it.

the Respondents Are Willing to Buy Buttered Garlic Tinapa per 12 Pieces

130-135 317 80 %
140-145 57 14 %
150-155 20 5%
160-165 5 1%
TOTAL 399 100%
130-135
140-145
150-155
160-165
buy 12 pieces of buttered garlic tinapa because they are likely to taste it.

the Respondents Are Willing to Buy Ham and Cheese per 6 Pieces

55-60 303 76 %
65-70 70 18 %
75-80 22 5%
85-90 4 1%
TOTAL 399 100%
55-60
65-70
75-80
85-90
buy 6 pieces of ham and cheese because they crave for it.

the Respondents Are Willing to Buy Ham and Cheese per 12 Pieces

110-115 285 71 %
120-125 66 17 %
130-135 26 7%
140-145 22 5%
TOTAL 399 100%
110-115
120-125
130-135
140-145
buy 12 pieces of Ham and Cheese for Php 110-115 because the price is
so reasonable.

the Respondents Are Willing to Buy Cheese Flavor per 6 Pieces
Per 6 pieces Frequency Percentage

45-50 300 75 %
55-60 63 16 %
65-70 30 8%
75-80 6 1%
TOTAL 399 100%
45-50
55-60
65-70
75-80
buy 6 pieces of Cheese for Php 45-50 because this flavor is one of their
favorite to taste.

the Respondents Are Willing to Buy Cheese Flavor per 12 Pieces

100-105 302 76 %
110-115 56 14 %
120-125 26 6%
130-135 15 4%
TOTAL 399 100%
100-105
110-115
120-125
130-135
buy 12 pieces of Cheese for Php 100-105 because it is affordable for
them to purchase it.


the Respondents Are Willing to Buy Corned Beef per 6 Pieces

55-60 305 76 %
65-70 71 18 %
75-80 16 4%
85-90 7 2%
TOTAL 399 100%
55-60
65-70
75-80
85-90
buy 6 pieces of corned beef for Php 55-60 because the taste for them is
great.

the Respondents Are Willing to Buy Corned Beef per 12 Pieces

110-115 298 75 %
120-125 61 15 %
130-135 26 7%
140-145 14 3%
TOTAL 399 100%
110-115
120-125
130-135
140-145
buy 12 pieces of corned beef for Php 110-115 to provide it when they
have family or friends gathering.


the Respondents Are Willing to Buy Cheesy Spinach per 6 Pieces

55-60 299 75%
65-70 73 18 %
75-80 20 5%
85-90 7 2%
TOTAL 399 100%
55-60
65-70
75-80
85-90
buy 6 pieces of Cheesy Spinach for Php 55-60 because it is affordable
for them to buy it with vegetable.


the Respondents Are Willing to Buy Cheesy Spinach per 12 Pieces

110-115 283 71 %
120-125 67 17 %
130-135 32 8%
140-145 17 4%
TOTAL 399 100%
110-115
120-125
130-135
140-145
buy 12 pieces of Cheesy Spinach for Php 110-115 to serve as snack
when they have meetings or practice on their study or sports.

Table 28. Frequency and Percentage Distribution According to Where the

Respondents Prefer to Buy Squash Balls
Online Store 200 35 %
PUP Pulilan Store 132 17 %
Physical Store 200 35 %
Food Courts 152 13 %
TOTAL 100 %
Online Store
PUP Pulilan Store
Physical Store
Food Courts
The Table 28 shows that 35% of the respondents prefer to order
online since it is less hassle for the customers, and physical store
because it is convenient for them to go in the location to buy squash
balls.
Table 29. Frequency and Percentage Distribution According to What

Kinds of Promotions Appeal to Them
Free taste 270 35 %
Word of Mouth 86 11 %
Discounts 286 38 %
Loyalty Coupon 124 16 %
TOTAL 100 %
Free taste
Word of Mouth
Discounts
Loyalty Coupon
The Table 29 shows that 38% of the respondents prefer discounts
as the most appealing kind of promotion because they can save from
highly cost of squash balls.

Table 30. Frequency and Percentage Distribution According to What

Persuade the Respondents in Buying a Product
Social Media 277 30 %
Personal Selling 242 34 %
Promotional Deals 87 11 %
Friends and Relatives Referral 145 18 %
Traditional Advertising 55 7%
TOTAL 100 %
Social Media
Personal Selling
Promotional Deals
Friends and
Relatives Referral
Traditional
Advertising
The Table 30 shows that 34% of the respondents are persuaded
by personal selling in buying a product since they can easily understand
what the prospect conveys to introduce and sell the product.


Useful Are Promotions
Extremely Useful 207 52 %
Very Useful 153 38 %
Moderately Useful 31 8%
Slightly Useful 7 2%
Not All Useful 1 0%
TOTAL 100 %
Extremely Useful
Very Useful
Moderately Useful
Slightly Useful
Not All Useful
The Table 31 shows that 52% of the respondents find the use of
promotion as extremely useful because it can help the business to have
an identity.
Table 32. Frequency and Percentage Distribution According to Which

Promotional Products Are Most Appealing to the Respondents
Family Package Deals 165 17 %
Barkada Package Deals 151 16 %
Buy 1 Dozen Take 3 305 32 %
Buy 2 Dozen Get 1 215 22 %
Buy 1 Dozen Take 2 2 0%
Personalized Ballpen 70 7%
Mini Calendar 56 6%
TOTAL 100 %
Family Package Deals
Barkada Package
Deals
Buy 1 Dozen Take 3
Buy 2 Dozen Get 1
Buy 1 Dozen Take 2
Personalized Ballpen
Mini Calendar
The Table 32 shows that 32% of the respondents prefer buy 1
dozen, take 3 as promotion to serve discount to the customers.

2. Price
 Pricing Strategy
Price is the amount or value of a product or service that is set
where the consumers are willing to pay. A pricing strategy is a method
used to make the best-suited price for the product or service being
offered. Cost-plus pricing is a cost-based method for setting the prices of
goods and services. Under this approach, you add together the direct
material cost, direct labor cost, and overhead costs for a product, and a
markup percentage (to create a profit margin) in order to derive the price
of the product. Below are the pricing strategies of Squashettes.
CHEESE FLAVOR
TOTAL PRODUCTION COST x MARK – UP = MARK – UP PRICE
6.50 x .50 = 3.25
TOTAL PRODUCTION COST + MARK – UP PRICE + PACKAGING =
PRODUCT PRICE
6.50 + 3.25 + 3.25 = 13
Figure 10. Cheese Pricing Strategy
CHICKEN ADOBO FLAKES

6.08 x .50 = 3.25
PRODUCT PRICE
6.08 + 3.25 + 3.25 = 13
Figure 11. Chicken Adobo Flakes Pricing Strategy
CHEESY SPINACH FLAVOR

7.30 x .50 = 3.65
PRODUCT PRICE
7.30 + 3.65 + 3.65 = 15
Figure 12. Cheesy Spinach Pricing Strategy
HAM AND CHEESE FLAVOR

7.30 x .50 = 3.65
PRODUCT PRICE
7.30 + 3.65 + 3.65 = 15
Figure 13. Ham and Cheese Pricing Strategy
 Costing
Table 33. Costing of Regular Cheese

Costing of Regular Cheese
Unit Cost/Produc
Items Quantity Unit Total
Cost t Unit
Squash 1 kilogram 80.00 80.00 0.40
Red Bell Pepper 3 pieces 45.00 135.00 0.68
Carrots 3 pieces 27.00 81.00 0.41
Flour 1 kilogram 45.00 45.00 0.23
Eggs 7.00 pieces 56.00 392.00 1.96
Evaporated Milk 1.00 can 370 ml 32.00 32.00 0.16
Garlic 2.00 pieces 20.00 40.00 0.20
Onion 2.00 pieces 30.00 60.00 0.30
Seasonings 0.08 kilogram 26.00 2.08 0.01
Oil 1.00 liter 75.00 75.00 0.38
Butter 0.50 kilogram 40.00 20.00 0.10
Breadcrumbs 1.00 kilogram 150.00 150.00 0.75
Baking Powder 0.30 kilogram 5.00 1.50 0.01
box 160
Cheese 2 80.00 160.00 0.80
grams
Subtotal 6.37
Overhead
cooking
Gas 3 4.00 12.00 0.06
hour
Packaging 1 box 15.00 15.00 0.08
Subtotal 0.14
Total Production Cost 6.50

Table 34. Costing of Chicken Adobo Flakes
Costing of Chicken Adobo Flakes

Unit Cost/Produc
Cost t Unit
Carrots 3 pieces 27.00 81.00 0.41
Flour 1 kilogram 45.00 45.00 0.23
Eggs 7.00 pieces 56.00 392.00 1.96
Garlic 2.00 pieces 20.00 40.00 0.20
Onion 2.00 pieces 30.00 60.00 0.30
Oil 1.00 liter 75.00 75.00 0.38
Butter 0.50 kilogram 40.00 20.00 0.10
Chicken 1 kilogram 75.00 75.00 0.38
Subtotal 5.94
Overhead
cooking
Gas 3 4.00 12.00 0.06
hour
Packaging 1 box 15.00 15.00 0.08
Subtotal 0.14

Table 25. Costing of Cheesy Spinach
Costing of Cheesy Spinach

Unit Cost/Produc
Cost t Unit
Carrots 3 pieces 27.00 81.00 0.41
Flour 1 kilogram 45.00 45.00 0.23
Eggs 7.00 pieces 56.00 392.00 1.96
Garlic 2.00 pieces 20.00 40.00 0.20
Onion 2.00 pieces 30.00 60.00 0.30
Oil 1.00 liter 75.00 75.00 0.38
Butter 0.50 kilogram 40.00 20.00 0.10
box 160
Cheese 2 80.00 160.00 0.80
grams
Spinach 2 pack 80.00 160.00 0.80
Subtotal 7.17
Overhead
cooking
Gas 3 4.00 12.00 0.06
hour
Packaging 1 box 15.00 15.00 0.08
Subtotal 0.14

Table 36. Costing of Ham and Cheese
Costing of Ham and Cheese

Unit Cost/Produc
Cost t Unit
Carrots 3 pieces 27.00 81.00 0.41
Flour 1 kilogram 45.00 45.00 0.23
Eggs 7.00 pieces 56.00 392.00 1.96
Garlic 2.00 pieces 20.00 40.00 0.20
Onion 2.00 pieces 30.00 60.00 0.30
Oil 1.00 liter 75.00 75.00 0.38
Butter 0.50 kilogram 40.00 20.00 0.10
box 160
Cheese 2 80.00 160.00 0.80
grams
Ham 2 pack 90.00 180.00 0.90
Subtotal 7.27
Overhead
cooking
Gas 3 4.00 12.00 0.06
hour
Packaging 1 box 15.00 15.00 0.08
Subtotal 0.14

2. Promotion
 Promotional Strategy on Products/Services
Promotion stimulates the demand of the consumers for a certain
product or service that does this. It is a strategy to build the customer
base and communicate with them effectively. It is one of the foundations
to let the market be aware of the business‘s existence. Squashettes
seeks to implement the following promotional strategies to inform the
market.
Air Dancers
Having a custom Air Dancers inflatable tube man can definitely help
to increase the business sales without unnecessarily spending lots of
money. Air dancers are significantly more successful in grabbing
people's attention and achieving the desired outcome of making the
business stand out. Air Dancers' inflatable tube men are high-quality
industrial products that are built to last. It is not easily distracted and can
consistently brighten the customers' days, and it always exhibits the
enthusiasm and friendliness that they want to represent in the business.
Figure 14. Air Dancer

Loyalty Card
Loyalty cards are point-based reward programs. They work by
issuing points to the customer for every visit or purchase to their physical
stall. After enough points are earned, the customer can redeem them for
products, services, discounts, or some other reward that the customer
finds value in.
Figure 15. Loyalty Card

Flyers
Flyers will be an effective way to tell the customers on the street
about the Squashettes products. They may have never seen the
website, or may not be on social media. Thus, as an example even if
they are online, they may take more notice of a flyer that is handed to
them rather than scrolling through their news feed. So, this kind of
promotion is a quick way of grabbing the potential customer‘s attention.
Figure 16. Flyer

Business Card
As business cards are part of the promotion, these are important
for making a favorable first impression. The proponents will include
relevant contact information that can capture the attention of their
customers and help them remain in their memory well after a personal
selling. Business cards can also enhance credibility, as they can create
a sense of professionalism and legitimacy for your business.
Figure 17. Business Card

Birthday Gift Discount
Discount on customer's birthday can improve loyalty and can help
the brand foster. The customer is required to bring a PSA/NSO birth
certificate or any valid i.d that proves his birthday in order to make a
discount on purchasing the product.
Figure 18. Birthday Gift Card

Brochure
This is a commonly marketing tool that is used to publicize the
business product. It is also an excellent way to introduce the product to
existing customers. This can be distributing in person by leaving them at
a specific target market that is eager to assist on reaching the
customers.
Figure 19. Brochure (Outside)

Figure 20. Brochure (Inside)

Tarpaulins/Posters
These can be easily transported to different locations. Beside from
locating this in front of the physical store, it is possible that these large
sheets can be folded or rolled to fit into a small space and shipped
cheaply.
Figure 21. Tarpaulin

Figure 22. Poster

Customers Referral
Potential customers visit the business so they are more likely to
be trusted because they know a friend or family member who have
positive experiences. Customers are twice more likely to buy when they
have a recommendation from a friend.
Figure 23. Customer Referral

Social Media
Nowadays, social media is the widest and easiest channel to
reach consumers. In regards to this, Squashettes has made some social
media accounts in order to do promotions and as well as a way on how
the customers can inquire regardless of their location.
Figure 24. Facebook Page
Figure 25. Instagram

3. Place
 Location of the Business
A. Physical Store
The official physical store is located at Brgy. Sto. Cristo, Pulilan,
Bulacan, along the 588 Shopping Mall. Squashettes will be sold in the
province of Bulacan and its neighboring barangays. The proponents will
also attempt to sell the product through direct selling in order to distribute
it to the customers. They also provide online ordering through social
media accounts and online retailers to meet customer needs, as well as
delivery services.
B. PUP Pulilan Campus
Aside from their physical store, customers can purchase the
product at PUP Pulilan Campus along the national road at Brgy.
Poblacion, Pulilan, Bulacan to give them an option or easy way to locate
the product and as this business plan is paved by the proponents‘
Sintang Paaralan.
 Vicinity Map
The vicinity map depicts the location of this business plan
implementation. It shows the general arrangement and structure of a
location, such as a roadway layout from the PUP Pulilan Campus to the
588 shopping mall in Brgy. Sto Cristo, Pulilan, Bulacan. It also explains
how they intend to implement the suggested business plan regarding
major streets in the vicinity.

A. Physical Store
Figure 26. Physical Store Location

Figure 27. PUP Pulilan Campus Store Location

 Layout
A. Physical Store
Figure 28. Physical Store Layout

Figure 29. Physical Store (3D Layout)

Figure 30. PUP Pulilan Campus Store Layout

Figure 31. PUP Pulilan Campus Store Layout (3D)

 Distribution Strategy
Squashettes will do the direct distribution wherein the producers
themselves are the ones who will directly sell the products to the
customers. In order to increase the way the products are being sold to
customers, they are also providing direct distribution to resellers.
SQUASHETTES CONSUMER
Figure 32. Distribution Channel (Producer to Consumer)
SQUASHETTES RESELLER CONSUMER
Figure 33. Distribution Channel (Producer to Reseller to Consumer)

CHAPTER III:
MANAGEMENT ASPECT
AND
LEGAL ASPECT
III. Management Aspect and Legal Aspect
This chapter of the paper implies clear and precise identification
of vision, mission, objectives, and name of business, location of the
company, form of business organization, organizational structure, duties,
and responsibilities. Management must be able to plan all activities to
become productive and competitive in the industry through human
resources, financial capability, and new technologies. Additionally, an
effective business plan must consider all applicable local regulations that
might apply to its operations for each region in its plans to conduct
business. This is in addition to deciding on the type of corporate entity.
Thanks to these factors, the company stays one-step ahead of the curve
when applying for essential operating licenses or permissions.

 Vision, Mission, and Objectives of the Business
A. Vision
To be the best provider of flavorful squash croquettes that will
also bring lots of nutrition to the consumers in the Philippines and the
world. We aim to be known for our unique snacks and expanding the
capability of competing assertively in the food industry of healthy
croquettes.
B. Mission
To provide satisfaction to customers by offering unique and
authentic squash croquettes. We aim to change the unhealthy snacks
that ruled the streets and replace them with innovative and healthy
options that are not just cheap but better in taste. We want to make the
consumer's inner child happy and complete by the cute appearance and
fillings that the product offers and to build the customer‘s loyalty and
confidence by assuring the level of safety and quality in product
innovation.
C. Objectives of the Business
General Objective:
The main goal of the business is to gain profit by selling a healthy
snack and using the versatility of squash as the star ingredient.
Squashettes thereby introduce croquettes with a variety of fillings to the
market of Pulilan.
The business seeks to:
 Improve brand and reputation by creating Facebook and Instagram
post advertisements; giving out flyers to passersby, friends, families,
and acquaintances; using the word-of-mouth channel; and other
possible promotional strategies.
 Provide filling options such as Chicken Adobo Flakes, Cheese,
Cheesy Spinach, and Ham and Cheese.
 Strengthen customer service by rewarding incentives to employees.
 Ensure fair pricing for the customers.
 Ensure the quality of products for the customers by using fresh and
unexpired raw ingredients.

 Ensure healthy production by keeping the workplace clean and neat
as always and the employees following the right personal protective
equipment (PPE).
Short–Term Goals:
 Develop Squashettes‘ business plan before the launch.
 Introduce Squashettes as the new people‘s snack by incorporating
social media marketing
 Gain return-based and loyal customers by handling customer queries
and complaints effectively.
 Establish identity within Pulilan and nearby towns in an estimated
five-month goal.
 Research competitors‘ products, pricing strategies, and marketing
strategies.
 Draft and prepare marketing and sales strategy through researching
market trends.
 Increase product prices by 5% over the next ten months.
Long–Term Goals:
 Launch rolling food carts, stalls, and branches along different
barangays of Pulilan and nearby towns after three years.

 Increase the total income of the business by 5% over the next three
years.
 Be enlisted in top food surveys and blogs within a span of three
years.
 Build business partnerships with the suppliers within a year and be a
supplier to other businesses.
 Hire more than 50 employees nationwide over the next five years.
 Sponsor a charity after five years of making profits.
 Core Values of the Business
Safety
We ensure the health of our customers by washing or sanitizing
our hands and using a PPE or "Personal Protective Equipment" such as
hairnet, gloves, and facemask to avoid parasites, bacteria, dust and
other debris that might contaminate our product.
Quality
We carefully obtain all of our ingredients from the most reliable
vendors to constantly meet the nutritional, health, and allergy needs of
our customers.
Unique
This sets our Squashettes business from the typical competitors.
Accountability
We acknowledge and accept responsibility for our actions,
products, decisions, time and policies.
Striving
We strive to grow personally, professionally, and spiritually, while
continuously delivering goods of quality and a first-class customer
experience.
Honesty
We endeavor to uphold the virtue of being truthful and transparent
in all of our dealings with customers.
Entrepreneurship
We are about to create something new by turning an existing
product into an innovate one while earning a profit.

Teamwork
We strive to create a positive work environment by establishing a
foundation of collaborative effort and acknowledging that our ability to
function as a cohesive team is essential to our success.
Thriving
Connecting with customers is one of the most important strategies
that we can do as a business. Building a strong connection from them in
order to improve retention and expand our network. Therefore, this is
one of the most methods of achieving growth.
Empowerment
Our goal is to provide customers with goods and services that go
beyond their expectations by utilizing our creativity and experience.
Success
We are committed to making the Squashettes business as
successful. The innovation of a product is one of our steps, and by
concentrating on our customers, it will surely go beyond our products.

 Form of Business Organization
Partnerships would improve the accessibility of food markets as
well as the safety of food and nutrition. Under this corporate structure,
Squashettes falls. This necessitates increasing mutual respect and
understanding, prioritizing partner relationship management, and
working together to solve problems. Squashettes is very pragmatic and
seeks to bridge the alliance's varied cultures through partnership. It can
be used to create a more bottom-up and participatory management
structure inside partnerships.
 Organizational Structure
A business must have an organizational structure. It ensures that
roles are clearly defined, and each member's needs are met. It also
helps to improve the efficiency of decision-making. As a result, it ensures
the smooth and efficient operation of the organization, which works
directly toward achieving its objectives.

A. Present Organizational Structure
Figure 34. Present Organizational Chart
The Squashettes' present organizational structure is
straightforward. The owner and his team all play different roles. This
encourages them to make better decisions and take actions that are
more precise. This also helps them achieve excellent communication
and choice awareness.

 Duties and Responsibilities
Table 37. Duties and Responsibilities (Present Organization)
Description /
Position Qualifications
Responsibilities
 Male or Female
S/He is accountable for the  Team Leader
overall functioning of their  Graduate of any
company, including Bachelor‘s Degree
Owner distributing and guiding tasks, related to business
growing the business,  Knowledgeable in
managing the organizational business
structure and direction, and Operation.
interacting with the
employees.
 Male or Female
S/He is the one who collects
 Basic math skills
payments by accepting cash,  At least senior
check, or charge payments high school
graduate
Cashier from customers and makes
 Efficiency
change for cash customers.  With or without
experience
 Ability to work
under pressure
 Male or Female
He is responsible for the
 18 years and
selling of products. They
above
convince/ persuade
 At least senior
customers to buy the product
high school
by giving favorable
Sales Person graduate
advantages and benefits for
 Have good
them. They provide excellent
communication
customer service by
skills
responding to customers‘
 Preferably with
questions about the product.
experience in sales
 Male or Female
 21 years and
above
S/He is a professional cook
 Culinary school
responsible for providing
degree/ diploma
quality and excellent food.
 With cooking
Cook / Chef They are responsible for
experience
creating the menus,
 Expert multitasking
controlling kitchen costs, and
ability
managing the kitchen staff.
 Great leadership
and interpersonal
skills.
B. Future Organizational Structure
Figure 35. Future Organizational Chart
Squashettes' future or projected organizational structure is on a
higher level. Additional roles within the organization are required to
achieve a more strategic and clear division of labor.

 Duties and Responsibilities
Table 38. Duties and Responsibilities (Future Organization)
Description and Qualifications

Position
Responsibility
He is accountable for the
 Male or Female
overall functioning of their
 Team Leader
companies, including
 Graduate of any
distributing and guiding tasks,
Bachelor‘s Degree
Owner growing the business,
related to business
managing the organizational
 Knowledgeable in
structure and direction, and
business
interacting with the
Operation.
employees.
 Male or Female
 21 years old and
He is the one who identifies
above
the risk and manages the
 Must be financial
assets of a company or the
management
organization in a way that
Financial Staff graduate.
emphasizes efficiency and
 Have experience
compliance.
as a finance officer
or similar role
 Must be computer
literate
 Male or Female
 18 years and
above
He must be a skilled worker  Senior High school
who keeps the production diploma
flowing by checking product  Fit to Work
Production
quality with the help of the  Good
Staff
monitoring machinery. communication
skills
 Able to work as a
part of the team.
 Available for shift
work.
The individual who is trained  Male or Female
Sales and
and dedicated to creating  18 years old and
Promotion
awareness of products by above
Staff
using demonstrations,  Senior High school
distributing samples, making diploma

presentations, and creating  Have creative
general public interest. mind
 Ability to work
independently
 Observant
 Male or Female
 At least senior
high school
It is the individual who works graduate
with the clients who have  Product and
Customer complaints about orders or market
Service Staff require information about knowledgeable
products or services  Have great
purchased. communication
skills
 Must be computer
literate
 Male or Female
 College graduate
It is a professional who
to related course
oversees the inventory levels
Inventory  Computer literate
of business. They lead the
Manager  Data analysis
team to receive and record
 Good to verbal
new stock.
and nonverbal
communication.
He is in charge of transporting
the products when some  Male or Female
customers prefer delivery or  18 years and
want to eat the products above
Delivery and
somewhere other than the  Has driver‘s
Transportation
physical store. He is also license
Staff
responsible for obtaining and  Street smart
delivering raw materials and  With great driving
other necessities for the skills
business.
 Employee Schedule
This employee schedule is according to the number of employees
under by the owner‘s supervision with their shifting periods divided for
store operations and production.
A. For Store Operations
Table 39. Employee Schedule for Store Operations

EMPLOYEE SCHEDULE
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
TIME Employee 1 Employee 1 Employee 2 Employee 1 Employee 1 Employee 2

Employee 2 Employee 3 Employee 3 Employee 2 Employee 3 Employee 3
Preparation Preparation Preparation Preparation Preparation Preparation

8:00 - of Materials of Materials of Materials of Materials of Materials of Materials
8:30 AM and Cleaning and Cleaning and Cleaning and Cleaning and Cleaning and Cleaning
R Store Store Store Store Store Store
8:31 AM Operation of Operation of Operation of Operation of Operation of Operation of

-12:00 E Selling Selling Selling Selling Selling Selling
NN Product Product Product Product Product Product
12:01 S
NN - Lunch Break Lunch Break Lunch Break Lunch Break Lunch Break Lunch Break
1:00 PM T
Resume of Resume of Resume of Resume of Resume of Resume of
1:01 -
Operation Operation Operation Operation Operation Operation
3:00 PM
D and Selling and Selling and Selling and Selling and Selling and Selling
3:01 -
3:30 PM A Break Time Break Time Break Time Break Time Break Time Break Time
Y Resume of Resume of Resume of Resume of Resume of Resume of

3:31 -
Operation Operation Operation Operation Operation Operation
4:30 PM
and Selling and Selling and Selling and Selling and Selling and Selling
Inventory, Inventory, Inventory, Inventory, Inventory, Inventory,

4:31 - Cleaning and Cleaning and Cleaning and Cleaning and Cleaning and Cleaning and
5:00 PM Closing of Closing of the Closing of Closing of the Closing of Closing of
the Store Store the Store Store the Store the Store
B. For Production
Table 40. Employee Schedule for Production

PRODUCTION SCHEDULE
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
TIME Employee 1 Employee 1 Employee 2 Employee 1 Employee 1 Employee 2
Employee 2 Employee 3 Employee 3 Employee 2 Employee 3 Employee 3

7:00 AM Time in Time in Time in Time in Time in Time in
8:01 - 8:30 Checking of Checking of Checking of Checking of Checking of Checking of
AM stocks stocks stocks stocks stocks stocks
Cleaning of Cleaning of Cleaning of Cleaning of Cleaning of Cleaning of
8:31 - 9:30 utensils that utensils that utensils that utensils that utensils that utensils that
AM will needed will needed will needed will needed will needed will needed
for cooking for cooking for cooking for cooking for cooking for cooking
R
Checking of Checking of Checking of Checking of Checking of Checking of
9:31 AM -
PPE of PPE of PPE of PPE of PPE of PPE of
10:00 AM
E workers workers workers workers workers workers
Preparation Preparation Preparation Preparation Preparation Preparation
10:01 -
10:30 AM S of raw of raw of raw of raw of raw of raw
materials materials materials materials materials materials
T Creating and Creating and Creating and Creating and Creating and Creating and
10:31 AM
molding of molding of molding of molding of molding of molding of
- 12:00 NN
goods goods goods goods goods goods
D
12:01 NN - Refrigerating Refrigerating Refrigerating Refrigerating Refrigerating Refrigerating
1:00 PM of goods of goods of goods of goods of goods of goods
A
Separating of Separating of Separating of Separating of Separating of Separating of
1:01 - 2:00 Y packaging packaging packaging packaging packaging packaging
(frozen and (frozen and (frozen and (frozen and (frozen and (frozen and
PM
frying) for the frying) for the frying) for the frying) for the frying) for the frying) for the
store store store store store store
2:01 PM -
Cooking time Cooking time Cooking time Cooking time Cooking time Cooking time
4:00 PM
Delivery of Delivery of Delivery of Delivery of Delivery of Delivery of

4:00 - 6:00
product to product to product to product to product to product to
PM
store the store the store the store the store the store
6:00 PM Time out Time out Time out Time out Time out Time out
 Project Policies
Policies are important in managing a business. It gives overall
control and helps the employees to understand the roles and
responsibilities of their job. It explains the procedures that will be
followed if the employees violate the policies of the company including
the performance and attendance, behavior, and hard work of the
employees.
A. Time Policy
Squashettes must be strict on time. The employees must come
30 minutes before eight o'clock to work. Employees must need to log-in
as their attendance or biometrics because it ensures they arrive on time.
The proponents will conduct the time policy that causes the first warning
when it comes late.
B. Cleanliness of Uniform Policy
Squashettes believes that a uniform is a must. Squashettes
uniform policy can help the employees become presentable and
responsible on their work—for instance, complete uniforms attract
customers.
C. Production/ Store Policy
Squashettes sees to it that being presentable and clean in the
work can gain positive feedback. Arranging proper equipment and raw
material before and after usage can prevent accidents and prevent
product contamination.
D. Personal Hygiene Policy
Maintaining the employees' hygiene can make them presentable
and clean, especially in production areas wherein the products are being
made. Keeping fingernails trimmed are clean. Women need to wear a
ponytail and a hair net. Men should have a neat haircut and a hairnet
E. Eating, Drinking and Smoking Policy
 Eating during a lunch break only, the schedule must be followed.
 Drinking in a workplace is allowed, but do not leave your position
unattended.
 Smoking is not allowed in a workplace because it can affect people's
health and the workplace's sanitation.

F. Leave Policy
Employees must notify the owner if they intend to take time off.
One week before the planned leave, they will examine the employee's
attendance, previous leave requests, business operations schedule, and
performance before granting a break.
G. Overtime
 All employees will be paid double when working on a holiday.
 All employees must have overtime. Eight hours in a day or 40 hours
in a week. The rate of time paid is 25 % of the hourly rate.
H. Employee Code of Conduct Policy
Employees need to act professional in working hours related to
the events or activities of Squashettes.
I. Disciplinary Action
These are the disciplinary actions when any of the
violations was made.

✓First Offense
The violator will receive a warning.
✓Second Offense
The violator will receive the 2 week-suspension.
✓Third Offense
The violator will be terminated.
 Human Resource and Other Policies
The following are the various organizational processes:
1. Recruitment is the process of examining all incoming applicant
resumes to conduct interviews for a particular position or job.
2. Selection is selecting the best and most qualified candidate for a
vacant position or job.
3. Hiring is choosing the top candidates for the position or job.
4. Orientation is a way to educate new employees and be prepared for
the position or job they are working in.
5. Training and Development is a step to improve the skills and
abilities of the employees.

6. Performance Management is a process to help the employees
boost their productivity through monitoring and evaluating.
7. Employees Remuneration and Benefits is a salary received by an
employee. It includes overtime pay, or other financial benefits are
part of the process that an employee receives from an employer.
8. Employees Relations refers to maintaining a good relationship with
one another.
Employees Right
It is a way of giving the benefits to employees on the first day of
their employment.
1. Fixed Working Hours. Employees have a right to pack up and leave
for the day after completing their daily working hours.
2. Holidays. According to Article 94 of the Labor Code, every worker
shall be paid his regular daily wage during regular holidays and that
the employer may require an employee to work on any holiday they
need shall be paid a compensation equivalent to twice his regular
rate.
3. Vacation. Employees have thirteen vacation leave with an additional
1 day every year starting on the 3rd year of service and convertible to
money at the end of each year. Maximum vacation leave is 18 days.

OTHER LEAVES:
 Sick leave. An employee who is unable to perform his or her duties
because of illness shall be required to submit a medical certificate
signed by a qualified medical practitioner.
 Maternity Leave. Under the law, pregnant women have maternity
benefit equivalent to the average daily salary credit for 105 days,
regardless of whether the woman gave birth by normal delivery or
caesarean delivery. For miscarriages or emergency termination of
pregnancy, the woman is given a 60-day leave. For solo parents, an
additional 15 days maternity leave shall be granted.
 Paternity Leave. Under the Paternity Leave Act, married men have
granted seven-day paternity leave employed in both the private and
public sector, regardless of their employee status. The benefit can
only be used if the husband is cohabiting with the spouse at the time
of the delivery and the leave can only be availed by the husband after
the delivery or miscarriage.
 Bereavement. Three (3) days applicable to immediate family
members who include the employee's children, parents,
grandparents, brother, sister, spouse, and parents-in- law.

 Vacation Leave. It is given to all employees for personal reason and
the approval is based on the employers depending on the services
needed.
Employees Responsibility
 To be on time
 To be competitive by doing their job
 Maintain their good relationship with others
 Obligate to notify the employer when they need to be absent
 Follow employer safety and health rules and regulations, and wear or
use required protective equipment while working.
Process of Leave of Absence
 Leave of Absence. Is an advance notice of employees to their
employers to give permission to take time off from work for an
extended period of time. The time taken can either be paid, unpaid,
mandatory or voluntary depending on the circumstances of the
request.
 Leave Notice. An employee needs to give notice to the employer at
least 30 days advance by submitting a Leave of Absence for such

situations like pregnancy disability and planned to medical
treatments.
Other Benefits:
 13th Month Pay. Under the law, 13th-month pay is computed based
on 1/12 of the total basic salary of an employee within a calendar
year, or your basic monthly salary for the whole year divided by 12
months.
 Mid-year bonus. It is a grant of companies as an additional mid-year
bonus to their employees during the trial period.
 Attendance bonus. It is an incentive given to employees for having
a perfect attendance award within a month without any late or
absenteeism without excuses.
 Loyalty Bonus. It is a recognition given for employee‘s loyalty and
dedication to their work or service to the company for every five years
by a way of gift check, token or certificate during the award
ceremony.
 Gantt Chart
The table below shows the schedules and activities of the
business of Squashettes.
Table 41. Gantt Chart (Business Timeline)
Squashettes Business Timeline
JANUARY FEBRUARY MARCH APRIL

ACTIVITY
1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
1. Feasibility
Study
2. Location of
the business
3. Canvassing
of raw
materials,
equipment
and other
supplies
4. Capital
Acquisition
5. Business
Preparation
6. Promoting
and
Advertising
7. Purchasing
raw
materials,
equipment
and other
supplies
8. Hiring and
training
employees
9. Start of the
business
1. Feasibility Study
Time allotted: First week to third week of January
Feasibility study is important for a business to know the needed
strategies and ideas to determine the success of the business. This will
serve as a guide from starting a business to assess its financial viability
and lessen the future failures.
2. Location of the business
Time allotted: Last week of January
In finding the perfect location for the business, it needed a lot of
days or weeks in order to be nearer to the target market. A good location
is also necessary to make it easier for the customer to have an access.
3. Canvassing of raw materials, equipment and other supplies
Time allotted: Last week of January to second week of
February
Canvassing the raw materials, equipment, and other supplies is
one of the most important activities to do in the business. It requires a lot
of thinking and time to determine the materials and other supplies

needed that are suitable for the goods to make sure that the finished
products will also have a good and high quality.
4. Capital Acquisition
Time allotted: Second week to last week of February
To start a business, a capital is needed, it will be used to continue
almost all of the activities in the business. It will be used to purchase raw
materials, equipment, supplies and accomplish the necessary
requirements like clearances, permits or licenses.
5. Business Preparation
Time allotted: Last week of February to third week of March
In the business preparation, all other necessities will be done
including completing its needed permits to fully establish the store as
well as designing the physical store. These preparations are important
before starting a business to continue its operations smoothly once it
opens to the public.

6. Promoting and Advertising
Time allotted: Second week to third week of March
Promoting and advertising is one the keys to the success of a
business. If it is promoted and advertised properly to the public,
especially its target market, there will be more chances that the business
will be known and attract more customers. Promoting and advertising is
a strategy to help the business to be popular among other businesses,
proper use of the advertisements will serve as introduction of the
business to the market.
7. Purchasing raw materials, equipment and other supplies
Time allotted: Last week of March to first week of April
Purchasing raw materials and other supplies takes time; it needed
a lot of effort to see the suitable materials for a certain product. A
business must know the quality of the materials that they are going to
purchase because the quality and price of the final goods will also
depend on it.
8. Hiring and training employees
Time allotted: First week to third week of April
In these weeks, Squashettes will look for employees that will work
for the operations of the business. Hiring the deserving employees will
also keep the good work inside the workplace. After choosing the
employees needed, they will be trained for their job and also explain to
them their responsibilities inside the business.
9. Starting the business
Time allotted: Starting from third week of April
Starting from the third week of April, Squashettes will legally
introduce and opens to the market. After the long time of preparation and
planning, the business will start to serve the customers and also earn
profit and be on the way to success.

 Legal and Taxation Aspect
Every business needs to register with the government.
Squashettes must adhere to a number of conditions in order to be
qualified and granted permission to operate. Some of the most common
government requirements for a new business are listed below.
1. Barangay Clearance
This clearance will serve as evidence that Squashettes complied
with the requirements from the barangay where the business is located
at.
Figure 36. Barangay Clearance

2. Municipal Permit or Licenses
In starting the business, Squashettes needs to obtain the Mayor's
permit and license to operate the business legally.
Figure 37. Mayor's Permit

3. Department of Trade and Industry (DTI) Registration
In order to register the name of the business, DTI registration is
necessary. It will serve as a proof that businesses already have this
business name and so, no other person or business can use it.
Figure 38. DTI Permit

4. Bureau of Internal Revenue (BIR)
Businesses need to be registered in BIR, it is one of the
requirements that entrepreneurs must accomplish in order to start a
business. This document will give the business a legal right to operate
and to ensure its tax compliance.
Figure 39. BIR Permit

5. Business Tax
In starting a business, every entrepreneur should know that
paying tax is a must. This will ensure that a business complied with the
needed requirements, and also to know if the business is paying the tax
properly.
Figure 40. Business Tax

6. Sanitary Permit
It is a permit that is given by the local health authority to a
business. This will confirm that the business has been inspected and
met the requirements about the sanitation.
Figure 41. Sanitary Permit

7. Fire Safety Permit
A permit given to confirm that the business complied with the
needed requirements for the safety everyone.
Figure 42. Fire Safety Permit

8. Social Security System (SSS)
Business must register with the SSS to ensure that the
employees will acquire all the employment benefits that they deserve.
Figure 43. SSS

9. Phil-Health Registration
All business must register with Phil Health to ensure that they can
provide the social-health insurance that their employees needed.
Figure 44. PhilHealth

10. Pag-IBIG (Home Development Mutual Fund) Registration
In order to promote and encourage a healthy lifestyle and better
work environment, insured employees in Pag-IBIG can get a help to
save money and loans for future purposes.
Figure 45. Pag-IBIG

 Business Digitization and Automation
MODE OF PAYMENT
A. GCash
The proponents will offer online payment as an additional option
to anyone who does not have cash on hand as another option to pay for
the products. Through GCash, you can pay for food at store and food
delivery hassle free.
Figure 46. GCash Procedure

B. Credit Card
Credit cards will make it easier for the customer to visit the store.
If they don't have money on hand personally, with the credit card
payment, they will only spend a little time.
Figure 47. Credit Card Procedure

MODE OF DELIVERY
A. Grab Food
For those who wanted to acquire the products but lack of time to
come to the store, the proponents offer delivery, which can be done
through the Grab App. It is the most effective or convenient approach to
purchase the products.
Figure 48. Grab Food Procedure

B. Squashettes Application
The proponents shall have their own business application wherein
the customers can order their preferred products online and get these
through delivery partner like Grab Food or the business‘ own delivering
service.
Figure 49. Preview of Squashettes' App

CHAPTER IV:
TECHNICAL ASPECT
VI. Technical Aspect
This chapter of the paper shall provide the technical aspect of the
business wherein it includes the product description, production
processes, the procedure and ingredients in making the product,
business equipment, tools, and suppliers. This is also a crucial part of
the paper as it helps in determining the viability or efficiency of the
proposed business by analyzing the specifics of intended process,
including materials and labor, logistics, and technology related to
producing, delivering, and tracking the products or services we intend to
develop.
 Product Description
In the Philippines, the consumer-based economy is dominated by
young people who enjoy experimenting, particularly in the food sector.
Squashettes can now enter the market because consumers are
becoming more health-conscious. It fits in with the 2022 and preceding
years‘ food trend, which emphasizes Filipino cuisine and sustainable
foods.
This study demonstrates how Squashettes may benefit financially
from the Philippines' rapidly expanding food trend. This is done by
introducing an affordable, wholesome snack that draws its inspiration
from various world cuisines.
Squashettes is a nutritious and tasty dish made up mainly of fried
squash that is stuffed with a variety of fillings. The squash is finely
minced all the way through. To make it more flavorful and delicious, it is
combined with healthy ingredients like carrots, bell peppers, onions,
butter, cornstarch, evaporated milk, and eggs. Round balls of the
product are formed, filled with the desired fillings, and then dusted with
bread crumbs, flour, and egg. Then it is fried over medium heat until the
interior is cooked and the exterior turns golden brown.

 Production Process
Production process includes steps done to have finished goods,
from the preparation of materials or ingredients, until it became an actual
product.
The following are the steps followed to make Squashettes:
Step 1: Preparation Step 2: Cleaning of Step 3: Cutting and

of tools and tools and washing of mixing of
ingredients. ingredients. ingredients.
Step 5: Plating of Step 6: Serving to

Step 4: Cooking.
food. the customers.
Figure 50. Production Process

 Ingredients and Procedure
Cheese
Ingredients
Squash 1 kilogram
Red Bell Pepper 3 pieces
Carrots 3 pieces
Flour 1 kilogram
Eggs 7 pieces
Evaporated Milk 370 ml
Garlic 2 pieces
Onion 2 pieces
Seasonings 0.08 kilogram
Oil 1 liter
Butter 0.50 kilogram
Breadcrumbs 1 kilogram
Baking Powder 0.30 kilogram
Cheese 0.32 kilogram

Procedure:
1. Cut the squash into large dices and steam or boil until it is soft
enough to mash.
2. Slice the carrots, bell peppers, onions, and cheese into small dices.
3. Mash the squash and put it in a mixing bowl.
4. Combine the mashed squash with sliced carrots, bell pepper and
onions and cheese.
5. Add salt, black pepper and seasoning to taste. Mix thoroughly.
6. Add the eggs, flour, evaporated milk and margarine. Mix it again.
7. Put it in the circle shape for its identification
8. Roll it in flour, beaten eggs and bread crumbs.
9. Refrigerate for at least 30 minutes to 1 hour
10. Heat a cooking pan and put oil.
11. Put the croquettes in oil and fry it until both sides turned into golden
brown.
12. Transfer it in a plate and serve it with your chosen dressing.
Note: These ingredients and procedure can make up to 100 pieces of
Squashettes products.
Ingredients
Squash 1 kilogram
Carrots 3 pieces
Flour 1 kilogram
Eggs 7 pieces
Garlic 2 pieces
Onion 2 pieces
Oil 1 liter
Chicken 1 kilogram
Procedure:
enough to mash.
2. Boil the chicken. Set aside to cool. After cooling, shred into pieces.
3. Slice the carrots, bell peppers, onions, and cheese into small dices.
onions and shredded chicken.
8. Put it in the star shape for its identification
brown.
Cheesy Spinach
Ingredients
Squash 1 kilogram
Carrots 3 pieces
Flour 1 kilogram
Eggs 7 pieces
Garlic 2 pieces
Onion 2 pieces
Oil 1 liter
Spinach 2 packs
Procedure:
enough to mash.
2. Slice the carrots, bell peppers, onions, cheese, and spinach into
small dices.
onions, spinach, and cheese.
7. Put it in the flower shape for its identification
brown.
Ham and Cheese
Ingredients
Squash 1 kilogram
Carrots 3 pieces
Flour 1 kilogram
Eggs 7 pieces
Garlic 2 pieces
Onion 2 pieces
Oil 1 liter
Ham 2 packs
Procedure:
enough to mash.
2. Slice the carrots, bell peppers, onions, ham, and cheese into small
dices.
onions.
7. Put it in the flower shape for its identification
brown.
 Business Equipment, Tools, and Supplies
Table 42. List of Furniture and Fixture
FURNITURE AND FIXTURE PRICE UNIT AMOUNT
P
P 600.00 4
2,400.00
Wooden Table
P P
2
3,099.00 6,198.00
Counter Table
P
P 579.00 8
4,632.00
Wooden Stool Chair

P1,850.00 2 P3,700.00
5-Layer Stainless Storage

Rack
P 3,440.00 2 P6,880.00
Wooden Kitchen Cabinet

Table 43. List of Office Supplies
OFFICE SUPPLIES PRICE UNIT AMOUNT
P 80.00 2 P 160.00
Logbook/Record
P 15.00 12 P 180.00
Ballpen
P 12.00 24 P 288.00
Folder
P 150.00 2 P 300.00
Calculator
P 195.00 2 P 390.00
Bond paper
P 50.00 2 P 100.00
Staple wire
P90.00 4 P 360.00
Stapler
P 55.00 2 P 110.00
Scissors
P 56.00 4 P224.00
Tape
P 125.00 4 P 500.00
Tape dispensers
P 99.00 2 P 198.00
Clips
P 18.00 24 P 432.00
Notebook
Table 44. List of Office Equipment
OFFICE EQUIPMENT PRICE UNIT AMOUNT
P 4,000.00 2 P 8,000.00
Computer
P 1,979.00 2 P 3,958.00
Printer
P 2,888.00 2 P 5, 776
Air Conditioner
P3,000.00 2 P 6,000.00
Photocopy Machine
Table 35. List of Storage Equipment
STORAGE EQUIPMENTS PRICE UNIT AMOUNT
P 2,000.00 2 P 4,000
Refrigerator/ freezer
P 2,376.00 2 P 4,752.00
Stove
P 745.00 4 P 2,980.00
Exhaust Fan/ Regular Fan
P 559.00 2 P 1,118.00
Cashier machine
Table 46. List of Production Supplies
PRODUCTION
PRICE UNIT AMOUNT
SUPPLIES
P 70.00 12 P 840.00
Knife
P 95.00 4 P 380.00
Chopping Board
P 145.00 2 P 290.00
Ladle
P 995.00 4 P 3,980.00
Deep Fry Pan

P107.00 2 P 114.00
Strainer
P 449.00 2 P 898.00
Food Processor
P 600.00 2 P 1,200.00
Steamer
P 174.00 2 P 348.00
Measuring Spoon/Cup
P 125.00 10 P 1,250.00
Tray
P 22.00 12 P 264.00
Plates
P 59.00 12 P 708.00
Bowls
P 15.00 2 P 30.00
Plastic Gloves
P50.00 4 P 200.00
Apron
P 6.00 12 P 72.00
Pot Holder
Table 47. List of Sanitary Supplies
SANITARY SUPPLIES PRICE UNIT AMOUNT
P 91.00 4 P 364.00
Hand Sanitizer
P 105.00 4 P 420.00
Alcohol
P 78.00 4 P 312.00
Tissue
P 9.00 4 P 32.00
Towels
P 15.00 2 P 30.00
Gloves
P 99.00 2 P 198.00
Hairnet
P 25.00 2 P 50.00
Facemask
P140.00 2 P 280.00
Liquid Soap
P 98.00 2 P 196.00
Detergent
P 80.00 2 P 260.00
Chlorine
P210.00 2 P 420.00
Mop
P100.00 4 P 400.00
Broom
P 50.00 4 P 200.00
Dustpan
P 9.00 5 P 45.00
Garbage bag
P 85.00 4 P340.00
Rags
P 99.00 2 P198.00
Air Freshener
Table 48. List of Emergency Supplies
EMERGENCY SUPPLIES PRICE UNIT AMOUNT
P 800.00 4 P3,200.00
Fire Extinguisher
P 189.00 2 P 378.00
First Aid Kit
P 4999.00 2 P 9,998.00
Cellphone
Table 49. List of Packaging Supplies
PACKAGING SUPPLIES PRICE UNIT AMOUNT
P
P 3.00 500
1,500.00
Sticker Logo
P
P 2.00 500
1,000.00
Packaging
P 3.00 250 P 750.00
Packaging
P
P 7.00 250
1,750.00
Microwavable Container
P 50.00 2 P 100.00
Cling wrap
 Suppliers and Resources
Table 50. List of Suppliers and Resources
EMAIL CONTACT
SUPPLIER ADDRESS
ADDRESS NUMBER
Drt Highway
Sto. Cristo
Pulilan, (052) 629
N/A
Bulacan, 7432
3005
Philippines
Massway Supermarket
Plaridel -
Pulilan
Diversion
0915-247-
Road, Brgy. N/A
0813
Sto. Cristo
3005 Pulilan,
SM Hypermarket; SM Philippines
Center Pulilan
Robinsons
Pulilan, robinsonst
Brgy. Cutcot, ownvillema
092835308
Pulilan iler@robins
41
Junction, onsretail.c
Pulilan, om.ph
Bulacan
Robinsons Supermarket
Talugtog,
Nueva Ecija
095142968
N/A
90
Squash Plantation
 Store Layout
Squashettes' physical store will be located at Cutcot. It will serve
as a place to purchase and order the products. It is a location where
everyone can go and have easy access. The store will have a
comfortable room, enough space to prepare the customers' orders, and
a countertop to receive the customers' demands. It will also serve as a
table for the customers to eat directly after serving.
C. Physical Store
Figure 51. Physical Store Layout

Figure 52. Physical Store (3D Layout)

D. PUP Pulilan Campus
Figure 53. PUP Pulilan Campus Store Layout

Figure 54. PUP Pulilan Campus Store Layout (3D)

 Production Layout
The production area of the Squashettes will serve as the place
where the raw materials will be delivered and put into the process, and
make the products to sell. It has a comfort room, a lobby for receiving
essential visitors, an office to conduct meetings and important things,
storage and a pantry to store the ingredients needed, and enough ample
space or production area that includes a kitchen and
refrigerators/freezers for employees or chefs to prepare the products.
A. Physical Store
Figure 55. Production Layout

Figure 56. Production Layout (3D)

Figure 57. PUP Pulilan Campus Production Layout

Figure 58. PUP Pulilan Campus Production Layout (3D)

 Employee Uniform
Squashettes is a unique food product that also promotes healthy
eating. As a business enterprise, they also prioritize the safety of the
employees. Hence, they will provide the proper clothing for them to
make and serve the products. A food business shall also promote safe
food handling and a clean environment. A uniform creates the ambiance
for Squashettes to be presentable and attractive to customers. In this
way, they can also gain the trust of our customers, which may lead them
to patronize the products.
Figure 59. Employee Uniform

 Store Schedule
Store schedule is the schedule that contains the operating hours
of the store. It is the set time every day that the store will be available
and open for the customers to purchase the products and dine-in. This
will be the guide schedule for the customers to know when they can go
the store to visit.
Figure 60. Store Schedule

 Waste Disposal Methods
Waste management is a suitable method or activity required in
business and community to separate the clutter from usable and non-
usable. Waste management reduces the impact of waste on the
community produced by human activities. This includes garbage
collection, transport, segregation, reduction, reuse, recycling, and
disposal. Through practice and education, the Squashettes will ensure
that every member of the workforce and the community is aware of how
to manage waste appropriately from its inception to disposal. Awareness
of people's waste activities will help the community reduce the trash in
society and clean the community by separating non-degradable,
biodegradable, recyclable, and reusable before disposing of the final
waste.
Figure 61. Waste Disposal Method

 Schedule of Waste Disposal
Proper waste disposal helps to improve air and water cleanliness
and sanitation. Having an appropriate waste disposal schedule promotes
orderliness and a proper waste management. This is also beneficial for a
food business to be trustworthy of its customers. If Squashettes is able
to properly manage the wastes being produced by the product making,
then, it can be an advantage for the proponents for being a tidy and neat
food business. This is also about reducing pollution and energy
consumption, which is associated with manufacturing materials, as well
as reducing greenhouse gas emissions.
Table 51. Squashettes’ Schedule of Waste Disposal
TIME DAY ACTIVITY

After business operations, the
6:00 PM Everyday wastes will be segregated and
put into the waste storage.
The garbage collector truck
shall pass by the store; all the
6:00 AM Monday
wastes from Friday to Sunday
will be collected.
6:00 AM Wednesday
wastes from Monday to
Tuesday will be collected.
6:00 AM Friday
wastes from Wednesday to
Thursday will be collected.
 IATF Procedure
Issuance of Sanitary Permit For Food Service Establishment
1. Who may file?
a. Proprietor / Authorized Agent of Food Service Establishment
2. What are the requirements?
a. Official List of Employees
b. BOQ Health Certificate of all Food handlers (original & photocopy)
c. Copy of latest inspection report (Form 141)
d. Payment of P300.00
3. When to file?
Monday – Friday (Office Hours)
Duration: 5 minutes
Table 52. IATF Procedure
PERSON
APPLICANT SERVICE RESPONSE
STEP IN- FEES FORMS
/CLIENT PROVIDER TIME
CHARGE
a. Greets client
a. Logs down
b. Checks
to gender
requirements
logbook Order of
1 c. Provides 2 minutes SFO None
b. Presents Payment
order of
requirement
payment
s
form
a. Pays at the
2 Cashier 300.00
Section
a. Presents Prepares permit

3 Official (in 2 copies) 2 minutes SFO
Receipt
a. Receives Issues Sanitary

4 1 minute SFO
Certificate Permit
END OF TRANSACTION
 DOH Guidelines
FOOD SAFETY
Food Safety is the assurance/guarantee that food will not cause
harm to the consumers when it is prepared and/or eaten according to its
intended use.
Food and Water-borne Diseases
Is a group of illness caused by any infectious (bacteria, viruses and
parasites) and non-infectious agents (chemical, animal and plant toxins).
Common Causes of Food and Water Borne Diseases
 Unsafe sources of drinking water.
 Improper disposal of human waste.
 Unhygienic practices like spitting anywhere, blowing or picking the
nose.
 Unsafe food handling and preparation practices i.e. street vended
foods.
Five Keys to Safer Food (Source: WHO)
1. Keep Clean.
2. Separate raw and cooked foods.
3. Cook foods thoroughly.
4. Keep food at safe temperatures.
5. Use safe water and raw materials.
In case of Suspected Foodborne Illnesses
1. Preserve the evidence. If a portion of the suspected food is available,
wrap it securely ―danger‖ and freeze it.
2. Seek treatment as necessary. If symptoms persists or are severe (i.e.
bloody diarrhea, excessive nausea and vomiting or high
temperature), immediately consult a doctor.
3. Report the incidence to the local health department.

 DOST Procedure
SMALL ENTERPRISES TECHNOLOGY UPGRADING PROGRAM
(SETUP)
The Small Enterprises Technology Upgrading Program (SETUP)
is the DOST‘s strategy to encourage and assist Micro, Small and
Medium Enterprises (MSMEs) in adopting technology and innovations to
enhance operational efficiency, boost productivity, and promote
competitiveness of products and services. The program supports
MSMEs to undergo upgrading of their manufacturing processes and
improve their productivity by acquisition of appropriate equipment,
application of DOST-generated technologies, and other interventions.
The DOST XII‘s priority sectors include food-processing,
marine/aquaculture, horticulture, metals and engineering, Gifts, Decors,
and Handicrafts (GDH), Furniture, Information and Communications
Technology (ICT)/Electronics, and Halal.
Purpose of the Program
The Program enables MSMEs to address their technical problems
and improve productivity and efficiency through:

 Infusion of appropriate technologies to improve products, services
and/or operations
 Human resource training, technical assistance and consultancy
services
 Design of functional packages and labels
 Assistance in the establishment of product standards including
testing
 Database management system
 Provision of assistance for technology acquisition
Priority Sectors
The Program focuses assistance on the following priority sectors:
 Food processing
 Furniture
 Gifts, housewares, decors
 Agriculture/Marine/Aquaculture
 Metals and engineering
 Others (including ICT, pharmaceuticals and health products)

DOST Strategies to Assist MSMEs
To attain its objectives, the program has five major strategies.
Provision of Technology
 Technology needs assessment and sourcing of technology
 Technology acquisition
 S&T training
 Consultancy and Technical Advisory Services
Product Standards and Testing
 Development of product standards with DTI-BPS (Dept. of Trade &
Industry-Bureau of Product Standards)
 Product testing and enhancement of testing laboratories
Packaging and Labeling
 Development of functional designs for packages
 Identification and development of suitable or alternative packaging
materials especially from indigenous materials

Database Management and Information System
 List of available technologies
 List of S&T experts
 List of testing laboratories including available testing services
 Development of website for MSMEs for product promotion and
access to information
Linkaging and Networking
 Raw material sourcing
 Marketing
 Financing
 Equipment design and fabrication
WHO MAY APPLY
 Any company or individual firm based in the Philippines and wholly
owned by Filipino citizens
 Any micro, small and medium scale business firm that can be
classified under the identified priority sector

 Any company or individual firm willing to apply technological
innovations to their existing products, services and/or operations
 Any LGU willing to apply technological innovations to the existing
operations in their locality
 Letters of intent to avail of the SETUP assistance, stating
commitment to refund the cost of innovation system support and, as
its counterpart, cover the insurance for the acquired equipment.
 Accomplished DOST TNA Form 1, ―Application for Technology
Needs Assessment‖
WHAT DOCUMENTS MUST BE SUBMITTED?
 Proposal using SETUP Form 1, ―SETUP Project Proposal Format‖
 Copy of business permits and licenses issued by LGUs and other
government offices
 Copy of Environmental Compliance Certificate (ECC) or Certificate of
Non-Coverage (CNC) issued by DENR/EMB.
 Certificate of registration of business name with the Department of
Trade and Industry (DTI), Securities and Exchange Commission
(SEC) or Cooperative Development Authority (CDA), whichever is
applicable.
 In the case of corporations, cooperatives and non-single
proprietorship, LGUs, organization, Board/Legislative Council
resolution authorizing the availment of the assistance and
designating authorized signatory for the financial assistance.
 Financial statements at least for the past three (3) years with
notarized certification (SWORN STATEMENT) from the beneficiary
that all information provided are true and correct.
 Projected financial statements for the next five (5) years
 Complete technical specifications for equipment to be purchased and
design/drawing of equipment to be fabricated, as determined in the
TNA Report
 Three (3) quotations from suppliers/fabricators for each equipment to
be purchased/fabricated
 Also, proposals from qualified proponents should be supported by the
following:
 Accomplished DOST TNA Form 4, ―Technology Needs Assessment
(TNA) Report‖; and,
 Regional Technical Evaluation Committee (RTEC) Report (SETUP
Form No. 2)
HOW TO AVAIL?
1. The proponent shall submit a letter of interest to avail of the SETUP
assistance to the DOST Regional Office thru the Provincial S&T
Center where the proponent‘s company is based.
2. The DOST Regional Office/Provincial S&T Center or external experts
together with the proponent shall conduct TNA (Technology Needs
Assessment) to identify current problems, improvements and
potential technological interventions needed.
3. The proponent shall submit a full blown proposal with all the
documentary requirements.
4. The proposal will be evaluated by the DOST XII Regional Technical
Evaluation Committee (RTEC). The RTEC will give comments and
recommendations on the proposal. The proponent shall provide
clarifications or response to these comments if necessary.
5. After evaluation, the proposal will be recommended for approval by
the RTEC if it meets all the requirements. Otherwise, it will be
returned to the proponent.
6. The final approval will be made by DOST XII Regional Director or
DOST Undersecretary for Regional Operations or DOST Secretary
depending on the amount requested from SETUP.

 PUP Research, Extension, Planning and Development
Procedure
The Office of the Vice President for Research, Extension,
Planning and Development (OVPREPD) is tasked to ensure that the
University research policy resonates with CHED's research thrusts.
Through its offices, institutes, and centers, the OVPREPD shall see to
the implementation of its mandated task - the undertaking of various
research, extension, planning and developmental activities of the
University.
Offices
 Research Management
 Extension Management
 Gender and Development
 Institutional Planning
 Institutional Quality Management System
 Intellectual Property Management
 Research Publications
Research Institutes
 Science and Technology
 Culture and Language
 Human and Social Development
 Strategic Foresight and Innovation
References:
 Food Safety | Department of Health website. (n.d.).
https://doh.gov.ph/Health-Advisory/Food-Safety
 403 Forbidden. (n.d.). https://quarantine.doh.gov.ph/iatf-guidelines/
 Research, Extension, Planning and Development. (n.d.).
 SMALL ENTERPRISE TECHNOLOGY UPGRADING PROGRAM
(SET-UP). (n.d.).
CHAPTER V:
FINANCIAL ASPECT
VII. Financial Aspect
This chapter discusses the financial aspect of the business plan.
It is composed of capital outlay, cost of production, balance sheet, cash
flows, income statement, return of investment, and payback period. This
shall be considered seriously by the business as it helps the
management to have a precise and clear understanding of the business‘
financial position specifically whether it is generating an income or is
losing profit. This section serves as a financial roadmap also for the
budgeting of the business‘ future income and expenses. Additionally, it is
where the owner can determine the ability of the business to whether
getting financing from lenders and investors or not.

 Capital Outlay
Table 53. Capital Outlay

SQUASHETTES
Capital Outlay
Initial Investment Php 1,050,000

Less: Expenses
Investment in capital assets
Furniture & Fixture Php 23,810
Storage Equipment 12,850
Office Equipment 23,734
Supplies 33,501
Utility Expense 2,400
Advertising and Promotion Expense 3,325
Delivery Expense 1,400
Subtotal Php 101,020
Organization Cost/Installations
BIR Reg. 500
FDA Reg. 150
Sanitary Permit 55
Fire and Safety Permit 450
DTI Registration Form 530
Barangay Permit 300
Mayor's Permit 500
SEC Permit 6,750
Garbage Fee 1,000
Training Cost 6,000
Renovation 10,000
Installation Expense 18,500
Rent Expense 72,000
Subtotal 116,735
Operating expenses - 1 Year -
Raw Materials 350,517
Salaries Expense (1 year) 351,000 919,272
Allowance for contingency Php 130,728
 Cost of Production
Table 54. Cost of Sales

Projected Cost of Sales
For the Periods Ending Year 1-5
Month 1 Year 1 Year 2 Year 3 Year 4 Year 5
Cheese 31,214 1,571,708 1,603,142 1,635,205 1,667,909 1,701,267
Chicken Adobo Flakes 29,174
Cheesy Spinach 35,054
Ham and Cheese 35,534
Total Cost of Sales 130,976 1,571,708 1,603,142 1,635,205 1,667,909 1,701,267
Table 55. Cost of Production

Projected Cost of Production
For the Periods Ending Year 1-5
Month 1 Year 1 Year 2 Year 3 Year 4 Year 5
Cheese
200 pcs/day x 6days x 4 62,400 3,225,600 3,290,112 3,355,914 3,423,033 3,491,493
weeks
Php 13

200 pcs/day x 6days x 4
62,400
weeks
Php 13
Cheesy Spinach
72,000
weeks
Php 15
Ham and Cheese

72,000
weeks
Php 15
Total Cost of Production 268,800 3,225,600 3,290,112 3,355,914 3,423,033 3,491,493

 Projected Balance Sheet
Table 56. Projected Balance Sheet

SQUASHETTES
Projected Balance Sheet
For the Years 1-5
Year 1 Year 2 Year 3 Year 4 Year 5
Assets
Current Assets
Cash 2,141,039 3,287,280 4,464,544 5,666,139 6,892,556
Merchandise, ending
inventory
Total Current Assets 2,141,039 3,287,280 4,464,544 5,666,139 6,892,556
Fixed Assets:
Office furniture & fixtures 19,048 14,286 9,524 4,762 -
Storage Equipment 10,280 7,710 5,140 2,570 -
Office Equipment 18,987 14,240 9,494 4,747 -
Total fixed assets 48,315 36,236 24,158 12,079 -
Total Assets 2,189,354 3,323,516 4,488,701 5,678,218 6,892,556
Liabilities and Capital

Current Liabilities
Income tax payable 56,569 62,446 64,430 66,455 68,519
Local Business tax 13,960 2,895 2,933 2,971 3,011
Total liabilities 70,529 65,341 67,363 69,426 71,530
Capital
Current Capital 2,118,825 3,258,175 4,421,338 5,608,792
Add: Net Income 1,068,825 1,139,350 1,163,163 1,187,454 1,212,233
Investments 1,050,000 - - - -
Total Capital 2,118,825 3,258,175 4,421,338 5,608,792 6,821,026
Total Liabilities and Capital 2,189,354 3,323,516 4,488,701 5,678,218 6,892,556

 Projected Cash Flow
Table 47. Projected Cash Flow

SQUASHETTES
Projected Cash Flow
For the Years 1-5
Cash Receipt
Sales 3,225,600 3,290,112 3,355,914 3,423,033 3,491,493
Cash payments
Cost of Sales 1,571,708 1,603,142 1,635,205 1,667,909 1,701,267
Permits and Licenses Expense 10,247 10,452 10,661 10,874 11,092
Sales Expense (labor) 129,600 129,600 129,600 129,600 129,600
Utilities Expense 28,800 28,800 28,800 28,800 28,800
Advertising and Promotion 3,325 3,485 3,645 3,805 3,965
Office Supplies 3,242 3,242 3,242 3,242 3,242
Sanitary Supplies 3,649 3,649 3,649 3,649 3,649
Production Supplies 13,576 13,576 13,576 13,576 13,576
Rent Expense 7,934 7,934 7,934 7,934 7,934
Installation Cost 72,000 73,440 74,909 76,407 77,935
Local Business tax 18,500
Income Tax expense 41,880 8,684 8,798 8,914 9,032
Payment of Liabilities 169,706 187,338 193,291 199,364 205,558
Total Cash Payments 2,074,167 2,143,871 2,178,650 2,221,437 2,265,077

Cash Flow from investment
F&F 23,810 - - - -
Office Equipment 23,734 - - - -
Store Equipment 12,850 - - - -
Production Supplies
Total Investment 60,394 - - - -
Cash From Capital 1,050,000
Total Cash from cash receipt
4,275,600 3,290,112 3,355,914 3,423,033 3,491,493
and capital
Less: Total Cash Disbursement 2,134,561 2,143,871 2,178,650 2,221,437 2,265,077
Cash Balance Current 2,141,039 1,146,241 1,177,264 1,201,596 1,226,417
Add: Cash Balance Beginning - 2,141,039 3,287,280 4,464,544 5,666,139
Less: Withdrawal - - - -
Cash Balance Ending 2,141,039 3,287,280 4,464,544 5,666,139 6,892,556
 Projected Income Statement
Table 58. Projected Income Statement

SQUASHETTES
Projected Income Statement
For the periods ending Year 1-5
Gross Sales 2,757,600 2,812,752 2,869,007 2,926,387 2,984,915
Less: Cost of Sales 295,632 301,544 307,575 313,727 320,001
Gross Profit 2,461,968 2,511,208 2,561,432 2,612,661 2,664,914
Less: Operating Expenses
Permits and Licenses Expense 4,497 4,587 4,679 4,772 4,868
Sales Expense (labor) 129,600 129,600 132,480 132,480 135,360
Utilities Expense 30,720 30,720 30,720 30,720 30,720
Advertising and Promotion 2,350 2,550 2,750 2,950 3,150
Office Supplies 3,242 3,242 3,242 3,242 3,242
Sanitary Supplies 3,649 3,649 3,649 3,649 3,649
Packaging Supplies 13,576 13,576 13,576 13,576 13,576
Emergency Supplies 7,934 7,934 7,934 7,934 7,934
Production Supplies 72,000 73,440 74,909 76,407 77,935
Rent Expense 18,500
Installation Cost 55,840 32,128 32,690 33,264 33,849
Gross receipts tax 12,079 12,079 12,079 12,079 12,079
Depreciation Expense 353,987 313,504 318,707 321,073 326,362
Total Operating Expense 2,107,982 2,197,704 2,242,725 2,291,588 2,338,552
Net Income from operation 434,894 461,811 475,317 489,976 504,066
Income tax 1,673,087 1,735,892 1,767,407 1,801,611 1,834,486
Net Income 2,757,600 2,812,752 2,869,007 2,926,387 2,984,915

 Return of Investment Computation
Table 59. Return of Investment Computation

SQUASHETTES
Return on Investment (ROI) Computation
Net Income for the Year 1,068,825 1,139,350 1,163,163 1,187,454 1,212,233
Add: Depreciation Expense 12,079 11,579 11,731 11,885 12,079
Net Cash Flow 1,080,904 1,150,929 1,174,894 1,199,339 1,224,312
ROI percentage - 235% 0.29851 0.08911 0.02660 0.00794 0.00237

Present Value at Year 0 322,658 102,556 31,251 9,523 2,902
∑ of Present Values 468,889
Less: Net Investment 1,050,000
Difference (581,111)
Using the IRR method in computing the Internal Rate of Return as
shown in the table above, we are able to determine the Return on
Investment is 235%.
 Payback Period
Table 60. Payback Period

SQUASHETTES
Payback Period
Net Income for the Year 1,068,825 1,139,350 1,163,163 1,187,454 1,212,233
Add: Depreciation Expense 12,079 11,579 11,731 11,885 12,079
Net Cash Flow 1,080,904 1,150,929 1,174,894 1,199,339 1,224,312
Cumulative Cash Flow 1,080,904 2,231,833 3,406,727 4,606,066 5,830,378

Investment 1,050,000 1,050,000 1,050,000 1,050,000 1,050,000
Recovery Period 11.66
0 1 2 3 4
In computing the payback period as shown in the above table, we are
able to determine that the investment of P1,050,000 will be recovered in
less than 12 months.

CHAPTER VI:
SOCIO-ECONOMIC
ASPECT
VIII. Socio-Economic Aspect
This chapter discusses the benefits of the proposed business and
how it benefits the government, industry, customers, environment, and
community. This should be taken into account by the company to receive
positive feedback from the community. The business should be
concerned not just with its profit but also with its impact on the people
and the state of society.
 Contribution to the Customer
There are many people who refuse to eat vegetables, particularly
picky eaters among children. In addition, because everyone in the
Philippines enjoys eating fried food and other types of street food, the
proponents created a tasty, healthy snack. Also, it can help customers to
try the variety of flavor they want .The main ingredient in this dish is
squash, which has a wealth of health benefits to offer. Squash is a good
source of vitamins A, C, and B, as well as being high in antioxidants and
mineral-rich. It can be beneficial to those who lead healthy lifestyles,
parents who want their kids to eat vegetables, and vegetarians. As a
good source of protein, Squashettes can keep you feeling fuller for
longer. They are healthier than some other fried foods due to their low
fat and calorie content. If Squashettes are consumed in moderation and
are not too processed, they can be a component of a healthy diet.

 Contribution to the Community
Squashettes, as a small business, benefits the neighborhood. The
business generates employment possibilities and ensures that all
financial transactions take place in the neighborhood. Squashettes may
contribute to the development of the community's identity by serving as
its representative and mirror in the food industry. Squashettes, on the
other hand, might contribute to raising the degree of community value
through innovation and commercial diversification in the area.
 Contribution to the Government
Squashettes are responsible for observing the following rules and
regulations of the government to strengthen and expand our interaction
with society. The company would support local economies by promoting
innovation and growth that would provide opportunities for the
community, which create work and economic growth. Besides, business
may actually have an impact on the government through developing
innovative food as a means of establishing a national identity that makes
the country known.
Additionally, the municipality where Squashettes contributes its
taxes supports the neighborhood's economy. Due to this circumstance,
Squashettes act as a support network for neighborhood police and

efforts to maintain calm. These taxes include the funding for
infrastructures like road-widening and improvements; irrigations; local
government facilities and school renovations; people programs that may
include feedings, health checkups, etc.
 Contribution to the Industry
There are lots of famous snacks that the market is patronizing
now; these snacks are mostly based on the trends that became famous
online. To follow the wants of the market, many industries tend to
produce different products.
Squashettes can contribute in the food industry by producing a
unique and innovative product that a lot of people will like. It is a new
taste that can attract more customers because aside from its innovative
flavor, it also offers a lot of nutritional benefits that are good for the
health of the consumers. The food that inspired the offered product is
famous in other countries but not really known in the Philippines, this is
an opportunity for food industries to introduce this snack by adding an
innovation to this. It can also help the industry by continuously offering
new innovative ideas that create new choices and opportunities for the
market.
 Contribution to the Environment
To begin with, one of the primary sources of environmental
pollution is improper waste disposal. Waste exposure can have a variety
of negative effects. It does not only pollute the environment but it also
has a negative impact on the health of those who live nearby in the area
of waste contamination. Therefore, the proponents will also take action
in the community by conducting waste management such as garbage
collection, transport, segregation, reduction, reuse, recycling, and
disposal. Thus, they will lessen the amount of trash or garbage
produced. Then, the Squashettes business will place plastic recycling
bins in front of their physical store for easier trash disposal.

APPENDICES
APPENDIX 1
Business Model Canvas
Figure 59. Business Model Canvas

Figure 60. Clear Value

APPENDIX 2
Certification of
Originality
CERTIFICATION OF ORIGINALITY
This is to certify that the attached business plan paper, titled
"Squashettes," was created in partial fulfillment of the course ENTR
20095 Business Plan Implementation I and for the degree of Bachelor of
Science in Entrepreneurship at Polytechnic University of the Philippines -
Pulilan, Bulacan Campus, and that all of the ideas and work contained
therein are original. There are no instances of plagiarism in this paper,
and all primary and secondary sources that were used for input have
been stated, acknowledged, and cited. This paper does not infringe on
any intellectual property rights, including copyright and trademark laws.
Paola de Guzman
Ruby Ann Mendoza
Angelica Opiaza
Ma. Michelle Ramos
Marvin Reyes Jr.
Jenna Santos
Trixie Sechico
APPENDIX 3
Prototype Testing
PROTOTYPE TESTING FEEDBACK FORM

(Using the Likert Scale)
Kindly place a tick mark ( / ) on each of the corresponding statements using the
following rating scale:
SA – Strongly Agree D – Disagree

A – Agree SD – Strongly Disagree
N – Neutral
Statements SA A N D SD
1. Ingredients complement each other.
2. The crispiness is satisfying in the mouth.
3. The appearance is delectable.
4. The product is new and unique.
5. It is of good quality.
6. The aroma is savory and pleasant.
7. The color is catchy and attractive.
8. Convenient food.
9. Food temperature is appropriate.
10. The product displays healthy eating.
11. It is likable and timely to last in the market.
12. The aftertaste is relishing and lingers in the mouth.
13. Overall, the product delivers satisfaction.
Are you willing to buy this product? YES ( ) NO ( )

Why or why not?
________________________________________________________________________
________________________________________________________________________
Your comments/suggestions are highly-valued:

________________________________________________________________________
____________________________
_______________ ________________
Signature Date
APPENDIX 4
Survey Questionnaire
BUSINESS PLAN IMPLEMENTATION I
BUSINESS NAME: SQUASHETTES
To the Respondents:
We are fourth year students of Polytechnic University of the Philippines-
Pulilan Campus pursuing a Bachelor of Science in Entrepreneurship.
Presently, our group is conducting a brief survey for our subject:
Business Plan
Implementation I in which introducing a brand-new product in
the marketplace named ―SQUASHETTES‖. Through this survey, it will
help us to gather useful information that is essential to complete this
study.
In light of this, we would appreciate it if you could fill out the survey form,
we developed and let us know what you think of our product. Your
participation would be very beneficial to us in understanding current
consumer trends and enhancing our future products to better serve you.
Thank you for your cooperation
Respectfully yours,
Business Proponents
NON-DISCLOSURE AGREEMENT
In compliance with the Data Privacy Act (DPA) of 2012, and its
Implementing Rules and Regulations (IRR) effective since September 8,
2016, I allow the researcher to use my provided information on my
behalf for research purposes. I also acknowledge and warrant that I
have acquired the consent from all parties relevant to this consent and
hold free and harmless and indemnify the researcher from any
complaint, suit, or damages that any party may file or claim in relation to
my consent.
Yes
No
PART I. Profile of the Respondent
Name:
Age:
Address:
Contact No.:
Email Address:
PART II. Customer Preferences

Check only one (1) of your preferred answer. (Lagyan ng tsek ang
iyong napiling sagot.)
3. Do you eat vegetables? (Kumakain ka ba ng gulay?)
4. How often do you eat vegetables? (Gaano kadalas ka kumakain ng
gulay?)
4. Do you eat deep-fried foods? (Kumakain ka ba ng pagkaing pinirito ng
lubog sa mantika?)
5. How often do you eat deep-fried foods? (Gaano kadalas ka kumakain
ng pagkaing pinirito ng lubog sa mantika?)
6. Have you tried eating deep-fried squash balls with bell pepper,
carrot, and onion? (Nasubukan mo na bang kumain ng bolang

kalabasa na may halong bell pepper, carrot, at sibuyas, at pinirito ng
lubog sa mantika?)
9. Would you also be likely to purchase a frozen version of squash
balls? (Gugustuhin mo rin bang bumili ng frozen na bersyon ng
kalabasa?)
10. Do you have allergic reactions when eating foods containing
squash, bell pepper, carrot, and onion? (Mayroon ka bang allergic
reaction kapag kumakain ng mga pagkaing naglalaman ng kalabasa,
bell pepper, karot, at sibuyas?)
If Yes, kindly specify: (Kung Oo, pakilagay kung ano ito:)
____asthma (hika)
____itchiness (pangangati)
____skin inflammation (pamamaga)
____nausea/vomiting (pagduwal/pagsusuka)
____swelling of face/throat (pamamaga ng mukha/lalamunan)
____sore muscles/joints (pananakit ng muscle/kasu-kasuan)

____squash dermatitis
____diarrhea (pagtatae)
____bloating/gas
____heartburn
11. If we will sell squash balls with a variety of fillings, are you willing
to buy them? (Kung magbebenta kami ng kalabasa na may iba't,ibang
palaman, gugustuhin mo bang bumili?)
(If yes, proceed to the next part of the questionnaire.)
(Kung oo, maari ka ng magpatuloy sa susunod na katanungan)
PART III. Market Survey
You can check more than one (1) of your preferred answers. (Maaari
mong lagyan ng higit sa isang tsek kung marami ang iyong napili.)
E. PRODUCT
3. What are the fillings you want to try? (Anu-ano ang mga palaman na
nais mong subukan?)
____cheese
____ham and cheese
____corned beef
____buttered tinapa
____cheesy spinach
4. What is/are your preference in buying new products? (Ano ang
iyong mga isinasaalang-alang sa pagbili ng mga bagong produkto?)
____Benefits ____Price
____Expiration Dates ____Uniqueness
____Ingredients ____Product Allure
____Familiarity ____Persuasive/Creative
Advertisements
____Packaging ____Food Reviews
____Brand Reputation
F. PRICE
3. How often will you buy squash balls? (Gaano kadalas ka bibili ng
bolang kalabasa?)
____Weekly (Lingguhan) ____Occasionally (Paminsan-minsan)

4. Follow-up question for No. 1 question, how many squash balls will
you buy? (Karagdagang tanong, ilang bolang kalabasa ang iyong
bibilhin?)
____3 pcs
____6 pcs
____9 pcs
____12 pcs
8. How much are you willing to buy SQUASH BALLS BUTTERED
GARLIC TINAPA flavor per serving of 6 pieces? (Sa magkanong
halaga mo handang bilhin ang anim (6) na pirasong bolang kalabasa na
may palaman na buttered garlic tinapa?)
____Php 65.00 - 75.00 ____Php 75.00 - 85.00
____Php 85.00 - 95.00 ____Php 95.00 - 105.00
8.1. How about 12 pieces / 1 dozen? (Paano kung 12 piraso / 1 dosena?)
____Php 130.00 -135.00 ____Php 140.00 -145.00
____Php 150.00 – 155.00 ____Php 160.00 – 165.00
9. How much are you willing to buy SQUASH BALLS HAM & CHEESE
flavor per serving of 6 pieces? (Sa magkanong halaga mo handang

ham at cheese?
____Php 55.00 - 60.00 ____Php 65.00 - 70.00
____Php 75.00 - 80.00 ____Php 85.00 - 90.00
dosena?)
____Php 110.00 - 115.00 ____Php 120.00 -125.00
____Php 130.00 - 135.00 ____Php 140.00 – 145.00
10. How much are you willing to buy SQUASH BALLS CORNED BEEF
flavor for 6 pieces? (Sa magkanong halaga mo handang bilhin ang
anim (6) na pirasong bolang kalabasa na may palaman na corned beef?)
dosena?)
11. How much are you willing to buy SQUASH BALLS CHEESY
SPINACH flavor for 6 pieces? (Sa magkanong halaga mo handang
cheesy spinach?)
dosena?)
12. How much are you willing to buy SQUASH BALLS CHEESE flavor
for 6 pieces? (Sa magkanong halaga mo handang bilhin ang anim (6)
na pirasong bolang kalabasa na may palaman na cheese?)
dosena?)
G. PLACE
3. Where do you prefer to buy squash balls? (Saan mo nais bumili ng
bolang kalabasa?)
_____Squashettes Physical Store
_____PUP Physical Store
_____Online Store
_____Food Court
_____Food Stall
_____Others
H. PROMOTION
5. What kinds of promotions appeal more to you? (Anong uri ng
promosyon ang nakakaakit o nakakakumbinsi sa iyo?)
____Discounts
____Loyalty Coupons
____Free taste
____Word of mouth
____Others, please specify.
6. What will persuade you the most to buy our products? Anong
midyum ng promosyon ang nakakahikayat sa iyo upang bumili ng aming
produkto?)
____Digital Marketing / Social Media Ads (Facebook, Instagram, TikTok,
Youtube shorts)
____Personal Selling
____Traditional Advertising (Brochure, Flyers)
____Promotional Deals
____Friends/Relatives Referral
7. How useful is the use of different promotions for you? (Gaano
kahalaga ang paggamit ng iba’t ibang klase ng promosyon para sa iyo?
____Extremely useful
____Very useful
____Moderately useful
____Slightly useful
____Not at all useful
8. Which promotional products are most appealing to you? (Anong uri
ng promosyonal na produkto ang pinaka-kaakit-akit sa iyo?)
____Buy 1 dozen take 3 pieces free
____Buy 2 dozen, get 1 tote bag
____Mini Calendar (for Christmas Season)
____Personalized Ball Pen
____Barkada Package Deal
____Family Package Deal

APPENDIX 5
References
 Gunnars, K. B. (2019, May 14). Spinach 101: Nutrition Facts and Health
Benefits. Healthline. https://www.healthline.com/nutrition/foods/spinach
 Gunnars, K. B. (2021, September 15). Why Is Fiber Good for You? The
Crunchy Truth. Healthline. https://www.healthline.com/nutrition/why-is-
fiber-good-for-you
 Robbins, O. (2022, June 17). Top Health Benefits of Squash + How to
Prepare and Eat It. Food Revolution Network.
https://foodrevolution.org/blog/health-benefits-of-squash/
 Singh, Z. (2022, July 25). Corned Beef – Nutritional Facts and Adverse
Effects. Blog - HealthifyMe. https://www.healthifyme.com/blog/corned-
beef/amp/
 Why Is Protein Important In Your Diet? | Piedmont Healthcare. (n.d.).
https://www.piedmont.org/living-better/why-is-protein-important-in-your-
diet
 Food Safety | Department of Health website. (n.d.).
https://doh.gov.ph/Health-Advisory/Food-Safety
 403 Forbidden. (n.d.). https://quarantine.doh.gov.ph/iatf-guidelines/
 Research, Extension, Planning and Development. (n.d.).
 SMALL ENTERPRISE TECHNOLOGY UPGRADING PROGRAM (SET-
UP). (n.d.).
APPENDIX 6
Curriculum Vitae
Paola R. de Guzman
Address: Manalili St. Inaon, Pulilan, Bulacan
Contact No: 09198791027
Email: [email protected]
OBJECTIVES:
 To be able to utilize my knowledge and skills in a
company that provides a challenging and rewarding career.
 To obtain the opportunity of enhancing my skills and capabilities through having
an experience in the working environment.
PERSONAL DATA:
Nickname : Paola
Birthday : December 11, 2000
Age : 22 years old
Gender : Female
Height : 159 cm
Weight : 44 kgs.
Religious View : Roman Catholic
Civil Status : Single
Citizenship : Filipino
Mother’s Name : Flordeliza R. de Guzman
Occupation : Housewife
Father’s Name : Pablo V. de Guzman
Occupation : Jeepney Driver
Language Spoken : Filipino-English
Person to be conducted : Flordeliza R. de Guzman
Inaon, Pulilan, Bulacan
09231316517
EDUCATIONAL ATTAINMENT:
Tertiary : Polytechnic University of the Philippines
Pulilan Campus
Bachelor of Science in Entrepreneurship
2019-Present
Secondary : Sta. Peregrina High School

Balatong B., Pulilan, Bulacan
2018-2019
Primary : Inaon Elementary School

2012-2013
WORK EXPERIENCE:
 Work Immersion Student AID

(2018-2019)
SEMINARS ATTENDED:
 Seminar on Illegal Drugs, Crime Prevention, and Public Safety

Polytechnic University of the Philippines – Pulilan Campus
Poblacion, Pulilan, Bulacan
November 15, 2019
 Fostering Product Ideation, Innovation, and Creativity: Molding Students

Into Future Innovation Leaders
January 28, 2020
 DTI Webinar on Essentials in Starting a Business

DTI Bulacan
City of Malolos, Bulacan
May 12, 2021
 DTI Webinar on Online Marketing (Sustainable Business Model)

DTI Bulacan
May 27, 2021
 DTI Webinar on Effective Marketing Strategies
DTI Bulacan
June 7, 2021
 DTI Webinar on How to Prepare a Business Plan

DTI Bulacan
June 14, 2021
 Fearless: Story Behind Entrepreneurial Success Amidst Pandemic

March 09, 2022
 Bearing Risk, Success in the Middle of Pandemic

March 10, 2022
 Webinar on Gender-Based Violence Against Women

March 29, 2022
 The Leader in Me: Student Leadership Webinar

March 30, 2022
 “Shifting Impossible into I’m Possible” Showcase of Business Plan

Implementation and its Best practices
May 21, 2022
 Webinar on Nationwide Simultaneous Earthquake Drill (NSED)

I hereby certify that the above information is true and correct to the best of my
knowledge and beliefs.
PAOLA R. DE GUZMAN
Applicant
Ruby Ann L. Mendoza

Address: Nia Road Balatong B. Pulilan, Bulacan
Contact No: 09692757752
OBJECTIVES:
PERSONAL DATA:
Nickname : Ruby
Birthday : April 6, 2001
Age : 21 years old
Gender : Female
Height : 151 cm
Weight : 47 kgs.
Religious View : Born Again Christian
Mother’s Name : Andrea L. Mendoza
Occupation : Sewer
Father’s Name : Roderick P. Mendoza
Occupation : Tricycle Driver
Person to be conducted : Andrea Mendoza
Balatong B. Pulilan, Bulacan
0998 327 0027
Pulilan Campus
2019-Present
Secondary : Sta.Peregrina High School

2017-2019 (SHS)
; Sta.Peregrina High School
2013-2017
Primary : Sta.Peregrina Elementary School

Sta.Peregrina Pulilan, Bulacan
2006-2013
WORK EXPERIENCE:
 Damost Apparel Inc. Packer

December 2018 - January 2019
 RM Foods Inc. Line Leader / Recorder

September 2021 - May 2022
 PCD Helmet Trading Encoder / Checker

May 2022 - Present
SEMINARS ATTENDED:
 Fostering Product Ideation, Innovation and Creativity: Molding Students

January 28, 2020

DTI Bulacan
May 12, 2021

DTI Bulacan
June 7, 2021

DTI Bulacan
June 14, 2021
 Shifting Impossible into I'am Possible Showcase of Business Plan

May 21, 2022
RUBY ANN L. MENDOZA

Applicant
Angelica N. Opiaza
Address; Santisima Trinidad, Malolos City
Contact No: 09083451411
OBJECTIVES:
PERSONAL DATA:
Nickname : Gellie
Birthday : September 25, 2000
Age : 22 years old
Gender : Female
Height : 152 cm
Weight : 49 kgs.
Mother’s Name : Genee Rose G. Necio
Occupation : Housemaid
Father’s Name : Cesar M. Opiaza
Occupation : Construction Worker/ Bodyguard
Person to be conducted : Genee Rose G. Necio
Santisima Trinidad, Malolos City
Pulilan Campus
2019-Present

2018-20219
Primary : Balatong B. Elementary School

2012-2013
WORK EXPERIENCE:
 Work Immersion Student AID

2018-2019
 Town’s Bread Hot Pandesal Saleswoman and Food handler

2020-Present
SEMINARS ATTENDED:

November 15, 2019

January 28, 2020

DTI Bulacan
May 12, 2021

DTI Bulacan
May 27, 2021

DTI Bulacan
June 7, 2021

DTI Bulacan
June 14, 2021

March 09, 2022

March 10, 2022

March 29, 2022

March 30, 2022

May 21, 2022

ANGELICA N. OPIAZA
Applicant
Ma. Michelle C. Ramos

Address: 1220 Esguerra St. Poblacion, Pulilan,
Bulacan
Contact No: 09058506580
OBJECTIVES:
 To be able to utilize my knowledge and skills in a company that provides a
challenging and rewarding career.
PERSONAL DATA:
Nickname : Mich
Birthday : September 29, 2001
Age : 21 years old
Gender : Female
Height : 154 cm
Weight : 45 kgs.
Mother’s Name : Esperanza C. Ramos
Occupation : Vendor
Father’s Name : Marciano T. Ramos
Occupation : Farmer/ Tricycle Driver
Person to be conducted : Esperanza C. Ramos
09531178802
Pulilan Campus
2019-Present
Secondary : Emmanuel System College of Bulacan Inc.

Sto. Cristo., Pulilan, Bulacan
2017-2019 (SHS)
; Engr. Virgilio V. Dionisio Memorial High
School
2013-2017
Primary : Pulilan Central School

Pulilan, Bulacan
2006-2013
WORK EXPERIENCE:
 Work Immersion Student Entrepreneur
SEMINARS ATTENDED:
 Seminar on Illegal Drugs, Crime Prevention and Public Safety

November 15, 2019

January 28, 2020

DTI Bulacan
May 12, 2021

DTI Bulacan
May 27, 2021

DTI Bulacan
June 7, 2021

DTI Bulacan
June 14, 2021

March 09, 2022

March 10, 2022

March 29, 2022

March 30, 2022


May 21, 2022

MA. MICHELLE C. RAMOS

Applicant
Marvin E. Reyes Jr.

Address: 483 Sitio Tulican Dulong Malabon
Pulilan, Bulacan
Contact No: 09064862650
OBJECTIVES:
PERSONAL DATA:
Nickname : Marvin
Birthday : January 28, 2000
Age : 23 years old
Gender : Male
Height : 156 cm
Weight : 79 kgs.
Mother’s Name : Josephina E. Reyes
Father’s Name : Marvin G. Reyes Sr.
Occupation : Tricycle Driver/ Farmer
Person to be conducted : Josephina E. Reyes
Dulong Malabon, Pulilan, Bulacan
09350062994
Pulilan Campus
2019-Present
Secondary : Dampol 2nd National High School

Pulilan, Bulacan
2013-2019
Primary : Dulong Malabon Elementary School

Dulong Malabon Pulilan, Bulacan
2006-2013
WORK EXPERIENCE:
 Work Immersion Dampol 2nd A Elementary School

(2018-2019)
SEMINARS ATTENDED:

November 15, 2019

January 28, 2020

DTI Bulacan
May 12, 2021

DTI Bulacan
May 27, 2021

DTI Bulacan
June 7, 2021

DTI Bulacan
June 14, 2021

March 09, 2022

March 10, 2022

March 29, 2022

March 30, 2022

May 21, 2022

MARVIN E. REYES JR.
Applicant
Jenna T. Santos
Address: Manalili St. Inaon, Pulilan, Bulacan
Contact No: 09750182293
OBJECTIVES:
company that provides challenging and rewarding career.
 To obtain opportunity of enhancing my skills and capabilities through having an
experience in the working environment.
PERSONAL DATA:
Nickname : Jenna
Birthday : January 8, 2001
Age : 22 years old
Gender : Female
Height : 147 cm
Weight : 47 kgs.
Religious View : Born Again Christian
Mother’s Name : Yolanda T. Santos
Father’s Name : Alfredo F. Santos Jr.
(Deceased)
Person to be conducted : Yolanda T. Santos
09750182293
Pulilan Campus
2019-Present

2013-2019
Primary : Inaon Elementary School

2006-2013
WORK EXPERIENCE:
 Work Immersion Student Aid

Sta. Peregrina Elementary School 2019
 Promo Ventures Trimmer

Balatong B. Pulilan, Bulacan April to June 2019
 ANI, Inc. Reliever

Dampol, Pulilan, Bulacan July 2020
 Chito’s Store Store Attendant

Inaon, Pulilan, Bulacan May 2021-Present
SEMINARS ATTENDED:

November 15, 2019

January 28, 2020

May 12, 2021

May 27, 2021

June 7, 2021

June 14, 2021

March 09, 2022

March 10, 2022

March 29, 2022

March 30, 2022

May 21, 2022

JENNA T. SANTOS
Applicant
Trixie G. Sechico
Address: 98 Coronel St. Sta. Peregrina Pulilan,
Bulacan
Contact No: 09311483947
OBJECTIVES:
PERSONAL DATA:
Nickname : Tiksay
Birthday : February 4, 2001
Age : 22 years old
Gender : Female
Height : 151 cm
Weight : 47 kgs.
Mother’s Name : Bernardina G. Sechico
Father’s Name : Nicanor C. Sechico
(Deceased)
Person to be conducted : Edicel Sechico
Sta. Peregrina Pulilan, Bulacan
09239295759
Pulilan Campus
2019-Present

2013-2019
Primary : Balatong B, Elementary School

Balatong B, Pulilan, Bulacan
2006-2013
WORK EXPERIENCE:
 Work Immersion Student Aid

Sta. Peregrina Elementary School 2019
SEMINARS ATTENDED:

November 15, 2019

January 28, 2020

DTI Bulacan
May 12, 2021

DTI Bulacan
May 27, 2021

DTI Bulacan
June 7, 2021

DTI Bulacan
June 14, 2021

March 09, 2022

March 10, 2022

March 29, 2022

March 30, 2022

May 21, 2022

TRIXIE G. SECHICO
Applicant
APPENDIX 7
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POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 1

This paper has important and critical information about the

proponents‘ business, Squashettes. It is a kind of business that provides

healthy and innovative products that are made of squash. The

proponents made a different product variety that customers can choose

based on their preference. They used the title “Squashettes” because

a high-quality product that you can eat on the go.

and unique products. This product wishes to share a variety of fillings

be more delicious through innovation. The physical store of this business

potential customers. Despite this, they intend to change the unhealthy

Squashettes is set to operate as a partnership business.

Considering that the business is new to the market, partnership shall be

partners shall be responsible and accountable for all the business‘

charge of the management and operation of the business.

On the other hand, the proponents also ensure to maintain of a

clean environment. In order to convince their potential customers, the

establishment of their own physical store and acquiring new equipment

to promote Squashettes product and the identity itself. In addition, the

future employee staff in their company. The proponents want to continue

to grow profitably so that they can achieve a business advantage over

Food has always built bridges between cultural gaps and

differences. It is commonly used to keep the cultural identity and define

the heritage of a country. It is absolutely apparent that Filipinos are food

proponents have come up to introduce the dish called ―croquettes‖ which

is very popular in European countries like France, Belgium, and Spain,

and even in Asian countries like Japan and South Korea.

crunch'. It is a small rounded mass that consists usually of minced meat,

fried. It originates in France in 1898 by the French culinary artist

Augustus Escoffier. This product can be eaten with rice or just as a

absolutely fill one‘s stomach with indulgence.

To make the croquette different from other products and

competitors, the proponents have used squash as the base which is

novel taste to the market that hopes to deliver satisfaction by also

making it affordable for everyone.

The word squash, which is the main ingredient, and croquettes,

which is the product inspiration, are combined to create the business

name "Squashettes". This tends to attract customers by setting an

easy-to-remember identity and word-of-mouth-friendly name. To give an

tagline of the business where it tends to catch the customers‘ attention

as the product suggests to be squashy good with its variety of fillings

they can choose from.

Squashettes is to be placed along 588 Shopping Mall at Brgy.

Sto. Cristo, Pulilan, Bulacan. Social media platforms like Facebook,

Instagram, etc. will be used as the business‘ online store and

promotional strategy as well.

customers‘ demand by introducing a new product in the market that is of

international origin. People‘s tastes and demands change continually

and a solution that Squashettes is to present regard to the food industry.

inside a crunchy, healthy, and quick-to-eat food is what Squashettes

of complements such as desserts, drinks, chips, and dips.

 Highlight of Major Assumptions

Table 1. Squashettes Investment Cost

Initial Investment Php 1,050,000

To start the proposed business Squashettes, the proponents

from the partners‘ equity. Additional necessities shall be borrowed from

family, friends, and some affiliated financial institutions or microfinance in

order to meet the estimated budget.

II. Marketing Aspect

In order to ensure that the project's outputs will reach and be