1.

Products

 Raw Materials will all be coming from Agdao Wet Market

 Such raw materials are selected considering its favourable prices

Ingredients (Lumpiang Shanghai):

Qty Picture Description Unit Price Total Price

1 Ground Chicken 150 150
pound

½ Green onions, finely chopped 5 5

cup

1 can Water chestnuts, drained finely 300 300

chopped

1 Medium carrot, peeled and 7 7

shredded

3 Garlic, peeled and minced 2 2

cloves

1tbsp Soy sauce 2 2

1tsp Salt 1 1
 ½ tsp Ground black pepper 1 1

20pcs Spring roll wrappers 50 50

10- Cooking oil 15 15

15ml

Ingredients (Lumpiang Togue):

Qty Picture Description Unit Price Total

Price
½ kg Mung Bean Sprouts 100 100

1 pc Small Onion, chopped 4 4

3 Garlic, minced 2 2
cloves

¼ kg Ground chicken 100 100

1 pc Bouillon Cube (Chicken) 5 5

1tbsp Soy Sauce 2 2

1pc Medium sized sweet potato 5 5

1pc Medium sized carrot 7 7

1tsp Salt 1 1

½ tsp Pepper 1 1

10- Cooking oil 15 15

15mL
2. Production Process

Lumpiang Shanghai:

 In a bowl, combine ground chicken, green

onions, water chestnuts, carrots, garlic,
soy sauce, salt, and pepper until well
distrubuted

 Separate wrappers into individual sheets

and lay on a flat working surface.
 Spoon about 1 heaping tablespoon of
meat mixture on the lower end of the
wrapper, closest to you.
 Fold the bottom of wrapper over filling
and continue to roll tightly into a thin log
about 3/4 – inch thick. Wet the remaining
edge of the wrapper with a dab of water
to completely seal.

 In a pan over medium heat, heat about 2-

inch deep of oil. Add lumpia in batches and
cook turning on sides as needed, for about
3-4 minutes or until golden brown and
crisp and meat is cooked through.
 Using a slotted spoon or tongs remove
from oil and drain on a wire rack set over a
baking sheet. Serve immediately with
sweet and sour sauce and banana
ketchup.
Lumpiang Togue:

Sauté the garlic and onion

Add ground pork, cook until slightly brown in color

Add Bouillon cube, seasoned with ground black pepper

Add sweet potato (kamote)

Add carrots and cook for 3 minutes over medium heat

Add Mung Bean Sprouts (Togue), then add patis or fish

sauce, seasoned with salt and pepper to taste

Cook for another 2 minutes or until sweet potato, carrots

and bean sprout are done but are still crunchy

Drain excess oil so that the lumpia wrapper won’t be

destroyed when you wrap the mixture on it, then let it cool
 Spoon 1tbsp of the mixture on the lumpia wrapper.

Roll the lumpia wrapper, dab with water the remaining

1inch of the lumpia wrapper to seal

Deep fry the lumpia, until golden brown in color

Drain in paper towel to remove excess oil

Serve and enjoy!

3. Production schedules

a) Daily, weekly and monthly production

Production Time Quantity Sales

(Lumpia) (3 for 20 pesos)
Daily 400 2660
Weekly 2,400 16,000
Monthly 9,600 64,000

b) Number of days per month the proposed business operates

- There will 24 days of operation per month since Sundays are not included into the count.

c) Projected annual production volume for year 2020

- The annual production volume for year 2020 is estimated to reach 155, 200 lumpia which will
further reach a yearly sale of around 1,000,000 pesos.
4. Facilities

a) Equipment
 Equipments are to be bought from Uyanguren Hardware, Magsaysay, Davao City

Qty Picture Description Unit Price Total Price

1 Portable Stove 400 400

6 Butane for the Stove 60 360

2 Frying Pan 300 600

3 Wooden Spoon or Ladle 40 120

1 Dust Pan 35 35

1 Broom 60 60
 6 Trash Bag 1 6

1 Trash Bin 130 130

3 Rag 40 120

b) Supplies
 Supplies are to be brought from Uyanguren, Magsaysay, Davao city

Qty Picture Description Unit Price Total Price

1 Calculator 200 200

2 Ballpen 7 15

1 Logbook 55 55

1 Scissors 200 200

 1 Stapler 200 200

1 Staple Bullet 30 30

c) Facility Location and Layout

- The location of the business is just inside the San Pedro College campus since the target
customers are the SPC students, faculty, and staffs. Also its location is near from the sources of
our raw materials, equipments, supplies, and other needs.
5. Salaries

Personnel Position Job Description Salary

Weekly Monthly
Sahara Pendaliday Financial Auditor Assigned in auditing 1,200 4,800
and inventory of sales
Joyce Jade Gerondio Production Manager Assigned in the 1,200 4,800
production process and
number of products
produced
Remee Suarez Advertiser, Seller Ensures the packaging, 1,200 4,800
advertisement of the
product and also takes
part in selling
Rhea Tan Main Seller, The main seller but also 1,200 4,800
Assistant Production takes part in the
Manager preparation of the
products
Angely Torcino Supply and Ensures the availability 1,200 4,800
Equipment and good functioning
Organizer of the equipment and
supplies
6. Advertising

Type of Advertisement Medium Cost

Weekly Monthly
Online Advertising Mobile Phones, 100 400
Computers, Internet
Word of Mouth Personnel 250 1,000
7. Rentals

Location Amount of Rent

Weekly Monthly
San Pedro College Campus 500 2,000
8. Supplies

Qty. Supplies Amount of Supply

Weekly Monthly
6 Butane 360 1,440
6 Trash Bag 6 24
1 Ball Pen 7 7
1 Logbook 55 55
1 Staple Bullet 30 30
9. Meals and Snacks

Meals and Snacks Amount of Meals and Snacks

Weekly Monthly
Lunch 300 1,200

10. Transportation

Number of Mode of Transportation Amount of Fare

Rides Weekly Monthly
1 Jeepney 84 336

11. Interest

12. Utilities

Bills Amount of Bills

Weekly Monthly
Electric Bill 0 0
Water Bill 200 800
Communication Bill 100 400
13. Depreciation

Formula: Cost of property and equipment

Estimated life (months or years)
Equipments Unit Price Estimated Life Span Depreciation
(Years)
Portable Stove 400 15 26.67
Frying Pan 300 5 60
Wooden Spoon 40 5 8
Dust Pan 35 5 7
Broom 60 3 20
Trash Bin 130 5 26
Calculator 200 5 40
Scissors 200 10 20
Stapler 200 10 20

14. Waste disposal

- The production and the selling of the products do not accumulate lots of garbages so the
estimated number of bags of garbages per week is six bags having one estimated bag of garbage per
day.