Feasib Final Output

THE GOLDEN BANGUS PRODUCTION
A Bachelors Feasibility Study
Presented to
the Faculty of the College of Management and Accountancy
PHINMA Education-University of Pangasinan
In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science in Business Administration
Major in Financial Management
Abalos, Loreto Jr. A.
Arzadon, Mark Vincent C.
Castaares, Ceasar Dominiq ue S.
Ferrer, Jessica A.
Ibao, Gemar V.
Valencia, Christian Rex P.
October 2014
Approval Sheet
This feasibility study entitled: The Golden Bangus Production, prepared and
submitted by Loreto A. Abalos Jr., Mark Vincent C. Arzadon, Ceasar Dominique S.
Castaares, Jessica A. Ferrer, Gemar V. Ibao, and Christian Rex P. Valencia, in
partial fulfillment of the requirements for the degree of Bachelor of Science in Business
Administration, major in Financial Management, has been and is recommended for
acceptance and approval for oral defense.
LINA MAGNOLIA P. ALBAY CRUZ, PhDc

Adviser
FEASIBILITY STUDY REVIEW PANEL
Approved by the committee on Oral Examination with a grade of ____.
LINA MAGNOLIA P. ALBAY CRUZ, PhDc

Chairman
MR. RAYMUND MOLANO MR. JOSE SARMIENTO

Panelist Panelist
Date of Defense: October 15, 2014
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ACKNOWLEDGEMENT
The proponents cannot successfully accomplish this feasibility study without the
assistance, guidance, encouragement and motivations of people who share their help.
To the adviser, Mrs. Lina Magnolia Albay - Cruz and to the member of the
panel in the oral defense deserves an appreciation for their professionalism that have been
patient enough in constructing their criticism which results in the improvement as well as
enrichment of this study.
To the parents, friends, relatives, acquaintances and family who in one way of
another, helped in the fulfillment of this study.
Above all, to the Almighty God who is the source of patience, courage, strength
and knowledge he bestowed unto us, the sincerest thanks.
-Jun, Vince, Dom, Jess, Gem, Rex
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DEDICATION
To God, who is the creator of all things.
To the faculty and staff of the College of Management and Accountancy who helped us
in the learning.
To the parents, love ones, and friends who gave support financially, morally, and
intellectually.
With hard work, precious time, and honor, that this study will be dedicate to all of you.
-Jun, Vince, Dom, Jess, Gem, Rex
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Table of Contents
Contents Page Number

Title Page
Approval Sheet..................................................................................................................... i
Acknowledgement .............................................................................................................. ii
Dedication ......................................................................................................................... iii
Table of Contents .............................................................................................................. iv
List of Tables ..................................................................................................................... vi
List of Charts..................................................................................................................... vii
List of Figures .................................................................................................................. viii
Appendices .......................................................................................................................112
Executive Summary .............................................................................................................x
Chapter I Business Concept

A. Business Name .........................................................................................................2
B. Business Offering.....................................................................................................3
C. Unique Quality .........................................................................................................5
D. Business Structure ....................................................................................................6
E. Location ...................................................................................................................8
F. Business Feasibility Study Objectives
1. Relation to Government Program ....................................................................10
2. Affinity to Regional or Sectorial Studies .........................................................11
3. Project Potential and Proponents .....................................................................12
Chapter II Marketing Plan

A. Target Market.........................................................................................................14
B. Business Profile .....................................................................................................15
C. Perspective Mapping ..............................................................................................31
D. Marketing Objectives .............................................................................................33
E. Marketing Strategies ..............................................................................................34
F. Distribution Channel ..............................................................................................35
G. Pricing Strategies ...................................................................................................36
H. Marketing Budget Summary ..................................................................................37
Chapter III Operation and Production Process

A. Business Process ....................................................................................................38
B. Transactional Process
1. Sales Process ....................................................................................................39
2. Purchase Process ..............................................................................................40
C. Production Process .................................................................................................41
Plant Layout ...........................................................................................................43
D. Supplies and Network ............................................................................................48
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Chapter IV Management Plan
A. Organizational Structure
1. Business Logo ..................................................................................................56
2. Mission Vision ..............................................................................................57
3. Organizational Chart ........................................................................................58
4. Job Description and Qualification ...................................................................59
B. Compensation and Benefits
1. Monthly and Yearly Compensation Scheme ...................................................63
2. Benefits of the Employees ...............................................................................64
C. Business Monitoring ..............................................................................................67
Chapter V Financial Plan

A. Major Assumptions ................................................................................................80
B. Investment Cost .....................................................................................................81
C. Statement of Financial Position .............................................................................83
D. Income Statement...................................................................................................84
E. Cash Flow Statement .............................................................................................85
F. Notes on Financial Plans
1. F1 Net Sales....................................................................................................86
2. F2 Cost of Good of Sales ...............................................................................87
3. F3 Distribution Cost .......................................................................................88
4. F4 Administration Cost ..................................................................................90
5. F5 Finance Cost ..............................................................................................93
6. G1 Computation of Collection from Customers ............................................94
7. G2 Computation of Payment to Merchandise Collection ..............................95
8. E1 Cash and Cash Equivalent ........................................................................96
9. E2 Trade and Other Receivables ....................................................................97
10. E3 Inventories.................................................................................................98
11. E4 Prepaid Expenses ......................................................................................99
12. E5 Property, Plant and Equipment ...............................................................100
13. E6 Intangible Asset ......................................................................................101
14. E7 Trade and Other Payable .........................................................................102
15. E8 Share Capitals .........................................................................................103
G. Financial Ratios
1. Liquidity Ratio .................................................................................................104
2. Solvency Ratio .................................................................................................105
3. Profitability Ratio.............................................................................................106
Conclusion ......................................................................................................................107
Recommendation............................................................................................................108
Reference ........................................................................................................................109
Appendixes......................................................................................................................112
v
List of Tables
Table Title PageNumber
1 Properties of Bangus 3
2 Frequency Distribution on the profile of Respondents 15
3 Frequency Distribution on the Respondents who consume 16
Bangus
4 Distribution on the Respondents preference of place where to 18
buy bangus
5 Frequency Distribution on the Respondents Preferred Price of 20
Bangus
6 Marketing Information 21
7 Frequency Distribution on considerations made in choosing 22
Bangus
8 Stages of Bangus Growth 24
9 Frequency Distribution on the Variety of Products made in 25
Bangus
10 Variety of Bangus Products 27
11 Frequency Distribution on who have Tasted Smoked Boneless 28
Bangus
12 Frequency Distribution on who will Patronize Smoked 29
Boneless Bangus
13 Factors and Market Strategies 34
14 Production Cost 36
15 Market Budget Summary 37
16 Process of Making Smoked Boneless Bangus 41
17 Materials and Equipment 48
18 Job Description and Job Qualification 59
19 Financial Department Staff 60
20 Operation Department Staff 61
21 Marketing Department Staff 62
22 Monthly and Yearly Compensation Scheme 63
23 Benefits of the Employees 64
24 Disciplinary Action for Violations 78
vi
List of Charts
Table Title Page Number
1 Distribution Channel 35
2 Business Process 38
3 Sales Process 39
4 Purchase Process 40
5 Organizational Chart 58
vii
List of Figures
Figure Title Page Number
1 Perspective Mapping 31
2 Left Elevation Layout 43
3 Right Elevation Layout 44
4 Front Elevation Layout 45
5 Rear Elevation Layout 46
6 Floor Plan 47
7 Business Logo 56
8 Uniform of Employee 69
viii
Appendices
Title Page number
Request Letter 110

Questionnaire 111
Business Permit 112
Sanitary Permit 113
DTI Permit 114
BIR Permit 115
PhilHealth Contribution Table 116
SSS Contribution Table 117
Curriculum Vitae 121
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Executive Summary
Title of the Feasibility: The Golden Bangus Smoked Boneless Bangus Production
Authors:

Castaares, Ceasar Dominique S.
Ferrer, Jessica A.
Ibao, Gemar V.
Valencia, Christian Rex P.
Degree: Business Administration
Major: Financial Management
Date of Completion: October, 2014
This descriptive study attempted to determine how to promote a certain
local resource, the bangus, by making a business out of it, and creating a product
with the local bangus. The main source of data is primarily from the responses of
selective individuals in a conducted survey and gathering of information
throughout the understanding of a business process. With the information
gathered the findings revealed that there is a possibility a product made out of
local resource can make an appeal to the each individuals.
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The study concludes that the society is letting the people or the consumers
know that a local product can able to promote a local resource. Having to know
the resources that will be using, what the consumers wants on a product.
This present study thereby recommends that having to promote a local
resource is not only having the right product that only use for business and also
can help others with the creation of opportunity to the people.
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CHAPTER I: BUSINESS CONCEPT
Upon Establishing or making a business, plans and knowledge on that business is
needed in order to create a well maintain and competitive business or the ideal business
on mind. Having a business plan can save a lot of time and expense on establishing a
business.
Business Concept is composed of the business name where it talks about how a
business was formed, business offers and service tells what your business is all about.
Business Structure provides if the business is a family owned or a partnership business.
Unique Quality states the difference between the service and product of your business
from other businesses and also the location of the business.
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A. BUSINESS NAME
Brief History
In a late afternoon, one of the researchers is with his friends and they are eating a
tinapang galunggong for lunch in their boarding house. The tinapang galunggong was not
good enough for them to enjoy it because its too small. They just taught about, what if
they have to try to smoke a bangus but it is boneless. Luckily they have a friend whose
family has a bangus farm. So it all started from there. They had a hard time looking for
the name of our business thats why they sought the advice of their friends. These friends
gave the researchers some ideas and names as well but they need to find more. First, they
came up with the name Golden One and it was already been decided that they will call
their business The Golden One. However, they need to specify what product they are
trying to establish and to be more specific they changed it into The Golden Bangus.
The name was inspired by a golden color smoked fish and for the bangus that they want
to promote. The business is all about Boneless Smoked Bangus.
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B. BUSINESS OFFERING
Table 1: Properties of Bangus

Parts of Bangus Properties
Head A fresh fish, its eye is silver in color
and it doesnt have a reddish color into
it and has a triangular in shape.
Body The body should be firm and when you
touch it the blood doesnt come out and
the scales are intact and doesnt damage
and the scales are firm.
Tail Strong and when you touch it will not
break and moist slimy texture.
Internal Parts The grills are reddish in color and fatty
appearance.
Source: http://animals.jrank.org/pages/2011/Milkfish-Relatives-Gonorynchiformes.html
USES
The uses of milkfish or bangus are a lot. The milkfish is a fish that is very
important in the majority of Filipinos lives. It provides food for Filipinos and it is also
commercially valuable for the local fishing industries. This fish is enjoyed by both upper-
class and lower-class Filipinos, and can be bought for a relatively cheap price, so it
provides lots of money in fishing industries. Another use of Milkfish is it scales, it
includes an ingredient in some lotions. The milkfish could be also used as an underwater
tourism attraction for foreigners. Nowadays, more and more people are choosing their
tourist site where they can interact with animals such as dolphins. If swimming with the
dolphins in the sea can be quite thrilling and entertaining to some tourists, then
swimming with the grown up milkfish can be entertaining also. This underwater tourism
would aim at the foreigners who love to experience thrills. The tourists can be allowed to
scuba dive next to the adult milkfish and interact with them. And the milkfish can also
help us to clean our seas by eating those mosses that cleaved in our coral reef.
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MAJOR USERS
1. Consumer
Consumer wants a product that will satisfy their needs and wants, and because of
inflation consumers purchasing power will be lessen. Thats why consumer seeks a way
to less their expenses. One of their ways to less their expenses was eating a cheap but
nutritious food. Example of this is a milkfish, it is cheap but we can get a lot of nutritious.
2. Manufacturer
Manufacturerare creating a lot of different dishes of milkfish like Daing na
bangus (milkfish), Relyenong bangus, Boneless milkfish, Milkfish Fish ball, Steamed
milkfish, Smoked milkfish, etc.. Because we all know that many other fishes like Tilapia
have all the benefits that the milkfish have, and because of that, manufacturer of milkfish
needs to find other unique benefits that only milkfish can give to consumer.
3. Dealers
Dealersof milkfish are finding a lot of strategies to make their milkfish more
healthy and reproductive. Milkfish are not easy to take care of you need to monitor it
every day but in take caring of milkfish is not expensive as others. Because of that they
earned double or triple of their expensed when they crop.
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C. UNIQUE QUALITY
The product is Smoked Boneless Bangus. It has a proper natural color due to the
wood base smoked process, not only it gives a good golden color but also a good taste
into it. Some use bamboo as its main wood for smoking but we used mahogany sawdust,
it is like on a hickory wood that gives a smoky smell, barbeque like taste and common in
our area. Mahogany is a dark wood that isn't often used for smoking because the high
lignin content causes the wood to get much hotter than slower-smoking woods, however,
preparing the wood beforehand to make it suitable for smoking. By restricting the oxygen
level and saturating the wood with liquid, it can acquire a strong, unique flavor from the
mahogany wood. In terms in long run of business not only having the mahogany sawdust
as our unique item use in our product we would create varieties such using narra, at
kamagong wood use for our product.
The Golden Bangus competitive edge would be its unique ways on smoking a fresh
debone bangus. Although smoked fish is not a new way of cooking and preserving. The
salt, selective wood, the bangus, and the process that we used complement each other that
create unique taste that differ us from the others. The business offers good and safe
product to their customers by means having a well maintain, sanitize and a built in
smokehouse that ensures the natural oil of the bangus stays in contact with its body till
the process is done to secure its taste and quality of the product.
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D. BUSINESS STRUCTURE
In a partnership, two or more people share ownership of a single business. The
partners should have a legal agreement that sets forth how decisions will be made, profits
will be shared, disputes will be resolved, how future partners will be admitted to the
partnership, how partners can be bought out, and what steps will be taken to dissolve the
partnership when needed.
The Golden Bangus will be organized as a partnership business. The proponents have
preferred this type of ownership because of the benefits it offers. Some of which are:
1. Easy to establish; however time should be invested in developing the
partnership agreement.
2. With more than one owner, the ability to raise funds may be increased.
3. Definite legal status. A partnership has a legal personality separate and
distinct from that of the partners. The rights, powers, liabilities, and duties of
partners are clearly defined, despite the fact that the action of one partner
binds the partnership.
4. The business usually will benefit from partners who have complementary
skills.
5. Combined judgment and managerial skills. The adage two heads are better
than one is true in most partnerships. Partners consult each other about
proposed actions and eventually decide whether to push through or not.
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6. More flexible in operation
7. Allocation and distribution of profits and losses
8. Dissolution and winding-up of the partnership
9. Management and control of the business
10. Easy to manage and control business transaction.
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E. LOCATION
The location for the bangus is located at China St. Bonuan Binloc, Dagupan
City near at the end of Dagupan City arch and bridge. It is between the Dagupan City and
San Fabian territory and its distance to Dagupan City is 7 kms. The fishpond is owned by
the Castaares Family is producing a quality and clean bangus. While the location for the
business is at Arellano St. Dagupan City near at Jollibee junction before BDO building. It
is located at the heart of Dagupan because it is accessible for our customers to know the
unique product.
There are 10 reasons why Bonuan Binloc is the proposed location. And here are the
following:
1. Bonuan is the best place to grow quality bangus, because Bonuan has an essential
way to grow bangus at its best.
2. Nothing can compare with Bonuan Binloc bangus. Even the milkfish produced in
Western Pangasinan, like Bolinao, Bani, Alaminos and Anda or Binmaley, and
even those from Bulacan, Pampanga and Bataan can't stand in comparison with
the bangus produced in Dagupan's brackish water.
3. Bonuan Binloc has a high tidal range and can hold water at least one meter deep.
4. Bonuan Binloc has a good water quality and more or less has constant salinity and
temperature throughout the year.
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5. Bonuan Binloc has sandy clay loam, salty clay loam; and access to roads and
power supply.
6. Bonuan Binloc has sufficient supply of clean water and has independent water
supply.
7. Through transportation Bonuan binloc is more accessible for our business.
Because our product Smoke Boneless Bangus is produced after we harvested it.
So the duration of our product can last longer than others.
8. Growing a bangus with only a feeds, cannot assure you to a best bangus. Because
we must consider the place to grow, the feeds they eat and time to harvest. So we
chose Bonuan Binloc as the place to grow our quality and clean bangus.
9. If you want to grow a quality bangus, the recommendable way for you to grow is
to have a fishpond because through fishpond you can assure your bangus to grow
at its best. So we chose Bonuan Binloc.
10. Bonuan Binloc is a place of flood-free barangay among the other barangays in
Dagupan City. So we chose Bonuan Binloc for the place to grow our product.
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F. BUSINESS FEASIBILITY STUDY OBJECTIVES
1. Relation To National Government
Creating an innovation for a well-known bangus to be modernize and socially-
equitable product, in coordination with Local Government Units (LGU) and National
Fishery Programs (NFP) had given the opportunity to create some of variety in
interring bangus business.
By the help of LGUs and NFP, which they impose growth for labor for Filipinos
and poverty reduction to have a surplus of business opportunity for poor people for
their sources of income. Because of these Pangasinense has the opportunity to have
modern equitable bangus products for their own planning business.
Under intensified and sustainable development of agricultural program, the
provincial government aims to increase fresh water fish production by promoting fish
cage or fish ponds technology.
To develop bangus production, the provincial government through the
collaborating with the Department of Agriculture (DA-13) - Bureau of fisheries and
Aquatic Resources 1 (BFAR-1) thru its Provincial Fisheries Office for the
establishment of 20 modules demo on tilapia and bangus production in fish cage,
one module fish pen and 49 techno-demo on tilapia and bangus production in ponds.
This may also help fisherman especially those from dagupan, to help them to operate
fishpond well, the Government Issue techno-demo cost P150, 000 for the netting
materials and fish feeds requirements.

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2. Affinty To Regional/Sectoral Studies
Bangus dagupan had overcome its ways of preparation in more variety of
consumption which Pangasinense continuing more unique products on giving bangus
more delicious. The province of Pangasinan had conduct more of some research for
fresh water fishes like bangus and tilapia, regional government knew that bangus
from Dagupan can reach the international market that can produces 17 percent of the
provinces total daily production of 16.5 metric tons. But except for some processed
bangus brought by traveling residents to the United States and other countries, the
citys main product has not been exported yet.
According to the Department of Trade and Industry (DTI), some stakeholders
have not aggressively tapped the foreign market despite Dagupans reputation as
producer of the countrys tastiest bangus. This is a great opportunity for dagupeos
for recognizing them as the dominant producer bangus in Pangasinan, it would be
help for un-employed citizens and to have a creation of different businesses.
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3. Product Potential And Proponents
In supporting domestic and export business enterprises, theres a lot
opportunity for fisherman together with the enhancing local products of Pangasinan
like bangus.
Theses may cause of arising establishment, by the project created of BFAR
and other provincial units they open a new areas for commercial fisheries, how to
breed fresh water fishes like bangus. They also package for training program for
proper techniques to maximize the growth for aquatic resources for Pangasinan.
In Dagupan City which covers a total land area of 3723 hectares (9200 acres),
bounded by the Lingayen Gulf in the north, San Fabian in northeast, Mangaldan in
east Calasiao in south and Binmaley in west. Land use is primarily for agriculture
with 35.98% of the total land area fishpond cropland residential with 22.88% others
uses are commercial industrial institutional, government private, parks, and roads.
Bangus industries had more equitable which can create a high fasting labor
opportunities for Pangasinense.
After conducting some research about bangus, there are bangus products that
are rapidly change on its way of unique consumption which are willingly dedicated to
adopted more changes by creating subjected to some purposes like lumpiang bangus,
relyenong bangus, boneless bangus and other trademark cuisine from Pangasinan.
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CHAPTER II: MARKETING PLAN
Marketing is a total system of interacting activities designed to plan, price,
promote and distribute want products and services to present potential customers. It
involves the conduct of market research and product development, design, and testing.
The whole concept of marketing involves planning, convincing, organizing and directing
and controlling the decision-making regarding product lines.
Successful marketing helps to deliver a high standard living and to prevent a
decreased level of economy activity. Marketing is a heart of money operations, and the
must be devoted to, first determining what the customers want, and then, satisfying these
wants while still making a reasonable profit. The needs analysis to view the potential
impacts of market demand, competitive, divertible market share available.
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A. TARGET MARKET
A target market is a group of customers towards which a business has decided to
aim its marketing efforts and ultimately its merchandise most like in the food industry
who are in the restaurants, sellers in the public market, and mini stores. Most of the
consumer is compose of elderly or adult who are concern with their eating habits and also
our product is contains fish oil that is good for the body.
A well-defined target market is the first element to a marketing strategy. The
marketing mix variables of product, place (distribution), promotion and price are the four
elements of a marketing mix strategy that determine the success of a product in the
marketplace.
For the target market, the product is bangus and its all known that bangus is one
of the favorite kind of fish in Dagupan City. The location where the proposed business is
in Dagupan City and this city is known as the capital of bangus. Because of its
geographical location and it has the essential place to grow a quality bangus. By
promoting the product that considers the place where it grows and its quality come up to
sell smoked bangus because of promoting the best in Dagupan and create an innovative
kind of bangus that all Dagupeos will love. And sell it in an affordable price that all
Dagupeos and some people who will visit Dagupan will be attracted not only its taste,
texture but also its price.
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B. BUSINESS PROFILE
The study for the survey is for us to know what are needs and wants of our
customers, suppliers and dealers. As the information was collected and analyzed from the
participants, they considered smoked boneless bangus as a trademark product.
Users of Bangus
Table 2: Frequency Distribution on the profile of Respondents

Category No. of survey Percentage
Consumer 365 73%
Seller 92 18.4%
Distributer 43 8.6%
Total 500 100%
Above summary tells that out of 500 respondents the number of consumer has a
percentage of 73% while the Seller is 18.4% and the Distributer is 8.6%. The highest
number is the consumer because it is common product for as consumption while the
lowest percentage only deals on the distributer due to not all can make this product.
Most of the Consumers are from Pangasinan to be specific in nearby towns of
Dagupan City, due to this city is known for its well maintains quality of bangus. While
the Sellers and Distributers are more likely to be located in Dagupan City and Binmaley
because this places has a high percentage of bangus production in the province. Most
main dishes in Pangasinan homes are bangus because it is a common resource in
Pangasinan and it is tasty and contains more fish oil that is good for our body.
15
Question no. 1: Do you eat Bangus?
a. Yes
b. No
Table 3: Frequency Distribution on the Respondents who consume Bangus

Category No. of survey Percentage/Equivalent
Yes 495 99%
No 5 .1%
Total 500 100%
Out of 500 respondents 99% of the respondents said they are all eating Bangus.
These 500 respondents are purely residents from different towns in Pangasinan which the
Bangus is a very common fish for them. The 1 % of the 500 respondents who said No is
assumed that they might have some allergic reactions to fish or any kind of sea foods etc.
Milk fish contains high protein. This condition makes the milk is easily absorbed
and good for consumption by all ages. Nice to meet protein needs of the body, keeps and
maintain health and prevent disease as well as nutrition deficiencies.
Milk fish are low in cholesterol. Saturated fat is one cause of the blockage of
arteries leading to coronary heart disease. By eating fish regularly is one way a good diet
to prevent coronary heart disease, this fish also contains omega-3 fatty acids. These fatty
acids can prevent blood clotting granule cells, thus reducing the risk of arteriosclerosis
and prevent coronary heart disease. Fatty acids in milk hypo cholesterol emit
characteristics that lower blood cholesterol levels having the ability to enhance neuron
system. As food, fish is a source of protein, vitamins, fats, and minerals that are good and
16
prospective. Fish also contains fatty acids, especially omega-3 important for brain health
and development of infants to increase the potential for intelligence. The main
advantages of fish protein as compared to other products are its amino acid composition
and nutritional content is easily absorbed by the body. And also this fish is enjoyed both
upper-class and lower- class Filipinos, and can be bought for a relatively cheap price,
thats why most people in Dagupan are eating milkfish.
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Question no. 2: Where do you buy Bangus?
a. Dagupan
b. Binmaley
c. Bolinao
d. Sual
e. Others
Table 4: Frequency Distribution on the Respondents preference of place where to

buy bangus
Category No.of Survey Percentage/Equivalent
Dagupan 392 78.4%
Binmaley 36 7.2%
Bolinao 30 6%
Sual 16 3.2%
Others: 26 5.2%
Alaminos 1 .002%
Binalonan 1 .002%
Calasiao 1 .002%
Infanta 2 .004%
Labrador 1 .002%
Lingayen 3 .006%
Malasiqui 1 .002%
Mangaldan 12 .024%
Mangatarem 1 .002%
Mapandan 2 .004%
Urdaneta 1 .002%
Total 500 100%
Out of 500 respondents 78.4% preferred to buy Bangus in Dagupan probably
they know that Dagupan is the Bangus Capital in the Philippines and Bangus from
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Dagupan especially Bonuan Bangus have their own unique kind of taste as well as the
techniques in growing them compared to other towns in Pangasinan. The 5.2%(Others)
are assumed to be long distance away from Dagupan so, most likely they have to buy
Bangus from their own local areas.
The Bangus or Milkfish is one of the most common fish youll find in the
Philippines and Dagupan City in Pangasinan has some of the best the country has to
offer. The brackish water, where fresh water and salt water meet, provides the perfect
breeding environment for the bangus. There are two kinds of milkfish cultured in the city.
One kind is the Bonuan Bangus which is the more preferred kind because of its savory
taste and palatability. This kind of milkfish has a short arched belly, fat, with fine and
white shiny scales; short tailed and has small head. Each Bonuan Bangus cannot weigh
heavier than 250 grams because of its dependence on natural food. Meanwhile, the other
kind of milkfish, which is raised only in fish pens/cages, feeds on formulated feeds. It can
be distinguished from the Bonuan Bangus with its long arched belly and long tail.
The sources of a product can affect a consumers preference; like when buying a
bangus, some buyers dont buy bangus that is produce from anywhere they want a
pangasinan produce bangus, to be specific Dagupan and Binmaley bangus because this
places already built its image known for its bangus. And others just want to guarantee
safety and quality bangus. Plenty of fresh water, a slight constant temperature and soil
that contain essential nutrients can be a good location in raising a bangus.
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Question no. 3: How much do you usually spend in buying Bangus?
a. Php 40 60
b. Php 61 90
c. Php 91 120
Table 5: Frequency Distribution on the Respondents Preferred Price of Bangus

Category No. of Survey Percentage/Equivalent
Php 40 60 94 18.8%
Php 60 90 146 29.2%
Php 90 120 260 52%
Total 500 100%
Out of 500 respondents, the 52% of the respondents normally spend php 90-120 for
the Bangus and 18.8% of the respondents also spend php 40-60.Based on the survey
conducted php 90-120 is the highest percentage of 52% in buying Bangus because
consumers want to buy per kilo of Bangus maybe for their consumption etc. compared to
php 40-60 which are sold per piece. Other reason why they choose the php 90-120 is
because it is the normal or average price when it is not the season of Bangus.
Cut throat competition by wholesalers at the Dagupan City fish market is pulling
down price the tasty Dagupan bangus at the expense of local producers, Mayor Belen
Fernandez bared over the weekend.
Fernandez made the conclusion after she called to her office Wednesday members
of the "consignacion" (wholesalers) at the Dagupan Fish Market to find out why the price
20
of the Dagupan bangus went down to P80 per kilo from a high of P115 kilo between
December and January.
The local fish market, the biggest in Pangasinan and north of Manila, is where
traders from Manila and Baguio buy milkfish on wholesale basis. The bangus being sold
there come not only from the farms in Dagupan and Binmaley towns but also other
coastal areas of western Pangasinan.
The average price of a bangus per kilogram is Php 95
Table 6: Marketing Information

Price Range/kg Average Price/kg
Species
Farm Gate Prices of (Php) (Php)
Farm Produce Bangus 90.00 - 100.00 95.00
Price Range/kg Average Price/kg

Species
(Php) (Php)
Retail Price per
Commodity Bangus 90.00 - 100.00 95.00
Species Destination
Navotas
Product Destinations
Bangus Malabon
Dagupan
Traders/Dealers Species Numbers Destination
Local Bangus Dagupan
Within Region Bangus Dagupan
Outside Region Bangus Navotas & Malabon
Export
Source: http://mariculture.bfar.da.gov.ph/mz_reg1_sual.htm
21
Question no. 4: What do you consider as a quality Bangus?
a. Location
b. Appearance (White Eyes, Triangular Head, Red Gills, Fine Scales)
c. Price
d. Others
Table 7: Frequency Distribution on Considerations made in choosing Bangus

Location 83 16.6%
Appearance 375 75%
Price 42 8.4%
Others - -
Total 500 100%
Out of 500 respondents there are 75% respondents that the Appearance is the
primary reason for buying a quality Bangus and they are all very concern if they are
buying a fresh Bangus while 16.6% of the respondents claimed that Location is a major
factor and they are very specific that the Bangus they are buying was from Bonuan-
Dagupan. This evidently indicates that the Appearance and Location are mostly what the
customers look into buying Bangus.
When people talk of bangus, it always comes to mind the Pangasinan bangus. Its
short arched belly, fine, shiny scales, short tail and small head are its most conspicuous
features. More importantly, the flesh is juicy and tender, and the fat is not concentrated
on the belly but distributed evenly all throughout the body which brings its milky taste.
22
Pangasinan is considered the country's top supplier of bangus. It produces an
average of 16.588 Metric Ton of bangus annually and 16.8 percent of this is supplied by
producers in Dagupan City particularly Bonuan, thus Bonuan bangus earned the
distinction of being the backbone of Dagupans fishing industry. So we can say that the
quality of bangus they most want are its appearance and from where the milkfish is.
In determining a quality bangus a lot look at its appearance with tis red fresh gills,
silvery eyes, firm scales and soft flesh when it is touch. Some look at their location,
Dagupan City is famous with their bangus due to they raise their bangus on a clayish soil
condition low on phosphorous and high in calcium that makes their bangus tasty while
the waterbed in the Dagupan is a mixture of the fresh Dagupan river water and salty
water of Lingayen that is good for raising milkfish as experts says.
23
Table 8: Stages of Bangus Growth
Classification Description
Incubation periods until hatching
Embryonic development vary from 20 to 25 hours after
fertilization at 26 to 32C and 29 to
34 ppt salinity.
Milkfish egg naturally-spawned eggs occur at
depths of 1020 m near the
shorelines
Eggs float at 34 ppt and tend to sink
at salinities of less than 30 ppt.
milkfish larvae Measures 3.5 mm total length. It has
a large yolk sac (0.5 ul volume) and
its eyes are not pigmented
Having no functional mouth, the
larvae depends entirely on its yolk
until five days after hatching when
the yolk has been completely
exhausted. It grows slowly during
the initial five days after hatching
Fingerlings Very thin
It has a bright silvery sheen
(1 2 inches) long
grow from a 20g fingerling size to a
50g post-fingerling size
1-2 months before being transferred
at desired density to grow-out
cages
Matured bangus can grow to 1.70 m (5 ft 7 in)

Sizes at final harvest typically range
from 50 to 500 grams
It has a bright silvery sheen
a relatively small toothless mouth
Single dorsal fin.
Body elongate, moderately
compressed, without scales along
belly. Adipose tissue covering eye.
Large axillaries scale at base of
pectoral and pelvic fins; caudal fin
deeply forked. Small scales, cycloid
(smooth); lateral line present. Color:
back olive green, side silvery.
Source: http://www.gaiadiscovery.com/marine-life-latest/bangus-or-milkfish-cultivation-systems-in-the-philippines.html
24
Question no. 5: What other products made of Bangus would you consider?
a. Boneless Smoked Bangus
b. Lumpiang Bangus
c. Relyenong Bangus
d. Others
Table 9: Frequency Distribution on the Variety of Products made in Bangus

Boneless Smoked Bangus 348 69.6%
Lumpiang Bangus 82 16.4%
Relyenong Bangus 60 12%
Others 10 2%
Fresh Bangus 5 1%
Grilled Bangus 5 1%
Total 500 100%
Out of 500 respondents, 69.6% majority of the respondents preferred Boneless
Smoked Bangus. It gives the highest considerations percentage making different
variations in cooking the Bangus and the Lumpiang Bangus is next to it with a percentage
of 16.4%.The Relyenong Bangus was third from the categories that had been chosen
probably it was already been very common in the market which they can purchase it
anywhere in the market of Dagupan.
Bangus is processed as Boneless bangus, marinated, tinapa, lumpia, embutido,
relyenong bangus, bangus nuggets, bangus tocino etc. But the most dishes they want are
boneless bangus, lumpia and relyenong bangus. Boneless bangus can be considered a
25
uniquely Philippine product that makes deboned milkfish more acceptable to a wider
range of consumers. The proper technical term is deboned bangus. Deboning would
seem to be a simple processunique taste of it
26
Table 10: Variety of Bangus Products
Bangus Product Ingredients Price
Smoked Boneless Bangus Salt, and Fresh bangus Php180 per pack
Relyenong Bangus Bangus (deboned for Php190 per a whole

relleno),
Calamansi, Tbsp soy sauce, piece
Ground black pepper,
Tbsps Cooking oil,Garlic ,
Onions, Carrots, Potato ,
Raisins, Cup of water,
Tbsp Patis, Tsps Soy sauce
,Salt, Pepper, one
egg beaten,Cup of flour, and
Cup of Cooking oil
Lumpiang Bangus Bangus cleaned and gutted, Php10 per piece
Green onions, Carrots, Green
peas, Garlic, Onions,
Tomatoes, Fish sauce (patis
or vinegar),Pepper and
Lumpia wrapper
Grilled Bangus Salt, Tomatoes, garlic and Php70 per piece

onions
Source: http://www.filipinofoodrecipes.net/
27
Question no. 6: Have you already tasted Boneless Smoked Bangus?
a. Yes
b. No
Table 11: Frequency Distribution on who have Tasted Smoked Boneless Bangus
Yes 332 64.4%
No 168 33.6%
Total 500 100%
Out of 500 respondents, 64.4% said yes, if they have already tasted a Boneless
Smoked Bangus while 33.6% said no. With this result, it can be stated that these 168
respondents who said No may have not yet seen a Boneless Smoked Bangus or there is a
minimal selling stores from their local areas.
It has a delicate, flaky soft, moist, with hints of salt and a faint sweetness; on the
finish is a mild smokiness that did not overpower the fish, but instead enhanced it. Its
smokiness was unique, the kind that your palate chases after.
The product is made of natural smoking process, there is no added preservatives
and it is deboned properly and the product is approved by the DTI to secure the safety of
the users with this we could encourage at least some the 33.6% of said no would try the
product.
28
Question no. 7: Will you patronize Boneless Smoked Bangus?
a. Yes
b. No
Table 12: Frequency Distribution on who will Patronize Smoked Boneless Bangus
Yes 413 82.6%
No 87 17.4%
Total 500 100%
Out of 500 respondents, choose to patronize the Boneless Smoked Bangus with
the percentage of 82.6% and 17.4% said No, this evidently indicates that there is a big
opportunity to succeed in putting up the said business.
It is not a new product but it is not common to others especially in places where
there is a limited supply of bangus. Places like Dagupan and Binmaley has most likely
have the most industry of culturing bangus. If we expand out the product and sell this to
areas where there is limited on bangus product like Nueva Ecija, Zambales and etc.,
probably we will reach this 17.4% of people and let them try and patronize the product.
The milkfish (bangus) were deboned and marinated or smoked. In 2001, Anjo
Farms was not only gaining headway in the local market, but had also started exporting to
the US, Hong Kong, Japan and Hawaii -- mostly countries where large communities of
expatriate Filipinos lived.
29
The business thrived, something that Pons largely attributes to the high quality of
products that have passed stringent quality standards of countries where the marinated
and smoked Bangus are sold.
Were very proud of our processing plant, Pons says. Aside from its HACCP and
Halal certifications, Anjo Farms also secured an accreditation, all necessary requirements
to gain headway in the export business. Were glad we put in a lot of effort in
constructing a modern processing plant. The export market is very demanding as far as
quality and sanitary conditions he adds.
The deboned bangus that have been seasoned and marinated or smoked are then
blast frozen and vacuum packed to seal in all the unique flavors and freshness that
Bonuan bangus is known for.
30
C. PERSPECTIVE MAPPING
Figure. 1: Perspective Mapping
= Supplier = Consumer = Seller
The proposed location made surveys was in Bonuan Dagupan, Mangaldan, and in
the Center Point of Dagupan City, because it is where most sellers and consumers can be
found. In Mangaldan because it is a near in Dagupan city also a lot of people goes
through there. Bonuan because it is where most bangus farms are found and also a well-
known barangay in dagupan where the name itself has it is own reputation when it comes
to having the best bangus in the city, and also well maintained in the quality of their
resources.
31
Pangasinan is considered the country's top supplier of bangus. It produces an
average of 16.588 MT of bangus annually and 16.8 percent of this is supplied by
producers in Dagupan City particularly Bonuan, thus Bonuan bangus earned the
distinction of being the backbone of Dagupans fishing industry.
However, we cannot put in the sidelines the contributions in the production of
milkfish producers in other parts of Pangasinan such as in the municipalities of Agno,
Anda, Bani, Bolinao, Dasol, Infanta, Sual, Bugallon, Labrador, Binmaley, Lingayen,
Calasiao, Mangaldan, San Fabian and the cities of Alaminos and San Carlos. In addition,
there are also two towns in the adjacent province of La Union which produces milkfish
and these are in Sto. Tomas and Aringay. At present, a total of 5,569 bangus producers
operate in the area either through fishponds, cages/pens with an employment population
of 16,349.
Recognizing the potential of the bangus as a processed product, enterprising
bangus producers and businessmen in the province have ventured into bangus
processing. Today, there are 221 bangus processing firms which employ a total of 1,014
workers.
32
D. Marketing Objectives
1. To Determine who are the target market of the business.
2. To know the market objectives and threats in establishing the boneless smoked
bangus business.
3. To know the channel of distribution to be adopted for the business.
4. To know the marketing strategies of the boneless smoked bangus business.
33
E. Marketing Strategies
Table 13: Factors and Market Strategies
Factors Descriptions Market Strategy Description
Product A well-presented product can play a On call service to obtain order, Door to The Golden Bangus business target is to
vital role to any business it can door operation produce a great taste quality product
determine whether the consumers and and services with the use of new
sellers will embrace or like the product technologies and sell certified boneless
that can affect the flow of operation of bangus on an affordable price. The
the business. primary concerns are the quality of the
product to be sold and the services to
render in order to gain profit.
Price Price determines whether you will earn 3 pieces per 1 packages at The prices of the product of the
profit or not; making the price to low 250 Php. competitors will serve as a significant
the profit will not be enough to determinant for the prices of boneless
breakeven with the operation cause, smoked bangus to be offered to the
while making high price affect the customers. Proposed business will be
selling point of the product. affordable than the probable
competitors price.
Place Having the right location can help the Establishing the business on The place of business will be at the
business on having a smooth operation commercialized cities center market of Dagupan City,
without having delay; easy access with Pangsinan. The location is the key
the resources and the customers. factor of business, and said to be ideal
because the area is one of the most
visited part in Dagupan and location is a
prime factor to profitability
Promotion Attracting the attention of the customers Advertising the product, Free Taste Promotion of the product is considered
is a way to give them an idea on what is Stand, Bundle deals during the start of the business
the product all about and the more they operation. Advertising the product will
notice the product the chance of having be a main way of promoting the smoked
a high demand will increase boneless bangus. Also with the
advertising of product can penetrate the
customers attention in the other hand
can increase the sales and gain the
respect of customers.
Source: http://www.manilatrade.com/milkfish-or-bangus-aquaculture-in-the-philippines/
34
F. Distribution Channel
Chart 1: Distribution Channel
The Golden
Bangus
Public Market
Restaurants Mini Store
(sellers)
the Business, the Golden Bangus makes Boneless Smoked Bangus. They are the
one who debone and smoked the bangus. The resources that is used are provided by one
of the associate bangus farm. The product will be delivered to local restaurants, mini
store per order and provides local seller in the public market.
35
G. Pricing Strategies
Table 14: Production Cost

THE GOLDEN BANGUS
Product Costing
Direct Cost
Particulars Cost
Raw materials (fresh bangus) Php 120.00
Ingredients used for 1kg. (Salt) 1.00
Packaging material for 1kg. (paper bag/ .25
banana leaves)
Labor 19.10
Total Direct Cost Php 140.35
Indirect Cost
Particulars Cost
Water (Php242 consumption for 17 .55
kgs/day)
Electricity (Php825 consumption for 17 1.87
kg/day)
Contingency Cost (10% of Direct cost) 15.12
Total Indirect Cost Php 17.54
Production Cost
Particulars Cost
Total Direct Cost 140.35
Add: Total Indirect Cost 17.54
Estimated Production Cost per kilo Php 157.98
Product Pricing
Production cost per kg. 145.53
Add: 25% mark-up of the Production 36.38
Cost
Estimated Selling Price Cost per kilo Php 181.91
Market Price per kilogram Php 180.00 250.00
Source: http://m.olx.ph/index.php/view+classifieds/id/55050687/Box+Offish+Bonuan+Boneless+Bangus
The higher the volume of production per day (more than 17 kgs.), the lower the
production cost, thus further increasing the mark-up to more than 25%. The higher the
mark-up, the higher the profit margin if price per kilo is lower compared with the existing
market price, increase mark-up to 25% or more.

36
H. Marketing Budget Summary
Table 15: Market Budget Summary

Cost of Utensils
Utensils Cost
Cutting board Php 65.00
Strainer bowl, 8 pcs @ Php 170/pc. 1,360.00
Knife 70.00
Wooden spoon 55.00
Measuring cup 50.00
Big basins 5 pc. @ Php 165/pc. 825.00
Cooking tongs 75.00
Trays (12x8 inches), 8pcs @ Php 80/pc. 640.00
Fire charcoal, 20 packs @ Php 12/pack 240.00
Sawdust/Wood shavings, 2 sacks @ Php 70.00
35/ sack
Brining container, 5 pcs @ Php 280/pc. 1,400.00
Fishnet, 5 meters @ Php 18/ meter 90.00
Polyethylene plastic (.002 thick),@ Php 25.00
25/ pack of 100s
Subtotal Php 4,965.00
Cost of Equipment
Equipment Cost
Weighing scale for fish 990.00
Plastic sealer (for sealing of plastic bags) 880.00
Smokehouse (made to order) 1pc 5,500.00
Electric stove or gas stove, 1pc. 500.00

Cost of Raw Materials/ Ingredients
Item Cost
Fresh bangus 17 kilos @ Php 120/kilo 2,040.00

Ingredients Cost
Salt, 1.5 kilos (for every 17 kilos of fish) 16.50
@ Php 15/kilo
Water 10.00
Subtotal Php 26.50
Cost for Advertising
Fliers 1,500 pcs @ Php 1.00 1,000.00
Estimated Investment Cost Php 15,822.50
37
CHAPTER III: OPERATIONS AND PRODUCTION PLAN
A. Business Process
Chart 2: Business Process
The Golden
Bangus
(Owner)
Delivers
Decision
the
Maker
overall
report
Reports Head Manager Reports
the overall the
sales and Instruct on product
Instruct the
expenses sales s market
necessary
management situation
actions
Financial Manager
Marketing Manager
Reports
Reports Provides Provide the overall
the budget for supplies and production
expenses production instructions process
in
productio Operational Manager
n process
Legends
Information Flow
Production Flo
38
B. Transactional Process
Chart 3: Sales Process

Receives the
Order Marketing (Sales Representative)
Financial Department
AR AP (Invoice Order)
Shipping
(Delivery and
Packaging
Financial Operation Department

Department (Production of goods)
(Received account
receivable and
accounts payable)
Legend
Customer
Information Flow
Product Flow
Accounts Payable AP
Accounts Receivable AR
39
Chart 4: Purchase Process
Owner Suppliers
(Demand (Provide Materials
Supplies and Equipment)
Financial Department
Head Manager
(Purchase, invoice and
Reports (Received and
record goods) Reevaluate amount
items
needed to of supplies needed)
repurchase
Reports back
shortage of
supplies
Operation Department
(Plan, Schedule and Start
Production Process
Legend
Information Flow
Report Flow
40
C. Production Process
Table 16: Process of Making Smoked Boneless Bangus

Deboning Process Process:
1. Clean and rinse the fish thoroughly. The
fish needs to be gutted and rinsed in cold
running tap water.
2. Place the fish on its side on a clean

cutting surface. Using a sharp knife, cut
straight down into the fish, just behind the
gills until the blade touches the backbone.
3. Rotate the knife so that the blade is lying

flat against the backbone, parallel to the
cutting surface. The sharp edge should be
toward the tail.
4. Using a gentle back-and-forth sawing

motion, cut along the backbone all the way
down the fins to the tail, under the fillet.
5. Repeat the same for the other side after

turning the fish over. Now the backbone
has been removed and the ribs and pin
bones need to be removed next.
6. Cut the rib cage bones away from the

fillet by slicing between them and the meat
of the fillet.
7. Remove the tiny pin bones by pulling

them out with a pair of needle-nose pliers
or tweezers. If they are not visible, feel for
the tips of the bones with your fingers.
41
Brining Process Process:
1. Prepare brine solution i.e., mixture of
water and salt. For 20- kilograms fresh
fish, use 4 gallons of water and 1.5 kilos of
salt.
2. Place the fish in the brine solution for 30

minutes. Be sure that the fish is submerged
completely.
3. Boil the brine solution for at least 5

minutes. Boiling the brine solution aids in
maintaining the firmness of the fish.
Smoking Process Process:

1. Strain the cooked fish and arrange in
bamboo sieves. Be sure that excess water is
drained completely.
2. Partially sundry fish for 30-45 minutes.

Make sure to cover fish with fishnet to
avoid contamination.
3. Prepare smokehouse using charcoals and

sawdust kusot as fuel.
4. Put fish in bamboo sieves inside the

smokehouse and cover. Smoking time
varies according to fish size or dryness of
fish. Longer smoking time makes storage
longer.
5. Remove fish from bamboo sieves and let

them cool in room temperature.
6. Weigh and wrap in plastic bags, then

seal. Assumptions: Fish Smoking is done
for 22 days / month; Daily Production is 20
kgs.
Source www.fda.com
42
PLANT LAYOUT
Figure 2: Left Elevation
43
Figure 3: Right Elevation
44
Figure 4: Front Elevation
45
Figure 5: Rear Elevation
46
Figure 6: Floor Plan
47
D. Supplies and Network
Table 17: Materials and Equipment

Materials Specification Description
Mahogany sawdust /wood shavings Characteristic: Usage: it is used for
Dark reddish color smoking the bangus
along with the
charcoal. it serves as
the fuel of the smoke
house in order to
Supplier: cook the bangus .the
Local wood best sawdust to be
furniture makers used is the mahogany
tree it gives an aroma
Price smell and quality
Php35.00 per sack smoke like no other
trees.
Bamboo sieves Characteristic: Usage: This is use

Dried bamboo after straining the
carvings bangus when it was
already brined
Supplier: .Bangus are place into
Public market this bamboo sieves to
vendor dry the fish under the
sun for 30-45
Price minutes.
Php30.00 per piece
48
Fire charcoal Characteristic: Usage: Serves as
Dark color and brittle fuel for smoking
the bangus by
Supplier: mixing the
Public market vendor sawdust with the
fire charcoal.
Price:
Php5.00.00per
pack,Php200.00 per
sack
Cooking tongs Characteristic: Usage: It is used

Stainless Steel to hold the bangus
while in the
process of
Supplier: smoking to
Home and Cookware prevent from
store unnecessary
injuries like burns
from heat of the
Price: smokehouse and it
Php35-50.00 per piece is also used for
holding/ removing
the bangus from
the smoke house
49
Strainer bowl Characteristic: Usage: It is for
Stainless steel straining the bangus
after it was brined
into the solution i.e.,
Supplier: mixture of salt and
Home and Cookware water. It can be also
store alternative
equipment for drying
the bangus under the
sun.
Price:
Php170.00 per piece
Forceps(straight nose) Characteristic: Usage: In medicine

this is used for
Pointy edge holding cottons and
Stainless steel stitching wounds but
it can be also used
to remove the tiny
Supplier: pin bones of the
Home and Cookware bangus by process of
store deboning. This
equipment is widely
used for deboning a
Price: fish i.e., bangus.
Php75.00 per piece
50
Cutting board & Knife Characteristic: Usage: after cleaning
Plastic Cutting board and rinsing the fish it
Sharp edges Knife will be l place on a
Well grip handle clean cutting board
surface to be sliced.
The sharp knife is
Supplier: used to cut down the
Home and Cookware back bone of the fish
store and sliced the fish in
the middle in order to
remove the gills and
Price: (Knife) the tail.
Php65,
Price: (Cutting
board)
Php120.00
Brining container Characteristic: Cost: Php 280.00 per

Metal piece
Usage: It is used to
Supplier boil the brine solution
Home and Cookware at least 5 minutes
store along with the fish.
This aid is important
Price: to maintain the
Php280.00 per piece firmness of the fish
that is boiled in the
brine solution
51
Weighing scale Characteristic; Usage: It is used to
Metal Base, weigh the fish for us
Up to 50kg in to know how many
measurement orders to be sold and
seal
Supplier:
Industrial Store
Price:
Php990.00
Measuring Cups Characteristic: Usage: This is used

Plastic, Different to measure the
sizes and brining solutions to
measurement tbsp. to be mix.
a cup
Supplier:
Home and Cookware
store
Price:
Php50.00
52
Big basins Characteristic: Usage: this is where
Stainless Steel the fish is placed
after it was already
deboned; it can be
Supplier: also used to put the
Home and Cookware brining solution and
store submerged the fish
for at least 30
minutes
Price:
Php165.00 per piece
Wooden spoon Characteristic: Usage: Used to fix

Wood base the brine solution. It
is better to use this
spoon in mixing for
Supplier: its soft surface that it
Home and Cookware may not damage the
store fish when it is brined.
Price:
Php55.00
53
Clay Stove (Dalikan) Characteristic: Usage: It is use for
Molded Clay boiling /heating up the
brining container.
Supplier: Public market Usually Charcoal or
vendor wood is burn as a
source of fire/heat.
Price:
Php25-55 (depends on
its size)
Smoked House with smoking Trays Characteristic: Usage: It is where the

(Stainless steel) Stainless steel and bangus will be cooked
customized by the process of
smoking. The smoke
created by the sawdust
and fire charcoal will
Supplier: be the one preserve the
Mrs.Marlyn V. Ibao fish. The longer
(a master teacher in smoking time makes
technology and storage longer.
livelihood Education
(TLE)teacher)
Price:
Php5, 500.00 (made to
order)
54
Chapter IV: MANAGEMENT PLAN
Management planning imply a clear and precise indentification of duties and
responsibilites , flow of authority, and requirement of manpower needed. It must be
effective; management must be plan all activities for the business to become productive
and competitive. Also by means of determining who are the persons who will take place
in the business operation and how each employee will act upon the rules of the
business.The study included of Organizational Structure, Compensation and Benefits of
each employee, and How the business is being monitored by means of their policies
55
A. Organizational Structure
Figure. 7: Logo of the business
It is come up with this logo because it emphasizes what the product is, and that is
bangus. There are three colors and a shape that dominate the logo. And that are white, red
and gold and a circle shape. It is chosen white as a color of the word bangus, because it
represents perfection. And to the business that perfected the taste of the product in order
to patronize and love the taste of what it is serve to the customers. It is chose this color to
the background because it represents motivation to the customers. And lastly the color
gold, it is so important for us because its not just the name of the business that has the
word golden its just because gold represents success. In all kinds of business, they
consider the succession of that certain business in order to continue their business. And
thats why it is chose gold as the color of the word Golden and the color of bangus
figure, because it has an eager to reach and meet that success into the business and does
not sacrificing the quality of the entire product that serve to the customers. And a circle
shape represent no beginning and end or infinity, it means that the business will become
infinite to success because of the quality of what serve to the beloved customer.
56
Mission
To make a product made out of Bangus and to provide a safe and edible product
with a fair price that can be afford by anyone.
Vision
With the product made out of the Bangus; to be one of the businesses, who will promote
the very own local resources on the global competitive market.
57
Organizational Chart
Chart 5: Organizational Chart
General Manager
Financial Manager Operational Manager Marketing Manager
Cashier Head Bangus Deboner Service Staff
Asssistant Bangus Deboner
58
Table 18: Job Description and Job Qualification
Position Qualification Duties and Responsibilities
General Manager Business Administration Graduate Responsible in overall decision making

Two years or more experience as a One who implement the strategy
manager or assistant manager Foresee the overall situation of the business
At least 25-35 years of age
59
Table 19: Financial Department Staff
Financial Manager Graduate of any finance major Prepare payroll management including
Excellent computer skills and good at tabulation of accrued employees benefit
Microsoft Excel, Microsoft Word , Oversee overall financial management,
Microsoft Outlook, and Microsoft planning, system, and controls
Access
At least 2yrs experience in financial
management
Cashier Undergraduate or graduate of college Maintaining accurate record of the sales

Must have a pleasing personality of goods and services, without any
At least 18-25 years of age errors or false data.
Have any experience as cashier Have a knowledge of the product
With good knowledge of basic Provides a good relationship with the
mathematics customers
60
Table 20: Operation Department Staff
Operational Manager College Graduate Guide and assist the staff that
Willing to undergo in any training involves with the process of the
Knows how to deal with people and product in the business
equipment Check if the flow of the operation is
At least 25-35 years of age smooth and continues without any
delay on the time frame of the
process.
Head Bangus Deboner At least high 2 years in college or Maintain the quality as well as the
high school graduate cleanliness of the product
Must have a broad skill and Provide a safety precaution while
knowledge in dealing bangus doing his work
At least 18-30 years of age
Have a good eye sight
Assistant Bangus Deboner At least high school graduate Have the willingness to give
Willing to learn under his/her assistance on everything on hand
superior Provide encouragement on his fellow
Have a pleasing personality workers
Good at cooperating with others
61
Table 21: Marketing Department Staff
Marketing Manager Business Administration Graduate or Manage and coordinate all marketing,
Marketing Major advertising, and promotion staff &
Two year working experience activities
With pleasing personality Determine and manage the marketing
Can deal with different people budget
At least 21 35 years of age
Service Crew At least undergraduate college or Provides assistance to customers

high school graduate when making orders
Willing to learn under supervision Provide good customer service all the
With pleasing personality time
Can deal with different people
At least 18 - 25 years of age
62
B. Compensation and Benefits
Table 22: Monthly and Yearly Compensation Scheme

Position Daily Salary Monthly SSS Phil Health Yearly Salary No. of
Salary (monthly) Employees
General Manager 403.85 10,500.00 1,102.00 250.00 109,776.00 1
Financial Manager 346.15 9,000.00 946.00 225.00 93,948.00 1
Operational Manager 346.15 9,000.00 946.00 225.00 93,948.00 1
Marketing Manager 346.15 9,000.00 946.00 225.00 93,948.00 1
Cashier 307.69 8,000.00 842.00 200.00 83,496.00 1
Head Bangus 307.69 8,000.00 842.00 200.00 83,496.00 1
Deboner
Assistant Bangus 288.46 7,500.00 790.00 200.00 78,120.00 1
Deboner
Service Staff 288.46 7,500.00 790.00 200.00 78,120.00 1
Total 2,634.62 68,500.00 7,204.00 1,725.00 714,852.00 8
63
Table 23: Benefits of the Employees
Leaves:
Sick Leave Twelve (12) days per year for the first two years of service. All
unused leave days are convertible to cash in December of each
year.
Maternity Leave Every employer shall grant to any pregnant woman employee who
has rendered an aggregate service of at least six (6) months for the
last twelve (12) months, maternity leave of at least two (2) weeks
prior to the expected date of delivery and another four (4) weeks
after normal delivery or abortion with full pay based on her
regular wages
Paternity Leave All legally married male employees are eligible for 7 working
days up to four (4) child birth or miscarriage of legitimate spouse
to be availed within sixty (60) days from deliver / miscarriage
Bereavement Three (3) days in the event of death of an immediate family
member which includes the employees children, parents,
grandparents, brother, sister, spouse, and parents-in-law
Solo Parent Leave Seven (7) working days parental leave for solo parents certified by
the DSWD
Calamity Leave Two (2) days leave for employees who were affected by flood, fire
and typhoon (must be supported by a Government proclamation)
64
Holidays:
Regular and special holidays: Seventeen (17) paid holidays (regular and special) per year as
provided under Proclamation No. 655 (2014 Declared
Holidays)
Healthcare
Maternity Grant Assistance is provided to regular female employees & legal

spouse of male employees: Php 3,000 for miscarriage; Php
1,500 for home delivery; Php 5,000 for normal delivery; 80%-
20% for caesarian delivery (requires Philhealth membership).
PhilHealth Inpatient Coverage

Subsidies for hospital room and board fees, drugs and
medicines, x-ray and other laboratory exams, operating room
and professional fees for confinements of not less than 24 hours.
Outpatient Coverage
Day surgeries, dialysis and cancer treatment procedures such as
chemotherapy and radiotherapy.
65
Other Benefits:
13th month pay The business grants a 13th month pay equivalent to one (1)
months pay to all eligible associates with at least one (1)
year of service
SSS The amount of the member's daily Sickness Benefit
allowance is equivalent to ninety percent (90%) of his/her
average daily salary credit. The Sickness Benefit is granted
up to a maximum of 120 days in one calendar year. If
qualified, the member is granted a monthly Retirement
Pension, plus a 13th Month Pension payable every
December. If the member has dependent minor children, they
are given a Dependent's Pension equivalent to ten percent
(10%) of the member's monthly pension or P250, whichever
is higher. Only five (5) minor children, beginning from the
youngest, are entitled to Dependent's Pension. No
substitution is allowed. The lowest monthly Retirement
Pension is P1,200 if the member has 120 monthly
contributions or with at least ten (10) credited years of
service (CYS); P2,400 if with at least 20 CYS.
66
C. Business Monitoring
Business Conduct
Policies
The head of the business established the following policies in order for the
business to achieve the highest standards of professionalism and for the business to reach
its goals and aims efficiently.
Health, Safety and Sanitation Policies
The employees must comply with the following:
Proper grooming and appropriate attire (uniform, hair net, and gloves)
Sweep and mop floors before and after operation and when other
circumstances arise.
Organize the use and storage of cleaning materials.
Inspect the area before and after operation.
Observe rules and regulations for safety measures.
Any destroyed facilities must be reported to the immediate supervisors
67
Required Personality
A. Experience
An employee must already have an experience from the job he is applying for.
B. Physical Characteristics
This is important especially to those in charge in the operations of the facilities.
Employees must be physically fit to avoid absence that causes the operation to slow down
C. Personality
An employee must have good ethical conduct and knows how to deal with his
fellow workers and to the customers.
Interview and Evaluation of applicants
In each applicant every document he or she submitted is being examined and
looks at by the managers whether if it is qualified for the position that is being applied.
Once the documents are done being examined, each applicants that has the right
document are being called and being ask different question to see whether that individual
is capable on his/her mental aspect, personal aspect, and emotional aspect. Based on the
answer the managers decided if they hire that person or not
68
Uniform of Employees
1. All employees must wear their appropriate uniforms when they are on duty which
will conform to the concept of the business to enhance and develop better image.
Figure. 8: Uniform of Employee
White T- Shirt with the Business Logo
2. Employee Log Book- all employees must manually sign in the log book upon
arrival and upon leaving the office to summarize the employees worked hours
69
Procurement of Employees
Recruitment of personnel will be done publicity the newspaper, fliers etc. Each
applicant is needed to submit the following documents.
Hiring Requirements:
a. Resume
b. NBI Clearance
c. Official Transcript of Records
d. Birth Certificate from the National Statistics Office (NSO)
e. 2x2 Identification Picture
f. Medical Certificate
g. Police Clearance
h. Form 138 (High School Report Card) *optional
i. Wedding Certificate *optional
70
Employee Monitoring
1. Every staff on the business is required to work eight hours or less with one
and half hour of lunch break and another thirty minutes break. They can also
leave early as long as their part is done or their supervisor or manager tell
them to
2. Every staff on the production area is required to wear gloves, hairnet, and
clean clothes to ensure the cleanliness of the product
3. Every staff should wear their T-shirt with the logo printed on it during work
time. If the shirt is unavailable the employee can also wear any white t-shirt.
4. Allotted time for late is thirty minutes to 45minutes exceeding with that
deducts on the salary but provided with a valid excuse theirs no salary
deduction
5. The relationship of each employee depends on each individual provided that
no foul acts among each staff and respecting them. Each staff that will be
caught will be called up by his or her corresponding manager or supervisor
and depends on the act that can result to suspension or termination of his or
her work.
6. Proper conduct on each individuals work is necessary, any mischief like
stealing, faking reports etc. will immediately be fired but if not too serious
like ignorance resulting to delay on work etc. he or she will only be
temporarily suspended or to be council by his manager or supervisor

71
7. Employees are not allowed to bring any firearms or anything that can harm
anyone
8. Each employee is free to suggest or tell anything he or she feel on his work
whether it is negative or positive; like miscommunication, to increase salary
etc. in order to resolve all things in manner
9. Each employee has the right to judge or report on his or her superior in order
to improve the acts/leadership of each supervisor/manager
10. Each employee is required to report everyday on the supervisor or manager to
monitor what is needed to do to prevent any delay
Business Documents and Financial Records
Ensure the accurate financial record of the business. These include not only
financial accounts, but other records such as quality reports, time records, expense reports
and resumes of the applicants/employees. Ensuring the accuracy and complete business
and financial records is each employee responsibility but most like in the financial
department. Accurate record keeping and reporting reflects on the business reputation and
ensures that the business meets its legal and regulatory obligations.
Business Documents
As part of the business supervision, control and compliance with legal
requirements, the business has laid down these following documents:
1. Daily time record Forms use to monitor the hours worked done by the
employees.
72
2. Pay Slip document which indicates the take home pay of the employees and
their respect salary deductions. It is given to the employee during pay days.
3. Cash disbursing voucher document to be signed by the general manager for the
approval of cash disbursement made for immediate expenses.
4. Official Receipt document given to customers who paid the purchase product.
5. Purchase order slip forms used when purchasing supplies to the supplier.
6. Application form for Leave and absent it is a form filled up by employees who
avails leave and absences.
7. Payroll Voucher document to be signed by the general manager to consent the
disbursement made for the salaries of employees.
Code of Ethics
The Golden Bangus is committed on being a business that is adequate to the mass.
Being good enough to the mass is not only the business wants even proper relationship
and behavior of each employee.
The Golden Bangus and the Resources
The business practice on making product based on local resources upon this it
promotes not only the business but also the province local resource the Bangus. On the
other hand bangus is common to almost everyone in the country but the way business
promotes is how a simple bangus can preserve in terms of natural way it can be serve
even on season that bangus are limited.

73
The Golden Bangus and the Economy
Having to sell the product and promote the bangus are not only the business
wants, to able to compete with others, creating respect on the consumer and competitors
are also some the goals of the business. On the economy today being realistic is now
what is hot on the market not like on the past years persuading, selling the products by
means of big words, and what is common that been calibrated to become new is sellable.
But our business is trying to be on the economy today showing to the buyers that you can
buy a regular bangus but on the other side it will spoil nor you dont know if it fresh our
not but if you buy our product the possibilities of consuming days are longer at guarantee
a fresh product, Giving a realistic idea upon on what to expect product is one way to gain
buyers and compete to the growing economy.
The Golden Bangus and the Business Itself
Being part of this business, employees knows how to respect each other not only
their co employees nor their head officers even the buyers, the dealers or just anyone.
1. In terms of respect, during neither work time nor break time knowing the limitation of
invading ones personal space should be conduct by neither the employees nor the heads
to prevent unnecessary misunderstanding
2. Dealing on buyer or just a civilian proper and polite way of conversation is what an
employee should know even if that person is persistent.
3. Participation of everyone on following the policies and rules is a must on the business
74
4. Creating a friendly work environment is one the business agenda, having a friendly
work environment means having a lot of helping hand, no one despise his or her work nor
coworkers, and with this kind of environment burden of delays are being minimize.
5. In terms of Negative feedback or suggestion, the head officers can be the medium of
the message and can report back to the owners or management of the business.
6. Most of all having fair treatment on everyone, no discrimination, no one should be left
behind treating each individual as part of their family is what the business wants to attain
to lessen chaos or delays on the work.
7. In terms of management, each department has one officer that monitors each employee
and also the officers are the one that will guide and teach the employees.
Discrimination and Harassment
The business respects each individuals personal dignity, privacy and personal
rights of every employee and is committed to maintaining a workplace free from
discrimination and harassment. Therefore, our employees must not discriminate with the
basis of origin, nationality, religion, race, gender, age or sexual orientation, or engage in
any kind of verbal or physical harassment.
If the employees, feel that their workplace does not comply nor against with the
principles above, they are being encouraged to raise their concerns with their supervisor
or department manager or with the head manager.
75
Reporting Any Illegal or Unethical Behavior
Head manager, Managers of Department and employees should promote ethical
behavior.
1. Encourage employees to talk to supervisors, managers and other appropriate
personnel when in doubt about the best course of action in a particular situation
2. Encourage employees to report violations of laws, rules, regulations or this
Code to appropriate personnel
Corporate Opportunities
The Employees shall not compete with the business he or she is working in they
shall not take personal advantage of business opportunities that they will learn during
their employment in the business , unless the business owner seeks interest in pursuing
such opportunity. If employees want to pursue business opportunities that might be of
interest to the business owner, they shall inform their department manager or the head
manager who will seek a management decision as to whether or not the owner wants to
pursue the opportunity. Even if the owner decides against pursuing the opportunity, the
employee may seize the opportunity on his or her own behalf only if it is clear that doing
so will not result in direct or indirect competition with the business operations.
76
Disciplinary Actions for Violations
Violations against company policies shall be meted with appropriate penalties as
follows:
1. Warning and reminder by manager unexplained tardiness, minor violation of
health and sanitation policies, facility use and customer relations.
2. Written warning with clause of possible suspension representative unexplained
tardiness, unexplained absence, major violation of company policies, theft of
small supply items.
3. Letter of suspension repetitive unexplained absences, gross violation of
company policies, theft of money or valuable items, violence of company
workers.
77
Table 24: Disciplinary Actions and Violations
Punishment Violation
1 Consistent Tardiness or being
2 Creating gossip on the employee resulting to chaos on work
3 Bringing Weapons nor things that can hurt anyone
2 Taking Stuff without permission specially Items that belongs on the
company
4 Consistent on Violating Rules/ policies
1 Disrespecting the customer nor ignoring them
3 Faking transaction datas
4 Physical abuse/threat on employee nor customers
1 Doesnt wear uniforms
3 Instructing co employees with wrong/harmful doings
2 Creating anti groups against the owners that can ruin the business
1 Untidy workstation
4 Destroying properties of the company
Legend:
1 Warning and reminder by manager
2 Written warning with clause of possible suspension
3 Letter of suspension
4 Termination
78
Chapter V: FINANCIAL PLAN
The financial aspect is meant to determine the cost of the proposal
business. The cash requirements and the source of funds for the proposed business were
also considered. The financial projections are made over period of at least five years. The
financial analysis is presented showing returns of investments, return on equity, break
even sales and price sensitivity test. The projected income statement, balance sheet and
their supporting schedules were also presented. The information of which is reflected in
the market and the technical consideration. A price sensitivity analysis was also presented
which shows the financial status of the business assuming prices for the same product.
The Financial aspect sought to justify its objectives, to know how much the starting
capital is needed for the proposed business and to know also the source of funding. The
important of this is to know if the business is viable and successful.
79
Major Assumptions:
1. Abalos, Arzadon, Castaares, Ferrer, Ibao has 16.7% Share Capital each
individual while Valencia has 16.5% share capital under Partners Equity from
the Statement of Financial Position.
2. 700,000 Withdrawal is added to the Share Capital
3. Investment Cost include to the financial aspect that includes the Materials and
Equipment Used.
4. Included the marketing budget summary in the income statement.
5. Utilities expenses (electric and water ) was increase 3% in every year
80
THE GOLDEN BANGUS
Investment Cost
Direct Cost
Particulars Cost
Raw materials (fresh bangus) Php 120.00
Ingredients used for 1kg. (Salt) 1.00
Packaging material for 1kg. (paper bag/ .25
banana leaves)
Labor 19.10
Total Direct Cost Php 140.35
Indirect Cost
Particulars Cost
Water (Php242 consumption for 17 .55
kgs/day)
Electricity (Php825 consumption for 17 1.87
kg/day)
Contingency Cost (10% of Direct cost) 15.12
Total Indirect Cost Php 17.54
Production Cost
Particulars Cost
Total Direct Cost 140.35
Add: Total Indirect Cost 17.54
Estimated Production Cost per kilo Php 157.98
Product Pricing
Production cost per kg. 145.53
Add: 25% mark-up of the Production 36.38
Cost
Estimated Selling Price Cost per kilo Php 181.91
Market Price per kilogram Php 180.00 250.00
Source: http://m.olx.ph/index.php/view+classifieds/id/55050687/Box+Offish+Bonuan+Boneless+Bangus
81
Cost of Utensils
Utensils Cost
Cutting board Php 65.00
Strainer bowl, 8 pcs @ Php 170/pc. 1,360.00
Knife 70.00
Wooden spoon 55.00
Measuring cup 50.00
Big basins 5 pc. @ Php 165/pc. 825.00
Cooking tongs 75.00
Trays (12x8 inches), 8pcs @ Php 80/pc. 640.00
Fire charcoal, 20 packs @ Php 12/pack 240.00
Sawdust/Wood shavings, 2 sacks @ Php 70.00
35/ sack
Brining container, 5 pcs @ Php 280/pc. 1,400.00
Fishnet, 5 meters @ Php 18/ meter 90.00
Polyethylene plastic (.002 thick),@ Php 25.00
25/ pack of 100s
Cost of Equipment
Equipment Cost
Weighing scale for fish 990.00
Plastic sealer (for sealing of plastic bags) 880.00
Smokehouse (made to order) 1pc 5,500.00
Electric stove or gas stove, 1pc. 500.00

Cost of Raw Materials/ Ingredients
Item Cost
Fresh bangus 17 kilos @ Php 120/kilo 2,040.00

Ingredients Cost
Salt, 1.5 kilos (for every 17 kilos of fish) 16.50
@ Php 15/kilo
Water 10.00
Subtotal Php 26.50
Cost for Advertising
Fliers 1,500 pcs @ Php 1.00 1,000.00
Estimated Investment Cost Php 15,822.50
82
Golden Bangus
Statement of Financial Position
For The Year Ended Dec. 31, 2015, 2016, 2017, 2018, 2019
2015 2016 2017 2018 2019
Asset
Current Asset
Cash 199,799.50 259,713.35 337,627.36 438,915.56 570,590.23
Accounts Receivables 279,589.24 461,751.00 67,360.77 1,281,612.60 2,148,970.51
Merchandise Inventory 554, 819.32 630,229.29 723,710.45 840,456.58 987,208.20
Store Supplies 77,140.00 80,997.00 85,046.85 89,299.19 93,764.15
Office Supplies 20,295.50 27,398.93 36,988.55 49,934.54 67,411.63
Prepaid Insurance - Selling 39,168.00 39,168.00 39,168.00 39,168.00 39,168.00
Prepaid Insurance - General 45,408.00 45,408.00 45,408.00 45,408.00 45,408.00
Total Current Asset 661,400.24 1,544,665.57 2,035,309.98 2,784,794.47 3,952,520.72
Non- Current Asset
Property, Plant and Equipment
Land 350,662.72
Building 126,550.33
Less: Accumulated depreciation 10,185.10 10,185.10 10,185.10 10,185.10 10,185.10
Total Non-Current Asset 467,027.95 (10,185.10) (10,185.10) (10,185.10) (10,185.10)
TOTAL ASSET 1,683,227.51 1,534,480.47 2,025,124.88 2,774,609.37 3,942,335.62
Liabilities
Current Liabilities
Accounts Payable 50,000.00 65,000.00 84,500.00 109,850.00 142,805.00
Salaries Payable - Sale 207,312.00 207,312.00 207,312.00 207,312.00 207,312.00
Salaries Payable - General 419,784.00 419,784.00 419,784.00 419,784.00 419,784.00
Interest Payable 32,874.24 36,161.66 39,777.83 43,755.61 48,131.17
Total Current Liabilities 709,970.24 728,257.66 751,373.83 780,701.61 818,032.17
Non- Current Liabilities
Patents 198,237.50 9,104.73 462,788.13 1,179,608.40 2,319,961.80
Total Non-Current Liabilities 198,237.50 9,104.73 462,788.13 1,179,608.40 2,319,961.80
Equities
Abalos Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Arzadon Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Castanares Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Ferrer Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Ibao Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Valencia Capital 129,169.97 132,853.02 135,160.52 135,716.56 134,056.95
Total Equities 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
TOTAL LIABILITIES AND EQUITIES 1,683,227.51 1,534,480.47 2,025,124.88 2,774,609.37 3,942,335.62
83
The Golden Bangus
Income Statement
for the year ended Dec. 31, 2015, 2016, 2017, 2018, 2019
2015 2016 2017 2018 2019
Net Sales F1 2,340,615.25 2,457,646.01 2,580,528.31 2,709,554.73 2,845,032.47
Less: Cost of Sales F2 477,466.10 553,621.94 641,924.64 744,311.62 863,029.33
Gross Income 1,863,149.15 1,904,024.07 1,938,603.67 1,965,243.11 1,982,003.14
Less: expenses
Distribution Cost F3 476,480.60 481,157.89 486,052.64 491,175.23 496,536.54
Administrative Cost F4 469,802.60 477,272.37 487,246.65 500,596.53 518,497.70
Finance Cost F5 36,161.66 39,777.83 43,755.61 48,131.17 52,944.29
Total Expenses 982,444.86 998,208.09 1,017,054.90 1,039,902.93 1,067,978.53
Income before tax 880,704.29 905,815.99 921,548.77 925,340.18 914,024.61
Income Tax Expenses (12% tax) 105,684.51 108,697.92 110,585.85 111,040.82 109,682.95
Net Income 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
84
Golden Bangus
Statement of Cash Flow
For The Year Ended Dec. 31, 2015, 2016, 2017, 2018, 2019
Notes 2015 2016 2017 2018 2019
Cash Flow from Operating Activities
Collection of Customers G1 2,129,959.88 2,183,794.03 2,224,520.73 2,246,744.87 2,243,379.65
Payment to Merchandise Collection G2 235,954.39 207,355.89 181,912.43 159,261.37 139,081.01
Payment to Utilities F4 7,326.80 7,693.14 8,077.80 8,481.69 8,905.77
Payment for Sales Salaries F3 207,312.00 207,312.00 207,312.00 207,312.00 207,312.00
Payment for Office Salaries F4 419,784.00 419,784.00 419,784.00 419,784.00 419,784.00
Net Cash Flow from Operating Acitivities 1,259,582.68 1,341,649.00 1,407,434.51 1,451,905.81 1,468,296.87
Cash Flow from Investing Activities

Purchase of Equipment 68,395.00 68,395.00 68,395.00 68,395.00 68,395.00
Purchase of Land 350,662.72
Purchase of Building 126,550.33
Purchase of Office Supplies F4 20,295.50 27,398.93 36,988.55 49,934.54 67,411.63
Purchase of Store Supplies F3 77,140.00 80,997.00 85,046.85 89,299.19 93,764.15
Net Cash Flow Investing Activities 643,043.55 176,790.93 190,430.40 207,628.73 229,570.78
Cash Flow from Financing Activities

Cash Received from Borrowing 50,000.00 65,000.00 84,500.00 109,850.00 142,805.00
Payments from Withdrawal 700,000.00 840,000.00 1,008,000.00 1,209,600.00 1,451,520.00
Payments from Notes Payable E7 196,715.00 360,589.33 643,082.94 1,128,006.99 1,958,034.33
Cash Received as Investment by Partners 779,599.23 857,559.15 943,315.07 1,037,646.58 1,141,411.23
Net Cash Flow from Financing Activities 1,332,884.23 1,401,969.82 1,392,732.13 1,229,089.59 777,701.90
Net Increase in Cash and Cash Equivalent- Beginning E1 131,635.00 199,779.50 259,713.35 337,627.36 438,915.56
Cash and Cash Equivalent- End 199,779.50 259,713.35 337,627.36 438,915.56 570,590.23
85
The Golden Bangus
Net Sales
For The Year Ended Dec. 31, 2015- 2019
F1: Net Sales 2015 2016 2017 2018 2019
Gross Sales 2,753,665.00 2,891,348.25 3,035,915.66 3,187,711.45 3,347,097.02
Less: Sales Return and Allowances 275,366.50 289,134.83 303,591.57 318,771.14 334,709.70
Sales Discount 137,683.25 144,567.41 151,795.78 159,385.57 167,354.85
Net Sales 2,340,615.25 2,457,646.01 2,580,528.31 2,709,554.73 2,845,032.47
86
The Golden Bangus
Cost of Goods Sold
F2: Cost of Goods Sold 2015 2016 2017 2018 2019
Inventory Beginning 1,235,358.60 1,095,145.40 970,846.40 860,655.33 762,970.95
Purchase 247,071.72 219,029.08 194,169.28 172,131.07 152,594.19
Less: Purchase Return and Allowances 12,353.59 10,951.45 9,708.46 8,606.55 7,629.71
Purchase Discount 17,295.02 15,332.04 13,591.85 12,049.17 10,681.59
Net Purchases 217,423.11 192,745.59 170,868.97 151,475.34 134,282.89
Freight In 7,412.15 6,570.87 5,825.08 5,163.93 4,577.83
Net Cost of Purchase 224,835.27 199,316.46 176,694.04 156,639.27 138,860.71
Goods Available for Sale 1,460,193.87 1,294,461.86 1,147,540.44 1,017,294.60 901,831.66
Less: Inventory End 1,095,145.40 970,846.40 860,655.33 762,970.95 676,373.75
Cost of Sales 365,048.47 323,615.47 286,885.11 254,323.65 225,457.92
87
The Golden Bangus
Distribution Cost

Schedule
F3: Distribution Cost 2015 2016 2017 2018 2019
Selling Expenses
Sales Salaries SS-1

207,312.00 207,312.00 207,312.00 207,312.00 207,312.00
Transportation Out
27,343.00 28,163.29 29,008.19 29,878.43 30,774.79
Store Supplies Expenses
77,140.00 80,997.00 85,046.85 89,299.19 93,764.15
Insurance Expense-Selling 39,168.00 39,168.00 39,168.00 39,168.00 39,168.00
Total
350,963.00 355,640.29 360,535.04 365,657.63 371,018.94
88
The Golden Bangus
Payroll Sheet
SS-1: Sales Salaries SSS and PhilHealth
Daily Monthly Yearly Daily Monthly

Cashier
200.00 5,200.00 62,400.00 842.00 10,104.00
Head Bangus- Deboner
210.00 5,460.00 65,520.00 842.00 10,104.00
Assist Bangus- Deboner
190.00 4,940.00 59,280.00 790.00 9,480.00
Service Staff
190.00 4,940.00 59,280.00 790.00 9,480.00
Total
246,480.00 Total 39,168.00
SSS and PhilHealth
39,168.00
Total Sales Salaries
207,312.00
89
The Golden Bangus
Administrative Cost
F4: Administrative Cost 2015 2016 2017 2018 2019
Office Salaries Expense 419,784.00 419,784.00 419,784.00 419,784.00 419,784.00
Utilities Expenses 7,326.80 7,693.14 8,077.80 8,481.69 8,905.77
Office Supplies Expense 20,295.50 27,398.93 36,988.55 49,934.54 67,411.63
Depreciation Expense- Build 10,185.10 10,185.10 10,185.10 10,185.10 10,185.10
Insurance Expense- General 45,408.00 45,408.00 45,408.00 45,408.00 45,408.00
Total 502,999.40 510,469.17 520,443.45 533,793.33 551,694.50
90
The Golden Bangus
Office Supplies Expense
Quantity Price/ Unit Cost
Furniture And Fixture
Long Table 6 720.00 4,320.00
Chair 30 170.00 5,100.00
Office Desk Table 3 1,200.00 3,600.00
Ballpen (12 pcs/ box) 30 72.00 2,160.00
Short Coupon Bond (500 pcs/ pads) 10 269.75 2,697.50
Heavy duty Stapler 2 820.00 1,640.00
Stapler Wire 30 5.00 150.00
Color Band Stamp 4 32.00 128.00
Stamp Pad 4 25.00 100.00
Stamp Pad Ink (30ml) 20 20.00 400.00
Total Office Salaries Expense SSS and PhilHealth 20,295.50
Daily Monthly Yearly 946.00 12 11,352.00
General Manager 410.00 10,660.00 127,920.00 946.00 12 11,352.00
Financial Manager 391.00 10,166.00 121,992.00 946.00 12 11,352.00
Operational Manager 350.00 9,100.00 109,200.00 946.00 12 11,352.00
Marketing Manager 340.00 8,840.00 106,080.00 45,408.00
Total 465,192.00
Less: SSS and PhilHealth 45,408.00
419,784.00
91
The Golden Bangus
Utilities Expense

2015 2016 2017 2018 2019
Water Bill
3,776.13 3,964.93 4,163.18 4,371.34 4,589.91
Electric Bill
3,550.67 3,728.20 3,914.61 4,110.34 4,315.86
Total
7,326.80 7,693.14 8,077.79 8,481.68 8,905.77
92
The Golden Bangus
Administrative Cost
F5: Finance Cost 2015 2016 2017 2018 2019
Add: 10% Interest 3,287.42 3,616.17 3,977.78 4,375.56 4,813.12
Interest Expense 36,161.66 39,777.83 43,755.61 48,131.17 52,944.29
93
The Golden Bangus
Computation of Collection from Customers

G1: Computation of Collection from
2015 2016 2017 2018 2019
Customers
Trade Accounts and Notes Receivable 1,186,691.9 1,542,699.5 2,005,509.
702,184.58 912,839.95
Beginning 4 2 38
Add: Sales 2,340,615.25 2,457,646.01 2,580,528.31 2,709,554.73 2,845,032.47
4,252,254.2
Total 3,042,799.83 3,370,485.97 3,767,220.25 4,850,541.84
5
Less: Trade Accounts and Notes Receivables 2,607,162.1
912,839.95 1,186,691.94 1,542,699.52 2,005,509.38
Ending 9
Collection from Customers 2,129,959.88 2,183,794.03 2,224,520.73 2,246,744.87 2,243,379.65
94
The Golden Bangus
Computation of Payment to Merchandise Collection

G2: Computation of Payment to Merchandise
Collection 2015 2016 2017 2018 2019
Trade Accounts and Notes Receivable - Beginning

222,346.53 233,463.86 245,137.05 257,393.90 270,263.60
Add: Purchases
247,071.72 219,029.08 194,169.28 172,131.07 152,594.19
Total
469,418.25 452,492.94 439,306.33 429,524.97 422,857.79
Less: Trade Accounts and Notes Receivables -
Ending 233,463.86 245,137.05 257,393.90 270,263.60 283,776.78
Payment to Merchandise Collection

235,954.39 207,355.89 181,912.43 159,261.37 139,081.01
95
The Golden Bangus
Cash and Cash Equivalent
E1: Cash and Cash Equivalent 2015 2016 2017 2018 2019
Cash on Hand
78,000.00 101,400.00 131,820.00 171,366.00 222,775.80
Cash on Bank
121,779.50 158,313.35 205,807.36 267,549.56 347,814.43
Total Cash and Cash Equivalent
199,779.50 259,713.35 337,627.36 438,915.56 570,590.23
96
The Golden Bangus
Trade And Other Receivables
E2: Trade And Other Receivables 2015 2016 2017 2018 2019
Accounts Receivables
245,712.46 417,711.18 710,109.01 1,207,185.32 2,052,215.04
Allowance for Doubtful Accounts

33,876.78 44,039.81 57,251.76 74,427.29 96,755.47
Total Trade And Other Receivables

279,589.24 461,751.00 767,360.77 1,281,612.60 2,148,970.51
97
The Golden Bangus
Inventories
E3: Inventories
Finished Goods In Process 190,676.00 247,878.80 322,242.44 418,915.17 544,589.72
Raw Materials 168,395.00 176,814.75 185,655.49 194,938.26 204,685.17
Manufacturing Supplies 195,748.32 205,535.74 215,812.52 226,603.15 237,933.31
Total Inventories 554,819.32 630,229.29 723,710.45 840,456.58 987,208.20
98
The Golden Bangus
Prepaid Expenses

E4: Prepaid Expenses
Office Supplies Unused 1,014.78 1,369.95 1,849.43 2,496.73 3,370.58
Prepaid Insurance Selling 39,168.00 39,168.00 39,168.00 39,168.00 39,168.00
Prepaid Insurance - General 45,408.00 45,408.00 45,408.00 45,408.00 45,408.00
Total Prepaid Expenses 85,590.78 85,945.95 86,425.43 87,072.73 87,946.58
99
The Golden Bangus
Property, Plant and Equipment
E5: Property, Plant and Equipment
Land 350,662.72
Building 126,550.33
Total 477,213.05 - - - -
Less: Accumulated Depreciation 10,185.10 10,185.10 10,185.10 10,185.10 10,185.10
Total Property, Plant and Equipment 467,027.95 (10,185.10) (10,185.10) (10,185.10) (10,185.10)
100
The Golden Bangus
Intangible Asset
E6: Intangible Asset
Patent 198,237.50 9,104.73 462,788.13 1,179,608.40 2,319,961.80
Total Intangible Asset 198,237.50 9,104.73 462,788.13 1,179,608.40 2,319,961.80
101
The Golden Bangus
Trade and Other Payables
E7: Trade and Other Payables
Accounts Payable 50,000.00 65,000.00 84,500.00 109,850.00 142,805.00
Notes Payable 196,715.00 360,589.33 643,082.94 1,128,006.99 1,958,034.33
Total Trade and Other Payables 279,589.24 461,751.00 767,360.77 1,281,612.60 2,148,970.51
102
The Golden Bangus
Share Capital

E8: Share Capital
2015 2016 2017 2018 2019
Abalos Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Arzadon Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Castanares Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Ferrer Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Ibao Capital 129,169.96 132,853.01 135,160.48 135,716.56 134,056.94
Valencia Capital 129,169.97 132,853.02 135,160.52 135,716.56 134,056.95
Withdrawal 700,000.00 840,000.00 1,008,000.00 1,209,600.00 1,451,520.00
Total Share Capital 1,475,019.77 1,637,118.07 1,818,962.92 2,023,899.36 2,255,861.65
103
Golden Bangus
Liquidity Ratios
For the year ended December 31, 2015-2019
Paticulars 2015 2016 2017 2018 2019

Current assets 1,216,199.56 1,544,665.56 2,035,309.97 2,784,794.48 3,952,520.73
Current liabilities 709,970.24 728,257.66 751,373.83 780,701.61 818,032.17
Ratio 1.71 2.12 2.71 3.57 4.83
The current ratio measures the number of times that the current liabilities could be paid with the available current assets
Net Working Capital Ratio
Particulars 2015 2016 2017 2018 2019
Net Working Capital 506,229.32 816,407.89 1,283,936.14 2,004,092.87 3,134,488.55
Total Assets 1,683,227.51 1,534,480.46 2,025,124.87 2,774,609.38 3,942,335.63
Ratio 0.30 0.53 0.63 0.72 0.80
It measures overall efficiency ogf the firm in managing the asset and generating capital
Return on Total Assets
Particulars 2015 2016 2017 2018 2019
Net Income 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
Average Total Assets 1,683,227.51 1,534,480.46 2,025,124.87 2,774,609.38 3,942,335.63
Ratio 0.46 0.52 0.40 0.29 0.20
It measures the profitability after considering income.
Golden Bangus
Solvency Ratios
104
Particulars 2015 2016 2017 2018 2019
Net Operating Income 207,425.09 201,090.02 206,091.98 225,603.57 263,636.88

Total Assets 1,683,227.51 1,534,480.46 2,025,124.87 2,774,609.38 3,942,335.63
Ratio 0.12 0.13 0.10 0.08 0.07
it measures the movement and utilization of current resources to meet operating requirements.
Operating Profit Margin

Particulars 2015 2016 2017 2018 2019
Net Income Before Tax 880,704.29 905,815.99 921,548.77 925,340.18 914,024.61
Sales Revenue 1,863,149.15 1,904,024.07 1,938,603.67 1,965,243.11 1,982,003.14
Ratio 0.47 0.48 0.48 0.47 0.46
It measures the profitability after considering all revenue and expenses, Including interest, taxes and non-operating items.
Net Assets Turnover

Particulars 2015 2016 2017 2018 2019
Sales Revenue 1,863,149.15 1,904,024.07 1,938,603.67 1,965,243.11 1,982,003.14
Net Assets 1,683,227.51 1,534,480.46 2,025,124.87 2,774,609.38 3,942,335.63
Ratio 1.11 1.24 0.96 0.71 0.50
It measures the efficiency of the firm in managing and selling inventory.
105
Golden Bangus
Profitabilty Ratios
Particulars 2015 2016 2017 2018 2019
Net Income 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
Sales Revenue 1,863,149.15 1,904,024.07 1,938,603.67 1,965,243.11 1,982,003.14
Ratio 0.42 0.42 0.42 0.41 0.41
It measures the profitability after considering all revenue and expenses, including interest, taxes and non-operating items.
Return on Equity
Particulars 2015 2016 2017 2018 2019
Net Income 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
Net Assets 1,683,227.51 1,534,480.46 2,025,124.87 2,774,609.38 3,942,335.63
Ratio 0.46 0.52 0.40 0.29 0.20
It measures the ability of the company to control cost and manufacturing products.
Gross Profit Ratio

Particulars 2015 2016 2017 2018 2019
Gross Margin 775,019.77 797,118.07 810,962.92 814,299.36 804,341.65
Sales Revenue 1,863,149.15 1,904,024.07 1,938,603.67 1,965,243.11 1,982,003.14
Ratio 0.43 0.42 0.42 0.42 0.41
It measures the profit generated after consideration of cost of product sold.
106
Conclusion
The study is all about a product made out of our local resource the Dagupan
bangus how to promote this local resource to everyone or more like to be known in the
national market. Its started this study to know more about bangus, on how it will
introduce a product that is made out of the local bangus to the people or the customers,
and to able to know the impact of local bangus product to the competitive market. Thus
will introduce the product a smoked boneless and made out of bangus from Dagupan, and
study how to make the consumer appreciate this product in the same time to promote the
bangus of Dagupan and earn a profit with it.
Based on the study conducted, people who will eat or notice a product made out
of bangus Dagupan are the people who are staying in Dagupan and in the neighbor
municipality of the city like Mangaldan, Calasiao, etc., a common consumer way of
appreciating a certain product depends on the quality and if it safe to consume. Dagupan
City is known for its geographical location, best for marine breeding or fishery, also this
is the main source of income on the agricultural side, and with the proper location this
city can produce their bangus with its best quality. Having to know all about the local
resource use in the smoked boneless bangus, is a proper way to conduct studies if the
propose product will be feasible in the national market.
The contribution of this study to the society is letting the people or the consumers
know that a local product can able to promote the local resources. Having to know the
resources that will be using, what the consumers wants on a product, and having a unique
quality of the product all of this could lead to a product that the consumer will pay
107
attention and could also result the local resource the bangus Dagupan will be known in
the entire country.
Recommendation
The recommendations recognize that this feasibility study was an important step
in the process of promoting the local resource bangus grown in Dagupan by creating a
product using this resources, also creates an opportunities in the same time spreading the
bangus to the people of this country. However, it is only one step and additional effort is
required to spread the smoked boneless bangus or the product made out of the bangus of
Dagupan, to the national market. Additional efforts like creating programs that is main
purpose is to inform or to tell to the people about Bangus Dagupan and the product made
out of it could also be another step on promoting the local resource that is the Dagupan
bangus
This study concerns the society in terms of how will the people tackle the product
and able to recognize that it is part of the local resource from Dagupan. Knowing it is a
fish product or a bangus product it is not necessary that it is common with the other
product, it has its own unique way like the product that is made is using Dagupan bangus,
it has also the benefit of a consumer needs; it is healthy yet affordable and has the
potential in initiating or starting a business with this kind a of product. Having to conduct
a study about bangus products, it must need to study deeper not only with the product
also with the main resource that is the bangus like understanding the possible ways on
raising a well processed.
108
References
dagupan.gov.ph/
Department of Science and Technology Industrial Technology Development Institute
Financial Management Introduction by Scott B. Smart, William L. Megginson
Partnership and Corporation Accounting by Win Ballada, CPA, MBA
Understanding Total Quality Management by James R. Evans, William M. Lindsay
http://www.bubblews.com/news/280380-healt-benefits-of-milkfish
http:// www .businessdiary.com.ph/2464/how-to-debone-a-milkfish-deboned-
bangus/#ixzz37HEKGfTK
http:// www. business.inquirer.net/69673/dagupan-bangus-to-soon-get-a-
brand#ixzz36tCYB4mM
http://www.docs.is.ed.ac.uk/skills/documents
http://www.filipinofoodrecipes.net/
http://www.interaksyon.com/article/65771/what-is-driving-down-price-of-dagupan-bangu
http:// www .mariculture.bfar.da.gov.ph/mz_reg1_sual.htm
http://www.niccep.dti.gov.ph/cluster.php?code=10
http://www.sss.gov.ph/
http:// www trips2philippines.com/bangus-farms-in-dagupan/
http://www.philhealth.gov.ph
109
Dear Respondents,
We the 4th year Financial Management students of University of Pangasinan-
PHINMA are conducting feasibility study regarding Commercialized Bangus
Production. In connection with this, we would like you to answer the questionnaire
below, which our group prepared for the purpose af aiding us with our studies.
For us to be able to come up with a relevant idea and meaningful report, may we
ask you to please answer these questions with honesty.
Thank you for lending us your time.
Respectfully yours,
Abalos, Loreto Jr.
Arzadon, Mark Vincent
Castanares, Ceasar Dominique S.
Ferrer, Jessica
Ibao, Gemar
Valencia, Christian Rex
Noted by:
Lina Magnolia A. Cruz
Adviser
110
Questionnaire
Name:____________________________________________________________________________
Direction: Put a check mark on the blank beside the letter that you choose as your answer.
1. Do you eat Bangus?
___Yes ___No
2. Where do you buy bangus?
___Dagupan ___Binmaley
___Bolinao ___Sual
Other please Specify:__________________
3. How much do you usally spend in Buying Bangus?
___Php40-60 ___Php60-90
___Php90-120
4. What do you consider as a quality Bangus?
___Location Where:________________
___Apperance (white eyes, triangular head, red grills, fine scales)
___Price
Other please Specify:__________________
5. What other products made of Bangus would you consider?
___Boneless Smoked Bangus
___Lumpiang Bangus
___Relyenong Bangus
6. Have you already tasted boneless smoked bangus?
____Yes ___No
7. Will you patronized Boneless Smoked Bangus?
____Yes ___No
111
Business Permit
112
Sanitary Permit
113
DTI PERMIT
114
BIR PERMIT
115
Phil Health Premium Contribution Table
116
SSS Contribution Schedule
Employer - Employee SE / VM / OFW
Monthly Salary
Range of Compensation SOCIAL SECURITY EC Total Contribution
Credit Total Contribution
ER EE TOTAL ER ER EE Total
1,000.00 1,249.99 1,000.00 73.70 36.30 110.00 10.00 83.70 36.30 120.00 110.00
-
1,250.00 1,749.99 1,500.00 110.50 54.50 165.00 10.00 120.50 54.50 175.00 165.00
-
1,750.00 2,249.99 2,000.00 147.30 72.70 220.00 10.00 157.30 72.70 230.00 220.00
-
2,250.00 2,749.99 2,500.00 184.20 90.80 275.00 10.00 194.20 90.80 285.00 275.00
-
2,750.00 3,249.99 3,000.00 221.00 109.00 330.00 10.00 231.00 109.00 340.00 330.00
-
3,250.00 3,749.99 3,500.00 257.80 127.20 385.00 10.00 267.80 127.20 395.00 385.00
-
3,750.00 4,249.99 4,000.00 294.70 145.30 440.00 10.00 304.70 145.30 450.00 440.00
-
4,250.00 4,749.99 4,500.00 331.50 163.50 495.00 10.00 341.50 163.50 505.00 495.00
-
4,750.00 5,249.99 5,000.00 368.30 181.70 550.00 10.00 378.30 181.70 560.00 550.00
-
5,250.00 5,749.99 5,500.00 405.20 199.80 605.00 10.00 415.20 199.80 615.00 605.00
-
5,750.00 6,249.99 6,000.00 442.00 218.00 660.00 10.00 452.00 218.00 670.00 660.00
-
6,250.00 6,749.99 6,500.00 478.80 236.20 715.00 10.00 488.80 236.20 725.00 715.00
-
6,750.00 7,249.99 7,000.00 515.70 254.30 770.00 10.00 525.70 254.30 780.00 770.00
-
7,250.00 7,749.99 7,500.00 552.50 272.50 825.00 10.00 562.50 272.50 835.00 825.00
-
7,750.00 8,249.99 8,000.00 589.30 290.70 880.00 10.00 599.30 290.70 890.00 880.00
117
-
8,250.00
-
8,749.99 z 8,500.00 626.20 308.80 935.00 10.00 636.20 308.80 945.00 935.00
8,750.00 9,249.99 9,000.00 663.00 327.00 990.00 10.00 673.00 327.00 1,000.00 990.00
-
9,250.00 9,749.99 9,500.00 699.80 345.20 1,045.00 10.00 709.80 345.20 1,055.00 1,045.00
-
9,750.00 10,249.99 10,000.00 736.70 363.30 1,100.00 10.00 746.70 363.30 1,110.00 1,100.00
-
10,250.00 10,749.99 10,500.00 773.50 381.50 1,155.00 10.00 783.50 381.50 1,165.00 1,155.00
-
10,750.00 11,249.99 11,000.00 810.30 399.70 1,210.00 10.00 820.30 399.70 1,220.00 1,210.00
-
11,250.00 11,749.99 11,500.00 847.20 417.80 1,265.00 10.00 857.20 417.80 1,275.00 1,265.00
-
11,750.00 12,249.99 12,000.00 884.00 436.00 1,320.00 10.00 894.00 436.00 1,330.00 1,320.00
-
12,250.00 12,749.99 12,500.00 920.80 454.20 1,375.00 10.00 930.80 454.20 1,385.00 1,375.00
-
12,750.00 13,249.99 13,000.00 957.70 472.30 1,430.00 10.00 967.70 472.30 1,440.00 1,430.00
-
13,250.00 13,749.99 13,500.00 994.50 490.50 1,485.00 10.00 1,004.50 490.50 1,495.00 1,485.00
-
13,750.00 14,249.99 14,000.00 1,031.30 508.70 1,540.00 10.00 1,041.30 508.70 1,550.00 1,540.00
-
14,250.00 14,749.99 14,500.00 1,068.20 526.80 1,595.00 10.00 1,078.20 526.80 1,605.00 1,595.00
-
14,750.00 15,249.99 15,000.00 1,105.00 545.00 1,650.00 30.00 1,135.00 545.00 1,680.00 1,650.00
15,250.00 15,749.99 15,500.00 1,141.80 563.20 1,705.00 30.00 1,171.80 563.20 1,735.00 1,705.00
15,750.00 over 16,000.00 1,178.70 581.30 1,760.00 30.00 1,208.70 581.30 1,790.00 1,760.00
-
This new and updated SSS Contribution Table will be effective on January 2014.For now, the old SSS Contribution is still applicable.
118
119
120
CURRICULUM VITAE

#33 Nalsian Sur
Malasiqui, Pangasinan
Contact no. :( +63) 948-429-2981
E-mail: loretoabalosjr_22@yahoo.com
EDUCATION
Tertiary
University of Pangasinan- PHINMA
BSBA-Financial Management (June 2011-Present)

Arellano St. Dagupan City
Secondary
Nalsian Tomling National High School
Nalsian Norte, Malasiqui City
(2004-2008)
Elementary
Nalsian Tomling, Elementary School
Nalsian Norte, Malasiqui City
Award/Recognition: WITH HONORS (1996-2004)
Trainings and Seminars
1. DTI Seminar on Consumer Act University of Pangasinan PHINMA

September 2013
2. SAP Business One - Basic Course University of Pangasinan PHINMA

October 2013
3. SAP Business One University of Pangasinan PHINMA March

2013
121
Arzadon Compound Mayombo District
Dagupan City, Pangasinan
Contact no. :( +63) 918-435-0169
E-mail: arzad@yahoo.com
EDUCATION
Tertiary

Secondary
Dagupan City National High School
Tapuac district, dagupan city
(2006-20010)
Elementary
East central, Elementary School
Mayombo District, Dagupan City
(2000-2006)
1. DTI Seminar on Consumer Act University of Pangasinan PHINMA

September 2013
2. SAP Business One - Basic Course University of Pangasinan PHINMA

October 2013
3. SAP Business One University of Pangasinan PHINMA March

2013
122
CASTAARES, CEASAR DOMINIQUE S.
436 China Street Bonuan Binloc
Dagupan City, Pangasinan
Contact Number: (+63) 935-297-9452
E-mail: sacred_agent17@yahoo.com
EDUCATION
Tertiary
BSBA-Financial Management (June 2013 Present)
Secondary
St. Johns Cathedral School
June 2007
Zamora Street, Dagupan City
Elementary
Federico N. Ceralde Elementary School
June 2001
Bonuan Binloc, Dagupan City

Stock Trading 101 in Saint Louis College Gymnasium, San Fernando La Union (January
2014)
DTI Seminar on Consumer Act in University of Pangasinan PHINMA (September

2013)
123
FERRER, JESSICA A.
#56 Brgy. Casibong,
San Jacinto, Pangasinan
Contact no. :( +63) 909-461-4485
E-mail: Jessicaferrer60@yahoo.com
EDUCATION
Tertiary

Secondary
San Jacinto, National High School
(2007 2011)
Elementary
Casibong Elementary School
(2001 2007)
124
IBAO, Gemar V.
#039 Villa Rhodora Subd.
Pozorrubio,Pangasinan
Contact no. :( +63) 915-591-0039
E-mail: Gemibao@yahoo.com
EDUCATION
Tertiary

Pangasinan State University Urdaneta Campus
BS Mechanical Engineering (2007-2012)

Mc Arthur Highway, Urdaneta City
Secondary
Benigno V. Aldana National High School
Cablong, Pozorrubio,Pangasinan
(2003-2007)
Elementary
Pozorrubio Central School
Pozorrubio,Pangasinan
Award/Recognition: WITH HONORS (1997-2003)
Completed the Training Course in SAP Business 1 & 2
DTI Orientation Seminar which was held in University of Pangasinan
125
VALENCIA, Christian Rex P.
Pandan Aveneu, Poblacion
Mapandan, Pangasinan
Contact no. :( +63) 927-812-8303
E-mail: vchristianrex@yahoo.com
EDUCATION
Tertiary
BSBA-Financial Management (June 2013 Present)

University of Luzon
BS Accountancy (2010 2012)
Perez Blvd, Downtown District, Dagupan, Pangasinan
Saint Louis University (Main Campus)
BS Accountancy (2009 2010)

qGen. Luna Rd, Baguio, Benguet
Vocational
Computer Hardware Servicing (6 months Course) (June November 2012)
Dagupan Colleges Foundation
Perez Boulevard, Dagupan City, Pangasinan
Secondary
Mangaldan National High School
Poblacion, Mangaldan, Pangasinan
(2005-2009)
Elementary
Mangaldan Central School
Mangaldan ,Pangasinan
(1999-2005)
Volunteer Training in Comelec Mangaldan (December 2012 May 2013)
126
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THE GOLDEN BANGUS PRODUCTION

A Bachelors Feasibility Study

the Faculty of the College of Management and Accountancy

PHINMA Education-University of Pangasinan

of the Requirements for the Degree

Bachelor of Science in Business Administration

Major in Financial Management

Abalos, Loreto Jr. A.

Arzadon, Mark Vincent C.

Castaares, Ceasar Dominiq ue S.

Valencia, Christian Rex P.

LINA MAGNOLIA P. ALBAY CRUZ, PhDc

FEASIBILITY STUDY REVIEW PANEL

Approved by the committee on Oral Examination with a grade of ____.

LINA MAGNOLIA P. ALBAY CRUZ, PhDc

MR. RAYMUND MOLANO MR. JOSE SARMIENTO

Date of Defense: October 15, 2014

enrichment of this study.

another, helped in the fulfillment of this study.

and knowledge he bestowed unto us, the sincerest thanks.

-Jun, Vince, Dom, Jess, Gem, Rex

To God, who is the creator of all things.

-Jun, Vince, Dom, Jess, Gem, Rex

Contents Page Number

Chapter I Business Concept

Chapter II Marketing Plan

Chapter III Operation and Production Process

Chapter V Financial Plan

Table Title PageNumber

Table Title Page Number

Figure Title Page Number

Title Page number

Request Letter 110

Abalos, Loreto Jr. A.

Degree: Business Administration

Major: Financial Management

Date of Completion: October, 2014

This descriptive study attempted to determine how to promote a certain

selective individuals in a conducted survey and gathering of information

throughout the understanding of a business process. With the information

local resource can make an appeal to the each individuals.

This present study thereby recommends that having to promote a local

can help others with the creation of opportunity to the people.

Upon Establishing or making a business, plans and knowledge on that business is

Business Structure provides if the business is a family owned or a partnership business.

from other businesses and also the location of the business.

to promote. The business is all about Boneless Smoked Bangus.

Table 1: Properties of Bangus

provides lots of money in fishing industries. Another use of Milkfish is it scales, it

Manufacturerare creating a lot of different dishes of milkfish like Daing na

earned double or triple of their expensed when they crop.

kamagong wood use for our product.

In a partnership, two or more people share ownership of a single business. The

partnership when needed.

1. Easy to establish; however time should be invested in developing the

3. Definite legal status. A partnership has a legal personality separate and

binds the partnership.

proposed actions and eventually decide whether to push through or not.

7. Allocation and distribution of profits and losses

8. Dissolution and winding-up of the partnership

9. Management and control of the business

10. Easy to manage and control business transaction.

way to grow bangus at its best.