Entrep
Entrep
Entrep
I. Company name
II. Vision ...
III. Industry ....
IV. Five Forces ...
V. Competitors Analysis
VI. Environmental analysis step .
VII. SWOT Matrix
VIII. Gantt Chart
IX. Objectives .
X. Follow BDA ..
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I. Company name :VillaGuez
Product Description
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I. Vision
- In the national view, if the small enterprise will succeed, we view that
we can penetrate a larger market, if not the whole Philippines.
II. Industry
III.1 Identification
Manufacturing of food
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III.2 Industrial Class
1073- Manufacture of Cocoa, Chocolate and Sugar
Confectionary.
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High Threat With our price, customer
can choose any other food
Relative price
offer in the market with
performance of
the same price, and same
substitutes
satisfaction
Threat of
Substitutes
High Threat Not all people loves, and
Buyer
there are so many goods
propensity to
out in the market who
substitute
shares the same
satisfaction
There are a lot of
High Rivalry
Industry of company already in the
Brand identity of Industry
Rivalry market known to offer the
best tasting polvoron
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IV. Competitors Analysis
122 (per
PinipigPolvoron box)
Cashew Polvoron 122 (per
Classis Polvoron box)
Assorted Polvoron 177 (per
GOLDILOCKS
Caramel Polvoron box)
Choco Covered 53 (per
Polvoron pouch)
Ube Polvoron 122 (per
pouch)
MilkeeesPolvoron 29 (per
White Choco pouch)
Coated Polvoron 81 (per box)
REBISCO Chocolate Coated 70 (per box)
Polvoron
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V. Environmental Step Analysis
CONDITION OPPORTUNITIES/THREATS
SOCIAL
TECHNOLOGICAL
ECONOMIC
ECOLOGY
POL-LEGAL
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VI. SWOT Matrix
VII. Objectives
B. Target Market
1. Area Coverage
School
Bus Station
Mall
2. Consumer/Customer
Students
Passenger
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1. Total Potential Demand
2. Present Supplier/Competition
D. Projected Sales
1. Per Month
2. In Volume and In Pesos
E. Marketing Program/Strategies
Product Strategy
Pricing Strategy
Place Strategy
Promotion Strategy
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By giving flyers about the different flavor we offered, poster will
also be posted outside every stall that also display the various
health benefits.
F. Marketing/Selling Expenses
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X. Production/Operations Plan
A. Technical Production Description
B. Production/Operations Process
1. Step by Step Procedure
Materials Needed:
Mixing bowl
Measuring cups and spoons
Spoon
Saucepan
Japanese paper or cellophane
Polvoronmolder
Polvoron Ingredients:
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1. On a pan, toast flour in moderate heat for about 15 minutes, or
until light brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.
4. Add sugar, salt and melted butter. Mix well
5. Fill the polvoron mould with the mixture, press it hard by using
a spoon, and then release it. If it is still too loose, add more
butter. Make sure that you could pick up the polvoron without it
crumbling straight away.
6. Place the polvoron in an airtight container, then chill in the
fridge until firm.
7. Carefully wrap the polvoron individually in Japanese paper or
cellophane.
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3. Labor and Machine Requirement per Step
Production/Operations Plan (continuation)
C. Production Schedule
Monthly Schedule
D. Labor Requirement
E. Machinery/Equipment Requirement
Gas stove
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Refrigerator
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Japanese Paper
Mould
Flour
Butter
Powdered Milk
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White sugar
Salt
Melt Chocolate
G. Plant/Factory Location
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H. Plant Layout
K. Production Cost
1. Total production per Year
2. Production Cost per Unit
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B. Organizational Structure
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Owner
Manager
Chef Counter
Worker Worker
C. Qualifications of Officers
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D. Office Equipment
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E. Gantt Chart of Activities
Charting activities against time
F. Administrative Expenses
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