CHAPTER II

TECHNICAL ASPECT

The study discusses the processes of production and activities of the

company. It includes information about the machineries and equipment used in

production and other aspects regarding bringing the raw materials into a finished

product ready to trade. Plant layout, size and production schedule are all presented

for the purpose of identifying the business operation. Also, product specifications,

the product processes using flowchart, the list of machinery, tools, and equipment

are enumerated with their corresponding costs, the raw materials and fund sources

are also cited.

The Baker’s Palate is determined to be the best provider of baked goods

such as cheesecakes and other homemade pastries. Customers will surely enjoy

experiencing our best and unique Cheesecharon cake. Our innovative product is a

mouth-watering dessert with chicharon crust and creamy cheesecake with

dripping strawberry syrup on top, fruit toppings and chicharon dipped in

chocolate.

Production Process

The production must be well organized before it operates. Starting with

cleaning and checking the supplies and equipment before using to avoid

inconvenience. The cycle will be repeated at closing time with the checking

inventory.

Production Information Facts

The proponents assure that their product has nutritional facts. The

cheesecharon cake’s main ingredients has its own good for one’s health.
Operating Process Start of process

Buy and checking of raw materials

Cleaning and sanitizing of

equipments and materials

Preparation of cheesecharon cakes

Displaying of cheesecakes in display

cabinet

Open store

Selling

Quality Control

Order

Service

Receipts

End

Figure 4. Operation Process

7am - Start of process

7:20am – Checking of raw materials

7:40am – Cleaning and sanitizing of equipments and materials

8am – Preparation of cheesecharon cakes

9am – Displaying of cheesecakes in display cabinet and opening of store

9am-9pm – Operation hours

9pm – Closing time

Packaging

Our packaging is eco-friendly because it is made up of biodegradable

materials. It bears nutrition facts, tagline, logo, and other information about food

being offered for sale.

Packaging for a whole cheesecharon cake

Packaging per slice

 Figure 4. Packaging

Logo and Tagline

The proponents came up with this logo because of our product the

cheesecharon cake. We also came up to the idea of our tagline, “Love at first

bite” because we know that our product is appetizing and the flavor of the cake

and the chicharon works well and in balance. It will leave your palate satisfied.

Anyone who will take a bite will surely fall in love with our cheesecharon cake

and can’t resist finishing the slice and even the whole.

Love at first

bite

Figure 5. Logo and Tagline

Uniform and Design

Figure 6. Uniform Design

Materials and Handling Design

The store handling materials will be controlled by the production staffs.

Each of them is responsible for every material inside the store. Hygiene and

sanitation is a must to keep the ingredients and equipment well used.

Production Process Flow

Step Purchasing Gather all the ingredients from the proponent’s supplier.

Step Preparing Prepare all the ingredients.

Step Make the crust Break the chicharon into a few large pieces and place them in the

3 food processor. Drizzle melted butter and add sugar.

Step Dissolve the Prepare the gelatin until dissolved.

4 gelatin

Step Prepare cheesecake Place the cream cheese in the bowl of a stand mixer and mix the

5 base powdered sugar over top then add the vanilla extract.

Step Mixing Add the heavy cream and mix until the cream is incorporated.

Step Adding gelatin in Drizzle the warm gelatin into the mixture then mix.

7 mixture

Step Refrigerating Spoon the filling into the pan on top of the chicharon crust. Cover

8 with plastic wrap and refrigerate for at least 1 hour or overnight.

Step Adding toppings Add strawberry syrup, strawberries, and chicharon dipped in

9 chocolate.

Step Plating Run an offset spatula around the edge of the cake, then remove the

10 outer ring. Transfer the cake into a serving platter or cake stand.

Step Serving Slice, serve and enjoy.

11
 Raw materials

The Baker’s Palate: Cheesecharon cake ingredients are chicharon, butter,

brown sugar, gelatin, cream cheese, powdered sugar, vanilla extract, heavy cream,

strawberry syrup, strawberries, and chocolate. The proponents purchased all the

ingredients at Sta. Maria market.

Table 13

Raw Material

Particular Quantity Cost per Total

Unit

Chicharon 1 pack 60 per pack P 60.00

Butter 85g or ¾ stick 32 per stick 32.00

Brown sugar 1/3 cup or 67g 45 per kilo 45.00

Gelatin 1 tablespoon 139 per 139.00

250g

Cream cheese 225g or 1 brick 159 per 159.00

225g

Powdered sugar 175g or 1 ½ cup 40 per 450g 40.00

Vanilla extract 2 teaspoons 30 per 60ml 30.00

Heavy cream 2 cups 256 per liter 256.00

Strawberry syrup ½ cup 57 per 750g 57.00

Strawberries 32 halved or 16 150 per kilo 150.00

strawberries

Chocolate ¼ cup 135 per 135.00

250g

Total cost of 5 cakes: P 2,757.50

Monthly P 77,210.00

Annually P 926,520.00
 Table 14

Non-raw Material

Tools and Equipment Quantity Unit Cost Total Cost

Food processor 1 P 359.00 P 359.00

Refrigerator 1 10,988.00 10,988.00

Chiller 1 14,250.00 14,250.00

Display cabinet 1 31,340.00 31,340.00

Stand mixer 1 2,330.00 2,330.00

Air-conditioner 1 25,182.00 25,182.00

Microwave 1 2,499.00 2,499.00

9 inch springform pan 5 368.00 1,840.00

Glass 3 (18 pcs.) 99.00 297.00

Bowl 5 95.00 475.00

Spoon 2 (24 pcs.) 29.00 58.00

Forks 2 (24 pcs.) 29.00 58.00

Plastic wrap 2 (600m) 240.00 480.00

Offset Spatula 4 80.00 320.00

Measuring cups and spoon 2 40.00 80.00

Pairing knife 1 (3 pcs.) 150.00 150.00

Chopping board 4 85.00 340.00

Serving platter 16 150.00 2,400.00

Cake stand 2 129.00 258.00

Cake knife 5 55.00 275.00

 Pitcher 4 99.00 396.00

Total P 94,375.00

Noted: The data were gathered at Sta. Maria Market and Shopee. The total
amounts are calculated in yearly expenses.

Production Capacity

The store will produce 5 whole or 80 slices of cheesecharon cakes a day. 3

whole or (48) slices every morning of the day and another 2 whole or (32) slices
in the afternoon. The first production will be done before the store opens and the
other half will be done during the entire operation.
 Table 15

Production Furniture and Fixtures

Particulars Quantity Unit Cost Total cost

Production chair 2 P 100.00 P 200.00

Production table 1 895.00 895.00

Ceiling fan 1 1,245.00 1,245.00

Exhaust fan 1 799.00 799.00

Lighting 1 35.00 35.00

TOTAL P 3,174.00

Note: Data was obtained from an online shop (Shopee). The furniture will be used
for the convenience of the employee and that is good for 1 year.

Dining area and Selling area Furniture and Fixtures

Particulars Quantity Unit Cost Total cost

Chairs 8 P 155.00 P 1,240.00

Long table 1 3,705.00 3,705.00

Round table 2 3,099.00 6,198.00

Counter 1 21,859.00 21,859.00

Lighting 2 1,656.00 3,312.00

TOTAL P 36,314.00

Notes: Data was gathered from an online shop (Shopee). The total of furniture and
fixtures is P39,488.00.
 Table 16

Production Supplies

Particulars Quantity Unit cost Total cost

Hair net 10 pieces P 15.00 P 150.00

Disposable 4 packs 13.00 52.00

gloves

Apron 10 pieces 42.00 420.00

TOTAL P 622.00

Notes: Data was gathered from an online shop (Shopee). These supplies will be
used for the safety of every worker that is good for 1 year.

Table 17

Store Supplies

Particulars Quantity Unit Cost Total cost

Table napkin 10 packs P 22.00 P 220.00

Packaging 10 packs 5.00 50.00

Trash bin 3 pcs 200.00 600.00

Rug 2 bundle 50.00 100.00

Log book 1 pcs 53.00 53.00

Ballpen 48pcs 5.00 240.00

Calculator 1pc 80.00 80.00

TOTAL P 1,343.00

Notes: Data was gathered from an online shop (Shopee) that is good for 1 year.

Utilities
 To make the business operational, the following utilities are presented on

the table with the corresponding description and estimated cost per month. The

estimated total amount of the utilities expenses are presented in Table 18.
 Table 18

Utilities Expense

UTILITIES DESCRIPTION Monthly Annually

Water It is needed for sanitary purposes P 2,500.00 P 30,000.00

(washing and cleaning of the
equipment etc...)

Electricity It is needed for the light in case 4,000.00 48,000.00

of darkness and in air-
conditioner, fans, stand mixer,
food processor, refrigerator,
chiller, display cabinet, and
microwave.

TOTAL P 78,000.00

Note: The total amount of utilities expenses is calculated on a yearly basis.

Table 19

Repair and Maintenance

PARTICULAR UNIT COST TOTAL

COST

Repair material P 2,250.00 P 2,250.00

Labor 3,000.00 3,000.00

TOTAL P 5,250.00

Table 20

Advertising Expense

PARTICULAR QUANTITY UNIT COST TOTAL COST

Tarpaulin 4 P 150.00 P 600.00

Social media free free free

TOTAL P 600.00

RENT EXPENSE

Proponents rent expense costs Php120,000.00per year incurred to utilize

the property. A business can take a rent expense as a tax deduction, provided that

the property is used for business purposes. The cost is reasonable, and so equity or

ownership in the property is accumulated from the rental payment.

Table 21

Rent Expense

Particulars Unit Cost Annual Cost

Rent expense 10,000.00 per P 120,000.00

month

Total P 120,000.00

Note: Data gathered at lease owner.

Table 22

Permit and License

Particulars Annual Fee

Mayor’s Permit P 1,000.00

Barangay Clearance 500.00

Sanitary Permit 400.00

Total P 1,900.00

Notes: Data were obtained from the Municipality of Sta. Maria.

 Weekly Waste Management Disposal

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

8:30-9:00 am 8:30-9:00 am

Weekly Waste Collection

Collection of
Non-
Biodegradable Collection of
and Recyclable Biodegradab
waste le Materials
Materials

All waste materials are segregated as non-biodegradable, biodegradable

and recycled materials, and placed in designated trash bins. Every Tuesday and

Friday around 8:30-9:00 o’clock in the morning the garbage will be collected. It is

usually accomplished by personnel using purpose built vehicles to pick up the

waste prescribed by the municipality.

Production Schedule

The Baker's Palate will operate Monday to Sunday. The stall will operate

for 12 hours a day from 9:00 am in the morning until 9:00 in the evening with one

hour lunch break from 12 noon to 1 o’clock in the afternoon. The business is

obliged to pay the overtime salary of the employees.

Days of Monday Tuesday Wednesda Thursday Friday Saturda Sunda

Operation y y y

Store 9am- 9am- 9am-9pm 9am-9pm 9am- 9am- 9am-

Operation 9pm 9pm 9pm 9pm 9pm
 Hours

Production 7am-9am 7am-9am 7am-9am 7am-9am 7am- 7am-9am 7am-

Hours 9am 9pm

Note: Employees must log in a minute before the operation starts. All employees
have one rest day. The time may change without prior notice, if there are special
holidays or upon the employee’s request.

Project Site

The business location is accessible to all because the area is within the

area of Poblacion, Sta. Maria, Bulacan wherein lots of people usually pass by and

a jeepney terminal is nearby the location. It is placed at the 2 nd floor of Sta. Maria

Town Center where many passerby can easily notice.

Figure 7: VICINITY MAP

 Figure 8: LOCATION MAP

Figure 9. Plant Layout: The Baker’s Palate

 2D view The Baker’s Palate Floor Plan

3D view The Baker’s Palate Floor Plan. Total floor area: 50 sqm.
 Dining
area: 35 sqm.