Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM

Binangonan, Rizal

COLLEGE OF BUSINESS

Chapter 1

FIVE As’ SIOMAI HAUS

Background of the Business

Whenevere, we are hungry, we usually find food that can satisfy our stomach.

Today, there are many varieties of food that we can eat including rice, meat, pasta,

breads, fish and so on. Different countries also exchange products including food from

then until now. One of the famous foods in the Philippines that we adapted from China

is called Dumplings or better known as “Siomai”.

 It is thought that siomai first appeared in China in the tenth century, when it was

prepared with finely chopped vegetables, spices, pork, and shrimp. After that, it was

brought to other nations in the area, including Japan, where people started eating it on

the streets. The siomai recipe has spread throughout the world over time as it has been

modified to suit various palates and cultural traditions. Whereas siomai in Japan is

typically filled with pork and veggies, In the Philippines, Siomai is a well-known street

meal. Ground beef, pork, or shrimp are used to make siomai, along with additional

extenders like carrots, and the mixture is then wrapped in wonton wrappers. Before

being sold, these are typically steamed or fried (dela Cruz, Punzalan, Ramos, Reyes &

Barcelon, 2013). Nowadays, Siomai is also considered as one of the most famous

surviving meals of the students. In our country, you can see a lot of stalls that sell

siomai with rice.

As one of the popular foods in the Philippines, we decided to choose Siomai as

our main product to be sold. Siomai also requires a low capital budget, easy to prepare

and cook. As a student, we also love to eat siomai because it is not only delicious but

also you can purchase it with a low price. We also decided to make our own siomai that

is known as 5As’SIOMAI HOUSE.

To make it appetizing we will also add different spices for our homemade siomai

including toyomansi with chili garlic oil and garlic and barbeque sauce. Customers can

also choose whether they want only steamed siomai or siomai with rice.

Aside from siomai, we will also add another product to be offered to customers

which is cucumber juice. Cucumber powder is a dry, finely ground form of cucumbers. It

is typically made by dehydrating cucumbers and then grinding them into a powder.
Cucumber powder is commonly used as an ingredient in various cosmetic and skincare

products, as well as in culinary applications. Together with siomai it is the perfect

combination to be a snack for everyone.

Objective of the Business

 First, is to offer customers with a quality homemade siomai.

 To serve customers that they can be satisfied with the service and reach their

expectations with our establishment.

 To ensure a life-long business span.

 To excel or to give better services and options than other establishments.

 More than anything, our goal is to create profit.

Mission

To delight customers with high-quality and flavorful siomai, offering a diverse range

of options that reflect our commitment to excellence in taste and ingredients.

Vision

To become the preferred and recognized brand for siomai, known for innovation,

authenticity, and a memorable culinary experience, while fostering sustainability and

community engagement in our business practices.

Location of the Business

The establishment of the business is open to the public. It will be located in

Quezon Ext., Binangonan, Rizal. It is just across the road to Binangonan Plaza, an

open space where most people usually stay to spend their time. This is where some of

the events, like sports and gatherings, take place. It is also near a school and church.

Aside from that, it is surrounded by establishments where the target market (students)

usually hang out or meet up.

The image of the business location is shown below: (Courtesy to Google Maps)
 Figure 10.2.1 Location (Satellite View)

Organizational Structure
The working personnel of the business together with their job descriptions are shown

below:

 General Manager

All parts of the cafe's functioning will be overseen by the manager/cashier. She is

in charge of overseeing the work of all staff. She also helps the counter staff in

delivering products to the customers. She is also the one who monitors the daily

operation of the business.

 Cashier

The role of the cashier is to receive orders and payments from the customer. She

is also the one who helps the manager in managing the money of the business.

 Cook

She is the one who prepares and cooks the product to be offered which is the

“siomai”. She is assisted by the kitchen staff.

 Kitchen Staff

He is the one who is helping the cook in preparing and making the product. He

is also the one who is doing the dishes.

 Counter Staff

She is the one who delivered the products to the customer. She is assisted by

the manager in delivering the product to the customers.

Chapter 2

Production Flow
Production Process

1. To start the process we need to gather and complete all the needed ingredients

in making our homemade siomai. After that we will then proceed with the process

of creating or making it.

2. First we will be needing of the food processor as we need to grind or finely

chopped some of the ingredients, which include the pork, onion, garlic, carrots,

grinding all of this ingredients is necessary to make sure that the ingredients are

all in the same size and at the same time it helps in the process of cooking to

make sure that it will be cooked enough before serving it since one of the

common way to cook siomai is through steaming

3. Next process is to combine all the ingredients in a clean bowl along with the

other spices that are needed, after that we need to make sure that all of it is well

combined for the other spices to be equally distributed , this mixture or

concoction is the key ingredients in making siomai as this mixture is used to fill

the wrapper

4. Fourth process is to prepare the wrapper, after that we need to weigh the siomai

mixture as one wrapper requires 10 grams of the mixture, weighing the mixture

will help us to make sure that the distribution of the mixture per wrapper is equal

then next is to enclose, gather up the edges of the wrapper and gently fold it so

that it forms a basket shape, with the top of the filling exposed. Press lightly as

you pleat each side. Or, if you don’t want to expose the filling, use a bigger

wrapper. Do the same to the remaining meat mixture.

 5. The next process is cooking, boil water and brush steamer with oil. When the

water gets to a rolling boil, arrange the siomai in the steamer and let stand for

15-20 minutes, longer for larger pieces. The time of cooking is need to be

monitored as we don’t want to serve a raw mixture of siomai if it is under cooked

or even with soggy wrapper when over cooked.

6. Last process is to serve it to our customers. Customer can choose if they pick

plain siomai or with rice.

Raw Materials

 Meat (Belly)

 Chicken Meat (Breast)

 Molo Wrapper

 Carrots

 Onion

 Garlic

 Eggs

 Turnip

 Ginisa MIx

 Pepper (Fined)

 Oil

 Salt

 Calamansi

 Fried Garlic

 Soy Sauce
  Chili

 Rice

 Cucumber

 Tube Ice

 Cucumber powder

Equipment and Materials

 Steamer

 Stove

 Food Processor

 Freezer

 Tongs

 Knife

 Peeler

 Chopping Board

 Sauce Dispenser

 Jar

 Juice Container with ladle

 Apron

 Hairnet

Furniture

 Chairs

 Tables
Supplies

 siomai Disposable Tray (medium)

 Siomai Disposable Fork

 Plastic Cup with lid

 Straw

 Paper Cup

 Disposable Spoon

 Gas

 Rugs

Inventory

Raw Material Quantity Amount

Chicken meat 66 kg 11,880.00

( breast )

Molo wrapper 91 packs 3,640.00

Carrots 9kg 810.00

Onions 5 kg 600.00

Garlic 22 pcs 132.00

Eggs 66 pcs 462.00

Turnip 7 kg
392.00
 Ginisa mix 44 pcs 88.00

Pepper ( Fined ) 44 pcs

125.00
Oil 3 liter
220.00
Salt 2 kg
40.00
Calamansi 7 kg 700.00

Fried Garlic 7 kg 560.00

Soy sauce 3 gallons

663.00
Chili 2 kg 500.00

Rice 1 sack 2,500.00

Cucumber Powder Juice 22 packs

2, 200 .00
Cucumber 6 kg
600.00
Tube Ice 1000 pcs 880.00

Total Cost - 26,992.00

Supplies Quantity Amount

Siomai Disposable Fork 300.00

20 Packs (100 packs per
pack)
20 packs (100 pcs. per pack)
Plastic Cup with lid 1,500.00
Straw
20 Packs (100 per pack) 700.00
Paper Box 18 packs (50 per pack)
720.00
Disposable Spoon 720.00
9 packs (100 per pack)
Siomai Disposable Tray 22 packs (50 pcs. Per pack) 396.00

( Medium )
Gas 1 950.00
 Rugs 300.00
220 pieces (10 pieces per
pack)
Total Cost 5,586.00

Chapter 3

Assumption
Assumption 5As' Siomai House Assumes that our business will have 90 customers that

compose of 50 customers who ordered regular piece of siomai and 40 customers who

ordered siomai with rice, and each of those orders of siomai is paired with cucumber

drinks. Offering homemade siomai partnered with Cucumber drinks will attract

customers as we offer an affordable or budget friendly siomai made with fresh and good

quality ingredient as well as drinks that gives hydration and freshness to our customers.

5As' Siomai house offers chicken flavored siomai that was balancedly made to have a

good concoction that made our home made siomai unique in flavor, this homemade

siomai is also good even in often consumption as we doesn't include to much

preservatives that makes our siomai more healthier by that our customers can enjoy

this food guilt free.

Table 1: Manufacturing cost

Direct material Price Quantity Total Amount

Chicken meat 180.00 66 kg. 11,880.00

( breast )
Molo wrapper 35.00 91 packs 3,640.00

Carrots 90.00 9kg 810.00

Onions 120.00 5 kg 600.00

 Garlic 6.00 22 pcs 132.00

Eggs 7.00 66 pcs 462.00

70.00 4 kg 280.00
Turnip
Ginisa mix 4.00 22 pcs 88.00

Pepper ( Fined ) 125.00 1 kg 125.00

Oil 110.00 3 liter 220.00

Salt 20.00 1 kg 20.00

Calamansi 150.00 4 ½ kg 600.00

Fried Garlic 80.00 5 kg 400.00

Soy sauce 221.00 3 gallons 663.00

Chili 250.00 2 kg 500.00

Rice 2,500.00 1 sack 2,500.00

Steamer 2,330.00 1 2,330.00

Stove 795.00 1 795.00

Food Processor 1,998.00 1 1,998.00

Tongs 35.00 3 105.00

Knives 90.00 3 270.00

Peeler 2 44.00
22.00

Chopping Board 103.00 2 206.00

 2,200.00
Cucumber Powder 100.00 22 packs (200 grams
Juice
Cucumber 100.00 600.00
6 kg

Tube Ice 880.00

0.88 1000 pcs.

Siomai Disposable 18.00 396.00

22 packs (50 pcs. Per
Tray ( Medium pacK

15.00
Siomai Disposable 20 Packs (100 packs 300.00
Fork per pack

75.00 1,500.00
Plastic Cup with lid 20 packs (100 pcs.
per pack)
35.00 700.00
Straw 20 Packs (100 per
pack)
45.00 720.00
Paper Box 18 packs (50 per
pack)
Disposable Spoon 80.00 720.00
9 packs (100 per
pack)

Total Cost 40,608

Labor Daily Weekly

Monthly
Manage 350.00 1,750.00
7,000.00

Cashier 250.00 5,000.00

1,250.00

Cook 250.00 1,250.00 5,000.00

 Kitchen Staff 250.00 5,000.00
1,250.00

Cashier Staff 5,000.00

250.00 1,250.00

Total Amount 1,350.00 27,000.00

6,750.00

Manufacturing Overhead
Indirect Materials Price Quantity Total Amount

Freezer 5,942.00 1 5,942.00

Apron 25.00 5 pieces 125.00

Hairnet 12.00 5 pieces 60.00

Juice Container with ladle 152.00 1 152.00

Sauce Dispenser 30.00 2 60.00

Jar 15.00 1 15.00

Tables & Chairs 1,450.00 2 set 2,900.00

Gas 950.00 1 950.00

Rugs 30.00 220 pieces (10 pieces 300.00

per pack)
Total Cost 8,606.00 10,504.00

Table 2: Operational Cost

SELLING EXPENSE MONTHLY AMOUNT

Rent Expense 2,500.00

Salaries Expense 27,000.00

Advertising Expense 500.00

Utilities Expense 2,500.00

TOTAL COST 32,500.00

ADMINISTRATIVE EXPENSE MONTHLY AMOUNT

Business License and Permit 1,500.00

TOTAL COST 1,500.00

Chapter 4
 5As’Siomai House
Balance sheet
For the Month Ended, November 2023

Asset

Current Asset 5As’Siomai House

Income Statement
Cash 201,302
For the Month Ended, November, 2023

Supplies 32,578
Sales 119,900
Total current Asset 233,880
Cost of Good Sold 32,578
Non-current Asset
Gross Profit 87,322
Equipment 14,002
Operating Expense:
Furniture 2,900
Salaries Expense 27,000
Total Non-current Asset 16,902
Utilities Expense 2,500
Total Asset 250,782
Advertising Expense 500

Rent Expense 2,500

Liabilities 2,900
Business Permit 1,000
Accounts payable 2,900
Net Profit 53,322
Total Liabilities

Owner’s Equity 247,882

Capital 247,882

Total Equity 250,782

Total liability & Equity

 5As’Siomai House
Statement of Cash Flow
For the Month Ended, November, 2023

Sales 119,900

Cash Payment for:

Salaries 27,000

Utilities 2,500

Taxes and license 1,000

Supplies 32’578

Rent 2,000

Advertising 500

Net Cash Flow from Operating

Act. 53,322

Cash Flow from Investing Act.

Cash payment For:

 Equipment 14,002

Net cash flow Investing Act.

Cash received From

5A’s capital 148,726

Net Cash flow from Financing

Act.

Cash Balance 201,302

Gross Margin

= revenue –COGS =119,000 – 32,578 = 87,322 = 0.72229or 72.83%

Revenue 119,900 119,900

-this month of November, there are 72.83% available margin to cover expenses.

Net Profit Margin=- net income/ net sales

=53,322/119,900

=0.4447 or 44.47%
 - It shows that 5a’s business is generating profit with net profit

margin ratio 44.47%. It means the business have good ratio of

generating profit.

Return on Investment= 53,322/250,782

=0.2126 or 21.26%

-it means the business has 21.26% return on assets. It means that

business has 21.26 cents for every 1 peso invested.

Chapter 5
 5A’s Siomai House

Master Budget

For the month of November,2023

Operating Budget Financing Budget

Sales Budget Cash Budget

Production Budget Budgeted Income Statement

Purchases Budget Budgeted Balance Sheet

Direct Labor Budget

Overhead Budget

Cost of Sale Budget

Operating Expense Budget

 5A’s Siomai House

Sales Budget

For the month of November,2023

Regular W/rice

Months November December November December

Sales and units 880.00 968.00 1,100.00 1,210.00

Sales Price Per Unit 35.00 35.00 45.00 45.00

Sales Revenue 30,800.00 33,880.00 49,500.00 54,450.00

Drinks
November December

1,980.00 2,178.00

20.00 20.00

39,600.00 43,560.00

5A’s Siomai House

Production Budget

For the month of November,2023

Regular

Month November December November December

Sales in Unit 880.00 968.00 1,100.00 1,210.00

Add:Desired Ending Finished 96.8 184.8 121.00 231.00

Goods
Total finished Goods Inventory 976.8 1,152.8 1,221.00 1,441.00
Needed

Deduct:Beginning Finished Goods 88.00 96.8 110.00 121.00

Inventory
Units to be Produced 888.8 1,056.00 1,111.00 1,320.00

Drinks

November December

1,980.00 2,178.00

217.8 415.8

2,197.8 2,593.8

198.00 217.8

1,999.8 2,376.00

5A’s Siomai House

Direct material Purchased Budget

For the month of November,2023

Regular

Month November December November December

Unit to be Produced 888.8

Materials Require Pe Units(grams) 0.08

Materials needed in Production 71.104

Add: Desired Ending Inventory 8.448

Materials needed in Inventory 79.552

Deduct:Beginning Inventory 7.1104

Direct Materials to be Purchased 72.4416

Cost of Materials Per Pound 21.85

Cost of Materials tobe Purchased

Direct Materials Cost Per Unit