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POWERPOINT-PFS-Presentation-Template.pptx

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POWERPOINT-PFS-Presentation-Template.pptx

  1. 1. BACKGROUND
  2. 2. •BARBECUES AS WE KNOW THEM NOW ORIGINATED IN THE CARIBBEAN, WITH MEAT COOKED OVER A GRILL OR PIT, SEASONED, AND BASTED. •BARBECUE IS A WORD FROM THE TAINO LANGUAGE, WHICH IS SPOKEN BY A CARIBBEAN INDIAN GROUP. •BARBACOA IS THE PHRASE THEY USE TO DESCRIBE GRILLING ON AN ELEVATED WOODEN GRATE.
  3. 3. •A COMMONLY PRODUCED FROM PORK BELLY AND CUT INTO CUBES IS THE SO-CALLED TOCINO WHICH IS A SPANISH TERM FOR BACON. •TOCINO IS ALSO KNOWN AS SWEET CURED PORK, IS REGARDED AS A POSSIBLE COUNTERPART FOR BACON WHICH IS PREPARED IN OTHER COUNTRIES SUCH AS THE UNITED STATES.
  4. 4. POPULATION
  5. 5. YEAR CALAMBA CABUYAO TOTAL HOUSEHOLD POPULATION 2016 117,803 124,951 242,754 2017 122,138 128,537 250,675 2018 126,633 132,226 258,859 2019 131,293 136,021 267,314 2020 134,918 141,565 276,483 TOTAL 632,785 663,300 1,296,085
  6. 6. HISTORICAL DEMAND
  7. 7. 2016 242,754 77% 186,921 99% 185,051 24 4,441,233 2017 250,675 77% 193,020 99% 191,090 24 4,586,149 2018 258,859 77% 199,321 99% 197,328 24 4,735,877 2019 267,314 77% 205,832 99% 203,773 24 4,890,563 2020 276,483 77% 212,892 99% 210,763 24 5,058,312 TOTAL 1,296,085 997,985 988,006 23,712,134 % of Individual who eats tocino RESULT A VER A GE A N N UA L C ON SUM P T I ON (2 P A C KS ) HISTORICAL DEMAND % ofIncome Bracket of (10,000 TO 15,000) YEAR HOUSEHOLD POPULATION RESULT
  8. 8. SUMMARY OF STANDARD DEVIATION (DEMAND)
  9. 9. Arithmetic Straight Line 9,615.05 Arithmetic Geometric Curve 34,922.18 Statistical Straight Line 6,176.74 Statistical Parabolic 1,242.01
  10. 10. PROJECTED VALUES OF DEMAND USING STATISTICAL PARABOLIC
  11. 11. YEAR a + b x + c X 2 = Yc 2021 4,735,195.03 + 153,857.14 ( 3 ) + ( 3,615.92 )( 3 2 ) = 5,229,309.70 2022 4,735,195.03 + 153,857.14 ( 4 ) + ( 3,615.92 )( 4 2 ) = 5,408,478.25 2023 4,735,195.03 + 153,857.14 ( 5 ) + ( 3,615.92 )( 5 2 ) = 5,594,878.63 2024 4,735,195.03 + 153,857.14 ( 6 ) + ( 3,615.92 )( 6 2 ) = 5,788,510.85 2025 4,735,195.03 + 153,857.14 ( 7 ) + ( 3,615.92 )( 7 2 ) = 5,989,374.90
  12. 12. HISTORICAL SUPPLY
  13. 13. YEAR Purefoods Swift CDO Funtastyk Pampanga's Best Frabelle Mekeni HISTORICAL SUPPLY 2016 528,666 189,873 944,328 867,678 323,901 166,046 3,022,508 2017 533,953 193,670 972,658 902,385 340,096 174,348 3,119,127 2018 539,292 197,544 1,001,838 938,481 357,101 183,066 3,219,339 2019 544,685 201,495 1,031,893 976,020 374,956 192,219 3,323,286 2020 550,132 205,525 1,062,849 1,015,061 393,704 201,830 3,431,120 TOTAL 2,696,728 988,107 5,013,566 4,699,624 1,789,757 917,509 16,115,381
  14. 14. SUMMARY OF STANDARD DEVIATION (SUPPLY)
  15. 15. Arithmetic Straight Line 4,873.94 Arithmetic Geometric Curve 652.87 Statistical Straight Line 3,127.65 Statistical Parabolic 41.68
  16. 16. PROJECTED VALUES OF SUPPLY USING STATISTICAL PARABOLIC
  17. 17. YEAR a + b x + c X2 = Yc 2021 3219338 + 102138 ( 3 ) + ( 1869 ) ( 3 2 ) = 3542574 2022 3219338 + 102138 ( 4 ) + ( 1869 ) ( 4 2 ) = 3657795 2023 3219338 + 102138 ( 5 ) + ( 1869 ) ( 5 2 ) = 3776754 2024 3219338 + 102138 ( 6 ) + ( 1869 ) ( 6 2 ) = 3899451 2025 3219338 + 102138 ( 7 ) + ( 1869 ) ( 7 2 ) = 4025886
  18. 18. UNSATISFIED DEMAND
  19. 19. PROJECTED PROJECTED UNSATISFIED DEMAND SUPPLY DEMAND 2017 5,229,310 3,542,574 1,686,736 2018 5,408,478 3,657,795 1,750,683 2019 5,594,879 3,776,754 1,818,125 2020 5,788,511 3,899,451 1,889,060 2021 5,989,375 4,025,886 1,963,489 YEAR
  20. 20. MARKET SHARE
  21. 21. UNSATISFIED ACCEPTANCE PROJECTED MARKET DEMAND FACTOR DEMAND SHARE 2017 1,686,736 43% 5,229,310 13.87% 2018 1,750,683 43% 5,408,478 13.92% 2019 1,818,125 43% 5,594,879 13.97% 2020 1,889,060 43% 5,788,511 14.03% 2021 1,963,489 43% 5,989,375 14.10% YEAR
  22. 22. COMPETITORS
  23. 23. MARKETING PROGRAM
  24. 24. •PRODUCT STRATEGY •PACKAGING •LABELLING •TARGET MARKET
  25. 25. CHANNEL OF DISTRIBUTION
  26. 26. MANUFACTURER RETAILERS END USERS
  27. 27. MANUFACTURING PROCESS
  28. 28. PREPARATION OF RAW MATERIALS ( 15 MINUTES) MEAT PREPARATION ( 45 MINUTES) CUTTING THE MEAT ( 1 HOUR) WEIGHING AND PACKAGING ( 45 MINUTES) MARINATION LABELLING AND STORING ( 30 MINUTES) PREPARATION OF MARINADE ( 10 MINUTES)
  29. 29. Number of Product per Batch (250g. per pack) 125 Working Hours 8 Hours of Operation per Batch 3 hours and 42 minutes No. of Batch Per Day 2 Total No. of Product per batch 250 No. of Working Days 290 Total Annual Production per Pack 72,500 Computation of maximum output
  30. 30. PROJECTION BASED ON MARKET SHARE
  31. 31. Table 3.1 Annual Production based on Market Share
  32. 32. PROJECTION BASED ON MACHINE CAPACITY
  33. 33. Year StandardDailyProduction NumberofProductionDays StandardAnnualProduction EfficiencyRate Capacityutilized 2021 250 290 72,500 75% 54,375 2022 250 290 72,500 80% 58,000 2023 250 290 72,500 85% 61,625 2024 250 290 72,500 90% 62,250 2025 250 290 72,500 95% 68,875
  34. 34. RAW MATERIALS
  35. 35. DESCRIPTION QUANTITY (per batch) UNIT OF MEASURE Unit Cost TOTAL COST (per batch) NUMBER OF OUTPUT PER BATCH (packs) Cost per Unit NET OF VAT INPUT VAT Pork Meat 25 kilogram ₱ 72.00 ₱ 1,800.00 125 ₱ 16.07 ₱ 1,607.14 ₱ 192.86 Soy Sauce 7.2 Liters ₱ 31.00 ₱ 223.20 125 ₱ 1.99 ₱ 199.29 ₱ 23.91 Brown Sugar 3,125 Grams ₱ 0.04 ₱ 125.00 125 ₱ 1.11 ₱ 111.61 ₱ 13.39 Calamansi 125 pcs. ₱ 1.00 ₱ 125.00 125 ₱ 1.11 ₱ 111.61 ₱ 13.39 Cayenne pepper 75 pcs. ₱ 0.09 ₱ 6.75 125 ₱ 0.06 ₱ 6.03 ₱ 0.72 Black Pepper 71 Grams ₱ 2.00 ₱ 142.00 125 ₱ 1.26 ₱ 126.79 ₱ 15.21 Minced Garlic 706 Grams ₱ 0.08 ₱ 56.48 125 ₱ 0.50 ₱ 50.43 ₱ 6.05 TOTAL DIRECT COST ₱ 106.21 ₱ 2,478.43 ₱ 22.10 ₱ 2,212.88 ₱ 265.55 Table 3.14. Direct Materials per batch
  36. 36. Total RawMaterialsCostPerBatch ₱2,478.43 Numberof packsproducedperbatch 125 RawMaterialsCostperpack ₱22.10 Costperpiece ( 250g/pack) ₱76.00
  37. 37. LABOR REQUIREMENTS
  38. 38. Table 3.19. Labor requirements
  39. 39. PROJECT COST
  40. 40. CAPITAL CONTRIBUTION
  41. 41. SELLING PRICE
  42. 42. PAYBACK PERIOD
  43. 43. ORGANIZATIONAL CHART
  44. 44. GANTT CHART
  45. 45. SOCIO-ECONOMIC ASPECT
  46. 46. A. GOVERNMENT B. EMPLOYMENT C. COMMUNITY DEVELOPMENT D. CONSUMERS E. ENVIRONMENT
  47. 47. PLANT LAYOUT
  48. 48. VICINITY MAP
  49. 49. BUILDING PERSPECTIVE
  50. 50. COMPANY LOGO
  51. 51. PACKAGING
  52. 52. PACKAGING LABEL
  53. 53. FLYERS LAYOUT
  54. 54. FACEBOOK PAGE

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