Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
I. INTRODUCTION
Statement of the Problem:
- Quality and Consistency Issues
Objectives of the Problem:
- Ensure Product Quality and Consistency—Develop standardized recipes and production
techniques that guarantee a uniform texture, taste, and appearance of puto pao.
Significance of Study:
- Provides techniques for enhancing puto pao production, cost control, and marketing,
making it a helpful reference for people or companies looking to begin or grow in the
food industry.
Methodology:
Definition of Terms:
Similar to siopao (steamed buns), puto pao is a Filipino treat that mixes the traditional steamed
rice cake (puto) with a savory filling, typically chicken, pork, or other ingredients. Its flavorful
contents and soft, fluffy texture define it.
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
II. MANAGEMENT ASPECTS
Vision:
- Puto pao aims to become a popular, innovative, and well-known Filipino treat that
combines traditional flavors with trendy consumer tastes.
Mission:
- To honor the unique qualities of puto pao as a popular and flexible snack or meal and to
introduce the world to the unique culinary legacy of the Philippines.
2.2 Form of Business Structure
Tasty Snacks is a Partnership, which means it is one of three business structures defined by the
Internal Revenue Service, in which two or more people share ownership and responsibility for
their business. Such structuring is made so that these groups can collaborate manage, teach each
other their expertise areas, and pool their resources, so that Puto Pao can be effectively produced,
marketed, and distributed. The business is able to utilize standardized production methods,
product quality, and the distribution and marketing resources of its individual partners.
Moreover, the partnership approach enables adaptability in decision-making processes and risk-
sharing, facilitating sustainable growth that caters to evolving market trends and consumer
demands. Tasty Snacks intends for this structure to help create and solidify its brand and
position itself for long term success in the food business.
Figure 1 Organizational Structure
Owner/Manager
Oversees the entire business operations, strategic planning, and financial management.
Makes key decisions on production, marketing, and business expansion.
Coordinates with the Head Chef, Sales & Marketing Team, and Production Staff.
Head Chef/Production Supervisor
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
Responsible for ensuring the quality and consistency of Puto Pao
production.
Manages kitchen staff and maintains food safety standards.
Oversees inventory, production schedules, and product innovation.
Sales & Marketing Team
Develops and implements marketing strategies to promote Puto Pao.
Manages social media, advertisements, and customer engagement.
Conducts market research to identify trends and customer preferences.
Production Staff
Assists in preparing ingredients and assembling Puto Pao.
Ensures proper packaging and maintains cleanliness in food preparation.
Works under the supervision of the Head Chef to meet production goals.
Job Description:
- To join our team, we are seeking an efficient and careful Putopao Worker. As part of the
job, puto pao must be prepared, cooked, and packaged while maintaining the highest
standards for food manufacturing. The ideal applicant should be able to operate well in a
busy kitchen setting, follow instructions, and keep things clean.
Specifications:
- Education: Completion of high school or a vocational program is desired but not
necessary.
- Expertise: While not necessary, prior baking, cooking, or food manufacturing experience
is helpful. There will be training.
Competencies & Skills:
- Understanding of hygienic practices and food handling
- Fundamental baking and cooking abilities
- Capacity to adhere to instructions and recipes
- Quality control and attention to detail
- Efficiency and time management in food preparation
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
Projected Salaries:
Position Projected Salary Range
Owner/Manager ₱13,800/month
Head Chef/Production Supervisor ₱ 13,200/month
Sales & Marketing Team ₱12,600/month
Production Staff ₱12,600/month
Fringe Benefits:
Mandatory Benefits (Based on Local Labor Laws)
Social Security System (SSS), PhilHealth, and Pag-IBIG Contributions (Philippines)
Workers’ Compensation & Unemployment Benefits (varies by country)
Paid Overtime, Holiday Pay, and Night Shift Differential (as required by labor laws)
13th Month Pay (Philippines requirement)
Figure 2 Gantt chart
III. MARKETING ASPECTS
3.1 List of Potential Buyers
Table 3.1 Health Conscious (Ages 7-12)
Table 3.2 Health Conscious (Ages 13-16)
Table 3.3 Health Conscious (Ages 17-25)
Table 3.4 Health Conscious (Ages 26-63)
3.2 Demand Analysis
3.5 Demand Analysis
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
3.3 Marketing Analysis
3.4 Target Market & Market Share
Table 3.6 Projected Demand & Market Share
3.5 Product Description
Figure 3 Paper Cups
3.6 Brand Name
Figure 4 Sample Packaging
Figure 5 Packaging
Figure 6 Official Logo
Figure 7 Leaflets
3.7 Pricing Policy
3.8 Distribution
3.9 Promotional Strategies
3.10 Place
3.11 Sales Forecast
Table 3.7
IV. PRODUCTION ASPECT
- Puto Pao – Steamed Filipino bun filled with savory filling
A soft, slightly sweet dough prepared from rice flour is used to make puto pao, a
sort of Filipino steamed bun. It is served as a snack or a meal and is packed with savory
meat contents, such as beef, chicken, or pork. People of all ages love it, and it comes in a
variety of flavors and fillings.
Ingredients For Puto Pao
- Putopao is a Filipino steamed rice cake often served with a savory filling like chicken
FOR THE RICE CAKE (PUTO)
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
- All-purpose flour
- Sugar
- Baking powder
- Water
- Eggs
- Salt
- Butter
FOR THE FILLING (PAO) Chicken Pastil
- Chicken
- Pepper
- Dried Bay leaf
- Cooking oil
- Soy sauce
- Red Onion
Per Piece
Process Flow Chart
1. Raw Material Sourcing
Purchase ingredients (flour, eggs, sugar, yeast, meat, etc.)
Inspect quality and store properly
↓
2. Ingredient Preparation
Measure and mix dry & wet ingredients for batter
Prepare and cook fillings (e.g., asado, bola-bola)
↓
3. Steaming & Cooking
Pour batter into molds with filling
Steam until fully cooked
Check quality and texture
↓
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
4. Cooling & Packaging
Let putopao cool properly
Pack in food-safe containers with labels
↓
5. Storage & Inventory Management
Store finished products at the appropriate temperature
Track stock levels and expiration dates
↓
6. Sales & Distribution
Sell through physical store, online, or partner resellers
Deliver orders to customers or distributors
↓
7. Customer Feedback & Quality Control
Collect feedback for product improvement
Maintain consistency and food safety standards
4.2 Production Process
Table 4.2 Production Process
Procedure
Production Strategy:
- Develop and document standardized recipes for dough, fillings, and steaming time to
maintain consistency across batches.
- Established exact standards for dough consistency, filling flavor, and steaming time to
make sure that each batch stands up to client expectations.
- Utilize customer input to pinpoint areas where packaging, service, and product quality
need to be improved.
- Build relationships with reliable suppliers for high-quality ingredients at competitive
prices.
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
4.3 Production Schedule
Table 4.3 Production Schedule
4.4 Location
Location Map
Plant Layout
Vicinity Map
List of Equipment:
Cooking Equipment
- Steamer – Essential for cooking putopao
- Putopao Molds – Small individual molds for shaping putopao
- Ladles & Spatulas – For pouring batter and handling fillings
- Tongs – For handling hot food safely
List of Tools- Production:
- Steamer ( For steaming the puto)
- Puto Molds ( Molds where the batter is poured to shape the puto)
- Mixing Bowls ( To combine ingredients )
- Measuring Cups and Spoons ( For accurately measuring ingredients)
- Cups (for scooping the batter into the molds)
- Wire whisk or Hand Mixer ( To mix the batter well and ensure its smooth)
- Knife ( To cut or prepare any filling ingredients)
- Lid of steamer ( A tight fitting lid for the steamer to ensure the puto cooks properly
through steam)
Table 4.6 List of Furniture & Fixtures
Equipment- Office:
- Computer: Can be used for creating financial reports, customer databases, and managing
online sales channels.
- Telephone/Communication: Business phone system and headsets.
- Office Supplies: Stationery, binders, and shipping supplies.
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
Table 4.8 Furniture & Fixtures- Office
Table 4.9 Transportation Equipment
Baking Equipment
4.6 Raw Materials and Cost
Table 4.10 Production per Day
Table 4.11 Production per Month
Table 4.12 Production per Year
Raw Materials
List of Suppliers
4.7 Utilities
4.8 Waste Disposal Management
V. FINANCIAL ASPECTS
5.1 Financial Assumptions
5.2 Total Project Cost
5.3 Sources of Financing
5.4 Analysis of Financial Statements
5.5 Projected Income Statement
Statement of Changes in Partners’ Equity
Schedule 1 Sales Budget
Schedule 2 Production Budget
Schedule 3 Materials Production Requirements
Schedule 4 Raw Materials- Ending Inventory
Schedule 5 Manufacturing Overhead
Philippine Christian University
College of Tourism and Hospitality Management
Emilio Aguinaldo Hwy. Sampaloc 1, City of Dasmariñas, Cavite.
Schedule 6 Selling & Administrative Expenses
Schedule 7 Cost of Goods Sold
Schedule 8 Depreciation
Schedule 9 Accounts Receivable
Schedule 10 Inventories
5.8 Financial Ratios
5.8.1 Liquidity
5.8.2 Profitability Ratio
5.8.3 Return on Equity
5.8.4 Solvency Ratio
5.8.6 Return on Investment
5.8.7 Average Net Income
5.8. 8 Payback Period
VI. SOCIO-ECONOMICS ASPECTS
6.1 Nutrition Program
Feeding Program
6.2 Community Program
Livelihood Program
VI. CONCLUSION, AND RECOMMENDATIONS
VI. APPENDICES
Legal Documents
Registration Forms
Resume of Proponents
