I. Executive Summary last II. Company Description/ Organizational Plan a. Mission Statement b.

. Legal Establishment registered as sole prop c. Capital and Ownership Structure Startup costs and sources of financing, owned and managed by prop. III. Marketing Plan a. Products (w/ pics) relevant costing computations i. Pandesal ii. Asstd Small Bread iii. Cream Bread b. Price c. Place Computation of Population, description of location (very impt to a bakery accessibility) d. Promotion marketing, display, pandesal boy, etc., advertisement IV. Operations/ Technical Plan a. Process in making bread no. of hrs, ingredients, cost, flow chart b. Production Facility requirements (layout, capacity) whether buy or lease store c. Inventory requirements (safety stock - RMI), frequency of purchases, storage, treatment of excess FGI donate nlng kysa kng pan burikat dghan napd computation d. Layout - optional V. Personnel Plan a. Org chart b. Key personnel and their functions c. Hiring policy, schedule of shifts, skills required, compensation VI. Financial Plan a. Startup and working capital b. Break even analysis c. Projected FS (5 yrs) VII. Implementation Plan how to start after obtaining bank loan VIII. Conclusion a. recommendation