ST. LOUISE DE MARILLAC COLLEGE OF SORSOGON INC.

HIGHER EDUCATION DEPARTMENT

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

FEASIBILITY STUDY

A2C BAKESHOP/BICOL DELICACIES

PARTIAL FULFILLMENT FOR THE COURSE SUBJECT

ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY

S.Y 2023-2024

MEMBERS:

Aguinaldo, Pamela

Ariola, Princess

Babejes, Rachel

Batang, Rhamcel

Biñas, Joanna

Bocaya, Charles

Calayo, Paula Alexandra

 CHAPTER 1

EXECUTIVE SUMMARY

Name of the Firm

A2C Company is proposing to develop a new pastry cake. The “A2C” means A
to C since the owner’s surnames start with the Letter A Letter B and Letter C. The
owners decided the name since it is symbolized of them. It symbolizes their start in the
business venture. A2C Company is also a short name that will easily to be remembered in
the market.

Location of the firm

The company is sited in Magsaysay Street, Salog (Pob.), Sorsogon City,

Sorsogon. Since it is near to schools, such as Sorsogon State University, Sorsogon
National High School, and The Lewis College. Schools are the place of activity,
especially during breaks and after school. Many students, teachers, and professionals can
come and try the products because of delicious aroma and attractive displays of pastries
that might trigger the students to purchase.

Brief Description of the Project

Cakes are delicious confections made with ingredients such as sugar, flour, and
creativity that have been a part of celebrations for generations. Therefore, it should come
as no surprise that the cake industry has grown rapidly.

A2C Company’s primary purpose is to provide delight. It takes basic ingredients

and turns them into wonderful masterpieces, with every bite having the capacity to bring
happiness. Cake businesses offer a wide range of options to meet any need or occasion,
from traditional flavors like vanilla and chocolate to creative mixtures. The company will
offer the product named Pili Sponge Con Matcha, which is new in the market. This
product represents the culture since Bicol is the largest producer of Pili in the country.
There are a lot of pili product offer in the market including pili tarts, pili ice cream, pili
peanut butter, and chocolate bars with pili. Our product is the first pastry cake that will be
offered in the market. It is also added a Matcha flavor knowing that Matcha is a
powdered green tea that has more health benefits than regular tea.

The company is more than just a business venture. It helps to create lasting
memories and adds sweetness to life's special occasions. Cake businesses ensure that
there is always a perfect cake to celebrate each event by providing a delectable
combination of deliciousness, customization, and varied business methods.

Major Assumption

One of the assumptions in A2C Company is the enduring demand for celebration.
The businesses operate in any occasions, from birthdays to weddings and graduations.
These events will help the company, ensuring a steady monthly sales. Another key
assumption is an understanding of consumer preferences. It is important gto understand
the growing demand of the consumer, also to those people who have dietary plans. By
understanding the customer preferences, the company can build the brand and marketing
strategies. Food safety will be the top priority when operating the business with the
assumption that it can comply with relevant regulations. These regulations ensure
hygiene standards are maintained and all produced cakes are safe for consumption.

The business will surely be known in the market because of its uniqueness and
being new in the market. People will surely get curious and try the product once it is
release. But the company will ensure that the business will get loyal customers.
 CHAPTER 2

MANAGEMENT OF PROJECT

Vision

"To bake happiness into every bite. Making moments memorable with our
irresistible creations."

Mission

To be the sweetest destination where indulgence meets perfection, creating smiles

that last a lifetime."

Objective

"To consistently exceed the expectations. Crafting confections that are not just
desserts, but delightful experiences."

Name of the Project

The Name of the Project that the Bakeshop offers is Pili Sponge Con Matcha.
This product will be a new flavor that customer will have to taste. This will represent the
Bicol culture as it main ingredient is Pili.
Name of the Business

The proponents of the business decided and agreed upon the name Bicol
Delicacies. This is a good name of the business as the product of the shop was more on
the Bicol delights and delicacies.

Logo of the Business

Business Organization

A2C Bake Shop is a business that will be registered as a partnership business. The
product named A2C came from our first letter of surname Aguinaldo, Ariola, Babejes,
Batang, Biñas, Bocaya, Calayo .

Type of Organization

Our Bake shop choose Partnership, This could help your business grow more
quickly and be more competitive Also increase your lease of knowledge, expertise, and
resources available to make better products and reach a greater audience
Description of the Members

Names Job Position Skills/Training

Paula Alexandra E. Owner  Has great skills,

Calayo excellent
communication and
decision-making
abilities strategic
thinker, and
knowledge of finances
Rhamcel Batang Assistant Manager  Has good interpersonal
and leadership skills,
communicates well,
behaves responsibly
and as a role model,
and makes flexible and
innovative decisions
and solves problems
Pamela Aguinaldo Marketing Assistant  Shows the ability to
multitask and meet
deadlines, as well as
solid understanding of
markets, research
methodologies, and
databases.
Rachel Babejes Production Assistant  Good understanding of
how production works
to enable effective
product manufacturing
and workflow
optimization, as well
 as high production
cleanliness standards.
Charles Bocaya Cashier  Shows outstanding
customer service,
keeps the sales floor
organized according to
the company's visual
standards, and employs
basic math abilities to
assist clients with
discounts and
payments
Joanna Binas and Workers/Helpers  Having an outstanding
Princess Ariola work ethic, complies
to business policies, is
adaptable to varying
circumstances, can
work on many jobs,
and can handle
production tools and
equipment
Organizational Chart

Personnel Plan

Duties and Responsibilities

• Owner- A person who owns a starting a new business They create business plans
and the general vision and mission of the company, set goals, work on these
goals, and ensure that the business keeps running.

• Assistant manager -Supports staff results by communicating job expectations and

planning, monitoring, and appraising job results. They are also responding to
emails, answering phone calls, and monitoring the inventory and the stocks.

• Marketing Assistant – they analyzing data, copywriting for marketing materials,

creating social media content and communicating with clients.
 • Production assistants – responsible for assisting in preparing ingredients
according to specific instructions. Also when it comes in packaging and
equipment that we will use during the inventory of the product. Lastly the
cleanliness of the area, equipment etc. overall it helps with various tasks involved
in the baking process and contributes to the efficient operation of the shop.

• Cashier – providing excellent customer service, processing transactions

accurately, and contributing to the smooth operation of the bakery.

• Worker or helper- producing high-quality baked goods, maintaining cleanliness

and food safety standards, and providing excellent customer service.

Company Policy and Procedures

Policy

• Build Good relationship

• Be honest
• Employee Hygiene
• Employee disciplinary action

Procedure

• Employee must be on time

• More focus on what you should do
• Always fallow to the instructions
• Attendance is a must
Health and Safety Protocols

- Personal Hygiene: All staff should maintain high standards of personal hygiene.
This includes regular handwashing with soap and warm water, wearing clean
uniforms or aprons, tying back long hair, and avoiding wearing jewelry that could
contaminate food.

- Food Handling: Proper food handling practices are essential to prevent

contamination and foodborne illnesses. Staff should be trained on safe food
handling techniques, including proper storage, thawing, cooking, and cooling of
ingredients.

- Sanitation: Regular cleaning and sanitation of all surfaces, equipment, and

utensils are critical. Develop a cleaning schedule and ensure that all areas of the
cake shop are cleaned thoroughly, including countertops, display cases, ovens,
mixing bowls, and decorating tools.

- Allergen Management: Take precautions to prevent cross-contamination of

allergens. Clearly label all products containing common allergens such as nuts,
dairy, eggs, and gluten. Train staff to handle allergens safely and provide
information to customers about allergen-containing products.

- Temperature Control: Proper temperature control is essential to prevent the

growth of harmful bacteria. Monitor and record temperatures of refrigerators,
freezers, and display cases regularly. Ensure that perishable ingredients are stored
at the correct temperatures and that hot foods are kept hot and cold foods cold.

- Pest Control: Implement measures to prevent pests such as insects and rodents
from entering the premises. Keep the cake shop clean and free of crumbs and
 spills, store food in sealed containers, and regularly inspect for signs of pests.
Consider hiring a professional pest control service if necessary.

- First Aid and Emergency Procedures: Ensure that all staff is trained in basic
first aid and emergency procedures. Keep a first aid kit stocked and easily
accessible, and have procedures in place for dealing with accidents, injuries, or
medical emergencies.

- Compliance with Regulations: Familiarize yourself with local health and safety
regulations and ensure that your cake shop complies with all applicable laws and
standards. This may include obtaining necessary permits and licenses, undergoing
regular inspections, and keeping accurate records.

- COVID-19 Protocols: In light of the COVID-19 pandemic, implement additional

protocols to prevent the spread of the virus. This may include requiring staff to
wear masks, practicing social distancing, increasing frequency of cleaning and
disinfection, and offering contactless payment options.

- Training and Education: Provide ongoing training and education to all staff on
health and safety protocols. Regularly review procedures and update them as
needed to ensure that your cake shop maintains the highest standards of hygiene
and safety.
Compensation Plans

Recruitment Program & Recruitment Process

Job Qualification

• Work Experience
• Skills
• Education
• Knowledge of Food Production Methods
• High School Diploma
• Specific Knowledge
• Personal Qualities and Attributes

Job Requirements

• Work Experience
• Education
• Certifications
• Educational Background
• Dependability and A Positive Attitude
 CHAPTER 3

Marketing Aspect

Market Study

The Bakery Industry has seen a massive rise in the previous years. One of the
primary drivers of the business is the increasing emphasis on celebrations and special
occasions. Birthdays, weddings, anniversaries, and various milestones are often marked
with cakes. Hence, the market size will continue to grow and the opportunity to expand
remains open.

A2C Bakeshop will primarily focus on unique flavors and innovative designs of
the cake that ensure the satisfaction of customers. Apart from that, our proposed business
aims to continue to innovate the product offerings as well as to commit to sustainable
practices for us to establish a strong brand presence in the competitive bakery market.
These enhance the product’s appeal to attract a loyal customer base, ensuring long-term
success and growth for our business.

Target Market

Since the store is in front of Sorsogon State University, and nearby Lewis College
and Sorsogon National High School, the major target market of the proposed business is
the students who are 21-40 years old. Hotels, Restaurants, Cafes, and catering companies
are also considered a target segment since they purchase cake for their menus and events.
Market Demographics and Survey

Table 1: Present and Project Number of Population of Sorsogon City

Population 2024 2025 2026 2027 2028

Sorsogon City 180,000 181,944 183,909 185,895 187,903

Table 1 shows the projected population of Sorsogon City. In evaluating the

expected demand for our product, it was important to determine the needs and
expectations of the consumers. With regards to this, a survey was conducted to the 200
residents of Sorsogon City in order to identify the demand for the business. The
capability and willingness of the residents to avail of the product are one of the reasons
for identifying the target market.

Graph 1: Respondent’s Ages

Ages

12-15 years old 16-20 years old 21-40 years old 41-50 years old

Graph 1 shows 54% of the respondents are 21-40 years old, 34% are 16-20 years old,
10% are 12-15 years old, and 2% are 41-50 years old.
Graph 2: Students or Workers

Students or Workers

Students Workers (Others)

Graph 2 shows 68% of the respondents are students, 27% are workers, and 5% are either
unemployed or senior citizen.

Graph 3: Customer’s Willingness to Buy

Willingness to Buy

Yes No
Graph 3 shows 96% of the respondents are willing to buy the proposed product.

SWOT Analysis

STRENGTHS

1. High Quality Ingredients

2. Unique Design
3. Customer Service
4. Location

WEAKNESSES

1. Limited Marketing Budget

2. Dependence on Seasonal Demand
3. High Perishability

OPPORTUNITIES

1. Specialty Cakes
2. Technological Advances

THREATS

1. Competition
2. Changing Consumer Preferences
3. High Cost of Baking Ingredients
Competitors’ Profile and Analysis

There has been an increase in the number of competitors in the market as the
demand rises especially during special occasions. In Sorsogon City, there are well-known
bakeshops such as Graceland, Goldilocks and Red Ribbon. They are often differentiated
by the quality and freshness of their products. However, the proposed business primarily
competes with existing local bakeshops in Sorsogon City such as KC Cakes and Baker’s
Plaza.

Product Offerings: Sells custom cakes and pastries online,

with delivery options
Strength: Established affordable pricing
KC Cakes Weakness: Limited focus on health-oriented products and
lack of unique ingredients

Product Offerings: Sells cakes with different flavors,

pastries, desserts, and beverages
Strength: Known for consistent quality and delicious taste,
Baker’s Plaza which has garnered a loyal customer base
Weakness: Some products are priced higher than those of
smaller bakeries, which might deter price-sensitive
customers

Competitive Strategy

Despite the market being saturated, the proposed business aims to capitalize on
certain features that differentiate it from its competitors. For one, the business aims to
offer unique ingredients that emphasize the healthier alternative to traditional and modern
cakes. Additionally, the business aims to provide an exceptional customer experience that
can differentiate the business from competitors. We will offer excellent customer service
through responsive communication channels such as Facebook, to address customer’s
inquiries and issues promptly and professionally.

Marketing Strategy

 Product Strategy – Our proposed business has decided to create a unique key
ingredient that differentiates it from other existing businesses. Pili nuts, known for
their rich flavor and nutritional benefits, provide a unique selling proposition in the
competitive cake market. Apart from that, the business will maintain high standards
of quality and sustainability of the product.
 Pricing Strategy - The pricing strategy will combine value-based and premium
pricing approaches. By focusing on health benefits, premium quality, and
sustainability, the business can attract a loyal customer base willing to pay for the
unique and high-quality product.
 Distribution Strategy – Customers are allowed to choose their cake orders through
the Facebook page. With the utilization of social media platforms that are very
accessible to potential customers such as Facebook and Instagram, the proposed
business will gain popularity. Asking for reviews and feedback will also be
implemented by the business to ensure the customers’ satisfaction.
 Promotional Strategy – Our proposed business will focus on the Digital Marketing
Strategy. We will create a social media platform, particularly Facebook Page to reach
a wide audience, build brand awareness, and drive sales.

Contribution to the Philippine Economy

Our proposed cake business plays a significant role in the Philippine economy
that contributes to the employment, revenue generation, and the promotion of local
culture. One of the key contributions of the cake business to the Philippine economy is
employment generation. The business seeks to provide job opportunities for bakers,
decorators, sales staff, and administrative personnel and therefore will reduce
unemployment rates and improve livelihoods of Filipinos. Additionally, the business
seeks to generate revenue through sales, contributing to the country's gross domestic
product (GDP) and tax revenue that enables it to also support local suppliers of
ingredients such as flour, sugar, eggs, and flavorings. Furthermore, our proposed business
incorporates local flavors and ingredients such as pili into our product that promotes
Bicol culinary traditions that therefore will contribute to the promotion of local culture
and identity.
 CHAPTER 4

TECHNICAL ASPECT

Products and Services

A2C Bakeshop, will serve cakes collaborate with Bicolano’s delights to elevate
the goods and also promote the local. In addition, the establishment will serve dine-in,
take outs, order and deliveries. Moreover, the establishment will ensure that the customer
will receive a product and service that they deserve. Below is the product that the
establishment offers:

“New Normal Procedures”

The pandemic serves new normal standards that alludes new ways of doing things
due to drastically altered circumstances. Below are the new practices that A2C Bakeshop
will implement:

 Appropriate face masked for used by the employees.

  Direct physical contact within 1 meter.
 Availing soaps, sanitizer/alcohol, and any other disinfectant inside and outside the
store.
 Use of appropriate PPEs for staff such as face shields, goggles, gloves, and any
other PPEs.
 Employees will be having a screening every daily month of the operation for
screening for symptoms and determine their history of travel/exposure within the
last 14 days.

Business Schedule

A2C Bakeshop will operate from Monday to Saturday. Every Sunday of every
week will serves as a day off for every employee. Below is the presentation of the
establishment business schedule of activities.

TIME ACTIVITIES
7:30-8:45 PM  The employees will arrive; all
employees/staff will arrive, cleaning of
each area such as kitchen and dining
area, and the outside portion of the
store.
9:00 AM  Opening of the store. This is where the
business will start to collect and receive
orders.
 The chef will start, crews, and other
staff will start their operation.
12:00 NN  Lunch time of all employees. The
business will temporarily close until
1:00 PM. If the business is
overcrowded, staff will take turns eating
lunch
1:00 PM  The store will be open and will resume
 the operation of all areas.
6:00 PM  Cleaning the areas such as the kitchen,
outside, dining area, and other areas.
 Employees will start to prepare to pack
their things up.
7:00 PM  All employees will go and rest.
 End of the business operation and the
closing time of business.

Shop Location

The store was located in front of SSU (SORSOGON STATE UNIVERSITY), and
nearby The LEWIS COLLEGE. The owners decided to establish their business in the
said address because they believe that it is the best place to put down and operate this
kind of business. Students are one of the major target markets of the Bakeshop that’s why
the proponents of A2C Bakeshop will establish it between the two schools.
Shop Size

The rental property where the business will be located is 56 square meters in size
with 4 meters heights.

Shop Floor Layout

Bottom outside
view of the Shop
Top Part outside view of the Shop

Inside Part of the

Service Area
Inside Part of the Kitchen Area

Overall outside view of the Shop

Supplies, Equipment, Furniture, and Fixtures

ITEM DESCRIPTION COST

Raw Materials ₱30,000.00

Supplies

ITEM DESCRIPTION UNIT PRICE PER UNIT TOTAL

Cutting Boards 3 60 ₱180.00

Measuring Cups 2 100 ₱200.00

Peeler 2 50 ₱100.00

Can Opener 2 100 ₱200.00

Colander 2 100 ₱200.00

Cutlery 3 100 ₱300.00

Mixing Bowls 10 100 ₱1,000.00

Whisk 4 70 ₱280.00

Saucepan 3 150 ₱450.00

Tongs 3 50 ₱150.00

Chef’s Knife 3 100 ₱300.00

Grater 2 60 ₱120.00

Electric Mixer 2 1,000 ₱2,000.00

Food Processor 2 1,200 ₱2,400.00

 Spoon 30 20 ₱600.00

Baking Sheets 10 60 ₱600.00

Fork 30 20 ₱600.00

Cooling Rack 10 60 ₱600.00

Baking Tray 10 60 ₱600.00

Cake Pan 15 150 ₱2,250.00

Plate 30 100 ₱3,000.00

Measuring Spoon 2 100 ₱200.00

Mortar and Pestle 2 150 ₱300.00

Kitchen Shelfs 2 550 ₱1,100.00

Other Supplies

ITEM DESCRIPTION UNIT PRICE PER UNIT TOTAL

Mop 2 200 ₱ 400.00

Broom 2 200 ₱ 400.00

Dust Pan 2 100 ₱ 200.00

Sprayer 2 50 ₱ 100.00

Dishwashing Liquid 2 50 ₱ 100.00

Sponges 3 50 ₱ 150.00

Steel Brush 3 50 ₱ 150.00

 Dish Cloth 5 50 ₱ 250.00

Bleach 3 70 ₱ 210.00

Detergent Soap 3 80 ₱ 240.00

Containers 5 100 ₱ 500.00

Paper Bags 1 150 ₱ 150.00

Table Napkin 10 50 ₱ 500.00

Sticker Logo 1 100 ₱ 100.00

Gas Tank 2 1,000 ₱ 2,000.00

Equipment

ITEM DESCRIPTION UNIT PRICE PER UNIT TOTAL

Rotary Convection Oven

1 80,000 ₱80,000.00

Refrigerator 1 60,000 ₱60,000.00

Computer/Laptop
3 20,000 ₱60,000.00

Microwave

2 10,000 ₱20,000.00

Air Conditioner

2 18,000 ₱36,000.00

Kitchen Ventilation
1 15,000 ₱15,000.00

Blender

2 1,500 ₱3,000

Furniture and Fixture

ITEM DESCRIPTION UNIT PRICE PER UNIT TOTAL

Small Circular Flush LED
Ceiling Lighting
10 500 ₱7,500.00

Chairs

10 250 ₱2,500.00

Wall-Side bar table with chairs

1 5,000 ₱5,000.00

Square table

1 300 ₱300.00

Cabinets

5 300 ₱1,500.00

Wood Top Baker’s Table

1 10,000 ₱10,000.00
Faucet and Sink

2 2,000 ₱4,000.00

Commercial Bakery Display

Case

1 1 ₱30,000.00

Supplier of Raw Materials, Supplies, Furniture, and Fixture

Raw Materials and Supplies

SUPPLIER LOGO PRICE RANGE PER PACK

FLOUR/STARCHES/NUTS/
LEAVENING
LOVE2BAKE AGENTS/BUTTER
₱300-500 & ₱400-800

BAKING SUPPLIES
₱200-₱400 & ₱500-650

Equipment

SUPPLIER LOGO PRICE RANGE

 BAKING EQUIPMENT
₱50,000-₱100,000
EASTWORLD SALES
PHILIPPINES INC. AIR CONDITIONER
₱35,000-₱50,000

Furniture and Fixture

SUPPLIER LOGO PRICE RANGE

FURNITURES
JECAMS INC. – ₱10,000-₱15,000
FURNITURE STORE
PHILIPPINES FIXTURES
₱15,000-₱18,000

Uniform

The uniform of the A2C Bakeshop are similarly the same other staff, except for
the kitchen staffs.

Utilities
 Water and electricity were among the utilities required for the operation. We only
need to pay for our monthly bills and Wi-Fi connection since our rented unit already has
an energy and water connection.

Waste Disposal

The waste products from the procedures will be thrown in a garbage bin. This
waste will be picked up by the garbage truck every day morning. Garbage will be divided
into organic and non-organic categories. All rubbish will be disposed of in trash cans
located at the rear of the space. Good sanitation practices are followed to help keep the
environment clean.

CHAPTER 5
 FINANCIAL ASPECTS

Sources of Financing

A2C Bakeshop will be using the owner’s personal money or fund to allocate
resources according to immediate needs or strategic priorities. Managing each owner’s
personal finances within the business will help to develop financial discipline. Since it is
a starting up and small business, it is better to avoid any debt, obligations, and interest
payment from loans or credit lines. The business can improve cash flow and reduce
financial pressure on the business, especially in the early stages when revenue may be
limited. Any profits generated by the business will be given equal to the owners and the
salary of the workers.

Total Project Cost

ITEM ESTIMATED COST

Raw Materials 30, 000
Kitchen & Baking 80,000
Supplies
Kitchen & Baking 500,000
Equipment
Permits & Licenses 10,000

TOTAL COST ₱ 590,000.00

Profit and Loss Statement

A2C BAKESHOP
 PROJECTED STATEMENT OF PROFIT AND LOSS
FOR THE YEAR ENDING DECEMBER 31, 2024

Gross Sales ₱2,000,000.00

Sales Discounts ₱120,000.00
Sales Returns and Allowances ₱150,000.00 ₱270,000.00
Net Sales ₱1,730,000.00
Cost of Goods Sold ₱550,000.00
Gross Profit ₱1,180,000.00
Operating Expenses
Selling Expense
Advertising Expense ₱15,000.00
Sales Salaries Expense ₱150,000.00
Total Selling Expense ₱165,000.00
General and Administrative Expenses
Depreciation Expense ₱350,000.00
Baking & Kitchen Supplies Expense ₱80,000.00
Insurance Expense ₱50,000.00
Total General and Administrative Expenses ₱480,000.00
Total Operating Expenses ₱645,000.00
Net Income before Tax ₱535,000.00
Income Tax (10%) ₱53,500.00
Net Income ₱481,500.00

Cash Flow Statement

A2C BAKESHOP
 STATEMENT OF CASH FLOWS
FOR THE YEAR ENDING DECEMBER 31, 2024

Cash flows from operating activities 1,500,000

Cash paid to suppliers 250,000
Net cash from operating activites 250,000
Cash flows from investing activities
Purchase of Employee's Uniform 50,000
Purchase of Kitchen and Baking Supplies/Equipment 580,000
Purchase of Furniture and Fixtures 200,000
Dividends received 150,000
Net cash from investing activities 980,000
Cash flow from financing activities
Cash withdrawal 105,000
Net cash from financing activities 105,000
Cash and Cash Equivalents at the end of period 165,000

Balance Sheet

A2C BAKESHOP
 STATEMENT OF FINANCIAL POSITION
FOR THE YEAR ENDING DECEMBER 31, 2024

Assets
Current Assets
Cash 1,500,000
Baking & Kitchen Supplies 80,000
Total Current Assets 1,580,000
Non-Current Assets
Baking & Kitchen Equipent 500,000
Furniture and Fixtures 200,000
Accumulated Depreciation-Equipment 150,000
Accumulated Depreciation Furniture &
Fixtures 100,000
Total Non-Current Assets 950,000
TOTAL ASSETS 2,530,000

Liabilities
Current Liability
Income Tax (10%) 53,500
Total Current Liability 53,500
TOTAL LIABILITY 53,500

Owners’ Equity
Aguinaldo, Capital 300,000
Ariola, Capital 300,000
Babejes, Capital 300,000
Batang, Capital 300,000
Biñas, Capital 300,000
Bocaya, Capital 300,000
Calayo, Capital 300,000
Add: Projected Net Income 481,500
 Less: Withdrawal 105,000
Total Owners Equity 2,476,500
TOTAL LIABILITIES AND OWNERS
EQUITY 2,530,000

Statement of Partners’ Equity

A2C BAKESHOP
STATEMENT OF PARTNER'S EQUITY
FOR THE YEAR ENDED DECEMBER 31, 2024
A B Total
Balances - January 1, 2024 750,000 750,000 1,500,000
Contributions 1,200,000 900,000 2,100,000
Net Income 240,750 240,740 481,490
Withdrawal (52,750) (52,750) (105,500)
Balances - December 31, 2024 2,138,000 1,837,990 3,975,990