HISTORY OF

PUTOTERIA
• Established in 2023, Putoteria is
a small business venture founded
by two enterprising students from
the Ifugao State University-Potia
Campus, Ms. Roselle Ann V.
Castillo and Ms. Jemimah
Kezziah P. Natuno. Located at
the College of Business
Management Grounds, Putoteria
operates within the food and
snack industry, primarily serving
the students and staff of the
IFSU-Potia campus.
PRODUCTS
 Mission
“Putoteria is a partnership-
based company that seeks
to supply high-quality
items and give its clients
happy service. Customers
from all across the IFSU
campus will like our
drinks, snacks, and
service.”
Vision
“To be recognized as
one of the top
business start-up
around Potia, Alfonso
Lista, Ifugao.”
 SALES REPORT
1st SEMESTER
SEPTEMBER OCTOBER NOVEMBER DECEMBER

REVENUE
SALES 6,698.00 13,511.00 10,336.00 2,502.00

EXPENSES

COST OF GOODS 4,366.00 10,877.00 7,637.00 1,722.00

SOLD
TRANSPORTATION 340.00 200.00 0 0
SALARY EXPENSES 850.00 850.00 150.00 0
TOTAL EXPENSES 5,556.00 11,927.00 7,787.00 1,.722.00
NET INCOME 1,142.00 1,584.00 2,549.00 780.00
 SALES REPORT
2ND SEMESTER

JANUARY FEBRUARY MARCH APRIL

REVENUE
SALES 1,640.00 8054.00 9,693.00 5,476.00
EXPENSES
COST OF 1,198.00 3,303.00 5,745.00 2,600.00
GOODS SOLD
SALARY 0 4,000.00 3,250.00 2,500.00
EXPENSES
TOTAL 1,198.00 7,303.00 8,995.00 5,100.00
EXPENSES
NET INCOME 442.00 751.00 698.00 580.00
SI
Initially doubting product acceptance, the students learned that confidence

G 1 in their offerings and willingness to take risks are crucial. They eliminated
products they weren't confident in, focusing on those they could
successfully sell

H
Despite initial shyness, the students learned to actively promote their

T 2
products by observing and applying communication strategies from other
business owners. They utilized marketing skills learned in the classroom,
adapted to market preferences, and identified successful products like

S
Lugaw Plain and Lugaw with egg.

Balancing business operations with academic responsibilities, the students

3 mastered time management and strategic planning. They forecasted sales

peaks, minimized losses, and understood the importance of hiring
trustworthy employees to sustain and grow their business
Due to tight schedules and
limited resources, the students
could only offer a few products The students encountered issues
initially. The juice product failed with money management,
because it was unappealing and particularly during busy periods,
faced strong competition, resulting in missing funds. They Managing employees presented
implemented a "pay as you order" difficulties, especially when the
leading to its elimination.
policy to address this. Additionally, owners were away for their OJT. A
Similarly, Shanghai sales only new employee had poor personal
broke even, and it was also hiring an employee became
hygiene, which affected customer
removed from the offerings. financially burdensome, as initial satisfaction. Despite warnings, the
sales were just enough to cover issue persisted, leading to a
wages, prompting the addition of decline in customers and sales.
1 lunch items to sustain the business The business ultimately had to
close due to decreasing customer
attendance and other operational

2 challenges.

3
Application of Theoretical Knowledge:
The implementation of a business plan allows students to apply theoretical knowledge in a practical setting,
enhancing their learning experience.
Development of Key Entrepreneurial Traits:
Through this program, students develop independence, responsibility, and competence as business owners.
Learning from Mistakes:
The program emphasizes the value of learning from mistakes and failures, turning them into lessons that foster
improvement and perseverance.
Exploration of Managerial Styles:
Students can experiment with different managerial styles and strategies, helping them identify the type of business
that suits them best.
Self-Assessment and Growth:
The program serves as a platform for self-assessment and personal growth, strengthening the students'
entrepreneurial skills and knowledge.
Insight into Real-World Entrepreneurship:
While the program offers a glimpse into entrepreneurial life, it also acknowledges that the real-world business
environment is more challenging.
Adaptability and Continuous Improvement:
Emphasizes the importance of observation, adaptability, and continuous improvement in response to a constantly
changing market.
Risk-Taking:
Highlights the necessity of taking risks, as inaction poses the greatest threat to success, reinforcing that successful
entrepreneurs take calculated risks.
Choose the Right Industry: Select a field of expertise or an industry that
Considerwith
aligns Closed Door
your Stalls: Useand
interests closed door stallsrather
passions, to manage
thancustomer flow
building and preventout of
a business
overcrowding Ensure
obligation. in the production
you build area.
a business that you can truly enjoy, considering
the needs and preferences of your target clientele

Be Receptive
Leverage Campus
to Ideas:
Location:
AlwaysForbeaspiring
open toentrepreneurs
new ideas andwithin
solicitafeedback
campus setting,
from clients
choose a
business location
regularly to make on
improvements.
campus where there is a large student population.

Ensureon
Focus Client
High-Demand
Satisfaction:
Products:
Aim to keep
Sell products
your clients
thatcontent
are in demand
and happy,
in a as
campus
customer
setting,
such as food,is snacks,
satisfaction key to your
and business
drinks. success.

Manage Perishable Goods Carefully: If selling food products, choose items that are not
Network and Build Trust: Make connections, develop trust with clients, and treat every
easy to spoil or manage perishable goods by selling them in batches or controlled
interaction as a potential source of future revenue.
quantities to avoid losses.