Lesson 85-Simple Business Plan

1.Set your long & short term objectives.
2.What changes are taking place in the business & how should I prepare for them?
3.How can I attain my goals?
4.What is my timetable in accomplishing my plans?

Parts of the Business Plan:
A)Title of the Business
B)Name of the Owner
C)Address of the Business
D)Introduction about the business
E)Objectives of the business
F)Financial status of the business
G)Strengths & Weaknesses of the business
H)Opportunities of the business
I)Threats in the business
J)Marketing Plan(coverage of the business)

Lesson 84-Raw Materials & Products in the Community

1.Industry:Wooden Furniture
Backward Linkages:Lumber,Labor,Delivery
Forward Linkages:Office Furnitures,House Fixtures,Delivery
2.Industry:Garment Trades
Backward Linkages:Textile,Threads,Equipment,Labor,Delivery
Forward Linkages:T-shirt,Pants,Children's Dresses,Underwear,Salesforce,Building
3.Industry:Food Manufacturing
Backward Linkages:Raw Products(ingredients),Equipment,Labor,Processing
Forward Linkages:Distribution,Labor,Sales Staff
4.Industry:Shoe Factory
Backward Linkages:Machineries,Leather,Synthetics,Corks,Woods,Nails,Labor
Forward Linkages:Ladie's shoes,Men's shoes,Children's shoes,Infant's shoes,
Labor,Delivery,Distribution,& Building
5.Industry:Entertainment
Backward Linkages:Building,Office Staff,Furnitures,Artists,Talent Managers
Forward Linkages:Promoters,Producers,Trainers,Training Studio,Equipment etc.
6.Industry:Education
Backward Linkages:Building,Office Staff,School Personnel,School Furnitures
Forward Linkages:Books,School materials,School instruments,Electronic equipment,etc.

Lesson 83-Knowing the Needs for Products & Services

1. Demands for products & services vary in nature,traditions,& the communities paying capacity.
2. Products & services are abundant & varied.

Lesson 82-Identifying Business Opportunities

Ways of Generating Ideas for Business Possibilities:
1. Examine available goods & services.
2. Examine their current & future needs.
3. Examine how needs are being satisfied?
4. Examine available resources around you.
5. Read magazines,news articles & publications on new products & technologies.

Lesson 81-Benefits of Planning

1. You are your own boss.
2. Financial security for the entrepreneur & his family.
3. Improve lifestyle of the entrepreneur & his family.

Lesson 80-Feasibility Planning

*Feasibility Plan-is a realistic & optimistic plan.
Market Study:
1.Who are your targeted prospects?
2.Do you know the buying capacity of your targeted prospects?
3.How do they buy?
4.Will they be satisfied with the services offered?
5.How will you distribute your goods?
6.What will your prospect get from patronizing you product?
7.Is your price affordable?
8.Do you know the general trade practices regarding your products or services offered?
9.What transportation system is available to reach the buyers?

Lesson 79-Opportunities for Entrepreneurial Activities

1. Entrepreneurship is not selective.
2. As long as there are people who are in need, you are in business.
3. Promotion of Industries:
a)Micro Enterprise-home industries operated within the home or housed in makeshift quarters.
-5 workers with not less than 50,000php as capital
b)Cottage Enterprise-managed & operated by a family.
- 6 to 9 workers with 50,000 to 500,000php as capital
c)Small Enterprise-10 to 99 workers with over 500,000 to 5 million pesos as capital
d)Medium Enterprise-100 to 199 workers with over 5 million to 20 million pesos as capital, like specialized manufacturing industries.
e)Large Enterprise-200 workers or more.Over 20 million pesos as capital

Lesson 78-Training Needs of Entrepreneurs

1. Needs to equip himself before going into business.-inorder to prosper

Ex. Attends trainings,seminars,conferences by the DepEd,DTI,UP-ISSI,TESDA,etc.

2. Needs addtional funds for capital.

Ex. From Banks & other Lending Agencies

Lesson 77-Strengths & Weaknesses

1. Strengths:Set realistic goals
Weaknesses:Unrealistic goals
Remedies:Set goals that you can realize with.

2. Strengths:Look for valuable informations & opportunities for business.
Weaknesses:Focus on 1 or 2 sources
Remedies:Gather many sources & informations

3. Strengths:Aim for successful delivery of orders & satisfy customers
Weaknesses:Late deliveries
Remedies:Commitment to the contract

4. Strengths:Hardworking
Weaknesses:Repeated failures
Remedies:Develop patience & try again

5. Strengths:Above-average thinking ability
Weaknesses:Poor learning habits. Fear in accepting failures.
Remedies:Read & learn stories of successful entrepreneurs.

6. Strengths:Take the risk
Weaknesses:Afraid to gamble
Remedies:Learn to take the risk.Weigh.

7. Strengths:Possess technical knowledge & able to communicate ideas
Weaknesses:Opposite of strengths
Remedies:Enroll in training programs

8. Strengths:Creative & Innovative
Weaknesses:Rely on what is already available
Remedies:Develop new trends

Lesson 76-Motivation,Creativity & Innovation

Motivaton-a mental function or instinct to produce,sustains, & regulates behaviors in humans & animals.

Creativity-artistic;originality.

Innovation-changes that entrepreneurs can introduce to improve his products & services.Innovators are inventors.

Lesson 75-The Role of Entrepreneurship in Economic Growth

1. Provides goods & services for the people.
2. It enhances the quality of life of the people in that particular community.-the comfort of Technology.
3. Provides employment for people.
4. It lessens the gap between the rich & the poor.
5. Helps the government when they pay taxes.

Lesson 74-Entrepreneurial Activity & Family Income

*Entrepreneurial Activities-are services rendered by dressmakers,tailors,cosmetologists,etc.
profits earned add to the income of the family.

Ex. Housewives who sells pre-need plans like insurances,health cares,educational plans,retirement plans,pension plans & memorial plans.Also Electronic loads & Prepaid cards.

Lesson 73-Types of Entrepreneurship

1. Single or Sole Proprietorship-owned & operated by a single individual or family.
Ex. Cornerstore
Grocery Stores
2. Partnership-owned by 2 or more individuals.
Ex. Law office
Accounting Firms
Medical & Dental Clinics
Establishments that render services for a fee like Repair shops,Barbershops,Beauty shops
3. Corporation-are group of individuals who agreed to establish an enterprising business. The Initiators of this business are incorporations.They share for it's starting capital.To increase it's capital,shares of stocks are offered to interested individuals( Stockholders ). Stockholders elect directors who formulate plans & policies.The management is under the Directors & officers are appointed by them.
4. Consumer's Cooperative-enterprises formed,owned & operated by it's own members of 15 people. They buy shares on voluntary basis.

Lesson 72-Qualities of a Good Entrepreneur

1. Organized-in proper order
2. Hardworking
3. Decision Maker
4. Self-confident-optimistic
5. Enthusiastic-lively
6. Resourceful-creative & innovative

Lesson 71-Entrepreneurship & the Entrepreneur

Entrepreneurship-an economic activity.
-creation of something with difference
-engaging in business
-mobilizing people,finances,&resources,labor & materials for profit
Entrepreneur-a person who does an economic activity such as buy & sell,production,
manufacturing,& renders services for a fee.
-are goal-oriented & believes in his own capacity to engage in a business enterprise.
-are individuals who are highly motivated & enterprising.Still inspired to do business
& takes responsibility not only for his success but for his failures as well.
-an individual who mobilizes natural resources,human resources,& financial
resources in order to produce goods & services.

Lesson 70-The Sewing Machine

Parts Of the Sewing Machine:
1.Head-the complete sewing machine where most of its parts are found.
2.Upper Tension-loosen & tightens the stitches
3.Presser Foot -holds the materials in place while sewing
4.Presser Bar Lifter-raises or lower the presser foot
5.Needle-made up of metal shaft & it's eye & pointed end attached to the needle bar.It's head with a clamp.
6.Throat-hole which the needle passes while sewing
7.Throat Plate-a metal plate that cover the throat & the feed dog
8.Bobbin-round metal disc where the thread is wound
9.Slide Plate-metal plate that covers the bobbin case
10.Bobbin Case-container of the bobbin
11.Bobbin winder-is near the balance wheel & used for winding the thread
12.Bed-flat metal cover placed on the cabinet & where the machine head is connected
13.Stitch Regulator-regulates the length of the stitches
14.Spool Pin-holds the thread
15.Belt-a leather band that connects the balance wheel to the drive wheel
16.Thread Guide-used in threading the machine
17.Drive Wheel-large wheel under the machine.It turns when the balance wheel also turns
18.Dress Guard-protects the dress from being entangled by the drive wheel
19.Treadle-foot rest at the bottom of the machine
20.Pitman Rod-connects the treadle to the drive wheel
Care of the Sewing Machine:
1.Always keep the sewing machine closed when not in use.
2.Avoid moving the sewing machine frequently because it may loosen the parts
3.Use both hands in lowering or raising the machine head
4.Clean the sewing machine before using it
5.Always clean & oil it frequently

Lesson 69-Drafting Bodice Pattern

Foundation Pattern-a perfectly plain pattern that fits an individual.
A. Bodice Pattern:
A-is the fundamental construction line.Square both ways from A.
B-from A is 2"
C-from B is 2"
D-from C is 3/4",the back seamline
E-from D is 3/4"
F-from B is 1/4" breast on the square plus 1/2 down
G-from B is the shirt length plus 1 1/2" shirt length allowance
H-from G is 3/4" for the front part.Connect all points.
I-from A is 1/6"neckline measurement on the square
J-from B is 1/2 shoulder measurement plus 1/2 for seam allowance.Connect J-I and draw a line downward to locate point K to on line E.
L-is a point formed by joining I-J-K to form a rectangle.Shape back neckline from I curving gently to B or use a french curve.
M-is a point on line D for the back pattern
N-is midway K-J
O-from F is 1/4 breast on the square
P-from is 2" for adults,1 1/2" for tapered shirts & 1 1/4" for children.Shape armhole from J curving slightly or use french curve to shape it.The front armhole is deeper by 3/8" than the back armhole.
Q-is a point squaring down from P
R-from H is 3/4",the overlay of the front part
S-from R is 3".Connect T-R.Shape front neckline from L-T.Finish the drafting as presented.
The front pattern,when finished,is made up of letters TELKOPQSHR.
T-the back part is made up of letters ERPQGF.The yoke pattern is made up of letters EKJIB.
B. Sleeve Pattern:
A-is the fundamental construction line.Square both ways from A
B-is the sleeve length.Add 1/2" for the hem allowance.
C-from A is 1/4 of the breast on the square less 1/2".Use the short arm.
D-from A is 1/2 armhole measurement.Armhole measurement can be taken from the draft bodice pattern.Connect D-A.
E-is the midway D-C.Square up to locate F intersecting line D-A.
G-from F is 3/4"
H-from D is 2"
I-from B is 1/2 of the sleeve width.Connect D-I.Check armhole measurement.The front armhole is deeper than the back armhole.
C. Collar Pattern-Sports or Convertible Collar:
A-starting point.Square both ways.
B-A-3 1/4".Square out from B
C-A-the length of the collar.Square up from C.
D-intersection of line B & line C.
BD-AC
G-D-1 1/4".Connect
E-C-3/8".Connect E & G with extension.
H-E-4"
F-center of distance A-C.Shape bottom of collar from F to E.
J-center of distance of B-G.Shape the upper portion of collar from I-H.
D. Neckline Pattern:
Find the length of the collar.Join shoulders of the front & back bodice pattern & take the neckline measurement.

Lesson 68-Taking Body Measurements

1.Shirt Length-from nape to the desired length.
2.Shoulder-from 1 shoulder to the other shoulder joint.
3.Breast-measured by passing the tape measure under the left arm,around the breast and under the right arm.
4.Neck-around the neck.
5.Sleeve length-from the tip of the shoulder to the desired length.
6.Sleeve Width-measured from the underarm seam to the crease of the sleeve by passing the tape line around the bicep & calculating the exact width of the short sleeves when finished.

Lesson 67-Reading a Tape Measure

Note:Most Dressmakers find it easier to use the inches measurements,however if it is necessary to have the measurements in centimeters we convert the inches measurements by multiplying every inch to 2.54.
For further informations about reading measurements,please refer to Lesson 24-Mensuration.

Lesson 66-Sewing Tools & Equipment

A. Measuring tools
1)Tape measure-for body measurements.
2) Ruler-to mark straight lines.
3)Hem marker-hem lines
4)Seam gauge-hems,tucks & seams.
B. Drafting tools
1)French curve-neck line,arm holes & collars
2)Hip curve-hips.skirt hemline,& other long curves.
3)Tailor's square/L-square-perpendicular lines,corners
C.Cutting tools
1)Seam ripper-to rip machine stitch
2)Scissors-to cut threads,trim seams,slashing & cutting button holes
3)Shears-to cut fabrics
D.Marking tools
1)Dressmaker's carbon paper-to transfer construction marks from pattern to cloth
2)Tracing wheel-used with tailor's chalk & dressmakers carbon paper
3)Tailor's chalk for marking fabrics
E.Sewing tools
1)Needles-hand sewing & machine stitching
2)Pins-for basting
3)Pin cushion-to keep pis in place
4)Sewing machine-foot-powered or motor-powered
5)Thimble-to protect a finger when pushing needles or pins
6)Thread
7)Emery bag-to clean rusty needles

Lesson 65-Preparing a Market List

Market List-list of foods & goods we buy in the market.
Tips in Shopping/Marketing:
1.Prepare your market list.
2.Select stores that sells cheap but good quality products.
3.Check the weight & quantity of the foods you buy.
4.Buy fruits & vegetables in season.
5.Read the labels & expiration dates.
6.Count your change before leaving the store.
7.Check your market list.
Steps in Making a Market List:
1.Determine the food budget.
2.Make a daily or weekly menu guide.
3.List down all the ingredients needed in your menu.
4.Check your personal & miscellaneous needs.
5.Compute for the estimate cost.
Parts of a Market List:
1.Quantity-number of pieces,kilos,grams
2.Unit-pieces,kilos,cups
3.Item/Description-food or article to be bought.
4.Estimated Cost-rough estimate to the current price of foods.

Lesson 64-Meal Planning

Meal Planning-the correct way of preparing & serving Foods for the family.
Factors to Consider in Meal Planning:
1.Nutritional needs of the family
2.Family income
3.Family size & composition
4.Food supply & availability of foods-locally or imported.
5.Food habits-most liked by the family.
6.length of preparation & availability of equipment.
7.Weather & climate.
Meal Pattern:-the format or sequence of serving meals.
Sample:
Main dish-pork sinigang
Fried dish-fried galunggong & rice
Dessert-sliced papaya
Beverage-cold gulaman & sago
Meal-food eaten or served in a day.
Main Dish-most important item in a menu
Fried Dish-any fried dish served with broth
Rice-Staple food
Beverage-any drink
Dessert-anything sweet

Lesson 63-Balanced Diet

Balanced Diet-complete meals with complete nutrients.
Things to Remember in Planning a Balanced Diet:
1.Use the chart as guide to good nutrition.
2.Distribute the daily recommended food requirements from the chart.
3.Prepare sufficient amount & variety of foods daily.
4.Buy cheap but nutritious foods.
5.Conserve nutrients of foods when cooking & preparing.
6.Prepare nutritious snacks.
7.Include vegetables & fruits in your meals everyday.
Sample Balanced Menu:
Carbohydrates & Fats-Fried Rice
Vit.,Proteins & Minerals-toasted dilis,fried egg with tomatoes
Protein,Minerals-Chocolate drink with milk
Vit.-sliced papaya

Lesson 62-Essential Nutrients Needed by the Body

1.Protein-from Greek word "Proteos" which means primary.It is made up of "amino acids".
2 Types of Protein:
a)Complete protein-presence of all amino acids for growth & long life.
Sources:Animal sources like milk,glandular organs,meat,fish.
b)Incomplete protein-it lacks 1 or more amino acids.Prolongs life span but does not support growth.
Sources:Vegetables like monggo,peanuts,lima beans(inc.)
Soya & other protein foods like shrimps,dilis,tulya,shellfish(partially complete)
Deficiency:Kwashiorkor-severe protein malnutrition in babies under 2 yrs.old.
2.Carbohydrates-original source of energy is the Sun.
-most economical source of heat & energy.
*Calories-amount of heat & energy required to raise the temperature of 1 kg.of water to 1 C.
*Bomb Calorimeter-an instrument to determine the amount of energy used in foods.
Sources:Rice,corn,bread,cassava,jams,puto,candies,sugar,biscuits,sweet camote.
3.Fats & Oil-the most concentrated source of heat & energy.
-Fats contains carbon,hydrogen,oxygen,glycerol, & fatty acids.It helps in preserving the flavor of foods.
Sources:Butterlard,coconut,peanut,margarine,chocolates,fats from fish & meat.
Deficiency:Marasmus-severe-protein malnutrition in children below 2 yrs.old due to lack of breast-feeding for a long time.
4.Vitamins
a)Fat soluble vit.-easily absorbed by the body along with fats.
1.1 Vit.A(Retinol)-"pro-vit."for normal vision,healthy skin & glossy hair.
Sources:yellow fruits & leafy vegetables,cheese,milk,butter.
Deficiency:Nightblindness & Xerophthalmia- severe eye-infection
1.2 Vit.D(Cholacalciferol)-the "sunshine vit."for normal growth & for bones & teeth development.
Sources:Eggyolk,fish liver oil,milk,heart,kidney.
Deficiency:Scurvy-malformation of bones & teeth.
1.3 Vit. E(Tocopherol)-"anti-sterility vit."(normal function of reproductive system).Also prevents signs of aging among adults.
Sources:Wheat germ oil,leafy vegetables,fish,butter,whole grain cereals.
1.4 Vit. K-"Anti-hemorrhagic vit." for normal blood clotting.
Sources:Glandular organs,meat,leafy vegetables,eggyolk,ricebrand,cabbage.
Deficiency:Hemorrhagic disease-prolong blood clotting
b)Fat Soluble Vit-.nutrient contents are easily destroyed when water is present.
1.1 Vit.B1(Thiamine)-"pep-vit."for appetite & healthy nerves.
Sources:Whole grain cereals,enriched rice,nuts,liver,meat,dried beans
Deficiency:Beri-beridifficulty in walking(numbness & leg cramps)
1.2 Vit.B2(Riboflavin)for general health.
Sources:Milk,lean meat,liver,yeast
Deficiency:Ariboflavinosis-mouth inflammation,lip-cracks & rough skin
1.3 Niacin(Nicotinic Acid)-prevents Pellagra.
Sources:Milk,lean meat,liver,yeast,heart
Deficiency:Pellagra-skin erruption at the back head of adults & feet of children.
1.4 Vit.C(Ascorbic Acid)-"Escape Vit."for body resistance,strong bones & teeth,normal blood.
Sources:Guava,tomatoes,strawberry,apple,calamansi,bell pepper,string beans
Deficiency:Scurvy

4 More Important Minerals:
1.Calcium-for healthy bones, teeth & other tissues.
Sources:Milk products,dried fish,alamang,bagoong,soy beans,& leafy vegetables.
2.Iron-for normal blood supply(formation of red blood cells/hemoglabin, & prevents anemia.
Sources:Eggyolk,liver,glandular organs,ampalaya,dried beans, & legumes.
Deficiency:Anemia-general weakness of the body.
3.Iodine-for normal function of thyroid glands.
Sources:Seafoods,whole grain cereals,Iodized salt.
Deficiency:Goiter-enlargement of the thyroid glands
4.Phosporus-body regulator & for healthy bones & teeth.
Sources:Whole grain cereals,milk,egg,fish

Lesson 61-Important Function of Foods

Food-anything which gives nourishment to the body.
Nourishment-the process by which the food is digested & it's nutrients absorbed by the body.
Deficiency Disease-resulting from lack of 1 or more nutrients in the body.
Function of Foods:
1.Builds & repairs worn-out body tissue.
2.Source of heat & energy.
3.Regulates body processes.
3 Basic Food Groups:
A)Body-Building Foods-this group supplies the main sources of protein needed to build healthy muscles,bones & tissues.
B)Energy-giving Foods-contains significant amount of fats & carbohydrates that supplies energy.
C)Body-regulating Foods-Protective group of foods & helps the body to function well.This are vitamins & minerals for body resistance.
Water-essential body-regulator.58% of our body contains water,6-8 glasses of water should be taken everyday.
Food Nutrients:
1.Protein
2.Carbohydrates
3.Fats & Oil
4.Minerals
5.Vitamins

Lesson 60-Importance of Nutrition

Nutrition-study of food in relation to health.
Good Nutrition-condition when the person eats the right kind & right amount of food.
Good Health-product of good nutrition.
Malnutrition-lack/excess intake of nutrients.
Importance of Nutrients:
1.Helps in body & brain development.
2.Affects the person's performance,appearance,grpwth & development & relationship to the family & community.
3.Resistance to diseases.
4.Better work performance.
5.Longer & productive life.
Characteristics of A:
Healthy Person
1.Clear & healthy skin
2.Clear eyes
3.Glossy hair
4.Firm & strong muscles
5.Sound teeth
6.Good posture
7.Good appetite
8.Active interest in work
9.Mentally alert
10.Young looking
Malnourished Person
1.Poor eyesight
2.Underweight/overweight
3.Dry falling hair
4.Weak & deformed bones
5.Looks older than his age
6.Poor eyesight
7.Incomplete teeth
8.Pale dry skin
9.Lack of vigor
10.Irritable

Lesson 59-Maintaining the Cleanliness & Orderliness at Home

Reminders in Doing Housework:
1.Plan the work in proper order.
2.Finish doing all chores of the same type.
3.Use the right tool.
4.Apply Work Simplification Techniques.
5.Keep cleaning materials in an easy to reach place.
6.Group the task & divide them among the family members.
Group of Tasks:
1.Daily task-sweeping & mopping floors,washing dishes,watering plants,grbage disposals.
2.Weekly task-ironing clothes,marketing,defrosting refrigerator.
3.Occasional task-general cleaning,repainting.
Ways of Simplifying work:
1.Combination of 2 task.
2.Elimination/short cuts.
3.Use of Labor saving devices.

Lesson 58-Choosing an Ideal Home

Factors in Choosing the House:
1.Income of the family.
2.Structure or composition of the family.
3.Physical design of the house.
4.Location of the house.
5.Cost.

Qualities of the different Centers of Activities:
1.Living room-a place to entertain visitor
2.Dining room-near the kitchen.
3.Bedroom-a place for sleeping,resting & relaxation.
4.Bathroom
5.Kitchen-should be the cleanest part of the house.

Lesson 57-principles of Design Applied in Furniture Arrangements

1.Furnishings-an article or object added to furnitures.
Ex.Lampshades,vases,wall decors
2.Diorama-representation,display,exhibits or miniature of objects.
3.Floor Plan-a drawing or diagram,top or horizontal view of an object.
4.Accessories-things of secondary importance aiding or contributing to effectiveness of something.
Do's
1.Large pieces of furnitures parallel to the wall.
2.Heavy furnitures on both sides of the room.
3.Size should be proportion to the room.
4.Group furnitures according to their use in a particular room.
5.Small furnitures grouped with wall decors to make it appear bigger.
6.Furnishings & accessories harmonize in color & shapes.
Dont's
1.Aviod crowding of furnitures in an activity area.
2.No furnitures should block the walking & working areas.
3. No unecessary furnitures in the room.
4.No heavy & large furnitures in a small room.
5.No blocking of spaces,door openings & drawers.

Lesson 56-Principles of Design

Design-any arrangements of the different elements of design to create order & beauty.
Principles of Design:
1.Balance-equilibrium/equal
-stability & steadiness in the room.
2 kinds:
a)Formal balance-the same object & decorations on both sides of the room.
b)Informal balance-different objects & decorations on both sides of the room.
2.Rhythm-it suggests movements.
Achieved by:
a)Repetiti0n-repeated lines,colors,shapes on the designs of the different objects.
b)Progression-transition like increasing & decreasing on sizes,shapes,color, & textures of objects
in the room.
c)Circular or continous line movement.
3.Harmony-unity & continuity through the selection & arrangements of objects or ideas,colors or shapes.
4.Proportion-relationship of 1 part of the room to another part or to the whole area.
5.Emphasis-also called "The Center of Interest" in a design.