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TIPSY DAISY RESTO BAR
A Feasibility Study
Presented to the Faculty of the
DEPARTMENT OF HOSPITALITY MANAGEMENT
Cebu Institute of Technology-University
Cebu City, Philippines
In Partial Fulfillment
Of the Requirements for the Degree of
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
(BSHRM)
By:
Amador, Jackie T.
Desamparado, Mary O.
Palmares, John Harley
Olita, Lloyd Jason
Tabasa, Cyril A.
March 2015
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APPROVAL SHEET
This study entitled “Tipsy Daisy Resto Bar”, prepared and submitted by BS-HRM students in partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management is hereby accepted and recommended for Oral Defense.
THESIS ADVISORY COMMITTEE
DR. CHERYL M. LUCERO
Chair, DHM
DR. RONALD PAYAO MRS. TAINA LOURDES RABAYA
Adviser Member
DR. LUCITA A. ADELAN
Member
PANEL OF EXAMINERS
Approved by the committee on Oral Examination with a grade of PASSED.
DR.CHERYL M. LUCERO
Chair, DHM
DR. RONALD PAYAO MRS. TAINA LOURDES RABAYA
Adviser Member
DR. LUCITA A. ADELAN
Member
ACCEPTED AND APPROVED in partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management.
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ACKNOWLEDGEMENT
The researchers would like to express their deepest thanks to the people who
shared their expertise to finish their feasibility study. Thank you for all the
support, encouragement, direction and inspiration given to us. Without you this
will not be realize and for sharing her personal time in correcting our grammars;
Dr. Ronald Payao our dissertation adviser for his powerful ideas, precious time
and genuine support and for sharing his personal time.
Wenjel Capuno, Daniel Balabala, and Jumiel John Navares for serving as our
accountant and therefore made the finance aspect possible;
To the faculty members of the Department of Hospitality Management of Cebu
Institute of Technology- University for their encouragement and never doubted in
helping us to finish the study;
To our beloved parents who supported us emotionally and financially.
To our almighty GOD for giving the insights enlighten and determination to
pursue our dreams and lastly to our families where we get all strengths and our
inspiration in life and never stopped supporting us.
We would like to thank our panels, namely Dr. Lucita A. Adelan & Mrs. Taina
Lourdes Rabaya for undying support.
PROPONENTS
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TABLE OF CONTENTS
Title Pages
Cover Page i
Approval Sheet ii
Acknowledgement iii
Table of Contents iv
List of Tables viii
List of Figures x
Chapters
1 INTRODUCTION
Rationale 1
Methodology 4
Vision 5
Mission 5
2 MARKETING ASPECT
Description of the product 6
Demographic Study 15
Forecast Demand 16
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Marketing Strategies 17
Marketing Projections 18
Schedule of Projected Sales 20
Schedule of Production Sales 25
Major Competitors and their Methods of Operation 28
Competition 29
3 TECHNICAL ASPECTS
History of the product 30
Description of the Process 30
Procedures 35
Menu Costing 47
Sources of Raw Materials 60
Waste and Garbage Disposal 68
Manpower Requirements 68
4 MANAGEMENT ASPECTS
Organization 69
Management during Operations 69
Job Description 70
129
Compensation and Benefits 78
Company Policy, Rules and Regulations 87
Personal Discipline and Sanctions 88
Permits and Licenses 92
Curriculum Vitae 98
5 FINANCIAL ASPECTS
Schedule of Depreciation 123
Statement of Comprehensive Income 124
Scheduled of Good Manufactured 125
Statement of Changes in Partners Equity 126
Statement of Cash Flows 127
Statement of Financial Position 128
Return on Investment 129
Operational Budget 131
Overhead Budget 133
6 SOCIAL ASPECTS
Environmental Impact of the Project 134
Benefits of the Project 134
Sensitivity Analysis 134
131
LIST OF TABLES
Tables Pages
1 Estimated no. of Customer 16
2 Monthly Projection Sales 20
3 Monthly Projection Sales 21
4 Monthly Projection Sales 22
5 Monthly Projection Sales 22
6 Monthly Projection Sales 23
7 Monthly Projection Sales 24
8 Assessment of Competitive Advantage and Disadvantages 28
9 Utensils 60
10 Equipment 61
11 Furniture’s and Fixtures 61
12 Office Supplies 62
13 Other Appliances 62
14 Utilities 63
15 Uniform 63
16 Breakdown Expenses 63
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LIST OF FIGURES
Figures Pages
1 Company Logo 3
2 Forecast of Demand Chart 16
3 Pie Chart Market Share 18
4 Planning Process Flow Chart 31
5 Process Flow Chart 32
6 Storage Flow Chart 33
7 Production Flow Chart 34
8 Service Flow Chart 35
9 Organizational Structure of Tipsy Daisy 70
10 Tipsy Daisy Implementation Chart 97
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Chapter 1
INTRODUCTION
Rationale
Filipino people are rich in customs and traditions. They are very
hospitable by nature, feature that shows the most during their feasts or "fiestas",
as they call them during which they will spend all the money possible to please
their guests. The Spanish influence on their culture is noticeable; after all
Philippines was for a long time a Spanish colony. The new Philippines is vibrant
and full of things to tell. Manila the capital city, gives a variety of attractions and
this is the place to find many bars, watering holes and karaoke sites. Other cities
such as Cebu and Davao are also places with a great nightlife. Filipinos as they
are called, rarely consume alcohol without food besides it.
Resto bar, night club, pub or bar industry is believe to occupy as one of
the most places where people go at night. There are lots of ways to satisfy the
needs of man, the proponents think that happenings, enjoyment and even food
are the most essential ones; therefore they decided to put up for the public. We
know that putting up a Resto bar is not an easy job to be done but serving and
satisfying the drives and needs of men is the specialty of the proponents’ course,
so they came up with this ideas.
Starting a business is a long process of planning; it is not easy to build an
establishment especially when the proponents have to think on what can make
the business to progress. As a profit oriented business, proponents should be
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concerned about profitability. Based on their study, the proponents observed nowadays
that there’s a lot of bar establishments that are open for a business.
The proponents came up with this kind of business through their ideas that
they have to fit in especially for those who love to have a goodtime, and for the
tourists which is one of our target markets who like to dine and drink at the same
time but we also serve entertainment.
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Figure 1: Company Logo
Tipsy Daisy, the word “tipsy” before in our generation today they are lots
of people that are stress because of their pressure work and some are thinking
that one of solution to relieve their stress is through drinking cocktail and relaxed
can help them to relieve stress . And “daisy”, because as what the proponents
have observed today female is the highest number of the most stress, they really
like to have a night life than boys.
Tipsy Daisy offers cocktail drinks with different mix flavor drinks that are newly
innovated taste and image in our generation today. We all know that now a days
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they are lot of people that are so busy and stressful and they are need some
leisure to relieve their stress. The proponents are offering them the newly
innovated cocktail drinks that they taste before but we innovates for them to let
them experience taste another kind of cocktail that they never seen before.
As you’ve seen this logo, you might wonder this kind of naked girl inside
the cocktail. It’s not about what you think to our company, be open minded in
looking this image. We did it in purpose to catch the attention of the customers
especially to the men’s eyes.
Another interest fact we are also targeting foreigners and tourists, which
mostly of them are liberated and party goer. From this logo it may catch their
attention, and make them interested to our establishment.
Methodology
In order to gather the necessary data about the feasibility of this business,
the proponents conducted field and internet research to find a suitable place
where the establishment is to be constructed and to look for equipment that are
needed for the establishment. The proponents visited the location, surveyed and
evaluated the place for its profitability and its possible competitions. The
proponents also canvassing of raw materials and equipment from various stores
and market that stick on the budget and looking around to the other bar
establishments just to have more knowledge about their business and gathered
some ideas on what is more effective way in catching the attention of the
costumers.
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Vision
We intend to provide our customers with the best quality service and
maintain a high quality standard of food and beverages.
Mission
To consistently provide absolute customer delight with excellent food and
service in a clean and safe environment. To continually strive for the best in
everything, the best in human resources and the best in corporate growth.
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Chapter 2
Marketing Aspect
Description of the product
Tipsy Daisy is a Resto-Bar which means a combination of a restaurant and a bar.
The company menu consists of juicy, thick steaks that are coated with a secret
combination of flavorings and zesty spices. These steaks are grilled to perfection.
The menu also consists of butter-roasted and seasoned chicken dishes, fresh
grilled seafood’s, soups, tender pork chops with berry barbecue sauces and
refreshing fountain drinks. The proponents offer known Filipino Dishes that we
specialize in you may request any kind of mock tail and cocktail drinks. We have
also our entertainment every weekdays and weekend. Live bands, Disco and
Standout Comedians are all free every customer in Tipsy Daisy.
MAIN DISH
Grilled Pork Php 163.00/ 250 grams
Lechon Kawali Php 270.00/ 450 grams
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Buttered Chicken Php 270.00/ 6 pcs.
Garlic Roasted Chicken Php 531.00/ whole
Grilled Pork Ribs Php 328.00/ 450 grams
Shrimp Gambas Php 350.00/ 15 pcs
Pochero Php 438.00/500 grams
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Pork Sisig Php 271.00 Chicken Sisig Php 217.00 Plain Rice Php 25.00/ cup FINGER FOODS Calamares Php 137.00 French Fries Php 95.79
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1 set Red Horse Beer Php 300.00
1 set San Miguel Light Php 250.00
1 set Colt 45 Php 250.00
1 set San Miguel Pale Pilsen Php 300.00
1 set Red Horse (tower) Php 380.00
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Cocktail Mix Kamikaze (pitcher) Php 225.00
Boracay Mix (pitcher) Php 183.00
Chocobum (pitcher) Php 180.00
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Strawberry Bliss (pitcher) Php 180.00 Mestiza (pitcher) Php 207.00 Banana Cocktail (pitcher) Php 350.00 Soft drinks & Juices
Coke 1.5L Php 60.00
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Sprite 1.5L Php 60.00
Royal Tru-Orange 1.5L Php 60.00
Iced Tea (1 glass) Php 30.00
Pineapple Juice Php 40.00
Four Seasons Juice Php 40.00
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Assume: Prospective customers will come from A, which are those customers
that has an Income from 20,000 above. B, customer’s income from 10,000 to
15,000. And C, customer’s income from 5,000 and below.
2. Local Visitors
2.1 Cebu City Population 678,154
2.3 Mandaue City Population 367,876
2.4 Lapu-Lapu City Population 165,409
Note: While local visitor may come from other areas for the purpose of this study,
it is assumed that the classes A&B of the above areas have a bigger probability
of visiting Banilad and the Resto-Bar at least twice or thrice a year.
3. Foreign Visitors
20% of the foreign visitors are assumed to visit the Resto-Bar.
Forecast Demand
Table 1
Estimated No. of Customer
YEAR Local Residence Local Visitor Foreign Visitor
1 30,000 15,000 3,000
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2 40,000 20,000 5,000
3 50,000 25,000 6,000
Figure 2: Forecast of Demand Chart
The proponents are very optimistic that the Resto Bar, Tipsy Daisy will
expand after 2 years from its opening. They have a potential target market in the
area plus a delicious variety of the finest Filipino cuisines and a great
entertainment to offer for their valued customers. Professionals who are all
graduates of Bachelor of Science in Hotel and Restaurant Management will be
handling the Resto Bar. They know how to deal with customers. The plan is to
make the establishment the no. 1 most famous restaurant in Cebu.
Marketing Strategies
0
10,000
20,000
30,000
40,000
50,000
60,000
Local Residence Local Visitors Foreign Visitors
Year 1 Year 2 Year 3
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We as a company will have a three staged plan as to our market strategy.
We will start our marketing by getting the people to learn about our brand and
what our company aims to achieve by opening this new venture. Secondly we
will spread the word of our company to social from networking sites. And lastly
and the most important one would be the word of mouth from satisfied customers
which will surely give us a better standing in the community.
The Marketing Strategy is the core of the main strategy:
Emphasize services and supports
Build a relationship business
Focus on small business and high-end bars as key target markets.
Making streamers for the opening of the business
Advertising
Blogs
Giving flyers and brochures
Invite friends and relatives in social media site
Making promo rates on the day of opening
Marketing Projections
Market shares are the percentage of an industry or market’s total sales that is
earned by a particular company over a specified time period. This metric is used
to give a general idea of a size of a company to its market and its competitors.
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Tipsy Daisy Maya Mexican URL Resto
Basic Cable Car Lakwatsa Resto
Lounge
Tinderbox Duz Grill
Figure 3: Pie Chart Market Share
Tipsy Daisy - the company menu consists of juicy, thick steaks that are coated
with a secret combination of flavorings and zesty spices. These steaks are grilled
to perfection. The menu also consists of butter-roasted and seasoned chicken
dishes, fresh grilled seafood’s, soups, tender pork chops with berry barbecue
sauces and refreshing fountain drinks.
Basic - a hidden KTV away from the crowd. Serves dinner with a wide choice of
delectable homey Filipino cuisine.
30%
20% 15%
10%
5%
8%
7% 5%
Market Share
Tipsy Daisy Basic Tinderbox Maya Mexican
Cable Car Duz Grill URL Resto Lakwatsa Resto Lounge
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Tinderbox - serves fast foods, desserts and liquor and non- liqour drinks. Caters
special occasion.
Maya Mexican - mexican food and perhaps a shot or two of tequila sets.
Cable Car - serves 14 mix kind of liquor’s and foods. Acoustic bar and
restaurant.
Duzz Grill – a superb example of Cebu’s grills is Tsibogs (pronounced – Chee
boogs). It’s famous for its mouth-watering BBQ produce that has been marinated
is all sorts of special herbs and sauces. Washed down with lots of ice-cold San
Miguel’s.
URL RESTO - several of Asian foods for two, four or six persons.
Lakwatsa Resto Lounge - serves fast food, BBQ, drinks and desserts.
Schedule of Projected Sales
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The proponents assumed that main dishes is 5, plain rice 200, finger foods 10,
beverages 120 order per day in order to determine the daily, weekly, monthly,
and yearly sales and also determine if how feasible the business are.
Main Dish
Table 2
Monthly Projected Sales
QTY Product Unit
Price
Daily
Sales
Weekly Sales Monthly
Sales
5 Grilled Pork
Steak
163 815 5,705 24,450
5 Lechon Kawali 270 1,350 9,450 40,500
5 Buttered Chicken 270 1,350 9,450 40,500
5 GarlicRoasted Chicken
531 2,655 18,585 79,650
5 Shrimp Gambas 351 1,755 12,285 52,650
5 Grilled Pork Ribs 329 1,645 11,515 49,350
5 Pochero 439 2,195 15,365 65,850
5 Pork Sisig 271 1,355 9,485 40,650
5 Chicken Sisig 217 1,085 7,595 32,550
TOTAL 14,205 99,435 426,150
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The proponents assumed that the dishes will be able to sell five serving
of each recipe daily. Quantities of each product are multiplied by their unit price
to get the total daily sales. Daily sales are multiplied by seven to get the weekly
sales. Daily sales are then multiplied by thirty to get the monthly sales.
FINGER FOODS
Table 3
Monthly Projected Sales
QTY Product Unit Price Daily
Sales
Weekly Sales Monthly
Sales
10 Calamares 137 1,370 9,590 41,100
10 French Fries 96 960 6,720 28,800
10 Fried Salted Peanut
77 770 5,390 23,100
10 Onion Rings 145 1,450 10,150 43,500
20 Kropek 51 1,020 7,140 30,600
TOTAL 5,570 38,990 167,100
The proponents assumed that the finger foods will be able to sell 10
serving of each recipe and 20 serving for Kropek daily. Quantities of each
product are multiplied by their unit price to get the total daily sales. Daily sales
are multiplied by seven to get the weekly sales. Daily sales are then multiplied by
thirty to get the monthly sales.
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Rice
Table 4
Monthly Projected Sales
QTY Product Unit Price Daily Sales Weekly Sales
Monthly Sales
200 Plain Rice 25 5,000 35,000 150,000
TOTAL 5,000 35,000 150,000
The proponents assumed that the rice will be able to sell two hundred
fifty scoops daily. Quantities of each product are multiplied by their unit price to
get the total daily sales. Daily sales are multiplied by seven to get the weekly
sales. Daily sales multiplied by thirty to get the monthly sales.
BEVERAGES
Table 5
Monthly Projected Sales
QTY Product Unit Price Daily sales Weekly sales
Monthly sales
120 Red Horse Beer (1 set
stallion)
300 36,000 252,000 1,080, 000
120 San Miguel Light (1
set)
250 30,000 210,000 900,000
156
120 Colt 45 (1set)
250 30,000 210,000 900,000
120 San Miguel Pale Pilsen
300 36,000 252,000 1,080,000
60 Red Horse (tower)
380 22,800 159,600 684, 000
TOTAL 154,800 1,083,600 4,644,000
For the beer, Tipsy Daisy will assumed to sell 10 cases of RedHorse, San
Mig. Light, San Mig. Pilsen which is 120 bottles and 10 cases of RedHorse beer
liter which is 60 bottles daily. Quantities of each product are multiplied by their
unit price to get the total daily sales. Daily sales are multiplied by seven to get the
weekly sales. Daily sales multiplied by thirty to get the monthly sales
COCKTAIL MIX
Table 6
Monthly Projection Sales
QTY Product Unit Price Daily
Sales
Weekly Sales
Monthly Sales
12 Kamikaze 225 2,700 18,900 81,000
12 Boracay
Mix
183 2,196 26,352 65,880
12 Chocobum 180 2,160 15,120 64,800
157
12 Strawberry Bliss
180 2,160 15,120 64,800
12 Mestiza 207 2,484 17,388 74,520
12 Banana Cocktail
348 4,176 29,232 125,280
TOTAL 15,876 111,132 476,280
For the Cocktails, Tipsy Daisy will assumed to sell 12 pitchers each
product daily. Quantities of each product are multiplied by their unit price to get
the total daily sales. Daily sales are multiplied by seven to get the weekly total
sales. Daily sales are multiplied by thirty to get the total monthly sales.
Soft drinks & Juices
Table 7
Monthly Projection Sales
QTY Product Unit Price Daily Sales Weekly Sales
Monthly Sales
10 Coke 60 600 4,200 18,000
10 Sprite 60 600 4,200 18,000
10 Royal 60 600 4,200 18,000
25 Ice Tea 30 750 5,250 22,500
20 Pineapple 40 800 5,600 24,000
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20 Four
Season
40 800 5,600 24,000
TOTAL 4,150.00 29,050 124,500
The proponents assumed that the Coke, Sprite, Royal 1.5L will be able to
sell 10 liters of each brand daily. Ice Tea assumed to sell 25 pitchers daily.
Pineapple juice assumed to sell 20 cans daily. Four Season juice assumed to sell
20 cans daily. Quantities of each product are multiplied by their unit price to get
the total daily sales. Daily sales are multiplied by seven to get the weekly sales.
Daily sales are multiplied by thirty to get the monthly sales.
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Schedule of Production Sales
MAIN DISH Year 1 Year 2 Year 3
Grilled Pork 293,400.00 322,740.00 355,014.00
Lechon Kawali 486,000.00 534,600.00 588,060.00
Buttered Chicken 486,000.00 534,600.00 588,060.00
Garlic Roasted Chicken 955,800.00 1, 051,380.00 1,156,518.00
Shrimp Gambas 631,800.00 694,980.00 764,478.00
Grilled Pork Ribs 592,200.00 651,420.00 716,562.00
Pochero 790,200.00 869,220.00 956,142.00
Pork Sisig 487,800.00 536,580.00 590,238.00
Chicken Sisig 390,600.00 429,660.00 472,626.00
TOTAL 5, 113, 800 .00 5, 625,180.00 6, 187,698.00
RICE Year 1 Year 2 Year 3
Plain Rice 1, 800,000.00 1, 980, 000.00 2, 178, 000.00
TOTAL 1, 800,000.00 1, 980, 000.00 2, 178, 000.00
FINGER FOODS Year 1 Year 2 Year 3
Calamares 493, 200.00 542, 520.00 596,772.00
French Fries 345, 600.00 380, 160.00 418,176.00
160
Salted Fried Peanuts 277,200.00 304, 920.00 335, 412.00
Onion Rings 522, 000.00 574,200.00 631, 620.00
Kropek 367, 200.00 403,920.00 444, 312.00
TOTAL 2, 005, 200.00 2, 205, 720.00 2,426,268.00
BEVERAGES Year 1 Year 2 Year 3
Red Horse Beer 12,960,000.00 14, 256,000.00 15,
681,600.00
San Miguel Light 10, 800,000.00 11, 880,000.00 13,
068,000.00
Colt 45 10, 800,000.00 11, 880,000.00 13, 068,000.00
San Miguel Pale Pilsen 12,960,000.00 14, 256,000.00 15, 681,600.00
Red Horse (tower) 8, 208,000.00 9, 028, 800.00 9, 931,680.00
Kamikazee 972, 000.00 1, 069, 200.00 1,176, 120.00
Boracay Mix 790, 560.00 869, 616.00 956, 578.00
Choco Bum 777, 600.00 855, 360.00 940, 896.00
Strawberry Bliss 777, 600.00 855, 360.00 940, 896.00
Mestiza 894, 240.00 983, 664.00 1, 082, 030.00
Banana Cocktail 1, 503,360.00 1, 653, 696.00 1, 819, 065.00
Coke 216,000.00 237, 600.00 261,360.00
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Sprite 216,000.00 237, 600.00 261,360.00
Royal Tru- orange 216,000.00 237, 600.00 261,360.00
Iced Tea 270,000.00 297, 000.00 326, 700.00
Pineapple Juice 288,000.00 316, 800.00 348, 480.00
Four Season 288,000.00 316, 800.00 348, 480.00
TOTAL 62, 937,360.00 69,231,096.00 76,154,205.60
Major Competitors and their Methods of Operation
Table 8
Assessment of Competitive Advantage and Disadvantage
NAME MENU PRICE HOURS
Tipsy Daisy Filipino cuisine, finger food and liquor and non- liquor
Reasonable 5:00pm - 3:00pm
Basic Filipino cuisine, finger foods and liquor and non- liquor.
High 6:00pm – 5:00am
Tinder Bucks Fast foods, dessert and liquor and non-liquor.
High 8:00am – 5:00pm
Maya Mexican Mexican food, shot or two tequila.
High 1:00pm – 12:00m
Cable Car 14 kinds of mix liquors and foods.
High 1:00pm – 12:00m
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Duzz Grill BBQ, Tsibogs and liquor and non-liquor.
High 8:00am – 5:00pm
URL Resto Asian foods and liquor and non-liquor.
High 8:00am – 5:00pm
Lakwatsa Resto Lounge
Fast food, BBQ, Desserts and liquor and non-liquor.
High 12:00n – 12:00m
Competition
Tipsy Daisy is a resto bar that offers variety of Filipino favorite dishes
and drinks, Even though there are also resto bars in the location that the
proponents have chosen, still the competition is good because the
establishments are far from each other.
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Chapter 3
TECHNICAL ASPECT
History of the Product and its Uses
Beer was the major beverage among Babylonians, and as early as 2700
BC they worshiped a wine goddess and other wine deities. Babylonians regularly
used beer and wine as offerings to their gods. The earliest evidence of alcohol in
what is now China are jars from Jiahu which date to about 7000 BC. This early
rice mead was produced by fermenting rice, honey, and fruit. Brewing dates from
the beginning of civilization in ancient Egypt and alcoholic beverages were very
important at that time. From this period through at least the beginning of the 18 th
century, attitudes toward drinking were characterized by a continued recognition
of the positive nature of moderate consumption and an increased concern over
the negative effects of drunkenness.
Description of the Process
The process will start in raw purchasing, raw delivering (for some of the
ingredients from local manufacturers and wholesalers), to raw storing, production
and then the service. All ingredients will be processed in a series of procedures
such as blending, mixing, cooking, grilling, steaming and etc.
164
Figure 4: Planning Process
RAW
PURCHASING
RAW
DELIVERING
RAW
STORING
SERVICE
PRODUCTION
PLANNING
165
Technical Process
Figure 5: Process Flow Chart
Delivery
Receiving of Ingredients
Storage of Ingredients
Determining Ingredients
Contact Suppliers
166
Figure 6: Storage Flow Chart
Determining Ingredients
Storage of Specific Place
Monitoring of Stocks
Retrieval for Use
168
Figure 8: Service Flow Chart
Procedures MAIN DISH: Grilled Pork Steak
4 to 5 pieces pork chops
5 tablespoons soy sauce
2 pieces lime or 1 piece lemon
1/2 cup cooking oil
2 medium onions, sliced
1 1/2 cups water
1 tablespoon granulated white sugar
Salt and pepper to taste
Customer Selection
Dine in
Take out
Food Serving
Packaging
Payment
169
Instructions:
1. Combine pork chops, soy sauce, and lime juice in a large bowl or
container. Marinade for at least 1 hour.
2. Heat a pan then pour-in cooking oil.
3. Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per
side.
4. Remove excess oil. Pour-in the remaining marinade and water and let
boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as
needed.
5. Add-in the sugar, salt, and pepper then stir.
6. Put-in the onions and cook for 3 minutes more.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
Lechon Kawali
Ingredients:
2 lbs. pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs. dried bay leaves
3 cups cooking Oil
34 ounces Water
Instructions:
1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and
simmer for 30 minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all
sections
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5. We now need to deep fry the meat. On a dry cooking pot place the
cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook
until the immersed side is brown and the meat's texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according
to desired portions
9. Serve hot. Share and Enjoy!
Buttered Chicken
Ingredients:
Chicken – 1 kg (2.20 lb.)
Butter – 2 tbsp.
Garlic powder – 1/2 tsp.
Black pepper powder – 1/4 tsp.
Salt – 3 tsp.
Scrambled egg – 1 PC.
Cornstarch– 7 tbsp.
Cooking oil – 1 l (1.06 qt)
Instructions:
1. Put the chicken in a bowl and season with the salt, garlic powder and
black pepper powder.
2. Add the egg and mix until evenly distributed.
3. Pour the cornstarch gradually while mixing, to coat the chicken finely.
4. Heat the cooking oil in a deep small pot until very hot and then fry the
chicken until golden brown.
5. Set aside the fried chicken on kitchen paper to absorb the excess of oil.
6. Melt the butter in a pan, return the chicken and mix thoroughly.
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Garlic Roasted Chicken
Ingredients:
1 whole chicken
250g (9 oz) unsalted butter, softened
1 lemon
1 head garlic, peeled and minced
2 tablespoons chopped fresh rosemary
salt and freshly ground black pepper to taste
1 teaspoon paprika
5 cloves garlic, sliced
5 sprigs fresh rosemary
Instructions:
1. Preheat oven to 180 C / Gas mark 4.
2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into
quarters and set aside. With hand mixer, combine butter, lemon zest,
minced garlic and chopped rosemary.
3. Take your hand and slide it between the skin and the meat on the breast,
as well as loosening the 'pockets' between the leg and wing joints. Scoop
some of the rosemary butter mixture onto your fingers and begin to stuff
into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of
the rosemary butter mixture and rub on the inside of the chicken.)
4. Season the cavity of the chicken with the salt, pepper and paprika. Add
the quartered lemon, rosemary sprigs and sliced garlic to the chicken
cavity. Bind the legs with kitchen string and tuck the wings into the leg
joints to secure.
5. Place the chicken breast up onto a roasting tin and into the oven. Roast
for approximately 50 minutes, or until the juices run clear. Remove the
'stuffing', carve and serve.
172
Shrimp Gambas
Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons garlic, minced
1/4 cup lemon juice
1/2 cup green chili, sliced diagonally
1 cup red bell pepper, chopped
1/4 cup cooking oil or olive oil
1 medium-sized onion, quartered
2 tablespoons cooking rice wine
1/4 cup tomato sauce
2 tablespoons chili sauce
Salt and pepper to taste
Instructions:
1. Combine lemon juice and shrimp and marinade for 30 minutes.
2. Pour cooking oil in a wok of frying pan then apply heat.
3. When the oil is hot enough, put-in the garlic and cook until the color turns
light brown.
4. Add the onions and red bell pepper then cook until the texture softens.
5. Put-in the shrimps and cook for 2 minutes.
6. Add the cooking rice wine, salt, and pepper then cook for another minute.
7. Add the tomato sauce and stir. Cook for 2 minutes.
8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and
set-aside.
9. Heat a sizzling plate and transfer the shrimp along with the other
ingredients.
10. Top with sliced green chilies and serve.
11. Share and enjoy!
173
Grilled Pork Ribs
Ingredients:
2 rack(s) (2 to 21/2 pounds each) Saint Louis-style pork ribs
Vegetable oil, for grill rack
2 tablespoon(s) packed light-brown sugar (for the rub)
2 tablespoon(s) coarse salt (for the rub)
2 teaspoon(s) freshly ground pepper (for the rub)
2 teaspoon(s) hot paprika
2 teaspoon(s) mustard powder
1 teaspoon(s) celery seed
2 tablespoon(s) vegetable oil (for the sauce)
1 small yellow onion, finely chopped (1 cup)
3 clove(s) garlic, minced
1/4 teaspoon(s) red-pepper flakes
1/4 cup(s) tomato paste
1/4 cup(s) bourbon
1 cup(s) strained tomatoes
1/2 cup(s) cider vinegar
1/4 cup(s) Worcestershire sauce
1 cup(s) water
1/4 cup(s) plus 2 tablespoons light-brown sugar (for the sauce)
Coarse salt and freshly ground pepper (for the sauce)
Instructions:
1. Prepare the ribs: Place 1 rib rack, meat side down, on a work surface.
With a knife, cut a small slit through the silvery membrane at 1 end of the
rack. Using a paper towel, grip the cut portion of the membrane, gently
peel it from the rack, and discard. Repeat with remaining rack.
174
2. Make the rub: Combine sugar, salt, pepper, paprika, mustard powder,
and celery seed in a bowl. (If mixture is clumpy, pass through a medium
sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed
baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let
stand at room temperature for 30 minutes before cooking.
3. Make the sauce: Heat oil in a medium saucepan over medium heat. Add
onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-
pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon,
scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water,
and sugar, and cook, continuing to stir, until sugar dissolves.
4. Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer
until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let
cool slightly. Puree in a blender until smooth. (You should have about 2
cups.) Use immediately, or let cool completely, cover, and refrigerate for
up to 2 weeks.
5. Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the
center of bottom grill rack. If using a charcoal grill, place a chimney starter
on top grill rack, and fill with about 60 charcoal briquettes (about 4
pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until
just covered in ash. Wearing oven mitts, carefully lift chimney, remove top
rack, and pour coals onto bottom rack along both sides of pan. Top coals
with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked
in water for 1 hour and drained. Fill pan halfway with hot water. Replace
top rack. If using a gas grill, heat to medium-low.
6. Grill the ribs: Let ribs stand at room temperature for 30 minutes before
cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold
towel with tongs, and brush oil on top grill rack. Place both rib racks, bone
side down, on top grill rack, directly over pan. Cover, keeping top grill
vents halfway open and bottom vents completely open to maintain grill
temperature of 275 degrees to 325 degrees. Cook ribs, without turning,
until the meat is tender but not falling off bones, and has shrunk 1/2 inch
175
from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile
every hour.
7. Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both
sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are
glistening and deep mahogany, about 15 minutes. Let stand for 10
minutes. Serve with reserved sauce.
Pochero
Ingredients:
1 lb pork belly, chopped
2 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
2 to 2½ tablespoons patis (fish-sauce)
1 tablespoon whole pepper corn
1 small can tomato sauce
1 cup chick peas (garbanzos)
1 large plaintain banana (ripe), chopped
1 medium sized potato, cubed
1 small cabbage, quartered
¼ lb long green beans
1 bunch bok choy (pechay)
1 cup water
2 tablespoons cooking oil
Instructions:
1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes
3. Add pork and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
176
5. Add water and let boil. Simmer until pork is tender (about 30 to 40
minutes).
6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10. Transfer to a serving plate and serve.
11. Share and enjoy!
Finger Foods
French Fries
2 1/2 pounds russet potatoes, peeled
1 teaspoon salt
1/2 cup water, or as needed
1 cup vegetable oil for frying
1. Slice potatoes into French fries, and place into cold water so they won't turn
brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the
flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually
stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are
not touching at first. The fries must be placed into the skillet one at a time, or they
will clump together. Fry until golden brown and crispy. Remove and drain on
paper towels.
177
Onion Rings
Ingredients
5 medium white onions, sliced
1 cup milk
3 eggs, beaten
salt, to taste
2 cups powdered pancake mix
parsley sprigs, for garnish
Procedure
1. Separate the sliced onions into rings.
2. Combine milk, eggs and salt to taste in mixing bowl.
3. Soak onion rings in mixture 30 minutes.
4. Place pancake mix in shallow bowl.
5. Remove onion rings from milk mixture then dip in pancake mix.
6. Deep-fry rings in 375°F (190°C) oil until golden brown.
7. Drain fried onion rings on paper towels.
8. To create an onion loaf, continue with the following steps:
9. Pack fried onion rings loosely, without pressing, into 8" X 4" loaf
pan.
10. Bake in a 400°F (200°C) oven for 10-15 minutes.
11. Turn onto serving plate and garnish with parsley.
Salted Fried Peanut
Ingredients
1 1/2 to 2 lbs raw shelled peanuts (with or without skin)
1 head garlic, cloves halved
178
2 teaspoons, salt
2 cups cooking oil
Procedure
1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to
medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This
should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a
sieve.
6. Transfer the peanuts to a mixing bowl.
Calamares
Ingredients
1/2 lb medium to large sized squid, cleaned and sliced into rings
3/4 cup all-purpose flour
1 piece raw egg, beaten
3/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooking oi
Cooking Procedure
1. Combine squid, salt, and ground black pepper then mix well. Let stand for
10 minutes.
179
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating
turns brown. Note: This should only take about 2 to 3 minutes in medium
heat. Do not overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined
with paper towels.
6. Serve with sinamak or Asian dipping sauce.
7. Share and enjoy!
Kropek
Ingredients:
Prawn Flavored Chips, such as Ching Kee, as desired
4 cups oil for deep-frying, or as needed
Preparation:
1. Heat the oil to deep-fry the prawn chips (prawn crackers) to 360 degrees
Fahrenheit (approximately 182 degrees Celsius).
2. To find out if the oil is hot enough, either 1) use a deep-fry thermometer to
test the temperature, or 2)
3. Place a cooking chopstick or a wooden spoon upright in the middle of the
wok. If bubbles start forming around the chopstick or wooden spoon
immediately, the oil is ready.
4. Place several chips in the hot oil, separating them if needed. Deep-fry the
chips for a few seconds until they puff up (the process takes less than 5
seconds).
5. Then remove the chips and drain on paper towels.
6. Lay out a fresh paper towel for each batch of chips before deep-frying.
7. Then serve.
180
Menu Costing
GRILLED PORK
Quantity Ingredients Unit Cost Extension
1 kg. Pork Chop 235.00/kilo 47.00
5 tbsp Soy sauce 34.00/liter 0.37
2 pcs Lime or lemon 30.00/pc. 30.00
½ cup Cooking oil 47.00/ ½ gallon 0.06
2 medium Onion Sliced 40.00/kilo 12.00
1 pinch Salt 6.00/250g 0.008
1 tablespoon Granulated white
sugar
44.00/kilo 1.13
1 pinch Pepper 20.00/250g 0.125
Total Unit Cost 90.69
20% hidden cost 18.14
108.83
50% mark up 54.42
Total Food Cost 163.25
Good for 1
Price per serving 163.25
181
BUTTERED CHICKEN
Quantity Ingredients Price Extension
½ kg. Chicken 120.00/kilo 60.00
2 tbsp. Butter 55.00/pc. 0.14
½ tsp. Garlic Powder 30.00/250g 0.33
¼ tsp. Black
Pepper Powder
30.00/250g 0.69
3 tsp. Salt 6.00/250g 2.8
1 pc. Egg 6.00/pc. 6.00
7 tbsp. Cornstarch 30.00/225g 0.015
1 liter Cooking Oil 80.00/kilo 80.00
Total Unit Cost 149.98 20% hidden cost 30.00 179.98
50%mark-up 89.99
Total Food Cost 269.97
Good for 6
Price per serving 50.00
182
GARLIC ROASTED CHICKEN
Quantity Ingredients Unit Cost Extension
1 whole Chicken 120.00 120.00
250 grams Unsalted Butter 80.00 80.00
1 pc. Lemon 30.00/pc. 30.00
1 pc. Garlic 5.00/pc. 5.00
2 tbs. Rosemary 60.00/30g 60.00
Total unit cost 295.00
20% hidden cost 59.00
354.00
50% mark up 177.00
Total Food Cost 531.00
Good for 6
Price per serving 88.50
SHRIMP GAMBAS
Quantity Ingredients Unit Cost Extension
183
½ kl Shrimp 300/kl 80.00
2 cloves Garlic 6.00/pc 1.00
¼ cup lemon juice 30.00/pc 30.00
½ cup Green chili 15.00/ kg 7.50
1 cup Red bell pepper 169.00/ kg 40.00
¼ cup Olive oil 47.00 /750ml 11.75
1 med. Onion 40.00/kg 6.00
2 tbsp Rice wine 114.00/btl 5.00
¼ cup Tomato sauce 34.00/sachet 8.50
2 tbsp Chili sauce 37.00/btl 5.00
1 pinch Salt 6.00/250 grams 0.008
1 pinch Pepper 13.00/ sachet 0.08
Total Unit Cost 194.91
20% hidden cost 38.98
233.89
50% mark up 116.95
Total food cost 350.84
Good for 3
Price per serving 116.7
184
GRILLED PORK RIBS
Quantity Ingredients Unit Cost Extension
1 kg. Pork Ribs 225.00/kg. 112.00
1 tsp. Cayenne Pepper 64.00/pack 1.00
½ cup Sugar 44.00/kg 11.00
2 tbsp. Chili Powder 16.00/30g 5.00
1 tbsp. Paprika 58.00/pack 2.00
1 tbsp. Black Pepper 30.00/250g 3.00
2 tbsp. Garlic Powder 61.00/pack 4.00
2tbsp. Onion Powder 30.00/pack 4.00
2 tsp. Rock Salt 5.00/1/4grams 0.08
2 tsp. Ground Cumin 54.00/pack 2.00
1 tsp. Ground Cinnamon 57.00/pack 2.00
1 cup Apple Cider 154.00/liter 36.00
Total Unit Cost 183.08 20% hidden cost 36.6 219.1 50% mark-up 109.84 Total food cost 328.94 Good for 1 Price per serving 328.94
LECHON KAWALI
Quantity Ingredients Unit Cost Extension
½ kg. Pork Belly 235.00/kg 145.00
2 tbsp. Salt 6.00/250g 0.72
2 whole Pepper Corn 155.25/85 oz. 0.27
5 pcs. Bay leaf 18.00/30g 0.33
3 cups Cooking oil 80.00/kg 3.6
Total unit cost 149.92 20% hidden cost 29.98
185
180.00 50% mark-up 90.00 Total food cost 270.00 Good for 5 Price per serving 54.00
POCHERO
Quantity Ingredients Unit Cost Extension
½ kg Pork Belly 235.00/kg 118.00
2 pcs. Tomato 3.00/pc 6.00
1 pc. Onion 5.00/pc 5.00
1 pc. Garlic 5.00/pc 5.00
2 tbsp. Soy Sauce 34.00/liter 0.98
1 tbsp. Pepper Corn 55.25/kg 1.35
1 can Tomato Sauce 35.00/can 35.00
1 cup Check Peas 50.00/kg 5.00
1 pc. Plaintain Banana 30.00/bunch 8.00
1 pc. Potato 75.00/kg 15.00
½ kg Cabbage 50.00/kg 25.00
¼ lb. Long Green Beans
57.00/kg 8.70
¼ kg Pechay 40.00/kg 10.00
2 tbsp. Cooking Oil 80.00/liter 0.41
Total unit cost 243.44 20% hidden cost 48.68 292.12 50% mark-up 146.06 Total food cost 438.18 Good for 5 Price per serving 87.64
186
PORK SISIG
Quantity Ingredients Unit Cost Extension
¼ kg. Pork 235.00/kg 58.75
1 pc. Onion 58.00/kg 5.00
½ cup Scallion 115.00/kg 13.00
1 tbsp. Sili Labuyo 95.00/kg 6.00
½ tsp. Black Pepper 30.00/250g 1.50
1 tbsp. Soy Sauce 34.00/liter 0.34
2 tsp. Ginger 89.00/kg 8.00
1 cup Chicharon 30.00/pack 15.00
½ tbsp. Mayonnaise 40.00/sachet 8.00
¼ cup Unsalted Butter 110.00/250g 27.50
1 tsp. Garlic Powder 30.00/250g 1.00
1 pc. Raw Egg 6.00/pc 6.00
½ tsp. Salt 6.00/250g 0.47
Total unit cost 150.56 20% hidden cost 30.11 180.67 50% mark-up 90.34 Total food cost 271.01 Good for 3 Price per serving 90.33
CHICKEN SISIG
Quantity Ingredients Unit Cost Extension
¼ kg Chicken 120.00/kg 30.00
1 pc. Onion 58.00/kg 5.00
½ cup Scallion 115.00/kg 13.00
187
1 tbsp. Sili Labuyo 95.00/kg 6.00
½ tsp. Black Pepper 30.00/250g 1.50
1 tbsp. Soy Sauce 34.00/liter 0.34
2 tsp. Ginger 89.00/kg 8.00
1 cup Chicharon 30.00/pack 15.00
½ tbsp. Mayonnaise 40.00/sachet 8.00
¼ cup Unsalted Butter 110.00/250g 27.50
1 tsp. Garlic Powder 30.00/250g 1.00
1 pc. Raw Egg 6.00/pc 6.00
½ tsp. Salt 6.00/250g 0.47
Total unit cost 120.31 20% hidden cost 24.06 144.37 50% mark-up 72.19 Total food cost 216.56 Good for 3 Price per serving 72.19
FINGER FOODS
CALAMARES
Quantity Ingredients Unit Cost Extension
¼ kg Squid 310.00/kg 38.5
1 cup All Purpose Flour 40.00/400g 8.00
1 pc. Raw Egg 6.00/pc 6.00
1 ¼ cup Breadcrumbs 30.00/450g 18.00
1 tsp. Salt 6.00/250g 0.47
½ tsp. Ground Black Pepper
30.00/250g 1.50
3 cups Cooking Oil 80.00/liter 3.6
Total unit cost 76.62 20% hidden cost 15.22
188
91.84 50% mark-up 45.92 Total food cost 137.31 Good for 3 Price per serving 45.92
FRENCH FRIES
Quantity Ingredients Unit Cost Extension
1 pcs. Potato 75.00/kg 12.75
½ tsp Salt 6.00/250g 0.47
½ liter Oil 80.00/liter 40.00
Total unit cost 53.22 20% hidden cost 10.64 63.86 50% mark-up 31.93 Total food cost 95.79 Good for 2 Price per serving 47.89
FRIED SALTED PEANUT
Quantity Ingredients Unit Cost Extension
¼ kg Skinless Raw Peanut
150.00/kg 37.00
½ tsp Salt 6.00/250g 0.47
¼ tsp. Oil 80.00/liter 0.3
1 medium sized Garlic 5.00/pc. 5.00
Total unit cost 42.77 20% hidden cost 8.55 51.32 50% mark-up 25.66
189
Total food cost 76.98 Good for 5 Price per serving 15.40
ONION RINGS
Quantity Ingredients Unit Cost Extension
2 pcs Onion 80.00/kg 12.00
200g All Purpose Flour 40.00/400g 10.00
2 pcs. Egg 6.00/pc 12.00
½ liter Cooking Oil 80.00/kg 20.00
1 cup Milk 32.00/can 26.00
½ tsp. Salt 6.00/250g 0.47
3 sprigs Parsley 10.00/pack 0.3
Total unit cost 80.77 20% hidden cost 16.15 96.12 50% mark-up 48.46 Total food cost 144.58 Good for 3 Price per serving 48.194
KROPEK
Quantity Ingredients Unit Cost Extension
½ pack Prawn Crackers 50.00/1000g pack 25.00
3 cups Cooking Oil 80.00/liter 3.6
Total unit cost 28.06 20% hidden cost 5.72 33.78
190
50% mark-up 16.89 Total food cost 50.67 Good for 3 Price per serving 16.89
COCKTAIL DRINKS
BORACAY
Quantity Ingredients Unit Cost Extension
1 bottle Tanduay Rum 40.00/bottle 40.00
2 tin cans Condensed Milk 24.00/can 48.00
1 sachet Nescafe Coffee 6.00/sachet 6.00
1 sachet Nestea Ice Tea 8.00/sachet 8.00
Total unit cost 102.00 20% mark-up 20.4 122.00 50% mark-up 61.00 Total food cost 183.00 Price per serving 183.00
CHOCOBUM
Quantity Ingredients Unit Cost Extension
1 bottle Tanduay Rum 40.00/bottle 40.00
1 ½ tin can Condensed Milk 24.00/can 36.00
2 sachets Nescafe Coffee 6.00/sachet 12.00
2 sachets Milk Chocolate Powder
6.00/sachet 12.00
Total unit cost 100.00 20% mark-up 20.00 120.00 50% mark-up 60.00
191
Total food cost 180.00 Price per serving 180.00
MESTIZA
Quantity Ingredients Unit Cost Extension
2 bottles Beer 35.00/bottle 70.00
1 can Soda 25.00/bottle 25.00
½ bottle Tanduay Rum 40.00/bottle 20.00
Total unit cost 115.00 20% mark-up 23.00 138.00 50% mark-up 69.50 Total food cost 207.50 Price per serving 207.00
KAMIKAZEE
Quantity Ingredients Unit Cost Extension
1/2 bottle Vodka 100.00/bottle 50.00
½ bottle Red Curacao 120.00/bottle 60.00
½ bottle Lime Juice 30.00/bottle 15.00
Total unit cost 125.00 20% mark-up 25.00
150.00 50% mark-up 75.50 Total food cost 225.00 Price per serving 225.00
192
STRAWBERRY BLISS
Quantity Ingredients Unit Cost Extension
1 ½ bottle Tanduay Rum 40.00/bottle 60.00
1 bottle Lemon Juice 30.00/bottle 30.00
1 sachet Strawberry Mix 10.00/sachet 10.00
Total unit cost 100.00 20% mark-up 20.00 120.00 50% mark-up 60.00 Total food cost 180.00 Price per serving 180.00
BANANA COCKTAIL
Quantity Ingredients Unit Cost Extension
¼ bottle Tequila 210.00/bottle 52.05
1 sachet Orange Juice 10.00/sachet 10.00
½ bottle Lime Juice 30.00/bottle 15.00
¼ bottle Grenadine 161.00/bottle 40.25
1 tin can Condensed Milk 26.00/can 26.00
5 pcs. Banana 8.00/pc. 40.00
1 sachet Strawberry Juice 10.00/sachet 10.00
Total unit cost 193.03 20% mark-up 38.60 231.63 50% mark-up 115.82 Total food cost 347.45 Price per serving 350.00
193
Sources of Raw Materials
The proponents agreed on a specific day when to start their business operation.
For the sources of their raw materials they’ve canvased grocery store and public
market to know where to go when they mis-en-place their ingredients and
utensils to be used. They welcome any agency that would like to supply
ingredients also for convenience. Freedom Park (Carbon Market), San Miguel
Corp., S&R will be their possible supplier for all supplies like cooking ingredients,
alcoholic and non-alcoholic beverages.
Estimate
Table 9
Utensils
Quantity Utensils Brands Unit Cost Total Cost
6 Chopping board(maple)
End-grain 320.00 1,920.00
3 Frying pan Meyer 1,200.00 3,600.00
2 Chinese Wok Meyer 1,450.00 2,900.00
2 Casserole Meyer 845.00 1,690.00
1 Covered Stock Pot Meyer 2,000.00 2,000.00
5 Covered Hot pot Meyer 500.00 2,500.00
1 Deep Fryer Meyer 3,000.00 3,000.00
10 Almond shaped bowl Lifestyle 230.00 2,300.00
1 Kitchen weighing scale
Robella 455.00 455.00
2 Kitchen scissors Circulon 180.00 360.00
1 12m Strainer Prestige 250.00 250.00
1 Skimmer Prestige 270.00 270.00
194
5 Food tong Prestige 399.00 1,995.00
1 Colander Magic kitchen 299.00 299.00
… Other Kitchen Tools & Utensils … 24,899.00
TOTAL 48,438.00
Table 10
Equipment
Quantity Equipment Brand Unit Cost Total Cost
1 Chest Freezer Whirlpool 33,498.00 33,498.00
1 Refrigerator LG 14,695.00 14,695.00
1 Oven and Cooktops La Germania 35,933.00 35,933.00
1 Gas Stove Philips 2,495.00 2,495.00
1 Char broiler Globe FEC 34,955.00 34,955.00
1 Rice Cooker Cuisinart 1,880.00 1,880.00
1 Blender Whirlpool 800.00 800.00
TOTAL 124,256.00
Table 11
Furniture and Fixtures
Quantity Particulars Brand Unit Cost Total Cost
1 Office Table Homezone 2,160.00 2,160.00
1 Preparation Table Nantables 12,000.00 12,000.00
80 Chairs Progress 120.00 9,600.00
20 Bar Chairs Lovana 2,299.00 45,980.00
10 Bar Table Lovana 3,000.00 30,000.00
195
20 Square /Circle Table
Banquet 599.00 11,980.00
1 Cash Registry DMS Lenovo 36,995.00 36,995.00
1 Office Cabinet Progress 5,500.00 5,500.00
TOTAL 154,085.00
Table 12
Office Supply
Quantity Particulars Brand Unit Cost Total Cost
1 box Pencil Mongol 120.00 120.00
1 ream Bond Paper Paper Club 140.00 140.00
1 box Ballpen Panda 120.00 120.00
TOTAL 380.00
Table 13
Other Appliances
Quantity Particulars Brand Unit Cost Total Cost
2 units Computers Samsung 25,000.00 50,000.00
1 Printer Philips 4, 500.00 4,500.00
TOTAL 54, 500.00
Table 14
196
Utilities
Particulars Company Total Cost
Electricity Veco 14,000.00
Water MCWD 5,000.00
Rental LGO 25,000.00
Telephone PLDT 1,000.00
TOTAL 45,000.00
Table 15
Uniform
Quantity Particulars Brand Unit Cost Total Cost
20 Unisex T-Shirt Men’s Club 230.00 4,600.00
20 Apron Nans 50.00 1,000.00
20 Hear net Nans 15.00 300.00
20 Logo Printing Colours 10.00 200.00
TOTAL 6,100.00
Table 16
Breakdown of Expenses
Ingredients Daily Sales Weekly Sales Monthly Sales
Meat 1,031.00 7,217.00 30,930.00
Vegetables 155.00 1,085.00 4,650.00
197
Oil 244.00 1,708.00 7,320.00
Fruits 98.00 686.00 2,940.00
Flour 28.00 196.00 840.00
Condiments 32.00 224.00 960.00
Spices 222.00 1,154.00 6,660.00
Sauce 57.00 399.00 1,710.00
Egg 30.00 210.00 900.00
Sugar 12.00 84.00 360.00
Butter 135.00 945.00 4,050.00
Cornstarch 0.02 0.14 0.06
Wine 5.00 35.00 150.00
Apple Cider 36.00 252.00 1,080.00
Chicharon 30.00 210.00 900.00
Breadcrumbs 18.00 126.00 540.00
Milk 32.00 224.00 960.00
Prawn Crackers 25.00 175.00 750.00
Tanduay Rum 200.00 1,400.00 6,000.00
198
Condensed Milk 110.00 770.00 3,300.00
Nescafe Coffee 18.00 126.00 540.00
Beer 70.00 490.00 2,100.00
Soda 25.00 175.00 750.00
Juice 90.00 630.00 2,700.00
Tequila 52.00 364.00 1,560.00
Milk Chocolate
Powder
12.00 84.00 360.00
Nestea Ice Tea 8.00 56.00 240.00
Vodka 50.00 350.00 1,500.00
Red Curacao 60.00 420.00 1,800.00
Grenadine 40.00 280.00 1,200.00
Banana 40.00 280.00 1,200.00
TOTAL 2,965.02 20,755.14 88,950.6
Breakdown of Projected Expenses
199
Ingredients Year 1 Year 2 Year 3
Meat 408,276.00 449,103.6 494,013.9
Vegetable 61,380.00 67,518.00 74,269.8
Oil 96,624.00 106,286.4 116,915.04
Fruits 38,808.00 42,688.8 46,957.68
Flour 11,088.00 12,196.8 13,416.48
Condiments 12,672.00 13,939.2 15,333.12
Spices 87,912.00 96,703.2 106,373.52
Sauce 22,572.00 24,829.2 27,312.12
Egg 11,880.00 13,068.00 14,374.00
Sugar 4,752.00 5,227.2 5,749.92
Butter 53,460.00 58,806.00 64,686.6
Cornstarch 7.92 8.71 9.58
Wine 1,980.00 2,178.00 2,395.8
Apple Cider 14,256.00 15,681.6 17,249.76
Chicharon 11,880.00 13,068.00 14,374.00
Breadcrumbs 7,128.00 7,840.8 8,624.88
Milk 12,672.00 13,939.2 15,333.12
Prawn Crackers 9,900.00 10,890.00 11,979.00
Tanduay Rum 79,200.00 87,120.00 95,832.00
Condensed Milk 43,560.00 47,916.00 52,707.00
Nescafe Coffee 7,128.00 7,840.8 8,624.88
Beer 27,720.00 30,492.00 33,541.2
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Soda 9,900.00 10,890.00 11,979.00
Juice 35,640.00 39,204.00 43,124.4
Tequila 20,592.00 22,651.2 24,916.32
Milk Chocolate Powder 4,752.00 5,227.2 5,749.92
Nestea Ice Tea 3,168.00 3,484.8 3,833.28
Vodka 19,800.00 21,780.00 23,958.00
Red Curacao 23,760.00 26,136.00 28,749.6
Grenadine 15,840.00 17,424.00 19,166.4
Banana 15,840.00 17,424.00 19,166.4
TOTAL 1,174,147.92 1,291,561.91 1,420,716.72
x .80 x.80 .80
939,318.34 1,033,249.53 1,136,573.38
------------------- + 187,863.67 + 244,222.64
1,174,147.92 1,221,113.20 1,380,796.02
x.20 x.20 x.20
INVENTORY 187,863.67 244,222.64 276,159.20
Waste of Garbage Disposal
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Garbage should be segregated at all times due to the policy of “No
Segregation No Collection”, they have a schedule for collecting garbage every
early in the morning and late evening. By time the garbage will not be segregated
they will not collect it.
Manpower Requirements
12. Store Manager
13. Finance/Account Supervisor
14. Head Chef
15. Steward
16. Bartender
17. Cashier
18. Service Crew
19. Security Guard
Chapter 4
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MANAGEMENT ASPECT OPERATION
Organization
In business, an organized and proper flow of operation is a must. In
organizing, it involves the integration of effort, the design of organizational
structure, the use of resources, innovating and creating an environment in which
business goals can be achieved.
Management during Operation
The operation begins in full year ahead of the start of the normal
operations.
The Activities are the following:
1. Ensuring that business operation are efficient in terms of using as
few resources as needed.
2. Effective in terms of meeting customer requirements.
3. Management make tactical decisions in support of carrying out the
operations.
Form of Operation
To give quality product at a reasonable cost is the form of proposed
business in a resto bar. This business will perform to a Partnership.
Partnership makes the resources more simply in terms of money,
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business assets and talents. More availability of the money to the
business conduce the success of the business.
Figure 6: Organizational Structure of Tipsy Daisy
Job Description
I. Manager (Jackie T. Amador)
Maintain a safe, secure and legal work environment.
Developed personal growth opportunities.
Manager
Production Billing Sales and
Marketing Operation
Head chef
Steward
Finance / Account
Supervisor
Cashier
Bartender
Marketing
Supervisor
Operation
Supervisor
Service Crew
Safety &
Security
Security Guard
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Contributes to team effort by accomplishing related
results as needed.
Accomplishing financial objectives by forecasting
requirements, preparing annual budget, scheduling
expenditures, initiating corrective actions.
II. Operation Supervisor (Mary O. Desamparado)
Supervise and control the dining area.
Inspect the orderliness and cleanliness of the dining area.
Supervise all employees.
Handle recruitment and interviews.
III. Head Chef (John Harley Palmares)
Prepare all dishes in the menu of the establishment.
Ordering supplies.
Inspect cleanliness of the kitchen.
Train kitchen crews.
IV. Finance/Account Supervisor (Cyril A. Tabasa)
Supervise the works in the counter area.
Record all transaction.
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Keeps the financial statements and expenses of the company.
V. Sales and Marketing Supervisor (Lloyd Jason Olita)
Conducting research to ascertain the best products and the suppliers
in terms of the best value, delivery schedules and quality.
Liaising between suppliers, manufacturers, relevant internal
departments and customers.
Identifying potential suppliers, visiting existing suppliers, and building
and maintaining good relationships with them.
Negotiating and agreeing contracts and monitoring their progress –
checking the quality of service provided.
Processing payments and invoices.
Keeping contract files and using them as reference for the future.
Training and supervising the work of other members of staff.
VI. Bartender (Zachaeus Barameda)
In charge on mixing Cocktail and Mocktail drinks.
Show some flair tending skills.
Maintain cleanliness of the bar area.
Inventory of the beverage supply.
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VII. Steward
Assist preparing food.
Maintain the cleanliness of the kitchen area.
Maintain cleanliness of the equipments.
VIII. Service Crew
Serving customers.
Greeting customers.
Deliver bills to the customers.
Dish out and cleaning the dining area.
IX. Cashier
Compute costumer’s bills.
Receive payments.
Issues receipts.
Record total transactions.
X. Security Guard
Securing all costumers and their cars at the parking area.
Inspect costumers at the entrance door.
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Responsible for the employee’s logbook.
IV. Job Qualification
I. Manager
Degree, Food and Beverage Service Management or equivalent,
Vocational Diploma / Short Course Certificate.
At least 2 years of working experience in the related field is required for
this position.
With pleasing personality and Good Communication skills
At least 5’4 (female)/ 5’6 (male) in height.
Applicant must be willing to work in flexible time.
Can work under pressure.
II. Operation Supervisor
Candidate must possess at least a Bachelor’s/College Degree, Food &
Beverage Services Management or equivalent, Vocational Diploma / Short
Course Certificate.
At least 2 year(s) of working experience in the related field is
required for this position.
With pleasing personality and Good Communication skills.
At least 5’6 (Male) in height.
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Applicant must be willing to work in flexible time.
Can work under pressure.
III. Head Chef
Candidate must possess at least Bachelor’s/College Degree,
Culinary Arts, Food Vocational Diploma / Short Course Certificate.
At least 2 years of working experience in the related field is
required for this position.
With pleasing personality and Good Culinary skills.
At least 5’6 (Male) in height.
Applicant must be willing to work in flexible time.
Can work under pressure.
V. Sales and Marketing Supervisor
Candidate must possess at least a Bachelor’s/College Degree,
Food & Beverage Services Management or equivalent, Vocational
Diploma / Short Course Certificate.
At least 2 year(s) of working experience in the related field is
required for this position.
With pleasing personality and Good Communication skills.
At least 5’4(Female) / 5’6(Male) in height.
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Applicant must be willing to work in flexible time.
Can work under pressure.
VI. Steward
College level possess at least Vocational Diploma / Short Course
Certificate.
Knows how to cook.
Must be willing to work in flexible time.
Can work under pressure.
VII. Bartender
College level possess at least Vocational Diploma or Short Course
Certificate.
Has national certificate.
Male/Female, must be at least 18 years of age.
Excellent health.
At least 5’6 (Male) in height.
Able to work for long hours.
Be able to show some flair tending skills.
Can work under pressure.
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VIII. Service Crew
College level possess at least Vocational Diploma or Short Course
Certificate.
Male/Female, must be at least 18 years of age.
Excellent health.
At least 5’4 (Female) 5’6 (Male) in height.
Able to work for long hours.
Can speak English
Can work under pressure.
IX. Cashier
College level possess at least Vocational Diploma or Short Course
Certificate.
With pleasing personality.
Physically fit.
At least 5’2 (Female) in height.
Can work under pressure.
X. Security Guard
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License Security Guard.
Physically fit.
At least 5’6 Male in height.
Can work under pressure.
Compensation and Benefits
SSS Retirement Benefit
The SSS Retirement Benefit is synonymous to old age pension or
simply retirement pension. It is a lifetime cash benefit paid to the retiree every
month after he retired or after he stopped working reaching the age of 60 0r 65.
Any old age pensioner can receive his monthly SSS pension provided he paid at
least 120 monthly contributions prior to the semester of his retirement. He’s
entitled to receive 13th month pay every December as well. In case he hasn’t
completed a 120 months contributions when he reached his retirement, he is
entitled to receive a lump sum amount instead. Qualified beneficiaries will receive
10% of the monthly pension benefits or P250 whichever is higher.
SSS Disability Benefit
The SSS Disability Benefit just like any other social disability program
adopts the World Health Organization’s definition of disability which specifically
refers “restriction or lack (resulting from impairment) of ability to perform an
activity in the manner or within the range considered normal for a Human being”.
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Social Security System members who suffer partial or total disability and have
paid at least one monthly contribution to the SSS before the semester of
unforeseen event are qualified. Disability benefit is also paid in two ways: thru
monthly pension and lump sum amount. A disabled member is qualified to accept
monthly disability pension if he has paid at least 36 monthly contributions to
the SSS prior to the semester of unfortunate incident. However, the lump sum
amount is granted to those who have not paid the required 36 monthly
contributions
SSS Sickness Benefits
SSS members can also avail for the sickness benefit. Sick benefit is a
daily cash allowance paid for the number of days a member is unable to work for
at least 4 days provided the member has paid at least 3 monthly contributions
within the 12 month period prior to his sickness and all company sick leave pay
for the year has been used. The SSS member is entitled to receive per day a
90% of his average daily salary credit.
SSS Maternity Benefit
SSS Maternity Benefit is only intended to those female members who
couldn’t work due to childbirth or miscarriage. Any female qualified for this is a
granted daily cash allowance provided she has contributed at least 3 months at
the SSS within the 12- month period immediately before the semester of her
childbirth or miscarriage. According to SSS, it is equivalent to 100% of the
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member’s average daily salary credit multiplied by 60 days for normal
delivery or miscarriage, 78 days for caesarean section delivery.
SSS Death and Funeral Benefit
SSS member died, his qualified beneficiaries and dependents could
receive death and funeral benefits from the insurance company provided they are
his legitimate spouse or children, illegitimate or adopted children under 21 of age.
If the SSS members are single his parents are qualified beneficiaries. If the SSS
member has no family the money will go to anyone the member listed as
beneficiary in the SSS records. There are two types of benefits for death and
funeral: monthly pension and lump sum amount. According to the Social
Security System, monthly pension is granted only to the primary beneficiaries of
a deceased member who had paid 36 monthly contributions before the semester
of his death. The lump sum on the other hand, is the amount granted to the
primary beneficiaries of deceased member who had paid less than 36 monthly
contributions before the semester of death. The secondary beneficiaries shall be
entitled to a lump sum benefit. If the beneficiary are entitled to receive monthly
pension benefits, he will receive 13th month pay every December, too.
SSS Compensation Benefits
All SSS members both employees and employers are automatically
entitled for the compensation program to receive generous benefits. Benefits
from sickness, injuries, death, and disability are just among the broad coverage
of this type of benefits from the Social Security System.
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Loan Benefits
As a member of the SSS, you may also qualify to other benefits such as
member loans, housing loans and business loans.
Holidays
Seventeen (17) paid holidays (regular and special) per year as provided
under Proclamation No. 655 (2015 Declared Holidays).
Vacation
Thirteen (13) vacation days, with additional 1 vacation day every year
starting on 2nd year of service and convertible to cash at the end of each year.
Maximum total vacation leave is 18 days.
Retirement
The plan, which is 100% funded by the company calculated at one
month’s base salary per year of service based on the employee’s latest basic
rate upon normal retirement at age 60, death or total and permanent disability.
Early retirement benefit can be available to 10 years of service equal to 50% of
normal retirement benefit.
Healthcare
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The plan provides a comprehensive health care coverage for employees
and eligible dependents through Medicare accredited hospitals and doctors
nationwide. The company pays 100% of the cost of employee’s coverage while
contributing 53% of the cost of dependents coverage. The company also
maintains an onsite medical clinic manned by a company nurse per shift and a
group of company doctors who reports to the clinic six days a week on specified
time schedules providing free medical consultations, emergency medicines,
minor and first-aid treatments and health counselling. As part of preventive health
care, free vitamins are also provided to employees while on duty and all
employees are required to undergo an annual medical, dental and eye check-up
conducted onsite.
Outpatient Medicine Reimbursement
The Company reimburses expenses for outpatient medicines for
employees and dependents. Medicines for out-patient employee are 100%
reimbursable while for dependents up to a total amount of Php2, 000 per
employee/year. Approval of reimbursement requires submission of prescription
and official receipts.
Maternity Grant
Assistance is provided to regular female employee & legal spouse of male
employees: Php3, 000 for miscarriage; Php1, 500 for home delivery; Php5, 000
for normal delivery; 80%-20% for caesarian delivery (requires Phil health
membership).
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Sick Leave
Twelve (12) days per year for the first two years of service. With additional 1 sick
leave every year starting on 2nd year of service. Maximum total sick leave is 14
days. All unused leave days are not convertible to cash.
Bereavement
Three (3) days in the event of death of an immediately family member
which includes the employee’s children, parents, grandparents, brother, sister,
spouse, and parents-in-law.
Calamity Leave
Two (2) days leave for employees who were affected by flood, fire and
typhoon (must be supported by a government proclamation).
Magna Carta for Women
Sixty (60) calendar days leave. It is to all female employees who
underwent surgery caused by gynecological disorders and who have rendered at
least six (6) months continuous aggregate employment service for the last twelve
(12) months prior to surgery.
Disability/Life Insurance
Employee life insurance is 100% funded by the company, provides
insurance benefits to the employee’s designated beneficiaries in the event of
disability, terminal/critical illness and death due to illness or accident. The
amount of benefits is specified below.
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Life Insurance Benefit Limit
26x monthly base salary base on the employee’s latest basic rate.
Accident, Death and Disability Benefit Limit
13x monthly base salary based on the employee’s latest basic rate.
Total Permanent Disability Benefit Limit
26x monthly base salary based on the employee’s latest basic rate.
Terminal Illness Benefit Limit
50% of Life, maximum of Php3.5M
Critical Illness Benefit
60% of Life, maximum of Php1M
13th month
The Company grants a 13th month pay equivalent to one (1) month’s pay
to all eligible associates every November of each year. Associates with at least
one (1) year of service as of November 20th shall receive a full bonus equivalent
to one (1) month basic monthly salary while those less than one (1) year of
service shall receive a pro-rated bonus provided they have worked for 1 month.
Mid-year Bonus
The company grants bonus equivalent to a half month pay. All
probationary and regular employees are eligible to this bonus.
218
Meal Subsidy
The company provides its associates with a meal subsidy to partially cover
for meals every day that the associate reports for work and to alleviate his daily
expenses. An employee must have rendered the minimum number of hours per
day to get a full or half-meal credit.
Attendance Bonus
A bonus equivalent to one day pay given to all Regular and Probationary
Employees who are Job Grade 8 & below, and all Technicians. Associates must
have perfect attendance in one (1) month with no tardiness, under time or
unexcused absence.
Prolong Sickness (PSL) Benefits
It is given to all employees with at least six months of service. Purpose of
this benefit is to provide regular employees with salary protection during
recuperation period from certain medical conditions. The condition may include
but not limited to;
- Chronic ailments requiring at least one month of treatment whether
through hospitalization or outpatient basis.
- Major Operative procedures such as, but not limited to, general and
specialized surgeries, and major gynecological operation. Obstetrical surgical
procedures such as caesarian section are not included under this benefit.
- Post-injury conditions which warrant long recuperation period.
219
Loyalty Token
Employees are recognized for their loyal and dedicated service to the
company for every five years of continuous service by the way of gift check or
token, plus plaque of appreciation during the service award ceremony.
Table 17
Salary Expenses
Position No. of Employees Daily Rate Monthly Rate
Manager 1 500 15, 000
Operation Supervisor 1 450 13, 500
Finance Supervisor 1 450 13, 500
Marketing Supervisor 1 450 13, 500
Head Chef 1 500 15, 000
Cook 1 400 12, 000
Bartender 1 380 11, 400
Service Crew 6 340 61, 200
Steward 2 340 30, 600
Cashier 2 400 24, 000
220
Security Guard 2 400 24, 000
TOTAL 20 4,610 233, 700
Company Policies Rules and Regulation
Employees must wear their complete uniform and must be
presentable all the time.
Wearing of the upper uniform outside the establishment is strictly
forbidden.
Employees must report on duty 30 minutes before their shift.
Always show courteousness and politeness to every customer as
well as with co-employees.
Reporting late on duty must be dealt accordingly.
Absence without leave must be reprimanded.
Having an intimate relationship with co-worker is strictly prohibited.
No using of mobile phones and any kind of gadgets while on duty.
Observe cleanliness.
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Recruitment Program
The success of the business could be attained through the effective
work force between the employee’s and the owner. By recruitment program we
identify and we choose only the best potential job applicants.
The needs of recruitment program in order to have legal hired potential
applicants. Those applicants that are qualified must be in interview and required
to pass their medical certificate and police clearance.
Personnel Discipline and Sanction
Employee Guidelines
1. They should maintain cleanliness and orderliness of the entire
premises.
2. All crew must always be respectful and polite to all customers.
3. They should always maintain personal neatness in their attire
and
appearance while on duty.
4. They must not wear slippers or sandals while on duty.
5. They should maintain a neat, reasonable short and decent
haircut.
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Employee Discipline
Sanctions:
1st Degree – Verbal Warning
2nd Degree – Written Warning
3rd Degree – Suspension
4th Degree – Termination
1. Absent without official leave (AWOL).
1st Offense = 2nd Written Warning
2nd Offense = 3rd Suspension
3rd Offense = 4th Termination
2. Sleeping while on duty.
1st Offense = 1st Verbal Warning
2nd Offense = 2nd Written Warning
3rd Offense = 3rd Suspension
3. Caught/ prove doing stealing.
1st Offense = 4th Termination
4. Tipsy Daisy recognizes the hazards of smoking to health; it is strictly prohibited
inside3 the premises.
1st Offense = 1st Verbal Warning
223
2nd Offense = 2nd Written Warning
3rd Offense = 3rd Suspension
5. No employees shall enter the premise while under the influence of liquor.
1st Offense = 3rd Suspension
2nd Offense = 4th Termination
Methods of Financing
Table 18
Assessment of Financing
Source Share
Amador, Jackie T. 1,500, 000
Desamparado, Mary O. 1,500, 000
Olita, Lloyd Jason 1,500, 000
Palmares, John Harley 1,500, 000
Tabasa, Cyril A. 1,500, 000
Total 7, 500, 000
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Permits and Licenses
Having a legal and properly licensed is becoming increasingly important to
every business and establishments for it is a legal authorization. Business
licenses and permits must be issued by the local government agencies that allow
individuals and companies to prove that their business is legal and operate their
business within the government’s geographical jurisdiction.
Registration of Business Permit
The first step was to get a certificate of registration from the local
government and in Securities and Exchange Commission (SEC) for partnership
or a corporation to register with the (SEC) in order for them to be treated as a
legal judicial entity.
Local Government
Every business, whatever the legal form, are still required to secure a
Mayor’s Permit, or Municipal License from the City Municipality in which they are
located. Permit licenses are required to ensure that the establishment has met
the standards and complied all the specific business requirements. A registration
procedure varies across cities and municipalities.
Business Permit / Mayors Permit
The following are documents required in order to secure a business
permit:
225
SEC registration documents (AOL, By-laws, Certificate of
Inc.)
Location Clearance
Lease Contract
Barangay Clearance
Barangay Clearance
The clearance is obtained from the barangay where the
business/company is located. The amount depend on the company’s paid-up
capital plus an additional fees for taxes and other charges which may vary for
each barangay. The basic document which is required by the barangay is the
notarized lease contract between the company and the lesson of its registered
office.
Location Clearance
The following are the documents required in order to secure a location
clearance:
Location Map
Barangay Clearance
Lease Contract
SEC Registration Documents
226
Occupancy Permit Building/Unit
Business Permit Application Form
City Health Permit for Sanitation
All enterprises are required to secure a sanitation clearance upon
application for Business Permit to ensure that the establishment complies with
the city sanitation code and other health-related ordinances.
BIR Registration
Every business establishment has to register with the BIR for taxation
purposes. The Bureau will furnish your business with its own Tax Identification
Number (TIN) and the authority to print receipts, invoices and others.
Documents needed to obtain BIR Registration:
Security of Exchange Commission Certificate of Incorporation and
Articles of Incorporation by laws/articles of Partnership.
DTI Registration of Business Trade name if applicable.
Mayors Permit
Franchise Agreement, if applicable
Location Map of Business
Lease Contract/Agreement/Certificate
227
BIR Form 1902 ( Application Form)
BIR Form 0605 ( Payment for Registration Fee)
BIR Form 2000 ( Payment of Document Stamps)
Department of Trade and Industry
It is necessary to register your business with this agency in order to gain
the exclusive rights to use your business name. Single proprietors are required to
register.
Social Security System (SSS)
An employer or any person who uses the service of another person in
business, trade, industry, or any undertaking must be registered with the SSS. To
register with the Social Security System (SSS), the following documents have to
be submitted:
Employer Registration Form ( Form R-1)
Employer Report (Form R1A)
List of employees, specifying their birth dates, positions, monthly
salary and date of employment.
Article of incorporation, by-laws and SEC registration.
Philippine Health Organization
228
Phil-Health is the Philippine Health Insurance Corporation. All employers are
required to register their employees to this agency as stated in the new National
Health Insurance Act (RA7875 or RA9241). Phil-Health manages and
administers the government health care system. To register with Phil-Health the
following are required.
Employer Data Record (Form ER1)
Report of Employee, members (Form ER2)
SEC Registration
BIR Registration
Copy of Business Permit
Department of Labor and Employment (DOLE)
Business establishments with five or more employees are
encouraged to register with the DOLE for the purpose of monitoring the firms’
compliance with labor regulations. Registration is required for firms with 50 or
more workers. The Bureau of Local and Employment Administers the registration
of establishments.
Food and Drug Administration (FDA)
The FDA Philippines (formerly the Bureau of Food and Drugs) was
created under the Philippines Department of health as the regulatory and
enforcement organization for all food, drug, cosmetic, medical equipment and
related products. The FDA is responsible in ensuring the safety, purity and
229
quality of all products reality to: food, drugs, cosmetics, medical devices, and
drug administrations tasked to regulate the production, sale and traffic of these
products to protect the health and safety of the people.
The main function of FDA is to issue a license to operate to
establishment as imported/distributor/wholesaler/manufacturer for food, drug,
cosmetics and medical devices with technical requirements in compliance to FDA
Philippines regulation. All products to enter the market are issued a Certificate of
Product Registration before it can be utilized in the Philippine market. The
products must comply with technical requirements and recommended standards
of identity, purity and quality set by the FDA.
After acquiring a valid license to operate, one may start the
registration of its products to the Philippine FDA. A Certificate of Product
Registration is the certificate issued by the Bureau of Food and Drugs for the
purpose of marketing and fee distribution of a product after evaluation and of its
safety, efficiency, and quality.
230
Curriculum Vitae
KYRSTAL LARA A. ILLANO
No. 0011 Dona Juana Subdivision,
Pala-o, Iligan City
Tel. No: (063) 221-4417
Mobile No:+ 639173202292
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: December 29, 1992
Age: 21
Place of Birth: Cebu City
Civil Status: Single
Height: 5’1”
Weight: 155 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken:Visayan, English, Filipino, Ilonggo
231
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
College Bachelor of Science in Hotel & Restaurant Management
Cebu Institute of Technology
N. Bacalso Avenue, Cebu City
S. Y 2013 – Present
EDUCATIONAL BACKGROUND
Bachelor of Science in Hotel & Restaurant Management
St. Micheal’s College
Quezon Avenue Street, Iligan City
S. Y 2010- 2013
Secondary La Salle Academy
Bro. Raymund Jeffry Street, La Salle Road
Pala-o, Iligan City
S. Y 2005-2009
Elementary St. Micheal’s College
Miguel Sheker Street,Tibanga, Iligan City
S. Y 1998-2005
232
AWARDS/RECOGNITION RECEIVED
August 27, 2014 Third Runner-up
Bed Making Competition
Cebu Institute of Technology
University, Cebu City
233
Curriculum Vitae
RONNETH LYN S. TABASA
739 Tres de Abril st. Labangon, Cebu City
Mobile No:+ 639187877562
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: October 21, 1994
Age: 20
Place of Birth: Cebu City
Civil Status: Single
Height: 5’2”
Weight: 99 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Financing, Bookkeeping
234
EDUCATIONAL BACKGROUND
College University of San Jose Recoletos
Bachelor of Science in Business Administration
Magallanes St. Cebu City
S. Y 2011- Present
Secondary Cebu Institute of Technology-University
N. Bacalso Avenue, Cebu City
S. Y 2007-2011
Elementary Cebu Institute of Technology-University
N. Bacalso Avenue, Cebu City
S.Y. 2001-2007
235
Curriculum Vitae
DIANNA STEPHANE A. TOLEDO
739 Tres de Abril st. Labangon, Cebu City
Mobile No:+ 639158109118
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: August 18, 1994
Age: 20
Place of Birth: Bato, Leyte
Civil Status: Single
Height: 5’2”
Weight: 105 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Financing, Bookkeeping, Good Oral and Written English
Language Communication.
236
EDUCATIONAL BACKGROUND
College Cebu Institute of Technology-University
Bachelor of Science in Business Administration
N. Bacalso Avenue, Cebu City
S. Y 2011- Present
Secondary Bato School of Fisheries
Bato, Leyte
S. Y 2007-2011
Elementary Bato Elementary School
Bato, Leyte
S.Y. 2001-2007
237
Curriculum Vitae
ARNEL R. MASO
Brgy. Sto Nino, Hilongos Leyte
Mobile No:+ 639327926968
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: March 31, 1994
Age: 20
Place of Birth: Hilongos, Leyte
Civil Status: Single
Height: 5’5”
Weight: 120 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Bookkeeping, Financing, Good Oral and Written English
Language Communication.
238
EDUCATIONAL BACKGROUND
College Bato Institute of Science and Technology
Bachelor of Science in Business Administration
Bato, Leyte
S. Y 2011- Present
Secondary Hilongos National Vocational School
Hilongos, Leyte
S. Y 2007-2011
Elementary Liberty Elementary School
Brgy. Liberty, Hilongos Leyte
S.Y. 2001-2007
239
Curriculum Vitae
ANGELICA A. ALVARADO
Brgy. Kang-iras, Hilongos Leyte
Mobile No:+ 639196809724
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: November 24, 1993
Age: 21
Place of Birth: Inopacan, Leyte
Civil Status: Single
Height: 5’4”
Weight: 110 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Bookkeeping, Financing, Good Oral and Written English
Language Communication.
240
EDUCATIONAL BACKGROUND
College Cebu Institute of Technology-University
Bachelor of Science in Business Administration
N. Bacalso Avenue, Cebu City
S. Y 2010- present
Secondary Hilongos National Vocational School
Hilongos, Leyte
S. Y 2006-2010
Elementary Inopacan Elementary School
Inopacan, Leyte
S.Y. 2000-2006
241
Curriculum Vitae
HONEYLYN A. PADIN
Brgy. Upper Awayan, Carcar City
Mobile No:+ 639196809724
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: September 4, 1993
Age: 21
Place of Birth: Brgy. Upper Awayan, Carcar City
Civil Status: Single
Height: 5’1”
Weight: 110 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
242
EDUCATIONAL BACKGROUND
College University of Cebu
Bachelor of Science in Hotel and Restaurant Management
Sanciangko St. Cebu City
S. Y 2010- 2014
Secondary Carcar National High School
Carcar City
S. Y 2006-2010
Elementary Carcar Elementary School
Carcar City
S.Y. 2000-2006
243
Curriculum Vitae
GENARO P. OMAPAS JR.
Litex Commonwealth, Brqy. Kapalaran St. Quezon City
Mobile No:+ 639072017918
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: June 17, 1994
Age: 20
Place of Birth: Brgy. Cabulisan, Inopacan Leyte
Civil Status: Single
Height: 5’5”
Weight: 132 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
244
EDUCATIONAL BACKGROUND
College University of Cebu
Bachelor of Science in Hotel and Restaurant Management
Sanciangko St. Cebu City
S. Y 2011- Present
Secondary Inopacan National High School
Inoapacan, Leyte
S. Y 2007-2011
Elementary Inopacan Elementary School
Inopacan, Leyte
S.Y. 2001-2007
245
Curriculum Vitae
GERALF P. OMAPAS
Litex Commonwealth, Brqy. Kapalaran St. Quezon City
Mobile No:+ 639308166628
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: March 18, 1993
Age: 21
Place of Birth: Brgy. Cabulisan, Inopacan Leyte
Civil Status: Single
Height: 5’5”
Weight: 154 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
246
EDUCATIONAL BACKGROUND
College University of Cebu
Bachelor of Science in Hotel and Restaurant Management
Sanciangko St. Cebu City
S. Y 2009- 2013
Secondary Inopacan National High School
Inoapacan, Leyte
S. Y 2005-2009
Elementary Inopacan Elementary School
Inopacan, Leyte
S.Y. 1999-2005
247
Curriculum Vitae
ETHEL JOY O. RENEGADO
Brgy, Cabulisan, Inopacan Leyte
Mobile No:+ 639102719046
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: August 18, 1994
Age: 20
Place of Birth: Brgy. Cabulisan, Inopacan Leyte
Civil Status: Single
Height: 5’5”
Weight: 99 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
248
EDUCATIONAL BACKGROUND
College University of Cebu
Bachelor of Science in Hotel and Restaurant Management
Sanciangko St. Cebu City
S. Y 2011- Present
Secondary Inopacan National High School
Inoapacan, Leyte
S. Y 2007-2011
Elementary Inopacan Elementary School
Inopacan, Leyte
S.Y. 2001-2007
249
Curriculum Vitae
JOHN LOYD A. GALO
Brgy, Mara-o, Inopacan Leyte
Mobile No:+ 639303179850
E-mail Address: [email protected]
PERSONAL DATA
Date of Birth: January 19, 1994
Age: 21
Place of Birth: Brgy. Mara-o, Inopacan Leyte
Civil Status: Single
Height: 5’5”
Weight: 121 lbs.
Citizenship: Filipino
Religion: Roman Catholic
Language Spoken: Visayan, English, Filipino
Special Skills: Baking, Cooking, Handicrafts, Housekeeping, Good Oral
and Written English Language Communication.
250
EDUCATIONAL BACKGROUND
College University of San Jose Recoletos
Bachelor of Science in Hotel and Restaurant Management
Magallanes St. Cebu City
S. Y 2011- Present
Secondary Mara-o National High School
Brgy, Mara-o, Inopacan Leyte
S. Y 2007-2011
Elementary Mara-o Elementary School
Brgy. Mara-o, Inopacan Leyte
S.Y. 2001-2007
251
CURRICULUM VITAE
Name: Cyril A. Tabasa
Birth Date: March 19, 1995
Birth Place: Cebu City
Address: 739 Tres de Abril St. Labangon,
Cebu City
Contact number: 09161928558
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2009-2011 Saint Teresa School Of Hilongos
Hilongos, Leyte
2007-2009 Cebu Institute of Technology
Secondary N. Bacalso Ave. Cebu City
2000-2007 Cebu Institute of Technology
Primary N. Bacalso Ave. Cebu City
252
CURRICULUM VITAE
Name: Desamparado, Mary, O.
Birth Date: January 15, 1992
Birth Place: Cebu City
Address: 390 R. Duterte St., Banawa, Cebu City
Contact number: 09999005919
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2004-2008 Abellana National School
Secondary P.del Rosario St. Cebu City
1998-2004 City Central School
Primary P.del Rosario St, Cebu City
253
CURRICULUM VITAE
Name: Jackie T. Amador
Birth Date: July 17, 1994
Birth Place: Antipolo Rizal City
Address: Duljo Fatima Street Cebu City
Contact number: 09321988884
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2007-2011 Saint Teresa School Of Hilongos, Leyte
Secondary Hilongos, Leyte
2001-2006 Saint Teresa School Of Bato, Leyte
Primary Bato, Leyte
254
CURRICULUM VITAE
Name: John Harley A. Palmares
Birth Date: October 30, 1992
Birth Place: Cebu, City
Address: Punta Princessa Cebu, City
Contact number: 09432198837
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2010-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2005-2009 Don Vicente Rama Memorial National High School
Secondary Macopa Street Basak San Nicolas Cebu City
1999-2005 Canduman Elementary School
Primary Canduman, Mandaue City
255
Chapter 5
Financial Aspect
Tipsy Daisy Resto Bar
Schedule of Depreciation
For the year ended December 31, 2016
Items Total Cost Estimated life Annual Book
(years) Depreciation Value
Chest Freezer 33,498.00 5 6,700.00 26,798.00
Refrigerator 14,695.00 5 2,939.00 11,756.00
Oven & Cooktops 35,933.00 5 7,186.00 28,747.00
Gas Stove 2,495.00 2 1,230.00 1,265.00
Char Broiler 34,955.00 5 6,991.00 27,964.00
Rice Cooker 1, 880.00 2 940.00 940.00
Blender 800.00 2 400.00 400.00
Office Table 2, 160.00 8 270.00 1,890.00
Preparation Table 12, 000.00 8 1,500.00 10,500.00
Chairs 9, 600.00 6 1,600.00 8,000.00
Bar Chair 45, 980.00 6 7,663.00 38,317.00
Square/ Circle Table 11, 980.00 8 1,498.00 10,482.00
Bar Table 30,000.00 8 3,750.00 26,250.00
Cash Registry/DMS 36,995.00 6 6,165.00 30,829.00
Office Cabinet 5,500.00 10 550.00 4,950.00
Computer 50,000.00 4 12,500.00 37,500.00
Printer 4,500.00 5 900.00 3,600.00
Building 2,500,000.00 40 62,500.00 2,437,500.00
Method Depreciation used: Straight Line
256
Tipsy Daisy
Statement of Comprehensive Income
For the year ended December 31, 2015
Sales P 72,465,480
Less: Cost of Goods Sold:
Beginning Inventory 0
Add: Cost of Goods Manufactured P 49,641,994
Total Goods Available for Sale P 49,641,994
Less: Ending Inventory 0
Total Cost of Goods Sold P 49,641,994 (P 49,641,480)
Gross Profit P 22,823,486
Less: Operating Expenses:
Selling Expenses:
Marketing Salaries P 162,000
Service Crew Salaries P 979,200
Cashier Salaries P 244,800
Depreciation-Furniture & Fixtures (selling) P 20,676
Total Selling Expenses P 1,406,676
Administrative Expenses
Utilities Expenses P 270,000
Depreciation-Building P 50,000
Depreciation-Appliances (office) P 13,400
Depreciation-Furniture & Fixtures (office) P 820
Finance Supervisor Salaries P 162,000
Security Guard Salaries P 288,000
Supplies Expense P 3,648
Uniform Expenses P 6,100
Total Administrative Expense P 793,968 (P 2,200,644)
Net Income before Tax P 20,622,842
Less: Income Tax (30%) (P 6,186,853)
Net Income P 14,435,989
257
Tipsy Daisy
Schedule of Cost of Goods Manufactured
For the year ended December 31, 2015
Direct Materials:
Raw Materials Inventory, Beginning 0
Add: Purchases P 47,980,492
Less: Purchase Returns & Allowances 0
Purchase Discounts 0
Raw Materials Available for Use P 47,980,492
Less: Raw Materials Inventory, End (P 805,172)
Total Direct Materials P 47,175,320
Direct Labor:
Head Chef Salaries P
Bartender Salaries P
Stewards Salaries P
Total Direct Labor P 535,680.00
Manufacturing Overhead:
Indirect Materials P 1,135,000.00
Indirect Labor P 133,920.00
Manager Salaries P 180,000.00
Operating Supervisor Salaries P 162,000.00
Depreciation-Utensils P 9,688.00
Depreciation-Kitchen Equipment P 27,886.00
Depreciation-Kitchen P 12,500.00
Utilities Expense-Kitchen P 270,000.00
Total Manufacturing Overhead P 1,930,994.00
TOTAL MANUFACTURING COST P 49,641,994.00
Add: Work-In-Process, Beginning 0
TOTAL GOODS PLACED-IN-PROCESS P 49,641,994.00
Less: Work-In-Process, End 0
COST OF GOODS MANUFACTURED P 49,641,994.00
258
Tipsy Daisy
Statement of Changes in Partners’ Equity
For the year ended December 31, 2015
Contributed Capital:
Amador, Capital P 1,500,000
Desamparado, Capital P 1,500,000
Tabasa, Capital P 1,500,000
Palmares, Capital P 1,500,000
Olita, Capital P 1,500,000
Add: Net Income P 14,435,989
Less: Withdrawals 0
Capital Balance, End P 21,935,989
259
Tipsy Daisy
Statement of Cash Flows
For the year ended December 31, 2015
Cash Flows from Operating Activities:
Cash received from customers P 72,465,480.00
Payments to suppliers (P 47,907,734.00)
Payments to employees (P 2,847,600.00)
Payments for land rent (P 300,000.00)
Payments for utilities (P 240,000.00)
Payments for other operating expenses (P 96,000.00)
Payments for office supplies (P 4,560.00)
Net Cash provided by Operating Activities P 21,159,486.00
Cash Flows from Investing Activities:
Payments to acquire equipment (P 124,256.00)
Payments to acquire furniture & fixtures (P 154,215.00)
Payments to acquire other appliances (P 54,500.00)
Payments to acquire utensils (P 48,438.00)
Payments to acquire building (P 2,500,000.00)
Net Cash used in Investing Activities (P 2,881,409.00)
Cash Flows from Financing Activities:
Cash received as investment by owners P 7,500,000.00
Net Cash provided by Financing Activities P 7,500,000.00
Net Increase (Decrease) in Cash P 25, 778,077.00
260
Tipsy Daisy
Statement of Financial Position
As of December 31, 2015
ASSETS
Cash P 25,778,077.00
Raw Materials Inventory P 805,172.00
Building (net) P 2, 437,500.00
Equipment (net) P 97,500.00
Furniture & Fixtures (net) P 131,219.00
Office Supplies P 912.00
Appliances (net) P 41,100.00
Utensils (net) P 38,750.00
TOTAL ASSETS P 29,330,600.00
LIABILITIES & PARTNERS’ EQUITY
Liabilities:
Accounts Payable P 1,207,758.00
Income Tax Payable P 6,186,583.00
Total Liabilities P 7,394,341.00
Partners’ Equity
Partners’ Capital P 7,500,000.00
Net Income P 14,435,989.00
Total Partners’ Equity P 21,935,989.00
TOTAL LIABILITIES & PARTNERS’ EQUITY P 29,330,600.00
261
Tipsy Daisy
Sales Budget
As of December 31, 2015
`
2015 2016 2017
Budgeted Sales P 30,360.00 P 33,396.00 P 36,735.6
in Units (Monthly) x 12 x 12 x 12
Budgeted Sales
in Units (Yearly) P 364,320.00 P 400,752.00 P 440,872.2
Compounded
Price/Unit P 198.9 P 198.9 P 198.9
Total Sales per Year P 72,465,480.9 P 79,712,028.9 P 87,683,231.11
262
Tipsy Daisy
Return on Investment
As of December 31, 2015
Net Operating Income x Sales
Sales Average
Operating Assets
ROI = Net Operating Income (EBIT) ROI = Margin x Turnover
Average Operating Assets ROI = 28.459% x 2.471
ROI = P 20,622,842 ROI = 70.312%
P 29,330,600 or = 70.31%
ROI = 70.312 %
or 70.31%
265
Tipsy Daisy
Overhead Budget
For the year ended December 31, 2015
Indirect Labor Rate/Day = P 133,920 = P 372.00
P 360
Direct Labor Days = P 360.00
Indirect Labor Rate/Day = P 372.00 Total Overhead Cost = P 795,994
Total Working Days = P 360
Total Indirect Labor Cost = P 133,920
Add: Fixed Overhead = P 662, 074 Daily Overhead Rate = P 2,211.09
Total Overhead Cost = P 795,994
Less: Depreciation = (P 50,074)
Total Cash Disbursements = P 745,920.00
266
Chapter 6
Social Aspect
Environmental Impact of the project
The proponents of this project believed that if this project will be
recognized, it can help the environment of the area. This kind of establishment
can give a big contribution in the economy. This can also be a way to promote
the beauty of the area and open new job opportunities for the local citizens.
Based on environmental issues, proponents assure that the garbage and wastes
of the establishment shall be properly disposed.
Benefits of the Project
This project would benefit the local residences, as well as motorists and
even tourists within the area for easier access of food and beverage and
entertainment. The project can also be a benefit to businesses which
manufacture liquor drinks and other beverages.
Sensitivity Analysis
In every business and establishment, it has problems and weaknesses
that need to be resolved in order to create some best alternatives oh how to
manage problems if ever they occur, such as;
1. The proponents have no idea on how much is the total number of
customers that are going to dine in the restaurant every day, for customers might
267
prefer to dine at other food establishments since the business have many
competitors within the area.
2. The proponents can never guess the status of the daily phenomenon and may
affect the sales of the business for less customers prefer to dine outside
whenever the climate is not well.
Conclusion
Based on the status and demand, the proponents found out that they
should conduct a business establishment that will catch the attention of the
customers. That is the reason why they came up and built up with this kind of
business which the main goal is to serve, provide and give importance to
customer satisfaction. First, the proponents decided to arise the establishment in
Banilad Cebu City for it is surrounded with local and foreign visitors and aside
from that, the location is also surrounded by different kinds of establishments and
offices. Second, there are lot of residents living within the area. Lastly, this
business will surely give satisfaction to the customers because a resto bar is a
kind of establishment which is suitable for customers who would like to wind up
and be entertained while dining and drinking.
Recommendations
The proponent’s competitors recommended that many of their competitors
are distracted and turning away new and existing business customers.
Organizations with liquidity and the desire have a great opportunity to develop
relationships with businesses, both existing customers and prospects. By
268
focusing on the small business basics, they can leverage these opportunities
while strengthening market share during this economic downturn. As a former
commercial lender, here are five recommendations to grow business
relationships.
Get to know your customers well.
Evaluate the competition.
Offer a good and affordable price than the competitors.
Offer promotions during lean season like having an affordable package.
Offer great entertainment that will really give enjoyment to the customers.
269
Bibliography
Alonte, King Lawrence L., Amores, Joma Mark Ryan P., Barbajo, Ryan Jay C.,
Sato, Marlon B., Sayson, Jhunna Bevs O., Sy, Justine Romeo P., (Parada Grill
Resto Bar ),
Garrison Moreen, (Management Accounting)
Gary Armstrong, John Saunders, Philip Koder, Veronica Wong, (Principles of
Marketing)
Jerry G. Weygandt, (Accounting Principles)
Lyndon Simkin, O.C. Ferell, Sally Dibb, William M. Pride, (Marketing Concepts
and Strategies)
Win Ballada, (Basic Accounting)
275
CURRICULUM VITAE
Name: Cyril A. Tabasa
Birth Date: March 19, 1995
Birth Place: Cebu City
Address: 739 Tres de Abril St. Labangon,
Cebu City
Contact number: 09161928558
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2009-2011 Saint Teresa School Of Hilongos
Hilongos, Leyte
2007-2009 Cebu Institute of Technology
Secondary N. Bacalso Ave. Cebu City
2000-2007 Cebu Institute of Technology
Primary N. Bacalso Ave. Cebu City
276
CURRICULUM VITAE
Name: Desamparado, Mary, O.
Birth Date: January 15, 1992
Birth Place: Cebu City
Address: 390 R. Duterte St., Banawa, Cebu City
Contact number: 09999005919
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2004-2008 Abellana National School
Secondary P.del Rosario St. Cebu City
1998-2004 City Central School
Primary P.del Rosario St, Cebu City
277
CURRICULUM VITAE
Name: Jackie T. Amador
Birth Date: July 17, 1994
Birth Place: Antipolo Rizal City
Address: Duljo Fatima Street Cebu City
Contact number: 09321988884
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2011-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2007-2011 Saint Teresa School Of Hilongos, Leyte
Secondary Hilongos, Leyte
2001-2006 Saint Teresa School Of Bato, Leyte
Primary Bato, Leyte
278
CURRICULUM VITAE
Name: John Harley A. Palmares
Birth Date: October 30, 1992
Birth Place: Cebu, City
Address: Punta Princessa Cebu, City
Contact number: 09432198837
Email Address: [email protected]
EDUCATIONAL BACKGROUND
2010-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2005-2009 Don Vicente Rama Memorial National High School
Secondary Macopa Street Basak San Nicolas Cebu City
1999-2005 Canduman Elementary School
Primary Canduman, Mandaue City
CURRICULUM VITAE
Name: Lloyd Jason D. Olita
279
Birth Date: November 7, 1992
Birth Place: Cebu City, Aloguinsan
Address: 31-C Private Road Urgello St. Sambag 1, Cebu City
Contact number: 09339497991
Email Address: [email protected]/ facebook: Lj Olita
EDUCATIONAL BACKGROUND
2012-present Bachelor of Science in Hotel and Restaurant Management
TERTIARY Cebu Institute of Technology-University
2011-2012 Don Bosco Technical Center
Punta Princesa, Labangon st. Cebu City
Secondary
2008-2011 Southwestern University
Aznar Road Urgello st. Cebu City
Primary
2002-2008 University of Southern Philippines Foundation
Mabini St. Cebu City