FLORENCES JWPSIC CONSTRUCTION CANTEEN

KEPPEL PHILIPPINES INC. (SUBIC SHIPYARD INC.)

Cabangaan Point Cawag Subic Zambales 2209

I - EXECUTIVE SUMMARY

MISSION
o Provide a healthy variety of food and drinks
o Encourage the development of good eating habits
o Provide friendly environment
o High standards of food safety and hygiene in relation to preparation
storage and serving of food.

OJECTIVES
o To prepare high nutritional value foods at low cost.
o To serve customers on time and with good variety of choices.
o To make them happy with the food they eat from our canteen.

KEY TO SUCCESS
o
o
o

A successful canteen has an environment that matches the food it is

serving and the customers it attrack.
Food is one of the major factors in determining a canteen success.
Successful canteen consistently serve fresh food that is exactly as
described on the menu.
Successful canteen employ managers and employees who perform at
a high level and work to accomplish the canteen goal. Canteen
employees who dont care will inevitably lead to poor service, a lack
of attention to detail and eventually, decreased sales. All employees
and managers of a canteen must focus on the customer to ensure
success.

II COMPANY SUMMARY

COMPANY OWNERSHIP AND LOCATION

o NAME OF APPLICANT:
FLORENCIO M. DAISOG JR
o HOME ADDRESS:
54 NAVY ROAD ZONE 3 BRGY SOUTH SIGNAL VILLAGE
TAGUIG CITY
o BUSINESS ADDRESS:
KEPPEL PHILIPPINES INC. (KEPPEL SHIPYARD
INC.)
CABANGAN POINT CAWAG SUBIC ZAMBALES
PHILIPPINES 2209
o CELLPHONE #:
09202206250
o TYPE OF BUSINESS :
CANTEEN CONCESSIONER CONSTRUCTION
SITE

BRIEF HISTORY OR START UP PLAN/BACKGROUND OF BUSINESS

The business was conceptualized thru the basic demand of

workers along with the development of construction contract of
Journeyman Welding & Piping Services International
Corporation, with the principal KEPPEL PHILIPPINES INC.

III MARKET ASPECT

The location of business is within the construction site of KEPPEL

PHILIPPINES INC. (Keppel Subic shipyard) Subic Zambales where there
are many principals with different contractor serving the group of
employees of each contractor. There are existing canteen provided by
the principal bur the contractor is allowed to serve their own employee if
they wish to customers are all workers of contractual and regular status
from executive down to the ordinary workers. The shipyard has a total of
more than 3,000 workers confined in the area who are working even
holidays if they wish to and the demand of the job requires them. They
are salaried and contract workers receiving compensation either weekly
or semi-monthly.

DEMAND

Total Demand

2520 workers or more depending on upcoming

contracts
1260 plus catered under principal 630 flexible
630 flexible plus nearly upcoming around 500
maximum of 630 workers

Catered Demand
Un-catered Demand
Target Demand

MARKETING STRATEGY
o Price is almost standard within the budget of workers but can
add some freebies like free soup candies or points
accumulation to get free meal with of course relaxing
ambiance for workers to enjoy eating even just for max of an
hour.
LIST OF BUYERS (N/A)
o Existing and upcoming workers
LIST OF SUPPLIERS (N/A)
o CHEDDA GENERAL MERCHANDISE
EDGARDO N ABAIGAR
#131 NORTON ST NEW KALALAKE, OLONGAPO CITY
o Public market and grocery stores nearby
o Has been recommended by other people
o Delivers frequently and will do so at a convenient and suitable
time for the canteen
o Delivers stock in good condition, they are always fresh

LIST OF COMPETITORS (TO BE IDENTIFIED)

o There are 2 competitors existing in the area
1. DYNA-MAC CANTEEN
2. KEPPEL PHILIPPINES INC. CANTEEN
Cabangan Point Cawag Subic Zambales Philippines 2209
o and some others outside of shipyard

SALES PROJECTIONS

DESCRIPTI
ON

U.PRICE

QUANTITY

DAILY
SALES

MONTHLY

ANNUAL

PER
SERVING
REGULAR
MEAL
SNACKS
TOTAL

75(+-)
25(+-)

450
180

33,750.00
4,500.00

1,012,500.0
0
135,000.00

630

38,250.00

1,147,500.
00

12,150,000.
00
1,620,000.0
0
13,770,000
.00

IV - TECHNICAL ASPECT
Technical aspect of the business is also indispensable because it will put in view
the things that are essential in starting a business, this includes the list of
materials, the source of supplies use in the proposed project, business/project
plans, utilities, layout design & location includes in this chapter.

PRODUCT/SERVICE DESCRIPTION
o The product from Filipino foods. Whether, we prefer to enjoy it with a
hot cup of coffee in the morning or serve a meal breakfast in the
morning, snacks (morning), lunch meal, snacks (afternoon) and
dinner meal with a delicious dessert, like fruits. A great happy hour
menu, excellent & friendly services.

BUSINESS LOCATION AND SIZE

o The business location is within the construction site of KEPPEL
PHILIPPINES INC. (Subic shipyard) SUBIC ZAMBALES
o And the sizes is 25 x 10 meters, its under renovation/repair

TIME AND DAYS OF OPERATION

o ITS 24 HOURS IN 7 A WEEKS

BUILDING FACILITIES
o Building is provided by rental however improvements suited to the
need of the business is for concessioners account including
equipments and materials needed.

RAW MATERIALS/ EQUIPMENT/ MACHINERIES REQUIREMENTS

o

QUANTITY
15
60
1

1
1

LIST OF FURNITURES & fixtures

PARTICULARS
TABLES
CHAIRS
RECEIVING STAND
CASHIER/RECEPTIO
N
MIRROR
BULLETIN BOARD
TOTAL

UNIT COST
1,750.00
385.00
3,000.00

TOTAL COST
26,250.00
23,100.00
3,000.00

2,500.00
1,500.00
9,135.00

2,500.00
1,500.00
56,350.00

LIST OF UTENSILS

QUANTITY
250 PCS. X 3

PARTICULARS
GLASS & PLATES,
BOWL
14
COOKING WARES
250 SETS
FORK & SPOON
24
FOOD SERVER
2
CRATE & BARREL
4
STAINLESS STEEL
SMALL WARES
VARIOUS KITCHEN
TOOLS
TOTAL
o LIST OF EQUIPMENTS

QUANTITY
2 UNITS
2 UNITS
3 UNITS
4 UNITS
2 UNITS
2 UNITS
2 UNITS
2 SETS
2 SETS
2 UNITS
10 UNITS
1 SET
2 SETS
1 SET
1 SET
1 SET
5 UNIT
1 UNIT

UNIT COST
15

TOTAL COST
11,250.00

1,500.00
70.00
120.00
938.00
515

21,000.00
17,500.00
2,880.00
1,876.00
2,060.00
18,434.00
25,000.00
100,000.00

PARTICULARS
AIR CONDITION
FREEZER
REFRIGERATOR
HEAVY BURNER
ELECTRIC STOVE
WATER DISPENSER
MISCROWAVE OVEN
JUICE MACHINE
RICE COOKER
TV FLAT SCREEN
CEILING/WALL/EXHAUST
FAN
COMPUTER
MIXING MACHINE
WATER TANK
WATER PUMP
GENERATOR
HEAVY GAS TANK
RACK DISPENSER

UNIT COST
17,500.00
18,000.00
13,500.00
8,000.00
2,800.00
8,000.00
6,000.00
65,000.00
1,800.00
19,000.00
2,000.00

TOTAL COST
35,000.00
36,000.00
40,500.00
32,000.00
5,600.00
16,000.00
12,000.00
130,000.00
3,600.00
38,000.00
20,000.00

32,000.00
65,000.00
70,000.00
12,000.00
44,000.00
2,600.00
3,000.00

32,000.00
130,000.00
70,000.00
12,000.00
44,000.00
13,000.00
3,000.00

TOTAL

392,000.00

672,700.00

V - ORGANIZATION AND MANAGEMENT

MANAGEMENT EXPERTISE/TECHNICAL KNOW HOW

o When a person, who is a previous OFW at Saudi Arabia, planning to
put up a canteen business in Keppel Philippines Inc. and it is a
canteen concessioner in a construction site. The most important thing
is the capital in order to successfully manage the canteen business.
He must need to apply the skill, knowledge and expertise in running
business venture.

STYLE OF MANAGEMENT
o Family type of management is more applicable as you treat your
workers more closely to maintain cooperation and good service.

MANPOWER REQUIREMENTS CERTIFICATION

THIS IS TO CERTIFY THAT FLORENCES JWPSIC CONSTRUCTION CANTEEN WITH

BUSINESS ADDRESS: KEPPEL PHILIPPINES INC. (KEPPEL SUBIC SHIPYARD) SUBIC
ZAMBALES WILL PROVIDE A TOTAL OF 20 PERSONNEL TO WIT:

a.
b.
c.
d.
e.
f.
g.
h.
i.

1 Canteen Manager
1 Canteen Assistant
3 Head cook
2 Asst. cook
6 waiter/waitress
1 cashier
3 dish washer
1 driver
2 maintenance
This certificate issued in compliance for the requirements.

FLORENCIO M. DAISOG JR.

OWNER

VI FINANCIAL ASPECT

TOTAL PROJECT COST

ASSETS
FIXED ASSETS:
Store Renovation
Lot
Equipment/Machine
Fixture & Furniture
Vehicle
OTHER ASSETS:
Rent Deposits (Space
Rental)
Acquisition of Rights
OPERATING/WORKING
CAPITAL:
Cash
Purchase of
supplies/merchandise
Inventories
Utilities
Permit & Licenses
Buffer fund

TOTAL
COST

PROJECT

EQUITY

LOAN

TOTAL

150,000.00

150,000.00
672,700.00
56,350.00
150,000.00

300,000.00
672,700.00
56,350.00
300,000.00

75,000.00

75,000.00

500,000.00
25,000.00

700,000.00
25,000.00

25,000.00
30,000.00
315,950.00

25,000.00
30,000.00
315,950.00

150,000.00

200,000.00

500,000.00

2,000,000.0 2,500,000.0
0
0

FORM OF EQUITY
o Cash and Equipment

SOURCES OF EQUITY
o Savings and pulled resources from relatives and friends

OTHER SOURCES OF INCOME

GENERAL COMPANYS POLICY

CANTEEN POLICY

INTRODUCTION
The Company has prepared this handbook to provide you with an
overview of the Companys policies, benefits, and rules. It is intended to
familiarize you with important information about the company, as well as
provide guidelines for your employment experience with us in an effort to
promote a safe and healthy work environment. . Please understand that this
handbook only highlights company policies, practices, and benefits for your
personal understanding and cannot, therefore, be construed as a legal
document. It is intended to provide general information about the policies,
benefits, and regulations governing the employees of the company, and is not
intended to be an express or implied contract. The guidelines presented in this
handbook are not intended to be a substitute for sound management,
judgment, and discretion.

COMPANY PHILOSOPHY

In keeping with the companys philosophy of open communication, all

employees have the right and are encouraged to speak freely with
management about their job-related concerns.
We urge you to go directly to your supervisor to discuss your job-related
ideas, recommendations, concerns and other issues which are important to
you. If, after talking with your supervisor, you feel the need for additional
discussion, you are encouraged to speak with the managers.

POLICY STATEMENT
DEFINITION
The canteen sells food and drinks that are healthy, nutritional and tasty.
It is a valid business enterprise and is operated according to good,
ethical business practices.

VISION
The canteen is an important part of all life and as such its management
and operations need to also reflect the customers aim and mission. A
greet happy hour menu, excellent & friendly services.

ROLE OF THE CANTEEN

A canteen menu that reflects the dietary guideline for customer.

The canteen must to supply nutritious food to the customers.

The canteen is not govern by profit only, is to be sufficient for staff wages,
maintenance, and upgrading of equipment and facilities

The canteen can be of special service for maintenance workers of Keppel

construction.

ROLE OF CANTEEN COMMITTEE

to establish and monitor the canteen policy

to provide a representative forum for the discussion of issues related to the
canteen
to support the canteen manger in the implementation of policy

ROLE STATEMENT- CANTEEN MANAGER

The canteen manager is responsible for the efficient and effective operation and
management to implementation of this policy

The person responsible for managing the operations of a canteen, including supervising
employees and volunteers involved in the operating the canteen.

POLICY ON NUTRITION

The emphasis of the canteen menu will be nutrition

It is appropriate that the most nutritious food be offered

ROLE & RESPONSIBILITIES OF CANTEEN OPERATORS

THE CANTEEN OPERATOR WILL:

Ensure that people employed as canteen staff are fit and proper people
and have the necessary skills and appropriate training to manage the
canteen, meet health, hygiene and safely requirement.

Comply with relevant legislation and standards and with relevant

department requirements.

Operate the canteen using good business practice

Meet award wages and other obligations as an employer

design menus and promote and provide food and beverages to support
health and wellbeing

Support the environmental cleanliness

reinforce nutrition and related programs including the social aspects of

food and its enjoyment

Maintain good business practice and economic viability while at the

same time selling food at a price that can afford

Ensure that any person who is employed to assist the canteen manager
is suitable for working.

To operate as viable business while supporting the health and well-being of its
consumers.

HEALTH AND SAFELY REQUIREMENTS

Canteen operators must be aware of and must meet food safety obligations
and health hygiene requirement under health legislation and food standard
including:
o Safe food handling practices
o Health and hygiene requirements food handlers
o Advisory of warning statements next to or in connection with food
containing allergens.
Canteen operators must ensure the correct environment for the preparation
and serving of safe food. information can be obtained from:

o The health protection service

o The national code of design, construction and fit-out of food premises.
An employer shall take all reasonably practicable steps to protect the health,
safety and welfare at work of the employees
An employee is not to take any action that would create or increase risks to the
health and safety of themselves or any other people at or near the workplace
Employee are required to report any dangerous situations which occur and any
hazardous working arrangements, equipment or process
Routine safety inspections must be undertaken by the canteen manager each
them
Safety issues identified by the canteen manager must be reported
When required, canteen staff will have the necessary training in occupational
health and safety to ensure safe working environmental at all times

IMPLEMENTATION PROCEDURE

The relevant agreement or memorandum of understanding between the

concessioner and the canteen operator, plus any additional documentation
such as a hire of registration as a food business, must be in place before the
canteen operator commences operating the canteen area.

INSURANCE REQUIREMENTS

A risk profile and the following insurances must be put in place and kept
current:
o Workers compensation as required by law
o Product liability to cover food and other products sold by the canteen
o Personal accident and sickness cover for volunteers of the canteen
operator.

SOCIAL SECURITY SYSTEM

It is registered with the Social Security System of which every employee is a member.
As mandated by law, both employer and employee are to contribute for the Social
Security Benefits of the employees in accordance with SSS Contribution Rates and
Schedule.
As a member, an employee can avail of the Social Security Program, who provides a
package of benefits in the event of death, disability, sickness, maternity and old age.
Basically, the SSS provides for a replacement of income lost on account of the
aforementioned contingencies.

THIRTEENTH (13TH) MONTH PAY

The company will pay their employees thirteenth month pay, regardless of the nature
of their employment and irrespective of the methods by which their wages are paid,
provided they worked for at least one (1) month during a calendar year. The

thirteenth-month pay should be given to the employees not later than December 24
of every year.

ACKNOWLEDGEMENT OF RECEIPT OF EMPLOYEE HANDBOOK

I have received the current company employee handbook and have read and understand the
material covered. I have had the opportunity to ask questions about the policies in this handbook,
and I understand that any future questions that I may have about the handbook or its contents will
be answered by the Manager or his or her designated representative upon request. I agree to and
will comply with the policies, procedures, and other guidelines set forth in the handbook. I
understand that the company reserves the right to change, modify, or abolish any or all of the
policies, benefits, rules, and regulations contained or described in the handbook as it deems
appropriate at any time, with or without notice. I acknowledge that neither the handbook nor its
contents are an express or implied contract regarding my employment.

EMPLOYEE NAME

SIGNATURE

DATE

______________________________
______________________________

___________________________
___________________________

______________________________

___________________________

______________________________

___________________________

______________________________

___________________________

______________________________

___________________________

EMPLOYER
Approved by:

____________________

FLORENCIO M. DAISOG JR
Owner