Professional Documents
Culture Documents
INTRODUCTION
tables from counters where it is displayed and served. It is also a type of food service location
in which there is little or no waiting staff table service, whether a restaurant or within an
institution such as a large office building or school; a school dining location is also referred to
as a dining hall or canteen (in British English). Cafeterias are different from coffeehouses,
allowing arbitrary walking paths. Customers take the food they require as they walk along,
placing it on a tray. In addition, there are often stations where customers order food and wait
while it is prepared, particularly for items such as hamburgers or tacos which must be served
hot and can be quickly prepared. Alternatively, the patron is given a number and the item is
brought to their table. For some food items and drinks, such as sodas, water, or the like,
customers collect an empty container, pay at the check-out, and fill the container after the
check-out. Free second servings are often allowed under this system. For legal purposes (and
the consumption patterns of customers), this system is rarely, if at all, used for alcoholic
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Statement of the Problem
Avenue, Manila was created and sought answers to the following questions:
Marketing Aspect
2. What marketing strategy should be adopted in order to achieve the success of the
business?
1. What are the machines and equipments that will be needed for the business?
2. Where exactly at United Nations Avenue will be the project should be located and
1. Where should we get the human resource? What are the requirements for the
position?
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4. What are the policies and strategies that will be practiced all throughout the
business?
Financial Aspect
3. What financial strategies will be adopted for the feasibility growth of the business?
The overall aim of this study was to collect valid and reliable information about the
proposed cafeteria. Within this theme, this research had a number of objectives. First, to be
able to know the opportunities and threats of the business. Second, to have a closer look at the
establishing a cafeteria firm in United Nations Avenue. And also, to enumerate business
specifics for the propose cafeteria firm in United Nations Avenue. Lastly, to propose the
The main purpose of this study is to know if establishing a cafeteria firm at United
Nations Avenue will be successful or not. Thus, the result of this study will benefit the owner
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of the cafeteria. This study is significant because it will provide history and some essential
This study will serve as the basis for plans of action by the owner of the said cafeteria
with regard to the necessary actions for the improvement and development of the proposed
business.
Among the persons who will be directly or indirectly involved are the following:
This study will not only benefit the owner but also the entire business staffs as they set
the improvement and development of the cafeteria for the satisfaction and pleasure of their
consumers or customers.
The whole management will have a better understanding of the limitation; knowledge
about the proposed cafeteria will enable them to know why they should establish a cafeteria at
Furthermore, this study will serve as a model for future studies that has a close topic to
ours. Future researchers will benefit from this study, and it will provide them the facts needed
The reason why this study is conducted is to know if establishing a cafeteria firm at
United Nations Avenue will be successful or not. The study considers the respondents
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personal information such as their name (optional), gender, age, civil status, source of income,
The researchers limited the study to 100 male and female who is located at United
Nations Avenue, Manila during the gathering of data. Each respondent was given a
questionnaire to answer. The respondents will be chosen randomly to avoid prejudice of their
In order to assure manageability of the collected data, the questionnaire only included
multiple choice items, scale, checklist and ranking or rating questions and did not include
Methodology
Research Design
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Respondents
The respondents of this study consisted of people of are located in United Nations
Avenue, Manila during the research. They are the ones who are knowledgeable enough to
answer the problems posed in the present study. They answered the questionnaire that the
researchers gave them which supplies the information the researchers need.
The Variables
This study has two sets of variable, the dependent and independent variables. The
independent variable includes the respondents profile in terms of name (optional), gender,
age, civil status, source of income, and daily allowance. The dependent variable focuses on
the main problem of the study in terms of marketing aspect, production and technical aspect,
investigation is often restricted to one or more samples drawn from it. The researchers agree
that they will have 0.05% of the approximately 1000 population as a sample which leads to 50
samples or respondents. In order to choose the respondents, the researchers used random
sampling. In this technique, each member of the population has an equally likely chance of
being selected.
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Research Instrument
The study used questionnaires as the main tool in evaluating the study. Questionnaires
have advantages over some other types of surveys in that they are cheap, do not require as
much effort from the questioner as verbal or telephone surveys, and often have standardized
answers that make it simple to compile data. It was created using suitable questions modified
Research Procedure
All the questionnaires were personally given to relevant individuals to get their
responses. The data were tallied and recorded under each table after the analysis. Collected
data was organized and tabulated for the final statistical treatment and analysis.
Different statistical tools were used in analyzing the data gathered. Frequency counts
and percentage were used to analyze the data that were obtained from the
respondents.
In establishing the score distributions and averages of the data gathered, arithmetic
was used.
1. Percent
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100
Where :
= is the frequency
= is the respondents
2. Mean
Where:
CAMPUS (FOREIGN)
However the building design itself failed to accommodate present issue such as overcrowd of
students during peak hours, inappropriate circulation or ventilation and so on. According to
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George Nelson , founders of American modernism stated that design is respond to social
change. The statement clearly addressed that a building should be design to adapt social
changes in years to come. By implying standard design of cafeteria in all local campuses at
various places does not consider it needs towards different students, places and changes .A
study on this cafeteria allows the researcher to understand the lack of functional spaces need
by UTM students for their campus cafeteria. Spaces were not only congested and lacks of
privacy during peak hours, students activities are mostly restricted due to the space provided
are mainly for eating only. The perception of the students also indicated what they prefer and
what might able to change in terms of the cafeteria design to provide a better cafeteria. The
most essential aspect to provide is the space program and its arrangement. The key thing to
provide a good cafeteria is firstly to provide different type of spaces, well function for
students social and physical activities instead of just a place for eating only. Spaces provided
are also needed to arrange with the consideration of students culture, the circulation to avoid
high congestion, privacy to avoid unnecessary noise and interruption as well as the faade
treatment that provide a well comfort cafeteria in terms of thermal comfort or green space.
Students feedback allow us to understand what a student needs in a cafeteria. After analyzing
the data and findings of the research, architectural design issue faced by the cafeterias is able
to identify. In conclusion, the research conducted is to study the students perception towards
campus cafeteria From the data analysis and result findings, guidelines on how to design a
good campus cafeteria were formulated. The outcome of the guidelines is described as what
need to provide and how to provide to the students a good cafeteria in terms of architectural
aspect. The research is able to identify the factor to architectural problem on current campus
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Definition of Terms
Cafeteria. A restaurant in which the customers serve themselves or are served at a counter and
Target Market. A group of customers towards which a business has decided to aim
its marketing efforts and ultimately its merchandise. A well-defined target market is the first
Marketing Strategy. Is the fundamental goal of increasing sales and achieving a sustainable
competitive advantage.
In economic systems consumers are utilities expressed in the decision to trade or not.
Pricing Strategy. A business can use a variety of pricing strategies when selling
a product or service.
Finance. A field that deals with the allocation of assets and liabilities over time under
Respondent. A person who replies to something, especially one supplying information for a
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Questionnaires. A set of printed or written questions with a choice of answers, devised for the
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CHAPTER II
MARKETING ASPECT
This chapter will discuss all the marketing aspects of the cafeteria. The discussion will
include the industry profile, description and uses of the product, consumer behavior, demand
analysis, projected demand, supply analysis, projected supply, demand and supply
purchases, marketing strategy, promotional strategy, pricing strategy, cost per unit, selling
Industry Profile
Food is a basic necessity. The industry which deals with preparing food items/products
refers to the food service industry. The food service industry is and will always remain in high
demand because of its genre. These industries include restaurants, fast foods, school and
hospital cafeterias, catering operations, food carts and food trucks etc. Restaurants and fast
Restaurants and fast foods are meant for same services except that restaurants offer a
large menu including a variety of cuisines as compared to fast foods, which usually offers a
small menu with quick service. Another difference between a restaurant and fast food is,
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restaurants offer meals that are cooked and prepared and is eaten at the premises while fast
food usually is pre-cooked meals or serves meals that are cooked easily. Diners may eat it
inside the store or they can order their food to-go. In fast foods you usually pay before
Most people would agree that, like having a good taste, good nutrition food are
important to ones well-being, since many hours are spent bearing weight on them. Yet people
frequently buy delicious yet has low-nutrition meals depends on price, or other reasons, and
then keep eating it till they are lost interest, because they just eat the same food many times.
Bad nutrition can be prevented or reduced from buying healthy meals and proper
exercise. Our cafeteria also can protect us from direct contact on germs. Thats why as being
engage in this business, we are offering different meals that are suited to anybody.
Consumer Behavior
The cafeterias consumers are those individuals who make food decisions everyday
based on their need and wants. In short, the target market of the cafeteria is everyone because
everyone needs to eat. The researchers need to consider the factors that affect or contribute to
the buying behavior in order to satisfy the customers needs and wants and also to help them
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The study of consumer behavior plays an important role in marketing which need to
study in how individuals, groups and organizations select, buy, use and dispose of goods,
services, idea or experiences to satisfy the needs and wants of the consumers. Factors that
may influence consumer purchase decisions are the cultural influences, social influences,
personal factors and psychological factors. Those of the factors are vital when using them to
apply as the marketing strategies. It affects peoples life in a way that their perspectives in my
buying habits and in decision making were changed. Also, consumer behavior shows how
consumers are motivated in buying preferences and how to come up with a better decision
strategies differ between products that differ in their level of importance or interest. As a
result, this impact will surely bring about certain changes in behaviors based on positive or
Demand Analysis
Table 2.0 shows the target market of the proposed cafeteria. Based on the summary of
our survey results, we prefer that 22% of the total population is in the age bracket of 5-15
years old, 27% of the total population is in the age bracket of 16- 25 years old, 35% of the
total population is in the age bracket of 26- 35 years old, and 16% of the total population is in
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Table 2.1
Projected Demand
Projected demand is the activity of estimating the quantity of a product or service that
consumer will purchase. Demand forecasting may be used in making pricing decisions, in
market.
Table 2.2.1
15
2019 8,829 148 8,977
Table 2.2.2
Table 2.2.3
16
2018 13,810 229 14,039
Table 2.2.4
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Supply Analysis
A detailed review of the inputs and outputs of a process that is employed to assess
how the available quantity of a product is affected by changes in demand, input factors by
changes in demand and production technique. Supply analysis is often used to make
key policy decisions by manufacturing business managers since it gives them insight into
Table 2.3
Silogs:
18
Chicksilog 7,300 7,310 7,320 7,330 7,340
19
Lugaw:
20
Beverages:
Products
Coke 8 oz. 10, 950 10, 950 10,950 10, 950 10,950
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Projected Supply
When population grow, the supporters of target market need to increase its supply to
satisfy the increasing needs of the customer by projecting supply. The projected supply for
five years increase year by year due to the increasing demand of the customers.
Table 2.4.
Lugaws: Lugaw Plain Lugaw with Egg Goto Goto with Egg
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2018 7,330 3,675 3,665 3,675
Table 2.5
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2017 39,444 23, 065 16, 379
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2019 40, 774 23,140 17, 634
Competitors
Any person or entity which is a rival against another. In business, a company in the
same industry or a similar industry which offers a similar product or service. The presence of
one or more competitors can reduce the prices of goods and services as the companies attempt
to gain a larger market share. Competition also requires companies to become more efficient
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Market Share
The percentage of an industry or market's total sales that is earned by a particular company
over a specified time period. Market share is calculated by taking the company's sales over the
period and dividing it by the total sales of the industry over the same period. This metric is used
to give a general idea of the size of a company to its market and its competitors.
Table 2.6
Restaurant Industry
Fine Dining Casual Dining Fast Food Cafes Bar and Pubs
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Purchases
Table 2.7
Silogs Rice Egg Hotdog Tapa Porkchop Tocino Longganisa Chicken Liempo
Projected Purchases
Table 2.8
Silogs:
27
Tocino 165 per kilo 30 kilos 4, 950. 00
Lugaws:
28
Beverages:
Total 2, 082. 50
Marketing Strategy
The first strategy is market penetrate. The cafeteria is committed to improving the
customer experience in ways they believe few in the industry have done. This business plan to
execute a broader marketing strategy, not simply to build name recognition and awareness but
also to build deeper relationships with the target customers whom they believe will help promote
the brand. The next strategy is market development. The expansion into Filipino has made them
subject to Filipino economic conditions, particularly currency exchange rate fluctuations and
political factors, either of which could have an adverse effect on the financial condition and
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results of operations. If the cafeteria, expands into other foreign markets, will be subject to other
Promotional Strategy
Proper promotion of goods can increase sales and lead to higher business profits.
Products can be promoted through a variety of methods, which typically fall into two categories.
Promotion can be based on a "push strategy," which utilizes promotional activities and
purchases through advertisements. The most successful strategies tie the method of promotion to
the type of product for maximum sales and business impact. To reach the target customer group,
we use a mix of the following marketing methods: radio, billboards, social networking, television
and in-store sampling. Expect to continue to increase media impressions as they strive to build
Pricing Strategy
penetration pricing strategy offers a high-quality product at a much lower than expected price.
This combination helps the business enter a new market even when strong competitors exist, and
it builds loyalty with new customers from the beginning. The penetration strategy can
dramatically increase the lifetime value of customers, because they're "hooked" with the
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outstanding first product offering and--assuming future products are just as high quality--they are
more willing to buy additional products from the company long into the future.
Table 2.9
Silogs:
Tapsilog 35.00
Bangsilog 35.00
Chicksilog 35.00
Hotsilog 28.00
Liemposilog 42.00
Porksilog 35.00
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Longsilog 30.00
Lugaws:
Goto 11.00
Beverages:
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Pepsi 8 oz. 5.50
Selling Price
Table 2.10
Silogs:
Tapsilog 50.00
Bangsilog 50.00
Chicksilog 55.00
Hotsilog 35.00
Liemposilog 60.00
Porksilog 50.00
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Longsilog 40.00
Lugaws:
Goto 20.00
Beverages:
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Pepsi 8 oz. 8.00
Terms of Sales
I. Definitions
In this document the following words shall have the following meanings:
1. "Buyer" means the organization or person who buys Goods.
2. "Goods" means the articles to be supplied to the Buyer by the Seller;
3. "Intellectual Property Rights" means all patents, registered and unregistered
designs, copyright, trademarks, know-how and all other forms of intellectual
property wherever in the world enforceable;
II. General
1. These Terms and Conditions shall apply to sales of Goods by the Seller to the
Buyer to the exclusion of all other terms and conditions referred to, offered or
relied on by the Buyer whether in negotiation or at any stage in the dealings
between the parties, including any standard or printed terms tendered by the
Buyer, unless the Buyer specifically states in writing, separately from such
terms, that it wishes such terms to apply and this has been acknowledged by the
Seller in writing.
2. Any variation to these Terms and Conditions (including any special terms and
conditions agreed between the parties) shall be inapplicable unless agreed in
writing by the Seller.
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IV. Description
Any description given or applied to the Goods is given by way of identification only
and the use of such description shall not constitute a sale by description. For the
avoidance of doubt, the Buyer hereby affirms that it does not in any way rely on any
description when entering into the contract.
V. Sample
Where a sample of the Goods is shown to and inspected by the Buyer, the parties
hereto accept that such a sample is representative in nature and the bulk of the order
may differ slightly as a result of the manufacturing process.
VI. Delivery
1. Unless otherwise agreed in writing, delivery of the Goods shall take place at the
address specified by the Buyer on, or as close as possible to the date required
by the Buyer. The Buyer shall make all arrangements necessary to take delivery
of the Goods whenever they are tendered for delivery.
2. If the Seller is unable to deliver the Goods because of actions or circumstances
under the control of the Buyer, then the Seller shall be entitled to place the
Goods in storage until such times as delivery may be effected and the Buyer
shall be liable for any expense associated with such storage.
VII. RISK
Risk in the Goods shall pass to the Buyer upon receipt of the goods. Where the Buyer
chooses to collect the Goods itself, risk will pass when the Goods are entrusted to it or
set aside for its collection, whichever happens first.
VIII. TITLE
Title in the Goods shall not pass to the Buyer until the Seller has been paid in full for
the Goods.
X. LIMITATION OF LIABILITY
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1. The Seller shall not be liable for any all loss or damage suffered by the Buyer
in excess of the contract price.
2. Nothing contained in these Terms and Conditions shall be construed so as to
limit or exclude the liability of the Seller for death or personal injury as a result
of the Seller's negligence or that of its employees or agents.
XV. WAIVER
The failure by either party to enforce at any time or for any period any one or more of
the Terms and Conditions herein shall not be a waiver of them or of the right at any
time subsequently to enforce all Terms and Conditions of this Agreement.
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XVI. SEVERABILITY
If any term or provision of these Terms and Conditions is held invalid, illegal or
unenforceable for any reason by any court of competent jurisdiction such provision
shall be severed and the remainder of the provisions hereof shall continue in full force
and effect as if these Terms and Conditions had been agreed with the invalid, illegal or
unenforceable provision eliminated.
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CHAPTER III
A cafeteria is a type of food service location in which there is little or no waiting staff
table service, whether a restaurant or within an institution such as a large office building or
school; a school dining location is also referred to as a dining hall or canteen Cafeterias are
different from coffeehouses, although that is the Spanish meaning of the English word.
Instead of table service, there are food-serving counters/stalls, either in a line or allowing
arbitrary walking paths. Customers take the food they require as they walk along, placing it on a
tray. In addition, there are often stations where customers order food and wait while it is
prepared, particularly for items such as hamburgers or tacos which must be served hot and can be
quickly prepared. Alternatively, the patron is given a number and the item is brought to their
table. For some food items and drinks, such as sodas, water, or the like, customers collect an
empty container, pay at the check-out, and fill the container after the check-out.
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How to start a cafeteria: Figure 3.1
Develop your logo, graphics, business cards, and all other promotional materials
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Designing Production Facilities
We contract many manufacturing companies to support our cafeteria. One of our main
manufacturers is the purefoods. We also get our meat products at Hymen Meat Supplies.
Tapsilog
Ingredients:
Instructions:
1. Arrange 1 cup sinangag, a quarter of the beef tapa, and piece of fried egg in a plate.
Bangsilog
Ingredients:
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Spiced vinegar (sinamak or pinakurat)
Instructions:
1. Arrange 1 cup sinangag, a half of fried baby milk fish, and piece of fried egg in a plate.
Chicsilog
Ingredients:
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried chicken, and piece of fried egg in a plate.
Hotsilog
Ingredients:
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1 piece fried egg (over easy)
Instructions:
1. Arrange 1 cup sinangag, two piece of regular size of hotdog, and piece of fried egg in a
plate.
Liemposilog
Ingredients:
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried liempo, and piece of fried egg in a plate.
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Ingredients:
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried pork, and piece of fried egg in a plate.
Longsilog
Ingredients:
Instructions:
4. Arrange 1 cup sinangag, two piece of skinless longanisa and piece of fried egg in a plate.
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Profile of Plant Location Figure 3.2
residential and industrial artery, the avenue runs east-west through the near-center of the city
linking Ermita and Rizal Park with the eastern districts. It is home to the World Health
U.N. Avenue begins at a fork in Quirino Avenue Extension and Paz Mendoza Guazon
Street, just west of Pandacan. It continues through the area of Tanque and Isla de Provisor in
northern Paco district passing several rows of warehouses and a few institutional buildings. West
of Taft Avenue lies busy Ermita district with a mix of hotels, offices and hospital
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This place has so many points of interest:
Bayview Hotel
Insurance Commission
Times Plaza
Unilever Philippines
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Plant Layout
The plant layout is tactically designed to support the smooth process of the proposed
business. The display area is a place where all finished products that are ready to sell are being
displayed. There would be a business office area which will cater to business related
transactions. The cafeteria will be the place for the customer to purchase the products of our
silogs.
Figure 3.3
Cafeteria/Store
This is a proposed perspective view of our cafeteria. This is where our products
will be displayed and with a relaxing design which promotes a green and healthy lifestyle
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Figure 3.4
Office
Figure 3.5
be in office.
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Cooking Area
Figure 3.6
Chair. A seat, especially for one person, usually having four legs for support and a rest for the
Table. An article of furniture consisting of a flat, slab like top supported on one or more legs or
other supports
Spoon. A utensil for use in eating, stirring, measuring, ladling, etc., consisting of a small,
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Fire extinguisher. A portable device that discharges a jet of water, foam, gas, or other material to
extinguish a fire.
Refrigerator. An appliance or compartment that is artificially kept cool and used to store food
and drink. Modern refrigerators generally make use of the cooling effect produced when a
volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to
Hand washing sink. A sink also sinker, washbowl, hand basin and wash basin) is a bowl-shaped
plumbing fixture used for washing hands, for dishwashing or other purposes. Sinks generally
have taps (faucets) that supply hot and cold water and may include a spray feature to be used for
faster rinsing.
Mixer. A machine or device for mixing things, especially an electrical appliance for mixing
foods.
Flat top grill. Is a cooking appliance that resembles a griddle but performs differently because the
heating element is circular rather than straight (side to side). This heating technology creates an
extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.
Microwave. An electromagnetic wave with a wavelength in the range 0.0010.3 m, shorter than
that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in
radar, in communications, and for heating in microwave ovens and in various industrial
processes.
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Trays. A flat, shallow container or receptacle made of wood, metal, etc., usually with slightly
raised edges, used for carrying, holding, or displaying articles of food, glass, china, etc.
Burner range. A kitchen stove, usually called a stove (especially but not only in US English),
range, cooker, or oven is a kitchen appliance designed for the purpose of cooking food. Kitchen
stoves rely on the application of direct heat for the cooking process and may also contain an
Pots. a container, typically rounded or cylindrical and of ceramic ware or metal, used for storage
or cooking.
Pans. a broad, shallow container of metal, usually having sides flaring outward toward the top,
Air conditioning. A system or process for controlling the temperature, humidity, and sometimes
the purity of the air in an interior, as of an office, theater, laboratory, or house, especially one
capable of cooling.
Cash register. A business machine that indicates to customers the amounts of individual sales,
has a money drawer from which to make change, records and totals receipts, and may
Knife. An instrument for cutting, consisting essentially of a thin, sharp-edged, metal blade fitted
with a handle.
Napkin. A square piece of cloth or paper used at a meal to wipe the fingers or lips and to protect
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Table vase. An open container, as of glass or porcelain, used for holding flowers or for
ornamentation.
First aid kit. A first aid kit is a collection of supplies and equipment for use in giving first aid,
and can be put together for the purpose by an individual or organization or purchased complete.
Floor buffer. A floor buffer or rotary floor machine is an electrical floor scrubber that is used to
clean and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum. It is also
known as a floor polisher or burnisher if it is a high speed floor buffer with a pad that rotates at
Wet floor signs. Is used to warn people about wet floors and so prevent them from slipping and
falling. Businesses often place such warnings to avoid negligence charges brought by people on
their property.
Floor mats. Is a generic term for a piece of fabric or flat material, generally placed on a floor or
other flat surface, which serves a range of purposes including: providing a regular or flat surface,
such as a mousepad.
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Property plant and Equipment
Chair Table
Fork Spoon
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Microwave Trashcan
Refrigerator Mixer
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Pots Pans
55
Floor Buffer Wet Floor Sign
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Napkin Broom
Internal Control
Our cafeteria ensures you that you can get the good quality of products that you avail. We
give a 100% effort in our every customer. Our products also give you the taste that you want,
especially our main dish which is the tapsilog. This cafeteria is established not because we need
income, but also to make new set of friends. We set the layout of our store as a simple yet has a
neatness that will make you feel comfortable. Entering our store will turn your bad mood to be
Our employees were surely an educated people who come with a degree of cooking or
serving. We hired people who has a dignity in their own selves and has a pleasing personality
that will attract the customer to eat in our cafeteria. Our HR hires only those who had at least 6
months experience in this field. We are so strict in the qualification so that we can give the
service that any customer expects. The pleasure of our customers is our main concern.
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Quality Control
Quality control areas. In a cafeteria, there are many areas in which quality is involved.
There is the quality of purchased products, materials, and ingredients. These include all kinds of
food products everything from raw fruits, vegetables and meats to products of a bakery such as
pies, rolls, bread, and cakes. There are also cleaning and maintenance supplies. There is the
problem of damage caused to products during shipment, unloading, and unpacking. These are
returned for credit. Quality of employee performance also has top priority. Without high quality
products meat, vegetables, fruits, bakery goods, canned goods, etc. not even the best person
can produce high quality food. Quality performance applies to everyone: chefs, cooks, assistants,
cashiers, bartenders, busboys, busgirls, and anyone else who works anywhere in the cafeteria.
The goal of quality performance is to give the customer good quality food at an
2. Serving the customer with a minimum amount of delay: waiting to be seated, waiting to
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CHAPTER IV
This chapter describes the form of business organization that is best suited for the proposed
subject, the organizational structure, the number of personnel needed, their qualifications, their
compensation, and the proposed time table before the project is implemented.
Type of Organization
thereof.
Partnerships exist within, and across, sectors. Non-profit, religious, and political
organizations may partner together to increase the likelihood of each achieving their mission and
to amplify their reach. In what is usually called an alliance, governments may partner to achieve
their national interests, sometimes against allied governments holding contrary interests, as
occurred during World War II and the Cold War. In education, accrediting agencies increasingly
evaluate schools by the level and quality of their partnerships with other schools and a variety of
other entities across societal sectors. Some partnerships occur at personal levels, such as when
59
two or more individuals agree to domicile together, while other partnerships are not only
Organization Structure
Organization Structure determines how the roles, power and responsibilities are assigned,
controlled, and coordinated, and how information flows between the different levels of
management or it also allows the expressed allocation of responsibilities for different functions
and processes to different entities such as the branch, department, workgroup and individual.
President
VP Marketing VP Finance
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Personnel and Laborer Components
Job Analysis
Job analysis is a process to identify and determine in detail the particular job duties and
requirements and the relative importance of these duties for a given job.
Any business cannot totally operate and attain stability without personnel and laborers
involve. Their performance and attitude is of great importance in the operation of the business.
This part of management aspect will discuss the organizations personnel and employees within
Table 4.1
Owner One(1)
Bookkeeper One(1)
Servers Two(2)
President (Owner)
Serve as the principal contact with the vice president and staff
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Acquire sufficient resources for the organizations operations and to finance the product
and services
Bookkeeper
General Manager
Assist management in organizational design and staffing structures, source and recruit
quality candidates. Establish processes and tools to improve the recruitment processes as
wel as train others
Handle any driver needs and issues, communicating back any issues with the manager
Servers
Line Cooks
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Cook food based on the customers taste and preferences.
Dishwashers
Compensation Scheme/Salary/Wages
Wage is associated with employees compensation based on the number of hours worked
multiplied an hourly rate of pay. On the other hand, salary is best associated with employee
compensation quoted on an annual basis. Compensation is what you pay someone to entice them
to continue to do work for the company. It includes benefits, perks, allowances, etc. you have to
balance with these cost against what your employee perceives as their value, and that varies by
employee. You have to measure compensation levels against other employees in the company.
The compensation to be adopted will include the basic salary, transportation allowance less
Pag-Ibig Premium, PhilHealth Premium, SSS Premium and add the 13th month pay to be given
SSS Contribution
Republic Act No.8282, otherwise known as Social security act of 1997, refers to the social
security system in the Philippines that is initiated, developed and promoted by its government. The
social security system is aimed at providing protection for the SSS member against socially
recognized hazard conditions, such as sickness disability, maternity, old age and death, or other
such contingencies not stated but resulted in loss of income or result to a financial burden.
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The employee and his/her employer(s) are to contribute for the social security benefits of
the said employee in accordance to the given schedule by the Philippine Social Security System.
virtue of Presidential Decree No. 1530 on June 11, 1978. To provide its members with adequate
housing through an effective savings scheme, Pag-IBIG Fund harnesses these four sectors of
Philippine society: financial institutions, the industrial sector, the government, and the Filipino
people. The Fund was created to address two of the nation's basic concerns: (a) the generation of
The employees contribution is 2% of his/her salary if the salary is P1,500 above while 1%
if below P1,500.
PhilHealth Contribution
owned and controlled corporation (GOCC) tasked to provide universal health coverage to its
members.
PhilHealth was a creation of the National Health Insurance Act of 1995 or Republic Act
7875, a law signed by President Fidel V. Ramos on February 14, 1995 which
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mandates a sustainable national health insurance program in the Philippines. PhilHealth was then
instituted as an attached unit to the Department of Health (DOH). Prior to the creation of
PhilHealth, a comprehensive nationwide medical care program was administered by the Philippine
Medical Care Commission (PMCC) or Medicare. Upon the signing of RA 7875 into law,
PhilHealth replaced Medicare and took over the administration of the social health insurance in
the Philippines starting in 1997. In 2013, PhilHealth claims that it has achieved near-universal
Overseas Filipinos, are eligible to become a PhilHealth member. Actually, even foreign nationals
who are staying in the Philippines are qualified to enroll in PhilHealth. PhilHealth members who
are employed in the government or private sectors pay a premium based on their monthly
salary. The contribution is around 2.5% of the salary base. The total amount is shared equally by
both the employer and the employee. The total monthly premium, depending on the employees
The 13th month pay is a form of monetary benefit equivalent to the monthly basic
within a year that the employee has rendered service to the employer. All establishments regardless
of the number of employees are required to pay their rank-and-file employees the 13th month pay.
All rank-and-file employees regardless of the nature of their employment, and irrespective of the
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methods by which they are paid, provided they worked for at least one month during the calendar
year.
The 13th month pay is computed based on 1/12 of the total basic salary of an employee
within a calendar year, or basic monthly salary for the whole year divided by 12 months. The 13th
month pay should be paid not later than December 24 of each year.
General Partners
An arrangement by which partners conducting a business jointly have unlimited liability, which
means their personal assets are liable to the partnership's obligations. Since all partners have
unlimited liability, even innocent partners can be held responsible when another partner commits
- As a general partner, you are entitled to an equal share of the partnership's profits, unless
otherwise specified by your partnership agreement. You are also entitled to full disclosure by
your partners of anything they do on behalf of the partnership and you have the right to withhold
- Further many states hold the partners in a general partnership jointly and severally liable. This
means that each partner is liable not only for their own actions, but the actions of the other
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partners.
Since our business is newly open we are appointed employees for a certain position such as the
President, Vice President for Finance, Vice President for Marketing, Humane Resources and
Qualifications:
Qualifications:
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- Proven track record in the management of company operations, finance, and quality
assurance.
Qualifications:
Qualifications:
- Bachelors Degree
Qualifications:
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- Bachelors Degree
Qualifications:
Projected Timetable
Table 4.2
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Table 4.3
GANTT chart
Months
Proposed 1 2 3 4 5 6 7 8 9 10 11
Activities
Preparation of
the Feasibility
study
Fund Acquisition
Registration and
Securing of
License and
Permit
Advertisement
and Promotion
Purchase of units
and equipment
for the proposed
business
Hiring Of
Personnel
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CHAPTER V
FINANCIAL ASPECT
This chapter discusses the financial aspects of the study, in order for a business plan to
understand it needs money to start. To determine whether the future industry will remain profitable
through the existence of competitors and unfavorable economic condition, the researchers have to
This chapter includes the source of funds, balance sheet, income statement, cost of goods
Capital Requirements
These are the amount of money required in order to start and operate a medium- sized taxi
industry.
Price # of unit
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Porkchop 182 per kilo 50 kilos 9,100.00
Total 112,860.00
TOTAL: 50 52,673
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Equipments Table 5.3
Forks 40 36 1,440
Spoons 40 36 1,440
Tumblers 60 12 720
Straws 50 1 50
Aprons 50 4 200
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Wet Floor Sign 650 2 1,300
Sources of Financing
Financing is needed to start a business and ramp it up to profitability. There are several sources
to consider when looking for start-up financing but first you need to consider how much money
you need and when you will need it. The financial needs of a business will vary according to the
type and size of the business. In our case, the sources of our financing come from the partners of
the business and from the loan payable from the bank
Equity 100,000
Partners contribution
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Lacsina, Marco Angelo 100,000
Total 400,000
Basic Assumption
Table 5.5
Silogs:
Tapsilog 50.00
Bangsilog 50.00
Chicksilog 55.00
Hotsilog 35.00
Liemposilog 60.00
Porksilog 50.00
Longsilog 40.00
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Lugaws:
Goto 20.00
Beverages:
Pepsi 8 oz 8.00
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Pepsi Blue 8.00
4. Depreciation expense is computed in a straight line basis with an estimated useful life of
5 years.
Operating Expenses
day to day expense such as sales and administration, or research and development. In short this is
the money the business spend in order to turn inventory into throughput.
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Cooks P14,000
Dishwashers P14,000
Depreciation Expense P4,389
Raw Materials P9,405
Taxes P5,000
Total Operating Expense for a month P123,127
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Electricity P350,000
Salaries and Wages Expense
President P1,200,000
VP Finance P960,000
VP Marketing P960,000
Servers P840,000
Cooks P840,000
Dishwashers P840,000
Depreciation Expense P263,365
Raw Materials P564,300
Taxes P300,000
Total Operating Expense for 5 years P7,387,665
Schedule of Salaries
15th 30th 15th 30th 15th 30th 15th 30th 15th 30th
days days days days days days days days days days
President 10,000 10,000 10,000 10,000 10,000 10,000 11,000 11,000 11,000 11,000
VP 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000
Finance
VP 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000
Marketing
Servers 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
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Cooks 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
Dish 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
washers
The schedule of salary will be on the 15th days of the month and every 30th days of the
month. The employees are allowed to get their salary in advance if need arise but at the time of
giving their salary, their respected value will be deducted and also the compensation scheme.
Table 5.6
The following benefits given are the mandatory or compulsory benefits that must be given
Table 5.7
1. Christmas Bonus
2. Health Benefits
4. Sick Leave
5. Holiday Pay
6. Overtime Pay
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7. 13th Month Pay
Financial Statements
A financial statement (or financial report) is a formal record of the financial activities of a
Income Statement
Sales 1,704,630
Less: Cost of Goods Sold (112,860)
Gross Income: 1,591,770
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Salaries and Wages Expense 1,128,000
Depreciation Expense 52,673
Total Operational Expense (1,477,533)
Taxable Income 114,237
Less: Income Tax 22,847
Net Income 91,390
Balance Sheet
Asset:
Current Assets
Cash 182,327
Total Current Assets 182,327
Non-Current Assets
Land 240,000
Furniture & Fixtures 52,673
Equipment 116,390
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Total Non- Current Assets 409,063
Total Assets 591,390
Liabilities:
Accounts Payable 100,000
Equity:
Partners Capital 400,000
Net Income 91,390
Total: 591,390
Cash flow
Cash Inflow
Cash, Beg
Sales 1,704,630
Partners Contribution 400,000
Total Cash Inflows 2,104,630
Less: Cash Outflow
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Furnitures & Fixtures 52,673
Raw Materials 112,860
Equipment 53,530
Salary and Wages 1,128,000
Utilities 94,000
License and Permit 30,000
Income Tax 22,847
Total Operating Expenses (1,493,910)
Cash Balance, End 610,720
Financial Ratio
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591,390
= 2.88
Solvency
POTENTIAL PROBLEMS
Cafeteria business is a good venture to make a living, however one is required to invest
effort and determination because this business is prone to risk and accident. Also, you require
driving skills and proper knowledge on the road. Before you achieve success status in taxicab
business, you may possibly encounter various potential problems during your road to success.
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1. Regulation and control system the slow pace at which regulatory system is being
2. Food price the high or fluctuating price of veggies and meat in the Philippines are now
the major deterrents to this business because it may affect the income of the workers.
3. Service service is the ability to get a order efficiently. The lack of stands in areas metro
best. There will always be employees of varied skills levels. Impolite workers are another
5. Cafeteria appearance (inside and out) the importance of this is to provide convenience
to customers. You need to maintain the appearance of your place and it requires funding
too.
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CHAPTER VII
SOCIAL DESIRABILITY
excellent, interesting food. The mission is not only to have great tasting food, but have efficient
and friendly service because customer satisfaction is a must. We want to be the cafeteria choice
for all families and singles, young and old, male or female. Employee welfare will be equally
important to our success. Everyone will be treated fairly and with the utmost respect. We want
our employees to feel a part of the success of UN Cafeteria Express. Happy employees make
happy guests.
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We will combine menu variety, atmosphere, ambiance, and a friendly staff to create a
sense of 'place' in order to reach our goal of over all value in the dining experience. We want fair
profits for the owners, and a rewarding place to work for the employees.
CHAPTER VIII
The Findings and Recommendations of the study is categorized according to the four
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Marketing Aspect
The targets market both primarily and secondary will surely avail our services since our location
is very accessible and we offer high quality to customers. In the first year of operation, we served
the target market almost 1% of the total industry. Despite of the keen competition in the market
of the restaurant industry our business still gains the revenue capable of financing the operation
The project study of restaurant industry will be organized as partnership. The duties and
responsibilities of the personnel have been properly defined in the organizational set-up of the
U.N. Cafeteria Express 250 square meters located at YIC building, United Nations Avenue,
Manila. Its location is very much conductive to encourage customers to enter the shop.
Financial Aspect
The financial analysis shows positive ratios project valuation and favorable cost volume profit
Recommendation
Acquire additional branches in the coming years in order to increase the level of service that can
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be offer to the market, and to increase the market share. For that reason it is also recommended
CHAPTER IX
SUMMARY
UN Cafeteria Express is our projected business which intends to serve, assure and attain
high satisfaction from our target customers whom are business man, employees and middle ages.
The said business will be located at United Nations Avenue, Manila. This place is selected for to
the reason that United Nations Avenue is a busy place. Convenience and accessibility is also a
In terms of form organization, the researchers prefer partnership. This will be composed
of 4 partners who turn out to be researchers also. They agree to bind themselves to contribute
money, property as well as industry with the common intention of dividing the profit among
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themselves. In terms of contribution, each partner will contribute P100,000 in order to serve as
one foundation financing in operating the business actions. On other hand, in case of profit
Product to be offered will be the silogs menu, different varieties of lugaws and beverages.
To be able to attract possible consumer, creating this offered will be considered as one of
marketing strategy which particularly includes quality, customer service and any succeeding
after-sales service. In order to cover the overall cost in the production, penetration pricing will be
used as our pricing strategy the idea is that the business will be able to raise awareness.
Cooks and Dishwashers. This has been made simply in order to effectively communicate from
The researchers therefore conclude that through our competitive marketing, promotional
and pricing strategies, this study will come out to be competently and successfully operational
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BIBLIOGRAPHY
Online References:
www.wikipedia.org
www.bplans.com
www.slideshare.net
www.brighthubpm.com
www.projectmanagementdocs.com
www.smallbusiness.chron.com
www.scribd.com
www.surveygizmo.com
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www.philgovinfo.com.ph
www.businessplans.org
www.yellow-pages.com.ph
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