CD-BURN-FEASIBIITY-FILES.pdf

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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

125

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

130

Conclusion 135

Recommendation 135

Bibliography 137

Appendices 138

Curriculum Vitae 143

131

LIST OF TABLES

Tables Pages

1 Estimated no. of Customer 16

2 Monthly Projection Sales 20






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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17 Salary Expenses 86

18 Assessments of Financing 90

19 Implementation Chart 91

133

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

142

Fried Salted Peanut Php 77.00

Onion Rings Php 145.00 Kropek Php 51.00

BEVERAGES Alcoholic:

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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

145

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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Demographic Study

1. Local Residence

1.1 Class A 55%

1.2 Class B 30%

1.3 Class C 15%

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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

150

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


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


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


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

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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

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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

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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.


URL Resto Asian foods and liquor and non-liquor.


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.

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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

167

Figure 7: Production Flow Chart

Preparation

Cooking

Plating

Serving

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


Good for 6


182

GARLIC ROASTED CHICKEN


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


354.00

50% mark up 177.00


Good for 6


SHRIMP GAMBAS


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


233.89

50% mark up 116.95

Total food cost 350.84

Good for 3


184

GRILLED PORK RIBS


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


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


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


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


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


CHICKEN SISIG


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


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


FINGER FOODS

CALAMARES


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


1 pcs. Potato 75.00/kg 12.75

½ tsp Salt 6.00/250g 0.47

½ liter Oil 80.00/liter 40.00


FRIED SALTED PEANUT


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


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


KROPEK


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


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


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


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


KAMIKAZEE


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


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


BANANA COCKTAIL


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


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


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


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


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

200

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

201

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

202

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,

203

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

204

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.

205

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.

206

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.

207

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.

208



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


With pleasing personality and Good Culinary skills.




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


With pleasing personality and Good Communication skills.

At least 5’4(Female) / 5’6(Male) in height.

209



VI. Steward

College level possess at least Vocational Diploma / Short Course

Certificate.

Knows how to cook.

Must be willing to work in flexible time.


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.


Able to work for long hours.

Be able to show some flair tending skills.


210

VIII. Service Crew


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


IX. Cashier


Certificate.

With pleasing personality.

Physically fit.

At least 5’2 (Female) in height.


X. Security Guard

211

License Security Guard.

Physically fit.

At least 5’6 Male in height.


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”.

212

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

213

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.

214

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

215

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).

216

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.

217

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.

221

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.

222

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

224

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

mailto:[email protected]

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


PERSONAL DATA

Date of Birth: October 21, 1994

Age: 20

Place of Birth: Cebu City


Height: 5’2”

Weight: 99 lbs.



Language Spoken: Visayan, English, Filipino

Special Skills: Financing, Bookkeeping

234


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


S. Y 2007-2011

Elementary Cebu Institute of Technology-University


S.Y. 2001-2007

235

Curriculum Vitae

DIANNA STEPHANE A. TOLEDO

739 Tres de Abril st. Labangon, Cebu City

Mobile No:+ 639158109118


PERSONAL DATA

Date of Birth: August 18, 1994

Age: 20

Place of Birth: Bato, Leyte


Height: 5’2”

Weight: 105 lbs.




Special Skills: Financing, Bookkeeping, Good Oral and Written English

Language Communication.

236


College Cebu Institute of Technology-University



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


PERSONAL DATA

Date of Birth: March 31, 1994

Age: 20

Place of Birth: Hilongos, Leyte


Height: 5’5”

Weight: 120 lbs.




Special Skills: Bookkeeping, Financing, Good Oral and Written English


238


College Bato Institute of Science and Technology


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


PERSONAL DATA

Date of Birth: November 24, 1993

Age: 21

Place of Birth: Inopacan, Leyte


Height: 5’4”

Weight: 110 lbs.




Special Skills: Bookkeeping, Financing, Good Oral and Written English


240


College Cebu Institute of Technology-University



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


PERSONAL DATA

Date of Birth: September 4, 1993

Age: 21

Place of Birth: Brgy. Upper Awayan, Carcar City


Height: 5’1”

Weight: 110 lbs.






242


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


PERSONAL DATA

Date of Birth: June 17, 1994

Age: 20

Place of Birth: Brgy. Cabulisan, Inopacan Leyte


Height: 5’5”

Weight: 132 lbs.






244





S. Y 2011- Present

Secondary Inopacan National High School

Inoapacan, Leyte

S. Y 2007-2011


Inopacan, Leyte

S.Y. 2001-2007

245

Curriculum Vitae

GERALF P. OMAPAS

Litex Commonwealth, Brqy. Kapalaran St. Quezon City

Mobile No:+ 639308166628


PERSONAL DATA

Date of Birth: March 18, 1993

Age: 21



Height: 5’5”

Weight: 154 lbs.






246





S. Y 2009- 2013


Inoapacan, Leyte

S. Y 2005-2009


Inopacan, Leyte

S.Y. 1999-2005

247

Curriculum Vitae

ETHEL JOY O. RENEGADO

Brgy, Cabulisan, Inopacan Leyte

Mobile No:+ 639102719046


PERSONAL DATA

Date of Birth: August 18, 1994

Age: 20



Height: 5’5”

Weight: 99 lbs.






248





S. Y 2011- Present


Inoapacan, Leyte

S. Y 2007-2011


Inopacan, Leyte

S.Y. 2001-2007

249

Curriculum Vitae

JOHN LOYD A. GALO

Brgy, Mara-o, Inopacan Leyte

Mobile No:+ 639303179850


PERSONAL DATA

Date of Birth: January 19, 1994

Age: 21

Place of Birth: Brgy. Mara-o, Inopacan Leyte


Height: 5’5”

Weight: 121 lbs.






250


College University of San Jose Recoletos


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]


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


Primary N. Bacalso Ave. Cebu City


252

CURRICULUM VITAE

Name: Desamparado, Mary, O.

Birth Date: January 15, 1992


Address: 390 R. Duterte St., Banawa, Cebu City






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






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






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


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


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


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


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


`

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


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


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)

270

APPENDIX A

Location of the project

271

APPENDIX B

Front View

272

Floor Plan

273

APPENDIX C

Uniform of Tipsy Daisy

274

Chef Uniform

275

CURRICULUM VITAE

Name: Cyril A. Tabasa

Birth Date: March 19, 1995


Address: 739 Tres de Abril St. Labangon,

Cebu City






2009-2011 Saint Teresa School Of Hilongos

Hilongos, Leyte


Secondary N. Bacalso Ave. Cebu City


Primary N. Bacalso Ave. Cebu City


276

CURRICULUM VITAE

Name: Desamparado, Mary, O.

Birth Date: January 15, 1992


Address: 390 R. Duterte St., Banawa, Cebu City






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






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






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


Email Address: [email protected]/ facebook: Lj Olita




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

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