business plan

VAMOS A COMER

A Business Plan
Presented to the
Institute of Tourism and Hotel Management
Far Eastern University

In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Hotel and Restaurant Management

By
AGUILAR, CHRISTIAN NOVIE G.
BUEN, MELUE O.
CLAUDIO, BLESSIE KARREN E.
CUNANAN, MANAMI JOIE L.
MANGACCAT, MAVERICK PHILIP S.

FEBRUARY 2014

TABLE OF CONTENTS

Page
I. Executive Summary............................................................................1
1. Name of the Business.........................................................................1
2. Location...............................................................................................1
3. Brief Description of the Business.........................................................1
4. Project Summary.................................................................................1 4.1 Management Aspect.....................................................................1-2
4.2 Technical Aspect...........................................................................2
4.3 Marketing Aspect...........................................................................2-3
4.4 Financial Aspect............................................................................3
Project Proponents, Type of Organization,
,Advantage, Disadvantage...............................................................3-4
4.5 Legal and Socio-economic Aspect.................................................4-5

II. Management Aspect of the Business....................................................5
1. Vision, Mission, Objective...........................................................5
2. Operational Definition of Terms..................................................5-6
3. Scope and Limitations of the Business.......................................6
4. SWOT Analysis............................................................................7
5. Organization Structure.................................................................8
6. Manpower Requirements..............................................................9-10
7. Job Description..............................................................................11-13
8. Salaries and Benefits.....................................................................14-16
Uniform.....................................................................................17
Store Policies............................................................................18-19
Store Offenses..........................................................................20
Socio economic system............................................................21
9. Hiring of Personnel........................................................................21
Gantt Chart..........................................................................................................22

III. Technical Aspect of the Business.............................................................23
Logo/Company Profile.........................................................................23
1. Product and its Process............................................................................24-29
2. Production Schedule.................................................................................30
3. Machinery and Equipment........................................................................31-32
4. Plant location, size and layout..................................................................32-33
5. Geographical Location..............................................................................34
6. Raw Materials and Supplies......................................................................35-36
7. Utilities.......................................................................................................37
8. Waste Disposal..........................................................................................37
9. Direct Labor Requirements........................................................................38

IV. Marketing Aspect of the Business............................................................39
a. Methodology..............................................................................................39
b. Demand and Supply Analysis/ Gap...........................................................40
Survey Results..........................................................................................................41-46
c. Projected Sales/ Market Share................................................................47
d. Marketing Strategies................................................................................48
d.1 Product......................................................................................48
d.2 Pricing.......................................................................................49-53 Menu Sample............................................................................54
d.3 Place of Distribution..................................................................55
d.4 Promotion.................................................................................55-58

V. Financial Aspect of the Business...........................................................................59
a. Initial Projected Cost.......................................................................59
b. Lapsing Schedule/Property and Equipment Schedule................60
c. Current Ratio, Return On Investment, Payback Period and Breakeven Sales...............................................................................................61
d. Balance Sheet................................................................................62
e. Income Statement...........................................................................63
f. Statement of Cash Flows................................................................64

VI. Legal and Socio-Economic Aspect of the Business.............................................65
a. Government requirements..............................................................65
b. Environmental impact of the Business...........................................65
c. Corporate Social Responsibility (CSR) of the Business..............65
Permits............................................................................................................66-77
Proforma Contract...........................................................................................78
Bibliography.....................................................................................................79
Appendices......................................................................................................80

Acknowledgment

First and Foremost, we would like to thank God for the guidance, it helps us to surpass all the trials that the researchers encountered and for giving determination to pursue our studies and to make this study possible and also for giving the wisdom, strength and knowledge.

We would also want to thank our professor Ms. Maria Victoria Mara-Lucasan and adviser Mr. Karlo Barra for was always there during the process of this feasibility and giving some advice and ideas to accomplish this feasibility study. Furthermore to the people who helped and contribute great ideas and advices, especially to our close friends.

And lastly to our family, who supported us emotionally and financially and thank you for tender loving care, compassion and for kindness. Without them, this study would not be possible.

CERTIFICATION

In partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management, this Business Proposal entitled “Vamos A Comer” was prepared and submitted by Aguilar, Christian Novie G., Buen, Melue O., Claudio, Blessie Karren E., Cunanan, Manami Joie L., Mangaccat, Maverick S. was proofread and edited by the undersign.

Faculty English Department
INSTITUTE OF ARTS AND SCIENCE

Date

CERTIFICATION

In partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management, this Business Proposal entitled “Vamos A Comer” was prepared and submitted by Aguilar, Christian Novie G., Buen, Melue O., Claudio, Blessie Karren E., Cunanan, Manami Joie L., Mangaccat, Maverick S. was proofread and edited by the undersign.

Faculty English Department
INSTITUTE OF ARTS AND SCIENCE

Date