Final Documentation Entrep

Strictly Private & Confidential
@ Tranquil Galaxy Resort 2017_________________________________________________________________________________________________________
Outworld Galaxy Bar
BSHRM 3.2B
Biay, Karen Ann C.
Fagar,Christian M
Manabat, Olivia
Pecson,Calvin John A.
Sumagui, Mary Rose M.
1
I. INTRODUCTION
The Bars and Nightclubs industry has performed modestly over the past five years, as consumer
confidence and overall spending have continued to steadily increase. Consumer drinking patterns have
also changed over the period, forcing seasoned bar operators to adapt their menus to suit changing
consumer tastes. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term
"bar" also refers to the countertop and area where drinks are served.
Bars provide stools or chairs that are placed at tables or counters for their patrons. Bars that offer
entertainment or live music are often referred to as music bars, live venues, or nightclubs. Types of bars
range from inexpensive dive bars to elegant places of entertainment often accompanying restaurants for
dining. There are also trends in the styles of other establishments. The innovation is very important to a
business to make success. .
We offers alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages touch
with dry ice filling for applying innovation and often sell snack foods such as crisps or peanuts, for
consumption on premises.
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II. CONCEPT
A. Background of the study
Our concept is a Galaxy theme bar for new trend that we introduce to the market. The bar can
bring new for people experiencing all time space features inside by layered cocktails drinks that make us
unique in other bars. Perfect for the night out with friends and experience excellent service from the staffs
named by the planets and other parts of the galaxy. We have an arcade game room one the basement like
Space jam and other games made for fun. We have a Live band every Saturdays and Sundays, Acoustics
for Mondays to Fridays. In every holiday, we offer promos and organizing an event to become more
exciting every month.
Our concept is a Galaxy because now a days itoangisasamga design na modern at nagustohan o
tinangkilikngmgataolalonasamga teen ager kaya itoangnapilinaminna theme or concept saitatayongbar .
Kaya ito din angnapilinaminparabagosapaninginkaseyungibangtaonagsasawanaisanglugar .
Outworld Galaxy Bar the name of bar researchers. Outworld means Outer space this concept
represent the color of galaxy. The researchers put galaxy color in drinks and their facilities to recognize
the concept.
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B. Mission and Vision
Vision:
Mission:
To ensure that each guest receives prompt, professional, friendly and courteous service. To
exceed the expectation of every guest on image, food quality, services and cleanliness by giving
them an unparallel experience and treated with the respect and dignity they deserve.
C. Objectives:
To improve our team strength by exhibiting steadfast leadership in high-pressure situations.
Increase bar revenue through the development and marketing featured cocktails from limited
resources.
A double digit growth rate for each future year.
Develop brand awareness through a steady, month to month increase of new customers.
To increase our sales yearly by 10%
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D. Product and Services:
Snacks
Space Cheesy Bazooka (Dynamite)
Ingredients:
Cheese
Wax Wrapper (Siling panigang)
Lumpia Wrapper
Ground pork
Bread crumbs
Onion
Procedure:
1. Remove the seeds of green chili and rinse it with water.
2. Saute ground pork in oil and onion.
3. Put the filling in the green chili together with the cheese.
4. Roll it in lumpia wrapper and coat with egg and breadcrumbs.
5. Deep fry it until Golden Brown. Drain in Kitchen towel.
Dipping:
2 Boiled eggs
1 Tbp 7up (carbonated drinks)
2 tsp of ground parsley
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1 cup of mayonnaise
salt and pepper to taste
Procedure:
1. mix all ingredients to the blender, wait until soft creamy.
2. add salt and pepper.
Supernova Sisig with mashed potato
Pork
Red Chili
Garlic
Onion
Ginger
Procedure:
1. Heat the oil in a medium/hot frying pan.
2. Saut the onions and ginger.
3. Add in the fried and chopped pork belly and pig's ears as well as the cooked chicken liver.
4. Season with chillies, soy sauce, salt and pepper.
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Mashed potato
Ingredients:
2 sticks butter, softened,
5 pounds potatoes
1 cup heavy cream/milk
1/2 to 1 teaspoon seasoned salt
1 teaspoon black pepper
Procedures:
1. Place your potato cubes in a large pot and fill with just enough water to cover. Sprinkle a little salt and
bring to the boil.
2.Reduce heat slightly and continue to boil until the water is absorbed and potatoes are soft. If the water
finishes and potatoes are still firm, add about cup until they are done.
3.Remove from heat and drain any water thats left. Add butter at a time into the potatoes and mash with a
fork or masher.
4.Combine until butter melts and mashed potatoes start having a yellow tinge. In a slow drizzle, add milk
or cream, stopping to mash and stir after every addition.
5.Mix in the milk until mashed potatoes become smooth, creamy and lump-free. Add salt and black
pepper depending on your preference. Combine thoroughly and serve.
6.You can even add your favorite herbs and cheese in the process.
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Sun & Moon Xtra (Tokwatbaboy with gata)
Ingredients:
Pork
Tofu
Red Chili
Garlic
Onion
Coconut Extract (Gata)
Horse Radish (Malunggay)
Procedure:
1. Saut garlic and onion in the pan until slightly brown.
2. Add pork and wait for 5 minutes.
3. Add tofu before pouring coconut extract and red chili.
4. Simmer for 3 minutes, add Horseradish.
5. Serve it with rice.
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Cocktails
Galactic Vodka (Fruit Tingle)
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Blueberry Star
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Stargazer Vodka
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Sunny Temple (Shirley Temple)
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Marsian Sunrise (Tequila Sunrise)
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Virgo Margarita (Margarita)
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E. Atmosphere design
A best space can probably support the business. We construct based on the concept, which is
galactic features that makes back for the wonderful facilities and ambiance. High sits for the bar top and
medium table and chairs.
Walls and ceilings
There are stars and planet that serves as lights and spotlights inside the bar. Violet light with involves
disco balls.
Floor
A light blue designed marble tiles that implies safety and comfortable on the dance floor
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F. Marketing strategy
We use a mobile marketing to lead the way for mobile searches; in fact, as we know that 81% of
mobile consumers have conducted a search for bars via their mobile device. To respond, oir bar are
investing in mobile-friendly websites, running geo-targeted mobile marketing campaigns, offering mobile
ordering capabilities, and building custom mobile apps. Second is we rise a video, where we emphasize
the importance of video marketing and the rise of video-sharing tools like Vine, BlogSpot, and Instagram.
Both platforms provide an easy way to share short videos that are more unique than the photographs
consumers have been used to seeing. We use social media marketing strategies for them to see that our
marketing plan are the ones that are the best, and in the competitive Bar industry. Of course we create
Facebook business to share special discounts, exclusive coupons, photos of our newest dishes, and
promote our own news accolades.
The first is that people still often prefer to have something in their hands that they can touch, feel,
save on their desks or shelves and come back to when they are ready. They can save the flier in case they
dont necessarily need it right there and then, but think that they might make use of it later. The second
reason flier marketing is still so effective is a little bit more practical. It is that YOU decide who gets the
flier, and there are various levels of complexity for how you can decide on, and hone in on the most ideal
people to whom to give your flyers.
Promos (January-December)
January: Welcome New Year !!!

January 1 & 2
Promos: Buy 2 towers of Gin Cocktail or Red horse and you get free 1 pulutan or snacks.
New Year Month let us Celebrate. For every 2 towers you purchased you will get a free 1 pulutan or
snacks.
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February: Spread the Love

February 14
Promos: You have chance to meet your Ideal Man/Woman and experience Live Band music for
romantic and love .
March: Graduation Celebration

March 29, 30 & 31
Promos: Free 1 Tower Gin Cocktail or Red horse in every 10 persons
Graduation month. A gift from Outworld Galaxy Bar to the all graduated students to celebrate his/her
successful journey.
April: April fools Day

April 1
Promos: Submit your frank videos and we choose one lucky winner to get one bucket of San Mig Light
April fools Day game. Guest should create their best frank videos and who win in this game will get a
one-bucket San mig light.
May: Mothers Day

May 10
Promos: All mothers will have 10% discount in all drinks.
Mothers Day, All mothers guest will have 10% discount in all drinks.
June: Fathers Day

June 15
Promos: Beer challenge to all Fathers who will be the last man standing.
Fathers Day, This challenge would be a test to all fathers that can stand against man last in the challenge.
July: Wedding Month

July 29-30
Promos: We give one free bottle of red wine for every 3,000 of their bill
Wedding Month, We give a gift to all new wed.
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August: National Heroes Day

August 12
Promos:
September: Teachers Day

Promos: For all Teachers we will give a extra pulutan or snacks in every 10 purchased mix drinks for
vodka and tequila.
Teachers Day. We give extra pulutan or snacks in every 10 purchased mix drinks.
October: Outworld Galaxy Bar Anniversary

October 02
Promos: We give T-shirt Outworld Galaxy Bar design in every 10-mix vodka and tequila purchased in
one person or guest.
November: Trick or Treat

November 2 & 3
Promos: Who wear a best Halloween costume and drink straight 2 bottles of red horse stallion will get
1bucket of red horse.
Trick or Treat. Guest who wear their Halloween costume and drink straight 2 bottles will win in this
challenge and get the price.
December: Christmas Bonding

December 24 and 25
Promos: Outworld Galaxy Bar will be having a Live Band for the month and 15% Discount in every
5,000 in their bill.
Christmas Bonding. Will having a Live band and 15% discount in every 5,000 in their bill.
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III. MARKET STUDY
A. Current Market Study
Tagaytay is called also known as the "2nd Summer Capital" of the Philippines. It is one of the
country's most popular tourist destinations because of its outstanding scenery and cooler climate provided
by its high altitude. Tagaytay overlooks Taal Lake in Batangas and provides views of Taal Volcano
Island in the middle of the lake through various vantage points situated in the city.
The group thinks that Tagaytay is the perfect place to put up our business. It is place near the Sky
Ranch, Picnic Grove, Ayala Mall (seirin) and Robinson Tagaytay. It is very accessible to all commuters
because it is two hours away from Manila.
Our goal in this chapter is to provide cumulative information that reflects in the standing of the
specific area in business. We formulate strategies for large income monitoring every year to bring back
capital within 2 years and become new trend bar in the generation. Secondly, to promote our market
program because our way to recognize our business is one of the effective marketing strategies to make a
successful business.
B. Potential and Demand Market Study
Tagaytay is very popular because of the view of Mt Taal. Our target market is the tourist who
wants to see the nature and the same time cold weather. People who wants to chill, unwind, experience
fun and excitement all night after work with friends, colleagues and family. The highest target market that
we conducted is the Foreigners.
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Market Potential
22%
32% Foreigners
Teens
Children
Workers
25% Tourist
16%
5%
The graph shows that our market potential are the foreigners have the highest of 32% possible
guest in our bar.
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C. Competitors
1. Direct Competitors (Bars)
Sky View Bar

Address: 27th floor, Burj Al Arab, Jumeirah Beach Road - Dubai - United Arab Emirates
Phone: +971 4 301 7600
Taalea Restaurant Bar
Address: Cavite Km. 54 Crossing Silang West, Tagaytay City, Tagaytay
Phone:(046) 413 1910
2. Indirect Competitors (Restaurants and other bars)
Starbucks Tagaytay
Address: Tagaytay - Nasugbu Hwy, Tagaytay, Cavite
Phone:0917 539 0523
Charito by Bag of beans
Maharlika East, Tagaytay-Nasugbu Highway, Tagaytay City
046 4831279
Dencio's
Address: Emilio Aguinaldo Hi-Way, Silang Crossing West, Tagaytay City, Tagaytay - Nasugbu Hwy,
Tagaytay, Cavite
Phone:(046) 413 3788
Army+Navy burger and Burritos
Address: Magallanes Square, Tagaytay-Nasugbu Highway, Maharlika East, Tagaytay, 4120 Cavite
Phone:(046) 483 0395
RSM lutong bahay
Address: Tagaytay-Nasugbu Highway, Tagaytay, Cavite
Phone: 0920 611 8833
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D. Market Segmentation
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IV. PRODUCT DESIGN
A. MENU: ( Still working Menu Card )
Drinks:
Galactic Vodka ( Fruit Tingle )
Blueberry Star
Stargazer Vodka
Dry Martini
Apollo Collins ( Tom Collins)
Sunny Temple ( Shirley Temple)
Marsian Sunrise ( Tequilla Sunrise)
Virgo Margarita
Red Horse (250ml,500ml,1L)
Emperador Light
San Miglight (Flavor)
Other:( Mineral Water, Soft drinks and Frappe)
Frappe:
Strawberry
Chocolate
Cookies and Cream
Taro
Mocha
Pulutan:
Space Cheesy Bazooka (Dynamite)
Supernova Sisig with Mashed potato
Sun & Moon Xtra (Tokwatbaboy with gata)
Outer Wild Wings (Buffalo wings)
Orbital Comets ( Mani)
Crispy Asteroids ( Chicharon)
Junks ( Oishi, Tempura Crackers Etc.)
Popcorn
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B. Interior/Exterior
C. Logo
Our logo came out with the concept of the bars name Out world Galaxy Bar. The logo wants
to spill the theme that has to do something with the cool galactic experience to all partygoers, chill out
and bar hopers wouldnt match in the other bar.
Bottle and Wine Bar- Our group thought of using the bottle and two glasses as the logo because it has
presents a direct meaning to the bar to whoever sees it. The theme of our bar is Galaxy, because it is a
modern design that we want to introduce to all people love to go in bar.
Glasses Represent guest
Colors The colors on logo presents the concept theme of our bar. The color of Galaxy is relaxing in our
eyes.
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D. Employees Design
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V. SITE LOCATION STUDY
A. Geographical
Tagaytay city is the one of the countrys most popular tourist spot because of its beautiful scenery
of Taal volcano and cooler climate provided by the higher altitude. It is 55km away from manila via
Aguinaldo highway.
Tagaytay city has a several establishments providing foods and accommodations for the natural
and man-made attractions Peoples Park in the Sky, Tagaytay Picnic Groove and Sky Ranch for catching
tourist.
Outworld Galaxy Bar is located at Brgy. Silang East, Tagaytay city. This area is perfect to put a
bar because of Taal lake view in the left side is very relaxing ambiance and along the highway for easily
see our store. Aside from that, the temperature is cold like in the Baguio. It is also convenient to the guest
because many establishments are near; The Ayala Mall District (Serin), Robinson Place Tagaytay, Eco
hotel and some other hotel and building.
Tagaytay City is consists of 34 Barangay and Silang East is one of the Barangay in Tagaytay
City.As of 2015 Tagaytay City have a population 71,181 and Silang East, Tagaytay city has a population
8022 we include the population of whole Tagaytay City because Silang East is one of the visited and
main highway of Tagaytay City.
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B. Demographical
Area: 604 sq. m

Barangay: Silang East, Tagaytay city
Income Classification: 2nd Class
District: 7th
City: Tagaytay
Annual population growth: 2.65%
Death rate: 5.46%
Flood prone rate: 32.4 %
Nearby Cities: Laguna City, Batangas City, Dasmarinas City
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Barangay Silang East has a many establishment like hotels, restaurants, bars, malls, tourist
destinations etc. That is why Silang East has many tourists and even the residents will come to experience
the establishments. This is one of the most visited places where family, friends, colleagues, classmates,
couples, and even single can enjoy this place.
Near in The Ayala Mall District Serin is the location where the Outworld Galaxy Bar will be
located. Its a venue where people and cars passed by so it is very possible to see our bar and it is very
convenient for everyone to come and experience the unique bar and our product that we offers to all
beloved guest.
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Traffic Count
Going to Right Alfonso
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Total
Jeep 223 211 153 167 165 218 181 1,218
Van 275 238 152 164 195 276 323 1,523
Bus 148 135 133 127 134 146 149 972
Car 1,147 1,252 1,054 1,097 1,134 1,192 1242 8,118
Motorcycle 363 389 311 308 302 443 475 2,591
Truck 112 107 99 87 89 108 102 704
Tricycle 112 132 118 83 103 89 115 752
Bicycle 19 22 12 23 18 25 31 150
Total 2,118 2,502 2,032 2,056 2,140 2,356 2,653 15,857
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Chapter VI
Management Study
A. Type of Business organization
Outworld Galaxy Bar will be having a partnership Business organization. We have a Partnership
Agreement in the terms of sales and investment. Each one should contribute an event amount of money to
establish our bar likes finance, sales and marketing, food and beverage and managing time to time.Bar
Manager
B. Human Resource
A bar manager is an individual who directs, controls and plans the activities of a bar. Strong
employees are workers who are healthy and happy but also collaborative, creative, innovative,
accountable and decisive.
Qualifications:
High School Diploma
tertiary qualification preferred
experience in the management of a bar or beverage service operation
complete working knowledge of alcoholic and non-alcoholic beverages
knowledge of business management principles and practices
knowledge of basic accounting procedures
knowledge of cost control procedures
knowledge of human resource management practices
knowledge of administrative procedures
knowledge of relevant computer applications
Kitchen Supervisor
A Kitchen Supervisor is a trained chef, typically with several years' experience, who organizes
and oversees the work done by a team of chefs and other kitchen staff.
Qualifications:
Be well organized.
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Have good communication skills.

Be energetic.
Lead and motivate people.
Deal with paperwork and budgets.
Take quick decisions.
Stay calm under pressure.
Juggle several jobs at once.
Be assertive with others.
Have high standards of hygiene.
Dining Supervisor
Dining supervisors are generally responsible for all of the business operations of a dining
establishment. Duties typically include interviewing, hiring, training, scheduling and managing
employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant
equipment. Managers are also responsible for resolving customer complaints regarding food quality and
service and making sure the business complies with health and food safety regulations. In addition, most
managers perform administrative tasks such as managing payroll and writing budgets.
Qualifications:
Be well organized.
Have good communication skills.
Be energetic.
Lead and motivate people.
Deal with paperwork and budgets.
Take quick decisions.
Stay calm under pressure.
Juggle several jobs at once.
Be assertive with others.
Handle guest complaints.
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Accounting
Accountants working in a private practice provide a fee-paying service to commercial and public
sector organizations, as well as individuals. As management accountants or consultants, they provide
financial advice and use their experience and knowledge to help clients improve business performance.
Virtually every business requires an accountant, whatever its size. Accountants deal with a great range of
cases.
Qualifications:
Strong numerical ability.
To be confident using computers.
A logical and analytical approach.
Good overall business awareness.
A keen interest in current affairs and the economy.
Excellent communication skills.
To be able to build and maintain rapport with clients and their businesses.
The ability to explain technical information clearly.
To be scrupulously honest and discreet when handling confidential information.
To work well under pressure and keep to tight deadlines.
Disk Jockey
Bar DJs work in clubs and bars, playing and mixing records to create an atmosphere and keep
people dancing. They select music according to the audience's tastes and the venue's music policy. It
usually involves operating visual and lighting effects and manipulating beats using samples, extra music,
e.g. from drum machines and synthesizers, and sound effects. They may also support an MC, who raps
and sings over music tracks.
Qualifications:
Wide knowledge of different music genres or an in-depth knowledge of his or her specialist
interest.
Have an outgoing personality, with the confidence to ad-lib and build a rapport with the audience.
Have a good sense of rhythm and timing.
The ability to multitask and plan ahead, whilst operating technical equipment.
A calm manner and the ability to make quick decisions when under pressure.
A likeable personality and good microphone voice, especially if working in radio.
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Creativity and musicality, especially for mixing.

Self-motivation and enthusiasm.
Good business and networking skills for managing and promoting their services..
Bar Server
A bar person serves drinks, snacks and often hot or cold food to customers in licensed premises
such as pubs, clubs, wine bars, cafs, restaurants, hotels, or leisure centers. Bar managers are responsible
for running all or part of any licensed establishment.
Qualifications:
A friendly and outgoing person with a sense of humor.
Honest and trustworthy.
Good at handling cash.
Good at memorizing orders.
Tactful, but firm, when dealing with difficult customers.
Observant.
Physically fit with plenty of stamina.
Able to work well with others.
Calm under pressure.
Kitchen Staff
Chefs prepare food in the kitchen of a restaurant or, sometimes, for an outside catering company.
The term 'cook' is used more in places such as schools, colleges, hospitals and business canteens. People
who prepare food in snack bars, takeaways and fast food shops tend to be called 'short-order cooks', 'call-
order cooks' or 'quick-service cooks'.
Qualifications:
Be able to stay calm under pressure.
Be able to cope with several tasks at once.
Work effectively as part of a team.
Use creativity and imagination in food presentation.
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Be patient when doing routine tasks such as slicing vegetables.

Be good communicators, organizers and managers.
Understand health, safety and hygiene requirements.
Be able to work with figures, if they are responsible for budgets.
Cooks
Kitchen assistants/porters help chefs by making sure that the food and equipment in the kitchen is
always clean and in the right place. They also help to prepare food ready for use and may be involved in
some cooking.
Qualifications:
Stamina and enthusiasm.
To be able to work quickly and efficiently.
To work well in a team.
Good communication skills.
High standards of personal hygiene.
To be able to lift and carry heavy items.
To stay calm under pressure.
To be capable of doing several jobs at once.
Knowledge of kitchen safety requirements.
Human resources
Human resources within a business have responsibility for the recruitment, welfare and
development of its most important asset - its employees. Also referred to as HR or personnel
officers/managers, the roles offer great variation and challenges including employment law, recruitment,
training and development, salary reviews and documentation.
Qualifications:
Excellent interpersonal and communication skills.
Diplomacy and strong negotiation skills.
Strong team skills, but equally confidence in taking the initiative.
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Good organizational and time management skills to prioritize workloads.

Ability to make decisions and solve problems under pressure.
Interpersonal skills to interact and advise with personnel from all levels of seniority.
Discretion and tact to manage sensitive issues and difficult situations.
Confidence preparing numerical and budget reports, using IT.
Up-to-date knowledge of employment legislation.
Dishwasher
Clean dishes, kitchen, food preparation equipment, or utensils. Wash dishes, glassware, flatware,
pots, or pans using dishwashers or by hand. Maintain kitchen work areas, equipment, or utensils in clean
and orderly condition.
Bartender
Prepare alcohol or non-alcohol beverages for bar and restaurant patrons. Interact with customers,
take orders and serve snacks and drinks. Assess customers' needs and preferences and make
recommendations. Mix ingredients to prepare cocktails.
Qualification
An outgoing personality.
Communication skills.
The ability to work well in a team.
Tact and diplomacy for dealing with difficult situations.
Numeracy.
Physical fitness and stamina.
A good memory.
Reliability.
Cashier
Responsible for taking money in the form of cash, check, or credit card from patrons in exchange
for food or services. Scans items, provides change, balances drawer, and processes card transactions.
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Qualifications:
Knowledge of basic arithmetic.
Knowledge of merchandise location or seating charts.
Skill in handling and counting cash.
Skill in communications with public.
C. Standard Operating Procedure (SOP)

Opening Routine in Bar:
Switch on the Bar lights, display lights, glass wash machine and plug in all bar electronic
equipment i.e. (Blender, Swirl Machine etc.)
Read and check the Logbook hand over notes and requisition book.
o Check the Bar counter, sink, utensils and fridge.
o Clean up spills with the damp cloth, followed by a dry cloth. Do not user a linen napkin
to clean up spills. Use only designated cloths or cleaning towels.
Report stained or damaged upholstery or carpeting to Housekeeping / Maintenance department.
Move and adjust tables and chairs as needed.
Vacuum the BAR lounge thoroughly.
Wipe all tabletops with a damp cloth and sanitizing solution followed by a dry cloth.
If the BAR uses tabletop candle lamps:
Check flower arrangements and make sure the vases are clean and flowers and greenery are fresh
and neatly arranged.
Make sure that flowers are free from dust.
Adjust the drapes and blinds. Make sure that they are hanging neatly. If required adjust them to
get the best appearance.
If there is any food residue or stains on the drapes and inform kitchen staff immediately so they
can do the required cleaning / replacements.
Place clean ashtrays on tables in the smoking section. Place a fresh, closed book of matches in
each ashtray.
Check all billing stationary, equipment, POS terminals and printers are in place and working
properly.
Set up the Bar counter, displays, tent cards, tissues, bar tablemats, display and pouring bottles,
speed rail.
Pick up all stocks that had been requested yesterday.
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Clean and wipe all the new stocks and replenished the fridge, store cabinet. Always follow
F.I.F.O.(First-in First-out) Standards.
Clean and wipe all the glasses No water spot should be visible
Prepare your garnishes, fruits and refill your Bar organizer.
Make the opening inventory so you can double check the availability of your stocks and
expiration.
Recheck all your routine/checklist and you are ready for operation.
SOP Closing routine duties in Bar
Closing Routine duties in Bar:

Closing duties are different in different lounges. Your closing duty checklist lists your
responsibilities for the end of your day activities.
Clean all unnecessary used items in the bar counter i.e. (used glasses, ashtray, display, tablemats
etc.)
Wipe crumbs from chairs and tables into beverages napkins and throw them away.
Wipe tables and chairs with a clean damp cloth, followed by dry cloth. (Never user linen napkins
for cleaning.)
Arrange tables and chairs neatly as guests leave. Pick up paper or debris whenever you see it.
Follow standard dish-room procedures for scraping and tacking soiled dishes.
Help the bartender put away items and washes glasses.
Remove corks, foil scraps, labels and other debris from baskets to avail plugging drains.
Empty ice and water should be in appropriate sink.
Dry the ice buckets with a bar towel.
Spray trays with hot water to remove food residue.
Spray the trays with a sanitizing solution. Then stack them upside down at right angles to allow
them to air-dry.
Date and store food, such as condiments and garnishes, that has not been exposed to
contamination.
Throw away food that has been in the temperature danger zone too long.
Throw all the cut garnish and spoiled fruits.
Return empty wine and champagne bottles to the bar for inventory.
Keep all the display bottles inside the store cabinet.
Put all the used glasses and Store and Pour in the glass wash machine.
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Clean and wipe the corresponding area, bar counter, sink, glass rack, display rack etc.
Start your closing inventory and re check all the stocks for requisition for the next day.
Clean and wipe all the glasses and Store & Pour, place it in the dry area.
Turn Off all the electronic equipments i.e. (Bar Display Lights/Blender/ Swirl Machine etc.)
Lock and close the entire store cabinet, fridge etc.
Double-check all the areas.
Turn Off the electricity
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VIII
A. SWOT Analysis
Strengths
Our product is greater than competitors are.

Our style is new to the area.
Our offer products no other bar offers.
Our have a themed entertainment night.
We have a branded image.
Have a good choice of items available on your drinks menu.
Our employees are well-trained staff.
We offer a product that is new on the market.
Weaknesses
Our pub/bar is new and not established.

Our have limited funds available.
We don't advertise our bar globally. (Image)
Customers have to travel further to get to your bar.
Opportunities
A new office complex is opening nearby.

A new housing development is being built nearby.
A main competitor has closed down.
The building next door has become available so expansion may be an option.
Near in the Tourist attractions
Threats
A high street brand is moving into the area.

Your operating costs are set to increase soon.
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Your pub or your bar lease is up for renewal and a rent increase will happen.
A main competitor has lowered their prices and started a price war with you.
B. Opening Day Program
The opening day of our Bar should be live and wild party celebration. All the management staff
would go to invite their friends and relatives. The event have a live band and famous vocalist;
Bamboo and Chito Miranda, just enough to caught their attention to see whats inside that
establishment will be having discount in every drink.
Outworld Galaxy Bar will have its opening on December; because its perfect when the climate is
cold this is the best moment to drink. In front of our bar, we have a signage to can easily catch their
attention.
Ourtworld Galaxy Bar Opening Program
3:00PM-4:00PM Guest arrival

Mass
4:00PM-4:30PM Welcoming the guest
Opening Prayer
4:30PM-5:30PM Introducing the owners of the bar
Speech
Ribbon Cutting
5:30PM-6:00PM Tour inside the bar
6:30PM Start the Party (Bamboo & Chito Miranda)
Games
3:00 AM Close
40
C. Marketing Mix
1. Product
The Outworld Galaxy Bar providing a party, Drinks, and Arcade games shooter. Our specialty drink
is Galactic Vodka, Stargazer Vodka, Marsian Sunrise, and Blue Star Vodka.
2. Price
The price of we offer in our guest has premium but the bar assures that the money of our guest is
worth it and because of the standard of our product and the materials that used. Price also represents
the value of money and the satisfaction of guest by the service and product.
3. Place
Outworld Galaxy Bar is place in City of Tagaytay, Maimtim East II. This is the perfect place to serve
our beloved guest or target market and for them to experience our unique bar and drinks.
Tagaytay City has a cold climate, Beautiful environment, Taal Volcano view, and also one of the
tourist spot in the Philippines.
4. Promotion
Promotion use to know the establishment and this is one of the most important in component of
Marketing Mix.
We have fliers, Brochures, Social Media page, and own websites to raise our guest awareness about
Outworld Galaxy Bar information. It will also help to increase demand for our product and also will
increase the sales too.
5. Process
The guest goes to the bartender and takes order. Kitchen staff cook the food ordered and server with
the bar server with unique style of service.
6. People
Our target market is the High class person that wants to enjoy and spend time to chill out.
7. Physical Environment
The environment of our place has a mountain view, Beautiful and Clean because Tagaytay City have
a ordinace to make clean the environment for our tourist that make happy and contended. A very nice
ambiance and perfect for hagging out with friends
41
IX. TECHNICAL STUDY

A. Business Structure
1st Ground Floor Plan
42
First Ground Floor Plan
43
Deck Floor Plan
44
2ndFloor Ground Floor plan
45
Food costing
Supernova Sisig with mashed potato
Portion: 10
Item Unit Quantity Price
Butter 40.00/225g 100g 18.00
Potatoes 55.00/1kg 2kg 110.00
Heavy milk/cream 42.00/250ml 500ml 84.00
Salt 10.00/125g 100g 8.00
Black Pepper 10.00/125g 50g 4.00
Pork 180.00/kg 3kg 540.00
Wax Wrapper 1.00/pc 10pcs 10.00
Red Chili 25.00/125g 125g 25.00
Garlic 5.00/pc 5pcs 25.00
Onion 5.00/pc 5pcs 25.00
Ginger 5.00/pc 3pc 15.00
Palm Oil 89.00/1liter 30ml 3.00
Oyster Sauce 15.00/20g 20g 15.00
Total: 882.00
Procedure:
1. Heat the oil in a medium/hot frying pan.
2. Saut the onions and ginger.
3. Add in the fried and chopped pork belly and pig's ears as well as the cooked chicken liver.
4. Season with chillies, soy sauce, salt and pepper.
Mashed Potato
Procedures:
1. Place your potato cubes in a large pot and fill with just enough water to cover. Sprinkle a little salt and
bring to the boil.
2.Reduce heat slightly and continue to boil until the water is absorbed and potatoes are soft. If the water
finishes and potatoes are still firm, add about cup until they are done.
3.Remove from heat and drain any water thats left. Add butter at a time into the potatoes and mash with a
fork or masher.
4.Combine until butter melts and mashed potatoes start having a yellow tinge. In a slow drizzle, add milk
or cream, stopping to mash and stir after every addition.
5.Mix in the milk until mashed potatoes become smooth, creamy and lump-free. Add salt and black
pepper depending on your preference. Combine thoroughly and serve.
6.You can even add your favorite herbs and cheese in the process.
46
Total Raw cost: 882.00

+ 10% Buffer Margin: 88.2
Raw food cost = 970.20
+ 45% Mark up price: 436.59
Unit cost = 1406.79
Total Cost: 1406.79
10
140.679/serving
Selling Price: 150.00
Space Cheesy Bazooka (Dynamite) w/ dippings

Portion: 5
Cheese 48.00/225g 200g 43.00
Bread Crumbs 28.00/125g 125g 28.00
Egg(boiled) 6.00/pc 2pcs 12.00
Salt 5.00/125g pinch 1.00
Ground Pepper 5.00/125g pinch 1.00
Ground Pork 160/kg 500g 80.00
Mayonnaise 47.00/225g 100g 21.00
Garlic 5.00/pc 1pc 5.00
Onion 5.00/pc 1pc 5.00
Parsley 20.00/125g 25g 4.00
Lumpia Wrapper 8.00/5pcs 25pcs 40.00
Corn Oil 70.00/750ml 300ml 28.00
Carbonated Drink 18.00/750ml 45ml 2.00
Total: 293.00
Procedure:
1. Remove the seeds of green chili and rinse it with water.
2. Saut ground pork in oil and onion.
3. Put the filling in the green chili together with the cheese.
4. Roll it in lumpia wrapper and coat with egg and breadcrumbs.
5. Deep fry it until Golden Brown. Drain in Kitchen towel.
Dipping:
47
Procedure:
1. Mix all ingredients to the blender, wait until soft creamy.
2. Add salt and pepper.

+ 45% Mark up price: 145.035
Unit cost = 467.335
Total Cost: 467.335
5
93.467/serving
Sun & Moon Extra (Tokwat baboy)

Portion: 5
Coconut extract 25/pc 3pcs 75.00
Horse Radish 5.00/50g 50g 5.00
Tofu 5.00/50g 1kg 100.00
Salt 10.00/125g 50g 4.00
Ground Pepper 10.00/125g 25g 2.00
Pork 170.00/kg 1kg 170.00
Red Chili 25.00/125g 125g 25.00
Garlic 5.00/pc 2pcs 10.00
Onion 5.00/pc 2pcs 10.00
Total: 406.00
Procedure:
48
1. Saut garlic and onion in the pan until slightly brown.

2. Add pork and wait for 5 minutes.
3. Add tofu before pouring coconut extract, wax wrapper and red chili.
4. Simmer for 3 minutes, add Horseradish.
5. Serve it with rice.
Unit cost = 647.57
Total Cost: 647.57

5
129.514/serving
49
Cocktails:
Galactic Vodka (Fruit Tingle)

Items Unit Quantity Price
Vodka 205.00/700ml 30ml 9.00
Blue Curacao 185.00/700ml 30ml 8.00
Lemonade 84.50/700ml 30ml 4.00
Raspberry cordial 45/150g 50g 8.00
Maraschino cherry 50.00/125g 25g 10.00
Ice 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Total: 44.00
Procedure:
1. Fill a hurricane or Highball glass with ice.

2. Add Vodka, Blue Curacao and lemonade then give it a lightly stir.
3. Pour a small dash of raspberry cordial on the top.
4. Garnish with a pineapple or maraschino cherry.
Unit cost = 62.92
50
Blueberry Star
Vodka 205.00/700ml 90ml 27.00
Blue Curacao 185.00/700ml 45ml 12.00
Lemon juice 84.50/700ml 90ml 11,00
Simple sugar 182.00/700ml 25ml 7.00
Blueberry 60.00/125g 25g 12.00
Lemon 42.00/125g 20g 7.00
Ice cubes 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Total: 81.00
Procedure:
1. Fill a highball glass with ice cubes.

2. Add Vodka, Lemon juice and simple syrup and Blue Curacao.
3. Garnish with Blueberry and Lemon.
Raw food cost =89.1
Unit cost = 115.83
51
Stargazer Vodka
Vodka 205.00/700ml 37.5ml 11.00
Blue Curacao 185.00/700ml 37.5ml 10.00
Lemon juice 84.50/700ml 30ml 4.00
Simple sugar 192.00/700ml 20ml 6.00
Grenadine syrup 195.00/700ml 22.5ml 7.00
Ice cubes 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Total: 43.00
Procedure:
1. Pour grenadine into bottle of empty Collin glass or highball then add ice.
2. Gently pour Blue Curacao over grenadine.
3. In a cocktail shaker filled with ice, combine vodka, lemon juice and simple syrup.
4. Strain over Blue Curacao and serve with straw.
Raw food cost =47.3
Unit cost = 61.49
52
Sunny Temple (Shirley Temple)

Tequila 163.00/700ml 45ml 11.00
Ginger ale 15.00/240ml 180ml 12.00
Lemon slice 42.00/125g 30g 11.00
Orange juice 51.50/1L 90ml 5.00
Grenadine syrup 195.00/700ml 20ml 6.00
Ice cubes 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Total: 60.00
Procedure:
1. Fill Collins glass halfway with ice cubes.

2. Add tequila.
3. Pour ginger ale and orange juice over ice.
4. Add grenadine. Garnish with a lemon slice and maraschino cherry.
Unit cost = 85.8
53
Marsian Sunrise (Tequila Sunrise)

Tequila 163.00/700ml 60ml 14.00
Pineapple juice 25.00/240ml 100ml 11.00
Orange juice 51.50/1L 100ml 6.00
Orange slice 25.00/200g 75g 10.00
Grenadine syrup 195.00/700ml 22.5ml 7.00
Ice cubes 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Total: 53.00
Procedure:
1. Fill a Highball glass with ice cubes

2. Pour tequila, orange juice and pineapple juice. Gently stir while pouring.
3. Slowly pour the grenadine syrup into the drink.
4. Garnish with Orange slice and maraschino cherry.
Unit cost = 75.79
54
Virgo Margarita
Tequila 163.00/700ml 45ml 11.00
Triple sec 192.00/700ml 15ml 5.00
Lemon juice 84.50/700ml 15ml 2.00
Orange slice 25.00/200g 75g 10.00
Ice cubes 25.00/1kg 50g 2.00
Dry ice 120.00/kg 25g 3.00
Salt 10.00/125g 50g 4.00
Total: 37.00
Procedure:
1. Pour ingredients into a cocktail shaker with ice.

2. Shake well then strain into a salt-rimmed margarita glass with crushed ice.
3. Float a slice of orange on the top of the drink.
Unit cost = 52.91
55
Equipments
Kitchen & Bar Equipments

Kitchen & Bar Equipment
Items Quantity Unit Price
Refrigerator 2 26,399.58 52,799.16
Stove 1 6,700.00 13,400.00
Microwave 1 2,792.58 5,585.16
Weighting scale 2 200.00 400.00
Speaker 2 7,000.00 14,000.00
CCTV 6 9,500.00 57,000.00
Dj pad 1 18,000.00 18,000.00
Disco ball 1 499.00 499.00
Microphone 3 980.00 2,940.00
Air conditioner 2 11,400.00 22,800.00
Flower vase 6 300.00 1,800.00
Soda gun 3 1,265.8 1,265.8
Blender 1 3,600.00 3,600.00
Chair
Bar 6 1,999.00 11,994.00
Normal 54 1,999.00 107,946.00
Table 10 2,499.00 24,990.00
Couch 6 9,000.00 54,000.00
Space Jam (Arcade) 4 18,000.00 72,000.00
POS 1 14,999.00 14,999.00
Monitor 1 2,900.00 2,900.00
Ice Maker 1 28,759.58 28,759.58
Exhaust fan 2 950.00 1,900.00
Fire Extinguisher 2 900.00 1,800.00
Total: 515,377.77
56
Kitchen & Bar Supplies
Kitchen & Bar Supplies

Skillet 5 5,000.00 25,000.00
Stockpot
Small 2 750.00 1,500.00
Medium 2 2,000.00 4,000.00
Spatula 5 150.00 750.00
Highball Glass 100 77.00 7,700.00
Water Goblet 50 102.00 5,100.00
Wine Glass (Red) 50 140.00 7,000.00
Wine Glass (White) 50 140.00 7,000.00
Mug 50 247.00 12,350.00
Fork 100 86.00 8,600.00
Spoon 100 92.00 9,200.00
Bucket w/ tongs
Ice 30 200.00 6,000.00
Beer 30 1,200.00 36,000.00
Plate 100 250.00 25,000.00
Can opener 5 70.00 350.00
Measuring Spoon 4 69.00 276.00
Jigger 3 35.00 105.00
Bar spoon 3 40.00 120.00
Shaker 1 150.00 150.00
Knife
pairing 4 77.00 308.00
French 4 248.00 992.00
Chopping Board 4 200.00 800.00
Ash Tray 30 120.00 3,600.00
Beer Tower 15 950.00 14,250.00
Pitcher 20 130.00 2,600.00
Shot Glass 20 50.00 1,000.00
Sauce Pan 5 750.00 3,750.00
Soup Bowl 4 70.00 280.00
Mixing Bowl
Medium 5 180.00 900.00
Large 5 220.00 1,100.00
Frying Pan 15 1500.00 7,500.00
57
Scooper 2 150.00 300.00

Ice pick 10 80.00 800.00
Strainer 2 109.00 218.00
Total: 194,599.00
Salary and wages
Position Number Per day Price
Bar Manager 1 519.00 15,570.00
Kitchen Supervisor 1 432.00 12,960.00
Dining Supervisor 1 432.00 12,960.00
Accountant 1 432.00 12,960.00
Human Resource 1 432.00 12,960.00
Cooks 1 327.50 9,825.00
Kitchen Staff 3 327.50 29,475.00
Dishwasher 1 327.50 9,825.00
Cashier 1 327.50 9,825.00
Disk Jockey 1 415.00 12,450.00
Bartender 2 415.00 12,450.00
Bar Server 5 327.50 49,125.00
Security/Bouncer 2 327.50 19,650.00
Total: 222,660.00
1 year: 2,671,920.00
58
Bar Appliances
Bar Appliances
Drum Set
Guitar
Piano
Wifi
Permit Expense
Name of Permit Price
Mayors Permit 2,000.00
Sanitary permit 500.00
Security Exchange Community Permit 300.00
Department of Environment and Natural Resources 1,700.00

(DENR) Permit
Department of Trade and Industry (DTI) Permit 500.00
Barangay Permit 5.00
Building Permit 1,800.00
Zoning Permit 1,000.00
City Planning and Development Office (CPDO) 1,500.00
Certificate of Final Electrical Inspection (CFEI) 0.00
Water and Sewage Connection Permit 2,765.00
59
Total: 12,070.00
60
Equipments & Tools
skillet
A pot in which stock for soup is prepared by long,

slow cooking.
An implement with a broad, flat, blunt blade, used

for mixing and spreading things, especially in
cooking and painting.
Is a glass tumbler that can contain 240 to 350

millilitres (8.4 to 12.3 imp floz; 8.1 to 11.8 US floz).
It is used to serve highball cocktails and other
mixed drinks.
Adrinking glass with a foot and stem.
A glass with a stem and foot, used for drinking

wine.
A large cup, typically cylindrical and with a handle

and used without a saucer.
61
An implement with two or more prongs used for

lifting food to the mouth or holding it when cutting
An implement consisting of a small, shallow oval or

round bowl on a long handle, used for eating,
stirring, and serving food
A cylindrical container for holding ice to use in

drinks or to keep a wine bottle cold.
A smooth flat thin piece of material.
Is a device used to open tin cans
Bottle openers are used to remove the metal caps

from bottles.
A ladle or ladle like utensil, especially a small,

deep-sided shovel with a short, horizontal handle,
for taking up flour, sugar, etc.- a ladle or ladle like
utensil, especially a small, deep-sided shovel with
a short, horizontal handle, for taking up flour,
sugar, etc.
Used to Measure spirits / liqueur or other mixer.
Used for mixing cocktail / mixer.
62
Used as pair of stainless steel shaker, and also for

all stirred cocktails and muddled fruits, can
measure volume of juice / mixer as well.
Knife used mainly for peeling fruits and vegetables.
Used for a variety of chopping, slicing, and mincing

chore .
Used for cutting fruits at Bar counter, Paring Knife

used mainly for cutting skin from fruit and
vegetables and Channel knife used for peeling off
fruit skins to make twist shape garnish. Ashtray - a
receptacle for tobacco ash and cigarette butts.
A drinking game in which participants strive to

build the tallest structure from beer cans stack it
up with many a can or bottle.
A large container, typically earthenware, glass, or

plastic, with a handle and a lip, used for holding
and pouring liquids.
A small glass used for serving liquor.
A deep cooking pan, typically round, made of

metal, and with one long handle and a lid.
63
Usually wider and shallower than a cereal bowl .
A bowl used for mixing of ingredients.
A cylindrical container for holding ice to use in

drinks or to keep a wine bottle cold
Is a spoon used to measure an amount of an

ingredient, either liquid or dry.
A shallow pan with a long handle, used for cooking

food .
A sharp, straight, pointed implement with a

handle, used to break ice into small pieces for
chilling food and drinks
A device having holes punched in it or made of

crossed wires for separating solid matter from a
liquid.
Used for Opening Red and White wine
64
Serves as the container of the beer
Glass use for the shot
A mug used for beers
65
Survey
1.
Have you ever been to the bar/nightclub?

Yes No
41%
59%
2.
Do you enjoy live entertainment at a bar/nightclub?

Yes No
40%
60%
3.
66
Have you ever been to a theme bar/nightclub?

Yes No
28%
72%
4.
Have you tried a drink with dry ice?

Yes No
14%
86%
5.
67
Have you tried different alcoholic drinks?

Yes No
45%
55%
6.
Did you know that the galaxy theme is relaxing in a bar?

Yes No
35%
65%
7.
68
Have you seen other bar with concept/theme of a galaxy?

Yes No
15%
85%
8.
Have you been to a expensive/High-end Bar?

Yes No
45%
55%
9.
69
Have you ever been seen a bar that has an arcade games
like shooting balls?
Yes No
21%
79%
10.
Do you think the concept of our bar will trend or success

in the future?
Yes No
31%
69%
70

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Strictly Private & Confidential

@ Tranquil Galaxy Resort 2017_________________________________________________________________________________________________________

Outworld Galaxy Bar

Biay, Karen Ann C.

Sumagui, Mary Rose M.

business to make success. .

A. Background of the study

exciting every month.

tinangkilikngmgataolalonasamga teen ager kaya itoangnapilinaminna theme or concept saitatayongbar .

Kaya ito din angnapilinaminparabagosapaninginkaseyungibangtaonagsasawanaisanglugar .

B. Mission and Vision

To improve our team strength by exhibiting steadfast leadership in high-pressure situations.

A double digit growth rate for each future year.

To increase our sales yearly by 10%

D. Product and Services:

Space Cheesy Bazooka (Dynamite)

Wax Wrapper (Siling panigang)

1. Remove the seeds of green chili and rinse it with water.

2. Saute ground pork in oil and onion.

4. Roll it in lumpia wrapper and coat with egg and breadcrumbs.

5. Deep fry it until Golden Brown. Drain in Kitchen towel.

1 Tbp 7up (carbonated drinks)

2 tsp of ground parsley

salt and pepper to taste

1. mix all ingredients to the blender, wait until soft creamy.

2. add salt and pepper.

Supernova Sisig with mashed potato

Wax Wrapper (Siling panigang)

1. Heat the oil in a medium/hot frying pan.

2. Saut the onions and ginger.

4. Season with chillies, soy sauce, salt and pepper.

2 sticks butter, softened,

1 cup heavy cream/milk

1/2 to 1 teaspoon seasoned salt

1 teaspoon black pepper

bring to the boil.

or cream, stopping to mash and stir after every addition.

pepper depending on your preference. Combine thoroughly and serve.

Sun & Moon Xtra (Tokwatbaboy with gata)

Wax Wrapper (Siling panigang)

Coconut Extract (Gata)

Horse Radish (Malunggay)

1. Saut garlic and onion in the pan until slightly brown.

2. Add pork and wait for 5 minutes.

3. Add tofu before pouring coconut extract and red chili.

4. Simmer for 3 minutes, add Horseradish.

5. Serve it with rice.

Galactic Vodka (Fruit Tingle)

Sunny Temple (Shirley Temple)

Marsian Sunrise (Tequila Sunrise)

Virgo Margarita (Margarita)

Walls and ceilings

promote our own news accolades.

people to whom to give your flyers.

January: Welcome New Year !!!

February: Spread the Love

March: Graduation Celebration

April: April fools Day