1

Chapter 1

INTRODUCTION

With a planned business soon to rise in the municipality of Buug, it is

thought of that it is good to have a business with a combination of cakes, pastries

and partyshoppe. This is so, as the combination is not yet existing in the local area.

The business as the proponents would have it in the future - the NJ

Delights Cakes, Pastries and Partyshoppe is a good name for a business in Buug

as it is easy to memorize and say. Besides, the word delights can be so alluring with

customers expecting of their happy and satisfying experience. Thus, the name is

wisely chosen. Moreover, NJ is the combination of two names of the proponents.

With the growing and booming economy of Buug, it is counted as a major

factor of the business success as it affords the would-be consumers high purchasing

power. This therefore ensures a market of the products.

In as much as business projects do not mean success in a wink of eye nor

they promise automatic success, this feasibility study is conducted not only for the

sake with this feasibility undertaken, the proponents are hopeful that its viability

will serve as a road map guiding them to pursue this venture in due time.
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Chapter II

SUMMARY OF THE PROJECT

A. Name of the Project

As mentioned in the beginning chapter, the name of the business will be

NJ Delights. NJ is derived by combining the first letter of the proponents’ names. To

allure the would-be customers, the word Delights is attached as it promises not only

happy experience of the patrons and customers but also delectability of the business

products. NJ Delights is easy to memorize and never hard to say or pronounce,

hence, the choice.

B. Location of the Project

To ensure strategic location of NJ Cakes, Pastries and Partyshoppe, the

proponents have decided to choose an area within the heart of the municipality --

along the National Highway, Poblacion Buug, Zamboanga Sibugay -- in front of the

(IBT) Buug Integrated Terminal and Buug Public Market. This place is believed to

be a good business area as lots of people are expected to swarm for a dining

experience of the would-be establishment.

C. Brief Description of the Project

The project has its major food offering – snack product that everybody

will surely enjoy. Cakes and pastries are always part of people’s enjoyment. Hence,

the products mentioned as house specialty are so delicious and delectable. Besides, it

will offer a space for parties which will surely win the patronage of those who want

to set out their important life events – birthdays, weddings, anniversaries, and a lot

more.
 3

D. Objectives of the Project

The main objectives of the NJ Cakes, Pastries and Partyshoppe are the

following: 1. Offer customer-satisfying products and services; 2. Offer employment

and contribute to business development in the area; and, 3. Gain profit in due time.

E. Highlights of the Project

1. Nature of the Project

This business which is generally a snack house will operate as a

partnership business.

It will use customer-centered services where customers have just to sit

down. Quick, prompt attendants will get the diners’ orders and will notify the

counter for the kitchen to prepare. When the orders are ready, the attendant shall

deliver them with friendly and accommodating service. When customer are done,

same attendant will ready the bill to not delay the paying customers.

The business operates eleven hours a day (7:00 am until 8:00pm), seven

days a week.

2. Mode of Financing

The business will be managed and run by the proponents namely Neal and

Jhomar. As to monetary need to let rise the business, it will be financed by the

families and relatives of the proponents. A total amount of Ᵽ 1,860,677.25 shall be

total borrowed amount whose payment in due time will be equally shared by the

proponents.
 4

3. Projected Time Table

PHASE YEAR OBJECTIVES

Phase I April – May 2019 Research, Planning and Presentation of

the Project

Phase II June 2019 Processing of Permits and Licenses

Phase II July 2019 Purchase of Materials Needed for

Construction
Phase IV August - September 2019 Building of the Proposed Project

Phase V October 2019 Purchases of Materials Needed for

Operations
Phase VI November 2019 Hiring, Orientation and Training of
Prospective Employees

Phase VII December 2019 Advertising and Promotion of the

Project
Phase VIII January 2020 Grand Opening
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Chapter III

MARKET STUDY

A. Market Environment

1. Demographic Factor

Buug is located in the central Zamboanga Peninsula, on the island of

Mindanao. It has pentagon-like shape bounded on the south by Dumanguilas Bay,

Bayog on the north, Kumalarang on the east, Diplahan on the west, and Malangas

on the east-west. It has an average temperature of 26 ⁰C (79 ⁰F) and an average

elevation of 200 meter (600 F) above sea level.

The name Buug was derived from the word Bog, a Subanen word for

second-growth forest which the same as the Cebuano-Visayas term buog. Buug

belongs to the first district of Zamboanga Sibugay. Administratively the

municipality of Buug is subdivided of 27 barangays namely: Agutayan, Bagong

Borbon, Basalem, Bawang, Bliss, Bulaan, Compostela, Danlugan, Datu Panas,

Del Monte, Guintuloan, Guitom, Guminta, Labrador, Lantawan, Mabuhay,

Maganay, Manlin, Muyo, Pamintayan, Pling, Poblacion, Pulog, San Jose,Talairan,

Talamimi, Villacastor (Golit). One forms the center of the city where as the other

26 are in the areas.

As of the Philippines Statistics Authority, the total population of Buug as

of 2015 Census is 36,634. Buug is a 3rd class municipality in the province of the

Zamboanga Sibugay, Philippines according to Philippine Income Classification

for provinces, cities and municipalities.

 6

2. Economic Status of Community

Buug remain to be one of the thriving social and economic hubs of

Zamboanga Sibugay. Credit institution and commercial businesses have

multiplied. Appliance center and merchandises with main branches in big cities

have invested in the area. Cottage industries have sprouted. Buug being

strategically located at the boundary of Zamboanga Del Sur has likewise become

a convergence of economic activity.

Presently, the economy of Buug has no exception of a booming and

experience through the years. The proof of its progressing economic status is

through the help of the establishments and businesses that are booming within the

area. There are lots of commercial centers such as Lucky 10, Moraga

Commercial, Supermart, Avita, Megatxt, Zoe Marketing, 1＋1 Marketing, Novo

Jeans and Shirt, WM Shopping Center, Grace Minimart, the newly opened RRJ

and many others. Its also have drugstore, banks and has its first hotel named

Golden View Hotel, Buug Palace, and other inns like, Star Inn, Tribu Inn and ect.

Also, a lot of places to dine in and have a snack like Green Palace, Tribu Grills,

Kinawboy, Pistahan, Shawarma, More Bites, Princess Delight, Cassy’s, Boh’s

Garden and many more.

Moving on, the economy of Buug is categorized by the local government

into two sectors: First, Agriculture that includes farming, livestock & poultry, and

Fisheries and Second, the Service Activities such as trade/commerce & industry,

finance, personal and community services.

 7

3. Socio and Cultural Forces

Buug consists of different cultures. They are Cebuanos, 67.67% of the

population, 12.97% are Hiligaynons/Ilonggos, 10.74% are Subanens, 2.6% of

Boholanos, and the others which comprise of 5.96%.

The municipality of Buug celebrates its fiesta on February 25-27. With its

yearly celebration visitors from neighboring municipalities, provinces and cities

take part in this celebration. The festivity highlights BOG FESTIVAL, a festival

of crop harvest.

There are also different religious affiliations in Buug, namely: Roman

Catholic, Adventist, Iglesia Ni Kristo, etc.

4. Political and Legal Forces

Political forces under the Sangguianng Panlungsod is composed of the

municipal vice mayor (Presiding Officer of the legislative sessions), regular

Sanggunian Bayan members (Councilors), the president of the Association of

Barangay Captains and the president of the Sangguniang Kabataan.

They shall exercise and perform the legislative powers and duties as

provided for under Republic Act. 7160, otherwise know as the Local Government

Code of 1991. Shall consider and conduct through study all matters brought to

their attention and consequentially pass resolution, in act ordinance and to

introduce recommendations.

Buug when it comes to the legality of the businesses that are raised in the

local terrain is very particular with the proper and exact processing of legalizing

businesses.
 8

As for the would be business, it will abide all the rules and regulations

needed for its legal existence.

NJ Cakes, Pastries and Partyshoppe will be faithful in paying taxes to the

local government in order for the business to run smoothly without any

hindrances.

5. Technology

When it comes to technology, the municipality of Buug already has a lot

to offer. In terms of communication, it has been benefiting social media by the use

of internet connection; it has different towers providing phone signals such as the

PLDT, GLOBE, and SMART.

Cellphone, telephone, computer and other gadgets are widely used in

Buug as the forms of communication. With the technologies, it is evident that the

economic and social status of the municipality is improving.

6. Competition

There are so many competitors in Buug in relation to the future business.

The competitors will serve as motivators of this newly proposed project to help

the proponents become inspired of coming up with products and services to make

their own goals and objective in order for them to have an increasing members of

patrons as time goes by. This will also help for them to be competitive in terms of

their service and to elevate quality products that will put satisfaction to every

individual. The following is the list of competitors: Lagas Bakeshop, Star

Bakeshop, Golden View Bakeshop, Princess Delight, Aninao Bakeshoppe,

Dianne Partyshoppe, Cassy’s, Boh’s Kitchen Garden, Paitan Bakeshop.

 9

7. Forecasted Number of Customers and Sales

The maximum capacity can be computed using this equation: MCE = n x s

x t where n is the total no. of seats, t is the serving time and s is the seats turn

over.

Total Number Of Seats (n) 30

Seats Turnover (s) 1 person
per hour Average Time Per Customers 1 hour
Serving Time (t)
Meal Morning Afternoon
Duration 9:00-12:00 12:00-6:00
No. of Hour 3 6
Maximum nxsxt n xsxt
Capacity 30 x 1 x 3 30 x 1 x 6
Estimate 90 180

Table for Sales Forecast=Maximum Capacity

Total Seat Occupancy

Seat Occupancy
Buying Maximum Capacity Estimate Percentage Seat Occupancy
Period
Morning 90 30% 27
Afternoon 180 35% 63
 10

Sales for Coffee and Other Beverages

Buying Seat Average Price Sales per Drinks
Period Occupancy
Morning 27 Ᵽ 25.00 Ᵽ 675.00
Afternoon 63 Ᵽ 25.00 Ᵽ 1,575.00
Total Ᵽ 2,250.00

Total Sales per Day ---------------------------------------------------- Ᵽ 2,250.00

Total Sales per Week ---------------------------------------------------- Ᵽ 15,750.00
Total Sales per Month ---------------------------------------------------- Ᵽ 63,000.00
Total Sales per Year --------------------------------------------------- Ᵽ 756,000.00

Sales for Cakes and Pastries

Buying Seat Average Price Sales per Drinks
Period Occupancy
Morning 27 Ᵽ 45.00 Ᵽ 1,215.00
Afternoon 63 Ᵽ 45.00 Ᵽ 2,835.00
Total Ᵽ 4,050.00

Total Sales per Day -------------------------------------------------- Ᵽ 4,050.00

Total Sales per Week -------------------------------------------------- Ᵽ 28,350.00
Total Sales per Month -------------------------------------------------- Ᵽ 113,400.00
Total Sales per Year -------------------------------------------------Ᵽ 1,360,800.00

Estimated Sales for Cakes, Balloon Packages & Venue Rental

Cakes
Cake (1 layer per day) --------------------------------------------------- Ᵽ 450.00
Total Sales per Week ----------------------------------------------------- Ᵽ 3,150.00
Total Sales per Month ----------------------------------------------------- Ᵽ 12,600.00
Total Sales per Year ----------------------------------------------------- Ᵽ 151,200.00
 11

Balloon Packages
Balloon (1 dozen per day) --------------------------------------------- Ᵽ 410.00
Total Sales per Week ----------------------------------------------- Ᵽ 2,870.00
Total Sales per Month ------------------------------------------------ Ᵽ 11,480.00
Total Sales per Year ----------------------------------------------- Ᵽ 137,760.00

Venue Rental
Total Rental per Function (for 4 hours) --------------------------- Ᵽ 5,000.00
Total Rental Thrice a Month ---------------------------------------- Ᵽ 15,000.00
Total Sales per Year ---------------------------------------- Ᵽ 180,000.00

TOTAL ANNUAL SALES

PRODUCTS TOTAL ANNUAL SALES
Coffee and Other Beverages Ᵽ 756,000.00
Cakes and Pastries Ᵽ 1,360,800.00
Cake Orders Ᵽ 151,200.00
Balloon Packages Ᵽ 137,760.00
Venue Rental Ᵽ 180,000.00
TOTAL SALES PER YEAR Ᵽ 2,585,760.00
 12

B. Marketing Mix

1. Market

The business will see to it that it has to utilize the principle of marketing

mix by means of satisfying the target market with a lot of techniques. Delicious

products with affordable prices; cozy, comfortable ambiance, pocket-friendly

prices, and customer-centered personnel who values customer relations and

satisfaction.

2. Promotion and Advertising

The use of promotion and advertisement of the products is one of the

strategic ways of introducing the proposed business to the market. Such will

attract and gain more customers to awaken their curiosity regarding the business

and will give them the idea of dining and inspire them to try out the new business

that serves the best and quality products.

To introduce the products to the customers, the proponents will distribute

some flyers in the immediate neighborhood and some selected offices and schools

around one (1) month before the official opening of the business. Tarpaulins will

also be displayed to catch the attention of the passers-by. Radio and cable

advertisements are also a big help in promoting the opening of the new business

and its products.

3. Pricing

Proper pricing of every product should strictly be done to ensure coming

up with competitive prices. Products and services must be cheap in order to draw

more patrons.
 13

Thus, the proponents should observe proper costing to ensure that the

lesser the cost, the more customers will come.

4. Channel of Distribution

NJ Cakes, Pastries and Partyshoppe will cater every individual not just

only in the municipality of Buug but also to those who would like to visit and dine

in from nearby municipalities. Thus, individual and groups will be the main

channels of distribution who decide to spend their time in the business location or

take products out. Channel of distribution can also happen through phone calls –

either individuals or groups too in which deliveries are done.

C. Market Analysis

1. Market Survey

A market study was conducted in the municipality with most of the local

residents as respondents. However, it did involve some individuals who are not

living in the municipality like students studying in the locality yet are residents of

nearby municipalities.

This survey activity was done in order to determine if the propose project

will be feasible or not.

All the needed data and information are gathered through this survey and

the proponents come up with the positive outcome.

I. Method of Survey

The survey method was realized through a questionnaire that sought

information on the information as to the demographic characteristics of the

respondents and economic viability of the proposed project.

 14

A. Locale

The proponents conducted the market survey in the municipality of Buug,

Zamboanga Sibugay.

B. Respondents of the Study

There were 80 respondents who randomly participated in the gathering of

the data needed in the proposed project. The participants were students, teachers,

government and private employees, unemployed, etc.

C. Data Gathering Procedure

In gathering the needed data the proponents wrote a letter to the

respondents duly noted and approved by their instructor-adviser. Then, they

administered the survey questionnaire to the respondents. The questionnaire was

divided into two parts: The first part is the demographic characteristics of the

respondents, and the next part is the economic viability of the proposed project.

After then, the instruments were quickly retrieved.

II. Data Analysis

The data gathered from the respondents were tallied and tabulated and

analyzed by the proponents. The analysis data used frequency and percentage

distribution. Percentage distribution has this formula:

R/D x 100 = percentage distribution

Where, R= no. of respondents

D= frequency of the total number of respondents of the study

 15

III. Discussion of Findings

A. Demographic Characteristics of the Respondents

Table 1 Respondents According to Address

Address Frequency Percentage
Inside Buug 55 69%
Outside Buug 25 31%
Total 80 100%

Table 1 shows that out of 80 respondents, majority are from Buug. It

covers 69% of the total respondents and the rest of 31% of the total respondents

are from the neighboring areas. The data show that more probable market would

come from the local area.

Table 2. Respondents According to Occupation

Occupation Frequency Percentage
Government 35 44%
Employees
Students 27 34%
Others 18 22%
Total 80 100%

Table 2 shows that out of 80 respondents, majority are those who are

employed individuals which covers 44%, and the 34% of the respondents are

students and the rest of 22%, is self-employed. This means that people who

have jobs will be the first who will patronize this business. Yet, all others will be

considered.
 16

Table 3. Respondents According to Age

Age Frequency Percentage
15-25 years old 15 19%
26-35 years old 28 35%
36 above 37 46%
Total 80 100%

Table 3 shows that out of 80 respondents, majority or 46% are around 36

above; 35%, aged 26-35; and, 19%, 15-25 years old. The results simply convey

that the would be business has its impact more on the younger ones.

Table 4. Respondents According to Gender

Gender Frequency Percentage
Male 23 29%
Female 57 71%
Total 80 100%

Table 4 shows that out of 80 respondents, majority are females. The

respondents’ gender further revealed that 71% of the respondents are females,

while 29% are males. However, the difference between male and female

respondents shows just slight difference, hence, results are conclusive of the fact

that both gender would love and expected to be patrons of the business.

Table 5. Respondents According to Civil Status

Civil Status Frequency Percentage
Single 46 57%
Married 34 43%
Total 80 100%

Table 5 shows that out of 80 respondents, majority or 57% are single

while 43% are married. This explains that 57% of the respondent who are singles

are having more fun of eating, drinking beverages and buying party favors than

the married one.

 17

Table 6. Respondents According to Religion

Religion Frequency Percentage
Roman Catholic 48 60%
Non- Roman 32 40%
Catholic
Total 80 100%

Table 6 shows that out of 80 respondents, majority or 60% belong to

Roman Catholic, the minority with 40% belong to non-Roman Catholic. The

result will given preferential attention by the proponents.

B. Responses on the Economic Viability of the Project

Table 1. Respondents’ Responses on the Question, “If we would like to put up

a business such as Cake, Pastries and Partyshoppe would they
patronize it?”
Response Frequency Percentage
Yes 78 97%
No 2 3%
Total 80 100%

Table 1 shows that out of 80 respondents, majority or 97% of the

respondents answered “yes” and only 3% answered “no”. This means the project

is feasible.

Table 2. Respondents’ Answers on the Question, “As a resident of Buug, is it

acceptable for you to have a new cakes, pastries and partyshoppe?”
Response Frequency Percentage
Yes 75 94%
No 5 6%
Total 80 100%

Table 2 shows that out of 80 respondents, majority or 94% answered

“yes”. Only 6% answered “no”. This means that the business will push through.
 18

Table 3. Respondents’ Answers on the Question, "What invites you most to

dine in and avail of partyshoppe supplies and services?
Response Frequency Percentage
Service 38 48%
Price 21 26%
Facilities 12 15%
Word of Mouth 9 11%
Total 80 100%

Table 3 shows that out of 80 respondents, majority or 48% answered

service; 26%- price; 15%-facilities; and, 11%-word of mouth. This means that

excellent service must be maintained in order to achieve repeat patronage.

Table 4. Respondents’ Answers on the Question, "How often do you buy

snacks for take-out?
Response Frequency Percentage
Everyday 28 35%
Every Week 35 44%
Twice a Month 17 21%
Total 80 100%

Table 4 shows that out of 80 respondents, majority with 44% answered

every week; 35%, everyday; and, 21%, twice a month. This means that every

week and everyday are close in responses, thus, can mean a good start of the

business.
 19

Table 5. Respondents’ Answers on the Question, "At what time do you

usually eat snacks?”
Response Frequency Percentage
9:00-10:00 Am 18 23%
2:00-3:00 Pm 36 45%
4:00-5:00 Pm 26 32%
Total 80 100%

Table 5 shows that out of 80 respondents, majority with 45% answered at

2-3pm; 32%, 4-5pm; and 23%, 9-10am. With the responses that are not too distant

with each other, the three schedule of snacks time will be carefully studied by the

proponents.

Table 6. Respondents’ Answers on the Question, "What motivates you to

have snacks in a certain establishments?
Response Frequency Percentage
Taste 24 30%
Price 29 36%
Ambiance 27 34%
Total 80 100%

Table 6 shows that out of 80 respondents, majority with 36% answered

price; 34%, ambiance; and, 30%, taste. Though price proves the highest, all other

factors will be considered as the responses on the three factors are not far from

each other as the figures show.

 20

Table 7. Respondents’ Answers on the Question, “How much are they willing
to spend for your snacks?”
Response Frequency Percentage
Ᵽ 50.00 34 43%
Ᵽ 100.00 29 36%
Ᵽ100 above 17 21%
Total 80 100%

Table 7 shows that out of 80 respondents, majority with 43% answered

Ᵽ50; 36% answered Ᵽ100; and, 21%; Ᵽ100 and above. With the data, all price

preferences will be taken into consideration.

Table 8. Respondents’ Answers on the Question, "How much are you willing
to spend for a party?”
Response Frequency Percentage
Ᵽ500-1,000 12 15%
Ᵽ1,500-5,000 31 39%
Ᵽ 6,000-1,0000 37 46%
Total 80 100%

Table 8 shows that out of 80 respondents, majority with 46% answered

Ᵽ6000-10000; 39%, Ᵽ1500-5000; and 15%, Ᵽ500-1000. With the data, the would-

be patrons seem to have a high purchasing power which is an advantage of the

business to succeed.
 21

Table 9. Respondents’ Answers on the Question, "Are you going to invite

your friends when you are taking a snack?”
Response Frequency Percentage
Yes 71 89%
No 9 11%
Total 80 100%

Table 9 shows that out of 80 respondents, majority with 89% answered

“yes”. Only 11% answered “no”. This means that the business will push through.

Table 10. Respondents’ Answers on the Question, “If we put up a cake,

pastries and partyshoppe, would you recommend our
establishment to your friends,relatives and family?”
Response Frequency Percentage
Yes 78 97%
No 2 3%
Total 80 100%

Table 10 shows that out of 80 respondents, majority with 97% answered

“yes”. Only 6% answered “no”. This means that the business will soon expand as

word of mouth from patrons will create more or higher demand.

 22

Chapter IV

MANAGEMENT STUDY

A. Organizational Chart

Manager/CBA
(Certified Balloon Artist)

Assistant Manager/Cashier/
(
Purchaser

Food Attendants/ Baker Assistant Baker

Utility Worker

B. Ownership

Jhomar A. Lauron and Neal Aiden John Y. Fuerzas will be the owners of

this new proposed business, NJ’s Cakes, Pastries and Partyshoppe. Though putting

up a business into reality has so many risks to take, yet, with the positive result of

this study, with prayers and guidance of the families of both the proponents, this

venture will soon rise.

C. Basic Consideration

To start this business, it will run with a total of (5) five personnel. These

personnel will do multi-tasking work in order to save labor expenses and costs with

the hope of maximizing productivity.

 23

Table 1. Designation of Personnel

Position Number of Personnel Time Schedule

Manager/CBA 1 9:00 am to 6:00 pm

Assistant Manager/ 1 9:00 am to 6:00 pm

Cashier/Purchaser

Baker 1 9:00 am to 6:00 pm

Assistant Baker 1 9:00 am to 6:00 pm

Food Attendant/ 1 9:00 am to 6:00 pm

Utility Worker

Table 2. Schedule of Day-off and Substitutes

Designation Day-off Reliever

Manager/CBA Tuesday Assistant Manager/Cashier

Assistant Manager/ Wednesday Manager

Cashier/ Purchaser

Baker Thursday Manager/ Assistant Cook

Assistant Baker Friday Cook

Food Attendant/ Saturday Assistant Cook

Utility Worker

D. Type of Operation

NJ’s Cakes, Pastries, and Partyshoppe will operate using the counter type

service as the customers have to pay first for their order before settling at their

chosen seat and entertain the customer when they are going to book their chosen

package in party package and balloon package. It starts the operation at 9:00 in the

morning and closes at 6:00 in the evening. NJ’s Cakes, Pastries, and Partyshoppe

employees would be given a one (1) day for their day-off per week.
 24

E. Operating Policies and Practices

 NJ’s Cakes, Pastries, and Partyshoppe will open at 9:00 in the morning and

closes at 6:00 in the evening

 Wearing of proper uniform is strictly required

 Employees must arrive 20 minutes before their time schedule

 Personnel are given (1) day-off every week in varying schedules

 Un-informed absences of employees will not be tolerated, except for valid

excuses; if sick, they should present a medical certificate

 All phone and gadgets will be deposited to the manager/ assistant manager

unless for emergency purposes

 Eating, drinking, and smoking during working hours are strongly prohibited,

except break time

 Loitering is prohibited

 Disrespectful approach with customers will not be tolerated

 Salaries are due every 15th and 30th day of the month

 C.A is allowed for emergency cases only

 All complaints must be addressed promptly

 Any violation regarding operation policies are considered an offense.

Employee shall be subjected to disciplinary

 25

F. Job Analysis

1. Job Description

A. Manager/CBA

 Responsible to the overall operations of the establishment

 Develops relationships with customers, staff and suppliers

 Screens and hires employees

 Supervises, evaluates, trains and manages the overall performance

of NJ’s staff

 Manages all aspects of the daily operation of the business, prepares

restocking and delivery of goods to the cakes, pastries, and

partyshoppe, ensures smooth running and proper administration of

the business

 Responsible for guest complaints and problems regarding services

of the business

 Responsible for the general balloon décor in all occasions

 Imposes policies, rules, and regulations to be followed

B. Assistant Manager/Purchaser/Cashier

 Takes the place of the manager whenever he is not around

 Makes shift routes for team members here and to

 Purchases supplies and equipments as authorized by management

 Controls resources

 Contributes productive working relationship to colleagues

 Handles all checks and cash according to process

 26

 Records cash receipts and makes bank deposits

 Issues financial statements

 Maintains the annual budget chart of accounts

 Calculates variances from budget and reports significant issues to

management

 Receives and processes customer payments

 Orders, receives, or stocks supplies and products

 Responsible for all food costing

C. Baker

 Prepares variety and quality of baked goods, cakes, pastries, and

estimates food production

 Plans the to be baked products with the approval of the manager

 Follows all recipes and procedures according to the menu

 Checks that the correct quantities are being produced

 Responsible for the whole operation in the kitchen

D. Assistant Baker

 Prepares variety and quality of baked goods, cakes, pastries, and

estimates food production

 Follows all recipes and procedures according to the menu

 Assists responsibilities from the baker for the whole operation in

the kitchen

 Performs other duties as assigned by the manager

 27

E. Food Attendant/Utility

 Presents menu to the guests and answers question about the menu

items and makes a recommendation upon request

 Describes menu items to customers or suggests products that might

appeal to them

 Informs customers of daily, weekly and monthly specials menus

 Takes guest requests or order

 Serves food and beverages to guest as per order

 Performs manual work in maintaining a clean and orderly food

service operation

 Cleans or sanitizes work areas, utensils and equipment

 Performs other duties as assigned by the manager

 28

2. Job Specification

A. Manager/CBA

 Male or female

 26-35 years old

 Must be HRM graduate

 With good communication skills and pleasing personality

 With a minimum of (1 to 2) years of experience as a manager or

assistant manager

 Must be a Certified Balloon Artist (CBA)

B. Assistant Manager/Cashier/Purchaser

 Male or Female

 24 years old and above

 Must be HRM graduate

 With 6 months to 1 year experience

 Knows how to handle cashiering

C. Baker

 Male or Female

 25 – 36 years old

 High School Graduate or College Level

 Knowledgeable and skilled enough in making pastries and baking

products

 Multi tasker

 Must be an NC Holder
 29

D. Assistant Baker

 Male or Female

 20 years old and above

 At least High School Graduate

 Must be an NC Holder

 Knowledgeable and skilled enough in making pastries and baking

products

 Must have at least 1 year experience

 Multi tasker

E. Food Attendant/ Utility Worker

 Female or male

 18-25 years old

 At least High School Graduate

 Must be neat and clean

 Physically and mentally fit

 Multitasker
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3. Salaries and Wages

A. Employees Basic Salary

Position Daily Monthly Yearly Rate
Rate Rate
Manager/CBA Ᵽ 230.00 Ᵽ 5,980.00 Ᵽ 71,760.00
Asst. Manager/ Purchaser/ Ᵽ 210.00 Ᵽ 5,460.00 Ᵽ 65,520.00
Cashier
Baker Ᵽ 200.00 Ᵽ 5,200.00 Ᵽ 62,400.00
Assistant Baker Ᵽ 180.00 Ᵽ 4,680.00 Ᵽ 56,160.00
Food Attendant/Utility Ᵽ 150.00 Ᵽ 3,900.00 Ᵽ 46,800.00
Total Ᵽ 970.00 Ᵽ 25,220.00 Ᵽ 302,640.00

B. SSS Contribution
Position Monthly Rate Employer’s Employee’s Total
SSS SSS Contribution
Contribution Contribution
Manager/ Ᵽ 5,980.00 Ᵽ 442.00 Ᵽ 218.00 Ᵽ 660.00
Purchaser/
CBA
Asst. Manager/ Ᵽ 5,460.00 Ᵽ 405.20 Ᵽ 199.80 Ᵽ 605.00
Purchaser/
Cashier
Baker Ᵽ 5,200.00 Ᵽ 368.30 Ᵽ 181.70 Ᵽ 550.00
Assistant Ᵽ 4,680.00 Ᵽ 331.50 Ᵽ 163.50 Ᵽ 495.00
Baker
Food Ᵽ3,900.00 Ᵽ 294. 70 Ᵽ 145.30 Ᵽ 440.00
Attendant/
Utility
Total Ᵽ25,220.00 Ᵽ 1,841.70 Ᵽ 908.30 Ᵽ 2,750.00

Total Contribution for SSS Ᵽ 2,750.00

ᵡ 12
Total Annual Contribution for SSS Ᵽ33,000.00
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C. PhilHealth Contribution
Position Monthly Employer’s Employee’s Total
Rate PhilHealth PhilHealth Contribut
Contribution Contribution ion
Manager/ Ᵽ 5,980.00 Ᵽ 137.50 Ᵽ 137.00 Ᵽ 274.50
CBA

Asst. Ᵽ 5,460.00 Ᵽ 137.50 Ᵽ 137.00 Ᵽ 274.50

Manager/
Purchaser/
Cashier
Baker Ᵽ 5,200.00 Ᵽ 137.50 Ᵽ 137.00 Ᵽ 274.50
Assistant Ᵽ 4,680.00 Ᵽ 137.50 Ᵽ 137.00 Ᵽ 274.50
Baker
Food Ᵽ 3,900.00 Ᵽ 137.50 Ᵽ 137.00 Ᵽ 274.50
Attendant/
Utility
Total Ᵽ25,220.00 Ᵽ 687.50 Ᵽ 685.00 Ᵽ1,372.50

Total Contribution for Philhealth Ᵽ 1,372.50

ᵡ 12
Total Annual Contribution for.00 Philhealth Ᵽ16,470.00
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D. Employee’s SSS and PhilHealth Contribution per Month

Position Monthly Rate Employee’s Employee’s Monthly Annual
SSS PhilHealth Contribution Contribution
Contribution Contribution

Manager/ Ᵽ5,980.00 Ᵽ 218.00 Ᵽ 137.00 Ᵽ 355.00 Ᵽ4,260.00

CBA

Asst. Ᵽ5,460.00 Ᵽ 199.80 Ᵽ 137.00 Ᵽ336.80 Ᵽ4,041.60

Manager/
Purchaser/
Cashier
Baker Ᵽ5,200.00 Ᵽ 181.70 Ᵽ 137.00 Ᵽ318.70 Ᵽ3,824.40

Assistant Ᵽ4,680.00 Ᵽ 163.50 Ᵽ 137.00 Ᵽ 300.50 Ᵽ3,606.00

Baker
Food Ᵽ3,900.00 Ᵽ 145.30 Ᵽ 137.00 Ᵽ 282.30 Ᵽ3,387.60
Attendant/
Utility
Total Ᵽ25,220.00 Ᵽ908.30 Ᵽ685.00 Ᵽ1,593.30 Ᵽ19,119.60

Annual Contribution for SSS and PhilHealth:

Annual SSS = Ᵽ 10,899.60
Annual PhilHealth = Ᵽ 8,220.00
Total = Ᵽ 19,119.60
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E. Employees Net Basic Salary

Position Annual Basic Annual SSS/ Annual Net
Salary PhilHealth Basic Salary
Contribution

Manager/ CBA Ᵽ 71,760.00 Ᵽ4,260.00 Ᵽ 67,500.00

Asst. Manager/ Ᵽ 65,520.00 Ᵽ4,041.60 Ᵽ 61,478.40

Purchaser/ Cashier
Baker Ᵽ 62,400.00 Ᵽ3,824.40 Ᵽ 58,575.60

Assistant Baker Ᵽ 56,160.00 Ᵽ3,606.00 Ᵽ 52,554.00

Food Attendant/ Ᵽ 46,800.00 Ᵽ3,387.60 Ᵽ 43,412.40

Utility
Total Ᵽ 302,640.00 Ᵽ19,119.60 Ᵽ 283,520.40

F. Employees Snack
Cost of Snack =5 ᵡ 1 ᵡ 20.00 = Ᵽ 70.00

Total Cost of Meal of Employees Meal/Day = Ᵽ 70.00

Total Cost of Meal of Employees Meal/Week = Ᵽ 490.00
Total Cost of Meal of Employees Meal/Month = Ᵽ 1,960.00
Total Cost of Meal of Employees Meal/Year = Ᵽ 23,520.00
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Chapter V

SOCIO-ECONOMIC STUDY

A. Employment and Income

This food business can help the local residents who are qualified to apply

as employees or personnel of the new business. Thus, they are not only employed

but also receive monthly income. They too have benefits to enjoy such as SSS, Phil.

Health, free meal and others.

B. Taxes

The business, though has to start small shall already pay tax due, in time.

As the business grows, tax payments are expected to rise. As such, the business can

help the municipal government in the local revenue which can be used to finance

projects for socio-economic upliftment. Thus, the proponents will be pious enough

to pay taxes.

C. Supply of Commodities

In the soon to open business it needs a volume of supply which can be

procured in the local area. However, in cases of unavailability, Pagadian City will

be the alternative.

D. Demand

The business has to focus on customer satisfaction, has to maintain taste

and affordability of prices to maintain the demand. Besides, the management will

provide suggestion box in which suggestions and recommendations from customer

patrons will be given preferential attention to further create and sustain demand of

the business products.

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Chapter VI

TECHNICAL STUDY

A. Product Description

NJ’s Cakes, Pastries and Partyshoppe will offer different varieties of hot and

cold refreshments, baked goods, desserts, party favors and party packages where

customers can choose according to their likes and preferences.

B. Menu

The menu shall be provided to every costumer who patronize the business. The

menu is presented below:

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37
38
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C. Facilities and Equipment

NJ’s Cakes, Pastries and Partyshoppe will provide both freedom and privacy to

its customers with the best facilities for cozy ambiance in the three areas of the business

establishment such as social, private and party favor sections.

Since the proponents are dealing with a cakes, pastries and partyshoppe

business, the proponents too will procure equipment and materials that are highly

durable, easy to use and hazard-free.

Thus, facilities and equipment should not only be branded but also pass quality

check.

D. Labor Requirements

The proposed project aims to minimize personal services yet, maximize

productivity and outcome through the utilization of multi-tasking principle of the

employees and employer-owner/manager. Thus this business will just have five (5)

employees including the manager to run the operation. High class training and proper

orientation will be done to all hired employees to ensure quality service. All employees

are require to have their PhilHealth and SSS so that the necessary salary deduction will

be imposed for the payment and have their selves secured.

E. Waste Disposal

Waste management or proper waste disposal in an environment-friendly manner

is easy. NJ’s Cakes, Pastries and Partyshoppe with the help of their utility personnel

who regulates proper waste disposal and with the other employees will conduct daily

maintenance in cleanliness. And in order to become an environmental-friendly, the

management will assure that NJ’s Cakes, Pastries and Partyshoppe will never use
 40

plastic utensils that greatly affect the environment. There will be trashcans labelled

Biodegradable, Non-biodegradable and Recyclables and ensure that garbage will be

collected by the municipality garbage truck once or twice weekly

F. Utilities

When building the establishment, utilities are core part of the business. Water,

electricity, internet, phone etc. are part of it. To succeed, the proponents will ensure the

proper usage and conservation of the establishment utilities. ZAMZURECO (Zamboanga

Sur Electric Company) will supply the electricity). The Local Water District in the

municipality will supply the water. Telecommunication will be used for there has been

continuous supply of power to cellular phones and internet nowadays.

G. Drainage

It is must for every establishments to impose regular maintenance of drainage to

Prevent leaking and other health-affecting destruction. Regular check-up shall be

performed to ensure and maintain proper drainage system for sanitation purposes.