ST.

DOMINIC COLLEGE OF ASIA

SENIOR HIGH SCHOOL DEPARTMENT
St. Dominic Complex, Aguinaldo Highway, Bacoor City, Cavite Philippines
ACCOUNTING, BUSINESS AND MANAGEMENT STRAND

A Proposed Business Plan Emitted

SUMAN SPLIT:
ESTABLISHING A FRIED SUMAN SPLIT STALL IN ST. DOMINIC COLLEGE OF ASIA

Submitted to
PROF. MELBERT V. ANIMAS, CHP
Course Adviser

In Partial Fulfillment
of the Requirements for
ENTREPRENEURSHIP

By
ADELAN, JOAN
ALIMORONG, ARLI MIGUEL
DAGALE, JANELLA
LALU, JOEMAR
PUÑO, VINABIE

February 21, 2019

III. THE MANAGEMENT PLAN

A. Objectives of the Management Plan (Lalu)

Management plays an important part in the operational activities of the business. It includes how the
business were planned, organized, staffed, directed, and controlled in achieving its vision, mission and
objectives. Moreover, it aims to achieve the following objectives:

1. To develop strategic plan for smooth business operation;

2. To select, recruit and employ qualified personnel into the framework of the
organization.

3. To identify the plans, risks and processes of developing a project in the establishment.

4. To create important functions on willingness and service quality amongst the

employees to perform in the best of their abilities.

5. To set predict the needed quantity of staff and the job description of such
position.

6. To provide food quality analysis offerings to the private and public sectors, to evaluate
food entity/food varieties for nutritive quality and consumer acceptance.

B. Pre-Operating Period (Lalu)

 The pre-operation activities identified in the Gantt chart are in chronological order and the
timeline defines to length of the preparation of the certain activity. The planning of the business was
started at the month of January 2019 which focus on the planning process for the business concept,
creation of team or business partners, followed by fund sourcing which identify the possible sources of
funds and the cost of the needed materials in the business. By the month of February in the same year,
business licensing and registration will be processed to ensure that the business is registered legally.
Marketing activities will also be performed during the month of February.The procurement of tools and
equipment will also be conducted in the same month. During this stage, all needed materials, tools and
equipment will be canvassed to determine the price, product specification and requirements in developing

the physical feature of the business. Marketing activities is being analysed also in the next month in order
to promote the business. Prior to soft opening and inauguration of the business scheduled on May 2019,
the proponents will be finalizing other technical requirements and will conduct dry run of service
procedure while planning for the opening activities which includes the program, events and other
technical requirements for the month of April, May and June2019.

C. Five Year Development Plan (Dagale)

The Sibà Company have identified four (4) goals to address the needs of the changing market,
economic conditions, new laws and regulations and business and economic growth from the year 2020 to
2024 as well as to achieve the vision and mission of the business. Presented below are the goals
identified by the business:

GOAL 1: To achieve efficient service to the customer through improving human resource,
marketing, operation, quality product, financial resource, exceptional service and facilities.

GOAL 2: To boost the sales revenue through developing new products, performing enhanced and
improved marketing strategies, enhancing the interior designs and providing modern equipment.

GOAL 3: To increase the sales, to create new style of operations through delivery services and
innovative operational activities for employees and customers.

GOAL 4: To expand the restaurant and accommodate more customers through franchising and
new business ownership and acquisition of partnership.

D. Vision and Mission Statements (Alimorong)

Vision
To be the excellent food company among all, preserving the traditional tastes while providing
incredible quality service at an affordable rate.
Mission
To satisfy our customer through serving delightful and high quality traditional food, with a twist
that can be enjoyed by all ages.

E. Business Operating Schedule (Adelan)

Sibà Company will operate 12 hours per day from Monday to Saturday and will be opened
primarily based on the school ours operations by 7:00am and closed at 6:00pm. At 6:00am, opening staffs
must be around to perform cleaning and sanitizing the place or advanced preparation, starting inventory
and briefing prior to the start of the operation. Store will be opened by 8:00 am. During lunch time, where
guests usually arrives, line cook and wait staffs will be doubled for a quick and efficient service. At
6:00pm, the store will be closed for guests and the remaining hour will be assigned remaining two for the
closing, cleaning and sanitizing, ending inventory, sales report, requisition and/or ordering of supplies and
debriefing/meeting.

F. Manpower Schedule (Adelan)

Sibà Company will be operating based on the school hour requirements. It will be opened at
exactly 7:00am and will be closed by 6:00pm. As shown in the table below, staff for the opening schedule
will enter to the establishment at exactly 7:00am to prepare the needed food for the day operation, the
business will be closed by 6:00pm to have enough time to clean and prepare the needed items for
tomorrow’s business operation. Each employee is required to report at the store to perform pre-operation
tasks such as cleaning and sanitizing, set-up, misen place, briefing, checking of inventory and supplies
prior to opening of the store.

POSITION MONDAY TUESDA WEDNESDA THURSDA FRIDAY SATURDA

Y Y Y Y

Store Manager 6am-5pm OFF 10am-6pm 6am-5pm 10am- 6am-5pm

6pm

Store 10am-7pm 6am-5pm OFF 10am-6pm 6am-5pm 10am-6pm

Supervisor

Cook A 6am-5pm 10am-6pm 6am-5pm OFF 6am-5pm 10am-6pm

 Cook B 10am-6pm 6am-5pm OFFF 6am-5pm 10am- 6am-5pm
6pm

Cashier OFF 10am-6pm 6am-5pm 10am-6pm 6am-5pm 10am-6pm

Kitchen 10am-6pm 6am-5pm 10am-6pm 6am-5pm OFF 6am-5pm

Steward

G. Manpower Requirements (Dagale)

The Sibà Company is in need of two (2) administrative staffs and five (4) operation staffs to make
and sustain the business operations possible and in control. This includes:
A. Administrative Staff
One (1) Store Manager
One (1) Store Supervisor
 
B. Operation Staff
Two (2) Cook
One (1) Cashier
One (1) Kitchen Steward/Busboy

H. Organizational Structure (Dagale)

The Sibà Company uses a functional type organization that is being managed by a person who
has the qualification of being an expert with a high ability and skills who can adequately understand,
analyze and review the entire business operations. Employees are working together and allows sharing of
thoughts and knowledge to learn and acquire new skills. This will also allow each employees to practice
their expertise and knowledge which result to reducing work-related mistakes and get promoted within
their functional area. This also increases the possibility of creating great relationship between the
employees and the head department of the business.

Below is the functional

organizational structure of The
Sibà Company:
I. Job Matrix Analysis (Puño)

The job description and specification of the entire staff of the business are presented on the table
below. It also includes the duties and responsibilities that every employee must fulfill to achieve the
mission of the Sibà Company.

JOB RESPONSIBILITI
POSITION JOB DESCRIPTION DUTIES
SPECIFICATION ES
- Must be able to
work and adapt well
in a hectic - Planning and
- Managing and
environment. maintaining the
administering the
- Must have an business’ work - Oversee everything
whole environment of
experience on systems. that is going on in the
the business, both
handling a business. - Managing and business- everything
Store Manager external and internal.
- Possess all the implementing that will help make
- In-charge of the
traits and skills that policies for proper planning for the
planning for the
an effective manager coordination of all betterment of the
betterment of the food
must have, such as the staff and worker business easier.
service.
leadership and good of the business.
communicative
skills.
Store Supervisor - Examine and inspect - Have at least a 1 - Check if every - Examine every
the working year experience of staff is doing their actions done by the
environment of the work. job. And help them employees of the
business. - Must have a perform their task business.
- Ensure that all staff pleasing, optimally.
are doing their job respectable, and
 dedicated
accordingly.
personality.
- Have experience
working for a food
- Serve the product - Prepares and serves
- Preparation of the kiosk type of
of the company to food according to the
equipment and business before.
its customers in a likes of the
ingredients needed for - Must be
manner that they consumer.
Cook selling. knowledgeable and
will surely adore. - Ensure cleanliness
-Setting up the know the basics of
- Ensure the safety of the cooking area
workstations of the the work.
of the food to its of the business at all
business. - Required to be
consumers. times.
hygienic and neat at
all times.
- Knowledgeable in
- Present him or
handling money.
herself to the
-Know the basics of
- In charge of handling consumers in a - Upholds honesty
algebra. Have the
Cashier the income of the friendly way. when doing his or her
ability and skills in
business. - Make sure that work as a cashier.
mental computation.
every transaction is
- Honest and
done accurately.
trustworthy.

- Acts as the cleaner
Kitchen Steward and helper of the
working stations.
- Can work in a
- Help keeping the
flexible manner.
- Perform tasks environment of the
- Has pleasing
assigned diligently. business clean and
personality.
organized.
- Has good initiative.
J. Compensation Scheme (Puño)

TOTAL
PHIL NET
POSITION SALARY SSS PAG-IBIG DEDUCTIO
HEALTH SALARY
N
Store
22,000 581.30 275.00 100 956.30 21,043.70
Manager
Store
18,000 581.30 225.00 100 906.30 17,093.70
Supervisor

Cook 12,000 436.00 150.00 100 686 11,314.00

Cashier 10,000 363.30 125.00 100 588.30 9,411.70

Kitchen
10,000 363.30 125.00 100 588.30 9,411.70
Steward

K. Standard Operating Procedure (SOP) (Alimorong)

A. Advance Preparation

The suman must be cooked the day before it will be used using steamer. The cooked suman must
be refrigerated then friend the next day.

B. Cooking/Production

Every suman must be fried evenly, they are to be fried until golden brown using vegetable oil. Ice
cream toppings must be Vanilla flavor topped with rice crisps, melted muscovado sugar and
coconut milk.

C. Serving

The serving consist of 1 pc of fried suman, 2 scoops of vanila ice cream topped with melted
muscovado sugar, rice crisps and coconut milk. The product will be served using disposable plates.

D. Dine in, Take-out Orders

Dine in orders will be given disposable plates, spoon and tissue. Take-out orders will be given
disposable paper plates with cover to retain heat, they will also be given a spoon and tissue.
All customers must be treated equally. They should be greeted with a smile while approaching our
store. Dishwashing soap and dried using paper towels. Employees must ensure the cleanliness and
quality of the equipment used in making the product.

E. Stocking/Inventory

Inventory must be monitored at all time. Ensure that each ingredient needed to make the product
has an extra stock to prevent unavailability. After store hours, all ingredients must be restocked for
the following day.

F. Waste Disposal

Waste must be segregated before disposing. All waste must be disposed using garbage bags. Waste
are to be collected by garbage collectors.

Employee Policies

A. Appearance and Hygiene

While working, hair must me secured at all times, that means employees should wear hairnet while
working. Facial hair should also look freshly trimmed for the sake of appearance. Employees
should wear the prescribed uniform of the company while working. Employees should also wash
their hands before working for the sake of sanitation.

B. Manners and Communication Skills

Employees must greet every customer with a polite manner that will make them feel welcome.
Employees must extend their politeness upon receiving the order of the customers. In Filipino
language, employees must use “Po” and “Opo” while receiving orders from elder people to show
good manner.

C. Employee Performance

Employees must be committed in working at our store. They should have a mindset of helping the
company in exchange of the company helping them. Employees should also help each other to
ensure quality service for the customers.

D. Time in, time out

Employees must never be late and arrive at the time given to them. Employees must also finish
their working hours before timing out.

Disciplinary Actions

A. Tardiness

Employees will be given extra working hours whenever they are late.

B. Bad Manners

Employees are to write a sincere apology letter to be signed by the CEO. The letter should indicate
their violation, why they did it and their promise that it will never happen again.

C. Repeat offenders

An employee who repeated their violation will be suspended, worse they will be terminated.