CHAPTER IV

ORGANIZATIONAL FEASIBILITY

This aspect includes a study of the officers and key personnel, basic consideration in

forming the organization, form of ownership, organizational chart and project schedule.

I. Business Structure

A. Form of Ownership

The form of business is a partnership. It is to be registered with the Securities and

Exchange Commission (SEC) for the contract called articles of co-partnership. By the

contract of partnership, two or more persons bind themselves to contribute money, property,

and industry with the intention of dividing the profits among themselves. Yumpy Palabok as

partnership will be registered with the different government agencies as Securities and

Exchange Commission (SEC), Department of Trade and Industry (DTI), Business Permit and

Licensing Office of Ormoc City Hall , Bureau of Internal Revenue (BIR) and Social Security

System (SSS). The project will have its full blast after it has complied with all the necessary

documents and technical requirements needed to operate and engage in this type of business.

B. Availability of Manpower

It is very vital in all business organization to know the manpower requirements to

operate systematically and effectively at all times. It will also help the business to determine

the capacity or capabilities of the employees to fit in the flow of business as well as to have a

clear duties and responsibilities. Having standard qualifications in hiring and selecting, the

employee will establish efficient business operations. People are considered to be the

lifeblood of any business organization. The capability of the business to produce a quality
product depend on its available employee, Yumpy Palabok will need a full-time employee. In

the business operation, the business need a total number of 6 manpower in the kiosk, they are

the ones who will perform the functions of following positions:

Position No. of employees

Owners/managers 2
Service Crew/ delivery driver 2
Cashier 1
Kitchen Steward 1
Total Employees 7

Organizational Structure

A. Organizational Chart

Owners/ Manager

Cashier Crew
Kitchen steward

Service crew Delivery driver

B. Job Description

Discipline is the primary concern of the organization for the attainment of the

productivity and efficiency that will lead to the organizational and personal growth. All of
the employees as well as the general partners are expected to behave ethically at all times. It
is the company’s policy to select applicants based on the following factors:
Position Job Description
Manager  Responsible for the overall
supervision of all employee
 Responsible for the
administration of all the
management functions –
planning, organizing,
controlling, and directing.
 Handles the implementation
of the policies, rules, and
regulations throughout the
organization.
 Monitors the performance
of the employee.
 Responsible for the overall
ongoing production
operations including
inventory control,
scheduling, documentation,
equipment maintenance,
calibration, shipping, and
Quality Control/Food
Safety Inspection
Kitchen Steward  Ensures the quality of
products and all the food
standards are met.
 Responsible for the
cleanliness of all the
kitchen tools and
equipment.
 Ensures the maximum level
of performance of the
machines and equipment.
 Minimizes the wastage of
raw materials in production.
 Responsible for the safety
of food and elimination of
hazardous elements.
Job Specification
 Leadership mentality
 Time-management skills
 Problem-solving capability
 Decision-making skills
 Communication skills
 Ability to work under
pressure.
 Team-oriented mindset
 Effective feedback delivery
 Maintain knowledge of
sanitation, dishwashing,
maintenance, and safety
standards
 Responsible for storing
chemicals and cleaning
products.
 Communicates with other
kitchen assistants to ensure
that all work is accomplished
by team.
 Keeps work area (floor,
machine, shelving, carts, )
clean at all times.
 Dedicated to supporting a
safe work environment.
 Must be well organized and
works well i
 Counter/Cashier  Greet customers politely at
all times.
 Ensures good customer
relations by giving friendly
service to them.
 Handles money/sales
properly.
 Eliminate loss of the
business by accurately
receiving payment and
giving of change
Service Crew  Working and
communicating effectively
with co-workers and
management
 Arriving for your shift on
time
 Responding to questions,
concerns, and complaints
from customers, vendors, or
clients
 Conduct administrative
duties and errands as
required.
 Escalate any problems or
complaints to the relevant
supervisor or manager.
 Prioritize important tasks
and manage time
effectively.
 Maintain professionalism
and a positive attitude
II. Business Policies
A. Quality Standards
Employee Job Qualifications
 Customer service
 Basic math
 Computer skills
 Cash handling skills
 Communication skills
 Interpersonal skills
 Providing good customer
service and attending to
customers' needs
 Taking and serving
customers their orders
 Dealing with customer
feedback with a positive
attitude
 Regular Sanitation
 Lending a hand to different
store areas whenever it is
needed.
 Physical work includes
standing for long periods,
reaching counter storage
shelves, and lifting heavy
restaurant
equipment/ingredients.
 Driving skills
 Manager  College graduate of as 4-year Management degree
 At least 2 years of managerial experience and has a higher degree of
academic preparation with pleasing personality.
 25-30 years old, male or female
 Highly intelligent and very good in decision making.
 Creative and imaginative
 Hardworking and good in handling people
 Good communicative skills
Cashier  Senior High School or College graduate in Accountancy or any
related course.
 At least 1 year working experience related in handling money.
 22-30 years old, male or female
 Good communication skills
 Computer literate
Kitchen  at least Senior high school graduate 18-21 years old, male or female
Steward  With working experience in any fast food or restaurant.
 Hardworking and with high level of work discipline.
 Fast in accomplishing task and can do multi-tasking
Crew  Senior High School graduate
 Proven work experience as a Crew Member or similar role
 Friendly, reliable, and punctual
 Strong communication skills
 Physically fit and able to work on feet for long periods.
 Enjoy working with people.
 Relevant training and/or certifications as a Crew Member

B. Safety Measures

Yumpy Palabok acknowledges its moral and legal obligation to provide a safe and

healthy work environment for its employees and customers. This includes ensuring that the

organization does not endanger the local community by causing injury, disease, or property

damage. Yumpy Palabok will ensure that every employee is well-qualified and

knowledgeable about the principles of safe work practices as well as the organization’s safety

practices providing job protection.

 Well-trained employee

Training plays important role for the success of the business. It is really important to

train employees because cooking safe and quality foods are very important to an individual.
Training helps employees to think beyond their current knowledge and boost performance

and effectiveness. Additionally, it can promote greater consistency and facilitate the business

objectives and project results. Training also helps employees to cope with a huge business

change when the organization is going through a transformation.

 Hazard Report

Safety working environment keeps employees and customers away from any danger

and also it needs to be practiced complying with the law in providing safety in operating

business. Reporting on a workplace safety hazards can help the business identify potential

causes of incidents and mitigate them before an incident can occur. Hazard reports are a form

of risk prevention.

 PPE (Personal Protective Equipment)

Wearing PPE in a workplace is important to protect the employee from injury due to

blunt impacts, electrical hazards, heat, chemicals and more. Employee are required to wear

protective equipment, like gloves, mask, hand sanitizer and etc. during their cooking and

serving process to avoid minor accident and for hygiene and safety purposes, it ensures the

safety of both staff and customers.

 Labeling

Labeling helps improve the efficiency of the workplace. Putting a mark what items

should be stored, help workers easily identify tools, and make supplies very easy to find.

Labels can also remind workers to keep their work areas clean and organized, which helps to

eliminate debris or clutter. Always put labels and signs to every tools and equipment

especially in the ingredients to avoid any mistakes in the workplace.

 Right tools and regular inspections

 Employees have their designated working area; it will always be their job to always

inspect their equipment like machines if it functions well or it needs to be fixed. Also, in the

product ingredients the employee must inspect if there is an expiration date attach on it.

 Fire extinguisher

It is important for all employees in the workplace to be well aware of the proper way

to act in case of fire and water-related incidents. This will be used in emergency involving

flammable liquids, gases and electrical equipment.

 Other factors need to be considered:

 Kitchen tools and equipment should be kept clean at all times.

 To avoid food contamination, keep raw and cooked foods apart in the fridge.

 The temperature in the refrigerator should be between 0 and 4 degrees Celsius, and the

temperature in the dry storage should be between 10 and 21 degrees Celsius.

 In stock storage, remember FIFO (first in, first out).

 Safe cooking Practices

 When cooking, all foods should have an internal temperature of 75 degrees Celsius or

higher (for poultry it is 82 degrees Celsius). When doing so, use a food temperature as a

guide.

 Keep perishable foods, and poultry items such as chicken, and milk out of the danger

zone. Store them at 4 degrees Celsius or lower, or at 64 degrees Celsius or higher.

 Cold foods should be kept cold, and hot foods should be kept hot.

 Proper thawing of Food

 6 hours prior to cooking, defrost the meat.

 Thawing in a sink with cold water

 Microwave it to defrost.

 Refrigerate to defrost.

 Cleanliness in serving of Food

 Clean and sanitized glass, plates, and utensils are required.

 Plates must be held at the bottom or edges, and glasses must be held by the stem or body.

 Yumpy Palabok would also contribute to the HACCP method for receiving food at the

restaurant.

 Purchases must be tested, and meat products must be kept at a temperature of -18°C. It

will ensure that the food served is handled correctly and cleanly, that raw materials are

stored properly to prevent bacteria from spreading, and that every food handler is

professionally qualified and experienced.

C. Operating Policies

Dress code policy

Employee are required to wear the company’s uniform in order to follow the dress

code policy. Employees should note that their appearance matters when representing the

company in front of clients, customers, and other parties. An employee’s appearance can

create a positive or negative impression that reflects on the company and culture.

Work Schedule Policy

It is the policy of the company to provide appropriate work hours without violating

the mandated rest days. As such, the company requires all employees to follow the seven (7)

hours working shift, including one-hour break assigned to them.

Attendance and Punctuality Policy

 Attendance and punctuality are important qualities that the company expects from its

employees. They are the factors that determine an employee’s efficiency and reliability. The

Employee’s presence is necessary for the smooth flow of work at the start of the business

hours.

 Attendance

Every employee shall ask written permission from the Store Manager or Department

Head, before taking the leave of absence.

 Unscheduled Absences - Employees must file an application for absence for at least one

(1) week ahead to Store Manager or Department Head.

 If employee incurred sickness and cannot report for work, he must call the supervisor or

manager at least two (2) hours before his duty. If no calls were received on the day of his

absence or his call came in late, this will be considered as AWOL.

 Emergency Leave - If employees must go on emergency leave, he must file an absence

slip immediately. Attached to the absence slip must be documents justifying his reason

for going on emergency leave.

 Punctuality

It is the policy of the company to discourage tardiness as this affects the morale of the

punctual employees as well as the operations of the business. Tardiness shall mean coming to

work past the required starting time. It also means failure to go back in the workplace

immediately after break periods. Heavy traffic, oversleeping , personal reasons, etc. do not

constitute justification for late arrivals. Only three (3) tardiness are allowed within one

month. In excess of this, an employee is subject to disciplinary action. Arrival in the

workplace two hours after scheduled time will be sufficient ground to consider an employee

as absent for half day. Tardiness shall be chargeable directly against basic pay.

Non-smoking policy

Smoking will be strictly prohibited inside and outside the workplace to protect the

employees and customers from potential health risks such as asthma attacks, heart disease

and lung cancer and also to ensure they aren’t exposing them to secondhand smoke.

Implementing a no-smoking policy needs thorough attention: not only does it show care for

employee and customers health and safety but adherence to legal requirements and ethical

principles. To ensure safety workplace, smoking is prohibited to avoid any harm and fire-

related incidents.

Anti-Discrimination and harassment policy

The business will not tolerate wrong actions and behavior in the workplace, equality

is important to each and everyone. The anti-harassment policy expresses a commitment to

maintain a workplace that’s free of harassment, so the employees can feel safe and happy.

The business will not tolerate anyone intimidating, humiliating, or sabotaging others inside

and outside the workplace. The business also prohibits willful discrimination based on age,

sexual orientation, ethnicity, racial, religion or disability. Punishment for harassment and

discrimination depends on the severity of the offense and may include counseling,

reprimands, suspensions or termination.

Voluntary Resignation and termination Policy

Voluntary separations happen occasionally, and the business want to ensure that the

company appropriately handles them and maintains a smoothly running workplace. In case

an employee intends to resign, the business encourage them to announce their intent to resign
at least (two weeks) in advance. Job abandonment, which is failure to show up for work for

(three) consecutive days without giving any notice, is also considered resignation (or

voluntary termination.)

D. Waste Management

Customers are always the priority. The business would like to give them a one

hundred percent satisfaction of sanity and the maintenance of cleanliness in all areas of the

kiosk is included in the customer requirements. So, Yumpy Palabok encourages all the

members of the organization especially the business is in the food industry to strictly comply

with the set of standards in cleanliness specifically with the proper disposal of waste.

Yumpy Palabok wants to commit a proper waste disposal. The company want to

make the Kiosk clean, environmentally friendly, and free from any source of contamination.

Here are important things to ensure proper waste disposal:

 Yumpy Palabok will be having proper trash cans for proper segregation of waste.

 Yumpy Palabok employees will be trained on how to properly segregate waste and make

it organized.

 Make sure that the containers of waste should regularly wash, sanitize, and clean. This

will help to prevent contamination and make sure that it is free from any bacteria.

 Food Scraps should be maintained on removing from the kitchen (regularly or daily).

 Collecting garbage should be done twice or thrice a week.

 Provide special containers for those dangerous items like broken glass for safety

purposes.
 When the garbage containers are not in use make sure that it is closed or covered to

avoid contamination.

 To avoid growing bacteria in the garbage containers, the business will use garbage liners

to make sure that the garbage containers are clean and to the bacteria will not have time

on growing which will help in avoiding contamination.

 Employees that have direct contact with the garbage and garbage containers should

always wash and sanitize their hands.

The business will also take steps to reduce the amount of waste that the business generates.

These are the following:

 Make food to order to prevent wasting food by preparing too much food.

 To avoid dehydration and waste, keep vegetables and other perishable foods in airtight

containers that can be reused.

 Purchase the exact amount of ingredients that will be needed.

 Compost food waste

E. Reward system for employees

Salaries and Wages

All employees shall receive their respective salaries or wages as provided in their

Contracts of employment every 15th and last day of the month. Cut-off for payroll

computation is every 10th and 25th of the month.

Overtime Pay

Employees may be required to work beyond their shift or even on rest days due to

work requirements. Every effort should be made to avoid unnecessary overtime work and to
keep work within reasonable limits. All overtime work should have prior written approval

from the Store Manager. Every employee should file their overtime slips within the pay-

period to be compensated. No overtime slip, no overtime pay.

Cancelled Day-off/Holiday Pay

Every employee shall be provided with a rest period of twenty-four (24) hours after

every six (6) consecutive normal working days.

The following shall be considered regular holidays:

 New Year’s Day - January 01

 Maundy Thursday - movable date

 Good Friday - movable date

 Labor Day - May 01

 Christmas Day - December 25

13th Month Pay

The 13th month pay of an employee which shall be equivalent to 1/12 of his basic

salary earned within a calendar year shall be given not later than December 24 of each year.

Accident Insurance

Regular employees are enrolled by the Company under a reputable Insurance

Organization. Any accident incurred whether work-related or not shall be compensated by

this Insurance firm. This plan shall be on employer-employee participating basis.

Other Incentives and Awards

Awards and certificates of recognition, such as Crew of the Month, Best in

Attendance, Most Punctual Employee, Model Employee of the Year and the like shall

be given the discretion of management.

F. Legal Requirements

Ormoc City Hall Documents

 Business Permit

 Barangay Business Clearance

 Lease Contract

 Locational Clearance

 Picture of Establishment

 Fire Clearance

 Sanitary Permit

BIR (Bureau of Internal Revenue)

 2316 Form - Certificate of Compensation Payment/Tax Withheld for Compensation

Payment with or Without Tax Withheld

 1702-RT Form - Annual Income Tax Return for Corporation, Partnership and Other Non-

Individual Taxpayer Subject Only to Regular Income Tax Rate

 1903 Form - Application for Registration for Corporations, Partnerships (Taxable/Non-

Taxable), Including GAIs, LGUs, Cooperatives and Associations.

SSS (Social Security System)

 R-5 (Employer Contributions Payment Return) - This is a standard report used by the

SSS to account taxes that are paid by the employer for each employee receiving a salary

from the employer’s company.

 R-1A - Contribution details of newly hired members/employees and is submitted monthly

by the company. )
DTI (Department of Trade and Industry)

 Application for Partnership

 Business Name Registration Form

SEC (Securities and Exchange Commission)

 Articles of Partnership

 Registration Data Sheet

FDA (Food and Drug Administration)

 Petition to open a food establishment.

 RA 3720 - An Act to Ensure the Safety and Purity of Foods and Cosmetics, and the

Purity, Safety, Efficacy and Quality of Drugs and Devices being Made Available to the

public.

 Checklist for food establishment