Title Page

Acknowledgement

Table of Contents Page

I. INTRODUCTION
1. Objectives of the Study
2. Importance of the Study
3. Limitations of the Study
II. METHODOLOGY
1. Data Collection
2. Resources/Materials Used
3. Schedule of Activities & Gantt Chart
III. THE EXCUTIVE SUMMARY (summarizes all the major highlight & findings of each
aspect of your study- the conclusion of your study serves as its focal point)
1. Highlights
1. Project Background
2. Personnel Analysis Summary
3. Market Analysis Summary
4. Financial Analysis Summary
2. Conclusion to Feasibility (state here the chances of implementing your proposed
project;the advantages of implementing your project; & your final analysis and
conclusion of the feasibility of your project)
IV. PROJECT BACKGROUND
1. Proposed Name of the Business
2. The Concept
1. Type of Operation and Services
2. Menu Selection
3. Themes
3. Mission-Vision
4. Objectives of the facility
 V. SITE SELECTION
1. Site Analysis
1. Site Description
1. Size
2. Boundaries
2. Site Evaluation
1. Visibility
2. Accessibility
3. Transportation System
2. Local Area Evaluation
1. Distance to Demand Generating Facilities
2. Proximity of Commercial Centers
3. General Area Evaluation
VI. PERSONNEL ANALYSIS (State here your proposed # of personnel, proposed
organizational chart; job requirements; specifications, responsibilities and functions)
VII. MARKET ANALYSIS
1. Analysis of the Target Market (Demand)
2. Analysis of the Competitors/Competitive Check
3. SWOT Analysis
VIII. TECHNICAL ANALYSIS
IX. FINANCIAL ANALYSIS (Present how much capitalization will be needed to finance
your project, income statement; tabulated expenses & Return of investment)

X. TOTAL ENVIRONMENT TO WHICH THE GUESTS ARE EXPOSED

1. Physical Components
1. The Name & Logo
2. Temperature & Humidity
3. Lighting & music
4. Furniture & Furnishing
5. Uniforms of Personnel
6. Menu folder
 2. Non-Physical Components
1. Marketing Strategies
2. Prompt and Courteous Service
XI. LAYOUT DESIGN
1. Layout Description & Analysis
2. Site Perspective
3. Elevation Plan (interior and exterior)
4. Detailed Floor Plan
1. Flow of Materials
2. Flow of the Equipment
3. Flow of Waste
4. Flow of Personnel
5. Flow of Personnel
6. Flow of Customers
5. Model (optional)
XII. SPACE ALLOCATION
XIII. REQUIRED EQUIPMENT & SPECIFICATIONS
XIV. SANITATION, SAFETY & SECURITY MEASURES
XV. AMENITIES FOR THE PHYSICALLY CHALLENGED
XVI. CONCLUSIONS

Bibliography

APPENDICES

1. Floor Plan and Layout

2. Sample Questionnaire & Answered Surveys
3. Business Permit
4. Sanitary Permit
5. Plumbing Permit
6. Building Permit
7. Electrical Permit
8. Mayor’s Permit
I. INTRODUCTION

A. Objectives of the Study

There are many objectives of a feasibility study, one is that it determine if there's
a large enough market to support your potential business. Researchers gather
information through surveys. A feasibility study also examines the demographics of
your potential market; information such as the potential buyers' average age, income
and marital status can help with marketing in the later stages of business
development.
A feasibility study examines already-established businesses to determine whether
the market is saturated or wide open. Most important is that a feasibility study
provides financial projection, returns include financial profits and other concrete
benefits such as customer base, property, stocks and other assets that your business
will acquire over time.

B. Importance of the study

 A feasibility study examines the viability of a proposal or idea. The primary
function of this is to determine if the project will continue or not. Another significant
purpose is that it helps planners focus on the project and narrow down the options.
Moreover, a feasibility study can provide reasons not to pursue the said project or
proposal. It also helps the planner recognize what are the prospect customers and the
weapon against the competitors that leads you to be the best from them.

C. Limitations of the study

The feasibility study occurs in the beginning of the system development life
cycle. The discovery process often uncovers unexpected problems or parameters that
can significantly change the expected system scope. It is useful to discover such
issues before significant funds have been expended. However, such surprises make it
difficult to plan, schedule, and budget for the feasibility study itself, and close
management control is needed to ensure that the cost does not balloon out of control.

II. METHODOLOGY

A. Data Collection
To collect the data needed for this study, they used to survey selected
respondents around the area where the establishment will be placed. The survey
contained questions that will help the establishment to know the taste of the target
market. And so what strategy will they used to attract more people.

B. Resources/Materials Used
The materials they used is more often on internet.

C. Schedule of Activities & Gantt Chart

III. THE EXCUTIVE SUMMARY Highlights

1. Project Background

The name of the business will be “Miami Yummy”. It is planned to build

at Imus Plaza. The space allotted for the business establishment is 432 sq.m, it is a
two storey building. The restaurant has a capacity of one hundred and thirty
five(135) sitters.
The concept of the restaurant is Filipino-American. It will provide relaxing
ambiance and solemn music for the relaxation the guests. It will still provide high
quality foods with very affordable price. The restaurant will offer different
varieties Filipino-American foods like grilled, pastas and homemade recipes.

2. Personnel Analysis Summary

The establishment is a hundred and thirty five seaters. We suggest having

a 1 manager, 1 head chef, 2 captain waiters, 5 cooks , 6 waiters, 1 purchasing
officer, 2 bartender, 2 security guard, 3 receptionist, 2 dispatcher, 4 dishawashers
and 2 cashier. Overall, there are 31 staffs and personnel. Positions are
accompanied by job requirements, specifications, responsibilities, and functions
to compete at the industries tight completion.
Every staff is required to be well experienced, flexible and hardworking, has a
pleasing personality, and has good communication skills towards their work and
to the employees.

3. Market Anal ysis Summary

Survey was made to the proposed business site and some other places
near it. It was conducted to know if the proposed business would be feasible to the
market that the place has.
The survey had resulted that since it is located at Imus Plaza, where there
are many demand generating facilities nearby, some of the respondents are
capable to avail the offered services of the restaurant.
 4. Financial Analysis Summary

After computing all expenses, “Miami Yummy” would have a starting

capital of ___________million pesos. The restaurant would be able to get its
investment for about ________with a _______return of investment every year.

B. Conclusion to Feasibility

The proposed business could be implemented because it has enough capital investment,
strong organizational structure, already secured permits for legal purposes, and extensive
resources for business plans. It is now concluded that we could have a successful business that
provides quality food items in favourable prices that will give satisfaction to our valued costumer
with Filipino hospitality and delightful services.

IV. PROJECT BACKGROUND

A. Proposed Name of the Business
Miami Yummy
-Where heat strikes you appetite
The theme is a Filipino-American restaurant, so they think of a popular place in
America as an inspiration that’s related with Filipinos. They chose the place
Miami that will represent the whole America. To sound it more of a restaurant,
they use the word “yummy”, meaning delicious that is often used by Filipinos
when tasting food. American cuisine is more of grills, so they associate the word
heat. And, it landed on the name “Miami Yummy” with the tagline “Where heat
strikes your appetite”.

B. The Concept
1. Type of Operation and Services
 The type of operation that will use is a casual dining Philippine-American
restaurant. In this kind of operation, there will be a waiter which take and serve
orders to the customers. Also foods are cooked based on taken orders.
2. Menu Selection
They will use the combination of A la carte and set menu. A la carte is a
kind of service for those who want to order for a specific food items. And set
menu is for those who want to order many food items with discounted price.
3. Themes
The establishment will be located at Imus plaza. Walls will be divided into
three layers. For the first layer, it will be painted in peach color. For the
second layer, it is made of glass where they can see the plaza from inside. And
the last layer will be made of orange bricks which added as a simple design of
a restaurant. It also has see-through kitchen so guests may see the process of
food preparation. The establishment is also air conditioned. Lightning will be
dim with the accompaniment of soft and relaxing music.
The food establishment will offer Filipino and American dishes.

B. Mission-Vision
Mission
Shall provide satisfaction to valued customer with favorable prices.
Vision
To be one of the leading Filipino-American restaurants that promotes quality
food.

D. Objectives of the facility

The feasibility study is a crucial part in business planning. This study is
very significant since it helps future restaurants and/or hoteliers with
passionate heart and hard work. The following are the objectives of the study:
• To determine whether or not to proceed with the project
• To define optimum scope and quality of facilities
 • To quantify prospects for financial success or failure with reasonable
accuracy
V. Site Selection
A. Site Analysis
1. Site Description
a. Size
The size of the location is 432sq.m.
b. Boundaries
It is near the police station and covered court.
2. Site Evaluation
a. Visibility
The location is easy to locate. It is around the Imus Plaza, along
the Imus Cathedral and Police Station.
b. Accessibility
It is very accessible for the people because there are many means
of transportation in that area and it is visible to the vehicles that are
passing by.

c. Transportation System
The restaurant can be reached through riding a tricycle or through
walking from the Emilio Aguinaldo Highway.
Using private vehicle from Aguinaldo High-way, turn left to
Nuevo Avenue then straight ahead to Sapinoso Street. Turn right to F.
Tirona then turn left. You will reach cross roads where you can see the
establishment.

B. Local Area Evaluation

1. Distance to Demand Generating Facilities

Generating Facilities Distance

 Imus Cathedral 98.37m
Police Station 47.44m
Imus Municipal Hall 122.14m
Shell 147.7m
Imus Unida Christian School 162.16m
Imus Unida Church 188.7m
Del Pilar Academy 203.85m

2. Proximity of Commercial Center

Commercial Center Distance

Lotus Mall 877.53m

Robinson’s Place Imus 1.9km

Banco de Oro 693.57m

Bank of the Philippine Islands 699.333m

C. Foot and Traffic Count

Date & Vehicle Count Foot Count

Time Private Public Male/Female
July 27, 2011
10:00am –
3,077 5,854 1,808
03:00 pm
04:00pm
3,747 6,603 2,392
-09:00pm
July 28, 2011
10:00am –
4,559 6,354 2,961
03:00 pm
 04:00pm
4,137 6,613 3,443
-09:00pm

Foot Count
During weekdays from 10am to 3pm there are 2153 people who are
passing in the area. From 4pm to 9pm there are 2849 people who are passing.
During weekends from 10am to 3pm there are 1808 people that are
passing in the area. While from 4pm to 9pm there are 3064 people who are
passing.

Traffic Count
During weekdays from 10am to 3pm there are 3077 private vehicles and
5854 public vehicles passing in the area. From 4pm to 9pm there are 3892 private
vehicles and 6484 public vehicles.
During weekends from 10am to 3pm there are 2258 private vehicles and
5184 public vehicles passing in the area. While from 4pm to 9pm there are 3105
private vehicles and 6933 public vehicles.

VI. PERSONNEL ANALYSIS

PROPOSED NUMBER OF PERSONNEL

There will be thirty one (31) all in all number of personnel. Twenty one (21) are
on duties everyday. On those 21 employees, they have different schedule of time of duty on the
whole day. Other employees are on duty every second day. The ten (10) employees left will be
during shifts, reserved in case of necessary or on call duty.

Proposed Number of Personnel

Type of Personnel Number of Personnel

Manager 1
Head Chef 1
 Captain waiter 2
Cook 5
Waiter 6
Bartender 2
Cashier 2
Receptionist 3
Purchasing Officer 1
Dishwasher 4
Security Guard 2
Dispatcher 2

PROPOSED ORGANIZATIONAL CHART

MANAGER

CASHIER
HEAD CHEF CAPTAIN WAITER

RECEPTIONIST
COOK WAITER

SECURITY GUARD
DISPATCHER BARTENDER
 STOCK MAN
DISHWASHER

The figure states that manager will take the highest position. He will be responsible for
the duties and responsibilities that will be performed of those persons he will be handled.

RESPONSIBILITIES AND FUNCTIONS

Manager

 Monitors the necessary preparation before the start of operation and sees to it that all
needed supplies are available, clean and in good condition.
 Conducts daily briefing among his staff.
 Monitor the performance of his staff and sees to it that they follow standard procedures
and abide by existing house rules.
 Supervises the safekeeping and inventory of equipment and supplies.
 Coordinates with other departments regarding the needs and problems of dining
outlets.
 Look after the set up, appearance and cleanliness of the outlets.
 May assist in taking order if the waiter is busy.

Purchasing Officer

 Purchase supplies.
 Supervise the inspection of all supplies and equipments.

Cashier

 Assist in taking orders of the customers.

 Greet all incoming customers.
  Offers other items that the customer may add to their orders.
 Responsible for computing the amount of the ordered food.

Waiter

 Look after the necessary preparation before the start of operation.

 Studies the menu and familiarizes him with the outlet’s specialties as well as out of
stock items.
 Takes and serves food and beverage orders.
 Assist busboy in placing and in picking up orders from the kitchen.
 Assist in clearing soiled dishes, dirt and trash.
 Performs side duties and other assignments.

Chef

 Prepare sauces for pasta menus.

 May perform side duties in the kitchen.

Kitchen Helper

 Wash dishes in the kitchen.

 Helps the chefs in mis en place.
 Perform side duties as assigned.
 Maintain the cleanliness and sanitation of the kitchen.

Security Guard

 Responsible on greeting incoming guest.

 Responsible for peace and order in the establishment.
  Must knowledgeable about the food that the restaurant have and other information that
the guest may ask about the establishment.

JOB REQUIREMENTS

The requirements for different jobs offered (except for cashier, dispatcher, dishwasher,
security guard and receptionist) of the establishment:

Manager
- Graduate of Human Resource Management
- Good in communication
- With work experience
- Should have computer skills

Head chef / Cook

- Have good skills in cooking

- Hard-working
- With experience at least 2 years of cooking

Waiter

- Male
- With pleasing personality
- Hard-working
- Can able to communicate in English
- At least a graduate of Diploma in Hotel and Restaurant Management or any
related course

Bartender

- Knowledgeable in different beverages

 Security Guard

- Male
- Can be able to communicate in English
- From a reputable agency

Cashier

- With pleasing personality

- Computer literate
- Can be able to communicate in English

VII. Market Analysis

A. Analysis of the Target Market
The analysis of the target market shows how the customers will react on
the proposed concepts of Miami Yummy. With the help of questionnaires and
survey sheets, the target market is being evaluated to know their needs and wants.
It will help the establishment in fulfilling the satisfaction the customers are
wanting. This will also determine the status of the proposed business, if it will be
a click to the location or not. Through the response of the future customers, the
future owners will know if they will proceed to their concepts or not.
 Percentage of Gender of the Customers

Gender

43%
Female
Male
57%

This figure shows the percentage of gender of the target customers. It says that there are
more female customers than male. 57% of the respondents are female so the preferred
establishment should be much appealing to the female tastes

Percentage of age
 Age
3%
24% 13%
17 and below

18-40

41-60

60 and above
60%

This figure shows the percentage of age of the respondents using age bracket. It shows
that 60% of the respondents are 18 to 40 years old. It’s an advantage to the establishment
because most of the people who are in that age are employed.

Percentage of status

Status
4%

single
41%
55% married

widow

This figure shows the percentage of status of the respondents. 55% of them are single.

Percentage of religion
 1% Religion
5%
1%
4%
INC
Catholic
Born Again
Baptist
Christian
89%

This figure shows the percentage of religion of the respondents. 89% of the respondents
are Catholic.

Percentage of monthly income per month

Monthly Income

26%
41% 5,000 and below

5,001-10,000

10,001-15,000
15% 18%
15,001 and above

This figure shows the percentage of monthly income of the respondents. 41% of them
have 15,000 and above monthly income per month. This can be an advantage for the
establishment because those people may spend money for their satisfaction when eating on a
restaurant.

Percentage of type of food the respondents would like to eat

 Question #1

9%
33% pasta
29% burgers and sandwiches

grilled
29% specified item

The figure shows that pasta is the most liked type of food that the respondents would like
to eat. 33% chose pasta so the establishment should offer more pasta items.

Percentage of type of restaurant they prefer to eat

Question #2
7%
14%
fine dining
34%
casual dining

fastfood

45% specified

The figure shows that many of the respondents would refer casual dining. 45% of the
respondents chose casual dining. So the establishment should be casual dining to provide the
satisfaction of the respondents and to be compatible based on what they want.

Percentage of kind of restaurant the respondents like

 Question #3
3% 16%

11%
american cuisine
italian cuisine
filipino cuisine
specified

70%

The figure shows that percentage of respondents on what kind of restaurant they would
like. 70% of the respondents chose Filipino cuisine. So the establishment should offer most of
Filipino cuisine.

Percentage of type of meal

Question #4

34%

light meal

heavy meal
66%

This figure shows the percentage of type of meal the respondents would like to choose.
66% of the respondents chose light meal so the establishment should offer light meals to give
satisfaction to the prospects.

Percentage of how often they eat on a restaurant

 Question #5
2% 10%
15%
always

never

sometimes

73% specified

This figure shows the percentage of how often the respondents eat on a restaurant. 73%
of the respondents chose sometimes they eat at a restaurant.

Percentage of the respondents’ companion when visiting restaurant

Question #6
2%
37%

alone

with family

61% with friends

This figure shows the percentage of the respondents’ companions when they visit a
restaurant. 61% of the respondents chose that they are going with their family. So the
establishment should expect customers are families.

Percentage of what customers do often at the restaurant

 Question#7

16%
buy and take
away food

eat at the
restaurant

84%

This figure shows the percentage of the respondents on what do they do more often at the
restaurant. 84 % of the respondents chose to eat at the restaurant or dine in.

Percentage of the reason why they visit restaurant

Question#8

22%

The food is good

52%
It is conviniently located
26%
The food price is good

This figure shows the percentage of the reason why they visit restaurant. 52% of the
respondents chose that the food is good. So the establishment should serve good quality foods.

Percentage of how much the respondents are willing to spend for a meal
 Question#9

7%
17%
Php200 and be-
low

Php201-500
59%
17% Php501-750

Php751-1,000

This figure shows the percentage of how much the respondents are willing to spend
money for a meal. 59% of them answered Php200 and below. This means those respondents are
not that much spending when they are eating on a restaurant.

Percentage of how to pay the bill

Question #10
5%

Cash

Credit

95%

This figure shows the percentage of how the respondents pay their bills. 95% of them are
paying in cash. The establishment should expect less credit sales.

Percentage of type of menu to prefer

 Question #11

38%

A la Carte
Set menu
62%

This figure shows the percentage of the type of menu the respondents would like to
prefer. 62% of them would prefer set menu. This menu has discount that the respondents would
like to grab.

Percentage of who wanted a see through kitchen

Question #12

16%

Yes No

84%

This figure shows the percentage of how many in the respondents who wanted a see
through kitchen.84% of them wanted to have a see through kitchen. So the establishment should
have a see through kitchen so the guests can see how the preparation goes.

Percentage of how to visit a restaurant

 Question #13

30%

Commute

Use your own car

70%

This figure shows the percentage of how the respondents visit a restaurant. 70% of them
commutes when visiting a restaurant.

Percentage of area of a restaurant would like to sit

Question #14

12% 12%
Near the en-
trance

Near the window

76% On the middle

This figure shows the percentage of area of a restaurant the respondents would like to sit.
76% of them would like to sit near the window. So the establishment should prefer many sits
near the window.

Percentage of who like an overlooking view from the establishment

 Question #15

15%

Yes
No

85%

This figure shows the percentage of who like an overlooking view from a restaurant. 85%
of them liked an overlooking view from a restaurant.

Percentage of air ventilation

Question #16

21%

Airconditioned

Open air

79%

This figure shows the percentage of what air ventilation the respondents would prefer.
79% of the respondents preferred an air condition as air ventilation.

Percentage of if they preferred eating burgers and fries

 than eating rice meals

Question #17

35%

yes no

65%

This figure shows the percentage of how many respondents preferred eating burgers and
fries than eating rice meals. 65% of them chose rice meals over burgers and fries.

Percentage of what drink to prefer

Question #18
7%
34%

Iced tea
36%
Fruit juices

Soda
23%
Water

This figure shows the percentage of what the respondents prefer to drink. 36% of them
would like to drink soda.

Percentage of if they often order grilled food when visiting a restaurant

 Question #19

35%

Yes
No
65%

This figure shows the percentage if the respondents often order grilled foods when eating
on a restaurant. 65% of them answered that they often order grilled food.

Percentage of what they like when ordering food items

Question #20

35%
Have a waiter that will
take orders
65
% Go to the counter for
your order

This figure shows the percentage of what the respondents would like when ordering
foods. 65% of them said that there will have a waiter that will take orders to them.

B. Analysis of Competitor
 ESTABLISHMENT D.A. DISTANCE
Countryside Steak House Direct 65.54m
Mini Stop Indirect 111.23m
Plaza Cafe Indirect 130.44m
Café Marcelo Indirect 326.66m

C. S.W.O.T. Analysis
Establishments’ strength is modern facilities which they prefer to use. It
makes work easily done and it minimizes manpower effort. They also provide
high quality but affordable meals for everyone. Also the location is visible and
accessible to the people. It located along the roadside that everyone can see it. It
also located in an urban area. Establishments’ weakness is the size of the area. No
tourist attraction around the area.

I. Technical Analysis

MENU LIST

APPETIZER

Seasoned Baked Potato Wedge

Ensaladang Mangga

Kang-kong Fritter

Deviled Egg

MAIN ENTRÉE
Bulalo Steak in Caldereta Sauce P246.00

Spicy Beef with Chili-Ginger Sauce P85.00

Baby Bok Choy with Cashew Recipe P91.00

Cheesy Garlic Chicken Lollipop P90.00

Pork and Bean Curd Guisado P80.00

Sweet and Sour Pork P46.00

Chicken Ginger Stew P58.00

PASTA

Sardine Pasta P319.00

Eggplant Longganisa Pasta P307.00

Adobo Pasta P290.00

Pinoy Style Ratatouille P554.00

Five-herb Pasta P105.00

Beef Stroganoff P209.00

GRILLED

Grilled Pininyahang Liempo P104.00

Grilled Lapu-lapu with Grilled Tomato Sauce and Mayo P110.00

Beer-Brined Ribs P182.00

BBQ Pork Ribs Aussie Style P230.00

American Style Sticky Ribs P140.00

DESSERTS

Chicken Macaroni Salad P63.00

Halayang Ube P83.00

Orange Panna Cotta P66.00

Fried Ice Cream P35.00

Sweetened Banana with Sago Gulaman in Caramel Syrup P60.00

BEVERAGE

SOFTDRINK in CAN

Coca-cola P60.00

Sprite P60.00

Royal P60.00

JUICE & SMOOTHIE

Orange juice P40.00

Four Season P60.00

Pineapple Juice P40.00

Green Julius Smoothie P120.00

Banana Caramel Smoothie P120.00

Strawberry Banana Smoothie P140.00

OTHERS

RICE

Plain Rice P40.00

Java Rice P60.00

Bagoong Rice P50.00

SET MENU

SET A (for 2) P620.00

Grilled Pininyahang Liempo Adobo Pasta Java Rice Four Seasons

SET B (for 4) P819.00

BBQ Pork Ribs Aussie Style Eggplant Longganisa Pasta Pork & Beef Curd Guisado
Plain Rice, Halayang Ube and Orange Juice

SET C (for 6-8) P

Beef Stroganoff, Spicy Beef with Chili Ginger Sauce, Spinach and Sili leaves Laing
Pasta, Fried Ice Cream Bagoong Rice and Pineapple Juice

IX. FINANCIAL ANALYSIS

X. Total Environment to which guests are exposed

A. Physical components
1. Name and Logo

2. Temperature and humidity

 The establishment will be air-conditioned. Because as they all know, Imus
is a hot place as their average temperature, so they this ventilation will help the
guests feel comfortable as well as the employees, except for the kitchen.
3. Lighting and music
The lighting would be dim and round for the dinning area. In the kitchen,
office and other different room would be fluorescent light. Outside the building,
lighting would be lamp-post. The music will be instrumental. Speakers will be
scattered around the dining area.
4. Furniture and furnishing
They will use glass tables on the dining area. Glass windows would be
preferred for a see-through ambiance.
5. Uniforms of personnel
 6. Menu folder

B. Non-physical Components
1. Marketing strategies
a. Flyers - will be printed announcing the opening of the café and to personally offer to
passers-by in the vicinity. An annual budget is allocated for this.
b. Posters - will be printed in tarpaulins announcing the opening and some other promos,
services and products offered by the establishment.
c. Pre-tasting of Products - it will be offered on the opening day in front of the
establishment.
d. Promos and Discounts – will consider for valid customers and for old citizens.
Promos will be given yearly whenever new products are being introduced or there are
special seasons.

2. Prompt and courteous service

Starting at the entrance, the security guard will greet the customers and will
kindly open the door for them. Upon entering, the waiters will greet them also with
pleasant smiles and will carefully assist them to their chosen seats. While having the
menu and handing it to the customer, a goblet of water will be served. All the staffs
will be trained to be skilled and friendly, and knowledgeable about the offered
products and services of the café.
XI. Layout Design

A. Layout Description and Analysis

B. Site Perspective
C. Elevation plan (interior and exterior)

D. Detailed floor plan

1. Flow of materials
From the warehouse, stocks will be delivered to the establishment.
It will be received and checked properly. After that, it will be stocked at
the store room where the products will be separated according to its kinds
and sizes.
2. Flow of the equipment
The equipments will be delivered and received by the responsible
man and placed to the dry storage for the equipments. Before using those
equipments, it should be clean and sanitized to avoid contamination, but
also after using it.
3. Flow of waste
Proper waste disposal is very important. Garbage bags should
be present at every corner of the establishment. It should be
segregated. When the garbage bags are full, it should be put at the area
where the trashes are picking up by the collectors.
4. Flow of personnel
Employees will be using the door behind the establishment. They
will punch their timecards and then proceed to the locker room.
5. Flow of customers
Guests who have their private vehicle will park on the parking
area. Then they will use the front door entrance. Guard will open the door
while greeting them. Receptionist will come and guide the guests
wherever they would like to sit.
E. Model (optional)
XII. SPACE ALLOCATION

1ST FLR

DINING GROUND FLOOR (6.00 x 14.50m)

COUNTER (3.00 x 2.50m)

BAR (3.50 x 3.70m)

WAITING AREA (2.55x4.00m)

STORAGE (3.90x4.15m)

HOT KITCHEN AND DISWASHING (2.5x5m)

STORAGE (3.90x4.15m)

UTILITY ROOM (300x3.50m)

CR (DA) (2.60x3m)

SHE (3x2m)

HE (3x2m)

2ND FLOOR

CONFERENCE ROOM (4.15x7m)

SERVICE AREA (4.33x3m)

OFFICE (3.50X3m)

ELECTRIC ROOM (1.50x3m)

TYPES OF TABLE

4 SEAT TABLE (FAMILY) (1x1m)

6 SEAT TABLE (REGULAR) (1.2x2.2m)

CONFERENCE 12 SEATS (4x2.2m)

1.56m = SPACE OF EVERY CHAIRES AND TABLES TO OTHER CHAIRES AND TABLES
XIII. REQUIRED EQUIPMENT AND SPECIFICATIONS

XIV. SANITATION, SAFETY AND SECURITY MEASURES

Sanitation

Factors to be considered in Sanitation of a Food service Establishment based on the Sanitation

Code of the Philippines:

Sec. 15. Health Certificates. - No person shall be employed in any food establishment without
a Health Certificate issued by the local health authority.

Sec. 16. Quality and Protection of Food. - All food must be obtained from sources approved
by the local health authority.

Sec. 17. Structural Requirements. - Food establishments shall be constructed in accordance

with the following requirements: No person shall use any room or place for or in connection with
the preparation, storage, handling or sale of any article of food which is at anytime used or in
direct communication with a sleeping apartment or toilet; in which any animal is kept; or which is
or has been used for any purpose which would be likely to contaminate the food or to affect
injuriously its wholesomeness or cleanliness; or which is not used exclusively for the purpose:
Provided, that in department stores or multi-purpose business establishments, food may be
manufactured, prepared, cooked, stored, or sold only in the area set aside exclusively for said
purpose and for which a sanitary permit has been issued.

Overcrowding - There shall be sufficient floor space to enable every person working thereon to
carry out his duties efficiently and to permit easy access for cleaning. Working spaces, aisles or
passageways and areas to which customers have access shall unobstructed and sufficient to
permit movement of employees and customers without contamination of food by clothing or
personal contact.
Change rooms - There shall be provided adequate and suitable lockers or other facilities for
the orderly storage of clothing and personal belongings of employees or persons engaged or
employed in the premises. Such facilities shall be so situated and arranged so that there is no
contamination of food by contact with clothing, and where the number of persons engaged or
employed is four or more of either sex, there shall be provided separate changing rooms for
each sex. If required in writing by the local health authority an additional wash-hand basin shall
be installed as near as practicable to the toilet facilities; Provided, That wash-hand basins
specified in this Code need not be installed in premises where only food in sealed containers is
sold: and, Provided, further, That wash-hand basins specified in this regulation shall be installed
under specifications of the National Plumbing Code of the Philippines.

Wash-hand Basin Maintenance - An adequate supply of soap, clean towels, roller towels
presenting a clean surface to each user from a continuous roller towel dispenser or other hand
drying services approved by health authorities. The wash-hand basin and all hand washing
facilities shall, at all times, be maintained in good repair and in a clean condition. All wash-hand
basins shall, at all times, while the premises are being used, be supplied with hot and cold or
tempered running water at a minimum temperature of 100°F (37.8°C).

Sec. 18. Use of Food-Service Spaces. - Food-service spaces shall not be used as living or
sleeping quarters. Clothing or personal effects shall be kept in lockers or in designated places
away from food service spaces. No animal or live fowls shall be allowed in such spaces.
Persons not directly connected with food preparation and serving shall not be allowed to stay in
food-serving spaces. Foods in storage or in preparation must not be handled by anyone other
than the preparation and serving staff.

Sec. 19. Food Handlers. - No person shall be employed in any food establishments without
health certificate issued by the local health authority. Food handlers shall at all times: (a) Wear
clean working garments. The Cook shall wear prescribed caps and female employees caps or
hairnets; (b) Observe food personal hygiene; (c) Wash their hands thoroughly with soap and
water and dry them with a clean or disposable towel or a suitable hand-drying device
immediately before working, or after visiting the toilet.

Sec. 20. Vermin Control. - Vermin is a group of insects or small animals such as flies,
mosquitoes, cockroaches, fleas, lice, bedbugs, mice and rats which are vectors of diseases.
 Spaces where food and drinks are stored, prepared and served shall be so constructed
and maintained as to exclude vermin. All opening which connects spaces to the outer air shall
be effectively protected with screen of non-corrosive wire 16-mesh or finer. Door screens shall
be tight-fitting. A vermin abatement program shall be maintained in the establishments by their
owners, operators, or administrators. If they fail, neglect or refuse to maintain a vermin
abatement programs, the local health agency will undertake the work at their expense. During
deratting or disinfecting operations, all food stuffs, utensils, food preparation and cleaning
equipment shall be covered to protect them from toxic chemical substances. Vermin control in
public places shall be the responsibility of the provincial, city or municipal governments which
have jurisdiction over them. The procedure and frequency of vermin abatement program shall
be determined and approved by the local health authority.

Sec. 21. Toilet and Washing Facilities. - Adequate and clean toilet facilities for male and
female customers and personnel shall be provided in properly located areas. Toilet rooms shall
not open directly into spaces where food is prepared, stored or served. Where such toilets exist,
the doors shall be tight fitting and self-closing. Adequate hand-washing facilities shall be
provided within or adjacent to toilet room Facilities shall include hot and cold running water
single-service paper or cold towel dispenser or drying device and soap or detergent.

Sec. 22. Disposal of Refuse. - Refuse cans may be used in food - preparation areas for
immediate use only. Storage refuse cans, filled and empty, shall be in a designated space from
food-handling operations. These cans shall be so constructed and maintained as to be vermin -
proof and easily cleaned. Cans containing refuse shall be tightly covered at all times, except
during actual use in food-handling areas. Holding bins may likewise be used, provided they are
constructed of impervious, readily-cleaned materials and fitted with tight-fitting covers. Where
refuse cans are used, a space separate from the food-handling spaces and adjacent to the
refuse-can storage space be provided for cleaning them. This space shall be equipped with
scrubbing-brushes, cleansing agents, steam or hot water under pressure, and a hose fitted with
adjustable nozzle.

Sec. 23. Equipment and Utensils. - They shall be so designated, fabricated and installed so
that cleaning is easy and they do not pose health hazards. Lead-soldered containers and
cadium-lined piping and fixtures shall not be used. Surfaces that come into contact with food or
drinks shall be constructed or materials that are impervious, corrosion-resistant, non-toxic,
easily cleanable, durable and resistant to chipping. Sliding doors on cabinets shall be easily
cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and
debris. The bottom shelves of open-based fixtures shall be removable to facilitate inspections,
cleaning and maintenance.

Sec. 24. Washing Utensils. - They shall be scraped and pre-rinsed to remove food articles.
They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent. If
running water is not used, the wash-water shall be changed frequently.

Sec. 25 Bactericidal Treatment - Eating and drinking utensils and equipment, after thoroughly
cleaned, shall be subjected to one of the following bactericidal treatments: (a) Immersion for at
least half a minute in clean hot water at a temperature of at least 170°F (77°C); (b) They shall
be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent; (c) If running
water is not used, the wash-water shall be changed frequently.

Sec. 25. Bactericidal Treatment. - Eating and drinking utensils and equipment, after
thoroughly cleaned, shall be subjected to one of the following bactericidal treatments: (a)
Immersion for at least half a minute in clean hot water at a temperature of at least 170°F (77°C);
(b) Immersion for at least one minute in a lukewarm chlorine solution 50 ppm; (c) Exposure in a
steam cabinet at a temperature of at least 170°F (77°C) for at least 15 minutes at a temperature
of 200°F (90°C) for at least 5 minutes; (d) Exposure in an oven or hot-air cabinet at a
temperature of at least 180°F (82°C ) for at least 20 minutes; or (e) Any other method approved
by the local health authority.

Sec. 26. Handling of Washed Utensils. - Washed utensils shall be allowed to drain dry in wire
racks without use of drying cloths, or shall be stored in self-draining position to permit ready air-
drying. The drying cloth on which to store dishes and utensils temporarily after bactericidal
treatment should be clean and changed frequently.

Sec. 27. Storage of Washed Utensils. - They shall be stored in a clean and dry place
protected against vermin and other sources of contamination. Cups, bowls, and glasses, shall
be inverted for storage. When not stored in closed cupboards or lockers, utensils and containers
shall be covered or invented whenever practicable. Utensils shall not be stored on the bottom
shelves of open cabinets below the working top level. Racks, trays and shelves shall be made
of materials that are impervious, corrosion-resistant, non-toxic, smooth, durable and resistant to
chipping. Drawers shall be made of the same materials and kept clean. Felt-line drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

Sec. 28. Dry Storage of Non-Perishable Foods.- Non-perishable foods shall be stored in the
following manner: (a) Designated spaces, lockers, cupboards, racks, shelves and containers
shall be used for storage; (b) All spaces, lockers and cupboard shall be constructed of materials
of the same quality as used for food-preparation and food-serving operations. Containers shall
be made metal fitted with tight covers; (c) The recommended temperature range for dry stores is
50- 60°F (10-15°C) except where dry foods for immediate use are stored in the preparation and
servicing spaces.

Sec. 29. Refrigerated Storage of Perishable Foods. - Perishable foods shall be stored in the
following manner:
They shall be kept at or below 45°F (7°C) except during preparation or when held for
immediate serving after preparation. When such food s are to be stored for extended periods, a
temperature of 40°F (4°C) is recommended. Fruits and vegetables shall be stored in cool
rooms. Recommended temperatures for perishable food storage are: (a) Frozen foods; not
more than 10°F (2°C); (b) Meat and fish: 32-38°F (O-3°C); (c) Milk and milk products: 40-45°F
(5-7°C); and (d) Fruits and vegetables: 44-50°F (7-10°C). All refrigerating compartments and
refrigerators must be kept clean, in good repair and free from odors. They shall be provided with
thermometers with scale divisions not larger than 32°F (1°C). Sufficient shelving shall be
provided to prevent stocking and to permit adequate ventilation and cleaning.

Sec. 30. Food Servicing Operations. - These operations should be in accordance with the
following requirements: Hand contacts with food or drink shall be avoided; fingers shall not be
used to serve butter, ice, or similar items or food. Sugar shall be served in covered dispensers
or containers, or in packages wrapped for single service. The surfaces of containers and
utensils, including glasses and tablewares, which come in contact with food and drink shall not
be handled. Disposable cups, plates, spoons and other single-service containers and utensils
shall be purchased in sanitary cartons and stored in a clean, dry place until used. These articles
shall be so handled on removal from the carton that the hand does not touch the surface which
will be in contact with food or drink. Clean cloths, napkins, spoons, towels and other cloth
equipment shall be stored in clean places designated specially for them. Soiled linens, including
towels, aprons, and coats, shall be stored in a closed bin or locker, suitably marked. Spoons,
spatulas, dippers and scoops used intermittently for disposing frozen desserts shall be kept in
running water or in water maintained at 170°F (77°C) and frequently changed, or they may be
washed and stored in a dry place after each use. Constant-temperature bottles and other
containers used for potable water and other beverages shall be kept clean and given effective
bactericidal treatment before and after subsequent use.

Sec. 31. Evaluation of Food Establishment. - It shall be the duty of the Provincial, Municipal
or City Health Officer to cause an inspection and evaluation of every food establishment
requiring a permit for its operations, at least every six months and shall cause as many
additional inspection and re-inspections and evaluation to be made as are necessary for the
enforcement of the provision of this Chapter.

Safety and Security

Provision/installation of fire safety equipment/facilities in the market should be in
accordance with the Fire Code of the Philippines. Security guards are trained in case of chaos
and commotions to prevent people from getting hurt within and in the vicinity of the
establishment.

XV. AMENITIES FOR THE PHYSICALLY CHALLENGED

Comfort room for disabled
This comfort room avoids hassle to those disabled. It helps them to discomfort
faster.

Steps, stairways, Krebs

This is for those whores are using wheel chairs.

Floors and paving

Doors and gates

Lighting and ventilation

XVI. CONCLUSIONS

BIBLIOGRAPHY
APPENDICES
A. Floor plan and layout
B. Sample questionnaire and answered surveys
C. Business permit
D. Sanitary permit
E. Plumbing
F. Building
G. Electrical
H. Mayor’s permit