COMPLETE

CHAPTER I
INTRODUCTION
A cafeteria is a restaurant in which patrons wait on themselves, carrying their food to
tables from counters where it is displayed and served. It is also a type of food service location
in which there is little or no waiting staff table service, whether a restaurant or within an
institution such as a large office building or school; a school dining location is also referred to
as a dining hall or canteen (in British English). Cafeterias are different from coffeehouses,
although that is the Spanish meaning of the English word.
Instead of table service, there are food-serving counters/stalls, either in a line or
allowing arbitrary walking paths. Customers take the food they require as they walk along,
placing it on a tray. In addition, there are often stations where customers order food and wait
while it is prepared, particularly for items such as hamburgers or tacos which must be served
hot and can be quickly prepared. Alternatively, the patron is given a number and the item is
brought to their table. For some food items and drinks, such as sodas, water, or the like,
customers collect an empty container, pay at the check-out, and fill the container after the
check-out. Free second servings are often allowed under this system. For legal purposes (and
the consumption patterns of customers), this system is rarely, if at all, used for alcoholic
beverages in the US.
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Statement of the Problem
The study entitled A Project Study on Establishing a Cafeteria at United Nations
Avenue, Manila was created and sought answers to the following questions:
Marketing Aspect
1. What is the potential target market of the cafeteria?
2. What marketing strategy should be adopted in order to achieve the success of the
business?
3. What pricing strategy will be used?
4. What is the uniqueness and exceptionality of the cafeteria among others?
Production and Technical Aspect
1. What are the machines and equipments that will be needed for the business?
2. Where exactly at United Nations Avenue will be the project should be located and
why is that place suitable for the proposed project?
3. Should we rent, buy or lease the place?
4. Where should we get the maintenance of our supply?
Organization and Management Aspect
1. Where should we get the human resource? What are the requirements for the
position?
2. What appropriate and effective form of organization will be used?
3. What are the benefits that will be given to the staffs?
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4. What are the policies and strategies that will be practiced all throughout the
business?
Financial Aspect
1. How much will be the total cost of the project?
2. What will be the primary financing of the business?
3. What financial strategies will be adopted for the feasibility growth of the business?
4. How long will it take to recover the capital used?
Objectives of the Study
The overall aim of this study was to collect valid and reliable information about the
proposed cafeteria. Within this theme, this research had a number of objectives. First, to be
able to know the opportunities and threats of the business. Second, to have a closer look at the
cafeteria industry in United Nations Avenue. Then, to determine the practicability of
establishing a cafeteria firm in United Nations Avenue. And also, to enumerate business
specifics for the propose cafeteria firm in United Nations Avenue. Lastly, to propose the
action to be taken; whether to establish a cafeteria firm or, not.
Significance of the Study
The main purpose of this study is to know if establishing a cafeteria firm at United
Nations Avenue will be successful or not. Thus, the result of this study will benefit the owner
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of the cafeteria. This study is significant because it will provide history and some essential
information about establishing a cafeteria firm at United Nations Avenue.
This study will serve as the basis for plans of action by the owner of the said cafeteria
with regard to the necessary actions for the improvement and development of the proposed
business.
Among the persons who will be directly or indirectly involved are the following:
This study will not only benefit the owner but also the entire business staffs as they set
the improvement and development of the cafeteria for the satisfaction and pleasure of their
consumers or customers.
The whole management will have a better understanding of the limitation; knowledge
about the proposed cafeteria will enable them to know why they should establish a cafeteria at
United Nations Avenue, Manila.
Furthermore, this study will serve as a model for future studies that has a close topic to
ours. Future researchers will benefit from this study, and it will provide them the facts needed
to compare their study during their respective time and usability.
Scope and Delimitations
The reason why this study is conducted is to know if establishing a cafeteria firm at
United Nations Avenue will be successful or not. The study considers the respondents
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personal information such as their name (optional), gender, age, civil status, source of income,
and daily allowance.
The researchers limited the study to 100 male and female who is located at United
Nations Avenue, Manila during the gathering of data. Each respondent was given a
questionnaire to answer. The respondents will be chosen randomly to avoid prejudice of their
perceptions and opinions.
In order to assure manageability of the collected data, the questionnaire only included
multiple choice items, scale, checklist and ranking or rating questions and did not include
open- ended response items.
Methodology
Research Design
Field research involves a range of well-defined, although variable, methods: informal

interviews, direct observation, participation in the life of the group, collective discussions,
analyses of personal documents produced within the group, self-analysis, results from
activities undertaken off- or on-line, and life-histories. Although the method generally is
characterized as qualitative research, it may and often does include quantitative dimensions.
Case method research involves laboratory controls and tools to ensure limiting outside factors
from affecting the particular study one is attempting to research. Field method research allows
the input of random variables in efforts to merely observe a particular variable across
numerous situations or backgrounds.
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Respondents
The respondents of this study consisted of people of are located in United Nations
Avenue, Manila during the research. They are the ones who are knowledgeable enough to
answer the problems posed in the present study. They answered the questionnaire that the
researchers gave them which supplies the information the researchers need.
The Variables
This study has two sets of variable, the dependent and independent variables. The
independent variable includes the respondents profile in terms of name (optional), gender,
age, civil status, source of income, and daily allowance. The dependent variable focuses on
the main problem of the study in terms of marketing aspect, production and technical aspect,
organization and management aspect and financial aspect.
Population and Sampling
A population commonly contains too many individuals to study conveniently, so an
investigation is often restricted to one or more samples drawn from it. The researchers agree
that they will have 0.05% of the approximately 1000 population as a sample which leads to 50
samples or respondents. In order to choose the respondents, the researchers used random
sampling. In this technique, each member of the population has an equally likely chance of
being selected.
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Research Instrument
The study used questionnaires as the main tool in evaluating the study. Questionnaires
have advantages over some other types of surveys in that they are cheap, do not require as
much effort from the questioner as verbal or telephone surveys, and often have standardized
answers that make it simple to compile data. It was created using suitable questions modified
from related research and individual questions formed by the researchers.
Research Procedure
All the questionnaires were personally given to relevant individuals to get their
responses. The data were tallied and recorded under each table after the analysis. Collected
data was organized and tabulated for the final statistical treatment and analysis.
Statistical Treatment of Data
Different statistical tools were used in analyzing the data gathered. Frequency counts
and percentage were used to analyze the data that were obtained from the
respondents.
In establishing the score distributions and averages of the data gathered, arithmetic
was used.
1. Percent
7

100

Where :
= is the frequency
= is the respondents
2. Mean
Where:
= is the sum of the frequency
= is the total number of respondents
Review of Related Literature
A STUDY OF STUDENTS PERCEPTION ON CAFETERIA DESIGN IN UTM
CAMPUS (FOREIGN)
At present, designs of cafeteria in local campuses were adapted by a standard design.
However the building design itself failed to accommodate present issue such as overcrowd of
students during peak hours, inappropriate circulation or ventilation and so on. According to
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George Nelson , founders of American modernism stated that design is respond to social
change. The statement clearly addressed that a building should be design to adapt social
changes in years to come. By implying standard design of cafeteria in all local campuses at
various places does not consider it needs towards different students, places and changes .A
study on this cafeteria allows the researcher to understand the lack of functional spaces need
by UTM students for their campus cafeteria. Spaces were not only congested and lacks of
privacy during peak hours, students activities are mostly restricted due to the space provided
are mainly for eating only. The perception of the students also indicated what they prefer and
what might able to change in terms of the cafeteria design to provide a better cafeteria. The
most essential aspect to provide is the space program and its arrangement. The key thing to
provide a good cafeteria is firstly to provide different type of spaces, well function for
students social and physical activities instead of just a place for eating only. Spaces provided
are also needed to arrange with the consideration of students culture, the circulation to avoid
high congestion, privacy to avoid unnecessary noise and interruption as well as the faade
treatment that provide a well comfort cafeteria in terms of thermal comfort or green space.
Students feedback allow us to understand what a student needs in a cafeteria. After analyzing
the data and findings of the research, architectural design issue faced by the cafeterias is able
to identify. In conclusion, the research conducted is to study the students perception towards
campus cafeteria From the data analysis and result findings, guidelines on how to design a
good campus cafeteria were formulated. The outcome of the guidelines is described as what
need to provide and how to provide to the students a good cafeteria in terms of architectural
aspect. The research is able to identify the factor to architectural problem on current campus
cafeteria and to what extend the perception of students towards it.
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Definition of Terms
Cafeteria. A restaurant in which the customers serve themselves or are served at a counter and
take the food to tables to eat.
Target Market. A group of customers towards which a business has decided to aim
its marketing efforts and ultimately its merchandise. A well-defined target market is the first
element to a marketing strategy.
Marketing Strategy. Is the fundamental goal of increasing sales and achieving a sustainable
competitive advantage.
Consumer. Is a person or organization, that uses economic services or commodities.
In economic systems consumers are utilities expressed in the decision to trade or not.
Pricing Strategy. A business can use a variety of pricing strategies when selling
a product or service.
Partnership. An arrangement where parties, known as partners, agree to cooperate to advance
their mutual interests.
Finance. A field that deals with the allocation of assets and liabilities over time under
conditions of certainty and uncertainty.
Feasibility. The state or degree of being easily or conveniently done.
Respondent. A person who replies to something, especially one supplying information for a
survey or questionnaire or responding to an advertisement.
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Questionnaires. A set of printed or written questions with a choice of answers, devised for the
purposes of a survey or statistical study.
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CHAPTER II
MARKETING ASPECT
This chapter will discuss all the marketing aspects of the cafeteria. The discussion will
include the industry profile, description and uses of the product, consumer behavior, demand
analysis, projected demand, supply analysis, projected supply, demand and supply
consolidation, other market consolidation, competitors, market share, purchases, projected
purchases, marketing strategy, promotional strategy, pricing strategy, cost per unit, selling
price and terms of sales.
Industry Profile
Food is a basic necessity. The industry which deals with preparing food items/products
refers to the food service industry. The food service industry is and will always remain in high
demand because of its genre. These industries include restaurants, fast foods, school and
hospital cafeterias, catering operations, food carts and food trucks etc. Restaurants and fast
foods mainly contribute to the food service industry.
Restaurants and fast foods are meant for same services except that restaurants offer a
large menu including a variety of cuisines as compared to fast foods, which usually offers a
small menu with quick service. Another difference between a restaurant and fast food is,
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restaurants offer meals that are cooked and prepared and is eaten at the premises while fast
food usually is pre-cooked meals or serves meals that are cooked easily. Diners may eat it
inside the store or they can order their food to-go. In fast foods you usually pay before
eating unlike full service restaurants.
Description and Uses of the Product
Most people would agree that, like having a good taste, good nutrition food are
important to ones well-being, since many hours are spent bearing weight on them. Yet people
frequently buy delicious yet has low-nutrition meals depends on price, or other reasons, and
then keep eating it till they are lost interest, because they just eat the same food many times.
Bad nutrition can be prevented or reduced from buying healthy meals and proper
exercise. Our cafeteria also can protect us from direct contact on germs. Thats why as being
engage in this business, we are offering different meals that are suited to anybody.
Consumer Behavior
The cafeterias consumers are those individuals who make food decisions everyday
based on their need and wants. In short, the target market of the cafeteria is everyone because
everyone needs to eat. The researchers need to consider the factors that affect or contribute to
the buying behavior in order to satisfy the customers needs and wants and also to help them
identify the best marketing strategy to promote the business.
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The study of consumer behavior plays an important role in marketing which need to
study in how individuals, groups and organizations select, buy, use and dispose of goods,
services, idea or experiences to satisfy the needs and wants of the consumers. Factors that
may influence consumer purchase decisions are the cultural influences, social influences,
personal factors and psychological factors. Those of the factors are vital when using them to
apply as the marketing strategies. It affects peoples life in a way that their perspectives in my
buying habits and in decision making were changed. Also, consumer behavior shows how
consumers are motivated in buying preferences and how to come up with a better decision
strategies differ between products that differ in their level of importance or interest. As a
result, this impact will surely bring about certain changes in behaviors based on positive or
negative aspects of learning, which more explicitly, positive or negative experiences in a
situation that they will encounter in the market place.
Demand Analysis
Table 2.0 shows the target market of the proposed cafeteria. Based on the summary of
our survey results, we prefer that 22% of the total population is in the age bracket of 5-15
years old, 27% of the total population is in the age bracket of 16- 25 years old, 35% of the
total population is in the age bracket of 26- 35 years old, and 16% of the total population is in
the age bracket of 36 years old- above.
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Table 2.1
Profile Total Population % Equivalent
Students 37, 528 22% 8, 256
Workers 37, 528 27% 10, 133
Bystander 37, 528 35% 13, 135
Other Residences 37,528 16% 6, 004
Projected Demand
Projected demand is the activity of estimating the quantity of a product or service that
consumer will purchase. Demand forecasting may be used in making pricing decisions, in
assessing future capacity requirements or in making decisions or whether to enter a new
market.
Table 2.2.1
Year Population Growth Rate Total Population

(Students) (1.7% annually)
2015 8,256 140 8,396
2016 8,396 142 8,539
2017 8,539 144 8,683
2018 8, 683 146 8,829
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2019 8,829 148 8,977
Note: 22% of the total population is in the age bracket students
Table 2.2.2

(Workers) (1.7% annually)
2015 10,113 172 10,285
2016 10,825 174 10,459
2017 10,459 176 10,635
2018 10,635 178 10,813
2019 10,813 180 10,993
Note: 27% of the total population is in the age bracket of workers
Table 2.2.3

(Bystander) (1.7% annually)
2015 13,135 223 13,358
2016 13,358 225 13,583
2017 13,583 227 13,810
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2018 13,810 229 14,039
2019 14,039 231 14,270
Note: 35% of the total population is in the age bracket of bystander
Table 2.2.4
Year Population(Residences) Growth Rate Total Population

(1.7% annually)
2015 6,004 102 6,106
2016 6,106 104 6,210
2017 6,210 106 6,316
2018 6,316 108 6,424
2019 6,424 110 6,534
Note: 16% of the total population is in the age bracket of residences
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Supply Analysis
A detailed review of the inputs and outputs of a process that is employed to assess
how the available quantity of a product is affected by changes in demand, input factors by
changes in demand and production technique. Supply analysis is often used to make
key policy decisions by manufacturing business managers since it gives them insight into
how shifts in production are likely to influence market supply.
Table 2.3
Silogs:
Products 2015 2016 2017 2018 2019
Tapsilog 9,125 9,135 9,145 9,155 9,165
servings servings servings servings servings
Bangsilog 7,300 7,310 7,320 7,330 7,340
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Chicksilog 7,300 7,310 7,320 7,330 7,340
Hotsilog 5,415 5,425 5,435 5,445 5,455
Liemposilog 5,475 5,581 5,588 5,591 5,598
Porksilog 5,475 5,580 5,585 5,590 5,595
Longsilog 3,653 3,758 3,759 3,763 3,768
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Lugaw:
Products 2015 2016 2017 2018 2019
Lugaw Plain 10,950 10,950 10,950 10,950 10,990
Lugaw with Egg 7, 300 7, 300 7, 300 7, 300 7,300
Goto 10,950 10,950 10,950 10,950 10,990
Goto with Egg 7, 300 7, 300 7, 300 7, 300 7,300
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Beverages:
Products
Coke 8 oz. 10, 950 10, 950 10,950 10, 950 10,950
Coke Litro 7,300 7,300 7,300 7,300 7,300
Pepsi 8 oz. 20 7,300 7,300 7,300 7,300
Pepsi Blue 8 oz. 5,475 5,475 5,475 5,475 5,475
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Projected Supply
When population grow, the supporters of target market need to increase its supply to
satisfy the increasing needs of the customer by projecting supply. The projected supply for
five years increase year by year due to the increasing demand of the customers.
Table 2.4.
Silogs: Tapsilog Bangsilog Chicksilog Hotsilog Liemposilog Porksilog Longsilog
2015 5,475 3,650 3,650 2,555 2,555 2,555 2,555
2016 5,480 3,655 3,655 2,560 2,560 2,560 2,560
2017 5,485 3,660 3,660 2,565 2,565 2,565 2,565
2018 5,490 3,665 3,665 2,570 2,570 2,570 2,570
2019 5,500 3,670 3,670 2,575 2,575 2,575 2,575
Lugaws: Lugaw Plain Lugaw with Egg Goto Goto with Egg
2015 7,300 3, 650 3,655 3, 650
2016 7,310 3,655 3,655 3,655
2017 7, 320 3,670 3,660 3,670
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2018 7,330 3,675 3,665 3,675
2019 7,340 3,680 3,670 3,680
Beverages: Coke Sakto Coke Litro Pepsi 8oz Pepsi Blue 8 oz
2015 5, 475 3,655 3,650 3, 650
2016 5,480 3,655 3,655 3,655
2017 5,490 3,660 3,660 3,670
2018 5,500 3,665 3,665 3,675
2019 5,510 3,670 3,670 3,680
Demand and Supply Consolidation
Table 2.5
Silogs: Demand Supply Gap
2015 38, 145 28, 550 9, 595
2016 38, 791 23, 030 15, 761
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2017 39,444 23, 065 16, 379
2018 40, 105 23, 100 17, 005
2019 40, 774 23,140 17, 634
Silogs: Demand Supply Gap
2015 38, 145 18, 255 19, 890
2016 38, 791 18, 275 20, 516
2017 39,444 18, 320 21, 124
2018 40, 105 18, 345 21, 760
2019 40, 774 18, 370 22, 404
Beverages: Demand Supply Gap
2015 38, 145 23,140 17, 634
2016 38, 791 23,140 17, 634
2017 39,444 23,140 17, 634
2018 40, 105 23,140 17, 634
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2019 40, 774 23,140 17, 634
Competitors
Any person or entity which is a rival against another. In business, a company in the
same industry or a similar industry which offers a similar product or service. The presence of
one or more competitors can reduce the prices of goods and services as the companies attempt
to gain a larger market share. Competition also requires companies to become more efficient
in order to reduce costs.
Direct Competitors: Indirect Competitors:
Gemas Lugawan Chowking
Olys Tapsihan Inasal Chicken Bacolod
Matys Iskul Buko
Ate Fes Kitchen Hot Chicks
Reymon Eatery Siomai House
Tapsilogan ni Mama Leng Hen Lin
Oyster Bar - The Pearl Manila
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Market Share
The percentage of an industry or market's total sales that is earned by a particular company
over a specified time period. Market share is calculated by taking the company's sales over the
period and dividing it by the total sales of the industry over the same period. This metric is used
to give a general idea of the size of a company to its market and its competitors.
Table 2.6
Restaurant Industry
Fine Dining Casual Dining Fast Food Cafes Bar and Pubs
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Purchases
Table 2.7
Silogs Rice Egg Hotdog Tapa Porkchop Tocino Longganisa Chicken Liempo
Lugaws Rice Egg Pork
Beverages Coke Coke Pepsi Pepsi Blue

Litro
8 oz 8oz 8 oz
Projected Purchases
Table 2.8
Silogs:
Raw Materials Price Quantity Total Price
Rice 1, 600 per sack 40 sacks 64, 000.00
Egg 60 per dozen 30 dozens 1, 800. 00
Hotdog 182 per kilo 30 kilos 5, 460. 00
Tapa 235 per kilo 50 kilos 11, 750. 00
Porkchop 182 per kilo 50 kilos 9, 100. 00
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Tocino 165 per kilo 30 kilos 4, 950. 00
Longganisa 140 per kilo 30 kilos 4, 200. 00
Chicken 160 per kilo 50 kilos 8, 000. 00
Liempo 180 per kilo 20 kilos 3, 600. 00
Total 112, 860. 00
Lugaws:
Rice 1, 600. 00 per sack 5 sacks 8, 000.00
Egg 60 per dozen 10 dozens 600.00
Pork 175 per kilo 10 kilos 1, 750. 00
Total 10, 350. 00
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Beverages:
Coke 8 oz. 6.65 per piece 100 pieces 665. 00
Coke Litro 17.35 per piece 50 pieces 867. 50
Pepsi 8 oz. 5.50 per piece 50 pieces 275.00
Pepsi Blue 8oz. 5.50 per piece 50 pieces 275. 00
Total 2, 082. 50
Total Projected Purchases = 125, 292. 50
Marketing Strategy
The first strategy is market penetrate. The cafeteria is committed to improving the
customer experience in ways they believe few in the industry have done. This business plan to
execute a broader marketing strategy, not simply to build name recognition and awareness but
also to build deeper relationships with the target customers whom they believe will help promote
the brand. The next strategy is market development. The expansion into Filipino has made them
subject to Filipino economic conditions, particularly currency exchange rate fluctuations and
political factors, either of which could have an adverse effect on the financial condition and
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results of operations. If the cafeteria, expands into other foreign markets, will be subject to other
foreign economic conditions and political factors including taxation.
Promotional Strategy
Proper promotion of goods can increase sales and lead to higher business profits.
Products can be promoted through a variety of methods, which typically fall into two categories.
Promotion can be based on a "push strategy," which utilizes promotional activities and
employees to establish product demand, or a "pull strategy," which encourages customer
purchases through advertisements. The most successful strategies tie the method of promotion to
the type of product for maximum sales and business impact. To reach the target customer group,
we use a mix of the following marketing methods: radio, billboards, social networking, television
and in-store sampling. Expect to continue to increase media impressions as they strive to build
deeper relationships with their customers. We believe marketing represents an opportunity to
create additional competitive advantage and brand awareness.
Pricing Strategy
A penetration pricing strategy is used as a loyalty-building or market-entry tool. The
penetration pricing strategy offers a high-quality product at a much lower than expected price.
This combination helps the business enter a new market even when strong competitors exist, and
it builds loyalty with new customers from the beginning. The penetration strategy can
dramatically increase the lifetime value of customers, because they're "hooked" with the
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outstanding first product offering and--assuming future products are just as high quality--they are
more willing to buy additional products from the company long into the future.
Cost per Unit
Table 2.9
Silogs:
Products Unit Cost
Tapsilog 35.00
Bangsilog 35.00
Chicksilog 35.00
Hotsilog 28.00
Liemposilog 42.00
Porksilog 35.00
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Longsilog 30.00
Lugaws:
Products Unit Cost
Lugaw Plain 4.00
Lugaw with Egg 9.00
Goto 11.00
Goto with Egg 16.00
Beverages:
Products Unit Cost
Coke 8 oz. 6.65
Coke Litro 17.35
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Pepsi 8 oz. 5.50
Pepsi Blue 8. oz 5.50
Selling Price
Table 2.10
Silogs:
Products Selling Price
Tapsilog 50.00
Bangsilog 50.00
Chicksilog 55.00
Hotsilog 35.00
Liemposilog 60.00
Porksilog 50.00
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Longsilog 40.00
Lugaws:
Lugaw Plain 10.00
Lugaw with Egg 16.00
Goto 20.00
Goto with Egg 26.00
Beverages:
Coke 8 oz. 8.00
Coke Litro 21.00
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Pepsi 8 oz. 8.00
Pepsi Blue 8. oz 8.00
Terms of Sales
I. Definitions
In this document the following words shall have the following meanings:
1. "Buyer" means the organization or person who buys Goods.
2. "Goods" means the articles to be supplied to the Buyer by the Seller;
3. "Intellectual Property Rights" means all patents, registered and unregistered
designs, copyright, trademarks, know-how and all other forms of intellectual
property wherever in the world enforceable;
II. General
1. These Terms and Conditions shall apply to sales of Goods by the Seller to the
Buyer to the exclusion of all other terms and conditions referred to, offered or
relied on by the Buyer whether in negotiation or at any stage in the dealings
between the parties, including any standard or printed terms tendered by the
Buyer, unless the Buyer specifically states in writing, separately from such
terms, that it wishes such terms to apply and this has been acknowledged by the
Seller in writing.
2. Any variation to these Terms and Conditions (including any special terms and
conditions agreed between the parties) shall be inapplicable unless agreed in
writing by the Seller.
III. Price and Payment

1. The price shall be the Recommended Retail Price less agreed discount, unless
otherwise agreed in writing between the parties. The price is exclusive of VAT
or any other applicable costs.
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IV. Description
Any description given or applied to the Goods is given by way of identification only
and the use of such description shall not constitute a sale by description. For the
avoidance of doubt, the Buyer hereby affirms that it does not in any way rely on any
description when entering into the contract.
V. Sample
Where a sample of the Goods is shown to and inspected by the Buyer, the parties
hereto accept that such a sample is representative in nature and the bulk of the order
may differ slightly as a result of the manufacturing process.
VI. Delivery
1. Unless otherwise agreed in writing, delivery of the Goods shall take place at the
address specified by the Buyer on, or as close as possible to the date required
by the Buyer. The Buyer shall make all arrangements necessary to take delivery
of the Goods whenever they are tendered for delivery.
2. If the Seller is unable to deliver the Goods because of actions or circumstances
under the control of the Buyer, then the Seller shall be entitled to place the
Goods in storage until such times as delivery may be effected and the Buyer
shall be liable for any expense associated with such storage.
VII. RISK
Risk in the Goods shall pass to the Buyer upon receipt of the goods. Where the Buyer
chooses to collect the Goods itself, risk will pass when the Goods are entrusted to it or
set aside for its collection, whichever happens first.
VIII. TITLE
Title in the Goods shall not pass to the Buyer until the Seller has been paid in full for
the Goods.
IX. RETURN OF UNUSED GOODS

1. All goods are sold on a firm sale basis, i.e. the Seller will not take back any
goods not required or sold by the Buyer, unless otherwise agreed, in which case
the following terms apply.
X. LIMITATION OF LIABILITY
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1. The Seller shall not be liable for any all loss or damage suffered by the Buyer
in excess of the contract price.
2. Nothing contained in these Terms and Conditions shall be construed so as to
limit or exclude the liability of the Seller for death or personal injury as a result
of the Seller's negligence or that of its employees or agents.
XI. INTELLECTUAL PROPERTY RIGHTS

All Intellectual Property Rights produced from or arising as a result of the performance
of this Agreement shall, so far as not already vested, become the absolute property of
the Seller, and the Buyer shall do all that is reasonably necessary to ensure that such
rights vest in the Seller by the execution of appropriate instruments or the making of
agreements with third parties.
XII. FORCE MAJEURE

The Seller shall not be liable for any delay or failure to perform any of its obligations if
the delay or failure results from events or circumstances outside its reasonable control,
including but not limited to acts of God, strikes, lock outs, accidents, war, fire,
breakdown of plant or machinery or shortage or unavailability of raw materials from a
natural source of supply, and the Seller shall be entitled to a reasonable extension of its
obligations. If the delay persists for such time as the Seller considers unreasonable, it
may, without liability on its part, terminate the contract.
XIII. RELATIONSHIP OF PARTIES

Nothing contained in these Terms and Conditions shall be construed as establishing or
implying any partnership or joint venture between the parties and nothing in these
Terms and Conditions shall be deemed to construe either of the parties as the agent of
the other.
XIV. ASSIGNMENT AND SUB-CONTRACTING

The contract between the Buyer and Seller for the sale of Goods shall not be assigned
or transferred, nor the performance of any obligation sub-contracted, in either case by
the Buyer, without the prior written consent of the Seller.
XV. WAIVER
The failure by either party to enforce at any time or for any period any one or more of
the Terms and Conditions herein shall not be a waiver of them or of the right at any
time subsequently to enforce all Terms and Conditions of this Agreement.
37
XVI. SEVERABILITY
If any term or provision of these Terms and Conditions is held invalid, illegal or
unenforceable for any reason by any court of competent jurisdiction such provision
shall be severed and the remainder of the provisions hereof shall continue in full force
and effect as if these Terms and Conditions had been agreed with the invalid, illegal or
unenforceable provision eliminated.
XVII. GOVERNING LAW AND JURISDICTION

This Agreement shall be governed by and construed in accordance with the laws of
England and the parties hereby submit to the exclusive jurisdiction of the courts.
38
CHAPTER III
PRODUCTION AND TECHNICAL ASPECT
Description of Operation/ Process
A cafeteria is a type of food service location in which there is little or no waiting staff
table service, whether a restaurant or within an institution such as a large office building or
school; a school dining location is also referred to as a dining hall or canteen Cafeterias are
different from coffeehouses, although that is the Spanish meaning of the English word.
Instead of table service, there are food-serving counters/stalls, either in a line or allowing
arbitrary walking paths. Customers take the food they require as they walk along, placing it on a
tray. In addition, there are often stations where customers order food and wait while it is
prepared, particularly for items such as hamburgers or tacos which must be served hot and can be
quickly prepared. Alternatively, the patron is given a number and the item is brought to their
table. For some food items and drinks, such as sodas, water, or the like, customers collect an
empty container, pay at the check-out, and fill the container after the check-out.
39
How to start a cafeteria: Figure 3.1
Write your business and marketing plans
Secure funding for your
Develop your logo, graphics, business cards, and all other promotional materials
Investigate several different storefront locations
Make changes to the decor, if desired
Purchase additional equipment required to run your cafe
Build your menu
Develop relationships with suppliers and distributors
Market and promote your cafe business
Hire and train your kitchen and waitstaff
Open for business when you are ready
Offer loyalty program
40
Designing Production Facilities
We contract many manufacturing companies to support our cafeteria. One of our main
manufacturers is the purefoods. We also get our meat products at Hymen Meat Supplies.
These are the steps in creating our porducts:
Tapsilog
Ingredients:
lb. beef tapa
1 cup sinangag (garlic fried rice)
1 piece fried egg (over easy)
Spiced vinegar (sinamak or pinakurat)
Instructions:
1. Arrange 1 cup sinangag, a quarter of the beef tapa, and piece of fried egg in a plate.
2. Serve with spiced vinegar and ketchup.
3. Share and enjoy!
Bangsilog
Ingredients:
of fried baby milk fish
41
Instructions:
1. Arrange 1 cup sinangag, a half of fried baby milk fish, and piece of fried egg in a plate.
3. Share and enjoy!
Chicsilog
Ingredients:
Regular cut of fried chicken
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried chicken, and piece of fried egg in a plate.
3. Share and enjoy!
Hotsilog
Ingredients:
2 piece of regular size hotdog
42
Instructions:
1. Arrange 1 cup sinangag, two piece of regular size of hotdog, and piece of fried egg in a
plate.
3. Share and enjoy!
Liemposilog
Ingredients:
Regular cut of fried liempo
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried liempo, and piece of fried egg in a plate.
3. Share and enjoy!
43
Ingredients:
Regular cut of fried pork
Instructions:
1. Arrange 1 cup sinangag, a regular cut of fried pork, and piece of fried egg in a plate.
3. Share and enjoy!
Longsilog
Ingredients:
2 piece of skinless longanisa
Instructions:
4. Arrange 1 cup sinangag, two piece of skinless longanisa and piece of fried egg in a plate.
6. Share and enjoy!
44
Profile of Plant Location Figure 3.2
United Nations Avenue is a major thoroughfare in Manila, Philippines. A commercial,
residential and industrial artery, the avenue runs east-west through the near-center of the city
linking Ermita and Rizal Park with the eastern districts. It is home to the World Health
Organization Western Pacific headquarters.
U.N. Avenue begins at a fork in Quirino Avenue Extension and Paz Mendoza Guazon
Street, just west of Pandacan. It continues through the area of Tanque and Isla de Provisor in
northern Paco district passing several rows of warehouses and a few institutional buildings. West
of Taft Avenue lies busy Ermita district with a mix of hotels, offices and hospital
buildings. Roxas Boulevard lies at its western terminus.
45
This place has so many points of interest:
Araullo High School
Asilo de San Vicente de Paul
Bayview Hotel
Insurance Commission
Khalsa Diwan Sikh Temple
Manila Doctors Hospital
Manila Police District Headquarters
Medical Center Manila
National Bureau of Investigation
Philam Life Building and Theater
Philippine Bible Society
Philtrust Bank Building
Pope Pius XII Catholic Center
Times Plaza
Unilever Philippines
Waterfront Manila Pavilion Hotel and Casino
World Health Organization Western Pacific Regional Office
46
Plant Layout
The plant layout is tactically designed to support the smooth process of the proposed
business. The display area is a place where all finished products that are ready to sell are being
displayed. There would be a business office area which will cater to business related
transactions. The cafeteria will be the place for the customer to purchase the products of our
silogs.
Figure 3.3
Cafeteria/Store
This is a proposed perspective view of our cafeteria. This is where our products
will be displayed and with a relaxing design which promotes a green and healthy lifestyle
that our product endures to our customers.
47
Figure 3.4
Office
Figure 3.5
This is proposed perspective view
design of where the manager will
be in office.
48
Cooking Area
Figure 3.6
This is the proposed perspective view
design of where the products will be
produced and be done
Property Plant and Equipment
Chair. A seat, especially for one person, usually having four legs for support and a rest for the
back and often having rests for the arms.
Table. An article of furniture consisting of a flat, slab like top supported on one or more legs or
other supports
Spoon. A utensil for use in eating, stirring, measuring, ladling, etc., consisting of a small,
shallow bowl with a handle.
Fork. The flesh of hogs used as food.
49
Fire extinguisher. A portable device that discharges a jet of water, foam, gas, or other material to
extinguish a fire.
Trash can. A container for the disposal of dry waste matter.
Refrigerator. An appliance or compartment that is artificially kept cool and used to store food
and drink. Modern refrigerators generally make use of the cooling effect produced when a
volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to
liquid outside the refrigerator.
Hand washing sink. A sink also sinker, washbowl, hand basin and wash basin) is a bowl-shaped
plumbing fixture used for washing hands, for dishwashing or other purposes. Sinks generally
have taps (faucets) that supply hot and cold water and may include a spray feature to be used for
faster rinsing.
Mixer. A machine or device for mixing things, especially an electrical appliance for mixing
foods.
Flat top grill. Is a cooking appliance that resembles a griddle but performs differently because the
heating element is circular rather than straight (side to side). This heating technology creates an
extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.
Microwave. An electromagnetic wave with a wavelength in the range 0.0010.3 m, shorter than
that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in
radar, in communications, and for heating in microwave ovens and in various industrial
processes.
50
Trays. A flat, shallow container or receptacle made of wood, metal, etc., usually with slightly
raised edges, used for carrying, holding, or displaying articles of food, glass, china, etc.
Burner range. A kitchen stove, usually called a stove (especially but not only in US English),
range, cooker, or oven is a kitchen appliance designed for the purpose of cooking food. Kitchen
stoves rely on the application of direct heat for the cooking process and may also contain an
oven, used for baking.
Pots. a container, typically rounded or cylindrical and of ceramic ware or metal, used for storage
or cooking.
Pans. a broad, shallow container of metal, usually having sides flaring outward toward the top,
used in various forms for frying, baking, washing, etc.
Air conditioning. A system or process for controlling the temperature, humidity, and sometimes
the purity of the air in an interior, as of an office, theater, laboratory, or house, especially one
capable of cooling.
Cash register. A business machine that indicates to customers the amounts of individual sales,
has a money drawer from which to make change, records and totals receipts, and may
automatically calculate the change due.
Knife. An instrument for cutting, consisting essentially of a thin, sharp-edged, metal blade fitted
with a handle.
Placemats. A small mat beneath a place setting at a dining table.
Napkin. A square piece of cloth or paper used at a meal to wipe the fingers or lips and to protect
garments, or to serve food on.
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Table vase. An open container, as of glass or porcelain, used for holding flowers or for
ornamentation.
First aid kit. A first aid kit is a collection of supplies and equipment for use in giving first aid,
and can be put together for the purpose by an individual or organization or purchased complete.
Floor buffer. A floor buffer or rotary floor machine is an electrical floor scrubber that is used to
clean and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum. It is also
known as a floor polisher or burnisher if it is a high speed floor buffer with a pad that rotates at
over 1000 RPM.
Brooms. A long-handled brush of bristles or twigs used for sweeping.
Wet floor signs. Is used to warn people about wet floors and so prevent them from slipping and
falling. Businesses often place such warnings to avoid negligence charges brought by people on
their property.
Floor mats. Is a generic term for a piece of fabric or flat material, generally placed on a floor or
other flat surface, which serves a range of purposes including: providing a regular or flat surface,
such as a mousepad.
52
Property plant and Equipment
Chair Table
Fork Spoon
53
Microwave Trashcan
Refrigerator Mixer
Fire Extinguisher Sink
54
Pots Pans
Flower Vase Knives
Air Conditioner Trays
Placemat Floor mat
55
Floor Buffer Wet Floor Sign
Flat Top Grill Cash Register
56
Napkin Broom
Internal Control
Our cafeteria ensures you that you can get the good quality of products that you avail. We
give a 100% effort in our every customer. Our products also give you the taste that you want,
especially our main dish which is the tapsilog. This cafeteria is established not because we need
income, but also to make new set of friends. We set the layout of our store as a simple yet has a
neatness that will make you feel comfortable. Entering our store will turn your bad mood to be
blissful one because of the clean and green ambiance.
Our employees were surely an educated people who come with a degree of cooking or
serving. We hired people who has a dignity in their own selves and has a pleasing personality
that will attract the customer to eat in our cafeteria. Our HR hires only those who had at least 6
months experience in this field. We are so strict in the qualification so that we can give the
service that any customer expects. The pleasure of our customers is our main concern.
57
Quality Control
Quality control areas. In a cafeteria, there are many areas in which quality is involved.
There is the quality of purchased products, materials, and ingredients. These include all kinds of
food products everything from raw fruits, vegetables and meats to products of a bakery such as
pies, rolls, bread, and cakes. There are also cleaning and maintenance supplies. There is the
problem of damage caused to products during shipment, unloading, and unpacking. These are
returned for credit. Quality of employee performance also has top priority. Without high quality
products meat, vegetables, fruits, bakery goods, canned goods, etc. not even the best person
can produce high quality food. Quality performance applies to everyone: chefs, cooks, assistants,
dish-washers, janitors, handymen, waiters, waitresses, servers, hostesses, counterpersons,
cashiers, bartenders, busboys, busgirls, and anyone else who works anywhere in the cafeteria.
The goal of quality performance is to give the customer good quality food at an
affordable or reasonable price. To reach this goal means:
1. Giving the customer what he or she wants.
2. Serving the customer with a minimum amount of delay: waiting to be seated, waiting to
have order taken, waiting to receive food, waiting for a bill.
3. Serving the customer with good quality food and beverage.
4. Serving the customer with the consideration and courtesy
5. Listening politely to any customer complaint and resolving it immediately.
6. Listening to customers questions carefully and answering courteously
58
CHAPTER IV
ORGANIZATION AND MANAGEMENT ASPECT
This chapter describes the form of business organization that is best suited for the proposed
subject, the organizational structure, the number of personnel needed, their qualifications, their
compensation, and the proposed time table before the project is implemented.
Type of Organization
A partnership is an arrangement where parties, known as partners, agree to cooperate to
advance their mutual interests. The partners in a partnership may be
individuals, businesses, interest-based organizations, schools, governments or combinations
thereof.
Partnerships exist within, and across, sectors. Non-profit, religious, and political
organizations may partner together to increase the likelihood of each achieving their mission and
to amplify their reach. In what is usually called an alliance, governments may partner to achieve
their national interests, sometimes against allied governments holding contrary interests, as
occurred during World War II and the Cold War. In education, accrediting agencies increasingly
evaluate schools by the level and quality of their partnerships with other schools and a variety of
other entities across societal sectors. Some partnerships occur at personal levels, such as when
59
two or more individuals agree to domicile together, while other partnerships are not only
personal, but private, known only to the involved parties.
Organization Structure
Organization Structure determines how the roles, power and responsibilities are assigned,
controlled, and coordinated, and how information flows between the different levels of
management or it also allows the expressed allocation of responsibilities for different functions
and processes to different entities such as the branch, department, workgroup and individual.
President
VP Marketing VP Finance
Position Staffs Position Staffs

Servers Dishwashers
Line Cooks Prep
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Personnel and Laborer Components
Job Analysis
Job analysis is a process to identify and determine in detail the particular job duties and
requirements and the relative importance of these duties for a given job.
Any business cannot totally operate and attain stability without personnel and laborers
involve. Their performance and attitude is of great importance in the operation of the business.
This part of management aspect will discuss the organizations personnel and employees within
their corresponding qualifications.
Table 4.1
Position No. of personnel
Owner One(1)
Bookkeeper One(1)
General Manager One(1)
Servers Two(2)
Line Cooks Two(2)
Dish Washers Two(2)
Duties and Responsibilities
President (Owner)
Facilitate accomplishments of the associations strategic goals and objectives
Serve as the principal contact with the vice president and staff
61
Acquire sufficient resources for the organizations operations and to finance the product
and services
Determine the organizations mission and purpose
Bookkeeper
Monitor and analyze monthly operating results against budget
Recruit, train, supervise, and evaluate department staff
Manage the preparation of all financial reports
Design, establish, and maintain an organizational structure to effectively accomplish the

departments goals and objectives
General Manager
Organizational design, recruitment and staffing, compensation, training and development,

performance management. Employee relations and communications.
Assist management in organizational design and staffing structures, source and recruit
quality candidates. Establish processes and tools to improve the recruitment processes as
wel as train others
Communicate with customers any special needs
Schedule weekly line up meetings with the drivers team
Handle any driver needs and issues, communicating back any issues with the manager
Servers
Ability to work under pressure
Ability to serve customers on time
Ability to work with a pleasing personality
Line Cooks
Ability to cook food in order to achieve the satisfaction of the customers.
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Cook food based on the customers taste and preferences.
Dishwashers
Wash dishes immediately
Compensation Scheme/Salary/Wages
Wage is associated with employees compensation based on the number of hours worked
multiplied an hourly rate of pay. On the other hand, salary is best associated with employee
compensation quoted on an annual basis. Compensation is what you pay someone to entice them
to continue to do work for the company. It includes benefits, perks, allowances, etc. you have to
balance with these cost against what your employee perceives as their value, and that varies by
employee. You have to measure compensation levels against other employees in the company.
The compensation to be adopted will include the basic salary, transportation allowance less
Pag-Ibig Premium, PhilHealth Premium, SSS Premium and add the 13th month pay to be given
before December 24 every year for each employee.
SSS Contribution
Republic Act No.8282, otherwise known as Social security act of 1997, refers to the social
security system in the Philippines that is initiated, developed and promoted by its government. The
social security system is aimed at providing protection for the SSS member against socially
recognized hazard conditions, such as sickness disability, maternity, old age and death, or other
such contingencies not stated but resulted in loss of income or result to a financial burden.
63
The employee and his/her employer(s) are to contribute for the social security benefits of
the said employee in accordance to the given schedule by the Philippine Social Security System.
Monthly employee contribution depends on the employees actual monthly salary.
Pag-Ibig /HDMF Contribution
The Home Development Mutual Fund (HDMF), popularly known as Pag-IBIG
Fund (Pagtutulungan sa Kinabukasan: Ikaw, Bangko, Industriya at Gobyerno), was created by
virtue of Presidential Decree No. 1530 on June 11, 1978. To provide its members with adequate
housing through an effective savings scheme, Pag-IBIG Fund harnesses these four sectors of
Philippine society: financial institutions, the industrial sector, the government, and the Filipino
people. The Fund was created to address two of the nation's basic concerns: (a) the generation of
savings and (b) providing shelter for Filipino workers.
The employees contribution is 2% of his/her salary if the salary is P1,500 above while 1%
if below P1,500.
PhilHealth Contribution
PhilHealth or the Philippine Health Insurance Corporation is a tax-exempt, government
owned and controlled corporation (GOCC) tasked to provide universal health coverage to its
members.
PhilHealth was a creation of the National Health Insurance Act of 1995 or Republic Act
7875, a law signed by President Fidel V. Ramos on February 14, 1995 which
64
mandates a sustainable national health insurance program in the Philippines. PhilHealth was then
instituted as an attached unit to the Department of Health (DOH). Prior to the creation of
PhilHealth, a comprehensive nationwide medical care program was administered by the Philippine
Medical Care Commission (PMCC) or Medicare. Upon the signing of RA 7875 into law,
PhilHealth replaced Medicare and took over the administration of the social health insurance in
the Philippines starting in 1997. In 2013, PhilHealth claims that it has achieved near-universal
coverage with 81% or 81 million Filipinos registered as a PhilHealth member.
All Filipinos, regardless if residing in the Philippines or in other countries working as
Overseas Filipinos, are eligible to become a PhilHealth member. Actually, even foreign nationals
who are staying in the Philippines are qualified to enroll in PhilHealth. PhilHealth members who
are employed in the government or private sectors pay a premium based on their monthly
salary. The contribution is around 2.5% of the salary base. The total amount is shared equally by
both the employer and the employee. The total monthly premium, depending on the employees
monthly salary, is shown below.
13th Month Pay
The 13th month pay is a form of monetary benefit equivalent to the monthly basic
compensation received by an employee, computed pro-rata according to the number of months
within a year that the employee has rendered service to the employer. All establishments regardless
of the number of employees are required to pay their rank-and-file employees the 13th month pay.
All rank-and-file employees regardless of the nature of their employment, and irrespective of the
65
methods by which they are paid, provided they worked for at least one month during the calendar
year.
The 13th month pay is computed based on 1/12 of the total basic salary of an employee
within a calendar year, or basic monthly salary for the whole year divided by 12 months. The 13th
month pay should be paid not later than December 24 of each year.
Partnership Officer Profile Qualification
Professional Skills and Resume
General Partners
An arrangement by which partners conducting a business jointly have unlimited liability, which
means their personal assets are liable to the partnership's obligations. Since all partners have
unlimited liability, even innocent partners can be held responsible when another partner commits
inappropriate or illegal actions.
Responsibilities of General Partners.
- As a general partner, you are entitled to an equal share of the partnership's profits, unless
otherwise specified by your partnership agreement. You are also entitled to full disclosure by
your partners of anything they do on behalf of the partnership and you have the right to withhold
your consent to any such dealings.
- All partners have equal legal liability.
- Further many states hold the partners in a general partnership jointly and severally liable. This
means that each partner is liable not only for their own actions, but the actions of the other
66
partners.
- Can legally bind the business
Since our business is newly open we are appointed employees for a certain position such as the
President, Vice President for Finance, Vice President for Marketing, Humane Resources and
Operations, Automotive Maintenance, Dispatch Manager up to Drivers has their job
specification and they will have an orientation about their work.
Job Title: President (Owner)
Qualifications:
- Masters & Doctorate degree.
- 10-15 years of related industry experience.
- Able to cope in any changes & pressure.
- At least 30 years old
Job Title: Bookkeeper
Qualifications:
- 10 years of progressive experience.
- Relevant industry experience desirable.
- Bachelor's degree, MBA desirable (with solid academic standing).
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- Proven track record in the management of company operations, finance, and quality
assurance.
Job Title: General Manager
Qualifications:
- 10 to 15 years of progressive operational and managerial experience.
- Relevant industry experience desirable.
- Bachelor's degree, graduate in a management course.
- Proven track record in the management.
Job Title: Server
Qualifications:
- Bachelors Degree
- At least has 2 years of experience in Food and Beverage industry.
- Proven track record in the serving foods.
Job Title: Line Cook
Qualifications:
68
- Bachelors Degree
- At least has 2 years of experience in Food and Beverage industry.
- Proven track record in the serving foods.
Job Title: Dish Washers
Qualifications:
- 18-25 years old.
- At least a high school graduate
Projected Timetable
Table 4.2
Proposed Activities Duration / Months
Preparation of the Feasibility Study 3 months
Fund Acquisition 2 months
Registration and Securing of License and 2 months

Permit
Purchase of units and equipment for the 2 months

proposed business
Advertisement and Promotion 2 months
Hiring and training of personnel 2 months
Start of Business Operation
69
Table 4.3
GANTT chart
Months
Proposed 1 2 3 4 5 6 7 8 9 10 11
Activities
Preparation of
the Feasibility
study
Fund Acquisition
Registration and
Securing of
License and
Permit
Advertisement
and Promotion
Purchase of units
and equipment
for the proposed
business
Hiring Of
Personnel
70
CHAPTER V
FINANCIAL ASPECT
This chapter discusses the financial aspects of the study, in order for a business plan to
understand it needs money to start. To determine whether the future industry will remain profitable
through the existence of competitors and unfavorable economic condition, the researchers have to
project a five year financial statement.
This chapter includes the source of funds, balance sheet, income statement, cost of goods
sold and cost of sales.
Capital Requirements
These are the amount of money required in order to start and operate a medium- sized taxi
industry.
Raw Materials Table 5.1
Price # of unit
Rice 1, 600 per sack 40 sacks 64,000.00
Egg 60 per dozen 30 dozens 1,800.00
Hotdog 182 per kilo 30 kilos 5,460.00
Tapa 235 per kilo 50 kilos 11,750.00
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Porkchop 182 per kilo 50 kilos 9,100.00
Tocino 165 per kilo 30 kilos 4,950.00
Longganisa 140 per kilo 30 kilos 4,200.00
Chicken 160 per kilo 50 kilos 8,000.00
Liempo 180 per kilo 20 kilos 3,600.00
Total 112,860.00
Furniture & Fixtures Table 5.2
Price # of unit Total
Table 2,199 8 17,592
Chair 100 32 3,200
Cash Register 1500 1 1,500
Refrigerator 7,200 1 7,200
Freezer 12,899 1 12,899
Air Conditioners 6,999 2 6,999
Electric fan 1,483 4 1,483
Managers Chair 1,800 1 1,800
TOTAL: 50 52,673
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Equipments Table 5.3
Price # of unit Total
Computer 13,700 1 13,700
Trays 250 6 1,500
Forks 40 36 1,440
Spoons 40 36 1,440
Knives 4,500 1 4,500
Tumblers 60 12 720
Table Napkins 400 4 1,600
Straws 50 1 50
Hairnet 190 4 760
Aprons 50 4 200
Rice Cooker 1,300 1 1,300
Fire Extinguisher 1,500 2 3,000
Trash Can 2,750 1 2,750
Mixer 3,490 1 3,490
Microwave 2,900 1 2,900
Sink 2,000 2 4,000
Pans 1,200 4 4,800
Flower Vase 180 1 180
Pots 1,200 4 2,400
First Aid Kit 1,500 1 1,500
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Wet Floor Sign 650 2 1,300
TOTAL: 125 53,530
Sources of Financing
Financing is needed to start a business and ramp it up to profitability. There are several sources
to consider when looking for start-up financing but first you need to consider how much money
you need and when you will need it. The financial needs of a business will vary according to the
type and size of the business. In our case, the sources of our financing come from the partners of
the business and from the loan payable from the bank
Sources of financing Amount
Equity 100,000
Bank Loan 400,000
Capital Contribution of partners
Partners contribution
Gautane, Gil Igan 100,000
Laurca, Christine Joy 100,000
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Lacsina, Marco Angelo 100,000
Gonio, Robert Miko 100,000
Total 400,000
Basic Assumption
1. Selling Price of UN Cafeteria Express
Table 5.5
Silogs:
UN Cafeteria Express Price List
Tapsilog 50.00
Bangsilog 50.00
Chicksilog 55.00
Hotsilog 35.00
Liemposilog 60.00
Porksilog 50.00
Longsilog 40.00
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Lugaws:
Lugaw Plain 10.00
Lugaw with Egg 16.00
Goto 20.00
Goto with Egg 26.00
Beverages:
Coke Sakto 8.00
Coke Litro 21.00
Pepsi 8 oz 8.00
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Pepsi Blue 8.00
2. Sales demand increases 6.8% annually.
3. Raw materials increase 5% annually.
4. Depreciation expense is computed in a straight line basis with an estimated useful life of
5 years.
5. 50% of net income will be distributed after 5 years.
Operating Expenses
An operating expense is an on-going cost for running a product, business or system. It is a
day to day expense such as sales and administration, or research and development. In short this is
the money the business spend in order to turn inventory into throughput.
Operating Expense for a month
License and Permit Expense P2,500

Utilities Expense
Water P2,000
Electricity P5,833
Salaries and Wages Expense
President P20,000
VP Finance P16,000
VP Marketing P16,000
Servers P14,000
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Cooks P14,000
Dishwashers P14,000
Depreciation Expense P4,389
Raw Materials P9,405
Taxes P5,000
Total Operating Expense for a month P123,127
Operating Expense for a year

Utilities Expense
Water P24,000
Electricity P70,000
President P240,000
VP Finance P192,000
Servers P168,000
Cooks P168,000
Dishwashers P168,000
Taxes P60,000
Total Operating Expense for a year P1,477,533
Operating Expense for 5 years

Utilities Expense
Water P120,000
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Electricity P350,000
President P1,200,000
VP Finance P960,000
Servers P840,000
Cooks P840,000
Dishwashers P840,000
Taxes P300,000
Total Operating Expense for 5 years P7,387,665
Schedule of Salaries
2015 2016 2017 2018 2019
15th 30th 15th 30th 15th 30th 15th 30th 15th 30th
days days days days days days days days days days
President 10,000 10,000 10,000 10,000 10,000 10,000 11,000 11,000 11,000 11,000
VP 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000
Finance
VP 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000
Marketing
Servers 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
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Cooks 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
Dish 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000
washers
The schedule of salary will be on the 15th days of the month and every 30th days of the
month. The employees are allowed to get their salary in advance if need arise but at the time of
giving their salary, their respected value will be deducted and also the compensation scheme.
Table 5.6
Schedule of Fringe Benefits
The following benefits given are the mandatory or compulsory benefits that must be given
to employees who are covered by the Labor Code of the Philippines
Table 5.7
Fringe Benefits For Managerial For Employees
1. Christmas Bonus
2. Health Benefits
3. Social Security Benefits
4. Sick Leave
5. Holiday Pay
6. Overtime Pay
80
7. 13th Month Pay
Financial Statements
A financial statement (or financial report) is a formal record of the financial activities of a
business, person, or other entity.
Relevant financial information is presented in a structured manner and in a form easy to
understand. They typically include basic financial statements, accompanied by a management
discussion and analysis.
Income Statement
U.N CAFETERIA EXPRESS

Projected Income Statement
For the year ended December 31, 2015
Sales 1,704,630
Less: Cost of Goods Sold (112,860)
Gross Income: 1,591,770
Less: Operating Expense

License and Permit Expense 30,000
Utilities Expense 94,000
Water 24,000
Electricity 70,000
81
Salaries and Wages Expense 1,128,000
Depreciation Expense 52,673
Total Operational Expense (1,477,533)
Taxable Income 114,237
Less: Income Tax 22,847
Net Income 91,390
Balance Sheet

Projected Balance Sheet
Asset:
Current Assets
Cash 182,327
Total Current Assets 182,327
Non-Current Assets
Land 240,000
Furniture & Fixtures 52,673
Equipment 116,390
82
Total Non- Current Assets 409,063
Total Assets 591,390
Liabilities:
Accounts Payable 100,000
Equity:
Partners Capital 400,000
Net Income 91,390
Total: 591,390
Cash flow

Projected Cash flow
Cash Inflow
Cash, Beg
Sales 1,704,630
Partners Contribution 400,000
Total Cash Inflows 2,104,630
Less: Cash Outflow
83
Furnitures & Fixtures 52,673
Raw Materials 112,860
Equipment 53,530
Salary and Wages 1,128,000
Utilities 94,000
License and Permit 30,000
Income Tax 22,847
Total Operating Expenses (1,493,910)
Cash Balance, End 610,720
Financial Ratio
Profit Margin 91,390

1,704,630
= 5%
Return on Investment 91,390

400,000
= 0.23
Return on Total Asset 1,704,630

591,390
= 2.88
Return on Equity 1,704,630
84
591,390
= 2.88
Fixed Asset Turnover 1,591,770

52,673
= 30.22
Total Asset Turnover 1,591,770

591,390
= 2.69
Solvency
Debt Ratio 100,000

591,390
= 16%
Equity Ratio 491,390

591,390
= 83%
CHAPTER VI
POTENTIAL PROBLEMS
Cafeteria business is a good venture to make a living, however one is required to invest
effort and determination because this business is prone to risk and accident. Also, you require
driving skills and proper knowledge on the road. Before you achieve success status in taxicab
business, you may possibly encounter various potential problems during your road to success.
Here is some list of problems that you may encounter:
85
1. Regulation and control system the slow pace at which regulatory system is being
implemented could be a problem in cafeteria business. Moreover, corruption in the
issuing of permits to operate is another hindrance you may face.
2. Food price the high or fluctuating price of veggies and meat in the Philippines are now
the major deterrents to this business because it may affect the income of the workers.
3. Service service is the ability to get a order efficiently. The lack of stands in areas metro
Manila or during peak times is a constant problem.
4. Employee professionalism the quality of employees is frequently noted as uneven, at
best. There will always be employees of varied skills levels. Impolite workers are another
consideration in the business because customers with undesirable experience will
remember the name of the cafeteria, not the employee.
5. Cafeteria appearance (inside and out) the importance of this is to provide convenience
to customers. You need to maintain the appearance of your place and it requires funding
too.
86
CHAPTER VII
SOCIAL DESIRABILITY
UN Cafeteria Express is a great place to eat, combining an intriguing atmosphere with
excellent, interesting food. The mission is not only to have great tasting food, but have efficient
and friendly service because customer satisfaction is a must. We want to be the cafeteria choice
for all families and singles, young and old, male or female. Employee welfare will be equally
important to our success. Everyone will be treated fairly and with the utmost respect. We want
our employees to feel a part of the success of UN Cafeteria Express. Happy employees make
happy guests.
87
We will combine menu variety, atmosphere, ambiance, and a friendly staff to create a
sense of 'place' in order to reach our goal of over all value in the dining experience. We want fair
profits for the owners, and a rewarding place to work for the employees.
CHAPTER VIII
FINDINGS AND RECOMMENDATION
The Findings and Recommendations of the study is categorized according to the four
function of management as follows:
Findings and Recommendation
88
Marketing Aspect
The targets market both primarily and secondary will surely avail our services since our location
is very accessible and we offer high quality to customers. In the first year of operation, we served
the target market almost 1% of the total industry. Despite of the keen competition in the market
of the restaurant industry our business still gains the revenue capable of financing the operation
for the next succeeding year.
Organization and Management Aspect
The project study of restaurant industry will be organized as partnership. The duties and
responsibilities of the personnel have been properly defined in the organizational set-up of the
proposed project, which will be relayed to all concerned.
Product and Technical Aspect
U.N. Cafeteria Express 250 square meters located at YIC building, United Nations Avenue,
Manila. Its location is very much conductive to encourage customers to enter the shop.
Financial Aspect
The financial analysis shows positive ratios project valuation and favorable cost volume profit
analysis. Profitability, Solvency, and Operational Efficiency shows positive output.
Recommendation
Acquire additional branches in the coming years in order to increase the level of service that can
89
be offer to the market, and to increase the market share. For that reason it is also recommended
to expand the garage area to accommodate the additional units.
CHAPTER IX
SUMMARY
UN Cafeteria Express is our projected business which intends to serve, assure and attain
high satisfaction from our target customers whom are business man, employees and middle ages.
The said business will be located at United Nations Avenue, Manila. This place is selected for to
the reason that United Nations Avenue is a busy place. Convenience and accessibility is also a
factor that is included to the decision of the selected place
In terms of form organization, the researchers prefer partnership. This will be composed
of 4 partners who turn out to be researchers also. They agree to bind themselves to contribute
money, property as well as industry with the common intention of dividing the profit among
90
themselves. In terms of contribution, each partner will contribute P100,000 in order to serve as
one foundation financing in operating the business actions. On other hand, in case of profit
sharing, every one of them agrees to divide the profit equally.
Product to be offered will be the silogs menu, different varieties of lugaws and beverages.
To be able to attract possible consumer, creating this offered will be considered as one of
marketing strategy which particularly includes quality, customer service and any succeeding
after-sales service. In order to cover the overall cost in the production, penetration pricing will be
used as our pricing strategy the idea is that the business will be able to raise awareness.
Organizational structure will include President, VP Finance, VP Marketing, Servers,
Cooks and Dishwashers. This has been made simply in order to effectively communicate from
top personnel up to bottom.
The researchers therefore conclude that through our competitive marketing, promotional
and pricing strategies, this study will come out to be competently and successfully operational
and result that this study is feasible.
91
BIBLIOGRAPHY
Online References:
www.wikipedia.org
www.bplans.com
www.slideshare.net
www.brighthubpm.com
www.projectmanagementdocs.com
www.smallbusiness.chron.com
www.scribd.com
www.surveygizmo.com
92
www.philgovinfo.com.ph
www.businessplans.org
www.yellow-pages.com.ph
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CHAPTER I

A cafeteria is a restaurant in which patrons wait on themselves, carrying their food to

although that is the Spanish meaning of the English word.

Instead of table service, there are food-serving counters/stalls, either in a line or

beverages in the US.

The study entitled A Project Study on Establishing a Cafeteria at United Nations

1. What is the potential target market of the cafeteria?

3. What pricing strategy will be used?

4. What is the uniqueness and exceptionality of the cafeteria among others?

Production and Technical Aspect

why is that place suitable for the proposed project?

3. Should we rent, buy or lease the place?

4. Where should we get the maintenance of our supply?

Organization and Management Aspect

2. What appropriate and effective form of organization will be used?

3. What are the benefits that will be given to the staffs?

1. How much will be the total cost of the project?

2. What will be the primary financing of the business?

4. How long will it take to recover the capital used?

Objectives of the Study

cafeteria industry in United Nations Avenue. Then, to determine the practicability of

action to be taken; whether to establish a cafeteria firm or, not.

Significance of the Study

information about establishing a cafeteria firm at United Nations Avenue.

United Nations Avenue, Manila.

to compare their study during their respective time and usability.

Scope and Delimitations

and daily allowance.

perceptions and opinions.

open- ended response items.

Field research involves a range of well-defined, although variable, methods: informal

organization and management aspect and financial aspect.

Population and Sampling

A population commonly contains too many individuals to study conveniently, so an

from related research and individual questions formed by the researchers.

Statistical Treatment of Data

= is the sum of the frequency

= is the total number of respondents

Review of Related Literature

A STUDY OF STUDENTS PERCEPTION ON CAFETERIA DESIGN IN UTM

At present, designs of cafeteria in local campuses were adapted by a standard design.

cafeteria and to what extend the perception of students towards it.

take the food to tables to eat.

element to a marketing strategy.

Consumer. Is a person or organization, that uses economic services or commodities.

Partnership. An arrangement where parties, known as partners, agree to cooperate to advance

their mutual interests.

conditions of certainty and uncertainty.

Feasibility. The state or degree of being easily or conveniently done.

survey or questionnaire or responding to an advertisement.

purposes of a survey or statistical study.

consolidation, other market consolidation, competitors, market share, purchases, projected

price and terms of sales.

foods mainly contribute to the food service industry.

eating unlike full service restaurants.

Description and Uses of the Product

identify the best marketing strategy to promote the business.

negative aspects of learning, which more explicitly, positive or negative experiences in a

situation that they will encounter in the market place.

the age bracket of 36 years old- above.

Profile Total Population % Equivalent

Students 37, 528 22% 8, 256

Workers 37, 528 27% 10, 133