Feasibility sample study for high school students, Study Guides, Projects, Research of Business

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I. OPERATIONAL PLAN

BUSINESS LOCATION & REQUIREMENTS

The restaurant will be located in Angeles City's Nepo Quad. Since there are plenty of banks, private businesses, schools, and universities close by, the location will undoubtedly draw customers that cater to the target market. In particular, because it is nearby and reasonably priced, they can purchase it whenever they want. WALK-IN COOLER

BUSINESS PERMITS & LICENSES

The following business legal requirements will be processed upon opening of the restaurant:  Barangay Clearance  Business Permits/ Mayor’s Permit  Social Security System Registration of Employees  Bureau of Internal Revenue (BIR) Certificate of Registration  Barangay Clearance  Sanitary Permit

VEGGIE, MARRY ME

Floorplan Layout

ORGANIZATIONAL CHART & JOB DESCRIPTION

JOB POSITON JOB DESCRIPTION

General Manager Works on higher level aspects of the business, including monitoring payroll records, overseeing the yearly budget, and handling human resource issues. She is a strong business leader responsible for strategic planning and continued growth of restaurant services and business development. In addition, Princess will be the management lead for all public relations, financial and investor services. Restaurant Manager Take on many responsibilities, including effectively recruiting and managing employees, overseeing operations and handling customer complaints. She makes sure day-to-day operations run smoothly and efficiently. Their goal is to provide customers with a pleasant dining experience that lives up to brand standards while also protecting profitability.

Assistant Manager/Cashier Assistant Manager generally helps a manager keep a company or store running smoothly by taking on some managerial tasks, such as overseeing employees or providing customer service. A main responsibility of an Assistant Manager is to act in the role of a manager in the manager’s absence. They will often use the role to learn the duties of a manager and essentially be in training to advance to this position. She will also be the cashier who work on foot for long periods of time. Their role is to assist customers in the in-store check-out process. Applicants should possess excellent verbal communication skills and basic computer and mathematics skills. Main duties include ringing up sales, bagging items, requesting price checks, honoring coupons, collecting payment and giving appropriate change. Kitchen Manager In charge of the overall operations for the kitchen area of a restaurant. Also known as a kitchen supervisor, their goal is to ensure the kitchen department runs smoothly and complies with safety regulations. Duties include ordering food, preparing menus, and monitoring staff. To be successful in this role, she should be able to manage the kitchen staff and guide them to deliver quality food on time. Waiter/Waitresses Responsibilities include welcoming and seating guests, answers questions about the menu and food, taking guest orders, communicates orders with the kitchen staff and in addition, memorizing the menu and offering recommendations to upsell food and drinks. Chef Responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. She is also responsible in studying recipes, checking ingredients for freshness, setting up menus and preparing high-quality dishes. Assistant Chef Remains second-in-command in the kitchen. She assist with the preparation of all food, taking into account specific needs and special diet requirements. Assist in the planning of menu's, orders and rota organization. Maintain a high standard of hygiene and cleanliness in the food preparation and service areas at all times. Dishwasher She is responsible to clean and sanitize dishes so that the kitchen staff have the supplies they need to prepare food and serve it to customers. Dishwashers follow thorough dishwashing procedures to fully sanitize each dish according to health and safety standards. Janitor Responsible for maintaining a cleanly facility by completing a variety of cleaning tasks. This includes mopping & vacuuming floors, disinfecting surfaces and restrooms and emptying trash and recycle cans. JOB QUALIFICATIONS General Manager  Degree in business management.  Good knowledge of different business functions. Restaurant Manager  Graduate of any F&B related course.  Knowledge in Food safety systems  Knowledge in financial statement,

 Strong leadership qualities.  Excellent communication skills.  Highly organized.  Strong work ethic.  Good interpersonal skills.  Meticulous attention to detail. revenue and analysis.  Knowledge in Inventory Management System.  Knowledge in basic marketing strategies.  Well verse in profit and loss statement. Kitchen Manager  Bachelor's degree in restaurant management or certification from a culinary school.  Excellent organizational skills.  Leadership skills.  Interpersonal skills.  Attention to detail.  Hands-on experience with planning menus and ordering ingredients.  A strong base of culinary knowledge.  Knowledge of a wide range of recipes. Assistant Manager/ Cashier  Bachelor's Degree in business administration or similar field.  Experience in a customer service role.  Good mathematical skills.  Good with people  A quick thinker (crises emerge frequently and unexpectedly) Chef  Culinary school degree/diploma.  Advanced knowledge of culinary, baking and pastry techniques.  Up-to-date knowledge of cooking techniques and recipes  Work experience as a Chef or Cook (probably with experience with vegetarian dishes)  Excellent time management abilities. Assistant Chef  High school diploma or a GED certificate.  Experience in kitchen operations.  Have Cooking experience.  Understanding of food health and safety regulations.  Exceptional time management and organizational skills. Server  At least High School Graduate  Attentiveness and patience for customers.  Excellent presentation skills.  Strong organizational and multitasking skill  Active listening and good communication skills. Dishwasher  High school diploma or equivalent.  Minimal work experience.  Willingness to comply with all food safety procedures.  Must be fast in cleaning the dishes. Janitor  Have knowledge of various cleaning products.

Name of Owners Percentage Capital Investment (Php)

Rey, Princess Mary Z. 30% ₱ 149,857.

Tiglao, Abby Bryzelle 25% 124,881.

Sarmiento, Francine Anne 20% 99,904.

Sese, Joseph A. 25%^ 124,881.

TOTAL 100% ₱ 499,524.

CAPITAL CONTRIBUTION

 Ability to clean and disinfect various surfaces.  Good organization skills.  Have knowledge of safety guidelines when working with chemical cleaners. LIST OF OWNERS AND CAPITALIZATION As a business enterprise expands beyond the capacity of a single person, a group of persons have to join hands together and supply the necessary capital and skills. Partnership firm thus grew out of the limitations of one-man business. Need to arrange more capital, provide better skills and avail of specialization led to the growth to partnership form of organization. SHARES AND PERCENTAGE As presented on the table chart above, the figure shows that Rey, Tiglao, Sarmiento, and Sese has the same total distribution of 30%, 25%, 20%, 25% respectively of Php 496,360.15 of capital investment. Overall, the 100% of the capital investment cost Php 496,360.15. 30% 25% 20% 25%

Capital Investment

Rey Tiglao Sarmiento Sese

JOB POSITIONS In Out In Out In Out In Out In Out In Out In Out General Manager 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Restaurant Manager 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Asst. Manager/Cashier 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Kitchen Manager 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Chef 1 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Chef 2 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Asst. Chef 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Server 1 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Server 2 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Dishwasher 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M Janitor 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M 11:30 A.M 06:30 P.M DAY-OFF DAY-OFF DAY-OFF DAY-OFF DAY-OFF DAY-OFF DAY-OFF WORK SCHEDULE SUN MON TUE WED THU FRI SAT DAY-OFF DAY-OFF JOB POSITIONS SALARY (Daily) SALARY (Monthly) SSS^ TOTAL SALARY (MONTHLY) 13th Month Pay TOTAL SALARY (ANNUALY) Owner/ General Manager^0 0 - - - - Restaurant Manager/ Co-owner^0 0 - - - - Asst. Manager/ Cashier/Co-Owner 0 0 - - - - Kitchen Manager/ Co- owner^0 0 - - - - Chef 1 ₱ 796.00 ₱ 20,698.00 ₱ 900.00 ₱ 19,798.00 ₱ 20,698.00 ₱ 258,274. Chef 2 796.00 20,698.00 900.00 19,798.00 20,698.00 258,274. Asst. Chef 712.00 18,500.00 832.50 17,667.50 18,500.00 230,510. Server 1 552.00 14,353.00 652.50 13,700.50 14,353.00 178,759. Servers 2 552.00 14,353.00 652.50 13,700.50 14,353.00 178,759. Dishwasher 480.00 12,480.00 562.00 11,918.00 12,480.00 155,496. Janitor 11,750.00 540.00 11,210.00 11,750.00 146,270. Total: ₱ 3,888.00 ₱ 112,832.00 ₱ 5,039.50 ₱ 107,792.50 ₱ 112,832.00 ₱ 1,406,342. PERSONNEL PLAN

SCHEDULE AND COMPENSATION

The firm believes that the work schedule and personnel plan is in good proportion to the size of the restaurant and projected revenues. The staff will include 11 employees including all of the owner’s job, they will work from 6 days per week, making Thursday their day-off while the General Manager and Restaurant Manager agreed to work 7 days a week to effectively have the time to manage the company’s overall operations and business decisions. Wage rates of the staffs will be based on the minimum daily wage rate of the locality for 8 hours of work while the 4 employees who are also the owners agreed not to be given salaries. WORK SCHEDULE COMPENSATION

MATERIALS

RAW MATERIALS

MAIN INGREDIENTS/

VEGETABLES/FRUITS

SPICES

DAIRY PRODUCTS &

OTHERS

Banana Bell Salt Flour Cauliflower Pepper Butter/Margarine Tofu Onion Oil/Olive Oil Mushroom Garlic Cornstarch Potatoes Soy Sauce Vegetarian Parmesan Cheese Rice Basil Leaves Heavy Cream Corn Kernel Vinegar Milk Carrot Paprika Liquid Vanilla essence Sweet Potatoes Green Chili Condensed Milk Vegan Brioche Buns Lemon Evaporated Milk Avocado Sugar/Honey Mint Romaine Lettuce Plant-Based Mayonnaise Lipton Iced Tea Cucumber Spring Onion Sprite Red Bell Pepper Siling Labuyo Yakult Mangoes Parsley Pumpkin MACHINERIES, TOOLS AND EQUIPMENT, FURNITURE Machineries and Tools & Equipment Aircon Used to cool down a space by removing heat from the space and moving it to some outside area.

₱ 23,998.

Blender Used to puree food or crush ice. 999. Burger Molder Used to shape foods into a patty-like 150. Cash Register + POS System Used to calculate and record sales and transactions electronically

8,000.

Casserole Used to make soups, stews, pot foods and a lot more

Chef Knives Include cutting meat, dicing vegetables, slicing herbs, and chopping nuts.

Cooking Pan Used for high-heat cooking methods like sauteing, frying, searing, and reducing.

Cutting Board Used during food preparation or service to protect countertops and other surfaces from damage while slicing food items.

Dishwasher/ Cleaning Agents Clear pesky odors or stubborn hard water stains and an easy way to help extend machine's lifespan.

6,500.

Gas Griddle Shallow frying for delicate food and many more such delicacies.

16,900.

Gas Stove To cook food both inside the oven cavity and on the stovetop.

15,000.

Glass Designed to hold a fluid for drinking. 2,240. Grater Slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.

Ice-cream maker w/ scoop Turning cream mixture into soft-serve ice cream.

1,259.

Juice Dispenser Used to dispense beverages hygienically 1,100. Juice Pitcher Used for storing and pouring liquids. 1,000. Masher Used to crush soft food for such dishes as mashed potatoes

Measuring Spoons and Cup Used to help estimate the volume of liquid, solid, and semisolid foods.

Mixer Help automate the repetitive tasks of stirring, whisking or beating.

Mixing Bowl Used for mixing ingredients or whipping cream using a whisk.

Ofc PC Used to store, retrieve and process data of all kinds.

9,000.

Oven Used as kitchen appliances for roasting and baking.

13,500.

Peeler Used as kitchen appliances for roasting and baking.

Plates Used to remove the outer layer (the "skin" or "peel") of some vegetables

2,275.

Refrigerator Which food can be served. A plate can also be used for ceremonial or decorative purposes.

20,000.

Spoon & Fork To keep food stay fresh longer. 1,500. Table Cloths/Napkin Meant to wipe food and drink from the mouth, and they also can be used as a protection for clothing while eating.

Take-out Paper Bag Used as shopping carrier bags and for packaging of consumer goods.

2,500.

Take-out Utensils Used for packaging of consumer goods 4,500. Walk-In Cooler Meant to wipe food and drink from the mouth, and they also can be used as a protection for clothing while eating.

8,000.

Whisk Used to blend ingredients together quickly or to incorporate air into ingredients

Furniture Chairs Used to provide support for the seated person's body and arms

30,420.

Lights Illumination options use to brighten the area. 5,000. Table A piece of furniture with a flat top supported by one or more legs.

21,670.

Total ₱ 201,102. METHODS