Final Feasibility

LEISURE RESTOPARK
A Simplified Feasibility Study Presented to the Faculty Member of
B.S. Business Administration
Lyceum of Alabang, Alabang, Muntinlupa City
In Partial Fulfillment of the Requirements for the subject
Feasibility Study
By:
Rodel Amuyo Joemel Mari Maquinto
Kareeza Villamin Ernesto Pascua Jr.
Jenelin Manimtim Jeffrey Macabio
Mi-ann Regencia Ruth Escillo
Ma. Iriza Krizel Dollente James Limin
Amelyn Sanico Jocelyn Isidto
April Sagitarios Richelle Salazar
Margaret Caluggas
ACKNOWLWDGEMENT
The researcher wish to thank the almighty God that gives strength courage
and determination to carry on to work until it’s completion.
We would also like to extend our deepest gratitude and thanks to all the
persons who lend their time and efforts for the accomplishment of this feasibility
study.
To our dearest Professor Ms. Eleonor Calayag, to all my colleagues,

classmates and friends, all, who directly and indirectly encouraged and extend
their help to finish this work.
Finally to our beloved parents who never fails to support me financially

morally and spiritually. We I give my thanks and dedicate this work to them.
DEDICATION
To almighty God, who guided and gives us strength, courage, power and
inspiration in pursuing our goal.
To our beloved professor and instructors whom we respect with high

esteem.
To our beloved parents.
We wholeheartedly dedicate this study to all of you.

A. Executive
Summary
Executive Summary
This study was prepared in response to our subject tourism planning and
development.
The compilation of selected readings was prepared and sorted in order to

overview this business. Leisure Restopark is a one stop entertainment and leisure
center that offers different services such as dining and leisure and recreational
activities like swimming, billiards, darts and KTV’s, while enjoying their favorite
foods and drinks with their families and friends.
I have discussed here the project background, Personnel and marketing

feasibility, financial aspects, technical and socio-Economic aspects of the business,
to prove its profitability and feasibility.
Each chapter was made sufficiently comprehensive and flexible to enhance

its relevance and usefulness to our business proposal, on the other hand, it is
detailed enough to serve as a self-contained procedural guideline in putting up this
business.
EXECUTIVE SUMMARY
HIGHLIGHTS OF THE STUDY
After several studies and surveys, we found out that in a well established
vicinity of West Gate Alabang, leisure and entertainment is nit yet in full blast.
Since most of the patronized service is bar & restaurant we decided to create a
place where people can enjoy dining and leisure and recreation at the same time.
Leisure Restopark is created for families and friends who want to have a fun &
relaxing time together.
PROJECT BACKGROUND:
NAME OF THE PROPOSED PROJECT:
Leisure Restopark
TYPE OF BUSINESS:
Partnership
LOCATION OF PROJECT:
West Gate Alabang, Muntinlupa City
PROPONENTS:
LOCATION OF THE BUSINESS
West Gate is situated between Alabang-Zapote road and Commerce

Avenue of Filinvest Corporate City. This is where Leisure RestoparkResort and
Restaurant will be located within the entry of West Gate Alabang, facing
Commerce Avenue. It is very accessible through private and public utility vehicles.
As of now establishments and restaurants like Congo Grill, Bali Blends Café,
Wine Depot and many more are already established in the area and seems
recreation and leisure is missing.
It is a resort and restaurant in the middle of the a busy city, it is a place in a

well-established place of Alabang
ADVANTAGE:
• It is near in business establishment.
• Location can easily remember by people.
• Has its own landmark
• Convenience trip to resort.
• In The Heart Of the City
• Easy Access to Consumer
DISADVANTAGE:
• Competitors are everywhere

B. Project
Background
and History
B. Project Background and History

This study was prepared in response to our subject tourism planning and
development.
The compilation of selected readings was prepared and sorted in order to

overview this business. Leisure Restopark is a one stop entertainment and leisure
center that offers different services such as dining and leisure and recreational
activities like swimming, billiards, darts and KTV’s, while enjoying their favorite
foods and drinks with their families and friends.
I have discussed here the project background, Personnel and marketing

feasibility, financial aspects, technical and socio-Economic aspects of the business,
to prove its profitability and feasibility.
Each chapter was made sufficiently comprehensive and flexible to enhance

its relevance and usefulness to our business proposal, on the other hand, it is
detailed enough to serve as a self-contained procedural guideline in putting up this
business.
• Market Feasibility
The business that we are forecasting to different aspects of the market is
the ways to secure its potentials and achieve the sales that the group wanted.
Proper planning to which the group utilizes every factor is considered. Market
research, Target market, market share, SWOT analysis, Pricing, services and
promotional activities should be considered for the success of the business.

Varying a consistent way of service demand, analyzing the factors of the
market and the existing competition has influenced the growth of the business.
The group entering an enterprise that will be able to give and understand
the needs of the target market as well as the importance of the employer-
employee-customer relationship will secure the harmonious relations and will
acquire great image to the next generation.
MARKET DESCRIPTION
Market Research
It is the key factor of marketing aspect on a certain business. It guides us to
determine the situation of the location which we are targeting.
Based on our survey we found out that there are a lot of restaurants
situated in West Gate Alabang but seems that Leisure and Recreation is missing to
fill its place. Existing restaurants located there are Hula-Hula, Seafood and BBQ
house, Sushiya, Poquito Mas splatino Cuisine, Gonuts Donuts, Brothers burger,
Cafe Adriatico, WCC cafe Terrace, Sugar not, Cafe Breton French Crepes & Fine
Coffee, Rumah Makan House of Sate & Soto, Congo Grill, zong, Bali Blends Cafe,
and Ilustrado Restaurant & Wine Bar. These are the reason why we came up in
establishing Leisure Restopark, our only close Competitors are Starmall resort, in
Alabang , Villa Ocampo Resort and Villa Olympia in Casimiro, Las Pinas. Our
advantages are we are open 24 hours and we have a restaurant where our guest
can order instead of bringing extra luggages.
Our establishment is a resort in the middle of a busy city where people can
enjoy and relax.
TARGET MARKET
In analyzing our target market it helps us determine who will who will
be our customers and their needs. We will be able to see what services or products
they will like and patronize.
The target market of the proposed business is the corporate men and
women, students and other citizens along the vicinity of Alabang and other nearby
municipalities. Based on our observation it shows that our business will be in
demand with our target market because of the services that we offer. We
accommodate functions for all occasions. We also have a large adult and kiddie
pool and hot spring. Play area where you can play dart and billiard or sing on our
KTV room with your family or friends we also offer delectable dishes and lovely
drinks from our restaurant.

The place is rested in the heart of a prominent place of Ayala Alabang. It is
very accessible to customers through public utility jeep, taxis or even private
vehicles.
SWOT ANALYSIS
There is always a need to evaluate business opportunities and their
profitability. To able to translate business opportunities into profit. The swot
analysis is applied. The acronym SWOT in entrepreneurship stands for Strength,
weaknesses, Opportunities and threats. SWOT Analysis is an effective tool for
identifying and evaluating possible product or services for the entrepreneur.
1. STRENGTH
These are the strong points of the business products or services
• Sufficient funds to start the business.
• The restaurant has a centralized air conditioned unit
• Staffs are service oriented and practices good customer service
relationship
• The first resort and restaurant in the vicinity

• Offers a lot of activities for everyone to enjoy
• Family oriented place
• Menus are delicious and meticulously prepared in the kitchen for
customer satisfaction.
• Offers function reservation that is suited for all occasion
2. WEAKNESSES
These are the set of problems that the business is facing at present or from
the time the business was established.
• A lot of restaurants are already established in the area which can be a
competitor for our restaurant.
• Since we are just starting the business we have to look for different
suppliers that will supply our needs in operating the business.
3. OPPURTUNITIES
These are the good chances that the business can take advantage in the
near future.
• We have a lot of amenities that our neighboring establishing is
lacking.
• Has a wide array of dishes.
• If the business prospers we can branch out in the near future.
4. THREATS
These are the factors normally beyond to control of the business but which
influences the success of failure of the business.
• Possible entry of a new competitor.
• Natural disaster occurrence like fire typhoon and earthquake.
PROPOSED MARKETING PROGRAM
Promotional Strategy
It is one of the marketing strategies that help in business growth.
Promotional strategies were made because it serves as the growth booster to
come up with higher sales. Promotion is usually done on the first quarter of
operation of the business other promos are done during lean periods.
ADVERTISING AND PROMOTIONAL STRATEGIES
Advertisements are used by businesses to let their target market
inform about the existence of a certain establishment. Tarpaulins, banners are
usually use in advertising the product or services it is placed in crowded areas
especially in the vicinity of the target market. It will inform the people about our
promotions it will attract them to try and experience what our business would
offer them. Promotional strategies and advertisement also helps the customers to
be updated about the latest promotions and activities of our resort and
restaurant. These strategies were set to earn profit and to meet higher rate in
return of investment.
Leisure RestoparkResort and Restaurant will provide
approximately 25,000 annually for the advertising expenses to get the expected
market share of the business. Advertising materials and activities are scheduled
to release during lean months and peak seasons the management will provide the
following advertising strategies to penetrate its market before opening and on its
first five months of operation.

1. Putting up tarpaulins around the area of Alabang and nearby
municipalities.
2. Distribution of pamphlets on markets, malls and other crowded areas.
3. Upon opening of Leisure Restopark our first 100 guest will get 10 %
discounts on amenities used exclusive of food and beverage.
4. Creating a website where people can have their reservations and
advertising our business on the internet.
PUBLIC STRATEGY
Leisure Restopark shall provide and make calendar schedule of
activities to promote the products and services as well as the business itself.
Tying up with different product brands like liquors and cigarette brands both
of us will be benefited during their promotional campaigns, like
oktobeerfest,redhorse musiklaban, tanduay rhum and Marlboro classic. We
can also tie up with other establishment like flower shops.
PRICING STRATEGY
Upon opening of Leisure Restopark we want our guest to enjoy
substantial discounts for early comings. We will also offer products bundle
pricing strategy on our cocktails and cocktail drinks for a reasonable price
that is good for 6 persons.
For our loyal guest we are giving pricing discounts of 10% on our
amenities that they can use on weekends and holidays.
AMENITIES
KTV
KTV rooms can be used by guests who are having a celebration or just
wanted to have fun and sing. Food and beverage are excluded on the room
rental rate. Songs are already free of charge. KTV rooms are classified into
three classes according to its size. The smallest room is god for 2 to 3 persons
KTV 2 is good for 6 to 8 persons and KTV 3 is good for 10 to 20 Persons with a
rental Charge of:
KTV 1 - P1,000.00/ Hour
KTV 2 - P700.00/ Hour
KTV 3 - P500.00/ Hour
For bigger groups they can rent a KTV room for 2,000 per hour
consumable of food and drinks. If additional orders were made or their orders
exceeded to 2,000 the guest will be charge with additional payments songs are
free of charge.
KTV ROOM
P2,500.00
Consumable of food and

RESORT ROOMS AND COTTAGES
Our resort also offers rooms and cottages for our guest to have a more
private and secure place we have nipa cottages that has a centre table and a
bamboo chair. We also have room accommodations that are classified as
honeymoon suite, Family room, and Barkada room. Family rooms are good for
families with 6 members. Honeymoon suite is good for 2 persons and barkada
rooms are good for 10 persons which is more affordable it has a four double deck
beds each room has a television with cable connection the rental charge are:
Cottages P700.00/ 11 hours
Honeymoon suite P1, 500.00/ 11 hours
Family Room P2, 000.00/ 11 hours
Barkada room P2, 200/11 hours
SWIMMING POOLS
Our resort will have 3 swimming pools an adult pool, kiddie pool and a hot
spring. Pool entrance rate are:
Children (below 8 years old) - P80.00

Adult - P100.00
BILLIARDS
Billiard tables are rented for P120.00 per hour regardless of the no. of
games they can play. Guests can bring their own billiard sticks if they wished to.
DARTS
Darts can be played by two or more persons. Dart boards are rented for
P50.00 per hour. Dart pins are free of charge.

ON THE GRILL
MENU LIST BBQ Pork Chops 70.00
Pepper Steak 120.00
APPETIZER Pork Liempo 65.00
Chicken Lollipop 80.00 Squid Lumot 80.00
Tuna Sashimi 115.00 Pork BBQ 70.00
Baked Mussels 140.00 Tuna Belly 110.00
Shrimp Gambas 100.00 Chicken Inasal 150.00
Tempura 225.00
Calamares Fritos 115.00 SIDE DISH
Mushroom w/Bacon 65.00
Crab Fritters 150.00 Chahan Rice 30.00
Onion Rings 50.00 Plain Rice 20.00
French Fries 60.00 Fiesta Rice 40.00
Sizzling Sisig 80.00 Chinese Fried Rice 30.00
Chicharong Bulaklak 80.00 Rice Veg. Salad 40.00
Mashed Potato 50.00
MAIN COURSE
Chicken w/ Oranges 50.00 DESSERT
Chicken Curry 55.00
Breaded Chicken Breast 85.00 Double Cheese Treat 80.00
Chicken Pastel 65.00 Cheese Puffs 70.00
Pork Binagoongan 60.00 Crème Brule 80.00
Roast Beef 110.00 Mango Crepe 70.00
Shrimp Tomato Surprise 105.00 Mango Float 105.00
Fried Pork Chops 50.00 Tiramisu 110.00
Beef Caldereta 120.00 Banana Delight 75.00
Bicol Express 100.00 Ice Cream 50.00
Chicken Relleno 90.00 (Mango, Ube, Vanilla, Rocky Road, Chocolate & Cheese)
Sweet & Sour Pork 65.00

Drink List
Pochero 90.00
Lechon Paksiw 80.00
Salt & Pepper Spareribs 75.00 COCKTAILS
Lumpiang Shanghai 80.00

Callos 80.00 Tequila Sunrise 50.00
Gibson 55.00
Margarita 55.00
Harvey Wallbanger 55.00 Sprite 36.00
Gimlet 50.00 Royal 36.00
Orange Blossom 55.00 Coke Light 36.00
Black Russian 65.00 Coke Zero 36.00
Vodka Martini 55.00 Sprite Light 36.00
Mudslide 75.00 Root Beer 36.00
Singapore Sling 80.00 Soda Water 36.00
White Russian 80.00
Maitai 60.00
Screwdriver 55.00 JUICES
Sex on the Beach 70.00
Blue Lagoon 60.00 Pineapple 40.00
Cuba Libre 60.00 Mango 40.00
Tequila Slammer 60.00 Guava 40.00
Cape Codder 55.00 Four Seasons 40.00
Stinger 65.00 Apple 40.00
Godmother 60.00 Orange 40.00
Grape 40.00
Peach 40.00
BEERS
San Mig Light 40.00

San Mig Strong Ice 35.00
San Miguel Beer 35.00
Red Horse 30.00
C. Economic Aspects
SOFTDRINKS/ SODAS
Coke 36.00
The accomplishment of the business objectives are not only its own benefit
but also to contribute an economic growth for the country and to decrease the
unemployment rate in the country. Aside from competitive salaries and

benefits from the company. Probably the most satisfying reason for going into
this kind of job is the ability to understand the different aspects of human
development by rending this kind of service and knowing the utilization of
high technology device and processes.
By patronizing our own resources thru entrepreneurship will
help every Filipino especially in the Tourism sector to increase their income
and also inspiring people who are unemployed to have their own business
because we are all know that Philippine economy today is affected by the
global financial crisis causing most Filipino employee to lose their jobs.
The owner also promises to pay the right amount of taxes
required by the government.
D. Technical
Aspects
This Study Begins with the description and process of service, product
description location site and equipment layout building and facilities that the
business may have.

FIGURE D.1
FIGURE D.2
A. BUSINESS NAME AND LOGO
Choosing a name for the business is one important task that the owner
should do. The researchers want a name that is easy to remember, yet unique
and appealing and one that would exactly leave a mark on its customers.
The name of the enterprise is “Leisure Resort & Restobar” Because we
are pointing out our goal, to give leisure to our customers by providing them
good food, a relaxing place to dine in a pool where they can swim at, and an
entertainment area where they can remove their stress from their busy day at
work.
We created a simple logo so that people can easily notice our signage
and it can easily read by because of the little details that we put on it.
FIGURE D.3
SERVICE PROCESS
Once the customer enters the establishment we yield a different

treatment for them by giving them a warm greeting. The staffs acknowledge
their presence and thus it made them feel comfortable and welcome. Then ask
them what they intend to do and assist them. Treating them like royalties.
B. PROJECT SITE
Leisure Restopark will be located at West Gate, Alabang Muntinlupa

City in front of Petron station. The lot is owned by Filinvest Corporation. We
occupied the lot for lease with a 5 year contract period. West Gate is very
accessible through public and private utility vehicle.
FIGURE D.4
GANTT CHART
Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Research Proposal
Feasibility Study
Approval for Business

Proposal
Accumulation and
Allocation of funds
Business Registration
Construction
Purchasing of Equipment
Hiring and Training of Personnel
Promotion and Opening of

the Business
FIGURE D.5
C. Actual Site
FIGRE D.6
D Project Layout
\\ FIGURE D.7
A. EQUIPMENT AND
MACHINERY
ITEMS PRICE UNITS TOTAL
Gas Range set 8,000 3 24,000

Refrigerator 12,000 3 36,000
Freezer 10,000 2 20,000
Burner Stove 800 4 3,200
Television Set 3,000 8 24,000
Air-conditioned 16,000 7 112,000
Videoke Machine 18,000 6 108,000
Ceiling Fan 1,500 8 12,000
Wall Fan 700 15 10,500
Florescent Lamp 200 50 10,000
Exhaust Fan 900 10 9,000
Oven 18,000 1 18,000
Sound System 100,000 1 100,000
Emergency Light 300 10 3,000
Pool Filter 100,000 2 200,000
Blender 1,200 2 2,400
Rice Cooker 4,000 1 4,000
Computer 8,000 3 24,000
Microwave Oven 3,295 1 3,295
TOTAL 723,395
B. BAR EQUIPMENT
UNIT
Ice Bucket 185 50 9,250

Bar Spoon 100 3 300
Shaker 800 4 3,200
Cork Screw 470 2 940
Ice Pick 28.75 3 86.25
Cutting Board 115 2 230
Paring Knife 50 2 100
Grater 149.75 1 149.75
Coleman 7,885 2 15,770
Tissue Holder 50 60 3,000
Straw Dispenser 65 2 130
Ash Tray 40 70 2,800
Pilsner 40 80 3,200
High Ball Glass 40 200 8,000
Red Wine Glass 30 100 3,000
White wine Glass 30 100 3,000
Shot Glass 20 100 2,000
cocktail Glass 59.75 200 11,950
Margarita Glass 60 70 4,200
Martini Glass 60 70 4,200
Coaster 10 300 3,000
Rum Glass 70 50 3,500
Brandy Balloon 65 50 3,250
TOTAL 85,256
C.KITCHEN AND DINING
EQUIPMENT
UNIT
A. FURNITURES AND
FIXTURES
Sauce Pan 800 3 2,400
Frying PanITEMS
(S) UNIT500 UNITS 3 TOTAL
1,500
Frying Pan (L) PRICE800 3 2,400
Casserole (S) 400 5 2,000
Nipa Hut (L)
Casserole 12,000
700 6 5 72,000
3,500
Monoblock Chairs
Chopping Board 250
300 2003 50,000
900
Soup Bowl tables
Monoblock 60055 100
25 5,500
15,000
Carving Knife
Queen Size Bed 600
10,000 26 3,600
20,000
Chef’s Knife
Double Bed 800
7,000 24 3,200
14,000
Paring
Double Knife
Ddeck Bamboo 150
8,000 164 600
128,000
Plastic
Bed Container 200 30 6,000
Peeler
Umbrella Large 150
2,000 254 600
50,000
Strainer 139 3 418.5
Tent 3,000 6 18,000
Food Tong 59.5 4 238
Wooden Chairs with foam
Sizzling Plate 800
149.25 130
50 104,000
7,462.50
Wooden Tables
Griller 2,000
570 323 64,000
1,710
Bar stoolDish
Chafing 1,800
2,000 8
20 14,400
40,000
Serving spoon
Billiard Set 40,00049 30
8 1,470
320,000
Round
Dart SetTray 400
1,000 106 2,400
10,000
Oval Tray
Preparation Table 1,000
4,000 32 2,000
12,000
Dinner Spoon 10 400 4,000
Dinner Knife 10 400 4,000
TOTAL
Soup spoon 12 250 891,400
3,000
Teaspoon 6 300 1,800
Oval plate 100 50 5,000
Dinner Plate 70 400 28,000
Abalone Plate 80 200 16,000
Square Plate 80 200 16,000
Saucer 20 400 8,000
Ladle 75 6 450
TOTAL 174,149
Building and Facilities 15,000,000

Equipment and
Machineries 723,395
Furniturres and Fixtures 879,400
Bar Equipment 85,256
Kitchen and Dining 174,149
Equipment
Total 16,862,200
I.ACCUMULATED DEPRECIATION
Equipment and Machineries
ITEMS Price Units Total Salvage Useful Accum.
Value Life
Depreciation
Gas Range set 8,000 3 24,000 1,500 5 4,500

Refrigerator 12,000 3 36,000 2,000 5 6,800
Freezer 10,000 2 20,000 1,200 5 3,760
Burner Stove 800 4 3,200 200 5 600
Television Set 3,000 8 24,000 2,000 5 4,400
Airconditioner 16,000 7 112,000 5,000 5 21,400
Videoke Machine 18,000 6 108,000 5,000 5 20,600
Ceiling Fan 1,500 8 12,000 1,000 5 2,200
Wall Fan 700 15 10,500 900 5 1,920
Florescent Lamp 200 50 10,000 100 5 1,980
Exshaust Fan 900 10 9,000 500 5 1,700
Oven 18,000 1 18,000 1,300 5 3,340
Sound System 100,000 1 100,000 5,000 5 19,000
Emergency Light 300 10 3,000 200 5 560
Pool Filter 100,000 2 200,000 10,000 5 38,000
Blender 1,200 2 2,400 200 5 440
Rice Cooker 4,000 1 4,000 500 5 700
Computer 8,000 3 24,000 1,500 5 4,500
Microwave Oven 3,295 1 3,295 300 5 599
TOTAL 723,395 38,400 136,999
Furnitures and
Fixtures
Salvage Useful
ITEMS Price Units Total Value Life Accum. Depreciation
Nipa Hut 12,000 6 72,000 2,000 8 8,750

Monoblock Chairs 250 200 50,000 2,000 5 9,600
Monoblock tables 600 25 15,000 1,000 5 2,800
Queen Size Bed 10,000 2 20,000 500 8 2,438
Double Bed 7,000 2 14,000 300 5 2,740
Double Ddeck Bamboo
Bed 8,000 16 128,000 5,000 5 24,600
Umbrella Large 2,000 25 50,000 2,500 5 9,500
Tent 3,000 6 18,000 1,200 6 2,800
Wooden Chairs with
foam 800 130 104,000 5,000 7 14,143
Wooden Tables 2,000 32 64,000 2,500 7 8,786
Resort Manager 13 26 312
Bar stool 1,800 8 14,400 1,000 5 2,680
Billiard Set 40,000 8 320,000 30,000 10 29,000
Restaurant Manager 13 26 312
Dart Set 1,000 10 10,000 500 5 1,900
Preparation Table 4,000 3 12,000 1,000 7 1,571
Asst. Rest. Manager 13 26 312
TOTAL 891,400 54,500 121,308
Dining Supervisor 13 26 312
Head Chef 13 26 312
Sports Attendant 13 26 312
Asst. Cook 13 26 312
Finance Manager 13 26 312
Food Server 13 26 312
Receptionist 13 26 312
Cashier 13 26 312
Purchaser 13 26 312
Security (OIC) 13 26 312
Security Guard 13 26 312
Life Guard 13 26 312
Dishwasher 13 26 312
Maintenance/ Technician 13 26 312]

B. PROJECTED
EMPLOYEES SALARY
Per No. Of Per

POSITION Day Employee 15 days month Per Year
Operation
Resort Manager 500 1 6,500 13,000 156,000

Restaurant Manager 450 1 5,850 11,700 140,400
Asst. Restaurant
Manager 400 1 5,200 10,400 124,800
Finance Manager 400 1 5,200 10,400 124,800
Purchaser 400 1 5,200 10,400 124,800
Dining
Dining Supervisor 400 1 5,200 10,400 124,800

Food Server 380 6 29,640 59,280 711,360
Receptionist 380 2 9,880 19,760 237,120
Cashier 380 2 9,880 19,760 237,120
Kitchen
Head Chef 450 1 5,850 11,700 140,400

Asst. Cook 380 3 14,820 29,640 355,680
Dish Washer 300 2 7,800 15,600 187,200
Pool Area
Security (OIC) 400 1 5,200 10,400 124,800

Security Guard 380 4 19,760 39,520 474,240
Life Guard 380 4 19,760 39,520 474,240
Maintenance
Technician 380 2 9,880 19,760 237,120
Sports Attendant 380 4 19,760 39,520 474,240
TOTAL 37 185,380 370,760 4,449,120

PROJECTED EMPLOYEES SALARY FOR 5
YEARS
YEAR NO. OF DAYS PER YEAR
2010 312 4,449,120

2011 312 4,449,120
2012 312 4,449,120
2013 312 4,449,120
2014 312 4,449,120
total 22,245,600
SSS
CONTRIBUTION
employ
monthl ee employ
Employee y share er share EC total
Operation
Resort Manager 13,000 433.3 788.7 10 1,232

Restaurant
Manager 11,700 383.3 697.7 10 1,091
Asst. Rest.
Manager 10,400 350 637 10 997
Finance
Manager 10,400 350 637 10 997
Purchaser 10,400 350 637 10 997
Dining
Dining
Supervisor 10,400 350 637 10 997
Food Server 59,280 1,999.8 3,640.2 60 5,700
Receptionist 19,760 666.6 1,213.4 20 1,900
Cashier 19,760 666.6 1,213.4 20 1,900
Kitchen
Head Chef 11,700 383.3 697.7 10 1,091

Asst. Cook 29,640 999.9 1,820.1 30 2,850
Dish Washer 15,600 533.4 970.6 20 1,524
Pool Area
Security (OIC) 10,400 350 637 10 997

Security Guard 39,520 1,333.2 2,426.8 40 3,800
Life Guard 39,520 1,333.2 2,426.8 40 3,800
Maintenance
Technician 19,760 666.6 1,213.4 20 1,900
Sports
Attendant 9,880 1,333.2 2,426.8 40 3,800
TOTAL 5883 10708 170 35,573

PAG- IBIG CONTRIBUTIONS
employee employer
Employee monthly share share total
Operation
Resort Manager 13,000 100 100 200

Restaurant Manager 11,700 100 100 200
Asst. Restaurant Manager 10,400 100 100 200
Finance Manager 10,400 100 100 200
Purchaser 10,400 100 100 200
Dining
Dining Supervisor 10,400 100 100 200

Food Server 59,280 600 600 1,200
Receptionist 19,760 200 200 400
Cashier 19,760 200 200 400
Kitchen
Head Chef 11,700 100 100 200

Asst. Cook 9,880 100 100 200
Dish Washer 7,800 100 100 200
Pool Area
Security (OIC) 10,400 100 100 200

Security Guard 9,880 100 100 200
Life Guard 9,880 100 100 200
Maintenance Technician 9,880 100 100 200
Sports Attendant 9,880 100 100 200
TOTAL 1700 1700 3400

PHIL HEALTH CONTRBUTION
employ
month employee er
Employee ly share share total
Operation
Resort Manager 13,000 162.5 162.5 325

Restaurant Manager 11,700 137.5 137.5 275
Asst. Restaurant
Manager 10,400 125 125 250
Finance Manager 10,400 125 125 250
Purchaser 10,400 125 125 250
Dining
Dining Supervisor 10,400 125 125 250

Food Server 9,880 112.5 112.5 225
Receptionist 9,880 112.5 112.5 225
Cashier 9,880 112.5 112.5 225
Kitchen
Head Chef 11,700 137.5 137.5 275

Asst. Cook 9,880 112.5 112.5 225
Dish Washer 7,800 87.5 87.5 175
Pool Area
Security (OIC) 10,400 125 125 250

Security Guard 9,880 112.5 112.5 225
Life Guard 9,880 112.5 112.5 225
Maintenance
Technician 9,880 112.5 112.5 225
Sports Attendant 9,880 112.5 112.5 225
TOTAL 2050 2050 4100

C. EMPLOYEE
BENEFITS
SSS Pag-Ibig
No. of Employee
Position Emp. Employee Share E.C. Share
Operation
Resort Manager 1 788.7 10 100

Restaurant Manager 1 697.7 10 100
Asst. Rest. Manager 1 637 10 100
Finance Manager 1 637 10 100
Purchaser 1 637 10 100
Dining
Dining Supervisor 1 637 10 100

Food Server 6 3,640.20 60 600
Receptionist 2 1,213.40 20 200
Cashier 2 1,213.40 20 200
Kitchen
HeadChef 1 697.7 10 100

Asst. Cook 3 1,820.10 30 300
Dishwasher 2 970.6 20 200
Pool Area
Security (OIC) 1 637 10 100

Security Guard 4 2,426.80 40 400
Life Guard 4 2,426.80 40 400
Maintenance/Tech. 2 1,213.40 20 200
Sports Attendant 4 2,426.80 40 400
TOTAL 37 22720.6 370 3700
Philhealth
Employee Share 13th Month Pay Total
162.5 13,000 14061.2
137.5 11,700 12645.2
125 10,400 11272
125 10,400 11272
125 10,400 11272
125 10,400 11272

675 59,280 64,255.20
225 19,760 21,418.40
225 19,760 21,418.40
137.5 11,700 12645.2

337.5 29,640 32,127.60
175 15,600 16965.6
125 10,400 11272

450 39,520 42,836.80
450 39,520 42,836.80
225 19,760 21,418.40
450 39,520 42,836.80
4275 370,760 401825.6
D. SALARY
EXPENSES
Pag-ibig
No. of
Position Emp. Monthly Salary SSS Employer Share
Operation
Resort Manager 1 13,000 433.3 100

Restaurant Manager 1 11,700 383.3 100
Asst. Rest. Manager 1 10,400 350 100
Finance Manager 1 10,400 350 100
Purchaser 1 10,400 350 100
Dining
Dining Supervisor 1 10,400 350 100

1,999.
Food Server 6 59,280 80 600
Receptionist 2 19,760 666.6 200
Cashier 2 19,760 666.6 200
Kitchen
HeadChef 1 11,700 383.3 100

Asst. Cook 3 29,640 999.9 300
Dishwasher 2 15,600 533.4 200
Pool Area
Security (OIC) 1 10,400 350 100

1,333.
Security Guard 4 39,520 20 400
1,333.
Life Guard 4 39,520 20 400
Maintenance/Tech. 2 19,760 666.6 200
1,333.
Sports Attendant 4 39,520 20 400
TOTAL 37 370760 12482.4 3700
Philhealth
Withholding
Employer Share Base Tax Total
162.5 12,304.20 1,169.17 27,169

137.5 11,079.20 924.17 24,324
125 9,825 682.03 21,482
125 9,825 682.03 21,482
125 9,825 682.03 21,482
125 9,825 682.03 21,482

675 56,005.20 3,650.46 122,210
225 18,668.40 1,216.82 40,737
225 18,668.40 1,216.82 40,737
137.5 11,079.20 924.17 24,324

337.5 28,002.60 1,216.82 60,497
175 14,691.60 1,216.82 32,417
125 9,825 682.03 21,482

450 37,336.80 2,433.64 81,474
450 37,336.80 2,433.64 81,474
225 18,668.40 1,216.82 40,737
450 37,336.80 2,433.64 81,474
4275 350,302.60 23,463.14 764,983
Per Month Per Year
Employees Salary 326,839.46 3,922,073.50
Salary Expenses 43,920.54 527,046.48
Employee Benefits 31,065.60 743,547.20

E. COSTING
Drinks
Tequila Sunrise
1 jigger Tequila : El Hombre (130 ml) 5.41
¼ jigger Grenadine Syrup: Walsh Grenadine (750 ml) 115.00/ 1.19
Orange Juice: Tang (1L) 8.00/ 1.00
1. Net Cost: 7.6
2. 30% Buffer: 2.28
3. Gross Cost: 9.88
4. Mark Up: 40.00
5. Selling Price: 49.88
6. Proposed Selling Price: 50.00
Gibson
1 Jigger Gin: Gilbeys Gin (1L) 155/ 4.69

½ Jigger Dry Vermouth: Martini Dry (1L) 410/ 6.40
1. Net Cost: 11.09
2. 30% Buffer: 3.32
3. Gross Cost: 14.41
4. Mark up: 40.00
Harvey Wallbanger
1 Jigger Vodka: Gilbeys vodka (1L) 150/ 4.68
¼ Jigger Galliano (750ml) 570/ 5.93
Orange Juice: Tang (1L) 8.00/ 1.00
1. Net Cost: 11.61
2. 30% Buffer: 3.48
4. Mark Up: 40.00
6. Proposed selling price: 55.00
Margarita
1 Jigger Tequila: El Hombre (750ml) 130/ 4.41

½ Jigger triple Sec: Walsh (750ml) 135/ 2.81
½ Jigger Lime Juice (1L) 80.00/ 2.25
Sliced Lime: (40g) 18.00/ 2.25
1. Net Cost: 10.72
2. 30% Buffer: 3.21
4. Mark Up: 40.00
Gimlet
1 Jigger Gin : Gilbeys Gin (1L) 155.00/ 4.84
2 Jigger Lime Juice: (1L) 80.00/ 2.50
1. Net Cost: 7.34
2. 30% Buffer: 2.20
3. Gross Cost: 9.54
4. Mark Up: 40.00
Black Russian
1 Jigger Vodka: Gilbeys Vodka (1L)150.00/ 4.68
½ Jigger Kahlua (750ml) 450.00/ 9.37

Red Cherry (120g) 90.00/ 4.00
1. Net Cost: 18.05
2. 30% Buffer: 5.41
4. Mark Up: 40.00
Orange Blossom
1 Jigger Gin: Gilbeys Gin (1L) 155.00/ 4.84
¼ Jigger Triple Sec: Walsh (750ml) 135.00/1.40
2 Jiggers Orange Juice: Tang (1L) 8.00/ .48
Red Cherry (120g) 90.00/ 2.25
Orange: (50g) 20.00/ 1.20
1. Net Cost: 10.17
2. 30% Buffer: 3.05
4. Mark Up: 40.00

Vodka Martini
1 Jigger vodka: Gibeys vodka (1L) 150.00/ 4.68
½ Jigger Dry Vermouth: Martini (1L) 410.00/ 6.40
1. Net Cost: 11.08
2. 30% Buffer: 3.32
4. Mark Up: 40.00
White Russian
11/2 Jigger Gilbeys Vodka: (1L) 150.00/ 7.02
1 Jigger Kahlua: (750ml) 450.00/ 18.75
50ml Milk: (1L) 49.00/ 2.45
1. Net Cost: 28.22
2. 30% Buffer: 8.46
4. Mark Up: 40.00
Singapore Sling
1 ½ Jigger Gilbeys gin (1L) 155.00/ 7.26
½ Jigger Lime Juice (1L) 80.00/ 1.25
½ Jigger Gome Syrup (750ml) 19.00/ 0.39
1 Jigger Cherry Brandy (750ml) 259.00/ 10.79
Soda Water (can) 17.00/ 8.5

1. Net cost: 28.19
2. 30% Buffer: 8.45
3. Gross cost: 36.64
4. Mark up: 40.00
5. Selling price: 76.64
Maitai
1 ½ Jigger Tanduay rhum: (750ml) 64.00/ 3.99
1 Jigger triple sec (750ml) 135.00/ 5.62
½ jigger Lime juice (1L) 80.00/ 1.25
Pineapple juice: (1L) 8.00/ 1.00
Orange Juice: (1L) 8.00/ 1.00
½ Jigger Grenadine: (750ml) 115.00/ 2.39
1. Net cost: 15.25
2. 30 % Buffer: 4.57
4. Mark up: 40.00
Mudslide
½ Jigger Gilbeys Vodka: (1L) 150.00/ 2.34
½ Jigger Kahlua: (750ml) 450.00/ 9.37
½ Jigger Baileys: (750ml) 495.00/ 10.31
Fresh Milk: (1L) 49.99/ 4.90
1. Net cost: 26.92

2. 30% Buffer: 8.07
4. Mark up: 40.00
Screw driver
11/2 Jigger Gilbeys Vodka: (1L) 155.00/ 7.26
Orange Juice: (1L) 8.00/ 1.00
Garnish Orange slice: (50g) 20.00/ 2.00
1. Net cost: 10.26
2. 30% Buffer: 3.07
4. Mark up: 40.00
Blue Lagoon
1 ½ Jigger Gilbeys vodka: (1L) 150.00/ 4.68
½ Jigger Walsh Blue Curacao (750ml) 155.00/ 6.45
Pineapple Juice: (1L) 8.00/ 1.00
1. Net cost: 12.13
2. 30%Buffer: 3.63
4. Mark up: 40.00

Sex on the Beach
1 Jigger Peachschnapps: (can) 22.00/ 4.40
2 Jigger Orange juice: (1L) 8.00/ 1.00
4 Jigger cranberry juice: (1L) 56.00/ 7.00
1. Net cost: 19.42
2. 30% buffer: 5.82
4. Mark up: 40.00
Tequila Slammer
1 Jigger El Hombre Tequila: (750ml) 130.00/ 5.41
Tonic water (can) 16.00/ 8.00
1. Net cost: 13.41
2. 30% Buffer: 4.02
4. Mark up: 40.00
Cuba Libre
1 ½ Jigger Tanduay Rhum: (750ml) 64.00/ 3.99
Coke (can) 18.00/ 9.00
Garnish Lemon: (40g) 18.00/ 2.00
1. Net cost: 14.99

2. 30% Buffer: 4.49
4. Mark up: 40.00
Stinger
1 jigger Fundador Brandy: (750ml) 335.00/ 13.95
½ Jigger crème de menthe: (750ml) 150.00/ 3.12
1. Net cost: 17.07
2. 30% buffer: 5.12
4. Mark up: 40.00
Cape Coder
Cranberry juice: (1L) 56.00/ 2.80
1. Net cost: 9.82
2. 30% Buffer: 2.94
4. Mark up: 40.00
Godmother
1 Jigger Gilbeys vodka: (1L) 150.00/ 4.68

1 Jigger Walsh Amaretto: (750ml) 215.00/ 8.95
1. Net cost: 13.63
2. 30% Buffer: 4.09
4. Mark up: 40.00
Juices 447.00/case = 18.62/bottle
Lotte Juices: Pineapple, Mango, Guava, Four 1. Net cost: 18.62

2. 30% Buffer: 5.58
Seasons, Apple, Orange, grapes & Peach 3. Gross cost: 24.20
4. Mark up (50%): 12.10
360.00/ case = 15/ can 5. Selling price: 36.30
1. Net cost: 15.00
2. 30% Buffer: 4.50
4. Mark up (100%): 19.50
Soft drinks
Coke, Sprite, Royal, Coke light, coke Zero,
Sprite Light, soda water, & Root Beer.
432.00/case = 18.00/can
1. Net cost: 18.00 San Mig Strong Ice

2. 30% Buffer: 5.40
3. Gross cost: 23.40 385.00/case = 16.04/ bottle
4. Mark up (50%): 11.70
5. Selling price: 35.10 1. Net cost: 16.04
6. Proposed selling price: 36.00 2. 30% Buffer: 4.81
4. Mark up (50%): 10.42
Beers 5. Selling price: 31.27
San Mig Light (SML)
Red Horse Beer
San Miguel Beer (SMB)
344.00/ case = 14.33/ bottle
385.00/case = 16.04/ bottle
. Net cost: 14.33
1. Net cost: 16.04 2. 30% Buffer: 4.30
2. 30% Buffer: 4.81 3. Gross cost: 18.63
3. Gross cost: 20.85 4. Mark up (50%): 9.31
4. Mark up (50%): 10.42 5. Selling price: 27.94
5. Selling price: 31.27 6. Proposed selling price: 30.00
FOODS
Mushroom with Bacon
Ingredients Quantity Unit Unit Cost Total Cost Remarks
Olive Oil 10 ml 152.00 3.04 500ml
Bacon 125 G 52.00 26.00 250g
Garlic 10 G 40.00 0.40 1000g

Button Mushroom 500 G 35.00 35.00 500g
Salt 5 G 10.00 0.25 200g
Ground Pepper 2 G 20.00 0.80 50g
Parsley 5 G 10.00 1.66 30g
1. Total cost: 67.15 5. Cost per serving: 43.64

2. 30% Buffer: 20.14 6. Mark up (40%): 17.45
3. Gross cost: 87.29 7. Selling price: 61.09
4. Standard yield: 2 servings 8. Proposed selling price: 65.00
Tempura
Prawns 200 G 450.00 90.00 1000g
Flour 50 G 27.00 1.35 1000g
Cornstarch 50 G 25.00 1.25 1000g
Eggs 1 Pc. 4.00 4.00 1 pc.
Salt 5 G 10.00 0.25 200g

2. 30% Buffer: 36.48 6. Mark up (40%): 63.23
4. Standard yield: 1 serving 8. Proposed selling price: 225.00
Calamares Fritos
Squid 200 G 250.00 50.00 1000g
Flour 50 G 27.00 1.35 1000g
Bread Crumbs 50 G 37.50 7.50 250g
Egg 1 Pc. 4.00 4.00 1 pc.
Salt 5 G 10.00 0.25 200g
2. 30% Buffer: 18.93 6. Mark up (40%): 32.81
Shrimp Gambas
Shrimp 100 G 350.00 35.00 1000g
Tomato paste 15 G 30.00 6.00 75g
Tomato sauce 20 G 56.50 1.13 1000g
Knorr cubes 1 cube 5.00 5.00 1 cube
Salt 10 G 10.00 .5 200g
Pepper 5 G 20.00 2.00 50g
butter 20 G 26.00 2.60 200g

2. 30% Buffer: 15.66 6. Mark up (40%): 27.15
3. Gross cost: 67.89 7. Selling Price: 95.09
Chicken Curry
Spring chicken 1000 G 115.00 115.00 1000g
Salt 10 G 10.00 .5 200g
Cooking oil 1/2 cup 75.00 1.87 1000g
Chopped onion 20 G 60.00 1.20 1000g
Coconut milk 2 G 30.00 10.00 1000g
Curry powder 80 G 40.00 4.00 200g
eggplant 250 G 50.00 12.50 1000g
1. Net cost: 145.07 5. Cost per serving: 37.31
2. 30% Buffer: 43.52 6. Mark up (40%): 15.08

Chicken with Oranges
Ingredients Quantity Unit Unit Cost Total Remarks

Cost
Chicken 1000 g. 115 115.00 1000g
Onion 20 g. 60 1.20 1000g
Bayleaf 5 Pcs. 50 2.00 100g
orange 2 Pcs. 5 10.00 1000g
2. 30% Buffer: 38.46 6. Mark up (40%): 13.33
Breaded Chicken Wings
Chicken breast 200 g. 115 23.00 1000g
Salt 10 g. 10 0.50 200g
Cheddar cheese 50 g. 56 11.91 235g
Flour 50 g. 27 1.35 1000g
Egg 1 Pc. 5 5.00 Pc.
Cooking oil 500 ml. 75 37.5 1000g
Bread crumbs 50 g. 37.50 7.5 250g
Butter 20 g. 26.00 2.21 235g
2. 30% Buffer: 26.69 6. Mark up (40%): 23.13

Chicken Pastel
Chicken 1000 G 115 115.00 1000g
Sausage 50 G 156 7.80 1000g
pickles 30 G 45 5.40 250g
Tomato sauce 50 Pc. 56.50 2.82 1000g
Button mushroom 40 G 35.00 7.00 200g
2. 30% Buffer: 41.40 6. Mark up (40%): 17.94
Pork Binagoongan

Pork 500 g. 160.00 80.00 1000g
Cooking oil 200 g. 75.00 15.00 1000g
Garlic 10 g. 40.00 .40 1000g
Onion 20 g. 60.00 1.20 1000g
Tomato 100 Pc. 60.00 6.00 1000g
Shrimp paste 100 ml. 250.00 25.00 1000g
Vinegar 50 g. 12.00 1.76 340g
2. 30% Buffer: 38.80 6. Mark up (40%): 16.51
Roast Beef
Beef 1000 g. 250.00 250.00 1000g
Cherry brandy 15 ml. 185.00 3.70 750g
Garlic 20 g. 40.00 .8 1000g
Salt 10 g. 10.00 .5 200g
Pepper 10 g. 20.00 4.00 50g
Gravy 500 g. 60.00 30.00 1000g
2. 30% Buffer: 86.7 6. Mark up (40%): 30.03
Baked Mussels
Ingredients Quantity Unit Unit cost Total cost remarks
Tahong 1000 g. 80.00 80.00 1000g
Butter 1 Bar 26.00 26.00 235g/bar
Garlic 100 g. 40.00 4.00 1000g
Onion 100 g. 60.00 6.00 1000g
Tomato 100 g. 60.00 6.00 1000g
Soy sauce 30 ml. 12.00 1.05 340ml
Salt 10 g. 10.00 0.5 200g
Pepper 10 g. 20.00 4.00 50g.
Eggs 6 Pc. 4.00 24.00 /pc.
2. 30% Buffer: 45.00 6. Mark up(40%): 39.40
Shrimp Tomato Surprise

Shrimp 500 g. 350.00 175.00 1000g
Tomato 200 g. 60.00 12.00 1000g
Celery 100 g. 80.00 8.00 1000g
Mayonnaise 100 g. 280.00 28.00 1000g
Calamansi 50 g. 50.00 2.5 1000g
2. 30% Buffer: 67.65 6. Mark Up (40%): 29.31
Fried Pork chops

Pork chops 500 g. 160.00 80.00 1000g
Salt 10 g. 10.00 .50 200g
Pepper 10 g. 20.00 4.00 50g
Eggs 2 Pc. 4.00 8.00 Pc.
Oil 200 ml. 75.00 15.00 1000ml
Bread crumbs 50 g. 37.50 7.50 250g
2. 30% Buffer: 34.50 6. Mark up (40%): 11.21
Beef Caldereta

Beef 1000 g. 250.00 250 1000g
Tomatoes 100 g. 60.00 6.00 1000g
Onions 150 g. 60.00 9.00 1000g
Tomato sauce 400 g. 56.50 22.60 1000g
Garlic 60 g. 40.00 2.40 1000g
Potatoes 200 g. 60.00 12.00 1000g
Olives 20 g. 86.00 6.88 250g
R & g Bellpepper 150 g. 80.00 12.00 1000g
Cooking oil 50 g. 75.00 3.75 1000g
Salt 10 g. 10.00 .50 200g
Pepper 10 g. 20.00 4.00 50g
Chilli 5 g. 60.00 .30 1000g
2. 30% Buffer: 98.82 6. Mark up (40%): 34.26
Bicol Express

Pork 100 g. 160.00 16.00 1000g
Shrimp 50 g. 350.00 17.50 1000g
Green bell pepper 100 g. 80.00 8.00 1000g
Chilli 10 g. 60.00 .60 1000g
Coconut milk 200 ml. 30.00 6.00 1000g
Pepper 10 g. 20.00 4.00 50g
Salt 10 g. 10.00 .50 200g
Chilli Finger 25 g. 70.00 1.75 1000g
2. 30% Buffer: 16.30 6. Mark up (40%): 28.26
BBQ Pork Chops

Rum (Fundador) 30 g. 315.00 12.60 750ml
Soy sauce 45 g. 12.00 2.25 340ml
Tomato sauce 45 g. 56.50 2.54 1000g
Sugar 45 g. 36.00 1.62 1000g
Garlic 4 ml. 40.00 .50 1000g
Pork 1000 g. 160.00 160.00 1000g
2. 30% Buffer: 53.85 6. Mark up (40%): 18.66

Chicken lollipop

Chicken wings 2000 g. 115.00 230.00 1000g
Honey 250 g. 155.00 143.51 270g
Mustard 120 g. 59.00 29.50 240g
Bread crumbs 240 g. 37.50 36.00 250g
2. 30% Buffer: 131.70 6. Mark up (40%): 22.82
Tuna Sashimi

Prime grade tuna 250 g. 230.00 230.00 250g
Wasabi 20 g. 150.00 15.00 200g
Kikoman soy sauce 30 g. 57.00 3.45 500ml
2. 30% Buffer: 74.53 6. Mark up (40%): 32.29

Cheese Puffs

Cheese 480 g. 56.00 114.38 235g
Butter 40 g. 26.00 4.42 235g
Green olives 240 g. 90.00 90.00 240g
Flour 500 g. 27.00 13.50 1000g
2. 30% Buffer: 66.69 6. Mark up (40%): 19.26
Double Cheese Treat

Cheese 192 g. 56.00 45.75 235g
Bread crumbs 192 g. 37.50 28.80 250g
Eggs 2 pcs. 4.00 8.00 Pc.
Cooking oil 400 ml. 75.00 30.00 1000g
All purpose cream 436 ml. 34.50 129.17 250g
Bacon 72 g. 56.50 16.27 250g
Onion 12 g. 60.00 0.75 1000g
2. 30% Buffer: 99.89 6. Mark up (40%): 21.64

Crab Fritters

Crab meat 500 g. 480.00 240.00 1000g
Bread crumbs 480 g. 37.50 72.00 250g
Coriander 30 g. 37.75 4.53 250g
Spring onion 30 g. 10.00 3.00 100g
Egg 2 Pcs. 4.00 8.00 Pc.
Mayonnaise 125 g. 280.00 35.00 1000g
Lemon juice 25 g. 18.00 4.50 100g
Oil 480 ml. 75.00 36.00 1000ml
2. 30% Buffer: 120.90 6. Mark up (40%): 41.91
3. Gross cost: 523..93 7. Selling Price: 146.69
Pepper Steak

Pepper 10 g. 20.00 4.00 50g
Beef 1000 g. 250.00 250.00 1000g
Oil 30 ml. 75.00 2.25 1000ml
Parsley 10 g. 10.00 3.33 30g
Worcestershire sauce 10 ml. 120.00 3.42 350g
2. 30% Buffer: 78.90 6. Mark up (40%): 34.19

French fried onion ring

onions 200 g. 70.00 14.00 1000g
Cooking oil 300 ml. 75.00 22.50 1000g
Flour 50 g. 27.00 1.35 1000g
Salt 10 g. 10.00 .50 200g
Baking powder 70 g. 30.00 6.00 50g
Milk 100 ml. 57.00 5.20 1000ml
2. 30% Buffer: 15.10 6. Mark up (40%): 13.09
F. FOOD SALES
Appetizer Amount No. of orders Total sales Total sales Total Sales
per day per day per month per year
Chicken lollipop 80 10 800 24,000 288,000

Tuna sashimi 115 10 1,150 34,500 414,000
Baked Mussels 140 8 1,120 33,600 403,200
Shrimp gambas 100 11 1,100 33,000 396,000
Tempura 225 6 1,350 40,500 486,000
Calamares fritos 115 10 1,150 34,500 414,000
Mushroom with
bacon 65 9 585 17,550 210,600
Crab fritters 150 8 1,200 36,000 432,000
Onion rings 50 20 1,000 30,000 360,000
French fries 60 15 900 27,000 324,000
Sizzling sisig 80 10 800 24,000 288,000
Chicharong
bulaklak 80 8 640 19,200 230,400
TOTAL 1260 125 11795 353,850 4,246,200
On the grill Amount No. of orders Total sales Total sales Total sales
BBQ Pork chops 70 8 560 16,800 201,600

Pepper steak 120 10 1,200 36,000 432,000
Pork liempo 65 12 780 23,400 280,800
Squid lumot 80 10 800 24,000 288,000
Pork BBQ 70 12 840 25,200 302,400
Tuna Belly 110 6 660 19,800 237,600
Chicken inasal 150 10 1,500 45,000 540,000
TOTAL 68 6340 190,200 2,282,400
Main course Amount No. of orders Total sales Total sales Total sales
Chicken curry 55 20 1,100 33,000 396,000

Chicken w/ oranges 50 15 750 22,500 270,000
Breaded chicken 85 14 1,190 35,700 428,400
breast
Chicken pastel 65 12 780 23,400 280,800
Pork binagoongan 60 12 720 21,600 259,200
Roast beef 110 15 1,650 49,500 594,000
Shrimp tomato
surprise 105 12 1,260 37,800 453,600
Fried pork chops 50 8 400 12,000 144,000
Beef caldereta 120 8 960 28,800 345,600
Bicol express 100 10 1,000 30,000 360,000
Chicken relleno 90 8 720 21,600 259,200
Sweet and sour pork 65 15 975 29,250 351,000
Pochero 90 15 1,350 40,500 486,000
Lechon paksiw 80 14 1,120 33,600 403,200
Salt & pepper
spareribs 75 15 1,125 33,750 405,000
Lumpiang shanghai 80 16 1,280 38,400 460,800
Callos 80 14 1,120 33,600 403,200
Lengua estofada 110 15 1,650 49,500 594,000
238 19,150 574,500 6,894,000
Side dish Amount No. of orders Total sales Total sales Total sales
Chahan rice 30 100 3,000 90,000 1,080,000

Plain rice 20 250 5,000 150,000 1,800,000
Fiesta rice 40 100 4,000 120,000 1,440,000
Chinese fried rice 30 110 3,300 99,000 1,188,000
Veg. Salad 40 50 2,000 60,000 720,000
Mashed potato 50 50 2,500 75,000 900,000
TOTAL 660 19,800 594,000 7,128,000

Dessert Amount No. of orders Total sales Total sales Total sales
Double cheese treat 80 30 2,400 72,000 864,000

Cheese puffs 70 20 1,400 42,000 504,000
Creame brulle 80 40 3,200 96,000 1,152,000
Mango crepe 70 30 2,100 63,000 756,000
Mango float 105 50 5,250 157,500 1,890,000
Tiramisu 110 40 4,400 132,000 1,584,000
Banana delight 75 30 2,250 67,500 810,000
Ice cream 50 50 2,500 75,000 900,000
TOTAL 290 23,500 705,000 8,460,000
Summary of food sales
Total sales Total sales Total sales

per day per month per year
Appetizer 11,795 353,850 4,246,200

On the grill 6,340 190,200 2,282,400
Main course 19,150 574,500 6,894,000
Side dish 19,800 594,000 7,128,000
Dessert 23,500 705,000 8,460,000
TOTAL 80,585 2,417,550 29,010,600

G. BAR SALES
Cocktails Amount No. of orders Total sales Total sales Total sales
Tequila sunrise 50 5 250 7,500 90,000

Gibson 55 4 220 6,600 79,200
Margarita 55 6 330 9,900 118,800
Harvey wallbanger 55 2 110 3,300 39,600
Gimlet 50 3 150 4,500 54,000
Orange blossom 55 3 165 4,950 59,400
Black Russian 65 2 130 3,900 46,800
Vodka Martini 55 1 55 1,650 19,800
Mudslide 75 1 75 2,250 27,000
Singapore sling 80 5 400 12,000 144,000
White Russian 80 2 160 4,800 57,600
Maitai 60 1 60 1,800 21,600
Screwdriver 55 1 55 1,650 19,800
Sex on the beach 70 2 140 4,200 50,400
Blue lagoon 60 1 60 1,800 21,600
Cuba libre 60 1 60 1,800 21,600
Tequila slammer 60 1 60 1,800 21,600
Cape codder 55 2 110 3,300 39,600
Stinger 65 2 130 3,900 46,800
Godmother 60 2 120 3,600 43,200
TOTAL 47 2840 85,200 1,022,400
Beers Amount No. of orders Total sales Total sales Total sales
SML 40 250 10,000 300,000 3,600,000

San mig strong ice 35 80 2,800 84,000 1,008,000
SMB 35 100 3,500 105,000 1,260,000
Redhorse 30 100 3,000 90,000 1,080,000
TOTAL 530 19,300 579,000 6,948,000
Amount No. of orders Total sales Total sales Total sales

Soft drinks
(Assorted) 36 80 2,880 86,400 1,036,800
Juices (Assorted) 40 80 3,200 96,000 1,152,000
TOTAL 160 6,080 182,400 2,188,800
Summary of Bar Sales

Cocktails 2,840 85,000 1,022,400

Beers 19,300 579,000 6,948,000
Soft drinks/ Juices 6,080 182,400 2,188,800
TOTAL 28,220 846,400 10,159,200

Food sales 80,585 2,417,550 29,010,600

Bar sales 28,220 846,600 10,159,200
TOTAL 108,805 3,264,150 39,169,800
H. Sales from sports and KTV
Amount No. of customers Total sales Total sales Total sales

Billiards 100 30 3,000 90,000 1,080,000

Darts 50 40 2,000 60,000 720,000
KTV 1 1,000 3 3,000 90,000 1,080,000
KTV 2 700 4 2,800 84,000 1,008,000
KTV 3 500 4 2,000 60,000 720,000
TOTAL 81 12,800 384,000 4,608,000

I. Sales from swimming pool
Amount No. of customers Total sales Total sales Total sales

Swimming pool
Adult 100 80 8,000 240,000 2,880,000
Children 80 40 3,200 96,000 1,152,000
Accommodation
Cottages 700 3 2,100 63,000 756,000
Honeymoon
Suite 1,500 1 1,500 45,000 540,000
Family room 2,000 1 2,000 60,000 720,000
Barkada room 3,200 1 2,200 66,000 792,000
TOTAL 126 19,000 570,000 6,840,000
Leisure RestoparkSummary of Income Sales

Bar & Restaurant 108,805 3,264,150 39,169,800

Sports and KTV 12,800 384,000 4,608,000
Swimming Pool 19,000 570,000 6,840,000
TOTAL 140,605 4,218,150 50,617,800
J. FOOD COST
No. of orders Total net cost Total net cost Total net cost
Items Net cost per day per day per month per year
Chicken lollipop 43.9 10 439.01 13,170.30 158,043.60

Tuna sashimi 62.11 10 621.12 18,633.75 223,605
Baked mussels 75.77 8 606.2 18,186 218,232
Shrimp gambas 52.23 11 574.53 17,235.90 206,830.80
Tempura 121.6 6 729.6 21,888 262,656
Calamares fritos 63.1 10 631 18,930 227,160
Mushroom with bacon 33.57 9 302.17 9,065.25 108,783
Crab fritters 80.6 8 644.84 19,345.44 232,145
Onion rings 25.17 20 503.5 15,105 181,260
French fries 25.8 15 387 11,610 139,320
Sizzling sisig 45.07 10 450.7 13,521 162,252
Chicharong bulaklak 42.5 8 340 10,200 122,400
BBQ Pork chops 35.9 8 287.21 8,616.48 103,397.76
Pepper steak 65.75 10 657.5 19,725 236,700
Pork liempo 33.16 12 397.92 11,937.60 143,251.20
Squid lumot 38.9 10 389 11,670 140,040
Pork BBQ 35.5 12 426 12,780 153,360
Tuna belly 63 6 378 11,340 136,080
Chicken inasal 87.8 10 878 26,340 316,080
Chahan rice 12 100 1,200 36,000 432,000
Plain rice 7 250 1,750 52,500 630,000
Fiesta rice 18.01 100 1,801 54,030 648,360
Chinese fried rice 14.5 110 1,595 47,850 574,200
Veg. Salad 18.4 50 920 27,600 331,200
Mashed potato 23.3 50 1,165 34,950 419,400
Chicken curry 29.01 20 580.2 17,406 208,872
Chicken w/ oranges 25.64 15 384.6 11,538 138,456
Breaded chicken breast 44.48 14 622.72 18,681.60 224,179.20
Chicken pastel 34.5 12 414 12,420 149,040
Pork binagoongan 31.59 12 379.08 11,372.40 136,468.80
Roast beef 57.8 15 867 26,010 312,120
Shrimp tomato surprise 56.37 12 676.44 20,293.20 243,518.40
Fried pork chops 28.75 8 230 6,900 82,800
Beef caldereta 65.88 8 527.04 15,811.20 189,734.40
Bicol express 54.35 10 543.5 16,305 195,660
Chicken relleno 42.5 8 340 10,200 122,400
Sweet and sour pork 30.5 15 457.5 13,725 164,700
Pochero 41.37 15 620.55 18,616.50 223,398
Lechon paksiw 38.05 14 532.7 15,981 191,764
Salt and pepper
spareribs 34.47 15 517.05 15,511.50 186,138
Lumpiang shanghai 44.72 16 715.52 21,465.60 257,587.20
Callos 37 14 518 15,540 186,480
Lengua estofada 50 15 750 22,500 270,000
Double cheese treat 41.62 30 1,248.60 37,458 449,496
Cream puffs 37.05 20 741 22,230 266,760
Cream brulle 34.47 40 1,378.80 41,364 496,368
Mango crepe 35.6 30 1,068 32,040 384,480
Mango float 47.35 50 2,367.50 71,025 852,300
Tiramisu 50.75 40 2,030 60,900 730,800
Banana delight 26.25 30 787.5 23,625 283,500
Ice cream 22.5 50 1,125 33,750 405,000
TOTAL 38496.6 1,154,898.72 13,858,776.36
K. BAR COST
No. of orders Total net cost Total net cost Total net cost
Items Net cost per day per day per month per year
Tequila sunrise 7.6 5 38 1,140 13,680

Gibson 11.09 4 44.36 1,330.80 15,969.60
Margarita 10.75 6 64.5 1,935 23,220
Harvey wallbanger 11.61 2 23.22 696.6 8,359.20
Gimlet 7.34 3 22.02 660.6 7,927.20
Orange blossom 10.17 3 30.51 915.3 10,983.60
Black Russian 18.05 2 36.1 1,083 12,996
Vodka Martini 11.08 1 11.08 332.4 3,988.80
Mudslide 26.92 1 26.92 807.6 9,691.20
Singapore sling 28.19 5 140.95 4,228.50 50,742
White Russian 15.25 2 15.25 457.5 5,490
Maitai 10.26 1 10.26 307.8 3,693.60
Screwdriver 19.42 1 38.84 1,165.20 13,982.40
Sex on the beach 12.13 2 12.13 363.9 4,366.80
Blue lagoon 14.99 1 14.99 449.7 5,396.40
Cuba libre 13.41 1 13.41 402.3 4,827.60
Tequila slammer 9.82 1 19.64 589.2 7,070.40
Cape codder 17.07 2 34.14 1,024.20 12,290.40
Stinger 13.63 2 27.26 817.8 9,813.60
Godmother 28.22 2 56.44 1,693.20 20,318.40
SML 18.62 250 4,655 139,650 1,675,800
San mig strong ice 16.04 80 1,283.20 38,496 461,952
SMB 16.04 100 1,604 48,120 577,440
Redhorse 14.33 100 1,433 42,990 515,880
Softdrinks (Assorted) 18 80 1,440 43,200 518,400
Juices (Assorted) 15 80 1,200 36,000 432,000
TOTAL 12295.22 368,857 4,426,279

E.
Management
Aspects
E. Management Aspects
Management study determines the appropriate business organization. The people

who will be involved both before and during the operating periods of the business and the
functions of the management personnel, skills and number of labor specifying the duties
and time devoted to the qualification, compensation and benefits. It involves
responsibilities such as formulating department goals. Target & objectives, determining
critical task and establishing division of labor, checking and ensuring the availability of
pre-opening requirements, establishing and enforcing house rules and performance
standards, establishing control policies and procedures in all areas of operation included in
the issuance and use of supplies and equipment; and attending the customer’s request and
complaints.
\
ORGANIZATIONAL CHART
Resort
Security (OIC) Maintenance/

Restaurant
Technician
Sports
Security Life
Guard
Asst. Finance Manger

Manager
Cashier Purchaser
Receptionist
Dining
Head Chef
FIGURE E.1
Food Attendant Asst. Cook
Dish Washer
PERSONEL JOB SPECIFICATION AND DESCRIPTION
Resort Manager
- Shall be responsible in the overall operation of the business.

- Must have full authority in major decision making in the
business.
- Shall approve and disapprove policies needed to be implemented.
- Coordinates with the screening and recruiting of employees.
- Shall be responsible in hiring and terminating employees.
Restaurant Manager
- Shall be responsible n the overall supervision of the restaurant

- Must cooperate with the Resort manager with any decision
making.
- Shall be responsible in implementing rules, policies and
regulation in the restaurant.
- Shall manage the day to day operation of the restaurant.
Asst. Restaurant Manager
- Shall Imposed discipline and implementing house rules and

policies.
- Shall supervise the performance of the staff.
- Must motivate the employees to become more productive.
- Shall set plans in achieving quota.
Finance Manager
- Shall be responsible in allocating resources of the business.

- Shall make budget proposals including daily weekly and annual
expenses of the business.
- Shall be responsible in monitoring payables and book keeping of
the business.
- Shall determine the financial requirements and procurement of
funds.
Purchaser
- Shall be responsible in purchasing stocks for the week.
- Must coordinate with the Head chef for any request.
- Shall be responsible in inventory of the kitchen and bar stocks.
- Must coordinate with the finance manager for approval of the
request.
Security (OIC)
- Shall be responsible in the overall safety and security of the

resort.
- Must coordinate with the security guards and life guards with
the day to day operation of the resort.
Maintenance and Technicians
- Shall observe the cleanliness and orderliness of the area.

- Shall perform the duties that may be assigned from time to time.
- Shall be responsible in minor and major technical problems that
may be encountered.
Dining Supervisor
- Shall be responsible in receiving instructions from the manager
and disseminate it to the staffs.
- Must attend to more serious customer complaints.
- Shall be responsible in making schedule for the staff.
- Shall be responsible in achieving the sale quota for the month.
Head Chef
- Shall be responsible in the overall operation of the kitchen.

- Shall be responsible in preparing the daily menu.
- Must ensure the quality of the food.
Asst. Cook
- Must assist the Head Chef in the preparation of the kitchen.

- Shall be responsible in the cleanliness and orderliness of the
kitchen.
Dish Washer
- Shall be responsible in the cleanliness and orderliness of the
kitchen and dining equipment.
Sports Attendant
- Shall assist the needs of the guest who wants to play or use the
KTV rooms.
- Shall follow other instructions given by the managers.
Receptionist
- Must greet the guest and attend to their needs.

- Shall be responsible in resort reservations and payments.
Food Attendant
- Shall be responsible in assisting the guests needs and

satisfactions.
- Shall follow the instructions given by the manager and
supervisor.
- Shall be responsible in the cleanliness of the bar and dining area.
Cashier
- Shall be responsible in payment transactions of the customers.

- Shall be liable if there are any losses in the daily sales and
transactions.
Security Guards
- Shall be responsible in safeguarding the area from any harm.

- Shall be responsible in the safety and security of the customers.
Life guard
- Must attend to the needs of the customers in the pool area.

- Shall be responsible with the safety and security of the customers
in the pool area.
Recruitment Policies
Hiring / Employment
Employees hired by the owner must have the following requirements:
• Resume with 2x2 picture
• Transcript of Record
• Medical Certificate
• NBI Clearance
• Barangay Clearance
• TIN Number
• Police Clearance
Job Qualification:
Managers
Qualification:
• Female; between 25 to 32 years old;

• Graduate of any four year course;
• With at least 1 year experience gained from a retail set-up, food chain
or sales in a supervisory capacity;
• Can motivate people; with strong leadership skills, analytical and
results oriented; - can handle customer concerns and complaints
effectively.
Cashier/ Receptionist
• Female at least 5’2” in height
• At least with 2 years college studies
• Able to communicate in English and Filipino
• With at least 6 months work related experience from hotels or casual / fine
dining restaurant
• Pleasant personality, well groomed and of good moral character
• Willing to work on shifting / broken schedule
Life guard
Qualifications:
Must have a formal training as a life guard
COOK
Requirements:
• Male or Female
• Must be 21 - 35 yrs old

• Candidate must possess at least a Short Course Certificate or
any related degree.
• Certified in Basic Food Hygiene and safety.
• Preferably 1 – 4 year(s) of experienced employees specializing
Food/ Beverage/ Restaurant Service or equivalent in a casual or dine
dining restaurant
• Highly organized, systematic and can work under pressure
Food attendant
Qualifications:
• Male/ Single
• 18-28years old
• At least 5’2 in height and above
• Pleasing personality
• With or without experience
Bar Captain
Requirements:
• Male, at least 5'3" in height
• At least 19 to 30 years of age
• At least with 2 years college studies
• Able to communicate in English and Filipino

• With at least 6 months experience from hotel or casual / fine
dining restaurant/ bar
• Pleasant personality, well groomed and of good moral
character
• Knowledgeable in bartending / cocktail mixing
• Flair tending skills is a definite advantage
Kitchen Helper/Dishwasher
Qualifications:
• Between 19 to 28 years old
• With at least 5 months experience in the same capacity
• At least High School graduate
ADMINISTRATIVE PROPOSED SALARY AND BENEFITS
Conditions of Employment
• HOURS OF WORK
The employee of the company are required to render service
Not lesser than 8 hours a day and a total of 48 hours per week. Employees are
entitled to a 20 minutes break period and 1 hour meal break.
• EMPLOYMENT STATUS
Employees are on a contractual basis only and observed on his 5 months of
employment. Managers set qualifications. For employees who are qualified for
regularization.
• OVERTIME PAY
If any employees work for more than 8 hours a day, on holidays and during
their rest days. They are entitled to an extra overtime compensation which is
equivalent to the time they rendered for his overtime.
• WEEKLY REST PERIOD
Each of the employees is entitled to have a rest period of one day after 6
consecutive normal working days. Hence the schedule will be done by the asst.
Manager.
• HOLIDAY WITH PAY
The employees of the company are entitled to a daily

regular wage even if he does not work on regular holidays and on special
Holidays. On the event of that an employee will get a double pay.
• SERVICE INCENTIVE LEAVE
After 2 years of service the company decides to entitle
each of the employees to a yearly leave according to the number of leave per year
that follows.
• BEREVEMENT LEAVE
Employees are given, on the death of husband, wife or
child a leave with full pay for a period not exceeding three (3) days.
SALARY
Employees are paid every 15th and end of the month.
In the event that payday falls on Saturday, Sunday special or legal holiday,
employees are paid a day before the usual payday.
• TERMIANTION OF EMPLOYMENT
The company sets disciplinary actions to an employee

who commits mistakes and who failed to comply with the policies and house rules
for more than 3 to 4 times in 2 consecutive weeks. Any of the managers has the right
to dismiss an employee who failed to comply with the policy.
MANAGEMENT BUSINESS POLICY
For Customers
Employees should be customer oriented, always be aware of customers demand and
how to deal with customer complaints
• Entertain and welcome every customer who steps inside the establishment.
• Show willingness to teach and assist customer’s needs.
• If there is a mistake or critics, accept and apologize.
• Take an effort to give what customers demanded.
• Give thanks and ask for a repeat business.
• For employees
All staffs should wear neat, ironed uniform and company id while inside the
premises
Communication and cooperation with each other is very important they must
observe proper endorsement in case of absence to avoid job pending. In some

Instances that it will happen, proper disciplinary actions were made for disciplinary
purposes and to motivate them and passion towards their work.
STORE HOURS AND DAY
• Opens daily
• Resort hours (24 Hours)
• Restaurant hours (11am to 12 mn)
• Open during Holidays
• Payroll cut-off is every 10th and 25th of the month.

• Payday is every 15th and 30th of the month.
• Purchasing is weekly.
• Inventory is every end of the month.
• Bank deposit everyday 3:00 pm
WASTE DISPOSAL
• Provide waste containers in convenient places
• The garbage should be segregated from bio degradable to non
bio degradable
• The leftover food will also be segregated
• The recyclable materials will be sold in junkshop
• Since the location is in Muntinlupa, garbage collector is
scheduled every day
Quality Control System
• FIFO principle is required
• Instructional board is hanged in designated areas
• Equipment are checked daily to avoid hazardous effect
• Proper clothing is a must
• Proper storage of materials should always be prioritized
• Cleanliness is observe daily
ARTICLES OF CO – PARTNERSHIP
LEISURE RESTOBAR
KNOW ALL MEN BY THIS PRESENTS:

That we, undersigned at legal age, citizens and residents of the Philippines, have this
day voluntarily bind ourselves together for the purpose of forming a partnership, effective
as of this date, under the terms and condition here in after the republic of the Philippines.
AND WE HEREBY CERTIFY:
That the name of the partnership shall be LEISURE RESTOBAR, and shall operate
and transact business under the said firm name.
II
That the principal office of the partnership shall be at West Gate Alabang,
Muntinlupa City, Philippines, which office may change from time to time upon agreement
of the partners.
III
That the name surnames and postal address of the partners of the partnership is as
follows:
Name Address
Rodel Amuyo
Kareeza Villamin
Jenelin Manimtim
Mi-ann Regencia
Ma. Iriza Krizel Dollente
VI
That the capital of this partnership is 25,000,000.00, which has been contributed as
follows: in the amount of 5,000,000.00 20% share of Rodel Amuyo 5,000,000.00 20%, Share
of Kareeza Villamin, 5,000,000.00 20%, Share of 5,000,000.00 20% Share of Jenelin
Manimtim, Share of 5,000,000.00 20% Share of Mi-ann Regencia and 5,000,000.00 20%
Share of Ma. Iriza Krizel Dollente in Philippine currency.
That the purpose of the business is to engage in recreational activities and restaurant
businesses. A one stop entertainment centre that caters different amenities like swimming
KTV and gaming and a restaurant that serves different cocktails and delicious foods.
Other goods and services may be offered with related to our business without limit as to
character and amount.
VI
That Rodel Amuyo will serve as Resort Manager of the company with the right of
the overall supervision and the preparation and signing of contracts and agreements.
Kareeza Villamin will be assigned as Restaurant Manager whose duty is to supervise the
day to day operation of the restaurant, sales, performances and security measures of the
company. Jenelin Manimtim will be assigned as finance manager whose duty is to
supervise the daily, weekly, and monthly cashflow of the business.

VII
That the partner may transfer her share with his/her beneficiary provided that
he/she is a legal age and with the capacity to manage business otherwise, business may be
dissolved or acquired by another partner and become sole proprietorship whatever will
serve best.
VIII
That the profit and losses shall be divided in the ratio of00 20% share of Rodel
Amuyo 20%, Share of Kareeza Villamin, 20%, Share of 20% Share of Jenelin Manimtim,
Share of 20% Share of Mi-ann Regencia and 20% Share of Ma. Iriza Krizel Dollente. They
shall receive in addition to the profit, a monthly salary according to their assigned
positions.
IN WITNESS WHEREOF, we have hereunto set our hands, this November 21,2009
at the city of Muntinlupa Philippines.
Rodel Amuyo
Kareeza Villamin Jenelin Manimtim
Mi-ann Regencia Ma. Iriza Krizel Dollente
Signed in the presence of:

Witness Witness
Acknowledgement
NOTARY PUBLIC
F. Financial
Aspects
Projected Major Assumption
1. Total Projected revenue increases by 10 % every year
2. Total cost of sales increases by 10% every year
3. Water expenses increases by 10% every year
4. Electricity expenses increases by 10% every year
5. LPG Expenses increases by 10 % every year
6. Transportation expenses increases by 10% every year

TOTAL PROJECT COST
Permit and licenses

50,230
Prepaid rent 9,000,000

Building and Facilities 15,000,000
Furniturres and Fixtures 879,400
Bar Equipment 85,256
Kitchen and Dining Equipment 174,149
24,189,0
Total
35.00
SOURCES OF
FINANCING
TOTAL PROJECT 24,189
COST = ,035.00
PARTNERS CONTRIBUTION
5,000,
Rodel Amuyo 000.00
5,000,
Kareeza Villamin 000.00
5,000,
Jenelin Manimtim 000.00
5,000,
Mi-ann Regencia 000.00
Ma. Iriza Krizel 5,000,
Dollente 000.00
25,000
TOTAL ,000.00
LEISURE RESTOPARK
Income Statement (2010 – 2014)
Sales 2010 2011 2012
Sales From Bar & Restaurant 39,169,800 40,857,060 42,713,046

Sales From Swimming Pool 6,840,000 8,527,260 10,383,246
Sales From Sports and KTV 4,608,000 6,295,260 8,151,246
TOTAL REVENUE 50,617,800 55,679,580 61,247,538
Cost of Sales 18,285,055.20 20,113,560.72 22,124,916.79
Gross Income 32,332,744.80 35,566,019.28 39,122,621.21
LESS OPERATING EXPENSES
Rent expenses 9,000,000 9,000,000 9,000,000

Salaries and wages 3,922,073.50 3,922,073.50 3,922,073.50
Salary expenses 527,046.48 527,046.48 527,046.48
Employees benefits 743,547.20 743,547.20 743,547.20
Water expenses 560,000 588,000 617,400
Office supply expenses 8,825 9,266.25 9,729.56
Maintenance expenses 155,000 155,000 155,000
Communication expenses 12,400 12,400 12,400
Advertising expenses 25,200 25,200 25,200
Transportation expenses 26,000 27,300 28,665
Electricity expenses 1,020,000 1,071,000 1,124,550
LPG Expenses 232,000 243,600 255,780
Depreciation expenses 1,527,197 1,527,197 1,527,197
Permit and licenses 50,230 50,230 50,230
Insurance expenses 20,000 20,000 20,000
Miscellaneous expenses 2,500 3,000 3,000
TOTAL OPERATING EXPENSES 17,832,019.18 17,924,860.43 18,021,818.74
Net income before income Tax 14,500,725.62 17,641,158.85 21,099,802.47
Less: Income Tax 30% 4,350,217.68 5,292,347.65 6,329,940.74
NET INCOME 10,150,507.94 12,348,811.20 14,769,861.73
2013 2014
44,754,630.60 47,000,373.66
12,424,830.60 14,670,573.66
10,192,830.60 12,438,573.66
67,372,291.80 74,109,520.98
24,337,408.47 26,771,149.32
43,034,883.33 47,338,371.66
9,000,000 9,000,000
3,922,073.50 3,922,073.50
527,046.48 527,046.48
743,547.20 743,547.20
648,270 680,683.50
10,216.03 10,726.83
155,000 155,000
12,400 12,400
25,200 25,200
30,098.25 31,603.16
1,180,777.50 1,239,816.37
268,569 281,997.45
1,478,784 1,478,785
50,230 50,230
20,000 20,000
5,000 6,000
18,077,211.76 18,185,109.29
24,957,671.57 29,153,263.37
7,487,301.47 8,745,979.01
17,470,370.10 20,407,284.36
LEISURE RESTOPARK
Balance Sheet Statement (2010 – 2014)
Current Asset 2010 2011 2012
Cash on hand 9,616,437.15 23,161,213.24 38,457,772.12

Cash on bank 1,170,000 1,500,000 2,500,000
Prepaid rent 9,000,000 9,000,000 9,000,000
Prepaid insurance 20,000 20,000 20,000
Contingency fund 2,000 2,500 3,000
Total current asset 19,808,437.15 33,683,713.24 49,980,772.12
Fixed asset
Building and facilities 15,000,000 13,800,000 12,600,000
Less: Accum. Depreciation 1,200,000 1,200,000 1,200,000
13,800,000.00 12,600,000.00 11,400,000.00
Equipment and Machineries 723,395 586,396 449,397
Less: Accum. Depreciation 136,999 136,999 136,999
586,396.00 449,397.00 312,398.00
Furniture’s and fixtures 891,400 770,092 648,784
Less: Accum. Depreciation 121,308 121,308 121,308
770,092 648,784 527,476
Bar Equipment (a&b) 81,056 58,874.37 36,692.74
Less: Accum. Depreciation 22,181.63 22,181.63 22,181.63
58,874.37 36,692.74 14,511.11
Kitchen and Dining equipment (a&b) 174,149 127,440.58 80,732.16
Less: Accum. Depreciation 46,708.42 46,708.42 46,708.42
127,440.58 80,732.16 34,023.74
Total fixed asset 15,342,802.95 13,815,605.90 12,288,408.85

TOTAL ASSET 35,150,507.94 47,499,319.14 62,269,180.97
Partners Equity 25,000,000.00 25,000,000.00 25,000,000.00

Add net income 2012 14,769,861.73
Add net income 2011 12,348,811.20 12,348,811.20
Add net income 2010 10,150,507.94 10,150,507.94 10,150,507.94

TOTAL PARTNERS EQUITY 35,150,507.94 47,499,319.14 62,269,180.87
Current Asset 2013 2014
Cash on hand 56,706,425.92 78,492,496.05
Cash on bank 3,200,000 3,300,000
Prepaid rent 9,000,000 9,000,000
Prepaid insurance 20,000 20,000

Contingency fund 3,500 3,500
Total current asset 68,929,925.92 90,815,996.05
Fixed asset
Building and facilities 11,400,000 10,200,000
Less: Accum. Depreciation 1,200,000 1,200,000
10,200,000.00 9,000,000.00
Equipment and Machineries 312,398 175,399
Less: Accum. Depreciation 136,999 136,999
175,399.00 38,400.00
Furnitures and fixtures 527,476 406,168
406,168 284,860
Bar Equipment (a&b) 14,511.11 8,296.11
8,296.11 2,081.11
Kitchen & Dining equipment (a&b) 34,023.74 19,761.94
Less: Accum. Depreciation 14,261.80 14,261.80
19,761.94 5,500.14
Total fixed asset 10,809,625.05 9,330,841.25
TOTAL ASSET 79,739,550.97 100,146,837.30
Partners Equity 25,000,000.00 25,000,000.00
Add net income 2014 20,407,284.36
Add net income 2013 17,470,370.10 17,470,370.10
Add net income 2012 14,769,861.73 14,769,861.73
Add net income 2011 12,348,811.20 12,348,811.20
Add net income 2010 10,150,507.94 10,150,507.94
TOTAL PARTNERS EQUITY 79,739,550.97 100,146,835.33

LEISURE RESTOPARK
Cash Flow Statement (2010 – 2014)
CASH INFLOW 2010 2011 2012
Cash beginning 25,000,000 19,886,437.15 18,417,142.45

Add: Income from sales 50,617,800 55,679,580 61,247,538
TOIAL CASHFLOW 75,617,800.00 75,566,017.15 79,664,680.45
Cash Disbursement
Operating expenses 17,832,019.18 17,924,860.43 18,021,818.74
Cost of sales 18,285,055.20 20,113,560.72 22,124,916.79
Contingency fund 2,000 2,500 3,000
Fixed asset 15,262,070.79 13,815,605.90 12,288,408.85
Income tax 4,350,217.68 5,292,347.65 6,329,940.74
Total cash disbursement 55,731,362.85 57,148,874.70 58,768,085.12
CASH ENDING 19,886,437.15 18,417,142.45 20,896,595.33
2013 2014
20,895,595.33 27,552,840.30
67,372,291.80 74,109,520.98
88,267,887.13 101,662,361.28
18,077,211.76 18,185,108.29
24,337,408.47 26,771,149.32
3,500 3,500
10,809,625.05 9,330,841.25
7,487,301.47 8,745,979.01
60,715,046.75 63,036,577.87
27,552,840.38 38,625,783.41
PAY BACK
PERIOD
2010 2011 2012 2013 2014
NET 14,769,861.7 17,470,370.1 20,407,284.3
10,150,507.94 12,348,811.20
INCOME 3 0 6
14,769,861.7 17,470,370.1 20,407,284.3

10,150,507.94 12,348,811.20
CASH RETURN 3 0 6
Cash No. of
Return Needed Years
2010 10,150,507.94 10,150,507.94 1

2011 12,348,811.20 12,348,811.20 1
12,651,188.
14,769,861.73
2012 80 0.09
2013 17,470,370.10 - -
2014 20,407,284.36 - -
25,000,00
Total 0.00 2.09
Investme 25,000,00
nt 0.00
Balance -
Payback Period =
2.09 years
RETURN OF
INVESTMENT
2010 2011 2012 2013 2014
Net Income 10,150,507.94 12,348,811.20 14,769,861.73 17,470,370.10 20,407,284.36

DIvide By 25,000,00 25,000,00 25,000,000 25,000,00 25,000,000
Capital 0.00 0.00 .00 0.00 .00
ROI 0.41 0.49 0.59 0.70 0.82

NET INCOME: SALES
RATIO
2010 2011 2012 2013 2014
10,150,507.9 12,348,811.2 14,769,861.7 17,470,370.1 20,407,284.3

NET INCOME 4 0 3 0 6
67,372,291.8 74,109,520.9
50,617,800 55,679,580 61,247,538
SALES 0 8
RATIO OF NET
INCOME 0.2 0.22 0.24 0.26 0.28
OF SALES
G. Social
Desirability
G. Social Desirability
A. OTHER BENEFICIARIES
Every successful business brings about benefits not only for itself but for the country as
a whole. The benefits that can be derived from this business are as follows:
• Employment and Income

The accomplishments of the business objectives are not only for own benefit but also
to contribute an economic growth for the country and to drop in the unemployment rate of
the country. Aside from the competitive salaries and benefits from the job, probably the
most satisfying reason for going into this kind of job is the ability to understand the
different aspects of human development by rending this kind of service and knowing the
utilization of high- technology device and processes.
Tree house (bar and grill) can help our economy especially to the people who need
employment. By this, we help minimized the percentage of unemployed citizen and it will
help those individual to personally earn money. We will prioritized those working student
in employing as staff so that, in our own little way we can help them to pursue their study
and to develop and improved their skills and potentials
• TAXES
The business to be build will be also beneficial not only to us but also to the
needs of the economy. As our business grows, our taxes will surely help the government to
continue developing our country. On the other hand our potential customer will also enjoy
the better tasting food, drinks and services.
• DEMAND OF MATERIALS
Purchasing and receiving until to the storage, quality is considered by
checking it or keeping the inventory. Although most of our raw materials came from local
suppliers, doesn’t mean that it is a low quality, we ensured that local product have more
quality rather than the imported one. Patronizing our local product can help a lot in our
economy. In this way we can help them to expand their business.

The government has the entire means to influence its people to engage in business
activities. It is responsible for the building of good facilities and infrastructures, ensuring
peace and order, providing administrative support, assisting programs and providing
people with educational opportunities. All of these are done by the government to show its
full support to the business.

Final Feasibility

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Final Feasibility

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LEISURE RESTOPARK

A Simplified Feasibility Study Presented to the Faculty Member of

B.S. Business Administration

Lyceum of Alabang, Alabang, Muntinlupa City

In Partial Fulfillment of the Requirements for the subject

Rodel Amuyo Joemel Mari Maquinto

Kareeza Villamin Ernesto Pascua Jr.

Jenelin Manimtim Jeffrey Macabio

Mi-ann Regencia Ruth Escillo

Ma. Iriza Krizel Dollente James Limin

Amelyn Sanico Jocelyn Isidto

April Sagitarios Richelle Salazar

To our dearest Professor Ms. Eleonor Calayag, to all my colleagues,

Finally to our beloved parents who never fails to support me financially

To our beloved professor and instructors whom we respect with high

To our beloved parents.

We wholeheartedly dedicate this study to all of you.

The compilation of selected readings was prepared and sorted in order to

I have discussed here the project background, Personnel and marketing

Each chapter was made sufficiently comprehensive and flexible to enhance

NAME OF THE PROPOSED PROJECT:

West Gate Alabang, Muntinlupa City

LOCATION OF THE BUSINESS

West Gate is situated between Alabang-Zapote road and Commerce

It is a resort and restaurant in the middle of the a busy city, it is a place in a

• It is near in business establishment.

• Location can easily remember by people.

• Has its own landmark

• Convenience trip to resort.

• In The Heart Of the City

• Easy Access to Consumer

• Competitors are everywhere

B. Project Background and History

The compilation of selected readings was prepared and sorted in order to

I have discussed here the project background, Personnel and marketing

Each chapter was made sufficiently comprehensive and flexible to enhance

The business that we are forecasting to different aspects of the market is

promotional activities should be considered for the success of the business.

employee-customer relationship will secure the harmonious relations and will

acquire great image to the next generation.

It is the key factor of marketing aspect on a certain business. It guides us to

determine the situation of the location which we are targeting.

can order instead of bringing extra luggages.

enjoy and relax.

they will like and patronize.

municipalities. Based on our observation it shows that our business will be in

drinks from our restaurant.

There is always a need to evaluate business opportunities and their

profitability. To able to translate business opportunities into profit. The swot

analysis is applied. The acronym SWOT in entrepreneurship stands for Strength,

weaknesses, Opportunities and threats. SWOT Analysis is an effective tool for

identifying and evaluating possible product or services for the entrepreneur.

These are the strong points of the business products or services

• Sufficient funds to start the business.

• The restaurant has a centralized air conditioned unit

• Staffs are service oriented and practices good customer service

• The first resort and restaurant in the vicinity

• Family oriented place

• Menus are delicious and meticulously prepared in the kitchen for

• Offers function reservation that is suited for all occasion

the time the business was established.

• A lot of restaurants are already established in the area which can be a