Caf

Introduction
 Caf Boostah

VISION

Caf Boostah is established to satisfy its clients with the complete line of premier coffee

products brought about by a highly technological coffee machines and related equipment that

shall provide the customers with the highest quality of coffee products and excellent service at all

times in order to become the most dominant and most prestigious name in the food and beverage

industry in the region.

MISSION

Caf Boostah shall provide the customers with the finest products and prompt and

friendly service so as to have the most profitable return, and also to enjoy an uninterrupted

operation at all times.

 PROJECT SUMMARY

A. NAME OF THE ENTERPRISE

Caf Boostah This name was derived from the word booster, it collaborates to our

main product which is a different mixture of coffee, that when you drink coffee it will give

you extra energy boost. This name was also adopted to imply that there is no love sincere

than the love of coffees. The name was also denotes the premises use for such activities, We

the proponents were inspired to use it, put to existence a place where people can meet and

have themselves a place where they could just be themselves.

B. LOCATION

One of the biggest deterrents to compete with large firms is the inability to access a good

location, which for many establishments is fundamental to success.

To attract sufficient devotees a hip positive coffee shop will be situated at Maharlika

Highway, Barangay Mabini, Santiago City, in front of the newly Built Robinsons Plaza.

Parking space is no problem and premise are visible, this location has been preferred because

of the positive vibe of the place and convenience of the customer was the primary

consideration.
C. DESCRIPTIVE DEFINITION OF THE PROJECT

As the proponents search for a good name that would catch the attention of everyone,

they had come across the term BOOSTAH for its uniqueness and beckoning power unto the

customers. Caf Boostah is organized to serve different mixtures of coffee at reasonable price

to satisfy the customers. The proponents tend to inform the customers that coffee is drunk not

only because it is a habit but also as a trend. It is a trend because of the numerous coffee

houses that arise, most especially in the cities. Aside from the different coffee varieties, Caf

Boostah will also offer newly baked pastries that will surely its the clients taste. The coffee

shop opens daily.

The proponents are confident that in the near future this coffee bar will become one of the

leading food and beverages establishments in the region known for its distinct taste of coffee

mixtures and excellent services.

D. OBJECTIVES
This project has its own goals and aims to be attained, these are:
To achieve initial development in productivity and profitability and to expand the

business.
To exceed customer expectations by providing a homely atmosphere and excellent

products and services.

To contribute for the local economy of the city by paying appropriate taxes.
To provide a job opportunities.
To be an income generating business.
To be known as The best Coffee Bar in the area by the local Restaurant Guide.

E. SCOPE AND DELIMITATION

 The study will tackle the feasibility of a coffee shop business that is located at Mabini,

Santiago City, also the acceptance of the present and potential customers, on how they will

respond to this kind of business establishment.

*Respondents are those only who belong in the age bracket 13 and above.

F. FEASIBILITY CRITERIA

The proposed project will be feasible due to the following reasons:

The proposed project site could easily be located for it is very accessible and very

convenient to any type of clients.

Caf Boostah is an establishment that will engage in providing safe, high quality

coffee mixture that is affordable,

Based from the financial study, it will be profitable.

G. HIGHLIGHTS OF THE PROJECT

1. HISTORY

Food and Beverage is one of the fastest growing industries all over the world. The

proponents chose to put-up an establishment that serves different coffee mixtures and

pastries to complement it to provide variation from the usual type of food service here in

Santiago City. The proposed project seeks to set a new trend in the city similar to the

major cities in the country as alternative from the usual.

2. PROJECT TIME TABLE

When the Feasibility Study of the proposed project is finished, the proceedings of the

legal documents will be initiated. And when everything is in order, it will start its

operation. Opening will coincide with the start of the Christmas seasons.

3. NATURE OF INDUSTRY

Mens pre-occupation and incapacity to prepare their food at home then compel them

to find alternative means of satisfying their needs outside their homes. It is in here, where

the idea of operating restaurants, coffee shops and bars and other related establishments.

This kind of establishments could be a great help to people who dont prepare their

foods. Bread could be a substitute to rice, as they both give carbohydrates. This is

perhaps one of the reasons why coffee shops or other related establishments gained a

great number of customers.

4. MODE OF FINANCING

To meet the capital requirements of the proposed project, the proponents came up

with the decision that 100% of the total project cost will come from them equally and this

will constitute their initial investment.

 5. INVESTMENT COST
Building cost:
Rental 18, 000.00/month
= 18,000.00 x 24 month contract
= 432,000.00
Repair 191,776.00
Machinery and Equipment 271,273.00

Working Capital Breakdowns:

Pre- opening Raw Ingredients 11,899.70

Cash Available for operation 500,000.00

TOTAL PROJECT COST 1,406,948.70

H. MAJOR ASSUMPTIONS SUMMARY OF FINDINGS AND CONCLUSION

MARKET FEASIBILITY
The proposed project will be feasible since CAF BOOSTAH has a seating

capacity of twenty five (25), as per survey results, there on the minimum of 84

expected guests to patronize the establishment.

TECHNICAL FEASIBILITY
The location of the proposed project itself can greatly provide desirability

because it lies along National Highway, thus creating a direct approach for all

types of land vehicles. It is accessible to utilities and it is near the newly arise
 Shopping Plaza. These show and justify that the proposed project is said to be

technically feasible.

FINANCIAL FEASIBILITY
The financial statement will serve as one of the most important part of this

study for the prospect to have aspect on hoe funds will be allocated. With regards

to the financial status of this proposed project, it was found out to be profitable in

terms of estimated projection of sales income and return of investment. These are

reflected in the financial reports shown in the financial study.

MANANGEMENT AND ORGANIZATION FEASIBILITY

Caf Boostah has the appropriate management structure, the right

employees for the jobs required with the corresponding compensation and

benefits to motivate them. Thus, attaining a successful operation of the business.

SOCIO ECONOMIC FEASIBILITY

Social Aspect
Caf Boostah will provide quality and reasonable products and service that

shall meet the demand of its clients.

This study aims to up lift the welfare of the people and promote the

development of the related business industry.

Economic Aspect
The economic aspect of the business shall give positive effect not only to

its location but also outside the City. It aims to lessen the labor problems

particularly in Santiago City and to help students financially by giving them

part time job. Caf Boostah will pay due taxes to the Bureau of Internal
 Revenue (BIR) so that the tax collection will increase, hence, greater

collection is then expected.

MARKET STUDY

Market Description:

The project site will be located at Maharlika Highway Mabini, Santiago City, in front of

the newly arise Robinsons Plaza. The site is preferred to the rest because it can be easily reached

physically, easy to locate the place for it is very accessible and very convenient to any type of

clients.

The foremost goal of the business is to provide and to gratify the desires and wishes of its

target clients, giving the quality service they deserve by providing the best benefit they be

worthy of in particular.

A. PRODUCT DESCRIPTION:
1. Name of the Product
Caf Boostah is an establishment that will engage in providing safe, high

quality coffee mixture. Their main products are: espresso, cappuccino, coffee

mocha, coffee latte, granite de caf, brewed coffee, hot chocolate, Choco milk,

plain coffee and other non-coffee beverages like mango juice, pineapple juice and

calamansi juice, accompanied by pastries like Choc marble muffin, banana cake
 slice, ube Choc bar , cheese cake, black forest cake and others. It is also a Wi-fi

zone establishment for additional features of the business.

2. Properties of the Product
The proponent chose this type of business to meet and satisfy the wants of

the customers by giving them a convenient and affordable place to relax. Coffee is

a beverage made by percolation, infusion from the roasted and ground seed of a

coffee tree. Pastry is sweet freshly baked goods made of dough having a low fat

content.

3. Geographical areas of Dispersion

Caf Boostah will be situated at Maharlika Highway Mabini, Santiago

City, in front of the newly arise Robinsons Plaza.

B. DEMAND
Project Demand:
A. Table 1: Respondents who drink coffee outside and inside their homes.

Respondents who are coffee No. of person Percentage

drinker
1. Respondents who drink 84 56%

coffee outside their

66 44%
home.
2. Respondents drink coffee 150 100%

on their home.

TOTAL:

Table 1 shows that out of 150 respondents there are 84 or 56% of them drinks

coffee outside their home and 66 or 44% of the respondents drink coffee at home.
This shows that there is a demand for coffee which the proposed project offers. Caf

Boostah could meet this demand.

Table 2
Table below shows the place where respondents usually go or stop by and what they

do after work or whenever possible.

Usual hang outs of the target No. of Person Percentages

clients
1. Respondents who usually 78 52%

go to coffee shop for

relaxation and hang out. 48 32%

2. Respondents who usually

go to malls and food

chains for relaxation and 24 16%

hang out.
3. Respondents who usually
150 100%
go to videoke bars for

relaxation and hang out.

TOTAL:
Table 2 shows that there are out of 150 respondents there are 78 or 52% who usually

go to coffee shops for relaxation and hang outs, 48 or 32% for malls and food chains,

and 24 or 16% for videoke bars. It shows that the demand for the coffee shops is

feasible.
TOTAL NUMBER OF RESPONDENTS OF THE TARGET MARKET OF THE

PROPOSED BUSINESS

Target Market No. of Respondents

Adventist Hospital 20
City Hall 20
Suzuki Motors 5
Ruzi Motorcycle Company 5
 Nissan Royce 5
Isabela Eye Specialist Center 5
Residents
Travelers 25
65

TOTAL: 150

C. SUPPLY
Establishments Number of customer/day Seating Capacity
French Kiss Espresso 10 15
Monte Carlo Hotel 20 40
Caf Vito 18 35
Blends and Bites 38 50
TOTAL 86 140

This gathered figured show the number of customers per day and a total number seating

capacity. Based from this data, the proponents expects a 100% supply for coffee every day

because these establishments offers the same coffee products but Caf Boostah offers unique

cooffe which people never encountered yet.

D. DEMAND AND SUPPLY ANALYSIS

Based from the gathered total number of respondents, 84 or 56 percent usually

drink coffee outside their home. Therefore, demand for coffee in the vicinity of Santiago

City is feasible.
Based on the gathered data through interview method, out of the four (4) business

establishments offering coffee there were only 86 customers per day with a total of 140

seating capacity. This means that out of 150 respondents, there are 86 who went through

these establishments, so there is a deficit of 64. This would only imply that the proposed
 project can supply more than 30 customers per day. It is therefore assumed that supply is

feasible.

E. PRICE STUDY
The pricing strategy used in this study is Cost - based Approach.

Product Pricing

Product Price per 1 serving

Pastries

Cheesecake 20

Choco Marble Muffin 30

Banana Slice 22

Marble Cake 23

Brownies 20

Ube Choco bar 25

Black Forest Cake 40

Carrot Cake 25

Tarts 10

Coffee

Espresso 45

Cappucino 50
 Iced Cappuccino 55

Coffee Mocha 55

Espresso macchiato 50

Coffee Latte 55

Granita de Caf 55

Brewed Coffee 45

Hot Chocolate 50

Iced Coffee Latte 60

Iced Coffee Mocha 60

Non-Coffee Beverage

Iced Tea 35

Mango Juice 45

Pineapple Juice 40

Calamansi Juice 40

F. FACTORS AFFECTING THE MARKET

Competition is dynamic and strong in the industry, and the proponent cannot

control this because of the existing businesses in the city. Competition then is one of the

major factors that will affect the operation of their proposed business.
 Economic instability is another factor because of the currency and the distribution

of income per family.

Season is another problem which will affect the proposed project because most

people know that coffee is for rainy season.

G. PROPOSED MARKETING PROGRAM

MARKETING STRATEGY
The market study is the lifeblood of every business and the profit will generally be

the focal point. Despite the existing food and beverage establishments like fast foods,

restaurants, and bars the proponents decided to introduce coffee bar named CAF

BOOSTAH.

A. PROMOTIONAL OR ADVERTISING
The marketing program planned is to display panaflex signboard in front of the

coffee bar giving identity to the proposed project CAF BOOSTAH so that ut can be

easily recognized by potential clients. The opening of the Caf will be broadcasted and

announced in radio stations. It will also propose promotional offers like free taste for the

first 20 customers during the opening. For the Caf Boostah bar to be well known,

brochure and leaflets will be distributed before and during its operations.
Before the opening, invitations and discounted coupons will be distributed to major

establishments in the city.

B. PRICE
The suggested price of the products will depend on the cost of the ingredients. An

average of 40% food cost percentage was assumed.

C. DISTRIBUTION STRATEGY
Dine in and free delivery ( on a minimum order amount)

COMPETITIVE POSITION
 Caf Bosstah has 100% market share because based on the gathered data, there are

such existing establishment that sells the same products as the proposed project with in

the area.
If ever that there will be an establishment that offers the same product and service

as the proposed project in the future, here are the competitive strategies to be

implemented according to the:

Selling Price: The two basic components that affect the product pricing are cost

competition in selling. It is unprofitable to sell a product below production costs and

unfeasible to sell it at a higher price than at which comparable products is being offered.
Competition of the Quality of the Product: The quality of the products is not

only measured on its appearance but also on what is proper and acceptable socially.
Convenience of the Place: It is our concept to create a place where comfort of the

customers is being considered.

Service: A team of fun, friendly and competitive staff will surely make guest feel at

home. They will always be available to serve, and giving the best smile guests deserves.

TECHNICAL FEASIBILITY

A. THE PRODUCTS

Food and Beverages are the basic needs of human being to nourish the body and to

sustain life.

The proposed business will offer mainly coffee. Other non alcoholic beverages

will also be offered and pastries as an accompaniment.

B. MANUFACTURING PROCESS

All of the food and beverage products will be prepared by the concerned staff on

site as needed. As much as possible, pastries will be baked daily to maintain the quality

standards of the proposed business while all beverages will be prepared as ordered.

C. PROJECT PRODUCTION SCHEDULE

Caf Boostah will be open 5:00 in the morning until 9:00 in the evening, There will

be two (2) shifts, an eight hours work per shift to maintain daily operation. The two -

storey building has a seating capacity of twenty five (25), The total lot area is perceived

to be enough to accommodate the maximum number of the potential clients.

Production will be based from the projected number of guest per day. Expansion

possibilities will depend on increase in the market share and availability of financing.

D. EQUIPMENTS

Equipment, tools and utensils required for production and provision of service for

the target clients of the proposed business are listed below. These are locally available

and are capable of producing the desired maximum output.

ITEM QUANTITY UNIT PRICE TOTAL

Refrigerator 2 pcs 12,795.00 25,590.00

Generator 1 pcs 80,900.00 80,000.00
Oven (6 tray pyrex window) 1 pcs 15,500.00 15,500.00
Gas stove (2 burner) 1 pcs 850.00 850.00
LPG tank (50kg) 1 pcs 4,100.00 4,100.00
LPG tank (11kg) 1 pcs 1,000.00 1,000.00
Electric mixer (10 quarts) 1 set 28,000.00 28,000.00
Electric Mixer (5 quarts) 1 set 18,000.00 18,000.00
Coffee maker (5 cups dowell) 1 pcs 1,550.00 1,550.00
(15 cups Carribean) 1 pcs 950.00 950.00
Baking pans 1 set 7,500.00 7,500.00
Measuring Cups 1 set 350.00 350.00
Measuring Spoons 1 set 150,00 150.00
Weighing scale (1kg) 1 pcs 650.00 650.00
Weighing scale (10kg) 1 pcs 600.00 600.00
Flour sifter (no.10) 3 pcs 650.00 1,950.00
Mortar and Pestle 1 pcs 580.00 580.00
Mixing Bowl 2 set 1,050.00 1,050.00
Rolling pin (large) 2 pcs 180.00 360.00
Rubber scrapper 4 pcs 410.00 820.00
Oven Ladle 2 pcs 200.00 400.00
Wooden spoons 3 pcs 120.00 360.00
Pastry bag 2 packs 380.00 760.00
Coffee cups and saucer 5 dozen 410.00 2,050.00
Mugs 5 dozen 290.00 1,450.00
Underliner 3 dozen 220.00 660.00
Highball Glass 75 pcs 15.00 1,125.00
Bread plates 5 dozen 275.00 1,375.00
Forks 5 dozen 85.00 425.00
Teaspoon 5 dozen 85.00 425.00
Can opener 5 pcs 35.00 175.00
Bottle opener 5 pcs 15.00 75.00
Cake knife 2 pcs 120.00 240.00
Utility knife 3 pcs 150.00 450.00
Food tong 3 pcs 105.00 315.00
Glass trays 5 pcs 450.00 2,250.00
Serving trays 6 pcs 280.00 1,680.00
_________
TOTAL 271,273.00

E. PROJECT LOCATION AND LAY OUT

The proposed project will be located along Maharlika Highway Mabini, Santiago

City in front of newly arise Robinsons Plaza. This site was chosen because of its

accessibility to potential clients. The availability of manpower will not be problems since
the City is abound with skilled manpower that could fill in the positions necessary for the

operation of the business.

Building Description

Cafe Boostah will be a two storey building. With the following breakdown

areas:

Parking Area
Dining Area (1st and second floor)
Production Area
Counter
Comfort room

F. BUILDING REPAIR AND RENOVATION

Materials and Cost

Description Cost

1. Hardware and Fixtures 12,200.00

2. Ceiling and Cabinet 49,400.00
3. T and B accessories 23,195.00
4. Tables and Chairs 60,000.00
5. Painting 9,506.00
6. Electrical Works 12,475.00
 MATERIAL COST 166,776.00
LABOR COST 25,000.00
TOTAL COST 191,776.00

Description Unit Quantity Unit Cost Total

Hardware & Fixtures

Door lock pc 4 350/pc 1,400
Kitchen sink set 2 4000/pc 8,000
Assorted CW nail kg 20 50/kg 1,000
Faucets pc 6 300/pc 1,800

Ceiling and Cabinet

1/4 Marine Plywood pc 60 310/pc 18,600
2x2x14 ft. Good lumber bd. Ft. 1000 25/bd. Ft 25,000
Built- in Cabinet set 1 3000/set 3,000
Counter set 1 2800/set 2,800

T & B Accessories
Water Closet with soap
And tissue holder set 2 5000/set 10,000
Lavatory with Accessories set 2 650/set 1,300
4x4 floor drain pc 3 65/pc 195

Tables & Chairs

Dining Area set 15 4000/set 60,000

Painting
QDA white gal. 8 492/gal 3,936
Flat wall gal. 8 415/gal 3,320
Patching Compound kg 90 25/kg 2,250

Electrical Works
Material cost 4,475
Exhaust Fan (kitchen) pc 2 2000/pc 4000
Exhaust fan (C.R.) pc 2 2000/pc 4000

G. RAW INGREDIENTS AND SUPPLIES

Pre-Opening
Raw ingredients:

ITEM Quantity Unit Price Total

Ground coffee( barako) 3 kg 595/ kg 1,785.00

Dark Roast (Maxwell) 3 bottles 170/ 11.5 oz 510.00
Black Tea 3 box 40/ box (50s) 120.00
Jasmine Tea 3 box 40/ box (20s) 120.00
Lemon Tea 3 box 40/ box (50s) 120.00
Nestea ice Tea 3 kg 112.55/ kg 337.65
Unsweetened cocoa 3 kg 330/ kg 990.00
All-purpose cream 12 packs 34.30/ pck (250ml) 411.60
Whole milk 2L 64/ L 128.00
Low Fat milk 2L 65/ L 130.00
Coffee Creamier 2 bags 86/ bag (480g) 172.00
Milk Chocolate 1 kg 392.5/ kg 392.50
White Chocolate 1 kg 950/ kg 950.00
Sugar white 3 kg 40/ kg 120.00
Cinnamon Powder 500 g 135/ 500 g 135.00
Nutmeg 250 g 63.75/ 250 g 63.75
Sugar Confectioner 1 kg 65/ kg 65.00
Vanilla 1 gal. 65/ gal 65.00
Butter 1 kg 145/ kg 145.00
Unsalted Butter 1 kg 265/ kg 265.00
Cake Flour 1 bag 875/ bag 875.00
All-purpose flour 1 bag 625/ bag 625.00
Baking Powder 1 kg 78/ kg 78.00
Parmesan Cheese 2 (16 oz) 405/ 16 oz 810.00
Graham Crackers 6 packs 21.6 / pack 129.00
Sour Cream 6 x 240 g 65 / 240 g 390.00
Chocolate chips 1 kg 188 / kg 188.00
Cream of tartar 2 bot.(200 g) 95 / bottle 190.00
Pineapple Juice 1 box (48s) 750 / box 750.00
Mango Juice 1 box (48s) 816 / box 816.00
______
Total 11,899.70

H. UTILITIES
1. Electricity
The Isabela Electric Cooperative 1 (ISELCO1) will supply the power

requirement of the proposed project . In case of power failure, a generator will be

used.
 2. Fuel
Liquefied Petroleum Gas (LPG) will be used and the target source is the

Shellane Distribution Store located at Brgy. Calao, Santiago City.

3. Water Supply
This will be provided by Santiago Water District.
4. Telephone/DSL and Internet subscriber service
Service will be through DIGITEL

I. WASTE DISPOSAL
Because of the nature of the business, wastes are expected to be minimal. All

waste will be placed in garbage bin lined with black garbage bag. Biodegradable will

be separated from Non-Biodegradable to be collected by the City garbage collectors

as scheduled.

J. PRODUCTION COST
In producing the products for sale (Foods and Beverages), it is assumed that an

average of 40% of the selling price is the food cost.

K. LABOR REQUIREMENT
In operation of the business a manager will be hired one month before the opening

to oversee the pre-opening preparations and the financial success of the proposed

project. The rest of the personnel required will be hired at least a week before the

opening. The number of workers to be employed for each job classification, the pay

scales and the aggregate labor cost are as follows:

SALARIES and WAGES

 POSITION INDIVIDUAL NO. of EMPLOYEE TOTAL

SALARY
Store Manager 15,000 1 15,000
Security Guard 7,000 1 7,000
Cashier 7,500 2 14,000
Barista 8,000 2 16,000
Baker 9,500 1 9,500
Dish Washer / Utility 4,500 1 4,500
F and B attendants
7,000 4 28,000
Total: 58,500 12 94,000

Monthly Salary = 94,000.00 x 12

1 Year Salary = 1,128,000.00

FINANCIAL ASPECTS

Total Estimated Project Cost

The total project cost will require an initial investment of 1,406,948.70.

Building 623,776.00

Machinery and Equipment 271,273.00

Pre- opening Raw Ingredients 11,899.70

 Working Capital 500,000.00

__________

TOTAL PROJECT COST 1,406,948.70

Source of Financing

This project is financed by the owners equal shares through their personal money.

Harvey Allado 281,389.74

Wayne Gabatin 281,389.74

Jerry T. Gilo Jr. 281,389.74

Charleston Lugo 281,389.74

Kenedy Verdadero 281,389.74

Financial Assumptions:
 ORGANIZATION AND MANAGEMENT

Organization is the framework or backbone by which the work of business,

managerial or otherwise is performed that management direction and control.

Organization also connotes a creative process. All that parts of business do not

come into existence spontaneously. They are the results of managerial efforts to carry out

a predetermined course of actions.

A. Basic Consideration in Forming the Organization

1. Management Structure
The proponents choose the line organization style for the management structure

because this is the simplest form of structure and refers to a direct straight-line

responsibility and control form the top management to the middle management and to

the lower level.

It has acquired this name because there are direct single lines of authority and

responsibility between manager and his subordinates. It is the oldest form of

organization.
This form of organization is common in many small and medium sized

companies. The managers of the departments are given complete authority and

responsibility over the activities involving their functional areas. One of the

disadvantages of this type of structure is that the manager must be familiar with

diverse activities related to the operation of the business.

The line type structure has some advantages. Authority and responsibility are

clear in this type of organization and the clarity helps to avoid several organizational

problems because subordinates knows whom to report and the also known the scope

of his authority.

B. Form of Ownership
 The venture is a partnership form of business. Partnership is a legal association

between two or more individuals or co-owner of a business. The proponents chose

this kind of ownership because there are more persons to conduct the business and to

handle problems, And a partnership has access to greater of better credit.

C. Organizational Chart

STORE
MANAGER

CASHIER

BARTENDER

F&B
ATTENTAND

BAKER

DISHWASHER/UTIL
ITY

SECURITY
D. Officers and Key PersonnelGUARD
STORE MANAGER
Job Description:
1. Monitors the necessary preparation before the start of the operation

and sees to it that all needed supplies will be available, clean and in

good condition.
2. Conducts daily briefing among his/her staff.
 3. Monitors the performance of the staff and sees to it that they will

follow standard procedures and abide by the existing house rules.

4. Prepares staff schedule, side duties and assignments
5. Sees to it that the monthly food and beverage forecast will be attained.
6. Looks after the set-up, appearance and cleanliness of the outlet.
7. In the absence of cashier, he/she does the responsibility of being a

cashier.
8. Responsible in negotiating or dealing the product to potential clients.
9. Responsible in promoting the product.

Job Specification:

Graduate of BSHRM or any related course, 25-35 years old.

At least 1 year experience in managerial tasks.
Computer Literate and with good communication skills.
Can work under pressure.
Must be flexible and hardworking.
CASHIER
Job Description:
1. Responsible of the cash collection of the coffee bar.
2. Prepares daily sales report.
3. Deposits collection at the end of the day.
4. Acts as the duty officer in the absence of the manager.
5. Reports to the store manager.

Job Specification:

A college graduate with any related course to the description.

Female, 20-35 years old.
With pleasing personality.
Must be hardworking, trustworthy and flexible.
Can work under pressure.
BARTENDER

Job Description:

1. Prepares and mixes the coffee and other beverages, following standard

recipe.
2. Sets-up the bar, equipping it with coffee and other supplies.
3. Ensures that the stocks of supplies and equipment are maintained:

makes requisition if necessary.

4. Takes charge of storage and refrigeration of other beverages and other

ingredients used in making coffee mix.

5. Takes inventory of coffee beverages consumption as well as of losses.
6. Sees to it that the bar is properly stocked, clean and well maintained.
7. Performs other duties as assigned by the store manager.

Job Specification:

A graduate of BSHRM, and with knowledge in preparing coffee mixes

and other beverages.

Male, 25 years old and above.
With pleasing personality.
At least six (6) months experience in related job.
Good communication skills.
Can work under pressure.

BAKER
 Job Description:

1. Prepare and bakes pastries.

2. Responsible for the management of the baking area.
3. Responsible for the cleanliness of the baking area.
4. Knows how to innovate new products.
5. Checks the quality of the finished products.

Job Specification:

Must be pastry chef.

At least 2 year experience in baking.
Male/Female, 23-30 years old.
Hardworking and artistic.
Physically fit and Healthy.
Can work under pressure.

FOOD and BEVERAGE ATTENDANT

Job Description:

1. Welcomes and greet the guests.

2. Responsible in serving the orders of the guest.
3. Responsible in cleaning and sanitizing the dining area and other

equipment.
4. Reports to the Bartender.
5. Maintain the Cleanliness and orderliness of the dining area.
 6. Performs side duties and other assignment given by his superior.

Job Specification:

Preferably a student or was a student of HRM

18-26 years old.
With pleasing personality.
Must be hardworking and flexible.
Can communicate in English, Filipino oral or written.
Can work under pressure.

DISHWASHER / UTILITY

Job description:

1. Responsible in washing all utensils, equipment in baking area and in

the bar.
2. Maintains cleanliness and orderliness of the production area.
3. Do the utility works as per directed to him.

Job Specification:

High School Graduate.

Male, 18-30 years old.
Physically fit.
Hardworking, dependable and Patient.
 Can work under pressure.

SECURITY GUARD

Job description:

1. Taking action and reporting any incidents to the store.

2. Taking emergency services.
3. Protect and ensuring the safeness of the establishment and the people

with in the vicinity from un-desirable elements.

Job Specification:

Has undergone security training.

58 in height.
With or without experience.
Good moral values.
Good sense of humour.
Can work under pressure.
COMPENSATION

Employees of the Caf Bosstah will be paid for their corresponding position.

Employees will render a minimum of 8 working hours a day, 6 days a week. 100.00/hour

shall be added to their regular pay for overtime rendered.

Salaries and wages will be given every 15 th and 30th day of the month.

Special awards will be given to the most outstanding employee in cash or in kind, to

motivate them. Benefits like SSS and Christmas bonus will also be given.
SOCIO-ECONOMIC ASPECT

Contribution to the Philippine Economy

GOVERNMENT:

Government are empowered to establish and regulate the interrelationships

of the people with in their territorial confines, the relations of the people with the

community as a whole and the dealings of the community with other entities. In order for

the government to perform its duties and responsibilities, funds are the essential thing it

need so, the proposed project will give respect to the Bureau of Internal Revenue code of

practice.

ECONOMY:

The business will ensure its big contribution to the economy as it provides

employment to the people.

CUSTOMER / CLIENTS:

The business will endow sensible handing to the customers so that they

will endlessly be condescending to the place. Interminably, the customer will have their
superior position to make sure that they are treated well and their rights were expressly

exercised.

COMMUNITY:

Every business which is permissible will share a portion of it to the

community in form of tax. As it generates income, the large toll will be given to the

community. And these taxes are used for the revitalization of the place. Every individual

will be benefited by the business.

INDUSTRIES:

Some of the existing industries not only in Santiago city but also in the

olace where the needed supplies will come from shall be benefited because they will act

as the supplier, mainly the coffee granules.

ENVIRONMENT:

To be environmental friendly and to help lessen pollution, proper disposal

of waste products will be implemented and will be practiced by segregating the no-

biodegradable waste from biodegradable wastes.