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I. INTRODUCTION

Chicken is a type of bird kept on a farm for its egg

or its meat, and the meat of this bird is often cooked and
eaten. The chicken (Gallus gallus domesticus) is a type of
domesticated fowl, a subspecies of the red junglefowl. It
is one of the most common and widespread domestic animals,
with a total population of more than 19 billion as of 2011.

An early domestication of chickens in Southeast Asia

is probable, since the word for domestic chicken (*manuk)
is part of the reconstructed Proto-Austronesian language.
Chickens, together with dogs and pigs, were the domestic
animals of the Lapita culture, the first Neolithic culture
of Oceania. In ancient Greece, chickens were still rare and
were a rather prestigious food for symposia. Delos seems to
have been a center of chicken breeding.

Chickens are omnivores. In the wild, they often

scratch at the soil to search for seeds, insects and even
animals as large as lizards, small snakes or young mice.
Chickens farmed for meat are called broiler chickens.
Chickens will naturally live for six or more years, but
broilers typically take less than six weeks to reach
slaughter size.

The meat of the chicken, also called "chicken", is a

type of poultry meat. Because of its relatively low cost,
chicken is one of the most used meats in the world. Nearly
all parts of the bird can be used for food, and the meat
can be cooked in many different ways. Popular chicken
dishes include roasted chicken, fried chicken, chicken
soup, Buffalo wings, tandoori chicken, butter chicken,
and chicken rice. Chicken is also a staple of many fast
food restaurants.

Source: https://en.wikipedia.org/wiki/Chicken

Human beings love to eat; it is one of the things that

a human must do to survive. Food is that one thing that we
can spend our money on and still we would not think that it
is a waste. Even if it is a huge pain in our pockets, we
would still consider buying food. Food is the best way to
get someone’s heart and you will never go wrong with food.
We have planned to start a business particularly to a
restaurant that caters chicken dishes. We are planning to
have our business as one of the best if not the best
restaurant that can be found at Pampanga. Engaging in a
business for the first time is like practicing a skill, the
more you do it the better you become until you perfect it.
You acquire confidence that is needed for you in the future
and when the time comes you will be an expert at what you
do.

Starting a business is very nerve-racking and

thrilling at the same time. It can either be the death of
you or it can help you for the future. And finally you have
to choose a business that is in demand now and it will not
be forgotten for many years or decades to come.
II. OBJECTIVES

 To be one of the best restaurants in Angeles City,

Pampanga particularly to different chicken meals
 To gain experience that we can use in our future lives
 To satisfy the taste of our customers
 To provide our own chicken dishes in Angeles City,
Pampanga
 To start a franchise that will be well-known around
the province of Pampanga
III. MANAGEMENT PLAN

A management plan is a blueprint for the way your

organization is run, both day-to-day and over the long
term. It includes the standard methods for doing various
things like handling money, dealing with the actual work of
the organization, addressing the way people in the
organization do their jobs; and the overall philosophical
and intellectual framework in which these methods operate.

http://smallbusiness.chron.com/definition-business-
planning-2527.html
3.1 Organizational Structure

Manager

Head Chef Waiter

Assistant Cook Cashier

Dishwasher Janitor

Security Guard
3.2 Duties and Responsibilities

 Manager - The manager is an employee who is

responsible for planning, directing and overseeing the
operations and fiscal health of a business unit,
division, department, or an operating unit within an
organization. The manager is responsible for
overseeing and leading the work of a group of people.

 Head Chef - A head chef is a highly skilled professional

cook who oversees the operations of a restaurant or dining
facility. They are responsible for the food that comes out
of a kitchen, from conception to execution.

 Assistant Cook - An Assistant Cook works under the

direct supervision of an Executive Chef or Sous Chef.
Assistants Cooks works in restaurants, cafes, kitchens
and hotels. Often, in a large kitchen, an Assistant
Cook is assigned to a single station where he or she
will be responsible for preparing a single type of
food.

 Waiter – Waiters and waitresses take orders and serve

food and beverages to patrons at tables in dining
establishment. They also check with customers to
ensure that they are enjoying their meals and take
action to correct any problems.
 Cashier - Receive and disburse money in establishments
rather than financial institutions. May use electronic
scanners, cash registers, or related equipment. May
process credit or debit card transactions and validate
checks.

 Dishwasher - The Dishwasher handle the regular

cleaning of dishes, utensils, cookware, and other
things that come through the kitchen. And they also
carry heavy racks filled with dishes to and from the
kitchen.

 Janitor – They keep buildings in clean and orderly

condition. Perform heavy cleaning duties, such as
cleaning floors, shampooing rugs, washing walls and
glass, and removing rubbish.

 Security Guard – Secures premises and personnel by

patrolling property; monitoring surveillance
equipment; inspecting buildings, equipment, and access
points; permitting entry. Obtains help by sounding
alarms.
 3.3 Salary of the Employees

Employees No. Salary Salary per Monthly Yearly Salary

per Day Month Salary of
Member of
Employees

Manager 2 P700.00 P21,000.00 P42,000.00 P504,000.00

Head Chef 1 P600.00 P18,000.00 P18,000.00 P216,000.00

Assistant 2 P500.00 P15,000.00 P30,00.00 P360,000.00

Chef
Waiter 3 P350.00 P10,500.00 P31,500.00 P378,000.00

Cashier 2 P350.00 P10,500.00 P21,000.00 P252,000.00

Dishwasher 1 P300.00 P9,000.00 P9,000.00 P108,000.00

Janitor 1 P300.00 P9,000.00 P9,000.00 P108,000.00

Grand 12 P3,100.00 P93,000.00 P160,000.00 P1,929,000.00
Total
3.4 Time Frame

Activities J F M A M J J A S O N D

Preparation
of the
Business
Negotiation
for
Financing
Registration
of the
Business
Purchase of
Processing
and Other
Equipments
Hiring Of
Laborers
Setting Up
the Business
Start of
Business
3.5 Operating Hours

Days Starting Time Closing Time

Weekdays 10:00 A.M. 7:00 P.M.

Saturday 10:00 A.M. 7:00 P.M.

Sunday 11:00 A.M. 9:00 P.M.

3.6 Registration of Business

Barangay Clearance

Requirements:

 Application form
 Application fee
 Cedula

SEC Clearance

Requirements:

 Cover sheet
 Reservation Payment Confirmation
 Articles of Partnership
 Joint Undertaking to change names
 Endorsement/clearance from other
government agencies, if applicable.
Mayor’s Permit

Requirements:

 SEC Articles of Partnership

 Authorization letter of owner with ID
 Barangay Clearance
 Contract of Lease or Land Title / Tax
Declaration
 Occupancy Permit
 Cedula (Community Tax Certificate)
 Fire Permit
 Sanitary Permit
 Location Clearance

Sanitary Permit

Requirements:

 Official receipt of payment of the

Sanitary Fee
 Inspection report of the Sanitation
Inspector to include the following
among others:
a. Microbial Analysis of
Water.
b. Pest Control Contract of
Service.
c. Master list of all
employees of the
establishment with
respective position.
  Floor Plan of the Establishment
 Occupancy Permit of the Establishment

Bureau of Internal Revenue (BIR)

Requirements:

 Application of Taxpayer Identification

Number
 Application for registration update

Business Permit

Requirements:

 Barangay Clearance
 DTI (Single Proprietor)
 SEC Registration (Corporation)
 Public Liability Insurance
 Authorization Letter of owner with ID
 Lease Contract/Tax Declaration
 SSS (Certificate/Clearance)
 CTC (Community Tax Certificate/CEDULA)
3.7 Qualification of Employees

 Head Chef
 Willingness to Accept Criticism
 Have at least 4 years of experience as head chef;
international experience preferable
 Curiosity and desire to learn more
 Formal training in culinary arts
 Creative, good management and organizational
skills

 Assistant Cook
 High School Graduate
 Must be clean and neat in personal appearance
 If possible have an up-to-date certificate in
Food Handling Course

 Waiter
 Little or no previous work-related skill,
knowledge, or experience
 High School Graduate
 Giving full attention to what other people are
saying, taking time to understand the points
being made, asking questions as appropriate, and
not interrupting at inappropriate times.
 Cool-minded
 Cashier
 Proven working experience in retail cashier or
sale
 Attention to detail and mathematical skills
 Sales skills
 Basic PC knowledge and familiarity with
electronic equipment (e.g. cash register,
scanners, money counters and etc.)

 Dishwasher
 At least high school graduate
 Maintain a positive attitude when working with
different groups of people.
 Quick to adapt
 Good Stamina

 Janitor
 At least high school graduate
 Highly skilled in vacuuming, sweeping, mopping,
scrubbing and applying finishes on different
flooring materials and stairs
 Track record of finishing assigned tasks
effectively within limited time

 Security Guard
 At least high school graduate
 Licensure for firearms
 On-the-job training
3.8 Other Benefits of Employees

13th month pay

Also called Presidential Decree No. 851 (P.D. No. 851)

states that all employers are thusly required to pay all
their personnel a thirteenth month pay not later than the
twenty-fourth of December consistently every year.

The thirteenth month pay in the Philippines is equal

to 1/12 of the basic compensation received by an employee
within a year.

Overtime pay

Or work beyond 8 hours. In addition to his regular

wage, the employee is entitled to overtime (OT) will be
given a compensation that is equivalent to his normal wage
plus at least 25% premium.

The overtime pay for holidays will be given an

additional compensation from the rate of the first eight
(8) hours on a holiday or rest day plus at least 30%.

On a special nonworking holiday, an additional 30%

premium will be paid in addition to the rate of the first
eight hours on holiday.
 Maternity leave

Any pregnant woman who has worked with the company for
a minimum of 6 months will be granted a maternity leave of
at least two weeks prior to her due date and four weeks
after normal delivery with full pay based on her regular
salary.

A total of 60 days is granted for government

employees, and 60-80 days for employees in a private
sector.

Mandatory Government Benefits and Contributions

Social Security System (SSS) Benefits

In exchange of monthly contributions, the employee

will have insurance benefits such as sickness, maternity,
disability, retirement, death, and funeral salary loan.

Pag-IBIG Benefits

The Pag-IBIG allows the employees to avail loans for

houses, calamities, and multi-purposes that aim to provide
financial assistance for their needs.

PhilHealth Benefits

This social insurance program provides a means for the

healthy to pay for the care of the sick and for those who
can afford medical care to subsidize those who cannot.