Ala SAYONARE Diner

Libertad Lapuz, Iloilo City

A feasibility Study

Presented to

The Faculty of the

College of Business and Accountancy
Western Institute of Technology
La Paz, Iloilo City

In partial fulfillment of the Requirements in the

Subject Accounting 423
(Management Consultancy)

Presented by

Farinas, Criza G.
Gabay, Joy L.
Galino, Faith P.
Libo-on, Pia Ronalee A.
Riofrir, April Jean U.
Saligumba, Leslie Ann L.
Serue, Kaycee Louise C.
Sobrevega, Joan Emerald R.

2020
 TABLE OF CONTENTS

Introduction ------------------------------------------------------------i

Acknowledgement----------------------------------------------------ii

I. EXECUTIVE SUMMARY--------------------------------------1
1.1 Name of Proponents---------------------------------------1
1.2 Business Name---------------------------------------------1
1.3 Business Location------------------------------------------1
1.4 Brief Description of the Project--------------------------1
1.5 Highlights and Major Assumptions
and Summary of Findingsand
Conclusions regarding the following-------------------2
1.5.1 Market Feasibility
1.5.2 Technical Feasibility
1.5.3 Social and Economic Desirability
1.5.4 Management Aspect
1.5.5 Financial Assumption
1.5.6 Legal and Taxation
II. PROJECT BACKGROUND AND HISTORY-------------4
2.1 Name, Address, and Kind of Project Promoter------4
2.2 Project Orientation-----------------------------------------4
2.3 Market Orientation------------------------------------------4
2.4 Economic and Industrial Policies-----------------------5
2.5 History---------------------------------------------------------5
2.6 Business Partners’ Background------------------------6
III. ECONOMIC ASPECT------------------------------------------7
3.1 Demand Analysis-------------------------------------------7
3.2 Elimination of Present Demand-------------------------7
3.3 Projection of Future Demand----------------------------8
3.4 Supply Analysis---------------------------------------------9
IV TECHNICAL ASPECT--------------------------------------------12
4.1 Business Blue Print, Location and Floor Area-----12
4.2 Product Offered-------------------------------------------13
4.2.1 Soups
 4.2.2 Appetizers
4.2.3 Pasta
4.2.4 Desserts
4.2.5 Special Dishes
4.2.6 Rice (Platter)
4.2.7 Local Breakfast Dishes
4.2.8 Combo Meals
4.2.9 Beverages
4.3 Prices of Products----------------------------------------33
4.4 Production Process---------------------------------------36
4.4.1 Soups
4.4.2 Appetizers
4.4.3 Pasta
4.4.4 Desserts
4.4.5 Special Dishes
4.4.6 Combo Meals
4.5 Machine and Equipment------------------------------------
4.5.1 Functions of Machine and Equipment
4.5.2 Cost of Machine and Equipment 71
4.6 Utilities----------------------------------------------------------
V MANAGEMENT ASPECT-------------------------------------------
5.1 Reasons for Formation of the Partnership----------75
5.2 Vision Statement---------------------------------------------
5.3 Mission Statement-------------------------------------------
5.4 Objectives------------------------------------------------------
5.5 Organizational Structure--------------------------------76
5.6 Job Qualifications--------------------------------------------
5.7 Duties and Responsibilities-----------------------------77

V FINANCIAL ASPECT -------------------------------------------

6.1
6.2
VII SOCIAL ASPECT
7.1
 7.2
VII CONCLUSIONS AND RECOMMENDATIONS
8.1
8.2
APPENDICES
Articles of Partnership
References
 INTRODUCTION

The fast growing restaurants sector in low income countries provides

access to inexpensive food. This development promotes a more convenient way
of consumption that would best fit within the budget of every Filipino. Obesity and
nutrition deficiency are among the leading causes of illness and death in
industrialized country such as the Philippines.

The 21st century has paved the way for vast emerging of fast food chains.
Time has become an essence of business while sacrificing our health due to the
modern lifestyle. Teenagers as well as professionals today are fonder of eating
ready-made food instead of home cooked meals.

In accordance with this matter, the proponents of Ala SAYONARE Diner

envisions to provide healthier line of menus, catering Mediterranean cuisines
such as pasta and salads while considering aesthetics, ambiance, methods of
preparation, quality of ingredients, as well as best service accommodation. It will
be our outmost priority to attain our customer’s trust and loyalty through quality
management and customer’s satisfaction.

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 ACKNOWLEDGEMENT

We, the proponents would like to express our warmest gratitude and
appreciation. We humbly give thanks to the people who, with all they can, helped
us on making our feasibility study a success.

To God, first and foremost for giving us the wisdom and guidance in
pursuing our tasks as well as keeping us safe in conducting our feasibility study.

To our parents, for all the unconditional love, support, inspiration and
source of strength in times of difficulties and hard times.

To our professor, Miss Rochelle Grace A. Sobrevega for giving us the

opportunity to make this study part of our endless search for knowledge.

We would also like to extend our warmest gratitude to our respondent,

Mr. Riyadh of Yarim Café, for the time he spent in our interview,

Thank you once again for all of your support in the successful completion
of our feasibility study.

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