La Consolacion College Caloocan: "Expand Your Knowledge, Enhance Your Taste!"

La Consolacion College
Caloocan
496 A. Mabini Street. Caloocan City
Biblios and Javas
“Expand your knowledge, enhance your taste!”
Pascual, Hydee Anne Nicole
Evangelista, Daphne
Nepomuceno, Cherise
Lumbab, Marjorie
12-HUMSS A
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ACKNOWLEDGEMENT
First and foremost, we would like to praise God, the Almighty, for showering us such
blessings throughout the process of making this business proposal. It was a great help in making
this business plan successfully.
Second, we would also like to express my deep and sincere gratitude to our
Entrepreneurship teacher, Mrs. Soledad Felongco, for giving us the opportunity to do this
business plan and for providing invaluable guidance throughout this business plan. Her sincerity
and motivation have deeply inspired us. It was a great privilege to work and study under her
guidance. We are extremely grateful for what she has offered us.
Also, we are thankful to our parents for their love, prayers, caring and sacrifices for
educating and preparing us for our future. We are very much thankful for our friends who have
been there when we were extremely tired and are still here when this business plan is finally
completed. They have showered us their love, understanding, prayers and support that served as
a motivation for us to continue this business, despite of all the difficulties that we’ve been
through.
Last but not the least, huge thanks to our respondents for their cooperation in answering
our Survey Questionnaire. Without them, we wouldn’t be able to complete this business plan
successfully.
We wish all the people that have been mentioned above good health and happiness that
they truly deserve. May God bless them with everything their heart desires.
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TABLE OF CONTENTS
I. ACKNOWLEDGEMENT
II. BUSINESS LOGO AND TAGLINE
III. VISION-MISSION STATEMENT
IV. BUSINESS CONCEPT/BUSINESS MODEL
V. CHAPTERS
I. Introduction
 Nature of the Business
 Name of the Business
 Statement of Confidentiality
 Business Proponents
II. Market Study
 Future Outlook and Trends
 Product & Service
 Direct and Indirect Competitors
 Survey Analysis
 Promotions
 Pricing
 Packaging
 Product List
III. Management and Organizational Plan
 Preoperational Activities
 Legal Requirements
 Forms of Ownership
 Manpower Requirements
 GANTT Chart
 Organizational Chart
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BUSINESS LOGO AND TAGLINE
LOGO ANALYSIS
The logo above was made in Canva Pro 2020 and the business proponents were
meticulous in making the logo. The Brown background represents the usual color of coffee. We
placed a nice cup of coffee for obviously we are preparing to open a coffee shop and on the top
of it are books that were altered as the steam that’s coming out from a hot cup of coffee because
of water evaporation. The books are colored rainbow for it means that despite of the gloomy
vibes when drinking coffee, books can always give colors in our gloomy day that makes both of
them the best combination when we are in a coffee shop. Lastly, the business name are colored
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Blue, Pink and Yellow for it to stand out the most for most coffee shops are just usually using the
font colors Brown and Black.
BUSINESS TAGLINE
Our business tagline “Expand your knowledge, Enhance your taste” symbolizes the
significance of our proposed coffee-and-study place, which is to help students study better while
drinking a nice cup of coffee and some flavorful snacks. This also means that coffee is a trusted
beverage to energize people to be more productive on their studies and work, helping them to
gain more information and be more knowledgeable.
VISION AND MISSION STATEMENT
Vision
Biblios & Javas exists to provide our customers the world's best tasting coffee to partner with
their overloaded books to study as well as to be their most comfortable study place to stay in for
hours while eating our most flavorful snacks that they can taste
Mission
To be one of the best go-to coffee shops and study places of students that helps them study
effectively and intelligently while sipping the best cup of coffee
COMPANY’S OBJECTIVE
 To be our customers’ home when it comes to the best coffee shop that serves delicious
coffee.
 To serve and give convenient to our customers. By going directly to our coffee-and-study
place instead of going to normal coffee shops and waiting too long for other tables to be
unoccupied to study.
 To be known as one of the most visited and trusted coffee shops around University Belt
 To sustain our customers high-quality products in pursuit of their contentment

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Caloocan
CHAPTER I
INTRODUCTION
Coffee Shops are known to be one of the go-to study places of students especially when it
is Midterms and Finals seasons for the reason that coffee shop really offers a uniquely calm
atmosphere where people can gather with friends to catch up over coffee, have a relaxed lunch
with family or focus on work in a relaxed environment . Students often go to Starbucks or Tim
Hortons but before they can get study, they have to wait for minutes or hours for a table to be
unoccupied and other people think that they are just a burden for they also have to wait for the
students to finish studying. That’s why we have come up with a business idea and it is to give a
special place to our hardworking students and no longer experience the judgmental stares of
others. One of the coffee shops that you can trust is Biblios & Javas. Biblios and Javas offers the
best cup of coffee that is partnered with flavorful snacks. So that students not only have some
productive hours of their day but also to have the chance to drink and eat one of the most
delicious beverages and snacks around their universities.
NATURE OF THE BUSINESS
We love to go and study at coffee shops that we are familiar of, but having our most go-
to coffee and study place that is specially made for us would be surely helpful. The owners want
to give the target market a special place to study with a bonus – a cup of coffee and flavorful
snacks. Biblios & Javas is a type of manufacturing store because we get our raw materials from
our suppliers and from the market. Our future baker and baristas will be making our products
that will be served to our customers.
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NAME OF THE BUSINESS
The business proponents chose Biblios & Javas to be their business name for they think
that it stands out for the words that they have chosen are unique. Biblios comes from Greek
which means “book” while Javas is another term that is used to refer to a cup of coffee. All in all,
our business name alone indicates what our business would be, which is a coffee-and-study place
for students.
BUSINESS CONCEPT/MODEL
Biblios and Javas will be known for serving the best cup of coffee and delicious snacks;
whose main goal is to provide a place where students can enjoy studying with their buddies all
day long. So, in connection with the students around University Belt in Taft Avenue and their
keen interest in coffee shops, Biblios and Javas promises to focus on their needs and wants –
which is to have a cozy and comfortable place to study and to drink delicious beverages that
serves as an energy booster at the same time. The ingrediens to be used in making the beverages
and snacks will come from our suppliers to ensure its cleanliness and quality. The menu of our
products will be placed in front of our cashier area so that the customers will see it easily.
The business proponents have chosen University Belt in Taft Avenue for their target
market are students. The company has secured one year lease of the place that was previously a
hair salon. The lease contract has an optional renewal for up to 2 years. They will ensure that the
ambiance of the coffee shop will give comfort to their customers as the business owners want to
make their customers feel at home by ensuring their products’ quality as well as the way of
serving their customers.
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STATEMENT OF CONFIDENTIALITY
The concepts in this business plan were originally developed, designed and operated by the
founders of the Biblios & Javas. We, the owners of the Biblios & Javas Business Plan, hereby
accept that the material, ideas in any form published in this document are fully confidential and
therefore, without the explicit written permission of the Biblios & Javas owners, the reader
agrees not to reveal anything found in the business plan.
__________________ __________________
Evangelista, Daphne Lumbab, Marjorie
__________________ __________________
Nepomuceno, Cherise Pascual, Hydee
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Caloocan
CHAPTER II
Market Study
Future Outlooks and Trends
To resolve the reason that was included within the commerce, we organize and carry out an
activity to identify the conceivable target showcase and other parts of the trade.
OPPORTUNITIES THREATS
PRODUCT In today’s time, both adult Existing or popular franchises
and teens enjoy the leisure or shops may offer the same
they get whenever they stay at products that we’re offering
a coffee shop
There may be days that some
Gives people the chance to of our products will be
experience both quality unavailable
products and a place to get
their work done

Weekends would be harder
since some of our target
Students and workers alike market are students from
are bustling with workload.
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Thus, having a caffeinated nearby schools
drink and study place can
help them focus more on their
task.
PEOPLE Mostly customers go with the Once our coffee shop is
place that goes with their crowded, there may be some
mood. Therefore our coffee customers that will get
shop is the place where they irritated about the sudden
should be. change of atmosphere
They would feel more There may be times that our
comfortable dining in our crew or employees will
coffee shop when they know bicker with the customers or
that they are not hurting their have a mild
pockets or wallets. misunderstanding.
The customers will inform
their friends, co-workers,
family, etc. about our coffee
shop and may have a
possibility of recommending
it.
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PRICE The prices are low that Due to the low,
customers will be tempted to overwhelming, and
try other products with their reasonable prices of our
change product, some customers may
judge the quality of our
products, with or without

The overwhelming price can
buying any of it.
make our customers
recommend our coffee shop
to their peers, loved ones, etc. Their maybe times that our
prices would go up
reasonably. Depending on the
economic changes that may
occur.
PLACE Our coffee shop is surrounded There are a lot of nearby food
by both workplaces and establishments in our
schools location.
It is also near terminal or
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transportation stations.
It can be easily spotted since
it is on the outlook once you
are on the streets
PROMOTION It will spark up the interest of Some won’t acknowledge our
curious customers promotions or ads since our
coffee shop has just opened
or is new.
More than some may not take
a shot of something new
because of their routines.
Product and Service
Its uses:
Our products, whether it maybe pastries, beverages (hot or cold), or foods, we will serve
it diligently, Giving our customer’s their money’s worth. Our services too can not only make
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their stay at our coffee shop, comfortable but it may hook them back. Our services show outmost
efficiency and consistency.
Its users:
The products we offer are suitable for those who have a taste for it ranging from
teenagers to adults alike. And for those who are picky and impatient? Our services got them
covered.
Direct Competitors
These are the the potential Biblios & Javas direct competitors alongside Taft Avenue,
vying with the same product for some potential market.
Name of Establishment/s LOCATION DESCRIPTION PRICE
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RANGE
Starbucks Taft Ave cor Starbucks offers a range of P100-P250

Ocampo Street exceptional products that
Upper Ground customers enjoy, at home,
Floor, R-2, and on the go. Serves coffee,
Malate, Manila, handcrafted Beverages,
1004 Metro merchandise, fresh food such
Manila as baked pastries, cold and
hot sandwiches etc.
Tim Hortons R Square Mall, Known originally for its P150-P350

Taft Ave. cor. coffee and donuts, today the
Pablo Ocampo chain serves a wider variety
St 5F-6F 5F, of food and beverages,
Malate, Manila, including a breakfast
1004, Metro menu, sandwiches, soups and
Manila an array of baked goods.
Indirect Competitors
These are the business entities that served the same category but different in product line.
Name of Establishment/s LOCATION DESCRIPTION PRICE RANGE
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Mc Donald’s 2399 Taft Ave, McDonald’s (MCD) is P30-P200
Malate, Manila, a fast food, limited
1004 Metro Manila service restaurant with
more than 35,000
restaurants in over 100
countries. The
essential products that
are sold in
McDonald’s include
cheeseburgers,
hamburgers, French
fries, chicken
products, desserts, soft
drinks, breakfast items
and desserts.
Burger King 1017 Taft Ave, Burger King is a P100-P250

Malate, Manila, global chain of
1017 Metro Manila hamburger fast food
restaurants. It offers
flame-grilled
hamburgers, chicken
and other specialty
sandwiches, French
fries, soft drinks,
milkshakes, as well as
the other food items
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Dunkin’ Donuts 2024 Taft Ave, Dunkin Donuts is a P100-P300
Pasay, Metro Manila chain of coffee and
baked goods
restaurants that offers
more than 50 varieties
of doughnuts,
including premium
beverages, bagels, and
breakfast sandwiches.
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MARKET SEGMENTATION
DEMOGRAPHIC
Our target market are High School to
College students whose ages ranges
from 17-24 years old. Most of our
respondens are 16-18 years old which
got 48 out of a hundred percent of
which we assume high school - 1st year
college students
PSYCHOGRAPHICS
Female students tend to be more GEOGRAPHIC
interested to study at a coffee shop The location of our coffee
rather than men. They enjoy being shop is around the university belt
with their friends or alone when of Taft Avenue wherein many
studying especially for those who are
in College who finds it hard to cope up
Market students usually hang-out after
with their academics. They will
automatically visit a coffee-and-study
Segmentation their class. This location is perfect
to attract students who love to
place for it is specially made for them study and also a perfect place for
and especially because of our them for they don't have to walk
promotions on our social media far to find a coffee shop to stay in
accounts.
BEHAVIORAL
Biblios and Javas' Customer's
behavior is Habitual Buying. Our
potential customers can spend a
lot of money for coffee and
snack without thinking twice as
long as they are comfortable in
studying or working in our coffee
shop.
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SURVEY ANALYSIS
A. Respondent’s Profile
GENDER FREQUENCY PERCENTAGE
MALE 41 41%
FEMALE 59 59%
TOTAL 100 100%
Table 1: Frequency Distribution Table according to the respondents’ gender.
According to Table 1, most of our respondents are female which is equivalent to 59%, while our
male respondents are only 41 in total to which is equivalent to 41% and that makes the total of
100%.
Figure 1: Pie Chart according to the respondents’ gender.
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Table 2: Frequency Distribution Table according to the respondents’ strand.
AGE FREQUENCY PERCENTAGE
16-18 48 48%
19-21 30 30%
22-24 22 22%
TOTAL 100 100%
According to Table 2, most of our respondents’ ages are ranging from 16-18 years old to which
is equivalent to 48%, while 30% of our respondents are 19-21 years old and lastly, only 22% of
our respondents are 22-24 years old.
Figure 2: Pie Chart according to the respondents’ strand.
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COFFEE SHOPS FREQUENCY PERCENTAGE
Starbucks 25 25%
J.Co 9 9%
Tim Hortons 28 28%
Other local coffee shops 38 38%
TOTAL 100% 100%
Table 3: Frequency Distribution Table according to the coffee shops that they usually stay or
study.
According to table 3, the coffee shop where our respondents are always staying or studying in is
other local coffee shops to which is equivalent to 38% out of a hundred. The second coffee shop
that is most visited is Tim Horton to which has gathered 28% out of a hundred and the third one
is Starbucks which is at 25% and the rest of the 9% of our respondents go to J.Co.
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Figure 3: Pie Chart according to the coffee shops where the respondents are usually staying or
studying.
Table 4: Frequency Distribution Table of respondents according to how often they usually stay
or study at a coffee shop.
FREQUENCY PERCENTAGE
Always 52 52%
Often 19 19%
Sometimes 29 29%
TOTAL 100 100%
According to table 4, most of our respondents are always studying or staying at a coffee shop to
which is equivalent to 52% out of a hundred, while 29% of them answered that they study or stay
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at a coffee shop sometimes and the rest of the 19% answered that they often stay or study at a
coffee shop.
Figure 4: Pie Chart of respondents according to how often they stay or study at a coffee shop.
Table 5: Frequency Distribution Table of respondents if studying at a coffee shop is helpful to
students.
CHOICES FREQUENCY PERCENTAGE
Yes 100 100%
No 0 0%
Total 100 100
According to table 5, all of our respondents believe that studying at a coffee shop is helpful to
students. .
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Figure 5: Pie Chart of respondents if studying at a coffee shop is helpful to students
Table 6: Frequency Distribution Table of respondents according to who they usually spend their
time with at a coffee shop.
Family 8 8%
Friends 46 46%
Classmates 23 23%
Significant other 13 13%
Alone 10 10%
TOTAL 100 100%
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According to table 6, 46% of our respondents answered that they are usually with their friends
when they are at a coffee shop, 23% said that they are usually with their classmates, 13% said
that they are usually with their significant other, 10% said they are usually alone and the rest of
the 8% are usually with their family.
Figure 6: Pie Chart of respondents according to who they usually spend their time with at a
coffee shop.
REASONS FREQUENCY PERCENTAGE
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“It is more comfortable to study at 18 18%
a coffee shop than at home.”
“It is more enjoyable for me to 33 33%
study with my friends at a coffee
shop.”
“I am more productive when I am 25 25%
studying at a coffee shop.”
“There are less distractions when I 24 24%
am studying at a coffee shop.”
TOTAL 100 100%
Table 7: Frequency Distribution Table of respondents according to the reason why they study at
a coffee shop.
According to table 7, 33% of our respondents study at a coffee shop for the reason that it is more
enjoyable for them to study with their friends at a coffee shop, 25% of our respondents said that
they are more productive when they are studying at a coffee shop while 24% of our respondents
said that there are less distractions when they are studying at a coffee shop and the rest of 18% of
our respondents answered that it is more comfortable to study at a coffee shop than at home.
Figure 7: Pie Chart of respondents according to the reason why they study at a coffee shop.
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Table 8: Frequency Distribution Table according to how long they usually stay or study at a
coffee shop.
1-2 hour/s 38 38%
3-4 hours 49 49%
5-6 hours 8 8%
7 hours and above 5 5%
TOTAL 100 100%
According to table 8, most of our respondents usually stay at a coffee shop for up to 3-4 hours,
38% of them usually stay for up to 1-2 hours while 8% of them usually stay for 5-6 hours and the
rest of 5% usually stay for up to 7 hours and above.
Figure 8: Pie Chart of respondents according to how long they usually stay or study at a coffee
shop.
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Table 9: Frequency Distribution Table of respondents according to how much they are willing to
spend when they are at a coffee shop.
AMOUNT FREQUENCY PERCENTAGE
₱50 - ₱100 17 17
₱101 - ₱150 57 57
₱151 - ₱200 26 26
TOTAL 100 100
According to table 9, most of our respondents can spend 101-150 pesos for coffee, while 26%
can spend up to 151-200 pesos while 17% can only spend 50-100 pesos.
Figure 9: Pie Chart of respondents according to how much they are willing to spend when they
are at a coffee shop.
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Table 10: Frequency Distribution Table of respondents according to the type of coffee that they
usually order.
TYPES OF COFFEE FREQUENCY PERCENTAGE
Brewed Coffee 5 5%
Iced Coffee 31 31%
Coffee Frappe 28 28%
Coffee Milkshake 13 13%
Latte 9 9%
Espresso 6 6%
Americano 8 8%
TOTAL 100 100%
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According to table 10, Iced Coffee is the type of coffee the respondents usually order when they
are at a coffee shop for it has gathered almost 31% out of a hundred. The second most bought is
Coffee Frappe that which has gathered 28% of our respondents. 13% usually orders Coffee
Milkshake, 9% chose Latte, 8% chose Americano, 6% chose Espresso while only 5% prefer
brewed coffee.
Figure 10: Pie Chart of respondents according to the type of coffee that they usually order.
Table 11: Frequency Distribution Table of respondents according to what they consider the most
when visiting a coffee shop.
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Affordability 17 17%
Ambiance 33 33%
Cleanliness 15 15%
Convenience 12 12%
Customer Service 13 13%
Food Quality 10 10%
TOTAL 100 100%
According to table 11, most of our respondents consider the ambiance to which is equivalent to
33%, 17% consider the affordability of the products, 15% consider the cleanliness, 13% consider
how the coffee shop serve their customers, while 12% consider the convenience and the rest of
the 10% consider the quality of the product.
Figure 11: Pie Chart of respondents according to what they usually consider the most when
visiting a coffee shop.
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Table 12: Frequency Distribution Table of respondents if they are interested to visit a coffee and
study place within their area.
Yes 100 100%
No 0 0%
TOTAL 100 100%
According to table 12, all of our respondents are interested to visit a coffee and study place
within their area.
Figure 12: Pie Chart of respondents if they are interested to visit a coffee and study place within
their area.
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Promotions
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The business proponents have decided to promote their business through social media for
their target customers are mostly teenagers. They created three social media accounts; Facebook
page, Twitter account and Instagram account. They also have a promotional video ready to be
posted on the abovementioned social media accounts. In this way, they can easily connect with
their potential customers and post real-time updates about the coffee shop.
FACEBOOK PAGE Facebook is the most use social

media app up to this day and
promoting businesses through this
app is surely helpful for we can
make a page for our business in
just one click and there’s more,
there’s a feature in a facebook
page that you can reach more
people in order for your business
to be attractive more to potential
customers.
TWITTER ACCOUNT Twitter is one of the most used

app nowadays especially by
teenagers and promoting our
business in this app will surely be
a success especially if we did our
best in marketing our products.
INSTAGRAM ACCOUNT
With the help of this social media

app, we can post aesthetic photos
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of our products that will surely
attract more potential customers.
PROMOTIONAL VIDEO
This promotional video will

surely spark the interest of our
potential customers for we will be
showing the sneak peek of the
opening of our coffee shop.
Pricing
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The business proponents have used the formula that the entrepreneur teacher instructed
them to use to get the right prices for their products. The owners made sure that they did it
honestly and accurately.
Formula for total cost: Unit cost (Price/Unit) x Quantity
Formula for buffer margin: buffer margin percent used/cost of raw materials x buffer
margin percent used
Formula for mark up: mark up percent used/ total cost of production x mark up percent
used
I. Beverages
A. COFFEE
PRODUCT: CAFÉ ESPRESSO PER SERVING
COST: Raw Quantity Unit Unit Cost Total Cost
Materials
Coffee powder 20 g 250/250g 20.00
Milk 40 ml 280/900g 12.44
Sugar 15 g 50/1000g 0.75
Cocoa powder 20 g 290/1000g 5.8
Cost of Raw Materials Php 38.99
Add: BUFFER MARGIN (20%) – intended for labor & overhead 10.25
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TOTAL COST OF PRODUCTION Php 49.24
Add: MARK UP (45%) 41.12
TOTAL SELLING PRICE Php 90.36
ACTUAL SELLING PRICE Php 90.00
PRODUCT: CAFÉ AMERICANO PER SERVING
Materials
Milk 40 ml 280/900g 12.44
Sugar 15 g 50/1000g 0.75
TOTAL COST OF PRODUCTION 45.24
Add: MARK UP (45%) 44.76
TOTAL SELLING PRICE 90.00
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PRODUCT: BREWED COFFEE PER SERVING
Materials
Water 250 ml 80/4000g 5.00
Add: MARK UP (30%) 21.95
PRODUCT: CAFÉ LATTE PER SERVING
Materials
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Water 250 ml 80/4000g 5.00
Milk (foam) 45 g 280/900g 14.00
Add: MARK UP (45%) 41.11
PRODUCT: CAPPUCCINO PER SERVING
Materials
Milk 30 ml 280/900g 9.33
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Add: MARK UP (45%) 47.13
PRODUCT: CAFÉ MOCHA PER SERVING
Materials
Milk 40 ml 280/900g 14.00
Sugar 15 g 50/1000g 0.75
Add: MARK UP (45%) 40.17
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PRODUCT: ICED COFFEE PER CUP
Materials
Milk 40 ml 280/900g 12.44
Sugar 15 g 50/1000g 0.75
Ice Cubes 50 g 20/1000g 1.00
Add: MARK UP (45%) 38.03
Add: Packaging (Php 15.00) 106.27
PRODUCT: ICED CHOCOLATE PER CUP
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Materials
Water 250 ml 80/4000g 5.00
Milk 40 ml 280/900g 12.44
Ice Cubes 50 g 20/1000g 1.00
Add: MARK UP (45%) 48.38
PRODUCT: HOT CHOCOLATE PER SERVING
Materials
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Water 250 ml 80/4000g 5.00
Milk 40 ml 280/900g 12.44
Add: MARK UP (30%) 21.71
PRODUCT: CAFÉ DALGONA PER SERVING
Materials
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Coffee powder 30g g 250/250g 30.00
Iced cubes 30 g 20/1000g 0.60
Milk 250 ml 280/900g 77.77
Cost of Raw Materials 108.37
Add: MARK UP (45%) 8.03
PRODUCT: CAFÉ MACCHIATO PER SERVING
Materials
Water 250 ml 80/4000g 5.00
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Milk (foam) 45 g 280/900g 14.00
Add: MARK UP (45%) 35.42
PRODUCT: CHOCOLATE FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Frappe powder 75 g 145/1000g 10.87
Sago 45 g 250/1000g 11.25
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Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 18.67
B. FRAPPES
PRODUCT: CHOCOLATE FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 17.01
PRODUCT: CHOCOLATE FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 16.55
PRODUCT: DARK CHOCOLATE FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 18.67
PRODUCT: DARK CHOCOLATE FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 17.01
PRODUCT: DARK CHOCOLATE FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 16.55
PRODUCT: MOCHA FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 18.78
PRODUCT: MOCHA FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
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Add: MARK UP (30%) 18.20
PRODUCT: MOCHA FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 16.67
52 | P a g e
ACTUAL PRICE Php 90.00
PRODUCT: CARAMEL FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 17.86
53 | P a g e
PRODUCT: CARAMEL FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 18.20
54 | P a g e
PRODUCT: CARAMEL FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 15.56
55 | P a g e
PRODUCT: CARAMEL MACCHIATO FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 19.30
56 | P a g e
PRODUCT: CARAMEL MACCHIATO FRAPPE PER CUP (Regular)
Materials
Frappe base 60 G 190/1000g 11.40
Frappe powder 90 G 115/1000g 10.35
Sago 45 G 250/1000g 11.25
Crushed ice 200 G 20/1000g 4.00
Add: MARK UP (30%) 18.82
57 | P a g e
PRODUCT: CARAMEL MACCHIATO FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 17.34
58 | P a g e
PRODUCT: CAPPUCCINO FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 19.20
59 | P a g e
PRODUCT: CAPPUCCINO FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 18.69
60 | P a g e
PRODUCT: CAPPUCCINO FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 16.67
61 | P a g e
PRODUCT: HAZELNUT FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 17.56
62 | P a g e
PRODUCT: HAZELNUT FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 16.79
63 | P a g e
PRODUCT: HAZELNUT FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 15.20
64 | P a g e
PRODUCT: COFFEE LATTE FRAPPE PER CUP (Small)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 19.20
65 | P a g e
PRODUCT: COFFEE LATTE FRAPPE PER CUP (Regular)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 45 g 250/1000g 11.25
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 18.69
66 | P a g e
PRODUCT: COFFEE LATTE FRAPPE PER CUP (Large)
Materials
Frappe base 60 g 190/1000g 11.40
Sago 60 g 250/1000g 15.00
Crushed ice 200 g 20/1000g 4.00
Add: MARK UP (30%) 16.67
67 | P a g e
II. Food
A. SNACKS
PRODUCT: ENSAYMADA PER 8 PIECES
Materials
Fresh milk 237 ml Php 65/1000ml 3.65
Sugar 67 g Php 50/1000g 4.47
Shortening 170 g Php 70/1000g 2.43
Active dry yeast 7 g Php 20/50g 2.86
Flour 476 g Php 60/2000g 7.93
Eggs 3 pc Php 140/30pcs 46.6
Salt 1.4 g Php 10/40g 7.14
Toppings:
Butter 113 g Php 139/227g 1.23
Sugar 100 g Php 15/113g 6.67
Cheese 113 g Php 45/500g 2.51
68 | P a g e
Add: MARK UP (50%)
TOTAL PRICE ACTUAL
PRICE
Selling price per 8 pcs Php 141.03 Php 150
Selling price per piece Php 18.75 Php 20.00
PRODUCT: BROWNIES PER 8 PIECES
Materials
Butter 96 g Php 139/227g 1.44
Sugar 100 g Php 50/1000g 6.67
Cocoa powder 68 g Php 90/1000g 1.32
Vanilla extract 15 ml Php 65/375ml 4.33
Eggs 4 pcs Php 140/30pcs 35.00
Baking powder 68 g Php 20/100g 3.40
All purpose flour 204 g Php 60/2kg 3.40
69 | P a g e
Walnuts 64 g Php 145/240g 2.67
Salt 2.84 g Php 10/40g 4.17
Add: MARK UP (50%) 37.64
TOTAL PRICE ACTUAL
PRICE
Selling price per 8 pcs Php 112.92 Php 120
PRODUCT: CALAMARES PER 8 PIECES
Materials
Squid 100 g Php 270/1000g 2.70
Garlic powder 30 g Php 80/1000g 2.67
All purpose flour 65 Php 50/2000g 1.30
Cooking oil 100 ml Php 100/1000ml 1.00
70 | P a g e
Vinegar 50 ml Php 60/1000ml 1.20
Ufc sweet and chili 5 g Php 50/330g 10.00
sauce
Add: MARK UP (50%) 40.90
TOTAL PRICE ACTUAL
PRICE
Selling price per 8 pcs Php 102.02 Php 105.00
PRODUCT: NACHOS PER PLATE
71 | P a g e
Materials
Cheese dip 80 g Php 180/480g 30
Nacho chip 500 g Php 280/2000g 70
Tomatoes 50 g Php 200/4000g 2.5
Cost of Raw Materials P102.5
Add: MARK UP (50%) 23.49
TOTAL PRICE ACTUAL
PRICE
Selling price per plate 129.89 Php 130.00
PRODUCT: PANDESAL PER 8 PIECES
Materials
Butter 28.25 g Php 139/227g 4.92
Sugar 100 g Php 15/113g 6.67
Dry yeast 7.06 ml Php 20/50g 2.83
72 | P a g e
All purpose flour 375 g Php 60/2000g 6.25
Milk 240 ml Php 65/1000ml 3.69
Salt 6 g Php 10/40g 1.67
Add: MARK UP (50%) 14.8
TOTAL PRICE ACTUAL
PRICE
Selling price per dozen 183.23 185.00
Selling price per piece 15.41 Php 15.00
PRODUCT: SIOMAI PER 6 PIECES
Materials
Ground pork 130 G Php 165/1000g 1.27
73 | P a g e
Molo wrapper 6 Pcs Php 41/60pcs 6.83
Soy sauce 20 Ml Php 42/1000ml 2.10
Calamansi 2 Pcs Php 20/10pcs 10.00
Chili garlic oil 5 Ml Php 75/200ml 13.00
Salt 2.84 G Php 10/40g 3.52
Add: MARK UP (50%) Php 31.05
TOTAL PRICE ACTUAL
PRICE
PRODUCT: MAMON PER 8 PIECES
Materials
Butter 42.37 g Php 139/227g 3.28
Sugar 100 g Php 15/113g 6.66
74 | P a g e
Cream tartar 2.5 g Php 38/50g 15.20
Cake flour 131 g Php 49/1000g 2.67
Fresh milk 80 ml Php 145/240g 1.81
Salt 3 g Php 10/40g 3.33
Vegetables oil 60 ml Php 83/1000ml 1.38
Add: MARK UP (50%) 48.36
TOTAL PRICE ACTUAL
PRICE
75 | P a g e
PRODUCT: PANCAKE 4 PIECES PER PLATE
Materials
All purpose cream 50 ml Php 75/250g 15.00
Sugar 30 g Php 15/113g 3.98
Salt 15 g Php 10/40g 3.75
Butter 30 g 139/227g 18.37
Cost of Raw Materials 55.16
Add: MARK UP (50%) 19.62
TOTAL PRICE ACTUAL
PRICE
Selling price per plate Php 82.03 Php 85.00
76 | P a g e
PRODUCT: FRENCH FRIES PER SERVING
Materials
Premium french 125 g Php 80/1000g 1.56
fries
Cooking oil 100 ml Php 100/1000ml 1.00
Salt 5 g Php 10/40g 2.00
Cheese powder 5 g Php 30/200g 6.00
Barbecue powder 5 g Php 30/200g 6.00
Sour and cream 5 g Php 30/200g 6.00
powder
Add: MARK UP (50%) 13.54
TOTAL PRICE ACTUAL
PRICE
Selling price per serving Php 40.61 Php 45.00
77 | P a g e
PACKAGING
Packagings are one of the essential needs of a business to ensure the products’ safety and
hygiene and so, packagings must be durable enough to carry all of our products. The Biblios and
Javas’ owners decided to have their packaging colored in white and brown to make it look
simple and clean. There are three different categories of our packaging: one for food, one for the
beverages and one for take-outs.
A. Packaging for food (dine in and take out)
78 | P a g e
There are five packagings for our food, both for dine in and take out. One big plate for
our large-sized snacks and one mini plate for mini snacks. There’s also a white French fries
container and siomai container and lastly, all of our snacks will be put in a durable Styrofoam if
the customers decided to take it out.
B. Packaging for beverages
79 | P a g e
There are also five packagings for our beverages – one for our coffee beverages, one is
for our dine in frappe and iced coffee, one plastic cup with round lid for take away frappe,
another one but comes with a flat lid for our iced coffee and one take away coffee cup for our hot
beverages.
C. Take-out packagings
80 | P a g e
The light brown color is specially designated for our take-out packagings. There are five take out
packagings in total – one coffee holder for our take-away coffee, two brown paper bags (large
and small) for our take out beverages and snacks and two bread container that also come in large
and small sizes.
Products
81 | P a g e
Biblios and Javas has three categories of products: Coffee beverages, Frappes and
Snacks. All of it will be surely has high quality and ensured hygiene.
I. Beverages
PRODUCT DESCRIPTION
CAFÉ ESPRESSO A potent swallow of coffee,

brewed hot and fast under
pressure. It is luxuriously creamy,
with a kiss of foamy crema and a
lingering aftertaste.
CAFÉ AMERICANO Americano is everything you love

about drip coffee. It is delicious,
relatively cheap and tastes exactly
what a cup of coffee was meant to
be.
BREWED COFFEE Made by pouring hot water onto

ground coffee beans, a well pair
for any foods
82 | P a g e
CAFÉ LATTE A very milk-heavy drink, a shot or
.
two of bold, tasty coffee with,
sweet steamed milk over it
CAPPUCCINO A single espresso shot and hot

milk with thick and airy layer of
foam to lend the drink a luxurious
velvety texture.
CAFÉ MOCHA Based on espresso and hot milk

but with added chocolate
flavoring and sweetener then
topped with sweetened whipped
cream. The classic coffee drink
that always sweetly satisfies.
83 | P a g e
ICED COFFEE Consist of espresso, filtered
coffee, or coffee syrup mixed with
milk and ice cubes. Creamy and
strong sweetened coffee.
HOT CHOCOLATE Sweet, creamy heavenly thing

combination of cocoa powder and
chocolate chips that makes it extra
flavorful and delicious
ICED CHOCOLATE Iced coffee with cocoa powder

makes it sweet and tasty coffee.
84 | P a g e
CAFÉ DALGONA Frothy iced coffee drink made
with instant coffee, sugar, water,
and milk with two distinct layers
made from whipped coffee
cream sitting on top iced milk
that is absolutely delicious
CAFÉ MACCHIATO Consists of freshly made iced tea,

Macchiato can have foam on it,
but it's usually a small layer of
macrofoam to allow the taste of
the espresso to shine.
FRAPPE An iced beverage that has been

shaken, blended or beaten to
produce a tasty, foamy, and
refreshing drink with different
flavors.
BIBLIOS & JAVAS FRAPPE FLAVORS

Chocolate Caramel Machiatto
Dark Chocolate Cappuccino
85 | P a g e
Mocha Hazelnut
Caramel Coffee Latte
II. SNACKS
PANCAKE Thin, yummy, flat or hot cake made

from milk, flour, and eggs.
usually eaten with maple syrup for brea
kfast or merienda
BROWNIES Sweet and delicious brownies with nuts,

frosting, cream cheese, and chocolate
chips.
86 | P a g e
ENSAYMADA Soft, sweet dough pastry covered with
butter and sugar then topped with lots of
grated cheese. Perfect for a mid-
afternoon snack with a cup of coffee
MAMON Very soft yellow sponge cake with a

moist buttery with a hint of cheese,
these moist little cakes will truly delight
you.
NACHOS Consists of heated tortilla chips or

totopos covered with melted cheese (or
a cheese-based sauce. A great snack,
party appetizer, or even casual
weeknight dinner.
87 | P a g e
FRENCH FRIES Very thin, salted slices of potato. They
hit savory and umami with a hint of
sweetness that everyone loves
CALAMARES Calamares is a deep-fried battered squid

rings served with tomato sauce
mayonnaise, spiced vinegar or toyo
mansi dip Slightly sweet and almost
producing a nutty flavor.
SIOMAI A dim sum dish with soy sauce and

distinct bits of minced garlic in the oil
some soft, some crunchy it has a
balanced flavor that shuffles between
salty and tangy.
88 | P a g e
PANDESAL Slightly sweet and baked as small, oval
loafs best-loved bread of everyone
Caloocan
CHAPTER III
Preoperational Activities
Recruitment
89 | P a g e
Biblios & Javas will be recruiting aspiring applicants through our social media account such as
Facebook, Twitter and Instagram. As well as job referrals, job street, job fairs. All information
for a job and position description, requirements and the Biblios & Javas contact information is
also included. This will help the aspiring applicants to reach the Biblios & Javas job hirings.
Hiring of Staff
Staff is the most valuable and important asset that will contribute to the success of the business.
Biblios & Javas will do the phase of recruitment. This phase is finding, evaluating the staff or
employees credentials, work experience, personality and skills that is suit for the business to
prosper and to establish working relationship with future staff.
Selection and Interview
Biblios and Javas will select few aspiring applicants after submitting the necessary requirements
that is included in the recruitment post and applicants who had gone through courses such as
Hotel and Restaurant Management, Bartending and etc. are the most needed. After selecting, the
selected applicants will go to process of interview where in they will ask few questions to their
submitted resume and requirements and test the knowledge of that applicants to the Biblios and
Javas.
Legal Requirements
It ought to comply with all the laws and regulations stipulated by the administrative bodies in the
state to begin the company legitimately. In arrange to start the exchange of company, permits
and records must be issued to government officers.
Security and Exchange Commission (SEC) Requirement
90 | P a g e
 Cover Sheet
 Reservation Payment of confirmation
 Articles of Participation (AP)
 Joint Undertaking to Change Name
 Joint Affidavit of partner undertaking to change to partnership name
Pre-registered Taxpayer identification Number (TIN)
 BIR Form 1903 (Application form)
 BIR Form 0605 (Payment for Registration Fee)
 BIR Form 2000 (Payment of Documentary Stamps)
 Photocopy of The DTI Registration of Business Trade Name (If applicable)
 Photocopy of the Mayor’s Permit or License to do the Business in the Philippines,
 in case of resident foreign corporation
 Photocopy of the Franchise agreement (If applicable)
 Certificate of Authority, if BMBE ; Registered Enitity
 Sketch of Business Address
 Leased Contract (If applicable)
Barangay Clearance
 The location and the Area (Size in square meters) of the place of the business; or
 The company’s paid-up capital and the area it occupies; or whether they issue clearance
plates or certificates
Business Permits and Licensing Officer (BPLO)
91 | P a g e
 SEC Registration
 Articles of incorporation and by-laws
DTI Registration Requirements
 The applicant must be at least 18 years old.
 1 Valid ID (SSS, GSIS, Passport, Voter's ID, or any government-issued ID)
 Application Form.
 Documentary Stamp worth PHP 15.
 A set of three business names
BIR
Manpower Requirements
Our stores require five business employees to handle the operation of the store. One of the
components of the manpower in this business is the owner. The manager is assigned to manage
the shop. The chef is assigned to study recipes, sets up menus and prepare high-quality dishes.
The cashier is the one who takes the customers' orders and payments. The one who mixes the
drinks is the barista.
Forms of Ownership
In this business, the form of ownership is partnership. Where the partners are the general partners
and have a unlimited liability . They both include decision-making processes for communication.
They take responsibility for doing everything for the success of their business.
GANTT Chart
92 | P a g e
ACTIVITIES September October November December January
Formulation of
Business Plan
Determining the
Location
Conducting Market
Survey
Obtaining Legal
Requirements
Identifying the
food and furnitures
Setting up
equipments and
raw materials
Pricing
Screening for
qualified
employees
93 | P a g e
Promotional
activities
Ready to open
September - The brainstorming for the business starts.
October – Deciding the best place to establish the business.
November – To be able to start the market segmentation, the business owners conducted market
survey. They have also started to obtain legal requirements to legalize their future business and
they also have started to find furnitures and brainstorming on what foods to be sold.
December – The owners have started to set up their equipments and to buy their raw materials.
After that, they went straight on pricing their products and also, the screening for employees
started.
January – The owners will start their promotional activities and days after, the Biblios & Javas
will have its soft opening.
Organizational Chart
94 | P a g e
One of the business owners of Biblios and Javas will be the president, which will be chosen from
voting that will serve as the leader, while the three remaining owners has the same level
positions. Aside from owners, a manager will be hired to manage and look over the business to
stay organized. The owners will also be hiring each head from Human Resources Department
which will manage the staffs and the process of recruitment, another one from Finance
Department that will manage the accounts, tax and treasury of the company and another one also
from Marketing Department that will manage the customer services and the shop’s sales.
95 | P a g e

La Consolacion College Caloocan: "Expand Your Knowledge, Enhance Your Taste!"

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La Consolacion College Caloocan: "Expand Your Knowledge, Enhance Your Taste!"

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La Consolacion College

Biblios and Javas

“Expand your knowledge, enhance your taste!”

Pascual, Hydee Anne Nicole

font colors Brown and Black.

VISION AND MISSION STATEMENT

delicious beverages and snacks around their universities.

NATURE OF THE BUSINESS

serving their customers.

agrees not to reveal anything found in the business plan.

Evangelista, Daphne Lumbab, Marjorie

Nepomuceno, Cherise Pascual, Hydee

Future Outlooks and Trends

PRODUCT In today’s time, both adult Existing or popular franchises

they get whenever they stay at products that we’re offering

There may be days that some

Gives people the chance to of our products will be

experience both quality unavailable

products and a place to get

their work done

since some of our target

Students and workers alike market are students from

are bustling with workload.

drink and study place can

help them focus more on their

PEOPLE Mostly customers go with the Once our coffee shop is

place that goes with their crowded, there may be some

mood. Therefore our coffee customers that will get

shop is the place where they irritated about the sudden

should be. change of atmosphere

They would feel more There may be times that our

comfortable dining in our crew or employees will

coffee shop when they know bicker with the customers or

that they are not hurting their have a mild

pockets or wallets. misunderstanding.

The customers will inform

their friends, co-workers,

family, etc. about our coffee

shop and may have a

customers will be tempted to overwhelming, and

try other products with their reasonable prices of our

change product, some customers may

judge the quality of our

products, with or without

recommend our coffee shop

reasonably. Depending on the

economic changes that may

by both workplaces and establishments in our

It is also near terminal or

It can be easily spotted since

it is on the outlook once you

are on the streets

PROMOTION It will spark up the interest of Some won’t acknowledge our

curious customers promotions or ads since our

coffee shop has just opened

More than some may not take

a shot of something new

because of their routines.

Product and Service

efficiency and consistency.

Name of Establishment/s LOCATION DESCRIPTION PRICE

Starbucks Taft Ave cor Starbucks offers a range of P100-P250