Group 7-Savory Stop - 070405

ARELLANO UNIVERSITY 1
JOSE RIZAL MALABON CAMPUS

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
Gov. Pascual Ave., Malabon City
www.arellano.edu.ph
Savory Stop
A Bachelor’s Feasibility Study
Presented to
ARELLANO UNIVERSITY
In Partial Fulfillment
Of the Requirement for the Degree
Bachelor of Science in Hotel and Restaurant Management, Bachelor of Science

in Hospitality Management and
Bachelor of Science in Tourism Management
CLAVERIA, MARJORIE C.
COLLANTES, LERIZA FHAY D.
2022
Entrepreneurship in Tourism & Hospitality

Professor : Dr. Jose Y. Trencio , CPA
` ARELLANO UNIVERSITY
JOSE RIZAL MALABON CAMPUS 2
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APPROVAL SHEET
This feasibility study entitled “Savory Stop” is prepared and submitted
by Leriza Fhay D. Collantes and Marjorie C. Claveria as a requirement for the
completion of the Entrepreneurship and Business Management subject for
the degree of Bachelor of Science in Hotel and Restaurant Management,
Bachelor of science in Tourism Management and Bachelor of Science in
Hospitality Management has been examined and recommended for
acceptance and approval for oral defense.
JOSE Y. TRENCIO, CPA, DBA
PANEL OF EXAMINERS
Approved by the committee on oral defense with a grade of _____
Accepted and approved to requirement completion of the
Entrepreneurship in Tourism and Hospitality subject for the degree of
Bachelor of Science in Hotel and Restaurant Management, Bachelor of
Science in Hospitality Management, and Bachelor of Science in Tourism
Management.
MS. SHEILA L. GABRIEL, MBM-HRM DEAN, SHTM

Professor: Dr. Jose Y. Trencio , CPA
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Acknowledgement
The accomplishment of this feasibility study made possible with the
aid of those people that shared their knowledge and pushed their limits for
the development of this study.
Thus, we the researcher, would like to extend the outmost and
sincere gratitude to those who contribute to this study. First, we would like
to express a biggest gratitude and very thankful to the Almighty God, who is
the source of everything because through him, everything is possible.
Second, we would like to express our sincere gratitude to our Professor Dr.
Jose Y. Trencio, CPA for the continuous support to our study that made this
possible. His guidance helped the group to make this possible. We would
also like to thank our friends and classmate for their insightful comments
and encouragement. And Lastly, to our family who has been always guiding
us in every aspect of each of our personality which drives and motivate our
group to finish what we have started in this feasibility study. We are also
very thankful for their financial support that paved a way for the timely
completion of this study.

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Dedication
This feasibility study is dedicated for the future learners, future
researchers and future entrepreneurs. We, group seven (7) for the SY 2021-
2022 in Entrepreneurship in Tourism and Hospitality Management aim to be
your motivation and inspiration for the future. Hoping that this study will
help you for your future ideas and inspire you.

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Preface
The students of Arellano University- Jose Rizal Campus, School of
Hospitality and Tourism Management, as a student undergoing the course of
Bachelor of Science in Hospitality Management. Bachelor of Science in
Hospitality Management and Bachelor of Science in Tourism Management
taking up Entrepreneurship and Business Planning has prepared a
comprehensive study as partial requirements for the mentioned courses.
The rationale of this study is to evaluate and establish own business
through analyze relative to the feasibility study.

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Table of Contents
APPROVAL SHEET............................................................................................2
Acknowledgement............................................................................................3
Dedication.........................................................................................................4
Preface..............................................................................................................5
Table of Contents.............................................................................................6
Mission............................................................................................................11
Vision..............................................................................................................11
Project Summary............................................................................................12
CHAPTER I......................................................................................................15
Introduction................................................................................................16
Social Significance......................................................................................16
Community..................................................................................................17
Environment................................................................................................17
Proprietor....................................................................................................18
Customers...................................................................................................18
Employee....................................................................................................19
Government................................................................................................19
Proponent...................................................................................................19
Chapter II.......................................................................................................20
Organization................................................................................................21
Management...............................................................................................21
Importance of Organization and Management...........................................22
Form of Ownership.....................................................................................22

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Advantages:............................................................................................22
Mode of Finance.........................................................................................23
Proper Waste Disposal................................................................................23
Proposed Organizational Chart...................................................................23
Importance of Organizational Chart...........................................................24
Chain of Command Explained.....................................................................24
Importance of Chain of Command.............................................................25
Hiring Procedure.........................................................................................25
Personnel Plan............................................................................................26
Job Qualifications........................................................................................26
Job Requirements.......................................................................................27
Job Description...........................................................................................27
Compensation, Salaries, and Benefits........................................................29
Nature of Appointment...........................................................................29
Compensation Schedule..........................................................................29
Computation of total salary of a cashier annually..................................29
Computation of total salary of cook annually.........................................30
Employee Benefits:.................................................................................30
Computation of Overtime pay for a cashier............................................30
Computation for Overtime pay for cook.................................................31
Computation of special holiday or rest day for a cashier.......................31
Computation of special holiday or rest day cook....................................31
Computation of regular holiday for a Cashier.........................................31
Computation of regular holiday for cook................................................32
Computation of 13th month pay for a Cashier.......................................32
Computation of 13th month pay for a Cook...........................................32
Other Benefits:............................................................................................32
Working Condition......................................................................................33

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Management Policies:.................................................................................33
Authority and Responsibility Settings.........................................................33
Communication Channel.............................................................................34
Formal Communication Channel.................................................................34
Meetings.....................................................................................................35
General Business Policies............................................................................35
Attendance..................................................................................................36
Other Policies, Rules, and Regulations.......................................................37
Gantt Chart.................................................................................................37
Project Planning......................................................................................38
Gathering of the Financial Resources.....................................................38
Preparation of the Resources..................................................................38
Processing of Legal Requirements..........................................................38
Selection of Supplies...............................................................................38
Hiring of Employees................................................................................39
Purchasing of Raw Materials...................................................................39
Start of the Business...............................................................................39
CHAPTER III...................................................................................................39
Introduction................................................................................................40
Marketing Objectives..................................................................................40
5P’s of Marketing........................................................................................41
Product....................................................................................................41
Price........................................................................................................41
Place........................................................................................................42
Promotion................................................................................................42
People......................................................................................................42
Location......................................................................................................43
Marketing Activities.....................................................................................44

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Proposed Promotional Activities.................................................................44

Channel of Distribution...............................................................................44
Factors Affecting Market.............................................................................45
Internal Factors.......................................................................................45
Product Development..............................................................................45
Geographic Coverage..............................................................................45
External Factors......................................................................................46
SWOT Analysis............................................................................................46
Survey Questionnaire..................................................................................47
Survey Results............................................................................................49
Supply and Demand Situation....................................................................63
City of Caloocan Historical Population....................................................63
Barangay Langaray Historical Population................................................63
Caloocan City Projected Population........................................................63
Barangay Langaray Projected Population...............................................64
Population by Sex and Age Group 2010.................................................64
Sample Size Determination.....................................................................66
Ratio Analysis..........................................................................................67
Determination of Target Market.............................................................67
Frequency of Buying (Question).............................................................68
Projected Demand in Barangay Langaray...............................................69
COMPETITORS SUPPLY...........................................................................69
PROJECTED SUPPLY...............................................................................70
Projected Demand and Supply Analysis..................................................70
Projected Average Production.................................................................72
CHAPTER IV....................................................................................................73
TECHNICAL ASPECT...................................................................................74
OBJECTIVE OF TECHNICAL STUDY............................................................74

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BUSINESS LOGO.........................................................................................74
OBJECTIVE..................................................................................................75
FLOOR PLAN...............................................................................................75
STALL..........................................................................................................76
UNIFORMS..................................................................................................78
LEGAL REQUIREMENT PROCEDURE...........................................................79
PRODUCTION FLOWS OF THE PRODUCT (CHART)...................................86
EQUIPMENT, FURNITURE AND FIXTURES, AND OTHER EXPENDITURES
FOR THE OPENING OF THE STORE...........................................................87
KITCHEN SUPPLIES....................................................................................88
EQUIPMENT & STORE TOOLS....................................................................89
STORE CLEANING MATERIALS...................................................................92
OTHER EXPENSES......................................................................................93
RENT EXPENSE...........................................................................................94
CHAPTER V.....................................................................................................95
Introduction................................................................................................96
OBJECTIVES................................................................................................96
MAJOR FINANCIAL ASSUMPTION..............................................................96
POJECTED COST.........................................................................................97
SOURCE OF FINANCING.............................................................................97
TAX AND LICENSES....................................................................................99
ACCRUED EXPENSES................................................................................100
SALARY AND COMPENSATION.................................................................100
..................................................................................................................102
APPENDICES.................................................................................................113

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Mission
Savory Stop is dedicated to offer quality product that goes beyond
customer satisfactions at a reasonable price cost. We aim to provide efficient
service, comfortable and friendly atmosphere by welcoming new ideas,
diversity, uniqueness, and creativity both our employees and customers.
Vision
The goal of Savory Stop is to grow and improve through continuous
research and development with the help of the customers feedback and
comments for the business to prosper and to one of the many know food
serving business in tow.

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Project Summary
Savory Stop is a food stall that will offer quality Savory Meals with
affordable price. As what the business name state “Savory Stop”, a food stall
that offer Savory foods that will satisfy your savory cravings with just one
stop.. Rice in a Box was the main theme for the Savory Rice Meals that
Savory Stop would offer.
The main focus of the Savory Stop would be the rice where you get to
eat and be satisfied with the rice alone even without any “ulam”.
Savory Stop aims to provide premium quality, exceptional flavor and
taste to a variety of customers. We intend to make a friendly, creative, and
fair working environment that welcomes diversity, hard work, and new ideas.

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Chapter I: Social Significance
This chapter will broadly explain the significance of the business to its
community in various directions particularly on contributing towards the
society and business industry. Savory Stop ought to provide job
opportunities for those who are in need in the community and help the
Government by paying taxes, permit and licenses that will contribute for the
economic growth.
Chapter II: Management Aspect
The Savory Stop is a sole proprietorship business which outlines as
simple and most common business for start-up entrepreneurs. The owner
will have the full control of supervision in terms of policies and other legal
documents which are needed in a business.

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Chapter III: Marketing Aspect
This chapter will focus on Marketing Strategies and statistical data
surveyed in Langaray, Caloocan area which are needed in this business.
Mainly of the promotion will focus on social media engagement to interact
directly to its customers.
Chapter IV: Technical Aspect
This chapter will present the inclusion of the necessities in a business
such as layouts, utilities, tools, and equipment as well as the estimation,
costing and other materials in logistics and production related to the product.
In this chapter we will show how our product has been made.
Chapter V: Financial Aspect
This chapter will present the projected financial statement for the
year of 2022 to 2026. This includes the statement of financial position,
statement of comprehensive income, cash flow and changes of equity. The
capital will provide the ingredients, equipment, services, and other expenses.

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CHAPTER I
Social Significance Aspect

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Introduction
Savory Stop is an enterprise that aims to deliver our customers quality
but affordable meals. We offer variety of savory meals, cooked meats or
food with high glutamate or amino acids that triggers the umami receptor of
our tongue.
This food stops mainly target are people from all age group that love
and enjoy indulging tasty or savory meals.
Social Significance
This chapter will furtherly explain the significance of the business to
the community in various directions specifically with its contribution towards
the society and business industry. The society where the business is in plays
a big role in conducting a business, as to whether a business to become
successful and contributory is up to the society to the.
Social significance supports and enables economic growth. Business is
an active partner in social growth - improving the quality of life of the
workforce and their families, local communities, and society at large. It seeks
to manage the business processes to produce an overall positive impact on
society. Moreover, the society as whole is the major beneficiary of a

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business, as one business’s effectiveness contribute to the welfare of the
society, not only for owner of the business itself.
Savory Stop aims to provide job opportunities to lessen the number of
members in the community that doesn’t have a job, to also help the
Government by being able to paying taxes, permit and licenses that will
contribute for the economic growth.
Community
The Savory Stop aims to provide job opportunities to lessen the
number of members in the community that doesn’t have a job, to also help
the Government by being able to paying taxes, permit and licenses that will
contribute for the economic growth.
Environment
The proponents aim to be able to mandate to be strictly be mindful
on the society’s environment condition, the will to use biodegradable
material packaging as much as possible on conducting their business. The
proponents will be using plastics made from all natural plant materials,
starch-based plastics to be specific as much as it is permittable.

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Proprietor
The enterprise group will produce earnings or income to the
proprietor through their loyalty, honesty, commitment, flexibility, making a
conflict resolution, dependability and hard-operating character in doing their
job right.
Customers
The business group will be giving the client a fantastic customer
service experience, along with a quality nourishment at a spending plan
amicable cost. The group will be utilizing fixings that would make the item
odd yet delectable, for the clients to feel various preferences on their taste
buds that would make them anxious to purchase once more. Moreover, our
group will be involving a few nutritious elements for the food to be delicious,
tasty, crunchy yet healthy to eat.
Employee
The proponents of this study will be giving a below minimum wage for
the employees. However, a mandatory payroll deductions and contributions
will also be applied. On the other hand, employees will be giving an
incentives like health and wellness, bonuses and fun gifts. And another, they

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will have a day off that the manager will give to each of them Lastly, an
adjustable schedule or a time availability to work will be giving to them.
Government
As one business are able to produce an income, the Government on
the other hand produce a revenue through taxes, mandatory payroll
deductions and contributions, business permits, and any necessary permits
that would allow a business run. Because if the business stops providing a
revenue, the Government won’t be able to fulfil its duties in particular ways.
For the long-term effect, the business might also be to aid the Government
to open more opportunities that would make higher employment and higher
rates.
Proponent
This feasibility study can be included to related literature or reference
for the future researchers to uncover the critical areas in conducting a
business that the failed to address. This study could also be used as a
reference in conducting new business ideas that would help the whole
society to be a thriving community.

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Chapter II
Management Aspect

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Organization
Organization is the structure of duties and responsibilities that is
needed to be fulfilled by the workers that would be performing those specific
functions. The owners have the total ability and responsibility to control the
business and the workers or team. The owners are also responsible of
providing the proper training for their workers or teams to be able to
enhance the knowledge and skills needed for the job.
Management
The management are composed of assigned workers for the
managing of the business. The primary function of the people under the
management team with the supervision of the owner is to get people work
together with the goal of achieving the organizational goal and objectives.
Importance of Organization and Management
Organization is important for the reason that this helps with the
utilization of financial and human resources, without the organization there

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will also be no established organizational structure that will lead to chaotic
workplace. The significance of a management is almost the same with
organization, from the word management this area focuses on managing.
Management is the one that designate qualified workers for specific positions
without proper management dissemination of works would be disordered.
Form of Ownership
The form of ownership of Savory Stop will be a Partnership. That
means, there are two (2) or more person that will act as the owner of the
proposed business, and both have unlimited personal liability for the actions
of the business. The revenues earned will be proportionally shared by all of
the owner.
Advantages:
 Sharing of knowledge, skills, and contacts
 More capital resources
 Ability to attract and retain employees
 More fresh and new ideas
 Tax advantages
 Better decision-making and
 Ownership and control are combined

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Mode of Finance
The source of the capital will be shared proportionally by the owners
funds. The capital would be approximately Php300,000.00
Proper Waste Disposal
Waste management is the regular collection, transportation,
processing and disposal or recycling and monitoring of different types of
waste materials from the establishment. The wastes from the business
establishment will be directly trashed into trash bins and when the store
closes, wastes will be directly put into the corral room, and will then be
collected by municipal garbage truck during the scheduled date.
Proposed Organizational Chart

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Importance of Organizational Chart
The organizational chart is the diagram that shows the structure of
the people in an organization. The charts show the hierarchy or ranks per
position in the organization. It is also referred as the graphic representation
of an organization’s structure which indicates clearly the relations between
people within the organization. It also shows the structure clearly that is a
big help for employees, especially for the new employees of the
organization.
Chain of Command Explained

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The owner will be the top management for the day, the control would
be coming from him/her. The manager or owner will also be the one who
disseminate information for the downlines and the one who addresses
concerns regarding the organization. The cashier focuses on finance updates
and any concern regarding the service. The cook is in charge of the foods
served to the customers. They will work all together and with one another’s
help they can easily perform all the task assigned to them.
Importance of Chain of Command
The chain of command shows the line of work in every position. This
make it easier to determine what position and who are in those position,
from the bottom employee positions up until the top employee positions and
the owners. It also maps out the relations between the two (2) or more job
positions within an organization and how they relate to each other.
Hiring Procedure

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Personnel Plan
There would be a total of 2, One (1) cook and One (1) cashier, be hired.
Job Qualifications
The following are qualifications for cook.
 Knowledge of safety procedures, including safe temperatures at which

ingredients must be kept and to which food must be prepared to
avoid foodborne illness.
 Ability to work as part of a team, collaborating on complex dishes
 Interpersonal skills to interact with a variety of other people, such as
waitstaff, dishwashers, management and sometimes customers.
 Calm demeanor to work in a high-stress, fast-paced environment
 Accountability for the dishes they prepare measuring up to the
expectations of management and customers alike.
 Comprehension and organization to follow direct orders and recipes
and to correctly prepare dishes to the standards of the restaurant
 Manual dexterity and hand-eye coordination to handle tools, such as
knife techniques for chopping, slicing, cutting and dicing.
 Ability to stand in one place for hours at a time, handle extreme heat
and work shifts.
The following are qualifications for cashier.

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 Work experience as a Retail Cashier or in a similar role in sales

 Basic PC knowledge
 Familiarity with electronic equipment, like cash register and POS
 Good math skills
 Strong communication and time management skills
 Customer satisfaction-oriented
 High school degree
Job Requirements
• Photocopy of PSA Birth Certificate

• Photocopy and Original copy of School Registration Form
• 2 pieces of 1 x 1 picture
• 2 pieces of 2 x 2 picture
• NBI Clearance
• Photocopy of Philhealth I.D.
• Medical examination
• SSS number
• TIN I.D.
• Pag-ibig number
Job Description
1. Manager (owner):
 Accomplishes department objectives by managing staff;
planning and evaluating department activities.
 Maintains staff by recruiting, selecting, orienting, and training
employees.
 Ensures a safe, secure, and legal work environment.
 Develops personal growth opportunities.
 Accomplishes staff results by communicating job expectations;
planning, monitoring, and appraising job results.
 Coaches, counsels, and disciplines employees.

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 Develops, coordinates, and enforces systems, policies,

procedures, and productivity standards.
 Establishes strategic goals by gathering pertinent business,
financial, service, and operations information.
 Defines objectives, identifies and evaluates trends and options,
chooses a course of action, and evaluates outcomes.
 Accomplishes financial objectives by forecasting requirements,
preparing an annual budget, scheduling expenditures,
analyzing variances, and initiating corrective actions.
 Maintains quality service by enforcing quality and customer
service standards, analyzing and resolving quality and
customer service problems, and recommending system
improvements.
 Contributes to team effort by accomplishing related results as
needed.
2. Cashier:
 Manage transactions with customers using cash registers.
 Scan goods and make sure pricing is accurate.
 Collect payment whether in cash or credit.
 Issue receipt, refunds, change tickets.
 Redeem stamp, coupons
 Cross-sell product and introduce new ones.
 Resolve customer complaints, guide them and provide relevant
information.
 Maintain clean and tidy checkout area.
 Track transaction on balance sheet and report discrepancies.
3. Cook:
 Pleases customers by providing a pleasing dining experience.

 Serves meal by reviewing recipes; assembling, combining, and
cooking ingredients; and maintaining a sanitary kitchen.
 Executes cold food production accordance with standard of
plating guide specification.
 Attends to the detail and presentation of each other.
 Places and expedites orders.

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 Adheres proper food handling, sanitation, and safety

procedures.
 Assists with receipt of deliveries.
 Coordinates daily food supply inventory for cafeteria. Submits
order to supervisor.
 Ensure smooth operation of cafeteria services during absence
of supervisor.
 Maintain cleanliness and sanitation of equipment, food storage
and work areas.
 Assists with orienting new employee to the work area.
 Listen to customer complaints and suggestions and resolve
complaints.
Compensation, Salaries, and Benefits
Nature of Appointment
 Probationary
Employees will be subject to a period of one (1) month of
observation and evaluation with an aim to access to worker’s
suitability for permanent employment based on reasonable
standards made known to him or her at the time of engagement.
Compensation Schedule
(For the 1stoperating year of business)
POSITION WAGES SALARY BASIC

PER DAY PER MONTH ANNUAL
SALARY
CASHIER ₱ 400.00 ₱ 8,000.00 ₱ 96,000.00
COOK ₱ 400.00 ₱ 8,000.00 ₱ 96,000.00
Computation of total salary of a cashier annually:
Days in a year: 365 days
Less: Rest days :102 days
Total working days :263 days

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Daily wage: ₱ 400.00
Total salary per year: ₱ 96,000.00
Computation of total salary of cook annually:
Days in a year :365 days
Less: Rest days :102 days
Total working days :263 days
Daily wage: ₱ 400.00
Total salary per year: ₱ 96,000.00
Employee Benefits:
 Benefits at work this include working hours & leave, skill
development, food & beverage, and employee clubs, activities
and gifts.
 For financial security one thing here are pension plan. The
other financial security is insurance, financial benefits for
employees and personal finance benefits.
 Employees will receive 13th month pay.
 Overtime will be paid an additional compensation equivalent to
his/her regular wage per hour 20% thereof.
 Special holidays and rest days will be paid an additional
compensation equivalent to his/her plus 25%
Computation of Overtime pay for a cashier:
Wages per day: ₱400.00
Total hours/shift: ÷8

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Wage per hour: ₱50.00
Overtime rate: x125%
Overtime pays per hour: ₱ 63.00
Computation for Overtime pay for cook:
Wages per day: ₱400.00
Wage per hour: ₱50.00
Overtime rate: x125%
Overtime pays per hour: ₱ 63.00
Computation of special holiday or rest day for a cashier:
Wages per days: ₱ 400.00
Wages per hour: ₱ 50.00
Special holiday rate: x 130
Special holiday pay per hour: ₱ 65.00
Computation of special holiday or rest day cook:
Wages per days: ₱ 400.00
Special holiday rate: x 130
Special holiday pay per hour: ₱ 65.00
Computation of regular holiday for a Cashier:

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Wages pe day: ₱ 400.00
Total hours/shifts: ÷8
Regular holiday rate: x 200%
Regular holiday pay per hour: ₱ 100.00
Computation of regular holiday for cook:
Wages per day: ₱ 400.00
Total hours/shifts: ÷8
Wage per hour: ₱ 50.00
Regular holiday rate: x 200%
Regular holiday pay per hour: ₱ 100.00
Computation of 13th month pay for a Cashier:
Summation of Basic Monthly divide 12 months equals 13th month pay
Total salary for 12 months: ₱ 96,000.00
Months in a year: ÷ 12
13th month pay: ₱ 8,000.00
Computation of 13th month pay for a Cook:
Summation of Basic Monthly divide 12 months equals 13th month pay
Total salary for 12 months: ₱ 96,000.00
Months in a year: ÷ 12
13th month pay: ₱ 8,000.00

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Other Benefits:
 SSS
 PhilHealth
 Pag-ibig
Working Condition:
 Maintaining a clean environment is essential. In everything you do,

use CAYGO (Clean as You Go) always.
 Always wear your full uniform at all times. Hairnet, apron, ID, gloves,
caps, proper color of socks, acceptable color of shoes, provided slacks
and provided top are all included.
 If you’re going to be in direct contact with the food, wear a clear
glove.
 Keep consumer complaints to a minimum. Carry out your
responsibilities as directed.
 Keep an eye out for potential hazards that could endanger everyone.
If a potential hazard is discovered, notify management right away
Management Policies:
 Both authoritarian and paternalistic management approaches are

proposed to be adopted. Managers will specify exactly what their
subordinates must do and will penalize those who do not comply.
Employees are required to follow direction, not question
management’s authority, and complete task in a consistent manner.
Managers, on the other hand, will have in the best interests their
subordinates.
Authority and Responsibility Settings

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Communication Channel
 The mechanism by which people in an organizational communicate

are referred to as communication channels. It’s important to consider
which channels are utilized to complete different activities, because
choosing the wrong channel for a task to interaction can have severe
implications. Complex messages necessitate more robust
communication channel that promote participation and ensure clarity.
 The proposed business will communicate information from
management to employees through a FORMAL COMMUNICATION
CHANNEL. A formal communication channel, on the other hand, sends
information such as an organization's goals, policies, and procedures.
In this form of communication channel, messages are sent in a chain
of command. This indicates that knowledge goes from a management
to his subordinates, who then pass it on to the next level, staffing
level
Formal Communication Channel

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 The instruction and directives from the Manager in charge (owner)

will flow downward to the cashier and the cashier will be giving the
instructions and directives to the cook. But there are instances that
the manager in charge will be directly tell the instruction to all of the
staff. However, the information (regarding the work) by server will
flow upward to the cashier, and the cashier will be giving the
information manager in charge. However, there are instances that all
the staffs concern and information will be directly told to the
manager. The cashier and cook their messages will flow literally
between them of the same rank.
Meetings
 Will be conducted annually and randomly if there are necessary

instructions and directives regarding the business to the employees.
General Business Policies
Work schedule for Savory Stop employee’s
POSITIO M T W TH F SAT SUN

N
Cashier 1 9am – 9am – RD RD 9am – 9am – 9am –
5pm 5pm 5pm 5pm 5pm
Cashier 2 RD RD 9am – 9am – 9am – 9am – 9am –
5pm 5pm 5pm 5pm 5pm
POSITION M T W TH F SAT SUN

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Cook 1 RD RD 9am – 9am – 9am – 9am – 9am –

5pm 5pm 5pm 5pm 5pm
Cook 2 9am – 9am – RD RD 9am – 9am – 9am –
5pm 5pm 5pm 5pm 5pm
 Opening of the store will be exactly at 9:00 in the morning, and the
closing of the store will be exactly at 5:00 in the afternoon.
 Employees were expected to be at the store 15 minutes prior their
duty for briefings, preparing and possible meetings.
 An allotted to unpaid 1-hour break for the employee’s will be given to
them.
 Schedules may vary depending on the circumstances.
Attendance
 Employees were expected to adhere to comply (AWOL-absent without

leave) or late arrival may result in penalties for some violations.
However, if an emergency is behind their absence, employees can
notify the appropriate manager for evidence and good reason. In
additional employees must notify the manager two days before the
requested day off.
The progressive disciplinary action an employee may receive for unexcused

(AWOL) are as follow:
 1st offense – Verbal Warning

 2NDoffese – Written Warning
 3rd offense – 3 days suspension from work
 4th offense – TERMINATION
The progressive disciplinary action an employee may receive for being late
are as follows:
 1st offense – Verbal Waning

 2nd offense – Witten Warning
 3rd offense – 1 month suspension from work

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Other Policies, Rules, and Regulations
Basic Responsibilities and Store Policies
 Always store food according to the FIFO principle: First In, First Out.
 Always check the stock in the storage area.
 After each customer, tables must be wiped and sanitized.
 Employees are not permitted to leave work without giving prior
notice.
 Always wash and sanitize your hands properly.
 Ensure that the product is prepared according to specifications.
 Customer complaints should be directed to the appropriate manager
as soon as feasible.
 Take care with the utensils and equipment.
 Employees were expected to constantly have a genuine smile on their
faces.
Neatness and Uniform Policies
 Employees must keep their uniform clean all time.

 Employees must wear their complete uniform all time.
 Employees are not allowed to wear any accessories at work.
 Every employee’s finger nail must be kept short.
Gantt Chart
A Gantt chart is a useful graphical tool which shows activities or tasks

performed against time. It is also known as a visual presentation of a project
where are the activities are broken time and displayed on a chart which
makes it is easy to understand and interpret.
2022 CALENDAR
ACTIVITIES March April May June July Aug. Sep. Oct.

Project
Planning

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Gatheringg
Financial
Resources
Preparation
Resources
Processing
Legal
Requirements
Selection of
Supplies
Hiring of
Employee’s
Purchasing
of raw
Material
Start of
Business
Project Planning
The Project Planning will start on 1st week of March, and it will end
exactly at the 2ndweek of April, year of 2022.
Gathering of the Financial Resources

Capitals from the owner’s will be gathered on the 1 st week of May until
the 2nd week, to get enough founds suitable for the business.
Preparation of the Resources

The preparation for the resources will start on the 3 rd week of May until the
4th week of May, year 2022. The business will ensure that all the resources
needed will be well-prepared for the opening of the business.
Processing of Legal Requirements

The business team will process the legal requirements on 19th day of May,
for the business to start, since legal requirements are necessary in
conducting a business, and are expected to be done on the first week of
June.

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Selection of Supplies
The business team will be selecting suppliers of raw materials with
lowest price, for the business to save some business funds. The selection of
suppliers will start on the 2nd week of June, and should be done on the last
week of July.
Hiring of Employees
For the whole month August, the team will be searching for the
flexible and possible employee, whom might help the business to grow
successfully.
Purchasing of Raw Materials

The raw materials needed will purchase for the whole month
September before the start of operation of the business on October.
Start of the Business

The business will start operating on the 1st Day of October.
CHAPTER III
MARKETING ASPECT
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Introduction
Marketing starts from recognizing the customers’ needs and to be

able to satisfying them. Marketing is also the process of exploring, creating
and delivering the value to be able to meet the needs target market through
the market analysis and market segmentation as well as understanding
customer buying behavior and providing superior value. Exchange of goods
and services of goods and services. Marketing also refers to the activities a
company undertake to promote the buying or selling of the product or
services.

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Marketing Objectives
The Marketing objectives of Savory Stop is to be able to achieve the

following purposes:
 Increase lead quality
 Increase customer lifetime value
 Increase positive product feedback
 Launch new products in the market; and
 Increase profitability
5P’s of Marketing
The concept of 5P’s of Marketing summarizes the five basic pillars of

Marketing Strategy. The Product, Price, Place, Promotion, and People. These
are controlled by internal and external factors in the overall business
environment, they significantly connected to one another. The marketing mix
concept is to synthesize the visible and invisible qualities of a product with
the needs and wants of the targeted customers. The 5P's of marketing are
the significant factors in aiding businesses to be able to further understand
their products for a successful launch and marketing strategy.
Product
Product mix is also known as product assortment, refers to the total
numbers of product line a business offers to the customers. It is said to be
the most important part or the center part of the marketing mix. The
product should be the essence and vital spark of the business.

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Price
Price is the amount of money expected, required or given in payment
for the products a consumer bought or simply the monetary value
consumers pay for a product. Pricing decisions includes the basic supply and
demand, price setting, discounts, and credit policies. The pricing strategy
should be based on the value of a product, the production and distribution
costs, consumer demand and competitive landscape. It must be aligned with
the overall goal of the organization to effectively sell a product.
Place
Place refers to where the products will be sold. For tangible products,
it includes physical location or store. It provides customers access to the
products and it more convenient for them. It involves determining where the
product will be available for consumers to purchase. It is also important to
consider how each of the places influences the overall customer experience.
Savory Stop will be located at Brgy 12 Padas Alley Caloocan City.
Promotion
Promotion is all about strategies and techniques that helps
communicate the products to the audience or also referred as marketing
communication. It covers all the marketing channels and techniques that will
be used to communicate the product to people. These communications use
channels such advertising, direct marketing, public relations, social media
marketing, or sales promotions. Promotion aims to spread information about
the products offered by the business. Promotion helps in persuading target
customers to choose a particular product over others in the market. It also
helps gain interested customers even before the product is launched.

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People
People are the key to a thriving business It refers to the staff,
salesperson, and the customers. This covers customer service as well as
communication and training for the staff. Dainty Dream will hire 1 baker and
1 crew that are capable of taking care of the customers and are willing to lift
up the brand because the staffs are the ambassadors that present an
appearance and attitude to the customer.
Location
Savory Stop will be found at Brgy 12 Padas Alley Caloocan City. Our
business target is the not only people who lives along Padas Alley but also
the people who lives and visit Langaray, Caloocan City.

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Marketing Activities
Marketing activities refers to all the measures taken by the business

to be able to achieve its marketing goals. It is the activities of a business
that undertakes to promote the buying or selling of their product.
Proposed Promotional Activities
Usage of Social Media Promotion - The business will consistently post

content on social media handles such as Facebook to promote the products
for future interested customers, it is also to stay connected with the people
and to be able to keep the interested customer posted about the updates
about the business itself as well as to the products.
Buy One, Get One Free - on Grand Opening, Holidays and Special occasion
the Savory Stop would be offering products at a reduced price or at a price
of one for a limited time to create extra promotion that will boost sales.
Lifestyle Discounts - The Savory Stop would offer a year-round and seasonal
promotions that is usually associated with an ID and is dedicated to a
particular demographic such as teachers, students, athletes, senior citizens,
and PWDs.
Channel of Distribution
A distribution channel is the flow of a good follow from the production

to the customer. Savory Stop will be using a Direct Distribution, it is where

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the business as the producer will sell directly to the customers as the
consumers.
Factors Affecting Market
Internal Factors
The internal factors are the inner strengths and weaknesses. Internal factors
can affect how a company meets its objectives. Strengths have a favorable
impact on a business. Weaknesses have a harmful effect on the firm.
Internal factors basically include product, geographic coverage, and
employee.
Product Development
The competition of our business is to introduce completely new product. As a
leader in a business company, we regularly maintain our sales in our
product.
Geographic Coverage
Our business is located at Padas Alley Langaray, Caloocan City. Our
business will target not just those people who reside at Brgy. Langaray but
also those people from the other places that pass by the place.
EMPLOYEES’ STRENGTH The employees should be treated fairly, to keep

them motivated and with respect. The processes and relationships between
employees will also improve the business. Employee is the one who directly

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provide product and services to the customers. Well-trained and hardworking

employees that produce a good quality product that will retain our customers
to our business
External Factors
External factors are those influences, circumstances or situations that a
business cannot control that affect the business.
GOVERNMENT Savory Stop will make sure to fulfill all its obligation, regularly
paying the taxes and other fees.
ECONOMIC ENVIRONMENT STATUS We ensure our business will use
ecofriendly materials for our product to serve our customer to protect the
Mother Nature from harmful effects to our environment.
SWOT Analysis
SWOT Analysis is a simple but useful framework for analyzing an

organization's strengths, weaknesses, opportunities, and threats. It helps
you to build on what you do well, to address what you're lacking, to
minimize risks, and to take the greatest possible advantage of chances for
success. A study undertaken by an organization to identify its internal
strength and weaknesses as well as its external opportunities and threats.
Strength
Savory Stop offers hearty meals with an affordable price
 Easy to locate
 Skilled, Trained and Friendly Staff
 Provides high quality product and services

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Weakness
 Lack of supply
Customers preference changes in a period of time
 Limited capital
 Increasing price of ingredients or raw materials
Opportunity
Improvement of the goods and services
 Adding additional product
 Distribution of flyer and posting in social media with promos.
Threat
 New competitors that may offer some similarities of products
Survey Questionnaire
“Savory Stop”
a Feasibility Study
Dear Sir/Madam,

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We the researchers are currently conducting a feasibility study entitle

“Savory Stop”. Where we offer variety of Savory foods like different flavored
rice with toppings and Flavor Coated Chicken that will surely satisfy our taste
buds Savory craving.
We would like to request some of your time for you to participate in the
survey by answering the following questions below.
Your answers will be used solely for this study and thus, will be strictly kept
confidential. Thank you!
Sincerely yours,
The Researchers
Collantes, Leriza Fhay D.
Claveria, Marjiorie C.
A. Demographic Profile
Name: ________________________ Age: _____

Gender: [ ] Male [ ] Female
B. Diagnostic Questionnairre

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Kindly Put a Check [/] to your corresponding answer.
1. Are you familiar with Savory type of foods?

[ ] Yes [ ] No
2. Do you prefer consuming Savory foods?
[ ] Yes [ ] No
3. Do you often crave for Savory foods?
[ ] Yes [ ] No
4. Do you enjoy Spicy Savory foods?
[ ] Yes [ ] No
5. Does Savory Rice meals sounds appetizing for you?
[ ] Yes [ ] No
6. Would you buy our products for a price of 60 pesos and above?
[ ] Yes [ ] No
7. Is the price offering convenient and affordable?
[ ] Yes [ ] No
8. Would you consider trying our products?
[ ] Yes [ ] No
9. Do you think the product we stated is worth your money?
[ ] Yes [ ] No
10. Would you recommend our products in the future?
[ ] Yes [ ] No
Survey Results
Distribution of Respondents according to Age

15-19 SCHOOL OF20-29
HOSPITALITY AND30-39 TOURISM MANAGEMENT
40-49 50+ and Above
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The data shows that fifty-four-point thirty five percent (54.35

%) of the respondents are twenty (20) to twenty-nine (29) years old,
twenty six percent (26%) were from ages forty (40) to forty-nine
(49), fifteen-point five percent (15.5%) were from the ages thirty (30)
to thirty-nine (39), ten-point five percent (10.5%) were from ages
fifteen (15) to nineteen (19) and the last four percent (4%) were
from the ages fifty (50) and above years of age.
Therefore, the majority of the respondents were teenagers and
young adults aging from twenty (20) years old to twenty-nine (29)
years of age.
Distribution of Respondents according to Gender

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The data presents the Distribution of Respondents According to
Gender. Where it shows that fifty-point four percent (57.4%) of the
respondents are female and Forty-four point (43.9%) of the respondents are
male. Therefore, majority of the respondents are female.
According to the data presented where most of our respondent are
female, that’s why we implied that female is more accountable on answering
a survey. Males do not prefer to answer surveys like this as much as females
do.
FREQUENCY
YES 370
NO 30
TOTAL 400

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Distribution of Respondents According to their Assessment of
whether the respondents are familiar with Savory Foood
As shown in the data above ninety-two-point three percent (92.3%)
of the respondents answered yes, which means that they are familiar with
Savory foods. The remaining seven-point eight percent (7.8%) answered no
which means that they are not familiar with Savory type of foods.
The data lead us to conclude that majority of the residents at Brgy.12
Caloocan City is indeed familiar with Savory type of foods and that there are
only small population that are not familiar with that type of foods at all.
Distribution of Respondents According to their Assessment

forehearth respondents prefer consuming Savory foods
FREQUENCY
YES 319

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NO 81
TOTAL 400
As shown in the data above ninety-two-point three percent (92.3%)
of the respondents answered Yes, which means they prefer Savory foods.
The remaining seven-point eight percent (7.8%) answered No, where it
means that they do not prefer consuming Savory foods at all.
The data shown led us to a conclusion that majority of the people
residing at Brgy.12 Caloocan City prefer Savory type of foods.

whether the respondents often crave for Savory foods
FREQUENCY
YES 318
NO 82
TOTAL 400

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As shown in the data seventy-nine-point five percent (79.5%) of the
respondents answer Yes, they often crave for Savory type of foods. The
remaining twenty-point five percent (20.5%) answered No, which means
they do not often crave for savory types of foods.
The data implies that majority of the residents at Brgy 12. Caloocan
city often craves and look for Savory type of foods.

whether the respondents enjoy Spicy Savory foods
FREQUENCY
YES 313
NO 87
TOTAL 400

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As shown in the data seventy-eight-point three percent (78.3%) of
the respondents said Yes, they do enjoy Spicy Savory Foods. The remaining
twenty-one-point eight percent (21.8%) answered No, as they do not enjoy
Spicy Savory Foods at all.
The data implies that majority of the residence at Brgy 12, Caloocan
City enjoy spicy type of savory foods.
ether the respondents find Savory Rice Meals Appetizing.
FREQUENCY
YES 365
NO 35
TOTAL 400

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As shown by the data ninety-one-point four percent (91.4%) of the
respondents find Savory Rice Meals appetizing while the eight point six
percent (8.6%) answered that do not find the Savory Rice Meals Appetizing.
The data led us to a conclusion that majority of the residence at Brgy
12, Caloocan City thinks that Savory Rice Meals sounds appetizing for them
that led us to the conclusion that majority of them find our product
appetizing.
whether the respondents would buy our products with a price
ranging from 60 pesos and above
FREQUENCY
YES 390
NO 10

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TOTAL 400
As shown by the data ninety-seven-point five percent (97.5%) of the
respondents answered Yes, they would buy Savory Stop products with the
price range sixty (60) pesos and above. The remaining two-point five
percent (2.5%) said No, they would not like to buy the products for the price
range stated.
The data implies that almost all of the respondents would buy the
products for the price range starting from sixty (60) pesos.
whether the respondents find the price range is affordable
FREQUENCY
YES 397
NO 3
TOTAL 400

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As shown by the data ninety nine percent (99%) of the respondents
finds the price ranges affordable and only one percent (1%) finds the price
not affordable for them.
The data implies that the majority of respondents find the price range
of the products affordable for them.
whether the respondents would try buying our products
FREQUENCY
YES 391
NO 9
TOTAL 400

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As shown by the data above ninety seven point five percent (96.5%)
of the respondent said Yes, they would like to try buying our products once
it is out in the market. The remaining two point five percent (2.5%) of the
respondent said No, they would not like to try the products.
The data implies that almost all the respondents from Brgy12 ,
Caloocan City were interested to try the products offered by Savory Stop.
whether the respondents think the product of Savory Stop is
worth their money
FREQUENCY
YES 390
NO 10

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TOTAL 400
As shown by the data ninety-seven-point three percent (97.3%) of
the respondent said Yes, they do think that the products of Savory Stop is
worth their money. Only two-point seven percent (2.7%) of the respondents
said No, they do not think the products were worth their money.
The data implies that almost all the respondents from Brgy12,
Caloocan City find that the products offered by Savory Stop is worth their
money.
whether the respondents would recommend Savory Stop
products in the future
FREQUENCY
YES 396

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NO 4
TOTAL 400
As shown by the data ninety-eight-point eight percent (98%) of the
respondents said Yes, that they would recommend the Products from Savory
Stop in the future. There were only one point two percent (1.2%)
respondents that said No, that they would not recommend the Products
offered by the Savory Stop.
As per the data shown we concluded that almost all the respondents
would gladly recommend the products offered by the Savory Stop.
whether the respondents would you buy what is it
FREQUENCY
Classic Rice 92
Seafood Rice 92
Pork Spicy Rice 120
Chili Cheese Popper 32

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Siracha Popper 26
Honey Mayo Popper 16
Teriyaki Popper 22
TOTAL 400
30% of the respondents chose Pork Spicy Rice, 23% chose the flavor Classic
Rice and Seafood Rice, 8% chose Chili Cheese Flavored popper, 6.5% chose
Siracha Popper, 5.5% chose Teriyaki Popper, and the remaining is 4%
chose Honey Mayo Popper.
Supply and Demand Situation
City of Caloocan Historical Population

YEAR POPULATION GROWTH RATE
2018 1,640,054 65%
2019 1,650,784 65%
2020 1,661,584 65%

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2021 1,672,384 65%
2022 1,683,185 65%
Growth Rate= (Population of 2019- Population of 2018)/ Population of

2019
Barangay Langaray Historical Population

2018 21,622 0.65%
2019 21,764 0.65%
2020 21,906 0.65%
2021 22,048 0.65%
2022 22,192 0.65%
Caloocan City Projected Population

2023 1,694,125.703 0.65%
2024 1,705,137.517 0.65%
2025 1,716,220.911 0.65%
2026 1,727,376.347 0.65%
2027 1,738,604.293 0.65%
Barangay Langaray Projected Population


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2023 22,336 0.65%
2024 22,481 0.65%
2025 22,627 0.65%
2026 22,774 0.65%
2027 22,922 0.65%
Population by Sex and Age Group 2010

AGE GROUP BOTH SEXES MALE FEMALE
5-9 155,563 80,473 75,090
10-14 153,873 78,891 74,982
15-19 151,002 74,619 76,383
20-24 144,315 70,991 73,324
25-29 134,156 66,040 68,116
30-34 122,941 60,879 62,062
35-39 103,410 52,158 51,252
40-44 93,933 46,982 46,951
45-49 80,146 39,733 40,413
50-54 64,905 32,136 32,769
55-59 46,490 22,682 23,808
60-64 32,806 15,285 17,521
65-60 18,140 8,100 10,040

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70-74 13,092 5,310 7,782
75-79 7,137 2,618 4,519
85 2,097 561 1,536
ASSUMPTION 1,324,006 657,458 666,548
 The business target age bracket is from 5 to 85 years old.
 The summation of both sex from the business target age bracket
divided by the summation of both sex from all age bracket (from the
data of NSO 2010) will be equal to the percentage of business total
assumption target age bracket.
 1,324,006 / 1,324,006 = 100%
Sample Size Determination

Sample size refers to the number of participants or observations
included in the study. Sample size determination is the act of choosing the
number of observations or replicates to include in a statistical sample.

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The Slovin Formula popularly use in for determining the sample size
for survey research, because the computation is based almost solely on the
population size.
The Slovin Formula is given as follows :
n= N
1+ [N]
Where:
S = number of needed respondents
N = the number of people who qualify in area of study
e2 = margin of error which is 5%
22,192
S=
1 + (22,192*0.052)
22,192
S=
1 + (22,048 x 0.0025)
22,192
S=
1 + 55.12
22,192
S=
56.12
S = 395.43 or 395

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Ratio Analysis
Is to use various ratios that help compare the performance of the
business with other business, or with its previous results or checking internal
efficiency.
Target Market
R=
Sample Size
22,192
R=
395
= 56.18 or 56
The ratio shows that for every 1 respondent, it represents 56 (56.18)
Determination of Target Market

Total population of target market
Brgy. Langaray 22,192

(Target age bracket) x 100%
22,336
Based on questionnaire no.1: x .923%
20,616.13
Based on questions from survey:
(99% x 1.75% = .0173 or 2%) x 2%

412.32

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Based on question no.8 from survey: x 97.5%
402.01
Increase rate in target market plus 1 x 1.40%
Target market 562.82
563
Frequency of Buying (Question)

Frequency of No. of days
Target Total
eating a lunch Percentage in a year of
Market Demand
box cake operation
Daily 563 1.75% 365 3,595
Once a week 563 17.5% 52 5,122
Twice a week 563 22.25% 104 13,024
Once a month 563 58.5% 12 3,951
Total 100 25,692
Projected Demand in Barangay Langaray

(with a hypothetical population growth rate=0.65%)
YEAR DEMAND
2023 25,692
2024 25,85825859
2025 26,025

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2026 26,195
2027 26,365
Base year: 2022=11,640 demand
SUPPLY
COMPETITORS SUPPLY
Rice in the Box (sample company) daily sales (45) x total sales without sales
return (100%) = daily sales
Daily Sales= 90 x 100%= 90
Annual Supply = Daily Sales x number of operation days in a year
= 45 x 365 days (0 non-operation)
= 16,425
PROJECTED SUPPLY
(with a hypothetical growth rate=5%)
YEAR SUPPLY
2023 16,425
2024 17,24616531.76
2025 18,109
2026 19,01418226.71

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2027 19,965
DEMAND AND SUPPLY ANALYSIS
Projected Demand and Supply Analysis

UNFILLED
YEAR DEMAND SUPPLY
DEMAND
2023 25,692 16,425 9,267
2024 25,85825859 17,24625859 8,61225859
2025 26,025 18,109 7,916
2026 26,195 19,01426194.16 7,18126194.16
2027 26,365 19,965 6,400

Unfilled Demand= Annual Demand – Annual Supply
TARGET
PERCENTAGE MARKET
YEAR MARKET
GAP SHARE
SHARE
2023 36.07% 63.93% 177.24%
2024 33.30% 66.70% 200.26%
2025 30.42% 69.58% 228.76%
2026 27.41% 72.59% 264.78%
2027 24.27% 75.73% 311.95%

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PERCENTAGE GAP= unfilled demand/annual demand.
MARKET SHARE = percentage of those who are willing to try our proposed
product (total numbers of units sold by the company/total number of units
sold in the market multiplied by 100 OR Demand/Supply)
TARGET MARKET SHARE = market share/percentage gap
Projected Average Production

TARGET
UNFILLED AVERAGE
YEAR MARKET
DEMAND PRODUCTION
SHARE
9,267 177% 16,425
2023
8,612 200% 17,246
2024
7,916 229% 18,109
2025
7,181 265% 19,014
2026

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6,400 312% 19,965

2027
AVERAGE PRODUCTION = Unfilled Demand x Target Market Share

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CHAPTER IV
TECHNICAL ASPECT
TECHNICAL ASPECT
The Technical Aspects involves the proficiency or skillfulness that are

shown and involved in these activities and the methods that managers uses.
This includes the list of equipment, materials, structure plan and the source
of the supplies use in the proposed project. Business plans, promotion
strategies, utilities, facilities, layout designs and location include in this

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chapter. It requires managers to incorporate specific tools and techniques

that would help and benefit them through the management corridors.
OBJECTIVE OF TECHNICAL STUDY
Technical aspects serve as the evaluation process of a business. This

process is intended to determine the technical difficulties of the proposed
study including the labors and logistics, as well as the production and
deliveries of a product.
BUSINESS LOGO
The picture above is the proposed logo of Savory Stop. As the

business name states Savory Stop, we intend to offer foods that can cater
our Savory cravings with just one Stop. We chose the color red because it
was believed to draw more attention to the business. Savory stop aims to be
able to cater our Savory taste buds without having to buy other savory
products in other food stalls. It doesn’t just benefit us but also the customer,
we just saved them from the hassle of stall hopping just to be able to satisfy
their cravings.

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OBJECTIVE
The main objective this feasibility study is to be able to discover and

learn more about the buyers current liking and future needs. The study also
aims to sought an answer regarding the business strengths, weaknesses,
and position in the marketplace.
FLOOR PLAN

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STALL

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UNIFORMS

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LEGAL REQUIREMENT PROCEDURE
Mayor’s/Business Permit
Caloocan City
Validity: 1 Year
Requirements
 Duly Accomplished Application Form
 DTI or SEC Registration
 Barangay Clearance
 Locational Clearance
 Tax Clearance or Certification of No Real Properties
 Certificate of Occupancy/Clearance from the Local Building Official
(City Hall)
 Health Certificate (from City Health Dept., City Hall)
 Community Tax Certificate (Cedula)
 Fire Safety Inspection Certificate (FSIC)
 PESO Form (City Ordinance NO. 07-2003)
 Sketch of his business location

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 Fire Safety Inspection Clearance

 Sanitary Permit (from City Health Officer)
 Lease Contract
Registration fee the amount of which depends on the type of the

business.
Step by step procedure
 Inquire/ secure application form and list of requirements
 Fill-up the application form and complete all the requirements
 File your notarized duly accomplished application form and complete
requirements
 Wait for the evaluation and assessment of application
requirements
 Pay the corresponding business taxes and all regulatory fees
 Return to One-Stop-Shop Receiving Section
 Present the official receipts and wait for the final validation,
approval and releasing of Mayor’s Permit and business plate/sticker
Officer/Employee Responsible
 BPLO Staff, One-Stop-Shop Receiving Section
 Windows 1-4, City Treasury Dept.
Maximum time to conclude the process:

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 25 minutes
 5 minutes
 20 minutes
Requirement
 DTI or SEC Registration
 Barangay Clearance
 Tax Clearance or Certification of No Real Properties
 Locational Clearance (from City Planning and Devt. Dept. – Local
Zoning Administration, City Hall)
 Certificate of Occupancy/Clearance from the Local Building Official
 Health Certificate (from City Health Dept.,City Hall)
 Fire Safety Inspection Certificate (FSIC)
 CENRO Form (Hygienic Septic Tank)
 PESO Form (City Ordinance No. 07-2003)
Amount of fees
Based on:
– Capital, area, line of business, no. of employees
– Sec. 76 of M.O. 30-1993
– Sec. 7, 27, 76, 89 and 93 of C.O. 16-2005
– Sec. 14 of P.D. 1185
HOW TO ACQUIRE RENEWAL OF BUSINESS PERMIT
Step by step procedure

 Inquire/ secure application form and list of requirements.

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 Fill-up the application form and complete all the requirements with
complete supporting documents.
requirements
 Pay the corresponding business taxes and all regulatory fees
 Return to BPLO Receiving Section
 Present the official receipt and wait for the final validation, approval
and releasing of Mayor’s Permit and business plate/sticker
Officer/Employee responsible
 BPLO Staff, One-Stop-Shop Receiving Section
 Windows 1-4, City Treasury Dept.
Maximum time to conclude
 25 minutes
 5minutes
 20 minutes
Requirements
 Previous Mayor's permit
 Photocopies of annual/quarterly tax payment receipts
 Barangay clearance
 RPT Clearance (City Treasury Dept.) or Certification of No Real
Properties (City Assessment Dept.)
 Photocopy of Community Tax Certificate (cedula)
Amount of fees
Based on:
 Gross sales, receipts, area, line of business, no. of employees

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 Sec. 7, 27, 76, 89 and 93 of C.O. 16-2005

 Sec. 14 of P.D. 1185
BASIC REQUIREMENTS FOR DEPARTMENT OF TRADE & INDUSTRY

(DTI) BUSINESS NAME REGISTRATION NEW/ORIGINAL
 Applicant must be at least 18 years of age.
 1 valid ID (SSS ID, GSIS, Voter’s ID, PRC license, Driver’s License,
Passport, or any issued government issued ID)
 Application Form
 Registration Fee per territorial
o Barangay P200
o City/ Municipality P500
o Regional P1000
o National P2000
 Documentary Stamp Tax of P15 per application
 Your Business Name
Business Name Registration Step by step procedure

Business Name Registration Certificate
Visit Department of Trade & Industry (DTI) Provincial Office or log on
to
www.bnrs.dti.gov.ph.
Validity: 5 years

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Requirements:
 Accomplished Business Name Registration Form [Single
Proprietorship/Partnership]
 Tax Identification Number (TIN)
 List of five business names ranked according to preference
 Registration fee of P 300.00
Step one: fill out application form (Application Form, available at all
windows)
Step two: get a priority number at window 1 (to get a priority number
presented duly accomplished application form and valid ID)
Step three: Wait for your number to be called (For processing at
window 1,
2 or 3 submit priority number, duly accomplished application form and
supporting documents)
Step four: Play fees (Thru online: G-Cash or bank-net or other D.T.I
offices)
Step five: Claim business name certificate of registration at window 3
(presented receipt and application form for printing and releasing of
certificate)
o For senior citizen, pregnant women, and PWD (owner of the business
name only) proceed to window 3 priority lane.
Registration Fees
Barangay: P200.00 + P15.00 Documentary stamp
City/Municipal: P500.00 + P15.00 Documentary stamp
National: P2,000.00 + P15.00 Documentary stamp
Regional: P1,000.00 + P15.00 Documentary stamp
LOCAL ZONING ADMINISTRATION

Requirement of application for locational clearance NEW BUSINESS
 Filled out Application Form
 Transfer Certificate of Title (TCT)
 Barangay Clearance for the construction of building
 2 sets of Building Plans
 Real Property Tax Clearance or Tax Declaration

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 If the property is rented, secure consent/ SPA from the lot own
BIR FEES
Registration Fee — Php 500.00 (annual payment at the
Authorized Agent Banks of the RDO.
Certification fee — Php 15.00
Documentary stamp — Php 15.00 The RDO shall issue the certificate
of Registration (from 2302)
Bureau of Internal Revenue

Procedures:
a.) Accomplish BIR Form 1901 and 1906 and submit the same
together with the documentary requirements with the New Business
Registrant Counter of the RDO having jurisdiction over the place
where the head office and branch, respectively.
b.) Pay the Annual Registration Fee (P500.00) at the New Business
Registrant Counter in the BIR Office.
c.) Pay Documentary Stamp Tax (DST) (loose DST / BIR Form 2000*
for DST on Contract of Lease, etc.). Present proofs of payment.
d.) The RDO shall then issue the Certificate of Registration (Form
2303) together with the “Ask for Receipt” notice, Authority to Print.
e.) Attend the taxpayer’s initial briefing to be conducted by the RDO
concerned for new registrants in order to apprise them of their rights
and duties/responsibilities.
Requirements
 BIR Form No. 1901
 Any identification issued by an authorized government body (e.g.
Birth Certificate, passport, driver’s license, Community Tax Certificate)
that shows the name, address, and birthdate of the applicant;
 Photocopy of Mayor’s Business Permit; or Duly received Application
 for Mayor’s Business Permit, if the former is still in process with the
LGU; and/or Professional Tax Receipt/Occupational Tax Receipt
issued by the LGU [For Professionals where PTR is not required (i.e.

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Consultants, Agents, Artist, Underwriters & the like)]; or DTI

Certificate;
 Proof of Payment of Annual Registration Fee (ARF) (if with existing
TIN or applicable after TIN issuance)
 BIR Form 1906
PRODUCTION FLOWS OF THE PRODUCT (CHART)
Mise and Place Mix the wet and Prepare the

all the dry ingredients in main ingredients
separate bowls (rice and chicken)
ingredients
Preparing the Cooking Heat the oil

packaging for and pan for
Process
the products frying

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EQUIPMENT, FURNITURE AND FIXTURES, AND OTHER
EXPENDITURES FOR THE OPENING OF THE STORE
PACKAGING SUPPLIES
12oz BEAR LID CUPS 300 8.00 2,400.00
DISPOSABLE BOWLS 300 3.72 1,116.00
DISPOSABLE SPORK 300 0.83 250.00

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CRAFT PAPER BAG 300 0.52 156.00
PLASTIC BAG 100 .99 99
TOTAL 4,021.00
KITCHEN SUPPLIES
CHOPPING BOARD 2 110.00 220.00
KNIVES 2 400.00 800.00
MEASURING CUPS AND SPOONS 1 90.00 90.00

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WIRE WHISK 2 80.00 160.00
TONG 2 80.00 160.00
SPATULA 2 120.00 240.00
SPOON 2 9.00 18.00
TOTAL 1,697.00
EQUIPMENT & STORE TOOLS
PARTICULARS QUANTITY UNIT TOTAL

COST COST

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CASHIER
1 14,000.00 14,000.00
PAPER RECEIPT
1 138.00 138.00
NOTEBOOK
1 24.00 24.00
TABLE
2 500 1,000.00
CHAIRS
10 150 1,500.00

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ELECTRIC GRIDDLE W/ FRYER

1 14,000.00 14,000.00
GIANT MASON (DISPENSER)

2 1,997.00 3,994.00
LIGHTS
6 300 1800.00
FIRE EXTINGUISHER
1 1,250.00 1,250.00

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COOLER
2 1,199.00 2,398.00
FAN 2 498.00 996.00
TOTAL 40,100.00
STORE CLEANING MATERIALS
Trash Bag 1 ₱ 28.00 ₱ 28.00
Dust Pan and Broom 1 ₱ 99.00 ₱ 99.00
Rug 15 ₱ 1.50 ₱ 22.50

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Detergent 1 ₱ 30.00 ₱ 30.00
Sponge 2 ₱ 10.00 ₱ 10.00
Pail 1 ₱ 70.00 ₱ 70.00
Dishwashing Liquid 1 ₱ 120.00 ₱ 120.000

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OTHER EXPENSES
UTILITIES EXPENSE
Estimated water consumption per month is Php 700.00
Estimated water consumption per year is Php 8,400.00
Estimated electricity consumption per month is Php 2,500.00
Estimated electricity consumption per year is Php 30,000.00
Estimated fuel consumption per month is Php 700.00
Estimated fuel consumption per year is Php 8,400.00
RENT EXPENSE
Rent Deposit Php 15,000.00
Estimated Rent Expense (Monthly) Php 5,000.00
Estimated Rent Expense (Yearly) Php 60,000.00
SUMMARY OF FEES

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CHAPTER V
FINANCIAL ASPECT
Introduction
Managing financial elements is critical to the success of any

business. Sufficient money is required to fulfill daily expenses and to
acquire long-term assets in accordance with the company's needs;
also, cash should be available to cope with potential unanticipated
excess costs that may develop.
One of the most important indicators of a company's

performance is financial analysis. It is a factor that includes forecasting
the amount of money required, as well as capital sources, return on
investment and other financial concerns. It includes a company's
finance department evaluating data to obtain statistics on the
company's current and future financial health.

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OBJECTIVES
 To have a good understanding of the business's liabilities and revenue

flow.
 To provide an accurate capital balance statement
 As well as to safeguard the company's long-term success.
 To determine whether or not the business is viable.
 To assess the company's financial situation.
 Demonstrate that the enterprise will be profitable.
 Calculate the amount of time it will take to recoup the investment
expenditure.
 To determine the business's long-term operational capabilities.
 To determine the capital needs for launching the firm and maintaining its
profitability.
MAJOR FINANCIAL ASSUMPTION
• The business starts its operation on January 9, 2023
• The business is a Partnership.
• Depreciation Method is straight line method.
• Creditable withholding tax, Percentage tax, SSS premium contribution,

Philhealth
premium contribution and Pag-ibig premium contribution are paid for 11

months,
payment for the month of December will be paid on the first month of the
succeeding
year;
• Utilities is paid as it become due;
• All revenue, purchases and expenses are in cash basis;
• The business is subject to Value Added Tax;
• Supplies, utilities and other expenses increases by 1% current inflation

rate.

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POJECTED COST
In order to run this company, the overall project needs a total expenditure of
two hundred fifty thousand pesos (Php 200,000.00), as shown below:
Equipment acquisition ₱46,197.50
Organizational Cost ₱5,410.89
Rental Deposit ₱15,000
Working Capital ₱153,802.50
Projected Cost ₱200,000
SOURCE OF FINANCING
The source of funds will be getting from the owners’ personal

resources and investments.

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TAX AND LICENSES
TAXES AND LICENSES

2023 2024 2025 2026 2027
Mayor’s permit 1,000.00 1,010.00 1,020.10 1,030.30 1,040.60
Sanitary Inspection Fee 100.00 101.00 102.01 103.03 104.06
Garbage Fee 125.00 126.25 127.51 128.79 130.08
Mayor’s Certificate 55.00 55.55 56.11 56.67 57.23
Fire Inspection Fee 280.00 282.80 285.63 288.48 291.37
Building Inspection Fee 400.00 404.00 408.04 412.12 416.24
Electrical Inspection Fee 400.00 404.00 408.04 412.12 416.24
Pluming Inspection Fee 400.00 404.00 408.04 412.12 416.24
Signboard Inspection Fee 200.00 202.00 204.02 206.06 208.12
Occupational Permit Fee 200.00 202.00 204.02 206.06 208.12
Health Certificate Fee 100.00 101.00 102.01 103.03 104.06
Business Plate 250.00 252.50 255.03 257.58 260.15
Business sticker 60.00 60.60 61.21 61.82 62.44
Certification of No Property Holding 110.00 111.10 112.21 113.33 114.47
Certificate of Business Tax Payment 55.00 55.55 56.11 56.67 57.23
Verification for RPT Clearance 55.00 55.55 56.11 56.67 57.23
Verification for No Property Holdings 55.00 55.55 56.11 56.67 57.23
Barangay Clearance 150.00 151.50 153.02 154.55 156.09
Locational Clearance 405.00 409.05 413.14 417.27 421.44
DTI Business Name Registration 500.00 505.00 510.05 515.15 520.30
Documentary Stamp 25.00 25.25 25.50 25.76 26.02
Cedula 40.00 40.40 40.80 41.21 41.62
BIR Registration Fee 500.00 505.00 510.05 515.15 520.30
TOTAL 5,465.00 5,519.65 5,574.85 5,630.59 5,686.90

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SALARY AND COMPENSATION
SALARIES EXPENSE
2023 2024 2025 2026 2027
Daily Rate No. of Days Monthly Salary
COOK 400.00 20.00 8,000.00 96,000.00 96,960.00 97,929.60 98,908.90 99,897.98
11 Special Holidays 1,320.00 1,333.20 1,346.53 1,360.00 1,373.60
12 Regular Holidays 4,800.00 4,848.00 4,896.48 4,945.44 4,994.90
102,120.00 103,141.20 104,172.61 105,214.34 106,266.48
13th month pay 8,000.00 8,080.00 8,160.80 8,242.41 8,324.83
COOK'S ANNUAL SALARY 110,120.00 111,221.20 112,333.41 113,456.75 114,591.31
Employer Share (ER) Monthly
SSS Premium Contribution 650.00 7,800.00 7,878.00 7,956.78 8,036.35 8,116.71
PhilHealth Premium Contribution 175.00 2,100.00 2,121.00 2,142.21 2,163.63 2,185.27
Pag-ibig Premium Contribution 160.00 1,920.00 1,939.20 1,958.59 1,978.18 1,997.96
Total employer's benefits contribution 11,820.00 11,938.20 12,057.58 12,178.16 12,299.94
COOK'S TOTAL COMPENSATION 98,300.00 99,283.00 100,275.83 101,278.59 102,291.37

CASHIER 400.00 20.00 8,000.00 96,000.00 96,960.00 97,929.60 98,908.90 99,897.98
11 Special Holidays 1,320.00 1,333.20 1,346.53 1,360.00 1,373.60
12 Regular Holidays 4,800.00 4,848.00 4,896.48 4,945.44 4,994.90
102,120.00 103,141.20 104,172.61 105,214.34 106,266.48
13th month pay 8,000.00 8,080.00 8,160.80 8,242.41 8,324.83
CASHIER'S ANNUAL SALARY 110,120.00 111,221.20 112,333.41 113,456.75 114,591.31
Employer Share (ER) Monthly
SSS Premium Contribution 650.00 7,800.00 7,878.00 7,956.78 8,036.35 8,116.71
PhilHealth Premium Contribution 175.00 2,100.00 2,121.00 2,142.21 2,163.63 2,185.27
Pag-ibig Premium Contribution 160.00 1,920.00 1,939.20 1,958.59 1,978.18 1,997.96
Total employer's benefits contribution 985.00 11,820.00 11,938.20 12,057.58 12,178.16 12,299.94
CASHIER'S TOTAL COMPENSATION 98,300.00 99,283.00 100,275.83 101,278.59 102,291.37

Monthly 2023 2024 2025 2026 2027
EMPLOYEES' TOTAL SALARY w/o 13 month pay 204,240.00 206,282.40 208,345.22 210,428.68 212,532.96
13th month pay 16,000.00 16,160.00 16,321.60 16,484.82 16,649.66
EMPLOYEES' BENEFITS/EMPLOYER'S PREMIUM 23,640.00 23,876.40 24,115.16 24,356.32 24,599.88
EMPLOYEES' BENEFITS/EMPLOYER'S PREMIUM SSS 15,600.00 15,756.00 15,913.56 16,072.70 16,233.42
Philhealth 4,200.00 4,242.00 4,284.42 4,327.26 4,370.54
Pag-ibig 3,840.00 3,878.40 3,917.18 3,956.36 3,995.92

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COST OF SALES
COST OF SALES
2023
Products Total average production Percentage Production per product Cost Projected cost of sales
Classic Rice 16,425.00 23.00% 3,777.75 51.10 193,043.03
Seafood Rice 16,425.00 23.00% 3,777.75 64.45 243,475.99
Pork Spicy Rice 16,425.00 30.00% 4,927.50 38.35 188,969.63
Chili Cheese 16,425.00 8.00% 1,314.00 38.80 50,983.20
Siracha mayo 16,425.00 6.50% 1,067.63 43.65 46,601.83
Honey 16,425.00 4.00% 657.00 39.70 26,082.90
Teriyaki 16,425.00 5.50% 903.38 33.55 30,308.23
Total 100.00% 16,425.00 779,464.80
2024
Products Total average production Percentage Production per product Selling price Projected sales
Classic Rice 17,246.00 23.00% 3,966.58 51.61 204,719.16
Seafood Rice 17,246.00 23.00% 3,966.58 65.09 258,202.54
Pork Spicy Rice 17,246.00 30.00% 5,173.80 38.73 200,399.38
Chili Cheese 17,246.00 8.00% 1,379.68 39.19 54,066.90
Siracha mayo 17,246.00 6.50% 1,120.99 44.09 49,420.53
Honey 17,246.00 4.00% 689.84 40.10 27,660.51
Teriyaki 17,246.00 5.50% 948.53 33.89 32,141.41
Total 100.00% 17,246.00 826,610.44
2025
Classic Rice 18,109.00 23.00% 4,165.07 52.13 217,113.06
Seafood Rice 18,109.00 23.00% 4,165.07 65.75 273,834.38
Pork Spicy Rice 18,109.00 30.00% 5,432.70 39.12 212,531.76
Chili Cheese 18,109.00 8.00% 1,448.72 39.58 57,340.16
Siracha mayo 18,109.00 6.50% 1,177.09 44.53 52,412.49
Honey 18,109.00 4.00% 724.36 40.50 29,335.11
Teriyaki 18,109.00 5.50% 996.00 34.22 34,087.29
Total 100.00% 18,109.00 876,654.26
2026
Classic Rice 19,014.00 23.00% 4,373.22 52.65 230,242.95
Seafood Rice 19,014.00 23.00% 4,373.22 66.40 290,394.49
Pork Spicy Rice 19,014.00 30.00% 5,704.20 39.51 225,384.60
Chili Cheese 19,014.00 8.00% 1,521.12 39.98 60,807.80
Siracha mayo 19,014.00 6.50% 1,235.91 44.97 55,582.13
Honey 19,014.00 4.00% 760.56 40.90 31,109.15
Teriyaki 19,014.00 5.50% 1,045.77 34.57 36,148.71
Total 100.00% 19,014.00 929,669.84
2027
Classic Rice 19,965.00 23.00% 4,591.95 53.17 244,176.32
Seafood Rice 19,965.00 23.00% 4,591.95 67.07 307,967.98
Pork Spicy Rice 19,965.00 30.00% 5,989.50 39.91 239,023.96
Chili Cheese 19,965.00 8.00% 1,597.20 40.38 64,487.65
Siracha mayo 19,965.00 6.50% 1,297.73 45.42 58,945.74
Honey 19,965.00 4.00% 798.60 41.31 32,991.75
Teriyaki 19,965.00 5.50% 1,098.08 34.91 38,336.28
Total 19,965.00 100.00% 19,965.00 985,929.68

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START-UP CAPITAL
PROJECTED COST
Equipment acquisition 46,197.50
Rental Deposit 15,000.00
Organizational Cost 5,410.89
Working Capital 153,802.50
Projected Start-up Cost 200,000.00
DEPRECIATION EXPENSE
DEPRECIATION EXPENSE - MACHINERY

Items Life (Year/s) Quantity Unit Cost Acquisition Cost 2023 2024 2025 2026 2027
Cash register 5 1 14,000.00 14,000.00 2,800.00 2,800.00 2,800.00 2,800.00 2,800.00
Electric griddle with fryer 5 1 14,000.00 14,000.00 2,800.00 2,800.00 2,800.00 2,800.00 2,800.00
Fire exinguisher 5 1 1,250.00 1,250.00 250.00 250.00 250.00 250.00 250.00
Fan 5 2 498.00 996.00 199.20 199.20 199.20 199.20 199.20
TOTAL 30,246.00 6,049.20 6,049.20 6,049.20 6,049.20 6,049.20
DEPRECIATION EXPENSE - STORE EQUIPMENT
Unit Cost Quantity Total Cost Life (year) 2023 2024 2025 2026 2027
Table 500.00 2 1,000.00 10 80.00 160.00 240.00 320.00 400.00
Giant Mason Jar 1,997.00 2 3,994.00 10 350.00 700.00 1,050.00 1,400.00 1,750.00
Chair 150.00 10 1,500.00 10 120.00 240.00 360.00 480.00 600.00
Light 300.00 6 1,800.00 5 280.00 560.00 840.00 1,120.00 1,400.00
Cooler 1,199.00 2 2,398.00 5 400.00 800.00 1,200.00 1,600.00 2,000.00
Total 10,692.00 1,230.00 2,460.00 3,690.00 4,920.00 6,150.00

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PROJECTED SALES
SALES
2023
Classic Rice 16,425.00 23.00% 3,777.75 120.00 453,330.00
Seafood Rice 16,425.00 23.00% 3,777.75 145.00 547,773.75
Pork Spicy Rice 16,425.00 30.00% 4,927.50 90.00 443,475.00
Chili Cheese 16,425.00 8.00% 1,314.00 135.00 177,390.00
Siracha mayo 16,425.00 6.50% 1,067.63 160.00 170,820.00
Honey 16,425.00 4.00% 657.00 200.00 131,400.00
Teriyaki 16,425.00 5.50% 903.38 155.00 140,023.13
Total 100.00% 16,425.00 2,064,211.88
2024
Classic Rice 17,246.00 23.00% 3,966.58 120.00 475,989.60
Seafood Rice 17,246.00 23.00% 3,966.58 145.00 575,154.10
Pork Spicy Rice 17,246.00 30.00% 5,173.80 90.00 465,642.00
Chili Cheese 17,246.00 8.00% 1,379.68 135.00 186,256.80
Siracha mayo 17,246.00 6.50% 1,120.99 160.00 179,358.40
Honey 17,246.00 4.00% 689.84 195.00 134,518.80
Teriyaki 17,246.00 5.50% 948.53 150.00 142,279.50
Total 100.00% 17,246.00 2,159,199.20
2025
Classic Rice 18,109.00 23.00% 4,165.07 120.00 499,808.40
Seafood Rice 18,109.00 23.00% 4,165.07 145.00 603,935.15
Pork Spicy Rice 18,109.00 30.00% 5,432.70 90.00 488,943.00
Chili Cheese 18,109.00 8.00% 1,448.72 135.00 195,577.20
Siracha mayo 18,109.00 6.50% 1,177.09 160.00 188,333.60
Honey 18,109.00 4.00% 724.36 195.00 141,250.20
Teriyaki 18,109.00 5.50% 996.00 150.00 149,399.25
Total 100.00% 18,109.00 2,267,246.80
2026
Classic Rice 19,014.00 23.00% 4,373.22 120.00 524,786.40
Seafood Rice 19,014.00 23.00% 4,373.22 150.00 655,983.00
Pork Spicy Rice 19,014.00 30.00% 5,704.20 90.00 513,378.00
Chili Cheese 19,014.00 8.00% 1,521.12 135.00 205,351.20
Siracha mayo 19,014.00 6.50% 1,235.91 155.00 191,566.05
Honey 19,014.00 4.00% 760.56 190.00 144,506.40
Teriyaki 19,014.00 5.50% 1,045.77 150.00 156,865.50
Total 100.00% 19,014.00 2,392,436.55
2027
Classic Rice 19,965.00 23.00% 4,591.95 120.00 551,034.00
Seafood Rice 19,965.00 23.00% 4,591.95 150.00 688,792.50
Pork Spicy Rice 19,965.00 30.00% 5,989.50 95.00 569,002.50
Chili Cheese 19,965.00 8.00% 1,597.20 130.00 207,636.00
Siracha mayo 19,965.00 6.50% 1,297.73 155.00 201,147.38
Honey 19,965.00 4.00% 798.60 185.00 147,741.00
Teriyaki 19,965.00 5.50% 1,098.08 145.00 159,220.88
Total 19,965.00 100.00% 19,965.00 2,524,574.25

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OTHER EXPENSE
OTHER EXPENSES
FACTORY OVERHEAD
Monthly 2023 2024 2025 2026 2027
Water 700.00 8,400.00 8,484.00 8,568.84 8,654.53 8,741.07
Electricity 2,500.00 30,000.00 30,300.00 30,603.00 30,909.03 31,218.12
Fuel 700.00 8,400.00 8,484.00 8,568.84 8,654.53 8,741.07
Total 46,800.00 47,268.00 47,740.68 48,218.09 48,700.27
Packaging Supplies Used 40,000.00 40,000.00 40,000.00 40,000.00 40,000.00
Kitchen Supplies Used 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Total factory overhead supplies 87,800.00 88,268.00 88,740.68 89,218.09 89,700.27
OPERATING EXPENSE
2023 2024 2025 2026 2027
Store supplies 100.00 105.00 110.00 115.00 120.00
Cleaning supplies 200.00 250.00 300.00 350.00 400.00
Total operating supplies expense 300.00 355.00 410.00 465.00 520.00
RENT EXPENSE
RENT EXPENSE
2023 2024 2025 2026 2027
Monthly rent expense 5,000.00 5,000.00 5,000.00 5,000.00 5,000.00
Times 12.00 12.00 12.00 12.00 12.00
Annual rent expense 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
INCOME TAX EXPENSE AND INCOME TAX PAYABLE

INCOME TAX EXPENSE
2023 2024 2025 2026 2027
Net income before tax 891,842.88 935,556.31 989,403.41 1,057,392.18 1,129,055.64
Lower limit 800,000.00 800,000.00 800,000.00 800,000.00 800,000.00
Excess 91,842.88 135,556.31 189,403.41 257,392.18 329,055.64
Marginal tax rate 25% 25% 25% 25% 25%
Tax on excess 22,960.72 33,889.08 47,350.85 64,348.05 82,263.91
Add basic tax amount 102,500.00 102,500.00 102,500.00 102,500.00 102,500.00
Income tax expense 125,460.72 136,389.08 149,850.85 166,848.05 184,763.91
INCOME TAX PAYABLE

2023 2024 2025 2026 2027
Income tax payable 125,460.72 136,389.08 149,850.85 166,848.05 184,763.91

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RENTAL DEPOSIT
RENTAL DEPOSIT
2023 2024 2025 2026 2027
Rental Deposit 15,000.00 15,000.00 15,000.00 15,000.00 15,000.00
SUPPLIES
SUPPLIES
Packaging Supplies Unit Cost Quantity Total Cost 2023 2024 2025 2026 2027
Bear Lid Cups 300.00 8.00 2,400.00 28,800.00 29,088.00 29,378.88 29,672.67 29,969.40
Disposable Cup 300.00 3.72 1,116.00 13,392.00 13,525.92 13,661.18 13,797.79 13,935.77
Spork 300.00 0.83 249.00 2,988.00 3,017.88 3,048.06 3,078.54 3,109.32
Plastic Bag 300.00 0.52 156.00 1,872.00 1,890.72 1,909.63 1,928.72 1,948.01
Paper Bag 100.00 1.00 100.00 1,200.00 1,212.00 1,224.12 1,236.36 1,248.72
48,252.00 48,734.52 49,221.87 49,714.08 50,211.22
Used during the year 40,000.00 40,000.00 40,000.00 40,000.00 40,000.00
Packaging supplies beginning 8,252.00 16,986.52 26,208.39 35,922.47
Packaging supplies ending 8,252.00 16,986.52 26,208.39 35,922.47 46,133.69
Kitchen Supplies Unit Cost Quantity Total Cost 2023 2024 2025 2026 2027
Chopping Board 110.00 2.00 220.00 220.00 222.20 224.42 226.67 228.93
Knife 400.00 2.00 800.00 800.00 808.00 816.08 824.24 832.48
Measuring Cup Set 90.00 1.00 90.00 90.00 90.90 91.81 92.73 93.65
Wire Whisk 80.00 2.00 160.00 160.00 161.60 163.22 164.85 166.50
Tong 80.00 2.00 160.00 160.00 161.60 163.22 164.85 166.50
Spatula 120.00 2.00 240.00 240.00 242.40 244.82 247.27 249.74
9.00 2.00 18.00 18.00 18.18 18.36 18.55 18.73
1,688.00 1,704.88 1,721.93 1,739.15 1,756.54
Used during the year 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Kitchen supplies beginning 688.00 1,392.88 2,114.81 2,853.96
Kitchen supplies ending 688.00 1,392.88 2,114.81 2,853.96 3,610.50
Store supplies Unit Cost Quantity Total Cost 2023 2024 2025 2026 2027
Paper receipt 138.00 1.00 138.00 138.00 139.38 140.77 142.18 143.60
Notebook 24.00 1.00 24.00 24.00 24.24 24.48 24.73 24.97
162.00 163.62 165.26 166.91 168.58
Used during the year 100.00 105.00 110.00 115.00 120.00
Store supplies beginning 62.00 120.62 175.88 227.78
Store supplies ending 62.00 120.62 175.88 227.78 276.36
Cleaning supplies Unit Cost Quantity Total Cost 2023 2024 2025 2026 2027
Trash Bag 28.00 1.00 28.00 28.00 28.28 28.56 28.85 29.14
Dust Pan and Broom 99.00 1.00 99.00 99.00 99.99 100.99 102.00 103.02
Rug 1.50 15.00 22.50 22.50 22.73 22.95 23.18 23.41
Detergent 30.00 1.00 30.00 30.00 30.30 30.60 30.91 31.22
Sponge 10.00 2.00 20.00 20.00 20.20 20.40 20.61 20.81
Pail 70.00 1.00 70.00 70.00 70.70 71.41 72.12 72.84
Dishwashing Liquid 120.00 1.00 120.00 120.00 121.20 122.41 123.64 124.87
389.50 393.40 397.33 401.30 405.32
Used during the year 200.00 250.00 300.00 350.00 400.00
Cleaning supplies beginning 189.50 332.90 430.22 481.53
Cleaning supplies ending 189.50 332.90 430.22 481.53 486.84

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MACHINERY AND EQUIPMENT
MACHINERY
Items 2023 2024 2025 2026 2027
Machinery 30,246.00 30,246.00 30,246.00 30,246.00 30,246.00
Accumulated depreciation - machinery 6,049.20 12,098.40 18,147.60 24,196.80 30,246.00
Carrying amount 24,196.80 18,147.60 12,098.40 6,049.20 -
STORE EQUIPMENT
Items Unit Cost Quantity Total Cost Life (year) 2023 2024 2025 2026 2027
Table 500.00 2 1,000.00 10 1,000.00 1,010.00 1,020.10 1,030.30 1,040.60
Giant Mason Jar 1,997.00 2 3,994.00 10 3,994.00 4,033.94 4,074.28 4,115.02 4,156.17
Chair 150.00 10 1,500.00 10 1,500.00 1,515.00 1,530.15 1,545.45 1,560.91
Light 300.00 6 1,800.00 5 1,800.00 1,818.00 1,836.18 1,854.54 1,873.09
Cooler 1,199.00 2 2,398.00 5 2,398.00 2,421.98 2,446.20 2,470.66 2,495.37
Total 10,692.00 10,798.92 10,906.91 11,015.98 11,126.14
Store equipment beginning 10,692.00 21,490.92 32,397.83 43,413.81
Total store equipment 10,692.00 21,490.92 32,397.83 43,413.81 54,539.95
Accumulated depreciation - store equipment 1,230.00 3,690.00 7,380.00 12,300.00 18,450.00
Carrying amount 9,462.00 17,800.92 25,017.83 31,113.81 36,089.95

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COSTING AND PRICING

COST AND PRICING
2023
Classic Rice Seafood Rice Pork Spicy Rice Chili Cheese Siracha mayo Honey Teriyaki
Raw ingredients 193,043.03 243,475.99 188,969.63 50,983.20 46,601.83 26,082.90 30,308.23
Direct Labor 204,240.00 29,177.14 29,177.14 29,177.14 29,177.14 29,177.14 29,177.14 29,177.14
Factory Overhead 87,800.00 12,542.86 12,542.86 12,542.86 12,542.86 12,542.86 12,542.86 12,542.86
Cost of Sales 234,763.03 285,195.99 230,689.63 92,703.20 88,321.83 67,802.90 72,028.23
Units to be sold 3,777.75 3,777.75 4,927.50 1,314.00 1,067.63 657.00 903.38
Cost/unit 62.14 75.49 46.82 70.55 82.73 103.20 79.73
Mark up 55.93 67.94 42.14 63.50 74.45 92.88 71.76
Computed Price 118.07 143.44 88.95 134.05 157.18 196.08 151.49
Final Selling Price 120.00 145.00 90.00 135.00 160.00 200.00 155.00
2024
Raw ingredients 204,719.16 258,202.54 200,399.38 54,066.90 49,420.53 27,660.51 32,141.41
Direct Labor 206,282.40 29,468.91 29,468.91 29,468.91 29,468.91 29,468.91 29,468.91 29,468.91
Cost of Sales 246,797.79 300,281.17 242,478.01 96,145.53 91,499.15 69,739.14 74,220.04
Units to be sold 3,966.58 3,966.58 5,173.80 1,379.68 1,120.99 689.84 948.53
Cost/unit 62.22 75.70 46.87 69.69 81.62 101.09 78.25
Mark up 56.00 68.13 42.18 62.72 73.46 90.99 70.42
Computed Price 118.22 143.84 89.05 132.40 155.08 192.08 148.67
2025
Raw ingredients 217,113.06 273,834.38 212,531.76 57,340.16 52,412.49 29,335.11 34,087.29
Direct Labor 208,345.22 29,763.60 29,763.60 29,763.60 29,763.60 29,763.60 29,763.60 29,763.60
Cost of Sales 259,553.91 316,275.22 254,972.60 99,781.01 94,853.34 71,775.95 76,528.13
Units to be sold 4,165.07 4,165.07 5,432.70 1,448.72 1,177.09 724.36 996.00
Cost/unit 62.32 75.94 46.93 68.88 80.58 99.09 76.84
Mark up 56.09 68.34 42.24 61.99 72.52 89.18 69.15
Computed Price 119.05 144.92 89.67 132.73 155.40 191.99 148.70
2026
Raw ingredients 230,242.95 290,394.49 225,384.60 60,807.80 55,582.13 31,109.15 36,148.71
Direct Labor 210,428.68 30,061.24 30,061.24 30,061.24 30,061.24 30,061.24 30,061.24 30,061.24
Cost of Sales 273,049.63 333,201.17 268,191.28 103,614.48 98,388.81 73,915.83 78,955.39
Units to be sold 4,373.22 4,373.22 5,704.20 1,521.12 1,235.91 760.56 1,045.77
Cost/unit 62.44 76.19 47.02 68.12 79.61 97.19 75.50
Mark up 56.19 68.57 42.31 61.31 71.65 87.47 67.95
Computed Price 119.28 145.41 89.83 131.29 153.55 188.38 146.16
2027
Raw ingredients 244,176.32 307,967.98 239,023.96 64,487.65 58,945.74 32,991.75 38,336.28
Direct Labor 212,532.96 30,361.85 30,361.85 30,361.85 30,361.85 30,361.85 30,361.85 30,361.85
Cost of Sales 288,919.32 352,710.98 283,766.96 109,230.64 103,688.74 77,734.75 83,079.28
Units to be sold 4,591.95 4,591.95 5,989.50 1,597.20 1,297.73 798.60 1,098.08
Cost/unit 62.92 76.81 47.38 68.39 79.90 97.34 75.66
Mark up 56.63 69.13 42.64 61.55 71.91 87.60 68.09
Computed Price 119.55 145.94 90.02 129.94 151.81 184.94 143.75

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STATEMENT OF COMPREHENSIVE INCOME

SAVORY STOP
Statement of Comprehensive Income
Fore the years ended December 31,2023 to 2027
Note 2023 2024 2025 2026 2027
Sales 1 2,064,211.88 2,159,199.20 2,267,246.80 2,392,436.55 2,524,574.25
Cost of Sales 2 779,464.80 826,610.44 876,654.26 929,669.84 985,929.68
Gross Profit 1,284,747.08 1,332,588.76 1,390,592.54 1,462,766.71 1,538,644.57
Less: Operating expenses
Salaries expense 3 220,240.00 222,442.40 224,666.82 226,913.49 229,182.63
SSS premium contribitions 3 7,800.00 7,878.00 7,956.78 8,036.35 8,116.71
Philhealth premium contributions 3 2,100.00 2,121.00 2,142.21 2,163.63 2,185.27
Pag-ibig premium contributions 3 1,920.00 1,939.20 1,958.59 1,978.18 1,997.96
Depreciation expense - machinery 4 6,049.20 6,049.20 6,049.20 6,049.20 6,049.20
Depreciation expense - store equipment 4 1,230.00 2,460.00 3,690.00 4,920.00 6,150.00
Taxes and licenses 5 5,465.00 5,519.65 5,574.85 5,630.59 5,686.90
Utilities expense 6 46,800.00 47,268.00 47,740.68 48,218.09 48,700.27
Packaging supplies expense 6 40,000.00 40,000.00 40,000.00 40,000.00 40,000.00
Kitchen supplies expense 6 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Store supplies expense 6 100.00 105.00 110.00 115.00 120.00
Cleaning supplies expense 6 200.00 250.00 300.00 350.00 400.00
Rent expense 7 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
Total expense 392,904.20 397,032.45 401,189.13 405,374.53 409,588.94
Net income before income tax 891,842.88 935,556.31 989,403.41 1,057,392.18 1,129,055.64
Income tax expense 8 125,460.72 136,389.08 149,850.85 166,848.05 184,763.91
Net Income 766,382.16 799,167.23 839,552.56 890,544.14 944,291.73
STATEMENT OF CHANGES IN EQUITY
SAVORY STOP
Statement of Changes in Equity
For the years ended December 31, 2023 to 2027
2023 2024 2025 2026 2027
Beginning, Owner's Capital 153,802.50 920,184.66 1,719,351.89 2,558,904.45 3,449,448.59
Add: Net Income 766,382.16 799,167.23 839,552.56 890,544.14 944,291.73
Ending, Owner's Capital 920,184.66 1,719,351.89 2,558,904.45 3,449,448.59 4,393,740.31

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STATEMENT OF CASH FLOWS
SAVORY STOP
Statement of Cash Flows
For the years anded December 31, 2023 to 2027
2023 2024 2025 2026 2027
Net income after tax 766,382.16 799,167.23 839,552.56 890,544.14 944,291.73
Depreciation
Machinery 6,049.20 6,049.20 6,049.20 6,049.20 6,049.20
Store equipment 1,230.00 2,460.00 3,690.00 4,920.00 6,150.00
Adjusted net income 773,661.36 807,676.43 849,291.76 901,513.34 956,490.93
Increase in rental deposit - 15,000.00
Increase in packaging supplies - 8,252.00 - 8,734.52 - 9,221.87 - 9,714.08 - 10,211.22
Increase in kitchen supplies - 688.00 - 704.88 - 721.93 - 739.15 - 756.54
Increase in store supplies - 62.00 - 58.62 - 55.26 - 51.91 - 48.58
Increase in cleaning supplies - 189.50 - 143.40 - 97.33 - 51.30 - 5.32
Increase in SSS contributions payabale 15,600.00 156.00 157.56 159.14 160.73
Increase in philheath contributions payable 4,200.00 42.00 42.42 42.84 43.27
Increase in pag ibig contributions payable 3,840.00 38.40 38.78 39.17 39.56
Increase in income tax payable 125,460.72 10,928.36 13,461.77 16,997.19 17,915.86
Net cash provided by operating activities 898,570.58 809,199.78 852,895.92 908,195.24 963,628.70
Investing activities
Acquisiton of equipment - 10,692.00 - 10,798.92 - 10,906.91 - 11,015.98 - 11,126.14
Acquisition of machinery - 30,246.00
Net cash used in investing activities - 40,938.00 - 10,798.92 - 10,906.91 - 11,015.98 - 11,126.14
Financing activities
Net cash provided by financing activities - - - - -
Net cash flows 857,632.58 798,400.86 841,989.01 897,179.26 952,502.56

Beginning cash balance 153,802.50 1,011,435.08 1,809,835.93 2,651,824.94 3,549,004.20
Ending cash balance 1,011,435.08 1,809,835.93 2,651,824.94 3,549,004.20 4,501,506.76

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STATEMENT OF FINANCIAL POSITION

SAVORY STOP
Statement of Financial Position
As of the years December 31,2023 to 2027
Note 2023 2024 2025 2026 2027
ASSETS
Current assets
Cash 1,011,435.08 1,809,835.93 2,651,824.94 3,549,004.20 4,501,506.76
Rental deposit 9 15,000.00 15,000.00 15,000.00 15,000.00 15,000.00
Packaging supplies 10 8,252.00 16,986.52 26,208.39 35,922.47 46,133.69
Kitchen supplies 10 688.00 1,392.88 2,114.81 2,853.96 3,610.50
Store supplies 10 62.00 120.62 175.88 227.78 276.36
Cleaning supplies 10 189.50 332.90 430.22 481.53 486.84
Total current assets 1,035,626.58 1,843,668.85 2,695,754.24 3,603,489.94 4,567,014.16
Noncurrent assets
Store equipment 11 9,462.00 17,800.92 25,017.83 31,113.81 36,089.95
Machinery 11 24,196.80 18,147.60 12,098.40 6,049.20 -
Total noncurrent assets 33,658.80 35,948.52 37,116.23 37,163.01 36,089.95
Total assets 1,069,285.38 1,879,617.37 2,732,870.47 3,640,652.95 4,603,104.10
LIABILITIES AND OWNER'S EQUITY
Liabilities
SSS contributions payable 5 15,600.00 15,756.00 15,913.56 16,072.70 16,233.42
Philhealth contributions payable 5 4,200.00 4,242.00 4,284.42 4,327.26 4,370.54
Pag-ibig contributions payable 5 3,840.00 3,878.40 3,917.18 3,956.36 3,995.92
Income tax payable 8 125,460.72 136,389.08 149,850.85 166,848.05 184,763.91
Total liabilities 149,100.72 160,265.48 173,966.02 191,204.36 209,363.79
Owner's equity
Owner's capital 920,184.66 1,719,351.89 2,558,904.45 3,449,448.59 4,393,740.31
Total owner's equity 920,184.66 1,719,351.89 2,558,904.45 3,449,448.59 4,393,740.31
Total liabilities and owner's equity 1,069,285.38 1,879,617.37 2,732,870.47 3,640,652.95 4,603,104.10
FINANCIAL ANALYSIS
FINANCIAL STATEMENT ANALYSIS

2023 2024 2025 2026 2027
Debt to Total Assets Ratio 13.94% 8.53% 6.37% 5.25% 4.55%
Debt to Equity Ratio 16.20% 9.32% 6.80% 5.54% 4.77%
Return on Total Assets 71.67% 40.77% 28.04% 21.05% 16.65%
Return on Equity 83.29% 44.57% 29.95% 22.22% 17.44%

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APPENDICES

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CONTRACT OF EMPLOYMENT
This Employment Contract (hereinafter referred to as the “Agreement”) is

entered into as of__________ by and between ____________, with a
mailing address of ________________ (herein after referred to as the
“Employer”), and _____________, with a mailing of ______________
(herein after referred to as the “Employees”), collectively referred to as the
“Parties”, both of whom agreed to be bound by this agreement.
Background :
A. The Employer is of the opinion that the Employee has the necessary
qualifications, experience and abilities to assist and benefits the Employer in
the business.
B. The Employer desires to employ the Employee and the Employee has
agreed to accept and enter such employment upon the terms and conditions
set out in this Agreement.
IN CONSIDERATION OF the matters described above and of the mutual

benefits and obligation set fourth in this Agreement, the receipt and
sufficiency of which consideration is here by acknowledge, and Parties
agrees as follows:
1. Commencement Date and Term. The Employee will commence permanent

full-time employment with the Employer on _________.
2. Job Title and Description. The initial job title of the Employee will be the
following ______________________.
The Employee agrees to be employed on the terms and conditions set out in
this Agreement. The Employee agrees to be subject to the general
supervision of and act pursuant to the orders, advice an direction of the
direction of the Employer.
The Employee will perform any and all duties as by requested by the
Employer that are reasonable and that customarily performed by a person
holding a similar position in the industry of business of the Employer.

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LEASE OF CONTRACT
KNOW ALL MEN BY THESE PRESENTS:
This CONTRACT OF LEASE is made and executed at the City of Caloocan,

this day of__________, 2022, by and between:
(NAME OF LESSOR), of legal age, single/married to (Name of spouse if any),

Filipino, and with residence and postal address at (Address), hereinafter
referred to as the LESSEE.
WITNESSETH;
That WHEREAS, the LESSOR is the owner of THE LEASED PREMISES, a

residential property situated at Blk 16A , Brgy 12 Padas Alley Caloocan City;
WHEREAS, the LESSOR agrees to lease out the property to the LESSE and
the LESSEE is willing to lease the same;
NOW THEREFORE, for and in consideration of the forging premises, the

LESSOR leases unto the LESSE and the LESSE hereby accepts from the
LESSOR the LEASED premises, subject to the following;
TERMS AND CONDITION
1.PURPOSES: That premises hereby leased shall be used exclusively by the

LESSE for commercial purposes only and shall not be diverted to other uses.
It is hereby expressly agreed that if any time the premises are used for other
purposes, the LESSOR shall have the right to rescind this contract without
prejudice to its other rights under the law

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1. TERM: This term of lease is for ONE (1) YEAR. from (Date) to (Date)
inclusive. Upon its expiration, this lease may be renewed under such terms
and conditions as may be mutually agreed upon by both parties, written
notice of intention to renew the lease shall be served to the LESSOR not
later than seven (7) days prior to the expiry date of the period herein agreed
upon.
2. RENTAL RATE: The monthly rental rate for the leased premises shall be in
PESOS: Ten Thousand (10,000.00), Philippine Currency. All rental payments
shall be payable to the LESSOR.
3. DEPOSIT: That the LESSEE shall deposit to the LESSOR upon signing of
this contract and prior to move-in an amount equivalent to the rent for TWO
(2) MONTHS or the sum of PESOS: (20,000), Philippine Currency.
4. DEFAULT PAYMENT: In case of default by the LESSE in the payment of

the rent, such as when the checks are dishonored, the LESSOR at its option
may terminate this contract and eject the LESSEE. The LESSOR has the right
to padlock the premises when the LESSEE is in default of payment for one
(1) month and may forfeit whatever rental deposit or advances have been
given by the LESSEE.
5. The LESSEE shall not directly or indirectly sublet, allow or permit the
leased premises to be occupied in whole or in part by any person, from or
corporation, neither shall the LESSE assign its rights hereunder to any other
person or entity and no right of interest thereto or therein shall be conferred
on or vested in anyone by the LESSEE without the LESSOR’S written
approval.
6. PUBLIC UTILITIES: The LESSEE shall pay for its electric, water,
association dues and other public services and utilities during the duration of
the lease.
7. FORCE MAJEURE: if whole or any part of the leased premises shall be

destroyed or damaged by fire, flood, lighting, typhoon, earthquake, storm,
riot, or any other unforeseen disabling cause of acts of God, as to render the
leased premises during the term substantially unfit for use and occupation of
the LESSEE, then this lease contract may be terminated without
compensation by the LESSOR or by the LESSE by notice in writing to the
other.
8. LESSOR’S RIGHT OF ENTRY: The LESSOR or its authorized agent shall

after be giving due notice to the LESSEE shall have the right to enter the
premises in the presence of the LESSEE or its representative at any

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reasonable hour to examine the same or make repairs therein or for the
operation and maintenance of the building or to exhibit the leased premises
to prospective LESSEE, for any other lawful purposes which it may deem
necessary.
9. EXPIRATION OF LEASE: At the expiration of the term of this lease or

cancellation thereof, as herein provided, the LESSEE will promptly deliver to
the LESSOR the leased premises with all corresponding keys and in as good
and tenable condition as the same is now, ordinary wear and tear expected
devoid of all occupants, movable furniture, articles and effects of any kind.
Non-compliance with the terms of this clause by the LESSEE will give the
LESSOR the right, at the latter’s option, to refuse to accept the delivery of
the premises and compel the LESSEE to pay rent therefrom at the same rate
plus Twenty-Five (25%) thereof as penalty until the LESSEE shall have
complied with the terms hereof. The same penalty shall be imposed in case
the LESSEE fails to leave the premises after the expiration of this Contract of
Lease or termination for any reason whatsoever.
10. JUDICIAL RELIEF: Should any one of the parties herein be compelled to
seek judicial relief against the other, the losing party shall pay an amount of
One Hundred (100) % of the amount clamed in the complaint as attorney’s
fees which shall in no case be less than P50,000.00 pesos in addition to
other cost and damages which the said party may be entitled to under the
law.
11. This CONTRACT OF LEASE shall be valid and binding between the
parties, their successors-in-interest and assigns.
IN WITNESS WHEREOF, parties herein affixed their signatures on the date

and place above written.
(Name of Lessor) (Name of Lessee)
LESSOR LESSEE Signed in the presence of: ______________________

www.arellano.edu.ph
APPLICATION BUSINESS FORM

www.arellano.edu.ph
BUILDING INSPECTION

www.arellano.edu.ph
PBR SOLE PROPRIETOR

www.arellano.edu.ph
APPLICATION FOR REGISTRATION- 1901

www.arellano.edu.ph
BIR PLATE

www.arellano.edu.ph
DTI CERTIFICATE

www.arellano.edu.ph
RESUME

www.arellano.edu.ph
Leriza Fhay Del Mundo Collantes
Address : #73 Sioson ext. Dampalit Damzon rd. , Malabon City
Contact: 09290486073
Email : clerizafhay@gmail.com
OBJECTIVE
To employ and grow with the company’s objective and acquire the necessary skills
and experience in order to be competitive in the chosen field.
PERSONAL INFORMATION
Age: 21 yrs. old
Birthdate: May 22, 2000
Civil Status: Single
SKILLS
 Interpersonal and Communicantion Skills.

 Willing to work under pressure
 Computer literate. Knowledge in Microsoft Office (Word, Excel and
PowerPoint)
 Multi-tasker, flexible, team player and hardworking.

www.arellano.edu.ph
 Cooking Skills
 Achiever – Grade 12
 1st Runner Up– Table Skirting
(2ND Scale Up! Competiton)
EDUCATIONAL BACKGROUND
TERTIARY
2019 - Present
Bachelor of Science in Hospitality Management
Arellano University Jose Rizal Campus
Concepcion, Malabon City
SENIOR HIGH SCHOOL
2016 – 2018
Malabon National High School
Naval St, Malabon City
JUNIOR HIGH SCHOOL
2012 – 2016
Malabon National High School
Naval St, Malabon City
(Special Science Program – SSC)
WORK EXPERIENCE

www.arellano.edu.ph
NATIONAL HOUSING AUTHORITY (NHA)

ENUMERATOR
September 20 2021 – December 10, 2021
531 HOURS
CHARACTER REFERENCE
Jose Lorenzo Ignacio Ira Lorenzo Alfonso
Community Support Services Officer Professor, SHTM Department

National Housing Authority (NHA) Arellano University
09173253971 09257609268

www.arellano.edu.ph
Marjorie Centino Claveria
Address : BLK 16A Lot 2 Padas Alley Caloocan City
Contact: 09553475645
Email : emce.claveria@gmail.com
OBJECTIVE
Looking forward for a challenging career that able to apply and practice my
qualification in order to pursue an opportunity to better serve and contribute to the
company growth and personal success.
PERSONAL INFORMATION
Age: 22 yrs. old
Birthdate: November 28, 1999
Civil Status: Single
SKILLS
• Good Communicator
• Willing to work under pressure

www.arellano.edu.ph
• Multi-tasker, flexible, team player and hardworking.
• Cooking Skills
EDUCATIONAL BACKGROUND
TERTIARY
2019 - Present
Arellano University - Jose Rizal Campus (Bachelor of Science in Hospitality

Management)
SENIOR HIGH SCHOOL
2016-2018
Our Lady of Fatima University (Account Based Marketing)
Marulas Valenzuela
JUNIOR HIGH SCHOOL
2012-2016
Tomling National Highschool
Bayambang, Pangasinan
CHARACTER REFERENCE
Michael Claveria Marian Claveria
Train Driver Housewife
09103727758 09515944043

www.arellano.edu.ph


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ARELLANO UNIVERSITY 1

JOSE RIZAL MALABON CAMPUS

A Bachelor’s Feasibility Study

Of the Requirement for the Degree

Bachelor of Science in Hotel and Restaurant Management, Bachelor of Science

Bachelor of Science in Tourism Management

COLLANTES, LERIZA FHAY D.

Entrepreneurship in Tourism & Hospitality

This feasibility study entitled “Savory Stop” is prepared and submitted

by Leriza Fhay D. Collantes and Marjorie C. Claveria as a requirement for the

completion of the Entrepreneurship and Business Management subject for

the degree of Bachelor of Science in Hotel and Restaurant Management,

Bachelor of science in Tourism Management and Bachelor of Science in

Hospitality Management has been examined and recommended for

acceptance and approval for oral defense.

JOSE Y. TRENCIO, CPA, DBA

Approved by the committee on oral defense with a grade of _____

Accepted and approved to requirement completion of the

Entrepreneurship in Tourism and Hospitality subject for the degree of

Bachelor of Science in Hotel and Restaurant Management, Bachelor of

Science in Hospitality Management, and Bachelor of Science in Tourism

MS. SHEILA L. GABRIEL, MBM-HRM DEAN, SHTM

Entrepreneurship in Tourism & Hospitality

The accomplishment of this feasibility study made possible with the

the development of this study.

Thus, we the researcher, would like to extend the outmost and

the source of everything because through him, everything is possible.

completion of this study.

Entrepreneurship in Tourism & Hospitality

This feasibility study is dedicated for the future learners, future

2022 in Entrepreneurship in Tourism and Hospitality Management aim to be

help you for your future ideas and inspire you.

Entrepreneurship in Tourism & Hospitality

The students of Arellano University- Jose Rizal Campus, School of

Hospitality and Tourism Management, as a student undergoing the course of

Bachelor of Science in Hospitality Management. Bachelor of Science in

Hospitality Management and Bachelor of Science in Tourism Management

taking up Entrepreneurship and Business Planning has prepared a

comprehensive study as partial requirements for the mentioned courses.

The rationale of this study is to evaluate and establish own business

through analyze relative to the feasibility study.

Entrepreneurship in Tourism & Hospitality

Entrepreneurship in Tourism & Hospitality

Entrepreneurship in Tourism & Hospitality

Entrepreneurship in Tourism & Hospitality

Proposed Promotional Activities.................................................................44

Entrepreneurship in Tourism & Hospitality

Entrepreneurship in Tourism & Hospitality

Savory Stop is dedicated to offer quality product that goes beyond

customer satisfactions at a reasonable price cost. We aim to provide efficient

service, comfortable and friendly atmosphere by welcoming new ideas,

diversity, uniqueness, and creativity both our employees and customers.

The goal of Savory Stop is to grow and improve through continuous

serving business in tow.

Entrepreneurship in Tourism & Hospitality

Savory Stop would offer.

Savory Stop aims to provide premium quality, exceptional flavor and

taste to a variety of customers. We intend to make a friendly, creative, and

Entrepreneurship in Tourism & Hospitality

Chapter I: Social Significance

community in various directions particularly on contributing towards the

society and business industry. Savory Stop ought to provide job