Yashtarih Resort Hotel 1-10

YASTARIH RESORT HOTEL
A Feasibility study Presented to the

Faculty of Tourism and Hospitality Management
STI West Negros University
Bacolod City
In Partial Fulfilment of the Requirements in

Ergonomics and Facilities Planning
for Hospitality Management
Or the Degree in
Bachelor of Science in Hospitality Management
By:
BERGONIO, RODESSA MEA
FILASOL, DEVIE GETINO
COLOSO, JEWEL MAE
PARCON, MIA MAE
SECTION I
Introduction
Concept Brief
The group came up with a resort where people can interact with nature. A place where
individuals can truly relax and bask in a moment. Such scenes where to escape to an island
surrounded by the azure sea, walking in white sand, and swimming in clear waters below while
you relax in your over-water villa or bungalow. Enjoy a spa while gazing at the sun from an
oceanfront Drink cocktails in a cool breeze. With that overall experience, it will just give you
that rejuvenating satisfaction. Yastarih Resort came from Arabic word mean “relax”. It is located
In Purok Malinong, Barangay. Miranda Pontevedra Negros Occidental. The aimed of our resort
is to make our guest relaxed without worries to think. The location of our resort is very suitable
for its name, the guests, tourist or any individual will feel at home and they will enjoy the
ambiance of the site. We were locating our resort near the beach so that it will easy for them to
roam around the place and to see the beauty of nature. We aimed to let our guest experience to
enjoy and relax in our resort.
Mission
The mission of Yastarih Resort is to provide outstanding lodging facilities and services to our
guests. Yastarih Resort focuses on individual business and leisure travel, as well as travel
associated with groups meetings. We emphasize high quality standards in our rooms and food
and beverage divisions. We provide a fair return on investment for our owners and recognize that
this cannot be done without well trained, motivated and enthusiastic employees.
Vision
To be the Preferred Provider, deliver excellent service, high performance and great value. To
maintain high ethical and professional standards as we strive for a sustainable future.
Target Market
One of the targets of the Yastarih Resort Hotel are those customers that are foreign tourists and
middle-class locals who are looking for place to hang out and drink or enjoy authentic Filipino
food together with their family, friends, and love one's. Those people who wanted to enjoy
chilling, relax and want to stress out. Like those family's that already financially stable and have
a business, professionals and wealthy children. These are the target market of Yastarih Resort
they aimed to serve these people.
Product and Services
Parking. Yastarih resort hotel offers 24-hour indoor parking for its guests. The hotel resort is
directly accessible from the outdoor car park. The outdoor parking and valet services are free for
accommodating hotel guests.
Room service. Yastarih resort hotel provides 24-hour room service.
Internet Access. Yastarih resort hotel offers free Internet access. High-speed wireless Internet
connection is complimentary both in the rooms and public areas.
Daily Housekeeping. While on a getaway, clean surroundings add to the experience. Great
resorts offer daily housekeeping as an amenity for guests. Accommodations which are kept
clean, attractive and comfortable allow you to relax and enjoy your stay.
Beach Cottages. Enjoy your meal at the Beach cottage with a breath-taking view of the sea rock
formations in front of you.
Restaurant. From every day meals to snacks and desserts, Salad would surely satisfy the taste
that you have been looking for.
Rooms. Enjoy your stay at our finest rooms. To accommodate the guests who want to have an
overnight stay, the resort has 4 beach villas and 10 hotel rooms to choose from, at different
prices according to the level of standard of accommodation.
Family Room. The Family Room of Yastarih resort hotel captured the familiar feel of home with
two matrimonial beds and a view that overlooks the beach of the resort. A Basey crafted table
and chairs accents the room for a lovely dining or lounging experience. The room is fully air
conditioned with a fully functional and well-designed bathroom.
Deluxe room. The Deluxe room of Yastarih resort hotel offers the comfort of its double bed and
wooden Basey crafted table and chairs fit for dining and lounging with an outside view of the
beach. The room is fully air conditioned with a fully functional and well-designed bathroom.
Single room. The Single room at Yastarih resort hotel captures the comfort of being home away
from home with a double bed and outdoor wooden table and chairs made from Basey's best
craftsmen fit for dining and lounging purposes.
SECTION 2
Current size of Industry
Restaurants and mobile food service activities industry accounts for majority of establishments
The final results of 2017 Annual Survey of Philippine Business and Industry (ASPBI)
showed that a total of 28,932 establishments in the formal sector of the economy were engaged
in accommodation and food service activities. The number of establishments in 2017 decreased
by 6.3 percent compared with the 30,889 establishments in 2016.
By industry, restaurants and mobile food service activities accounted for the majority of the
establishments numbering to 21,307 or 73.6 percent of the total. This was followed by short term
accommodation activities with 3,990 establishments (13.8%) and beverage serving activities
with 2,836 establishments (9.8%). On the other hand, other accommodation recorded the least
number of establishments of 327 or 1.1 percent.(Philippine Statistics Authority | Republic of the
Philippines, 2022)
The percentage distribution of the number of establishments for all accommodation and food
service activities sector by industry group in 2017 is shown in Figure 1.
Restaurants and mobile food service activities industry employs the most number of workers
The total number of workers hired by the sector reached 452,732 in 2017. Of the total,
444,128 workers or 98.1 percent were paid employees and the remaining were working owners
and unpaid workers. The total employment in 2017 decreased by 8.7 percent compared with the
495,973 workers in the previous year.
Across industries, restaurants and mobile food service activities employed the highest
number of workers of 292,721 or 64.7 percent of the total. Short term accommodation activities
followed with 115,255 workers or 25.5 percent. Beverage serving activities came third with
33,409 workers (7.4%).
Figure 2 presents the distribution of employment for all accommodation and food service
establishments by industry group in 2017.
Major Participation of the Industry
In the Philippines, the tourism and hospitality industry is one of the most important contributors
to the economy and progress of the country. It provides numerous opportunities in various
business sectors, as well as job opportunities for local residents.
Market Leaders
Much of the market controlled by a few market giants including Royal Villa Resort.
Table 1.
Suppliers
Food Beverage Equipment
4J RICE & CORN Pepsi-Cola Products Mandaue Foam
SUPPLIER, INC. Philippines, Inc.- Bacolod
Plant
Faith Farm Bubble Blends Beverage BACOLOD POLARIS

and Supplies ENTERPRISES, INC.
Magnolia Chicken Negros D' Beers Inc. Triumph Depot
Direct and Indirect Competitors
Table 2
Direct Form of No. of Years No. Of Location

Competitors Business of Operations Employees
Royal Villa Family-Owned 1 year Purok
Beach Resort Balangigay,
Brgy. Miranda,
Pontevedra,
Negros
Occidental
Table 3
Indirect Form of No. of Years No. Of Location
Competitors Business of Operations Employees
Organization
Galve Beach Family-Owned Purok
Resort Balangigay,
Brgy. Miranda,
Pontevedra,
Negros
Occidental
Bianes Beach Family-Owned Purok
Masagana,
Brgy. Miranda,
Pontevedra,
Negros
Occidental
Garina Beach Purok Casino,
Brgy. Miranda,
Pontevedra,
Negros
Occidental
Factors to Succeed in the Industry
Customer Service. Yastarih Resort Hotel will provide the high-quality service that our guest
demand, Yastarih Resort Hotel will hire a qualified staff and employees to ensure efficient
service to its guest throughout their stay.
Ambience. The Resort Hotel will create a pleasant atmosphere in which guest will find Yastarih
Resort Hotel to be a pleasant place to. The ambiance of the resort hotel includes the services
provided by the proponents employee personnel as well as the amazing atmosphere provided to
guest by the beach resort hotel.
Quality. To meet the needs of its visitors, Yastarih Resort Hotel provides a high quality service
and products. The priority of the proponents is always the guest, followed by profit. The
supporters will ensure that the beach resort hotel provides the high-quality service that is visitors
need.
Trends affecting Industry
Fashion. The pandemic gave the proponents proof that fashion does not rest when it comes to
providing ethical services as amenities,decor,display and menu of the hotel resort and uniform
the personnel. Fashion industry can significant because it can influence to a customer
expectations about the performance quality, it can provide the services that never come to expect.
Government Policies Affecting Industry

Political Stability and Political Culture. A stable political system can encourage local businesses
and make business promotion decisions that attract foreign investors. Government policy always
depends on the political culture of the time. This has a negative impact on the business
environment. The politics of a politically stable country is different from the politics of an
unstable country. Unstable systems present challenges that threaten the government’s ability to
maintain law and order.
Regulations and Permits. Fair and effective regulation, on the other hand, drives corporate
growth. Business ordinances, state minimum wages, permits or concession requirements affect
the economy. Regular health checks should be performed at all restaurants. Organizations can
spend a significant amount of money and time to comply with regulations that ultimately prove
to be ineffective and unnecessary.
Government Taxation and Spending. Increased spending is also eating up limited savings and
running out of money for private investment. Tax increases will discourage investment,
especially for entrepreneurs who take the risk of starting and running a business. Reducing
private investment reduces the production of goods and services. Increasing spending requires
tax increases or borrowing.
Proponents point of view

Based on the proponents point of view, due the obvious increasing number of tourist in the
Philippines, the market for the resort hotel can compete with other beach resort hotels. Yastarih
Resort Hotel can pursue to progressively increase its marketing strategies in order to attract
clients, as it anticipates that distinctive resorts will be in high demand, especially when it comes
to nearby seas. As a result of their involvement in the preparation of feasibility study for the
resort hotel, the supporters have become more knowledge when it comes to creating an ideas on
how to run a resort hotel business in the industry.
Economic factors and location
Yastarih Resort Hotel will be located at Brgy. Miranda, Pontevedra, Negros Occidental, 6105.
Yastarih Resort Hotel is yet another facility with exquisite equipment, decorated rooms, tranquil
accommodations, and services that ensure client satisfaction. More than the tranquil and soothing
mood and surroundings that it promises, the diversity of services and amenities that it offers will
entice guests. Yastarih Resort Hotel will showcase its one-of-a-kind villas suites. Villas are, as
the name suggests, stand-alone villas situated on the water. These exquisite accommodations will
provide visitors with a one-of-a-kind experience, providing them with a resort hotel setting at an
affordable price in Negros Occidental. Over villas feature a satellite and plasma screen TV, a
CD/DVD player, air conditioning, security safe, a private balcony, a minibar, and, of course, a
million-dollar view.
SWOT ANALYSIS
Strength Weakness Opportunity Threats

Accessible to travelers Far from highway Can be a tourist Many competitors
attraction
Accessible to internet Limited recreation Accident prone area
connection offerings
Published Forecast say about future growth and profile of the industry.
Philippines food service market is growing at a CAGR of 4.5% during the forecast period
(2019-2024).
With a strong economic performance in recent years and the increase in the number of food
service establishments, the sales in the Philippines food service market continued to increase.
Moreover, establishments increased due to a rise in the frequency of eating out influenced by the
growing affluence, increasingly busy lifestyles, the desire for convenience and the entry of
several international brands in the Philippines food service industry.
The food service market in Philippines is highly driven by the rise in value-conscious
consumers willing to try new restaurants with a wide range of menu options including interesting
international and local cuisines, which also cater to an increasingly busy lifestyle, will likely find
favor in this market going forward. (WIRE, 2022)
SECTION 3
PRODUCT/SERVICES ASPECT
DEVELOPMENT OF PRODUCTS
The product development process can seem almost mysterious, and when you hear
the origin stories of other great restaurants, the journey to finish product rarely
resembles a straight line. Bringing vision for an original product to life is frequently
one of the biggest hurdles for aspiring entrepreneur.
The proponent increases customer loyalty unless we are selling products with short
shelf life, then at some point, their loyal customers are going to have enough of their
product. Expanding product line gives them fresh opportunities to engage with their
brand.
PRICING STRATEGY
Pricing the product involves a certain amount of trial and error because there are so
many factors to consider. Yes, it is normal because sales and marketing jobs in many
industries or generally offer commission base compensation. It can be part of the
salary of an employee or separate form of income that is paid on different schedule. It
is calculated based on percentage of total sales that means the more product or
services an employee can sell, the higher the amount they receive. Price is one of the
factors affecting the customer’s satisfaction, Yastarih Resort Hotel pricing is based on
the portion size of every recipe. In order to set the price, the researchers used a
formula:
Cost per portion multiply make-up(3.5) = Selling Price.
TECHNICAL RISK
The probability of losses linked with the marketing of a good or service is known as
product risk. Risk is managed using a standard risk management approach of
detecting, treating, controlling, and monitoring risk as part of product development or
product management. These are some of the most typical product risks that could
cause an issue for Yastarih Resort Hotel product development.
1.Risk of Demand. This kind of risk in the firm is likely to be operational risk, such as
a product launch that is delayed due to production issues.
2. Price Risk. Price concerns include the introduction of a new product, which results
in a price war with Yastarih Resort Hotel current and potential competitors.
3.Customer satisfaction. This type of risk can be caused by poor quality requirements,
non-functional requirements, design, testing, or quality control difficulties in Yastarih
Resort Hotel.
4. Brand Risk. A product that tarnishes Yastarih reputation. This could occur as a
result of bad customer service and product quality. Alternatively, it could be a product
that just does not appeal to customers, resulting in a negative impact on Yastarih
Resort Hotel brand.
5. Inventory danger. During business operations, inventory issues include shortages in
one channel and surplus in another.
6. Reputation. A faulty product and the resulting publicity have hurt Yastarih Resort
Hotel reputation.
7. Regulations and Compliance. Yastarih Resort Hotel goods break rules, regulations,
or industry standards. If a product is deemed detrimental to markets, the environment,
or human health, it may be subject to new regulations.
8. Liability for products. Damage caused by a product failure, such as a business’s
unsafe product that can or does cause injuries.
PRODUCT RECIPE/COSTING
Recipe title Fruity Cake Category Breakfast

Total Food
Yield 10 Cost 401.53
Portion Size 92.50 Portion Cost Yield 40.15
Mark up Factor 3.5 Portion Size 4.34
Selling Price 140.535
Ingredients As Purchased
U
WMC M APC APQ Weight Unit Price Actual Costs
Dark Raisins 200 G 165.00 500 g 0.33 66.00
Golden Raisins 200 G 190.00 500 g 0.38 76.00
Mixed Unsweet Dried
Fruits 320 G 150.00 500 g 0.30 96.00
All Purpose Flour 180 G 180.00 1000 g 0.18 32.40
Baking Powder 5 G 50.00 50 g 1.00 5.00
Ground Cinnamon 10 G 50.00 50 g 1.00 10.00
Ground Ginger 10 G 50.00 50 g 1.00 10.00
aGround Nutmeg 2 G 50.00 50 g 1.00 2.00
Korsher Salt 10 G 200.00 300 g 0.67 6.67
Unsweetened Butter 115 G 107.00 355 g 0.30 34.66
Brown Sugar 160 G 80.00 1000 g 0.08 12.80
Eggs 5 pcs 8.00 1 pcs 8.00 40.00
Lemon Zest 10 G 50.00 50 g 1.00 10.00
Walnuts 90 G 180.00 300 g 0.60 54.00
Procedures:
1. The Day before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and
allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to
preparing the fruit cake batter.
2. Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two
8x4-inch All Clad Pro-Release Bake ware Loaf Pans. If using these pans, you do not need to line or
grease the pans prior to adding the batter.
3. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of
pans, lightly grease and line with parchment paper.
4. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, spices, and salt. Set
aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown
sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium
and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly
broken, that’s OK.
6. Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer.
Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger,
soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocolate (if
using).
7. Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the
ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
8. Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into
an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating
the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges
of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and
place on a rack to cool completely before removing from the pans.
9. Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set
upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly
damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor).
Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag.
Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake
right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a
week, at minimum). Unwrap and re-soak the cheesecloth once a week.
Recipe title Vegetable Omelet Category Breakfast
Total Food
Yield 5 Cost 38.70
Portion
Mark up Factor 3.5 Size 1.03
Selling
Price 27.090
AP Actual
WMC UM APC Q Weight Unit Price Costs
Eggs 3 pcs. 8.00 1 pcs 8.00 24.00
Red Bell Pepper 50 g 25.00 500 g 0.05 2.50
Green Bell Pepper 50 g 25.00 500 g 0.05 2.50
White Mushrooms 50 g 30.00 500 g 0.06 3.00
Butter 30 g 38.00 200 g 0.19 5.70
Salt 5 g 10.00 50 g 0.20 1.00
Procedure:
1. Melt butter in Teflon coated (oven safe) frying pan
2. Sauté the bell peppers and mushroom for 1 minute.
3. Add salt and then stir.
4. Pour-in the eggs and then cook in low to medium heat for 3 to 4 minutes.
5. Preheat oven to broil.
6. Turn- off the stove top and then transfer the Oven safe frying pan in the oven. Cook for 2 minutes
or until the top part is done
7. Remove the pan from the oven (don’t forget to wear oven gloves). Let the omelet slide from the
pan to the serving plate while folding the omelet as it slides halfway down.
Recipe title Grilled Cheese Sandwich Category Breakfast
Total Food
Yield 2 Cost 11.18
Portion
Portion Size 17.00 Cost Yield 5.59
Portion
Selling
Price 19.559
As
Ingredients
Purchased
U AP Actual
WMC M APC Q Weight Unit Price Costs
Butter 20 g 76.50 200 G 0.38 7.65
White Bread 4 pcs 79.00 30 Pcs 0.13 0.53
Cheddar Cheese 10 g 150.00 500 g 0.30 3.00
Procedures:
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-
down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place
butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese
is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Recipe title Oatmeal Pancake Category Breakfast
Total Food
Yield 12 Cost 285.42
Portion
As
Ingredients
Purchased
WMC UM APC APQ Weight Unit Price Actual Costs
All Purpose Flour 250 g 67.00 250 g 0.27 67.00
Quaker Oats 100 g 165.00 200 g 0.83 82.50
Baking Powder 20 g 119.00 100 g 1.19 23.80
Salt 5 g 30.00 50 0.60 3.00
Fat Free Milk 250 ml 115.00 300 ml 0.38 95.83
Egg 1 pcs 9.00 1 pcs 9.00 9.00
Vegetable Oil 10 ml 150.00 350 ml 0.43 4.29
Procedures:
In large bowl, combine flour, oats, baking powder and salt; mix well. In separate medium bowl, combine
milk, egg and oil; blend well. Add liquid ingredients to dry ingredients all at once; stir just until dry
ingredients are moistened (do not over mix). Add one of the stir-in options, if desired; mix gently. Heat
skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each
pancake, pour ¼ cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked.
Turn only once. Serve & enjoy!
Recipe title French Toast Category Breakfast
Total Food
Yield 4 Cost 107.95
Portion
Portion
Selling
Price 94.453
As
Ingredients
Purchased
U AP Actual
Eggs 4 G 8.00 1 g 8.00 32.00
Milk 150 ml 190.00 1000 ml 0.19 28.50
White Bread 150 G 79.00 600 g 0.13 19.75
Butter 50 G 76.50 200 g 0.38 19.13
Maple Syrup 20 ml 150.00 350 ml 0.43 8.57
Procedure:
1. Make the egg mixture:
a. In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest
and/or triple sec if using. Whisk the mixture until well blended and pour into a shallow
bowl, wide enough to place a slice of the bread you will be using.
2. Soak the bread slices in egg mixture:
a. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of
it.
3. Fry the French toast:
a. Melt some butter in a large skillet over medium high heat. Shake off the excess egg
mixture from the bread and place the bread slices onto the hot skillet. Fry the French toast
until browned on one side, then flip and brown the other side.
Recipe title BBQ Cabbage Category Lunch

Total Food
Yield 4 Cost 46.09
Portion
As
Ingredients
Purchased
U Actual
WMC M APC APQ Weight Unit Price Costs
Cabbage 150 G 130.00 1000 g 0.13 19.50
Soy Sauce 100 ml 68.45 500 ml 0.14 13.69
Pepper 50 G 42.45 200 g 0.21 10.61
Butter 5 G 13.75 30 g 0.46 2.29
Procedures:
1. Preheat an outdoor grill for medium heat.
2. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce
over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and
fold the sides of the foil over the cabbage, sealing to form a packet.
3. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Recipe title Shoe String Fries Category Lunch
Total Food
Yield 6 Cost 325.00
Portion
As
Ingredients
Purchased
U AP
WMC M APC Q Weight Unit Price Actual Costs
Potatoes 450 g 120.00 500 g 0.24 108.00
Vegetable Oil 500 ml 200.00 500 ml 0.40 200.00
Fresh Parsley 5 g 50.00 20 g 2.50 12.50
Kosher Salt 5 g 45.00 50 g 0.90 4.50
Procedures:
1. Using a mandoline or sharp knife, cut 2 medium russet potatoes lengthwise into 1/8-inch thick
planks. Stack a few planks and cut lengthwise into 1/8-inch wide matchsticks. Place in a large bowl
and cover by a few inches with cold water. Let soak 30 minutes.
2. Drain the potatoes, then pat dry with a clean kitchen towel to remove as much moisture as possible.
3. Heat 4 cups vegetable oil over medium-high until 350°F. Meanwhile, fit a wire rack over a rimmed
baking sheet, or cover the baking sheet with paper towels. Pick the leaves from 3 fresh parsley sprigs
and finely chop.
4. Working with a handful of potatoes at a time, add to the pot and cook, stirring with a spider or slotted
spoon a few times, until golden and crisp, 3 to 5 minutes.
5. Using the spider or slotted spoon, transfer the potatoes to the prepared baking sheet and season with
kosher salt. Repeat frying the potatoes. Sprinkle with the parsley and serve immediately.
Recipe title Leaf Salad Category Lunch
Total Food
Yield 8 Cost 254.13
Portion
Selling
Price 111.181
As
Ingredients
Purchased
U AP Actual
Radicchio 255 g 120.00 500 g 0.24 61.20
Boston Lettuce 226 g 150.00 500 g 0.30 67.80
Spinach 113 g 120.00 200 g 0.60 67.80
Balsamic Vinegar 10 g 150.00 50 g 3.00 30.00
Olive Oil 20 ml 200.00 350 ml 0.57 11.43
Honey 10 g 300.00 250 g 1.20 12.00
Coarse Salt 2 g 25.00 50 g 0.50 1.00
Ground Pepper 5 G 29.00 50 g 0.58 2.90
Procedure:
1. Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from
spinach. Rinse leaves and dry well. Toss together in a large bowl.
2. In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and
ground pepper. Just before serving, drizzle over lettuce; toss gently.
Recipe title Chicken Salad Category Lunch
Total
Yield 4 Food Cost 97.56
Portion
Portion
Selling
Price 85.361
As
Ingredients
Purchased
Unit Actual
WMC UM APC APQ Weight Price Costs
Boneless Chicken
Breast 50 g 120.00 500 g 0.24 12.00
Red bell pepper 10 g 50.00 30 g 1.67 16.67
Green Olives 5 g 60.00 50 g 1.20 6.00
Red Onion 10 g 50.00 100 g 0.50 5.00
Iceberg Lettuce 20 g 60.00 50 g 1.20 24.00
Mayonnaise 20 g 45.00 60 g 0.75 15.00
Lemon 10 g 20.00 15 g 1.33 13.33
Salt 5 g 25.00 45 g 0.56 2.78
Pepper 5 g 25.00 45 g 0.56 2.78
Procedures:
1. Poach the chicken (skip if using already cooked chicken):
Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken
breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and
cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything
else.
2. Make the dressing:
Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves,
and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing
should not be too sweet, nor too sour.
Add more preserves or lemon juice until you have reached the balance you want. Add salt and
pepper to taste.
3. Mix in the chopped celery, bell pepper, olives, red onion, and apple
4. Dice the chicken, mix with dressing and vegetables:
Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if
that is what you are using for this salad.) Mix it in with the dressing and vegetables.
Recipe title Banana Sushi Category Lunch
Total Food
Yield 1 Cost 13.16
Portion
Portion
Selling
Price 46.060
As
Ingredients
Purchased
U Unit Actual
WMC M APC APQ Weight Price Costs
Banana 1 g 20.00 125 g 0.16 0.16
Dark Chocolate 10 g 20.00 20 g 1.00 10.00
Sprinkles 5 g 30.00 50 g 0.60 3.00
Procedure:
1. Peel the bananas and place them on a plate or board.
2. For the Sprinkles and Chia Seed Sushi, melt the chocolate and pour it on top of the bananas.
Add the sprinkles or chia seeds on top and place in the fridge until set.
3. For the Coconut and Rice Krispie Sushi, spread the nut butter onto the top of the bananas and
then roll them in the shredded coconut or rice krispies.
Recipe title Oyster Natural Category Dinner
Total Food
Yield 8 Cost 40.45
Portion
Portion
Selling 12.642
Price
As
Ingredients
Purchased
Actual
WMC UM APC APQ Weight Unit Price Costs
Soy Sauce 10 Ml 10.00 220 ml 0.05 0.45
Rice Wine Vinegar 10 Ml 300.00 750 ml 0.40 4.00
Fresh Oyster 250 G 140.00 1000 g 0.14 35.00
Green Shallot 5 G 20.00 100 g 0.20 1.00
Procedure:
You can prepare this recipe to the end of step 1 up to 1 day ahead. Continue from step 2 just before serving.
Pacific oysters have a creamy texture and are larger than Sydney rock oysters. They're available from the
seafood counter of Woolworth supermarkets. Buy fresh seafood as close to Christmas Day as possible.
Cover oysters in plastic wrap and store in the fridge for up to one day. Store the green king prawns in their
shells in an airtight container in the fridge for up to two days.
BEVEREGES:
Recipe title Iced Choco Category Beverage
Yield 10 Total Food Cost 144.44

Portion Size 56 Portion Yield 14.44
Cost
Mark up 3.5 Portion 2.58
Factor Size
Selling Price 50.56
WMC UM APC APQ Weight Unit Actual
Price Costs
Cocoa 60 grams 80.00 100 grams 0.80 48.00
powder
Fresh milk 250 ml 45.00 250 ml 0.18 45.00
Sugar 85 grams 25.00 225 grams 0.11 9.44
Water 150 ml 20.00 250 ml 0.08 12.00
Ice 15 ml 40.00 20 ml 2.00 30.00
560
Procedure:
1. Make chocolate sauce (optional). This part is a bit tricky, so there's no shame in starting with
store-bought sauce instead.
2. Blend together all ingredients. Blend 1 tbsp. (15mL) chocolate sauce, 1½ cups (360mL) milk,
¾ cup (180mL) vanilla or chocolate ice cream, and a generous scoop of crushed ice.
3. Serve with toppings. Serve in a long glass with a straw and spoon. Optionally, add a drizzle of
chocolate sauce on top, chopped nuts, or other ice cream toppings.
Recipe title Water Category Beverage
Yield 1 Total Food 5.71
Cost
Portion Size 100 Portio Yield 5.71
n Cost
Mark up 3.5 Portion Size 0.06
Factor
Selling Price 20.00
WM U APC AP Weigh Unit Price Actual
C M Q t Costs
Natures 100 ml 20.0 350 ml 0.06 5.71
Spring 0
100
Recipe title Pineapple juice Category Appetizer
Cost
PINEAPPLE JUICE
fresh Pineapple Juice 1500 g 50.00 1000 g 0.05 75.00
Water 375 g 8.00 350 ml 0.02 8.57
Ice cubes 750 ml 24.00 2000 ml 0.01 9.00
Procedure:
1. Wash pineapple and remove its outer skin using a long knife. Cut it into two halves. Take one
half and chop into pieces. Keep another half for other purpose. If you feel that peeling it
messy and difficult, then you can use store bought pineapple (we recommend sliced fresh
pineapple). If you are using pineapple slices, then chop them and take around 1½ cups
chopped pieces.
2. Pour 1/2 water in a blender jar or a mixer grinder jar. Add chopped pineapple.
3. Blend until smooth puree and there are no chunks of fruit.
4. Keep a fine mesh strainer over a large bowl and pour prepared puree over it.
Recipe title Iced Coffee Category Beverage
Cost
Selling Price 50.56
Coffee powder 60 grams 80.00 100 grams 0.80 48.00
Fresh milk 250 ml 45.00 250 ml 0.18 45.00
Sugar 85 grams 25.00 225 grams 0.11 9.44
Water 150 ml 20.00 250 ml 0.08 12.00
Ice 15 ml 40.00 20 ml 2.00 30.00
560
Procedure:
1. Fill that glass full to the rim with ice. If you really want to get serious about your iced coffee,
you can make ice cubes out of coffee too. Then you won’t get that “watered-down” effect.
And if you’re into that flavoured sort of coffee then go for it.
2. Pour room temperature (or chilled) coffee into the glass.
3. Pour in the white stuff. Here’s where you get to make a big decision. Do you want to go all
out and make this a decadent treat? If so, then add cream or half & half. If you want to go a
little lighter, use whole milk or fat-free half & half. And lighter still, use non-fat milk.
4. Add a couple spoonful’s of sugar (if you like sweet)… or whatever sort of sweetener you
usually add to your coffee. In the recipe notes below, I share how to make sugary simple
syrup in case you prefer to use that instead of granulated white sugar.
5. Add a purple straw. If you’re a straw person, that is. And drink up!
Recipe title Hot Coffee Category Beverage
Portion Size 56.5 Portio Yield 8.19
n
Cost
Selling Price 28.67
WM UM APC AP Weig Unit Price Actual Costs
C Q ht
Fresh Milk 480 ml 100.0 100 grams 0.10 48.00
0 0
Nescafe Classic 40 grams 40.00 70 grams 0.57 22.86
Granulated sugar 40 grams 20.00 225 grams 0.09 3.56
Vanilla extract 5 ml 30.00 20 ml 1.50 7.50
565
Procedure:
1. In a small saucepan, add the milk and heat over medium flame.
2. Add the vanilla extract or vanilla bean pulp and the sugar and stir until dissolved.
3. Brew your espresso shots in each mug and top with the vanilla milk.
4. Garnish with whipped cream and optionally dust with cinnamon powder.
Recipe title Blue Lemonade Category Appetizer
Portion Size 343.75 Portion Yield 8.00
Cost
Granulated sugar 375 g 31.00 500 g 0.06 23.25
Water 2000 ml 20.00 1000 ml 0.02 40.00
Blue Lemonade powder 275 g 255.00 200 g 1.28 350.63
Ice cubes 500 g 24.00 2000 g 0.01 6.00
Procedure:
1. Mix Pour 60g of Blue Lemonade powder in 1L of water.
2. Stir until Blue Lemonade powder dissolves and add sugar.
3. Add ice
Recipe title Apple juice Category Appetizer
Cost
Factor Size
WMC UM APC AP Weight Unit Actual
Q Price Costs
fresh apple 1500 g 100.00 100 g 0.10 150.00
Juice 0
Water 375 g 8.00 350 ml 0.02 8.57
Ice cubes 750 ml 24.00 200 ml 0.01 9.00
0
Procedure:
1. Start by washing and then coring the apple to remove seeds. Cut the apples into
slices. There is no need to peel the apples.
2. Add the apples to the pot and add enough water to just cover them. Too much
water and you’ll have pretty diluted juice. This juice may come out a bit strong,
but it’s a lot easier to dilute the juice with extra water rather than trying to make
the flavor stronger.
3. Slowly boil the apples for about 20-25 minutes or until the apples are quite soft.
Place a coffee filter or piece of cheesecloth in your fine mesh strainer and place
over a bowl.
4. Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash
the apples. The juice will be filtered through the bottom into your bowl while the
apple mush will be left behind. Place the mush in a separate bowl for later.
Repeat this process until all of your juice is in the bowl.
5. Taste the juice after it’s cooled for a bit. You can add additional sugar or
cinnamon depending on your preferences. Again, if the flavor is too strong, you
can add water a little bit at a time to weaken the flavor.
6. The apple mush you collected can easily be turned into applesauce by pureeing
and adding a smidgen of sugar and cinnamon to taste.
7. Keep in mind your homemade apple juice doesn’t have any preservatives so be
sure to keep it refrigerated and to use it within a week!
Recipe title Orange juice Category Appetizer
Cost
ORANGE JUICE
fresh orange Juice 1500 g 100.00 1000 g 0.10 150.00
Water 375 g 8.00 350 ml 0.02 8.57
Ice cubes 750 ml 24.00 2000 ml 0.01 9.00
Procedure:
1. Lightly smack each orange on the counter.

2. Cut each orange in half and squeeze juice into a glass.
3. Add ice.
Recipe title Tequila Category Alcoholic
Cost
El Hombre 250 ml 120.00 700 ml 0.17 42.86
250
Recipe title Beer Category Alcoholic
Cost
Red Horse 120 ml 120.00 500 ml 0.24 28.80
120
Recipe title Mojito Category Alcoholic
Portion Size 6.666666667 Portion Yield 46.67
Cost
Factor Size
WM UM APC APQ Weight Unit Actual
C Price Costs
GSM Blue 750 ml 100.00 700 ml 7.00 5250.00
Mojito
Recipe title Martini Category Alcoholic
Portion Size 250 Yield 256.49
Portion
Mark up Factor 3.5 Cost Portion Size 1.03

As Purchased
Ingredients
Martini 250 ml 790.00 770 ml 1.03 256.49
250
Recipe title The Bar Category Alcoholic
Portion

As Purchased
Ingredients
The bar 250 ml 129.00 700 ml 0.18 46.07
250
Portion
Selling Price 53.59

As Purchased
Ingredients
Pale Pilsen 100 ml 49.00 320 ml 0.15 15.31
100
Portion
Selling Price 51.55

As Purchased
Ingredients
San Mig Light 120 ml 40.50 330 ml 0.12 14.73
120
Recipe title Margarita Category Alcoholic
Portion

As Purchased
Ingredients
Margarita 250 ml 120.00 700 ml 0.17 42.86
250
SECTION 4
MARKETING ASPECT
MARKET DESCRIPTION
Yastarih resort hotel is a proposed project of the 3rd year BSHM students of STI West Negros
University Bacolod City. This project is located at Brgy. Miranda, Pontevedra, Negros
Occidental. Yastarih resort hotel is equipped with relaxing facilities and amenities with a tropical
aesthetic. The resort has 8 standard rooms, 3 deluxe room, 3 family rooms c. Nowadays, people
are searching for a place to unwind and socialize with their loved ones. Since the Philippines is
known for its beautiful beaches and resorts to foreigners and locals alike, the team came up with
a project where they could highlight the beauty of the Philippines while at the same time using it
as a product. Its standard rooms are designed in warm natural tones with a touch of tropical vibe.
The room is comfortable, spotlessly clean, and spacious. The resort has a 24-hour CCTV camera
in every corner of the area and has two security guards. Yastarih resort hotel, Public
Restroom/Shower Room offers guests an extraordinary experience with a warm and tropical
design. Its warm colour palette, plus the ambient lights and the modern tropical style ambiance
of the area, will surely refresh and calm the mind of the guests.
GOALS AND OBJECTIVES

 To maintain customer’s satisfaction and meet their satisfactory level.
 To deliver services with sincerity and integrity.
 To establish and make a name in the tourism industry as one of the competitive resorts
and hotels
 To perform a feasibility study that will serve as a guideline for whether or not this
particular resort will be a success if built and operated
 To answer the locals' need for a local, eco-friendly resort that contributes to the
preservation of the establishment's and society's cultural and environmental embodiment.
 To build a resort and spa that meets the needs of local and international tourists who
appreciate its culture, ambiance, products, and services, as well as to provide long-term
employment and income to residents.
 To create a financial asset for the property's developer and owner that can provide a
reasonable income.
MARKETING ANALYSIS (SWOT)
STRENGTH WEAKNESS OPPURTUNITY THREATS
Accessible to Far from highway Can be a tourist Many competitors
travelers attraction
Accessible to Limited recreation Many competitors
internet connection offerings
POTENTIAL CUSTOMER
Yastarih Resort Hotel potential customers are between 18-60 years old. It could be the group of
families, solo travellers, FIT’s (free independent travellers) ,couples, business travellers,
adventurers that most likely to spend their time to enjoy their leisure time or business purposes.
DEMAND GENERATOR
Yastarih Resort Hotel generates advertising and marketing or income interest to create
popularity and hobby to attain excellent sales results. Promotion and reductions are excellent
manner to this along with providing a discounted rate address a mass of extra gives constructed
into it with inside the pre and after season, outdoor the principle summer time season top call for
periods. Advertisement is likewise a manner to capture an ability customer`s interest and bring a
commercially significant message to persuade them. The target market of Yastarih Resort Hotel
are families, solo travellers, free independent travellers, couple, business travellers, adventurer
and group of friends who wants to enjoy, unwind, hang outs and to relax their minds. And also,
to escape their stresses in life. Yastarih resort hotel is accessible along the high way and it is
located in Brgy. Miranda Pontevedra.
DEMAND
SUPPLY
About 31miles from Bacolod City, the provincial capital of Negros Occidental, Pontevedra is
known for its beaches as well as fresh sea food and sugar products. The town’s tourism is mainly
focused on its beaches. But apart from that, it’s also known for having diverse marine life that is
greatly attributed to the tourism industry of Pontevedra. Tourism has recently picked up in the
Pontevedra Municipality, with its fine sand beaches and diverse marine and wildlife.
Royal Villa Resort, the most developed resort in the area. Has welcomed visitors from all over
the world who have come to relax, bask in the tropical atmosphere.
Beach lovers will find Pontevedra to be a haven of relaxation and enjoyment. It is necessary for
Pontevedra to increase its investment in tourism and utilize it as a product in today's tourism
industry where many people desire to rest on beaches. At the same time, it is necessary to
advertise the abundance of its tourism.
DEMAND AND SUPPLY ANALYSIS
Customers' or guests' demands and wishes change with demand, depending on what goods are
available. So, if the demand for food and drinks at Yastarih Resort Hotel increases, and our
major supplier runs out of supplies, they will be unable to deliver the goods that Yastarih Resort
Hotel requires. The Yastarih Resort Hotel will keep goods and use them as a backup in case
supplies run out; this will ensure that guests and clients are taken care of even if the market is
closed. This is a plan to provide guests with high-quality products and excellent service with the
same products, but in reality, these products and services are not available on the market and will
only be available at the Yastarih Resort Hotel, which will raise prices due to increased demand
for products from a limited supply.
COMPETITORS ANALYSIS
Every business has its own competitors. In dealing with these competitors, a business must
strategic and develop a wise tactic. Before formulating this strategy, one must know the possible
competitions. One way of determining this is by understanding each profile of the business
rivals. Below are the lists of the stores that offer products in line with our business:
1. Galve beach
2. Royal villa
3. Edit beach
4. Bianes
5. Beach 49 blue wave beach
COMPARATIVE PRICING ANALYSIS
Direct Competitors Product and Services
Royal Villa Entrance Fee:
ADULT- PHP 50.00
KIDS- PHP 25.00
COTTAGES:
BEACH FRONT
SMALL- 8-10 PAX- PHP 1,000.00
LARGE- 10-15 PAX- PHP 1,200.00
SECOND ROW
SMALL-8-10 PAX – PHP 800.00
LARGE- 10-15 PAX- PHP 1,000.00
OVERNIGHT STAY:
VILLA
2-5 PAX PHP 4,500.00
EXTRA FOAM PHP 250.00
FREE ENTRANCE FOR 5 PERSONS
RENTALS:
TABLE AND CHAIRS-
SMALL- PHP 400.00
MEDIUM- PHP 600.00
LARGE- PHP 800.00
BEACH CAMP
OWN TENT- PHP 200.00/ HEAD WITH
ENTRANCE
MARKETING STRATEGIES
The following are the initial marketing strategies of Yastarih Resort Hotel:
1. The resort will hold a tour guiding competition for students from various schools within the
municipality at the grand opening to showcase the natural beauty of Pontevedra.
2. The first ten clients who check-in during the first 24 hours of the resort's opening day will
receive a 10% discount.
3. Offering a complimentary one-night stay at the resort to the client who receives the most
number of likes on his or her shared post about the promotional post on the resort's official
Facebook page.
4. For those guests celebrating special occasions like birthday, wedding anniversary, etc., will
receive a 20% discount.
5. Guests with early bookings, such as those made more than one week before the check-in
date, will receive a complimentary breakfast.
6. Product samples and freebies will be available. When introducing new food and household
items, companies commonly use giveaways and the provision of free samples to potential
clients. To encourage customers to try new items, many of these businesses organize in-store
promotions in which they give free product samples.
7. Build a right portfolio or mix of products to guarantee that customer acquisition and
retention goals are met.
8. Create a well-maintained and high-quality website to attract the attention of potential
customers and make it simple for them to purchase our packages or products over the
internet.
9. The resort will organize Clean Up Drives, and other environmental activities that will help
to maintain the beauty of the resort as well as to heal Mother Nature.
10. Will offer a raffle coupon good for 2, 4 and 6 for those who will join our activities that will
be posted on social media.
FACTORS AFFECTING THE MARKET
MARKETING PROGRAM
In order to obtain the potential customers, Yastarih Resort Hotel will improve the business by
executing methods that will support the achievement of the company's mission and objectives.
The resort’s marketing strategies help to effectively express brand values, build partnerships with
customers and suppliers, and understand visitor requirements.
FLYERS SAMPLE
POSTER SAMPLE
MARKETING PROMO
The resort comes up with various strategies, considering devoting special effort and resources
toward developing marketing ideas to increase revenue and customer satisfaction.
1. Promotional strategies will include media exposure, fliers distributed to visitors in malls
and other locations in cities, highway billboards, targeted email marketing, and other
successful marketing tactics.
2. The use of Twitter, Facebook, Instagram, Google+, Linked In and other social media
sites to promote the resort.
3. Implement and support minor events for students who wish to participate and promote
their school, such as a tour guiding contest for them.
SECTION 5
OPERATION/TECHINICAL ASPECT
COMPANY LOGO AND DESCRIPTION
Yastarih resort hotel provides a tropical feeling with nature. It will provide a fast and high
quality service to the guests with a variety of activities found in the resort. The resort will also
provide fast and free-WIFI for the guests to share their experience while enjoying the view of the
ocean. The resort will ensure that the personnel assigned in every area that the facilities and
services provided to the guests will exceed their expectation and satisfaction.
FRONT OFFICE CYCLE
PRE-ARRIVAL
FRONT
DEPARTURE ARRIVAL
OFFICE
1. Pre- Arrival -
The Guest
OCCUPANCY chooses a
hotel during the
pre- arrival
stage of the
guest cycle. Choice of the guest can be affected by many factors, including previous
experiences with the hotel, advertisement, word of mouth referral by friends and colleagues,
location, corporate, travel agent booking, hotel name, hotel loyalty program member etc.
2. Arrival - The arrival stage of the guest cycle includes registration and room assignment
process. After the guest arrives, he or she establishes a business relationship with the hotel
through the front office. It is the front office staff responsibility to clarify any query of the
guest especially the details of room rate of packages he/she is booked on.
3. Occupancy -The manner in which the front office staff represents the hotel is important
during the occupancy stage. As the main contact centre for hotel activity, the front office is
responsible for coordinating guest requests. Among those providing information and
supplies to the guests. Front desk should take extra care to respond to the guest in a timely
and accurate manner. The main focus of the front desk staff is to provide anticipatory service
and to meet or exceed the guest's expectations. This will encourage the guest to repeat to the
hotel.
4. Departure - Guest services and guest accounting aspects of the guest cycle are completed
during the cycle's fourth and final phase departure. At Departure, the guest vacates the room,
receives the accurate statement of the settled accounts, returns the room keys and leaves the
hotel. Once the guest has checked out, front office updates the rooms availability status and
notifies the housekeeping department. ( For hotels using Property management software the
status of the room is updated automatically ).
Check-In/Out- Check-in is a process of guest enlistment at the front office gathering counter
which generally happens from afternoon till late night. Check-out applies to the exit of the
house-guests toward the finish of their visit which mostly happens from early morning till noon.
Concierge- Concierge is a hotel worker who helps guests with an assortment of requirements.
Concierge centers around assisting guests with saving time and guaranteeing that things are as
helpful and as conceivable all through their visit.
Bell Service- Bell service work area is arranged close to the baggage section and near entrance.
The area of the bell service work area additionally assists in the successful coordination with the
front office, model for the appearance and take-off of visitors, to approve Room Discrepancy
report, and escort the visitor to the room.
Cashier- gathers cash from guests for their housing facilities and some other charges they might
bring about during their visit, including food and refreshment, room administration and phone or
computer use expenses.
Reservation- decide a blocking or booking a specific kind of space for a guest for a specific time
frame. It is simple for hotels to acknowledge reservations to accomplish high inhabitants and to
amplify income from rooms.
HOUSEKEEPING CYCLE
For linen Sort, count

Collect linen Exchange
in use and bag
from the clean linen
issuing to soiled
floor pantry for dirty at
units linen
the point of
use
Storage Transportation
with a rest THE LINEN central collection
period on CYCLE point (Linen
the shelf Room)
Check and
Laundry Count,
Condemn/ Inspect,
(OPL) / record and
Replace Mending
Laundry (Off- despatch
(if
premises)
required)
Room Cleaning- the housekeeping group is liable for cleaning up guests rooms and 'turning
down' beds, as well as replacing any dirty towels and recharging some other amenities. On days
when a room needs to be ready for another guest's appearance, a serious perfect and complete
difference in sheet material will be required.
Bathroom Cleaning- to clean the guest restroom certain techniques are executed by the
housekeeping staff to guarantee that appropriate strategy has been applied with the right
substance to the right surfaces, here are the followings: gather every one of the used towels from
the restroom, check for other dirtied cloth, clean the washroom dustbin, gather extra junk in the
washroom.
Public Area Cleaning- This incorporates keeping all lobbies and public areas offices, for
example, hall bathrooms, phone area, business focus, and the front desk area, and patio, lobby
lounge in neat and clean circumstances. This spreads even to washing windows to cleaning
floors and covers.
Linen Room- The linen room is the centred stage for the supporting role that the Housekeeping
Department plays in the hotel. Most linen rooms are centralized and act as a storage point and
distribution centred for clean linen. Usually, a par stock is maintained on each floor or at each
unit to suffice immediate requirements.
Laundry Service- Laundry Services means washing, drying, starching, or ironing laundry for a
fee. Laundry services also include services provided with or incidentally to the rental of clothing,
apparel, or other fabrics.
Make-up room Cleaning- typically they are doing : change your lines ( bed sheet, sprinters,
pillowcases) change towels ( shower towels, face towels, hand towels) replaces all the restroom
amenities. re-fill the smaller than normal bar.
FOOD AND BEVERAGE
Menu Planning- Menu Planning means to make a series out of dishes for a supper. Creating a
menu is craftsmanship and necessitates cautious choice of dishes for the different courses, so that
each dish harmonies with others.
Purchasing- The purchasing department job is to ensure that provisions, hardware and
administrations are accessible to the activity in amounts connected to the destined standard, at
the right cost and at the very least expense to fulfil wanted guidelines.
Restaurant Receipt- A hotel receipt is issued after the bill has been paid by the guest. The
receipt should indicate the guest room rate in addition to any extra amenities, mini-bar, food
service, breakfast charges, parking fees, taxes, and any other charges by the hotel.
Inspection- Check proper operation of locks, chains and door stops. Check condition and
cleanliness of light switches and surrounding wall area. Scan ceiling, walls, woodwork for any
damage, dirt/dust. Check curtains for stains, check that hooks are in place and the rods work
correctly.
Storage- A baggage storage room is a room in a hotel where people can leave their baggage in
order to collect it later. A baggage storage room is available for guests who want to leave bags.
Kitchen Unit- Kitchen is two kinds like Hot & Cold. Kitchen is one of the most useful F&B
departments where food cooks for the guests. There are two kinds of Kitchen, one used for
cooking hot food and another for cold foods.
Pre-preparation- Mise-en-scene is a French term which refers to “prepare the environment and
make it presentable” Food and beverage outlets should be pleasant, comfortable, safe and
hygienic to ensure a better environment to accept guests.
Cooking- A chef or cook plans, prepares and cooks food by using a variety of cooking
techniques. A chef usually works in a hotel or a restaurant. They may also work for a contract
catering company, providing food for events. Cooks are more likely to work in hospitals,
schools, work canteens, cafes or fast food outlets.
Holding- Do not touch ready-to-eat food directly. Always use gloves, serving tongs, deli papers,
or forks to handle such food. Do whatever is required to let not your skin, body fluids, or any
clothes you are wearing come into contact with food or food containers. Ensure a clean uniform.
Portion- The term “portion” means how much of a food you are served or how much you eat. A
portion size can vary from meal to meal. For example, at home you may serve yourself two small
pancakes in one portion, but at a restaurant, you may get a stack of four pancakes as one portion.
Service- The food and beverage service is a process of preparing, presenting, and serving food
and beverages to the customers. Food can include a wide range of styles and cuisine types. These
can be classified by country. Beverages include all alcoholic and non-alcoholic drinks.
Maintenance- Hotel maintenance is the upkeep of the different frameworks and parts utilized in
the friendliness business. These frameworks incorporate general structure tasks like HVAC,
electrical, and plumbing, yet in addition many requirements well defined for lodgings and their
clients.
MENU CYCLE
Menu Restaurant
Purchasing recipe
Planning
Inspection
Maintenance
Menu
Cycle Storage
Service
Kitchen
Portioning Unit
Holding Cooking Pre -

Preparation
ORDERING PROCESS
Recognizing Preparing Selecting a

Need v Specifications supplier
Receiving Ordering
the goods the goods or
or services services
INVENTORY PROCESS
Purchase
Order
Stock
Bill
Re-order
Inventory Stock
Drops INVENTORY Rises
PROCESS
Sales
Invoice
Order
PRODUCTION CYCLE
Customer Needs
Purchase Requisitions
Revenue Expenditure
Sales Forecasts Production
Cycle Cycle
Cycle
Overhead
Finished Goods
Raw Materials
Labor
Cost
Reports Labor
Needs
General Human
Ledger Management Resources
and Management/
Reporting Payroll Cycle
System
FLOW OPERATION CYCLE
Raw Material
Procurement
Work-in-Progress
Cash
Finished
Receivables Goods
CANVASSING OF MATERIALS
FRONT OFFICE
FRONT DESK CLERK
ITEMS QUANTITY PRICE
STAPLER 3 pcs. PHP 49.00
STAPLES 10 box PHP 8.00
PAPERCLIPS 10 box PHP 54.00
HOLE PUNCH 2 pcs. PHP 92.00
PENS 1 box PHP 55.00
PENCILS 1 box PHP 209.90
ERASERS 1 box PHP 115.00
HIGHLIGHTERS 1 set PHP 176.40
TAPES 3 pcs. PHP 13.00
RULERS 2 pcs. PHP 21.00
COMPUTER SET 1 pcs. PHP 10,137.00
PRINTER 1 pcs. PHP 7,399.00
TELEPHONE 2 pcs. PHP 1,231.00
WEBCAM/DIGITAL 1 pcs. PHP433.00
CAMERA
BOND PAPER 2 pcs. PHP 195.00
INK 3 pcs. PHP 230.00
OFFICE CHAIRS 2 pcs. PHP 3,325.00
HOUSE KEEPING
STANDARDS ROOMS APPLIANCES AND AMENTIES
FOAMS 5 pcs. PHP 3,725.00
TABLES 5 pcs. PHP 1,425.00
CHAIRS 5 pcs. PHP 3,325.00
FLAT SCREEN TV 5 pcs. PHP 14,699.00
ELECTRICFAN 7 pcs. PHP 1,665.00
SINGLE BED FRAME 5 pcs. PHP 10,256.00
BED LINEN 10 pcs. PHP 790.00
BLANKETS 5 pcs. PHP 289.00
DUVET COVERS 10 pcs. PHP 530.00
TABLE DESK 8 pcs. PHP 3,500.00
LIGHT 10 pcs. PHP 2,000.0
MIRROR 5 pcs. PHP 900.00
CLOSET WITH HANGERS 4 pcs. PHP 6,020.00
TRASH CAN 5 pcs. PHP 169.00
SPLIT TYPE AIRCON 3 pcs. PHP 26,945.00
PILLOWS 10 pcs. PHP 220.00
TREY TV RACK 6 pcs. PHP 6,900.00
MINI REF. 5 pcs. PHP 7,218.00
BATHROOM
SOAP 20 pcs. PHP 26.00
SHAMPOO 20 pcs. PHP 2.75
CONDITIONER 20 pcs. PHP 2.75
BATH TOWELS 10 pcs. PHP 655.00
TOOTHPASTE 10 pcs. PHP 4.50
TISSUE 10 pcs. PHP 11.00
DELUXE ROOMS APPLIANCES AND AMMENTIES
DUVET COVERS 5 pcs. PHP 530.00
FOAMS 5 pcs. PHP 3,725.00
WIFI 5 pcs. PHP 2,699.00
MINI REF. 5 pcs. PHP 7,218.00
FLAT SCREEN TV 4 pcs. PHP 14,699
WORKING DESK 3 pcs. PHP 8,950.00
ELECTRIC KETTLE 5 pcs. PHP 209.00
TOWELS 10 pcs. PHP 500.00
BED FRAME 3 pcs. PHP 14,000.00
BATHROOM
HYGIENE KIT 30 pcs. PHP 45.00
BATHROBE 10 pcs. PHP 491.00
RUBBER SLIPPERS 5 pairs PHP129.00
JUNIOR SUITES APPLIANCES AND AMMENITIES
KING SIZE BED 3 pcs. PHP 17,899.00
WIFI 3 pcs. PHP 2699.00
MINI REF. 5 pcs. PHP 7218.00
FLAT SCREEN TV 3 pcs. PHP 14,699.00
SOFA 3 pcs. PHP 24,400.00
IRONING BOARD 2 pcs. PHP 1,688.00
TREY TV RACK 3 pcs. PHP 6,900.00
ELECTRIC KETTLE 2 pcs. PHP 209.00
DESK TABLE 2 pcs. PHP 8,950.00
HEAVY FLAT IRON 3 pcs. PHP 540.00
BATHROOM
HYGIENE KIT 30 pcs. PHP 45.00
BATHROBE 10 pcs. PHP 491.00
RUBBER SLIPPERS 5 pairs PHP129.00
FOOD AND BEVERAGES

KITCHEN TOOLS AND EQUIPMENTS
REFRIGERATOR 1 pc. PHP 51, 289.00
STOVE WITH OVEN 1 pc. PHP 17, 999.00
COFFEE MAKER 1 pc. PHP 1,200.00
BAR BLENDER 2 pcs. PHP 2,205.00
ICE CRUSHER 1 pc. PHP 1,000.00
MEASURING CUPS 2 pcs. PHP 395.00
MEASURING SPOONS 2 pcs. PHP 119.00
KNIFE 10 pcs. PHP 248.00
CUTTING BOARD 5 pcs. PHP 118.00
SPATULA 3 pcs. PHP 50.00
PEELER 5 pcs. PHP 25.00
POT HOLDER 10 pcs. PHP 10.00
WHISK 2 pcs. PHP 35.00
TONGS 5 pcs. PHP 176.00
PITCHERS 5 pcs PHP 85.00
COLANDER 5 pcs. PHP 225.00
FRYING PAN 5 pcs. PHP 2,800.00
GRATER 2 pcs. PHP 350.00
CHIEF KNIFE 10 pcs. PHP 1,037.50
MIXER 1 pc. PHP 4,100.00
LADLE 3 pcs. PHP 200.00
CAN OPENER 3 pcs. PHP 139.00
MIXING BOWLS 5 pcs. PHP 280.00
KITCHEN SHEARS 3 pcs. PHP 352.00
FOOD PROCESSOR 2 pcs. PHP 1,839.00
SHEET PAN 7 pcs. PHP 1,080.00
SPOON 12 pcs. PHP 47.00
PARING KNIFE 5 pcs. PHP 290.00
POTATO MASHER 2 pcs. PHP 135.00
ROLLING PIN 3 pcs. PHP 250.00
WOODEN SPOON 5 pcs. PHP 50.00
SAUCE PAN 5 pcs. PHP 950.00
STOCK POT 5 pcs. PHP 3,015.00
RICE COOKER BIG 1 pcs. PHP 2,350.00
PREP BOWLS 5 set PHP 475.00
MEAT GRINDER 1 pc. PHP1,400.00
BAR TOOLS AND EQUIPMENT

JIGGER 3 pcs. PHP 135.00
BAR CHAIRS PHP 2,250.00
COCKTAIL SHAKER 3 pcs. PHP 230.00
MUDLER 3 pcs. PHP 1,314.00
COCKTAIL STRAINER 2 pcs. PHP 195.00
BAR SPOON 5 pcs. PHP 273.69
MIXING GLASS 3 pcs. PHP 473.00
BOTTLE OPENER 5 pcs. PHP 25.00
CUTTING BOARD 2 pcs. PHP 118.00
BLENDER 2 pcs. PHP 2,205.00
CORKSCREW 5 pcs. PHP 250.00
JUICER 1 pc. PHP 2,299.00
KNIFE 3 pcs. PHP 240.00
FUNNEL 2 pcs. PHP 120.00
JULEP STRAINER 4 pcs. PHP 188.00
HAWTHORNE STRAINER 3 pcs. PHP 374.15
BOSTON SHAKER 3 pcs. PHP 806.00
TONGS 3 pcs. PHP 110.00
ZESTER 5 pcs. PHP 114.00
SCOOP 4 pcs. PHP 78.98
SPEED RAILS 3 pcs. PHP 3,434.90
SHOT GLASS 15 pcs. PHP 18.00
BAR MATS 6 pcs. PHP 305.00
COCKATIL POURER 10 pcs. PHP 40.00
ICE BUCKET 5 pcs. PHP 250.00
ICE CRUSHER 1 pc. PHP 1,000.00
ICE KIT 5 pcs. PHP 136.00
PELEER 1 pc. PHP 25.00
GLASS RACK 10 pcs. PHP 228.00
WINE GLASS 15 pcs. PHP 290.00
BAR TABLES
RESTAURANT TOOLS AND EQUIPMENT

SINK 2 pcs. PHP 10,304.00
FREEZER 1 pc. PHP 12,695.00
GAS RANGE OVEN 1pc. PHP 24,745.00
PLATE 20 pcs. PHP 149.75
SLICER 2 pcs. PHP 1,003.00
SERVING WARE 20 pcs. PHP 105.00
STORAGE 20 pcs . PHP 50.00
CONTAINERS
STEAM TABLES 1 pc. PHP 8,322.00
MICROWAVE 1 pc. PHP 3,100.00
SHARPENING STONE 2 pcs. PHP 162.00
TOASTER 1 pc. PHP 800.00
SPOON 12 pcs PHP 19.00
FORK 12 pcs. PHP 19.00
BREAD KNIFE 2 pcs. PHP 120.00
REFRIGERATOR 1 pc. PHP 51, 289.00
COFFEE BREWER 1 pc. PHP 1,200.00
DISPENSERS 1 pc. PHP 6,795.00
1. FIRE 5 pcs. PHP 2,057.75
EXTINGUISHER
RUBBER FLOOR 10 pcs. PHP 322.50
MATS
DINING TABLES 5 pcs. PHP 3,255.00
DINING CHAIRS 20 pcs. PHP 2,100.00
APPETIZER PLATES 10 pcs. PHP 30.00
SALAD PLATES 10 pcs. PHP 68.90
DESSERT PLATES 10 pcs. PHP 69.00
PASTA BOWL 10 pcs. PHP 120.00
DEEP FRYER 1 pc. PHP 2199.00
SOUPSPOON 10 pcs. PHP 25.99
TEASPOON 10 pcs. PHP 29.00
WOODEN SPOON 10 pcs PHP 35.00
SCOOP 3 pcs. PHP 160.00
LADLE 3 pcs. PHP 200.00
FISH FORK 10 pcs. PHP 130.00
GLASSES 20.pcs. PHP 40. 00,
FUNCTION HALL
FUNCTION HALL TOOLS AND EQUIPMENT
ROUND TABLE 10 pcs. PHP 8,478.90
CANOPY 5 pcs. PHP 2,599.00
AMPLIFIER 2 pcs. PHP 12,808.00
MICROPHONE 5 pcs. PHP 269.00
HOUSE LIGHTS 10 pcs. PHP 2,000.00
SCREENS 2 pcs. PHP 6,812.00
SLIDE PROJECTOR 2 pcs. PHP 6,296.70
PIPE AND DRAPE 4 set PHP 1,322.75
SOUP TUREEN 5 pcs. PHP 2,275.70
DIMMER SWITCH 5 pcs. PHP 759.00
GLASSWARE 10 sets PHP 135.00
CHAFFING DISH 10 sets PHP 6,045.00
LINEN 20 pcs. PHP 30.00
SERVING SPOONS 10 sets PHP 1,200.00
SERVING FORKS 10 sets PHP 1,200.00
SERVICE TONG 5 pcs. PHP 59.00
WATER DISPENSER 1 pc. PHP 6,795.00
ICE BOX 2 pcs. PHP 450.00
TELA 10 yard PHP 120.00
CHAIRS 20 pcs. PHP 430.00
SPEAKER 2 pairs PHP 10,456.00
SECTION 6
MANAGEMENT ASPECT
SWOT ANALYSIS
Strength Weaknesses Opportunity Threat

Accessible to Far from highway Can be a tourist Many competitors
travellers attraction
Accessible to internet Limited recreation Accident prone area
connection offerings
ORGANIZATIONAL CHART
FORMS OF BUSINESS ORGANIZATION

FORMS OF OWNERSHIP
Yastarih Resort Hotel will be a partnership type of business that consists of two owners.
This is the established form of ownership because both of them will be responsible for managing
the company and the income or losses the business will generate.
In addition to this, according to the ARTICLE 1767, by the contract of partnership two or
more people tie themselves to contribute cash, property, or industry to a common finance, with
the purpose of dividing the benefits among themselves.
All of the documents and contracts will follow the jurisdictions of the governmental alliance
under the Security of Exchange Commission (SEC).
Organizational Structure
According to Ms. Wendy Kwong, an expert on organizational procedures and frameworks,
The organizational structure of a business characterizes its whole culture. It influences how its
workers communicate and work to attain the objectives of the company. Organizational structure
moreover impacts efficiency, worker relations, and showcasing techniques. It is vital for a
company to characterize the foremost key organizational structure that will permit it to
successfully and proficiently fulfill its objectives.
JOB DESCRIPTION
General Manager - Responsible for all or part of a department’s operations or the company’s
operations. Generating revenue and controlling costs.
Assistant general manager - Helps the general manager to ensure that day-to-day business
operations run smoothly. Job to aid the general manager in coordinating, directing and planning
everyday business operations.
Hotel Manager - Commercially accountable for budgeting and financial management. Need to
plan, organize and direct all hotel services, including front-of-house. Oversees all operations and
day-to-day activities in a hotel organization.
Assist. Hotel Manager - In charge of overseeing all the events activities and operations in a
hotel. Making all the necessary decisions needed in their assigned division and ensure all hotel
rules and policies are implemented. Maintaining all standards of guest service.
Front Office Manager - Handling customer complaints and special requests. Scheduling staff
shifts and managing other HR- related tasks. Maintaining an orderly appearance throughout the
reception area.
Assist. Front Office Manager - Monitors the front office employees to make sure all guests
receive prompt and personal recognition. He/she takes care of the front desk operation including
guest registration, room assignment and check-out procedures. Prioritize and delegate daily work
responsibilities to front desk staff.
Night manager - Responsible for all hotel operations during overnight shift hours, focusing on
Front Office operations, night audit and hotel safety/security. Monitoring inventories. Dealing
with customer inquiries.
Executive housekeeper - Responsible for supervising the housekeeping operations and
delegating tasks to the housekeeping staff. Inspect the maintenance of the facilities within their
assigned areas. Ensuring that the cleaning duties are done efficiently.
Assist. Executive Housekeeper - Supervises and coordinates activities of room attendant, house
attendant, public area cleaners and floor supervisors. He/she assists in the managing and
directing of the day-to-day operations of all Housekeeping and laundry functions. Preparation
and completion of time sheets, work schedules, holiday schedules, in line with business needs, as
and when required.
Executive chef - Oversees the daily operations of restaurant and hotel kitchens. Collaborating
with the Restaurant Manager to set item prices. Monitoring and purchasing supplies and food
from approved vendors.
Sous chef - In charge of food preparation, planning, and directing it to whichever kitchen staff
they choose. Resolve customer problems, and concerns personally. Monitor and record
inventory, and if necessary, order new supplies.
F&B Manager - Design exceptional menus, purchase goods and continuously make necessary
improvements. Lead f&b and day-to-day operations within budgeted guidelines and to the
highest standards. Identify customers’ needs and respond proactively to all of their concerns.
Assist. F&B Manager - Plans and oversees F&B services for special events and banquets.
Ensures that F&B personnel consistently maintain a high level of quality service to restaurant
and bar patrons, and prepares and conducts annual performance evaluations of F&B staff.
Ensures that all F&B facilities and services meet or exceed all applicable health, sanitation
and/or safety requirements.
Sales Manager - Responsible for leading sales teams to reach sales targets. Provide detailed and
accurate sales forecasts. Coach, mentor, and provide feedback to team members.
Reservation - Assisting and advising customers who may be choosing from a variety of travel
options. Making reservations for customers based on their various requirements and budgetary
allowances. Processing payments and sending confirmation details to customers.
Front Office Supervisor - Lead and perform all front desk duties including check-ins,
checkouts, reservations, guest phone messages and special request. Ensures outstanding
customer care at all times. Supervise daily shift process ensuring all team members adhere to
standard operating procedures.
Night Auditor - Responsible for verifying that all revenue and expenses were claimed .
Preparing reports for the next day’s work, including reconciling accounts at a high level of detail.
Checking in guest and handling their overnight requests.
House Keeping Supervisor - Training housekeepers on cleaning and maintenance tasks.
Overseeing staff performance on a daily basis. Checking rooms and common areas , including
stairways and lounge areas, for cleanliness.
JOB SPECIFICATION
General Manager - Knowledge of business process and functions (financer, procurement,
operations etc.) Outstanding organizational and leadership skills. Proven experience as a General
Manager or similar executive role.
Assistant general manager - Degree in Business administration or similar.
Great interpersonal and communication skills. Good observation skills.
Hotel Manager - Excellent communication and interpersonal skills, especially when dealing
with speakers of other languages. Energy and patience. A smart well-presented appearance.
Assist. Hotel Manager - Must be organized, systematic,patient,motivated,confident and a hard
worker. Must possess excellent written and oral communication skills. Strong leadership.
Front Office Manager - High school diploma or an associate’s degree. Client services or
management experience. Great interpersonal and communication skills.
Assist. Front Office Manager - Degree or diploma in hospitality management is an asset or
Graduates bachelor degree and/or diploma in hotel. Highly organized, results -oriented with the
ability to be flexible and work well under pressure.
Night manager - Graduates bachelor degree and/or diploma in hotel or other related field. Must
be able to communicate in English writing and speaking and other languages are advantages.
Executive housekeeper - A secondary school diploma is an asset. Professional attitude. Basic
accounting skills.
Assist. Executive Housekeeper -Hotel management diploma or equivalent. Good command of
English communication. The ability to build good working relationships with colleagues at all
levels.
Executive chef - 2+ years of culinary education. 5+ years of experience in a similar position.
Excellent communication skills.
Sous chef - .Bachelor’s degree in culinary science or relevant. A minimum of 2 years’
experience in a similar role.
F&B Manager - Working knowledge of various computer software programs( MS Office,
Restaurant, Management software, POS). Ability to spot and resolve problems efficiently.
Mastery in delegating multiple tasks.
Assist. F&B Manager - Diploma/Degree in Hotel Management or related field. Passion for
leadership and teamwork.
Sales Manager - Bachelor’s degree in Business, Marketing, Communications, or related field. 5
years’ experience in sales.
Reservation - High school diploma. Certified travel associate (CTA) or travel counsellor (CTC),
preferred. Customer service experience
Front Office Supervisor - Strong written and verbal communication skills. Ability to lead and
motivate a team, Language skills.
Night Auditor- excellent math skills, good problem-solving and strong customer’s service.
Job Title - Excellent math skills. Good problem-solving skills. Availability to work overnight.
House Keeping Supervisor - Ability to use industrial cleaning equipment and products.
Excellent organizational and team management skills. High school diploma is a plus.
KEY MEASURES TO RETAIN EMPLOYEES

EMPLOYEES BENEFITS
Social Security System

The Social Security System also known as SSS, primarily
manages government backed retirement insurance to labourers in the
private sectors. Social security managed retirement gives substitution
pay to labourers in the midst of death, handicap, affliction, maternity
and old age.
Pag-ibig Fund
Phil health is acknowledged to be the National Health Insurance
Program to every Filipinos. One of the main targets of this company is
to give every Filipinos a reasonable financial assistance alongside with
an access to an affordable health service. takes care of hospital bills,
appropriation for room and boarding, medication, and expert
administrations.
Phil Health
Phil health is acknowledged to be the National Health
Insurance Program to every Filipinos. One of the main targets of
this company is to give every Filipinos a reasonable financial
assistance alongside with an access to an affordable health service.
takes care of hospital bills, appropriation for room and boarding,
medication, and expert administrations.
Thirteenth Month Pay (13th month bonus)

13th month pay is an
administration commanded type of
remuneration in the Philippines
given to employees toward the year's
end. While it might appear to be a
Christmas bonus, 13th month pay is certainly not an optional
advantage; it's essential for work regulation, so employers are
committed to pay it. It is a compulsory money benefit given to all
certified workers before the 24th of December of the ongoing year
so employees might have the option to celebrate Christmas and
New Year appropriately.
KEY PERSONNEL
General Manager- is responsible for all parts of activities at the hotel, to everyday staff the
executives and visitors. He or she ought to be a minister for the brand and your hotel. Give
administration and key intending to all divisions on the side of our administration culture,
boosted tasks and visitor fulfilment. Work Very intimately with the hotel proprietors and other
partners.
Assistant General Manager- assists the general manager with guaranteeing that everyday
business tasks run as expected. The assistance manager will draw up week by week plans,
request product, and help the general manager with preparing, selecting, promotions and
planning.
Hotel Manager- are liable for overseeing workers and for arranging, promoting, planning and
directing hotel administrations like providing food and convenience offices.
Assistant Hotel Manager- your essential obligations incorporate offering authoritative and
functional help to hotel manager. Your obligations include helping guest, tracking down answers
for organization and guest issues, noting telephones, and managing staff.
Front Office Manager- is entrusted with ensuring that the front office where visitors initial
come into contact with the hotel and staff, runs along as expected and really. Front Office
Manager Obligations include: Managing and preparing the Front Office staff.
Executive Housekeeper- coordinates and controls all housekeeping activities and the staff of the
housekeeping office. He/she needs to organize between housekeeping groups to assess appointed
areas and to guarantee principles.
Executive Chef- regulates the everyday tasks of restaurant and hotel kitchens. This might
incorporate recruiting, preparing, and administering kitchen staff, and guaranteeing a great,
savvy item. Likewise known a culinary specialist chief or head cook.
Food and Beverage Manager- is hospitality and the tourism industry proficient worked in
estimating, arranging and controlling the requesting of food and drinks for a hospitality property.
He additionally deals with the funds connected with the entire course of buying food and drink
for the hotel premises.
Sales Manager- is responsible for getting more business to the hotel request to increment deals.
They analyse local markets for possible clients, evaluate contender movement, and organize site
visits to start new deals.
Human Resources and Admin-HR and administrator are frequently mistaken for one another.
They might be utilized reciprocally in the work environment, yet they are not exactly the same
thing. HR is Human Resources that arrangement with worker relations, enrolment, pay and
advantages organization. Admin, is short for Administration which handles the vast majority of
the everyday office work, including finance, faculty records the management.
Assistant Front Office Manager- is liable for the outcome of the front desk area, for
guaranteeing guest fulfilment and item quality norms are met, and for dealing with all areas of
the lodging as per Brand principles to accomplish an agreeable environment of unrivalled guest
administration and item quality.
Night Manager-is the manager on duty and liable for all hotel tasks during for the time being
shift hours, focusing on Front Office activities, night review and hotel safety/security.
Assistant Executive Housekeeper- directs and facilitates exercises of room orderly, house
specialist, public area cleaners and floor supervisor. He or she assist the overseeing and guiding
of the everyday tasks of all Housekeeping and clothing capacities.
Sous Chef- reports straightforwardly to the Head Chef. The job is comprised of many differing
liabilities including: Directing the food planning interaction and designating undertakings.
Cooking and planning great dishes.
Assistant Food and Beverage Manager- help with the administration and day to day tasks of
all food and drink conventions. They work in restaurant and food administration foundations,
announcing straightforwardly to the food and beverage administrator, bar chief, and lounge area
director. They work all movements during non-weekend days and ends of the week.
Reservation- is characterized as 'blocking or booking a specific kind of space for a guest for a
specific mainframe. It is simple for hotel to acknowledge reservations to accomplish high
inhabitable and to expand income from rooms.
Front Office Supervisor- lead and play out all front desk area obligations including
registrations, checkouts, reservations, guest phone messages and extraordinary solicitations.
Supervisor guarantee that guest experience an extraordinary stay.
Night Auditor- will check in guests showing up late than expected and help with any guest
requests or demands, such as booking reminders or arranging airport transportation. Over the
course of the evening, a night auditor will keep on answering telephones and assist guest with
whatever they with requiring.
Housekeeping Supervisor- manage the work by housekeeping staff and guarantee that hotel,
resorts, emergency clinics, universities, places of business, and different offices are kept perfect
and clean. They implement staff consistence with laid out security and disinfection approaches.
Totally free preliminary, no card required.
General Manager- Overseeing the execution of each employee. Sustaining current market
position and developing market share. Creating trade plans to support the company’s monetary
objectives. Supporting deals groups and key account supervisors in maintenance of existing
clients. Defining long-term vital objectives and creating clear plans to actualize them. Improving
inside forms and guaranteeing workers work as a cohesive unit. Anticipate client needs and
create arrangements to meet those needs. Entrusted with managing day by day business
exercises, making strides in general trade capacities, training heads of offices, overseeing
budgets, creating vital plans, making approaches, and communicating business objectives.
Front Office Manage- Act as the face of an establishment and guarantee guests feel invited.
Front desk managers are fundamentally utilized within the hospitality industry as a supervisor. It
also involves overseeing the reception area, planning all front work area exercises, and
administering the back staff. Front work area supervisors also compile reports for administration,
counting inhabitants reports and monetary data.
Front Office/ Reservation Agent- The front office staff are the persons of the hotel who
specifically bargain with visitors. Personal working in front office departments needs
exceptionally uncommon qualities. In some cases, the picture of the hotel depends on his/her
individual qualities. She/he has got to work as a charismatic skill, issue solver, and facilitates.
He/she will also be the reservation agent who accepts and declines possible reservations through
calls, texts, and even online.
Housekeeping Supervisor- Housekeeping supervisors manage the work of housekeeping staff
and guarantee that the resorts, office buildings, and other offices are kept clean and tidy. They
implement staff compliance with established security and sanitation arrangements.
Room Attendant- Room attendants are mindful of cleaning and adjusting visitor rooms in order
to supply a wonderful and comfortable experience for visitors. They guarantee that all rooms are
welcoming and clean and they address all visitor inquiries respectfully and proficiently.
Security Guard- Secures premises and faculty by watching property, observing surveillance
equipment, assessing buildings, gear, and getting to points allowing entry. Obtains help by
sounding cautions. Anticipates losses and harm by detailing inconsistencies advising violators of
policy and methods and controlling trespassers.
Lifeguards - Cautions swimmers of inappropriate exercises or threats and implements pool
directions and water security arrangements. Regulates, to begin with, help within the occasion of
injury rescues swimmers in trouble or danger of suffocating, and regulates CPR and/or artificial
breath, in case vital.
Spa Massage Therapist- Delivering a variety of spa services (body medications, rubs, facials,
waxing, and manicure/pedicure) in a secure and comfortable way. Keeping up a gear and test
stock of items. Recognizing and reacting to important client inquiries, needs, and expectations.
Executive Chef- An executive chef manages the day-by-day operations of the restaurant and
resorts. This may include contracting, preparing, and supervising kitchen staff, and guaranteeing
a high-quality, cost-effective item. Also known as a chef chief or head chef.
Chef- Chefs are culinary experts prepared in all angles of food arrangement. Their primary
obligations incorporate arranging menus, directing the kitchen staff, and guaranteeing that the
food meets high-quality guidelines.
F & B Manager - A Food and Beverage Manager is a resort and tourism professional
specialized in determining, arranging, and controlling the requesting of food and beverages for
the resort's property. He/she also oversees the accounts related to the complete process of
acquiring food and drink inside the premises.
Bartender- Blending, decorating, and serving alcoholic and non-alcoholic drinks agreeing to
company details for visitors at the bar and within the restaurant. Helping visitors be mindful of
and select menu things, taking orders, and making visitors feel taken care of during their visit.
Keeping the bar supplied and clean while continuously giving friendly and attentive service.
Adhering to company guidelines for serving alcoholic refreshments.
Waiter- Waiter/Waitress duties incorporate welcoming and serving clients, providing detailed
data on menus, multi-tasking different front-of-the-house obligations, and collecting the bill.
Assist restaurant supporters by noticing they're arranged, serving tables their asked dinners, and
planning bills at the conclusion of the table's supper.
Maintenance- Maintaining records of any work and inspections are done on-premises.
Performing stock on repair supplies. Keeping repair devices and supplies clean and organized.
Setting up repair appointments with mechanics or circuit repairmen when needed. Making and
introducing unused furniture or gear.
Human Resource- Human resources specialists are responsible for selecting, screening,
meeting, and setting laborers. They may also handle worker relations, finance, benefits, and
preparation. Human assets supervisors arrange, coordinate, and facilitate the regulatory
capacities of an organization. They oversee specialists in their duties, consult with officials on
vital arranging and connect a company's management with its workers.
Accounting- Accountants utilize their education and encounter to make or look at the precision
of financial articulations. Accountants guarantee all monetary records and explanations are in
line with laws, controls, and for the most part acknowledged bookkeeping principles. These
records and articulations may incorporate the adjust sheet, the benefit and misfortune
explanation, the cash-flow explanation, and charge returns.
COMPANY POLICIES
1. Integrity- We are open and reliable in managing our guest, providers, and colleagues.
2. No late- Employee must be in store before his or her duty.
3. Absences- The absence request is approved in advance by the employee’s manger.
4. Health and Safety- work safely in a manner that protects and promotes the health and
well-being of the individual and the environment.
5. No using of phone- strictly enforces no cell phone during working time.
6. Time-in and Time-out- employee’s will surely Time-in and time-out.
7. Long nails and no polish- to those in F&B and kitchen staff no long nails and polish
policy.
8. Vacation Leave- for filling the vacation leave employees must submit a request from five
days before the desired date.
9. Teamwork - cooperate in an organized work to accomplish our objectives.
10. Individual worth- perceive and respect our team members and their commitments.
11. Guest- we should focus on providing our guest with excellent service and will approach
them with dignity and respect. We reliably address the issues of every individual guest
with a professional, well disposed, quick, respectful and enthusiastic attitude.
12. Excellence- We constantly pursue excellence in everything we do.
13. People- We work in a comprehensive environment that embraces change, ground
breaking thoughts, and respect for the person.
14. Accountability- We are responsible - independently and on the whole - for our way of
behaving, actions and results.
15. Management Responsibility- All individuals from the management should show a pledge
to the hotel's qualities through their activities. They must also promote an environment
where compliance is expected and valued.
16. Protection and Proper Use of the Hotel’s Assets- All employees should to protect the
hotel's resources and guarantee their proficient use. All hotel resources are to be utilized
exclusively for genuine business purposes.
17. Harassment- The hotel endures no type of harassment. It might take many structures,
which are all unacceptable.
RECRUITMENT PROCESS
Interview and Final

Job Requirement
selecting Placement
and Induction
Talent Sourcing Negotiation

Job Requirement - Build a job description for the role to be filled.
Talent Sourcing- Make it public about the vacancy that exist.
Interview and Selecting- Shortlist the successful candidates from tests and interviews.
Negotiation- Negotiate the terms and condition of the job.
Final Placement - Employ staff and make placement. Orient the new staff about the company
and their roles.
TRAINING AND DEVELPOMENT PROCESS
New Employees Motivated and

Committed Employees
Training and
Unskilled Employee Development Programs Skilled Employees
Potential Managers Competent Managers
Input Process Output

TRAINING MATRIX
Role of Front Housekeepin Chef F&B Sales HR and

employee Office g Manager Manager Admin
Team 1 (4
persons)
Team 2 (2
persons)
Team 3 (1
person)
Team 4 (1
person)
Team 5 (1
person)
Team 6
INCENTIVES
Giving Free Vacation- to the employees that no absences in work and work on time.
Re loadable Gift Cards- to the employees being productive in a week.
The Monthly Hero- the employee that saved the month.
Employee Appreciation Week- employee that well appreciated because of his or her work.
Having fun at the Hotel- if its Christmas party or New Year’s Party
Money Incentives- if the hotel doubles its production rate.
RULES AND POLICIES

 Check-in a hotel starts in 2:00 pm and Check-out at 12:00 noon.
 The hotel reserves the right to pre-authorize your credit card upon check-in or collect a
fee for the entire stay in the form of a cash deposit.
 Persons who are not checked in the hotel may stay in a hotel room from 07:00 a.m. till
10:00 p.m. Persons staying in a room after 10:00 p.m. must check in the hotel.
 The hotel acknowledges guest going with pets. Just a single pet is permitted per space for
an additional a charge and the guest bears full liability regarding any harm brought about
by their pet. Pets should be chained in like manner area. Because of clean reasons, pets
are not permitted in the hotel restaurant.
 The hotel is obliged to guarantee, conditions for full and undisturbed rest of the guest
 security of stay and protection. Each guest gives it agree to handling their own data for
the motivations behind checking in and putting its information in the inn data set
according to the Personal Data Protection Act of 29.10.1997. (Diary of Laws of 1997, no.
133, thing 883 as later altered). The guest has the privilege to review and address its own
information.
 The hotel's responsibility for any loss or harm of things got by guest to the hotel is
directed by arrangements of articles 846-849 of the Civil Code. The hotel's risk will be
restricted in the event that such things are not stored at the gathering. The hotel has the
option to decline to store cash, protections and important assets, particularly resources
and things of logical or creative worth assuming they represent a danger to somewhere
safe and secure or their worth surpasses the norm of the hotel or on the other hand on the
off chance that they occupy a lot of room.
 The guest should notify the hotel's front desk promptly after seeing any damage,
 The lights-out period begins at 10:00 p.m. furthermore, closes at 07:00 a.m. of the next
day.
 Lead of guest and people utilizing administrations of the hotel shouldn't upset the quiet
stay of different guest. The hotel might decline to deliver administrations to an individual
disregarding the above rule.
 While leaving the room, guest is supposed to check whether the entryway is appropriately
locked. Loss of a room card/key is dependent upon an additional a charge of Php 5,000.
 The hotel guest bears monetary risk for harming or obliterating the hotel's equipment and
specialized gadgets because of their shortcoming or because of the issue of their visitors.
 Smoking in hotel, hallway, stairs, restaurant, bar, and banquet room is restricted.
Infringement of the prohibition is dependent upon a fine of Php 5,000.
 It is disallowed to eat groceries purchased external the hotel in the common area.
 Individual belongings left by guests in the hotel after leaving will be shipped off the
location demonstrated by the guest to their detriment.
EMPLOYEE SCHEDULE
Position MON TUE WED THU FRI SAT SUN
General 7:00 am 7:00 am 7:00 am DAY 7:00 am 7:00 am 7:00 am
Manager
5:00pm 5:00 pm 5:00 pm OFF 5:00 pm 5:00 pm 5:00 pm
Asst. Gen. DAY 5:00 pm 5:00 pm 5:00 pm 5:00 pm 5:00 pm 5:00 pm
Manager
OFF 3:00 am 3:00 am 3:00 am 3:00 am 3:00 am 3:00 am
Hotel 8:00 am 8:00 am DAY 8:00 am 8:00 am 8:00 am 8:00 am
Manager
6:00 pm 6:00 pm OFF 6:00 pm 6:00 pm 6:00 pm 6:00 pm
Asst. Hotel 6:00 pm 6:00 pm 6:00 pm DAY 6:00 pm 6:00 pm 6:00 pm
Manager
4:00 am 4:00 am 4:00 am OFF 4:00 am 4:00 am 4:00 am
Front Office 5:00 am 5:00 am 5:00 am 5:00 am 5:00 am 5:00 am DAY
Manager
3:00 pm 3:00 pm 3:00 pm 3:00 pm 3:00 pm 3:00 pm OFF
Executive DAY 6:00 am 6:00 am 6:00 am 6:00 am 6:00 am 6:00 am
Housekeeper
OFF 4:00 pm 4:00 pm 4:00 pm 4:00 pm 4:00 pm 4:00 pm
Executive 5:00 am 5:00 am 5:00 am DAY 5:00 am 5:00 am 5:00 am
Chef
4:00 pm 4:00 pm 4:00 pm OFF 4:00 pm 4:00 pm 4:00 pm
F&B 6:00 am DAY 6:00 am 6:00 am 6:00 am 6:00 am 6:00 am
Manager
3:00 pm OFF 3:00 pm 3:00 pm 3:00 pm 3:00 pm 3:00 pm
Sales 8:00 am 8:00 am 8:00 am 8:00 am DAY 8:00 am 8:00 am
Manager
8:00 pm 8:00 pm 8:00 pm 8:00 pm OFF 8:00 pm 8:00 pm
HR and 7:00 am 7:00 am DAY 7:00 am 7:00 am 7:00 am 7:00 am
Admin
7:00 pm 7:00 pm OFF 7:00 pm 7:00 pm 7:00 pm 7:00 pm
Asst. Front 8:00 pm 8:00 pm 8:00 pm DAY 8:00 pm 8:00 pm 8:00 pm
Office
Manager
Night 6:00 pm 6:00 pm 6:00 pm DAY 6:00 pm 6:00 pm 6:00 pm
Manager
Asst. DAY 6:00 pm 6:00 pm 6:00 pm 6:00 pm 6:00 pm
Executive
4:00 pm OFF 4:00 am 4:00 am 4:00 am 4:00 am 4:00 am
Housekeeper
2:00 am
Sous Chef 4:00 pm 4:00 pm DAY 4:00 pm 4:00 pm 4:00 pm 4:00 pm
3:00 am 3:00 am OFF 3:00 am 3:00 am 3:00 am 3:00 am
Asst. F&B 3:00 pm 3:00 pm DAY 3:00 pm 3:00 pm 3:00 pm 3:00 pm
Manager
1:00 am 1:00 am OFF 1:00 am 1:00 am 1:00 am 1:00 am
Reservation 7:00 am 7:00 am 7:00 am 7:00 am 7:00 am 7:00 am DAY
5:00 pm 5:00 pm 5:00 pm 5:00 pm 5:00 pm 5:00 pm OFF
F.O 3:00 pm 3:00 pm 3:00 pm DAY 3:00 pm 3:00 pm 3:00 pm
Supervisor
Night 6:00 pm 6:00 pm 6:00 pm 6:00 pm 6:00 pm 6:00 pm DAY
Auditor
4:00 am 4:00 am 4:00 am 4:00 am 4:00 am 4:00 am OFF
HSKPG 4:00 pm DAY 6:00 pm 6:00 pm 6:00 pm 6:00 pm 6:00 pm
Supervisor
2:00 am OFF 4:00 am 4:00 am 4:00 am 4:00 am 4:00 am
SECTION 7
GANTT CHART
Activities 2022 2023 2024 2025

Jan-March March-June June-October October-December
Concept Paper
Proposal of
Feasibility Study
Creating mission
and vision of the
business
Generate and
costing menus
Site visit
Data gathering
Presentation of
the study
Floor plan
Construction
Costing of tools
equipment,
furniture and
fixtures
Diorama
Opening
SECTION 8
EMPLOYEE SALARY SCHEDULE
Position Hours Per Daily Per Daily Weekly Monthly Yearly
Day Hour Rate Rate Salary
General 10 85 850 5,100 22,950 269,450
Manager
Asst. Gen. 10 70 700 4,200 18,900 221,900
Manager
Hotel 10 55 605 3,630 16,335 191,785
Manager
Asst. Hotel 10 52 520 3,120 14,040 164,840
Manager
Front Office 10 51 510 3,060 13,770 161,670
Manager
Executive 10 50 500 3,000 13,500 158,500
Housekeeper
Executive 11 70 770 4,620 20,790 244,090
Chef
F&B 10 51 510 3,060 13,770 161,670
Manager
Sales 10 51 510 3,060 13,770 161,670
Manager
HR and 10 52 520 3,120 14,040 164,840
Admin
Asst. Front 10 49 490 2,940 13,230 155,330

Office
Manager
Night 10 49 490 2,940 13,230 155,330
Manager
Asst. 10 47 470 2,820 12,690 148,990
Executive
Housekeeper
Sous Chef 11 55 605 3,630 16,335 191,785
Asst. F&B 10 50 500 3,000 13,500 158,500
Manager
Reservation 10 46 460 2,760 12,420 145,820
F.O 10 46 460 2,760 12,420 145,820
Supervisor
Night 10 46 460 2,760 12,420 145,820
Auditor
HSKPG 10 46 460 2,760 12,420 145,820
Supervisor
SECTION 9
ENVIRONMENTAL ASPECT
The study includes how the resort and hotel preserve the environment; ensuring eco-friendly
practices to both the organization and guests are executed and contributed. It also concerns not
only the establishment but the community as well.
It will adapt programs beneficial to environment protection which will be part of its corporate
responsibility.
WATER WASTE DISPOSAL
The establishment will observe the proper waste disposal and will practice the 3 R’s ( Reduce,
Reuse, Recycle) and will segregate the waste for the convenience of the Municipal’s Waste
management. Personal hygiene, cleanliness, sanitation, food handling and preparation, and
proper waste disposal will all be covered in orientations conducted by management.
GARBAGE DISPOSAL
Yastarih Resort Hotel will be a trash management system implemented. To reduce trash, the
resort employs waste prevention and recycling activities. Reduce, reuse, and recycle will be
observed at the Yastarih Resort Hotel. It will handle the resort’s waste collection and disposal,
which will definitely generate garbage. To arrange a rubbish collection, the local garbage
collector will be notified. Employees will also receive seminars and training on proper rubbish
disposal. Customers will be taught about rubbish separation and recycling. Garbage cans will be
available in customers’ rooms and throughout the resort. It also applies to restaurants and resorts;
food waste should be removed from food producing areas as soon as possible and responsibly, at
least once a day, and whenever the bin is full.
ETHICAL CONSIDERATION
Every business, including the hotel industry, has its unique set of ethical challenges. Although
the hospitality industry may not appear to be unethical, it has been known to be less than
welcoming at times. The good news is that the hotel industry’s prevalent ethics challenges can be
overcome. Employees and visitors are happy with better ethics. Naturally, this leads to increased
popularity, client loyalty, and revenues.
SECTION 10
SOCIO-ECONOMIC ASPECT
The project will provide socio-economic gains as it would contribute to the locality in terms
of government, society/community and employment of the manpower industry and revenue of
the said locality when the resort attracts more guests .
GOVERNMENT
Government is a political system which is in charge of administering and regulating a specific
community or the country itself. By that, they are concern in all circumstances that affects
The country one of it is the tourism which can really help in the growth of our country. Tourism
is a major source of income for many countries. It is advantageous if a lot of people are visiting
our country because by this, it will have a higher economic growth. The proposed study can be
an additional tourist attraction in Miranda Pontevedra Negros Occidental; also local people may
urge to visit the place. The study can contribute to the tourism development of the City.
Moreover, the government needs revenue to defray its expenses and that is why they impose tax
on persons, properties, and also businesses. The government and also the taxpayers can benefit
on this matter. The Yastarih resort hotel I foreseeable to generate income that could be taxable,
which is subject to Income Tax and Business Tax, which will be remitted the Government. Also,
the business is required to pay various local Taxes and Fees that will be used to support the
activities of the locals for its people.
SOCIETY/COMMUNITY
Society refers to the group of people living together in organized communities with shared by
laws, traditions and values. The proposed study will play a part to the society because it will
affect the government and also the employment. The study will give contributions to them that
are beneficial on their part.
EMPLOYMENT
The Yastarih Resort Hotel provides job opportunities to the locality which reduces the
unemployment rate of the economy. This implies an increase of job opportunities to the society
wherein they can be part of the manpower. Through this, unemployment rate of the country will
be reduced.
BUSINESS PERMIT
SANITARY PERMIT
SECURITY EXCHANGE COMMISSION
BIR PERMIT
DTI PERMIT
BUREAU OF FIRE
HOME DEVELOPMENT MUTUAL FUND
SSS
SAMPLE RECIEPT
INVENTORY FORMS
RESERVATION FORM
BOOKING FORM
LAUNDRY FORM
ORDER SLIP
REGISTRATION FORM
REPAIR FORM
PURCHASE ORDER FROM
COMPANY UNIFORM FRONT OFFICE
COMPANY UNIFORM HOUSE KEEPING
COMPANY UNIFORM FOOD AND BEVERAGE
COMPANY ID
COMPANY NAME PLATE

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YASTARIH RESORT HOTEL

A Feasibility study Presented to the

In Partial Fulfilment of the Requirements in

Major Participation of the Industry

Faith Farm Bubble Blends Beverage BACOLOD POLARIS

Magnolia Chicken Negros D' Beers Inc. Triumph Depot

Direct and Indirect Competitors

Direct Form of No. of Years No. Of Location

Factors to Succeed in the Industry

Government Policies Affecting Industry

Proponents point of view

Strength Weakness Opportunity Threats

Recipe title Fruity Cake Category Breakfast

Recipe title BBQ Cabbage Category Lunch

Yield 10 Total Food Cost 144.44

Sugar 85 grams 25.00 225 grams 0.11 9.44

Water 150 ml 20.00 250 ml 0.08 12.00

Ice 15 ml 40.00 20 ml 2.00 30.00

1. Lightly smack each orange on the counter.

Selling Price 897.73

Selling Price 161.25

Selling Price 53.59

Selling Price 51.55

Selling Price 150.00

GOALS AND OBJECTIVES

FACTORS AFFECTING THE MARKET

COMPANY LOGO AND DESCRIPTION

For linen Sort, count

FOOD AND BEVERAGE

Holding Cooking Pre -

Recognizing Preparing Selecting a

FOOD AND BEVERAGES

BAR TOOLS AND EQUIPMENT

RESTAURANT TOOLS AND EQUIPMENT

Strength Weaknesses Opportunity Threat

FORMS OF BUSINESS ORGANIZATION

KEY MEASURES TO RETAIN EMPLOYEES

Social Security System

Thirteenth Month Pay (13th month bonus)

Interview and Final

Talent Sourcing Negotiation

TRAINING AND DEVELPOMENT PROCESS

New Employees Motivated and

Input Process Output

Role of Front Housekeepin Chef F&B Sales HR and

RULES AND POLICIES

Activities 2022 2023 2024 2025

Asst. Front 10 49 490 2,940 13,230 155,330

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