CHAPTER II.

MANAGEMENT ASPECT

Management of the Project

This chapter focuses on the project’s mission, vision, and objectives as well as the
company’s name, logo, and type of business organization. It also discusses why the partnership
type of organization was chosen. This chapter also emphasizes the duties and responsibilities of
the company’s employees as well as the required qualifications for each position.
Vision
• To establish our restaurant as a pioneer in the creation of combining three cultures into
one on our manufactured products.
Mission
• To deliver pizza bites in a distinctive style that will satisfy our customers that encourages
them to visit our business anytIme they want.
Objectives
• To provide good quality of food that meets the standards of our customers satisfaction
and loyalty
• To implement a proper food sanitation and safe environment for our customers
• To promote the local and international culture

NAME OF THE PROJECT

Name of the Business
The business’s name, “PIZZA BITES,” was chosen by the proponents in order to highlight
both the variety of Italian-American cuisine and to demonstrate the combination of Filipino
street food that pleases our customers.
 Figure 2.1 Logo of the Business

Name Derived from the word itself which is the “Pizza Rolls”. We serve self-service food with a
mixture of Italian-American and Filipino culture, we named our product “Pizza Bites” because
we take a inspiration to fuse the three countries and it’s distinctive culture into one.
• Pizza Rolls is a bread roll made by bread loaf, hot dogs, ham slices, green bell pepper,
cheese strips, pizza sauce, breadcrumbs, eggs and oil.
• Orange, Red and Yellow looking at the positive and psychological perspective of
Orange, Red and Yellow as one of the bright colors that anyone can distinguish on a
color scheme. We aim to attract the attention of our customers by our logo since the
product itself is present. In relation of these colors to the fast food industry, Red triggers
the stimulation, appetite, and hunger that it attracts attention. Yellow triggers the
feelings of happiness and friendliness. When you combine red and yellow it’s about
speed, quickness,in, eat and out again which can be compared on Orange.
• Our Tag Line “Every moments matters with Pizza Bites” Pizza Bites’s guarantee that the
customer’s satisfaction is our top priority, so when they arrive hungry, we’ll serve them
our delectable food that combines Italian-American cuisine styles with Filipino street
food. This will make them enjoy their meals and make them feel good afterward.

BUSINESS ORGANIZATION
Type of the Organization
“Pizza Bites” will adapt the general partnership of business, a basic form of partnership
under common law. PIZZA BITES is a general partnership form of business in which each
member agreed to share all their savings and loan of a business. The proponents
choose the said form of business due to the ease of formation and operation. Each partner will
contribute PHP 1,500,000.00 to have a total contributed capital of PHP 7,500,000.00 that will
be used for its organizational costs and operation in general. The capital of the partnership shall
be Seven Million and Five Hundred Thousand Pesos (Php 7,500,000.00) In Philippine currency
and will be contributed in cash by the partners are as follows

Name of Partner Contribution Source of Funds

BAGAYGAY, JANN KYLE S. Php 1,500,000.00 Personal Savings/Loan

ESCALONA, KATRINA M. Php 1,500,000.00 Personal Savings/Loan

LAMA, ADRIAN S. Php 1,500,000.00 Personal Savings/Loan

MENDEZ, ALTHEA C. Php 1,500,000.00 Personal Savings/Loan

SIMBAHON, JOHN MARK Php 1,500,000.00 Personal Savings/Loan

WINTER J.
TOTAL Php 7,500,000.00

Table 2.1 Contribution of Member

DESCRIPTION OF THE MEMBERS

Mr. Jann Kyle S. Bagaygay
• Upcoming Graduate of Grade 12 Senior High School TVL – Home Economics
Strand at Bagumbayan National High School
• Grade 11 Completer, with Honors
• Grade 12 First Semester – First Quarter Prinicipal’s Lister, with Honors
Ms. Katrina M. Escalona
• Upcoming Graduate of Grade 12 Senior High School TVL – Home Economics
Strand at Bagumbayan National High School
• Grade 11 Completer
• Grade 12 First Semester – First Quarter Principal’s Lister, with Honors
Mr. Adrian S. Lama
• Upcoming Graduate of Grade 12 Senior High School TVL – Home Economics
Strand at Bagumbayan National High School
• Grade 11 Completer
• Grade 12 First Semester – First Quarter Principal’s Lister, with Honors
Ms. Althea C. Mendez
• Upcoming Graduate of Grade 12 Senior High School TVL – Home Economics Strand at
Bagumbayan National High School
• Grade 11 Completer, with Honors
• Grade 12 First Quarter – First Semester Principal’s Lister, with Honors
Mr. John Mark Winter J. Simbahon
• Upcoming Graduate of Grade 12 Senior High School TVL – Home Economics Strand at
Bagumbayan National High School
• Grade 11 Completer, with Honors
• Grade 12 First Quarter – First Semester Principal’s Lister, with Honors

ORGANIZATIONAL CHART

Figure 2.2 Organizational Chart

PERSONNEL PLAN
It shows here the duties & responsibilities of every position or station, and of course
show the business schedule
Table 2.2 Personnel Plan
COMPANY POLICIES AND PROCEDURES
The guidelines for behavior within a company are established through policies and
procedures. Obligations of both employers and employees are outlined in the organization.
Both the business interests of employers and the rights of employees are protected by
company rules and procedures. Different policies and procedures create guidelines for
employee behavior, attendance, dress code, privacy, and other aspects of the terms and
circumstances of employment depending on the needs of the firm.

Table 2.3 Company Policy and Procedures

Tardiness
• Failure to notify the Manager of one‘s inability to report for work at least one (1) Hour
before work schedule must be punish by first offense.
• Employee with more than 45 minutes late in a 3 consecutive days in a week must be
punishing by second offense.
• When employee exists with an hour or more tardiness in 3 to 6 days in 2 weeks must be
penalize of termination.
Absences
• Employee absent(s) in 1 to 3 days without valid reason to comply must be punish by first
offense.
 • Employee absentees in a 2 to 4 consecutive days without valid reason or valid medical
certificate to comply in case of sickness must be punish by second offense.
• Employee absentees in 3 or more days during critical working days before or after (rest
day), before or after (pay day) without valid reason must be penalizing of termination.
Improper Uniform
• Employee must always wear proper uniform (ID, dress code and spit guard), not
complying this once must be punish by first offense.
• Employee receive multiple warning with the same offense must be punish by 7 days
suspension.
• Employee not following proper uniform during work hours after receiving multiple
warning must be punish by termination.
Bullying and Physical Violence
• Exhibiting poor manners, such as using harsh or offensive language against clients or
fellow employees anywhere and at any time. Threatening, intimidating, physically
harming, or injuring a subordinate, coworker, or client while the superior is performing
his professional duties
• Provoking an oppositional inclination
• Threatening, intimidating, or physically harming another person or imposing pressure on
co-workers or other people.
Collects and Donations without permission
• Solicitation inside work premises must be punish by first offense.
• Customer money (tip) forcedly collected by employee.
• Borrowing money by manager officers from subordinates.
Theft
• Stealing any type of property, including money, from the company or from fellow
employees, and amount.
Alcohol consumption during work time
• Reporting to work when the employee is drunk must punish by first offense
• Influencing co-working drinking during work hours must be punish by second offense
• Conducting illegal activities such as selling alcoholic beverages punish by third offense.

HEALTH AND SAFETY PROTOCOLS and POLICY

HEALTH POLICY
 Generally speaking, a health policy is a collection of broad ideas and objectives that
determine how healthcare is accessed and provided.
The Food Employee Health Policy’s goal is to make sure that all food employees, including the
conditional employees to inform the manager or person in charge (PIC) when an employee is ill,
so that the necessary precautions can be taken to prevent the spread of communicable
diseases or foodborne illnesses.
POLICY The employer is committed to ensuring the health, safety and wellbeing of our
employees and customers and adhering with all health department and its regulations.
The following includes:
Staff Illness
Any disease that might be spread by food or drink must be reported by all employees.
Such as but not restricted to; diarrhea, vomiting, and jaundice.
Management Responsibility
Management is responsible to exclude employees when reporting illness (es) noted
above.
Food Handlers
All employees must cover their hands with gloves or bandages, which may include
wounds, burns, or abrasions.

Employee attire will include:

• Well groomed
• Wear PPE
• Professional appearance
• Always present as clean individual
• Wear clean clothing

If aprons or jackets are used, they must be removed before leaving the kitchen area.

HEALTH PROTOCOL FOR COVID 19

The majority of COVID-19 transmission occurs when a person with the illness is physically
close to another person (within 6 feet) or in close contact with that person. Respiratory
droplets are produced when people with COVID-19 cough, sneeze, sing, talk, or breathe. When
a person is in close touch with someone who has COVID-19, infections mostly happen through
exposure to respiratory droplets.
There is evidence that suggests that individuals with COVID-19 seem to have spread to
others farther than 6 feet away. It is known as airborn transmission. These broadcasts took
place in cramped areas with insufficient ventilation.

Available data indicate that it is much more common for the virus that causes COVID-19 to
spread through close contact with a person who has COVID-19 than through airborne
transmission.

PROMOTING BEHAVIORS THAT REDUCE SPREAD

Masks
• Consider requiring the use of masks among all employees and staff.
• In situations where physical distancing is challenging, masks are especially important.
• Staff members should be informed on proper usage, removal, and washing of masks.
When wearing a mask, employees should not touch their face while using it.
Adequate Supplies
• Make sure there are enough supplies to support good hygiene, such as soap, hand
sanitizer with at least 60% alcohol (placed on every table, if resources permit), paper
towels, tissues, disinfectant wipes, masks (if practical), and garbage cans with foot
pedals or no-touch lids.
Signs and Messages
• Signs promoting common protective measures for both staff and visitors and describing
how to avoid the transmission of germs, such as by properly washing hands and wearing
a mask, in highly visible places (e.g., at entrances, in restrooms).
MAINTAINING HEALTHY ENVIRONMENT
Cleaning and Disinfection
• Surfaces that are often touched, such as door handles, cash registers, workstations, sink
handles, and bathroom stalls, should be cleaned and disinfected as often as feasible.
Clean shared items (such as condiment holders, tables, counters, and payment
terminals) after each usage.
Shared Objects
 • Encourage people not to share things that are difficult to sterilize, disinfect, or clean.
• Staff members shouldn’t share much food, equipment, or supplies.
• Use disposable food service utensils (e.g., utensils, dishes, napkins, tablecloths).
Ventilation
• If possible, increase the total amount of airflow delivery to occupied spaces.
• In heavily polluted places, increase external air ventilation while exercising caution. The
effective dilution ventilation per person is increased with a reduced occupancy level in
the building.
• Disable the demand-controlled ventilation (DCV) controls that limit the amount of air
supplied based on the number of people or the temperature during occupied hours.
Water Systems
• Make sure that all water systems and features (such as sink faucets, decorative
fountains, and drinking fountains) are secure to use even after a protracted facility
shutdown to reduce the risk of Legionnaires’ disease and other water-related infections.
Modified Layouts and Procedures
• To ensure that all customer parties remain at least 6 feet apart, alter the layout of
restaurants and bars (e.g., remove tables, stools, and seats, mark those that are not in
use).
• Limit seating capacity to allow for social distancing.
• As appropriate, provide drive-through, curbside takeout, or delivery alternatives. Give
priority to outside seating whenever available.
• The use of buffets, salad bars, and drink stations as self-serve food and beverage
alternatives is not recommended.

This prevents patrons from using communal serving utensils, handles, buttons, or touchscreens
and encourages them to remain seated and at least 6 feet away from strangers.

Physical Barriers and Guides

• Install physical barriers, such as sneeze guards and partitions, especially in locations
where it is challenging for people to maintain a distance of at least 6 feet. In places
where it is challenging to maintain a physical separation of at least 6 feet, such as
restaurant kitchens, cash registers, host stands, or food pickup locations, barriers can be
effective.
 • To guarantee that people stay at least 6 feet apart, provide tangible cues like tape on
floors or walkways and signage. Where lines often form, in the kitchen and at the bar,
give out these instructions.

Communal Spaces
• If at all possible, lock up communal areas like break rooms; if not, stagger usage,
mandate mask use, and clean and sanitize in between uses.
• Develop privacy protection measures for those who are more likely to suffer from
serious disease in conformity with existing privacy and confidentiality laws and its
regulations.
MAINTAINING HEALTHY OPERATIONS
Regulatory Awareness
• To decide whether events can be held, be aware of any local or state regulations or
suggestions about gatherings of people.
Staggered or Rotated Shifts and Sittings
• Reduce the amount of employees working in the restaurant or bar at once via rotating
or staggered shifts.
• Limit and stagger dining hours to reduce the amount of patrons in the restaurant.
Gatherings
• Avoid attending parties, gatherings, or meetings when social distance of at least 6 feet
cannot be maintained between individuals who do not reside in the same household.
For tips on social distance, see the Modified Layouts and Procedures section above.
Travel and Transit
• Encourage workers to adopt transportation methods that reduce intimate interaction
with others (such as driving or taking public transportation alone or exclusively with
family members).
• Consider enabling shift changes for employees so they can commute during less hectic
hours.
Designated COVID-19 Point of Contact
• Each shift should have a designated employee in charge of handling COVID-19
complaints. All employees ought to be aware of this person’s identity and contact
information.
Communication Systems
 • Announcing business closures and limitations in place to prevent COVID-19 exposure to
employees, clients, and the general public (e.g., limited hours of operation).

Leave (Time Off) Policies

• Implement flexible sick leave policies and procedures that let workers stay at home if
they are ill, exposed to an illness, or taking care of a sick person.
• Review and make changes to the leave, telework, and pay policies.
• Create guidelines for returning to work following COVID-19 illness. These regulations
can be influenced by the CDC’s criteria for ending home isolation.
Back-Up Staffing Plan
• Keep track of employee absence, cross-train staff, and compile a list of trained backup
personnel.

Staff Training
• Train all employees in safety actions.
• Conduct training virtually or make sure that throughout training, social distance is
maintained.
Recognize Signs and Symptoms
• Perform daily health examinations (such as symptom and/or temperature screenings
checking) of personnel in a safe, respectful manner and in compliance with any privacy
laws and regulations that may be in effect.
Support Coping and Resilience
• Encourage your staff to eat well, get exercise, sleep well, and relax from time to time.

PREPARING FOR SICK EMPLOYEES

Advise Sick Employees of Home Isolation Criteria
• Inform sick employees that they shouldn’t come back to work unless they’ve satisfied
the CDC’s requirements to end home isolation.
Isolate and Transport Those Who Are Sick
• Make sure the employees are aware that they shouldn’t report to work while ill, and
that they should notify their manager or another COVID-19 point of contact if they
experience COVID-19 symptoms, test positive for the illness, come in contact with
 someone who has the illness, have been exposed to someone who has the illness, or if
there is a confirmed or suspected case.
• Separate the staff employees or clients who exhibit COVID-19 symptoms right away.
(e.g., fever, cough, and breathlessness). Depending on how severe their symptoms are,
sick people should either go home or to a medical facility. They should also follow the
CDC’s instructions for taking care of themselves and other sick people.
Clean and Disinfect
• Do not use any locations that have been used by a sick person until they have been
cleaned and disinfected.
• A minimum of 24 hours should pass before cleaning and disinfecting. If waiting 24 hours
is not practical, try your best to wait longer. Make sure that cleaning and disinfection
supplies are used and stored in a safe manner, including keeping them out of children’s
reach.
Notify Health Officials and Close Contacts
• Any instance of COVID-19 among employees should be reported right away to the staff
and health officials in your area in accordance with any applicable state, territorial,
tribal, or municipal legislation, while protecting confidentiality in line with the
Americans with Disabilities Act (ADA) external symbol.
• Encourage those who have come into touch with a COVID-19 patient to stay at home,
keep an eye out for any symptoms, and seek medical attention if necessary. If necessary,
critical infrastructure personnel should consult the CDC Guidance for Critical
Infrastructure Workers.
• Think about working with local health officials to decide if and how to implement
employee COVID-19 testing programs, as well as which program(s) would be most
suitable for your specific needs.

COMPENSATION PLAN
A compensation plan describes all the elements of a compensation package (wages,
salaries, and perks), how they will be paid, and why employees will get incentives like bonuses
and raises in pay.
 Table 2.4 Compensation Plan

The Pizza Bites compensation plan is displayed in the table below. It includes the
number of employees we will need as well as their daily, monthly, and annual salaries. There
will be a total of 10 people working for The Pizza Bites. The day charge in total will be P5,620.
The entire daily wage for the restaurant management, supervisor, head chef, two assistant
cooks, three dishwashers, two cashiers, and four servers will be P7,540.00.
In sum, the semi-monthly wage is P115,360.00, and the monthly wage is P203,580.00.
The total annually revenue of the “Pizza Bites” will be P2,596,260.00.

.
 Table 2.5 Benefits Deduction

RECRUITMENT PROGRAM
Recruitment Process
Is the initial phase of building an effective resource base. The hiring process follows a
methodical approach that begins with locating the resources, continues with setting up and
holding interviews, and ends with choosing the best applicants. The first stage of the hiring
process is recruitment planning, during which the open positions are evaluated and described.
It contains the nature of the job, the requirements for experience, education, and talents,
among other things. To draw suitable candidates from a pool of applicants, a systematic
recruitment strategy is essential. The potential candidates should be knowledgeable,
experienced, and capable of handling the tasks necessary to meet the organization’s goals.
. Figure 2.4 Recruitment Process
 Table 2.6 Recruitment Process
JOB QUALIFICATION
MANAGER
• 24-35 years old
• Male or Female
• Graduate of Bachelor of Science in Hotel and Restaurant Management or related
course.
• Culinary school diploma or BS degree in Business Administration.
• At least 3 years of experience as a Restaurant Manager or similar role
• 2 years of experience customer service management.
• Extensive food and wine knowledge.
• Computer literacy.
• Familiarity with restaurant management software.
• Experience in event planning.
• Strong leadership, motivational and people skills.
• Good financial management skills.
 • Critical thinker and problem-solving skills.
• Team player
• Good time management skills.
• Great interpersonal and communication skills.
SUPERVISOR
• 24-35 years old
• Male or Female
• Graduate of Bachelor of Science in Hotel and Restaurant Management or related
course.
• Bachelor’s degree in Business Administration or Hospitality is advantageous.
• Proven experience working as a supervisor in the hospitality industry.
• The ability to work in a fast-paced environment.
• The ability to stand for extended periods of time.
• Strong management skills.
• Excellent organizational skills.
• Effective communication skills.
• Excellent organizational skills.
HEAD COOK
• 24-35 years old
• Male or Female
• Graduate of Bachelor of Science in Hotel and Restaurant Management or related
course.
• 2 years of culinary education.
• 3 years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
ASSISTANT COOK
• 18-35 years old
• Male or Female
• Graduate of Bachelor of Science in Hotel and Restaurant Management or related
course.
• High school diploma or equivalent preferred.
• Culinary school 2-4 year degree or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions.
 • Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• The ability to handle work in a fast-paced environment.
CASHIER
• 18-35 years old
• Male or Female
• Graduate of Bachelor of Science in Hotel and Restaurant Management or related
course.
• Work experience as a Retail Cashier or in a similar role in sales.
• Basic PC knowledge
• Familiarity with electronic equipment, like cash register and POS
• Good math skills
• Strong communication and time management skills.
• Customer satisfaction-oriented
FOOD SERVER
• 18-35 years old
• At least 1-2 years of work experience in upmarket or high volume restaurant.
• Completion of product knowledge training, and written and verbal exams.
• Proficient with maintaining a solid customer base.
• Excellent verbal communication skills.
• Outstanding people skills.
• Well-groomed, professional appearance.
• Available to work shifts, extended hours, over weekends and holidays.
• Physically fit, agile, and dexterous.
• Ability to stand and walk for extended periods. Proficient time-management skills.
DISHWASHER
• 18-35 years old
• High school diploma or equivalent preferred.
• Culinary school 2-4 year degree or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

JOB REQUIREMENTS
 Job requirements were the abilities, knowledge, and characteristics that we an employer
looking to fill a position wants a candidate to possess. These credentials are considered by the
employer to be necessary for satisfactory performance in that position.
The abilities, competencies, experiences, etc. that you anticipate applicants to have and
that are absolutely necessary for someone to execute the job are known as qualifications or
requirements for a job.

Job Requirements include:

• PSA Birth Certificate
• SSS
• NBI Clearance
• Pag-IBIG
• TIN No.
• PhilHealth
• Health certificate from municipal
• Police clearance
• Barangay clearance
• Cedula
• Mayor’s permit
• Trial Court Certificate
• Diploma and Transcript of Records

Training Program
Everyone in a training program, from management to front-line employees, and the staff.
Everyone has the chance to improve their skills thanks to it. This aids us to nake sure that every
member of our staff is competent and capable of doing their job every day. With the right
training and development, employees can excel because their weaknesses can become their
strengths. The purpose of training is to improve individual or group job performance through
organizational activities. Training programs are educational initiatives created to give
employees the knowledge and skills they need to succeed as professionals and to keep them
informed of developments that are important to their line of work.

This includes:

Soft skills
development
 Orientation
Training

Table point of
Food safety sale trainng
Safety training
and sanitation

Figure 2.5 Training Program

Orientation Training
The procedure for acclimating freshly hired employees to their new employment. Both
the employer information and the fundamental organizational information are provided.
Training is a program that aids staff employees in gaining specialized knowledge or abilities to
enhance performance in their present positions and guarantee the new hire has the
fundamental information needed to do the job properly.
Orientation training includes:
• Company History, Mission, Vision, and Objectives
• Mandatory new-hire paperwork
• Overview of the benefit plans
• Administrative procedures
• Key corporate policies
• Corporate culture

Soft skills development

 It is beneficial for all levels of employees, new and old, and it helps employees’ work
ethics, attitudes, communication skills, emotional intelligence, and a host of other personal
qualities. It is also incredibly effective at creating a productive, respectful, and collaborative
culture that benefits both the bottom and top lines of the company.

Soft skills development training includes:

• Time Management Abilities
• Problem-Solving Skills
• Teamwork
• Strong Work Ethic

• Positive Attitude
• Good Communication Skills
• Self Confidence
• Ability to Accept and Learn from any kinds of Criticism
• Flexibility/Adaptibility
• Work Well Under Pressure

Table Point Of Sales Training

POS systems assist small businesses in collecting and analyzing the information required
to make data-driven choices that have an impact on all facets of employee management.
Managers may easily access personnel schedules, timesheets, sales reports, accounting records,
and other crucial data thanks to cloud-based POS systems. You can improve customer
experiences by using a tablet POS. Utilizing quick keys, product searches, and barcode scanning
helps speed up the checkout process.

Consider these best practices:

• Understand your current POS system
• Use a POS system for employee management and scheduling.
• Coordinate POS system usage with online sales and delivery

FOOD SAFETY AND SANITATION TRAINING

 Since the COVID-19 outbreak, a new normal situation has emerged. Training in food
hygiene and safety reduces the likelihood of food contamination or food illness, safeguarding
the general public and our reputation while also helping to avoid COVID-19 contamination. A
crucial first step in creating a culture of food safety is to train our management and employees
in best practices for hygiene. If we don’t take these steps, the risk of food contamination and
public illness increases. It also helps to prevent and minimize the spread of the virus among
employees and other business personnel.
• COVID-19 appropriate measures
• Implementing a food safety management system
• Ensure that all members of staff attend appropriate food hygiene courses
• Maintain adequate food hygiene standards
SAFETY TRAINING
A procedure that tries to give your workforce the information and abilities to do their duties
in a way that is secure for both themselves and their colleagues. In order to create a culture of
safety where employees actively promote appropriate safety practices while working. Aside
from. To detect dangers, report them, and handle occurrences, an effective workplace safety
plan comprises instructions and recommendations.
• Safety training included:
• Emergency action plan
• Personal Protective Equipment (PPE)
• Hazard Communication
• First Aid

BENEFITS
Employee benefits are defined by this organization as indirect, non-monetary, or cash
remuneration given to an employee on top of regular pay or salary. Employee perks, which
come in a variety of shapes and sizes, play a significant role in the total pay package
provided to employees.
Vacation
Five (5) days of vacation, plus two (2) days per year beginning on the second at the
conclusion of each year of service and convertible to cash. Maximum time off a seven-day
vacation.

Healthcare
This plan provides the health care coverage for the employees.
Sick Leave
Six (6) days are allotted for the first two years of service, and two (2) more days are added
on each year after the fourth. Eight (8) days is the maximum amount of sick leave. At the end of
the year, all unused vacation time is convertible to cash.
13th Month Pay
Every level of employee is entitled to 13th month salary once a year. This benefit is
required by law to be paid out by December 24th. Before the 13th month pay is paid out,
employees who leave or are otherwise severed from the company are still entitled to it in
proportion to how long they worked that year.

MANDATORY GOVERNMENT BENEFITS AND CONTRIBUTIONS

This demonstrates that the term “mandated employee benefits” refers to the initiatives
that all employers are compelled by law to offer to their staff members. Mandatory advantages
include disability, workers’ compensation, and unemployment insurance.

Regular Holidays, Special Holidays

Table 2.7 Benefits

Social Security System (SSS) benefits:
SOCIAL SECURITY SYSTEM Employees in the private sector are required by law to be
enrolled in the Social Security System (SSS). Both the company and the employee remit monthly
contributions to the SSS based on each employee’s gross monthly wage.
SSS offers benefits for retirement, maternity leave, funerals, and benefits for sickness and
involuntary separation/unemployment.
PAG-IBIG Benefits :
All employees who are compulsorily covered by the SSS or the Government Service
Insurance System (GSIS, for employees of the Filipino Government), also known as the Pag-IBIG
Fund, are required to participate in the Home Development Mutual Fund (HDMF), also known
as the Pag-IBIG Fund. The HDMF addresses two crucial requirements for Filipino workers
through the Republic Act No. 9679 by establishing a national savings program and an accessible
home finance system. HDMF members benefit of:
1. Savings
2. Short term loans
3. Access to low-cost housing programs
The fund is financed by both the company and the employee. On a monthly basis, employer
contributions are always 2%. Before calculating the amount of income tax due, contributions
are subtracted from gross income.
The most an employee could contribute was PHP 5,000. Therefore, the minimum contribution
for both employees and employers is currently set at PHP 100. Employee contribution is 1% for
monthly compensation of PHP 1,500 or less and 2% for compensation of PHP 1,500 or more.
Phil Health benefits
The SSS medical coverage was provided to the employees as required by law. Both the
company and the employee make equal monthly contributions to the Phil Health Corporation
for insurance.

FACILITIES
 A facility is a room or building designed for a specific function or is the comfort of
performing something.

Figure 2.6 Facility Layout

Figure 2.7 Facility Front View

 Figure 2.8 Facility Reservation Area

Figure 2.9 Facility Preparation Area

 Figure 2.10 Facility Dining Area

Figure 2.11 Facility Function Room

The view of the dining area shows a stove in the middle of each table, a cashier area
where each customer will pay, a server area where each customer’s requested food will be
delivered, a preparation area where each food will be ready to be picked up, and a storage area
where each ingredient will be kept safe and clean to prevent contamination or other risks in the
food we serve.
Figure 2.12 Facility Restroom

Figure 2.13 Facility Restroom

Figure 2.15 Facility Office Area
 Figure 2.16 Facility Backdoor/Emergency Exit

Figure 2.17 Facility Storage Room

STATUS OF TIMETABLE
A GANTT chart is made up of a vertical axis showing the tasks that make up the project, a
horizontal axis reflecting the project’s overall duration, and broken-down increments (for
months and years). The sequences, timing, and lengths of each are shown by horizontal bars of
varied lengths.
 YEAR
(2028- 2029)
Project 0 0 0 0 1 1 1 0 0 0 0 0 0 0 0 0
Schedule 6 7 8 9 0 1 2 1 2 3 4 5 6 7 8 9
Planning in • • •
Business
Location of •
the Business
Managemen •
t
Recruitment
Permits and • •
License
Renovation • •
Contractor
Purchasing •
Furniture
and Fixtures
Application • •
Submission
Staff •
Recruitment
Promotion •
Products
Training •
Products
Soft •
opening
Grand •
Opening
Table 2.8 STATUS OF TIMETABLE
Planning in Business
The proponent plan this business from June to August 2028
Location of the Business
September 2028 look for the area of Barangay Bagumbayan
Management Recruitment
October 2028 will be the month for hiring and recruiting for manager position to different
position
Permits and License
October to November 2028 will be the month to apply permits and license for the
business
Renovation Contractor
December 2028 to January 2029 plan for renovation of commercial space that we rent
Purchasing Furniture and Fixtures
February 2029 will be the month for purchasing furniture and fixtures that will be needed.
Application Submission
March to April 2029 will be the month of accepting application of the employees
Staff Recruitment
May 2029, accepting applicant for the staff of store
Promotion Products
June 2029 will be the month to promote our business Pizza Bites to the public
Training program
July 2029 will be the start of training of those employees who hired to be part of
SamgyuPinoy including managers
Soft opening
August 2029 will be the soft opening of Pizza Bites
Grand Opening
September 2029 will be the grand opening of Pizza Bites

LEGAL ASPECTS
Bureau of Internal Revenue
The Department of Finance has an affiliated entity called the Bureau of Internal Revenue
(BIR). Its duties include assessing and collecting all internal revenue taxes, fees, and charges as
well as enforcing any related forfeitures, fines, and penalties.

Figure 2.18 Bureau of Internal Revenue

The Department of Trade and Industry (DTI)

The Department of Trade and Industry (DTI) is a primary mover of consumer welfare.
It is dedicated to defending the consumer’s rights and interests. Its also devoted to
implementing policies and initiatives targeted at sustaining the growth and development of the
Philippine economy. The DTI protects consumers through consumer education and information
dissemination initiatives in addition to overseeing the efficient implementation and
enforcement of trade regulation and fair trade laws.
 Figure 2.19 The Department of Trade and Industry

Barangay clearance
To obtain a Mayor’s Permit, you must have Barangay Clearance. You can get it from the
barangay where your company is situated. Follow these easy steps to obtain a copy:
Requirement: Completed application form.

Figure 2.20 Barangay Clearance

Sanitary Permit
Sanitary Permit is the name of the formal document that the Department of the
establishment is granted permission by Public Health and Social Services to carry out its
business.

Figure 2.21 Sanitary Permit

Social Security System (SSS)
In the Philippines, the Social Security System is a government-run social insurance
program for employees in the private, public, and unorganized sectors. Republic Act No. 1161,
also known as the Social Security Act of 1954, is what created SSS. Later, in 1997, Republic Act
No. 8282 changed this statute.

Figure 2.22 Social Security System

The Home Development Mutual Fund

The Department of Human Settlements in the Philippines owns and controls the
corporation more often known as the Pag-IBIG Fund and Urban Development, which is in
charge of managing the national Filipino workers employed by domestic and international
firms, as well as voluntary and self-employed members, have access to a savings program and
funding for affordable housing. It provides its members with access to short-term loans and
housing services.
 Figure 2.23 The Home Development Mutual Fund

Certificate of Registration
This document, sometimes referred to as BIR Form 2303 and Certificate of Registration
(COR), this kind of paperwork grants you the authority to run your business legally in the
Philippines. If you are a partnership, corporation, or cooperative, it gives you a Tax
Identification Number (TIN) for your company.

Figure 2.24 Certificate of Registration

ARTICLES OF PARTNERSHIP AND REGISTRATION

N. ARTICLE OF THE PARTNERSHIP
KNOW ALL MEN BY THESE PRESENT:

BAGAYGAY, JANN KYLE S.

ESCALONA, KATRINA M.
LAMA, ADRIAN S.
MENDEZ, ALTHEA C.
SIMBAHON, JOHN MARK WINTER J.
That we, the undersigned, who are all of legal age and citizens of the Philippines, have
consented to amend a general partnership in accordance with the conditions and conditions.
Following are the details, which are subject to any applicable Republic of the Philippines
regulations.
ARTICLE I.: That the name of the Partnership shall be PIZZA BITES.
ARTICLE II.: That the principle office of the Partnership shall be located at Manuel L. Quezon
Street, Barangay Bagumbayan Taguig City, Metro Manila.
ARTICLE III.: That the names, citizenship and residence of the partners of the said partnership
are as follows:

NAME CITIZENSHIP RESIDENCE

Blk. 1 Purok 14, Brgy. South
BAGAYGAY, JANN KYLE S. FILIPINO Daang Hari, Taguig City

78 – A Purok 11 Brgy.
ESCALONA, KATRINA M. FILIPINO South Daang Hari
Taguig City
1st Avenue Laura Drive, Brgy.
LAMA, ADRIAN S. FILIPINO Bagumbayan Taguig City

278 Mahogany Street, Brgy.

MENDEZ, ALTHEA C. FILIPINO Bagumbayan Taguig City

Purok 6-C
SIMBAHON, JOHN MARK FILIPINO Brgy. South Daang Hari
WINTER J. Taguig City

Table 2.9 Article of Partnership

ARTICLE VII.: That the partners agree to change the partnership’s name as soon as they learn
that another partnership, corporation, or person has obtained a prior right to use the name or
that the name has been deemed misleading, deceptive, confusing, confusingly similar to a
registered name, contrary to public morals, good customs, or public policy by the Securities and
Exchange Commission.
ARTICLE VIII.: For a period of five (5) years within the City/Province of Taguig City where the
partnership is currently doing business or plans to do business, a partner who retires or
withdraws from the partnership may not directly or indirectly engage in a business that is or
that would be competitive with the existing or then anticipated business of the partnership.

CHAPTER III.
MARKETING ASPECT

In this chapter, we’ll talk about the positive and negative aspects of running a business and
how to plan ahead to make sure it succeeds. This focuses on marketing research for the
product, the target market for the business, market demographics that display survey results,
and marketing requirements. This chapter also discusses the business’s competitors, market
share, and, finally, the role the company plays in the Philippine economy. It also includes the
business’s strengths, weaknesses, opportunities, and threats.

Market Study
As we conducted the market research on our area, we discovered that we have a strong
competitor. The company in question was established and has been well-known for decades
thanks to its successful food trade mark. We created the company PIZZA BITES as well as our
restaurant which is located in Brgy. Bagumbayan. We actually aim for the positive reaction from
the majority, appeal to the attention, heart, and prefered taste of our future customers,
including those of all ages who need a break from the stress of a long day at work or school.
Our company’s competitive advantage is that, while being a small food business, we guarantee
high-quality services and products that appeal to our customers’ tastes thanks to the
combination of Italian-American and Filipino cuisine.
Target Market
The target audience for the business includes tourists, locals, students at surrounding
colleges and institutions, employees in the neighborhood, and individuals who have just driven
by. The list of potential clients are;
• Mall goer of SM Bicutan, Lakefront, Waltermart Bicutan, and SM BF Parañaque.
• Bank Client`s (BDO, BPI, EastWest Bank, Union Bank, Maybank, Metrobank, Security
Bank)
• Residents of Bagumbayan, South Daang Hari, North Daang Hari, Bagong Tanyag, Lower
Bicutan, Upper Bicutan, Central Bicutan, and Sucat.
• Clients of workers of the nearest stores.
Students of:
• Bagumbayan National High School
• C.P Sta. Teresa Elementary School
• Ricardo P. Cruz Elementary School
• Monlimar Development Academy
• Upper Bicutan National High School
• Taguig City University
• Technological University of the Philippines – Taguig Campus
• Bagong Tanyag Elementary School - Main
• Sucat Elementary School - Main
• Muntinlupa Business High School - Sucat Annex
• Bagong Tanyag Elementary School - Annex A

Marketing Demographics and Survey

Age
30 responses
 Figure 3.1 Age

Frequency distribution of the respondents in terms of AGE

According to our survey with 30 respondents of different ages. It is important to know
the ranges of ages of our respondents in our questionnaire survey most especially the ages of
the people who will eat in Pizza Bites. The highest percentage is 47% for the youngest that
range on 18-and below of ages, 27% for 19-29 and 16% for 30-40. The lowest percentage is 10%
for ages 40 and above.

Income Range
30 responses

Figure 3.2 Income Range

Frequency distribution of the respondents based of INCOME RANGE
The graph shows the market demographic profile of the respondents in terms of Income
Range of respondents. The highest percentage have no income because some of our
respondents are students with 50%, second to the highest answer is 100-5k and below with
20%, same with 50-100 with 17% and the lowest answer are 5k and above with 13%.
Gender
30 responses
 Figure 3.3 Gender
Frequency distribution of the respondents based of GENDER
The graph shows that the highest majority of our survey is male with a total of 53% and
another 47% is female with a total of 30 respondents in our survey.

Ethnicity
30 responses

. Figure 3.4 Ethnicity

Frequency distribution of the respondents based of ETHNICITY
The graph shows that all of the 30 respondents who answered our survey questionnaire
are natural born citizens of the Philippines, with their Ethnicity that range of 100%.
Status
30 responses
 Figure 3.5 Status
Frequency distribution of the respondents based of STATUS
According to our survey with 30 respondents of different ages. It is Important to know the
ranges of ages of our respondents in our questionnaire survey most especially the ages of the
people who will eat in Pizza Bites. The highest percentage is 47% for the youngest that range on
18-and below of ages, 27% for 19-29 and 16% for 30-40. The lowest percentage is 10% for ages
40 and above.

Homeowner

Figure 3.6 Homeowner

Frequency distribution of the respondents based on HOMEOWNER
The graph shows the maket demographic profile of our respondents in terms of being a
homeowner. Majority of the respondents are non-homeowners wiith a total of 70%, and the
lowest are homeowner with 30%.
Preffered Media
 Figure 3.7 Preferred Media
Frequency distribution of the respondents based on PREFFERED MEDIA
The graph shows the market demographic profile of the respondents in terms of
Preferred Media that they frequently use. The highest percentage prefer Facebook with 67%,,
second to the highest answer is TikTok with 60%, same with Instagram with 33% and the lowest
answer are Twitttr with 13%.

1. To what degree do you have a knowledge about “Pizza Rolls”?

50 responses

Figure 3.8 To what degree do you have a knowledge about “Pizza Rolls”
Frequency distribution of the respondents based of TO WHAT DEGREE DO YOU HAVE A
KNOWLEDGE ABOUT PIZZA ROLLS.
The graph shows the market demographic profile of the respondents in terms of
degree of their knowledge about the “Pizza Rolls” The highest answer are Very
knowledgeable with 80%, second to the highest are I know something with 10%, the answer
of Just a little are 6%, and the lowest answer are Extremely little with 4%.
1. How pleasant is the test sample to you in the following aspects?
Look
50 responses
 Figure 3.9 Look
Frequency distribution of the respondents based of LOOK
The graph shows the market demographic profile of the respondents in terms of how
pleasant is the test sample based on its: Look. The highest answer are Great! wiith 80%,
second to the highest are It’s FINE with 12%, the answer of It’s OK are 6%, and the lowest
answer is Very unpleasant with 0%.
Smell
50 responses

Figure 3.10 Smell

Frequency distribution of the respondents based of SMELL
The graph shows the market demographic profile of the respondents in terms of how
pleasant is the test sample based on its: Smell. The highest answer are Great! With 90%,
second to the highest are It’s FINE with 6%, the answer of It’s OK with 4%, and the lowest
answer are Very unpleasant with 0%.
Touch
50 responses

Figure 3.11 Touch

Frequency distribution of the respondents based of TOUCH
The graph shows the market demographic profile of the respondents terms of how
pleasant is the test sample based on its: Touch. The highest answer are once Great with
80%, second to the highest are both It’s FINE and It’s OK with 8%, and the lowest answer
are very unpleasant with 4%.

Taste
50 responses

Figure 3.12 Taste

Frequency distribution of the respondents based of TASTE
The graph shows the market demographic profile of the respondents in terms of how
pleasant is the test sample based on its: Taste. The highest answer are Great! with 80%,
second to the highest are It’s FINE with 10%, the answer of It’s OK is 6%, and the lowest
answer are very unpleasant with 4%.
Texture
50 responses
 Figure 3.13 Texture
Frequency distribution of the respondents based of TEXTURE
The graph shows the market demographic profile of the respondents in terms of how
pleasant is the test sample based on its: Texture. The highest answer are great! With 82%,
second to the highest are It’s FINE with 10%,, the answer of It’s OK with 6%, and the lowest
answer are very unpleasant with 2%.

Amount of Food
50 responses

Figure 3.14 Amount of Food

Frequency distribution of the respondents based of AMOUNT OF FOOD
The graph shows the market demographic profile of the respondents in terms of how
pleasant is the test sample based on its: Amount of Food. The highest answer are Perfect
with 82%, second to the highest are Too much with 14%, and the lowest answer are too
little with 4%.

SWOT ANALYSIS

STRENGTH WEAKNESSES OPPORTUNITY THREATS

• Affordable • Limited seats • Expansion • Too many

prices • Poor • Availability of similar stores
• Fresh minutes customer service and
• Quick service relations • Market restaurants
• Uniqueness • Restaurant development • Lower price
and creativity has low • Business and alternativess
 in food exposure product • Competitors
• Modern • Quick development located
relaxing expansion • Marketing in nearby
environment • Disadvantage Social Media • Environmental
• Experienced of proposition effects
management • Long waiting • Market
team duration demand
• Highly
enthusiastic
team

Table 1: Pizza Bites SWOT Analysis

The Competitors

Figure 3.15 Competitor 1

MattJoy Grocery Store is a small business chain which located in Brgy. Bagumbayan
Taguig City, Metro Manila that serves as a wholesale – retail and street food store since 2015.

MATTJOY GROCERY STORE SWOT ANALYSIS

STRENGTH WEAKNESSES

• Low selling price • Poor quality of customers service

• Attractive store/design layout • The product doesn’t fit with the trend
• Able to charge premium standards
• Good location • Competitors can offer similar products
 OPPORTUNITIES THREATS

• Solid current business location •

Unpleasant rating from the previous
• Ability to open more branches customers
• Improve the overall customer • Consumers becoming more price
experience sensitive
• Expanding the business • Competitors introduce better
improving product
Table 2: MattJoy Grocery Store SWOT Analysis

Figure 3.16 Competitor 2

Linda’s Filipino Street Food Store is a small business chain which located in Brgy.
Bagumbayan, Taguig City Metro Manila that serves as a Filipino street food store since 2018.

LINDA’S FILIPINO STREET FOOD STORE SWOT ANALYSIS

STRENGTH WEAKNESSES

• Strong brand image • Competitors has more offering

• Quality ingredients • Rising cost of ingredients
• Great value product • Not budget friendly price
• Excellent location • Strong existing customers

OPPORTUNITIES THREATS
 • Partner and alliance with other firm • Rival between similar small
• Major facility expansion businesses
• Improve the overall customer • Consumers becoming more price
experience sensitive
• Loyal returning customer • Unpleasant reviews from previous
customers
• Uncertaint economic environment
Table 3: Linda’s Filipino Street Food Store SWOT Analysis

Marketing strategy
Marketing strategy consist of all activities that the company needed to use for attaining
the objectives of the business.
Pricing Strategy
• Pizza Bites will employ competition-based pricing, which will look at what the rivals
were charging for both their goods and services.
• To attract clients and launch a new product that will infiltrate the market and lure
customers away from the competition, Pizza Bites will utilize penetration pricing, which
will lower the prices below the level of the market.
• Pizza Bites will use psychological pricing instead of 30 per one piece, we will set our
price at 25.
Promo offers
• Birthday promo a celebrant is entitled to avail this promo for free food. A valid ID or
birth certificate must be shown as proof of birth in order to take advantage of this
promo. It only applies to the celebrant and not the entire table cost, and they must be
joined by five other full-priced guests who will not receive any discounts.
• Graduation promo a celebrant is entitled to avail this promo. The promotion period will
only be valid from June to September. It is applicable to the celebrant alone and not the
total of the table cost, and they must be accompanied by five full paying persons
without any discounts in order to take advantage of this promo.
• Father’s Day & Mother’s Day a celebrant is entitled to avail this promo. To benefit from
this, just simply show or display a valid ID and a child’s birth certificate as identification
that the celebrant are parent already. If the celebrant is accompanied by five full paying
guests who don’t receive any discounts, it just applies to the celebrant and not the
entire table charge discounts.
Distribution strategy
Distribution Strategy is a strategy or a plan to make a product or a service available to
the target customers through its supply chain.
Direct distribution
• Without the assistance of middlemen like wholesalers or merchants, Pizza Bites is able
to offer its products directly to its clients.
• A direct route of distribution is a method by which a business delivers its goods directly
to the consumer without the use of any middlemen.

Promotional Strategy
Promotional strategies are used in marketing to determine the best ways to get the
product or service to a particular market. Recognizing your audience is the secret to effectively
promoting a good or service is to be unique and grab their attention.
Advertising Strategy

PRINT ADVERTISING
TARPAULIN
 Pizza Bites will use tarpaulin as part of its advertising approach; as a result, our target
audience will already be aware of what our product looks like and, when we have captured
their attention by plastering our tarpaulin all over the place, that they will be eager to try our
product.

Figure 3.17 Tarpaulin

Flyers Advertising
 Flyers, also known as fliers, are a type of paper that Pizza Bites will use to advertise our
product, which is the pizza rolls. Additionally, the flyers were displayed or distributed in public
places because they were meant for widespread circulation.

Figure 3.18 Flyers

Sales Promotion
Sales promotion is the process of persuading a potential customer to buy the product. Sales
promotion is designed to be used as a short-term tactic to boost Sales – it is rarely suitable as a
method of building long-term customer loyalty.
• Loyalty Card
Customer satisfaction is our main goal, our loyal customer deserve to be
rewarded, every time you visit Pizza Bites and avail our products worth of P200.00 you will be
granted a loyalty card which you can earn discounts and free dining offers.

Figure 3.19 Loyalty Card

Coupons
 A coupon will feature a specific savings amount or other special offers to persuade
customers to purchase specific goods. Therefore, Pizza Bites will put a discount in a specific
bundle of product and also to their unlimited value meals on a special event.
Coupon offers:
• Pizza rolls (any variant of flavor: Original or Hawaiian Style) 20% off.
• Pizza rolls : Original 20% off.
• Pizza rolls : Hawaiian Style 20% off.
• Pizza rolls with unli-beverages (any variant of flavor: Original or Hawaiian Style) 30% off.

Figure 3.20 Coupons

Premium
A premium will offer a low cost of product to provide incentive for the customer to buy a
product. Therefore, Pizza Bites will offer a free merchandise tools for the first 100 person in the
grand opening.

Pizza Bites MERCHANDISE

Customized Mini Pillow

Figure 3.21 Mini Pillow

Customized Eco Bag

Figure 3.22 Eco Bag

DIGITAL MARKETING STRATEGY
• Social Media
Pizza Bites will use social media platforms like Facebook, Twitter, and Instagram
to publicize posts about our products and generate online flyers and posters with our
promos and deals that will draw customers and pique their curiosity.
We will employ word-of-mouth advertising to spread the word about our
products to customers who have previously tried them. Because we have adopted the new
standard operating procedures as a result of the Covid-19 epidemic from the previous two
years, clients can contact us through this social media platform and we can offer delivery.

Facebook
pizzabites29@gmail.com

Figure 3.23 Facebook

Instagram
@pizzabites29

Figure 3.24 Instagram

Twitter
@PizzaBites29

Figure 3.25 Twitter

Word of Mouth

Figure 3.26 Word of Mouth

Contribution to the Philippine Economy

An economy’s driving force is business. Business creates jobs that benefit people and
enables them to generate income through the sale of goods and services, allowing them to
spend their earnings on anything they want. The economy would be severely undeveloped
and/or inefficient without business.
Our business Pizza Bites can contribute to the Philippine Economy for the following
reason;
• Both highly qualified, skilled workers with and without experience will be able to find
job with us. As a result, the number of unemployed people in the Philippines will be
reduced.
• A foundation for the exchange of commodities and services between people, groups,
and even nations.
• In addition to the taxes we pay to the government, the investment in our company
venture must also invest in the Philippine economy.
• Last but not the least, we regularly and actively buy both fresh and manufactured foods.