Feasib Rev 1

NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278
Hospitality and Tourism Management Department
A Feasibility Study
Presented to the Faculty of
National College of Science and Technology
In partial fulfilment
Of the requirement for the degree of
Bachelor of Science in Hospitality Management
By:
Cortez, Nikko Paolo B.
Delmonte, Marinel Ann B.
Favorito, John Clyde D.
Gamayao, Ronston
Reyes, Eugene A.
Rodriguez, John Lloyd L.
Zanoria, Kim A.
TABLE OF CONTENT
I. EXECUTIVE SUMMARY 1
II. PROPOSED BUSINESS
a. Proposed Name of the Business
b. The Concept
c. Vision-Mission
d. Objective of the Study
III. SITE SELECTION
a. Local Area Evaluation
b. General Area Evaluation
IV. PERSONAL ANALYSIS
a. Proposed number of Personnel
b. Organizational Chart
c. Job Qualification, Duties and Responsibilities

V. MARKET ANALYSIS
a. Personal Profile
b. Psycho - graphic Profile
c. Target Market
d. Competitors Analysis
VI. FINANCIAL ANALYSIS
VII. ENVIRONMENT WHICH GUEST ARE EXPOSED
a. Physical Components
b. Non Physical Components
VIII. FLOOR PLAN AND LAYOUT OF THE PROPERTY
IX. REQUIRED EQUIPMENT
X. COMMUNICATION SYSTEM IN THE LAYOUT
XI. SPACE ALLOCATION
XII. SANITATION AND SAFETY
XIII. CONCLUSION
APPROVAL SHEET
The Feasibility study entitled Felicity

Coffeehaus prepared and submitted by
Mr.Nikko Paolo B. Cortez, Ms.Marinel Ann B.
Delmonte, Mr.John Clyde D.
Favorito,Mr.Ronston Gamayao, Mr. Eugene A.
Reyes, Mr. John Lloyd L. Rodriguez and Mr. Kim
A. Zanoria in partial fulfillment of the
requirements for the degree of Bachelor of
Science in Hospitality Management, has been
examinated and is recommended for ORAL
EXAMINATION
MR. JACKELL DELA TORRE

Feasibility Study Adviser
PANEL OF EXAMINERS
Has been accepted and approved by the committee on Oral Examination

with a grade of PASSED.
Accepted and approved in partial fulfillment of the requirements

for the degree of Bachelor of Science in Hospitality Management.
Date:
EXECUTIVE SUMMARY
A. THE PROPOSED NAME OF THE BUSINESS
Taking a business name has a big part. It is the first thing that helps the
customer to acknowledge or know the business they want to develop.
Entrepreneurs came up with the business name Felicity Coffee Haus, because of
its meaning "intense happiness". Owner’s believe that through every cup of
coffee they are going to each customer can give intensely to their customers.
B. Concept
Felicity Coffee Haus is a place located in Dasmarinas Cavite,near schools

and other commercial areas. The Felicity Coffee Haus gives warmth and
relaxation to the customers while studying or working with the ambiance of
tavern type.
C. Mission
Our mission is to serve everyone better than anyone else in the Felicity
Coffee Haus. In every town it be of service as well as any other location it may
access, The company aspires to be a warm, comfortable presence and never
wanted the customers to feel less than special because they have a choice at
Felicity Coffee House.
Vision
Our vision is to be the leading coffee shop in the Philippines, selling low-
cost but high-quality coffee. And to broaden this in other areas. We want our
team's company to thrive for future generations.
D. Objective of the Study
The objective of the study is to provide a comfortable place with a beauti-

ful ambience where the customer can receive quality service and enter-
tainment, sell high quality products and services at a reasonable price, as
well as a raise the quality of life for everyone who connects with Felicity
Coffee Haus.
SITE ANALYSIS
A. LOCAL AREA EVALUATION

Dasmarinas, also known as the City of Dasmarinas, is a first-class
component city in the Philippine province of Cavite. According to the 2020
census, it is the largest city in Cavite in terms of both area and population, with
75 barangays, more than 180 subdivisions, a land area of 90.1 square
kilometers, and a population of 703,141. Gómez Pérez Dasmarinas, the 7th
Spanish governor-general of the Philippines who presided from 1590 to 1593, is
the inspiration for the name Dasmarinas. The Dasmarinas City Hall is within a
10-minute walk from the area. Additionally, a 10-15 minute stroll will get you to
the residential neighborhood. According to the Crown Asia.
B. GENERAL AREA EVALUATION

Officially known as the Province of Cavite is a Philippine province that is
part of the CALABARZON region of the island of Luzon. It is one of the most
industrialized and rapidly developing provinces in the Philippines, situated around
14 km (8.7 mi) southwest of Manila on the southern shores of Manila Bay. With a
population of 4,344,829 as of 2020, it will be the most populous province in the
nation. Approximately 8.72 percent of Calabarzon's entire land area, 2.74 percent
of the region, and 0.48 percent of the Philippines' total land area is occupied by
Cavite, which has a land area of 1,427.06 square kilometers (550.99 sq mi).
PERSONNEL ANALYSIS
A. PROPOSED NUMBER OF PERSONNEL
The Felicity Coffeehaus composed of eight personnel in their coffee shop.

One (1) store manager the one who is majority of his time is spent super-
vising and directing the workforce,making the staffing decision including
the hiring of new employees,work schedules,discipline and training of
each employees and also the one who ensure the satisfaction of cus-
tomers. Two (2) shift supervisor they are assisting the manager in execut-
ing store operations during scheduled shifts. Two (2) cashier that is re-
sponsible in receiving payment and issuing receipts through cash payment
or online banking of customers.Two (4) barista who makes hot and cold
coffee drinks. One (1) pastry chef to create pastries and other baked
goods that will be serve with the coffee. (3) Dining staff who is responsible
to prepare restaurant tables with special attention to sanitation and order.
Job Description Number of Personnel
Store Manager 1
Shift Supervisor 2
Cashier 2
Barista 4
Pastry Chef 1
Dining Staff 3
B. Organizational Chart
C. JOB SPECIFICATION AND REQUIREMENTS
STORE MANAGER
Must possess excellent communication skills and a track record of problem-

solving in a team environment. Must be able to manage your own workload and
work within a team structure. Requires at least 3 years of experience in general
management, including at least 2 years as a general manager and at least 1 year
as a managing director of a business.
 Must be 25-35 years old

 Have excellent communication skills, both written and verbal.
 Able to manage, lead, and motivate multiple departments in a fast-paced
environment.
 Strong interpersonal skills are essential for this position.
ASSISTANT SUPERVISOR
During a given work shift, including stocking inventory all day till closing down
at night, they must be able to distribute responsibilities, address issues, and en-
sure that everything runs properly for everyone.

 Ability to multitask.
 Excellent time management skills.
 Knowledge of health and safety protocols.
CASHIER
Receiving payments, providing receipts, gift-wrapping products, and keeping

track of all credit and cash transactions are all tasks that fall under the purview of
the cashier.

 Strong communication and time management skills
 Manage transactions with customers using cash registers
 Greet customers when entering or leaving the store
BARISTA
A barista is a trained individual who prepares and serves speciality drinks like
coffee and tea. They are in charge of collecting payments and orders from cus-
tomers. Additionally, they sanitize and clean their tools, equipment, and seating
locations.

 Properly handle and maintain all equipment
 Strong ability to multi-task
 Prepare and serve coffee and tea drinks that meet quality standards
PASTRY CHEF
In a kitchen inside a restaurant or bakery, a pastry chef, also known as a

dessert chef, bakes different desserts. Their primary responsibilities include fol-
lowing recipes to make pastries, cookies, and other baked products, creating
original and new menu items, and keeping track of the kitchen's stock.

 Proven experience as Pastry Chef, baker or relevant role
 Check quality of material and condition of equipment and devices used for
cooking
 Working knowledge of baking with ingredient limitations
DINING STAFF
The dining staff is responsible for ensuring that guests have an enjoyable
dining experience. They will be expected to work closely with other members of
the team to ensure that the dining room is clean, organized, and fully stocked
with necessary supplies.
 must be 20-35
 Previous experience in a restaurant or hospitality environment preferred
 Willingness to work flexible hours, including weekends and holidays.
 Ability to work in a fast-paced, high-pressure environment
MARKET ANALYSIS
We have conducted a survey with some of the different behavioral patterns of the
market. The following are the result of the market survey.
A. PERSONAL PROFILE
Table 1: Frequency and Percentage distribution of the respondents according to

Gender:
Gender Frequency Percentage
Female 40 40%
Male 60 60%
100 100%
The table shows the frequency and percentage of all the respondents' gender.
40% are females and 60% are males.
Frequency and Percentage of the respondents according to their age (Male).
Age Frequency Percentage
17-18 17 17%
19-20 32 32%
21-22 11 11%
60 100%
This table shows the frequency and percentage of male respondents through
their age. The table shows that 17% of male respondents are ranging (17-18
years old), 32% are ranging (19-20 years old), 11% are ranging (21-22 years
old).
Frequency and Percentage of the respondents according to their age (Female).
Age Frequency Percentage
17-18 12 12%
19-20 17 17%
21-22 9 9%
23-24 2 2%
40 40%
This table shows the frequency and percentage of female respondents through
their age. It shows that 12% of respondents are ranging (17-18 years old), 17%
are ranging (19-20 years old), 9% are ranging (21-22 years old) and 2% are
ranging (23-24 years old).
B. Psycho-graphic Profile
The following questions are answered by the respondents studying,

living, and locals near the said location of the business. The respondents
answered the questionnaire in their own opinion and knowledge.
Table 1: Percentage of answer of our survey respondents in the above

question number one.
Question #1 Yes No Percentage

Do you drink 100 100%

Coffee?
The table shows that 100% of our respondents (Male and Female) are drinking
coffee.
Table 2:
Question ₱ 1-200 ₱ 200- ₱ 300- ₱ 500- Percenta

#2 300 400 above ge
How 52 34 5 9 100%
much is
your
daily
allowanc
e?
The table shows that 52% of the respondents have ₱ 1-200 daily allowance, 34%
have ₱ 200-300 daily allowance, 5% have ₱ 300-400 daily allowance, 9% have ₱
500 and above daily allowance. The question about their daily allowance helps
us to adjust our pricing in coffees and other products that the business will cater
in the future.
Table 3:
Question ₱ 1-100 ₱ 100- ₱ 175- ₱ 250- Percenta

#3 175 250 above ge
How 75 17 5 3 100%
much do
you often
spend at
a coffee
shop?
The table shows that 75% of the respondents (Male and Female) often spend ₱
1-100 in coffee shops. This table will help the entrepreneurs to determine how
much they often spend their money in a coffee shop.
Table 4:
Question #4 Yes No Percentage
Do you agree to 100 100%

have a coffee
shop in the
area?
The table shows that 100% of the respondents agree to have a coffee shop in
the area.
Table 5:
Question #5 Iced Coffee Hot Coffee Percentage
Which type of 73 27 100%

coffee do you
prefer?
The table shows that 73% of the respondents want their coffee iced and 27%
want their coffee hot. The question will help the organization to determine the
customer’s satisfaction with their coffee.
Table 6:
Question #6 Sweet Not so Bland Percentage

sweet
How sweet 45 40 15 100%

your coffee
does you
prefer?
The table shows the respondents preference on the sweetness of their coffee.
Table 7:
Question #7 Home Coffee School Percentage

Shop
Where do 53 43 4 100%
you prefer
to drink
coffee?
The table shows the respondents preferred place to drink their coffees, 53% want
their coffee to be consumed in their house, 43% in the coffee shop, and 4% are
in their school.
Table 8:
Question #8 Relationshi Friends Family Alone

p Partner
Who is your 40 17 24 100%

casual
companion
drinking
coffee?
The table shows that 40% of the respondents spend their time with their partners
when drinking coffee, 17% are friends, and 24% are family. This question will
help the business to create a relaxing ambiance while sipping and drinking coffee
in the shop.
Table 9:
Question Once a Twice a 3-4 times Rarely Percentag

#9 day day a week e
How 37 45 9 9 100%
frequently
do you
drink
coffee?
The table shows their frequent consumption of coffee in a day.
Table 10:
Question Studying Reading Watching Percentage

#10 books
What do 40 15 45 100%
you often
do while
having
coffee?
The table shows what they're doing while having coffee. 40% are studying, 15%
are reading books, 45% are watching. This will help the business on what to add
in coffee shop to entertain future customers while having their coffee.
Table 11:
Question Bread/Cake Biscuits Rice Percentage

#11
What food 73 25 2 100%

would you
like to pair
with coffee?
The table shows the respondents' answer based on what food they actually pair
their coffee with.
C. Target Market
Felicity Coffee Haus will cater to people who want to get their daily cup
of great-tasting coffee in a relaxing atmosphere. Such customers vary in age,
although our location is close to schools most of our clientele will be college
students and faculties. Our market research shows that these are discerning
customers that gravitate towards better tasting coffee. Furthermore, a lot of
college students consider their coffee bars to be a convenient studying or
meeting location, where they can read or meet with their peers without necessity
to pay cover charges. The business will provide a unique possibility for building a
loyal client base.
D. Competitor Analysis
Name of Location Strengths Weakness Quality Quality
Coffee
Shop
Nori Cafe Dasmariñas Convenient Too ***** 9:00am-

Cavite Transportatio Expensive 9:00pm
n
Monique’ Dasmariñas Good Servies Lack of **** 8:00am-

s Cafe Cavite Experience 9:00pm
Orange Dasmariñas High Quality Watery ** 3:00pm-

Tag Cavite of products Coffee 12:00a
Coffee m
Brewery
Atripet Dasmariñas Positive No **** 8:00am-

Cafe Cavite attitude to the Company 10:00p
brand app m
Café Dasmariñas High rating on Difficult to **** 9:00am-

Ulayaw Cavite review Access to 10:00p
website capital and m
Funding
Hangout Dasmariñas High Service Strong **** 9:00am-

Cafe Cavite Level existing 9:00pm
competitors
Icafe Dasmariñas Highly Many **** 9:00am-

Cavite Motivated substitute 6:30pm
Staff competitive
products
Financial Statement
A. Total project cost (rought estimated)
Felicity Coffeehous
Total project cost
Land 100sqm 1,388.800.00
Construction cost (including professional 2,000,000.00

fees for Engineer, Architect, Lawyers,
designer;s and construction labor cost and
materials)
Total fixed investment 3,388,800.00
Intial working capital
Dining equipment and utensils 13,578.00
Kitchen equipment 48,789.00
Cleaning materials 5,678.00
Counter equipment 18,752.00
Comfort room equipment 15,300.00
Office supplies and appliances 98,780.00
Uniform expenses 7,000.00
Total initial working capital 207,874.00

Pre-operating expenses
Permit and license expenses 20,000.00
Total pre-operating expenses 20,000.00
Total project cost 2,928,096.00
B.Labor cost
Position No. Of Montly Total salary every

employees (26days)
Store Manager 1 830x26days 21,580.00
Shift Supervisor 2 700x26days 36,400.00
Pantry Chef 1 605x26days 15,730.00
Barista 4 605x26days 62,920.00
Cashier 2 450x26days 23,400.00
Dining Staff 3 450x26days 35,100.00
Total monthly
195,130.00
labor cost
C.Employee’s insurance
SSS Contribution 180x13x2 4,680.00
Pag-IBIG 100x13x2 2,600.00
Phil Health 223x13x2 5,798.00
Yearly employees insurance cost

13,078.00
total
D.Marketing expenses
Social media advertising 10,000.00
Flyers & Posters 15,000.00
Total marketing experience 25,000




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NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Hospitality and Tourism Management Department

Presented to the Faculty of

Hospitality and Tourism Management Department

National College of Science and Technology

Of the requirement for the degree of

Bachelor of Science in Hospitality Management

Cortez, Nikko Paolo B.

Delmonte, Marinel Ann B.

Favorito, John Clyde D.

Rodriguez, John Lloyd L.

Hospitality and Tourism Management Department

II. PROPOSED BUSINESS

a. Proposed Name of the Business

d. Objective of the Study

III. SITE SELECTION

a. Local Area Evaluation

b. General Area Evaluation

IV. PERSONAL ANALYSIS

a. Proposed number of Personnel

c. Job Qualification, Duties and Responsibilities

Hospitality and Tourism Management Department

b. Psycho - graphic Profile

VI. FINANCIAL ANALYSIS

VII. ENVIRONMENT WHICH GUEST ARE EXPOSED

b. Non Physical Components

VIII. FLOOR PLAN AND LAYOUT OF THE PROPERTY

IX. REQUIRED EQUIPMENT

X. COMMUNICATION SYSTEM IN THE LAYOUT

XI. SPACE ALLOCATION

XII. SANITATION AND SAFETY

Hospitality and Tourism Management Department

The Feasibility study entitled Felicity

MR. JACKELL DELA TORRE

Has been accepted and approved by the committee on Oral Examination

Accepted and approved in partial fulfillment of the requirements

Hospitality and Tourism Management Department

Hospitality and Tourism Management Department

A. THE PROPOSED NAME OF THE BUSINESS

Hospitality and Tourism Management Department

Felicity Coffee Haus is a place located in Dasmarinas Cavite,near schools

D. Objective of the Study

The objective of the study is to provide a comfortable place with a beauti-

Hospitality and Tourism Management Department

A. LOCAL AREA EVALUATION

B. GENERAL AREA EVALUATION

Hospitality and Tourism Management Department

A. PROPOSED NUMBER OF PERSONNEL

The Felicity Coffeehaus composed of eight personnel in their coffee shop.

Job Description Number of Personnel

Hospitality and Tourism Management Department

Hospitality and Tourism Management Department

C. JOB SPECIFICATION AND REQUIREMENTS

Must possess excellent communication skills and a track record of problem-

 Must be 25-35 years old

 Must be 25-35 years old

Hospitality and Tourism Management Department

Receiving payments, providing receipts, gift-wrapping products, and keeping

 Must be 25-35 years old

 Must be 20-30 years old

In a kitchen inside a restaurant or bakery, a pastry chef, also known as a

 Must be 25-40 years old