Business Plan in

Entrepreneurship in Tourism and Hospitality

“Le Petit Café”

2nd Floor OK Plaza, Victory Liner Compound, Rizal Avenue Extension,

Caloocan, 1400, Metro Manila
lepetitcafe_business@gmail.com

Guerrero, Patrick Luke

Lansang, Vicki Joyce
Mantalaba, Rochelle
Mendoza, Kim

BSHM 603

Ms. Emmaline Cunanan

 TABLE OF CONTENTS

Cover Sheet 1

I. Executive Summary 3
II. PART I: Organizational Plan 3
i. Mission of the Company 3
ii. Business Model 4
iii. Strategic Relationships 4
iv. SWOT Analysis (Internal & External) 5

Components of Organizational Plan:

i. Products and Services 6

ii. Intellectual Property 8
iii. Location 8
iv. Legal Structure 9
v. Management 9
vi. Personnel 10
vii. Accounting and Legal 11
viii. Insurance 11
ix. Security 13

PART II: Marketing Plan 13

i. Overview and Goals 13

ii. Market Analysis 13
iii. Marketing Strategy 14
iv. Pricing 15
v. Promotion 15
vi. Customer Service 15
vii. Implementation of Marketing Strategy 16
viii. Assessment of Marketing Effectiveness 16

PART III: Financial Documents 17

i. Summary of Financial Needs 17

ii. Sales Projection 17
iii. Pro Forma Statement of Cash Flow 18
iv. Pro Forma Income Statement 18
v. Pro Forma Balance Sheet 19
vi. Break-Even Analysis 20

PART IV: Supporting Documents 21

i. Personal Resumes 21
 I. EXECUTIVE SUMMARY

Le Petit Café is a small start-up restaurant that will surely satisfy the cravings of its customers. Le Petit
Café’s goal is to give quality and timely foods and beverages; rice meals partnered with eggs or silogs, cold
and hot drinks, snacks and many more are to be offered. Our goal is to have a flexible target market which
means it can be from ages at least 1 to 2 years old up to the elderlies. All of our food ingredients aren’t
store-brought and it will surely have the healthiest components as it is homemade and perfected through
time and effort of the staffs and owners. We value change and we can easily adapt to change that is why
Le Petit Café adapts to technology; we installed various tools and equipment to help us improve further
and innovate as we proceed to our business.

Le Petit Café may be small but since we are graduating students, our minds are fresh to what needs
to be done and how to do it. We are the generation that can fully understand what the trend is and how
to apply it to our small business. Our competitors may have the name and loyalty from our target market
but we can compete well and match and exceed the expectations of the customers. Since we are starting
we are planning to introduce our business first by posting it in social media and once we see how fast it
will be to gain likes and attention of our target customers, then we can start from there; to giving out
fliers, having posters and promotions, our popularity will slowly but surely grow.

II. THE ORGANIZATIONAL PLAN

Mission of the Company

Le Petit Café’s mission is to provide our customers the finest hot and cold beverages of all time.
Providing our customer great food in a most affordable and reasonable price. Provide our customer’s
cravings for beverages in hot or cold, pasta and even silog meals for dine in customer and even at the
comfort of their own home. We will bring your cravings in front of your doorsteps so you can share your
cravings to your loved ones and family members, or even with your friends while having bonding moment
together. Our commitment is to make sure to have best practices in terms of customer services so we can
provide great experience and the best food tasting to our customers.

Business Model

• Value Chain – We decided to put up a small restaurant instead of other hospitality industry
businesses because it is the kind of business that stays for a very long time. We came up to the
 decision to pursue a business that will still be operable despite various crisis like the one we are
facing right now, the pandemic. Food and beverages are daily consumables and starting up a
business that offers items that aren’t as risky as per other types of businesses.
• Value Proposition – Le Petit Café offers innovation to the customers. Our company may not be
the first ones to offer the food and beverage that we offer but we assure you that we can be your
one-stop-shop for your hunger and cravings. Our company is not just about the wants of the
people but the necessities, the needs and demands of our target customers. We are to offer
varieties of hot and cold beverages that will surely will never go out of season since you can
consume it anytime. We would also offer food items like pastas, pizzas, pastries and egg-rice
meals or silogs.
• Revenue Model – Our business will be profitable since the food and beverage that we will offer
are the ones consumed on a daily basis. We have a wide range of target market because they will
be the children who can already eat solid foods up to the elderly that can still eat solid foods.

Strategic Relationships

Strategic relationships require an investment of time, energy, money, people and other resources.
In our business, we have four (4) major shareholders and we are all graduating students. We invest our
time, effort to make this business possible. We invest our personal money and a lot of help from our family
to put up this business. This partnership or relationship we made is solid. We also make a good
relationship/partnership in our suppliers.
SWOT Analysis

SWOT Internal

•Skilled and highly motivated staffs.

Strengths •Accessible location and parking space for customers.

•Great equipment internally and externally.
•High quality products.

•Limited product availability. (Pandemic)

Weaknesses •Strong existing competitors.
•Limited sales area coverage.

•Stronger customer relationship

Opportunities •Broaden product range to target new customers.
•Special and exclusive offers.

•Cash flow requirements.

Threats •Price sensitive customers.
•Aggressive competitors.

SWOT External

•Affordable and budget friendly.

Strengths •Wide variety of products.

•New and innovative flavors.
•Instagram-able view.

Weaknesses •Difficult estimation of capital and profit.

•Product endorsements.

•Innovation and new techniques.

Opportunities •Mobile application and home delivery services.
•Improved customer service.

Threats •Costly supplier.

•New competitors and pending mall opening. (SM Grand Central)
 i. Components of the Organizational Plan
• Products

Rice Meal Pizza Pasta

• Bacsilog • Bianca
• Tapsilog • Cheesy Burger • Lasagna
• Chicksilog • Creamy • Mac & Cheese
• Porksilog Spinach • Baked
• Bangsilog • Cheesy-melt Macaroni
• Liemposilog Double Decker
• Tocilog • Beef/Chicken
Shawarma

Hot Coffee Frappe Fruit Tea

• Brewed Coffee
• Espresso • Choco Blitz • Lychee
• Caffe Latte • Choco Love • Mango
• Vanilla Latte • Dark Mocha • Papaya
• Cappuccino • Coffee Jelly • Coconut
• Caffe Americano • Hazelnut • Watermelon
• Caramel • Caramel • Pineapple
Macchiato Macchiato

Dessert

• Red Velvet Cheesecake

• Sans rival * Brownies
• Cheesecake * Tiramisu Mousse
PRICE LIST:

RICE MEAL
BACSILOG 69
TAPSILOG 69
CHIKSILOG 59
PORKSILOG 69
BANGSILOG 59
LIEMPOSILOG 69
TOCILOG 59

PIZZA
SOLO REGULAR
BIANCA 129 189
CHEESY BURGER 129 189
CREAMY SPINACH 129 189
CHEESY MELT DOUBLE DECKER 99 129
BEEF/CHICKEN SHAWARMA 109 139

PASTA
LASAGNA 89
BAKED MACARONI 79
MAC & CHEESE 69

HOT COFFEE
SMALL (12oz) MEDIUM (16oz) LARGE (22oz)
BREWED COFFEE 49 59 69
ESPRESSO 49 59 69
CAFFE LATTE 59 69 79
VANILLA LATTE 49 59 69
CAPPUCINO 59 69 79
CAFFE AMERICANO 49 59 69
CARAMEL MACCHIATO 69 79 89

FRAPPE
SMALL (12oz) MEDIUM (16oz) LARGE (22oz)
CHOCO BLITZ 59 69 79
CHOCO LOVE 49 59 69
DARK MOCHA 59 69 79
COFFEE JELLY 49 59 69
HAAZELNUT 49 59 69
CARAMEL MACCHIATO 59 69 79
 FRUIT TEA
SMALL (12oz) MEDIUM (16oz) LARGE (22oz)
LYCHEE 49 59 69
MANGO 49 59 69
PAPAYA 49 59 69
COCONUT 49 59 69
WATERMELON 49 59 69
PINEAPPLE 49 59 69

DESSERT
PER SLICE
RED VELVET 59
SANS RIVAL 69
CHEESECAKE 59
BROWNIES 55
TIRAMISU MOUSSE 69

• Intellectual Property

The name “Le Petit Café” will be legally registered as we originally came up with the name and it
will serve as our trademark. Same goes with the recipes of our food and beverage items to protect our
branding identity. It gives our company the authority and protection that we need to distinguish our very
own products and gives the company a competitive edge since it cannot be copied or imitated.

• Location

Our store location is located at 2nd floor OK Plaza, Samson Road, Caloocan City. It is very
accessible and easy to locate and has car space for our customers.
• Legal Structure

Our Company will be owned by four (4) people and will be assisted by their parents for financial
purposes. As proponents of the business, we will decide who will be the committee and board of directors’
in-charge and has the final say.

The advantages of having more than two (2) proponents are huge because we are different people
with different perspectives that can give varieties of ideas that can help the further improvement of the
company.

• Management

Manager

Accountant Marketing Human Resource

o Manager - Restaurant Managers are responsible for leading and managing the restaurant.
They will be responsible for different tasks such as training, overseeing food quality,
developing menus as well as greeting and serving restaurant guests.
o Accountant - An accountant is involved in both keeping a track of the transactions and
preparing a report regarding the financial status of a business through the balance sheet,
profit & loss account, and cash flow statement.
o Marketing - Increasing brand awareness and market share. Coordinating marketing strategies
with the sales, financial, public relations, and production departments. Developing and
 managing the marketing department's budget. Overseeing branding, advertising, and
promotional campaigns.
o Human resource – In charge of recruiting, selecting, orienting, training, assigning, scheduling,
coaching, counselling, and disciplining employees; communicating job expectations; planning,
monitoring, appraising, and reviewing job contributions; planning and reviewing
compensation actions; and enforcing policies and procedures.

Personnel

Chef

Assistant
Cashier
Cook

Dishwasher/
Service Crew Service Crew
Steward

We have 6 personnel who will serve and communicate directly with the customers.

• 1 Chef/Cook - Chef are responsible for handling food related concern, dishes and menu of the
restaurant. Duties will include prepping meals by weighing, measuring, and mixing ingredients,
cooking meals, checking ingredients for freshness, and arranging and garnishing food.

Chef initial salary: 800.00/day

• 1 Assistance Cook - provide support to chefs and have duties such as maintaining supplies,
handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking
utensils organized, and plating dishes.
 Assistant cook initial salary: 537.00/day

• 1 Dishwasher - Responsible in making sure that all Kitchen tools/utensils are clean and ready to
use.

Dishwasher initial salary: 537.00/day

• 1 Cashier - A Cashier's primary role is to assist customers in the in-store check-out process. Main
duties include ringing up sales, bagging items, requesting price checks, honoring coupons,
collecting payment and giving appropriate change.

Cashier initial salary: 537.00/day

• 2 Service crew - Service crew members prepare and serve food and provide customer service.

Service crew initial salary: 537.00/day

They will be more than happy to serve and provide an excellent customer service.

• Accounting and Legal

Accounting is the practice of recording or settling accounts in financial transactions and

determining income and expenses for tax and other financial purposes. In a legal setting, it is often used
to determine the nature and extent of damages in a lawsuit, or can even be a remedy in some cases. The
management will hire one accountant and one lawyer that will be in charge of handling the legalities and
advising on the financial statements and financial accounts. Aside from the people that we will hire, one
of the owners will be hands on and focused on this department.

• Insurance

Employee Insurance – The contract of the employee that our company will hire should have the
information about the contributions and benefits included. These are the SSS, PhilHealth and Pag-IBIG
Fund; the list below is the summary of the mandatory benefits and provisions for employees in the
Philippines under the Labour Code and special laws:

1. Minimum wage = P537.00 per day (in NCR) as of 22 November 2018

2. 13th month pay (after 1 month of service) = 1/12 of the total basic salary earned by an
employee within a calendar year
3. Overtime pay= 25% premium on hourly rate
 4. Night shift differential if work between 10:00 PM to 6:00 AM = 10% premium on hourly rate
5. Special Non-Working day = 30% premium if worked
6. Regular holiday pay= 100% premium if worked, paid if unworked
7. Service Incentive Leave = 5 days paid leave for every year of service
8. Maternity Leave = daily maternity benefit equivalent to one hundred percent (100%) of her
average salary credit for sixty (60) days or seventy-eight (78) days
9. Paternity leave = 7 days leave with pay (married only)
10. Parental leave for solo parents = 7 days leave with pay for every year of service
11. Leave for victims of Republic Act 9262 or Anti-Violence against Women Law = 10 days leave
with pay
12. Special Leave for Women= Two months leave with pay for women who underwent surgery
due to gynaecological disorders

The following are the business’ insurance:

• Professional Liability Insurance – also known as errors and omissions (E&O) insurance, covers a
business against negligence claims due to harm that results from mistakes or failure to perform,
and since our company offers consumables that are made freshly every day, mistakes are most
likely to occur. This insurance helps us covers legal costs and expenses incurred in your defence,
as well as any damages or costs that may be awarded, if you are alleged to have provided
inadequate advice, services or designs that cause your client to lose money.
• Property Insurance – This insurance covers equipment, signage, inventory and furniture in the
event of a fire, storm or theft; since we plan to lease a space it is a must for our company not to
shoulder tons of money when a negative event occur.
• Workers’ Compensation Insurance – As a hospitality industry that happens to have connection
to cooking, cleaning and such, unwanted events, risks and hazards are most likely to occur. Once
the first employee has been hired, workers’ compensation insurance should be added to a
business’s insurance policy. This will cover medical treatment, disability and death benefits in the
event an employee is injured or dies as a result of his work with that business.
• Vehicle Insurance – Given the situation on this day, door-to-door deliveries are highly in demand
and if company vehicles will be used, those vehicles should be fully insured to protect businesses
against liability if an accident should occur.
 • Business Interruption Insurance – Since our proposed location for our establishment is close to
the West Valley Fault, a disaster or catastrophic event is most likely to occur, and business’s
operations will likely be interrupted. During this time, your business will suffer from lost income
due to your staff’s inability to work. Business interruption insurance compensates a business for
its lost income during these events.
• Security

Keeping stock secure depends on knowing what you have, where it is located and how much it is worth -
so good records are essential.

A thief coming in from outside is an obvious threat. Check the security around your premises to keep the
risk to a minimum. Offering to help a customer if you are suspicious will often prevent a theft.

• Train staff about your security systems and your disciplinary policies and procedures. Training
about the cost of stock theft will help, as many people aren't aware of the implications for
company turnover and job security.

• Set up procedures to prevent theft. Staff with financial responsibilities should not be in charge of
stock records.

• Restrict access to warehouses, stockrooms and stationery cupboards.

• Regularly change staff controlling stock to avoid collusion or bad practice.

III. Marketing Plan

• Overview and goals of the marketing strategy

Since Le Petit Café is a start-up business, the Café aim marketing strategy is to reach and inform
people about the launching of new Product and services in the market, to get the attention of the people
and induce them to go to Café store, experience what the Café product and offers, trust the brand and
consider the Le Petit Café as their go to Café and recommended establishment in the market. The strategy
that Le Petit Café will going to use is Social Media Marketing, Content Marketing and Influencers
Marketing, Further the objective of Le Petit Café is to make Customer aware, to reach large number of
people, connect to them, build brand awareness and increase sales.
• Market Analysis
Now a days coffee business have a high competitors, there are so many production and coffee
shop everywhere, most of which present different quality, taste and decoration to be factors of choice for
customers, Café’s that offers different variety of coffee and snacks is one of the trend today, the Café
industry is booming around the world and the particular reason of that is because a lot of people want to
socialize more, work remotely and a lot of people in-love in drinking coffee and eating snacks than to the
usual meal, therefore Le Petit Café will focus and emphasize on the quality, taste and image of the shop,
giving customers more value to their money ensured by incorporating good to excellent production which
attributes at a lower cost than to its rivals, on the other hand The Café aim to target lowest cost and price
with a good quality food & service. since Le Petit Café is located at Ok plaza Monumento Caloocan, our
main and Direct competitor is Hide out, it is also located at Monumento Caloocan, they have the same
product as what Le Petit Café offers, they operate everyday 12:00 pm-06:00pm and their main product is
Cream cheesecake milk tea and snack basket that contain fries, potatoes, nachos, burger and pizza. Based
on the reviews on their Facebook page a lot of customer love the quality and taste of the product but it’s
too expensive, some of their customers can’t afford it and some of their customer experienced rude
attitude from their staff.
• Target market
Le Petit Café location is surrounded by malls, offices, Schools, and terminals which is an advantage
because the Customer traffic is good and we can easily reach our target market Such as employees,
students, singles, couples, coffee lovers, silog lovers and milktea lovers. For all age, male, female, and
LGBTQ. All religion is accepted, our cafe is near to schools, offices, malls, transportation terminal and
that's why we target this kind of people to be our prospect in Le Petit Cafe. We believe that our location
has a high probability of success. Our product offerings are affordable that can suit to their budget, there's
no need to spend a lot of money to dine in cafe. Since, our prices are budget-friendly perfect for solo,
friends, lovers, and families.
• Marketing Strategy
Le Petit Café sales and distribution method is Direct Selling, we will provide product and service
directly to the customers, they can visit the store location at Monumento Caloocan to experience the
product and services that we offer, also they can order though online. moreover with regards to
packaging, Le Petit Café will personalized and design its own packaging such as coffee cups, milkshake
cup, cold drink cups, rice boxes, napkins and cutleries, owing to the fact that personalized packaging will
help to build our own branding in the market also it will contribute to the environmental responsibility of
the Café because all of the packaging material needed for the Café will be food safe, environmental
friendly and manufactured by size and specification.
 • Pricing
Le Petit Café pricing Strategy is cost based strategy, the price of all the product will be based on the
direct cost, indirect cost and preparation & labor. Direct cost is the costing, ingredient costs associated
with the food item itself. This involves the purchasing food and portion sizes, Indirect cost are those that
do not include the actual ingredients that make up a dish, but the aspects of Le Petit Café that add
perceived value or quality such as the preparation and labor, The labor to prepare a menu item is
considered an indirect cost. Menu items that require time, effort, artistry or talent to prepare merit a
higher menu price than something that simply requires heating and plating.
• Promotion
Rubio Alex stated that “Social media is a powerful way to connect with your customers. By being on
social, you’re letting your customers know that you’re there, you’re open for business, and you’re ready
to listen. This is a great marketing tool and can help increase your brand visibility and skyrocket sales in
a way that’s fast and cost-effective” thus Le Petit Café will take advantage of social media platform to
make customers aware, attract and induce them to go to Café store and buy product, through social
media platform, the Café will be able to reach a large number of customers easily and quickly, it will
benefit the Café because it will help to connect to customers, increase awareness about the brand and
boost sales. The Café will create social media account such as Facebook, Instagram, and YouTube to
promote all the Le Petit Café product offers by posting all the information needed, the actual picture of
the product with price, some teaser video and Le Petit Café Contents that will get the people interest.
In addition, Le Petit Café will also plan to have collaboration with social media influencers as a
marketing strategy to promote the store and product & services. Le Petit Café will send Products to
influencers for free but they need to make contents about the product like photos and videos and post it
to their social media accounts, some influencers like, Anne Clutario (aka Anne Clutz), Rei Germar and Ivana
Alawi, though the help of influencers Le Petit Café will quickly build its brand online, build trust, improve
brand awareness, effectively reach target audience, provide amazing value to customers and build
winning partnership.
• Customer Service
Le Petit Café Human Resources is the responsible of hiring employees, The employees should
knowledgeable enough, have professionalism and well trained though that, the employees will be able to
perform and serve well in Café and to the Customers. The Café will implement greeting policy to the
employees that they should always greet the customers with smile every time they come in, get the food
and come out, greeting like, " welcome to Le Petit Café" " Enjoy your stay/food" " Thank you and come
again". Also the Café will implement wearing proper uniform provided by the management and have a
proper hygiene. Le Petit Café believe that by professionalism and treating the customer great hospitality
with care, love and make them feel that they are special, the Café will achieve excellent outcome and
positive feedback from the customer that will also help to attract more customers in the market.
• Implementation of Marketing Strategy
Le Petit Café Marketing Personnel and other staff is in charge in implementation of marketing
strategy. They will going to have several meeting to discuss and to have research about the marketing
such as Product shoot, Video shoot, and editing. After they finalize the content, they will create time table
or schedule of content posting. The date, time and what platform. The time table will help the Café to
have a smooth and organize marketing strategy in social media, more over the plan will be the following:
first, Before the soft opening all the social media account of Le Petit Café will going to upload a teaser
video about the Café and the products, to get the audience attention and give then excitement, second is
The menu list with price will be posted day before the soft opening to update the customers about the
product offers and price range, third, during the opening, all the social media account will upload
individual actual product photo and video every day. Then week after the opening, the social media
influencers partnered with the Café will post a content about t Café and its product offers. Lastly during
the serving time, all the customers will take a picture and video by the café staff and it will be posted on
social media accounts as a documentation and to also show that the customers is satisfied to their
experience.
• Assessment of marketing effectiveness
Le Petit Café will going to use to evaluate the marketing plan if it’s effective of not, by the following
method: first market reaction, the actions of your competitors are often a barometer to measure the
success or failure of a Marketing Plan. If competitors race to copy what you've done, the plan is affecting
them, and it should be working. If your campaigns go largely ignored, there may be an issue, and
evaluation should be set in motion. Second is Customer response, in all its varied forms can help the Café
to determine what type of reactions in our marketing efforts create? Customer service feedback, online
engagement, and click-thru-rate can reveal what our customers think of our efforts and which campaigns
or program have the greatest impact. Basic questions like “how did you find out about us?” can reveal
which initiatives in the Marketing Plan are reaching the customer and driving sales. Lastly the sales
performance, if the Café sales is increasing then it means that the marketing is effective then if the sales
it decreasing it means that the Café needs to think more about other marketing strategy.
 IV. Financial Documents
• Summary of financial needs
Liabilities
Water Bill: 3000 x 12 = 36,000
Electricity Bill: 7000 x 12= 84,000
Internet Bill: 3000 x 12= 36,000
Marketing: 10,000 for a year
Salary:
• 4 Owners: 600 per day
• 1 Chef: 800 per day
• 4 personnel: 537 per day
• Total salary for yer = 1,952,000
Rent: 10,000 x 12 = 120,000
Assets
Inventory: 15,000 x 12 = 180,000
Savings account: 200,000
Furniture & fixture: 10,000
Kitchen equipment: 47,000
Office equipment: 33,000
Sales Projection

Sales Estimate (Yearly)

Customer Count x Average Price of Items Sales Estimate
50 (Lunch) Php 121.5 Php 6,075
50 (Dinner) P 243.00 Php 12,150
Total sales per day = Php 18,225
Total sales per week = Php 127,575
Total sales per month = Php 510,300
Total sales per year = Php 6,123,600
Pro forma statement of cash flow

2021 2022 2023

Beginning Balance Php 200,000 Php 2,390,880 Php 2,700,768

SALES/INCOME:
Food and Beverage Items Php 6,123,600 Php 6,735,960 Php 7,746,354
TOTAL Php 6,123,600 Php 6,735,960 Php 7,746,354

EXPENSES:
Marketing Materials Php 10,000 Php 20,000 Php 30,000
Utility and Bills Php 156,000 Php 176,000 Php 196,000
Water Php 36,000 Php 46,000 Php 56,000
Electricity Php 84,000 Php 94,000 Php 104,000
Internet Php 36,000 Php 36,000 Php 36,000
Store Rental Php 120,000 Php 180,000 Php 240,000
Payroll/Salary Cost Php 1,952,000 Php 1,952,000 Php 1,952,000
Inventory Php 180,000 Php 240,000 Php 300,000
Tax 20% Php 1,224,720 Php 1,347,192 Php 1,549,270.8
Furniture and Fixtures Php 10,000 Php 20,000 Php 30,000
Kitchen Equipment Php 47,000 Php 57,000 Php 67,000
Office Equipment Php 33,000 Php 43,000 Php 53,000
TOTAL Php 3,732,720 Php 4,035,192 Php 4,417,270.8

NET CHANGE: Php 2,390,880 Pho 2,700,768 Php 3,329,083.2

Pro Forma Income Statement

2021 2022 2023

Sales revenue 6,123,600 6,735,960 7,746,354
Cost of sales 180,000 240,000 300,000

Gross Profit 5,943,600 6,545,960 7,546,354

Operating expenses

Marketing 10,000 20,000 30,000

Utility & Bills 156,000 176,000 196,000
Store rental 120,000 180,000 240,000
Payroll/Salary 1,952,000 1,952,000 1,952,000

Total Operating 2,238,000 2,328,000 2,418,000

expenses

Operating Income 3,705,600 4,167,960 5,028,354

Tax 20% 1,224,720 1,347,192 1,549,270.8

Net Income 2,480,880 2,820,768 3,479,083.2

Pro Forma Balance sheet

2021 2022 2023

Assets
Current Asset

Saving Account 200,000 250,000 300,000

Inventory 180,000 240,000 300,000
Cash 5,943,600 6,495,960 7,446,354

Total Current Asset 6,323,600 6,985,960 8,046,254

Fixed Asset
Furniture & Fixture 10,000 20,000 30,000
Kitchen Equipment 47,000 57,000 67,000
Office Equipment 33,000 43,000 53,000

Total Fixed Asset 90,000 120,000 150,000

Total Asset 6,413,600 7,105,960 8,196,254

Liabilities and Equity

Current Liabilities

Account payable 2,238,000 2,328,000 2,418,000

Other Liabilities
Tax 20% 1,224,720 1,347,192 1,549,270.8
Total Liabilities 3,462,720 3,675,192 3,967,270.8

Equity

Remaining Earning 2,950,880 3,430,768 4,228,983.2

Total Liabilities and 6,413,600 7,105,960 8,196,254

Equity
 • Break-even Analysis
𝐹𝑖𝑥𝑒𝑑 𝐶𝑜𝑠𝑡
𝐵𝑟𝑒𝑎𝑘 − 𝑒𝑣𝑒𝑛 𝑃𝑜𝑖𝑛𝑡 =
𝑃𝑟𝑖𝑐𝑒 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡 − 𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒 𝐶𝑜𝑠𝑡

Break-even Point
1200000

1000000

800000
Monetary Value

600000
Y-Values
400000

200000

0
0 500 1000 1500 2000 2500
Number of Units

Fixed Cost = Php 180,000

Legend:
Price of Product = Php 243
Yellow Line = Fixed cost
Variable Cost = Php 200 Orange Line = Total Cost
Blue Line = Total Revenue
Green Box = Loss
Break-even Point (ITEMS/UNITS) = 4,186.05 Violet Box = Profit
Break-even Point (PHP) = Php 1,017,210.15 Star = Break-even Point
 V. Supporting Documents
i. Personal Resumes

566 PNR compound Abbey road 2 Caloocan City

+639958195902
rochellemanatalaba@gmail.com

Rochelle Mantalaba

OBJECTIVE
I am looking for a position that allows for the application of my clerical skills and abilities, including
telephone, written and oral communication, computer and administrative support skills.

Skills
• Proficient in Microsoft office (Excel, Word, Power Point)
• Good Communication Skills

EXPERIENCE
Guest Service Representative
Providing front desk services to guests, processing guest payments and acting as an information source
on various matters.
Doze off Home Spa – Taguig City
Aug 2014 – Feb 2020
EDUCATION
Alternative Learning System
High School
Caloocan City
2017 – Graduate

Caloocan High school

Caloocan City
2003 – Undergraduate
Reference
Kristine Llave
Quality Assurance Analyst
09166521824

Camille Razal
Subject Matter Expert
09266381004
 #107 Villamaria st. Sangandaan Caloocan City
+639297789291
Phatrictapulao@gmail.com

Guerrero, Patrick Tapulao

OBJECTIVE
Seeking for an improvement of one self for both personal and professional growth. To contribute
to development of my company though sharing my knowledge, skills and abilities.

Skills
• Flexible and adopt to changes
• Hardworking and can perform multi-tasking
• Good in computer skills especially MS Word
• Strong leader ship
• Planning / event planning
• Time management
• Technology proficiency

EXPERIENCE
• 2018
Max’s Restaurant 10th Avenue
Assistant Chef (Fryer)

EDUCATION
• College
STI College Caloocan (2018 – present)
Bachelor of Science in Hospitality management
105 Samson Road, Caloocan City, Philippines
• Senior high School
STI College Caloocan (2016 – 2018)
TVL- Home Economics – Culinary Arts
105 Samson Road, Caloocan City, Philippines
• Junior High School
Jose P. laurel High School (2012- 2016)
Pampanga st. 180 Zone 16 manila 10019, Metro Manila
Reference
• ARMANDO ENALAN JR.
Work Immersion and Catering Management & Control System Teacher
STI College Caloocan
+639174836680
 126 Macabagdal Street, East Grace Park, Caloocan City
+639156594876
vckjyclnsng@gmail.com

Lansang, Vicki Joyce C.

OBJECTIVE
To be able to find a company wherein I can fully utilize my skills and knowledge, and further
enhance them to contribute to my development as a person, and to be able to be a part of a team
whose development can contribute to me as a member and be a preparation for my future.

Skills
• Flexible. Adaptable to every situation.
• Communication. Professional communicator whether it’s verbal or written.
• Teamwork. Can succeed in a group environment.

EXPERIENCE
• Student Assistant | Marketing Department – STI College Caloocan | November 2018 – January
2020

Assisting parents, students and guardians to their needs.

• Service Crew | Work Immersion Proper – University of the East; Hang&Eat Café | January 2018 –
March 2018

All around crew member that handles the orders, cook the orders and audit the daily profit of the Café.

EDUCATION
College | Bachelor of Science Major in Hospitality Management | August 2020 - Present | STI College
Caloocan

Senior High School | Home Economics I – Technical-Vocational-Livelihood | April 2020 | University of

the East - Caloocan

Junior High School | March 2018 | Maria Clara High School

Reference
Mark Joseph B. Mallari
Businessman
+639162138611
 168 Doon Comp., Salazar St. Parada Valenzuela City
+639297773585
mashtsia@gmail.com

Kim S. Mendoza

OBJECTIVE
Improve my skills and be professional. Help to grow more and get to know each other.
Skills
• Good in communication
• Responsive
• Doing job immediately

EXPERIENCE
• No Experience

EDUCATION
• College
STI College Caloocan (2018 – present)
Bachelor of Science in Hospitality management
105 Samson Road, Caloocan City, Philippines
• Senior high School
Our Lady of Fatima Univerity (2016-2018)
ABM- Accountancy, Business & Management
Mc Arthur Highway, Marulas Valenzuela City
• Junior High School
Parada National High School (2012- 2016)
S. De Guzman St. Parada Valenzuela City

Reference
• Al-Jhean Badar
Manager McDonald’s (Antipolo)
+639452646345