Business Project I

Presented to the faculty of the Business and Management Department

Southern Leyte State University- San Juan San
Juan, Southern Leyte

In Partial Fulfillment of the

Requirements of the Degree in
BS ENTREPRENEURSHIP
GROUP 12

Submitted by:
Siega, Justin B.
Divino, Charlene Joyce
Garillo, Prinsesa R.
Mosquito, Louie P.
Sibay, Rogelio Jr.
Industry profile of the Restaurant

The restaurant industry is a vast and diverse sector that encompasses a wide
range of dining establishments, from fast-food chains to fine-dining restaurants. It
plays a crucial role in the global economy, offering a variety of culinary experiences
to consumers. We are all accustomed to dining in restaurants. They have a rich past
since they have stood for alterations in dining customs and inclinations throughout
time.

The restaurant industry part of the economy involves the preparation of food
and drinks for on-site consumption by customers as well as curbside pickup, various
forms of catering, and banquets. It's used to identify a sector of the economy that is
centered on providing food services in cafes, restaurants, bars, and other
comparable locations.

Additionally, you can go there for any kind of event, from a big celebration to a
short lunch. However, few people are knowledgeable with the intricacies of the
restaurant sector.

Professional restaurants, bars, and other food service businesses are all part
of the restaurant sector. They let patrons enter, place orders, and eat there. The
restaurant business is under the purview of the restaurant industry.

The business must offer a location for patrons to sit and eat in order to qualify
as a restaurant. Businesses that prepare and serve meals without anticipating
customers to eat there are included in the food service sector.
Industry Profile of Lodging House

Overview

The lodging house and hospitality sector encompasses establishments that

provide temporary accommodation, meals, and other services to travelers and
guests. This industry plays a crucial role in the tourism and hospitality ecosystem,
catering to a diverse range of clientele, including tourists, business travelers, and
individuals seeking short-term accommodations.

Competitors:

1. Kissbone Cove Located at Brgy. Magbagacay, Saint Bernard, Southern

Leyte
Service offered: catering and foods, guest rooms, private videoke, swimming
pool (day and night swimming), function for events like birthday, wedding,
seminars, etc.
2. Tita R: Located at Brgy. Magbagacay, Saint Bernard, Southern Leyte Service
offered: dragon fruit picking, exclusive KTV lounge, lodging house and
restaurant (foods and Barbeque)
3. D’Shore Located at Brgy. Magbagacay, Saint Bernard, Southern Leyte
Service offered: Catering, and fast food, lodging house

Challenges:
Operating a restaurant and lodging house presents a unique set of challenges.
Common issues include managing food and accommodation quality, handling
diverse customer expectations, navigating stringent health and safety regulations,
balancing staffing, needs for both sectors, and addressing maintenance concerns for
both the restaurant and lodging facilities. Additionally, marketing and maintaining a
positive online reputation are crucial in the hospitality industry.
 BUSINESS PROFILE

Company name: Tops Kitchen and Lodging House

Owner: Connie Casera Contreras
Date Started: Lodging House November 1999
Restaurant: August 8, 2021

Logo

Contact information:
Phone: 09178250995 Landline: 053-5772412
Address:
Santo Niño San Juan Southern Leyte
Website: www.Topskitchenandlodging.com

About Lodging House and kitchen:

Tops lodging house, also known as a rooming house or boarding house, is a

type of accommodation where individuals or families rent a room (or sometimes just
a bed) within a larger residential building. The rooms are typically furnished and may
share common facilities like bathrooms, kitchens, and living areas with other
residents. For tops kitchen it made for regular lodgers to keep on requesting to have
a food service.

MISSION AND VISION

Mission: To provide quality food and service to the patrons of the restaurant.

Vision: To serve good, feel at home food to the guest of tops lodging house as well
as to the entire town of San Juan.
Core values

Tops Kitchen believes in three (3) core values:

These are customer centric, quality, and service.
1) We believe in ensuring that the customer is always first. We would always put
the comfort of the customer in mind when operating our business.
2) Quality of service is important to us, and we want to ensure that the customer
receives utmost consideration while serving them, be it, dine in or take out.
3) Lastly, service as there is nothing more important than being our customer's
service. We take their feedback to heart and will always take into consideration what
is mentioned to us. Service offered & target client Tops Kitchen offers food that's
cheap and quick to cook without sacrificing the quality which Tops Kitchen prides
itself in giving.

Our history

The idea of starting Tops Kitchen came to when the regular lodgers kept on
requesting to have food service to complement the lodging business. Eventually, this
idea was considered and birthed Tops Kitchen as a result.

Products and Service

Tops lodging house and kitchen typically offers accommodations for shortterm
stays. Its primary product is providing rooms or living spaces for guests.
Additionally, lodging houses may offer services such as:
Housekeeping: Regular cleaning and maintenance of rooms and common areas.
Bedding and Linens: Providing clean sheets, towels, and other linens for guests.
Basic Amenities: Furnishings like beds, tables, chairs, and essential appliances.
Security: Ensuring a safe environment for guests and their belongings.
Internet Access: Offering Wi-Fi or wired internet connectivity.
Customer Service: Providing assistance, information, and addressing guest
inquiries or concerns.
Optional Meals: tops kitchen offer breakfast or other meal services.

Financial Information:
Overall cost for lodging house and restaurant including the materials utilities is
around 2 million
Monthly revenue for lodging house (2022) 46,000
Monthly revenue for restaurant (2022)25,000.00
Annual revenue (2022) 550,000 lodging house
Annual revenue (2022) 300,000 tops kitchen
Testimonial: Is a great restaurant with accommodating staff, good food and
affordable rates.
Social media:
Facebook: https://www.facebook.com/topskitchenph
https://www.facebook.com/tops.lodginghouse Certifications and Affiliations:
MABUHAY ACCOMMODATION having complied with the requirements prescribed
by the Department of tourism.
Operation of lodging house

A lodging house, also known as a rooming house or boarding house, is a type

of accommodation where individuals rent private rooms or shared spaces within a
larger residence. Here's how a typical lodging house operates:

1. Rooms: The lodging house owner offers individual rooms or shared spaces
(like a bedroom with multiple beds) for rent. These rooms are usually furnished with
basic amenities like a bed, storage, and sometimes additional furnishings.
2. Agreements: Tenants typically enter into rental agreements, which outline the
terms and conditions of their stay. This could include the duration of their stay, rent
amount, any included services (like utilities or internet), and any rules or
expectations for behavior.
3. Rent Payment: Tenants are expected to pay rent at regular intervals, often
on a monthly basis. This payment covers the cost of their accommodation and any
included services.
4. Shared Facilities: Lodging houses often have shared facilities such as
kitchens, bathrooms, and common areas. These spaces are maintained by the
owner or a designated manager.
5. House Rules: There are usually rules in place to ensure a smooth
cohabitation experience. These rules might cover issues like noise levels,
cleanliness, guests, and other shared responsibilities.
6. Maintenance and Repairs: The owner or manager is responsible for
maintaining the property and making necessary repairs. This includes things like
plumbing, electrical issues, and general upkeep.
7. Security and Safety: The owner should provide a safe and secure
environment for tenants. This might include measures like locks on doors and
windows, smoke detectors, CCTV's and fire escape routes.
8. Guest Policy: There's typically a policy regarding guests. Some lodging
houses may allow guests for short visits, while others may have restrictions or
additional charges for overnight guests.
9. Eviction and Termination: If a tenant violates the terms of the agreement or
fails to pay rent, the owner may take steps to evict them in accordance with local
laws.
Tops kitchen operation

A restaurant in a lodging house, often referred to as an in-house restaurant, operates

in conjunction with the accommodation services provided. Here's how it typically
functions:

1. Integration with Accommodation: The restaurant is located within the same

building or premises as the lodging house. This offers convenience to guests who
can dine without leaving the property.
2. Menu and Cuisine: The restaurant offers a menu that may cater to a variety of
tastes and preferences. The cuisine could be aligned with the preferences of the
lodging house's guests or designed to attract a broader clientele.
3. Dining Options: Depending on the setup, the restaurant may offer different
dining options such as sit-down service, room service, or even take-out for guests
who prefer to eat in their rooms.
4. Staffing: The restaurant employs a team including chef, assistant cook and
server, . Some staff may also serve both the restaurant and the lodging house.
5. Guest Interaction: Staff in the restaurant must be attentive to the needs of
guests, providing excellent service and addressing any concerns or special
requests.
6. Billing and Payments: Guests' bills from the restaurant can often be charged to
their lodging accounts, offering a seamless experience. Alternatively, they may
settle their restaurant bill separately.
7. Operating Hours: The restaurant's operating hours are typically structured to
accommodate the eating patterns and preferences of the lodging house's guests.
This could include breakfast service, lunch, and dinner. They open 7:00am to
8:00pm
8. Quality Control: The restaurant's food quality and presentation are crucial.
Consistency in taste and portion size is important to ensure guest satisfaction.
9. Promotions: The restaurant runs promotions, themed events to attract guests
and add variety to the dining experience.
10.Coordination with Lodging Services: coordination between the lodging house
and the restaurant for services like room service, where meals are delivered to
guest rooms.
ROOM RATES
ROOM RATES
 MARKET PROFILE
The market profile of a lodging house and restaurant and restaurant would
involve analyzing factors such as location, target market, pricing, competition, and
customer preferences. It is crucial to understand the local demand for lodging and
restaurant, as well as the demographics of the potential customers. Conducting a
competitive analysis and identifying unique selling points can help position the
business effectively in the market. Additionally, considering in the industry and
incorporating sustainable or innovative practices may contribute to the overall
success of the establishment.
Tops kitchen and restaurant is a business wherein they provide services. It
dives preferences, spending patterns, frequency of visits, and even more subtle
aspects like food allergies or favored dining times.
Tops lodging house business is a dynamic and competitive sector. It is
strategically position themselves to attract visitors, considering proximity to popular
tourist destination, and convenient.

BUSINESS ENVIRONMENT

The business environment of a lodging house and restaurant encompasses factors

like local demand, competition, economic factors, and regulatory requirements. For a
lodging house, tourism plays a crucial role, while a restaurants success may be
influenced by dining preferences and the local economy. Both businesses need to
adapt to changing customer needs, comply with regulations, and stay aware of
industry trends thrive in their respective markets.
 STATEMENT OF THE PROBLEM

SITUATIONAL ANALYSIS
As we interviewed the manager of our chosen business the problem that we have
encountered in their business is the water, generator, employee/man power turn over, and
customer attitude.

IDENTIFICATION AND SELECTION OF THE PROBLEM

In problem identification and selection, this problem well be ranked according to probability
of success and degree of importance. As shown in Table 1. The “Employee turnover “have
emerge as the priority problem to be addressed. Thus, this tactical well focuses on finding
solutions to this problem.

TABLE 1. IDENTIFIED PROBLEMS AND BUSINESS OF CORE PROBLEM

Table 1. Identified Problems of Tops Restaurant and Lodging House

Instructions: List problems rank POI and DI from 1-5, where 1 is the lowest and 5 is the
highest.

Identified problem Probability of Degree of Total Points Rank

Success (POI) Importance (DI) =(POI+DI)
1. Water 2 4 6 2
2. Generator 2 3 5 3
3. Employee turn over 3 5 8 1
4. Customer Attitude 2 2 4 4
 PROBLEM ANALYSIS
A management method called problem analysis is used to carefully examine and
comprehend the issue, determine its true scope, and pinpoint any restrictions. We
will be able to choose the best solution to the problem and recognize other choice
thank to the problem analysis. With the selection core problem will this make sure of
the problem tree analysis.

The table shown illustrates the cause and effect of the core problem previously
identified witch completes the problem tree analysis.

Table 2. problem tree Cause and Effect

MAIN PROBLEM EMPLOYEE TURNOVER
CAUSES • Low of salaries
• Company culture
• Career changes
• Community or location
• Personal problem

EFFECT • Higher turnover rates

• Toxic environment
• Pursuing a new career path
• Employee seek other job
that near to his/her location
• It can affect their ability to
do their jobs.
 Pursuing
x new career

Employee seeking oyher

job that near to his/her
toxic environment location

Higher turnover rates

It can affect their
ability to do their
jobs.

EFFECTS

MAIN PROBLEM

Employee turnover

CAUSE

Personal problem
Low of salaries

Company culture Community or location

Career changes

Figure 1 Problem tree Analysis

Objective Analysis
In objective analysis, the core problem, cause and effect can be converted into
desired result, actions and objective, respectively, This can be done by converting or
re- wording each negative statement to became a positive future statement. With this
tool, the problem tree is converting into an objective Tree.

Table 3 Problem tree Cause and Effect

PROBLEM TREE
Core Problem
Employee turnover
CAUSE:
• Low of salaries
• Company Culture
• Career changes
• Community or location
• Personal Problem
OBJECTIVE TREE
Desire Result:
Employee retention
ACTIONS:
• Salary review
• open communication
• job satisfaction assessment
• Adjust salary structure to align
with cost of living.
• Encourage open communication
between employee and manager.

EFFECT
• Higher turnover rates
• Employees are more likely to
leave when they experience a
toxic environment.
• Pursuing a new career path.
• Employee seek other job that
nearer to his/her location.
• It can affect their ability to do their
jobs.
OBJECTIVES
• Increase salaries
• Conduct an assembly meeting
• Create a supportive and engaging
work environment that promotes
employee’s satisfaction, growth
and opportunities.
• Provide a stay in worker.
• Develop a targeted training
program to equip individuals
facing personal challenges.

The above diagram generated the “ Desired Result “ from the transformation of the
core problem into a positive statement. In addition, “ Actions “ and “ Objective” were
derived using the same process.
 Create a supportive and
engaging work environment that
promotes employee’s
satisfaction, growth and
opportunities.
Conduct an assembly
meeting
Provide a stay in

Increase salaries Develop a targeted

training program to
equip individuals
facing personal
OBJECTIVE challenges.

DESIRED RESULT

Employee retention

ACTION

Salary review Encourage open

communication
between employee
and manager.

Open communication Adjust salary structure

to align with cost of
living

Job satisfaction

Figure 2 Objective Tree Analysis

 STRATEGIC ALTERNATIVE ANALYSIS

The purpose of the strategic Alternatives Analysis is to identify possible alternative

options, assess their feasibilities, and agree on program and project strategies that
will become the solution to the core problem being identified. With the identified
“action” in the Objective tree analysis, the following are the proposed strategic option
needed to address the problem identified.

Table 4. Strategic Alternative Option

DESIRED RESULT EMPLOYEE RETENTION

Action: Strategic Option:

Option 1.
Salary review Schedule a meeting with the manager or to
owner.

Option 2.
Open communication Open your communication to your co workers
Option 3.
Job satisfaction assessment Encourage your self to improve your skills.
Option 4.
Adjust salary structure to align with Approach the owner or the manager to have a
cost of living stay in work.

Option 5.
Encourage open communication Communicate to your manager if there is a
between employee and manager problem.

Five (5) strategic options were identified to achieve the desired result that is the
“employee turnover”. For the selection of the best and practical solution to address
the identified problem, an assessment shall be made using the “ Criteria for
assessing Alternative Options as shown;
Table 5. Strategic Alternative Analysis Matrix
 SUCCESS RATE

ENVIRONMENTAL RISKS
STRATEGIC ALTERNATIVE

SOCIAL RISKS
OPTIONS TOTAL RANK

COST

TIME
Option 1. 1 2 3 2 2 10 4
Schedule a meeting with the
manager or to owner.

Option2 1 2 2 3 1 9 5
Open your communication to your
co workers

Option 3. 1 3 4 3 3 14 1
Encourage your self to improve
your skills.

Option 4. 3 2 2 2 2 11 3
Approach the owner or the
manager to have a stay in work.

Option 5. 1 3 3 2 3 12 2
Communicate to your manager if
there is a problem.

Point of location:
Cost/ time: 1-5, where 1 signifies the most expensive and 5, the least expensive.
Benefits: 1-5, where 1 signifies the least to generate benefits and 5, the most to
generate benefit.
Probability of success: 1-5, where 1 signifies the least to success when implemented
and 5, the most likely to succeed.
Social and environmental risk: 1-5, where 1 signifies the most to bring social/
environmental risk and 5, the least to bring.
(NEW 01/29/2024)

PROJECT IMPLEMENTATION REPORT

 Researchers must be obtained consent before conducting interviews and

using survey questionnaire particularly with the business owner in order to
collect the information and data of TOPS Kitchen and Lodging House.
 The researchers used technology especially cellphone to record information
and data during the interview process.
 The researchers must collaborate with the owner to identify issues and
problems in order to discuss the new strategy for their business and provide a
potential solution and recommendations for the requirements of business
project.