COCO BAR 2024

INTRODUCTION

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EXECUTIVE

SUMMARY

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Name of Business

The name Coco Bar is interesting because it's simple and could refer to two different

things. "Coco" obviously refers to coconut, which might suggest a tropical theme or

menu items with coconut flavor. "Bar" could either indicate a place that serves cocktails

and other drinks, or a more casual eatery that serves snacks and lighter fare.

Business Logo

Figure 1. Business Logo

This is the logo of the Business, Coco Bar. The proponents took in some considerations

in the creation of the logo. This is a clear symbol for coconuts, which are a tropical fruit

known for their refreshing coconut water and sweet flesh. Coconuts are often used in

drinks and snacks, and so this image could represent the refreshing food and drinks

served at Coco Bar. This image reinforces the tropical theme and creates an association

with relaxing on a bar. The umbrella could also symbolize that Coco Bar provides a place

to escape from the sun and enjoy their food and drinks in a cool environment.

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Overall, the logo uses simple but recognizable images to create a tropical and refreshing

feel that is consistent with the name Coco Bar.

Service/Product Description

Coco Bar beckons you to unwind and savor the tropics! This haven serves up delectable

treats and beverages made with the refreshing star - the coconut. Imagine indulging in

classic buko pandan, a delightful marriage of coconut meat.

But their offerings go beyond the sweet! Perhaps you'd prefer a savory option like a buko

salad or a flavorful dip. Coco Bar prioritizes using high-quality ingredients, whenever

possible sourced locally. The atmosphere is likely welcoming, with a touch of Filipino

décor, making it a perfect spot to relax and enjoy a taste of the tropics.

CORE
 Regardless of the type of Coco Bar
 Provide a place for people to relax and
socialize.

ACTUAL
 Variety of deliciously made coconut
halo-halo.

AUGMENTED
 Ambiance
Figure
 2. Product
Live music orLevel
entertainment.

Location of the Business

Coco Bar would be located at Km4 Casisang, Malaybalay City, Bukidnon. The location

is quite an advantage for those who are going north and coming in Malaybalay City

proper since there are only few buko station – coco bar in the area. It will be located a

few steps back alongside the highway so that customers will easily access the place.

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Type of Business Ownership

Coco Bar will be choosing partnership during its operation. This partnership would

involve another party joining Coco Bar in a formal agreement to share ownership,

responsibilities, and profits of the business. This could bring several advantages, such as

access to new resources, skills, or customer bases that the other party may possess.

However, it's important to carefully choose a partner and establish a clear partnership

agreement outlining roles, profit-sharing, and how to handle disagreements.

Initial Investment

Coco Bar will have three partners who will contribute P300,000.00 each, amounting to

P900,000.00 as a start-up capital. The funds will be used to build the bar, and run its

operations. Any excess from the fund will be deposited in the bank, and will serve as a

Reserve Fund.

Vision

To be the go-to spot in Malaybalay City for delicious, refreshing food and drinks,

offering a warm and welcoming atmosphere that fosters community and connection, we

aim to be more than just a bar – a place where friends gather, families unwind, and

neighbors connect over good food and conversation.

Mission

To elevate the coconut to a fun and flavorful center stage, offering delicious and

innovative coconut-based beverages and treats.

Business Goals

The goals of Coco Bar are:

1. Establish Coco Bar as a "must-visit" destination for locals and tourists.

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2. Ensure that every guest leaves Coco Bar with a delightful experience, whether it's

through the quality of our beverages, the ambiance, or the service provided.

3. Partner with local businesses and events for increased visibility.

Business Objectives

1.

2.

3.

Feasibility Criteria

The proposed project is deemed feasible if the following criteria are met:

1.

2.

3.

Research Methodology

Highlights of the Study

A. Marketing Aspect

B. Management Aspect

C. Technical Aspect

D. Financial Aspect

E. Socio-economic Aspect

Coco Bar provides benefits to the following:

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MARKETING

FEASIBILITY

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Introduction

Market feasibility is basically a check-up for your business idea. It's a process to see if

there's actually a market for what you're offering. This involves looking at the

competition, understanding your target customer, and figuring out if there's enough

demand to make a profit. By doing a market feasibility study, you can avoid surprises and

make informed decisions about moving forward with your business idea. It's like having

a roadmap to see if your destination (business success) is even reachable.

Industry Analysis

Market Description

Coco Bar is located at Km4, Casisang, Malaybalay City. The area serves as a hub for

commercial activities, with easy accessibility and visibility to both residents and visitors.

Its proximity to key transportation routes enhances convenience for customers seeking

quality coconut-based treats.

Market Segmentation, targeting and Positioning

Coco Bar primary target comprises young professionals and high school and college

students with a discretionary income who are interested in unique and flavorful treats

who reside in Malaybalay City, Bukidnon. This group often enjoys socializing in casual

settings and appreciates healthy ingredients. Coco Bar can position itself as a trendy and

refreshing destination for enjoying innovative and delicious coconut-based products.

They can emphasize their use of high-quality, local ingredients and create a welcoming

atmosphere that reflects Filipino culture. By focusing on these aspects, Coco Bar can

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stand out from traditional dessert shops and cater to a customer base seeking a distinctive

and flavorful experience.

Marketing Environment

This section highlights the factors and forces that impact the establishment of

relationships connections between Coco Bar and its target customers. These factors can

exert both direct and indirect influence on the operational activities of business

organization.

 MACRO ENVIRONMENT

Political

Legal Economic

COCO BAR

Environmental Sociocultural

Technological

Figure 3. Macro-Environment

Political

Economic

Sociocultural

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Technology

Environmental

Legal

 MICRO ENVIRONMENT

Company

Competitor COCO BAR Customer

Supplier

Figure 4. Micro-Environment

Company

Customer

Supplier

Competitor

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Sampling Method

In conducting the survey, the proponents used the convenience sampling method

wherein a total of 100 respondents were chosen to answer the survey questionnaire

provided. 50% of the respondents were students and 50% are working employees.

Table 1. Distribution of Respondents

SAMPLE NO. OF RESPONDENTS

STUDENTS (AGES 15 AND ABOVE) 50

WORKING EMPLOYEES 50

TOTAL 100

Data Analysis

The following tables and figures show the results of the survey conducted by the

proponents.

Table 2. Summary of Students usually spend while dining in bar/cafes.

Range In Pesos Total Percentage

100 BELOW 19 9.5%

100-200 21 10.00%
200-300 8 4.00%
300-400 1 0.5%
400 ABOVE 1 0.5%
TOTAL 50 100%

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Table 3. Summary of Working Employees usually spend while dining in bar/cafes.

Range In Pesos Total Percentage

100 BELOW
100-200
200-300
300-400
400 ABOVE
TOTAL 50

Figure 5. Percentage of Respondents Who Dine in a bar/Café

YES NO

10%

90%

Figure 5 shows that 90% of the respondents who dine in bar/café.

Figure 6. Frequency of respondents Who visiting bars/café

Frequency Number of Respondents Percentage

Daily 20 20%
Several times a week 10 10%
Once a week 40 40%
A few times a month 21 21%
Rarely 9 9%
Total 100 100%

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Table 4. Days where Respondents Usually go to bar/Café

Day Number of Respondents Percentage

Monday 0 0
Tuesday 2 2%
Wednesday 3 3%
Thursday 11 11%
Friday 10 10%
Saturday 29 29%
Sunday 45 45%
Total 100 100%

Table 5. Percentage of Respondents Who likes buko halo-halo

YES NO

10%

90%

Table 6. Buko Halo-Halo Flavor preferences of Respondents

Buko halo-halo Flavor Number of Respondents Percentage

Chocolate 20 20%
Pandan 20 20%
Vanilla 60 60%
Total 100 100%
Table 7. Usual Budget Amount of respondents

Amount Number of Respondents Percentage

100-150 59 59%
150-180 26 26%
180-200 15 15%
Total 100 100%

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Demand Analysis

Table 8. Demand Analysis

Year Total Percentage Number Percentage Number Annu Annual

population of of of of al Deman
of target respondents respond respondent responde Frequ d
market who dine in ents s who visit nts who ency
bar/café dining once a Dine
in a week Once a
bar/café Week
(b x c) (d x e) (f x g)
a b c d e f g h
2023 90% 40% 52
2024 90% 40% 52
2025 90% 40% 52
2026 90% 40% 52
2027 90% 40% 52

Supply Analysis

Table 9. Supply Analysis

Name of Buko Average No. of Daily Average Average Average

Station Seating Operations (in Daily number of yearly
Capacity hours) Capacity operating capacity
days in a
year
a b c d e
(a x b) (c x d)
1 Z and S Buko 100 12 1,200 365 438,000
Station
Total 100 12 1,200 365 438,000

The table shows the annual supply of the buko station in Malaybalay City.

Demand and Supply Gap Analysis

The demand and supply gap analysis are made to see whether there is gap

between the capacity of the competitors to cater the target market and the demand for

dining in the bar/café.

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Capacity Analysis

Table 10. Coco Bar’s Average Annual Capacity to Cater Customer

Seating Number of Average Daily Average Percentage

Operating Capacity Yearly from the Gap
Hours Capacity
a b c d e
(a x b) (c x 317)
42 9 Hours 378 119,826 19.71%

SWOT Analysis

As a start-up business, Coco Bar have the following strengths, weaknesses,

opportunities, and threat’s:

Strength Opportunities

1. 1.

2. 2.

3. 3.

4. 4.

Weaknesses Threat’s

1. 1.

2. 2.

3. 3.

4. 4.

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Competitive Advantage

Table 11. Competitor Analysis

Buko Station Name Description & Offerings Competitive Advantage

Z and S Buko Station
Z and S Buko Station
could be a refreshing
destination for those
craving delicious treats
made with buko, which is
young coconut in Filipino.
Z and S Buko Station
might specialize in classic
buko pandan, a gelatinous
dessert with coconut meat,
alongside creative twists
like buko pie with a
crumbly crust.
The competitive advantage
could lie in using high-
quality ingredients, sourced
locally whenever possible.
They might focus on
creating a welcoming
atmosphere, perhaps with a
touch of Filipino décor.
Perhaps Z and S stands for
the founders' names,
adding a personal touch
and highlighting the care
behind their products.

Marketing Strategy

This segment indicates the marketing tactics and scheme to get the target markets

that the business wants to acquire. The business will implement the 7Ps strategies as

Coco Bar introduce the business to the public.

Product

Coco Bar

Table 12. Coco Bar Menu Items

BUKO HALO-HALO MENU

Flavor Size
Vanilla Small/Medium

Price

Coco Bar will employ a value-based pricing strategy for its products.

Place

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Promotion

People

Physical Evidence

Process

Marketing Budget

Table 13. Marketing Budget for the Year

Social Media Marketing

Social media ads and boosted post P4,000
Local Partnerships
Collaborate with nearby business for P6,000
cross-promotion
Online Listings and Directories
Listing on popular online directories P4,000
Google My Business optimization P4,000
Branded Collaterals
Basic business cards, flyers and menu P4,000
printing
Road Signage P6,000
Total P28,000

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Risk Management

Coco Bar has determined the following risks in conducting its operations:

Table 14: Risk Management Analysis

Risk Occurrence Impact Solution

Spoilage of High (Fresh High (Loss of * Implement proper inventory
Ingredients ingredients inventory, management practices (First In,
can perish revenue, First Out method) * Maintain
quickly) potential proper storage temperatures for
foodborne ingredients * Train staff on food
illness) safety protocols and handling
procedures * Consider offering
smaller portion sizes or introducing
menu items with a longer shelf life
Customer Medium High (Serious * Clearly list ingredients on menus
Allergic (Depends health and signage * Train staff on
Reactions on customer consequences, identifying and responding to food
base and legal issues, allergies * Offer alternative options
menu reputational for customers with allergies *
complexity) damage) Consider implementing an allergen
labeling system
Staff Injuries Medium Medium * Provide slip-resistant footwear for
(Slips, falls, (Increased staff * Regularly maintain and
burns are costs due to clean work areas * Train staff on
common in medical bills proper safety procedures for using
kitchens) and workers' equipment and handling ingredients
compensation, * Implement a system for reporting
staff shortage) and addressing safety hazards
Power Outages Low Medium * Invest in a backup generator or
(Depends (Loss of alternative power source (if
on location revenue, feasible) * Develop procedures for
and weather inconvenience handling perishable inventory
patterns) for customers, during power outages * Consider
potential food offering take-out options or limited
spoilage) service during outages
Stock Shortages Low (With Medium * Maintain good relationships with
proper (Menu suppliers * Establish minimum and
planning limitations, maximum inventory levels *
and supplier frustrated Develop a system for monitoring
relationship customers, stock levels and placing timely
s) potential loss orders * Consider having backup
of sales) suppliers in case of emergencies

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MANAGEMENT

FEASIBILITY

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Introduction

Organizational Chart

Owners

Managing Partner

Inventory Officer
Cashier (1) Waiter (1) Peeler (1)
(1)

Utility (1) Peeler (2)

Figure 12. Coco Bar Organizational Chart

This chart shows the organization structure of the coco bar business.

Job Position with Job Description and Specification

1. Job Title: Manager

Reports to: The Owners

Supervises: Inventory Officer, Peeler, Cashier, Waiter, Janitor and Utility

Coordinates with: The Owners

Job Summary

The Manager will be responsible for leading and developing our team,

ensuring efficient operations, and driving sales growth. This role is crucial in

achieving our company goals and establishing Coco Bar as a leader in the

coconut-based beverage industry.

Job Description

The following are the duties and responsibilities of a Bar Manager:

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 Develop, implement, and monitor business strategies to achieve sales

targets and profitability goals.

 Lead, motivate, and coach a team of employees, fostering a positive and

productive work environment.

 Oversee daily operations, ensuring efficient production, inventory

management, and quality control.

 Manage employee performance through regular evaluations, providing

feedback and development opportunities.

 Recruit, interview, and hire qualified staff members.

 Develop and maintain strong relationships with suppliers and distributors.

 Create and manage budgets, controlling costs and expenses.

 Analyze sales data and market trends to identify growth opportunities.

 Ensure compliance with all relevant health and safety regulations.

 Maintain accurate and up-to-date records and reports.

 Represent Coco Bar professionally in interactions with customers,

suppliers, and the community.

Job Qualifications

 Must have at least one year of experience in a managerial role within the

food and beverage industry

 Strong leadership and interpersonal skills with the ability to motivate and

develop a team.

 Excellent communication, organizational, and time management skills.

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 Ability to work independently and as part of a team.

 Passion for the food and beverage industry and a strong understanding of

consumer trends.

 Commitment to quality, efficiency, and continuous improvement.

2. Job Title: Inventory Officer

Reports to: The Manager

Supervises: None

Coordinates with: The Manager

Job Summary

The Inventory Officer will be responsible for tracking stock levels,

receiving and processing deliveries, managing stock rotation, and minimizing

inventory waste. This role plays a vital part in maintaining a smooth operation and

controlling costs.

Job Description

The following are the duties and responsibilities for a Purchasing Officer:

 Maintain accurate and up-to-date records of all inventory items, including

raw materials, packaging materials, and finished products.

 Conduct regular physical inventory counts and reconcile them with system

records, identifying and resolving any discrepancies.

 Receive and inspect incoming deliveries, verifying quantities and ensuring

product quality.

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 Process and manage purchase orders, coordinating with suppliers to ensure

timely deliveries.

 Implement and maintain efficient stock rotation procedures to minimize

spoilage and waste.

 Generate inventory reports and analyze data to identify trends and forecast

future needs.

 Maintain a clean and organized warehouse or storage area.

 Assist with packaging and product preparation as needed.

 Perform other duties as assigned by the supervisor.

Job Qualifications

 Strong organizational and attention-to-detail skills.

 Excellent mathematical and analytical abilities.

 Ability to work independently and as part of a team.

 Excellent communication and interpersonal skills.

 Basic understanding of inventory management principles (a plus).

3. Job Title: Cashier

Reports to: Manager

Supervises: None

Coordinates with: Peeler, Waiter and Manager

Job Summary

The Cashier will be responsible for providing exceptional customer

service while processing sales transactions efficiently and accurately. This role

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plays a vital part in creating a positive first impression for our customers and

ensuring smooth store operations.

Job Description

The following are the duties and responsibilities of a Cashier:

 Greet customers warmly and provide excellent customer service.

 Operate a cash register efficiently and accurately, processing cash, credit

card, and debit card payments.

 Scan and calculate customer purchases, ensuring all items are priced

correctly.

 Provide change and receipts to customers.

 Bag or package purchases securely.

 Upsell or recommend additional products when appropriate.

 Address customer inquiries and resolve minor complaints courteously.

 Maintain a clean and organized checkout area.

 Follow all cash handling procedures to ensure security and minimize

errors.

 May assist with stocking shelves or other tasks as needed.

Job Qualifications

 Strong customer service skills with a focus on friendliness and courtesy.

 Excellent communication and interpersonal skills.

 Ability to work independently and as part of a team.

 Experience in a retail environment

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 Ability to work flexible hours, including weekends and holidays

4. Pastry Chef

Reports to: Manager

Supervises: Assistant Pastry Chef

Coordinates with: Cashier, Purchasing Officer and Manager

Job Summary

The Pastry Chef is responsible for crafting delicious and visually

appealing pastries, desserts, and treats using the refreshing star - the coconut.

Pastry Chef play a key role in creating a unique and delightful experience for our

customers.

Job Description

 Develop and prepare a variety of delectable pastries, desserts, and

beverages featuring coconut, using high-quality ingredients.

 Ensure consistent quality and presentation of all menu items.

 Maintain a clean and organized work area, following all safety and

sanitation protocols.

 Manage inventory of baking supplies and ingredients, and communicate

stock needs to supervisors.

 Stay up-to-date on current trends in pastry making and explore innovative

ways to incorporate coconut into new creations.

 May assist with training and mentoring junior kitchen staff.

 Contribute to a positive and collaborative work environment.

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Job Qualifications

 Proven experience in pastry making, with a strong foundation in baking

techniques and dessert preparation.

 Excellent knowledge of ingredients, flavor profiles, and food presentation.

 Creativity and passion for developing new and exciting desserts.

 Ability to work independently and as part of a team in a fast-paced

environment.

 Strong work ethic, attention to detail, and a commitment to quality.

 Excellent time management and organizational skills.

 Proficient in maintaining a clean and sanitary work environment.

5. Assistant Pastry Chef

Reports to: Pastry Chef

Supervises: None

Coordinates with: Pastry Chef

Job Summary

The Assistant Pastry Chef work alongside our talented Pastry Chef to craft

delicious and visually appealing treats featuring the star ingredient – coconut.

This role is perfect for someone looking to gain valuable experience in a fast-

paced and creative kitchen environment.

Job Description

 Assist the Pastry Chef in preparing a variety of pastries, desserts, and

beverages using fresh, high-quality ingredients.

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 Follow established recipes and baking techniques to ensure consistent

quality and presentation.

 Maintain a clean and organized work area, adhering to all safety and

sanitation protocols.

 Replenish baking supplies and ingredients as needed.

 Assist with plating and garnishing desserts for presentation.

 Perform basic cleaning tasks for kitchen equipment and utensils.

 May be responsible for receiving and storing deliveries of ingredients.

 Contribute to a positive and collaborative work environment.

Job Qualifications

 Passion for baking and an eagerness to learn from experienced pastry

chefs.

 Basic knowledge of baking techniques and dessert preparation.

 Ability to follow instructions carefully and work independently under

supervision.

 Strong work ethic, attention to detail, and a commitment to quality.

 Excellent time management and organizational skills.

 Ability to work efficiently in a fast-paced environment.

 Proficient in maintaining a clean and sanitary work environment.

 Excellent communication and interpersonal skills.

6. Job Title: Waiter/Waitress

Reports to: Manager

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Supervises: None

Coordinates with: Cashier, Peeler and Assistant Peeler

Job Summary

Coco Bar is seeking a friendly and enthusiastic Waiter/Waitress to join our

team! You will play a vital role in creating a memorable dining experience for our

customers by providing exceptional service. This role requires attentiveness, a

positive attitude, and the ability to efficiently handle multiple tasks.

Job Description

 Warmly greet and seat customers, ensuring a clean and comfortable table

setting.

 Present menus and answer questions about our buko-based beverages and

snacks with enthusiasm and knowledge.

 Take orders accurately, including any special requests or dietary

restrictions.

 Ensure food and beverage orders are delivered promptly and correctly to

customers.

 Maintain a positive and attentive presence throughout the dining

experience, refilling drinks and checking in on customer satisfaction.

 Upsell or recommend additional products when appropriate.

 Process payments efficiently and accurately, handling cash, credit cards,

and debit cards.

 Clear and clean tables promptly after guests depart.

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 Maintain a clean and organized dining area throughout the shift.

 Collaborate with colleagues to ensure smooth restaurant operations.

Job Qualifications

7. Job Title: Utility

Reports to: Manager

Supervises: None

Coordinates with: Manager, Waiter and Inventory Officer

Job Summary

Coco Bar is seeking a hardworking and reliable Utility Worker to join our

team! You will play a vital role in ensuring the cleanliness, hygiene, and smooth

operation of our facilities. This position requires a variety of tasks, from

maintaining a clean and organized environment to assisting with basic production

or customer service needs.

Job Description

 Maintain a clean and sanitary work environment by sweeping, mopping,

and wiping down surfaces.

 Collect and dispose of garbage and recycling according to company

procedures.

 Assist with restocking shelves and keeping supplies organized.

 Set up and break down tables and chairs for events or promotions

 Provide excellent customer service by answering basic questions and

directing customers when needed

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 Report any safety hazards or equipment malfunctions to the supervisor.

 Perform other duties as assigned.

Job Qualifications

 Ability to perform physical tasks such as lifting, bending, and standing for

extended periods.

 Reliable with a strong work ethic and a positive attitude.

 Excellent attention to detail and a commitment to cleanliness.

 Ability to work independently and as part of a team.

 Good communication and interpersonal skills.

 Willingness to learn and perform a variety of tasks

MANAGEMENT POLICIES

Employee Hiring and Evaluation

A. Hiring

1. All open positions will have a clear and detailed job description outlining the

duties, responsibilities, qualifications, and experience required.

2. We will utilize a fair and unbiased recruitment process that may include:

3. Internal job postings

4. Advertising on job boards or social media

5. Selection will be based on qualifications, experience, skills, and cultural fit for

the role.

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6. All qualified applicants will be interviewed by a panel consisting of relevant

personnel.

7. Background checks will be conducted for all final candidates in accordance

with legal requirements.

8. A formal offer letter detailing the position, salary, benefits, and start date will

be presented to the chosen candidate. Upon acceptance, both parties will sign

the offer letter.

B. Training

1. New hires will receive comprehensive training on company policies,

procedures, their specific role, and product knowledge.

2. Ongoing training opportunities will be offered to enhance employees' skills

and knowledge relevant to their positions.

3. We encourage professional development through seminars, workshops, or

conferences related to the industry.

C. Performance Evaluation

1. Performance evaluations will be conducted regularly to assess employee

performance against job expectations and set goals for future development.

2. Evaluations will consider factors like:

 Meeting job objectives and deadlines

 Quality of work

 Initiative and problem-solving skills

 Teamwork and collaboration

 Communication and interpersonal skills

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 Customer service

3. Evaluations will include constructive feedback and development plans to help

employees improve their performance.

Employee Reporting

A clear reporting structure will be established, outlining who employees report to

and the communication channels to be used.

Table 15. Employee Schedule

Position 1st Shift Break (1 Hour) Number of

Hours Work
Time In Time Out
Manager 10:00AM 7:00PM 12:00-1:00PM 8 Hours
Cashier 8:30AM 5:30PM 1:00-2:00PM 8 Hours
Pastry Chef 10:00AM 7:00PM 2:00-3:00PM 8 Hours
Assistant 8:30AM 5:30PM 1:30-2:30PM 8 Hours
Pastry Chef
Waiter 10:00AM 7:00PM 2:30-3:00PM 8 Hours
Inventory 10:00AM 7:00PM 1:00-2:00PM 8 Hours
Officer
Dishwasher 10:00AM 7:00PM 2:00-3:00PM 8 Hours
Utility 1 8:30AM 5:30PM 12:30-1:30PM 8 Hours
Utility 2 10:30AM 7:30PM 2:30-3:30PM 8 Hours

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Salary and Benefits

A. Salary/Payroll

Table 16. Coco Bar Salary/Payroll Schedule

Employee Monthl SSS PAG-IBIG PhilHealth

Position y Pay
ER EE ER EE ER EE
Manager
Cashier
Pastry Chef
Assistant
Pastry Chef
Waiter
Purchasing
Officer
Dishwasher
& Janitor 1
Dishwasher
& Janitor 2
Total

Table 16. illustrates the monthly salary of the employees as well as the employer and

employee’s contribution.

Table 17. Annual Pay of Employees

Employee Monthl SSS PAG-IBIG PhilHealth

Position y Pay
ER EE ER EE ER EE
Manager
Cashier
Pastry Chef
Assistant
Pastry Chef
Waiter
Purchasing
Officer
Dishwasher
& Janitor 1

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Dishwasher
& Janitor 2
Total

Table 17 shows the gross annual pay of employees less the total mandatory

deductions.

B. Leave Benefits

 Sick leave

 Maternity Leave

 Paternity Leave

 Service Incentive Leave

CODE OF CONDUCT

Every employee must be informed that the goal of this code is to create a healthy

corporate culture and exemplary within the organization.

Employee Work, Duties and Responsibility

All employees have a range of responsibilities to ensure the smooth operation and

positive atmosphere of the workplace. This starts with accurate timekeeping and

consistent attendance to guarantee workflow continuity. Employees are expected to treat

superiors, co-workers, and customers with respect, fostering a collaborative and service-

oriented environment. Additionally, responsible use of company property and

maintaining a safe and orderly space are crucial. Overall, Coco Bar values employees

who are professional, dependable, and contribute to a positive work environment.

Time Records

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In order to calculate the number of hours worked and the amount of pay owing to

each employee, proper timekeeping is required. It is every employee’s obligation to

ensure that his/her time entries are always accurate. Every employee must:

1. Every employee has the obligation to ensure their time records are always

accurate. This likely involves clocking in at the start of their shift and clocking

out at the end.

2. The document might specify what to do in case of missing entries (due to

forgotten swipes). This could involve notifying a supervisor or filling out a

time correction form.

Attendance

The employer values consistent employee attendance. These guarantees work

continuity, which is essential to the operations of the organization.

1. When employees are present, it ensures a smooth workflow and avoids

disruptions in daily operations. Projects can progress steadily, deadlines are

met more easily, and overall efficiency is maintained.

2. Consistent attendance allows teams to function effectively. Everyone is

present to contribute their expertise, share information, and collaborate on

tasks. This fosters a strong team dynamic and problem-solving capability.

Relationship with Superiors, Co-employee and Customers

An employee must uphold mutual respect and always keep the following in mind

in order to maintain and preserve goodwill:

1. Treat everyone with respect, regardless of their position.

2. Value their opinions and contributions.

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3. Communicate clearly, concisely, and professionally.

4. Be open and honest in your interactions.

5. Be willing to learn from others and collaborate effectively.

6. When interacting with customers, prioritize their needs and satisfaction.

Preservation of Assets

Every employee is expected to treat any property, equipment, or furniture that

Coco Bar assigns with the same level of care as his own possessions.

1. Handle all equipment and furniture with respect. Avoid any unnecessary wear

and tear, rough handling, or misuse. Report any damage or malfunctions

immediately.

2. Use company supplies and materials efficiently and responsibly. Avoid

wastefulness or unauthorized use.

3. Take care of any company-issued technology (laptops, tablets, phones).

Follow security protocols and report any issues promptly.

Security and Order

To maintain security and order, the following acts strictly prohibited inside the

company premises at all times:

1. Violence or threats of violence: This creates a hostile work environment and

can be grounds for immediate termination.

2. Being under the influence of alcohol or illegal drugs while on duty can impair

judgment and safety.

Health and Safety

Every customer and employee should view the preservation of health, the

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upkeep of excellent housekeeping in his workplace, and safety consciousness as equally

vital in the firm as it is in his own home.

1. Employees should be familiar with and follow all established safety protocols

to minimize the risk of accidents or injuries. This could involve proper lifting

techniques, using personal protective equipment (PPE) when necessary, and

reporting any safety hazards.

2. Everyone plays a role in keeping the workplace clean and sanitary. This can

include disposing of trash properly, wiping down work surfaces, and

following any specific cleaning procedures outlined by Coco Bar.

3. Good personal hygiene practices help prevent the spread of germs and illness.

Employees should wash their hands regularly, especially after using the

restroom or handling food.

4. If an employee feels unwell, notices any safety concerns, or observes

unsanitary conditions, they should report it to a supervisor immediately.

Dress Code and Personal Appearance

All workers are expected to take pride in how they look, how they dress, and how

they are groomed. This is necessary to always project a professional image and wear their

uniform every working time.

1. Employees are required to wear clean and wrinkle-free uniforms provided by

Coco Bar at all times during their shift.

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2. Hair should be neatly styled and well-maintained. Jewelry and makeup should

be modest and not distracting.

3. For safety reasons, all employees must wear closed-toe shoes with slip-

resistant soles.

4. Employees should wear their name badge prominently throughout their shift

for easy identification by customers.

5. Employees are expected to take pride in their overall appearance and present

themselves professionally. This includes good posture, positive body

language, and a courteous demeanor.

Termination Policy

Employment at Coco Bar may be terminated for the following reasons:

1. Serious Misconduct: This could include theft, violence, intoxication on the

job, insubordination, or any other behavior that significantly breaches

company policies or puts the safety of others at risk.

2. Poor Performance: If an employee consistently fails to meet performance

expectations after fair warnings and opportunities for improvement,

termination might be necessary.

3. Absenteeism or Tardiness: Excessive absences or tardiness can disrupt

operations and demonstrate a lack of commitment to the job.

4. Violation of Safety Rules: Repeated or serious violations of safety protocols

can lead to termination, especially if they endanger the employee or others.

5. Company Restructuring or Downsizing: If Coco Bar undergoes restructuring

or experiences financial difficulties, layoffs may be necessary.

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Termination Process

1. Initiation: Supervisor identifies performance concerns and documents them.

2. Meeting with Employee: The employee is informed about the decision to

terminate their employment.

3. Notice Period and Severance: The employee is informed of their remaining

notice period (as per their contract or local labor laws).

4. Return of Company Property: The employee returns all company property,

including uniforms, equipment, and security badges.

5. Final Paycheck and Benefits: The employee receives their final paycheck,

including any accrued vacation time or other owed compensation.

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TECHNICAL

FEASIBILITY

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INTRODUCTION

ABOUT THE PRODUCT SERVICES

Exhibit A. Buko Halo-Halo

Vanilla

Buko Halo-Halo Beverages

Vanilla

This beverage offers a refreshing and portable twist on the classic Buko Halo-Halo

dessert. It blends the creamy sweetness of vanilla with the delightful mix of textures and

flavors found in the traditional halo-halo.

Ingredients:

Procedure:

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INITIAL INVESTMENT

Table 20. Initial Investment

PARTNERS SHARE IN CAPITAL INTEREST

INVESTMENT
Partner A 500,000.00 33.33%
Partner B 500,000.00 33.33%
Partner C 500,000.00 33.33%
TOTAL 1,500,000.00 100%
Coco Bar will have three partners who will contribute P500,000.00 each, amounting to

P1,500,000.00 as a start-up capital.

INITIAL CAPITAL REQUIREMENT

Table 21. Capital Requirement

Particulars Cost
Building 500,000.00
Pre-operating cost
Supplies
Utensils and Tools
Machineries and Equipment
Furniture and Fixtures
Rent Deposit
TOTAL

COST ESTIMATION

Pre-operating Costs

Table 22. Pre-operating Cost

Description Cost
Hiring of Personnel
Employee Training
Employee Uniform
Marketing
Permit and Licensing
Total

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Inventories

Table 23. Inventories

Item Amount Quantity Supplier Total

Total

Supplies

Table 24. Supplies

Kitchen Supplies

Item Amount Quantity Supplier Total

Total
Utility Supplies

Item Amount Quantity Supplier Total

Total

Tools and utensils

Table 25. Tools and utensils

Item Amount Quantity Supplier Total

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Total

Machineries and Equipment

Table 26. Machineries and Equipment

Item Specification Amount Quantity Supplier Total

Total

Furniture and Fixture

Table 27. Furniture and Fixture

Item Amount Quantity Supplier Total

Total

INVENTORY MANAGEMENT

Table 28. Carrying cost and average inventory

Carrying Cost Materials Order Size Average Inventory

PRODUCT COSTING

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Table 32. Direct labor

Position Annual Rate per Working Rate Buko per TOTAL

Salary hour Hours hour

Total
Direct
Labor

Table 33. Overhead

Purchase Schedule

Table 34. Purchase Schedule

Ingredients Frequency of Purchase Days to Purchase

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Business Processes

Customer Purchase Process

Figure 13. Customer Purchase Process

The customer browses the menu,

which might include descriptions
The customer places their order with
and visuals of Coco Bar's delectable
A friendly waiter greets the a cashier. Coco Bar might offer
beverages and treats made with
customer and welcomes them to various payment options, including
coconut. The waiter might be
Coco Bar. cash, debit/credit cards, or mobile
available to answer questions and
wallets.
offer recommendations based on
the customer's preferences.

The waiter member checks if the

The waiter member presents the
customer needs anything else, such The Pastry Chef prepares the order
completed order to the customer.
as napkins, utensils, or additional according to the customer's
For dine-in customers, the order is
condiments. Coco Bar might specifications. This might involve
delivered to their table. For take-
welcome feedback on the blending ingredients for a beverage
out, the order will be securely
customer's experience to improve or assembling a dessert.
packaged.
their service and offerings.

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Cash Management Process

Figure 14. Cash Management Process

Maintain accurate records

of all business expenses, Set up a system for timely
Customer payment
including rent, utilities, bill payments to avoid late
processing
payroll, and supplier fees and penalties.
invoices.

Regularly reconcile bank

Regular schedule for
statements with your
depositing cash receipts
internal records to ensure
into a secure business bank
accuracy and identify any
account.
discrepancies.

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Purchasing Process

Figure 15. Purchasing Process

Upon delivery, Coco Bar

Departments (kitchen, service
staff) or individual employees
submit requests for items
needed to maintain operations.
A formal purchase order (PO) is
issued to the chosen supplier.
Inventory Officer and Managing
partner should carefully inspect
the received items against the
purchase order for accuracy and
quality.

Based on price, quality, Once the order is verified as

Based on the identified needs, a
reliability, and other factors, a complete and correct, Coco Bar
formal purchase requisition is
supplier is chosen to fulfill the will receive an invoice from the
created.
purchase order. supplier.

Depending on the cost or

The purchase requisition is
complexity of the purchase, Coco
submitted to a designated
Bar might obtain quotes from
supervisor or manager for
multiple vendors to compare
approval.
prices and quality.

Policies in Coco Bar:

 Customers and employees are expected to prioritize health and hygiene in the

establishment.

 Maintains a welcoming environment for all customers and staff. Disruptive

behavior, profanity, or violence will not be tolerated.

 Employees must speak respectfully to customers at all times.

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Business Daily Operation Schedule

Figure 16. Daily Operation Schedule

Employee Time -In

Employee Uniform

Coco Bar employees will wear black shirt, pants, appropriate shoes and apron.

Exibit C. Employee Uniform

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Business Location

Figure 17. Business Location

Coco Bar’s location is at Km4, Casisang, Malaybalay City, Bukidnon.

Waste Management

Floor Plan

Figure 18. Floor Plan

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Coco Bar Design

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SOCIO-

ECONOMIC

FEASIBILITY

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INTRODUCTION

Coco Bar is a coconut-based product that offers a delicious and nutritious snack option to

consumers. Its production and distribution not only contribute to economic growth but

also promote sustainability and support local communities. In this socio-economic

feasibility analysis, we will examine the impact of Coco Bar on various stakeholders,

including the community, government, employees, and the environment.

A. Community

The socio-economic feasibility of introducing Coco Bars, a coconut-based product,

extends significantly to the local community. Harnessing the natural abundance of

coconuts within the community, the production of Coco Bars promises to provide

economic opportunities for local farmers and suppliers. This venture can stimulate

entrepreneurship among community members, potentially leading to the establishment of

small-scale coconut processing enterprises. Additionally, by promoting sustainable

agriculture practices, Coco Bars could contribute to the overall well-being and resilience

of the community, fostering economic growth and stability.

B. Government

From a governmental perspective, the introduction of Coco Bars represents an

opportunity to support economic diversification and rural development initiatives. By

facilitating the establishment of coconut processing facilities and providing necessary

infrastructural support, governments can promote job creation and income generation

within rural areas. Furthermore, the production of Coco Bars aligns with broader

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sustainability goals, as it encourages the utilization of locally available resources and

promotes environmentally friendly practices. Through strategic policies and incentives,

governments can incentivize investment in the coconut industry, fostering socio-

economic development while ensuring regulatory compliance and quality standards.

C. Employees

For potential employees, the emergence of Coco Bars offers prospects for stable

employment and skill development. Jobs created in coconut cultivation, processing,

packaging, and marketing can provide avenues for both skilled and unskilled laborers.

Training programs focused on food processing techniques, quality control, and marketing

strategies can enhance the employability and productivity of workers within the industry.

Additionally, the establishment of fair labor practices and competitive wages can

contribute to improved livelihoods and socio-economic well-being for employees and

their families, fostering a positive work environment and contributing to overall job

satisfaction.

D. Environment

Concerns for environmental sustainability are paramount in the feasibility assessment of

Coco Bars. The production of coconut-based products inherently relies on the

preservation of natural resources, particularly coconut palms and surrounding

ecosystems. Moreover, initiatives aimed at waste reduction, energy efficiency, and

carbon footprint minimization can further enhance the eco-friendliness of Coco Bars

production. By prioritizing environmental stewardship and adopting responsible

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production practices, Coco Bars can serve as a model for sustainable agri-food

enterprises, contributing to the preservation of ecosystems and the mitigation of climate

change impacts.

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