All 'N Pot

DATA CENTER COLLEGE OF THE PHILIPPINES OF LAOAG CITY INC.
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
BUSINESS NAME
ALL ‘N POT
According to Entrepreneur Asia Pacific, start by deciding what you want your name
to communicate. To be most effective, your company name should reinforce the key elements
of your business. The first and most important step in choosing a name is deciding what your
business is. Choosing a name for a company can be the first step in developing a new identity
for the business and establishing a new image. It's the first impression the public will have of
your growing company. Today, coming up with a good business name is more difficult than
ever because many of the best names have already been trademarked. But with advertising
costs and competition on the rise, a good name is crucial to creating a memorable business
image. In short, the name you choose can make or break your business. Name changes may
also be necessary when conflicts arise with names of other companies in the field as you
expand into new markets.
ALL ‘N POT
The proponent called the business “ALL ‘N POT”. The proponent came up with this
name because it is the short term for all in one pot. Our business consists a variety such as
beef, pork, seafood, spicy flavors. Aside from the delicious flavors that we can offer much
ingredients can be added including enoki mushroom, process foods. These ingredients are
mix and combined in a pot. That’s why the proponent All ‘N Pot. These are the common
ingredients of hot pot, for the basic stock it needs water, salt and spices. For the meat and
protein vary it needs beef, pork, seafood such as prawn, crabs, mussels, squid, lobster, it also
has fish ball, tofu, quail eggs and ribs. For the starches it has Chinese noodles and udon Hot
pot also has a vegetables such as lettuce, carrots, spinach, cucumber, mushroom and mini
potato. Hot pot is incomplete without condiments for its savory taste, it has sesame butter,
soy sauce, vinegar, chili oil, white pepper, ginger, minced garlic and chopped peanuts.
The proponent will offer four varieties of hot pot soup based; it includes spicy, pork,
beef and sea foods. ALL ’N POT came up with these flavors to meet the expectations and
satisfactions of our dear customers and also to provide the delicious and flavorful hot pot. Hot
pot is one of the trend restaurant business in the country because of the influence of Chinese
in our country. It ensure that hotpot business can increase our market growth for the reason
that most of the Filipinos are food lovers and they had an interest for imported products and
try a new food trends. According Pan Asian Cuisine, the concept of Chinese hot pot is
believed to date back more than 1000 years to the times of the Jin Dynasty. Hot pot/hotpot
also known as soup-food or steamboat, is a cooking method that originated in china. A heat
source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese food
stuffs and ingredients are served beside the pot for the diners to put into the hot stock.
BUSINESS LOGO
The proponent wants to achieve best of the best main image of our business that can
catch the attention of the people around the city. The logo consists of different pastel and
neutral colors that are very in up to this day. According to the proponent source, the neutral
color beige represents strength and energy that we envision to our business. Strength that we
have to surpass the problem that may encounter to our business and energy that comes from
the crews that can lead to a healthy environment for customers. Beige is also associated with
delicious food and hot pot is one of the most savory foods that the market can offer right
now. The logo itself represents the food and content of the hot pot that customers can expect
to hot pot. The circle dot that surrounds inside of the main logo represents unity and the
prominent believes that even if you don’t have physically connection, you will still connected
to each other by doing and helping to one another. It also represents to the proponent’s life
relationship. And the gray color represents balance and the proponent wants balance inside of
the workplace and the connection of the customers. The logo contains proponent main
ingredients in our hot pot dish. There’s a shrimp with a color of blue money for the reason
that money and gaining profit are one of our mission as an entrepreneur. The beef with a
color of pink represents also love meaning you will fall in love not only for our dish but also
for our warm and hospitable service. It also has cabbage with a color of green that represents
the freshness of our vegetables, the orange-colored pork represents creativity due to
innovation that the prominent will apply for the business and for the sake of target market and
to catch up new trends. The brown potato and mushroom represents not only the potato and
mushroom itself but also it represents thanksgiving for our business and last ingredients is the
squid with the color of white that represents positive attributes. These colors and ingredients
represents different kinds of meaning. The proponent came up with this logo because we
believe that simplicity is the most beautiful among all and we apply to that into our business
logo that also represents the attitude of the business owners.

VISION
We aimed to be the most prominent hot pot business around the city, to catch the
attention of potential customer, and to increase our market sales and profit.
MISSION
To provide the most savory, palatable and affordable hot pot dish with excellent
and warm customer service to our dear customers of Laoag City.
GOALS
1. To produce a flavorful soup-based dish for the customer.
2. To serve a hot pot that is good for our target market based on market segmentation.
3. To sell the most affordable hot pot in the city.
4. To experience the best and warm customer service in the market.
OBJECTIVES
1. Providing complete and healthy ingredients with four varieties of hot pot soup based.
2. Serving the most healthiest hot pot in the market based on geographic, demographic,
psychographics, and behavioral
3. To provide reasonable price of hot pot with a price range of (Php.199 to Php.1,599).
4. We give safety, reliable, and warm greetings to show hospitable.
PERSONNEL
JOB TITLE: TEAM LEADER
Key Accountabilities:
 Managing the day to day activities.
 Motivating the team to achieve organizational goals.

 Responsibility of decision-making.
 Developing and implementing a timeline to achieve targets.
 Creating a pleasant working environment that inspires the team person.
Person Specification and Competencies:
 Excellent communication skills.
 Confidence and skillful negotiating skills.
 Ability to listen on the feedback of customer.
 Strong communication.
 Be good in problem-solving.
Qualification & Experiences:
 Degree Holder of Business Management, Hospitality Management or any related
course.
 Time management skills.
 Decision making skills.
 Ability to work under pressure.
 Minimum of 2 years of experience in Manager.
JOB TITLE: CASHIER
 Able to listen when customers have problem or concern with their order.
 Handle cash and process the transactions.
 Collect payments whether in cash and credit card.
 Record customer orders.

 Update and post daily menus.
Person Specification & Competencies:
 Know how to maintain vending cash controls.
 Friendly.
 Excellent listening skills.
 Cash handling.
 Good communication and interacting with customer.
 Basic math skills.
 Ability to make change.
Qualifications & Experiences:
 Managed inventory and directed support staff to assist customer who asked for
specific.
 Must be degree holder of BSBA or BSHM.
JOB TITLE: SERVICE CREW
 Serving the order.
 Food preparation.
 Answering question of the customer.
 Work in the kitchen.
Person Specification & Competencies:
 Willing to serve and to solve the problem.

 Have a strong communication skill.
 Have a pleasing personality.
 Have a strong listening skill.
 Willing to learn.
 Responsible.
 Trustworthiness.
 Commercial awareness.
 Team leader.
 Strong work ethics.
Qualifications & Experience:
 1 year experience of service crew.
 2 years college graduate have.
 Have a knowledge about cooking food preparation.
JOB TITLE: BUSPERSON
 Maintain the cleanliness and sanitation of the dining area including tables/chairs.
 Fill up the curate set and other condiments.
 Reset tables with fresh linens.
Person Specification Competencies:
 Ability to work in a team.
 Excellent customer service and people skill.

 High energy levels.
 In-depth knowledge of food sanitation and safety policies.
Qualification & Experience:
 At least high school graduate.
 Efficient busser experienced in dining room and maintenance and beverage
preparation.
JOB TITLE: DISHWASHER
 Maintains a clean kitchen.
 Properly washes and sorts soiled dishes.
 Preps foods as needed.
 Keeps dish area free of clutter and organized.
 Sets up dish-station, including dish machines and sinks.
Person Specifications & Competencies:
 Reliability, professional and keen sense of cleanliness.
 Flexibility and willingness to work shifts.

 Physical strength and stamina.
 Organizational skill.
 Time Management.
 Strong work ethic.
 Responsible.
 Teamwork.
Qualifications & Experiences:
 Hands-on experience with industrial washing.
 Attention to detail and sanitation rules.
 High School graduate.
 Ability to follow instructions.
ORGANIZATIONAL CHART
TEAM LEADER/MANAGER 1
DISH WASHER/
BUSPERSON 1 CASHIER 1 CREW 1
PURCHASER 1
TEAM LEADER/MANAGER 2
DISH WASHER/
BUSPERSON 2 CASHIER 2 CREW 2
PURCHASER 2
EMPLOYEE SCHEDULING
POSITION MON TUES WED THURS FRI SAT SUN
10:00 am - 6: 11:00 am – 3:00 pm – 3:00 pm – 10:00 am - 6:

Team Leader 1 3:00 pm – 12:00 pm Rest Day
00 pm 9:00 pm 12:00 pm 12:00 pm 00 pm
3:00 pm - 10:00 am – 6: 10:00 am – 6: 11:00 am – 3:00 pm -

Team Leader 2 Rest Day 10:00 am – 6: 00 pm
12:00 pm 00 pm 00 pm 9:00 pm 12:00 pm
10:00 am - 6: 10:00 am - 6: 10:00 am - 6: 10:00 am - 6: 10:00 am - 11:00 am –

Service Crew 1 Rest Day
00 pm 00 pm 00 pm 00 pm 6: 00 pm 9:00 pm
3:00 pm - 3:00 pm - 3:00 pm - 3:00 pm - 3:00 pm -

Service Crew 2 11:00 am – 9:00 pm Rest Day
12:00 pm 12:00 pm 12:00 pm 12:00 pm 12:00 pm
10:00 am - 6: 10:00 am - 6: 11:00 am – 3:00 pm – 3:00 pm –

Cashier 1 Rest Day 10:00 am - 6: 00 pm
00 pm 00 pm 9:00 pm 12:00 pm 12:00 pm
11:00 am – 3:00 pm - 3:00 pm - 10:00 am – 10:00 am – 6:

Cashier 2 3:00 pm - 12:00 pm Rest Day
9:00 pm 12:00 pm 12:00 pm 6: 00 pm 00 pm
10:00 am - 6: 10:00 am - 6: 11:00 am – 3:00 pm – 3:00 pm –

Bus Person 1 Rest Day 10:00 am - 6: 00 pm
00 pm 00 pm 9:00 pm 12:00 pm 12:00 pm
3:00 pm - 3:00 pm - 11:00 am – 10:00 am – 10:00 am – 6:

Bus Person 2 3:00 pm - 12:00 pm Rest Day
12:00 pm 12:00 pm 9:00 pm 6: 00 pm 00 pm
10:00 am - 6: 10:00 am - 6: 10:00 am - 6: 11:00 am – 3:00 pm –

Dish Washer 1 Rest Day 10:00 am - 6: 00 pm
00 pm 00 pm 00 pm 9:00 pm 12:00 pm
3:00 pm - 11:00 am – 3:00 pm - 3:00 pm - 10:00 am – 6:

Dish Washer 2 3:00 pm - 12:00 pm Rest Day
12:00 pm 9:00 pm 12:00 pm 12:00 pm 00 pm
Business Hours: 10:00 a.m – 12:00 p.m

POLICY AND PROCEDURE
POLICY
1. The employee must practice the personal hygiene such as not having long nail, not
wearing jewelries and washing hands every minutes when they handling foods.
2. The employee’s must strictly follow the instructed scheduled of their time in and no
over breaks.
3. The employee must wear proper uniform with a Personal Protective Equipment.
4. Strictly no using of cellphones during work time.
5. The employee must wear the national language of hospitality and tourism which is
smile.
PROCEDURE
SOP is a procedure specific to your operation that describes the activities necessary to
complete task. In accordance with industry regulations provincial laws or even just your own
standard for running your business. Any document that is “how to” falls into the categories of
procedures.
These are the main Procedures that Extended Food Kiosk has to follow:
Opening the Kiosk Stall
 Open the all the windows and door. Switch on the equipment that needed in the
operation.
 Prepare all the chairs, tables and place it outside of the Kiosk Stall.
 Clean or sweep the tables and chairs
 Bring or prepare the butane stove and the butane gas.

 Bring the dishwashing liquid and sponge for the used plates and utensils.
 Segregate the trash bin.
Preparation of Ingredients
 Inspect the ingredients based on their freshness and expiration date.
 Separate the vegetables, frozen foods, meat and condiments.
 Wash all the vegetables, sea foods and meats
 Refill the condiments container
Safety and Sanitation
 Place the dishwashing liquid and sponge.
 Sanitize the drainage
 Clean and sanitize the lavatory
 Wipe down the area before the operations begin.
 Sanitation of tools and utensils
 Wash the dishes after use
 Sanitize the utensils, tools and equipment used in cooking
 Use chlorine to sanitize and to eliminate bacteria
 Store utensils and tools properly.
Wash your hands
 Wet your hands with clean, running water, turn off the tap, and apply soap.
 Lather your hands by rubbing them together with the soap. Lather the back of your
hands, between your fingers and under your nails.
 Scrub your hands for at least 20 seconds.

 Rinse your hand well under clean, running water
 Dry your hands using a clean towel or air dry them.
5S
 Sort – distinguish between what is needed and kept and what is unneeded and thrown
out.
 Straighten – organize the necessary things, making it easier for anyone to find and use
them.
 Sanitize – keep all ingredient, furnishings and surface areas and clean, neat and tidy.
 Standardize – maintain and improve standards of the first 3 S’s
 Sustain – achieve the discipline or habit of always properly maintaining correct 5S
procedures.
Closing the Workplace
 Wash and sanitize the utensils and tools used in the operation
 Tallying of daily income
 Fix the tables and chairs and put it inside the Kiosk Stall.
 Time out employees
 Switch off the electricity and equipment
 Close the Kiosk Stall
Closing the Workplace
- Wash and sanitize the utensils and tools used in the operation
- Tallying of daily income

- Fix the tables and chairs and put it inside the Kiosk Stall.
- Time out employees
- Switch off the electricity and equipment
- Close the Kiosk Stall
COMPENSATION AND BENEFITS
According the Department of Labor Employment that the Employees Compensation
Program (ECP) is a government program designed to provide a compensation packages to
public and private sector employees or their dependent in the event of work related sickness,
injury or death.
- All employees will be receiving their salary in every 30 th Day of the month
with the exact amount of 11,400 monthly.
- If the employees are injured within the workplace they are not allowed to
work, but she/he continues to receive salary until they are healed.
- If the employees are death she/he received death aid of the amount 50,000.
- All employees will be receiving 13 th month pay with the exact amount of
11,400 of the 30th day of December.
According to Chartered Institute of Personnel and Development, employee benefits
are non-cash provisions within the reward package, although they can have a financial cost
for employers, for example paid holidays and pensions They may be offered for business
reasons, for example motivating employees to achieve organizational objectives, and/or
‘moral’ reasons based on a desire to care for employees’ wellbeing (and, in so doing,
potentially enhance employee commitment). The prevailing financial, legal, and social
background also plays a role in the development and shaping of benefit policies and
practices.
Employee's Benefits
- Sick Leave - the employees who are sick can give 1 week to 1 month leave with an
allowance of minimum of Php.1,000.00
- Vacation Leave - the employees who ought to have a vacation can give 3 days - 1
week.
BUSINESS UNIFORM
TEAM LEADER UNIFORM
BUS PERSON, SERVICE CREW AND DISHWASHIER UNIFORM

CASHIER
METHOLOGY
The proponents was able to used the process of gathering data by using printed
questionnaires for the proponents to know what are the possible outcome to their business
and what would be the potential customers prefer when it comes to Hot Pot.
The proponents made 10 questions as their survey tool to conduct the survey. The
questionnaires was distributed at the different municipalities and 1 city nearby Laoag City
specifically San Nicolas, Sarrat, Baccara Vintar and Laoag City.
This survey can help the proponents to know more their potential customers and it can also
help their business by making it as a guide to gain customers and meet their target market.
SUMMARY OF FINDINGS
Maybe
7%
No Yes
38% 55%
Yes No Maybe
Graph I: Encountered Hotpot Business
Out of two hundred fifty (250) respondents, fifty-five percent (55%) answered Yes as
they encountered a hotpot business, thirty-eight percent (38%) answered No, and seven
percent (7%) answered Maybe as they encountered Hotpot Business.

Maybe
14%
No
26%
Yes
60%
Yes No Maybe
Graph II: Prefer a restaurant that offer “cook your food” service
Out of two hundred fifty (250) respondents, sixty percent (60%) answered Yes in
preferring a restaurant that offer “cook your food” service, twenty-six percent (26%)
answered No, and fourteen percent (14%) answered maybe in preferring a restaurant that
offer “cook your food service.

Individual/Alone
7%
With Big Family

13%
With Someone
With Family/Friends 18%
62%
Individual/Alone With Big Family With Someone With Family/Friends
Graph III: How many of you will eat the Hotpot
Out of two hundred fifty (250) respondents, sixty-two percent (62%) will eat a Hotpot
with their family/friends, eighteen percent (18%) will eat with someone, thirteen percent
(13%) will eat a Hotpot with Big Family, and seven percent (7%) will eat individual/alone.
Pork
18%
Seafood
33%
Beef
27%
Spicy
22%
Seafood Spicy Beef Pork
Graph IV: Flavor that they prefer
Out of two hundred fifty (250) respondents, thirty-three percent (33%) preferred
seafood flavor for hotpot, seventy-seven percent (27%) answered beef , twenty-two percent
(22%) preferred spicy flavor, and eighteen percent (18%) preferred pork flavor for hotpot.
PHP 401.00 - PHP

500.00
6%
PHP 301.00 - PHP
400.00
11%
PHP 150.00 - PHP

200.00
55%
PHP 201.00 - PHP
300.00
28%
PHP 150.00 - PHP 200.00 PHP 201.00 - PHP 300.00 PHP 301.00 - PHP 400.00 PHP 401.00 - PHP 500.00
Graph V: Daily spending limit
Out of two hundred fifty (250) respondents, fifty-five percent (55%) spend PHP
150.00 – PHP 200.00 in buying food and beverage, twenty-eight percent (28%) spend PHP
201.00 – PHP 300.00 in buying food and beverage, eleven percent (11%) spend PHP 301.00
– PHP 400.00 in buying food and beverage, and six percent (6%) spend PHP 401.00 – PHP
500.00 in buying food and beverage.

3 times a week
Once a day
13% 13%
Twice a week
21%
Once a weel
53%
Once a day Once a weel Twice a week 3 times a week
Graph VI: Often to eat Hotpot
Out of two hundred fifty (250) respondents, fifty-three percent (53%) often to eat
hotpot once a week, twenty-one percent (21%) often to eat hotpot twice a week, and thirteen
percent (13%) often to eat hotpot once a day and 3 times a week.
Lobster
7%
Kimchi
20%
Shrimp
27%
Pork
15%
Shabu-Shabu Balls
14% Beef
17%
Kimchi Pork Beef

Shabu-Shabu Balls Shrimp Lobster
Graph VII: Possible adds-on in your Hotpot if the Proponent’s Business will offer and Adds
On.
Out of two hundred fifty (250) respondents, twenty-seven percent (27%) choose
Shrimp to add in their hotpot if the proponent’s business will offer an adds on, twenty percent
(20%) choose Kimchi to add in their hotspot if the proponent’s business will offer an adds on,
seventeen percent (17%) choose Beef to add in their hotpot if the proponent’s business will
offer an adds on, fourteen percent (14%) choose Shabu-shabu balls to add in their hotpot if
the proponent’s business will offer an adds on, and seven percent (7%) choose Lobster to add
in their hotpot if the proponent’s business will offer an adds on.

Good Service
32%
Quality of product
39%
Accessible
18% Price of the product
11%
Quality of product Price of the product Accessible Good Service
Graph VIII: Factor to consider when it comes to Dine-in
Out of two hundred fifty (250) respondents, thirty-nine percent (39%) consider
Quality of product when it comes to dine-in business, thirty-two percent (32%) consider
Good Service, eighteen percent (18%) consider Accessible , and eleven percent (11%)
consider Price of the Product when it comes to dine-in business.

Maybe
24%
No
10%
Yes
66%
Yes No Maybe
Graph IX: Interested to have Hotpot business
Out of two hundred fifty (250) respondents, sixty-six percent (66%) interested to have
a hotpot business here in Laoag City, twenty-four percent (24%) answered maybe to have a
hotpot business here in Laoag City, while ten percent (10%) answered No to have a hotpot
business here in Laoag City.

Texture
20%
Aroma
28%
Apperance
32% Portion Size
20%
Aroma Portion Size Apperance Texture
Graph X: Feature of Hotpot
Out of two hundred fifty (250) respondents, thirty-two percent (32%) prefer
Apperance when it comes to feature of hotpot, twenty-eight percent (28%) prefer aroma when
it comes to feature of hotpot, while twenty percent (20%) prefer texture and portion size
when it comes to feature of hotpot.

RECIPE
Soup Base:
 Beef
 Pork
 Spicy
 Seafood
Side Dishes (Add Ons):
 Kimchi
 Marble Potato
 Lettuce
 Rice
 Squid Balls
 Tofu
 Quail Eggs
 Mushroom
 Cucumber
 Shabu-Shabu Balls
 Eonoki Mushroom
 Vermicelli (Noodles)
 Crabs Stick
 Lobster Ball
Meat & Seafood (Add Ons) :
 Pork
 Beef
 Shrimp
 Mussel
 Fish Fillet
Sauce:
 Soy
 Chili Oil
 Fresh Oil
 Oyster Sauce
 Mince Garlic
 Vinegar
 Sesame Butter
Bundle (2-3 pax)

Soup Base (choose 1)
Pork
5 Side Dishes:
Rice
Lettuce
Squidballs
Kimchi
Marble Potato
Shabu-Shabu Balls
2 Sauce:
Soy Sauce
Chili oil
Bundle (5-7 pax)

Base (choose 2)
Pork
Beef
Shrimp
10 Side Dishes
Kimchi
Marble Potato
Rice
Lettuce
Squidballs
quail eggs
eonoki mushroom
Shabu shabu balls
Vermicelli
Tofu
4 Sauce:
Sesame butter
Oyster sauce
Chili oil
Mince garlic
Bundle (10-15 pax)

Soup Base (choose 3)
Pork
Shrimp
Beef
Mussels
Fish Tufo
Crab Sticks
fish Fillet
12 Side Dishes
Kimchi
Marble Potato
Rice
Lettuce
Squid balls
Tofu
quail eggs
mushroom
Cucumber
shabu shabu balls
eonoki mushroom
Vermicelli
5 Sauce:
sauce soy
Chili oil
Fresh chili
mince garlic
oyster sauce
RECIPE COSTING
SIDE DISHES
ACTUAL
INGREDIENTS UNIT/SIZE UNIT COST PORTION
COST
150 g Kimchi 1 kg 252.00 0.15 37.80
150 g Marble 1 kg
100.00
potato 0.15 15.00
150 g lettuce 1 kg 80.00 0.15 12.00
500g Rice 25 kg 1000.00 0.02 20.00
150 g Squid balls 1 kg 120.00 0.15 18.00
100g Tofu 1 kg 163.10 0.1 16.31
10 pcs Quail
pcs 120.00
eggs 0.1 12.00
50 g Mushroom 1 kg 895.00 0.05 44.75
150 g Cucumber 1 kg 150.00 0.15 22.50
150 g Shabu- 1 kg
297.00
shabu mix balls 0.15 44.55
150 g Eonoki 1 kg
405.50
mushroom 0.15 60.825
250 g Vermicelli 1 kg 350.00 0.25 87.50
150 g Lobster 1 kg
617.00
ball 0.15 92.55
150 g Crab stick 1 kg 469.00 0.15 70.35
MEAT & SEAFOOD (ADD ONS)

INGREDIENT ACTUAL
UNIT/SIZE UNIT COST PORTION
S COST
250g Pork 1 kg 236.00 0.25 59.00
250g Beef 1 kg 452.00 0.25 113.00
250g Shrimp 1 kg 450.00 0.25 112.50
250g Mussel 1 kg 70.00 0.25 35.00
250g Fish Fillet 1 kg 142.00 0.25 49.70
BEVERAGES
COKE MISMO Actual Price = PHP 22.00
12 pieces = PHP. 185.00
Selling Price = 185/12 SPRITE MISMO
= 15.41 + 4.623 12 Pieces = PHP 185.00
= PHP 20.033 Selling Price = 185/12
= 15.41 + 4.623 Actual Price = PHP 100.00

= PHP 20.033
Actual Price = PHP. 22.00
ROYAL MISMO
12 Pieces = PHP 185.00
Selling Price = 185/12
= 15.41 + 4.623
= PHP 20.033
BEER
24 Pieces = PHP. 864.00
= 36 + 10.80
= 46.80
SAN MIGUEL
24 Pieces = PHP. 1008.00
= 42 + 12.60
= 54.06
Actual Price = PHP 55.00
SOJU
20 Pieces = 1760
= 73.33 + 21.99
= 95.32
Bundle (2-3 pax)

INGREDIENTS UNIT/SIZE UNIT COST PORTION ACTUAL
COST
30 g Soup base
(choose 1 Beef,
1 kg 1400.00 0.03 42.00
Seafood, Pork,
Spicy)
150 g Pork 1 kg 236.000 0.15 35.40
250g of Rice 25 kg 1000.00 0.01 10.00
80 g Lettuce 1 kg 80.00 0.08 6.40
100 g Squid 1 kg 120.00 0.10 12.00
balls
80 g Kimchi 1 kg 265.00 0.08 21.20
80 g Marble 1 kg 100.00 0.08 8.00
Potato
75 g Shabu- 1 kg 297.00 0.075 22.275
shabu balls
3 tbsp Soy sauce 1 gallon 191.00 0.0117 2.2347
3 tbsp Chili oil 1 kg 298.00 0.0425 12.665
Total Cost: Php. 172.1747

Buffer: Php. 17.21747
Gross Cost: Php. 189.39217
Yield: 2 (serving)
Cost/Serving: 94.696085
Selling Price: Php. 190.00

Bundle (5-7 pax)

COST
30 g Soup base
(choose 1 Beef,
Seafood, Pork, 1 kg 1400 0.03 42
Spicy)
30 g Soup base
(choose 1 Beef,
Seafood, Pork, 1 kg 85 0.03 2.55
Spicy)
200 g Pork 1 kg 236 0.2 47.2

200 g Beef 1 kg 452 0.2 90.4
200 g Shrimp 1 kg 140 0.2 28
100 g Kimchi 1 kg 252 0.1 25.2
100 g Marble 1 kg 100 0.1 10
Potato
1 kg Rice 1 kg 1000 0.04 40
150 g Lettuce 1 kg 80 0.15 12
150 g squid balls 1 kg 86.8 0.15 13.02
20 pcs quail eggs 100 pcs 120 0.2 24
100 g enoki 1 kg 405.5 0.1 40.55

mushroom
100 g shabu 1 kg 297 0.1 29.7
shabu balls
200 g vermicelli 1 kg 350 0.2 70
150g tofu 1 kg 163.1 0.15 24.465

3 tbsp sesame 1 kg 218.05 0.067 14.60935
butter
3 tbsp oyster 1L 345 0.0444 15.318
sauce
3 tbsp chili oil 1 kg 298 0.0425 12.665
50 g mince garlic 1 kg 120 0.05 6

Yield: 2 (serving)
Cost/Serving: Php. 301.2225452

Selling Price: Php. 605.00

Bundle (10-15 pax)

COST
100g Soup base 1 kg 1400.00 0.1 140.00
(choose 1 Beef,
Seafood, Pork,
Spicy)
100g Soup base 1 kg 1400.00 0.1 140.00
(choose 1 Beef,
Seafood, Pork,
Spicy)
100g Soup base 1 kg 1400.00 0.1 140.00
(choose 1 Beef,
Seafood, Pork,
Spicy)
250g kimchi 1 kg 252.00 0.25 63.00
250g marble 1 kg 100.00 0.25 25.00
potato
2 kg Rice 25 kg 1000.00 0.08 80.00
200g Lettuce 1 kg 80.00 0.2 16.00
200 g Squid 1 kg 120.00 0.2 24.00
balls
200g tufo 1 kg 163.10 0.2 32.62
40 pcs quail 100 pcs 120.00 0.4 48.00
eggs
200g mushroom 1 kg 325.00 0.2 65.00
200g cucumber 1 kg 150.00 0.2 30.00
300g shabu 1 kg 297.00 0.3 89.10
shabu balls
200g eonoki 1 kg 405.50 0.2 81.10
mushroom
300g vermicelli 1 kg 350.00 0.3 105.00
350g Pork 1 kg 236.00 0.35 82.60
350g shrimp 1 kg 450.00 0.35 157.50
350g beef 1 kg 452.00 0.35 158.20
250g mussels 1 kg 70.00 0.25 17.50
250g crabstick 1 kg 496.00 0.25 124.00
250g fish fillet 1 kg 140.00 0.25 35.00
6 tbsp soy sauce 1 gallon 191.00 0.0234 4.47
6 tbsp chili oil 1 kg 298.00 0.0887 26.43
20g fresh chili 1 kg 350.00 0.02 7.00
20g minced 1 kg 120.00 0.02 2.40
garlic
6 tbsp oyster 1 liter 157.55 0.0887 13.97
sauce
5 tbsp sesame 1 kg 218.05 0.0625 13.63
butter

Yield: 4 (serving)
Cost/Serving: Php. 480.5005
Selling Price: Php. 961.001.501 or PHP 970.00
SWOT ANALYSIS BUSINESS

STRENGTH
 Quick and response to customer demands/needs.

 High customer loyalty.
 New and refreshing to the eye of customer.
 Meet the affordable price.
WEAKNESSES
 New in the food industry.

 Have a lot of competitors in local business that they same product.
 Limited budget for advertising and marketing.
OPPORTUNITIES
 The target market are students and employees.

 Easily for franchise due to small capital need.
 New and innovative business concept in the market.
THREATS
 Competitors offer cheaper price.

 The ingredients of there product may or may not raise the prices that needed.
 Offer more selection products.
SWOT ANALYSIS COMPETITION

Romantic Baboy
STRENGTH
 Their business has a lot of branches within the country.

 The employees are well trained and friendly.
 They have a lot of product that they customers can choose for.
WEAKNESSES
 They are lack of food safety practices and they don’t apply the 5’s of food safety.
 Their products are expensive and not budget friendly.
OPPORTUNITY
 The location of their branch is at San Nicolas , Ilocos Norte where in they can easily
gain customers.
 They are next in the city where in their supply are from and within the city.
THREATS
 The location of their branch has a nearby hotpot restaurant which serves as their
competitors.
 Their branch is not located in the city yet near in the city, it’s much better if their
branch is located in the city for the reason that there are much potential customers in
the city than in the mall.
“Hotchick Sushi Shop”

STRENGTH
 They have a excellent customer service and delectable food.

 They have many franchises in every city in Ilocos Norte.
 The employees are very warm welcome and friendly staff.
WEAKNESSES
 They are lack of Food Safety Practices and they don’t apply the 5’s of Food Safety.
 They take a long time to serve the order.
 When there is leftover from their order the customer is required to pay.
OPPORTUNITY
 They are near in the city.

 The location where in they located, there are more chances that potential customer
may visit the branch without fare to go nearby municipality with hotpot.
THREATS
 There will be a competitor not only a hotpot restaurant but of course the fastfood
chains and bakers.
 Customers may choose other Fastfood/Restaurant or hotpot service because of the
price that the hotpot may offer.
Golden Plate Restaurant

STRENGTHS
 The employees are friendly and accommodating.

 They have a breathtaking ambiance environment.
 The foods are serve fresh and nutritious.
 They have different products to choose from in their menu.
 They got the best hotpot to serve.
WEAKNESSES
 Their products is not budget friendly.

 They got the employees that are friendly and accommodating. However, their service
is to slow for serving.
OPPORTUNITY
 There will be a possibility of merging or partnership between the Golden Plate

Restaurant and to other fast food restaurant in the location.
 Aside from the location, they will always be a potential customer even if they located
to other municipality.
THREATS
 Their branch wherein they located is not in the center of the province, nonetheless,
people preferred to stay in the city that to nearly municipality.
 They are located in Robinsons Mall, they cannot offer Hotpot until 12 a.m. because
the Mall is only often until 9 a.m.
 At the location of their branch, they have a competitor who also offers the same
service as them.
MENU
SITE ANALYSIS
In Ilocos Norte, Laoag City is the Capital of the 21 Municipalities and 2 Cities
together with Batac City.
Laaog City tagged as the Sunshine City of the North because of its breathtaking view
of sunrise. It is a vibrant and dynamic growth center in the North.
Laoag City consists 80 barangays including the barangay 13 which has been the
proponent’s business located beside the most antique Sinking Bell Tower.
SITE DEMOGRAPHIC
The proponents conducted the survey within Laoag City and near the city; specifically
in the municipality of San Nicolas, Sarrat, Bacarra, Vintar and Batac City with total of two
hundred fifty (250) respondents.
The business is located at Barangay 14 Laoag City beside the Sinking Bell Tower and
Hyper Market.
LOCATION MAPPING
PROMOTION
Push Promotion
Our way on promoting our business in the market is by joining food fair every
weekends at Laoag City Capitol to introduce the newly product that we can offer in the
market nowadays. Through this Food Fair we can increase our market growth for the reason
that there’s too many potential customers at that place every weekend. Aside from that we
also give flyers to promote our business and for them to be aware about our new business.
Through that flyers that we can give to our target market, aside from being aware about our
business we can also introduce to them about our products especially the main product that
we ought to offer.
Pull Promotion
In promoting our business we decided to use Social Media, we all know that Social
Media is trend nowadays 98% of population uses and has a Social Media. We create
Facebook, Twitter and Instagram account to promote our business , through this method we
can promoted easily our product , just by scrolling and clicking to their gadgets they can
easily see our business promotion.
Perspective
FLOOR PLAN
Project Title: Food Kiosk

Location: Brgy. 14 STO. TOMAS Laoag City, Ilocos Norte

Construction Cost Estimate
I. STEEL AND CARPENTRY WORKS
QTY Description Unit Price Total
10 1" Plywood Board pc 1,350.00 13,500.00
3 1" Particle Board pc 1,350.00 4,050.00
6 1 1/2" G.G. Square Pipe pc 150.00 900.00
500 Tekscrew 2" pc 3.00 1,500.00
1 Circular Cutting Blade pc 800.00 800.00
3 Welding Rod kg 90.00 270.00
21,020.00
II. Painting
QTY Description Unit Price Total
3 Paint Thinner gal 250.00 750.00
5 Sand Paper m 40.00 200.00
1 4" Paint Brush pc 140.00 140.00
1 2" Paint Brush pc 60.00 60.00
1 4L Clear Gloss Varnish pc 1,200.00 1,200.00
1 4L Epoxy Primer White pc 1,200.00 1,200.00
1 4L Acrytex Putty Spot pc 610 610.00
1 4L Acrytex Top Coat pc 980 980.00
5,140.00
III. Electrical Works

Qty Description Unit Price Total
1 Circuit Breaker 30 Amps pc 535.00 535.00
3 Switch set 65.00 195.00
3 Junction Box w/ Cover pc 55.00 165.00
20 THHN 5.5mm mtr 76.51 1,530.20
20 THHN 3.5mm mtr 45.00 900.00
20 THHN 2.0mm mtr 30.00 600.00
3 Utility Box D.T. pc 50.00 150.00
8 LED Light pc 200.00 1,600.00
8 Receptable pc 50.00 400.00
50 Flex. Hose 1/2 (50m) mtr 15.00 750.00
5 Electrical Tape (Big) pc 45.00 225.00
4 1' orange PVC pc 290.00 1,160.00
10 PVC Clamp 1/2 pc 4.00 40.00
3 C.O. 2 gang pc 171.20 513.60
9,619.80
III. Electrical Works

Qty Description Unit Price Total
4 PPR Pipe 1/2" pc 270.00 1,080.00
6 PPR Elbow 1/2" pc 15.00 90.00
6 PPR Tee 1/2" pc 25.00 150.00
1 Gate Valve 1/2" pc 370.00 370.00
1 Ball Valve 1/2" pc 220.00 220.00
2 Coupling 1/2" pc 70.00 140.00
2 Tee pc 50.00 100.00
3 Faucet pc 500.00 1,500.00
4 Tapelon 3/4 pc 40.00 160.00
4 50mm dia. Elbow pc 35.00 140.00
4 50mm dia. PVC Pipe pc 125.00 500.00
1 Solvent Cement pc 200.00 200.00
1 Lavatory pc 2,500.00 2,500.00
2 Kitchen Sink pc 2,500.00 5,000.00
12,150.00
TOTAL MATERIAL 47929.7

TOTAL LABOR 19171.88
TOTAL OCM (Overhead, Contigencies, Miscellaneous) 4792.97
GRAND TOTAL 71894.55
LICENSES AND PERMITS

Mayor Permit 100.00
Barangay Clearance 100.00
BIR 530.00
DTI 500.00
Business License 2,000.00
Sanitary Permit 235.00
TOTAL 3,465
ASSET
Kitchen Utensil
Utensils Quantity Unit Unit Cost Total Cost
Casserole 5 pc 335.00 1,675.00

Sauce Bowl 10 pc 59.00 590.00
Bowl 50 pc 12.00 600.00
Spoon 50 pc 10.00 500.00
Food Tong 10 pc 50.00 500.00
Fork 50 pc 10.00 500.00
Chopsticks 100 pc 5.00 500.00
Butane Range 12 pc 499.00 5,988.00
Knife 10 pc 45.00 450.00
Chopping Board 5 pc 160.00 800.00
Butane Gas 120 pc 80.00 9,600.00
Side Dishes Plates 10 pc 35.00 350.00
Scoop Ladle 10 pc 48.00 480.00
Double Casserole 5 pc 1,070.00 5,350.00
Steam Bath
Tray 5 pc 55.00 275.00
Kitchen Scissor 2 pc 110.00 220.00
Weighing Scale 3 pc 285.00 855.00
Total Cost 29,233.00
Equipment
Equipment Quantity Unit Cost Total Cost
Refrigerator 1 25,997 25,997.00
Rice Cooker 1 2,498 2,498.00
Cash Register 1 9,990.00 9990.00
TOTAL 38,485.00
FURNITURE
Furniture Quantity Unit Cost Total Cost
Folding Chair 70 199.00 13,930
Folding Long Table 6 1,200.00 7,200

Folding Short Table 6 950.00 5,700
Electric Fan 1 3,798.00 3,798
Light 10 35.00 350
Extension Cord String Light 10 45.00 450
Extension 3 125.00 375
Compartment Sink 2 3,500.00 7,000.00
TOTAL 31,803.00
OFFICE SUPPLIES
Office Supply Quantity Unit Unit Cost Total Cost
Ball pen 5 pc 7.00 35.00
Record Book 1 pc 150.00 150.00
Folder 5 pc 8.00 40.00
Stapler 1 pc 50.00 50.00
White Board 1 pc 190.00 190.00
Black Marker 2 pc 29.00 58.00
Calculator 1 pc 150.00 150.00
Staple Wire 1 Box 20.00 20.00
Scissor 2 pc 35.00 70.00
scotch Tape 1 pc 15.00 15.00
High Lighter 2 pc 35.00 70.00
Monthly Total 848.00
Yearly Total 10,176.00
CLEANING SUPPLIES
Cleaning Supplies Quantity Unit Unit Cost Total Cost
Rugs 10 Pc 15.00 150.00
Spray Container 3 Pc 65.00 195.00
Broom 2 Pc 150.00 300.00
Dustpan 2 pc 42.00 84.00

Sponge 10 pc 24.00 240.00
Garbage Bag 20 roll 32.00 640.00
Rubber Gloves 10 dozen 80.00 800.00
Bucket 3 pc 100.00 300.00
Mop 1 pc 660.00 660.00
Dish Towel 10 pc 73.00 730.00
Disposable Gloves 10 dozen 50.00 500.00
Trash Bin 2 pc 180.00 360.00
Multi-surface Floor Cleaner 5 1L 172.00 860.00
Table Top Sanitizer 5 1L 172.00 860.00
Dishwashing Liquid 10 1L 99.00 990.00
Apron 10 Pc 85.00 850.00
Face Mask 10 Box 75.00 750.00
Disposable Gloves 10 Box 100.00 1000.00
Hairnet 5 Set 50.00 250.00
Total (yearly) 10,519.00
SALARY EXPENSES
Employee Manpower Salary of each Total Monthly
Requirement Employee/Month Salary
Team Leader 2 - 450 11,700.00 23,400.00

Waiter 2 - 300 7,800.00 15,600.00
Cashier 2 - 350 9,100.00 18,200.00
Dishwasher 2 - 250 6,500.00 13,000.00
Bus person 2 - 300 7,800.00 15,600.00
Total 85,800.00
Annual Total 1,029,600.00
SSS TOTAL PAG- TOTAL PHILHEAL TOTAL

IBIG TH
Team Leader 1,560.00 3,120.00 260.00 520.00 520.00 1,040.00
(2)
Waiter (2) 960.00 1,920.00 182.00 364.00 364.00 728.00

Cashier (2) 960.00 1,920.00 182.00 364.00 364.00 728.00
Dishwasher 960.00 1,920.00 182.00 364.00 364.00 728.00
(2)
Bus person 960.00 1,920.00 182.00 364.00 364.00 728.00
(2)
Monthly Total 10,800.00 1,976.00 3,952.00
Yearly Total 129,600.00 23,712.00 47,424.00
EXPENSES
Utility Expenses
For a Monthly For a Year
Current 3,500 42,000
Water Bill 2,000 24,000
TOTAL 5,500 66,000
Rental Expense
Monthly Yearly
Lease (land) 3,500.00 42,000.00
Kitchen Utensils
Utensils Quantity Uni Unit Total Cost Estimated Depreciation
t Cost Useful Life
Casserole 5 pc 335 1675.00 5 335.00
Sauce Bowl 10 pc 59 590.00 10 59.00
Bowl 50 pc 12 600.00 10 60.00
Spoon 50 pc 10 500.00 10 50.00
Food Tong 10 pc 50 500.00 5 100.00
Fork 50 pc 10 500.00 10 50.00
Chopsticks 100 pc 5 500.00 5 100.00
Butane Range 12 pc 499 5,988.00 5 1,197.60
Knife 10 pc 45 450.00 10 45.00
Chopping 5 pc 160 800.00 5 160.00
Board
Butane Gas 120 pc 80 9,600.00 3 3,200.00
Side Dishes 10 pc 35 350.00 10 35.00
Plates
Scoop Ladle 10 pc 48 480.00 5 96.00
Double 5 pc 1,070.00 5,350.00 5 1,070.00
Casserole
Steam Bath
Tray 5 pc 55 275.00 5 55.00
Kitchen 2 pc 110 220.00 10 22.00
Scissor
Weighing 3 pc 285 855.00 5 171.00
Scale
Total 6,470.60
Depreciation
FOOD KIOSK EQUIPMENT

Equipment Quantity Unit Total Cost Estimated Depreciation
Cost Useful Life
Refrigerator 1 25,997 25,997 10 2,599.70
Rice Cooker 1 2,498 2,498 5 499.60
Cash Register 1 9,990.00 9990 10 999.00
Sink 1 4,000.00 4,000.00 10 400.00
Total 42,455.00
Total Depreciation 4,498.30
FURNITURE AND FIXTURE

Furniture Quantity Unit Total Cost Estimated Depreciation
Cost Useful Life
Folding Chair 70 199.00 13,930.00 5 2,786.00
Folding Long 6 1,200.00 7,200.00 8 900.00
Table
Folding Short 6 950.00 5,700.00 8 712.50
Table
Electric Fan 1 3,798.00 3,798.00 5 759.60
Light 10 35.00 350.00 2 175.00
Extension Cord 10 45.00 450.00 3 150.00
String Light
Extension 3 125.00 375.00 3 125.00
Compartment 2 3,500.00 7,000.00 10 700.00

Sink
Total Depreciation 6,308.10
Total Cost Estimated Useful life Depreciation

Food Kiosk 71,894.55 12 5,991.21
INVENTORY
Initial Stocks Quantity Unit Cost Total Cost
Soup Base Powder 7.86 Kg 1,400.00 11,004.00
(Pork)

(Beef)
(Spicy)
(Seafood)
Pork 152.86 Kg 236.00 36,074.96
Beef 77.86 Kg 452.00 35,192.72
Shrimp 77.80 Kg 450.00 35,010.00
Mussel 25 Kg 70.00 1750.00
Squidball 102.12 kg 120.00 12,254.40
Kimchi 86.42 kg 252.00 21,777.84
Marble Potato 86.42 kg 100.00 8,642.00
Shabu Shabu Balls 88.93 kg 297.00 26,412.21
Enoki Mushroom 41.42 kg 405.50 16,795.81
Vermicelli 72.81 kg 350.00 25,483.50
Tofu 32.14 kg 163.10 5,242.03
Quail eggs 16 ½ Tray 120.00 1,980.00
Cucumber 20 Kg 150.00 3,000.00
Soy Sauce 36 Gallon 191.00 6,876.00
Chili Oil 54 Kg 298.00 16,092.00
Fresh Chili 1.10 Kg 350.00 385.00
Oyster sauce 36 Gallon 364.00 13,104.00
Crab Stick 25 Kg 469.00 11,725.00
Rice 21 ½ Sack 1,000.00 21,500.00
Lettuce 92.14 Kg 80.00 7,371.20
Fish Fillet 25 Kg 142.00 3,550.00
Garlic 5 Kg 120.00 600.00
Sesame Butter 18 Kg 218.05 3,924.90
Mushroom 19.94 Kg 895.00 17846.30
Lobster Ball 10 Kg 617.00 6,170.00
Coke Mismo 250 Case 185.00 46,250.00
Sprite Mismo 250 Case 185.00 46,250.00
Royal Mismo 250 Case 185.00 46,250.00
Sujo 150 Box 1760.00 264,000.00
Beer 125 Case 864.00 108,000.00
San Miguel 125 Case 1008.00 126,000.00
Monthly Total 1,019,525.87
Yearly total 12,234,310.44
SALES PROJECTION
Product Amount Produce Selling Price Total Daily Sales
Bundle 2 - 3 pax 50 190.00 9,500.00

Bundle 5 - 7 pax 50 605.00 30,250.00
Bundle 10 - 15 50 970.00 48,500.00
Coke Mismo 100 22.00 2,200.00
Royal Mismo 100 22.00 2,200.00
Sprite Mismo 100 22.00 2,200.00
Beer 50 49.00 2,450.00
San Miguel 50 55.00 2,750.00
Sujo 30 100.00 3,000.00
Daily Total 103,050.00
Weekly 721,350.00
Monthly 2,885,400.00
MONTHLY SALES
Monthly Percentage (10- Amount Income Monthly Sales
20%)
January 0 0 2,885,400.00
February 13% 375,102.00 3,260,502.00
March 15% 432,810.02 3,318,210.00
April 15% 432,810.04 3,318,210.00
May 15% 432,810.06 3,318,210.00
June 15% 432,810.09 3,318,210.00
July 15% 432,810.11 3,318,210.00
August 15% 432,810.13 3,318,210.00
September 18% 519,372.19 3,404,772.00
October 17% 490,518.21 3,375,918.00
November 18% 519,372.25 3,404,772.00
December 20% 577,080.31 3,462,480.00
Total 32,980,122.00
YEARLY SALES
Yearly Percentage (21- Amount Income Yearly Sales
30%)
2023 0 0 32,980,122.00
2024 27% 8,904,632.94 41,884,754.94
2025 26% 8,574,831.72 41,554,954.72
2026 24% 7,915,229.28 40,895,351.28
2027 29% 9,564,235.38 42,554,357.38
Total 199,869,540.30
ALL N’ POT
BALANCE SHEET
From the month of January to December 2023
Current Asset
Cash on Hand 5,579,187.71
Inventory 12,234,310.44
Office Supplies 10,176.00
Cleaning Supplies 10,519.00
Kitchen Supply 28,378.00
Total Current Asset 12,283,383.44
Non-Current Asset
Kiosk 71,894.55
Equipment 4,498.30
Furniture and Fixtures 31,803.00
Utensils 29,233.00
Total Non-Current Asset 137,428.85
Total Asset 18,000,000.00
Owner's Equity
Ms. Diana Rose Bayang 2,000,000.00
Mr. Ian Jasper Borja 2,000,000.00
Ms. Marivic Cabacungan 2,000,000.00
Ms. Cathelyne Jhoy Calindong 2,000,000.00
Ms. Rema Jane Duran 2,000,000.00
Ms. Charizma Dimple Juan 2,000,000.00
Ms. Valerie Joy Juan 2,000,000.00
Mr. Gezer Pascual 2,000,000.00
Ms. Sheilla Mae Pascual 2,000,000.00
TOTAL OWNER’S EQUITY 18,000,000.00
Income Statement
For 5 Consecutive Year
2023 2024 2025 2026 2027
Sales 32,980,122 41,884,754.94 41,554,953.72 40,895,351.28 42,544,357.38
Less :Cost
12,234,310.44 15,537,574.25 15,415,231.15 15,170,544.94 15,782,260.46
(Inventory)
Gross Profit 20,745,812 26,347,181 26,139,723 25,724,807 26,762,097
Lease
36,000 36,000 36,000 36,000 36,000
Expenses
Utilities 66,000 66,660 67,320 67,980 68,640
Licences and
3,465 3,465 3,465 3,465 3,465
Permits
Salary 1,029,600 1,029,600 1,029,600 1,029,600 1,029,600
SSS 129,600 129,600 129,600 129,600 129,600
Pag-ibig 23,712 23,712 23,712 23,712 23,712
PhilHealth 47,424 47,424 47,424 47,424 47,424
Total
1,335,801 1,336,401 1,337,121 1,337,781 1,338,441
Expenses
Income
19,410,011.00 25,010,780 24,802,602 24,387,026.00 25,423,656
Before Dep'n
Less
89,171.55 89,171.55 89,171.55 89,171.55 89,171.55
Depreciation
Income
19,320,840 24,921,608.45 24,713,430.45 24,297,854.45 25,334,484.45
Before Tax:
Less: Tax
6,182,668.80 7,974,914.70 7,908,297.74 7,775,313.42 8,107,035.02
(32%)
Net Income 13,138,171.20 16,946,693.75 16,805,132.71 16,522,541.03 17,227,449.43
Return on Investment
Year Net Income
2023 13,138,171.20
2024 16,946,693.75
2025 16,805,132.71
2026 16,522,541.03
2027 17,227,449.43
Total 80,657,988.12
Divided by 5 5 years
Average Net Income 16,131,597.62
Divided Project Cost 18,000,000.00
ROI 89.62%

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DATA CENTER COLLEGE OF THE PHILIPPINES OF LAOAG CITY INC.

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

logo that also represents the attitude of the business owners.

and warm customer service to our dear customers of Laoag City.

1. To produce a flavorful soup-based dish for the customer.

3. To sell the most affordable hot pot in the city.

4. To experience the best and warm customer service in the market.

psychographics, and behavioral

4. We give safety, reliable, and warm greetings to show hospitable.

JOB TITLE: TEAM LEADER

 Managing the day to day activities.

 Motivating the team to achieve organizational goals.

 Developing and implementing a timeline to achieve targets.

 Creating a pleasant working environment that inspires the team person.

Person Specification and Competencies:

 Excellent communication skills.

 Confidence and skillful negotiating skills.

 Ability to listen on the feedback of customer.

Qualification & Experiences:

 Degree Holder of Business Management, Hospitality Management or any related

 Time management skills.

 Decision making skills.

 Ability to work under pressure.

 Minimum of 2 years of experience in Manager.

JOB TITLE: CASHIER

 Handle cash and process the transactions.

 Collect payments whether in cash and credit card.

 Record customer orders.

 Update and post daily menus.

Person Specification & Competencies:

 Know how to maintain vending cash controls.

 Excellent listening skills.

 Good communication and interacting with customer.

 Basic math skills.

 Ability to make change.

Qualifications & Experiences:

 Must be degree holder of BSBA or BSHM.

JOB TITLE: SERVICE CREW

 Serving the order.

 Answering question of the customer.

 Work in the kitchen.

Person Specification & Competencies:

 Willing to serve and to solve the problem.

 Have a strong communication skill.

 Have a pleasing personality.

 Have a strong listening skill.

 Strong work ethics.

Qualifications & Experience:

 1 year experience of service crew.

 2 years college graduate have.

 Have a knowledge about cooking food preparation.

JOB TITLE: BUSPERSON

 Fill up the curate set and other condiments.

 Reset tables with fresh linens.

Person Specification Competencies:

 Ability to work in a team.

 Excellent customer service and people skill.

 High energy levels.

 In-depth knowledge of food sanitation and safety policies.

Qualification & Experience:

 At least high school graduate.

 Efficient busser experienced in dining room and maintenance and beverage

JOB TITLE: DISHWASHER