Facide Dami Pa Kulang

FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
NO DOZE CAFÉ & BISTRO
A Feasibility Study Presented to
The Faculty of the Institute of Tourism and Hotel Management
Far Eastern University
Sampaloc, Manila
In Partial Fulfillment
Of the Requirements for the Coursework
Facilities Design and Building Engineering Systems
AGAPITO LEINARD
ALMALBIS IVAN RICHARD
BUIZON BIANCA
CLEMENTE RALPH YANCE P.
MENDOZA BRIXTER C.
SANTOS JOHN MARION P.
TORRES SHERONE V.
.
No Doze is a Bistro that serves moderately-priced food in relaxed setting. The Bistro is
strategically located along the main road, Felix Ave. At Happiness Food HUB, Cainta, Rizal.
This is a block away from sta.Lucia east Grand Mall. The Original Concept of this business is to
offer our customers a warm and coziness of a homelike environment in which they can relax in a
comforting ambiance far away from the bustling city of manila. In the establishment there is a
lounge area where the customer can relax and enjoy the pleasant ambiance of the bistro. Our
Bistro will serve caffeinated beverages, pastries, non-coffee beverage and appetizers to stimulate
the appetite of our customers and offering the best dishes such as pasta and rice meals, and light
meals such as sandwiches, burgers and fries with beverages.
Table of Contents
Chapter I
I. Operational Components
Menu..………………………………………………………………………………………
Market………………………………………………………………………………………
Money………………………………………………………………………………………
Management………………………………………………………………………………
Method…………………………………………………………………………………….
Resources………………………………………………………………………………….
Advertising Sales and Promotion……………………………………………………………
Chapter III
III. Site Identification/ Knockout Criteria
Location………………………………………………………………………………….
Boundaries……………………………………………………………………………….
Topography………………………………………………………………………………
Subsoil Condition…..……………………………………………………………………
Zoning Requirements.……………………………………………………………………
Land Cost and Taxes……………………………………………………………………..
Growth Pattern in the Geographic Area………………………………………………….
Parking Availability……………………………………………………………………...
Chapter IV
IV. Market Analysis
A. Demographic Data…………………………………………..………………………...…
Population Growth
Household Size, Occupation, Age, Sex, Income Level
B. Traffic Pattern…………………………………………..………………………………..
Accessibility
Street Routings
Visibility from Nearby Roads
C. General Area Evaluation…………………………………………..……………………..
Climate
Commercial Development
Transportation
Utilities
i. Water Supply
ii. Power Electricity
iii. Communication
iv. Drainage and Garbage Disposal
v. Fire Protection
D. Local Area Evaluation…………………………………………..……………………….
Visual Appeal/ Attractions
Big Institutions
Proximity to Retail Centers
Direct and Indirect Competitors

i. SWOT Analysis
ii. Survey Analysis
iii. Summary and Conclusion
Chapter V
V. Financial Analysis…………………………………………..………………………..
Capital Investment
Cash Flow
Income Statement
Balance Sheet
Return of Investment
Chapter VI
IV. Technical Components…………………………………………..…………………...
Physical Components…………………………………………..………………………...
Space Allocation…………………………………………..……………………………..
Interior Design…………………………………………..……………………………….
i. Acoustics
ii. Motif
iii. Furniture and Fixtures
iv. Lighting
v. Decibels
Floor Plan……………………………………………………………………………………
i. Equipment Layout and Specifications…………………………………………………...

ii. Establishment Layout…………………………………………………………………….
Chapter VII
VII. Appendices.………………………………………………………………..…………
Chapter VIII
VIII. Bibliographies……………………………………………………………………….
Chapter IX
IX. Curriculum Vitae……………………………………………………………………..

OBJECTIVES/MISSION - VISION STATEMENT
Mission
Our mission is to provide convenience to the target market. To be flexible enough to deliver
every customer needs and demands in order to achieve customer satisfaction.
Vision
Our vision is to deliver convenience and security to our target market and to achieve marketing
excellence by focusing on the different factors that affect our target market.
Core values
Customer satisfaction
- The center of our operations is the customer satisfaction, the management aims to
achieve the customer expectations by showcasing and producing the needs and
demands of the target market.
Teamwork
In order to achieve success, each employees from several department must help each
other to accomplish the desired goals of the establishment.
Liability
We the researchers take full responsibility for our actions and are liable for whatever
the results/outcome may be.
Continues improvement
The management actively checks the different areas of the establishment to minimize
errors. The management is open to criticism from different perspectives may it be
from an employee or from a customer.
Positive Relationships
- No Doze Cafe promotes a safe and satisfying workplace that creates a positive
feedback from the staffs.
CONCEPT DEVELOPMENT
No Doze café is a café inspired by the needs and demands of the target market. The target market
(mostly the students) usually needs a place to stay to do some academic related activities or just
simply to hang with friends. The establishment offers a decent place that customers will enjoy.
No Doze Café offers different services that will cater the needs of the students such as printing,
photocopying, binding, and scanning of documents. The establishment offers a different
experience to the customers because it houses a spacious area that is enough for a numerous
dine-in customers.
KEY OPERATIONS
Service Flow Chart

Service Process
Our staff will welcome and greet the guest upon arrival to the cafe. Then our staff will guide
them to the cashier upon ordering and paying their food. The cashier will take the customer's
order and the customer will pay them for what they ordered and also will be giving a stab that
comes up with a wifi password of the cafe. Then our staff will guide them to the available or
desired seats and will be bringing them complimentary drinks (ice cold water), cutleries,
condiments and tissue napkins. Our staff will be serving other customers while waiting for
his/her table's order. After the order is done, our staff will be delivering the customer's order with
the receipt on the side. Then our staff will continue to serve other customers while waiting for
other orders by the table he/she served. Upon leaving of the customer, our staff will bid farewell
and welcome them again for another transaction.
Owner
Manager
Assistant
Manager
Cashier Barista Server Cook Dishwasher
ORGANIZATIONAL STRUCTURE
As of the organizational structure it’s up to the owner to hire managers that will fit to his/her
standards, it is very important to the owner to have a manager to help the owner in terms of
advertising and marketing, and Manager needs a staff to manage in order the establishment to
function they need to hire a cashier, servers, barista, cooks and dishwasher, and the manager
needs an assistant manager to act on behalf of his/her absence.
Owner
 Supports the establishment financially.

 Supervising Employees
 Develop business strategies for their restaurant
 Promoting their restaurant
 Helping out in the kitchen and interacting with customers
Store Manager
 Hiring and staff and employees

 Responsible for day- to- day basis
 Reports back to the owner
 Interacting with customers
 Marketing and Advertising
Assistant Manager
 Act on behalf the Store Manager

 Interacting and Assisting the customer
 Direct super vision of the staff
Cashier
 Collecting payments from the customer

 Greeting and welcoming the customers
 Handles the cash register
 Counting money in the cash box
Server
 Delivering food for the customers

 Cleaning of dining tables
 Assisting the guest if they have complaints
 Taking orders
 Suggesting restaurant specialty
Barista
 Preparing and making the beverages

 Cleaning his/her station or area
 Suggesting the restaurant specialty
 Interacting with the customers
Cook
 Preparing the ingredients for the food items

 Cooking food items for the customers
 Receiving of deliveries
 Checking of available items in the inventory
 Cleaning their kitchen area workspace
 Ensuring the quality of the food being served to the customer
Dishwasher
 Organizing of the plates and utensils

 Washing of plate and utensils

 Cleaning of kitchen area
 Taking out the trash
POSITION AND JOB DESCRIPTION
 Store Manager
- Plans the day-to-day operations.
- Maintain high sales by planning more of marketing strategy.
- Reports work/sales result to the owner.
- Maintain the inventory and prepare the annual market budget to avoid running out of
stocks.
- Completes and organized all of the store operations requirements.
- Organize a schedule of holiday activities and promotions to have more customers.
- Maintain the cleanliness of the store environment.

- Responds to customers’ complaints and comments.
- Resolves problem of the store quickly.
- Delegates task to the employees properly.
- Maintain store staff by recruiting and training them with best customer service.
 Assistant Manager
- Assisting the store manager in organizing and planning.
- Cooperating during store operations like helping during operations.
- Helps the store manager in finishing the tasks.
- Substitute the store manager when on leave/absent.
- Same also as the store manager’s job description.
 Cashier A & B
- Greet customers entering the establishment with a smile.
- Organize and count money in cash box at the beginning of the shift and count again
before the turn over to the next shift.

- Receives payment through cash, check or card.
- Issue receipts, refunds or change due to customers.
- Resolve customer complaints.
- Answers customer’s inquiries.
 Barista A & B
- Prepare or serve drinks and food.
- Sanitize work areas, utensils and equipment.
- Take orders and convey them to other employees for preparations.
- Check temperature of the equipment like refrigerator and heater.
- Describe menu items and suggest best-selling or new products to the customer.
 Server A,B & C
- Preparing tables and chairs.
- Presenting menus and helping them select food by giving them the best seller products.
- Attending to the customer’s concern or request.

- Taking and serving their orders.
- Deal with complaints or problems with a positive attitude.
- Issue bills and accept payment.
 Cook A,B & C
- Set up all the ingredients and equipment in the working station.
- Ensure great presentation before serving the food.
- Keep a sanitized and clean environment.
- Ensure all foods are stored properly.
- Check quality of ingredients and monitor stock.
 Dishwasher A,B & C
- Ensures the availability of clean dishes and also bussing tables, washing dishes and other
equipment that are used.
- Before turning over the workstation to the next shift, make sure that the area is clean.
- Sweeping and mopping the floor.

- Taking out the trash and cleaning the garbage cans.
- Reporting kitchen accidents, problems or violations of food safety codes and procedures.
Qualifications
 The qualification for the store manager and assistant store manager are at least 5 years
 For Barista and Server we need atleast 2 years of experience for being barista and
must be college graduate.
 The qualification s for the cashier are atleast 2years in college/ undergrad and have a
good characters and no bad/criminal records.
 The Cook they must be college undergrad, have enough knowledge for being cook
and have atleast 2years working experience as a cook. For the dishwasher must have
good attitude and no criminal records.

EMPLOYEE UNIFORM
EMPLOYEE MANUAL
MISSION
Our mission is to deliver high quality service that will complement the superb environment of
the establishment. This kind of ambiance will help the establishment achieve our goal that is to maximize
the customer satisfaction.
1. VISION
Our vision is to become a famous café that delivers the different needs and demands of
our target market in order to achieve marketing excellence.

2. CONTROL POLICIES
a. Work Health and Safety Policy
The safety of everyone is the management’s priority, always inform the management if
you are uncapable of attending work.
b. Bullying, Harassment and Discrimination Policy
Harassment of any kind is strictly prohibited.
Harassment such as physical or bullying has a corresponding penalty.
c. Code of Conduct
Dress code: The staffs are required to wear the prescribed uniform during working hours.
Hairnet must be worn at all times and the fingernails should always be trimmed. Using of gadgets such
as cellular phones are discouraged during working hours.
d. Drug and Alcohol Policy
Attending work under the influence of alcohol and illegal drugs is strictly prohibited.
Employees that will violate this policy will face punishment and can be subjected to
employment termination.
e. Discipline Policy
Proper etiquette is a must for the different types of employee in the establishment, this
also covers the managerial level such as the supervisor and the business manager.
f. Internet, Email, and Social Media Policy
The establishment has a fast fiber internet connection that the customers can enjoy for
their whole stay in the establishment. As per the staffs, they can only use it during
breaktime.
g. Privacy Policy
Taking photos is allowed in the establishment as it houses an Instagram worthy angles
but taking photos of other guests and the employees are discouraged.
3. TRAINING PROGRAM
a. Orientation.
When it comes to training, employee orientation is one of the most common type. It is being
conducted preferably at the first week of work. The purpose of it is to welcome the welcome the
new staffs as they enter a new working environment. It introduces different techniques and
protocols that are included in their specific job description.

Orientation seminars or training are preferably being prepared by the HR or the establishment
general manager. It includes several topics such as:
 Company mission and vision
 Corporate culture
 Different working stations of the establishment
 Number of staffs needed in each station
 Job description of different staffs and employees
 Target Market
 Organizational Chart
 Menu
 Costing for the cashier and kitchen staffs
 Location of different equipment

b. Training
Training is always a mandatory when entering a job, when an employee is hired by the employer
or by the company the employee will undergo a series training usually two to four weeks to test
their ability on how an employee adjust in their working environment to test its communication
skills and to test if you really cooperate with your colleagues.
Training helps the employee to gain knowledge about the company’s standard operating
procedure (SOP) and to gain knowledge about the company’s vision, mission, goals and their
target market training helps to develops technical, mathematical and mechanical skills
C. Technical Skills & Development Training
Technical skills will include the knowledge of using Personal Computer for computer
programming, data input, data analysis and using social media and other internet websites as a
source of income and customers.
Technical skills training will enhance the employee’s abilities to perform a practical, mechanical
and mathematical tasks which includes using mechanical equipment and ability to solve
mathematical problem.
Team building is also a development training which enhances both physical and mental traits by
enhancing physical trait you able to work and react fast in limited time and also by developing
mental traits will able to work while under pressure.
d. Soft skills development training

For us researchers we believe that employees are assets, our employees will undergo training and
seminars to become more competitive to other competitors and reach goal of becoming a
successful restaurant, engaging in employee team building will help employees and their
employers to understand each other and communicate well. Having better communication will
lead to better understanding to each other and eventually these employees will grew fond of you
and will work harder and lively than before. Giving incentives will also motivate them to work
harder leading to high quality service may become constant and most likely will become the
standard quality work of your employees, also our employees will undergo team building
sessions to improve their mental traits, by improving their mental traits they will able to work
and function while under pressure.
 Time management
 Problem-solving skills
 Conflict resolution
 Leadership skills
 Emotional Intelligence
 Communication skills
 Ethics
 Teamwork
 Adaptability
 Presentation skills
e. Products and services training
The management will conduct training and seminar in accordance to the variables that are related
to the products and services that will complement the different station of the establishment. In
return, the employees will become more competitive among other employee competitor and
prolong a high-quality standard of work.
f. Mandatory training
It is always good to have mandatory training once in a while, because it ensures that a staff have
a constant grasp of the skill and knowledge of his/her profession.
For Instance, employees who has constant training can gain a full understanding of their job, and
in turn they will build up more confidence in doing their job. Having a vigorous training will
ensure they develop a skill that will make them a valuable employee, and they will gain a good
standing and respect from their co-workers and peers.
6. Parking availability and Government Laws Applicable to Proposal Business
D' Hangout will have a parking lot. Our restaurant can accommodate five (5) cars
exclusive for our customers with the size of 17.65 Sqm per customers car and a total of 88.25
Sqm for our parking area. We will also assure the safety and security of our customers’ vehicles.
As part of our safety and security system for our parking area, we will hire security guards and
install CCTVs around the parking area in strategic positions to monitor and record everything at
all times.
Tax Reform Act of 1997 (Republic Act No. 8424) –which amended the National Internal
Revenue Code (NIRC) is the law that governs the national taxation in the Philippines and gives
the Bureau of Internal Revenue (BIR) the power and duty to assess and collect national internal
revenue taxes in the country.
The Local Government Code of the Philippines (Republic Act No. 7160) – is the law
governing local taxation in the Philippines, including the taxation on real properties.
Labor Code of the Philippines (Presidential Decree No. 442) – is the law that governs
employment practices and labor relations in the Philippines
Intellectual Property Code of the Philippines (R.A. 8293) – is the law that governs the
registration of patents, trademarks and copyright, and the enforcement of intellectual property
rights in the Philippines.

The Corporation Code of the Philippines (B.P. 68) – is the law that governs the
registration and regulation of corporations in the Philippines.
Civil Law of the Philippines (R.A. No. 386) – the civil code of the Philippines includes
the laws on obligations and contracts. It also governs special contracts such as contract of agency
and partnership.
Social Security Act of 1997 (R.A. No. 8282) – the law that mandates employers to
register their business and their employees with the Social Security System (SSS).
National Health Insurance Act of 1995 (R.A. No. 7875) – the act that mandates
employers to register their business and their employees with the Philippine Health Insurance
Corporation or PhilHealth.
Home Development Mutual Fund Law of 2009 (R.A. No. 9679) – the act that mandates
employers to register their business and their employees with the Pag-Ibig Fund (HDMF).
Food and Drug Administration (FDA) Act of 2009 (R.A. No. 9711) – the law that
governs the inspection, registration, licensing and monitoring of establishments and health
products.
The Philippine Fisheries Code (R.A. No. 8550) – the law that governs commercial fishing in the
Philippines.
The Animal Welfare Act of 1998 (R.A. No. 8485) – the act that governs the supervision
and regulation of the establishment and operation of all facilities utilized for breeding,
maintaining, keeping, treating, or training of all animals in the Philippines.
Securities Regulation Code of the Philippines (R.A. No. 8799) – the law that governs the
registration and regulation of securities, pre-need plans, and securities market professionals –
and the protection of shareholder interests in the Philippines,
Financing Company Act of 1998 (R.A. No. 8556) – the Act that governs the registration
and regulation of financial companies in the Philippines.
Truth in Lending Act (R.A. No. 3765) – An Act to Require the Disclosure of Finance
Charges in Connection with Extensions of Credit
Consumer Act of the Philippines (Republic Act No. 7394) – The law that protects the
interest of the consumers in the Philippines, promote their general welfare, and establish
standards of conduct for business and industry.
Electronic Commerce Act of 2000 (R.A. 8792) – an act providing for the recognition and
use of electronic commercial and non- commercial transactions, penalties for the unlawful use
thereof, and for other purposes.

PROJECT DEVELOPMENT
MENU CARD
PAGE 1
PAGE 2
Standardized Recipe with Costing
SALADS
Very Quinoa Salad
Name Quantity Price Cost/Unit Price
quinoa 1 cup Php349/455g 0.76 Php182.4
virgin olive oil 1/4 cup Php150/250ml 0.6 Php36.00
limes, juiced 2 pcs. Php35/pc 2 Php70.00
ground cumin 2 teaspoons Php57/50g 1.14 Php11.04
salt 1 teaspoon Php5/20g 0.25 Php1.25
red pepper flakes 1/2 teaspoon Php10/30g 0.33 Php0.82
halved cherry 1 1/2 cups Php200/365g 0.54 Php176.40

tomatoes
black beans 1 can Php47/can 1 Php47.00
green onions 5 pcs. Php4/pc 5 Php20.00
cilantro 1/4 cup Php10/60g 0.16 Php9.60
TOTAL
Bacon and Egg Salad
Name Quantity Price Cost/Unit Total
bacon 6 slices Php248/400g 0.62 Php49.6
hard-boiled large 6 pcs. Php7.00/pc 1 Php7

eggs
mayonnaise 1/4 cup Php29/100ml 0.29 Php17.4
chives 1 tablespoon Php35/80g 0.43 Php2.15
stone-ground 1 tablespoon Php49/26g 1.88 Php28.2

mustard
lemon 1 pc. Php47 1 Php47
ground black 1 tablespoon Php23/35g 0.65 Php9.75

pepper
Kosher salt 1 tablespoon Php7/50g 0.14 Php2.1
TOTAL
Go-Green Breakfast Salad
Green apple ½ cup Php52/pc 1 Php52
Pear ½ cup Php18/pc 1 Php18
Cucumber ½ cup, sliced Php35/pc 1 Php35
Avocado ¼ cup Php54/300g 0.18 Php10.8

Fresh garden peas ¼ cups Php12/155g 0.07 Php4.2
Green grapes 2 cups Php150/300g 0.5 Php240

pumpkin seeds
spinach ½ cup Php54/200g 0.27 Php32.4
Organic spring 4 tablespoons Php104/236ml 0.44 Php26.4

salad dressing mix
TOTAL
All-American Salad
red cabbage 1 small Php150/500g 0.3 Php18.00
carrot 1 large Php48/500g 0.09 Php10.80
red apple 1 medium Php30/pc 1 Php30.00
seedless grapes 1 medium Php228/500g 0.45 Php27.00
walnuts 1/2 cup Php165/150g 1.1 Php115.00
raisins 3/4 cup Php81/200g 0.40 Php144.00
white onion ½ pc. Php30/350g 0.08 Php4.8
mayonnaise 4 tablespoon Php46/220ml 0.20 Php12.00
TOTAL
PANCAKES
Very Berry Pancakes
all-purpose flour 1 1/2 cups Php42.80/400g 0.10 Php19.2
baking powder 3 1/2 cups Php12/50g 0.24 Php107.52
Salt 1 teaspoon Php42/100g 0.42 Php2.1
Sugar 1 1/4 cups Php25/500g 0.05 Php8.00
Milk 1 1/4 cups Php66/1000ml 0.06 Php9.06
Egg 1 pc. Php7/pc. 1 Php7.00
Butter 3 tablespoons Php97/225g 0.43 Php19.35
blueberries and 1/2 cup Php250/500g 0.5 Php60.00

raspberries
TOTAL
Chocolate and Nuts Pancakes
whole-wheat flour 1 cup Php71/400g 0.17 Php40.8
cocoa powder 2 tablespoons Php52/100g 0.52 Php 15.6
baking powder 1 tablespoons Php11/50g 0.22 Php3.03
salt 1/8 teaspoon Php42/100g 0.42 -
milk, low-fat ½ cup Php66/1000ml 0.06 Php7.2
eggs 1 pc. Php7/pc. 1 Php7.00

brown sugar 2 tablespoons Php13/60g 0.21 Php6.03
chocolate chips ½ cup Php105/350g 0.3 Php36.00
Walnuts ¼ cup Php165/150g 1.1 Php66.00
TOTAL
Creamy Tomato and Mushroom Pancakes
penne pasta 1/2 pound Php73/500g 0.14 Php31.64
olive oil 1 tablespoon Php150/250ml 0.6 Php9.00
Onion 1/2 cup Php80/1000g 0.08 Php9.60
Clove 1 large clove Php38/50g 0.7 Php4.09
shiitake 1/3 pound Php40/284g 0.14 Php21.14

mushrooms
tomato paste 2 tablespoons Php13/70g 0.18 Php5.04
chicken cubes 1 pc Php4/pc 1 Php 4.00
Tomatoes 2 medium Php29/500g 0.05 Php1.45
Basil 1 teaspoon Php15/54g 0.27 Php1.35
Oregano 1 teaspoon Php41/80g 0.51 Php1.25
Salt 1/4 teaspoon Php5/20g 0.25 Php -
Parmesan cheese 1/4 cup Php170/350g 0.48 Php28.08
cream cheese 2 ounces Php114/227g 0.50 Php56.06

TOTAL
Bacon, Egg, and Potato Pancake
Bacon 4 slices Php248/400g 0.62 Php62.00
Idaho potatoes 4 pcs. Php16/pc 4 Php64.00
all-purpose flour 1/4 cup Php45/500 0.09 Php5.4
Eggs 2 pcs. Php7/pc 2 Php14.00
Garlic 4 cloves Php38/50g 0.76 Php5.32
fresh thyme 1 tablespoon Php15/54g 0.27 Php4.05
Ground 1 teaspoon Php15/30g 0.5 Php0.25

blackpepper
vegetable oil 2 tablespoon Php43/500ml 0.08 Php2.04
TOTAL
BREAD AND PASTRIES
Cinnamon Rolls
Dough:
yeast 1/4-ounce Php100/500g
scalded milk 1/2 cup Php76/1000ml
sugar 1/4 cup Php31/500g

Warm water 1/2 cup Php - - -
butter 1/3 cup Php69/1200g
salt 1 teaspoon Php5/20g
egg 1 pc Php7/pc
all-purpose flour 4 cups Php45/500g
Filling:
melted butter 1/2 cup Php69/1200g
Sugar 3/4 cup Php35/500g
ground cinnamon 2 tablespoons Php25/39g
Glaze:
Butter 4 tablespoons Php69/1200g
sugar 2 cups Php31/500g
vanilla extract 1 teaspoon Php38/20ml
hot water 3 to 6 tablespoons Php - - -
Ham and Cheese Danish
puff pastries 2 sheets Php275/6 sheets 0.91 Php90.00
cheddar 250g Php115/350g 0.32 Php80.00
egg wash 1 pc. Php7/pc 1 Php7.00
Spice Blend:
Onion powder 1/2 teaspoon Php35/65g 0.53 Php1.32
chili powder 1/2 tablespoon Php9/30g 0.3 Php0.75
dried thyme 1/2 teaspoon Php49/30g 1.63 Php4.07
black pepper 1 teaspoon Php15/30g 0.5 Php2.05
allspice ½ teaspoon Php57/80g 0.71 Php1.77
cloves 1/2 teaspoon Php38/50g 0.76 Php1.9
Cinnamon powder 1/2 teaspoon Php25/39g 0.64 Php1.6
Double Chocolate Muffins

all-purpose flour 2 cups Php45/500g 0.09 Php43.02
unsweetened cocoa ¾ cup Php120/200g 0.6 Php153

powder
baking powder 2½ teaspoons Php11/50g 0.22 Php2.75
baking soda ½ teaspoons Php13/250g 0.05 Php0.12
salt ½ teaspoons Php5/20g 0.25 Php0.62
1granulated sugar 1¼ cups Php31/500g 0.07 Php21.00
E1ggs 2 pcs. Php7/pc 1 Php14.00
buttermilk 1 cup Php69/250g 0.27 Php64.08
butter ¼ cups Php69/1200g 0.05 Php3.00
Canola oil ¼ cups Php51/500ml 0.10 Php6.00
coffee 2 teaspoons Php6/20g 0.3 Php19.00
vanilla extract 1 teaspoon Php38/20ml 1.9 Php9.05
chocolate chips and 1 cup Php105/350g 0.3 Php72.00

chunks
Cream Filled-Banana Cake
Cake Batter:
ripe bananas 250g Php123/kg 0.12 Php30.00
buttermilk 1 1/2 cups Php138/2L 0.13 Php46.08
vegetable oil 1/3 cup Php43/500ml 0.08 Php13.06
eggs 3 large Php7/pc 3 Php21.00

vanilla extract 1 teaspoon Php38/20ml 1.9 Php9.05
sugar ½ cup Php31/500g 0.06 Php7.02
brown sugar ½ cup Php28/500g 0.05 Php6.00
all-purpose flour 3 cups Php45/500g 0.09 Php64.8
salt 1/2 teaspoon Php5/20g 0.25 Php0.62
baking soda 2 teaspoon Php13/250g 0.05 Php0.5
baking powder 2 teaspoon Php11/50g 0.22 Php2.02
Cream Cheese Filling:

cream cheese 6 oz Php114/277g
sugar granulated 1/4 cup Php31/500g
all-purpose flour 2 tbsp Php45/500g
egg 1 large Php7/pc.
vanilla extract 1 tsp Php38/20ml
Cream Cheese Icing

butter unsalted 8 oz Php96.75/200g
cream cheese 6 tbsp Php124/227g
powdered sugar 2 cups Php31/500g
vanilla extract 1 tsp Php38/20ml
salt 1/8 Php5/20g
Avocado, Bacon and Cheese Sandwich

thick bread 120g Php64/600g
bacon 50g Php99/250g
avocados 2 pcs. Php69/300g
cheese 1/2 cup Php84/185g
MARKET
https://depositphotos.com/100268816/stock-photo-view-of-buildings-in-sampaloc.html
For our target market, we are accommodating mostly students and employees currently
working around Sampaloc, Manila and other potential customers who will visit our themed
restaurant who are part of the Millennials or generation Y and generation X demographic cohort
and because our establishment is situated along the university belt wherein a lot of universities
are also located together with other known landmarks such commercial buildings, malls,
churches and many more which gives us an advantage for our business because of the high
number of potential customers. We are looking forward on accommodating many customers
because of our location and we are excited to introduce to them a different kind of experience
with high quality services that we will offer to them. We chose this target market because many
of the potential customers are students who want to find a place to relax, to be entertained or just
to study
quietly and comfortably in a convenient place where they can take a nap or eat, also
because of the growing demand of the trend that aroused from the media-services provider
Netflix and the idea of the internet slang term “Netflix and Chill”. We are confident that with our
unique concept, we can attract more customers and make a place for our business in the market.
MONEY
The management will utilize their personal connections to gather and attract potential business
partners. The management can earn their trust by conducting business meetings that is in
consideration of both parties needs and demands that will potentially lead to an agreement. The
management will let them conduct their research and ocular on the restaurant business. Before
entering a potential agreement. After business has established different partnerships, it will lead
to savings in the different factors that the business itself is concerned.
MANAGEMENT
The D’Hangout will practice sound management procedures in order to control costs,
insure quality of product and provide friendly customer service. The following systems will be
used by management:
Order Guide: The restaurant will use an item specific order guide to track order history
and maintain designated levels of product in inventory.

Weekly Inventory: Management will conduct a weekly inventory to determine valuation
for use in the preparation of weekly profit and loss reports.
Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be
compared to sales data to ensure designated products have been properly accounted for.
Marketing Programs
Our initial marketing campaign will consist of contacting our databases
clients and notifying them of our grand opening. We will seek the use of a
local mailing service program to assist us in the implementation of the
campaign.
• Ongoing- we will meticulously keep our database current and use the
Constant Contact program
•Regular contact with existing customers through e-mail or other channels to maintain
top-of-mind awareness.
•Customized and personalized contact designed to correspond to important events,
characteristics, or other touch-points that will resonate with customers.
•Branded messaging that opens communications with your customers and invites them to
tell you their needs, wants, and intentions.

Sales Strategy
The establishment’s sales strategy is mainly to achieve customer satisfaction that will potentially
increase the profit. To achieve this, the management must build a well-established brand in the
market. The management will direct the establishment to focus on catering the different needs
and demands of the target market. A great example for this is the students, because it is the main
target market of the business. The management wants to deliver the needs and demands of the
students as per example, a great place to study, a place to photocopy, scan, and print documents,
a place to just simply hang with friends while enjoying a decent meal and beverage. In this way,
the establishment can potentially gather positive feedbacks from the target market and will make
the sales and profit increase.

Production Flow Process
Ordering:
The Steps of ordering raw ingredients is usually done by the cook, usually he/she will go to the
grocery store to get the ingredients (depending on the menu of the cafe), but before he/she buys
them, they will check the condition of the ingredients. For example, checking the state of the
meat. If it is a good quality or not.
Receiving:
Before receiving the ingredients, we know that we want to serve our customers that our
food is safe to eat. We follow a food safety plan or FSP, Our FSP is simply based on the concept
of hazard analysis and critical control point (HACCP) we take sanitation very serious, before
receiving the ingredients, our staff are required to wear proper gear on handling the ingredients
then after that. They will Separate the wet and dry ingredients to avoid contamination.
CONTROL SYSTEM
We will apply quality assurance systems that are applied to ensure food safety and food quality
to prevent liability claims to build and maintain trust of the consumers such as hygiene code,
HACCP (Hazard Analysis and Critical Point). For our financial control, we’ll be using
technology such as point-of-sale registers and financial accounting software. The Point-of-sales
system (POS) can maintain the sales history of the "Netflix and Chill" and it can help us to
analyze the data, on how well all the items on our shelves sell. For our inventory control system,
we will assign one of our staff to check every delivery that we ordered especially those in glass
bottles or containers. We will make use of the raw ingredients properly so it will not go to waste.
RESOURCES/SUPPLIES
ITEM SUPPLIER UNIT COST QUANTITY TOTAL

COST
Commercial Central Home Php20,000 1 Php20,000

Stove Furnishing
Deep Fryer Central Home Php9,000 2 Php18,000

Furnishing
Flat top grills Central Home Php4,800 1 Php4,800

Furnishing
Espresso Central Home Php25,000 1 Php25,000

Machine Furnishing
Spoon Central Home Php25.00 50 Php1,250

Furnishing
Fork Central Home Php25.00 50 Php1,250

Furnishing
Plates Central Home Php.50.00 50 Php2,500

Furnishing
Pan (non-stick Central Home Php.530.00 4 Php2,120

for industry) Furnishing
Tong Central Home Php120.00 2 Php240

Furnishing
High Ball Central Home Php25.00 20 Php500

Furnishing
Parfait Glass Central Home Php35.00 20 Php700

Furnishing
Blender Central Home Php4,000 2 Php8,000

Furnishing
Knife Central Home Php150.00 3 Php450

Furnishing
ADVERTISING SALES AND PROMOTION
Advertising is another way to sell your products and services by means of communication or openly
sponsored to promote your products and services. It is also used to spread information on what you are
selling.
The researchers will go and conduct research on how to identify the threats and trend in this highly
competitive industry. We also would like to determine the most effective way for a restaurant to become
successful in a solid or for a long-term run. We will be using advertising strategies like, social media,
Ads, E-mails, billboards and flyers. We will hire IT specialist to create our own website to expand and
conquer the internet by using pop ups that will lead directly to our site, we would also feature celebrity
icons or well-known people for them to promote our products and services through their connections and
other fans that idolizes them. We can also hire people by distributing flyers and spreading information
through word of mouth. We will also take advantage of the occasions and season from giving discounts
depending on our products and service. We would also gather survey for any recommendation of the
public on what kind of products and services would they buy for us, that way we could improve and fix
all our minor setbacks to become successful restaurant owners.
SITE IDENTIFICATION /KNOCKOUT CRITERIA
Location
Claro M. Recto is also known as Recto Avenue. It is the primary commercial town in north
central Manila, Philippines. The place spans seven districts just north of the Pasig River in what
is generally considered Manila's old downtown area. Recto Avenue was developed by different
sections by Spanish rule and the main section leading to the coast of San Nicolas to Avenida
from Binondo. They also called it Paseo de Azcárraga.
The district of Sta. Cruz was divided into “Calle General Izquierdo”, “Calle Paz” and “Calle
Bilibid” because of the three creeks that ran through the district. Sampaloc was named “Calle
Iris” which terminated at “Calle Alix” and now it called Legarda Station. Paseo de Felipe was
extended to incorporate the whole street. Before, it was called by Padeo de Azcarraga.
Figure 1.3 Target Area Source: Google Maps
Figure 1.4 Target Area Source: Google Map
Figure 1.5 Target Area Source: Google Map

Boundaries
TOPOGRAPHY
Quiapo is a region of Manila which is essentially a private and instructive focus, flanked
by Sampaloc and San Miguel in the south, Santa Mesa in the south and east, Santa Cruz in the
west and north, and Quezon City in the upper east.

Center: 14.5995124 120.9842195
Borders: 14.5571256 120.9332380 14.6390175 121.0261686
SUBSOIL CONDITION
The subsoil condition of manila consists of gravel, clay, sand, mud. Gravel is a loose
aggregation of rock fragments. Gravel is classified by particle size range and includes size
classes from granule- to boulder-sized fragments. Clay is a finely-grained natural rock or soil
material that combines one or more clay minerals with possible traces of quartz, metal oxides
and organic matter. Sand is a granular material composed of finely divided rock and mineral
particles. It is defined by size, being finer than gravel and coarser than silt. Mud is a liquid or
semi-liquid mixture of water and any combination of different kinds of soil. It usually forms after
rainfall or near water sources. Ancient mud deposits harden over geological time to form
sedimentary rock such as shale or mudstone.
ZONING REQUIREMENTS
According to article IV zone classification of the ordinance 8119. Zoning Ordinance, an
ordinance adopting the Manila comprehensive land use plan and zoning regulations of 2006 and
providing for the administration, enforcement and amendment thereto, the zoning requirement
for our establishment in to be constructed around Quiapo, Manila shall follow the ordinance
imposed for commercial zone categorized as medium Intensity commercial/mixed use zone (C-
2/MXD)
Page 7 sec. 13. Of ordinance No. 8119 manila comprehensive land use plan and zoning
regulations 2006
Use Regulations in Medium Intensity Commercial/Mixed Use Zone (C-2/MXD). A C-
2/MXD Zone shall be used primarily for medium intensity mixed use and commercial
developments for quasi-trade, business activities and service industries. Enumerated below are
the allowable uses: 1. all allowable uses in R-3/MXD Zone provided that in case of a residential
building it shall have commercial footprints2. Transportation terminals/garage with and without
repair3. Repair shops e.g. house appliance repair shops, motor vehicles and accessory repair
shops, home furnishing shops4. Printing/Publishing5. Machinery display shop/center6. Gravel
and Sand7. Lumber/hardware8. Manufacture of ice, ice blocks, cubes, tubes, crush except dry
ice9. Manufacture of signs and advertising displays (except printed) 10. Chi Charon factory11.
Welding shops12. Machine shop service operation (repairing/rebuilding, or custom job orders)
13. Medium scale junk shop14. Lech on or whole pig roasting15. Biscuit factory – manufacture
of biscuits, cookies, crackers and other similar dried bakery products16. Doughnut and hopia
factory17. Other bakery products and those not elsewhere classified18. Repacking of food
products e.g. fruits, vegetables, sugar and other relatedproducts19. Funeral Parlors, mortuaries
and crematory services and memorial chapels20. Car park buildings, parking lots, garage
facilities21. Government facility22. Cultural/educational center23. General/Specialized hospital,
medical center24. Shopping center/department store25. Day & night club, disco/dance hall,
videoke/karaoke bar Service Area: District to City wide. The following is the Land Use Intensity
Control ratings that shall be observed in the C-2/MXD Zone: LAND USE Maximum PLO
Maximum FAR Commercial/Mixed Use Medium Intensity Commercial/Mixed UseC2/MXD0.8
6PLO – Percentage of Land Occupancy FAR – Floor Area Ratio. Sec. 14. Use Regulations in
High Intensity Commercial/Mixed Use Zone (C-3/MXD). A C-3/MXD Zone shall be used
primarily for high intensity mixed use and commercial developments for trade, business
activities and service industries. The service area covers a metropolitan to national scale of
operations. Enumerated below are the allowable uses: 1. all uses in C-2/MXD Zone provided that
in case of a residential building it shall have commercial footprints2. Manufacture of wood
furniture including upholstered3. Manufacture of rattan furniture including upholstered
DRAINAGE AND SEWAGE HOOK-UPS
On-site disposal systems all the liquid waste from the toilet, bathroom, laundry and sink
goes into pipes which carry it to a septic tank. The effluent from the tank is then disposed of
through effluent disposal drains often referred to as leach or French drains. Both of these
methods of disposing of liquid waste are on-site disposal systems. They must be installed and
maintained properly. In these systems, the effluent is soaked into the surrounding soil. Some
soils don't allow good soakage such as clay or similar soils; if there are any problems with this
disposal system a local government EHO should be consulted to talk about the problem. On-site
disposal systems cannot be installed in all situations. For example, they cannot be installed: * in
areas that flood regularly * in areas that have a high water table (that is, where the underground
water is close to the surface) * where the amount of wastewater to be disposed of is large * near
to drinking water supplies 8.2 Effluent (wastewater) disposal system In this method the effluent
from the community is carried by large pipes to the lagoon. These pipes serve all the houses and
other buildings in the community. The sewage may be either be treated in septic tanks at the
houses or buildings or at the lagoon. There are no leach or French drains. 8.3 Full sewage system
all the sewage from the toilet, shower, laundry and other areas enters waste and sewer pipes
directly and is pumped to a lagoon. * There are three types of full sewage system: * the sewage
enters the lagoon without treatment * the sewage goes through a series of cutting blades which
help break up the solid matter before it enters the lagoon. These blades are called macerators.
LAND COST AND TAXES
Our restaurant, D’Hangout, will be established in a commercial lot that has a total vacant
area of 210 square meters located at Sampaloc Manila, Manila which is a block away from
España and one ride to University of Santo Thomas. According to the information indicated by
the Phil-House team of Housepinoy at Myproperty.ph, we can pay for the lot Php 17,000,000 net
and taxes in total for the commercial space. We buy the lot through a long term business loan
from BPI Family Ka-Negosyo. We can reach them through the phone number (09367004849) of
the contact person, Queenhomes Realty or visit their official website at www.housepinoy.com
and their facebook page at www.facebook.com/housepinoy.
GROWTH PATTERN IN THE GEOGRPAHICAL AREA
In the year 2019, Manila’s population has grown is now estimated at 13,698,889. In
1950, the population of Manila was 1,543,666. Manila has grown by 838,831 since 2015, which
represents a 1.59% annual change. These population estimates and projections come from the
latest revision of the UN World Urbanization Prospects.

Parking availability
No Doze will be having a parking l and it can accommodate 3 cars for our customers. Eac
car has 4.8 meter by 2.8 meter per customer’s car and a total of 14.4 meter by 7.2 meter for our
whole parking area. We installed indicators and CCTV with a 3 day recording period in the
parking area and also hired a security guard incase of theft.
Government Laws Applicable to Proposal Business
 Tax Reform Act of 1997 (Republic Act No. 8424) –which amended the National
Internal Revenue Code (NIRC) is the law that governs the national taxation in the
Philippines and gives the Bureau of Internal Revenue (BIR) the power and duty to
assess and collect national internal revenue taxes in the country.
 Local Government Code of the Philippines (Republic Act No. 7160) – is the
law governing local taxation in the Philippines, including the taxation on real
properties.
 Labor Code of the Philippines (Presidential Decree No. 442) – is the law that
governs employment practices and labor relations in the Philippines
 Intellectual Property Code of the Philippines (R.A. 8293) – is the law that
governs the registration of patents, trademarks and copyright, and the enforcement
of intellectual property rights in the Philippines.
 The Corporation Code of the Philippines (B.P. 68) – is the law that governs the
registration and regulation of corporations in the Philippines.

 Civil Law of the Philippines (R.A. No. 386) – the civil code of the Philippines
includes the laws on obligations and contracts. It also governs special contracts
such as contract of agency and partnership.
 Social Security Act of 1997 (R.A. No. 8282) – the law that mandates employers
to register their business and their employees with the Social Security System
(SSS).
 National Health Insurance Act of 1995 (R.A. No. 7875) – the act that mandates
employers to register their business and their employees with the Philippine
Health Insurance Corporation or PhilHealth.
 Home Development Mutual Fund Law of 2009 (R.A. No. 9679) – the act that
mandates employers to register their business and their employees with the Pag-
Ibig Fund (HDMF).
 Food and Drug Administration (FDA) Act of 2009 (R.A. No. 9711) – the law
that governs the inspection, registration, licensing and monitoring of
establishments and health products.
 The Philippine Fisheries Code (R.A. No. 8550) – the law that governs
commercial fishing in the Philippines.
 The Animal Welfare Act of 1998 (R.A. No. 8485) – the act that governs the
supervision and regulation of the establishment and operation of all facilities
utilized for breeding, maintaining, keeping, treating, or training of all animals in
the Philippines.
 Securities Regulation Code of the Philippines (R.A. No. 8799) – the law that
governs the registration and regulation of securities, pre-need plans, and securities
market professionals – and the protection of shareholder interests in the
Philippines,
 Financing Company Act of 1998 (R.A. No. 8556) – the Act that governs the
registration and regulation of financial companies in the Philippines.
 Truth in Lending Act (R.A. No. 3765) – An Act to Require the Disclosure of
Finance Charges in Connection with Extensions of Credit
 Consumer Act of the Philippines (Republic Act No. 7394) – The law that
protects the interest of the consumers in the Philippines, promote their general
welfare, and establish standards of conduct for business and industry.
 Electronic Commerce Act of 2000 (R.A. 8792) – an act providing for the
recognition and use of electronic commercial and non- commercial transactions,
penalties for the unlawful use thereof, and for other purposes.

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FAR EASTERN UNIVERSITY

Institute of Tourism and Hotel Management

NO DOZE CAFÉ & BISTRO

A Feasibility Study Presented to

The Faculty of the Institute of Tourism and Hotel Management

Far Eastern University

ALMALBIS IVAN RICHARD

CLEMENTE RALPH YANCE P.

SANTOS JOHN MARION P.

Advertising Sales and Promotion……………………………………………………………

III. Site Identification/ Knockout Criteria

Land Cost and Taxes……………………………………………………………………..

Growth Pattern in the Geographic Area………………………………………………….

IV. Market Analysis

Household Size, Occupation, Age, Sex, Income Level

Visibility from Nearby Roads

C. General Area Evaluation…………………………………………..……………………..

D. Local Area Evaluation…………………………………………..……………………….

Visual Appeal/ Attractions

Proximity to Retail Centers

Direct and Indirect Competitors

IV. Technical Components…………………………………………..…………………...

i. Equipment Layout and Specifications…………………………………………………...

IX. Curriculum Vitae……………………………………………………………………..

OBJECTIVES/MISSION - VISION STATEMENT

every customer needs and demands in order to achieve customer satisfaction.

demands of the target market.

other to accomplish the desired goals of the establishment.

the results/outcome may be.

errors. The management is open to criticism from different perspectives may it be

from an employee or from a customer.

feedback from the staffs.

photocopying, binding, and scanning of documents. The establishment offers a different

Service Flow Chart

Cashier Barista Server Cook Dishwasher

 Supports the establishment financially.

 Hiring and staff and employees

 Act on behalf the Store Manager

 Collecting payments from the customer

 Delivering food for the customers

 Preparing and making the beverages

 Preparing the ingredients for the food items

 Organizing of the plates and utensils

 Washing of plate and utensils

POSITION AND JOB DESCRIPTION

- Plans the day-to-day operations.

- Maintain high sales by planning more of marketing strategy.

- Reports work/sales result to the owner.

- Completes and organized all of the store operations requirements.

- Organize a schedule of holiday activities and promotions to have more customers.

- Maintain the cleanliness of the store environment.

- Responds to customers’ complaints and comments.

- Resolves problem of the store quickly.

- Delegates task to the employees properly.

- Assisting the store manager in organizing and planning.

- Cooperating during store operations like helping during operations.

- Helps the store manager in finishing the tasks.

- Substitute the store manager when on leave/absent.

- Same also as the store manager’s job description.

- Greet customers entering the establishment with a smile.

before the turn over to the next shift.

- Receives payment through cash, check or card.

- Issue receipts, refunds or change due to customers.

- Resolve customer complaints.