kambingan eatery
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
INTRODUCTION
If you know how to cook then starting a small eatery is a good business for you,
with your passion in cooking and entrepreneurial spirit you can start a business that can
make you earn good amount of cash. But take note that it is not simple to start this kind
of business because there are many things to consider in order to become successful.
A eatery is an establishment which prepares and serves food and drink to
customers in return for money, either paid before the meal, after the meal, or with a
running tab. Meals are generally served and eaten on premises, but many eateries also
offer take-out and food delivery services. Eateries vary greatly in appearance and
offerings, including a wide variety of the main chef's cuisines and service models.
Eateries are established for the customers’ convenience. It makes one’s time
more flexible and easy while enjoying what the eatery can more offer. Foods are
prepared for you and you don’t have to risk the time you would waste cooking the same
food yet different in taste.
As a result the proponents came up with the idea of putting up a small dining
eatery because this business is one of the most versatile and most solid ideas when it
comes to business. Since food is one of the basic needs of people therefore this
business is considered to have higher success rate. If your passion includes cooking
and marketing then it would really be perfect for you to have an eatery.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
EXECUTIVE SUMMARY
COMPANY NAME
A business name is one of the most important and essential things to be
prepared in starting a business. Chevon Cuisine as the primary name of the business,
originated from the word “Chevon” which means a goat meat and followed up with word
a “Cuisine” which means food preparing.
The word “Chevon Cuisine” is a very unique and a non-specific name, the
word chevon derives from the French word chèvre which means goat. Chevon Cuisine
is a kind of dish made chevon or goat meat and this is one of a kind amazing treat for
the whole family. Something for all ages and because of that people will easily visualize
what the business is all about and it will help to their memory. It includes the information
that the business does and can easily be understood by various target market.
LOCATION
132 Kalayaan Avenue, Central, Diliman, Quezon City
Quezon City is the largest component city of Metro Manila. A visitor to city has many
places to visit and enjoy. The city has numerous malls, shopping and entertainment
centers. Most of the national TV stations are based in Q.C. It has its own "Tourist Belt"
in Tomas Morato & Timog Avenue area. Places of interest include: the Quezon
Memorial Circle, Araneta Center, La Mesa Dam, University of the Philippines, the
Wildlife Nature Center and many others.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Community facilities and utilities along Kalayaan Avenue Quezon City in the area are
accessible from the property by public transport along Kalayaan Avenue, where
property fronts and connects to other sections of the metropolis. Some of the
improvements within the vicinity are Quezon City Hall, National Housing Authority,
Claret School, Teacher's Village, Holy Family School, East Avenue Medical Center and
Philippine Heart Center. It’s excellent to start a business in Kalayaan Avenue because
it’s surrounded by different establishments.
COMPANY LOGO
We made this logo for the customers easily interpret and understand the nature
of our business. The business logo shows a clear background and image of goat and
that means all menus or products that will be served are all made of chevon or known
as goat meat it includes the name of the enterprise of the business, the colors used are
simple which is more attractive and leaves clean fresh images.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
COMPANY TAG-LINE
"COME IN. SIT DOWN. HAVE A MEAL!"
This short and simple phrase can bring a business and its product to success.
This simple tagline can be easily understood by customers. It provides quality services
like all menus that will be served are fresh cooked upon order. Come In. Sit Down. Have
a Meal! means come in our place, take a sit and enjoy the prepared dish by Chevon
Cuisine.
NATURE OF PRODUCT BEING OFFER
The nature of Chevon Cuisine is being an eatery which will offer cooked and
prepared foods and will be eaten at the premises. Eateries are recognized for the
convenience of the people having hardship with their time. Most of the time people
would prefer to eat in this kind of food service which eatery is one of those classes.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
BUSINESS DESCRIPTION
VISION STATEMENT
Chevon Cuisine aims to become one of the best Filipino goat cuisines service
providers in the country and to develop globally.
MISSION STATEMENT
Chevon Cuisine to provide healthy yet conveniently/affordable price dishes and
offer best services to customers without compromising the quality.
GOALS AND OBJECTIVES
1. Offering nutritious, fairly priced, ethnically diverse food choices.
2. Creating an attractive and various menus.
3. Providing outstanding customer services that develop the relationship with
customers through responsiveness to needs and requests.
4. Promote high standard of living by giving better opportunities to the unemployed.
5. Developing a cuisine service that supports skill development of the employees
and meets the needs of the community.
6. To earn profit and expand the business.
7. To be one of the most sought after eatery by establishing a name in the food
industry.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
COMPANY’S FORM OF ORGANIZATION
Sole proprietorship
The proponent chose the single proprietorship or sole proprietorship as the form
of its business ownership because it is more convenient and appropriate for the
business. Single proprietorship is owned by single person who means all the expenses,
debts, incentives, profits, and income is owned by an individual that is engage to this
kind of ownership.
The reason aside from the above mentioned for choosing this form of business
ownership is the owner of the business has the freedom to decide what ever plans he or
she wants to do for his or her business. It is also has minimum legal registration that is
more convenient for a businessman.
Despite the fact that is convenient, the disadvantage of it is if the owner suffers
liability he or she is incapacitated. The owner is the only person that will solve the
problem that the return encounters.
PROPOSED ENTRY STRATEGY
Sampling and Free Taste Test Event with Surveys
One of the most efficient ways of getting people to determine and try the
products or services is by offering a Free Taste – a taste of what is that Chevon
Cuisine can offer. Chevon Cuisine will also take advantage of free taste event to test
the market and research for future development of the business.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Signage and Streamers
In this type of strategy, the information about the opening of the business will be
posted in different places in the area. It can help the business to manifest in the form
of way finding information in the places such as streets or inside/outside of an area.
Streamers also are posted outside the stall and along the Streets indicating the day and
the time of the opening of the business.
Word of Mouth or Viva Voce
This is an act of consumers passing the information from customer to other
person by oral communication, which could be as simple as informed the customer
about the Chevon Cuisine products and providing tools that make it easier to share
information.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
TIME LINE OF EVENTS
ACTIVITY OCTOBER NOVEMBER DECEMBER JANUARY
Project Conceptualization
Procurement and allocation of funds
Site Identification & Negotiation
Completion of Gov't Requirements and
Registration
Renovation of the Site
Acquisition of equipments, machineries and furnitures
Hiring of Employees
Employee’s orientation and training
Posting of advertisements and promotions
Start of normal operationJAN. 28,
2013
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
DESCRIPTION OF INITIAL PRODUCT
All Time Favorite Dishes
Filipino food is hardly surprising that is often labeled somewhat extraordinary
but in its own way, a unique and tasty mixture that definitely customers surely
love it. Filipino dishes showcase a sudden influx of flavor and are usually
delivered in a single presentation. Cuisine from the Philippines, typically including
kilawin, sinigang or sinampalukan, adobo, kaldereta as the main dish served with
rice.
Soft Drinks and Beers
Soft drinks are drunk by people of all ages. To enhance the flavor of the food we
also offer alcoholic drinks.
PRODUCT RESEARCH AND DEVELOPMENT
Based on research, Filipino all time favorite dishes are usually served as with rice
and several types of viands like kilawin, sinigang or sinampalukan, adobo, kaldereta,
and papaitan. Now, you to challenge we are going to sell some dishes made of chevon
or goat meat which are sisig, bopis, and rice chevon toppings. In the future the owners
would like to develop the product by adding more flavors.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
MARKETING PLAN AND ANALYSIS
This section establishes the industry, target markets, market size and growth
trends, demand and supply analysis, competitors, the barriers in entering the market
and the marketing strategy of Chevon Cuisine. Moreover, this section shows the
surfacing of the strengths and weaknesses as the same time the opportunities and
threats of the company.
DESCRIPTION OF THE INDUSTRY
Food is a basic necessity. The industry which deals with preparing food
items/products refers to the food service industry. A clear indication of the way in which
human effort has been harnessed as a force for the commercial production of goods
and services is the change in meaning of the word industry. The food service industry is
and will always remain in high demand because of its variety. These industries include
eateries, fast foods, school and hospital cafeterias, catering operations, food carts and
food trucks etc. Eateries and fast foods mainly contribute to the food service industry.
Some consumers are willing to spend a little more for higher quality healthy food.
When compared to traditional fast food chains, casual restaurants are more expensive,
but offer an upgraded customer experience through broader menus, better food and
better ambiance.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
TARGETED MARKETS
a. The target markets of Chevon Cuisine are all those living in Kalayaan Avenue
Diliman Quezon City, people who eat goat meat and want to experience the all
time favorite dishes of our eatery.
CHARACTERISTICS PRIMARY SECONDARY
SOCIAL CLASS Middle class
LOCATION
Kalayaan Avenue,
Quezon City
Within Quezon City
OCCUPATION
Workers, Employees and
Destination Customers
Tourists, Nearby
Residents ,Family and
Friends
EATING FREQUENCY High Average
PERSONAL INTEREST Food Health, Experience
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
MARKET SIZE AND TRENDS
Chevon Cuisine’s target markets are middle classes within Kalayaan Avenue,Quezon
City.The proponents choose this location because this is a developing place and
welcoming more investments and businesses. Customers will appreciate the eatery
more because of its environment and intention that will benefit them particularly their
health.
COMPETITION AND COMPETITIVE EDGE
The customer experience is terrifically important as a successful way of
distinguishing Chevon Cuisine. Having such a good experience will encourage and
support repeat business. The second competitive edge is Chevon Cuisine is offering a
fast, healthy food.
Chevon Cuisine is one of the eateries offering goats meat on our chosen
location. However, the company is also competing in the food industry wherein some
restaurants offer all time favorite dishes like Kamay Kainan, Malaya Kambingan and
Restaurant, Inn-Café, and Saingan. It’s a huge market and a lot of companies are still
attracting to enter the market.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
COMPETITORSDESCRIPTION
Kamay Kainan
Offers food buffets and a wide variety of
native Filipino dishes.
Malaya Kambingan and Restaurant
Serves varieties of Filipinos dishes like
menudo, binagoongan, pinakbet and they
also offer goat meat dishes like adobo and
kaldereta.
Inn-Café
Serves varieties of Filipinos dishes like
Tenderloin, Steamed Lapu-lapu and
they also offer Mongolian Buffet
Saingan
Serves varieties of Filipinos dishes like
sinigang, afritada, and dinengdeng.
BARRIERS TO ENTRY
When a new eatery opens, it is in instant and express competition with close to
eateries, which might already have dedicated customer bases. Winning these
customers over might be complicated for new owners, especially if the new eatery offers
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
cost similar to eateries that have a lock on that place. Economies of level mean average
costs can decrease as an eatery develops, but the higher initial costs pose an entry
barrier for newcomers. Food service needs meeting strict health requirements, and
alcohol service requires a license. These and other regulatory barriers might make life
difficult for new eatery owners, though working with an legal representative experienced
in state and local regulations can relieve the process.
The following are the barriers of the company in entering the market:
Because Chevon Cuisine is a new eatery company it’s tough to gain consumer
acceptance. In order to catch the customer’s attention and interest, Chevon
Cuisine needs a very unique advertisement that will definitely persuade our
target market to take an action or to procure what we offer. But definitely, high
investment is the main barrier.
Another barrier to entry in the eatery industry is overcoming customer doubt.
Building a brand takes time, and customers may be suspicious of your new
eatery when you are first starting off.
Location can be another barrier to entry in the eatery industry. The location of
your business is one of the most important factors to the success of your eatery.
If you are scouting locations and you are not able to secure land or a lease at
your preferred location, you may be forced to consider other less attractive
options.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
ESTIMATED MARKET SHARE
HISTORICAL DEMAND
YEAR
POPULATION
EMPLOYEES PASSERBY TOTAL DEMAND
2008 18,04
0 5,02
0 13,40
0 36,46
0
2009 19,01
0 6,01
5 14,07
3 39,09
8
2010 20,00
6 7,00
4 15,09
4 42,10
4
2011 21,05
5 8,00
0 16,05
3 45,10
8
2012 22,16
0 9,06
7 17,02
4 48,25
1
PROJECTED DEMAND
YEAR
POPULATION
EMPLOYEES PASSERBY TOTAL DEMAND
2013 23,323
10,100
19,033
52,456
2014 24,546
10,997
19,160
54,703
2015 25,823
11,050
20,983
57,856
2016 27,189
11,999
22,086
61,274
2017 28,615
12,070
26,273
66,958
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
HISTORICAL SUPPLY
YEAR SUPPLY
2008
25,522
2009
28,151
2010
30,946
2011
33,696
2012
36,623
PROJECTED DEMANDYEAR SUPPLY
2013
38,843
2014
41,063
2015
43,283
2016
45,503
2017
47,723
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
HISTORICAL DEMAND AND SUPPLY ANALYSIS
YEARS
DEMAND
SUPPLY D-S GAP
UNSATISFIED
2008 36,460 25,522 10,938 30.0%
2009 39,098 28,151 10,947 28.0%
2010 42,104 30,946 11,158 26.5%
2011 45,108 33,696 11,412 25.3%
2012 48,251 36,623 11,628 24%
PROJECTED DEMAND AND SUPPLY ANALYSIS
YEARS DEMAND SUPPLY D-S GAP UNSATISFIEDSHARE FROM
COMPETITORS
TOTAL NO. OF EXPECTED
CUSTOMERS
2013 52,465 38,843 13,622 26.0% 10% 17,507
2014 54,703 41,063 13,640 24.9% 12% 18,568
2015 57,867 43,283 14,584 25.2% 14% 20,644
2016 61,274 45,503 15,771 25.7% 16% 23,052
2017 66,985 47,723 19,262 28.8% 18% 27,852
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
MARKETING STRATEGY
The marketing strategy will be centered on the core idea, and that is the
customer’s contentment, being the main goal of the business. It will be combined
product development, promotion, distribution, pricing, relationship management and
other part to increase sales achieve and sustainable competitive advantage.
PRODUCT LINE
ALL TIME FAVORITES
Adobong Kambing Meal
Served with adobong kambing and one cup
of rice.
Kalderetang Kambing Meal
Served with kalderetang kambing and one
cup of rice.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Kilawing Kambing Meal
Served with kilawing kambing with one cup of
rice.
Papaitang Kambing Meal
Served with papaitang kambing with one cup of
rice.
Sinampalukang Kambing Meal
Served with sinampalukang kambing with one
cup of rice.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
PRICE
A. DISTRIBUTION CHANNEL
SUPPLIERS
DISHES DIRECT COST MARK-UPSRP
Adobong Kambing Meal57.00 41.00 98.00
Kalderetang Kambing Meal57.00 41.00 98.00
Kilawing Kambing Meal57.00 41.00 98.00
Papaitang Kambing Meal57.00 41.00 98.00
Sinampalukang Kambing Meal 57.00 41.00 98.00
Juices 20.00 20.00 40.00
Soft Drinks 10.00 5.00 15.00
Beers 35.00 10.00 45.00
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
A major part of the place decision is selecting the channel of distribution. A
channel of distribution is the route a good takes from its original source to its final
customer. Distribution channels move products and services from business to
consumers. Distribution channels are just one component of the overall concept
of distribution networks, which are the real tangible systems of interconnected
sources and destinations through which products pass on their way to final
consumers.
B. ADVERTISING AND PROMOTION
Personal Selling – the most popular and the most cost efficient tools in
promoting CHEVON CUISINE with a very young population ages 25 years
old and above, it will be a good start to spread the word.
Sales Promotion – being new in the market, CHEVON CUISINE would
offer the most economy meal for the customer to appreciate worth for
money. A loyalty card for regulars will also be given to valued customers.
CONSUMERS
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Advertising – well crafted colorful artwork to get the interest of the market
place, to set trends in the modern period of restaurant business. We will
use the following mediums:
a. Tarpaulin - be posted in strategic public places where people
frequently visit.
b. Flyers – alliance with local broadsheet and tabloid distributors by
inserting CHEVON CUISINE flyers and by selecting points of
distribution wherein traffic patterns.
C. SALES TACTICS
Increases in sales can be achieved through simple eatery promotions. There are
thousands of methods to drive profits both for restaurants with big funds and
shoestring marketers alike. Here are some strategies that could help:
Branding – good eatery branding is more than an eatery’s logo. It involves having a
clear cut definition of what a eatery promises to distribute. To further strengthen a
eatery’s brand, good implementation should come with it.
Menu - the menu list should be analyzed every now and then. To make sure
patronage from customers, new stuff on the menu should target their liking.
Publicity stunts – a simple press release of an updated menu could really effect in
a small write-up. But to attract more attention, something out of the usual like chef
face-off, unique game, and other major events could be prepared.
D. SALES FORCE
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Services will be distributed accordingly to the purposes and role of each
employee in industry.
The Manager has the duty of handling the operation and important
documents of the business.
The Accountant is the only person who will holds the finances of the
business.
The Cook is the one who will take charge on managing the kitchen and all
the matters about the menus such as inventories.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
MANAGEMENT PLAN
ORGANIZATIONAL STRUCTURE
Manager
Cashier Waiter/Waitress Cook
Dishwasher/ Helper
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
BACKGROUND AND PRIMARY RESPONSIBILITIES OF THE MANAGEMENT TEAM
POSITION JOB DESCRIPTION QUALIFICATION
Manager (1)
BENEFITS:SSS, PAG-IBIG, Phil
health,
13th month pay & leaves.
Should be responsible for all aspect of the business.
Responsible for all the functions of a restaurant from opening to closing and they may be required to act as a regular employee to fill in for last minute absences.
Will ensure that the personnel and other staff would do their job properly.
The manager should ensure that the business operation runs smoothly and according to the company policies.
Male/Female, 25-35 years old
Must be a graduate of BS HRM or BS Business Education, or other related courses
Must have at least 4 years restaurant management experience
Must have good communication skills, both orally and written
Must have excellent leadership skill who are able to motivate their staff
Cook (1)
BENEFITS:SSS, PAG-IBIG, Phil
health,
13th month pay & leaves.
This person is responsible for all
that goes on in the kitchen.
They are responsible for the
menu, buying supplies and
equipment.
Male/female With at least 2 years work
experience as a cook Knowledgeable in goat
meat recipes.
Waiter/Waitress (3)
BENEFITS:SSS, PAG-IBIG, Phil
health,
13th month pay & leaves.
Greets our residents and informs them of daily menu choices; takes food and beverage orders and conveys to kitchen staff; promptly picks up and serves food selections
Performs food presentation such as dishing up and preparation of dish up stations.
Sets up tables for meals; refills condiments as needed; buses and wipes down tables.
18 to 25 years old with pleasing personality At least high school
graduate, experience on food server or waiter/waitress
must be multitasking and Pro active
Have to alert and courteous all the time.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Bringing customers the food they ordered directly from the kitchen.
Cashier (1)
BENEFITS:SSS, PAG-IBIG, Phil
health,
13th month pay &
leaves.
In charge of the register. This
would include cash, tipping out
wait staff, and balancing the
register at the end of the shift.
Female, 22-27 years old
Must be at least high
school graduate.
At least 1 year
experience in food
service desired.
Knowledgeable in
computing and can
operate cash register.
Must have a good oral
and written
communication skills
Dishwashers/ Helper (1)
BENEFITS:SSS, PAG-IBIG, Phil
health,
13th month pay & leaves.
Washing dishes Besides washing dishes, an
eatery dishwasher has to clear plates and ensure food scraps and paper debris end up in the correct receptacles.
Stacks clean dishes and cooking vessels in an orderly fashion and correctly stores silverware and cooking utensils.
Male/Female, 20-25 years old
At least high school graduate
Must have understanding of the basic kitchen sanitation
TOTAL NUMBER OF EMPLOYEES 7
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
REQUIREMENTS: Applicants are required to submit the following requirements:
Bio data-to gather information and check the background of the applicant.
SSS number-for the salary of the applicant and formal legal requirements.
Barangay Clearance-to determine the residency of the applicant.
Health Card-to if the applicant is free from any communicable diseases or ailments
HIRING PROCEDURE
1. Posting of job vacancies and qualifications before the opening.
2. Interested applicants may submit their bio data through walk-in. Either
way; applicant will have to go through some procedures.
3. After passing all the requirements, the applicant will go through a
Interview. This is for the initial screen of the applicant’s qualifications.
More details about the certain role or position will be discussed as a part
of the recruiting process.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Hiring Procedure
Posting of job vacancies and qualifications before the opening (Durations: 2
Interested applicants may submit their bio data.
(Durations: 3 days)
Interview
Failed
Passed
Hired
Orientation
End
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
EMPLOYMENT RIGHTS, RESTRICTION AND POLICIES
RIGHTS
a. Prohibits discrimination in employment based on race, color, religion, sex or
national origin.
b. Safety and healthy workplace condition.
c. Employer allows having their rest days and absences if needed.
d. Fair Labor Standards establishes minimum wage and overtime standards.
e. Equal Pay requires employers to pay employees who perform substantially
equivalent work the same wage regardless of the whether the employee is
male or female.
f. Overtime Pay
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
RESTRICTION AND POLICIES
a. Relation to Customers. Treat each customer as you would treat a guest at
home. Show respect in word and in action regardless of physical appearance,
age, sex, status, etc.
b. Safeguarding partnership’s reputation. It is everyone’s responsibility to
protect the name and reputation of the business. Furthermore, each should
have a proper conduct and etiquette for the employees themselves speaks of
the quality the company posses.
c. Hygiene & Grooming. All employees of Chevon Cuisine eatery are expected
to project positively and are encouraged to be neat and well-groomed at all
times.
i. Wearing of Slippers, sandals, sando and shorts are not allowed
ii. Maintain a degree of neatness at all times.
iii. Employees must be in their proper uniform
d. Smoking Policy. Smoking is prohibited inside the working place. It is only
allowed during break time outside of workplace.
e. Attendance and Working hours.
i. All are expected to report in their respective work on the scheduled
time.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
ii. Break time schedule is strictly implemented.
iii. There is a grace period of ten minutes given to all employees.
iv. Absences without prior knowledge of the management shall be
deducted from the salary.
Sanctions
Rules and regulations inside the business should be observed through the
operation to protect not only the business itself but as well as the employees serving the
business. Rules are not only meant for the workers and lower position but also apply to
the workers in the higher level. If the employees do not follow the rules and regulations,
operation of the business is affected including the co-workers, especially the customers.
Violations can be considered as minor, but in the case of a serious offence, the
owners are entitled to give sanctions to the offended employee to keep the operation of
the business in smooth flow.
Violations are classified according to the seriousness or extent on the effect on
the business and the customer, namely:
GRAVE VI
MAJOR “V”, “VIII” and “IX”
MINOR “II” and “VII”
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
How are some cases that shall be acted upon by the owners.
Grave Offense
Category “VI”
Threat arises to the integrity and reputation of the
Action to be taken
Immediate Dismissal
* Any unacceptable behavior that will affect the welfare of the business.
*Use of violence or any physical force.
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Major Offense
Category “V” and “VII”
Offenses that hamper safe and smooth operation of the
business and can cause major harm.
Category “IX”
An act that causes considerable disruption within the workgroup.
Action to be takenAction to be taken
First Offense
3 days suspension
Second offense
Dismissal
First Offense
Written warning
Second offense
3 days suspension
Third offense 6 days suspension
Forth Offense
Dismissal
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Minor Offense
Category “II” and “VII”
In minor cases, immediate penalty is not necessary. The management should call the attention of the
offended employee before serious violation takes
place.
Action to be taken
First Offense
Oral reprimand
Second Offense
Written warning
Fourth Offence
6 days suspension
Fifth offence
Dismissal
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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
CORPORATE GOVERNANCE/ CODE OF ETHICS OF EMPLOYEES
The purpose of Code of Ethics is to provide guidance and set common ethical
standards each of us must adhere to on a consistent basis. It governs the actions and
working relationships of officers, managers and all other employees of Chevon
Cuisine’s in dealing with fellow employees, guests, competitors, vendors, suppliers,
governmental and self-regulatory agencies, the media, and anyone else with whom
Chevon Cuisine’s has contact. These relationships are essential to the continued
success of Chevon Cuisine.
Chevon Cuisine strives to promote a model of best practice through a commitment to
professionalism within the hospitality industry.
To be honest and trustworthy in all aspects of their business.
To deliver what you promise - to clients, staff and suppliers.
To treat all clients equally regardless of race, religion, nationality, creed, gender
or budget.
To run and sustain a profitable business.
To value ongoing professional development for staff and management.
To protect the safety, health and welfare of employees and the public through a
program of hazard management.
To maintain a privacy policy and respect client confidentiality.
36
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
To promote best practice in matters of compliance – tax, industrial relations,
Work cover, superannuation.
Chevon Cuisine will:
Make every effort to resolve complaints and grievances in good faith through
direct communication and negotiation and within reasonable timeframes.
Endeavour to assist new members in acquiring a full understanding of the ethics,
processes, responsibilities and competencies of the profession and keep them
informed of significant advances or changes in the areas of compliance.
37
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
OPERATIONAL PLAN
DAILY OPERATION PROCESS
Operation Hours
OPENING
5:01pm - 6:00pm 1 Checking inventories for day operation
6:01pm - 7:00pm 2 Cleaning and sanitation
7:01pm - 8:00pm 3 Checklist for kitchen, dining and management concern
8:01pm - 9:00pm 4 Attendance
9:01pm - 10:00pm 5 Change funds and petty cash
10:01pm - 11:00pm 5 Sales report
11:01pm - 12:00am 4 Clip board report for tomorrow’s operation
12:01am - 1:00am 3 Attendance
12:01am -1:00am 2 Arrangement of kitchen, dining and office records
1:01am - 2:00am 1 Inventory Check
CLOSING
38
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
OPERATING CYCLEDining Operation Cycle
Procedures Person in Charge
Welcome GreetingsWelcome all arriving customer pleasantly waiter/waitress
Offer Seat to the Customers Lead them to their seats waiter/waitress
Present the Menu
Offer the menu and suggest special offers
waiter/waitress
Get the Ordered FoodsList down the ordered
foods and verify all details collected
waiter/waitress
Serve the ordered foodsServe first the drinks
followed with the ordered menu
waiter/waitress
Collection of PaymentsWait for the customer to take their bill then collect
waiter/waitress
Cleaning
Clean the table and prepare for another set of
customers
waiter/waitress
39
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
FACILITIES AND IMPROVEMENT
A. Buildings and Facilities
PARTICULARS COSTStructural 3,000.00Plumbing 2,700.00Electrical 1,700.00TOTAL Php. 7,400.00
B. Machineries and Equipment
PARTICULARS ITEMS QUANTITY UNIT PRICE
Electric Airpot 1 Php. 2,399.00
Rice Cooker (50 cups) 2 5,940.00
Chest Freezer 1 11,998.00
40
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Two door Refrigerator 1 7,850.00
Cash Register 1 8,000.00
C. Office Supplies
PARTICULARS ITEMS QUANTITY UNIT PRICE
Paper clip (box) 10 Php. 5.28
ID holder 21 10.00
41
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Pencil-Mongol(box) 12 57.20
Office Desktop
Sharpener3 230.00
Office Scissors 6 25.00
Office Ruler 3 35.00
Folder 36 5.00
42
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Brown envelope 36 1.00
Scotch tape(big) 12 27.30
Scotch tape holder 3 40.60
Stapler 3 84.00
Staple Wire 12 34.00
Bond Paper (ream) 12 103.00
C. Furniture & Fixtures
PARTICULARS QUANTITY UNIT PRICE TOTAL
Seiling Fan 3 Php. 1,000.00 Php. 1,050.00
Wall Fan 4 960.00 1,008.00
Tables 7 520.00 546.00
Chairs 28 200.00 210.00
TOTAL COST Php. 2,814.00
D. Utilities
PARTICULARS SOURCEMONTHLY
RATEWater Maynilad 3370
Electricity Meralco 7000TOTAL 10,370.00
43
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
E. Kitchen wares
*KITCHEN SUPPLIESQUANTIT
YUNIT
PRICE TotalApron
10 60.00
600.00
Pot holder10
13.00
130.00
Drinking Glass 50
13.00
650.00
Soup Bowl50
15.00
750.00
Ladle12
20.00
240.00
Can opener5
60.00
300.00
Bottle opener5
50.00
250.00
Kitchen knife set 3
300.00
900.00
Pitcher14
150.00
2,100.00
Tray20
80.00
1,600.00
Spoon and fork sterilizer1
3,980.00
3,980.00
Spoon 18-piece Set3
240.00
720.00
Fork 18-piece Set 3
240.00
720.00
Gas Stove2
840.00
1,680.00
LPG 72 700.00
50,400.00
Pot4
200.00
800.00
Wok2
700.00
1,400.00
TOTAL 67,220.00
44
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
F. Regulatory and Legal Issues
FUTURE RESEARCH AND DEVELOPMENT
Delivery –the business will offer delivery services to reach the demands of the
customers especially the ones who don’t have enough time to drop by.
Improve the food-improve the menu and invent new chevon or goat meat
recipes.
Restaurant Bar –the eatery will expand as a restaurant bar in the future.
Franchising – to maximize our business, we will soon propose franchising to
extend out the business and be known in the restaurant bar industry.
PARTICULARS AmountBarangay Clearance Php. 700.00BIR Registration 500.00Mayor’s Permit 170.00Sanitary Permit 500.00Fire Hazard Inspection Clearance 300.00Garbage Fee 200.00New Registration Plate/Sticker 250.00TOTAL Php. 2,620.00
45
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
CRITICAL RISK
External Risk
External Risk is uncontrollable factor that can affect outside the business. The
following risks are indicated below.
Natural Calamities – We cannot avoid the natural calamities that’s why
sometimes business had to stop their operation for the meantime because no
one can predict it natural calamities hit. It will be a loss of sales in the
business if it happens.
Fire – Fire is hard to avoid and it is risky. If it happens it will be a huge loss
which can turn down the business. The management will be deeply affected
because of the damages.
Increases in Competitors – opponents are everywhere and there will come
a time that new food business might be open near at our business place. The
tendency is the sales will be affected.
Internal Risks
An internal risk is the controllable factors that can affected inside the business.
The following risks are indicated below.
Lack of financial resources – The management can encounter insufficient
budget because the business is a new entry in the industry and still adjusting.
46
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Unexpected damage of equipments –Equipments are important because it
has a major function making the product. If damage happens it will be time
consuming mainly in peak hours.
Personnel problem –. The personnel may encounter some problems like
sickness, personal problem and other reasons that the personnel cannot
make it to manage the business.
Contingency Plans
External Risk Contingency Plans
Natural Calamities It would really help if the management and the
personnel would be aware of the storms and other
calamities that would enter the country. Listening to
the radio and watching the news would be a big
help.
Fire Things that can be the reason of fire are dislocated
of gas hose can cause of leaking gas. In order to
prevent this, the personnel must report some
damages immediately. The management will also
buy a fire extinguisher for the business.
Increase in Competitors Having new promotions and continues develop of
47
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
the business. And logo that would attract the
customers is some ways to make the customers
recognize and consider the business.
Internal Risk Contingency Plan
Lack of financial resources The management would capitalize the money which
would serve as investment to the business.
Unexpected damage
equipments
If this problem happened, it must be reported directly to
the management so that the equipments must be
replaced right away.
Personnel Problem The management will always have a prepared substitute
so that whenever trial would happen; the business would
not have any problems about the personnel.
48
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
CHEVON CUISINEPROJECT COST
Fixed Asset RequirementLeasehold Impovements Php15,000.00Furnitures & Fixtures 2,814.00Machineries & Equipment 42,127.00Total Fixed Capital Php59,941.00
Pre-operating ExpenditureProcurement of Legal Permits 8,322.54Advertising Expenses 3,300.00Total Pre-operating Expenditure 11,622.54
Initial Working CapitalCash on hand 6,083.87Rental (6 months) 90,000.00Total Initial Working Capital 96,083.87
Operating ExpenseInitial Inventoy 111,830.24 Utilities Expense 31,110.00 Supplies Expense 82,680.35 Salaries & Wages (3 months) 186,732.00Total Operating Expenditure 412,352.59
Total Project Cost PHP 580,000.00
49
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 1: POJECTED SALES
2013 2014
MENU SRP %QTY TO BE
SOLDTOTAL SRP %
QTY TO BE SOLD
TOTAL
Adobong Kambing 95.00 15% 1131 107,402.25 95.00 17% 1365 129,648.97
Kalderetang Kambing 95.00 12% 904 85,921.80 95.00 15% 1204 114,396.15
Kilawing Kambing 95.00 17% 1281 121,722.55 95.00 13% 1044 99,143.33
Papaitang Kambing 95.00 30% 2261 214,804.50 95.00 31% 2489 236,418.71
Sinampalukang Kambing 95.00 16% 1206 114,562.40 95.00 20% 1606 152,528.20
Rice 10.00 88% 6633 66,325.60 10.00 90% 7225 72,250.20
Juice 40.00 11% 829 33,162.80 40.00 15% 1204 48,166.80
Softdrinks 15.00 37% 2789 41,830.35 15.00 27% 2168 32,512.59
Beers 45.00 42% 3166 142,449.30 45.00 54% 4335 195,075.54
TOTAL POJECTED SALE 928,181.55 1,080,140.49
50
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
2015 2016 2017
UNIT PRICE
%QTY TO BE
SOLDTOTAL
UNIT PRICE
%QTY TO BE
SOLDTOTAL
UNIT PRICE
%QTY TO
BE SOLDTOTAL
100 17% 1627 162,273.10 100 17% 1951 194,651.75 105 17% 2254 236,074.34
100 15% 1435 143,182.15 100 15% 1722 171,751.55 105 15% 1989 208,300.89
100 13% 1244 124,091.19 100 13% 1492 148,851.34 105 13% 1724 180,527.44
100 31% 2967 295,909.77 100 31% 3558 354,953.19 105 31% 4110 430,488.51
100 20% 1914 190,909.53 100 20% 2296 229,002.06 105 20% 2652 277,734.52
10 95% 9091 90,909.30 10 98% 11249 112,492.24 15 98% 12993 194,901.42
42 15% 1435 60,287.22 42 15% 1722 72,316.44 44 15% 1989 87,705.64
16 27% 2584 40,693.87 16 27% 3099 48,813.60 17 27% 3580 59,201.31
47 54% 5167 244,163.24 47 54% 6199 292,881.58 50 54% 7160 355,207.84
1,352,419.38 1,625,713.75 2,030,141.92
51
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 2: POJECTED COST OF SALE
2013 2014
MENU DC %QTY TO BE
SOLDTOTAL DC %
QTY TO BE SOLD
TOTAL
Adobong Kambing 68.00 15% 1131 76,877.40 68.00 17% 1365 92,801.37Kalderetang Kambing 68.00 12% 904 61,501.92 68.00 15% 1204 81,883.56Kilawing Kambing 68.00 17% 1281 87,127.72 68.00 13% 1044 70,965.75Papaitang Kambing 68.00 30% 2261 153,754.80 68.00 31% 2489 169,226.02Sinampalukang Kambing
68.00 16% 1206 82,002.56 68.00 20% 1606 109,178.08
Rice 7.00 88% 6633 46,427.92 7.00 90% 7225 50,575.14
Juice 28.00 11% 829 23,213.96 28.00 15% 1204 33,716.76Softdrinks 10.50 37% 2789 29,281.25 10.50 27% 2168 22,758.81Beers 35.00 42% 3166 110,793.90 35.00 54% 4335 151,725.42TOTAL POJECTED SALE
670,981.43 782,830.92
52
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
2015 2016 2017
UNIT PRICE
%QTY TO
BE SOLD
TOTALUNIT
PRICE%
QTY TO BE
SOLDTOTAL
UNIT PRICE
%QTY TO
BE SOLD
TOTAL
7117%
1627 116,153.38 7117%
1951 139,329.67 7517%
2254 168,979.53
7115%
1435 102,488.27 7115%
1722 122,937.95 7515%
1989 149,099.59
7113%
1244 88,823.17 7113%
1492 106,546.22 7513%
1724 129,219.64
7131%
2967 211,809.10 7131%
3558 254,071.76 7531%
4110 308,139.15
7120%
1914 136,651.03 7120%
2296 163,917.26 7520%
2652 198,799.45
1095%
9091 90,909.30 1098%
11249 112,492.24 1598%
12993 194,901.42
2915%
1435 42,201.05 2915%
1722 50,621.51 3115%
1989 61,393.95
1127%
2584 28,485.71 1127%
3099 34,169.52 1227%
3580 41,440.91
3754%
5167 189,904.74 3754%
6199 227,796.79 3954%
7160 276,272.76
1,007,425.76
1,211,882.92
1,528,246.40
53
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
54
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 3: SALARIES & WAGES
POSITON
DAILY RATE
MONTLY RATE
ANNUAL RATE
SSS PHILHEALTH PAG-IBIG
MONTHLY ANNUAL MONTHLY ANNUAL MONTHLY ANNUAL
Manager 446.00 11,596 139,152 822.70 9,872.40 200 2400 100 1200
Cashier 350.00 9,100 109,200 575 6,900 100 1200 100 1200
Cook 350.00 9,100 109,200 575 6,900 100 1200 100 1200
Helper 312.00 8,112 97,344 575 6,900 100 1200 100 1200
Waiter 1 312.00 8,112 97,344 575 6,900 100 1200 100 1200
Waiter 2 312.00 8,112 97,344 575 6,900 100 1200 100 1200
Waiter 3 312.00 8,112 97,344 575 6,900 100 1200 100 1200
TOTAL 62,244.00 746,928.00 4,272.70 51,272.40 800 9600 700 8400
SCHEDULE 4: UTILITIES EXPENSEIncrease 3% annually
PARTICULARS SOURCE MONTHLY RATE
2013 2014 2015 2016 2017
55
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Water Maynilad 3370 40,440.00 41,653.20 42,902.80 44,189.88 45,515.58
Electricity Meralco 7000 84,000.00 86,520.00 89,115.60 91,789.07 94,542.74
LPG Shellane 5600 67,200.00 69,216.00 71,292.48 73,431.25 75,634.19
TOTAL 15,970.00 191,640.00 197,389.20 203,310.88 209,410.20 215,692.51
56
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 5: ADVERTISING EXPENSEIncrease 2% annually
PARTICULARS QUANTITY UNIT COST 2013 2014 2015 2016 2017
Signage 2 400 800.00 816.00 832.32 848.97 865.95Banners 30 50 1,500.00 1,530.00 1,560.60 1,591.81 1,623.65Baloons 100 10 1,000.00 1,020.00 1,040.40 1,061.21 1,082.43
TOTAL 3,300.00 3,366.00 3,433.32 3,501.99 3,572.03
SCHEDULE 6: LEGAL PERMITSIncrease 2% annually
PARTICULARS 2013 2014 2015 2016 2017
DTI 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00Business Permit 2,875.00 2,932.50 2,991.15 3,050.97 3,111.99Brgy. Clearance 500.00 510.00 520.20 530.60 541.22B.I.R 530.00 530.00 530.00 530.00 530.00Sanitary Permit 780.30 795.91 811.82 828.06 844.62Health Permit 624.24 636.72 649.46 662.45 675.70TOTAL 8,322.54 8,419.13 8,517.63 8,618.09 8,720.53
57
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 7: RENT EXPENSEIncrease 5% annually
PARTICULARS MONTHLY 2013 2014 2015 2016 2017Rent 15,000 180,000.00 189,000.00 198,450.00 208,372.50 218,791.13
SCHEDULE 8: LEASEHOLD IMPROVEMENTS
PARTICULARS COSTStructural 8,300.00 Plumbing 5,000.00 Electrical 1,700.00
TOTAL 15,000.00
SCHEDULE 9: SUPPLIES EXPENSE*increase 3% annually
PARTICULARS 2013 2014 2015 2016 2017
Kitchen supplies* 67,220.00
69,236.60
71,313.70
73,453.11
75,656.70
Office Supplies** 4,455.60
4,589.27
4,726.95
4,868.75
5,014.82
Cleaning Supplies*** 11,004.75
11,334.89
11,674.94
12,025.19
12,385.94
TOTAL SUPPLIES EXPENSES 82,680.35
85,160.76
87,715.58
90,347.05
93,057.46
58
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
*KITCHEN SUPPLIES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017
Apron 10 60.00 600.00 618.00 636.54 655.64 675.31
Pot holder 10 13.00 130.00 133.90 137.92 142.05 146.32
Drinking Glass 50 13.00 650.00 669.50 689.59 710.27 731.58
Soup Bowl 50 15.00 750.00 772.50 795.68 819.55 844.13
Ladle 12 20.00 240.00 247.20 254.62 262.25 270.12
Can opener 5 60.00 300.00 309.00 318.27 327.82 337.65
Bottle opener 5 50.00 250.00 257.50 265.23 273.18 281.38
Kitchen knife set 3 300.00 900.00 927.00 954.81 983.45 1,012.96
Pitcher 24 150.00 3,600.00 3,708.00 3,819.24 3,933.82 4,051.83
Tray 20 80.00 1,600.00 1,648.00 1,697.44 1,748.36 1,800.81
Spoon and fork sterilizer 4 3,980.00 15,920.00 16,397.60 16,889.53 17,396.21 17,918.10
Spoon 18-piece Set 5 240.00 1,200.00 1,236.00 1,273.08 1,311.27 1,350.61
Fork 18-piece Set 5 240.00 1,200.00 1,236.00 1,273.08 1,311.27 1,350.61
Gas Stove 4 840.00 3,360.00 3,460.80 3,564.62 3,671.56 3,781.71
Pot 4 200.00 800.00 824.00 848.72 874.18 900.41
Wok 4 700.00 2,800.00 2,884.00 2,970.52 3,059.64 3,151.42
TOTAL 34,300.00 35,329.00 36,388.87 37,480.54 38,604.95
**OFFICE SUPPLIES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017
Paper clip (box) 10 5.28 52.80 54.38 56.02 57.70 59.43
ID holder 21 10.00 210.00 216.30 222.79 229.47 236.36
Pencil-Mongol(box) 12 57.20 686.40 706.99 728.20 750.05 772.55
Office Desktop Sharpener 3 230.00 690.00 710.70 732.02 753.98 776.60
Office Scissors 6 25.00 150.00 154.50 159.14 163.91 168.83
Office Ruler 3 35.00 105.00 108.15 111.39 114.74 118.18
Folder 36 5.00 180.00 185.40 190.96 196.69 202.59
Brown envelope 36 1.00 36.00 37.08 38.19 39.34 40.52
Scotch tape(big) 12 27.30 327.60 337.43 347.55 357.98 368.72
Scotch tape holder 3 40.60 121.80 125.45 129.22 133.09 137.09
59
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
Stapler 3 84.00 252.00 259.56 267.35 275.37 283.63
Staple Wire 12 34.00 408.00 420.24 432.85 445.83 459.21
Bond Paper (ream) 12 103.00 1,236.00 1,273.08 1,311.27 1,350.61 1,391.13
TOTAL 4,455.60 4,589.27 4,726.95 4,868.75 5,014.82
***CLEANING SUPPLIES QUANTITY UNIT PRICE
2013 2014 2015 2016 2017
Mop 5 150.00 750.00 772.50 795.68 819.55 844.13Trash Can 3 30.00 90.00 92.70 95.48 98.35 101.30Trash Bag 50 49.50 2,475.00 2,549.25 2,625.73 2,704.50 2,785.63Broom 5 75.00 375.00 386.25 397.84 409.77 422.07Dustpan 3 28.00 84.00 86.52 89.12 91.79 94.54Brush 8 55.00 440.00 453.20 466.80 480.80 495.22Fire extinguisher 1 1,800.00 1,800.00 1,854.00 1,909.62 1,966.91 2,025.92Hand Soap Holder 3 130.25 390.75 402.47 414.55 426.98 439.79Liquid Hand Soap (Liter) 34 40.00 1,360.00 1,400.80 1,442.82 1,486.11 1,530.69Multipurpose Cleaning Chemical (Galloon)
12 270.00 3,240.00 3,337.20 3,437.32 3,540.44 3,646.65
TOTAL 11,004.75 11,334.89 11,674.94 12,025.19 12,385.94
SCHEDULE 10: FURNITURE & FIXTURES
FURNITURES & FIXTURES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017Seiling Fan 3 1,000.00 1,050.00 1,102.50 1,157.63 1,215.51 1,276.28Wall Fan 4 960.00 1,008.00 1,058.40 1,111.32 1,166.89 1,225.23
Tables 7 520.00 546.00 573.30 601.97 632.06 663.67Chairs 28 200.00 210.00 220.50 231.53 243.10 255.26
TOTAL 2,814.00 2,954.70 3,102.44 3,257.56
3,420.43
60
New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City
SCHEDULE 11: MACHINARIES & EQUIPMENT
PARTICULARS QUANTITY UNIT PRICE TOTALElectric Airpot 1 2,399.00 2,399.00Rice Cooker (50 cups) 2 5,940.00 11,880.00Chest Freezer 1 11,998.00 11,998.00Two door Refrigerator 1 7,850.00 7,850.00Cash Register 1 8,000.00 8,000.00
TOTAL 42,127.00
SCHEDULE 12: DEPRECIATION EXPENSE
PARTICULARS TOTAL COST LIFE YEARS 2013 2014 2015 2016 2017Electric Airpot 2,399.00 2 1,199.50 1,199.50 - - -Rice Cooker (50 cups) 11,880.00 3 3,960.00 3,960.00 3,960.00 - -Chest Freezer 11,998.00 5 2,399.60 2,399.60 2,399.60 2,399.60 2,399.60Two door Refrigerator 7,850.00 5 1,570.00 1,570.00 1,570.00 1,570.00 1,570.00Cash Register 8,000.00 5 1,600.00 1,600.00 1,600.00 1,600.00 1,600.00
TOTAL 10,729.10 10,729.10 9,529.60
5,569.60 5,569.60
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