feasibility cafe boostah
TRANSCRIPT
Café Boostah
VISION
Café Boostah is established to satisfy its clients with the complete line of premier coffee
products brought about by a highly technological coffee machines and related equipment that
shall provide the customers with the highest quality of coffee products and excellent service at
all times in order to become the most dominant and most prestigious name in the food and
beverage industry in the region.
MISSION
Café Boostah shall provide the customers with the finest products and prompt and
friendly service so as to have the most profitable return, and also to enjoy an uninterrupted
operation at all times.
PROJECT SUMMARY
A. NAME OF THE ENTERPRISE
“Café Boostah” This name was derived from the word “booster”, it collaborates to our
main product which is a different mixture of coffee, that when you drink coffee it will give
you extra energy boost. This name was also adopted to imply that there is no love sincere
than the love of coffees. The name was also denotes the premises use for such activities, We
the proponents were inspired to use it, put to existence a place where people can meet and
have themselves a place where they could just be themselves.
B. LOCATION
One of the biggest deterrents to compete with large firms is the inability to access a good
location, which for many establishments is fundamental to success.
To attract sufficient devotees a hip positive coffee shop will be situated at Maharlika
Highway, Barangay Mabini, Santiago City, in front of the newly Built Robinson’s Plaza.
Parking space is no problem and premise are visible, this location has been preferred because
of the positive vibe of the place and convenience of the customer was the primary
consideration.
C. DESCRIPTIVE DEFINITION OF THE PROJECT
As the proponents search for a good name that would catch the attention of everyone,
they had come across the term BOOSTAH for its uniqueness and beckoning power unto the
customers. Café Boostah is organized to serve different mixtures of coffee at reasonable price
to satisfy the customers. The proponents tend to inform the customers that coffee is drunk not
only because it is a habit but also as a trend. It is a trend because of the numerous coffee
houses that arise, most especially in the cities. Aside from the different coffee varieties, Café
Boostah will also offer newly baked pastries that will surely it’s the clients taste. The coffee
shop opens daily.
The proponents are confident that in the near future this coffee bar will become one of the
leading food and beverages establishments in the region known for its distinct taste of coffee
mixtures and excellent services.
D. OBJECTIVES
This project has its own goals and aims to be attained, these are:
To achieve initial development in productivity and profitability and to expand the
business.
To exceed customer expectations by providing a homely atmosphere and excellent
products and services.
To contribute for the local economy of the city by paying appropriate taxes.
To provide a job opportunities.
To be an income generating business.
To be known as “The best Coffee Bar” in the area by the local Restaurant Guide.
E. SCOPE AND DELIMITATION
The study will tackle the feasibility of a coffee shop business that is located at Mabini,
Santiago City, also the acceptance of the present and potential customers, on how they will
respond to this kind of business establishment.
*Respondents are those only who belong in the age bracket 13 and above.
F. FEASIBILITY CRITERIA
The proposed project will be feasible due to the following reasons:
The proposed project site could easily be located for it is very accessible and very
convenient to any type of clients.
Café Boostah is an establishment that will engage in providing safe, high quality
coffee mixture that is affordable,
Based from the financial study, it will be profitable.
G. HIGHLIGHTS OF THE PROJECT
1. HISTORY
Food and Beverage is one of the fastest growing industries all over the world. The
proponents chose to put-up an establishment that serves different coffee mixtures and
pastries to complement it to provide variation from the usual type of food service here in
Santiago City. The proposed project seeks to set a new trend in the city similar to the
major cities in the country as alternative from the usual.
2. PROJECT TIME TABLE
When the Feasibility Study of the proposed project is finished, the proceedings of the
legal documents will be initiated. And when everything is in order, it will start its
operation. Opening will coincide with the start of the Christmas seasons.
3. NATURE OF INDUSTRY
Men’s pre-occupation and incapacity to prepare their food at home then compel them
to find alternative means of satisfying their needs outside their homes. It is in here, where
the idea of operating restaurants, coffee shops and bars and other related establishments.
This kind of establishments could be a great help to people who don’t prepare their
foods. Bread could be a substitute to rice, as they both give carbohydrates. This is
perhaps one of the reasons why coffee shops or other related establishments gained a
great number of customers.
4. MODE OF FINANCING
To meet the capital requirements of the proposed project, the proponents came up
with the decision that 100% of the total project cost will come from them equally and this
will constitute their initial investment.
5. INVESTMENT COST
Building cost:
Rental 18, 000.00/month
= 18,000.00 x 24 month contract
= 432,000.00
Repair 191,776.00
Machinery and Equipment 271,273.00
Working Capital Breakdowns:
Pre- opening Raw Ingredients 11,899.70
Cash Available for operation 500,000.00
TOTAL PROJECT COST 1,406,948.70
H. MAJOR ASSUMPTIONS SUMMARY OF FINDINGS AND CONCLUSION
MARKET FEASIBILITY
The proposed project will be feasible since CAFÉ BOOSTAH has a seating
capacity of twenty five (25), as per survey results, there on the minimum of 84
expected guests to patronize the establishment.
TECHNICAL FEASIBILITY
The location of the proposed project itself can greatly provide desirability
because it lies along National Highway, thus creating a direct approach for all
types of land vehicles. It is accessible to utilities and it is near the newly arise
Shopping Plaza. These show and justify that the proposed project is said to be
technically feasible.
FINANCIAL FEASIBILITY
The financial statement will serve as one of the most important part of this
study for the prospect to have aspect on hoe funds will be allocated. With regards
to the financial status of this proposed project, it was found out to be profitable in
terms of estimated projection of sales income and return of investment. These are
reflected in the financial reports shown in the financial study.
MANANGEMENT AND ORGANIZATION FEASIBILITY
Café Boostah has the appropriate management structure, the right
employees for the jobs required with the corresponding compensation and
benefits to motivate them. Thus, attaining a successful operation of the business.
SOCIO – ECONOMIC FEASIBILITY
Social Aspect
Café Boostah will provide quality and reasonable products and service that
shall meet the demand of its clients.
This study aims to up lift the welfare of the people and promote the
development of the related business industry.
Economic Aspect
The economic aspect of the business shall give positive effect not only to
its location but also outside the City. It aims to lessen the labor problems
particularly in Santiago City and to help students financially by giving them
part time job. Café Boostah will pay due taxes to the Bureau of Internal
Revenue (BIR) so that the tax collection will increase, hence, greater
collection is then expected.
MARKET STUDY
Market Description:
The project site will be located at Maharlika Highway Mabini, Santiago City, in front of
the newly arise Robinson’s Plaza. The site is preferred to the rest because it can be easily reached
physically, easy to locate the place for it is very accessible and very convenient to any type of
clients.
The foremost goal of the business is to provide and to gratify the desires and wishes of its
target clients, giving the quality service they deserve by providing the best benefit they be
worthy of in particular.
A. PRODUCT DESCRIPTION:
1. Name of the Product
Café Boostah is an establishment that will engage in providing safe, high
quality coffee mixture. Their main products are: espresso, cappuccino, coffee
mocha, coffee latte, granite de café, brewed coffee, hot chocolate, Choco milk,
plain coffee and other non-coffee beverages like mango juice, pineapple juice and
calamansi juice, accompanied by pastries like Chocó marble muffin, banana cake
slice, ube Chocó bar , cheese cake, black forest cake and others. It is also a Wi-fi
zone establishment for additional features of the business.
2. Properties of the Product
The proponent chose this type of business to meet and satisfy the wants of
the customers by giving them a convenient and affordable place to relax. Coffee is
a beverage made by percolation, infusion from the roasted and ground seed of a
coffee tree. Pastry is sweet freshly baked goods made of dough having a low fat
content.
3. Geographical areas of Dispersion
Café Boostah will be situated at Maharlika Highway Mabini, Santiago
City, in front of the newly arise Robinson’s Plaza.
B. DEMAND
Project Demand:
A. Table 1: Respondents who drink coffee outside and inside their homes.
Respondents who are coffee
drinker
No. of person Percentage
1. Respondents who
drink coffee outside
their home.
2. Respondents drink
coffee on their home.
TOTAL:
84
66
150
56%
44%
100%
Table 1 shows that out of 150 respondents there are 84 or 56% of them drinks
coffee outside their home and 66 or 44% of the respondents drink coffee at home.
This shows that there is a demand for coffee which the proposed project offers. Café
Boostah could meet this demand.
Table 2
Table below shows the place where respondents usually go or stop by and what they
do after work or whenever possible.
Usual hang outs of the target
clients
No. of Person Percentages
1. Respondents who
usually go to coffee
shop for relaxation
and hang out.
2. Respondents who
usually go to malls
and food chains for
relaxation and hang
out.
3. Respondents who
usually go to videoke
bars for relaxation
and hang out.
TOTAL:
78
48
24
150
52%
32%
16%
100%
Table 2 shows that there are out of 150 respondents there are 78 or 52% who usually
go to coffee shops for relaxation and hang outs, 48 or 32% for malls and food chains,
and 24 or 16% for videoke bars. It shows that the demand for the coffee shops is
feasible.
TOTAL NUMBER OF RESPONDENTS OF THE TARGET MARKET OF THE
PROPOSED BUSINESS
Target Market No. of Respondents
Adventist Hospital
City Hall
Suzuki Motors
Ruzi Motorcycle Company
Nissan Royce
Isabela Eye Specialist
Center
Residents
Travelers
20
20
5
5
5
5
25
65
TOTAL: 150
C. SUPPLY
Establishments Number of customer/day Seating Capacity
French Kiss Espresso 10 15
Monte Carlo Hotel 20 40
Café Vito 18 35
Blends and Bites 38 50
TOTAL 86 140
This gathered figured show the number of customers per day and a total number seating
capacity. Based from this data, the proponents expects a 100% supply for coffee every day
because these establishments offers the same coffee products but Café Boostah offers unique
cooffe which people never encountered yet.
D. DEMAND AND SUPPLY ANALYSIS
Based from the gathered total number of respondents, 84 or 56 percent usually
drink coffee outside their home. Therefore, demand for coffee in the vicinity of Santiago
City is feasible.
Based on the gathered data through interview method, out of the four (4) business
establishments offering coffee there were only 86 customers per day with a total of 140
seating capacity. This means that out of 150 respondents, there are 86 who went through
these establishments, so there is a deficit of 64. This would only imply that the proposed
project can supply more than 30 customers per day. It is therefore assumed that supply is
feasible.
E. PRICE STUDY
The pricing strategy used in this study is Cost - based Approach.
Product Pricing
Product Price per 1 serving
Pastries
Cheesecake 20
Choco Marble Muffin 30
Banana Slice 22
Marble Cake 23
Brownies 20
Ube Choco bar 25
Black Forest Cake 40
Carrot Cake 25
Tarts 10
Coffee
Espresso 45
Cappucino 50
Iced Cappuccino 55
Coffee Mocha 55
Espresso macchiato 50
Coffee Latte 55
Granita de Café 55
Brewed Coffee 45
Hot Chocolate 50
Iced Coffee Latte 60
Iced Coffee Mocha 60
Non-Coffee Beverage
Iced Tea 35
Mango Juice 45
Pineapple Juice 40
Calamansi Juice 40
F. FACTORS AFFECTING THE MARKET
Competition is dynamic and strong in the industry, and the proponent cannot
control this because of the existing businesses in the city. Competition then is one of the
major factors that will affect the operation of their proposed business.
Economic instability is another factor because of the currency and the distribution
of income per family.
Season is another problem which will affect the proposed project because most
people know that coffee is for rainy season.
G. PROPOSED MARKETING PROGRAM
MARKETING STRATEGY
The market study is the lifeblood of every business and the profit will generally be
the focal point. Despite the existing food and beverage establishments like fast foods,
restaurants, and bars the proponents decided to introduce coffee bar named “CAFÉ
BOOSTAH”.
A. PROMOTIONAL OR ADVERTISING
The marketing program planned is to display panaflex signboard in front of the
coffee bar giving identity to the proposed project “CAFÉ BOOSTAH” so that ut can be
easily recognized by potential clients. The opening of the Café will be broadcasted and
announced in radio stations. It will also propose promotional offers like free taste for the
first 20 customers during the opening. For the Café Boostah bar to be well known,
brochure and leaflets will be distributed before and during its operations.
Before the opening, invitations and discounted coupons will be distributed to major
establishments in the city.
B. PRICE
The suggested price of the products will depend on the cost of the ingredients. An
average of 40% food cost percentage was assumed.
C. DISTRIBUTION STRATEGY
Dine – in and free delivery ( on a minimum order amount)
COMPETITIVE POSITION
Café Bosstah has 100% market share because based on the gathered data, there are
such existing establishment that sells the same products as the proposed project with in
the area.
If ever that there will be an establishment that offers the same product and service
as the proposed project in the future, here are the competitive strategies to be
implemented according to the:
Selling Price: The two basic components that affect the product pricing are cost
competition in selling. It is unprofitable to sell a product below production costs and
unfeasible to sell it at a higher price than at which comparable products is being offered.
Competition of the Quality of the Product: The quality of the products is not
only measured on its appearance but also on what is proper and acceptable socially.
Convenience of the Place: It is our concept to create a place where comfort of the
customers is being considered.
Service: A team of fun, friendly and competitive staff will surely make guest feel
at home. They will always be available to serve, and giving the best smile guests
deserves.
TECHNICAL FEASIBILITY
A. THE PRODUCTS
Food and Beverages are the basic needs of human being to nourish the body and to
sustain life.
The proposed business will offer mainly coffee. Other non – alcoholic beverages
will also be offered and pastries as an accompaniment.
B. MANUFACTURING PROCESS
All of the food and beverage products will be prepared by the concerned staff on
site as needed. As much as possible, pastries will be baked daily to maintain the quality
standards of the proposed business while all beverages will be prepared as ordered.
C. PROJECT PRODUCTION SCHEDULE
Café Boostah will be open 5:00 in the morning until 9:00 in the evening, There will
be two (2) shifts, an eight hours work per shift to maintain daily operation. The two -
storey building has a seating capacity of twenty five (25), The total lot area is perceived
to be enough to accommodate the maximum number of the potential clients.
Production will be based from the projected number of guest per day. Expansion
possibilities will depend on increase in the market share and availability of financing.
D. EQUIPMENTS
Equipment, tools and utensils required for production and provision of service for
the target clients of the proposed business are listed below. These are locally available
and are capable of producing the desired maximum output.
ITEM QUANTITY UNIT PRICE TOTAL
Refrigerator 2 pcs 12,795.00 25,590.00Generator 1 pcs 80,900.00 80,000.00Oven (6 tray pyrex window) 1 pcs 15,500.00 15,500.00Gas stove (2 burner) 1 pcs 850.00 850.00LPG tank (50kg) 1 pcs 4,100.00 4,100.00LPG tank (11kg) 1 pcs 1,000.00 1,000.00Electric mixer (10 quarts) 1 set 28,000.00 28,000.00Electric Mixer (5 quarts) 1 set 18,000.00 18,000.00Coffee maker (5 cups dowell) 1 pcs 1,550.00 1,550.00 (15 cups Carribean) 1 pcs 950.00 950.00Baking pans 1 set 7,500.00 7,500.00Measuring Cups 1 set 350.00 350.00Measuring Spoons 1 set 150,00 150.00Weighing scale (1kg) 1 pcs 650.00 650.00Weighing scale (10kg) 1 pcs 600.00 600.00Flour sifter (no.10) 3 pcs 650.00 1,950.00Mortar and Pestle 1 pcs 580.00 580.00Mixing Bowl 2 set 1,050.00 1,050.00Rolling pin (large) 2 pcs 180.00 360.00Rubber scrapper 4 pcs 410.00 820.00Oven Ladle 2 pcs 200.00 400.00Wooden spoons 3 pcs 120.00 360.00Pastry bag 2 packs 380.00 760.00Coffee cups and saucer 5 dozen 410.00 2,050.00Mugs 5 dozen 290.00 1,450.00Underliner 3 dozen 220.00 660.00Highball Glass 75 pcs 15.00 1,125.00Bread plates 5 dozen 275.00 1,375.00Forks 5 dozen 85.00 425.00Teaspoon 5 dozen 85.00 425.00
Can opener 5 pcs 35.00 175.00Bottle opener 5 pcs 15.00 75.00Cake knife 2 pcs 120.00 240.00Utility knife 3 pcs 150.00 450.00Food tong 3 pcs 105.00 315.00Glass trays 5 pcs 450.00 2,250.00Serving trays 6 pcs 280.00 1,680.00
_________TOTAL 271,273.00
E. PROJECT LOCATION AND LAY OUT
The proposed project will be located along Maharlika Highway Mabini, Santiago
City in front of newly arise Robinson’s Plaza. This site was chosen because of its
accessibility to potential clients. The availability of manpower will not be problems since
the City is abound with skilled manpower that could fill in the positions necessary for the
operation of the business.
Building Description
Cafe Boostah will be a two – storey building. With the following breakdown
areas:
Parking Area Dining Area (1st and second floor) Production Area Counter Comfort room
F. BUILDING REPAIR AND RENOVATION
Materials and Cost
Description Cost
1. Hardware and Fixtures 12,200.00
2. Ceiling and Cabinet 49,400.00
3. T and B accessories 23,195.00
4. Tables and Chairs 60,000.00
5. Painting 9,506.00
6. Electrical Works 12,475.00
MATERIAL COST 166,776.00
LABOR COST 25,000.00
TOTAL COST 191,776.00
Description Unit Quantity Unit Cost Total
Hardware & FixturesDoor lock pc 4 350/pc 1,400Kitchen sink set 2 4000/pc 8,000Assorted CW nail kg 20 50/kg 1,000Faucets pc 6 300/pc 1,800
Ceiling and Cabinet1/4 Marine Plywood pc 60 310/pc 18,6002x2x14 ft. Good lumber bd. Ft. 1000 25/bd. Ft 25,000
Built- in Cabinet set 1 3000/set 3,000Counter set 1 2800/set 2,800
T & B AccessoriesWater Closet with soap And tissue holder set 2 5000/set 10,000Lavatory with Accessories set 2 650/set 1,3004x4 floor drain pc 3 65/pc 195
Tables & ChairsDining Area set 15 4000/set 60,000
PaintingQDA white gal. 8 492/gal 3,936Flat wall gal. 8 415/gal 3,320Patching Compound kg 90 25/kg 2,250
Electrical WorksMaterial cost 4,475Exhaust Fan (kitchen) pc 2 2000/pc 4000Exhaust fan (C.R.) pc 2 2000/pc 4000
G. RAW INGREDIENTS AND SUPPLIES
Pre-OpeningRaw ingredients:
ITEM Quantity Unit Price Total
Ground coffee( barako) 3 kg 595/ kg 1,785.00Dark Roast (Maxwell) 3 bottles 170/ 11.5 oz 510.00Black Tea 3 box 40/ box (50’s) 120.00Jasmine Tea 3 box 40/ box (20’s) 120.00Lemon Tea 3 box 40/ box (50’s) 120.00Nestea ice Tea 3 kg 112.55/ kg 337.65Unsweetened cocoa 3 kg 330/ kg 990.00All-purpose cream 12 packs 34.30/ pck (250ml) 411.60Whole milk 2 L 64/ L 128.00Low Fat milk 2 L 65/ L 130.00Coffee Creamier 2 bags 86/ bag (480g) 172.00Milk Chocolate 1 kg 392.5/ kg 392.50
White Chocolate 1 kg 950/ kg 950.00Sugar white 3 kg 40/ kg 120.00Cinnamon Powder 500 g 135/ 500 g 135.00Nutmeg 250 g 63.75/ 250 g 63.75Sugar Confectioner 1 kg 65/ kg 65.00Vanilla 1 gal. 65/ gal 65.00Butter 1 kg 145/ kg 145.00Unsalted Butter 1 kg 265/ kg 265.00Cake Flour 1 bag 875/ bag 875.00All-purpose flour 1 bag 625/ bag 625.00Baking Powder 1 kg 78/ kg 78.00Parmesan Cheese 2 (16 oz) 405/ 16 oz 810.00Graham Crackers 6 packs 21.6 / pack 129.00Sour Cream 6 x 240 g 65 / 240 g 390.00Chocolate chips 1 kg 188 / kg 188.00Cream of tartar 2 bot.(200 g) 95 / bottle 190.00Pineapple Juice 1 box (48’s) 750 / box 750.00Mango Juice 1 box (48’s) 816 / box 816.00
______Total 11,899.70
H. UTILITIES
1. Electricity
The Isabela Electric Cooperative 1 (ISELCO1) will supply the power
requirement of the proposed project . In case of power failure, a generator will be
used.
2. Fuel
Liquefied Petroleum Gas (LPG) will be used and the target source is the
Shellane Distribution Store located at Brgy. Calao, Santiago City.
3. Water Supply
This will be provided by Santiago Water District.
4. Telephone/DSL and Internet subscriber service
Service will be through DIGITEL
I. WASTE DISPOSAL
Because of the nature of the business, wastes are expected to be minimal. All
waste will be placed in garbage bin lined with black garbage bag. Biodegradable will
be separated from Non-Biodegradable to be collected by the City garbage collectors
as scheduled.
J. PRODUCTION COST
In producing the products for sale (Foods and Beverages), it is assumed that an
average of 40% of the selling price is the food cost.
K. LABOR REQUIREMENT
In operation of the business a manager will be hired one month before the opening
to oversee the pre-opening preparations and the financial success of the proposed
project. The rest of the personnel required will be hired at least a week before the
opening. The number of workers to be employed for each job classification, the pay
scales and the aggregate labor cost are as follows:
SALARIES and WAGES
POSITION INDIVIDUAL
SALARY
NO. of
EMPLOYEE
TOTAL
Store Manager
Security Guard
Cashier
Barista
Baker
Dish Washer /
Utility
F and B attendants
15,000
7,000
7,500
8,000
9,500
4,500
7,000
1
1
2
2
1
1
4
15,000
7,000
14,000
16,000
9,500
4,500
28,000
Total: 58,500 12 94,000
Monthly Salary = 94,000.00 x 12
1 Year Salary = 1,128,000.00
FINANCIAL ASPECTS
Total Estimated Project Cost
The total project cost will require an initial investment of 1,406,948.70.
Building 623,776.00
Machinery and Equipment 271,273.00
Pre- opening Raw Ingredients 11,899.70
Working Capital 500,000.00
__________
TOTAL PROJECT COST 1,406,948.70
Source of Financing
This project is financed by the owners’ equal shares through their personal
money.
Harvey Allado 281,389.74
Wayne Gabatin 281,389.74
Jerry T. Gilo Jr. 281,389.74
Charleston Lugo 281,389.74
Kenedy Verdadero 281,389.74
ORGANIZATION AND MANAGEMENT
Organization is the framework or backbone by which the work of business,
managerial or otherwise is performed that management direction and control.
“Organization” also connotes a creative process. All that parts of business do not
come into existence spontaneously. They are the results of managerial efforts to carry out
a predetermined course of actions.
A. Basic Consideration in Forming the Organization
1. Management Structure
The proponents choose the line organization style for the management structure
because this is the simplest form of structure and refers to a direct straight-line
responsibility and control form the top management to the middle management and to
the lower level.
It has acquired this name because there are direct single lines of authority and
responsibility between manager and his subordinates. It is the oldest form of
organization.
This form of organization is common in many small and medium sized
companies. The managers of the departments are given complete authority and
responsibility over the activities involving their functional areas. One of the
disadvantages of this type of structure is that the manager must be familiar with
diverse activities related to the operation of the business.
The line type structure has some advantages. Authority and responsibility are
clear in this type of organization and the clarity helps to avoid several organizational
problems because subordinates knows whom to report and the also known the scope
of his authority.
B. Form of Ownership
The venture is a partnership form of business. Partnership is a legal association
between two or more individuals or co-owner of a business. The proponents chose
this kind of ownership because there are more persons to conduct the business and to
handle problems, And a partnership has access to greater of better credit.
C. Organizational Chart
STORE MANAGER
DISHWASHER/UTILITY
F & B ATTENTAND
CASHIER
BAKER
SECURITY GUARD
BARTENDER
D. Officers and Key Personnel
STORE MANAGER
Job Description:
1. Monitors the necessary preparation before the start of the operation
and sees to it that all needed supplies will be available, clean and in
good condition.
2. Conducts daily briefing among his/her staff.
3. Monitors the performance of the staff and sees to it that they will
follow standard procedures and abide by the existing house rules.
4. Prepares staff schedule, side duties and assignments
5. Sees to it that the monthly food and beverage forecast will be attained.
6. Looks after the set-up, appearance and cleanliness of the outlet.
7. In the absence of cashier, he/she does the responsibility of being a
cashier.
8. Responsible in negotiating or dealing the product to potential clients.
9. Responsible in promoting the product.
Job Specification:
Graduate of BSHRM or any related course, 25-35 years old.
At least 1 year experience in managerial tasks.
Computer Literate and with good communication skills.
Can work under pressure.
Must be flexible and hardworking.
CASHIER
Job Description:
1. Responsible of the cash collection of the coffee bar.
2. Prepares daily sales report.
3. Deposits collection at the end of the day.
4. Acts as the duty officer in the absence of the manager.
5. Reports to the store manager.
Job Specification:
A college graduate with any related course to the description.
Female, 20-35 years old.
With pleasing personality.
Must be hardworking, trustworthy and flexible.
Can work under pressure.
BARTENDER
Job Description:
1. Prepares and mixes the coffee and other beverages, following standard
recipe.
2. Sets-up the bar, equipping it with coffee and other supplies.
3. Ensures that the stocks of supplies and equipment are maintained:
makes requisition if necessary.
4. Takes charge of storage and refrigeration of other beverages and other
ingredients used in making coffee mix.
5. Takes inventory of coffee beverages consumption as well as of losses.
6. Sees to it that the bar is properly stocked, clean and well maintained.
7. Performs other duties as assigned by the store manager.
Job Specification:
A graduate of BSHRM, and with knowledge in preparing coffee mixes
and other beverages.
Male, 25 years old and above.
With pleasing personality.
At least six (6) months experience in related job.
Good communication skills.
Can work under pressure.
BAKER
Job Description:
1. Prepare and bakes pastries.
2. Responsible for the management of the baking area.
3. Responsible for the cleanliness of the baking area.
4. Knows how to innovate new products.
5. Checks the quality of the finished products.
Job Specification:
Must be pastry chef.
At least 2 year experience in baking.
Male/Female, 23-30 years old.
Hardworking and artistic.
Physically fit and Healthy.
Can work under pressure.
FOOD and BEVERAGE ATTENDANT
Job Description:
1. Welcomes and greet the guests.
2. Responsible in serving the orders of the guest.
3. Responsible in cleaning and sanitizing the dining area and other
equipment.
4. Reports to the Bartender.
5. Maintain the Cleanliness and orderliness of the dining area.
6. Performs side duties and other assignment given by his superior.
Job Specification:
Preferably a student or was a student of HRM
18-26 years old.
With pleasing personality.
Must be hardworking and flexible.
Can communicate in English, Filipino oral or written.
Can work under pressure.
DISHWASHER / UTILITY
Job description:
1. Responsible in washing all utensils, equipment in baking area and in
the bar.
2. Maintains cleanliness and orderliness of the production area.
3. Do the utility works as per directed to him.
Job Specification:
High School Graduate.
Male, 18-30 years old.
Physically fit.
Hardworking, dependable and Patient.
Can work under pressure.
SECURITY GUARD
Job description:
1. Taking action and reporting any incidents to the store.
2. Taking emergency services.
3. Protect and ensuring the safeness of the establishment and the people
with in the vicinity from un-desirable elements.
Job Specification:
Has undergone security training.
5’8” in height.
With or without experience.
Good moral values.
Good sense of humour.
Can work under pressure.
COMPENSATION
Employees of the Café Bosstah will be paid for their corresponding position.
Employees will render a minimum of 8 working hours a day, 6 days a week. 100.00/hour
shall be added to their regular pay for overtime rendered.
Salaries and wages will be given every 15 th and 30th day of the month.
Special awards will be given to the most outstanding employee in cash or in kind, to
motivate them. Benefits like SSS and Christmas bonus will also be given.
SOCIO-ECONOMIC ASPECT
Contribution to the Philippine Economy
GOVERNMENT:
Government are empowered to establish and regulate the interrelationships
of the people with in their territorial confines, the relations of the people with the
community as a whole and the dealings of the community with other entities. In order for
the government to perform its duties and responsibilities, funds are the essential thing it
need so, the proposed project will give respect to the Bureau of Internal Revenue code of
practice.
ECONOMY:
The business will ensure its big contribution to the economy as it provides
employment to the people.
CUSTOMER / CLIENTS:
The business will endow sensible handing to the customers so that they
will endlessly be condescending to the place. Interminably, the customer will have their
superior position to make sure that they are treated well and their rights were expressly
exercised.
COMMUNITY:
Every business which is permissible will share a portion of it to the
community in form of tax. As it generates income, the large toll will be given to the
community. And these taxes are used for the revitalization of the place. Every individual
will be benefited by the business.
INDUSTRIES:
Some of the existing industries not only in Santiago city but also in the
olace where the needed supplies will come from shall be benefited because they will act
as the supplier, mainly the coffee granules.
ENVIRONMENT:
To be environmental friendly and to help lessen pollution, proper disposal
of waste products will be implemented and will be practiced by segregating the no-
biodegradable waste from biodegradable wastes.