Executive Summary: School of Accountancy, Business and Hospitality

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY
Hospitality and Tourism Program
CHAPTER 1
EXECUTIVE SUMMARY
INTRODUCTION
Coffee houses largely serve as centers of social interaction wherein they provide a
good venue to conduct office meetings and friends hang about. In other words, coffee shops
provide social members with a place to congregate, talk, write, read, or pass the time,
whether individually or in a small group.
Why does number of people choose coffee? Because according to a research proven,
health benefits of Coffee is listed as follows: can improve energy levels and make you
smarter, can help you burn fat, caffeine can drastically improve physical performance, may
lower the risk of type II diabetes and may protect you from alzheimers disease. Coffee does
not cause heart disease, thus, it may lower the risk of stroke; It is said to be the biggest source
of antioxidants in the western diet. (https:/prezi.com)
At present, coffee houses does not only serve plain hot coffee, they come with cold
beverages to satisfy guests in a hot summer. Moreover, they learned to prepare coffee based
cold beverages which is much known nowadays.
Je taime Dolce Coffee and Snack House adapted the modern type of coffee houses. It
serves hot coffee or espresso and coffee based cold beverages such as frappe, iced coffee and

milkteas complimented with sweet snacks like chocolates, cakes, cupcakes and waffles. This
concept is formed since everyone is becoming health conscious, the Je taime Dolce owners
want to emphasize that health benefits does not only come in fruits and vegetables but it can
also be found on coffee and sweet snacks. Health benefits of coffee is listed above; sweet
stuff has some virtue for you heart and diet goals. A few bites of chocolate could decrease the
risk of stroke down in life, it can also improve blood circulation and improves vision, it lower
blood sugar and can help lose weight. These are but a few reasons to keep in mind the
importance of coffee and sweet stuffs.
PROJECT BACKGROUND
Name of the Business
The name of the business will be called JE TAIME DOLCE cOFFE. This name was
derived from French word JE TAIME means I love and Italian word DOLCE means
sweet forming into I LOVE SWEET.
Owner of the business
The business is owned as partnership. The partners include Christal Pancho, Jovanni
Domingo, Sharmaine Valdez, Selerina Aquino, and Baby Jane Madduma. They came up with
the idea of putting up a business for the purpose of gaining profit and to perform social
responsibilities.

Location of the business

The location of the business will be at Cabatuan Isabela in front of the Cabatuan
Municipal Hall beside the Lotto outlet and Big Mak stand. The location is chosen because it
is an area of need in which the business can perform profitably.
Form of the Business Organization

JE TAIME DOLCE is a partnership business wherein each partner contributes to all
aspects of the business that includes money, property, labor or skill. Each partner also shares
in the profitsand losses of the business. The partners will have a legal partnership agreement
for decision-making processes and purposes.
STATEMENT OF THE PROBLEM
1. Management Aspect/ Organizational
1.1 What management style should be applied?
1.2 What are the benefits of the employees?
1.3 What are the policies of the business?
2. Marketing Aspect
2.1 What is the marketing strategy to be used in the business to be competitive?
2.2 How many percent does the host community demand for the product?
2.3 What are the target markets of the business?

3. Technical Aspect
3.1 How will the business operate?
3.2 What are the machineries and equipment to be bought?
3.3 What are the cost of purchasing it?
3.4 What is the safety measures of the business?
4. Financial Aspect
4.1 How much capital will be invested in the business?
4.2 What are the expected expenses of the operation of the business?
OBJECTIVES OF THE STUDY
1. Management Aspect
1.1 To determine the management style that should be applied
1.2 To determine the benefits of the employees
1.3 To determine the policies of the business
2. Marketing Aspect
2.1 To determine the marketing strategy that will used in the business
2.2 To determine the percentage of the demand for product of the host community
2.3 To determine the target market of the business
3. Technical Aspect
3.1 To determine the way of business operation
3.2 To determine the machineries and equipment needed for operation
3.3 To determine the safety measures of the building

4. Financial Aspect
4.1 To determine the capital that would be invested
4.2 To determine the expected expenses for the operation of the business
SIGNIFICANCE OF THE STUDY
The study would greatly benefit the following
Students: This study will provide guidance for students who will be given the same
problem/requirement in the furture.
Future Researchers: the study will be essential to people who are going to conduct similar
study, it will serve as their basis in generating information and ideas.
Entrepreneurs: the study will be an advantage to entrepreneurs because it will help them
provide innovative ideas and generate concepts in marketing strategies to execute efficient
prudence.
Future Business: the study will serve as the plan and will identify the success of the
business.
SCOPE AND DELIMITATION
This study of the Je taime Dolce business will be based on management, marketing,
technical, socioeconomic, and financial aspect of business. Students will be part of the
respondents. The product will be disseminated through direct selling and orders are also

accepted from the customer within Cabatuan, Isabela and from those who are willing to buy
all offered products.
METHODOLOGY
To arrive at a more complete understanding of the proposed project, to achieve each
goals and objectives and to make it possible, researchers conducted different techniques to
gather or collect needed information. Quantitative and qualitative data were accumulated
through interview of some people in the host community, officials of the municipality and the
potential competitors of the business simultaneous to giving survey forms. The researchers
also gathered information through social media and books.

CHAPTER 2
MANAGEMENT ASPECT
The management aspect implies a clear and precise identification of duties and
responsibilities, flow of authority and man power level requirements. It must be set for
optimum effectiveness.
MISSION
To provide the most unique and quality coffee and sweet products to our guest and to
consistently provide them excellent service that will make them patronized the shop; to
motivate the employees by giving them the proper labour treatment through benefits, and

trainings; to be able to survive the industrys competition by ensuring its continuous growth
and improvement.
VISION
It will identify the nature of being a distinctive coffee shop by creating our product with
unparalleled taste and aroma feeling that will surely invade hearts. The shop will be known as
a unique coffee shop quality service for all. It envisions to be one of the pioneer shops in the
foodservice industry.
MANAGEMENT STYLE
System Theory
Managers who understand systems theory recognize how different systems affect a
worker and how a worker affects the system around them. A system is made up of a variety of
parts that work together to achieve a goal. System theory is a broad perspective that allows
managers to examine patterns and events in the workplace. This help managers to coordinate
programs to work as a collective whole for overall goal or mission of the organization.
ORGANIZATIONAL STRUCTURE
The organizational structure is formed through an organizational chart. It shows the
position and responsibilities of each employee. The organizational chart of the study start
with manager, who manages all aspects of the business, branched under the manager is the

cashier and the barista who performs their particular jobs and reports back to the manager.
Under the cashier is the waitress or assistant who reports to him/her everything that is needed
to report.
Manager
Cashier
Barista
Waiter/Waitress
MANPOWER REQUIREMENT
PERSONNEL
QUALIFICATIONS

MANAGER
Must be a graduate of two (2) or four
(4) business related course

Ha a good communication skills (both
oral and written)

Must have the ability to manage a
business properly
Must have the ability to provide
leadership
With pleasing personality
Must be good in organizational skills
Must save at least a year experience in
managing
Male or female. 18-30 years old
Must be at least two (2) year graduate

with baking skills
BARISTA
Must have experiences in baking

skills, training in baking or TESDA
graduate in baking.
Must be knowledgeable of sanitation

and safety standards
Must have a good health with no skin

or breathing problems

Must have a good hand-eye

coordination
Male or female 20-30 years old

Must be a graduate of any 2 year or 4
year business related course or must
have undergone business related
CASHIER
courses or training
Must be good in handling money
Must be able to maintain a clean, safe
and secure work area

Must have no bad records on barangay
and municipality
Must have substantial knowledge of
accepting payments
Must be dedicated to her work

WAITER/WAITRESS
Male or female, 18-25 year old at least
high school graduate

Must have a good verbal
communication skills
Must have a hands-on experience in
setting tables and placing decoration

Must possess patience
Must know how to present menus,
recommendations and answer
questions regarding the existing
PERSONNEL
products of the business

Must know how to serve foods
properly
Must possess a genuine smile
Must be friendly
Must be service natural
JOB DESCRIPTION

Supervise daily and the overall

operation of the business
Defines the overall goals and

objectives of the business
MANAGER
Maintains staff by training and

employees
Identifies trends in the industry
Maintain quality service
Keeps the daily collections of the
business for cashdeposit in the bank

Manages the kitchen
Deals with the ingredient suppliers
Creates and prepares COFFEE and

sweet products existent in menus
BARISTA
Plate products for serving
Ensures the kitchen equipment is

properly sanitized
Ensures the safety of the food served

Collects payment
Balances cash drawer by counting the

cash at the beginning and end of shift
CASHIER
Provides pricing information
Responsible for daily collections of

the business for cash deposit in the
bank
Takes orders from the guest
Serves orders from the guest
Check and ensures that the guest are
WAITER/WAITRESS
SALARIES AND WAGES
enjoying their meals
Takes action to correct any problem
Arrange chairs and table after dining
Cleans the used utensils and others

The standard working hour is eight (8) hours, any employee that exceeds with it will
be given their additional pay based on the salary graph below.
EMPLOYEE
DAILY SALARY
MONTHLY
ANNUAL SALARY
Manager
450
SALARY
11,700
140,400
Barista
400
10,400
124,800
Cashier
300
7,800
93,600
Assistant/waitress
250
6,500
78,000
Total:436,800
EMPLOYEE BENEFITS
All employees shall be given extra bonus for punctuality, overtime and holiday attendance.
They will also be given membership to the
(SSS) Social Security System- Is a social insurance program for employees. It is a
government agency that provides retirement and health benefits to all paid up employees.
Can also make salary or calamity loans.

(Phil-health) Philippine Health Insurance Corporation- this social insurance program provides
a means for the health, to pay for the care of the sick and for those who can afford medical
care subsidize those who cannot.
(Pag-ibig) Home Development Mutual Fund- it provide a national savings program and
affordable shelter financing for the Filipino worker. The fund offers its member short-term
loans and access to housing programs.
SOCIAL SECURITY SYSTEM CONTRIBUTION TABLE
POSITION
MONTHLY SALARY
ER
EE
TOTAL
MANAGER
11,700
847.20
417.80
1,265.00
BARISTA
10,400
773.50
381.50
1,155.00
CASHIER
7,800
589.30
290.70
880.00
WAITER
6,500
478.80
236.20
715.00
The SSS company will be getting 11% of the total monthly salary of an employee, moreover
the employers share will be 67% of the total contribution and 33% for the employee.

PAG-IBIG AND PHILHEALTH CONTRIBUTION TABLE

POSITION
MONTHLY SALARY
ER
EE
TOTAL
MANAGER
11,700
137.50
137.50
275.00
BARISTA
10,400
125.00
125.00
250.00
CASHIER
7,800
100.00
100.00
200.00
WAITER
6,500
100.00
100.00
200.00
The employers share of the total contribution will be 50% same with the employees share.
The total contribution will be 3% of the total monthly salary of an employee, both companies
adopt the rule.
BUSINESS POLICY
1.
2.
3.
4.
5.
6.
The operation will start at 9am to 7pm, from Monday to Sunday

Employees should report 1 hour before the start of the operation
Employees should always wear proper uniform
Employees are not allowed to report if under the influence of alcohol
Everything should be in order before leaving, ready for operation the next day
Late arrivals give rise to salary deduction

CHAPTER 3
TECHNICAL ASPECT
Technical Aspect is the discussion of the basic and operation flow of the project. This
includes the list of equipments, materials, structure and plan. All of the sources of supplies
needed in a proposed project.
DESCRIPTION OF THE PRODUCT
Je taime Dolce offers delectable coffee and sweet products such as frappe, milk teas,
iced coffees, chocolate coffees, hot espresso, cakes, cupcakes, waffles and fries. Every taste
of the frappe, every sip of the milk tea and chocolate coffee, hot espresso, every bite of the
cakes, cupcakes or waffles will surely delight everyones heart. These will not only satisfy the
demands for coffee and sweets but will also assure a healthy eating and drinking. It will also
offer coffee beans for guests that prefer to have their coffee at home. This will be achieved by
using high-quality ingredients and strictly following preparation guidelines.

LOGO OF THE BUSINESS
DESCRIPTION OF THE LOGO

The logo connotes the business tagline love at first sip. The delight feeling of every sip of
coffee and other beverage offered will surely bring love in your heart. Simplest way to
explain this is, feed your bitter tongues and have a sweet heart.

PROCESS OF MAKING THE PRODUCT

PREPARATION
(INGREDIENTS)
MIXING
(brewing, powder melting
etc..)
PLATING/ LATTE ART
(product design,
finalize)
SERVING
COSTING OF THE PRODUCT

I.
COFFEE/ESPRESSO
Raw Materials
Coffee Bean
Sugar
Quantity
1
1/2
Unit
Cup
Kilo
Total Cost
Php 197.25
Buffer
10%
Total Cost
Php. 217.00
Total Servings
5 servings
Cost per serving
Php. 43.00
Selling Cost per Sserving
110
II.
FRAPPE
Unit Cost
Php. 175.00
Php. 22.25
Total Cost
Php. 175.00
Php 22.25

Raw Materials
Coffee/Espresso
Sugar
Flavour syrup
Chocolate
Syrup
Vanilla extract
Frappe milk
Tapioca pearls
Quantity
12
1
750
750
Unit
Cups
Kilo
ml
ml
Unit Cost
Php 191.94
Php 44.50
Php 198.25
Php 101.61
Total Cost
Php 191.94
Php 44.50
Php 198.25
Php 101.61
8
16
1
oz
Ounce
Pack
Php 45.00
Php 320.00
Php. 90.34
Php 45.00
Php 320.00
Php. 90.34
Total Cost
Buffer
Gross Cost
Total Servings
Product Selling
Php 991.64
10%
Php.1,091.00
12 servings
Php 85.00
Unit Cost
Php 141.94
Php 44.50
Php 250.00
Php 90.34
Total Cost
Php 141.94
Php 44.50
Php 250.00
Php 90.34
III.
MILKTEA
Raw Materials
Coffee/espresso
Sugar
Whole milk
Tapioca pearls
Quantity
12
1
500
1
Total Cost
Buffer
Gross Cost
Total Servings
Product Selling
Php 526.78
10%
Php 579.00
IV.
Unit
Cups
Kilo
ml
Pack
12 servings
Php. 50.00
WAFFLE
Raw Materials
Flour
Salt
Baking Powder
Sugar
Quantity
1
1
Unit
Bag
Kilo
Box
Kilo
Unit Cost
Php 175.00
Php 5.00
Php 35.00
Php 44.50
Total Cost
Php 175.00
Php 5.00
Php 35.00
Php 44.50

Eggs
Milk
Butter
Vanilla Extract
Total Cost
Buffer
Gross Cost
Total Servings
Product Selling
V.
12
3/4
1/2
4
Php 48.00
Php 106.00
Php 60.00
Php 22.50
Php 48.00
Php 106.00
Php 60.00
Php 22.50
Php 496.00
10%
Php 545.60
10 servings
Php. 55.00
FRIES
Raw Materials
Potatoes
Cooking oil
Flavor
powder/syrup
Quantity
1
1
250
Total Cost
Buffer
Gross Cost
Total Servings
Product Selling
Php 182.00
10%
Php 200.00
VI.
Pieces
Liter
lb
oz
Unit
Kilo
Liter
ml
Unit Cost
Php 60.00
Php 45.00
Php 77.00
Total Cost
Php 60.00
Php 45.00
Php 77.00
5 servings
Php. 40.00
CUPCAKES
Raw Materials
Flour
Baking powder
Egg
Icing/whip
cream
Toppings
Butter
Quantity
2
1
1
Unit
Kilo
box
tray
Unit Cost
Php 40.00
Php 35.00
Php 96.00
Total Cost
Php 40.00
Php 35.00
Php 96.00
2
1/2
packs
lb
Php 120.00
Php 60.00
Php 120.00
Php 60.00
Total Cost
Buffer
Php 351.00
10%

Gross Cost
Total Servings
Product Selling
Php 386.00
10 servings
Php 37.00
VII.
CHOCOLATES
Supplied (php. 40.00/ bar)
VIII. Cakes
Supplied (php 300.00-round)
(php 270.00-roll)
CHAPTER 4
MARKETING ASPECT
Marketing Aspect determines the suitability of property for profitable development
and to define optimal products and amenities in accordance with projected market demand.
MARKETING STRATEGIES
It takes a lot of time and effort to develop and maintain a marketing campaign that will lead a
business to the industrys competitive edge. The business came up with the concept of
monthly theme, the designs of the products and the decorations inside the shop will depend
on the current theme. (e.g.1. fairy tale month: products-jack and jelly frappe, Oreo and Juliet
frappe 2. Hello kitty month: products-Hello Chip Kitty Cookie).In this way, the customers
will not be wearied and will choose to come back because there will always be something
new.The business also goes with the trends in the industry, the shop will be WiFi zone area
which many people nowadays, both young and adult, is looking for. Another techniques that
will be taken for the promotion of the products or the shop includes distribution of brochures,

dissemination of information, free taste and word-of-mouth advertising. And the most
popular promotion now is the Facebook page, twitter and instagram account, it will catch
more customers since many people are using social media almost every day of their life.
TARGET MARKET
The Je taime Dolce will be packed with youngsters and also with those young at
hearts. The potential customers or the target market of the proposed project will be the host
community, sweet lovers and coffee lovers, travellers, and the students of cabatuan. Everyone
will be delighted with the soothing experience at Je taime Dolce.

COFFEE
ICED
COFFEE
FRAPPE
MILKSHAKE/
MILKTEA
AVERAGE
DAILY
SUPPLY
COZY BLEND
5
CUPS/DAY
40-50
CUPS/DAY
40-50
CUPS/DAY
40-50
CUPS/DAY
155
F1, BREAD&
BUTTER
20-40
CUPS/DAY
30-40
CUPS/DAY
20-30 CUPS/DAY
10-15
CUPS/DAY
125
TOTAL:
280
LIST OF COMPETITORS
POPULATION OF CABATUAN RURAL AREAS

Table 1

Barangay
Population
Sample
Centro
2,407
16
Del Pilar
1,994
13
Magdalena
2,219
14
Sampaloc
3,051
20
San Andres
2,097
13
Saranay
3,526
23
N=15,294
n=99
The table 1 shows how many questionnaires will be given from the sample that is obtained
from the population. The computation is showed below:
GIVEN:
SOLUTION:
n= N/1+Ne2
n= 15,294/1+(152,294)(10%)2
n= 15,294/153.94
n= 99
The computation below shows how many questionnaires will be given in each barangay:
n= sample
N= population
e= MARGIN OF ERROR
SOLUTION:
Population/N*n= # of questionnaires
CENTRO
SARANAY
2,407/15,294*99=16
3,526/15,294*99=23

DEL PILAR
1,994/15,294*99=13
MAGDALENA
2,219/15,294*99=14
SAMPALOC
3,051/15,294*99=20
SAN ANDRES
2,097/15,294*99=13
TOTAL DEMAND
Target Market
Potential # of Customers
Market Potential
6 barangays
15,294
2,294
Table 2
Table 2 shows the market potential of the business. It is obtained by the computation shown
below:
SOLUTION:

Market Potential= Potential # of Customers * 15%

Market Potential= 15,294 * 15%
Market Potential= 2,294.1 or 2,294
DEMAND AND SUPPLY
Target Market
Table 3
Total Demand
Total Supply
6 barangays
2,294
280
Table 3 shows the possible demand and supply of the business operation. Total Demand will
be the Market Potential from table 2 and the Total Supply will be the Average Daily Supply
from the list of competitor table.
MARKET SHARE
Demand Supply Gap
Target Market Share
2,014
88%
Table 4
Table 4 shows the possible market share of the business. Computation is shown below:
The demand supply gap is obtained by this solution:
DSG= TOTAL DEMAND-TOTAL SUPPLY (from table 3)

DSG= 2,294-280
DSG= 2,014
The market share is obtained by this solution:
MARKET SHARE= DSG/TD * 100
MARKET SHARE= 2,014/2,294 * 100
*MARKET SHARE= 87.7% or 88%

PROJECTED DEMAND AND SUPPLY

YEAR
TOTAL DEMAND
TOTAL SUPPLY
DEMAND AND
2017
2,523
308
SUPPLY GAP
2,215
2018
2,775
339
2,436
2019
3,027
370
2,657
2020
3,279
401
2,878
2021
3,531
432
3,099
Table 5
Table 5 shows the projected demand and supply as well as the demand and supply gap for the
first five years of the operation of the business.
SOLUTION FOR TOTAL DEMAND:
SOLUTION FOR TOTAL SUPPLY:
TD * 10% + TD
TS * 10% + TS
2,294 * 10% + 2,294
280 * 10% + 280
YEAR 2017=2,523
YEAR 2017=308
: 2,253 * 10% = 252
:308 * 10%= 30.8 or 31
YEAR 2018= 2,523 + 252
YEAR 2018= 308 + 31
=2,775
YEAR 2019= 2,775 + 252
=339
YEAR 2019= 339 + 31

=3,027
=370
YEAR 2020= 3,027 + 252
YEAR 2020= 370 + 31
=3,279
=401
YEAR 2021= 3,279 + 252
YEAR 2018= 401 + 31
=3,531
=432
SOLUTION FOR DEMAND AND SUPPLY GAP:

TOTAL DEMAND- TOTAL SUPPLY (from table 5)
PROJECTED SALES FOR THE FIRST YEAR
Table 6
Product
Selling price
Supply per
Sales
Sales
Annual sales
Coffee
Php 43.00
day
8
(Per day)
Php 344.00
(Per month)
Php 8,944.00
Php
Frappe
Php 85.00
50
Php 4,250.00
Php
107,328.00
Php
Milktea
Php 50.00
50
Php 2,500.00
110,500.00
Php
1,326,000.00
Php
Php 1,375.00
65,000.00
Php
780,000.00
Php
Php 1,000.00
35,750.00
Php
429,000.00
Php
26,000.00
312,000.00
TOTAL:
Waffle
Fries
Php 55.00
Php 40.00
25
25
EXPENSE
COST

Building and Land

10 x 10 (20,000/sq.m)
3,000,000.00
Electricity Bill
14,400.00 (annual)
Water Bill
3,600.00 (annual)
Internet
11,988.00 (annual)
Advertising
10,000.00
Monthly Decorations
12,000.00 (annual)
Business License and
1,500.00
Mayors Permit
Sanitary Permit
500.00
BIR Registration
500.00
Barangay Clearance
100.00
Total: 3,054,588.00
Php2,954,32
8
OTHER EXPENSES

CHAPTER 6
SOCIOECONOMIC ASPECT
This aspect shows the contribution of the business to the government, host community
and the society. This area proves that the business exists not only for profit purposes, but also
for the improvement of the welfare of the people.
CONTRIBUTION TO THE PHILIPPINE ECONOMY
A business exists to pinpoint certain needs of the population or segments of the
population with the view of providing goods or services that can satisfy such perceived needs
but one of the very essence of a business involves a service to society and economy.
Theoretically, every business undertaking is a service to economy and the society. This
business plays a role in the economic development or economic growth of the Philippine
industry.Economic growth is the expansion in volume of production, trade, investment,
income and infrastructure. This business gives effect on a higher level of employment for the
local people of the host community. It also gives higher productivity in production through
more efficient methods and improved manpower skills. Improved social services brought
about by gains of the economy.

EMPLOYMENT GENERATION
This business firm provides job creation for local people of the host community. It
makes its workers more productive, it also provides all of its workers, managers and
executives ample opportunities to satisfy their needs for achievement, growth, recognition
and other non material reward. It assures its fun providers (partners, suppliers) reasonable
rates of return on their funds such rates should take into account the market opportunity cost
of the assest they have risk and the degree of risk they have assumed.
ENVIRONMENT CONSERVATION
In operating a business, there are possibilities of degrading the environment through
the consumption of materials by the consumers. This business made sure that the operation is
minimized in the pollution of environment at any cost. The benefits of employment
outweighs the adverse effects on the physical environment of the host community. It ensures
the preservation of the environment surrounding the establishment.

Chapter 8
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION
A. MANAGEMENT ASPECT
The business implies a precise identification of duties and responsibilities, clear business
policy and just distribution of salaries for employees. It also applies the proper management
style needed for employee satisfaction.
B. TECHNICAL ASPECT
The project shows an organize flow of operation, an easy access to the location of the
business and ensures a safe establishment with a safe environment. It also assures a clean
production of its products for the welfare of the guests.
C. MARKETING ASPECT
A marketing technique that best attracts the target market determines the profitability of
the business. The project proposes different marketing strategies for successful promotion
and identifies the stability of supply and demand for long term profitability.
D. FINANCIAL ASPECT
An expected return of profit in a span of three to five years through proper
implementation of the management, technical and marketing aspect. Includes assets,
liabilities, revenues, expenses and other form of financial subjections.
E. SOCIOECONOMIC ASPECT

The business exists not only for profit purposes but also for economic growth, social
responsibility and environment conservation. It satisfies the demands of the local people and
gives them personal benefits.

Executive Summary: School of Accountancy, Business and Hospitality

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Executive Summary: School of Accountancy, Business and Hospitality

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SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Hospitality and Tourism Program

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Location of the business

Form of the Business Organization

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Must be a graduate of two (2) or four

(4) business related course

oral and written)

Must be at least two (2) year graduate

Must have experiences in baking

Must be knowledgeable of sanitation

Must have a good health with no skin

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Must have a good hand-eye

Male or female 20-30 years old

and secure work area

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Male or female, 18-25 year old at least

high school graduate

setting tables and placing decoration

products of the business

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Supervise daily and the overall

Defines the overall goals and

Maintains staff by training and

Identifies trends in the industry

Maintain quality service

Keeps the daily collections of the

business for cashdeposit in the bank

Deals with the ingredient suppliers

Creates and prepares COFFEE and

Plate products for serving

Ensures the kitchen equipment is

Ensures the safety of the food served

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

Balances cash drawer by counting the

Provides pricing information

Responsible for daily collections of

Serves orders from the guest

Check and ensures that the guest are

SALARIES AND WAGES

enjoying their meals

Takes action to correct any problem

Arrange chairs and table after dining

Cleans the used utensils and others

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

PAG-IBIG AND PHILHEALTH CONTRIBUTION TABLE

The operation will start at 9am to 7pm, from Monday to Sunday

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY

LOGO OF THE BUSINESS

DESCRIPTION OF THE LOGO

SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY