ACCESS COMPUTER COLLEGES

DEPARTMENT OF HOSPITALITY AND

TOURISM MANAGMENT

CHAPTER I
EXECUTIVE SUMMARY

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

I. HIGHLIGHTS

A. Project Background

1. Name of Project
Kanto Dose Restaurant and Bar

2. Type of Business Organization

PARTNERSHIP

3. Location of the Project

Near lot 41 blk., 114 Regalado Ave, Novaliches Quezon City

4. Proponents/Owners
Sacan, Lehi Adrian G.
Hilo, Marielle O.
Estoya, Enna Vic A.
Coles, Melvin C.
Mapano, John Levin G.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

II. MANAGEMENT AND PERSONNEL FEASIBILITY

Concentrate on planning, monitoring and control aspects of resources,

more people oriented, employees are used for mutual benefit. Personnel
management is an administrative function and thus it is more reactive than
proactive. It is also the modern occupation of managing people in work.

III. MARKETING FEASIBILITY

Involve investigation of the target market identifying the potential threats

and finding out solutions to overcome them. It takes into account the
significance of the business in the projected area. These studies are done
on ideas, campaigns, products and process.

IV. PRODUCTION FEASIBILITY

Provides valuable insight into the technical and economic aspect and
estimates systematically the technology behind advantages, payback and
analyses the risks and the costs. The result of the study is a solid basis for
your decision.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

V. FINANCING AND FINANCIAL FEASIBILITY

A study whether a project is viable after taking into consideration its total
costs and probable revenues. If the revenue cover the costs of the project
then the project in visible. The project is feasible as its revenue more than
cover its costs.

VI. SOCIO ECONOMIC FEASIBILITY

Conducted to determine the degree which the design or location of a given

project is economically justified. An alternative is considered preferable
from an environmental or social perspective (socioeconomic feasibility), or
eventual construction and operation can be financed and managed
(financial feasibility)

VII. CONCLUSION TO FEASIBILITY

We promise to deliver one of the quality food and service to guests that
certainly pleasure your leisure through highly skilled staffs and best quality
ingredients to be prepared and served to the guests. We aim to deliver
one of the best dining experience to the guests in the country.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

OWNERS/PROPONENTS OF KANTO DOSE

NAME ADDRESS CAPITAL SHARE

Blk. 28 Lot 1 Adam St. Ph1
Sacan, Lehi Adrian G. North Olympus, Caloocan P 1,000,000.00
City

Hilo, Marielle O. 4212 Brixton Ville Dona Ana P 1,000,000.00

Camarin, Caloocan City

Coles, Melvin C. 178 Sampaloc St. Camarin P 1,000,000.00

Caloocan City
Ph9 Pkg9 Blk. 20 Lot 2
Estoya, Enna Vic A. Bagong Silang, Caloocan P 1,000,000.00
City
Ph8b Pkg13 Blk. 13 Lot 12
Mapano, John Levin G. Bagong Silang, Caloocan P 1,000,000.00
City

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

Kanto Dose is a casual dining restaurant and bar who serves the best street food
in the country. Filipino street foods are the main influence of our business proposal. The
establishment offers varieties of street foods that have been well prepared with care and
taken to the next level of culinary. From flavors to textures you will be surely be amazed
on how it was perfectly prepared. The food that we serve is very convenient to eat.
Whilst having the taste of our specialty guests can also enjoy it with alcoholic or non-
alcoholic beverages.

The restaurant is divided into two different places, the first one is for exclusive
dining only where prohibition of alcoholic beverage occur and the second one is an
open place where you can dine and alcoholic beverages are offered and allowed. We

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

did this to safely secure our guests and to avoid conflicts among different groups or
individuals in our establishment.

While enjoying your drinks and good food, guest will be serenaded by musicians
that are privately hired. It is to create a more relaxing atmosphere where people can talk
a lot with each other, have quality time with their companions, enjoy good food, make
friends and create lifetime memories.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

TYPE OF ORGANIZATION

Partnership in which partners pool money, skills and other resources, and share
profit and loss in accordance with the terms of the partnership agreement. In the
absence of such agreement, a partnership is assumed to exit where the participants in
the enterprise agree to share the associated risk and rewards proportionally.
Complimentary skills, and additional contacts of each pattern can lead to achievement
of greater financial results together would be possible apart. Mutual support and
motivation are needed for business to last longer.

LOCATION OF THE PROPOSED PROJECT

Kanto Dose is near lot 41 blk., 114 Regalado Ave, Novaliches Quezon City. This
place is continually developing as for now and commercially occupied with a lot of
residing villages commercial establishments, school, offices, hospital, parks and etc.,

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

CHAPTER II
MANAGEMENT AND PERSONNEL
FEASIBILITY

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

PERSONNEL/ADMINISTRATION

Kanto Dose is divided into two areas to achieve one goal which is to deliver an
excellent food and service. The organizational chart of Kanto Dose starts with
Restaurant Manager, Dining Captain, Barman, Cashier, Waiter/Waitresses, Head Chef,
Line Cooks, Food Prep, Kitchen Helper, Dishwasher and Security Guards.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

Restaurant
Manager

Dining Head Chef

Captain
Stockman

Barman
Cashier
Kitchen
Line Cooks Food Prep Helpers/Dis
washers
Waiter/
Waitress

Security
Guards

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

MANAGEMENT PROPOSAL

I. RESTAURANT MANAGER

Include maintaining the restaurant's revenue, profitability and quality

goals. You will ensure efficient restaurant operation, as well as maintain
high production, productivity, quality, and customer-service standards.

JOB SPECIFICATION

 Excellent customer service skills

 Commercial awareness
 Flexibility
 Good interpersonal skills
 Communication skills
 Problem-solving skills
 Organizational skills
 Teamwork skills.
 25 – 40 years old
 2 years of managerial experience

II. DINING CAPTAIN

Responsible for providing excellent service. Communicate with other

employees at the restaurant. Keep in close contact with the chef and
kitchen staffs to learn about changes and ensure food orders are
processed efficiently.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

JOB SPECIFICATION

 Good command in both spoken and written English.

 Should have pleasing personality.
 Excellent guest service skill.
 Good knowledge of food and beverage service.
 Diploma or degree in Hotel and Restaurant Management or
related field. Familiar with Point of sale systems, MS office,
Property management systems etc.
 18 – 30 years old
 With work experience in dining area

III. HEAD CHEF

Controlling and directing the food preparation process and any other
relative activities. Constructing menus with new or existing culinary
creations ensuring the variety and quality of the servings. Approving and
“polishing” dishes before they reach the customer.

JOB SPECIFICATION

 Proven experience as head chef

 Exceptional proven ability of kitchen management
 Ability in dividing responsibilities and monitoring progress
 Outstanding communication and leadership skills
 Up-to-date with culinary trends and optimized kitchen
processes

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

 Good understanding of useful computer programs (MS

Office, restaurant management
 25 – 40 years old

IV. STOCKMAN

Responsible for receiving merchandise, unloading or unpacking it,

marking it with codes to be identified, stocking shelves, and helping
customers place orders. Works in stores, warehouses, stockrooms, and
other storage facilities. May involve heavy lifting.

JOB SPECIFICATION

 At least high school graduate or college undergrad

 Experience is an advantage but not necessary
 Willing to be trained
 Physically fit
 20 – 40 years old
 Basic knowledge on MS office

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

V. BARMAN

Preparing alcoholic or non-alcoholic beverages for bar and patrons.

Interacting with customers, taking orders and serving snacks and drinks.
Assessing bar customers' needs and preferences and making
recommendations.

JOB SPECIFICATION

 High School Diploma.

 Additional education, training, certificates, or experience may be
required.
 Meets state minimum age to serve alcohol.
 Availability to work nights, weekends, and holidays.
 Positive, engaging personality and professional appearance.
 Basic math and computer skills.
 Exceptional interpersonal and communication skills.
 Strong task and time management abilities.
 Eye for detail and understanding of drink mixing tools and
techniques.
 Physically Fit
 18 – 30 years old

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

VI. CASHIER

Cashiers scan items, ensure that prices are quantities are correct, and
collect payments. They also assist customers by explaining or
recommending items, answering questions, and processing exchanges or
refunds.

JOB SPECIFICATION

 High School Diploma or equivalent.

 Customer service or Cashier experience.
 Ability to handle transactions accurately and responsibly.
 High level of energy with strong customer service skills.
 Basic math and computer skills.
 Ability to stand, walk, lift heavy items, and work with other
team members in a fast-paced environment to provide
excellent service.
 Attention to detail.
 Helpful, courteous approach to resolving complaints.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

VII. WAITER/WAITRESS

Providing excellent wait service to ensure satisfaction. Taking customer

orders and delivering food and beverages. Making menu
recommendations, answering questions and sharing additional information
with restaurant patrons.

JOB SPECIFICATION

 Male or Female
 Good looking
 Proven work experience as a Waiter or Waitress
 Hands-on experience with cash register and ordering
information system (e.g. Revel POS or Toast POS)
 Basic math skills
 Attentiveness and patience for customers
 Excellent presentation skills
 Strong organizational and multitasking skills, with the ability
to perform well in a fast-paced environment
 18 – 30 years old

VIII. LINECOOK

Setting up and stocking stations with all necessary supplies. Preparing

food for service (e.g. chopping vegetables, butchering meat, or preparing
sauces) Cooking menu items in cooperation with the rest of the kitchen
staff.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

JOB SPECIFICATION

 Proven cooking experience, including experience as a line

chef, restaurant cook or prep cook
 Excellent understanding of various cooking methods,
ingredients, equipment and procedures
 Accuracy and speed in executing assigned tasks
 Familiar with industry’s best practices
 Culinary school diploma

IX. FOOD PREP

Prepare cooking ingredients by washing and chopping vegetables, cutting

meat etc. Undertake basic cooking duties such as reducing sauces,
parboiling food etc. Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitizing
surfaces, taking out trash etc.

JOB SPECIFICATION

 Knowledge of health and safety rules in a kitchen

 Manual dexterity able to operate cutting tools and kitchen
utensils
 A team player with good communication skills
 Patient with an ability to stay positive under pressure

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

 Very good physical condition and endurance

 High school diploma or equivalent is desirable; Training from
a culinary school will be an asset
 18 above

X. KITCHEN HELPER/DISHWASHER

Duties may include: wash work tables, meat blocks, cupboards, walls and
appliances and clean kitchen work areas, equipment, utensils and dishes.
. Unpack and store supplies in refrigerators, cupboards and storage areas.
Help to wash, peel and prepare basic food items.

JOB SPECIFICATION

 At least high school graduate

 18 above
 Male or female
 Energetic
 Good personality
 Physically Fit

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

kan

XI. SECURITY GUARD

Secures premises and personnel by patrolling property; monitoring

surveillance equipment; inspecting buildings, equipment, and access
points; permitting entry. Completes reports by recording observations,
information, occurrences, and surveillance activities; interviewing
witnesses; obtaining signatures.

JOB SPECIFICATION

 Proven work experience as a security guard or relevant

position
 Trained security officer with diploma
 Ability to operate detecting systems and emergency
equipment
 Excellent knowledge of public safety and security
procedures/protocols
 Surveillance skills and detail orientation
 Integrity and professionalism
 High school degree

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

VISION

Kanto Dose is aiming to be all over the country. To dominate the food industry in
time. To have franchises all over the country would be the establishments goal and to
be the best restaurant selling street food. To make a name for Filipino street food all
over the world.

MISSION

The Kanto Dose Restaurant and Bar is passionate about giving the superior
dining experience that promises the finest street food in an inviting atmosphere. We
take pride in using good quality ingredients and superior sanitation in the restaurant.

CORE VALUES (5 M’s)

1. Mapagmahal (loving) – We truly love and passionate about giving the most
memorable memories while the guests are in the restaurant.
2. Maalaga (caring) - Care for food, for service for all over dining experience that a
should have.
3. Malasakit (concern) – Listen to guests concerns and aid the best solutions.
4. Maingat – (carefully) – We carefully chose the finest ingredients and carefully
chosen the best crew.
5. Maalalahanin (thoughtful) – Selflessly on thought of customers. Customers
takes priority in this establishment.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

LEGAL INFORMATION

1. PERMIT TO BUILD

A building permit is an official approval issued by the local governmental agency

that allows you or your contractor to proceed with a construction or remodeling
project on your property. It is intended to ensure that the project plans to comply
with local standards for land use, zoning, and construction.

2. BARANGAY CLEARANCE

A Barangay Clearance is a government-issued document in the Philippines. ...

This includes but not limited to a requirement for Local Employment, Government
Agency Transactions, Travel Abroad, Police Clearance, NBI Clearance, Loan
Application, Scholarship Application and several others

3. DTI PERMIT

Is the executive department of the Philippine government tasked to expand

Philippine trade, industries and investments as the means to generate jobs and
raise income for the Philippines.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

4. BIR PERMIT

Registering your business with the Bureau of Internal Revenue (BIR) is one of
the things that a business owner needs to do to make your business legal and to
avoid the risk of being tax evader.

5. MAYOR’S PERMIT

Given to any individual who wants to engage in entrepreneurship or to operate a

business in a local government of the Philippines.

6. BUSINESS PERMIT

A legal document that offers proof of compliance with certain city or state laws
regulating structural appearances and safety as well as the sale of products

7. ELECTRICAL PERMIT

Electrical permits are required by the City to assure that electrical installations
and repairs are performed by licensed personnel, and that the installations are in
compliance with City and State Codes.

Electrical permits are required for the installation, alteration, replacement or

repair of electrical and communications wiring and equipment within or on any
structure and for the alteration of an existing installation.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

8. LIQUOR LICENSE

Liquor License is a certificate issued by Liquor Licensing & Regulatory Board that
serves as your official permit to sell, serve, and dispense liquor and other
intoxicating goods within Quezon City.

9. FDA LICENSE

Distribution of food, drinks, drugs, pharmaceuticals, cosmetics, or medical

devices in the Philippines need to obtain a license to operate (LTO) and a
certificate of product registration (CPR) from the Food and Drug Administration

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

MANAGERIAL TEAM UNIFORM

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

DINING TEAM UNIFORM

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

KITCHEN TEAM UNIFORM

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

CHAPTER III
MARKETING FEASIBILITY

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

This chapter is all about marketing strategies and market penetration. This is one
of the most important aspects of the study since it plays the integral role of the
business.

MARKETING DESCRIPTION

Marketing is simplistically defined as 'putting the right product in the right place,
at the right price, at the right time.

PLACE, PRICE, PROMOTION, PRODUCT

1. PLACE – Kanto Dose is located with a nearby hospital, a soon to be finished

LRT station, commercial businesses, schools, malls and villages, churches.

2. PRICE – Since one of biggest target markets of our business is students we

have depended the price and menu varying to their expense on their food.

3. PROMOTION – the promotion of the business will be through social media

and posters and tarpaulins.

4. PRODUCT – our product is influenced by Filipino street foods.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

The business name is Kanto Dose and the establishment is PARTNERSHIP that
is managed by the proponents.

DEMAND

The demand for our products for eating safely and healthy street foods takes
priority in Kanto Dose, cheap price and welcoming atmosphere are the main tools of the
establishment to fill the opportunities and demand of the guests.

SUPPLY

Our business offers dining and liquors in the area with a relaxing ambiance. We
are open for events only and these are the strengths of Kanto Dose for its income.

DEMAND/SUPPLY ANALYSIS

The main supply will be coming from poultry farms, piggeries, and farms which
we will be getting a lesser price for not to heavily toll the price when it reaches the
customers.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

MARKET PENETRATION

Market penetration will be giving away flyers, through tarpaulin on streets, using
social media with social media influencers. In that way we will be having the least cost
of campaign and perfectly penetrate the market at the same time.

MARKETING STRATEGY

First strategy will be opening discount, a huge discount to be aired on social

media for people to let know that we have huge offers of discount on our opening day.
People tend to be patronizing discounts today, who else don’t want a good food with a
good place with a huge discount. This is for the aim of word of mouth where people tend
to spread the word to others based on the experience they had when they dine in our
restaurant.

Second is campaign in social media. Be active on listening to concerns and

wants of people on social media. People tend to spend too many hours facing their own
mobile phones and browsing on random stuffs. In which we think that this is one of the
most effective strategy where they can feel that we have a friendly environment even in
social media.

Third is to provide incentives on people who eats often in your restaurant and
create loyalty cards in that way they will feel that they always have a place to get
together with friends.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

INTERNAL AND EXTERNAL APPEARANCE

Our goals for the establishment are a good ambiance a very welcoming
atmosphere for all our guest to have a time to chat with comfort, to create a lifetime
memories so structural design of the establishment is very welcoming to the guest and
very open and an Instagram worth place.

CUSTOMER ASSISTANCE AND SERVICE

To give the best we can to the guest, with our core values us a tool of guide.
Providing excellent customer service means going the extra mile in making sure a
customer is happy and satisfied with our products or services. It also involves providing
service to a customer in a timely, pleasant manner. In order to provide excellent
customer service, one needs superb communication and problem resolution skills.

PROMOTIONAL ATTACK

Our promotional attack will be on through social media. Social media now a days
is a strong tool for promoting businesses since social media is very accessible.
Promoting on social media is very cheap and very convenient.

PUBLIC RELATIONS MARKETING

On public places Kanto Dose will be giving flyers, and posting posters it would be
one of the tools for the establishment to gather walk in customers that is still wandering
where to eat.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

FLYER DISTRIBUTION

Flyer distribution is one of the oldest marketing methods that are still useful now
a days. This will help lower the cost of our marketing budget, an immediate reply from
the target customers is very necessary and its simple but effective.

MEDIA MARKETING

Media marketing is the most effective medium to reach potential customers since
more and more customers are online on social media, this is the immediate way to
reach them.

You can reach and know more about Kanto Dose on the following:

1. Facebook
2. YouTube
3. Instagram
4. On our website www.kantodose.ph

MARKETING PROGRAM

The business will be using the different methods of marketing to penetrate and
generate potential customers on these strategies:

 Flyers
 Tarpaulins
 Vouchers
 Posters

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

SWOT ANALYSIS

STRENGTH WEAKNESSES OPPORTUNITIES THREATS

INVITING LACK OF STAFF CROSS SELLING LOSE OF KEY

ATMOSPHERE STAFF
LACK OF
WELL TRAINED COMPETETIVE INNOVATIVE FINANCIAL
STAFFS VULNERABILITY RESOURCES
INCREASED
PRODUCTS AND NEW TO MARKET POTENTIAL TO COMPETITION
SERVICES EXPAND FROM NEARBY
ESTABLISHMENTS

PIONEER OF MOSTLY FRIED SOCIAL NEARBY FOOD

CONCEPT DISH INFLUENCE AND STALLS
DESIGN
LACK OF LOCATION IS
QUALITY COMPETETIVE STARTING TO WEATHER
CONCERN STRENGTH BLOOM

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

MARKETING CONCEPTUALIZATION

OBJECTIVES:

Objective of Kanto Dose in first 3 years

 Return of investment for the proponents.

 Establish another branch.
 Expand the business for the main branch.
 To continue to evolve products and services on what is the trend.
 To gain guests trust.
 To always delight the guest.

GOALS:

PRODUCT

To serve with quality and in accordance of the standard of the restaurant

and to continue to evolve products on what the people wants.

SERVICE

To act with initiative towards the guests. To give the whole heartedly effort
to delight the guests. To always give extra effort on what the guests
expects.

ATMOSPHERE

Maintain gardens and cleanliness of the whole establishment for an

inviting atmosphere at its finest.

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020
 ACCESS COMPUTER COLLEGES
DEPARTMENT OF HOSPITALITY AND
TOURISM MANAGMENT

CHAPTER IV
PRODUCTION FEASIBILITY

[Type text]
KANTO DOSE
FEASIBILITY STUDY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BSHRMA71
SY: 2019-2020