Professional Documents
Culture Documents
Taguig Campus
General Santos Avenue, Upper Bicutan Taguig City
A Feasibility Study on
KALYE OCHO
A Feasibility Study on Street Food Kiosk
Submitted to:
Professor Aldrin P. Antivola
Submitted by:
ACABO, Alfie J.
ALMONTERO, Rachel Ann G.
JUATCO, Jerald Angelo M.
RICOHERMOSO, Mera Vernadeth P.
VILLANUEVA, Loveleen A.
November 2010
Endorsement Sheet
________________________
PROF. ALDRIN P. ANTIVOLA
Approval Sheet
Accepted and endorsed after having passed the oral defense satisfactory as indicated
in the corresponding rating form by the undersigned.
______________________
PROF. JONATHAN MARQUEZ
______________________
MR. SYED AMED
Approved and accepted in the partial fulfilment of the requirements for the Degree of
Bachelor in Business Administration, September 2010.
_______________________
DIR. AMELITA A. LAURENTE
PUP Taguig Campus Directress
ii
ACKNOWLEDGEMENT
First of all, we would like to express our deepest gratitude to our Professor Aldrin P.
Antivola for giving us opportunity to make this study as part of our endless search for
knowledge.
Great thanks to our parents for all the love and support in doing this study. They made
us successful by helping us in a big way for providing financial support, accommodation, and
especially the strength and inspiration in accomplishment of everything we do.
We want to acknowledge as well as all our respondents who spent some time and
effort in cooperating for answering our questionnaires and to all the employees of Paraaque
Municipal Hall, SEC, SSS, and DTI and other people who provide some assistance and
information that we need in the study.
We would also like to thank everyone who helped us even in a small way particularly
our friends and classmates contributing to the success of this project.
And above all, this study wont be possible without the guidance and inspiration given
by our Almighty God.
iii
TABLE OF CONTENTS
Title Page...................................................................................................................................i
Endorsement/ Approval Sheet ...............................................................................................ii
Acknowledgement..................................................................................................................iii
Table of Contents ...................................................................................................................iv
List of Tables ..........................................................................................................................x
List of Figures.........................................................................................................................xii
Introduction............................................................................................................................xiv
Kalye Ocho Logo....................................................................................................................xv
I.
Executive Summary
C. Store Location
G.1. Survey
G.4.Survey Questionnaire
G.5. Interview
G.6. Research
G.7. Mapping
H. Project Summary
10
iv
II.
I. Operational Terms
10
11
Market Study
12
Introduction
12
Objectives
12
A. Demand
13
13
13
14
15
15
15
16
17
17
17
17
18
18
19
20
21
23
25
E. Marketing Strategies
26
26
26
26
E.4. Promotion
27
E.4.1. Poster
27
E.4.2. Website
28
E.4.3. Flyers
29
III.
30
F. SWOT Analysis
30
Technical Study
31
Introduction
31
Objectives
32
A. Product Description
32
34
35
A.2.1. Streetfoods
35
A.2.2. Drinks
43
A.2.3. Desserts
46
50
B. Business Process
50
C. Business Location
50
50
51
53
E. Utensils
58
64
G. Supplies
65
65
67
H. Store Uniforms
71
I. Utilities Requirements
73
I.1. Electricity
73
73
I.3. Telecommunications
73
I.4. LPG
73
74
74
75
vi
IV.
Management Study
76
Introduction
76
Objectives
76
A. Form of Ownership
76
77
B.1. Vision
77
B.2. Mission
77
77
C. Capitalization
78
D. Organizational Chart
78
E. Manpower Requirements
79
F. Employment Process
82
G. Legal Requirements
83
83
G.2. BIR
83
G.3. SSS
83
G.4. DTI
83
G.5. SEC
83
G.6. FDA
83
84
H.1. Employment
84
85
85
85
H.3. Orientation
85
86
86
86
86
87
H.8.1. Attendance
87
H.8.2. Punctuality
88
vii
88
88
88
H.10.2. Termination
89
89
89
89
89
90
90
90
90
91
91
91
91
I. Code of Ethics
I.1. Hygiene and Sanitation
91
92
92
92
92
V.
91
92
94
Financial Study
95
Introduction
95
Objectives
95
Major Assumptions
96
Income Statement
97
98
Balance Sheet
99
100
viii
VI.
Financial Analysis
101
Economic Evaluation
105
106
Introduction
106
Objectives
106
A. Socio-Economic Contributions
106
106
106
107
Appendices
108
108
Tally of Questionnaire
112
Other Tables
128
Recommendations
136
Findings
137
Bibliography
ix
LIST OF TABLES
TABLE
PAGE
13
14
15
15
17
17
19
19
21
10
22
11
24
12
25
13
Projected Sales
25
14
Work Schedule
75
15
93
16
Customers Profile
112
17
Respondents Ages
113
18
Question #1 Statistics
114
19
Question #2 Statistics
115
20
Question #3 Statistics
116
21
Question #4 Statistics
117
22
Question #5 Statistics
118
23
Question #6 Statistics
119
24
Question #7 Statistics
120
25
Question #8 Statistics
121
Appendices
26
Question #9 Statistics
122
27
123
28
124
29
125
30
126
31
127
xi
LIST OF FIGURES
FIGURE
PAGE
Business Logo
Breakdown of Markets
25
27
28
29
Our Products
33
10
Adidas
35
11
Balut
36
12
Calamares
37
13
Chicken Skin
38
14
Fishball
39
15
Isaw
40
16
Kwek-kwek
41
17
Pork Barbeque
42
18
Iced Tea
43
19
Pineapple Juice
44
20
Sagot Gulaman
45
21
Halo-halo
46
22
47
23
48
24
Sorbetes
49
25
Vicinity of Paranaque
50
26
51
27
52
xii
28
71
29
71
30
72
31
72
32
Organizational Chart
78
33
GANNT Chart
94
34
Question #1 Graph
114
35
Question #2 Graph
115
36
Question #3 Graph
116
37
Question #4 Graph
117
38
Question #5 Graph
118
39
Question #6 Graph
119
40
Question #7 Graph
120
41
Question #8 Graph
121
42
Question #9 Graph
122
43
123
44
124
45
46
Appendices
125
126
xiii
INTRODUCTION
The growing street food sector in low-income countries offers easy access to
inexpensive food as well as new job opportunities for urban residents. While this
development is positive in many ways, it also presents new public health challenges for the
urban population. Safe food hygiene is difficult to practice at street in settings where
resources are scarce and surroundings are of low environmental and sanitary standards.
Diarrheal diseases due to contaminated and unhygienic food are among the leading causes
of illness and deaths in low-income countries and several outbreaks of disease have been
attributed to the consumption of street food.
Teenagers today are fond of trying new dishes regardless of knowing its safety and its
content. Being so adventurous leads them to be unconscious on the foods they eat and the
place where they buy it. Street foods are known because of its affordability and enchanting
taste. However, because of unsafe practices such as inadequate storage, reheating of food
before sale insufficient hand washing and inappropriate cleaning of cooking utensils, these
foods become hazardous to our health.
In accordance to this matter, the proponents of Kalye Ocho decided to come up with
the idea of catering Filipino street foods such as kwek-kwek, balut, isaw, fishball, calamares,
chicken skin, adidas, and pork barbeque in ways that taste and safety of the food will be
assured. Considering factors such as aesthetics, methods of preparation, presentation of
food, quality of the products, sanitary procedures and best service accommodation will be the
key factors to attain customers trust and loyalty. Through quality management, customers
satisfaction will be achieved.
xiv
xv
CHAPTER I
EXECUTIVE SUMMARY
Kalye Ocho
The business proponents came up with the Kalye Ocho as the name of our business.
Kalye as the Tagalog term for the word street and Ocho, as the Spanish term for the
number eight that represents the number of kinds of street foods we mainly served to our
customers. Kalye Ocho can also be interpreted as one of the streets in a certain place that
sets the perception to potential customers that our restaurant serves and offers street foods.
C. Store Location
Figure 1
Location of the Business
may lead the company to failure. Right choice of location means reaching your
target customers and you respond correctly to their market needs.
Based on our survey, majority of the respondents chose mall as a place to locate
our business. Weve decided to put our business at SM Bicutan because we
believed it would be very accessible to our target customers which are those ages
10-24 years. Surrounding the establishment are different high schools and
colleges like AICS, Informatics, PUP-T, DASNHS, etc.
SM Bicutan is considered to be a strategic location for business because it lies in
the intersection between Paranaque and Taguig City. In that case, not only the
residents of Paranaque City of the given age can be persuaded but the residents
of Taguig City of the same age as well.
Figure 2
Location of the Business in the Establishment
D. Description of the Logo
Figure 3
Business Logo
Our business came up with this logo because we believed that it can reflect and
represent our main business essence thoroughly.
We chose Kwek- kwek, a Pinoy street food, in our logo for the reason that it emerged
as the most popular and in-demand street foods based on our conducted survey. Also this
street food served as the trademark of most of the Filipinos because it captures their taste
preference. K8 is an acronym that stands for Kalye Ocho which is the name of our business.
We came up with the colours Green and Orange as the primary colours of our logo,
Orange that symbolizes deliciousness and Green that represents clean and nutritious street
foods we cater.
G.1.
Survey
The proponents conducted survey among 358 respondents to get their opinion
regarding street foods business. These 398 respondents were come from the present
total population of Paranaque City and the proponents used the Slovens formula. The
survey was distributed among all the teenagers residents of Paranaque City. It was
used so that the proponents would be able to know the respondents perception and
preference regarding to their proposed business.
G.2.
Slovens Formula
The group used the Slovens Formula to determine the needed number of
respondents.
Formula:
n=
1+Ne2
Where:
N = the number of people who qualify in the area of study
e = margin of error which is 5%
n = number of needed respondents
Solution:
N=
178,129
. = 399.10
1+ (178,129) (.05)2
G.3.
Sampling Techniques
The researchers used the random sampling to gather information from the target
market. Surveys and interviews are conducted to further the peoples demand regarding
street food products by using a specific number of persons or respondents from different
barangays within the locality. The group based the respondents from 0.23% of the total
population in the area covered by the study.
G.4.
Survey Questionnaire
In order to have an access on the pertinent information and gather important data
about customers taste and preferences when it comes to street food products, the
researchers agreed to use Questionnaires. In this process, we find it very easy and reliable.
The researchers used the checklist format. Questions are made for the researchers to get
their personal choice when it comes to street foods. By these questions, the researchers will
be able to determine the demand of the product. The group provided 399 survey
questionnaires which are all in English language.
G.5.
Interview
G.6.
Research
The proponents used the information from different libraries and surf the internet as
source of their research in order for them to gather information about the business, the
location of the mall, and other information that can help the study.
G.7.
Mapping
Figure 4
Paraaque City Map
The study covered the whole city of Paraaque as the target market of the
study as shown in Figure 4. The city is subdivided into sixteen (16) Barangays with
two (2) districts. District II and I are composed of eight (8) Barangays each. The first
district comprises of Barangays Baclaran, Tambo, Don Galo, and Sto. Nio, La
Huerta, San Dionisio, Vitalez, and San Isidro while the second district consist of
Barangays BF, San Antonio, Merville, Moonwalk, and San Martin de Porres, Sun
Valley, Marcelo Green, and Don Bosco where the establishment of SM Bicutan is
located.
G.8.
The proponents used the information from different libraries and surf the
internet as source of their research in order for them to gather information about the
business, the location of the mall, and other information that can help the study.
Food is a basic necessity. The industry which deals with preparing food
items/products refers to the food service industry. The food service industry is and will
always
remain
in
high
demand
because
of
its
genre.
These
industries
include restaurants, fast foods, school and hospital cafeterias, catering operations,
food carts and food trucks etc. Restaurants and fast foods mainly contribute to
the food service industry.
Fast food generally refers to the type of restaurants that sell quick,
inexpensive take-out food. During a relatively brief period of time, the fast food
industry has helped to transform not only diet, but also landscape, economy,
workforce, and popular culture. The extraordinary growth of the fast food industry has
been obsessed by fundamental changes in society. The whole experience of buying
fast food has become so habitual, that it is now taken for granted, like brushing your
teeth or stopping for a red light.
foods are
meant
for
same
services
except
that restaurants offer a large menu including a variety of cuisines as compared to fast
foods, which usually offers a small menu with quick service. Another difference
between a restaurant and fast food is, restaurants offer meals that are cooked and
prepared and is eaten at the premises while fast food usually is pre-cooked meals or
serves meals that are cooked easily. Diners may eat it inside the store or they can
order their food to-go. In fast foods you usually pay before eating unlike full
service restaurants.
Like every other country, the food industry has flourished very well in
Philippines. Filipinos love to eat and thats the reason why you will see a lot
of restaurants and fast
in
the
cities.
These restaurants and fast foods can be local or international food chains. Filipino
food and chefs are considered one of the best in the world. It is hardly surprising that
Filipino food is often labeled as somewhat strange (like the balut for example) but in
its own way, its food is a unique mixture of eastern and western cuisines and reflects
the history of Philippines. The Filipino food includes dishes and cooking procedures
from China, Spain, Mexico, United States, and more recently from further abroad.
However, what makes them Filipino is the history and society that introduced and
adapted them; the people who turned them to their tastes and accepted them into their
homes and restaurants, and specially the harmonizing culture that combined them into
modern Filipino fare. Some of the popular fast food chains of Philippines are Jollibee,
McDonald, KFC, and Chowking, etc. and popular restaurants being Abe, Chelsea,
Fridays, Chilis and a lot more.
Attracting a huge crowd to restaurants or fast foods require more than just good
food. Though important, good food is only a part of the total dining experience. Equally
important is believed to be the way people feel while in the restaurant. This physical
and emotional response is a result of the atmosphere, the total environment to which
customers are exposed. The proper atmosphere can make the food, service and
whole dining experience seem better. For that reason a restaurant or a fast food must
take care of the following to please its customers. This includes checking the
cleanliness of the place and freshness of the food, guarded premises, parking area
where people can park, ambiance and landscaping, building design, lighting, and even
music. (http://manilareviews.com/2010/07/food-service-industry-philippines.html)
H. Project Summary
H.1.
Market Summary
The market projection of this business is based on the surveys conducted and
Technical Summary
The products that we are going to offer are street foods with high demand and
nutritious for our customer. Our products are kwek-kwek, fishball, isaw, adidas, pork
barbeque, chicken skin, balot and calamares, we also offer other products that will
complement to our products sush as desserts (halo-halo, sorbets,mais con yelo and
banana con yelo) French fries and drinks (sagot gulaman, iced tea and pineapple
juice). Machineries and equipment were enumerated as well as other supplies with their
corresponding cost. The project is feasible based on the different aspect that we
consider in operating this business.
H.3.
Management Summary
Kalye Ocho is a partnership form of business ownership which will handle the
management of the business. There is a store manager who is over all in charged for
the day-to-day operation of the business. At the present, the business has the total of
11 employees and as the business grows new employees will be hired for the minor
business operation. Through an organized organizational structure, there will be a
smooth operation of the business and also based on the technical know how of the
managers, therefore, this business is feasible in this aspect.
H.4.
Financial Summary
The initial investment of Kalye Ocho is P 4,000,000.00 which came from the
partners contribution to establish this business. There are no other sources of capital
aside from our contribution. The return of asset will be .15 at first year and the payback
period will be exactly 2.83. Therefore, our financial study is feasible.
I. Operational Terms
Kwek-kwek Boiled chicken or quail eggs dipped in a flour-and-egg batter then fried
Isaw Barbecued chicken intestines on a skewer
Balut A popular Filipino street snack and is essentially a duck egg with a fetus inside
Fish Ball Balls formed from flaked fish or squid mixed with flour, deep fried
Calamares Flour-coated squid rings
Chicken Skin Deep-fried chicken skin breaded with flour
Adidas Grilled chicken feet
Pork Barbeque Skewered pork strips marinated in soy sauce and calamansi and grilled
Frying To cook in a hot vegetable oil in a shallow open pan
Grilling To broil the on an electric griller with a great heat
Soda Soft serving of drinks and desserts
Packing The process of assembling the foods in its container
Dishwashing To clean the tablewares and utensils by washing it using a dishwashing liquid
and water
10
The respondents are those only who belong to the age bracket 10-24 years old,
teenagers, male and female who are residents of Paranaque City.
The competitors that the firm will consider are those fast food restaurants which are located
within the vicinity of Paranaque City.
11
CHAPTER II
MARKET STUDY
Objectives
a. to analyze the market demand and supply of the business,
b. to define the target customer of the business through market segmentation,
c. to determine the marketing strategies to be applied in the business,
d. to determine the feasibility of the business,
e. to determine the range of the business,
f. to analyze and understand the complexities of the restaurant business.
12
A. Demand
It is very essential to know the demand of our products in order to answer our
customer needs and wants. Knowing the demand will help us to determine the trend
for our products. Analyzing the demand thoroughly will give the projection of the total
number of quantity of each product that we are going to produce daily, weekly,
monthly and annually.
Year
M.A.
Target
F.O.A.
Population
Annual
Demand
2006
83.46
159,344
75
11,529,309
2007
83.46
164,029
75
11,868,261
2008
83.46
168,851
75
12,217,166
2009
83.46
173,819
75
12,576,336
2010
83.46
178,929
75
12,946,023
Table 1
Past Demand for the Industry
Past demand for industry or the whole streetfoods is computed by getting the
target market population times the frequency of agreement. It increases annually
based on the annual growth of population of Paraaque City by 2.94%
13
Street
Foods
Balut
Adidas
Chicken Skin
Fishball
Isaw
(4.51)
(4.01)
(7.02)
(15.79)
(7.77)
2006
449,834
399,963
700,184
1,574,916
774,991
2007
463,060
411,723
720,771
1,621,222
797,777
2008
476,672
423,826
741,960
1,668,881
821,229
2009
490,697
436,296
763,719
1,717,983
845,391
2010
505,123
436,296
786,244
1,768,489
870,245
Total
2,385,386
449,122
3,712,949
8,351,491
4,109,633
Calamares
Kwek-kwek
Pork Barbeque
Total
(14.04)
(23.56)
(23.30)
2006
402,955
2,349,907
2,323,974
9,974,138
2007
414,803
2,418,998
2,392,303
10,267,395
2008
426,997
2,490,110
2,462,630
10,569,228
2009
439,560
2,563,375
2,535,068
10,880,199
2010
452,482
2,638,734
2,609,614
11,200,060
Total
2,136,797
12,461,124
9,860,959
52,891,020
Year
Street
Foods
Year
Table 2
Past Demand for the Products
14
M.A.
2011
2012
2013
2014
2015
83.46
83.46
83.46
83.46
83.46
Target
Population
184,189
189,604
195,178
200,916
206,822
Table 3
F.O.A.
75
75
75
75
75
Annual
Demand
11,529,309
11,868,261
12,217,166
12,576,336
12,946,023
Projected Demand
Street
Foods
Balut
Adidas
Chicken Skin
Fishball
Isaw
(4.51)
(4.01)
(7.02)
(15.79)
(7.77)
2011
519,972
462,325
809,357
1,820,478
895,827
2012
535,259
475,917
833,152
1,873,998
922,164
2013
550,994
489,908
857,645
1,929,090
949,271
2014
567,193
504,311
882,859
1,985,803
977,181
2015
583,866
519,136
908,811
2,044,177
1,005,906
Total
2,757,284
4,451,597
4,291,824
9,653,546
4,750,349
Year
15
Street
Foods
Calamares
Kwek-kwek
Pork Barbeque
Total
(14.04)
(23.56)
(23.30)
2011
1,618,715
2,716,305
2,686,329
11,529,309
2012
1,666,304
2,796,162
2,765,305
11,868,261
2013
1,715,290
2,878,364
2,846,600
12,217,166
2014
1,765,718
2,962,985
2,930,286
12,576,336
2015
1,817,622
3,050,083
3,016,423
12,946,023
Total
8,583,649
14,403,899
14,244,943
61,137,095
Year
Table 4
Projected Demand for the Products
Geographic
Location
: SM Bicutan
Climate
Barangay
: Don Bosco
Region
: NCR
City
: Paranaque City
: Urban
A.3.2.
Demographic
Age
Gender
A.3.3.
Psychographic
Personality
: Curious
Lifestyle
: Outgoing, Adventurous
16
B. Supply
Based on the percentage of the population who already availed street foods from
our survey questionnaire, we determined our past supply.
Percentage of
Purchases
Target
Population
F.O.A
Annual Past
Supply
2006
79.70
159,344
75
9,524,788
2007
79.70
164,029
75
9,804,833
2008
79.70
168,851
75
10,315,192
2009
79.70
173,819
75
10,390,031
2010
79.70
178,929
75
10,695,481
Table 5
Past Supply for the Industry
B.1.2. For Every Products
Street
Foods Balut
Adidas
Chicken Skin
Fishball
Isaw
Year
2006
429,568
381,944
668,640
1,503,964
740,076
2007
442,198
393,174
688,299
1,548,183
761,836
2008
465,215
413,639
724,126
1,628,769
801,490
2009
468,590
416,640
729,380
1,640,586
807,305
2010
482,366
428,888
750,823
1,688,816
831,039
Total
2,287,937
2,034,285
3,561,268
8,010,318
3,941,746
17
Street
Foods Calamares
Kwek-kwek
Year
2006
1,337,280
2,244,040
2,219,276
9,524,788
2007
1,376,599
2,310,019
2,284,526
9,804,833
2008
1,448,253
2,430,259
2,403,439
10,315,192
2009
1,458,760
2,447,891
2,420,877
10,390,031
2010
1,501,646
2,519,855
2,492,047
10,695,481
Total
7,122,538
11,952,064
11,820,165
50,730,321
Table 6
Past Supply for the Products
18
Year
Percentage of
Purchases
Target
Population
F.O.A
Annual Past
Supply
2011
79.70
184,189
75
11,009,897
2012
79.70
189,604
75
11,333,578
2013
79.70
195,178
75
11,666,764
2014
79.70
200,916
75
12,009,753
2015
79.70
206,822
75
12,361,470
Table 7
Projected Supply for the Industry
Street
Foods
Balut
Adidas
Chicken Skin
Fishball
Isaw
2011
496,546
441,497
772,895
1,738,463
855,469
2012
511,144
454,476
795,617
1,789,571
880,619
2013
526,171
467,837
819,007
1,842,182
906,508
2014
541,640
481,591
843,085
1,896,340
933,158
2015
557,502
495,695
867,775
1,951,876
960,486
Total
2,633,003
2,341,096
4,098,379
9,218,432
4,536,240
Year
19
Street
Foods
Calamares
Kwek-kwek
Pork Barbeque
Total
Supply
Year
2011
1,545,790
2,593,932
2,565,306
11,009,897
2012
1,591,234
2,670,191
2,640,724
11,333,576
2013
1,638,014
2,748,690
2,718,356,
11,666,765
2014
1,686,169
2,829,498
2,798,272
12,009,753
2015
1,735,550
2,912,362
2,880,223
12,361,470
Total
8,196,757
13,754,673
13,602,881
58,381,461
Table 8
Projected Supply for the Products
20
Zonyda
Mang
Merienda
Outside
Total
Annual
Inasal
Meals
Vendors
serving/
Supply/
day
pc
Products
In person
Fishball
400
3620
4020
1,467,300
146,730
Adidas
314
628
229,220
114,610
Chicken
2120
2120
773,800
128,966
Balut
25
240
265
96,725
96,725
Pork
117
32
380
529
193,085
193,085
Kwek-kwek -
250
4680
4930
1,799,450
449,862
Calamares
1130
1130
412,450
137,483
Isaw
610
610
222,650
111,325
14,232
5,680,914
1,378,786
Skin
Barbeque
Total
,
Table 9
Competitors Products Analysis
C. Demand Supply Gap Analysis
This is necessary to determine Kalye Ochos market share. The gap or the unsatisfied
market is obtained by subtracting the projected demand to the projected supply which
shows the available market for street foods. It also shows the number of persons whom
we need to supply to answer their demand for street foods. We now show the gap for
every product using the data from projected demand and projected supply.
Table 10 will show the demand, supply and gap per product as well as the overall
total.
21
Year
Demand
Supply
Gap
2011
11,529,309
11,009,897
519,412
2012
11,868,261
11,333,576
534,683
2013
12,217,166
11,666,765
550,402
2014
12,576,336
12,009,753
566,583
2015
12,946,023
12,361,470
584,553
Street Balut
Foods Demand
Adidas
Supply
Gap
Demand
Supply
Gap
Year
2011
519,972
496,546
23,426
462,325
441,497
20,828
2012
535,259
511,144
24,115
475,917
454,476
21,441
2013
550,994
526,171
24,823
489,908
467,837
22,071
2014
567,193
541,640
25,553
504,311
481,591
22,720
2015
583,866
557,502
26,364
519,136
495,695
23,441
Total
2,757,284
2,633,003
124,282
4,451,597
2,341,096
110,501
Supply
Gap
Fishball
Supply
Gap
Demand
Year
2011
809,357
772,895
36,462
1,820,478
1,738,463
82,015
2012
833,152
795,617
37,535
1,873,998
1,789,571
84,427
2013
857,645
819,007
38,638
1,929,090
1,842,182
86,908
2014
882,859
843,085
39,774
1,985,803
1,896,340
89,463
2015
908,811
867,775
41,036
2,044,177
1,951,876
92,301
Total
4,291,824
4,098,379
193,445
9,653,546
9,218,432
435,114
22
Street Isaw
Foods Demand
Calamares
Supply
Gap
Demand
Supply
Gap
Year
2011
895,827
855,469
40,358
1,618,715
1,545,790
72,925
2012
922,164
880,619
41,545
1,666,304
1,591,234
75,070
2013
949,271
906,508
42,763
1,715,290
1,638,014
77,276
2014
977,181
933,158
44,023
1,765,718
1,686,169
79,549
2015
1,005,906
960,486
45,420
1,817,622
1,735,550
82,072
Total
4,750,349
4,536,240
214,109
8,583,649
8,196,757
386,892
Street
Kwek-kwek
Foods
Demand
Pork Barbeque
Supply
Gap
Demand
Supply
Gap
Year
2011
2,716,305
2,593,932
122,373
2,686,329
2,565,306
121,023
2012
2,796,162
2,670,191
125,971
2,765,305
2,640,724
124,581
2013
2,878,364
2,748,690
129,674
2,846,600
2,718,356,
128,244
2014
2,962,985
2,829,498
133,487
2,930,286
2,798,272
132,014
2015
3,050,083
2,912,362
137,721
3,016,423
2,880,223
136,200
Total
14,403,899
13,754,673 649226
14,244,943
13,602,881 642062
Table 10
Demand Supply Gap Analysis
Every business must determine their market share that will serve as basis of
marketing strategies of the establishment. It will define the extent of market that we need
to satisfy. Out of the total available market which is 4.72%, we made our capacity to
supply based in our resources. We have 1 counter, 1 POS, 4 burners, and each product
requires 12 minutes of preparation. Our store hours are just based to mall hours. And we
23
got 220 persons as our capacity to supply per day and annually it is 80,300 which is
15.46% of the total available market as shown in the graph.
Therefore market share is computed by dividing the capacity to supply to the
available market.
They all increase by 5% every year because of the promotional tactics provided by
the business.
Market Share of Kalye Ocho, 2011 2015
Street
Foods Balut
Adidas
Chicken Skin
Fishball
Isaw
Year
2011
9,531
8,474
14,835
33,368
16,420
2012
9,811
8,723
15,271
34,349
16,903
2013
10,099
8,980
15,720
35,359
17,400
2014
10,396
9,244
16,182
36,399
17,911
2015
10,702
9,515
16,658
37,469
18,438
Total
50,539
44,936
78,666
176,944
87,072
Street
Foods Calamares
Kwek-kwek
Year
2011
29,670
49,788
49,239
211,325
2012
30,542
51,252
50,687
217,538
2013
31,440
52,759
52,177
223,934
2014
32,365
54,310
53,711
230,518
2015
33,316
55,906
58,289
240,293
Total
157,333
264,015
264,103
1,123,608
Table 11
Market Shares of Kalye Ocho
24
Year
Projected Growth
Market Share
2011
5%
15.46%
2012
5%
16.23%
2013
5%
17.04%
2014
5%
17.89%
2015
5%
18.78%
Growth Rate
Annual Sales
Monthly
Daily
2011
---
6,663,960
555,330
18,511
2012
5%
6,997,158
583,096.50
19,436.55
2013
5%
7,317,016
609,751.31
20,325.04
2014
5%
7,714,367
642,863.91
21,428.70
2015
5%
8,100,085
675,007.08
22,500.24
Table 13
Projected Sales
Figure 5
Breakdown of Markets
25
E. Marketing Strategies
E.1. Product Strategies
Youth of today are fond of eating street foods. This will serve as the competitive
advantage of of our business enable to penetrate to the market. The products of Kalye
Ocho are as follow; Balut (4.51%), Adidas (4.01%), Chicken skin (7.02%), Fishball
(15.79%), Isaw (7.77%), Calamares (14.04%), Kwek-kwek (23.56%) and Pork Barbeque
(23.30%). The products will be cooked in its traditional way in able to maintain the original
taste of these foods. But, presentation will be something different. Kalye Ocho wants to
emphasize the importance of aesthetics, appearance and food preparation enable to
attract customers as well as to achieve customers delight through safe and quality
products. For takeout products it will be packed in a L.O plastic with disposable spoon
and fork.
E.2. Place Strategies
Kalye Ocho will be located in the lower ground of SM Bicutan. Sm Bicutan is
considered to be a strategic location for a business because it lies in the intersection of
Paraaque and Taguig City. Though our scope is within Paraaque City theres a
possibility that people from Taguig City can also be our customers.
Different high schools and universities such as AICS, DASNHS, PUPT, GCA , Goal
Montessori etc. are all near SMBicutan. The location of the business will be accessible
enough to meet the needs of our target market.
Moreover, the place is also near Bicutan Market, Peoples Market and other super
markets where we can have easy access regarding the raw materials that we will be
needed in regular operations and even on emergency operation.
26
E.4. Promotion
Based on the responses on the survey, posters (32.58%), website (31.08%)
and flyers (25.31%) are the top three advertising tools that our customers want us to
use enable to reach them.
E.4.1. Poster
Posters will be placed in our store. The design of the poster can able to catch
the attention of the customers because of the information provided as well as its
aesthetic. Chosen colors are pleasing to the eye and will surely boost the interest of
the customers to eat to our restaurant.
Two (2) posters will be produced which are good for three (3) months.
The computation would be:
No. of pcs X Unit Price X No. of times per month
2
150
Php. 300.00
Figure 6
Kalye Ocho Poster
27
E.4.2. Website
We are now living in the modern world and surfing to the internet is one of the
easiest ways to have quick access. The proponents will be using free website in order
to reach wider range of possible customers. This will be of great help for them to know
the concept behind Kalye Ocho. It will also provide good communication relationship
in ways that, we will be giving information and they will be giving comments and
suggestions for product improvements and other concerns.
Figure 7
Kalye Ocho Unofficial Website
www.wix.com/KalyeOcho/StreetfoodRestaurant
28
E.4.3. Flyers
Flyers can convey wide range of possible buyers for it can be brought to other
places. The store will produce 200 flyers per day. These flyers will be distributed twice
a week or eight (8) times in a month. Flyers will be given in the first three (3) months
of the business until it will get its loyal customers
The computation would be:
No. of Pcs. X Unit Price X No. of times per month
200
Front
Php.12,800
Back
Figure 8
Kalye Ocho Flyer
29
F. SWOT Analysis
Strengths
The location of the business is accessible enough to meet our target market.
The business will easily catch the interest of the customers for Filipinos are
fond
The restaurant has its unique characteristics in terms of foods being offered
and other
Kalye Ocho will provide alternative foods for those who want to be a spend thrift
It provides modern communication tools including print ads and website that will
enable to build a connection between the business and the customers
Weaknesses
The perception of some that street foods are unhealthy and unsafe
Maintenance of special features of the store is quite costly.
Opportunies
Street foods are not normally presented in a typical restaurant and this will
serve as an opportunity for the proponents to give a different impact or
approach regarding the kinds of food we cater through safety and quality
assurance
The business would be the first restaurant that caters street foods in the
location being chosen(SM Bicutan)
Threats
Well-known restaurants within the same vicinity will be the great competitors of
the business.
The business will be new in the market, it may easily have good market
standing but it may encounter difficulty in terms of sustaining demand of the
customers that may lead to its saturation point or declining stage.
30
CHAPTER III
TECHNICAL STUDY
After having determined the market size and area, product demand and growth, the
potential and technical feasibility of the project may be analyzed. This stage deals with the
allocation of resources that will be needed in order to satisfy the market. The technical
soundness analysis will be considered complete if all pertinent technical aspect of the project
have been taken into account in the analysis and if the planned construction or procurement
conforms to accepted standards and practices. The estimated cost of the project should be
as low as any other reasonably available alternate which would produce the intended results.
The objective of this portion of the feasibility study is to determine to what extent the
project meets the technical soundness criteria.
Prior to projecting technical feasibility, the technical requirements of the project must
be analyzed. This may be done by:
A. Stating:
The quantity and quality of products to be produced
The specification of raw materials
The supplies to be used
The labor needed
The utilities needed
The waste disposal methods
Transportation necessary
Plant location
Plant size and layout
Machinery and equipments
Production schedule
Manufacturing process
B. Providing estimates of total project cost and enumerating the major items of capital
cost.
C. Listing down in detail estimated production cost and overhead cost that will go into the
operating of the proposed plan.
D. Taking into consideration any major technological development in the industry which
may affect the commercial or technical soundness of the project. Once the technical
31
requirements have been prepared, the project proponent is ready to analyze technical
feasibility.
Objectives
a. to identify the kind of service and variety of products the proposed business have
including its description and procedure,
b. to determine the process to be used in obtaining the products and how to distribute or
deliver it to the market,
c. to describe the geographical location of the business,
d. to illustrate the store size and store layout of the business,
e. to determine the supplies needed and all necessary machineries and equipments to
be used in the operation of the business,
f. to determine where to acquire the supplies and necessary utilities for the operation of
the business,
g. to define the human requirements and regulations of the business,
h. to know the methods of waste disposal for the maintenance of the store.
A. Product Description
Kalye Ochos products are the top eight most in demand street foods in the
Philippines. Based on the survey, majority of the respondents which is 37.09 % answered
that they are aware regarding the safety and cleanliness of street foods. The image of
these products is unhygienic because it is exposed on the different hazards especially
physical hazards on the streets. The proponents would like to change this kind of
perception by producing these street foods in a safe and clean manner. Standard
sanitation procedures are the main consideration in producing a quality and safe
products. And aside from that we would to emphasize that our products are nutritious.
32
Figure 9
Our Products
Polytechnic University of the Philippines
33
Our products consist of different foods, drinks, side dishes, and desserts making a
complete meal. Our main foods are streetfoods namely Kwek-kwek, Balut, Isaw,
Fishballs, Calamares, Chicken Skin, Adidas and Pork Barbeque. It is sold individually by a
specific number of pieces with one sauce and dip chosen by the customer and also can
be served in a value meals with rice and drinks. The drinks of Kalye Ocho are Pineapple
Juice, Iced Tea and Sagot gulaman in 16oz. The desserts included are Halo-halo, Saging
Con Yelo, Mais Con Yelo and Sorbetes which is available in sweet cone with two flavours
to choose from (Ube and Cheese). Our Sauces and Dips are available into four kinds
which are sweet, spicy, mayonnaise and vinegar.
Solo Orders
18
25
18
15
22
15
18
20
Combo Meals
35
42
39
35
42
39
35
42
Barbeque
Pork
Adidas
Skin
Chicken
Calamares
Fishballs
Isaw
Balut
Kwek-kwek
Streetfoods
Drinks
Pineapple Juice
Iced tea
Sagot Gulaman
18
18
18
Solo Order
Solo Order
42
Saging
Mais Con
Con Yelo
Yelo
25
25
Sorbetes
15
34
Figure 10
Adidas
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
4pcs Chicken Feet
Soy Sauce
Vinegar
Barbeque Sticks
Water
Oil
Catsup
Oyster Sauce
Cooking procedure:
1. Wash the Chicken feet and cut the claws and trim off the hardened unwanted spot then
nib the chicken feet with salt to clean it thoroughly then rinse it finally scald the chicken
feet in hot boiled water for 5 minutes.
2. Put it in a tap water then remove the unwanted skin of chicken feet.
3. Saut the Chicken feet in onions, soy sauce, pepper and vinegar.
35
Figure 11
Balut
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
6 pieces balut, boiled
3 tbsp cornstarch
1 cup water
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil
Cooking procedure:
1. Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside.
2. Combine all-purpose flour, salt, and pepper then mix thoroughly.
3. Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with
the flour-salt-pepper mixture and mix thoroughly.
4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a serving
spoon to scoop the eggs from the mixing bowl.
7. Remove the fried eggs from the pan and place in a serving plate.
36
Figure 12
Calamares
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
1/2 lb large sized squid, cleaned and sliced into rings
3/4 cup all-purpose flour
1 piece raw egg, beaten
3/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooking oil
Cooking procedure:
1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.
Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper
towels.
37
Figure 13
Chicken Skin
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
1kg Chicken Skin
1pack Chicken Breading
2 eggs
2 cups Cooking Oil
Cooking procedure:
1. Wash the chicken skin and cut it into cubes.
2. Place the flavoured chicken breading in a bowl and dip the chicken skin
3. Heat the oil for deep fry in a deep frying pan until it turns golden brown for five minutes.
4. Remove and put in a serving plate
38
Figure 14
Fishballs
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
15 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil
Cooking procedure:
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other
ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl
using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
39
Figure 15
Isaw
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
1 lb chicken intestine (well cleaned)
1/2 cup vinegar
2 tbsp whole pepper corn
2 tbsp salt
4 to 6 pieces dried bay leaves
4 cups water
Cooking procedure:
1. Pour the water in a cooking pot and bring to a boil.
2. Put-in the salt, whole pepper corn, and dried bay leaves.
3. Add the large intestines then simmer for a few minutes.
4. Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until
the temperature goes down.
5. Cut the intestines crosswise (about 1 inch in length).
6. Skewer the intestine (about 3 to 4 pieces per skewer).
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy
sauce.
40
Figure 16
Kwek-kwek
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
15 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil
Cooking procedure:
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other
ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl
using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
41
Figure 17
Pork Barbeque
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be produced)
2 lbs pork, sliced
1/2 cup soy sauce
Lemon juice from 1 piece lemon
1/2 cup banana ketchup
2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons brown sugar
8 cloves garlic, crushed and chopped
Cooking procedure:
1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and
chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are
properly distributed; using your hands in mixing the ingredients is recommended.
2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid
contamination. If in case you are so eager to grill right away, allow at least three hours for the meat to
absorb the flavors.
3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we
know).
4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding few
tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting
sauce.
42
A.2.2. Drinks
Figure 18
Iced Tea
Ingredients:
(per serving)
360g tea powder
1l cold water
7l purified water
Serving procedure:
1. Dissolve iced tea powder in 1 liter cold water.
2. Put the solution in the dispenser.
3. Add 7l of purified water.
4. Serve and enjoy.
43
Figure 19
Pineapple Juice
Ingredients:
(per serving)
1 can pineapple mixture
1l cold water
7l purified water
Serving procedure:
1. Put 1 can of pineapple mixture in the dispenser.
2. Add 7l of purified.
3. Stir it well.
4. Make 22 glasses.
5. Serve and enjoy.
44
Figure 20
Sagot Gulaman
Ingredients:
(per serving)
4 tablespoon sago
4 tablespoon gulaman
1 tablespoon Vanilla
3 tablespoon syrup
2 to 3 ice cubes
Serving procedure:
1. For each serving put approximately 4 tablespoon of chilled sago and gulaman into a tall
glass.
2. Add 1 tablespoon of Vanilla and 3 tablespoon of syrup or more according to taste and mix
it well.
3. Add 2-3 ice cubes
45
A.2.3. Desserts
Figure 21
Halo-halo
Ingredients:
(per serving)
1tablespoon:
Pinipig
Nata
Beans
Ube
Langka
Macapuno
Kaong
Sugar
2.
Add sugar.
3.
4.
5.
46
Figure 22
Mais Con Yelo
Ingredients:
(per serving)
cup corn
1 cup ice
3 tablespoon cornflakes
cup milk
1 tablespoon sugar
Serving procedure:
1.
2.
3.
4.
47
Figure 23
Saging Con Yelo
Ingredients:
(per serving)
2pcs saba
1 tablespoon brown sugar
1 teaspoon banana essence
1 cup ice
cup evaporated milk
Serving procedure:
1. Cut the saba into inch.
2. Put it into the serving bowl with the brown sugar and banana essence.
3. Add the cup of ice.
4. Add the evaporated milk and add the remaining saba on the the bowl.
48
Figure 24
Sorbetes
Ingredients:
Selecta Ice Cream
Cone (sweet cone or ordinary cone)
Serving:
-
49
B. Business Process
The Kalye Ocho Fast food restaurant will be open during mall hours from 10:00
am in the morning to 9:00 pm in the evening. The personnel and assigned service crews for
the opening must be at the store one (1) hour before the Fast food is about getting the
customers orders to prepare the products being sold on that time. Then there is a set
process for every order on the menu. The customers will fall in line to the counter to give
orders then the service crew will take the orders.
C. Business Location
D.1. Vicinity Map
Figure 25
Vicinity of Paranaque
50
Figure 26
Floor Plan Measurements
The total area of our space in Sm Bicutan is measured 15 by 15 feet. The whole area
is divided into two portions namely the production area and the counter area.
The Production Area, where the foods are processed and stored is composed of:
Fry Area where the Balut, Kwek-kwek, Chicken Skin, Fish Balls and
Calamares are cooked.
Grill Area where the Pork Barbeque, Isaw, and Adidas are grilled.
Soda Area where the drinks and desserts are prepared
Packing Area where the foods are arranged and packed.
Dishwashing Area where the tablewares and kitchen utensils are cleaned.
Storage where the supplies and raw materials are stored.
51
The Counter Area, where the transactions are made is consisting of:
Food Display, where the products are shown.
One Point of Sale Machine (POS)
Mini workspace for record keeping made up of office equipment like computer,
telephone, etc.
Figure 27
Floor Plan Details
52
Description
Function
Used to input
Quantity
Unit
Total
Cost
Cost
16,200
16,200
15,500
15,500
2,699.00
2,699.00
POS System
A secure space
where money, val
uables, records,
and documents
can be stored
Vault
53
Description
Function
Quantity
Unit
Total
Cost
Cost
500
500
10,245
10,245
12,652
12,652
1,250
1,250
For
communication
and business
Telephone
transaction
purposes
Stores perishable
goods and use for
cooling purposes
Freezer
A cooling
apparatus use to
reduce the rate of
spoilage of
foodstuffs
Refrigerator
Used to grill
barbeque, isaw,
adidas etc.
54
Grill
Description
Function
Quantity
Unit
Total
Cost
Cost
542
542
620
620
3,868
3,868
A device used to
crushed ice for
cold food servings
Ice Crusher
Exhaust Fan
Kitchen
appliance designe
d for the purpose
of cooking food
55
Description
Function
Quantity
Unit
Total
Cost
Cost
249.00
249.00
2,261.00
2,261.00
758.00
758.00
A measuring
instrument for
determining
the weight or
mass of an object
Weighing scale
A kitchen
appliance used
for baking,
broiling, roasting
microwave oven
An apparatus
used in mixing
flour and other
ingredients
56
Flour Mixer
Description
Function
Quantity
Unit
Total
Cost
Cost
2,095.00
2,095.00
2,410.00
2,410.00
A self-contained
tabletop kitchen
appliance
for cooking rice
Rice Cooker
A device
containing
a fan that hangs
above
the stove or cook
top in the kitchen
used to remove
smoke, odors,
heat, and steam
Range Hood
57
E. Utensils
Description
Function
Quantity
Unit
Cost
Cost
A bowl- shaped
kitchen utensil
with holes in it
Colander
260.00
520.00
Used primarily to
measure the
volume of liquid
or bulk solid
cooking
54.00
108.00
39.00
39.00
ingredients such
as flour and sugar
Measuring Cup
Used to grate
foods into fine
strips or crumbs
Grater
58
Description
Function
Quantity
Unit
Cost
Cost
A filter to retain
larger pieces
while small pieces
40.00
80.00
250.00
250.00
89.00
178.00
through
A kitchen utensil
design to fry, to
sear, and to saut
and food
Frying Pan
A kitchen utensil
used as a surface
on which to cut or
slice things
Chopping Board
59
Description
Function
Quantity
Unit
Cost
Cost
A kitchen tools
used to cut
different kinds of
100.00
100.00
23.00
69.00
39.00
117.00
foods
Kitchen Knives Set
handling food
items on a grill
Tong
Used in food
preparation to
measure, mix, stir
and toss
Spoon and Fork
3 dozen
each
ingredients;
primary utensil
used for eating
60
Description
Function
Quantity
Unit
Cost
Cost
A hard-held tool
that is used for
lifting, flipping or
35.00
105.00
2 dozen
96.00
192.00
spreading
Spatula
substances
A round vessel
that is open at the
top; used chiefly
for holding food or
Bowl
liquids
A broad, mainly
flat vessel on
144.00
which food is
served
432.00
3 dozen
Plate
61
Description
Function
Quantity
Unit
Cost
Cost
An open metal,
ceramic, or plastic
container with
45.00
90.00
39.75
39.75
sloping sides,
Basin
Food preparation
utensil used to
slice
peeled, hardEgg Slicer
boiled
eggs quickly and
evenly
62
Description
Function
Quantity
Unit
Cost
Cost
Used to hold
water for drinking
purposes
49.00
147.00
360.00
720.00
450.00
900.00
Pitcher
Kitchen
appliance used
for deep-frying
Deep Fryer
63
Description
Function
Quantity
Unit
Cost
Cost
30.00
60.00
Quantity
Unit
Cost
Function
Cost
Generally
comfortable and
adjustable
type of chair that
300.00
600.00
325.00
975.00
is designed for
use at a desk in
Office chair
an office
For better
ambiance
Fluorescent Light
64
Description
Function
Quantity
Unit
Cost
Cost
Built-in furniture
installed in many
kitchens for
storage of food,
2,460.00
2,460.00
Quantity
Unit
Cost
cooking
Kitchen Cabinet
equipment, and
often silverware
and dishes for
table service
G. Supplies
Function
Cost
Used in writing
important details
or documents
3
5.00
15.00
Ballpen
65
Description
Function
Quantity
Unit
Cost
Cost
Used for
computation
Calculator
50.00
100.00
45.50
45.50
Used for
recording and
reference
purposes
Logbook
Used to compile
files
29.75
29.75
Stapler
3boxes
5.75
17.25
Staple wire
66
Description
Function
Quantity
Unit
Cost
Cost
Used to provide
receipt to the
customers
32.00
160.00
1ream
232.00
232.00
Quantity
Unit
Total
Cost
Cost
10.00
50.00
Thermal paper
Used for
documentation
purposes
Bond paper
Description
Function
A piece of textile
used to hold hot
kitchen
Pot Holder
equipment like
67
Description
Function
Quantity
Unit
Cost
Cost
Used to dry
hands and for
sanitation
purposes
10.00
50.00
12
8.00
96.00
25.00
50.00
Cleaning towel
Used to scrub
plates and
utensils.
Used to clean
plates and other
utensils
Dishwashing Liquid
68
Description
Function
Quantity
Unit
Cost
Cost
95.00
45.00
45.00
95.00
Mop
Used to sweep
the floor
45.00
Broom
Used to collect
dust and waste
45.00
Dust pan
69
Description
Function
Quantity
Unit
Cost
Cost
Disinfectant use
to maintain the
cleanliness of the
hands before and
125.00
125.00
24.00
192.00
after eating
Hand Sanitizer
For sanitary
purposes
Tissue paper
70
H. Store Uniforms
Figure 28
Uniforms for Male Crews
Figure 29
Uniforms for Female Crews
71
Figure 30
Uniforms for Male Store Managers
Figure 31
Uniforms for Female Store Managers
The uniforms will be worn during store hours. The uniform for employees costs
P580 while the uniform for the store manager costs P700 both will be deducted from
their own salaries.
72