61Chapter IINTRODUCTION

Restobar is derived from two words, restaurant and bar. A restaurant is a business establishment which prepares and serves food and drink to customers in return for money. It can be paid before the meal, after the meal or by a running tab. Usually in a restaurant the meal is eaten within the premises but many restaurants nowadays offers take-out and food delivery services. Restaurants can be distinguished in different ways. The primary factors are usually the cuisine. It may differentiate also on factors including speed, formality, location, cost, service, or novelty themes. It also range from inexpensive and informal dining places that caters to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In informal dining, customers usually wear casual clothing. In expensive and formal dining customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables. Their orders are taken by a waiter, who brings the food. After eating, the customers then pay the bill (wikipedia, 2013).The counter at which drinks are served by a bartender is called the bar. It refers to a specialized counter where alcoholic drinks like beer, wine, liquor and cocktails are served and will be consumed within the premises. Prospective customers may sit or stand at the bar and be served by the bartender, or they may sit at tables and be served by cocktail servers. Bars usually have entertainment stage like live bands, acoustic artists, comedians, strippers and dancers. Bars usually with entertainment are often called music bars or night club (wikipedia, 2013).The municipality of Buug has many residents with students studying in the cities. They experienced dining in restaurants and hopping to bars during night outs with cliques. One of the many aims of the researchers is to give the people of Buug and neighboring municipalities to experience such uniqueness of music bars and dining in a restaurant with affordable and good services.To ensure the viability of the project, the researchers came up to this study. Every findings and data in this project will be used to whether pursue or revise this project. This feasibility will enhance the probability of the success of undertakings.

Chapter IISUMMARY OF THE PROJECT

A. Name of the ProjectThe proposed project shall be called DLAX Restobar which is composed of the initial of the researchers. The nature of the business will be a partnership.

B. LocationThe proposed DLAX restobar will be located at Gakos Residence (below LTO Office), located at Rizal Avenue and National Highway Intersection, Buug, Zamboanga Sibugay. A space will be rented and will be renovated to suit for a restobar. The area is the center of the commercial area of Buug. It is approximately 250 meters away from the municipal hall, 100 meters away from the municipal public market and 250 meters away from the bus terminal. It is very ideal for dining passengers, students, teachers, businessmen and government and private employees.

C. Brief Description of the ProjectThe proposed DLAX restobar will offer a dine-out experience no one offered before in the vicinity of Buug. It will accommodate customers from 3:00 PM to 1:00 AM which covers afternoon snack time, dinner and clique night out. It will offer delicious authenticated food only offered by this establishment. The bar offer drinks, cocktails, wines and beers for a night out of all ages.The area will be rented and renovated to suit the taste of Buuganons and other neighboring towns. It will be equipments suitable for modern futuristic set-up. All necessary equipments will be made movable for future rearrangements and reservations DLAX Restobar will accommodate thirty (30) costumers in the dining hall. The structure of the buildings is L-shapes with black and white checkered floor. The ceiling will be made up of plywood with wooden mouldings and chandeliers are hanging. There will be a bar that can accommodate twelve (12) costumers at the same time and two (2) comfort rooms; one (1) for male and one (1) for female. Both comfort rooms are overlayed with the flooring and two-thirds (2/3) of the walling heights will be covered also with tiles.

D. Objectives of the ProjectThe proposed project will aim the following objectives:1. To generate income 2. To provide delicious and affordable foods.3. To provide unforgettable experience efficient service to the costumers.4. To give employment to those who are capable individuals but were unemployed.

E. Highlights to the Project1. Nature of the ProjectDLAX Restobar will start its daily operation at exactly 3:00 PM and closed 1:00 AM. Waiting service type of operation will be employed. DLAX will serve hot and newly cooked food from the menu from the opening up to its closing time and kitchen will be closed at 11:45 PM. Take-out orders are also available. Catering services will accommodate to special occasions like birthdays, wedding, anniversaries and etc.The bar will also offer alcoholic beverages, cocktails, beers, fruit juices, milk, coffee, etc.2. Mode of Financing The project will be financed by three (3) people in equal sharing of five hundred thousand pesos. It will be a Partnership under the management of the proponents. Project Time Table and StatusPhasesYearActivities

January-March2014Preparation of Project Feasibility and Negotiation to the Rental of the Establishment

April-August2014Building Renovation and Start of Recruiting and Hiring of Personnels

September2014Purchase of Equipments and Materials

October-November2014Advertisements and Promotions

December2014Start of Business

Chapter IIIMARKET STUDY

A. Market Study1. Demographic FactorBuug is a third class municipality situated in the eastern part of Zamboanga Sibugay. According to 2010 Census, it has a population of 35,969 people in 7,629 households. It is politically subdivided into twenty-seven (27) barangays. Buug is major in farming rice, coconut and rubber. Few coastal barangays are also engaging in fisheries.Commercial is good in Buug because it is positioned in a national highway where travelers are plenty. It is situated in the middle from Cagayan de Oro City to Zamboanga City. It is sixty two (62) kilometers away from Pagadian City in the east and seventy-seven (77) kilometers away from Ipil, the provincial Capital of Zamboanga Sibugay in the west. Buug is the boundary municipality of Zamboanga Sibugay in the east with the total land area of 137.37 km2. Neighboring towns are Bayog in its north, Diplahan in its west, Kumalarang in eastern part and the Domanquillas Bay in the South.

2. Economic Status of the CommunityFarming is the major source of income in the municipality of Buug. It has a vast rice paddies and coconut and plantations. Rubber is also a growing source of income and becoming one of the major products in this area. Few coastal barangays engage in fishing and fish ponds. Investors built rice mills and copra and rubber buying centers. Buug has now big grocery stores and shopping centers. Taiwanese and Chinese immigrants also built cheap china stores offering cheap dry goods. Buug has eight(8) high schools, with one (1) semi-government, two(2) private and five (5) government owned. It has also two (2) college and few vocational clinics. Hotels, lodging houses and travels inns are growing. Intend cafes and gamming centers are also present and up to date.

3. Socio Cultural forcesBuug is predominantly populated by Visayan people like Boholanos, Cebuano, Ilonggo and Negrenses. People from Luzon are also found like Batangueos, Ilakanos and Tagalog.Natives are Subanens, Maguindanao, Tausogs and Maranaos.Dominant religions are Catholics and Protestant Christians. Islam is also present and majorly made up of natives.The proposed establishment will respect everyones socio and cultural forces in the place because it will aim to cater everyone no matter what their beliefs are.

4. Political and Legal ForcesBuug is composed of twenty-seven (27) Barangays. Peace and order is good. Few hostilities are recorded but in general, Buug is a peaceful municipality. Military and police personnels are all over the vicinity to maintain order. Every legal business is welcome to the municipality as long as it helps improve the economic status and way of living of the community.To make sure the smooth sailing of the proposed establishment, all necessary legal documents will be secured and necessary fees and taxes will be paid to the respected offices.5. Technology The municipality of Buug is coping up in terms of technology and started to reach out the world. It has cellphone signals of the three (3) major telecommunication companies (Globe, Smart and Sun). it has also telephone lines and internet connections. The main modes of transportations are multicabs, tricycles and extended motorcycles. In long distance travels, bus is present twenty-four (24) hours a day.

6. Competition Competition is always present in all aspects especially in business. Rivalry serves as challenge and makes the service of any business even better. In this business field there are few restaurants that exist in the vicinity that might affect the grow of DLAX Restobar. Pistahan Restaurant Buug Palace Inland Resort and Restaurant Golden View Hotel and Fast Food Kinawboy Grill Tribu Grill And other small carenderias in the vicinityBut as the concept of restaurant and bar, no one has been put up before. The challenges created by these competitors will drive DLAX Restobar to create new original concepts that will give the prospective costumers new experience in dining and bar hoping.

7. Forecast Numbers of Costumers and SalesForecast numbers of costumers and sales will be determined using the following formula:MCE = n x s x t

The maximum capacity estimate (MCE) is determined, where n, is the total numbers of seats, t, the seat turn-over, and s, the serving time.DLAX Restobar will have the following data:Total No. of Seats30

Seat Turn-over1 person per hour

Average Time per Costumer1 hour

MEALSnack TimePm SnacksDinner TimeAfter Dinner

Duration3-5 pm6-9 pm10 pm-1:00 am

No. of Hours233

Maximum Capacity Estimate (MCE)30x2x130x3x130x3x1

TOTAL609090

Maximun CapacityTable for Sales Forecast = Total Seat Occupancy

Seat OccupancyMeal PeriodMaximum CapacityEstimate PercentageSeat Occupancy

Snack Time6030%18

Dinner Time9040%36

After Dinner9040%36

Sales for Foods and SnacksMeal PeriodSeat OccupancyAverage PriceSales per Meal

PM Snack Time181001,800.00

Dinner Time361806,480.00

After Dinner361505,400.00

Total13,680.00

Total SalesTotal Sales per DayP13,680.00Total Sales for a WeekP95,760.00Total Sales for a MonthP410,400.00Total Sales for a YearP4,993,200.00

Sales of BeveragesMeal PeriodSeat OccupancyAverage PriceSales per Meal

Snack Time1830540.00

Dinner36301,080.00

After Dinner36702,520.00

Total4,140.00

Total SalesTotal Sales per DayP4,140.00Total Sales for a WeekP28,980.00Total Sales for a MonthP124,200.00Total Sales for a YearP1,511,100.00

Total Annual SalesFood and SnackP4,993,200.00BeveragesP1,511,100.00TotalP6,504,300.00

B. Marketing Mix1. MarketBuug as situated in the nations main artery, the national highway, is a very good site for new business, especially in food business. As a growing third class municipality with almost 36,000 residence and more or less 7,000 households in twenty-seven (27) barangays, including the many visitors and travelers passing the viability of a restaurant and bar is high.

2. ProductDLAX Restobar will offer menu of authentic and original recipe of the owner at a very reasonable price. It will be served hot and will be cooked where they can see in the glass show window. An experience very well suited for people who are not on a hurry and wants to enjoy the foods and ambience.Special drinks and beverages will also be made available for clients choice during meal.

3. Promotions and AdvertisingsDLAX Restobar will be promoted and advertised using local medias. It will published in local provincial tribunals, newspapers and billboards. It will be aired in local cable TV and FM stations. Leaflets containing the establishments specifications will also be distributed to individuals in Buug and neighboring towns. Streamers will also be hanged in strategic posts where everybody can see.

4. PricingProper costing of the products will be very reasonable and affordable to all classes of people. The management will impose a standardized costing for all products to ensure good and permanent pricing.

5. Channel of DistributionThe center of distribution will be located at national highway, Rizal Avenue intersection. DLAX Restobar will cater with no religious or ethnicity restrictions and all classes of people, dine-in or take-out.

C. Market Analysis1. DemandThe growing economic status of Buug gives a higher marketing viability. The rising numbers of business establishments and rising numbers of travelers and visitors are good signs of a rising demands of food industry. College students from neighboring towns who studied in our local university are prospective customers for this proposed establishment.

2. SupplyAs the demand increases, DLAX Restobar will aim to fill in. Raw materials are easy to acquire and very accessible in Buugs local market. Meat Products, vegetables, marine products and spices are very abundant in the vicinity. Employees are also abundant for there are plenty of able individuals who are unemployed.

3. Market SurveyAs the researcher aim to materialize this proposed project, a market survey was done to fine out the viability of the proposed project. It was justified that the result of the survey is positive and viable.

I. Method of Surveya. LocaleThe survey was conducted in Buug, Zamboanga Sibugay, where the proposed project will be established.b. Respondents of the StudyThere where eighty (80) respondents who where randomly selected from employees, students, teachers, farmers, business man, travelers and locals. The data where gathered through questionnaires given to them.c. Data Gathering ProcedureA questionnaire was formulated to gather data. It was composed of two parts. The first part is composed of demographic data of the respondents. The second part is the respondents personal opinion on the viability of putting up the proposed project.

II. Data AnalysisData were gathered using simple frequency and percentage distribution. The following formula was used:R/D x 100 = Percentage Distribution

Where:R = No. of RespondentsD = Frequency of the Total No. of Respondents of the Study

III. Discussions of FindingsThe following are the interpretation and presentation of data gathered from eighty (80) respondents:a. Demographic Characteristics of RespondentsTable 1. Distribution of Respondents According to OccupationOccupationFrequencyPercentage

Government Employees79%

Students3645%

Businessmen67%

Private Employees1620%

Unemployed1519%

Total80100%

The table above shows the respondents occupation. It reveals that the highest number of respondents is students with 45%, followed by private employees with 20%, unemployed with 19%, government employees with 9%, and the lowest is businessmen with 7%. The student got the highest ranking because majority of the passersby in the vicinity are students from the surrounding campuses; followed by private employees because the vicinity is the center of commercial in Buug and many private establishments and offices were found. The area also has many residential houses which unemployed housewives would like to dine-out.

Table 2. Distribution of Respondents According to GenderSexFrequencyPercentage

Male2329%

Female5771%

Total80100%

Table 2 above shows the number of respondents according to gender. It shows that female respondents with 71.25% are more than the male respondents with only 28.75%. Female respondents are more because they are more approachable than male.

Table 3. Distribution of Respondents According to AgeAgeFrequencyPercentage

Below 214658%

22 above3442%

Total80100%

The table above reveals that the respondents aging below 21 years old are the highest with 58%, followed by the respondents aging 22 years old and above with the value of 42%. The respondents aging 21 and below were majority of the respondents because many of them are students and young professionals who worked on private institutions around the vicinity.

Table 4. Distribution of Respondents According to Religion AffiliationReligion AffiliationFrequencyPercentage

Roman Catholic4556%

Born Again Christian1924%

Seventh Day Adventist34%

Muslims1212%

Iglesia ni Cristo11%

Total80100%

Table 4 shows the religious affiliations of the respondents. It reveals that the Roman Catholics have the highest value with 56%, followed by the Born Again Christians with 24% followed by the Muslims with 12%, and the lowest is the Iglesia ni Cristo with 1%. Majority of the respondents were Catholic because Buug is a Christian community and most of the residents are Catholics.

Table 5. Distribution of Respondents According to Civil StatusCivil StatusFrequencyPercentage

Single5468%

Married2632%

Total80100%

Table 5 above shows the respondents civil status. It shows that single respondents with 67.5% are more than the married respondents with only 32.5%. Majority of the respondents were single because many of them are students and young professionals and aging only below 21 years old.

Table 6. Distribution of Respondents According to Their ResidenceAddressFrequencyPercentage

Poblacion2430%

Nearest Barangay (1 km away)1316%

2 km away or more810%

Other Towns3544%

Total80100%

Table 6 above shows the respondents distribution according to their residency. It reveals that the respondents from the other towns are the highest with the value of 44%, followed by the respondents from the Poblacion with 30%, from the nearest barangay with 16% and lowest is from the respondents from barangays 2 km away or more with the value of 10%. The respondents from other towns is more because many of the respondents are students who study in the surrounding school campuses and employees to both government and private from other towns.b. Responses on the Economic Viability of the ProjectTable 7. Distribution of Respondents as to Their Frequency Dining OutPreferenceFrequencyPercentage

Once a week3949%

Twice a Month22%

Once a Month810%

Once a Year11%

Occasionally3038%

Total80100%

Table 7 shows that the highest value came from the respondents dining out once a week with 49%, followed by the respondents dining out occasionally with 30%, respondents dining out once a month with 10%, respondents dining out twice a month with 2% and the lowest is the respondents dining out once a year with 1%.The data above signifies that there is a possibility of costumers flooding every time because majority of the respondents is dining once a week and occasionally, and occasionally can also be every day.

Table 8. Distribution of Respondents as to Their Preference to Dine in a Restobar.

PreferencesFrequencyPercentage

Yes5771%

No2329%

Total80100%

The table above showed that among the respondents, majority prefer to dine in a restaurant with bar with 71%, and only 29% percent preferred not.The data above showed that putting up a restobar is a good investment in this municipality because majority of the respondents prefer to dine in a restobar than on other kind of food business.

Table 9. Distribution of Respondents If They are Going to Patronize a Restobar

CriteriaFrequencyPercentage

Yes6075%

No2025%

Total80100%

Table above revealed that majority of the respondents are willing to patronize a restobar with 75%, and only 25% of them said that they are not.The data above showed that putting up a restobar will be good in this vicinity because people are patronizing it. Good quality and services will be rendered to make them patronize it even better.

Table 10. Distribution of the Respondents as to Their Companion in Dining Out

CompanionFrequencyPercentage

Friends3645%

Family3442%

Colleagues1013%

Total80100%

The table above shows the respondents companion in dining out. It reveals that respondents dining out with their friends have the highest value with 45%, followed by respondents dining out with their family with 42% and the lowest is the respondents dining out with their colleagues with 13%.The data above showed that more of the respondents are dining out with friends and families. It signifies that DLAX Restobar should be spacious for costumers with companions like friends and families with kids and toodlers.

Table 11. Distribution of the Respondents According to the Amount to Spend on a Meal

AmountFrequencyPercentage

Below 1001822%

100-2002531%

200-3001418%

300 Above2329%

Total80100%

Table 11 above shows the respondents to spend amount in a meal. It reveals that the respondents spending P100-P200 has the highest value with 31%, followed by the respondents spending P300 and above with the value of 29%, the respondents spending below P100 with 22% and the lowest is the respondents spending P200-P300 with the value of 17.5%.The data on table 11 signifies that pricing isnt a problem among the respondents. Costumers are willing to spend more in a restobar. Good service, cleanliness and good ambience will give them reasons to spend more.

Table 12. Distribution of the Respondents According to Their Expectation to the Kind of Entertainment in a Restobar.

EntertainmentFrequencyPercentage

Acoustic5062%

Live Band3038%

Total80100%

Table 12 above shows that majority of the respondents like acoustic music lounge as the main entertainment of the restobar with 62%, and the other 38% liked to have a live band as the restobars main entertainment.The data above showed that majority of the respondents liked soft music as entertainment and only few liked loud music in a restobar.

Table 13. Distribution of the Respondents as to Their Preference to the Type of Food They Like.

PreferenceFrequencyPercentage

Spicy Food4455%

Vegetarian Food1823%

Curry1316%

Raw56%

Total80100%

The table above shows the respondents preference of the type of food they like. It reveals that the highest number of respondents like to eat spicy food with 55%, followed by the respondents who like to eat vegetarian food with 23%, respondents who like curry type of food with 16%, and the lowest is the raw type with only 6% of the respondents.This signifies that a restobar should not only focus on one type of food to serve but plenty of varieties. People have different taste and should be accommodated to earn more.

Table 14. Distribution of the Respondents as to Their Preference to the Type of Ambience They Like.

PreferenceFrequencyPercentage

Modern/Futuristic3139%

Open Air2227%

Nature2025%

Indoor/Ball Type79%

Total80100%

The table above shows the respondents preference to the type of ambience they like. It revealed that the highest number of respondents is on modern/futuristic type with 39%, followed by open air with 27%, nature with 25%, and the lowest number of respondents is on indoor/ball type with only 9%.This signifies that the respondents like the ambience to be modern and futuristic. Modern accessories and gadgets should be installed inside the restobar to meet their preference. To give those who wanted nature, open air and others, the proponents will be mixing it to the modern setting. Not just modern but also has nature, like ornamental plants and open air, or tables near the windows. People who liked dancing can also enjoy the mini dance floor for ball lovers.

Table 15. Ranking of Factors in Motivating the Respondents in Dining in a Restobar

FactorsFrequencyRank

Ambience4221

Food Taste3872

Services3743

Affordability 3274

Sanitation2855

Location2396

Facility2297

The table 15 above shows the ranking of factors in motivating the respondents in dining in a restobar. It reveals that ambience got the highest score with 422, followed by food taste with 387, services with 374, affordability with 327, sanitation with 285, location with 239, and the lowest score is on facility with 229.It signifies that the respondents will love to dine in a restobar with good ambience delicious food and good services. Affordability is ranked in the middle signifies that pricing is not a problem as long as good ambience, food and services is rendered. Sanitation although low is very important to food business. To ensure best sanitation, working area or the kitchen will be viewable for the costumers satisfaction. Location and facility will not be a problem to the respondents. Even far from their home as long as it offers good ambience, food and services, it is worthy to be patronized.

Chapter IVMANAGEMENT STUDY

This chapter tackles about the management aspect of the study.

A. Organizational Chart

MANAGER/PURCHASER

SECURITYGUARDASST. MANAGER/CASHIERCOOK

BARMANASST. COOK/STOCKROOM INCHARGE

WAITER

MESSMAN

B. OwnershipDLAX Restobar will be a partnership between the proponents. The needed capital will be provided by the three (3) proponents which are also the owners and will manage the business.

C. Basic ConsiderationNine (9) personnels will be at the start of the business. All employees will be expected to be very versatile with work. Multi-tasking system will be utilized and everyone will be expected to know every task that may be assigned to them. This way, it will save costs and cut expenses.More personnels may be hired as the business expands.The following are the prospective designations of the personnels:Table 1. Designation of PersonnelsPositionNo. of Personnels

Manager1

Cook1

Assistant Cook1

Assistant Manager/Cashier1

Barman1

Waiter1

Mess Man2

Security Guard1

Total9

Table 2. Schedule of Day-Off and SubstitutesDESIGNATIONDAY-OFFRELIEVER

ManagerMondayCashier

CookMondayAsst. Cook

Asst. CookTuesdayCook

Asst. Manager/CashierTuesdayManager

BarmanWednesdayWaiter 1

Waiter 1MondayMessman 1

Mess Man 1Thursday Messman 2

Mess Man 2FridayAsst. Cook

Security GuardMondayDesignated from the Agency

D. Type of OperationDLAX Restobar will operate ten (10) hours per day from 3 pm to 1 am, seven (7) days a week. The operation is a table service. Which Every costumer will select the food from the menu book and a waiter will accommodate and get the order. As soon as the cook prepared the food, the waiter will deliver them to the table.

E. Operating Policies1. DLAX Restobar will open at 3pm and closes at 1 am.2. All employees are required to be punctual and tardiness is subject disciplinary action.3. One (1) duty meal will be provided to each employee.4. One (1) day-off will be designated to every employee at different days of the week.5. All employees are restricted to use cellphones during working hours except for break time.6. Smoking while on duty is strictly prohibited.7. Absence without prior notice is subject for disciplinary action.8. Wearing of designated uniforms and nametags should be strictly observed.9. Taking out of leftover food is subject for approval from the management.10. All employees are obliged to be well-groomed at all times. 11. Sleeping is strictly prohibited during working hours.12. Under influence of alcohol and gambling within the premises is ground for termination.13. All employees shall be checked upon entering and leaving the premises.14. Any complaints from the costumers shall be reported to the management promptly.15. Salaries are due every 15th and last day of the month.16. Filing of leave of absence should be done one week in advance.17. Proper benefits of the employees will be given; like SSS and Phil Health.18. All employees shall not go beyond co-worker relationship.19. All violations of policies shall be considered offensive and will be subjected for disciplinary actions.

F. Job Analysis1. Job Description Manager/Purchaser Responsible for the overall operation of the establishment. Handling customer complaints. Screens, Hire and interview personnel In charge of settling conflict between Co-workers Inside the premises. In charge of making the duty roaster of the workers. Evaluates the workers and their performances. Gives the final decision of the termination of the workers. Motivate the workers on their job to be more productive. Establish a good relationship to the customers especially to the public. Organize and plan of the every aspects of the business. Cook In charge of supervising the kitchen. Checking the food before it will be served. In charge of the purchasing of the materials inside the kitchen. Organize and plan the menu. In charge in food costing. Responsible of making and estimates the daily consumption of the workers meals. Asst. Cook/Stockroom In charge Assist the Cook Supervise every materials needed in the kitchen. Responsible of kitchen utensils and doing inventory in the kitchen. In charge in the kitchen and purchasing when the cook is not around. Asst. Manager/Cashier In charge of all the restaurant operations when the Manager is not around. Supervise every staff action when the manager is not around or the Captains. In charge of the cash and sales of the establishment. Receives payment cash, cheques and credit cards etc. Checking daily cash account. In charge of answering phone calls. In charge in taking orders through phone calls. Barman In charge of all the liquors and beverages inside the bar. Supervise the bar of any item or needed to be replenish. Always check the SOP (standard operating procedures) on making cocktails and any beverages through the standards of the organization. Plan and organize cocktail menu. In charge of the inventory and sales in the Bar. Waiter Entertain costumers, get their orders and deliver pending orders from the kitchen to the dining table of the respective costumer. In charge of the cleanliness of the dining tables before and after the costumer has dined in. Assist the bar tender in the bar. Mess Man Overall in charge of throwing the Rubbish and cleaning the Premises. In charge of washing the plates and the cutleries. Helper of the kitchen staff. Security Guard Overall in charge of the security and safety of the establishment. Checking the employees belongings upon logging in and logging out of duty.

2. Job Specification Manager Male of Female 25-35 years old Hotel and Restaurant Management Graduate Pleasing Personality Good conversationalist At least one (1) year experience in restaurant employment Physically and mentally healthy Versatile in any working conditions Cook Male At least 25 years old At least two (2) years working experience as cook College level Physically and mentally healthy Assistant Cook At least 21 years old Male or Female High school graduate At least one (1) year cooking experience Physically and mentally healthy Asst. Manager/Cashier Female At least 21 years old College level At least one (1) year experience Honest, friendly and hardworking Physically and mentally healthy Barman 20-30 years old Male or female Must be a National Certificate II (NC-II) holder on Beverages and Bartending At least one (1) year working experience as bartender Pleasing personality Friendly and Good conversationalist Physically and mentally healthy Waiter Male or Female 18-28 years old High school graduate Pleasing personality Responsible and hardworking Physically and mentally healthy Security Guard Male At least 25 years old High school graduate Must be a National Certificate II (NC-II) Holder on Public Safety and Security Trustworthy and Reliable Physically and mentally healthy Messman Male or Female 18-28 years old High School Graduate Responsible and hardworking Physically and mentally healthy

3. Salaries and WagesPositionDaily SalaryMonthly SalaryAnnual SalaryOvertime Pay Per Hour

ManagerP250P6,500P78,000P38

Cook2005,20062,40030

Assistant Cook1503,90046,80022

Asst. Manager/Cashier1804,68056,16027

Barman1503,90046,80022

Waiter 11203,12037,44018

Waiter 21203,12037,44018

Messman 11002,60031,20015

Security Guard2005,20062,40030

TotalP1,450P37,700P458,640.00P217

Daily SalarySalary per Hour = 8Overtime Pay = (Salary per Hour) x 1.2B. SSS ContributionPositionMonthly SalaryEmployers SSS ContributionEmployees SSS ContributionTotal Contribution

Manager6,500459.30216.70676

Cook5,200353.30166.70520

Assistant Cook3,900282.70133.30416

Asst. Manager/Cashier4,680318150488

Barman3,900282.70133.30416

Waiter 13,120212100312

Waiter 23,120212100312

Messman 12,600176.7083.30260

Security Guard5,200353.30166.70520

Total38,2202,650.001250.003,920.00

Total Contribution for SSSP3,920x12______Total Annual ContributionP47,040

C. PhilHealth ContributionPositionMonthly SalaryEmployers Phil Health ContributionEmployees Phil Health ContributionTotal Contribution

Manager6,50087.5087.50175.00

Cook5,20087.5087.50175.00

Assistant Cook3,90087.5087.50175.00

Asst. Manager/Cashier4,68087.5087.50175.00

Barman3,90087.5087.50175.00

Waiter 13,12087.5087.50175.00

Waiter 23,12087.5087.50175.00

Messman 12,60087.5087.50175.00

Security Guard5,20087.5087.50175.00

Total38,220787.50787.501,575.00

Total Contribution x 12=Annual ContributionP1,575.00 x 12=P18,900

D. Employees SSS and PhilHealth ContributionPositionMonthly SalaryEmployee SSS ContributionEmployees Phil Health ContributionTotal Contribution per MonthTotal Annual Contribution

Manager6,500216.7087.50304.203,650.40

Cook5,200166.7087.50254.203,050.40

Assistant Cook3,900133.3087.50220.802,649.60

Asst Manager/Cashier4,68015087.50237.502,850.00

Barman3,900133.3087.50220.802,649.60

Waiter 13,12010087.50187.502,250

Waiter 23,12010087.50187.502,250

Messman 12,60083.3087.50170.802,049.60

Security Guard5,200166.7087.50254.203,050.40

Total38,2201,250787.502,038.0024,450.00

E. Employees Basic Net SalaryPositionAnnual Basic SalaryAnnual SSS/Phil Health ContributionNet Basic Salary

ManagerP78,0003,650.40P74,349.60

Cook62,4003,050.4059,349.60

Assistant Cook46,8002,649.6044,150.40

Asst. Manager/Cashier56,1602,850.0053,310.00

Barman46,8002,649.6044,150.40

Waiter 137,4402,25035,190.00

Waiter 237,4402,25035,190.00

Messman 131,2002,049.6029,150.40

Security Guard62,4003,050.4059,349.60

TotalP380,640.0024,450.00434,190.00

F. Employees MealCost of Meal=9 x 1 x P30.00=P270.00

Total Cost of Employees Meal/Day=P270.00Total Cost of Employees Meal/Week=P1,890.00Total Cost of Employees Meal/Month=P8,100.00Total Cost of Employees Meal/Year=P98,550.00

Chapter VSOCIO-ECONOMIC STUDY

A. Employment and IncomeThe proposed project will be beneficial to the community. It will provide employment to the public where nowadays, many are unemployed. In the vicinity of the proposed establishment, availability of personnel will not be a problem due to there is a lot of young adults who are looking for a job. Yearly, young graduates are suffering for unemployment. The two colleges in the vicinity provide young graduates who wish to experience employment and have their own income. The resident of Buug shall be the priority of recruitment because they are more familiar with the customs and beliefs of their community. In this basis, they are more aware of the traditions and could help suggest enhancement for the attraction of costumers.With this proposed project and its given opportunity of employment, the people of Buug will enhance their way of living by the standard of making themselves to the working class.

B. TaxesBuug is a third class municipality; therefore it offers not so heavy taxes. It will be beneficial for the proponents and the government as they receive and provide with each other.Before the operation will be started, all necessary legal papers shall be provided and complied. The proponents shall comply business permit, sanitary permit, fire safety permit, mayors permit, DTI registration, BIR registration and other legalities of the project. With these taxes, it will enhance the municipalitys economy in simple ways.

C. Supply of CommoditiesEvery materials and ingredients that will be used in the operation of the proposed project will be purchased in the local market, stores and dry goods shop. The municipality of Buug is an agricultural area so there will be no problem in marketing ingredients and materials. Once a week, a market day is established and cheap products are sold straight from the farm or the manufacturer.

D. DemandThe demand for a Restobar in the area is high for the proposed project is the only restobar that is to be built. Many competitors are present like carenderias, eateries, restaurants, resorts and other establishments offering food, but DLAX is the only one with its line of offered services.To improve more and to attract customers in patronizing the proposed project, the management will cater suggestions and recommendations from the customers.

Chapter VITECHNICAL STUDY

A. Project DescriptionThe proposed project will be a restaurant and bar. Fine dining is offered, just rightly fitted for people who want to enjoy their meal not in a hurry manner. DLAX Restobar will be elegant, modernized design with open air ambience. During night outs, a performer; a live band or an acoustic singer, will be there to entertain the customers. Aside from fine dining, a bar is established in order for bar hoppers to enjoy city-like cocktails and beverages. The waiters and waitresses are friendly and accommodating and always be there as the customers needed them. The food will always be newly cooked and hot as it is served.The proposed establishment will be much fitted to lovers having their dates during their monthsaries, anniversaries and other special occasions. It will be perfectly suited for families who want to experience remarkable ambience in dining out. It will be best for cliques, gangs and co-workers for birthdays, and other special occasions. DLAX will be accommodating everyone, no boundaries to religion, sexual orientation, tribe or political beliefs.

B. Location of the ProjectDLAX Restobar will be located at the heart of the commercial center of Buug. It will be placed in Gako Commercial Building ground floor, Corner National Highway and Rizal Avenue, Buug, Zamboanga Sibugay.

C. MenuA menu book will be provided for the customers to choose what to order. A sample menu is presented on the next page:

DLAX Restobar

Special BeveragesCALAMANSI JUICE DLAX45.00(A typical Calamansi Juice with the unique preparation of the establishment)GREEN TEA FRUIT COMBO45.00(A typical Green Tea with a taste of fruit flavors according to the costumers taste. E.g. Green Tea Strawberry Combo)LEMON GRASS TEA FRUIT COMBO45.00(A typical Lemon Grass Tea with a taste of fruit flavors according to the costumers taste. E.g. Lemon Grass Tea Apple Combo)DLAX ICE COLD CHOCLATTE55.00(A typical Creamy Coffee/Chocolate Combo served ice cold)DLAX ICE COFFEE55.00(Coffee with cream and sweetener served iced cold)COKE FLOAT DLAX50.00(Coke blended with vanilla ice cream)

CocktailsBEERDEE90.00(Beer mixed with Green Tea)CHOCOLATE BOMB DLAX75.00(Rhum mixed with Liquid Chocolate, Coffee and Cream)RUSSIAN LEMONADE75.00(Vodka with Lemonade and a Slice of Lemon and Pinch of Salt)DLAX MOJITO120.00(Rhum sweetened with sugar cane juice, lime juice and mint leaves)BlACK RUSSIAN STREAM120.00(Vodka and Chocolate or Coffee with Cream)GIN 7 ANGELS60.00(Gin and 7 Up Soda on Ice with mint leaves)MARGARITA DLAX120.00(Tequila with Lime juice and a pinch of salt on the glass rim)

Short OrdersCLUB HAUZ DLAX SANDWICH30.00(Typical Clubhouse Sandwich Especially made for DLAX Costumers)FRIED SIOPAO30.00(A not-so-typical way of preparing siopao. A taste of siopao and empanada in one)DLAX FRIED ICE CREAM IN CHOCO SYRUP90.00(Ice Cream Coated with Pre-mixed Flour Dipped in Boiling Oil to Experience of Hot Fried on the Outside and Cold Ice cream on the Inside)SPAGHETTI DLAX60.00(Typical Filipino Style Spaghetti with a Unique Taste of DLAX)CHEESE BURGER DLAX30.00(Typical Cheese Burger with a Unique Taste only in DLAX)HOTDOG SANDWICH DLAX30.00(Typical Hotdog Sandwich with a Unique Taste only in DLAX)HAMBURGER DLAX30.00(Typical Hamburger with a Unique Taste only in DLAX)SEAFOOD PANSIT CANTON75.00(Pansit Canton with only Seafood flavoring suitable for Muslims and Other Non-meat diet costumers)SEAFOOD LUMI90.00(Lumi with only Seafood flavoring suitable for Muslims and Other Non-meat diet costumers)SPECIAL BATCHOY W/ CHICHARON45.00(Batchoy with crispy chicharon toppings)

AppetizersDEEP FRIED CHICKEN WINGS INFERNO90.00(Fried Chicken Wings with Extra Ordinary Spiciness and Hotness)LIGHTLY FRIED CALAMARI w/ ONION RINGS120.00(Squid Bits coated with pre-mixed flour and flavorings lightly friend with giant white onion rings)CHARCOAL BABY SQUID120.00(Grilled Uniformed Small-Sized Marinated Squid)SPECIAL SISIG DLAX90.00(Typical Filipino Appetizer Sisig with Unique Taste only in DLAX)DEEP FRIED SCHOOL PRAWNS W/ CHILI FLAKES100.00(Deep Fried Uniformed Sized Marinated Small Prawns Topped with Chili Flakes)MILKFISH CHUNKS IN NATURAL OIL & VINEGAR75.00(A Filipino Style Sushi Kilawin Bangus)SHRIMP VEGGIE ROLL75.00(Filipino Style Shrimp Lumpia with Vegetables)

Main CoursePATATIM IN PINEAPPLE CHUNKS150.00(Tender Pork Legs in sticky sauce with pineapple chunks. Locally known as Humba)CHICKEN CURRY DLAX90.00(Typical Chicken Curry cooked in DLAX style with distinct taste only in DLAX)GRILLED BARILLES IN SAUTEED VEGGIES120.00Grilled Tuna belly topped with sauted asparagus, broccoli and others)STEAM CRABS IN YELLOW PASTE180.00(Crabs cooked with squash and curry)STEWED CLAMS IN BEEF BROTH75.00(Clams stew seasoned with beef broth) MIKI MEATBALLS IN OYSTER SAUCE120.00(A typical Pansit Guisado with meat balls seasoned with Oyster Sauce)

DessertMILK SHAKE w/ STRAWBERRY SYRUP50.00(Typical Milk Shake with drops of Strawberry Syrup)GRAHAM RAINBOW CAKE60.00(Graham Biscuit Layers with Chocolate Syrup, Flakes, Peanuts, Cream, Condensed Milk and M & M candies) SWEET CORN DLAX50.00(Sweet Corn in Cream and Milk with Crushed Ice)COOKIES DLAX IN MT. SORBETES50.00(A Cup of Ice Cream with Chocolate Flakes and Mini Chocolate Cookies on top)

DrinksCOLA (8 oz.)15.00SODA (8 oz.)15.00COFFEE20.00ICED TEA15.00FRUIT JUICES25.00BEER (350 ml.)35.001 SET BEER (5 pcs.) w/ 1 APPITIZER OF CHOICE175.00

D. Facilities and EquipmentsThe proposed DLAX Restobar will adopt a modern and futuristic set up of the ambience and will be an open air establishment. It will be open for natural ventilation supplemented with large ceiling fans. Lightings will be excellent until diner time and after diner events will be dimed and only the stage will be lighted for the performers to be seen.Equipments and utensils will be made sure to pass the Philippine standard in order for good and durable products.The facility will be engineered well and materials are hard wood and cement for good result and durability. It will be supervised with professional foreman for better result.

E. Labor RequirementsThere will be twelve (12) employees to be hired with one (1) manager, one (1) cook, one (1) assistant cook, one (1) cashier, one (1) barman, four (4) waiters, two (2) messmen and one (1) security guard. Each recruited employee will be screened thoroughly and must meet the requirements for the slot applied. Once employed, every employee will be given all the benefits the government designed for them. All of them will undergo trainings and debriefing for better performances.

F. Waste DisposalTrash bins will be put up in the vicinity. Proper waste disposal will be practice including proper segregation according to the municipalitys design. A government garbage truck will collect the segregated wastes once in two days. G. UtilitiesBasic utilities required like electricity, water supply, telecommunication and internet connection will be installed in the establishment.The electricity will be provided by the local electric cooperative, the Zamboanga del Sur Electric Cooperative II (ZAMSURECO II). The water supply will be provided by the local water system of the municipality. Telecommunication will be from the three (3) major cellphone signal providers, the Globe, Smart and Sun Cellular. The internet connection will be provided by the PLDT-DSL.

H. DrainageProper drainage system will be strictly implemented to prevent flooding and avoidance of unpleasant smell. Canals will be built in stagnant water areas. Proper disposal of garbage will also help in avoidance of stagnant water. Throwing of solid waste in the sink and sewers will be strictly prohibited.

I. Building Lay-out1. Location Map/Site2. Perspective Viewsa. Front Viewb. Rear Viewc. Left and Right Viewsd. Birds Eye View3. Floor Plan4. Servicing Counter5. Ceiling Plan6. Comfort Rooms7. Electrical Lay-out

Chapter VIIFINANCIAL STUDY

A. Financial and Equipment1. Office EquipmentsQuantityUnitItem DescriptionUnit PriceTotal Price

1UnitOffice Table3,000.003,000.00

1UnitSwivel Chair1,800.001,800.00

1UnitCash Register8,600.008,600.00

1UnitPrinter2,200.002,200.00

1UnitPersonal Computer17,000.0017,000.00

1UnitWall Clock185.00185.00

1UnitStapler60.0060.00

1UnitCalculator175.00175.00

1UnitWifi Router1,800.001,800.00

1UnitScissors60.0060.00

2UnitsOffice Chairs600.001,200.00

Total36,080.00

2. Office SuppliesQuantityUnitItem DescriptionUnit PriceTotal Price

1DozenBallpen60.0060.00

1BundleBond paper1,300.001,300.00

1DozenFolder60.0060.00

1DozenScotch tape180.00180.00

1BoxStaple wire25.0025.00

2PiecesRecord book75.0075.00

1BoxPaper clip15.0015.00

Total1,715.00

3. Kitchen EquipmentsQuantityUnitItem DescriptionUnit PriceTotal Price

1unitBurger machine8,000.008,000.00

1unit2 Door Refrigerator22,000.0022,000.00

2unitsBlender3,000.006,000.00

1unitWeighing scale250.00250.00

1unitWorking table3,000.003,000.00

1unitPressure cooker3,200.003,200.00

1unitGas stove and tank3,500.003,500.00

1UnitWater heater1,850.001,850.00

2unitsSteamer3,000.006,000.00

1unitOven and gas tank10,000.0010,000.00

TotalP63,800.00

4. Furnitures and FixturesQuantityUnitItem DescriptionUnit PriceTotal Price

6PiecesDining Table for 41,200.007,200.00

3PiecesDining Table for 2800.002,400.00

30PiecesDining chair600.0018,000.00

1PieceCashier table1,200.001,200.00

1PieceCashier chair600.00600.00

10PiecesBar stools1,200.0012,000.00

Total41,400.00

5. Kitchen and Dining UtensilsQuantityUnitItem DescriptionUnit PriceTotal Price

2PiecesCarajay500.001,000.00

2SetsLadles250.00500.00

2PiecesStock pot675.001,350.00

5PiecesFood tong25.00125.00

3PiecesChopping board185.00555.00

2SetsKitchen knives750.001,500.00

2PiecesButchering Knife1,200.002,400.00

1PieceSharpening stone125.00125.00

1PieceElectric Beater2,450.002,450.00

3PiecesBasin115.00345.00

2PiecesCan opener125.00250.00

2PiecesBottle opener50.00100.00

10PiecesGlass rack35.00350.00

2PiecesDish rack350.00700.00

1SetStrainer120.00120.00

1SetMeasuring cups120.00120.00

1SetMeasuring spoons120.00120.00

2PiecesWater jug175.00350.00

3PiecesMixing bowl65.00195.00

2PiecesIce cream scoop150.00300.00

1UnitWater dispenser5,700.005,700.00

3PiecesWater gallon195.00585.00

3PiecesThermal jug285.00855.00

5PiecesServing tray115.00575.00

3DozensDinner plate444.001332.00

3DozensSpoon192.00576.00

3DozensFork192.00576.00

3DozensDrinking glass144.00432.00

2SetsCup and saucer157.00314.00

3DozensServing bowl192.00576.00

2DozensTeaspoon169.00338.00

20PiecesServing spoon15.00300.00

3DozensMug216.00648.00

1PieceCharcoal griller1,200.001,200.00

24PiecesWine glass50.001,200.00

Total28,162.00

6. General SuppliesQuantityUnitItem DescriptionUnit PriceTotal Price

1BundleTable napkin65.00650.00

1BundleDrinking straw20.00200.00

1PackToothpick75.0075.00

15PiecesTablecloth150.002,250.00

3PiecesTrash can190.00570.00

2PiecesDust pan135.00270.00

3PiecesMop195.00585.00

3PiecesSoft broom35.00105.00

1PieceDishwashing liquid40.0040.00

1BundleSponge100.00100.00

1BarLaundry soap22.0022.00

1BottleDisinfectant75.0075.00

1BundleCellophane bags150.00150.00

2PiecesToilet deodorizers35.0070.00

3PiecesPail120.00360.00

3PiecesDipper15.0045.00

2PiecesHand soap25.0050.00

1PieceTissue15.0015.00

3PiecesBroomsticks10.0030.00

3PiecesDusters20.0060.00

10PiecesLight bulbs175.001,750.00

total7,472.00

7. Other NecessitiesQuantityUnitItem DescriptionUnit PriceTotal Price

2UnitCeiling fan2,500.005,000.00

1UnitTV8,400.008,400.00

2UnitFire Extinguisher3,500.007,000.00

1UnitLogo/Signage5,000.005,000.00

1UnitDVD Player2,000.002,000.00

1SetSound System75,000.0075,000.00

total102,400.00

B. Estimated Life Span1. Office EquipmentsItem DescriptionProject CostEstimated Life Span (Years)Depreciation Cost

Office Table3,000.008375.00

Swivel Chair1,800.008225.00

Cash Register8,600.0010860.00

Printer2,200.003733.33

Personal Computer17,000.0053,400.00

Wall Clock185.00292.50

Stapler60.00230.00

Calculator175.00287.50

Wifi Router1,800.005360.00

Scissors60.00230.00

Office Chair600.00875.00

Total6,268.33

2. Kitchen EquipmentsItem DescriptionProject CostEstimated Life Span (Years)Depreciation Cost

Burger machine8,000.0081,000.00

2 Door Refrigerator22,000.00102,200.00

Blender6,000.0041,500.00

Weighing scale250.00383.33

Working table3,000.0010300.00

Pressure cooker3,200.0051,600.00

Gas stove and tank3,500.0010350.00

Water heater1,850.003616.67

Steamer6,000.0051,200.00

Oven and gas tank10,000.00101,000.00

Total6,683.66

3. Furnitures and FixturesItem DescriptionProject CostEstimated Life Span (Years)Depreciation Cost

Dining Table for 47,200.008900.00

Dining Table for 22,400.008300.00

Dining chair18,000.0082,250.00

Cashier table1,200.008150.00

Cashier chair600.00875.00

Bar stools12,000.0081,500.00

Total5,175.00

4. Kitchen and Dining UtensilsItem DescriptionProject CostEstimated Life Span (Years)Depreciation Cost

Carajay1,000.004250.00

Ladles500.003166.70

Stock pot1,350.003450.00

Food tong125.00341.67

Chopping board555.003185.00

Kitchen knives1,500.003500.00

Butchering Knife2,400.003800.00

Sharpening stone125.00341.70

Electric Beater2,450.003816.67

Basin345.003115.00

Can opener250.00383.33

Bottle opener100.00333.33

Glass rack350.003116.70

Dish rack700.003233.33

Strainer120.00340.00

Measuring cups120.00340.00

Measuring spoons120.00340.00

Water jug350.003116.70

Mixing bowl195.00365.00

Ice cream scoop300.003100.00

Water dispenser5,700.0031,900.00

Water gallon585.003195.00

Thermal jug855.003285.00

Serving tray575.003191.70

Dinner plate1332.003444.00

Spoon576.003192.00

Fork576.003192.00

Drinking glass432.003144.00

Cup and saucer314.003104.70

Serving bowl576.003192.00

Teaspoon338.003112.70

Serving spoon300.003100.00

Mug648.003216.00

Charcoal griller1,200.003400.00

Wine glass1,200.003400.00

Total9,304.23

5. Other NecessitiesItem DescriptionProject CostEstimated Life Span (Years)Depreciation Cost

Ceiling fan5,000.0051,000.00

TV12,400.0052,480.00

Fire Extinguisher7,000.0032,333.33

Logo/Signage5,000.0051,000.00

DVD Player2,000.005400.00

Sound System75,000.00107,500.00

Total14,713.00

6. Building RenovationUnitProject CostEstimated Life Span (Years)Depreciation Cost

Building Renovation280,0001028,000

7. Summary of Depreciation CostItemDepreciation Cost

Office Equipment6,268.33

Kitchen Equipment6,683.66

Furniture and Fixtures5,175.00

Kitchen and Dining Utensils9,304.23

Other Necessities14,713.33

Building Renovation28,000.00

Total70,144.55

C. Project EstimateFixed AssetsCost

Office Equipment36,080.00

Kitchen Equipment63,800.00

Furnitures and Fixtures41,400.00

Kitchen and Dining Utensils28,162.00

Other Necessities102,400.00

Building Renovation280,000

Total Fixed Assets551,842.00

Operating ExpensesCost

Salaries and Wages458,640.00

SSS Contribution31,800.00

PHIC Contribution9,450.00

Employees Meal Allowance98,550.00

General Supplies7,472.00

Office Supplies1,715.00

License and Permits3,500.00

Water Expenses6,000.00

Power Consumption84,000.00

Advertising and Promotion3,000.00

Mobile Phone Load6,000.00

Place Rental144,000.00

Depreciation Expense70,144.55

Total Operating Expenses924,271.55

Contingency Fund15,000

Total Project Cost1,491,113.55

D. Major Assumptions1. All receipts of the day will be intact by the following day.2. Estimated sales will be based on the sales forecast on the marketing study, and will increase 5% annually.3. Operating Expenses:a. It is assumed that the cost of purchased will be 50% of the total sales and is expected to increase annually.b. Employees salaries and wages will increase 5% annually after 3 years.c. General supplies will increase 5% annually.d. Office supplies will increase 5% annually.e. Income tax will be 10% (as stated on SEC. 191-A of the National Internal Revenue Code) of the operating income.f. Sales will be expected to increase 5% annually.g. Advertising will increase 5% after 3 years.h. All stocks will be assumed to be consumed at the end of the year.i. Petty cash fund will be P2,000 per month.j. Permit and license will be expected to increase in 3 years.k. Loss and breakage is constant yearly.l. Rental will increase 5% after 3 years.m. Power provider is expected to increase 2% yearly.n. Water consumption is expected to increase 2% yearly.o. Depreciation will increase annually with 1%.p. SSS and PHIC contribution will be expected to increase in 3 years as the salaries of the employees increased.q. Employees meal allowance will be P98,550.00 annually.r. Mobile phone expenses will be P6,000.00 per year.

E. Financial Analysisa. Test Probability1. Net Profit Margin = YearNet IncomeAnnual SaleNet Profile Margin

20151,781,701.612,903,940.0061.35%

20161,870,786.683,049,137.0061.35%

20171,964,326.013,201,593.8561.35%

20182,062,542.313,361,673.5461.35%

20192,165,676.433,529,757.2261.35%

2. Operating Profit Margin = YearNet IncomeAnnual SaleNet Profile Margin

20151,979,668.452,903,940.0068.17%

20162,078,651.873,049,137.0068.17%

20172,182,584.463,201,593.8568.17%

20182,291,713.683,361,673.5468.17%

20192,406,299.373,529,757.2268.17%

b. Test of Capital InvestmentAverage Net Income1. Average Rate of Return = Total Projected Cost

2,187,783.57=1,491,113.55= 146.72%

Total Projected Income2. Pay Back Period= Average Net Income

1,491,113.55=2,187,783.57

= 0.68 years or 8 months and 26 days