STI COLLEGE CUBAO

SKINNY DIP
BAR AND RESTAURANT
In Partial Fulfillment of
The Requirements for
TOURISM DEVELOPMENT

Submitted by:
Arrogante Mailyn
Barlisan Camille Ingrid
Canlas Jasper
Dianito Rommel
Pantaleon Marlon
Parayaoan Sean
Pueblos Rachel Mar

Submitted to:
Ms. Agnes Arboleda

October 18, 2012

INTRODUCTION

Vacation, food, drink and fun!

everyday life.

Everyone needs a favorite spot to get away from the stress of

Laiya Aplaya a developing resort community, with white sandy beaches, calming blue water and
beautiful sunsets has the potential to become the next no.Batangas.
Resorts are a place where families can get away from their stress of everyday life. What better
way than spending a meal with family in the afternoon or an evening of drinking, dancing and
fun at the Skinny Dip Bar and Restaurant
Our research showed that the area has very little night life after 10PM and people are looking for
alternative places to eat then just at the resort. We can capitalize on both potential markets of
restaurant and nightlife.
Our feasibility study will show that the Skinny dip Bar and Restaurant in Laiya Aplaya could
attract investors that want to be near a resort, coastal community, developing area without a lot
businesses that can cater to families in as well as supporting a enhanced night life. Plan includes
logo, potential layout, projected costs and required services.

TABLE OF CONTENTS

Introduction ...1
CHAPTER I
Situational Analysis ..3
Tourism profile .3
Natural characteristic .4-6
Tourist attractions ....6-7
Demographic .7-8
Tourist arrival .8-9
Map . 9-10

CHAPTER II
S.W.O.T ..12

CHAPTER III
Market analysis .14
Market segments . 14-15
Geographic segmentation 15
Demographic segmentation ...15-17
Psychographic segmentation ...17
Accessibility of destination .18

CHAPTER IV
Objective settings ... 20

CHAPTER V
Plan of action ..22
Step 1. Study preparation 22
Time frame projection ...22-23
Planning .23-24
Designing ...25-26
Construction ...26-27
Hiring and staffing .28-29
Organizational chart ..29-32
Step 2. Determination of objectives ....33
Step 3. Survey 33-34
Step 4. Analysis and synthesis ...34-35
Step 5. Policy and plan formulation 35
Step 6. Recommendation

...36

Step 7. Implementation and Monitoring .36

CHAPTER VI
Financial consideration ...37
Proposed budget ..... 38
Cash flow ....39
Pro-forma balance sheet .39
Pro- Forma income statement .40
Income forecast ..40
Break even analysis ....41
Food and Beverage costing ....42-61

Food and Beverage cost forecast ...62-66

Food and beverage sales forecast ..67-72

CHAPTER VII
Layout .....................................................................................74

CHAPTER VIII
Conclusion ..76

CHAPTER IX
References ..78

CHAPTER X
Appendices .79- 99

CHAPTER I
SITUATIONAL ANALYSIS

SITUATIONAL ANALYSIS
Tourism Profile:
Beauty by the bay, coconut wine and pottery capital of Batangas
San Juan is a first class municipality in the province of Batangas. It is a tourist destination
in the province of Batangas for its world class white sanded beaches.
It is the perfect destinations for the Manila-based tourist, providing the visitor a glimpse
of life in these islands and an opportunity to feel their rhythm without venturing too far
from the national capitol.
Barangays Hugom, Laiya Aplaya, Laiya Ibabao, Imelda and Barualte is designated by the
Department of Tourism as areas for coastal resort development under the
CALABARZON master plan scheme. Except for natural coral reefs near parts of the
coast that have been classified as protected sanctuary by DENR,
The tourism and aquaculture industries provide jobs and earnings to the town's people
and of course, income to the town economy.
The town has also a coconut wine and pottery industries which the town can be proud of.
In these industries, two main things are developed--beauty and determination. Because
of its large fertile land, the town is an agricultural area giving it way to the municipality
to be one of the top suppliers of agriculture products in the province.
Vision
To become the municipality with vast natural resources endowments is the leading agricultural,
commercial and industrial center as well as major tourist destination in the southeastern part of
Batangas.
Mission
To pursue comprehensive and sustainable development programs in order to transform the
municipality into a leading agricultural, commercial, industrial center and major tourist
destination community through:

Agricultural productivity
Creation of favorable investment climate to attract investors
Proper training and adequate education for employment and livelihood opportunities
Provision of essential services, utilities facilities and
Promotion of a stable peace and order situation

Natural Characteristics
Geographical location
The municipality of San Juan is situated on the southern tip of Batangas along the
Batangas- Quezon boundary. It is geographically located at 13.49.6 north latitude and
121.23.8 east latitude. It is approximately 43 kilometers east of Batangas City, the
provincial capital, about the same distance southwest of Lucena City, the capital of
Quezon province, and about 120 kilometers south of Metro Manila, the national capital.
North of San Juan is the neighboring town of Candelaria in Quezon province with
Malaking Ilog defining its geographical boundary. Tayabas Bay lies east and the hills on
the western portion separating San Juan from the towns of Lobo and Rosario of the same
province. Directly south is the Verde Island passage, a sea lane for inter-island vessels
plying the Batangas- Mrinduque route.
Land area
The municipality has a total land area of 27,340 hectares. It is comprised of 42 barangays.
The municipality of San Juan accounts for almost 8.6% of the provincial land area and
ranks second to Batangas City (28,296 hectares) in terms of land area.
Climate
San Juan can generally be classified to the first type of climate characterized by two
pronounced seasons: dry period from November to April and wet the rest of the year.
December and January are the coldest months while March and April register to be the
hottest. Precipitation is higher during the months of July to September, Maximum rainfall
usually occurs between the months of September and October. The average annual
rainfall was recorded to be 1029.6 millimeters.
Topography
The topography or surface of the municipality varies from low flat lands on the eastern
portion specifically along Tayabas Bay, slightly rolling on the midsection and highest at
the western side bordering along Rosario and Lobo municipal boundaries. Lying along
the shores of Tayabas Bay on the east, the shorelines are laced with swamps and
marshlands. These are at Barangays Imelda, Bataan, Nagsaulay, Subukin, Calub-cub 1
and 2, Pinagbayanan, and Catmon. The southern shorelines bordering Verde Islands
passage, a seawater lane, are long strectches of white sandy beaches, picturesque coves
and wonderful marine resources. Likewise, there are prominent forested mountains and
hills on the western side. These are at the foot of the mountainous boundaries with Lobo
and Rosario. The resultant view is a magnificient nature feature which is considered for
world class tourism. These are found in the portions of Barangays Imelda, Hugom,
Barualte and the portions of the Laiya areas of Aplaya and Ibabao. Several rivers drain
the municipality. These are: Malaking Ilog, Lawaye River, Calub-cub River and Abung
River, Bolbok River, Puttingbuhangin River, Quipot River and Laiya River. Laiya River

empties at Sigayan Bay on the Verde Island passage, Northern tip of municipality. Creeks
branch from these water bodies to drain to other parts of municipality. The most notable
of which are Libato and Mapagong Creeks. These waterbodies aid very much in the
agricultural activities of the municipality. The network of national, provincial and
barangay roads which link settlement areas in the municipality and its neighboring urban
centers is a notable man-made topographic feature of the area.
SLOPES
Slopes range from 0-3% and above. Majority of the land area has a slope of 0.3% which
makes farming a major activity and agricultural land as the major land use. These
constitute about 71% of the total land area. These are the Barangays along the
northeastern pat bordering near Quezon province. Highest elevated areas have slopes of
15% and above. These are the southwest portion of the municipality bordering the Lobo
and Taysan towns of Batangas. These are in Barangays Bulsa, Pulang Bato, Quipot and
parts of Sapangan and Laiya Aplaya. Portion of barangay Hugom, central portions of
Laiya Aplaya and a portion of Coloconto, have slope of 8-15%.
Products

Lambanog
In san juan, batangas,, drinking lambanog is usually a communal thing men sit
around in a circle and tagayan will ensue. The men take turns drinking shots from
a cup placed in the middle of the group. Usually, there is also someone singing
and playing the guitar to add to the festivities; he takes his turn at drinking too, so
the music gets more interesting as the drinking goes on. It was made an export
product in 2001 and has attracted foreign markets. To attract the youth and expand
its marketing possibilities, it is now marketed and sold in different flavors such as
cherry, jack fruit, apple, orange, four seasons, mint, etc.

Pottery
Pottery is the ceramic ware made by potters. It can also refer to the material of
which the potteryware is made. Major types of pottery include earthenware,
stoneware and porcelain. The places where such wares are made are called
potteries. Pottery is one of the oldest human technologies and art-forms, and
remains a major industry today. Ceramic art covers the art of pottery, whether in
items made for use or purely for decoration.

Tourist attractions
Natural:

o Mahabang Buhangin Beach

Laiya, San Juan, Batangas
Located in the town of San Juan, the area has white sand and a
living colony of
corals.
o Hugon Beach
Barangay Hugon, San Juan, Batangas
The white sand of Hugon Beach is one kilometer long. Some parts
of the sea floor have smooth rocks but most are sandy. There is a
sudden drop-off of about ten meters from the beach. The waters of
the beach are also good for snorkeling.
o Mainit Hot Spring
Brgy. Pulang Bato, San Juan, Batangas
Mainit Hot Spring offers therapeutic mineral waters and a
refreshing dip for bathers. The spot is ideally located at the foot of
a huge mountain with thick vegetation.

Historical
o Unique architecture of numerous old houses scattered through the town.
Many of these homes were built in the early 1900s by original founders
and leaders of San Juan and by prominent families. Such houses as those
owned by Lorenzo Hernandez and Soledad Magtibay, the antique Porto
Gualberto house in Baluarte.
o The all-bamboo house of Eugenia Castillo in Barangay Marikit.
o The Bonito Mercado V. Marasigan house which was the site of grand balls
during the 1930s.
o The St. John Nepomuceno Church, named after the towns patron saint.
Originally located in Barangay Pinagbayanan, it was moved to its present
location at the Poblacion in 1890.

Demographic

With a wide range of activities and promising attraction to offer, San Juan
Batangas has its own mystical beauty to appeal to everyone.

MUNICIPALITY/CITY
LAND AREA(sq.Kms)
POPULATION PROJ.2010
POPULATION DENSITY(Person/Sq.kms)
DISTRICT
INCOME CLASS
NO. OF BHSs
NO. OF BRGYS
NO. OF HHs

SAN JUAN
273.40 (105.56sq. mi)
94,291
340/km2(890/sq.mi)
4th district
1st class;partly urban
20
42
14,785

Population:

SAN JUAN BATANGAS:

POPULATION OF SAN JUAN BATANGAS

1; 16%

5; 24%

2; 18%
4; 22%

YEAR
1990
1995
2000
2007
2010

3; 20%

POPULATION
64,741
71,913
78,169
87,276
94,295

BRGY: LAIYA APLAYA

+% P.A
----1.2%
1.57%
1.67%
2.58%

49.42

50.58

1,294

1,493

1
2

YEAR 2011

5,977

MEN
WOMEN
FAMILY
HOUSEHOLD

3,023
2,954
1,493
1,294

TOURIST ARRIVAL: (DOT)

100,000

200,000

300,000

400,000

500,000

600,000

BATANGAS:

2004

2005

2006

2007

2008(JAN TO
JUNE)

INTERNATIONAL 6,156
TRAVELERS
DOMESTIC
175,666
TRAVELLERS
OVERSEAS
6,319
FILIPINOS

9,932

54,491

102,020

51,157

146,443

265,102

440,890

458,621

3,164

4,701

5,646

2,646

TOTAL

159,539

324,294

548,556

512,424

MAP:

188,141

Laiya Aplaya map

San Juan map

CHAPTER II
SWOT ANALYSIS

Strength, Weakness, Opportunities and Threats Analysis

Strength
It is a tourist destination in the province of Batangas for its world class white sanded
beaches . The government and local communities are supporting the development and
improvement of the areas. And been designated by the DOT as areas for coastal resort
development. The place is accessible from the heart of Manila that doesnt require a
plane.
Weakness
The area is still under the development that needs a time to be able to meet the tourist
needs and wants. Our bar is new and not yet established, lean season.
Opportunities
Being one of the tourist destination near Manila, this place can give its best to compete
with the other famous tourist destination locally and internationally if the DOT, NGOs
and private sectors of the government will give its full support and invest on further
development of the area. The volume of the tourist can bring optimum benefits to the
local people, municipality as well as to the country itself. Ei. Employment, earnings, etc.
Threats

The proposed location is a meter away from the shore, natural calamities such typhoon,
earthquake, heavy rains may affect our daily operations.

Recommendation
To build a sustainable tourist destination that can maintain the balance between
development and conservation.

CHAPTER III
MARKET ANALYSIS

Market Analysis
As far as Tourism Industry is concern, the development of the tourist destination goes
beyond the expectation, the concept of development and sustainable tourism is the main goals in
every tourism destination. It is observable that lacking of establishment that will cater the needs
and want of the market will affect the growth of the tourist arrival in area. We conduct a survey
and the result show that accommodation alone cant support the growing demand in industry.
Laiya San Juan has its promising attractions and opportunity to be one of the prime tourist
destination in the country, In order to contribute and be part of the industry we came up with the
idea of putting up a Bar and Restaurant in the heart of Laiya with its spectacular location,
meter away from the shore, that will caught the attention and satisfied the guest needs and want.

Market Segments
Based on the past five year tourist arrivals of Laiya San Juan beach resort, the market is
consist of the following:
Local Market

The residents within the area.

Gateway/Family travelers

Adventurous/ educational travelers

Other industry/companies (film, magazine, documentary)

Company outings

Foreign Market

Tourist who natures lover(outdoor vacationer)

Foreigners who visit to spend vacation.

Foreign Businessmen (investors, business meetings.)

Travelers that adventurous

Geographic Segmentation:
The location also can be segmented by the following:
Market: Locations for shop outlets can be found.
*Food, souvenir (etc
Existing Establishment: Establishments that cater the tourist needs.
*Resort, Inns, Health center, Police station, Church etc
Advertising: Areas for advertisement can be identified. Segmentation can also reveal
information for advertisement media.
*Tarpaulin, Newspaper, Magazine, internet website and etc.

Demographic Segmentation:
Age

Child(5-11)
Teenager(12-20)

Work beginner(21-24)
Yuppy(25-39)
Matured(50-60)
Middle ages(40-44)
Retiree(70-up)

Male
Female

Sex

Civil status
Young ,single
Young, married (no children)
Young, married (youngest child under 6)
Older, married (w/children)
Older, married (no children under 18)
Divorce
Single parent
Separated
Widow
Income
Minimum
Average
Above minimum
ABC + C-DE
Education
Grade school
High school
College
Vocational
Masters/doctoral
Profession
Unemployed
Housewife
White collar worker
Blue collar worker
Executive
Owner
Professional

Military
Technical worker
Student
Retiree

Location
Density
* urban, sub-urban, rural
Geographic * Gma, LVM, Asia, middle east, Europe, USA etc..
Family size
Bachelor
Husband and wife
Small family (3-5)
Big family (6-8)
Religion
Catholic
Iglesia ni Kristo
Buddhist
Protestant
Born-again
Muslims
Nationality
Filipino
Chinese
Japanese
Korean
American
European
Etc..
Social class
A, B, C, D

Psychographic Segmentation:
Below are the different groups and lifestyles of the people

Local (people within the country)

Foreign (people from other country )

Dependent (children still living at home with parents)

Pre-family (with their own households but no children)

Family (parents with at least one dependent child)

Late (parents with children who have left home, or older childless couples).

Accessibility of Destination
The area is accessible to all kind of transportation . Below are the list of transportations
that the area has:
Land:

Bus- from Manila, Quezon City, to Lipa Batangas

Van from Lipa Batangas to San Juan

Jeepney route to Laiya

Tricyclegoing to nearby resorts , market , streets and villages .

Airlines and Airports

NAIA 1 (Terminal 1)

All International Flights and Airlines

NAIA 2 (Terminal 2)

Philippine Airlines is the major airline in this airport

Domestic and International Flight via Philippine Airlines

NAIA 3 (Terminal 3)

Cebu Pacific and Air Philippines are the major airlines

Domestic flights all over the Philippines

Shipping Lines (Major Shipping Lines)

Negros Navigation route to Visayas Provinces

Super Cat Fast Ferry Visayas and Mindanao Provinces

CHAPTER IV
OBJECTIVE SETTING

Objectives Setting (Rationale)

Our proposed project is to build a bar and restaurant named Skinny Dip aiming to cater the
tourist needs with the objective below:

To provide a restaurant that serve high quality food and beverage, breakfast, lunch and
dinner.
To provide a high quality facility with beautiful ambience, where the guest will enjoy
their meal and feel pampered and relaxed in every visit.
To provide the so called night life, with our quality drinks, ambience and entertainment
To provide an excellence service that will give a good impression and will remind them
about their vacation.
To provide better environment to the customers and to the local community
To contribute to host community an employment, protection and also to attract tourist
within the area.
To be part of the growing industry and organization that implements the sustainable
tourism.

CHAPTER V
PLAN OF ACTION

Plan of Action
Step 1: Study Preparation
Studying Local Community
Geographic Segmentation
Demographic Segmentation
Psychographic Segmentation
Government
Guidelines and Policies
o TIEZA (Tourism Infrastructure and Enterprise Zone Authority).
(For reference, pls. see appendices)

Different Government Sectors

(For reference, pls. see appendices)

Permits
o Bureau of Internal Revenue (BIR)
o Barangay Clearance
o Mayors or Municipal Business Permit
o Mayors Permit
(For reference/documents needed, pls. see appendices)

TIME FRAME PROJECTION

ID

NAME OF WORK

ASSESSMENT OF
TOURISM
PRODUCT AND
SERVICE
SELECTION OF
SITES
ENVI. ANALYSIS

1.
1
1.
2
1.
3

REGIONAL
ANLYSIS

JU
L

AU
G

SE
PT

OC
T

NO
V

DE
C

JA
N

FE
B

M
AR

AP
R

MA JU
Y
N

1.
4

1.
5
1.
6
2
2.
1
2.
1.
1
2.
1.
2
3
4
5
5.
1

DETERMINATION
OF
FACILITY,LAND
USE AND
INSFRACTRACTU
RE
PLAN
FORMULATION
ECONOMIC/FINA
NCIAL ANALYSIS
IMPLEMENTATIO
N OF PROGRAM
ADMINISTRATIVE
PROCEDURE
PLANNING/DESI
GNING
CONSTRUCTION

MARKETING AND
PROMOTION
HIRING AND
STAFFING
LAUNCHING
MONITORING/AS
SESMENT

(NOTE: THIS SCHEDULE IS PROJECTED ONLY,SOME TASK MAY FINISH EARLY OR DELAYED FOR SOME REASON E.I
WEATHER CONDITION ,..ETC )

A. Planning
In order to come up with our objectives, some process must take place to insure the
organized and smooth flow of the main goal.
Economic Development Planning- how our objectives will help to create and maintain a
strong, vibrant local economy. In coordination with the government sectors and the local
community with the relations of improving the tourist destination in our preferred site.
o Our feasibility plan would help Laiya Aplaya be recognize as one of the best
tourism spot in Philippines with this we will gain profit and contribute to the
Philippine economic status.

o Part of our objective is to help and give employment to the local resident.
Site planning determines to the large extent of physical characteristic of the area, by
assessing the potential site through site analysis.(proposed location).

Clustering of building
Information about slopes and soils.
Maintenance and management cost
Perimeter Safety and Security
Carrying Capacity (Zoning)

Infrastructure Planning this refer to the transportation systems and public utilities that
are essential on vitality a business, communities conservation of other natural resources.
The most important is the comfort of the residents and visitors (tourist).

Transportation ( public and private vehicles)

Telephone lines and cables
Electric (BATELEC II-eclectic cooperative)
Water supplies (NAWASA)
Hospitals, clinics, and emergency response
Law enforcement and prisons
Sanitation and waste removal

Social Facility Planning determines the purpose of facilities and the means (activities,
procedure and resources) on attaining the main goal in the business.
Restaurant
Bar
B. Designing
Logo:

In order to have a unique, attractive and positive impact to the tourist, we consider the
proper design principles and practices.
Purposed of the plan
We composed a design that will fit on the location.
Design for people
Skinny Dip bar and restaurant is design to attract every tourist within the area.
Satisfy both function and aesthetics
With its interior design and location of each function area, we make sure that
flowing of service will be effective and satisfying.
Satisfy technical requirements
With our complete utilities, the guests will ask nothing else.
Meet the need for the lowest possible
We ensure to keep a maintenance and management cost at the lowest possible
cost without sacrificing the quality of service.
Provide the supervision ease
With our design principles treat guest as the king and queen we make it easier
to the guest to be able to find our place.

C. Construction
We consider, the environmental impact by proper scheduling, budgeting, construction
site safety availability of the materials and logistics and most of all the inconvenience to
the public caused by construction.

O.#

TIME FRAME PROJECTION

NAME

DURATI

START

FINISH

D
1
2
3
4
5
6
7
8
9
10
11
12

1
1.1
1.2
1.3
1.3
1.4
2
2.1
2.2
2.3
3
4

Contracts
Supply lot sale agreement
Supply construction agreement
Supply contact plans/specifications
Supply contract site plan
Secure financing
Doc. review and revision
Finalize plan and specification
Finalize site plan
Approved revised plan
Bids and contracts
Grading and building permits

ON
0.00d
0.00d
0.00d
0.00d
0.00d
0.00d
15.00d
10.00d5
1.00d
0.00d
5.00d
9.00d

Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Wed 11/21/12
Thu 11/21/12
Fri 11/22/12
Fri 11/30/12

Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Thu 11/5/12
Tue 11/20/12
Thu 11/15/12
Thu 11/21/12
Thu 11/21/12
Thu 11/29/12
Wed 12/12/12

13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31

4.1
5
5.1
5.2
5.2
5.3
5.4
6
6.1
6.2
6.3
6.4
7
7.1
7.2
8
9
10
11

32
33
34
35
36
37
38
39
40
41

12
14
15
16
17
18
19
20
21
22

Building permit issued

Site work
Clear lot
Strip topsoil and stockpile
Excavation
Rough grade lot
Excavate for foundation
Foundation
Dig footing and install reinforcing
Stock block, mortar, sand
Build block foundation
Fill block cores with concrete
Delivery
Steel/lumber delivery
Cement /other delivery
Rough carpentry
Concrete slabs
H.V.A.C
Electric, specialty rough-ins
(audio, tel., lightings)
Roofing
Exterior finishes
Floor finishes
Paint
Interior trim
HVAC, Plumbing,
Exterior landscaping
Electrical and hardware final trim
Cleaning
Setup for opening(delivery,staffing)

0.00d
6.00d
2.00d
1.00d
1.00d
1.00d
2.00d
4.00d
1.00d
1.00d
1.00d
1.00d
2.00d
1.00d
1.00d
15.00d
2.00d
3.00d
4.00d

Wed 12/12/12
Thu 12/13/12
Thu 12/13/12
Mon 12/17/12
Mon 12/18/12
Tue 12/18/12
Wed 12/19/12
Thu 12/20/12
Thu 12/20/12
Fri 12/21/12
Sat 12/22/12
Sat 12/22/12
Wed 12/26/12
Wed 12/26/12
Thu 12/27/12
Fri 12/28/12
Mon 01/21/13
Wed 01/23/13
Mon 01/28/13

Wed 12/12/12
Thu 12/20/12
Fri 12/14/12
Mon 12/17/12
Mon 12/18/12
Tue 12/18/12
Thu 12/20/12
Sun 12/23/12
Fri 12/21/12
Fri 12/21/12
Sat 12/22/12
Sun 12/23/12
Thu 12/27/12
Wed 12/26/12
Thu 12/27/12
Fri 01/18/13
Tue 01/22/13
Fri 01/25/13
Thu 01/31/13

4.00d
10.00d
3.00d
2.00d
5.00d
1.00d
5.00d
3.00d
1.00d
5.00d

Fri 02/1/13
Thu 02/07/13
Thu 02/21/13
Tue 02/26/12
Thu 02/28/13
Thu 03/7/13
Fri 03/8/13
Fri 03/15/13
Wed 03/20/13
Thu 03/21/13

Wed 02/06/13
Wed 02/20/13
Mon 02/25/13
Wed 02/27/13
Wed 03/6/13
Thu 03/7/13
Thu 03/14/13
Tue 03/19/13
Wed 03/20/13
Mon 03/25/13

D. Hiring and Staffing

Hiring Process
Step 1: Examination
Step 2: Screening
Step 3: Initial Interview
Step 4: Final Interview
Step 5: Deployment
Schedules
Position

Mon

Tue

Wed

Thu

Fri

Sat

Sun

Manager

7pm4am

4pm1am
4pm1am

5pm2am
4pm1am
4pm1am

5pm2am
4pm1am
4pm1am

5pm2am
4pm1am
4pm1am

5pm2am
4pm1am
4pm1am

4pm-1am

4pm-1am

4pm-1am

4pm-1am

Day-off

4pm-1am

4pm-1am

7pm4am

7pm4am

7pm4am

Day-of

7pm4am

7pm4am

7pm4am

7am4pm
Day of

Day-of

7am4pm
4pm1am
Day-of

7am4pm
4pm1am
7pm4am
4pm1am

7am4pm
7am4pm4pm
1am
7pm7pm7pm4am
4am
4am
4pm4pmDay4pm1am
1am
of
1am
7am-4pm
7amDay of
7am7am4pm
4pm
4pm
Cook 2
Day-of
7am4pm7pm4pm4pm
1am
4am
1am
Cook3
7pm7pm7pmDay-of
7pm4am
4am
4am
4am
Server 1 7amDay-of
7am7am7am4pm
4pm
4pm
4pm
Server 2 Day-of
7am4pm4pm4pm4pm
1am
1am
1am
Server 3 7pm7pm7pmDay-of
7pm4am
4am
4am
4am
Security 4pmDay-of
4pm4pm4pm1
1am
1am
1am
1am
Security 1am1amDay-of 1am1am2
10am
10am
10am
10am
Accountant is by appointment, every end of the week
only. )
Additional On call server during peak season.

7am4pm
4pm1am
7pm4am
4pm1am
7am4pm
4pm1am
7pm4am
7am4pm
4pm1am
7pm4am
4pm1am
1am10am

7am4pm
4pm1am
7pm4am
4pm1am
7am4pm
4pm1am
7pm4am
7am4pm
4pm1am
7pm4am
4pm1am
1am10am

Cashier
1
Cashier
2
Bar
captain
1
Bar
captain
2
Bartend
er 1
Bartend
er 2
Bartend
er 3
Head
cook 1
Cook 1

5pm2am
4pm1am
Day-of

5pm2am
Day-of

E. Organizational Chart

Day-of

bar
manager

Bar captain

Head Cook

cashier

Cook
Bartender

SEcurity/boun
cer

Bar back

Bar server

Bar and Restaurant Management

Job description
Front of the house

Manager Responsible in managing the entire department.

Bar captain assistant of manager of the department and gives instruction to the
employees

Head waiter head of waiters and waitresses

Bartender primarily prepare beverages alcoholic /non alcoholic

Receptionist welcome the guest

Server provider of service to the guest

Cashier Processes payments for meals and drinks

Steward- maintains the cleanliness of the area.

Security-ensures the safety of the establishment , customers and co- employee

Back of the house

Head cook-head of the kitchen works with the whole team

Cook-skilled cooks who prepared food items in higher quality

Food checker-check the food before serve to the customers to avoid problem.

Job qualification:

Manager
o -Graduate of 4 year in hotel and restaurant management
o -5 years experience in bar management
o -3 years experience in hospitality industry
o -Must have an ability to coach, train and discipline employees.

Bar captain
o -Graduate of at least 2 year in hotel and restaurant management
o -3 years experience in restaurant / bar

Bartender
o -Graduate of HRM course
o -At least 1 year experience in bartending
o -expert in flaring

Server/receptionist
o -at least 2 year college graduate that related in hospitality industry management
o -male or female with pleasing personality
o -must have a good communication skills
o -18 to 24 years old

Cashier
o -2 year in college that related in accounting course
o -at least 1 year experience in financing

Security/bouncer
o -at least 2 year in college
o -male at least 59 tall

Policy
Resto bar
o Wear proper and complete uniform on duty

Employees in front and back of the house must wear their proper and complete uniform
In order to be easily recognized by the customers, and to maintain the order of the
establishment.
o Tip pocketing is strictly prohibited

Tip that has been given by the guest should be surrender in cashier including personal tip.
It will be collected until the end of the month and
o No eating and drinking with customers.
o Time in check out according to time of duty.

Dos and donts for servers

o
o
o
o
o
o
o
o

Do apologize to the customers if any problem happens.

Do smile, say thank you and welcome to the guest all the time.
Do make eye contact when talking to the customers
Do remember regular customers especially their names to make them feel at ease
and welcome
Dont eat or chew a gum when talking to a customer. Its disrespectful and lack of
professionalism.
Dont give your personal information to the customer.
Dont make a conversation with co-workers in the middle of busy hour if not
necessary.
Dont argue with the customer. Involve a manager or supervisor if you cant
handle angry guest.

Kitchen / FnB

-First in first out policy

Inventory of stocks at least twice a week.

Employees uniform
Resto bars manager and supervisor
Morning, corporate attire.
evening)
Chefs
-traditional chef uniform .white jacket, pants, white shoes, including hairnet and
chefs hat.
Waitress and waiters uniform

Standard uniform

Step 2: Determination of Objectives

To build a bar restaurant to provide food and beverage as well as entertainment for
tourist.
To provide a place for visitors and tourist in satisfying their palate and cater their social
interaction in a place that would delight their senses.
To maximize the tourist arrivals in the local community
To preserve and promote the existing tourist destination in the city.
Step 3: Survey

100
90
80
70
60
50
40
30
20
10
0

Series 4
Series 3
Series 2
Series 1

In this feasibility study, After conducting the survey for Skinny Dip Bar and restaurant with total
of 10 respondents: 80% agreed to have a hang out place / bar while 20% disagreed. 50% go to
bar more than twice a week while 10% does not go to bar at all and 20% each on 1-2 times week/
month. All of our respondents answer bad for the night life in the beach which will be 100%.
Our potential guests will go to the bar /restaurant with their family with 50% total, 40% for
friend and 10% for Professionals. 100 % agreed to have a place to eat available throughout the
day. 40% of our respondent would like to eat local food and 30% as well to those who want
Filipino food while 20% loves to eat Italian cuisine; the 10% left is for French food. 20% or 2
respondents are willing to pay 200 pesos and above for their and 30% are ready to pay from 100200Php, 40% are ready to pay their meal for 50-100Php while 10% is for 50 below for food.
We used 2 types of survey:
Fieldwork for us to know the Market Segments.
Research work

Step4: Analysis and Synthesis

Physical Elements
For us to identify the things we need to develop in our preferred site, below must be
included as basis:
The natural characteristic of the site. (Land Form, Location or Position)

o Laiya aplaya is situated in southern tip of Batangas with 1.5 km

shoreline traces the gateway 7 km Laiya coast of Batangas. It is

also embraced with spectacular mountains and a fruit bat cave.

The existing establishments and transportations services.
o Resorts
o Hotel
o Restaurant
o Electric and Water Supply
o Public Transportations (e.g van, jeepney, bus)

Economic Elements
Activities around the area that can help to increase the economy of the country.

Employment
Developing infrastructure
Tourist arrivals

Social Elements
With the aid of technology we able to provide the information through social networking
and internet sites with this we will be able to generate visitors which will be the best way
to disseminate information.
This must influence the local and foreign market to attract them to visits the tourist
destination for the tourism development.

Social Media (Face book, Twitter and other online advertisements).

Magazines, Newspaper, Billboards, Tarpaulin.

STEP 5: Policy and Plan Formulation

Environment
Carrying Capacity and Zoning
o The market must be adopted by local community without resulting
any damage into physical environment, generating socio-cultural
and economic problems and maintaining proper balance between
development and conservation.

 Government

Rules and Regulations (Policies and Procedures)

o The establishment will follow the Rules and Regulation of the
government in planning, designing and constructing.
o The policies and procedures will be prioritized always for the
betterment of the tourist destination.

Economic
o Employees must be hired at the right time and job.
o Employees benefits must be given on time and complete based on
the labor code of the constitution.
STEP 6: Recommendation
There should be alternatives in each plan. Once the plan didnt work, it should be
reconsidered so that we can figure out what went wrong.
STEP 7: Implementation and Monitoring

Plan Review
Final review of the planning and policy.
Plan Adaptation
The plants should be used as legal guidelines in the tourism destination.
Adoption of Legislation and Regulation

Rules and Regulations from the local and private sector must be implemented.
Skinny dip aims to provide a great experience to the visitor, in order to do so. We
must meet all the necessary requirements and criteria regulated by the department
of tourism based on rules and regulation to govern the accreditation of tourism
related establishment.
Integration of development policies, plans, and programs into public and private
sector.
Go community.
Development funding and project implementation.
This will be used to finance the development of tourist destination and the funds
will be from local or private sector and can also be from local or international
financing
Continuous monitoring of tourism.

 Recording, Feedbacks, Evaluation and Reviewing

Adjustments to the plan and Program.
Reconsiderations of the plans by adjusting it to fit the market and demands.

CHAPTER VI
FINANCIAL CONSIDERATION

FINANCIAL CONSIDERATION

PROPOSED BUDGET
INVESTMEN
T
Arrogante, Mailyn
Barlisan, Ingrid Camille
Canlas,Ja
sper
Parayaoan, Sean
Sales,
Lanie
Pueblos, Mar Rachel

3,900,000.0
0
2,750,000.0
0
3,950,000.0
0
2,700,000.0
0
3,250,000.0
0
3,250,000.0

0
Pantaleon, Marlon Jay
Dianito, Rommel

2,500,000.0
0
2,700,000.0
0

TOTAL

25,000,000
.00

CONSTRUCTION
Proposed Budget

4,000,000.
00

CONSTRUCTION
COST
project fee
construction materials
utilities
labor cost
interior cost
land cost
SSS payments

300,000.00
321,076.32
50,000.00
540,000.00
854,410.00
1,400,000.0
0
100,000.00

TOTAL

3,565,486.
32

INCOME
FORECAST
Investmen
t

25,000,000.00

Construction
3,565,486.32
Cost
Operational Cost
20,540,414.40
Supplies
750,448.75
Cost
TOTAL
24,856,349.47
COST
(143,650.00)

FOOD AND BEVERAGE COSTING

ALCOHOLIC DRINKS

FOOD AND BEVERAGE COST FORECAST

FOOD AND BEVERAGE SALES FORECAST

(FOR MATERIALS ,EQUIPMENT AND FOOD n BEVERAGE SUPPLIES, PLS. SEE APPENDICES)

CHAPTER VII
LAYOUT

Floor plan layout Bar and Restaurant

CHAPTER VIII
CONCLUSION

CONCLUSION

Skinny Dip Bar and Restaurant, an upscale dining and entertainment place n for families,
friends and corporate events.
The developing resort area Laiya Aplaya is one of the most beautiful areas in the
Philippines, beautiful white beaches, calm blue waters which support snorkeling activities
enjoyed by many tourists.

During our visit, our survey of residents and tourists concluded the lack of options for
dining and night life. They explained that its not unusual to have very few people out after
10PM because there arent any establishments catering to their needs.
Our group decided to place the Skinny Dip Bar and Restaurant near the beach to attract
more people from the resorts and we need to be near the water with a name like Skinny Dip If
we are successful there, we can move to other local resort areas with our brand the Skinny Dip
Bar. We hope to be the number one Bar/ Restaurant and entertainment place in Laiya Aplaya.
Tourists will come from all over the world to spend time at our facility making it one of the
places to visit in the Philippines

CHAPTER IX
REFERENCES

REFERENCES

OFFICIAL WEBSITE OF THE ASSOCIATION OF LAIYA RESORT (ALRO)

SEC-registered non-profit, non-stock organization whose aim is to promote sustainable
tourism in the area of Laiya, San Juan, Batangas.
o Email: laiyaonline@gmail.com
o Website:
http://www.laiyaonline.com/
o
OFFICIAL WEBSITE OF MUNICIPALITY OF SAN JUAN BATANGAS
o http://www.sanjuanbatangas.gov.ph/main.html

DEPARTMENT OF TOURISM
o http://www.visitmyphilippines.com/index.php?title=VisitorArrivals(20042008)&func=all&pid=7175&tbl=0
o http://www.visitmyphilippines.com/index.php?
title=Batangas&func=all&pid=7180&tbl=0

TOURISM INFRASTRUCTURE AND ENTERPRISE ZONE AUTHORITY

o GUIDELINES FOR THE DESIGNATION AND SUPERVISION OF
TOURISMENTERPRISE ZONES AND THE ADMINISTRATION OF
INCENTIVES UNDER R.A. 9593
o http://www.tieza.com.ph/ckfinder/userfiles/files/TEZ/RA9593-%20The
%20Tourism%20Act%20of%202009.pdf
o http://www.tieza.com.ph/ckfinder/userfiles/files/TEZ/IRR%20of%20RA
%209593.pdf

DEPARTMENT OF LABOR AND EMPLOYMENT

NATIONAL WAGES AND PRODUCTIVITY COMMISSION
o http://www.nwpc.dole.gov.ph/pages/statistics/stat_current_regional.html

OTHER INFO. regarding San Juan Batangas

o http://en.wikipedia.org/wiki/San_Juan,_Batangas

CHAPTER X
APPENDICES

Government
Direct involvement (absolute necessity, laws & regulations)

Provide infrastructure
Security - safe environment (tourists & locals), attract crime, anti - terrorism, stability,
crossing international borders - tourists, aeroplanes/ cruises, transport
Limit tourism - VISAS/ entry (nationality, volume)
Laws on the use & renovation of heritage sites & buildings

Indirect involvement

Providing supports to the private sectors (hotel)

Providing incentives to the private sectors (MNC's) to develop in locality (tax relief)
Providing subsidies to assist seasonal
Encourage proper use & appreciation of heritage sites & culture

A. Guidelines and Policies

Guidelines, Policies and Supervision are based in the book of Tourism Enterprise Zones
and Administration of Incentives under RA 9593 of TIEZA (Tourism Infrastructure and
Enterprise Zone Authority).

 Carrying Capacity refers to the number of individuals who can be

supported in a given area within natural resource limits, and without
degrading the natural, social, cultural and economic environment for present
and future generations. The carrying capacity shall be computed based on an
acceptable model/method of establishing the maximum number of people or
tourism development in any given space at a given time.

B. Different Government Sectors

1. Securities and Exchange Commission (SEC)
The SEC is the government agency responsible for the registration, licensing,
regulation and supervision of all corporations and partnerships organized in
the Philippines, including foreign corporations licensed to engage in business or to
establish branch offices in the Philippines.
2. Board of Investments (BOI)
The Philippine Board of Investments (BOI), an attached agency of
Department of Trade and Industry (DTI), is the lead government agency
responsible for the promotion of investments in the Philippines.
3. Philippine Economic Zone Authority (PEZA)
The Philippine Economic Zone Authority (PEZA) is a government
corporation established by virtue of a legislative enactment known as The
Special Economic Zone Act of 1995.
PEZA is an investment promotion agency and a government owned
corporation, attached to the Department of Trade & Industry. It is
responsible for ensuring that foreign investors who wish to put up their
operations in the country will have readily available suitable locations in
world-class, environment-friendly economic zones.
4. Bangko Sentral ng Pilipinas (BSP)

The BSPs primary objective is to maintain price stability conducive to a

balanced and sustainable economic growth. The BSP also aims to promote
and preserve monetary stability and the convertibility of the national
currency.
5. Department of Environment and Natural Resources (DENR)
The Department is mandated to be the primary agency responsible for the
conservation, management, development, and proper use of the countrys
environment and natural resources.
6. Department of Labor and Employment (DOLE)
The Department of Labor and Employment is the primary government
agency mandated to promote gainful employment opportunities, develop
human resources, protect workers and promote their welfare, and maintain
industrial peace. This government agency is responsible for issuing Alien
Employment Permits (AEP) to foreign nationals who intend to work in the
Philippines.
7. Department of Agrarian Reform (DAR)
The Department of Agrarian Reform is the lead implementing agency of the
Comprehensive Agrarian Reform Program (CARP). It undertakes land
tenure improvement, development of program beneficiaries, and the delivery
of agrarian justice. DAR conducts land survey in resettlement areas. It
undertakes land acquisition and distribution and land management studies.
8. Department of Agriculture (DA)
The Department of Agriculture (DA) is the principal agency of the
Philippine government responsible for the promotion of agricultural
development growth.
9. National Water Resources Board (NWRB)
The National Water Resources Board (NWRB) is the lead government
agency in the Philippine water sector, conferred with policy-making,
regulatory and quasi-judicial functions. The NWRB is responsible for
ensuring the optimum exploitation, utilization, development, conservation
and protection of the country's water resource, consistent with the principles
of Integrated Water Resource Management.
10. Bureau of Immigration (BI)

Executive Order No. 292, Book IV, Title III, Chapter X, Section 31
specifically delineates the mandate of the Bureau of Immigration as the
administration and enforcement of immigration, citizenship, and alien
admission and registration laws in accordance with the provisions of the
Philippine Immigration Act of 1940 (as amended), the Alien Registration Act.
11. Department of Tourism (DOT)
The Department of Tourism (DOT) shall be the primary government agency
charged with the responsibility to encourage, promote, and develop tourism
as a major socio-economic activity to generate foreign currency and
employment and to spread the benefits of tourism to both the private and
public sector including other pertinent laws related thereto.

C. Permits
Bureau of Internal Revenue (BIR)
The BIR will issue your business a Tax payer Identification Number (TIN), an authority to
print official receipts and register your accounting books and software.
Documents needed to obtain your BIR registration:
i.

SEC Certificate of Incorporation & Articles of Incorporation, Bylaws/Articles of

Partnerships

ii.

DTI Registration of business trade name, if applicable

iii.

Mayors Permit

iv.

Franchise agreement, if applicable

v.

Location Map of Business

vi.

Lease Contract / Agreement / Certificate

vii.

BIR Form1903 (Application Form)

viii.

BIR Form 0605 (Payment for Registration Fee)

ix.

BIR Form 2000 (payment of Documentary Stamps)

 Barangay Clearance
This clearance is obtained from the Barangay where the business/company is situated.
Documents to be presented:
i.

Photocopy of SEC Registration & Articles of Incorporation,

ii.

Bylaws/Articles of Partnerships

iii.

Location Map of Business

iv.

Lease Contract / Agreement / Certificate

v.

Clearance Application Form

Mayors or Municipal Business Permit

Locational Clearance
The following documents are required in order to secure a locational clearance:
i.

Location Map of BusinessBarangay Clearance

ii.

Lease Contract / Agreement / Certificate

iii.

SEC Certificate of Incorporation & Articles of Incorporation, Bylaws/Articles of

Partnerships

iv.

Certificate of Occupancy Building/Unit)

v.

Business Permit application form

Mayors Permit
The following are the documents required in order to secure a business permit:

i.

SEC Certificate of Incorporation & Articles of Incorporation, Bylaws/Articles of

Partnerships

ii.

Locational Clearance

iii.

Lease Contract / Agreement / Certificate

iv.

Barangay Clearance

v.

Liability Insurance

Survey Questionnaire
1. Would you like to have a hang out place/bar during the night?
-Yes
- No
2. How often do you go to bar to drink.?
-

Not at all
1-2 times a month
1-2 times week
More than twice a week

3. How would you rate the night life?

-

Great
Bad

4. Who do you go with (or would you go)?

-

Alone
With Friend
With Family
With Professionals

5. Would you like to have a place to eat throughout the day?

-

Yes
No

6. What kind of you would like to eat?

-

Local food
Filipino food
Italian food
Mediterranean food
Others specify ______

7. How much would you be ready to spend for food?

-

Less than 50
From 50 100
From 100- 200
200 above

MATERIALS, EQUIPMENT AND SUPPLIES FORECAST

FOOD AND BEVERAGE SUPPLIES

Item Description
COLD CUTS (Earles)
Bacon
Frankfurter Sausage
Honey Ham
MEAT (Uni-Mart)
Chicken Breast
Chicken Leg Quarter
Cream Dory Fish
Pork Liempo
VEGETABLES / FRUITS (Uni-Mart)
Baguio Beans
Carrots
Celery

Quantity
1
2
1

1
4
0.2

Unit Price

kilo
kilos
kilo

354
295
361

kilo
kilos
kilos
kilos

130
105
145
165

kilo
kilos
kilo

40
50
150

Cucumber
Fresh Mango
Fresh Orange
Garlic
Ginger
Lemon
Onion
Potato
Squash
Tomato
CANNED & BOTTLED GOODS
(Uni-Mart)
All Purpose Flour (Cream All)
Bread Crumbs (230 g)

1
2
2
0.5
0.1
0.5
1
2
1
1

0.5
2

Brown Sugar (Hermano)

Cheese (Eden)
Choco Powder (Rich-O) (200 g)

2
2
2

Cooking Oil (UFC) (2 liters/pack)

Corn kernel (Jolly) (250 g/can drained)

Corn Oil (Jolly)
Corn Starch (Vista Pure)
Creamer (Cream-ALL) (330 g)

4
1
0.5
2

Evaporated Milk (Alaska Yellow) (370

ml)
Fish Crackers (Bisuto)
Hot Sauce (Tabasco)

Linguine Pasta (Ideal)

Liquid Seasoning (Knorr)
Margarine Butter (Magnolia)
Mayonaise (Best Food)

1
1
2
1

Mushroom (Tai hing) (200 g) drained

Mustard (Mc Cormick)

2
2

Orange Marmalaide (Clara Ole) (355 g)

1
2

kilo
pcs
pcs
kilo
kilo
kilo
kilo
kilos
whol
e
kilo

44
30
20
70
40
120
65
84
40

kilo
pack
s
kilos
bars
pack
s
pack
s
cans

104
27

liter
kilo
pack
s
cans
pack
bottl
es
kilo
liter
bars
gallo
n
cans
bottl
es
bottl

40

38.5
38.75
47
194.3
29
179
104
48
23.9
28.5
70
79.75
130
33
300
41.85
59.65
75

Oyster Sauce (Mama Sita) (750 ml)

Parmessan Cheese (Kraft)

Red Wine (cheapest brand) (500 ml)

Rice Sinandomeng (1 sack)

Soy Sauce (Silver Swan)

25
0.5

Strawberry Jam (Clara Ole) (355 g)

Sweet Chile Sauce (Jufran) (355 g)

Teriyaki Marinade (Kikkoman)

Tomato Catsup (Del Monte) (355 g)

1
2

Tuna Flakes Brine (Century Tuna) (180

g)
Vinegar (Datu Puti)

Wheat Bread (Gardenia)

White Wine (Don Garcia)

Worcestershire (Mothers Best) (340 ml)

1
2

HERBS & SPICES (Uni-Mart)

Black Pepper (100 g)
Black Whole Pepper (200 g)
Cayenne (Mc Cormick) (20 g)

1
1
1

Chicken Cubes (Knorr) (6 pcs/pack)

Chicken Powder (Knorr)
Cumin (Mc Cormick) (30 g)

1
1
1

Garlic Powder (Mc Cormick) (35 g)

Iodized Salt (500 g)

Nutmeg (Mc Cormick) (20 g)

1
1

Oregano Dried (Mc Cormick) (20 g)

e
bottl
es
bottl
e
bottl
e
kilos
gallo
n
bottl
e
bottl
e
liter
bottl
es
cans
gallo
n
pack
s
liter
bottl
es
pack
pack
bottl
e
pack
kilo
bottl
e
bottl
e
pack
bottl
e
bottl
e

118
126
125
36
152
75
28
92
59.55
26
118
69
150
75

20
15
43
40
156
38
50
30
45
45

Paprika (Mc Cormick) (34 g)

Pork Cubes (Knorr) (6 pcs/pack)

Turmeric (Mc Cormick) (35 g)

1
1

White Pepper (100 g)

DRINKS (Uni-Mart)
Calamansi Juice (XTC Inc.) (750 ml)

Coke Light
Coke Reg
Dalandan Juice (XTC Inc.) (750 ml)

24
24
1

Mango Puree (Grand U Trading)

Pineapple Juice
Royal
SMB Light
SMB Pilsen
Sprite Reg.

1
15
24
48
24
24

ALCOHOLS

bottl
e
pack
bottl
e
pack

45

bottl
e
cans
cans
bottl
e
liter
cans
cans
cans
cans
cans

156

40
50
60

21
19
175
109
23
20
31
32
20

price

piece

Champagne and Sparkling Wines

Asti Martini

450.00

Martini Blanco

560.00

Martini Dry

560.00

Martini Rosso

560.00

Corte Delle Calli Prosecco

940.00

Red Rock Estate Merlot

540.00

Red Rock Estate

540.00

Red Rock Estate

540.00

Vina Lanzar

190.00

Hardy VR Shiraz

390.00

Hardy VR Merlot

390.00

J.P Chenet Cabernet

510.00

Red Wine
(aust)

(spain)

White Wine

(aust)

Hardys VR Chardonnay

385.00

(french)

J.P Chenet Colobard-Saugivon

510.00

(german
)

Deinhard Resiling

610.00

Jim Bean White

540.00

Jack Daniels

960.00

1,005.00

725.00

1,890.00

Remy Martin VSOP

1,790.00

Hennessy VS

1,540.00

Alfonso

760.00

Carlos1

1,240.00

Fundador

650.00

Fundador RSERVE

740.00

Absolut

650.00

Arctic

620.00

Smirnoff Vodka

620.00

Stolichivaya

640.00

Gilbeys Vodka

175.00

Tanqueray London Dry

740.00

Bombay Sapphire

925.00

Bacardi Gold

440.00

Malibu Coconut Rum

635.00

Whisky

Johnnie Walker (black)

Brandy

Vodka

Gin

Rum

Paradise Mango Rum

690.00

Jose Cuervo Gold

705.00

El Hombre (GOLD)

173.00

273.00

Mojitos Gold

235.00

Kahlua Liqueur

650.00

Jagermeister

760.00

Baileys Irish Cream

905.00

Cointreau

920.00

Budweiser

95.00

50

110.00

50

Heineken

85.00

50

San Mig Pilsen

24.00

100

27.00

100

29.00

100

Tequila

Apperitif

Beers
Coron

Light
Redhorse

Sources of raw materials:

Food Supplies

Michaels Fresh Vegetables, Fruits and All kinds of Fresh Meats

Contact No:0379-42-61/09232437896/09082635731
Super Sale Intl Marketing (Baking Supplies)
Contact No: 5428982/09216400009/09194105221
CT Concepts Ent. (Bar equipment)

Gina Mendoza
Contact No: 09155212813/09326569405
Raklem Engineering Equipment (Philippines)
(Kitchen Machineries)
110 Bahay Pari St. Valenzuela Manila. Philippines
Contact No: 63-02-3760548/09333849812
Fax No: 63-02-3760548
Office Club.com Inc.
(Office Supplies)
Office Club Building 344 Yuchengco St., Binondo Manila. Metro Manila
Contact No: +632-244-7211
Fax No: +632-243-1875
SALARY:
Bar manager/Restaurant manager
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:
Gross payment:

SSS Premium:
Philhealth:
Deductions

Php 43.69
Php 349.50
Php 4543.5

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Net Payment:

Php 4339.5

Cost per month: Php 8, 6789

Annual Cost: Php 104,148

Bartender
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 40.62
Php 324.96

Gross payment:

Php 4,224.48

Net Payment:

Php 4,020.48

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Cost per month: Php 8,040.96

Annual cost: Php 96,491.52
Steward
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 40.00
Php 320.00

Gross payment:

Php 4,160.00

Net Payment:

Php 3,956.00

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Cost per month: Php 7,912.00

Annual cost: Php 94,944.00

Server
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 40.62
Php 324.96

Gross payment:

Php 4,224.48

Net Payment:

Php 4,020.48

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Cost per month: Php 8,040.96

Annual cost: Php 96,491.52

Restaurant supervisor
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 42.50
Php 340.00

Gross payment:

Php 4,420.00

Net Payment:

Php 4,216.00

Cost per month: Php 8,432.00

Annual cost: Php 101,184.00

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Head waiter
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:
Gross payment:
Net Payment:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 41.93
Php 335.50

Php 4,361.50

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Php 4,4157.50

Cost per month: Php 8,315.00

Annual cost: Php 99,780.00

Receptionist
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 41.31
Php 330.50

Gross payment:

Php 4,296.50

Net Payment:

Php 4,092.5

Cost per month: Php 8,185.00

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Annual cost: Php 98,220.00

Cashier
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 40.62
Php 324.96

Gross payment:

Php 4,224.48

Net Payment:

Php 4,020.48

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Cost per month: Php 8,040.96

Annual cost: Php 96,491.52

Security / Bouncer
Working days:
Working hours:

13days
8 hours

Earnings
Rate per hour:
Rate per day:

SSS Premium:
Philhealth:

Every 13 days
Every 13 days

Deductions
Php 40.12
Php 320.96

Gross payment:

Php 4,172.48

Net Payment:

Php 3,968.48

Cost per month: Php 7,936.96

SSS Premium:
PHILHEALTH
Total Deduction:

Php 104.00
Php 100.00
Php 204.00

Annual cost: Php 95,243.52