Feasibility Study Format

CLMN Food Manufacturing Company
TECHNOLOGICAL UNIVERSITY OF THE

PHILIPPINES
COLLEGE OF LIBERAL ARTS
AYALA BOULEVARD, ERMITA MANILA
PROJECT PROPONENTS:
CLAROS, CELONY
LAYDIA, CRIZELLE
MONSANTO, CHRISELDA
NILO, JUDITH
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TABLE OFCONTENTS
Acknowledgement
Mission
Vision
Chapter 1: Executive Summary
Chapter 2: Introduction
Chapter 3: Management Study
Chapter 4: Market Study
Chapter 5: Production Study
Chapter 6: Financial Study
Chapter 7: Socio-economic Study
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Vision
CLMN Food Manufacturing Company shall be the premiere local
industry of street foods and the model of quality and innovation in food
taste and design development in the country and in a micro-business
enterprise economy of the 21st century.
Mission
CLMN Food Manufacturing Company shall provide extraordinary and
quality home-made taste of street foods. It shall provide an outstanding
company image through dedication and integrity in the business most
especially in a large communities throughout the country. It shall
promote good investment to the people of the society and support the
small and medium scale of business enterprise.
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CHAPTER 1
EXECUTIVE SUMMARY
A. Highlights
1. Project Background
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a. Name of the (proposed) Project
Barbe-Q-stik! BBQ and smoothies is a Small Business Enterprise. The name
derives from the word "barbecue" (also spelled as barbeque) and "Q" at the middle stands
for Queen (s) since it was a mother's recipe and stik " stands for describing the product
itself. BarbeQstik sounds actually the totality of the business, specifically the product.
b. Type of business organization

Barbe-Q-stik! BBQ and smoothies is established by a group of entrepreneurial
management students who come up with the idea of having each one's capability and
contribute to the business. The business will operate as a partnership and will represent
by the partners.
c. Location
The location will be the most significant parts of the business operation. The
Barbe-Q-stik BBQ and Smoothies will be located at Moriones Street, Tondo, Manila. The
area is visible and accessible to the consumers or prospective buyers because it was along
the road where many of the people pass by, whereas, it was also nearby many
establishments, public market, jeepney stops, and houses.
2. Management Feasibility
The form of a business organization depends on the business setting and this kind
of street food business does not require a huge management structure. The management will be
headed by General Manager and took responsible of all the business operation. Through the
managers position which plans and policies are being created, lower level employees, such as
the store and kitchen crews, were hired to handle the different activities along the operation of
the business, to administrative, marketing, production and operation, and financial activities.
The General Manager is in charge of the day-to-day operations and management of the
business. She will also be the one to develop and implement operational policies and act as the
primary spokesperson for the organization. The general manager is automatically responsible in
finance for her to be able to respond effectively and efficiently when it comes to decision making
and use financial aspects as the basis, considering this kind of business in which cash flows
interaction runs fast and unpredictable. Under this position are supporting the operation by
supervising staff; planning, organizing, and implementing systems and maintaining the
staffs/crews by recruiting, selecting, orienting, and training employees; maintaining a safe and
secure work environment; developing personal growth opportunities. The general manager will
also look on ways and plans for identifying market, analyzing the demand and supply and
formulating program that will serve as marketing strategy. She is also responsible to take study
from time to time since the consumer's buying behavior changes and must be knowledgeable on
the updates about the industry. In the production area, monitoring and controlling the
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manufacturing process by making sure that production lines are running smoothly and efficiently.
She is assigned in the production management, equipment maintenance and product handling
designs. The duty and actual presence of the general manager will be on the office and in the
business site, in which under her supervision mostly held in the production and operation
manager, where the lower level job position such as the cashier, server/service crew, and kitchen
crew has great involvement.
3. Marketing Feasibility
Barbe-Q-stik BBQ and Smoothies will offer a homemade and extraordinary version
(taste) of barbeques and includes a refreshing but healthy smoothies through its freshly fruits and
delightful taste ,offers a safe and clean kind of street food with affordable and reasonable price.
The business will be mainly focus on the barbecues but will include a kind of complimentary
drinks like smoothies that will serve as an additional income. Using a Barbecue cart, this will be
recognized as an outdoor business placed on the street and attract buyers who pass by along the
area. The business offers unique and delightful experiences and a friendly approach to everyone
that reaches our store and will be offering samples or free taste of our foods such as barbecues
and smoothies as well seasonally as our promo, other offering such as "bring a friend and they
get their free barbecue" and by using the Social Media in promoting the business.
4. Technical/ Production Feasibility

Tondo, Manila is a well known place in which different people is everywhere. People go
in and out of the place freely, and one thing that is never been out of their mind or awareness is
to eat a kind of street food. Barbe-Q-stik will be using a cart rather that getting a space to rent
and will be located along the street. We will hire people for having the Barbe-Q-stik cart.
Equipments and instruments are barbecue grill, tables, sauce containers, topper wares, fan, tongs,
common kitchen wares and refrigerator or cooler, and others such as the ice crusher and blender
for the fruit shakes. Barbe-Q-stik BBQ and Smoothies is consider as manufacturing business that
involves process, from raw ingredients into finished or cooked food. By this, sufficient and right
estimation of supplies that are needed will come from the public market nearby the area. In
consideration to the resource availability and production handling design, the barbecues to be sell
will be dealing with a home-made marinating that will lessen the cost of production aside from
the business expenses and tends to increase the profitability of the business.
Basic raw ingredients of barbecue are pork (sliced), soy sauce, calamansi extracts, , chili,
grind black pepper, brown sugar, garlic (crushed and chopped) with the secret ingredient (sprite)
and other such as fruits.
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The preparation of the barbecues deals with cleaning and marinating, preserving or
cooling and choking into the sticks. Monitoring and controlling the production system by making
sure that all ingredients are in the proper and well condition and the maintaining a proper
working environment in the production area.
5. Financial Feasibility
Barbecue business is considered as a small business enterprise in which it does not
need a big amount of capital to begin with the operation. Based on the computed (estimated) cost
that is needed for this kind of business, the initial investment is approximately in the amount of
Php 15,000 to Php 20,000. As assumption after some analysis with the projected sales/income
per day, the business assume P3, 000-P 4,000 everyday (depends on the sales) from a P2000
amount allocated for supply of barbecues (including other products such as fruit shake) a day.
Therefore, the expected amount of Net Profit a day will be P 1,000 to P 1,500 and the projected
return on investment will be after 6 months to 1 year.
6. Socio-Economic Feasibility
The street food trade is growing sector in many developing countries today. Its
expansion is linked with urbanization and the need of urban populations for both employment of
food. Despite this, the role of street foods in supplying the nutrients needs of urban populations
has received little official attention and more notice has been paid to the potential dangers arising
from the consumptions of street foods than any benefit they might offer. Official data on the
street food trade are largely lacking, but a number of studies have been conducted which show
that the street food trade is a large and a complex sector, which provides a means of livelihood
and an affordable sources of food to many millions of people. Other benefits of street foods are;
Generation of job opportunities in the community, considering that street food enterprise is
generally small in size, requires relatively simple skills, basic facilities and small amount of
capital, yet they are very numerous and have considerable potential for generating income and
employment. An Eco-friendly environment through grilling of barbecue by using charcoal
(coconut shell) which is chemical free and burns without harmful emissions. Also coconut shell
charcoal produces less ash when burned than other charcoal.
Proper disposing of waste is not just a personal responsibility; some kind of waste,
usually hazardous, it must be disposed properly. When people dispose of waste properly and
protect the environment, this almost always carries with it added improvements to the public
health. Availability and accessibility of street food industry in which it is more convenient rather
than restaurants. Consumer can buy foods in low-cost meal, especially the low-income workers,
and as well as students, street foods are essential.
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B. Conclusions to Feasibility
Barbe-Q-stik BBQ and smoothies is a small business enterprise that offers
barbeque and other products (such as fruit shakes). Our business stands to form a healthy and
progressive community that everyone will be benefited. It focuses on the consumers not to the
competitors, to offer not just what they need, but also what they want to consider the satisfaction
of the consumers instead of putting other businesses down. The business promotes a healthy
competition. To generate employment for an ordinary people of the community and upgrade not
just the standard of living of the entrepreneurs but also to the people that we serve, a business
that includes the safety and healthy effect to the costumer. The business will create inspiration to
everyone, to generate income from whatever sources they have is possible.
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CHAPTER 2
INTRODUCTION
A. Proponents
Celony A. Claros
Crizelle D. Laydia
Judith G. Nilo
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Chriselda N. Monsanto
B. Name of the Firm/Project

Barbe-Q-stik! BBQ and Smoothies
C. Location
300 Moriones Street, Tondo, Manila
1306 Masinop Street, Tondo, Manila (Main Office)
D. Brief History of the Project

Looking back on the past years in the business industry, different variants of products and
new innovations enter the market especially within the Small enterprises. Successful stories of
the entrepreneurs and business owners arises in different cities that made a great impact to the
society, and served as inspiration to different kind of people to enter into business. Numerous
business owners engaged into Food business industry today and it is continuously rising since it
is easy to sell with having even a small amount of capital is enough that anybody can start its
own business anytime and anywhere. But because of its growth, businesses today reach on its
level of tight and hard competition but healthy as well and helps the economic development.
Through analysis and observation, out of all the choices that are listed, we decided to
go on a barbecue business because aside from the external factors we have observed, majority of
us are interested in foods and some of us are capable because of business experiences which are
most related to food. We have already discovered barbecue business in Moriones, Tondo Manila
through one of our member, her mother's recipe version of barbecue marinated mix. It was
already operated in the area and it became saleable to that street and established customer loyalty
in that business, but it did not take long because her mother got engaged into other business and
choose to stop the barbecue business. Selling of barbecues in the street is not new to the market.
Actually, Barbecue business is a common and widely known but not that concentrated in some
areas in the municipalities and anyone can go through with because the process is not that
complicated and does not require a big amount of capital. By that, the proponents came to the
idea and make a study about having the business that already exist and making own modification
and development of the kind of street food. In this study, we will be giving the existing business
a name to be recognized by the people and will add some complimentary foods that will
contribute to the business profitability and sustainability.
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CHAPTER 3
MANAGEMENT STUDY
MANAGEMENT STUDY
The business will operate through partnership in which, it is a form of business
organization that is most appropriate for Barbe-Q-stik! BBQ and smoothies. Considering the
required capitalization , specialization of partners, and complexity of the business and
government restriction, this kind of business organization is suited because it does not require a
big amount of capital to the start-up operation so that five (5) partners are enough and needed .
Each partner will contribute equally or fairly through its capital as money, equipment or service
with the primary purpose of dividing the profit among themselves. All of the partners will sign a
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contract and will be guided by the agreements written in the articles of partnership along the
operation of the business.
General Manager
Qualification:
Must have a bachelors degree in business administration, management or a field related
their work.
Must have at least 2-4 years experienced in business industry.

General Managers are the highest-level employees in a business, and their authority is
exceeded only by the business owners. So, their most necessary requirement is leadership. They
must be able to coordinate resources, including money, time and people, and to make decisions
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by assessing different options. They will dealing with several tasks at the same time, and must be
able to complete them on schedule. Interpersonal skills are important because they interact with
employees, vendors and customers. Finally, they must be able to organize and direct business
operations and to communicate their goals, issues and policies clearly and persuasively.
General Manager Skills
Excellent communication, time management, leadership and employee development

skills
Documented computer skills
Basic accounting/book keeping skills
Ability to think creatively and innovatively
Budget-management skills and proficiency
Analytical skills to forecast and identify trends and challenges.
Planning and organization skills to be able run and monitor the production process;
The ability to act decisively and solve staff or equipment-related problems;
The capacity to grasp concepts easily;
Basic ICT literacy to deal with various technologies and programs; in relation to food
business industry.
The ability to communicate clearly and persuasively with team, managers, suppliers and
clients;
The ability to work under pressure and motivate others in a logical and systematic
manner.
Commercial and business awareness;
Problem-solving skills and initiative;
Negotiation skills and the ability to influence others;
Strong attention to detail and an investigative nature;
The ability to balance the demands of work with the personal commitments
The ability to work as part of a team and to build strong working relationships.
The core competencies and generic skills needed for successful job performance in a
manager function are summarized above.
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Job Description:
This job description outlines the common tasks and responsibilities associated with a
general management position in an organization.
A general manager will be expected to plan, organize, lead and control the daily
operations of a business.
They will oversee and direct the whole business operation by assigning responsibilities to
staffs and crews, and ensure the facilities are equipped with the supplies and services
needed. Their work encompasses a variety of responsibilities to ensure a business runs
smoothly and accomplishes its goals on a daily basis.
In production operation management:
Planning and organizing production schedules; Assessing project and resources
requirements; Estimating, negotiating and agreeing budgets and timescales with clients
and managers; determining quality control standards; Overseeing production processes to
ensure that the business operation is meeting the short and long-term goals.
In Marketing Management:
The general manager will plan and design marketing strategies or promotional activities
that will create advantages in the business profitability and sustainability through market
analysis, and make a logical and clear communication and delegation of activities to
employees.
In Financial Management:
Monitor financial transactions and creates financial reports from that information. The
creation of financial transactions includes posting information to accounting journals or
accounting software from such source documents as invoices to customers, cash receipts,
and supplier invoices. The Finance manager also reconciles accounts to ensure their
accuracy.
The Production and Operation Crew

Service Crew/Griller
Qualification:
18- 25 years old
At least High School Graduate
Male or female
With or without experience
Willing to work night/day shift
Aggressive, hospitable and customer oriented
Job Description:
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A service crew provide good customer service, take orders, and prepare food and maintaining a
clean and sanitized store area.
Answer questions regarding the menu. They work closely with other staff to ensure the store is
operated efficiently.
Kitchen Crew
Qualification:
Must be 18-35 years old and above (No age limit), but must be able to do the work effectively
and efficiently
Any working experience such as kitchen/cooking and food handling skills
Male or Female
With proper hygiene and good personal characteristic/attitude
Willing to work night/day shift
Interpersonal skills and good personal attitude and behavior.
Job Description:
Check freshness of food and ingredients
Cooks and prepare the menus/processing of food and supplies.
Develop recipes and determine how to present the food

Plan menus and ensure uniform serving sizes and quality of meals
Work full time, including early mornings, late evenings, weekends, and holidays.
Wash dishes, glassware, flat wares, pans using dishwashers or by hand.
Place clean dishes utensils or any cooking equipment in storage areas.
Maintain kitchen work areas, equipment or utensils in clean and orderly conditions
Clean or prepare various foods for cooking or serving.
Clean and supply designated facility areas
Perform and document routine inspection and maintenance activities
Carry out heavy cleansing task and special projects
Notify management of occurring deficiencies or needs of staffs.
Cashier/Counter Crew
Qualification:
Must be 18-25 years old
Female only
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At least High School graduate
With experience as cashier
No track record of trust issues in the past jobs.
Organized, aggressive, and computer literate
Job Description:
Balances cash drawer by counting cash at beginning and end of work shift
Cash inflows and outflows transaction such as receiving the payment of the customer in
any transaction and other money matters of the business operation such as cash
disbursements/expenses according to management policies and instructions.
Provides pricing information by answering questions.
Maintains checkout operations by following policies and procedures; reporting needed

changes.
Maintains safe and clean working environment by complying with procedures, rules, and
regulations.
PART-TIMER CREWS EMPLOYMENT

This Labor management system is necessary to compliment some tasks that are needed in
some other time in the operation, since the business will operate in a flexible hours and a 12 hour
business hour. In this kind of business, we need part time crews that will work in a flexible part
time hour out of the normal 8 hours of work for the full time crews. They will be mostly assisting
the regular employees job.
Kitchen, Service and cashier crews
Must be 18 years old above
With pleasing personality
With or without experience
Willing to work in a flexible time arrangement
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EMPLOYEES DUTIES AND RESPONSIBILITIES

Job title
Duties and responsibilities
General manager
-plans, organize, implements, and maintains effectiveness

and efficiency of the policies
-Takes decision-making for any situation
-monitors all around the business premises
-prepares financial reports
-works even outdoor for community, clients, suppliers
relation
-Purchase supplies/ inventories

Kitchen crew
-Food preparation/processing, for daily and for orderings

-Materials/equipments/tools proper handling
-Cleaning of production facilities
-Sends those prepared/processed food to the business
site/area
-records inventory and other production expenses
-Opening/ closing the store

Service crew/Griller
-Gets all the store equipments in the storage room.

-receives prepared/processed food from the production area
-Cleans the store area from time to time if needed.
-receives and/or serves order of the customer
-supports and works simultaneously with other crew if
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needed.
Cashier crew
-receives payment and give right changes.
-Records the daily sales and transactions and sends it to the
office and secure to the cash drawer with some
notes/receipts and documents attached
NUMBER OF EMPLOYEES FOR EACH TYPE OF JOB POSITION

Job Title
No. Of employee(s) + job term
General Manager
One(1) regular employee
Kitchen Crew
Two(2) regular employees

One(1) part-time employee
Griller

Service crew/Griller
Two(2) regular employees

Cashier crew

The General Working Condition of the employees

The workplace is under sanitized and generally clean from time to time and well ventilated area.
Workplace amenities
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Production facilities- This section provides the production crews as their workplace. The
facility and equipments are provided to help them utilize the working process and make the
production system functions as desired and planned.
Workers facilities
Locker /Secured Cabinets - a kind of amnesties where the employees may
secure their important/ personal belongings
Managers Facilities- This is provided for the manager.
The area installed with enough office supplies such as papers, pen, logbook, record book, and
etc.
Cash drawer- a secured drawer for the cash inflows and outflows.
All workplaces have the following:
Drinking water an adequate supply of clean drinking water placed in the
production site and store area.
Washing facilities including soap, sanitizer, and hand towels located in or near
toilet areas and in some areas needed.
Storage facilities lockers or other secure storage for personal protective clothing
and equipment.
Fire exit and fire extinguisher- in case of emergency.
Tables and chairs- help the employees work in a comfortable and convenient way
at all times.
Ceiling fans- are installed in some area where most of the employees are working
to make their working environment in a well-ventilated area.
First aid kits/medicines- it is free kits provided for the employees in case minor
physical injuries/burn, sickness or headaches and etc occur within the workplace.
Comfort rooms/toilets- clean and sanitized comfort room with toilets.
Facilities at the workplace must review regularly, to ensure they are properly maintained
and continue to adequately meet employees' needs.
Example: if we take on more staff, we need to provide additional seating or larger storage areas.
Company's Code of Conduct

Our business organization and its employees must, at all times, comply with all
applicable laws and regulations. The Organization will not tolerate the activities of employees
who achieve results through violation of the law or unethical business dealings. This includes
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any payments for illegal acts, indirect contributions, rebates, and bribery. The Organization does
not permit any activity that fails to stand the closest possible public scrutiny. The business
conduct should be well above the minimum standards required by law. Accordingly, employees
must ensure that their actions cannot be interpreted as being, in any way, in contravention of the
laws and regulations governing the Organizations operations. Employees uncertain about the
application or interpretation of any legal requirements should refer the matter to their supervisor,
who, if necessary, should seek appropriate legal advice.
Employees Code of Conduct

The Organization expects its employees to conduct themselves in a businesslike manner.
Drinking, gambling, fighting, swearing, and similar unprofessional activities are strictly
prohibited while on the job. Employees must not engage in sexual harassment, or conduct
themselves in a way that could be construed as such, for example, by using inappropriate
language, keeping or posting inappropriate materials in their work area.
Conflicts of Interest
The Organization expects that employees will perform their duties conscientiously,
honestly, and in accordance with the best interests of the Organization. Employees must not use
their positions or the knowledge gained as a result of their positions for private or personal
advantage. Regardless of the circumstances, if employees sense that a course of action they have
pursued, or are presently pursuing, or are contemplating pursuing may involve them in a conflict
of interest with their employer, they should immediately communicate all the facts to their
supervisor.
Outside Activities, Employment, and Directorships

All employees share a serious responsibility for the Organizations good public relations,
especially at the community level. Their readiness to help with religious, charitable, educational,
and civic activities brings credit to the Organization and is encouraged. Employees must,
however, avoid acquiring any business interest or participating in any other activity outside the
Organization that would, or would appear to:
Create an excessive demand upon their time and attention, thus depriving the
Organization of their best efforts on the job.
Create a conflict of interest - an obligation, interest, or distraction - that may interfere
with the independent exercise of judgment in the Organizations best interest.
Relationships with Clients and Suppliers

Employees should avoid investing in or acquiring a financial interest for their own
accounts in any business organization that has a contractual relationship with the Organization,
or that provides goods or services, or both, to the Organization if such investment or interest
could influence or create the impression of influencing their decisions in the performance of their
duties on behalf of the Organization.
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Gifts, Entertainment, and Favors
Employees must not accept entertainment, gifts, or personal favors that could, in any
way, influence, or appear to influence, business decisions in favour of any person or organization
with whom or with which the Organization has, or is likely to have, business dealings. Similarly,
employees must not accept any other preferential treatment under these circumstances because
their positions with the Organization might be inclined to, or be perceived to, place them under
obligation to return the preferential treatment.
Kickbacks and Secret Commissions

Regarding the Organizations business activities, employees may not receive payment or
compensation of any kind, except as authorized under the Organizations business and payroll
policies. In particular, the Organization strictly prohibits the acceptance of kickbacks and secret
commissions from suppliers or others. Any breach of this rule will result in immediate
termination and prosecution to the fullest extent of the law.
Organization Funds and Other Assets

Employees who have access to Organization funds in any form must follow the
prescribed procedures for recording, handling, and protecting money as detailed in the
Organizations policies and procedures or other explanatory materials, or both. The Organization
imposes strict standards to prevent fraud and dishonesty. If employees become aware of any
evidence of fraud and dishonesty, they should immediately advise their supervisor or seek
appropriate legal guidance so that the Organization can promptly investigate further. When an
employees position requires spending Organization funds or incurring any reimbursable
personal expenses, that individual must use good judgment on the Organizations behalf to
ensure that good value is received for every expenditure. Organization funds and all other assets
of the Organization are purposed for the Organization only and not for personal benefit. This
includes the personal use of organizational assets, such as computers.
Organization Records and Communications

Accurate and reliable records of many kinds are necessary to meet the Organizations
legal and financial obligations and to manage the affairs of the Organization. The Organizations
books and records must reflect in an accurate and timely manner all business transactions. The
employees responsible for accounting and recordkeeping must fully disclose and record all
assets, liabilities, or both, and must exercise diligence in enforcing these requirements.
Employees must not make or engage in any false record or communication of any kind, whether
internal or external, including but not limited to:
False expense, attendance, production, financial, or similar reports and statements
False advertising, deceptive marketing practices, or other misleading representations
Dealing with outside People and Organizations

Employees must take care to separate their personal roles from their Organization
positions when communicating on matters not involving Organization business. Employees must
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not use organization identification, stationery, supplies, and equipment for personal or political
matters. When communicating publicly on matters that involve Organization business,
employees must not presume to speak for the Organization on any topic, unless they are certain
that the views they express are those of the Organization, and it is the Organizations desire that
such views be publicly disseminated. When dealing with anyone outside the Organization,
including public officials, employees must take care not to compromise the integrity or damage
the reputation of either the Organization, or any outside individual, business, or government
body.
Prompt Communications
In all matters relevant to customers, suppliers, government authorities, the public and
others in the Organization, all employees must make every effort to achieve complete, accurate,
and timely communications - responding promptly and courteously to all proper requests for
information and to all complaints.
Privacy and Confidentiality

When handling financial and personal information about customers or others with whom
the Organization has dealings, observe the following principles:
Collect, use, and retain only the personal information necessary for the Organizations
business. Whenever possible, obtain any relevant information directly from the person
concerned. Use only reputable and reliable sources to supplement this information.
Retain information only for as long as necessary or as required by law. Protect the
physical security of this information.
Limit internal access to personal information to those with a legitimate business reason
for seeking that information. Use only personal information for the purposes for which it
was originally obtained. Obtain the consent of the person concerned before externally
disclosing any personal information, unless legal process or contractual obligation
provides otherwise.
Major organizational Policies

Owning and operating a business require small-business owners to implement several
policies which employees must follow to meet health and safety regulations. In addition to
legally required policies, it is necessary to put additional employment policies in place to ensure
your staff members perform their jobs to your satisfaction to keep the business running smoothly.
Ethical Policies
Honesty is the best policy, must applies most of the working hours in which, all
employees must be guided and perform their work with honesty. Dishonesty results nothing
to the business but incompetence. Working with honesty proves our intelligence and
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competences, so, No employees must stay and continue into employment if such, are not ready to
compete using their self-reliance.
Equality between employees must be important to the make the business running well,
employees are all important. They are the building blocks of the business, so each employee
must be treated right. Works and performance will be proper compensated.
Respect all, and you will be respected. All employees must treat every co-worker the way
he/she wanted to be treated. Do respect differences, all are unique in kind. Each individual
have their own experiences that makes them differ in some way. But in order to gain unity and
diversity, All employees must do respect each other.
Integrity in every employee is a must. Do believe in the companys competences and the
company will do believe unto yours. Because you belong in the company, you must represent
yourself in everybody your company, with full integrity.
General Policies
Time in and Time out record - all employees work are compensated base on their duty records.
Master Logbook- all walk-ins and anyone who enters into other area such as production area,
office and workers area are required to log their names with details needed.
No one is permitted to stay inside the other business area except in the workers area when not in
on-duty.
Employee policies
Training and Orientation- newly hired employees undergo a 2 weeks training and 1 day
actual training as requirement to those without working experience required in the position.
Once the employee is hired, they are required to take training and orientation to make the
new employee get more understanding and prepared for new position. If the new employee hired
without experience, they must undergo and pass a 2weeks training .Day after the time that the
employee get on the job, he/she is now ready and required to attend 1 day actual orientation.
While on the Job employment, employees are also required to have the cross rotational job
training so that each employee is oriented with all the jobs task required in the operation. During
the 2weeks training, the trainee will receive an allowance amounting to 80% of the daily wage
for a position and will eventually receive the regular wage after the duration of training and
orientation (should be passed) and officially hired.
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Employee Benefits Policies
The company offer employees (regular) a diverse set of benefits, including:
Vacation Time (once, on every 2months of the year), must file a leave one (1) week before the
day of leave. The day of leave must not be consecutive to the rest day/day off. If not, the leave
may not be permitted.
Birthday Leave/birthday treat- employee may take a leave on his/her birthday or take a duty and
receive a birthday treats from the company.
Medical Leave pay-20% of the fixed daily wage/salary is given as the employee got sick due to
the work and during his/her employment. The sick employee must present medical certificate.
Maternity Leave-the pregnant employee will decide when she would like to take a leave during
pregnancy, but she may also stay as long as she can effectively handle the work (but probably
until on her 5th month of pregnancy).If in case, General Manager may take necessary decision.
Meal allowance- Meal allowance amounting to 50 pesos to all the crews aside from their regular
wages.
Discount rate - for every total amount of purchase (per transaction) in any of the menu, 20% of
the total purchase, but may acquire discount rate once a month. Must present his/her ID and the
receipt of purchase to the cashier during break/off-duty.
Uniform Allowance- allowance amounting to 500 pesos. This will be given upon employment
or once hired. This is granted to all employees.
Every Monday is the general non-working day. Only depends upon the sales for the week and
work performance of the employees. If it reaches the quota for a week with no absents or any
violations to any employee Monday will be considered as non working or general rest day of
employees.
Every employee has given a work schedule to follow. Working hour must be a full time with 8
hours of duty (paid) plus 1 hour break, which is equivalent to 9 hours. Overtimes is assigned by
the manager. No half or cutted working hours. If the employees do so, work will not be
compensated.
Employees are given a permission to leave due to maternity and medical/sick leave. But the
employee must file documents and approach the manager/supervisor and undergo certain
procedures to avoid taking it as an offense/violation.
Employees Hygiene, Physical Requirements and Uniforms

o All employees must be in properly hygiene and presentable.
Page | 25

o No over-tattooed for male and female.
o Wear complete and proper uniform.
o Accessories are taken -off during hours of work (production area and store area)
Standard hours of work

The normal hours of work of the regular employee is eight (8) hours a day, part time
employees is four (4) hours a day.
Hours worked. Hours worked include

(a) All time during which an employee is required to be on duty or to be at a prescribed
workplace; and
(b) All time during which an employee is suffered or permitted to work.
Meal periods
- Sixty (60) minutes time-off for their regular meals.
Overtime work
- Work may be performed beyond eight (8) hours a day provided that the employee is paid
for the overtime work, an additional compensation equivalent to his regular wage plus
twenty-five percent (25%) thereof. Work performed beyond eight hours on a holiday or
rest day shall be paid an additional compensation equivalent to the rate of the first eight
hours on a holiday or rest day plus thirty percent (30%) thereof.
Day-off/rest day
- All regular employees will be given a rest day once a month. Rest day is paid and
included in the payroll.
TERMS OF EMPLOYMENT
The contract of employment is renewable after every 6 months of the working term.
General Manager
Regular employee
Kitchen crew
Regular and/or part time
Service crew-Griller
Service crew
Cashier crew
Page | 26
Salaries and Pay schedule

Job Title
General Manager
BASIC SALARY/WAGE
12,610 a month (485 a day)
Kitchen crew(regular)
7,800 a month (300 a day)
Kitchen crew(part-time)
Service crew-Griller(regular)

Service crew- Griller (part- 3,250 a month (125 a day)

time)
Service crew(regular)
Service crew(part-time)
Cashier crew(regular)

Cashier crew (part-time)
PAY SCHEDULE
Every 25th and 10th day of
the month
Every 5th and 20th of the
month
Every after a week
month
Every after a week
month
Every after a week
month
Every after a week
Page | 27
Termination, suspension, Salary deduction for

Employment offense
Reasons
Due process
Leaving the work during on- 1st offense

duty
Amount of Absences
Result
Salary deduction(equivalent
to daily wage)+Warning for
suspension(1 week)
2nd offense
Suspension (1 week)
More or repeated times
Termination of employment
1st offense
Salary deduction(equivalent
to daily wage)+Warning for
suspension(1 week)
2nd offense
More/repeated times
Suspension for 1 week

Termination to employment
Illegal Activity inside the

business premises and
Once caught and/or with a Termination of employment
Involvement in criminal and proof/evidence
illegal cases outside
Improper and misconduct 1st offense
Salary pay freeze/hold+
behavior
warning
for
suspension(1week)
More /repeated times
Suspension for 1 month
Page | 28
Customer Service Policy

All employees deal with customers. No matter what the position, every employee
impacts the customer in some way. Employees are reminded to promote the company just
as they would represent their families. This means being friendly and courteous on the
business property, while visiting our stores, driving our vehicles on roads and highways
and in daily interactions. Other ways employees can enhance customer relationships are
to greet walk-in customers or just smile and say hello. Treating other as you expect to be
treated goes a long way in customer service relationships.
Customer is always right but crews must also be treated right as well.
Accounting Policy
Gifts of stock, bonds, manuscripts, art and antiques are recorded and such information is openly
available to officers, stock holders and employees as with any other corporate asset.
Daily records must be observed and monitor by the person in charge. No one except the cashier and
manager could handle the cash drawers.
Guidelines
Business Premises General guidelines (Store,
Production site, Business office)
Time in and Time out records
All employees must make sure they have recorded their time ins and outs. If not, his/her
work for that day will not be consider as to be compensated.
Walk-in Logbook
For security and reference purposes, any people entering the business office must be
recorded. No person is allowed to enter without providing his/her access and put
necessary details in the logbook.
Cleanliness and sanitation
Area must be clean and sanitized at all times.
Proper uses and handling of equipment/tools
Any employee deals with the things inside the business premises must observed proper
uses and handling, by following and being oriented about its proper uses.
Proper consumption (electricity, water, and etc.)
Proper consumption must be monitored by the personnel in charge.
Sleeping is prohibited during the workers duty time
Page | 29
Daily Store Guidelines (for the store crews)

Store hours (10AM to 10PM)
Before opening hours
Necessary menu/supplies must be ready before opening the store for transaction.
Equipments are set-up/installed right and tools are clean.
Crews must arrive with 20-30 minutes (allowance time) before duty to prepare the store
set-up and to avoid lates and delays.
Opening hours
Open the stores on time.
During store hours
Crews must observed and perform effective and efficient task, duties, and responsibilities
at all times during the store transaction.
Wearing the best attitude and values in every hour of transaction especially when
communicating with the customer. Wear a Smile.
Crews must stay neat/groomed, be properly hygiene, and presentable, especially when
on-duty.
Observed cleanliness all the time, clean from time to time and must be sensitive from
insects approaching the area.
Must not leave his/work while on duty except when in need to go the comfort room or
approached by the managers.
Secure all the business equipment and be as responsible as it was a personal belonging.
Must observed and secure the business from snatchers and illegal activities around the
area.
Complete the transaction as fast as it can, and avoid letting the customers wait for a
longer period of time, but to make sure that it is important to do it right and clean.
Closing hours
Necessary record of transactions must be clearly noted.
Clean and secure the store before leaving the area/store.
Food handling guidelines
Don't work with food if you have any type of illness, such as a cold sore, infected cuts,
colds etc.
Thoroughly wash your hands before handling food and after: touching the face or hair,
going to the restroom/smoke break etc.
All raw fruits and vegetables before serving. Unwashed fruit and produce have been the
source of many recent food-borne outbreaks. Thoroughly washing these products
eliminates this potential risk.
Plus sanitize all utensils (knives, dishware etc.) and preparation surfaces (e.g. cutting
board) before and after use.
Page | 30
Store and transport all food in clean, appropriate containers and cover the container with
plastic wrap when on display. Do not store any food product in the original container the
food product came in (or containers not originally designed) for food STORAGE.
Handle all food items with a utensil (tongs, etc.) when feasible, rather than your bare
hands
Security and Safety Precautions guidelines

Always turn off equipment power supply and plug out in the socket when not in use or
most probably closing the store or leaving the area.
Store equipment must be check before leaving or closing the store.
Make sure that the lockers, Cash drawer and entrance doors and anything that must be
secured are locked. Each employee must have and secure his/her own locker keys and
entrance door keys and Cash drawer keys must be surrendered to the personnel in charge.
Page | 31

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CLMN Food Manufacturing Company

TECHNOLOGICAL UNIVERSITY OF THE

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

b. Type of business organization

CLMN Food Manufacturing Company

4. Technical/ Production Feasibility

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

B. Name of the Firm/Project

D. Brief History of the Project

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

CLMN Food Manufacturing Company

Must have at least 2-4 years experienced in business industry.

CLMN Food Manufacturing Company

Excellent communication, time management, leadership and employee development

Documented computer skills

Basic accounting/book keeping skills

Ability to think creatively and innovatively

Budget-management skills and proficiency

Analytical skills to forecast and identify trends and challenges.

The ability to act decisively and solve staff or equipment-related problems;

The capacity to grasp concepts easily;

Commercial and business awareness;

Problem-solving skills and initiative;

Negotiation skills and the ability to influence others;

Strong attention to detail and an investigative nature;

CLMN Food Manufacturing Company

The Production and Operation Crew

CLMN Food Manufacturing Company

Check freshness of food and ingredients

Cooks and prepare the menus/processing of food and supplies.

Develop recipes and determine how to present the food

Clean and supply designated facility areas

Perform and document routine inspection and maintenance activities

Carry out heavy cleansing task and special projects

Notify management of occurring deficiencies or needs of staffs.

CLMN Food Manufacturing Company

Provides pricing information by answering questions.

Maintains checkout operations by following policies and procedures; reporting needed

PART-TIMER CREWS EMPLOYMENT

CLMN Food Manufacturing Company

EMPLOYEES DUTIES AND RESPONSIBILITIES

Duties and responsibilities

-plans, organize, implements, and maintains effectiveness

-Purchase supplies/ inventories

-Food preparation/processing, for daily and for orderings

-Opening/ closing the store

-Gets all the store equipments in the storage room.

CLMN Food Manufacturing Company

NUMBER OF EMPLOYEES FOR EACH TYPE OF JOB POSITION

No. Of employee(s) + job term

One(1) regular employee

Two(2) regular employees

One(1) regular employee

Two(2) regular employees

One(1) regular employee

The General Working Condition of the employees