OLIVAREZ COLLEGE

Dr. Arcadio Santos Ave., San Dionisio, Parañaque City

PARAISO DE VERANO BEACH RESORT

Presented to the Faculty of College of Hotel and Restaurant Management

In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in Hotel
and Restaurant Management

Submitted by:
Guilaran, Liann Shanne C.
Janohan, Kina Dyanne
Salvante, Justine
Punzalan, John Rick

Submitted to:
Ms. Ma. Dina Jimenez
 Chapter I

Introduction

The chosen logo portrays 3 subjects: the sun, the tree, and the island. The sun is
a representation of both the sun rising and the sun setting. Let us start off with how it
portrays the sun set. We all know that when sun sets, it means the day is ending and
that is where we will need a break to get ready for a new day. And this resort is the best
place to relax and give your mind and body a place to unwind from all the exhaust in a
day’s work. And with that, to start a new day, the sun has to rise again. The sunrise
symbolizes a new life that you can experience in the resort.
A more different life than that of what you do every day. The resort offers a
variety of activities you can try out and do for relaxation and adventures. Moreover, the
tree symbolizes nature, that there is more in appreciating the beauty that the nature
gives off for us. Inner peace, a good environment, a spiritual connection, you name it!
And lastly, the island symbolizes isolation and paradise. It keeps you away from the
toxicity of the urban and you get to stay in a place where you can de-stress yourself and
breathe in the cool and refreshing winds from the south. It is a dwelling place where you
can find comfort away from home.
Company Profile:

Paraiso De Verano Beach Resort will be a beach resort with a great beach,
pristine clear water and creamy white sand to offer to our entire guest. It is located in
Malapascua Island, North Cebu, Philippines. This place is 2.262 sq.m and capable to
serve our guest with our beautiful amenities and fun activities. Paraiso De Verano beach
resort also has a restaurant and bar that will provide you a service to suit all your needs.
We deliver the finest experience with our delicious food, impeccable staff, and a focus
on the overall design.
We named our resort Paraiso De Verano. It is derived from two Spanish words
“paraiso” and “verano” which translated in English as Summer Paradise. We want our
beach resort to be known as a paradise especially in the season of summer. It is also an
idyllic destination for a laid-back holiday or a weekend getaway from the hustle and
bustle of Cebu City. Our resort is not like any other resorts that you can find anywhere.
The resort is surrounded by a wonderful view and you can witness the best sunset you
will ever see.
Paraiso De Verano is the perfect location for a quiet vacation with friends and
family. There are several things to do in our resort. The basic activities to do are
snorkeling, scuba diving, kayaking, renting a banana boat, swimming and, of course,
relaxing. You can just chill and enjoy how quiet the island is.
Paraiso De Verano is committed to consistently provide enjoyable recreation, a
safe environment, and memorable vacation experiences for every guest and every
member of the staff by this we will conduct our clean up drive every week to sustain the
cleanliness and to beautify our surroundings. We also offer our guest the satisfaction to
enjoy their days by having a quiet, serene and fun place that can't be seen in the city
and through this we serve our guest with Operational Excellence, Accommodating
rooms, and highly trained workforce.
Paraiso De Verano gives opportunities to all citizens of Malapascua to work in
our resort. As well as we wanted to beautify more our place in order to promote it as
one of the beautiful tourist spot in the Philippines.
 Vision

To be acknowledged regionally and accepted globally with a service that is

consistently strive to deliver the highest of service standards at all times and under all
circumstances. We expect to be recognized as unique in industry for fulfilling our
promise “where guests become friends”.

Mission

We are committed to consistently providing enjoyable recreation, a safe

environment, and memorable vacation experiences for every guest and every member
of the staff. We will create unique memorable experiences and turn moments into
memories for our guest.

Objectives

To provide affordable and quality services in a relaxing and friendly atmosphere.

Provide warm, sincere, and engaging service that ensures Guests feel valued and treat
each and every Guest as a unique individual. Anticipate our Guests needs with
thoughtful and personal touches.
Vicinity Map:

We decided to put up our beach resort in Malapascua Island, located in North

Cebu, Philippines. It is a tiny island situated 6.8km from the offshore of the northern
coast of Cebu Island. It is a best known for its world famous diving sites, and the
beautiful white sand beach. It is unspoiled and the people are very friendly. You will fall
in love with this island the moment you’ll set foot on it. Malapascua is approximately five
hours away from the Cebu City.
The island’s name is derived from two Spanish words “mal” and “pascua“,
translated in English as “bad” and “easter” or Bad Christmas. According to local folklore,
Spaniards named the island Malapascua when they arrived there on a stormy
Christmas. Malapascua Island is a promise of a great dive and beach experience.
If you are coming to Malapascua for diving, you should know that it´s one of the
best spots in the Philippines and you can see thresher sharks in its crystal clear waters.
Thresher sharks are not dangerous and other than thresher sharks there are many
dives sites plentiful with corals and fish. Those who not into diving can enjoy the fine
sand and crystal clear waters of Malapascua.
 Walking from end to end would take roughly around 1 ½ hours. The main beach
is called Bounty Beach. Palm trees mostly cover the whole coast, and you won’t have a
problem finding a place to chill and relax. Bounty Beach is the perfect place to spend
your day if you just want to chill and aren’t in the mood to do any activities. You can get
a coconut or a cold beer and just enjoy the day. Malapascua only recently became a
hotspot for tourists and used to be a hidden gem in Cebu. As a diving spot, its waters
are one of the most extreme and most beautiful.

Cebu City is where tourists usually touch down before going to Malapascua.
From Cebu City, catch a bus in Cebu North Terminal going to Maya Port for a four to five
hour ride. Buses depart almost every hour, fare ranges from P150.00 to P200.00 for the
trip. In Maya Port, transfer to a public boat to Malapascua. The boat ride is
approximately 30 minutes and fare is P100.00. First trip is at 6AM and last is at 3PM.
The weather on Malapascua is usually excellent. Typhoon season in the Philippines is
from May to December, but Malapascua is rarely affected.
Statement of objectives
General objectives
Our purpose is to offer a Beach Resort experience that is safe, enjoyable, and
memorable. Aside from that we are open to all citizen of Cebu to join our team. It is our
goal to offer food that is safe, enjoyable and cook deliciously at a reasonable and
affordable price. It is further our goal to offer the best service and hospitality with a
pleasant and well trained staff and to go the extra mile to serve our most valued
guests. The visitor and guest is the sole reason we are in business and their
satisfaction is our highest goal.

Significance of the study

To complete a Planning and Development study which serves as a guideline on
whether this particular resort will be a success or not.

The Resort
This is to build our own resort and to be the number one resort in Malapascua
Island, Cebu. It is also our purpose to promote clean, safe, beautiful accommodations at
a reasonable and affordable price.

The Future Researchers of Olivarez College Hotel and Restaurant Management

Students
The future researchers can benefit in this study as a form of sources of information.
It will provide them a wide range of ideas and knowledge when it comes to
understanding and building a resort.

The Researchers
Through this study, they will have an effective way of showcasing what they have
learned and come up with an output. This study will also serve as background and
added information on how to establish a successful resort and will serves as a stepping
stone and guidance towards their chosen career path.
Acknowledgement

Allow us to thank the people behind the success of this this study for making
our study a possible one. First and foremost to our Almighty god for giving us strength
every day, for the guidance and good health, for the guide and blessing that help us to
perform our task as part of this group.

We would like to express our special thanks and gratitude to our adviser Ms.
Ma Dina Jimenez for helping us do this study. Your guidance helped us achieved our
aspirations as we go along with our journey in life.

To our parents and guardian, our deepest gratitude and appreciation for being
with us all through the way from the very beginning and for showing your unconditional
love and vending support financially, emotionally and spiritually and for giving us
encouragement, enthusiasm and invaluable assistance.

Allow us to thank ourselves for conducting this kind of study. To Ms. Liann
Shanne C. Guilaran, Ms. Kina Dyanne Janohan, Ms. Justine Salvante and Mr. Johnrick
D. Punzalanour our group put a lot of effort to this study even though we have a lack of
time to finish this on time. Our effort to this study is very appreciable. We would like to
congratulate ourselves for the success of this study.
Definition of Terms

Accommodation – a place to sleep and related amenities for the temporary use of a
tourist or traveller.

Advertising - the activity or profession of producing advertisements for commercial

products or services.

Amenities – a desirable or useful feature or facility of a building or place.

Bustle – to do things in a hurried and busy way.

Cottage – an often small house for recreational and seasonal use.

Dwelling – a house, apartment, or other place of residence.

Employees – one that is employed by another for wages or salary and position below
the executive level.

Facilities – something such as building that is built for a specific purpose.

Financial Aspect – a broad term used to describe many aspects of finance or the
financial industry, such as financial instruments, financial services, financial institutions,
financial advisors, or financial planning.

Guest – a person lodging at a resort or hotel.

Hustle – busy movement and activity.

Hospitality – the friendly and generous reception and entertainment of guests or

visitors.

Manager – a person responsible for controlling or administering all or part of a company

or similar organization.
Marketing mix – a combination of factors that can be controlled by a company to
influence consumers to purchase its products.

Marketing Strategy – An organizations strategy combines all marketing goals into one
comprehensive plan.

Organizational Aspect – the act of organizing or the state of being organized.

Profit – the excess of returns over expenditure in a transaction or business.

Plunge – an act of jumping or diving into water.

Pristine – fresh and clean; not spoiled, or polluted.

Proponent – a person who advocates a theory, proposal, or project.

Recreation – activity done for enjoyment when a person is not working.

Resort – a place that is popular destination for vacations or recreation.

Serene – peaceful and calm or worried by nothing.

Target market – a group of consumers or organizations most likely to buy a company’s

products or services.

Technical Aspect – the discussion of the basic operation flow of the project.

Workforce – the group of people who work in a company, industry, etc.

 Chapter II

Organizational Aspect

This chapter describes the form of business organization that is best suited for
the proposed subject, the organizational structure, the number of personnel needed,
their qualifications, and the projected time table before the project is implemented. This
tackles about the entire organizational arrangement of the business. The management
aspect suggests a clear and precise identification of duties and responsibilities, flow of
authority and manpower level requirement. This contains the organizational chart and
the qualifications of the people involved the formation of the business organization,
structure. To attain this, management must be able to plan all activities, for the company
to become dynamic and competitive business and make decisions and resolve issues in
order to be both effective and beneficial.

Organizational Structure

An organizational structure defines how activities such as task allocation,

coordination and supervision are directed toward the achievement of organizational
aims. Organizations need to be efficient, flexible, innovative and caring in order to
achieve a sustainable competitive advantage. An organizational structure is a system
that outlines how certain activities are directed in order to achieve the goals of an
organization. These activities can include rules, roles and responsibilities. Having a
structure in place can help improve efficiency and provide clarity for everyone at every
level. That also means that each and every department can be more productive, as they
are likely to be more focused on energy and time. Not having a formal structure in place
may prove difficult for certain organizations.
Resort Manager
Manager is a person who is responsible for managing an organization, business
dealings and in charge of a certain group of tasks, or a certain subset of a company.
They often have a staff of people who report to him or her. The manager sets goals for
the group, and decides what work needs to be done to meet those goals. Managers hire
and evaluate staff and handle customers.

Duties and responsibilities of a resort manager

As a resort manager, your job will include managing all segments of a resort,
including lodging, food and beverage management, human resources, housekeeping,
attractions, and guest services. You'll be in charge of employees, finances, customer
service, promotions, and quality control. Resort managers often have to work nights and
weekends, putting in long hours to ensure the success of their establishment.
Resort managers ensure that hotels, resorts and other hospitality lodging facilities offer
their guests an enjoyable stay. You can expect to perform tasks related to the
administration of housekeeping, maintenance, sales, food and beverage service,
security and finances.

Qualifications of resort manager

 Associate or bachelor’s degree in hospitality management.
 They must have excellent communication skills. They can communicate
effectively to help the guest if ever they have concerns and give them the right
judgment to choose the best course of action.

 Know how to supervise all aspects of the resort business, including

housekeeping, grounds maintenance, accounting, restaurant management and
activities coordination.
Front office Manager

Front Office Manager is tasked with making sure that the Front Office – the place
where guests first come into contact with the hotel and staff – runs smoothly and
effectively. Front office Manager will act as the ‘face’ of our company and ensure visitors
receive a heartwarming welcome and also coordinate all front desk activities, including
calls, reservations and guests services.

Duties and responsibilities of Front office Manager

Directly supervises all front office personnel and ensures proper completion of all
front office duties. Directs and coordinates the activities of the front desk, reservations,
guest services, and telephone areas. Prepare monthly reports and budget for front
office department. Train, supervise and support office staff, including receptionists,
security guards. Ensure timely and accurate customer service and handle complaints
and specific customers’ requests.

Qualifications of Front office Manager

 Proven work experience as a Front desk manager or Reception manager

 Hands on experience with office machines (e.g. fax machines and printers)
 Thorough knowledge of customer service, office management and basic
bookkeeping procedures
 Proficiency in English (oral and written)
 Solid knowledge of MS Office, particularly Excel and Word
 Excellent communication and people skills
 Good organizational and multitasking abilities
 Bachelor’s degree in hospitality management.; additional certification is a plus
Front desk receptionist

A front desk receptionist serves as the face of your company. Front desk
receptionist is a person who is employed by an organization to receive or greet any
guest, customer, or clients and answer telephone calls. Front desk receptionists are
responsible for making the best first impression on behalf of her employer. Many types
of companies hire front desk receptionists to greet customers and guest as well and
handle lightweight office duties. People who succeed as front desk receptionists are
good communicators.

Duties and responsibilities of the front desk receptionist

The business duties of a front desk receptionist may include answering visitors'
inquiries about the resort and its products or services, directing customers to their
destinations, sorting and handing out mail, answering incoming calls and performing a
variety of other office tasks, such as faxing or emailing. Some receptionists may also
perform bookkeeping or cashiering duties. A receptionist is often the first business
contact a person will meet at any organization. It is an expectation of most organizations
that the receptionist maintains a calm, courteous and professional demeanor at all
times, regardless of the visitor's behavior

Qualifications of a Front desk receptionist

 Generally high school diploma is required for receptionist.
 Basic computer knowledge and appropriate software proficiency, good typing
ability.
 Must possess multi-task handling ability, and knowledge of administrative
procedures and clerical actions.
 Should be skillful in Microsoft office package, telephone communication, listening
etc.
 Excellent written and vocal communication is an important key competence
Reservation

Many people make reservations for both personal and professional reasons.
Reservations basically ensure that a seat or room will be saved for a future or later date.
Reservation clerks are the people who take the request and input it into a reservation
system. There are many duties with this type of job.

Duties and responsibilities of Reservation

Reservations clerks fulfill reservation requests by determining the rooms
available to meet customer desires. They process all reservation requests from
customers. Change or cancel reservations at the request of customers. Answer and
respond to customers on reservation inquiries. Receive reservation orders through
phone, fax or email. Provide reservation services to guests and visitors in a hotel
setting. Maintain and manage a log book for reservation activities. Ensure fulfillment of
needs and requirements of guests who obtained prior reservations. Instruct and
communicate to guests, visitors and customers on corporate policies and regulations.
Ensure comfort to guests and customers through reservation services.

Qualifications of a Reservation
 Candidates typically need a high school diploma for most positions. However,
employers may prefer to hire candidates with some college education or an
associate’s degree.
 Must understand and communicate information effectively in order to establish
positive relationships.
 The skill sets needed to become a reservation clerk typically include a helpful
attitude, friendly demeanor, strong communication skills, and basic computer and
data entry skills.
Cashier

Cashiers scan items, ensure that prices are quantities are correct, and collect
payments. They also assist customers by explaining or recommending items, answering
questions, and processing exchanges or refunds. Cashier responsibilities include
receiving payments and issuing receipts, and keeping track of all cash and credit
transactions. To be successful in this role, you should have previous experience in a
customer service position and good knowledge of how cash registers operate.
Ultimately, you’ll ensure all transactions run smoothly and will help maximize customer
satisfaction.

Duties and responsibilities of Cashier

A Cashier should be efficient, courteous and possesses excellent customer
service skills. The Cashier will scan the customer’s selections, ensure that prices and
quantities are accurate, accept payments, issue receipts, answer inquiries, and provide
helpful information to customers’ products, promotions, or item location. You will also
respond to complaints, process refunds or exchanges of items, and maintain a clean
workspace. To succeed as a Cashier, you should have a strong work ethic and high
level of accuracy. You should be responsible, attentive to customer needs, and
committed to providing excellent service.
Qualifications of a Cashier
 High School Diploma or equivalent.
 Customer service or Cashier experience.
 Ability to handle transactions accurately and responsibly.
 High level of energy with strong customer service skills.
 Basic math and computer skills. Familiarity with electronic equipment, like cash
register and POS
 Ability to stand walks, lift heavy items, and work with other team members in a
fast-paced environment to provide excellent service.
 Attention to detail.
Housekeeping Manager

Executive housekeepers are in charge of overseeing and directing the cleaning

activities for a business or hotel. The work schedules are prepared and planned in
advance by the executive housekeeper, and the executive housekeeper handles
customer service and complaints as well.

Duties and responsibilities of Housekeeping Manager

Cleaning materials and new items are ordered by the housekeeping manager to
ensure that the workers have the proper tools to perform their job duties. A
housekeeping manager has to be aware of the schedules of others in order to time the
cleaning of rooms with other departments. Additionally, they inform workers about the
procedures and policies that have to be followed while cleaning rooms.

Qualifications of Housekeeping Manager

 Work experience as a Housekeeping Supervisor or similar role

 Hands-on experience with cleaning and maintenance tasks for large
organizations
 Ability to use industrial cleaning equipment and products
 Excellent organizational and team management skills
 Stamina to handle the physical demands of the job
 Flexibility to work various shifts, including evenings and weekends
 Bachelor’s degree in hospitality management
Housekeeper

Cleaning and maintaining a private residence or commercial building to make

sure that it meets any housekeeping sanitation requirements and provides a
comfortable space for residents or employees. Housekeepers are responsible for
making sure all assigned areas are clean, neat, and tidy.

Duties and responsibilities of Housekeeper

The goal of a housekeeper is to create a clean and orderly environment for our
guests that will become a critical factor in maintaining and strengthening our reputation.
Their duties are to perform a variety of cleaning activities such as sweeping, mopping,
dusting and polishing. They need to ensure all rooms are cared for and inspected
according to standards, protect equipment and make sure there are no inadequacies.
Notify superiors on any damages, deficits and disturbances. Deal with reasonable
complaints/requests with professionalism and patience

Qualifications of a Housekeeper
 Proven experience as a cleaner or housekeeper
 Ability to work with little supervision and maintain a high level of performance
 Customer-oriented and friendly
 Prioritization and time management skills
 Working quickly without compromising quality
 High school degree
Laundry Staff

Laundry Staff duties include washing, drying and folding clothes and linens.
Laundry Attendants employed in the hospitality industry, for example, often are
responsible for washing towels and sheets, as well as the personal items of guests.

Duties and responsibilities of Laundry Staff

A Laundry Staff’s main priorities are either cleaning and returning laundry to
customers and hotel guests, or maintaining laundry facilities. They are responsible to
ensure that all laundry services for the hotels guests is done as per the standard
policies and is met on time. Also responsible for laundry collection from guest rooms,
dry-cleaning, washing, drying, pressing and folding of guest's laundry along with other
hotel linen.

Qualifications of a Laundry Staff

 Previous experience in housekeeping is an asset

 Excellent communication and organizational skills
 Strong interpersonal and problem solving abilities
 Highly responsible & reliable
 Ability to work cohesively with fellow colleagues as part of a team
 Ability to work well under pressure in a fast paced environment
 Ability to focus attention on guest needs, remaining calm and courteous at all
times
 High School Diploma or equivalent.
 At least one year of experience in a housekeeping or laundry role
Utility Personnel

Utility Workers perform routine maintenance activities in a variety of work

environments. Because the job usually requires a lot of lifting and climbing, a Utility
Worker must be in good physical condition. Utility Workers also have to operate
maintenance equipment and vehicles, making a valid driver’s license essential for many
jobs.

Duties and responsibilities of a Utility Personnel

The responsibilities of a Utility Worker will base on the work environment. Utility
workers have to perform a variety of technical maintenance duties involved in the
construction, maintenance, and operation of the water and sewer system. They perform
and/or coordinate tasks related to the upkeep and repair of grounds and buildings,
including general cleaning tasks. Checks various equipment’s for proper functioning.
Clean, oil and assist in the maintenance of tools and mechanical/electrical equipment.
Handle lumber, tools and other materials.

Qualifications of Utility Personnel

 High school degree

 One year of experience in general maintenance work.
 Sufficient strength and physical dexterity to perform duties and responsibilities of
this job, including heavy work with exposure to inclement weather conditions for
prolonged periods of time.
 Must be able to wear and use appropriate personal protective equipment, as
necessary.
 Knowledge of methods, materials, tools, equipment, and practices used in
repairs, maintenance and construction.
Security
A security maintains safe and secure environment for customers and employees
by patrolling and monitoring premises and personnel.

Duties and responsibilities of Security

One of the main duties of security is protecting company’s property and staff by
maintaining a safe and secure environment. They must report in detail any suspicious
incidents and patrol randomly or regularly. Monitor and control access at building
entrances and vehicle gates. Watch alarm systems or video cameras and operate
detecting/emergency equipment. Ensure the security, safety and well-being of all
personnel, visitors and the premises and respond to emergencies to provide necessary
assistance to employees and customers.

Qualifications of a Security
 Knowledge of Security Operations and Procedure
 Manage Multiple Tasks
 Knowledge of Basic Security and Fire Inspection Procedures
 Following Complex Instructions
 Interpersonal Skills
Life guard
A career as a lifeguard may have become more, but we're sorry to tell you, it’s
not just running across a sun-kissed beach in a bright swimming costume rescuing
beautiful people. You need to be fit, focused and ready to carry out first aid in an
emergency. In a nutshell, it's your job to watch over people to ensure they're safe in the
pool or at the seaside, and going in to rescue them if they get into trouble. The role of
the lifeguard is to keep people who are in a mass of water, safe from harm.

Duties and responsibilities of a Lifeguard

Lifeguards work at beaches, rivers, swimming pools and water parks where they
ensure the safety of swimmers and water sport participants. Lifeguards explain and
enforce safety rules, rescue people in danger, and use their knowledge of first aid to
save lives. The job entails keeping a sharp eye out in case of any accidents, as well as
pre-warning anyone doing something dangerous about the potential damage caused by
their actions. Ultimately, if the worst comes to the worst, the job means you will have to
jump in and save them.

Qualifications of a Lifeguard
 Completion of lifeguard training.
 1+ months related experience.
 First Aid and CPR certification.
 Proficient in interacting with people of various ages from diverse backgrounds.
 Physically fit, strong, agile and dexterous.
Food and Beverage Manager
When we go to restaurants, we like to make sure the food is thoroughly cooked,
the drinks are ice cold. Food and beverage managers are the leaders in the kitchen and
the front of house in restaurants of all kinds. Responsible for overall operation for the
restaurant, food and beverage managers hire staff, purchase food and stock, and make
sure everyone is trained on proper food preparation, proper and legal alcoholic
beverage service kitchen safety techniques and understand health standards. Food and
beverage managers make sure that company is represented correctly and that the
company's standards are upheld.

Duties and responsibilities of Food and Beverage Manager

A professional food and beverage manager is responsible for managing all F&B
operations and for delivering an excellent guest experience. The successful candidate
will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is
to maximize sales and revenue through customer satisfaction and employee
engagement. The duties of F&B manager are to manage all F&B and day-to-day
operations within budgeted guidelines and to the highest standards. Preserve excellent
levels of internal and external customer service. Design exceptional menus, purchase
goods and continuously make necessary improvements and identify customers’ needs
and respond proactively to all of their concerns.
Qualifications of Food and Beverage Manager
 Proven food and beverage management experience
 Working knowledge of various computer software programs (MS Office,
restaurant management software, POS)
 Ability to spot and resolve problems efficiently
 Mastery in delegating multiple tasks
 Communication and leadership skills
 Ability to manage personnel and meet financial targets
 Guest-oriented and service-minded
 Culinary school diploma or degree in food service management or related field
Restaurant manager
Restaurant managers are responsible for overseeing the efficient running and
profitability of restaurants and for managing their employees. A restaurant manager
must deliver a high-quality menu and motivate the staff to provide excellent customer
service.

Duties and responsibilities of Restaurant manager

Restaurant manager responsibilities include maintaining the restaurant’s
revenue, profitability and quality goals. You will ensure efficient restaurant operation, as
well as maintain high production, productivity, quality, and customer-service standards.
To be successful in this role, you’ll need management skills and experience in both front
and back of the house. You have to ensure that the restaurant runs smoothly and
customers have pleasant dining experiences.

Qualifications of Restaurant manager

 Proven work experience as a Restaurant Manager, Restaurant General
Manager, Hospitality Manager or similar role
 Proven customer service experience as a manager
 Extensive food and beverage (F&B) knowledge, with ability to remember and
recall ingredients and dishes to inform customers and wait staff
 Familiarity with restaurant management software
 Strong leadership, motivational and people skills
Bar Manager
The Bar Manager will promote and grow the business; hire and train wait staff,
and ensure that patrons are receiving excellent drinks, food, and service. You will also
manage inventory and resources, plan promotional events, ensure that quality and
safety controls are followed, maintain current licenses and update vendor contracts,
create schedules, and set business objectives to increase profits and maximize
customer satisfaction. You should also be able to work with diverse personalities and
diffuse tense situations.

Duties and responsibilities of Bar Manager

The main duties and responsibilities of a bar manager is to manage the
business aspects of the bar, such as keeping a current liquor license, negotiating
supplier contracts, taking inventory and reordering supplies, managing budgets, and
setting goals. Hiring and training staffs to provide excellent service to patrons. Creating
effective schedules and quickly resolving conflicts to ensure that bar is well staffed
during peak hours. Maintaining a fun and safe atmosphere for patrons.

Qualifications of Bar Manager

 Bachelor’s degree in hospitality management.
 Restaurant or management experience or more education is generally preferred.
 Strong understanding of business management and accounting principles.
 Excellent computer, problem-solving, and customer service skills.
 Exceptional communication and interpersonal skills.
 Ability to diffuse tense situations and resolve conflicts.
 Willingness to work during peak hours, including nights, weekends, and holidays.
Executive Chef
Also referred to as the chef manager or head chef, the executive chef is the
leader in charge of everything that goes out of the kitchen and maintains full control of
the kitchen staff at all times. From small restaurant operations staffed by a handful of
cooks to massive industrial kitchens staffed by a large number of chefs and culinary
assistants, executive chefs are given the responsibility of resolving any problems
efficiently to serve exceptional cuisine.

Duties and responsibilities of Executive Chef

On a typical day in the life of executive chefs, they will be found inside the
kitchen checking the freshness of food, coordinating the activities of cooks, determining
the best presentation of food, ensuring quality of each meal, inspecting kitchen
equipment for cleanliness, and monitoring sanitation policies. Executive chefs are
primarily responsible for overseeing the daily operations of a kitchen, but their duties
often will extend well beyond the kitchen. Executive chefs will also work outside of the
kitchen in developing new recipes, planning menus, hiring or training food preparation
workers, maintaining an inventory of food supplies, following a food budget, doing
purchase orders, reporting to the head restaurateur, and completing other administrative
tasks in their office.

Qualifications of Executive Chef

 Proven working experience as a head chef
 Excellent record of kitchen management
 Ability to spot and resolve problems efficiently
 Capable of delegating multiple tasks
 Communication and leadership skills
 Keep up with cooking trends and best practices
 Working knowledge of various computer software programs (MS Office,
restaurant management software, POS)
 BS degree in Culinary science or related certificate
Sous Chef
A Sous Chef is the culinary chef located just below the executive or head chef in
a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any
commercial kitchen. As second-in-command, he/she has a large amount of
responsibility in the kitchen.

Essentially, the Sous Chef is responsible for planning and directing food
preparation in kitchens. This involves a large degree of supervising other kitchen staff,
as well as keeping an eye out for problems that arise in the kitchen and seizing control
of a situation at a moment’s notice.

Duties and responsibilities of Sous Chef

Work with the executive chef to produce diversified menus in accordance with the
restaurant’s policy and vision. Come up with new dishes which appeal to the clients,
whenever required. Establish the working schedule and organize the work in the kitchen
so that everything works like “well-oiled machinery”. Produce high quality dishes that
follow up the established menu and level up to location’s standards, as well as to clients’
requirements. Plan the food design in order to create a perfect match between the
dish’s aspect and its taste. Discover talented chefs and train them in order to reach the
high standards of the location

Qualifications of Sous Chef

 X+ years of experience as a Sous Chef
 Understanding of various cooking methods, ingredients, equipment and
procedures
 Excellent record of kitchen and staff management
 Accuracy and speed in handling emergency situations and providing solutions
 Familiar with industry’s best practices
 Working knowledge of various computer software programs (MS Office,
restaurant management software, POS)
 BS degree in Culinary science or related certificate would be a plus
Server
Food Servers ensure that patrons have an enjoyable dining experience by
providing quality customer service. Servers work in the front of the business taking
orders, serving food and drinks, and removing dinnerware from the table in a timely
manner.
Duties and responsibilities of Food Server
Food server responsibilities include ensuring our tables are clean and tidy when
guests arrive, presenting menus and serving food and beverages. You need to be quick
on your feet (literally and metaphorically) and have a polite and friendly attitude. Their
responsibilities are Prepare restaurant tables with special attention to sanitation and
order. Attend to customers upon entrance. Present restaurant menus and help
customers select food/beverages. Take and serve orders. Answer questions or make
recommendations for complementary products. Collaborate with other restaurant
servers and kitchen/bar staff. Deal with complaints or problems with a positive attitude.
Issue bills and accept payment.

Qualifications of Food Server

 Proven restaurant serving or waitering experience
 Hands-on experience in cashier duties
 Attention to cleanliness and safety
 Patience and customer-oriented approach
 Excellent people skills with a friendly attitude
 Responsible and trustworthy
 High school diploma is a plus but not required
Form of Business Organization

Partnership
A partnership is a business owned by two or more persons who contribute
resources into the entity. The partners divide the profits of the business among
themselves. The type of our business ownership will be partnership in which partners’
pool money, skills, and other resources and share profit and loss in accordance with the
terms of the partnership agreement. It is a specific kind of legal relationship formed by
the agreement between two or more individuals to carry on a business as co-owners. A
partnership is a business with multiple owners, each of whom has invested in the
business. Mutual support and motivation are needed for the business to last longer.

Operating Hours
Paraiso De Verano is open 24 hours from Mondays to Sundays, however
swimming pool is open from 6:00am to 6:00pm daily beyond the time stated swimming
is discourage for safety measures. In addition, general cleaning of swimming pool is
also made during Mondays such as changing of water, scrubbing of tiles and etc.
 Organizational Chart

PARAISO DE VERANO BEACH RESORT ORGANIZATIONAL CHART

Security
Resort Guard
Manager

Front Office Housekeeping Manager Security &

Department Safety
Manager Department

Front Desk Housekeeper Laundry Utility Security Lifeguard

Receptionist Staff Personnel officer

Reservations

Cashier
 Department of Food & Beverages

FOOD AND BEVERAGE

MANAGER
ouse

Bar Restaurant Manager

Manager

Executive
Chef
Bar
Persons

Sous Chef

Servers

ouse
Source
 Direct Hiring

Compensation & Benefits

Salary and wages

 Employees will receive their salaries as provided in their contracts of employment

every 3th and 18th. Cut-off payroll will be 15th and 30th of the month.

Overtime pays
 It is allowed to work beyond the shift or even on rest day. All over time work
should have written approval to the manager.

13th Month Pay

 The 13th month pay of an employee shall be equivalent to 1/12 of his/her basic
salary within a calendar you shall be given not less than December 24 each year.
 Chapter III

Marketing Aspect

Description of the Product

The Paraiso De Verano Beach resort is a place where you can leisurely relax
with your family and friends, swim outdoor, and eat varieties of food that will be cooked
yours truly by our chefs.
One of the best beach resorts that you can find and experience in Malapascua
Island, Cebu is Paraiso De Verano known for full service holiday lodging facility Resort
offers a wide range of services and amenities and typically includes recreational
activities. The beach and other water escapades attract the tourists to come and
experience the wonders of the country. It is a paradise for the sun lover, beach lover,
and those who desire relaxation.
You will find the Resort's lobby on the first floor where you will make business
with the front office and make your payments or reservation. We will be running a
restaurant and bar inside the resort where we will be serving different dishes and it is
located also in the first floor.
The activities that we offer are Beach Volleyball and water activities that you can
try and enjoy are: Banana boat ride, snorkeling, scuba diving and kayaking, or you can
just go around, walk and enjoy the cold breeze and the view of the beach. We will
provide fun activities for your family and friends.
About the accommodation rooms, The Paraiso De Verano offers Executive
Cabana, Deluxe Cabana, Cabana and Table Cottages where you, your friends and your
family can use to rest after enjoying the services that we have provided for the
customers of Paraiso De Verano. The rooms that we offer are air conditioned, have a 75
inch flat screen TV for further entertainment to use, have fire extinguisher located near
the door for emergency use, and a high speed internet to use.
For the relaxations we will have a relaxation area where you will be able to relax
and unwind. Our relaxation center offers a Spa where you can have a body massage,
foot massage, and aromatherapy massage. We also have a swimming pool, Sauna and
Jacuzzi.
 Paraiso De Verano is fully equipped with amenities that a guest and tourist can
enjoy at reasonable prices.

Industry Profile
One of the most in demand and growing industry in the field of business most
especially during summer season are resorts. It is a place where you can spend holiday
for leisure, relaxation, recreation, or as a daytime getaway.
At Paraiso De Verano, we welcome you with a heap of sand and endless sunsets
and pristine beach. We offer you kilometer stretch of fine sand and clear blue water. All
spell the perfect getaway from the busy metropolis. We take the best of nature, and
make it even better. We have Restaurant and bar to satisfy your thirst and hunger. Our
pool and Spa that offers a relaxing retreat. We also provide thrilling water activities for
your entire family, with exciting amenities, excellent services, friendly staff, and cashless
payment.

Industry Keys to Success:

1. Customer Service

Customer service is an integral part of the hotel or resort experience the front-
desk worker serves as the gatekeeper of the hotel or resort. This employee provides the
customer’s first and last impression. Thus, resorts achieve a critical success factor by
ensuring the staff is knowledgeable, courteous and capable of resolving any conflicts
that arise. Providing quality service also entails remembering the names and
preferences of repeat visitors and giving advice about attractions and surroundings.
Customers are at the heart of the hospitality industry. No matter what service you
provide, you need to have a clear group of individuals who would see a value added
from your product or service.
 2. Advertising

Successful resorts target specific consumers and will cater their prices,
amenities and advertising strategies to this group. For example, some resorts advertise
as an ideal location for business travelers by giving corporate discounts. Focusing on
the customer will give you the best chance at success. The product you are offering is
integral to seeing customers come back. If people don't like what you're offering, you
won't see returning business. Therefore, you must focus on what you are providing.
Remember, this industry is over-saturated, but there is always room for a good product.
Focus on your product, employees and your target market, and you will see success.

3. Cost Control

Managing costs is a critical factor in a resort success. Most resort varies their
rates according to high and low seasons. Additionally, the establishment of a loyalty
program enables resort to lower rates for repeat guests while charging different rates for
others. Successful resorts also balance the cost of workers' wages, food and
beverages, and electricity and maintenance with profits deriving from booked rooms,
amenities, and food and beverages.

4. Unique, timeless and comfortable environment

Resorts thrive by offering guests a unique experience. This uniqueness may

stem from the location. Today’s traveler is increasingly seeking to experience the
surroundings and nearby amenities, which is the easiest way to add to the lodging
experience.
Target Market

The hospitality industry in which the beach resort is a part of is one where there
are always available customers at several times in the year. This means that our target
market is not limited to a certain group of people but to everyone who is looking for
clean fun or somewhere to ease of stress and relax. This is the major reason why we
are located in Cebu, because the strategic location affords us the opportunity of being
close to our target market. Leisure demand in markets is primarily generated by
attractions. Events such as reunion or visits among families and friends also provide
incentive for leisure travel in a market.

We are therefore in this industry to offer our services to the following group of people
such as;

 Tourists
 Families
 Couples
 Vacationers and people in the city who wants to escape the city life and feel the
nature for relaxation and rejuvenation.
 Marketing Strategy

In developing a marketing strategy, you need to understand your target market.

Having a solid and well-thought-out marketing strategy can help you identify gaps in the
business and provide solutions for your target market.
Paraiso De Verano Beach Resort was established to not only become a major
tourist destination for those looking for fun as well as relaxation in one place, but to be
the preferred vacation and relation destination for locals, visitors and tourists.
Due to this declaration, we came up with certain competitive strategies that will allow us
compete against already established beach resort centers as well as those who were
still young but already thriving here in Cebu.
One competitive strategy is to ensure that we offer unique services that will
keep our customers hooked. Second competitive strategy is to hire experienced and
competent hands that will ensure that they grow the business to an enviable standard
that will allow us achieve our goals and objectives. Third competitive strategy is to have
an excellent customer care that will be referred to as the best in the industry. Our
customer care executives will be highly trained to handle all the inquiries of our
customers. Lastly, to ensure that our employees are well taken care of, such as having
a good pay and welfare packages. This will keep them highly motivated and will ensure
that their productivity rate is high.
One major tool that we would not ignore in ensuring that we penetrate the
target market is the use of the internet. The internet is a vast place that when used for
marketing purposes is known to penetrate the target market faster, and being able to
draw more customers than the normal conventional method. For this purpose we intend
to use flyers, tarpaulins, and also use our social media platforms to engage and attract
customers.
 Marketing Mix

Promotion

Paraiso De Verano Beach Resort's Promotion will be based on communicating

to our target market. This will be done through a variety of methods such as promoting
our Resort by using Flyers, and Tarpaulins. Another one that we will be using is by
social media. We all know that the social media is a powerful method to promote
business. By this we will be using facebook to advertise our resort. Social media will
help us attract people and make them want to experience our place. Marketing is more
than just an advertising campaign; it should result in revenue for our business. Aside
from having Print & Media advertisement we are also using promos for our beach resort
such as having discounts to toddlers, Group or set accommodation and free lunch for
birthday celebration to our restaurant.

Price

Paraiso De Verano Beach Resorts estimating is reliant on the kind of your

utilization favored by customers. On comparing the prices, it is found that Paraiso De
Verano prices its products a bit lower than its competitors.

Place

Paraiso De Verano Beach Resort is Located at Malapascua Island North Cebu,

Philippines. This resort has beach, Pools, Rooms and Restaurant and bar. It has been
recognized for possessing a white sand beach or locally named as Bounty beach.
Paraiso De Verano is a charming and peaceful island. It is still a quiet island and there
aren’t so many people so it does not feel crowded at all.

Product

Paraiso De Verano Beach Resorts gives an extensive variety of items fundamentally

engaged towards the ambiance, Room accommodations, Relaxation Area and the
foods in the restaurants. Paraiso De Verano has situated itself to have delicacies in the
menu.
 ROOM ACCOMODATION

Executive Cabana

Paraiso De Verano’s Executive Cabana rooms is good for 2 -4 person or solo,

the room offer full air-conditioned, couple size bed with two pillows and duvet for our
guests. Everything you need for a relaxed and comfortable stay, whether you’re visiting
for business or leisure. Perfect for couples, friends and solo travelers. Rooms are fully
equipped with its own en-suite shower and Bathroom include complementary toiletries,
Cable TV, kitchen and free WiFi to give you constant access to your emails, Door equip
by electronic key card and room outside monitored by 24hrs CCTV camera.
 Deluxe Cabana

Paraiso De Verano’s Deluxe Cabana rooms will be a double bed that is good for
2-4 persons the room offer full air-conditioned, 2 single beds with pillows for our guests,
everything you need for a relaxed and comfortable stay, whether you’re visiting for
business or leisure. Rooms are fully equipped with its own en-suite shower and
Bathroom include complementary toiletries, Cable TV, refrigerator and free WiFi to give
you constant access to your emails, Door equip by electronic key card and room outside
monitored by 24hrs CCTV camera.
 COTTAGES

Cabana

TABLE COTTAGES
 FRONT DESK / LOBBY

RESTAURANT AND BAR

The Restaurant and Bar in Paraiso De Verano is designed as a modern concept

Restaurant that brings a great peaceful ambiance. The Bar is located right in front of the
Paraiso De Verano Beach resort allowing you to enjoy the ocean breeze and stunning
views the beach. We serve local cuisines; guests are encouraged to try out our
delicious meals on the menu.
 SHOWER ROOMS SPA

SAUNA JACUZZI

SWIMMING POOL Beach Volleyball Court

Water activities

Banana boat ride Snorkeling

Scuba Diving Kayaking

 Chapter IV

Technical Aspect

Available Technology and Comparative Evaluation

In Paraiso De Verano we have different types of rooms to choose from. It could

be a simple Cabana, Deluxe Cabana, Executive Cabana or Table Cottages depending
on the guest’s preference. We also have Restaurant and bar where you can order food
and have drinks. It is a modern concept Restaurant that brings a great peaceful
ambiance. For safety measures, we also acquire fire extinguishers.

Major Factor of Production

Land

Paraiso De Verano will be located in Malapascua Island that is located in the

Philippines just off the north tip of Cebu Island with 2 hectares land. Cebu City is where
tourists usually touch down before going to Malapascua. From Cebu City, catch a bus in
Cebu North Terminal going to Maya Port for a four to five hour ride. Buses depart
almost every hour, fare ranges from P150.00 to P200.00 for the trip. In Maya Port,
transfer to a public boat to Malapascua. The boat ride is approximately 30 minutes and
fare is P100.00. First trip is at 6AM and last is at 3PM. This is where Paraiso De Verano
Beach Resort will be located. Underneath are the blue clouds and a majestic beach of
Paraiso De Verano. You can enjoy a lot of activities and relax at same time. This
paradise invites travelers to take a break from the steadfast pace of work.

Human Resources

The human resource plays a strategic role in managing people and the
workplace culture and environment. It deals with the people and issues related to
people such as compensation, hiring, performance management, safety, wellness,
benefits, employee motivation and training. Paraiso De Verano gives opportunities to all
citizen of Cebu to work with us & be with us. As well as we wanted to beautify more our
place in order to promote it as one of the beautiful tourist spot in the Philippines.

Capital

The four owners of Paraiso De Verano Beach Resort are responsible in overall
production of the resort. The owners should be able to know the “in” and “out” of the
resort to have a wonderful flow in its management. We invested 6,250,000 each for the
estimated project cost of the resort amounting php 25,000,000.00
In addition, the resort should maintain and preserve its beauty for the betterment
of the business.

Waste Disposal
Our waste disposal will do bio-degradable, non-biodegradable and recyclable
scheme. Bio-degradable such as vegetable, fruits etc. will be stored in a container. The
non-biodegradable such as tissues, papers etc. will be stored in a close container. The
recyclable materials such as plastic bottles, soft drink cans etc. will be sold while the
other waste will be placed outside the resort for the garbage collector.
 Chapter V

Financial Aspect

Estimated Project Cost: 25,000,000 php

A. Location: Malapascua Island, Cebu
Land (buy): 13,000,000 php
Lot area: 2 hectares

B. Construction Materials (interior and exterior design materials excluding

professional fee) = 5,000,000 php

C. Professional fee

Rate per month Rate in 6 months

Architect 21,065 126,390

Interior design 19,855 119,130

Civil engineer 20,811 124,866

Electrical engineer 19,636 117,816

TOTAL =₱ 81,367 TOTAL = ₱488,202

D. Labor Fee
Type of work No. of workers Salary per day Total no. of Total salary
working days cost
General 1 1200 183 219,600
foreman
Carpentry 7 386 183 494,466
Plumbing 1 386 183 70,638
Mason 1 386 183 70,638
Painter 2 386 183 141,276
Total 12 ₱5,446 183 ₱996,618

E. Utilities
Application and Labor Total
other expenses
Electrical 80,000 5,000 85,000
Water 80,000 5,000 85,000
CCTV’s 30,000 5,000 35,000
Wifi 20,000
Total = ₱225,000

F. Equipment for Water Activities

Snorkeling Scuba diving Kayaking Banana boat TOTAL

 Diving mask  Diving mask  Paddle  Inflatable boat =414,000

 Snorkel  Fins 1500 per paddle 3 boats = 60,000
 Fins  Scuba Tank 6 paddles =9,000  Speed boat
2,500 per set 15,000 Per set  Life jacket 3 speed boats
5 sets = 25,000 10 sets = 500 per jacket =90,000
150,000 10 jackets = 5,000 TOTAL =
 Kayak ₱150,000
15,000 per kayak
5 kayaks = 75,000
TOTAL=₱89,000
G. Fixtures and Furniture
Office Supplies 500,000
Room Supplies 1M
Kitchen Supplies 1M
Restaurant and Bar Supplies 1M
TOTAL ₱3,500,000

H. Promotion and advertisement

Flyers – ₱5,000
Tarpaulin – ₱5,000

I. Petty Cash – ₱100,000

J. Utility cost per month

Monthly Cost Annual Cost

Water Maynilad Used for drinking 11, 700 140,400

and washing
tools and raw
materials.

Electricity Meralco Used for 25, 000 300, 000

operating
machines and
light

Internet and PLDT Used for 5,000 60,000

landline searching
information in
worldwide wed
and for social

TOTAL = TOTAL =
₱41,700 ₱500,400
B. Rates

RESORT RATES Price Rates

Entrance Fee

Weekdays

Adult: ₱800.00

Kids (Below 40 inches): ₱500.00

Weekends/Holidays:

Adult: ₱700.00

Kids (Below 40 inches): ₱400.00

ACCOMODATIONS

Cottages:

Table Cottage (10 PAX) ₱2,000.00

Cabana (2-3 PAX) ₱3,500.00

ROOM RATES:

Deluxe Cabana ₱7,000.00

 Air Conditioned Rooms

 2-4 PAX

Executive Cabana ₱12,000.00

 Air Conditioned Rooms

 With Kitchen
 2-4 PAX
RECREATIONAL ACTIVITIES:

Banana Boat Ride ₱5,000.00

 20mins
 max 10 persons

Scuba Diving (per hour): ₱3,000.00

Snorkeling (per hour): ₱700.00

Kayaking (per hour): ₱2000.00

Volleyball (per hour): ₱200.00

RELAXING AREA:

SPA

Body Massage (per hour) ₱800.00

Foot massage (per hour) ₱500.00

Aromatherapy massage (per hour) ₱1,000.00

Sauna (per hour) ₱500.00

Jacuzzi (per hour) ₱500.00

Check -in/Check-out Time Schedule:

Check-in Check-out

2:00 pm 12:00 pm

Restaurant and Bar Opening and Closing time:

Opening Closing

6:00 am 12:00 am
Restaurant Menu Rates

APPETIZERS

Cheesy Bacon Bombs ₱560.00

Bacon Wrapped Sausage ₱195.00
Baked Tahong ₱225.00

Soup

Creamy Corn Crab Soup ₱840.00

Cream of Mushroom Soup ₱535.00
Pumpkin Soup ₱1,160.00

Pasta

Fettuccine Alfredo with Bacon ₱580.00

Spaghetti Marinara ₱715.00
Lomi ₱655.00

Main Dish

Barbecue Pork Belly ₱470.00

Kare-Kare ₱435.00
Chicken Afritada ₱435.00
Grilled Tilapia ₱540.00
Chopsuey ₱460.00
Dessert

Leche Flan ₱75.00

Halo-halo ₱90.00
Buko Pandan ₱30.00

Beverages

Lemon Iced Tea ₱120.00

Mango Shake ₱80.00
Buko Shake ₱160.00
Latte ₱115.00
Caramel Macchiato ₱140.00

Alcoholic Beverages

San Mig Beer ₱60.00

Tanduay Iced ₱65.00
San Mig Light ₱65.00
Smirn off Mule ₱75.00
MENU COSTING

APPETIZERS:

Cheesy bacon bombs

Wt.(g) Items Unit Price Total Price

926 Pill Pillsbury ₱95.00 ₱87.98
Grand’s Flaky
Layers Biscuits
2000 Bacon ₱100.00/k ₱200.00
200 Mozzarella ₱75.00 ₱15.00
1000 Cooking oil ₱99.00/L ₱99.00
TOTAL ₱401.98

Recipe Cost
Total Cost: ₱401.98
40% (Gross Food Cost, Utility & Vat): ₱160.79
Yield: 12
Cost Per Serving: ₱46.90
Selling Price: ₱562.80

Bacon Wrapped Sausage

Wt.(g) Items Unit Price Total Price

740 Sausage ₱75.00/k ₱55.50
910 Bacon Slice ₱55.00/k ₱50.06
910 Brown Sugar ₱37.00/k ₱33.68
TOTAL ₱139.24

Recipe Cost
Total Cost: ₱139.24
40% (Gross Food Cost, Utility & Vat): ₱55.70
Yield: 12
Cost Per Serving: ₱16.25
Selling Price: ₱195.00
Baked Tahong
Wt.(g) Items Unit Price Total Price
1000 Mussels ₱130/K ₱130.00
340 Butter ₱75 ₱25.50
70 Cloves Garlic ₱40/k ₱5.60
TOTAL ₱161.10

Recipe Cost
Total Cost: ₱161.10
40% (Gross Food Cost, Utility & Vat): ₱64.44
Yield: 12
Cost Per Serving: ₱18.79
Selling Price: ₱225.48

SOUP:

Creamy Corn Crab Soup

Wt. (g) Items Unit Price Total Price

15 Onion ₱65.63/375g ₱2.62
20 Butter ₱50/200g ₱5.00
720 Chicken Broth ₱56/248g ₱162.58
720 Frozen Corn ₱156/500g ₱224.64
300 Potato ₱57.50/500g ₱34.50
220 Crabmeat ₱125.50/200g ₱138.05
240 Milk ₱125.50/1L ₱30.12
1.25 Pepper ₱20.50/60g ₱0.42
TOTAL ₱600.93

Recipe Cost
Total Cost: ₱600.93
40% (Gross Food Cost, Utility & Vat): ₱240.37
Yield: 12
Cost Per Serving: ₱70.11
Selling Price: ₱841.32
Cream of Mushroom Soup

Wt. (g) Items Unit Price Total Price

480 Fresh Mushroom ₱36.25/198g ₱87.86
60 Onion ₱65.63/375g ₱10.50
10 Garlic Cloves ₱22.20/100g ₱2.22
60 Butter ₱50/200g ₱15.00
90 Flour ₱45/1000g ₱4.04
960 Chicken Broth ₱56/248g ₱216.76
480 Evaporated Milk ₱38/395g ₱46.16
5 Salt ₱20/200g ₱0.50
TOTAL ₱383.04

Recipe Cost
Total Cost: ₱383.04
40% (Gross Food Cost, Utility & Vat): ₱152.01
Yield: 12
Cost Per Serving: ₱44.42
Selling Price: ₱581.04

Pumpkin Soup

Wt. (g) Items Unit Price Total Price

1,140 Chicken Stock ₱60/248g ₱275.80
7.5 Salt ₱20/200g ₱0.75
960 Pumpkin Puree ₱120/250g ₱480.8
5 Parsley ₱26.50/40g ₱3.31
240 Onion ₱65.63/375g ₱42.00
2.5 Thyme ₱30/50g ₱1.5
2.5 Garlic Clove ₱22.20/100g ₱0.55
120 Whipping Cream ₱205/1L ₱24.6
5 Pepper Corn ₱20.50/60g ₱1.70
TOTAL ₱830.01

Recipe Cost
Total Cost: ₱830.01
40% (Gross Food Cost, Utility & Vat): ₱332.00
Yield: 12
Cost Per Serving: ₱96.83
Selling Price: ₱1,261.56

PASTA:

Fettuccine Alfredo with bacon

Wt.(g) Items Unit price Total Price

400 Fettuccine 70/200g ₱140.00
80 Salt 20/50 g ₱32.00
160 Rasher Bacon 155/K ₱49.60
200 Mushroom 95/500g ₱76.00
160 Single Cream 110/300 ml ₱60.00
60 Parmesan 65/140 g ₱55.72
Cheese
TOTAL ₱413.32

Recipe Cost
Total Cost: ₱413.32
40% (Gross Food Cost, Utility & Vat): ₱165.33
Yield: 12
Cost Per Serving: ₱48.22
Selling Price: ₱578.64

Spaghetti Marinara

Wt(g) Items Unit Price Total Price

200 Olive Oil ₱100 ₱20.00
40 Garlic Cloves ₱20/k ₱0.80
100 Anchovy Fillets ₱120 ₱12.00
800 Chopped ₱100/K ₱80.00
Tomatoes
400 White wine ₱350/L ₱140.00
300 Barilla Spag. ₱155/k ₱46.50
600 Mussels ₱130/k ₱78.00
1000 Marinara Mix ₱100/k ₱100.00
400 Peeled green ₱110 ₱44.00
prawns
TOTAL ₱512.30
Recipe Cost
Total Cost: ₱512.30
₱204.92
Yield: 12
Cost Per Serving: ₱59.77
Selling Price: ₱717.24

Lomi

Wt.(g) Items Unit Price Total Price

1000 Miki Noodles ₱70/k ₱70.00
30 Clove garlic ₱20/K ₱4.00
220 Onion ₱25/k ₱5.50
300 Kikiam ₱70/250g ₱84.00
300 Pork ₱180/k ₱54.00
610 Meatballs ₱50/k ₱30.50
28 Cassava flour ₱70/450 g ₱4.36
dilluted
300 Ham ₱110/500g ₱66.00
300 Pig’s liver ₱70/k ₱21.00
90 Fish Sauce ₱55/750 ml ₱6.66
30 Soy sause ₱75/ 500 ml ₱4.50
10 Ground pepper ₱9/5g ₱18.00
1000 Beef Broth ₱50 ₱50.00
510 Chicharon ₱80/k ₱40.80
114 Egg ₱10/pc ₱1.14
60 Onion leeks ₱25/k ₱1.50
228 Boild eggs ₱10/pc ₱2.28
60 Cooking Oil ₱55/L ₱3.30
TOTAL ₱467.48

Recipe Cost
Total Cost: ₱467.48
40% (Gross Food Cost, Utility & Vat): ₱186.99
Yield: 12
Cost Per Serving: ₱54.54
Selling Price: ₱654.48
MAIN DISH:

Barbecue pork belly

Wt. (g) Items Unit Price Total

400 Pork belly ₱250/Kg ₱250.00
6 Sea salt ₱30/Kg ₱0.20
100 Orange ₱100/Kg ₱10.00
4 Bay leaves ₱30/Kg ₱0.10
10 Garlic cloves ₱200/Kg ₱0.20
400 Olive oil ₱180/L ₱72.00
4 Sesame oil ₱150/L ₱0.60
TOTAL ₱333.10

Recipe Cost
Total Cost: ₱333.10
40% (Gross Food Cost, Utility & Vat): ₱133.24
Yield: 12
Cost Per Serving: ₱38.86
Selling Price: ₱466.32

Kare-kare

Wt. (g) Description Unit Price Total

5 Banana flower bud ₱80/Kg ₱4.00
15 Pechay ₱50/Kg ₱0.75
20 String beans ₱70/Kg ₱1.40
20 Eggplants ₱100/Kg ₱20.00
115 Peanuts ₱150/Kg ₱17.25
50 Peanut butter ₱200/Kg ₱10.00
50 Rice ₱90/Kg ₱4.50
10 Garlic ₱200/Kg ₱2.00
2 Onion ₱180/Kg ₱0.35
2 salt ₱30/Kg ₱0.05
50 Shrimp paste ₱80/Kg ₱4.00
2 Pepper ₱100/Kg ₱0.20
1000 Pork ₱250/Kg ₱250.00
TOTAL ₱310.00

Recipe Cost
Total Cost: ₱310.00
40% (Gross Food Cost, Utility & Vat): ₱124.00
Yield: 12
Cost Per Serving: ₱36.16
Selling Price: ₱433.92

Afritada

Wt.(g) Item Unit price Total Price

112 Canola Oil ₱75/250g ₱33.30
200 Potatoes ₱50/K ₱10.00
100 Carrot ₱20/K ₱4.00
200 Red Bell ₱30/250g ₱24.00
Pepper
200 Green Bell ₱30/250g ₱24.00
pepper
1000 Chicken ₱120/K ₱120.00
100 Onion ₱20 ₱2.00
100 Garlic ₱20 ₱2.00
300 Roma ₱75/K ₱22.50
Tomatoes
30 Fish Sauce ₱25/45g ₱16.60
114 Sweet Peas ₱175/500g ₱50.40
TOTAL ₱309.10

Recipe Cost
Total Cost: ₱309.10
40% (Gross Food Cost, Utility & Vat): ₱123.64
Yield: 12
Cost Per Serving: ₱36.06
Selling Price: ₱432.72

Grilled Tilapia

Wt.(g) Item Unit price Total Price

3000 Tilapia ₱100/K ₱300.00
400 Potatoes ₱57.50/500g ₱46.00
40 Onion ₱30/200g ₱15.00
100 Lemon juice ₱30/150g ( to ₱20.00
be squeezed)
.72 Salt ₱25/500g ₱0.04
.72 Pepper ₱37/50g ₱0.03
10 Canola Oil ₱70/250g ₱2.80
TOTAL ₱383.87

Recipe Cost
Total Cost: ₱387.87
40% (Gross Food Cost, Utility & Vat): ₱153.55
Yield: 12
Cost Per Serving: ₱45.12
Selling Price: ₱541.44

Chopsuey

Wt(g) Item Unit Price Total Price

240 Water ₱25/L ₱6.00
60 Carrot ₱62.10/270g ₱13.80
60 Broccoli ₱305/650g ₱81.60
60 Cauliflower ₱117/300g ₱23.40
70 Cabbage ₱175/K ₱12.50
50 Red bell pepper ₱50/140g ₱17.00
50 Green bell ₱56/160g ₱17.50
pepper
10 Canola Oil ₱70/250g ₱2.80
10 Onion ₱30/200g ₱1.50
20 Garlic ₱14.17/130g ₱4.00
480 Chicken fillet ₱80/500g ₱77.00
30 Oyster sauce ₱37/150g ₱7.00
140 Chicken liver ₱50.75/350g ₱21.70
120 Baby corn ₱30/1500g ₱2.40
24.10 Cornstarch ₱19.25/200g ₱2.50
0.72 Salt ₱25/500g ₱0.04
0.72 Pepper ₱37/50g ₱0.06
TOTAL ₱328.80

Recipe Cost
Total Cost: ₱328.80
40% (Gross Food Cost, Utility & Vat): ₱131.52
Yield: 12
Cost Per Serving: ₱38.36
Selling Price: ₱460.32
DESSERTS:

Leche Flan

Wt. (g) Description Unit Price Total

100 Condense Milk ₱50/L ₱5.00
210 Egg yolks ₱60/300g ₱42.00
15 Butter ₱70/Kg ₱1.05
100 Sugar ₱52/Kg ₱5.20
TOTAL ₱53.25

Recipe Cost
Total Cost: ₱53.25
40% (Gross Food Cost, Utility & Vat): ₱21.30
Yield: 2
Cost Per Serving: ₱37.28
Selling Price: ₱74.56

Halo-Halo

Wt. (g) Description Unit Price Total

5 Macapuno ₱175/L ₱8.75
50 kaong ₱175/L ₱8.75
40 Nata de coco ₱175/L ₱7.00
45 Grated cantalaupe ₱250/Kg ₱11.25
75 Ube halaya ₱200/Kg ₱15.00
50 Sweet beans ₱150/Kg ₱7.50
200 Ice ₱30/Kg ₱6.00
20 Evaporated Milk ₱35/Can ₱7.00
TOTAL ₱64.25

Recipe Cost
Total Cost: ₱64.25
40% (Gross Food Cost, Utility & Vat): ₱25.70
Yield: 6
Cost Per Serving: ₱14.99
Selling Price: ₱89.94
Buko Pandan

Wt. (g) Description Unit Price Total

50 Nata De coco ₱175/L ₱8.75
28 Kaong ₱175/L ₱4.90
28 Condensed Milk ₱50/L ₱1.40
2 Panda extract ₱80/L ₱.15
50 Coconut meat ₱50/L ₱2.50
50 Sugar ₱50/Kg ₱2.50
TOTAL ₱20.25

Recipe Cost
Total Cost: ₱20.25
40% (Gross Food Cost, Utility & Vat): ₱8.10
Yield: 2
Cost Per Serving: ₱14.18
Selling Price: ₱28.36

JUICE:

Lemon Iced Tea

Wt.(g) ITEMS Unit Price Total Price

70 Lemons ₱100/K ₱7.00
10 Sugar ₱25/75g ₱3.33
70 Mint Leaves ₱100/K ₱7.00
80 Tea Bags ₱250/500g ₱40.00
150 Lemon Juice ₱180/L ₱27.00
TOTAL ₱84.33

Recipe Cost
Total Cost: ₱84.33
40% (Gross Food Cost, Utility & Vat): ₱33.73
Yield: 2
Cost Per Serving: ₱59.02
Selling Price: ₱118.06
SHAKES:

Mango Shake

Wt.(g) ITEMS UNIT PRICE TOTAL PRICE

120 Cold Water ₱15/1L ₱1.80
120 Sugar ₱15/250g ₱7.20
200 Large Mango ₱80/500g ₱32.00
120 Evaporated Milk ₱38/395g ₱11.54
720 Ice ₱30/1000g ₱21.60
TOTAL ₱74.14

Recipe Cost
Total Cost: ₱74.14
40% (Gross Food Cost, Utility & Vat): ₱29.65
Yield: 5
Cost Per Serving: ₱16.01
Selling Price: ₱80.05

Buko Shake
WT (G) ITEMS UNIT PRICE TOTAL PRICE
120g Water ₱15/1L ₱1.80
120g Sugar ₱15/250g ₱7.20
480g Coconut meat ₱50/500g ₱48.00
240g Coconut Juice ₱80/500g ₱38.4
120g Evaporated Milk ₱38/395g ₱11.54
240g Ice ₱30/1000g ₱7.20
TOTAL ₱114.14

Recipe Cost
Total Cost: ₱114.14
40% (Gross Food Cost, Utility & Vat): ₱45.66
Yield: 8
Cost Per Serving: ₱19.98
Selling Price: ₱159.80
COFFEE:

LATTE
Wt.(g) ITEMS Unit Price Total Price
250 Espresso ₱60/500g ₱30.00
250 Milk ₱190/L ₱47.50
10 Cocoa Powder ₱70/250g ₱2.80
TOTAL ₱80.30

Recipe Cost
Total Cost: ₱80.30
40% (Gross Food Cost, Utility & Vat): ₱32.12
Yield: 2
Cost Per Serving: ₱56.21
Selling Price: ₱112.42

Caramel Macchiato
WT(G) ITEMS Unit Price Total Price
250 Water ₱25/L ₱6.25
250 Granulated Sugar ₱40/250g ₱40.00
10 Vanilla Extract ₱70/250g ₱2.80
150 Espresso ₱170/L ₱25.50
200 Milk ₱100/L ₱20.00
15 Caramel Sauce ₱70/250g ₱4.20
TOTAL ₱98.75

Recipe Cost
Total Cost: ₱98.75
40% (Gross Food Cost, Utility & Vat): ₱39.50
Yield: 2
Cost Per Serving: ₱69.13
Selling Price: ₱138.26
 Chapter VI

Social Desirability

Five to ten years from now, Paraiso De Verano Beach resort will be having
service quality that will meet or exceed customer's expectations whilst remaining
economically competitive. We will give the best guest experience and be the best resort
in Cebu Philippines. Improvements will be considered such as establishing more
executive and deluxe cabana’s so we can accommodate more guest. Implement more
recreational activities such as Jet Ski, parasailing etc. and making sure that we will
create lasting memories for our guest. From the moment you begin imagining visiting
our resort, through to the time you spend with us, and even to the memories you bring
back home with you, we will do everything we can to inspire an unforgettable
experience.

Paraiso De Verano will be recognized as a leader in excellence and innovation

within the Philippine hospitality industry, providing the ultimate hospitality experiences
with an affordable resort lifestyle with service that reflects the pride and professionalism
of our Paraiso De Verano team, to be recognizable by service and product quality
standard; and to be consistent in promotion of excellence and future development to
provide employment opportunities and economic development in Malapascua, through
tourism and resort recreation. We will be committed to consistently providing enjoyable
recreation, a safe environment, and memorable vacation experiences for every guest
and every member of the staff.
 Chapter VII

S.W.O.T. Analysis

Organizational Aspect:

Strength Opportunity

 Staffs are welcoming, approachable  This can boost Paraiso De Verano

beach resort marketing strategy
and helpful.  It will give indemnity to Paraiso De
 Staffs hired lives near the vicinity. Verano beach resort and staffs can

be easily reached.

Weakness Threat

 Outnumbered employees.  Less in tending to the guest

 It will lessen the quality of their
 Lack of proper trainings and
service.
seminars.
Marketing Aspect:

Strength Opportunity

 The resort has good looking  The guest would be willing to travel

surroundings. because of their surroundings.

 The place has a refreshing  Other people can easily find it

ambiance. through Facebook account.

 The resort has Facebook page.

Weakness Threat

 The guest cannot easily find the  The travel fee

resort.  The travel time

 The guest will take a long ride to

reach the resort.

Technical Aspect:

Strength Opportunity

 Great supply of accommodations for  Guest can choose according to their

all budgets. preference and budget.
 Electric and water supply is  It will give convenience to the
available and well distributed. guests.
 Quality of facilities is modernized to  It can attract more guest and will

upgrade services. give the resort a positive outlook for

quality

Weakness Threats

 Lack of garbage bins around the  Guests may tend to throw garbage
beach side. anywhere.
 Lack of tools and equipment.  It can lead to difficulties during

activities.
Financial Aspect:

Strength Opportunity

 Affordable entrance fee rates.  More possible guests to come.

 Affordable room rates

 Foods and beverages in the

restaurant and bar are very

affordable

Weakness Threats

 Rates of water activities such as  It can be inconvenient to guest

scuba diving, kayaking, banana

boat ride are a bit pricey.

 Separate fees for Sauna and

Jacuzzi
 Chapter VIII

Summary and Conclusion

Paraiso De Verano beach resort is located in Malapascua Island, North Cebu,

Philippines. It is an idyllic destination for a laid back holiday or a weekend getaway from
the hustle and bustle of Cities. Paraiso De Verano offers a high quality standard service
for the suitable guest seeking relaxing, comfortable and memorable experiences in
hospitality and tourism industry with safe and outstanding accommodations at a very
reasonable and affordable price. Paraiso De Verano assures you enjoyable, memorable
and unforgettable memories to cherish and would satisfy guest Paraiso De Verano are
surrounded by a breathtaking views, stunning sunrise and astounding sunset.

Therefore, we the researchers, conclude that Paraiso De Verano is still in the

midst of development. It still needs improvement in every aspect such as organizational,
marketing, technical and financial aspects. Organizational aspect the reason that the
resort staff and employees are not enough and they lack of proper trainings and
seminars. Marketing aspects because marketing strategies needs to regulate and to be
updated and disseminated well. Technical aspects in a way that some tools and
equipment needs to be enhanced and replaced in order to help preserve the resort.
Lastly, financial aspects in a form of sustaining the resort and gaining more profit to help
the resort become successful but with proper management and guidance Paraiso De
Verano can become a renowned beach resort in Malapascua Island, North Cebu that
can compete to the fast growing competition among other beach resorts.
 Chapter IX

Developmental Plan

Mission Vision

WHY WHERE
To develop and build a . To witness
resort that will provide improvements
enjoyable and regarding all
memorable experiences aspects
for every guest and every
member of the staff.

Values Developmental Strategies

WHAT Plan HOW

To complete a Planning and We intend to have
and ensure that we
Development study which offer unique
serves as a guideline on services that will
keep our
whether this particular resort customers hooked.
will be a success or not.

Objectives Priority

WHEN WHO
5-10 years from now Priorities would be
Paraiso De Verano Beach the owner, staff,
resort will be having service and the people in
quality that will meet or Malapascua Island,
exceed customer's Cebu, and the
expectations whilst
future guests
remaining economically
competitive and all the said
objectives will be achieve.
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