Chapter 1 To 7

CHAPTER I
THE EXECUTIVE SUMMARY
This chapter discusses the summarized study of all the chapters in this feasibility
study. The descriptive summary of this chapter focuses on all the topics and purposes in all
the important needs of the study.
Highlights of the Study
The purpose of putting up the Villa Azules Resort is to give families and groups of
individuals a place where they can relax and spend quality time with their loved ones without
the hassle of traveling for long hours.
The proposed name of the establishment is Villa Azules Resort, and will be located at
Liana Road, Paradise Farms, Tungkong Mangga, City of San Jose del Monte, Bulacan. The
said location was chosen because of its marketing potential and its accessibility to the target
clients.
Brief statements of the different chapters are the following:
Project Background
The Villa Azules Resort is an establishment owned under a limited
partnership and will be located at Liana Road, Paradise Farms, Tungkong Mangga,
City of San Jose del Monte, Bulacan. The proponents of this study are Elitha O.
Bondoc, Roselle G. Caseñas, Van Vivian O. Fernandez, Heidi Danise C. Gapasin,
Jamie P. Manuel, Julien Angela P. Mercado, Andre Louis S. Mendoza, and Sara Jane
D. Pontero.
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Management and Personnel Feasibility
The proposed resort will be operating under an organization with forty seven
(47) employees that will be working professionally and will do their duties and
responsibilities that they were assigned to. The hiring of employees will be based
upon the job qualifications and specifications, and job descriptions given by the
resort’s management. Competent and qualified employees that will be assigned in
every position will be screened and hires by the management and the owners of the
establishment. The different stages of employment to be undergone are made strict to
ensure effectiveness and productivity. The Villa Azules Resort will ensure that each
and every person that will be hired to work in the establishment are capable and will
work professionally. All applicants that are hired will receive good amount of wage
and will be entitled to incentives and bonuses. The rules and regulations implemented
by the management will be sternly followed and any disobedience and violations of
any kind will have corresponding sanctions.
Marketing Feasibility
The proponents handed out survey forms to the respondents who are people
living, working and visiting within the location of the proposed business, they tallied
the results and found out that the proposed business will be appreciated by its target
clienteles and will develop in time. The products, services and facilities of the
proposed establishment were also based on the surveys handed out to the respondents.
Fifty six (56) percent of the respondents are female, while forty four (44)
percent are male. Most of the respondents are people ranging from twenty five (25)
2
years and below. Ninety three (93) percent of the respondents said that they are going
to go to the proposed resort and most of them go to a resort once or twice a year,
usually during the summer season. The budget of the respondents ranges from five
hundred (500) to five thousand (5000) pesos. Ninety eight (98) percent would want
the resort to have a pool; also, forty one (41) percent want a billiards hall. The
respondents also prefer grilled foods, and stay in the resort for a day.
Technical Feasibility
The proposed establishment, Villa Azules Resort, will be located at Liana
Road, Paradise Farms, Tungkong Mangga, City of San Jose del Monte, Bulacan. The
proposed establishment is a resort that will have the following facilities: a separate
pool for adults and children, cottages and rooms for the guests’ lodging, a man - made
lagoon where – in the restaurant will be situated, wide gardens, public shower and
rest rooms, a waiting lounge, public grilling area and a parking area for the
customers.
Financial Feasibility
Based on the financial estimation, the owners will have a total capital of Php
60,000,000.00. The building construction costs Php 50,351,181.70, equipments costs
Php 651,847.40, Furnitures and fixtures costs Php 1,287,985.00, tools and utensils
costs Php 83,816.00 and the working capital is Php 6,730,781.47. The total project
cost is Php 58,949,332.37. The proponents agreed to invest a fair share of Php
7,500,000.00 each from their personal savings, inheritance, and loan and sold
properties. The estimated sales of the proposed resort is assumed to increase ten (10)
3
percent each year, and the projected payback period calculated by the investors is
within 15 years.
Socio – Economic Feasibility
This part of the study encompasses the relationship between the social and
economic factors that will benefit from the establishment of Villa Azules Resort. The
factors that will gain benefits from the proposed business establishment are the
owners of the resort, the employees or individuals that will be working for the said
establishment, the clients of the resort, the citizens of the City of San Jose del Monte
Bulacan, and the local and national government.
As the owners of Villa Azules Resort benefits from the proposed
establishment, its employees will be assured that they will also benefit from the
establishment, thus, giving them the stability of working for the resort. The proposed
establishment will be established in the City of San Jose del Monte, Bulacan, because
of this, the general public that lives in and near the said location will have the
opportunity to experience and enjoy the products and services that the resort will
offer. Also, with the establishment of the proposed resort, there will be working
opportunities that will be open for the public. Villa Azules Resort will also attract
tourist from different places, in doing so, the city and national government will both
be generating income from those tourists.
Conclusion
After spending much time and effort, the proponents have gathered all the possible
information and data that can support the proposed business. The proponents of Villa Aules
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Resort have come to a conclusion that the study is feasible and has a potential. Putting up a
business is not easy but when done properly and studied meticulously, by gathering all the
information needed to put up a business, it clearly shows that with the right components and
understanding, creating a business is of a possibility. The accomplishment of a business is
not only because of the people managing it but also because of the people working in it; the
setting of the establishment, and the principles and values handed out by the company, with
this, a business can be successful.
This feasibility study is a final requirement for 3rd year BS Hotel and Restaurant
Management in Trinity University of Asia. The proponents will be presenting a feasible
study on a resort that the proponents worked hard for.
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CHAPTER II
PROJECT BACKGROUND AND HISTORY
This chapter presents the brief history of the project, project proponents, proposed
name of the firm, form of business ownership and the proposed location of the said project.
Brief History of the Project
The importance of this study is to make students and entrepreneurs know what the
considerations in putting up a resort, help them identify new strategies that can be applied for
the benefit of their business and for them to be familiar with the current trends on resorts that
they could use in their future business. This study will also educate them on the things they
need to do to make the business work.
The proponents chose to put up a resort because they saw the need of people,
especially Filipino families, for a place where they can relax and spend quality time with
their loved ones without the hassle of traveling for long hours.
Families want to get away from the usual resorts; instead, what they want is a place
where they can rest and be entertained at the same time. Resorts nowadays avoid the rustic
look, they infuse modernization in their place like high-speed internet access, up to date
entertainment systems and the likes. They also put up playgrounds, pool hall, videoke area,
party place, restaurant, nipa huts, bungalow rooms with air-condition, private bath, and grill
station. They also provide picnic tables for clients who choose not to rent nipa huts or
rooms. Resorts also provide spacious parking space for customers’ vehicles.
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The establishment will provide employment, help in the development of the
community. The establishment could also be a means of promotion for the community which
could attract visitors or tourist around the area.
The establishment could help keep family ties intact, provide leisure, and most
importantly will provide employment to locals.
To catch people’s attention, the tagline of the proposed private resort would be “Have
a break, have it here”.
Project Proponent of the Study
This study will benefit students and entrepreneurs because this will let them know
what are the considerations in putting up a resort, help them identify new strategies that can
be applied for the benefit of their business and familiarize them with the current trend on
resort that they could use in their future business. This will also serve as a solid foundation
for developing a business plan.
The proponents of the proposed resort are Elitha O. Bondoc, Roselle G. Caseñas, Van
Vivian O. Fernandez, Heidi Danise C. Gapasin, Jamie P. Manuel, Julien Angela P. Mercado,
Andre Louis S. Mendoza, and Sara Jane D. Pontero. The said proponents are all taking up
Bachelor of Science in Hotel and Restaurant Management at Trinity University of Asia.
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Table 1
Individual and Total Capital
Name of Partners: Amount of Investments

Bondoc, Elitha Php 7,500,000.00
Caseñas, Roselle Php 7,500,000.00
Fernandez, Van Vivian Php 7,500,000.00
Gapasin, Heidi Denise Php 7,500,000.00
Manuel, Jamie Php 7,500,000.00
Mendoza, Andre Louis Php 7,500,000.00
Mercado, Julien Angela Php 7,500,000.00
Pontero, Sara Jane Php 7,500,000.00
TOTAL Php 60,000,000.00
This table shows the individual and total capital of the proposed establishment.
Proposed Name of the Firm
The proponents came up with name Villa Azules Resort, “villa” in Spanish means
house and “azules” means blue. The combination of the said terms signifies the impression of
perceiving the motive of the establishment, which is a serene and tranquil edifice. “Take a
break, have it here” will be the tagline of Villa Azules Resort.
The proponents of Villa Azules Resort are college friends who love to travel and
explore different resorts. As a result to that, they were exposed to different resort
management, services and facilities. Because of that, they are inspired to put up their own
resort.
It is a resort with modernized themed rooms and nipa huts for the guests. The rooms
are equipped with television sets, stylish furnishings and cozy air-conditioned rooms. The
whole resort will have a high-speed Wi–fi internet access. There will be a pool which is
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divided into two, one for adult and one for the kids. There will be a videoke area where
guests can sing their hearts out. A pool hall for billiard enthusiasts and a restaurant situated
above a man- made lagoon where guests can enjoy the scenery because it will be surrounded
by a garden.
The establishment will provide employment and help in the development of the
community. The establishment could also be a means of promotion for the community which
could attract visitors or tourists around the area.
The establishment could help keep family ties intact, provide enjoyment and leisure,
and most importantly will provide employment to locals.
FFigure 1. Proposed Logo
Form of Business Ownership
The proponents decided to have partnership as the form of the business ownership. A
partnership is an arrangement where entities and/or individuals agree to cooperate to advance
their interests. It is also a nominate contract between individuals agree who, in a spirit of
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cooperation, agree to carry on an enterprise; contribute to it by combining property,
knowledge or activities; and share its profit. Partners may have a partnership agreement, or
declaration of partnership and some in jurisdictions such agreements may be registered and
available for public inspection. In many countries, a partnership is also considered to be a
legal entity, although different legal systems reach different conclusions on this point.
Proposed Location
The proposed location for the resort that the proponents chose is a Php 3, 500, 000
one (1) hectare lot, situated in Liana Road, Paradise Farms, Tungkong Mangga, City of San
Jose del Monte, Bulacan. It is a very progressive town north of Manila, just an hour drive
away from the busy and bustling streets of EDSA. The proponents chose the said location
because of its marketing potential. It is very accessible and near different establishments like
fast foods, supermarkets, schools, churches and bus stations, also, it is surrounded by
different villages.
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Figure 2. Proposed Location
CHAPTER III
MANAGEMENT AND PERSONNEL FEASIBILITY
In this chapter, the details regarding the personnel of the establishment, type of
business organization, proposed organizational structure, proposed management principles
and practices, hiring procedures, training and placement, salary administration, employees’
benefits and operating policies of the Villa Azules Resort will be discussed.
Personnel of the Establishment
After analyzing the employee needs of the Villa Azules Resort, the proponents came
up with the decision to hire forty seven (47) employees that are competent individuals that
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will contribute to the smooth flow of operation in the said establishment. See Table 2 for the
list and number of employees needed for the operation of Villa Azules Resort.
Table 2
Proposed Distribution of Employees of Villa Azules Resort
Position # Of Employees
Resort Manager 1
Assistant Resort Manager 1
Restaurant Manager 1
Human Resource Personnel 1
Finance Account and Controller 1
Bookkeeper 1
Head Cook 1
Cook 4
Waiter 4
Dishwasher 2
Cashier 4
Front Office Attendant 4
Utility/Housekeeper/Janitor 8
Clinic Nurse 2
Lifeguard 2
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Security Guard 8
Maintenance Personnel 2
Total 47
The table shows how many employees are needed to run the resort.
Type of Business Organization
Each business has a different set up and as it develops a distinct personality and
image that will either make or break the company. The Villa Azules Resort will adopt the
line type of organization. This type of organization facilitates the design making due to the
simplicity of its organizational structure. It facilitates discipline and control of individuals
and maintains flexibility with the organization as a response to constantly changing
conditions and demands to its environment on organizational structure.
Proposed Organizational Chart
Villa Azules Resort will have a line type of organizational structure. This chart shows
the relationship of the employees to each other that starts from the highest personnel down to
its subordinates. It includes the major functions and their corresponding relationships, the
channels of supervision and the relative authority.
In addition, each employee is in charge of respective functions. See Figure 3 for the
organizational structure of the establishment.
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Figure 3. Proposed Organizational Structure
Job Title: RESORT MANAGER
Reports To: Owner
Required Availability: Full time
JOB DESCRIPTIONS:
• Responsible for overseeing the employees in every area of resort operations,
including housekeeping, restaurants, and activities.
• Ensures that resort employees comply with any customer service standards, policies,
or initiatives.
• Also assists with resolving client complaints.
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• Responsible for supervising the resort staff. This includes hiring, training, coaching,
disciplining, and assessing performance related to staff members' functions within the
resort.
• Also frequently in charge of setting rates for rooms, prices for meals, and fees for
other services.
JOB SPECIFICATIONS:
• Male or Female
• College Graduate – Bachelor of Science in Hotel and Restaurant Management
• Must have at least 2-years experience in managing a resort
• Good communication skills.
• Strong front office management and organization skills.
• Flexibility/adaptability to work in all areas of the resort.
Job Title: RESTAURANT MANAGER
Reports To: Owner
JOB DESCRIPTIONS:
• Recruit, hire, and oversee training for staff. Schedule work hours for servers and
kitchen staff
• Monitor food preparation and methods.
• Select or create successful menu items based on many considerations, and assign
prices based on cost analysis.
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• Monitor actions of staff and customers to ensure that health and safety standard are
obeyed. Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep
appropriate records.
• Responsible for creating and maintaining all preventive maintenance programs to
help keep the restaurant running smoothly, such as maintaining all kitchen equipment,
lighting, point of sale systems and the physical structure.
JOB SPECIFICATIONS:
• Male or Female
• College Graduate – Bachelor of Science in Hotel and Restaurant Management
• Must have at least 2-years experience in managing a restaurant.
• Computer Skills: Proficient in MS Word, MS Excel, MS PowerPoint
Job Title: HUMAN RESOURCE MANAGER
Report to: Resort Manager
Department: HR Department
JOB DESCRIPTIONS:
• Presents challenges to tactically handle the human resource tool and help the firm
attract talented people for the required job.
• Plan, direct, and coordinate human resource management activities of an organization
to maximize the strategic use of human resources and maintain functions such as
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employee compensation, recruitment, personnel policies, and regulatory
compliance.
JOB SPECIFICATIONS:
• Male or Female
• 25-35 years old
• Graduate of Social Science, Human resources or Industrial Law
• Excellent communication skills
• Strong presentation skills
• Must be creative thinker and excellent team player
• Must be good initiator and posses good negotiable skills
Job Title: FINANCE ACCOUNT AND CONTROLLER
Reports to: Resort Manager
Department: Administration
JOB DESCRIPTIONS:
• Oversees the book-keeping and Descriptions financial reporting in an
organization.
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• Monitor the preparation of financial budget and submit the report to other
board of directors of the organization.
• Supervise business performance for the past fiscal year as well as the current
ones and take steps to improve the performance for the upcoming one.
• Design the company's financial policies, rules and regulations and also see
that, each and every department adheres to whatever is said department adheres to
whatever is said.
• Monitoring accounts control and keeping tabs of each and every account of all
the departments of the organization.
• Motivate the immediate reporting staff for better performance and effective
service.
• Prepare and supervise financial reports in liaison with all the other
departments in the establishment.
JOB SPECIFICATIONS:
• Male or Female
• 25-45 years old
• A degree in Financial Accounting and Management
• MBA would be a big advantage
• A deep understanding of the accounting principles
• experience in public accounting is desirable
• Microsoft Access and Spreadsheet knowledge is desirable
Job Title: BOOK KEEPER
Reports to: Finance Account and Controller
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Department: Administration
Required Availability: Full- Time
JOB DESCRIPTIONS:
• Keeps records of financial transactions for establishment, using calculator and
computer: Verifies, allocates, and posts details of business transactions to subsidiary
accounts in journals or computer files from documents
• Summarizes details in separate ledgers or computer files and transfers data to
general ledger, using calculator or computer.
• Reconciles and balances accounts.
• Compile reports to show statistics
• Calculate employee wages
• Prepare withholding, Social Security, and other tax reports.
• Designated according to kind of records of financial transactions kept
JOB SPECIFICATIONS:
• At least two years work experience in Bookkeeping.
• Knowledge of computer-based accounting systems.
• Excellent numeracy and financial awareness.
• Good general computer literacy with a good knowledge of the Windows
environment and its applications
• Methodical approach and ability to maintain accurate and transparent data
systems
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• A willingness to learn new skills as systems and needs develop.
Job Title: HEAD COOK
Reports to: Restaurant manager
Department: F&B
Required Availability: Full-time
JOB DESCRIPTIONS:
• Plan, direct, and supervise the food preparation and cooking activities of
restaurant in the resort.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to
established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and
presentation of food.
• Meet with customers to discuss menus for special occasions such as weddings,
parties, and banquets.
• Prepare and cook foods of all types, either on a regular basis or for special
guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food
preparation.
Coordinate planning, budgeting, and purchasing for all the food operations within the
resort.
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JOB SPECIFICATIONS:
• Candidate must possess at least a Bachelor's/College Degree , Food &
Beverage Services Management or equivalent.
• At least 2 year(s) of working experience of related field.
• Good communication skills in English.
• Must be hardworking, honest and responsible.
• Can work well with others.
• Full-Time positions available.
Job Title: COOK
Reports to: Restaurant manager/ Head Cook
Department: F&B
Required Availability: Full-time
JOB DESCRIPTIONS:
• Observe and test foods to determine if they have been cooked sufficiently,
using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal
judgment, using various kitchen utensils and equipment.
• Communicate with other staff members of the kitchen team and food service
staff.
• Plan, collect, organize food and commodities for menus.
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JOB SPECIFICATIONS:
• Candidate must possess at least a Vocational Diploma / Short Course Certificate,
Bachelor's/College Degree in Food & Beverage Services Management,
Hospitality/Tourism/Hotel Management or equivalent.
• At least 2 year(s) of working experience in the related field is required for this
position.
• Experienced Employees specializing in Food/Beverage/Restaurant Service, Hotel
Management/Tourism Services or equivalent is an advantage.
Job Title: FRONT OFFICE ATTENDANT
Reports To: Resort Manager
Required Availability: Full - time
JOB DESCRIPTIONS:
• Greets and welcome guests.
• Operate cash drawer, handles cash, checks and credit card payments.
• Balance guest accounts.
• Maintain room availability.
• Make and confirms reservations via telephone and in person.
• Answer inquiries pertaining to services, registration of guests, shopping, dining, and
other activities.
• Collect and distribute messages for guests.
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• Balance revenue at the end of shift.
• Secure patrons valuables in safe.
JOB SPECIFICATIONS:
• Female, 20 to 35 years old at least 2nd year college.
• Have at least 2 years experience in customer service, computer, and cash handling.
• Have strong written and oral communication skills.
• Must possess pleasing personality.
• Computer Skills: Proficient in MS Word, MS Excel, MS PowerPoint.
Job Title: CASHIER
Reports To: Resort Manager
Required Availability: Full – time
JOB DESCRIPTIONS:
• Scan or type the price of items into a computer that calculates a total.
• Collect payment for goods and services, make change, and hand out receipts.
• Paying for company supplies and equipment, preparing paychecks or pay
envelopes, making out sales tax reports, or readying cash and checks for bank
deposit.
• Coordinates with manager.
JOB SPECIFICATIONS:
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• Female, 20 to 35 years old.
• Graduate of any course with connection to financing and accountancy.
• Ability to determine fake money and checks.
• Must have good scholastic record.
• Must have at least 2 years experience as cashier or accountant.
• Honest and Trustworthy.
• Computer Skills: Proficient in MS Word, MS Excel, MS PowerPoint.
Job Title: MAINTENANCE PERSONNEL
Reports To: Resort / Restaurant Manager
JOB DESCRIPTIONS:
• Ensure the wellness of the entire operation of the resort.
• Maintains and repairs damages of equipments and other facilities.
JOB SPECIFICATIONS:
• Male, at least 30 years old.
• Must be a college graduate.
• Ability to perform mechanical, engineering or construction work.
• Must possess the knowledge of machine designs, tools and maintenance.
Job Title: WAITER / WAITRESS
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Reports To: Head Cook
JOB DESCRIPTIONS:
• Write patrons' food orders on order slips, memorize orders, or enter orders into
computers for transmittal to kitchen staff.
• Collect payments from customers.
• Take orders from patrons for food or beverages.
• Check with customers to ensure that they are enjoying their meals and take action to
correct any problems.
• Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as
required.
• Prepare checks that itemize and total meal costs and sales taxes.
• Remove dishes and glasses from tables or counters, and take them to kitchen for
cleaning.
• Present menus to patrons and answer questions about menu items, making
recommendations upon request.
• Clean tables and/or counters after patrons have finished dining.
• Prepare tables for meals, including setting up items such as linens, silverware, and
glassware.
• Escort customers to their tables.
JOB SPECIFICATIONS:
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• Male or Female, 20 to 30 years old, at least high school graduate.
• Service oriented.
• Have good communication skills.
• Can handle time pressure.
• Have coordination and critical thinking.
Job Title: UTILITY
JOB DESCRIPTIONS:
• Ensuring the upkeep and maintenance of all areas of a facility.
• Maintaining the cleanliness and hygiene of the work areas.
• Keeping a record of all the day to day maintenance activities undertaken in a
facility.
• Maintaining service cycle records.
• Reporting defects, damages and malfunctions of any kind to the supervising
authority.
• Effectively completing all tasks as assigned by the supervising manager.
JOB SPECIFICATIONS:
• At least a high school graduate.
• Should have excellent written and verbal communication skills.
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• Ability to identify technical defects in electrical units and other equipments in a
facility.
• Ability to effectively manage time, meet deadlines and coordinate work functions
with fellow workers.
Job Title: HOUSEKEEPER
JOB DESCRIPTIONS:
• Cleans all rooms to which she is charged or assigned.
• Dusts, sweeps, mops, vacuums and scrubs a room.
• Maintain facility in a sanitary and infection-free condition through washing, cleaning
and replacement of equipment and furnishings.
• replace soiled linen and towels; restock soap, tissues, and drinking glasses; disinfect
bathroom surfaces; dust and polish the furniture; remove all trash;
• Report any needed repairs immediately to supervisor (such as leaky faucets or toilets,
loose tile, broken window panes, missing nuts or screws, beds needing repair, etc.).
• Use safety precautions in all housekeeping services.
JOB SPECIFICATIONS:
• Male or Female
• Must be High School Graduate or College Graduate.
• Experienced in housekeeping duties.
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Job Title: JANITOR
Reports To: Maintenance Personnel
JOB DESCRIPTIONS:
• Janitorial responsibilities include basic cleaning: sweeping, mopping or vacuuming
floors, dusting, polishing furniture and cleaning glass.
• Responsible for keeping bathrooms clean and well stocked, as well as informing a
supervisor when more supplies are needed.
• Responsible for locking doors and ensuring the building is free of any hazards
JOB SPECIFICATIONS:
• Male or Female
• Must be High School Graduate
• Eager to take on responsibility for grounds and facilities.
Job Title: LIFEGUARD
Reports To: Assistant Resort Manager
JOB DESCRIPTIONS:
• Monitors activities at the pool to prevent accidents.
• Rescues swimmers in danger of drowning.
• Administers First Aid.
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• Cautions swimmers regarding unsafe practices and safety hazards; enforces and
adheres to pool rules and regulations.
• Follows emergency action plan and procedures established in the event of an
emergency.
• Maintains order in the pool and adjoining areas.
• Inspects facilities for cleanliness; completes general pool cleaning and maintenance
duties.
• Responsible for the availability and safekeeping of emergency equipment (rescue
tubes, backboard, signs and other equipment).
• Determines chlorine content and pH value of water, using water testing kit, and
record readings.
• Provides general information on pool operation to patrons.
• Teaches swimming lessons.
• Completes required paperwork.
JOB SPECIFICATIONS:
• Must be High School Graduate.
• Skilled in swimming.
• Knowledge of pool equipment and maintenance.
• Knowledge of lifesaving methods and procedures, including first aid and standard
resuscitation measures.
• Knowledge of rules and regulations governing conduct of the public at pools.
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• Skilled in the application of lifesaving techniques.
• Ability to react quickly and calmly in emergencies.
• Ability to perform rescue actions, administer first aid and CPR.
Job Title: SECURITY GUARD
Required Availability: Monitor the entry and exit of employees.
JOB DESCRIPTIONS:
• To safeguard, patrol and monitor any theft or violence in the premises where he has
been assigned duty.
• Must responsible for serving his employer by providing safety against any law
violator and determining any sort of disturbances that will incur losses to the client.
• May be assigned with security systems like alarms, arms, close circuit security
cameras, etc.
• Closely monitors the visitors as well as the property.
• Also includes writing daily reports regarding the activities and any disturbances
occurring during his serving period.
JOB SPECIFICATIONS:
• Male
• Must be at least 20 years old.
• Must be a high school graduate.
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• Have undergone security training, pass a background check, complete classroom
training, and successfully pass a drug test.
Job Title: CLINIC NURSE
Department: Medical Department
JOB DESCRIPTIONS:
• Nurses are often the first to diagnose and treat illnesses and injuries
• Assisting with admission as well as discharge of patients.
• Ensuring a safe and clean environment for patients and health care team
• Following assigned facility policies, procedures and restraints
• Delivering patient care and providing safe environment for the patients.
• Managing proper intake and outbound documents, patient condition according to the
designated policies and procedures of facility.
JOB SPECIFICATIONS:
• Male or Female
• 25-30 years old
• Must have graduate degree from a practical nursing training program
• Ability to perform physical activities like heavy lifting, and prolonged standing
• Able to respond appropriately even in stressful situations.
• Demonstrate suitable personal hygiene
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• Good nursing assistant skills
• Able to communicate with others effectively
• Adheres to the health care procedures and policies
• Able to provide direct care in a kind and compassionate manner
Proposed Management Principles and Practices
Each business can be successful when it is characterized by harmonious and good
rapport among superior and subordinates.
Standard Hiring Procedure
A standard hiring procedure is implemented to guarantee the management that only
highly qualified employees would be recruited and be screened thoroughly for every
position.
To have a good flow of operations, the proponents of Villa Azules Resort have
conceptualized the following guidelines. See figure 4 for the diagram of hiring procedure.
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Figure 4. Proposed Hiring Procedure
Recruitment
The management will recruit individuals through distributing and posting job
advertisement flyers and posters for all vacant positions. The use of internet will also be used
to allow the proponents to get the most competent individuals that would fit the vacant jobs.
The purpose of the recruitment process is to acquire the number and superiority of
employees that can be selected in order to help the business to attain its goals and objectives.
Screening
The qualified and best applicants from the recruitment stage will get through the
following stages:
Submission of Resume
All applicants must be able to submit their resumes that contain relevant information
such as one’s educational background, work experiences, special skills and etc. with a 2x2
picture. It is also a marketing tool used by individuals to secure a new job, a promotion or an
increase in salary.
Initial Interview
It is a process wherein the applicants will be interviewed by the employer for
prospective employment in the organization. They may be asked questions that are not
related to their resumes to test their personalities. Qualified applicants will be contacted for
them to take an examination.
34
Written Examination
This is an examination given by the management to the qualified applicants to
measure their knowledge, skills, capability and their intellectual capacity about the position
they are applying for.
Final Interview
In this part of the hiring process, the applicants’ determination will be put to a test.
The interviewer asks all and everything he wants to ask with regards to work. It is the final
step before determining if the applicant is appropriate or capable of the responsibilities of the
position he is applying for. The employer hopes to determine whether or not the applicants
are the best person suitable for the job.
Submission of Requirements
If the applicants are able to comply with the previous requirements, they will be
required to submit the following:
NBI Clearance - A document that proves that an individual doesn’t have any
criminal records.
Police Clearance - An official document issued by the police or government
agency of a country that enumerates the criminal record one may or may not have.
TIN No. – The Tax Identification Number is an identifying number used for
tax purposes for a certain country.
SSS No. - Its main purpose is to track individuals for taxation purposes.
35
Cedula - also known as community tax certificates, a document that proves
that an individual is a tax paying citizen.
Transcript - A documentation of a student’s educational background.
NSO Birth Certificate - A document that certifies an person’s place and date
of birth and are the bases for establishing the legal status of each and every person.
Health Certificate - A document that states an person’s ability to work due to
his physical condition.
Drug Test - A test that determines whether a person is under the influence of
illegal drugs that is outlawed by the ruling of the country.
Training and Placement
At this stage the applicants will be employed. They will now be assigned to
their appropriate positions based on their qualifications.
Orientation
This is done one or two days after the applicants are hired. The new
employees will have an orientation about the rules and regulations of the
organization, be introduced to their co- workers, and will be given information such
as working hours, place of work, performance standards, benefits and facilities, and
names of the immediate and other officers.
36
Training and Development of Employees
Employee productivity is very important in attaining the objectives of the company.
Productive employees are those who receive the intensive training, they are called the “cream
of the crop” of having the strongest stake in the company’s future. The management will allot
Php 50,000.00 for the employees’ training.
Training as an investment
The management will provide and conduct trainings for its employees so that
the employees can give the best service to their customers.
Finding the right place
The training of the employees will be done in a place away from the resort
where they can relax their minds so that they can focus more on their training.
Make it on- going
Trainings will be conducted once or twice a year so that the knowledge and
skills of the employees will improve.
Promote culture of learning
Working inside the resort is not just about earning money, but also gaining
friends, and learning from the experiences they’ll have in the establishment.
Choose quality instructors and materials
The management will hire only the best trainers and provide all the necessary
materials needed for the training so that the employees will be taught and learn all the
things they need to learn to be the best they can be in their jobs.
37
Appraising Employees’ Performance
To motivate the employees, the management should create a high impression on their
employees and assure them that the management will provide fair judgments among them.
Salary Administration
The regular working hours shall be eight (8) hours per day, six (6) working days a
week with one day- off in a week. See Tables 3 and 4 for the employees’ schedule and the
operating hours.
Table 3
Proposed Employee Schedule
Position M T W TH F SAT SUN

Resort Manager 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
Assistant Resort Manager 3:00pm- OFF 3:00pm- 3:00pm- 3:00pm- 3:00pm- 3:00pm-
12:00mn 12:00mn 12:00mn 12:00mn 12:00mn 12:00mn
Restaurant Manager 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
Human Resource Personnel 8:00am- OFF 8:00am- 8:00am- 8:00am- 8:00am- 8:00am-
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm
Finance Account and 8:00am- OFF 8:00am- 8:00am- 8:00am- 8:00am- 8:00am-
Controller 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm
Bookkeeper 8:00am- OFF 8:00am- 8:00am- 8:00am- 8:00am- 8:00am-
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm
Head Cook 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
Cook
1 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
3 1:00pm- OFF 1:00pm- 1:00pm- 1:00pm- 1:00pm- 1:00pm-
10:00pm 10:00pm 10:00pm 10:00pm 10:00pm 10:00pm
38
10:00pm 10:00pm 10:00pm 10:00pm 10:00pm 10:00pm
Waiter
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
10:00pm 10:00pm 10:00pm 10:00pm 10:00pm 10:00pm
10:00pm 10:00pm 10:00pm 10:00pm 10:00pm 10:00pm
Dishwasher
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Cashier
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Front Office Attendant
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Utility/Housekeeper/Janitor
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
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6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
Clinic Nurse
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Lifeguard
3:00pm 3:00pm 3:00pm 3:00pm 3:00pm 3:00pm
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Security Guard
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
2 6:00am- 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
3 6:00am- 6:00am- 6:00am- OFF 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
4 6:00am- 6:00am- 6:00am- 6:00am- OFF 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
5 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm- OFF 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
6 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm- OFF
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
7 OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
Maintenance Personnel
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
12:00mn 12:00mn 12:00mn 12:00mn 12:00mn 12:00mn
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Table 4
Proposed Employee Daily Rate and Monthly Salary
Gross
# Of Employees Days of Employees
Position Annual
Employees Daily Rate Work Monthly Salary
Salary
Resort Manager 1 800.00 26 20,800.00 249,600.00
Assistant Resort Manager 1 750.00 26 19,500.00 234,000.00
Restaurant Manager 1 700.00 26 18,200.00 218,400.00
Human Resource Personnel 1 550.00 26 14,300.00 171,600.00
Finance Account and
1 700.00 26 18,200.00 218,400.00
Controller
Bookkeeper 1 450.00 26 11,700.00 140,400.00
Head Cook 1 450.00 26 11,700.00 140,400.00
Cook 4 350.00 26 9,100.00 109,200.00
Waiter 4 302.00 26 7,852.00 94,224.00
Dishwasher 2 302.00 26 7,852.00 94,224.00
Cashier 4 302.00 26 7,852.00 94,224.00
Front Office Attendant 4 302.00 26 7,852.00 94,224.00
Utility/Housekeeper/Janitor 8 302.00 26 7,852.00 94,224.00
Clinic Nurse 2 400.00 26 10,400.00 124,800.00
Lifeguard 2 302.00 26 7,852.00 94,224.00
Security Guard 8 302.00 26 7,852.00 94,224.00
Maintenance Personnel 2 302.00 26 7,852.00 94,224.00
Total 47 7,566.00 26 196,716.00 2,360,592.00
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Table 5
13th Month Pay
Position # Of Gross Monthly Gross Annual 13th Month

Employees Salary Salary Pay
Resort Manager 1 20,800.00 249,600.00 20,800.00
Assistant Resort Manager 1 19,500.00 234,000.00 19,500.00
Restaurant Manager 1 18,200.00 218,400.00 18,200.00
Human Resource Personnel 1 14,300.00 171,600.00 14,300.00
Finance Account and 1 18,200.00 218,400.00 18,200.00
Controller
Bookkeeper 1 11,700.00 140,400.00 11,700.00
Head Cook 1 11,700.00 140,400.00 11,700.00
Cook 4 9,100.00 109,200.00 9,100.00
Waiter 4 7,852.00 94,224.00 7,852.00
Dishwasher 2 7,852.00 94,224.00 7,852.00
Cashier 4 7,852.00 94,224.00 7,852.00
Front Office Attendant 4 7,852.00 94,224.00 7,852.00
Utility/Housekeeper/Janitor 8 7,852.00 94,224.00 7,852.00
Clinic Nurse 2 10,400.00 124,800.00 10,400.00
Lifeguard 2 7,852.00 94,224.00 7,852.00
Security Guard 8 7,852.00 94,224.00 7,852.00
Maintenance Personnel 2 7,852.00 94,224.00 7,852.00
Total 47 196,716.00 2,360,592.00 196,716.00
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Table 6
Employees’ Net Monthly Salary
NET
MONTHLY
Position # Of Gross SSS PHILHEALTH PAG - SALARY
Employees Monthly IBIG W/ TAX
Salary
Resort Manager 1 20,800.00 500.00 500.00 100.00 19,700.00
Assistant Resort Manager 1 19,500.00 500.00 475.00 100.00 18,425.00
Restaurant Manager 1 18,200.00 500.00 450.00 100.00 17,150.00
Human Resource Personnel 1 14,300.00 483.30 350.00 100.00 13,366.70
Finance Account and 1 18,200.00 500.00 450.00 100.00 17,150.00

Controller
Bookkeeper 1 11,700.00 383.30 275.00 100.00 10,941.70
Head Cook 1 11,700.00 383.30 275.00 100.00 10,941.70
Cook 4 9,100.00 300.00 225.00 100.00 8,475.00
Waiter 4 7,852.00 266.70 175.00 100.00 7,310.30
Dishwasher 2 7,852.00 266.70 175.00 100.00 7,310.30
Cashier 4 7,852.00 266.70 175.00 100.00 7,310.30
Front Office Attendant 4 7,852.00 266.70 175.00 100.00 7,310.30
Utility/Housekeeper/Janitor 8 7,852.00 266.70 175.00 100.00 7,310.30
Clinic Nurse 2 10,400.00 350.00 250.00 100.00 9,700.00
Lifeguard 2 7,852.00 266.70 175.00 100.00 7,310.30
Security Guard 8 7,852.00 266.70 175.00 100.00 7,310.30
Maintenance Personnel 2 7,852.00 266.70 175.00 100.00 7,310.30
Total 47 196,716.0 6,033.5 4,650.00 1,700.0 184,332.50

0 0 0
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Table 7
Pag- Ibig Contribution
Position # Of Gross Employer Employees Employer Total PAG -IBIG

Employees Monthly Share Share Monthly Contribution
Salary
Resort Manager 1 20,800.00 100.00 100.00 100.00
Assistant Resort Manager 1 19,500.00 100.00 100.00 100.00
Restaurant Manager 1 18,200.00 100.00 100.00 100.00
Human Resource Personnel 1 14,300.00 100.00 100.00 100.00
Finance Account and 1 18,200.00 100.00 100.00 100.00
Controller
Bookkeeper 1 11,700.00 100.00 100.00 100.00
Head Cook 1 11,700.00 100.00 100.00 100.00
Cook 4 9,100.00 100.00 100.00 100.00
Waiter 4 7,852.00 100.00 100.00 100.00
Dishwasher 2 7,852.00 100.00 100.00 100.00
Cashier 4 7,852.00 100.00 100.00 100.00
Front Office Attendant 4 7,852.00 100.00 100.00 100.00
Utility/Housekeeper/Janitor 8 7,852.00 100.00 100.00 100.00
Clinic Nurse 2 10,400.00 100.00 100.00 100.00
Lifeguard 2 7,852.00 100.00 100.00 100.00
Security Guard 8 7,852.00 100.00 100.00 100.00
Maintenance Personnel 2 7,852.00 100.00 100.00 100.00
Total 47 196,716.0 1,700.00 1,700.00 1,700.00
0
44
Table 8
PhilHealth Contribution
Total
Gross
# Of Employer Employees Monthly
Position Monthly
Employees Share Share Contribution
Salary
for Employee
Resort Manager 1 20,800.00 250 250 500.00
Assistant Resort Manager 1 19,500.00 237.5 237.5 475.00
Restaurant Manager 1 18,200.00 225 225 450.00
Human Resource Personnel 1 14,300.00 175 175 350.00
Finance Account and
1 18,200.00 225 225 450.00
Controller
Bookkeeper 1 11,700.00 137.5 137.5 275.00
Head Cook 1 11,700.00 137.5 137.5 275.00
Cook 4 9,100.00 112.5 112.5 225.00
Waiter 4 7,852.00 87.5 87.5 175.00
Dishwasher 2 7,852.00 87.5 87.5 175.00
Cashier 4 7,852.00 87.5 87.5 175.00
Clinic Nurse 2 10,400.00 125 125 250.00
Lifeguard 2 7,852.00 87.5 87.5 175.00
Security Guard 8 7,852.00 87.5 87.5 175.00
Total 47 196,716.00 2,325.00 2,325.00 4,650.00
Table 9
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SSS Contribution
Gross
# Of Employer Employees Employer Total
Position Monthly
Employees Share Share Monthly Contribution
Salary
Resort Manager 1 20,800.00 1060.00 500.00 1,560.00
Assistant Resort Manager 1 19,500.00 1060.00 500.00 1,560.00
Restaurant Manager 1 18,200.00 1060.00 500.00 1,560.00
Human Resource Personnel 1 14,300.00 1024.70 483.30 1,508.00
Finance Account and
1 18,200.00 1060.00 500.00 1,560.00
Controller
Bookkeeper 1 11,700.00 812.70 383.30 1,196.00
Head Cook 1 11,700.00 812.70 383.30 1,196.00
Cook 4 9,100.00 636.00 300.00 936.00
Waiter 4 7,852.00 585.30 266.70 852.00
Dishwasher 2 7,852.00 585.30 266.70 852.00
Cashier 4 7,852.00 585.30 266.70 852.00
Clinic Nurse 2 10,400.00 742.00 350.00 1,092.00
Lifeguard 2 7,852.00 585.30 266.70 852.00
Security Guard 8 7,852.00 585.30 266.70 852.00
Total 47 196,716.00 12,950.50 6,033.50 18,984.00
Employees Benefits and Services
46
Overtime – for work rendered beyond (8) hours of regular days workday, an additional 25%
of the regular per hour wage will be paid.
Holiday / Rest day
For work rendered during
Regular Holiday – an additional of 100% of hourly rate is added to their daily salary
Special Holiday / Rest day – an additional of 30% of hourly rate is added to their
daily salary.
Pay day – every workers will be paid monthly. Payday will be every 5th and 25th of the
month.
Promotion Opportunities
Promotion is based in the job performance and suitability for the job. Promotion is
given to employees who show an extra initiative, enormous skills, honesty, positive attitude
and desire to advance. Higher pay rates are given to employees who show willingness and
assume other responsibilities when needed.
Tip
The management will provide a tip box with a lock that would be placed at the
cashier area. Tips will be monitored and accounted by the secretary. The management will
implement centralized tipping.
Sick leave
Sick leave or also referred to as paid sick leave, guarantees workers time off to stay
home when they are sick without losing pay or their jobs. Employees can avail of this benefit
when they are unable to report to work due to an illness, accident, or any other debilitating
medical causes.
47
Paternity/Maternity Leave
It provides paid or unpaid time off work to care for a child or make arrangements for
the child's welfare. Often the term parental leave includes maternity, paternity, and adoption
leave.
Vacation Leave
This is a privilege given to regular employees every four months. They will be given
25 days of vacation leave every year. Filing of VL must be done before the trimester ends.
Mandatory Benefits
The government mandated benefits to ensure employees future and to attract and
retain employees and their productivity and dedication to work.
The benefits are the following:
Pag-ibig
Philhealth
Social Security System
13th Month pay
Pag-ibig
Pag-ibig is a government-controlled, Philippine corporation that serves as provident
and housing fund, pooling together the investments of its members.
Philhealth
48
Philhealth a premier government corporation that ensures sustainable, affordable and
progressive social health insurance which endeavors to influence the delivery of an
accessible quality health care for all Filipinos.
Social Security System
It is the policy of the State to establish, develop, promote and perfect a sound and
viable tax-exempt social security system suitable to the needs of the people throughout the
Philippines which shall promote social justice and provide meaningful protection to members
and their families against the hazards of disability, sickness, maternity, old age, death and
other contingencies resulting in loss of income or financial burden. Toward this end, the State
shall endeavor to extend social security protection to workers and their beneficiaries
13th Month pay
Every employers must give 13th month pay to their employees before December 24.
The stated purpose for the issuance was “so that they may properly celebrate Christmas and
New Year.”
House Rules and Operating Policies
The management of Villa Azules Resort will implement house rules and operating
policies to maintain peace and order and to prevent violations that may occur.
Administrative Sanctions
49
Management has the right to give immediate actions to the employees who violated a
policy of the resort. In line with this, the management will dispense sanctions depending on
the offense and times it has been committed.
Verbal Warning
1. Tardiness.
2. Failure to punch-in their time card.
3. Habitual absences.
4. Improper uniform.
5. Texting during working hours.
Written Memorandum
1. Malingering sickness to avoid responsibilities.
2. Failure to do their duties and responsibilities.
3. Sleeping during working hours.
Terminated
1. Asking other employees to punch their time card.
2. Going to work under the influence of alcohol.
3. Fighting within the resort’s premises.
Outright Termination
1. Forgery of signature.
2. Falsification of company’s documents.
3. Stealing of resort’s properties.
4. Sexual harassment.
Operating Policies
50
The following are the standard operating policies to be mandated in the resort:
1. Hair must be clean and neatly groomed at all times. Men’s hair should not extend
below the standard shirt collar. For female employees, short or long hair is
allowed as long as it is neat and well groomed. Employees working in the kitchen
must wear hairnets all the time.
2. Male employees’ faces must be shaven before reporting to work. Facial hair may
be permitted but must be neat, clean and well trimmed.
3. Make up for female employees must be just right for work.
4. Avoid visible tattoos.
5. Jewelry must be in good taste and not excessive.
6. Body odor must be controlled by natural or chemical means.
7. Smoking during work hours is strictly prohibited.
8. Going to work under the influence of drugs and alcohol is not permissible.
9. Uniforms and name tags must be worn during working hours.
10. Pilferage is strictly prohibited.
Operating Hours
The Villa Azules Resort will operate from Wednesday to Monday from 7am – 12mn,
and will be closed during Tuesdays. Check – in and check out is scheduled from 7:00am to
10:00pm, the restaurant is open from 7:00am to 10:00pm, the pool is open from 7:00am to
5:00pm and will resume at 6:00pm to 12:00mn, while from 5:00am to 6;00am and 5:00pm to
6:00pm, the pool will be closed for cleaning. Each employee is given one (1) day-off per
week. The Resort / Restaurant Manager and Chef will be working from 6:00am to 10:00pm.
51
A Front Desk Clerk and a Cashier / Accountant will be working on a day shift, 6:00am to
2:00pm and night shift, 2:00pm to 10:00pm. Same with the Life Guard and Maintenance
Personnel, there will be one working on the day and night shift. Two Waiter / Kitchen Helper
/ Purchaser will be on duty during the day shift, 6:00am to 2:00pm, and two on the night
shift, 2:00pm to 10:00pm. Four Utility men / Housekeeper / Janitor will be working on day
shift, 6:00am to 6pm, and four on night shift, 6:00pm to 6:00am. There will also be security
guards on duty, two (2) on a day shift and night shift.
House Rules of Customers
1. Daytime swimming: 7:00 am to 5:00 pm. Night swimming: 6:00 pm to 12:00 mn.
2. No one is allowed to swim during cleaning time. (5:00am – 6:00am and 5:00 pm
– 6:00 pm)
3. All patrons must wear modest swimwear or garterized / cycling shorts with
spaghetti strap shirts for female and garterized / cycling shorts for male. Shorts
must be four (4) inches above the knee. Swimmers wearing jean shorts or cut- off,
and immodest apparel will not be allowed.
4. A responsible adult must accompany children/ minors at all times. Parents/
guardians are solely responsible for their children/ minors.
5. Swimming on the lagoon is not allowed.
6. Persons under the influence of alcohol or prohibited drugs will not be allowed to
enter the resort. Management has the right to refuse clients or expel clients
causing any type of commotion that might affect the safety of the guests.
7. Pets or any animals are not allowed inside the resort.
52
8. Any guest who refuses to pay his bills will be apprehended by the authority.
9. Bringing of deadly weapons and drugs are strictly prohibited.
10. Strictly NO SMOKING in pool areas.
11. Littering-throwing, dropping, or in any way propelling any items and/or liquids is
strictly prohibited.
12. The resort is not responsible for lost, stolen or damaged items. Any and all
personal valuables must not be left unattended.
13. Possession and/or use of prohibited and/or unprescribed drugs are strictly
prohibited within the resort.
14. It is the choice of the guest if they want to bring their own food or eat at the
resort’s restaurant.
15. Bringing in of appliances (sound system, extra stove, rice cooker, water dispenser,
large appliances that will be plugged into an electrical socket) should be reported
beforehand. And shall be charge to a corkage fee of P100.00 per unit.
16. There are no cooking facilities in the air- conditioned rooms.
17. The resort practices zero waste management and waste segregation, kindly
separate biodegradable (i.e. food scraps, fruit and vegetable peels) and non-
biodegradable wastes when disposing of garbage) trash.
18. Recyclables such as paper (except carbon paper, wax paper, aluminum foil and
shiny gift wrappers), plastic (except polystyrene, Styrofoam and doy pack), metal
containers and cans, glass, aluminum cans, and tetra pack cartons should be put in
53
separate containers. The resort sends these recyclables to a nearby materials
recycling facility.
19. Residuals such as sanitary napkins, diapers, polystyrene, Styrofoam and doy
packs are non-recyclable and should be separated from recyclables and bio-
degradable material. Only residual wastes are collected by the garbage trucks.
Administrative Investigation Procedures
1st offense – Verbal Warning
2nd offense – Verbal / memorandum
3rd offense – Suspension for 3 days
4th offense – Suspension for 1 week
5th offense – Termination or dismissal
54
CHAPTER IV
MARKETING FEASIBILITY
In this chapter, includes the Marketing Aspect (Demography, Social and Cultural
Forces, Technology and Political and Legal Aspect) and Marketing Analysis (Respondents,
Instruments used / Questionnaires, Statistical Treatment, Findings of the Study, Competitors
Analysis and Projected Sales).
Marketing Feasibility is the most important aspect of feasibility study. In which, it
identifies the target market and basic factors regarding the total expenditures of the proposed
business.
Marketing refers to the performance of the business firms that directs individuals that
are attracted to invest in the business industry with a minimal risk at a higher rate of return of
investment.
The primary goal of the marketing system is to utilize the resource which includes the
5M’s (Man, Machines, Method, Money and Materials).
Marketing Aspects
The marketing aspect includes the Demography, Social-Cultural Force,
Technology and Political and Legal Aspect.
Demography
Province of Bulacan has 569 barangays from 21 municipalities and 3 component
cities (Malolos, the capital city; Meycauayan; and San Jose del Monte). Bulacan is located
55
immediately north of Metro Manila. Bordering Bulacan are the provinces of Pampanga to the
west, Nueva Ecija to the north, Aurora and Quezon to the east, and Metro Manila and Rizal
to the south.
The total population of Bulacan is reached 2,826,926 Bulaqueños with annual
population growth rate of 3.27, making Bulacan the second most populous province in the
country. A rate of 4.65% or 439, 090 of the population resides in San Jose del Monte City.
This was followed by Malolos City 3.39% or 223, 269 inhabitants and Meycauayan 2.61% or
196, 659 inhabitants.
Social and Cultural Forces
The City of San Jose del Monte is a first class urban component city in the province
of Bulacan. It is bordered by Caloocan City and Quezon City in the South; by Rodriguez,
Rizal in the east; Sta. Maria and Marilao, both of Bulacan in the west and Norzagaray,
Bulacan in the north. According to the 2007 census, it has a population of 439, 090
inhabitants marking the 19th Most Populated City in the Philippines.
Attractions in the area: Our Lady of Lourdes Grotto, a replica of the Lourdes Grotto
in France. It features a mock hill calvary where life-size statues depicting the passion and
death of Jesus Christ; Grotto Mineral Spring, located on a rolling hill, the natural spring is
believed to be miraculous; Grotto Vista Resort in Gaya-Gaya; Cresta del Monte Resort and
Palmera North Winds Resort in Sto. Cristo; Natural Falls in San Isidro; and Dalisay Farm in
Tungkong Mangga.
The proposed location was chosen because of the convenience that both customers
and employees will experience. The easy accessibility of traveling to the resort and good
56
public transport will attract a lot of guests. Also, there is an easy access to nearby
establishments.
Technology
Innovation is one reason of a business to become successful. In the Food and
Beverage Industry, technology is important to make things easy at the same time to save
money.
A. Transportation
Modes of transportations in the area are public vehicles such as buses,
jeepneys and tricycles which are available for 24 hours. The city is serviced by
various bus routes going to and from, among others, Sapang Palay, Baclaran district
in Pasay City, Muntinlupa (Alabang), Taguig City (FTI), Makati City, Quiapo
and Sta. Cruz districts in Manila, Novaliches district in Quezon City and the Ninoy
Aquino International Airport or NAIA. Various jeepney routes also ply the roads
between the city and neighboring cities and towns in Metro
Manila and Bulacan province.
B. Communication
Telecommunication is served by the country’s majors- Digitel, PLDT,
BayanTel and Globelines. Various internet service providers are available through
SmartBro, Digitel, PLDT myDSL and Globe Broadband, which make research works
and other accessibility through the net. Mobile telephone services are provided
57
by Smart, Globe Telecom & Sun Cellular. The proposed business would be more
accessible and easily be reached throughout.
C. Water Supply
The bulk of water requirement of the city is being served by the San Jose del
Monte City Water District while some subdivisions have their own independent water
supply system.
D. Power Supply
Power distribution in the city is being undertaken by the Manila Electric
Company Meralco. The city also hosts the biggest Transco (Napocor) sub-station in
the country located in Barangay Dulong Bayan. The proposed business will be
supplied 24 hours electricity.
Political and Legal Aspects
The City of San Jose del Monte is governed by a mayor and vice mayor elected to
three-year terms. The mayor is the executive head and leads the city's departments in
executing the city ordinances and improving public services. The vice mayor heads a
legislative council consisting of 12 members 6 from District I and 6 from District II. The
council is in charge of creating the city's policies.
The current City Officials are: Mayor Reynaldo S. San Pedro, Vice Mayor Eduardo S.
Roquero, Jr., City Councilors of 1st District: Hon. Allan Ray A. Baluyut, Hon. Efren C.
Bartolome, Hon. Giovanny B. Capricho, Jr., Hon. Nolly D. Concepcion, Hon. Janet D. Reyes
and Hon. Glenn M. Villano. City Councilors of 2nd District: Hon. Romeo H. Agapito, Hon.
58
Eumir B. Samera, Hon. Benjamin G. Acibal, Jr., Hon. John Levi P. Daluz, Hon. Rogelio D.
Drio and Hon. Thelma D. San Pedro.
“Mamamayan muna hindi mamaya na program” Respect, Serve and Protect San
Joseños, is the official slogan of San Jose del Monte Bulacan. “A good, loving, healthy,
orderly, pro-active and educated San Joseños towards a responsive secured and productive
city” as its city objective. “Business bustling and secured city with competitive citizenry
accessible to productive tools, finance and market” as its mission and vision.
Market Analysis
This part of the chapter discusses the profile of the respondents, the methods that the
researchers used in gathering the data, statistical treatment of the data, and the interpretation
of the results.
Demand
The proponents conducted a survey that presents the empirical evidence on the
customers and buyers willing to patronize the proposed business.
A. Respondents
The respondents of the survey are people living, working and visiting the vicinity of
the proposed business.
B. Instruments Used in Gathering Data
To be able to collect relevant data needed in the study, the proponents distributed and
retrieved the questionnaires.
59
Random sampling- is used to formulate the presentation of all the total population of
the respondents that will be the basis of the foregoing analysis.
The proponents visited the respondents at their workplace; they also distributed
questionnaires to by passers on the main roads.
Questionnaire
The proponents distributed 300 copies of questionnaires to the respondents to gather
data. On the same day, the questionnaires are retrieved.
The contents of the questionnaire entail the demographic profile of the respondents,
social and economic viability.
Observation
The proponents observed the people around and within the area of the proposed
business. They also observed the different establishments in the area.
Informal Interview
The proponents interviewed the respondents to obtain some information, ideas and
suggestions for other significant details regarding the operation and offering of the proposed
establishment.
The systematic procedure is made in advance to ensure the viability and feasibility
while undertaking the project study in the area and through its positive reaction of the
respondents during the interview.
60
C. Statistical Treatment of Data
After the proponents finished gathering data, it will be tallied and tabulated.
The data will be treated statistically using frequency and percentage method to
identify the highest and lowest ranks on the different issues that will constant the
respondents.
Below is the formula that was used in collecting the percentage of the data:
P=F
Where in:
P = Percentage
F = Frequency
N = Total No. of Respondents/Total Percentage
D. Findings of the Study
This section describes and interprets the data gathered from the 300 respondents who
answered the questionnaires given by the proponents.
61
Table 10
Frequency and Percentage Distribution of Respondents According to Gender
Gender Frequency (f) Percentage (%)

Female 168 56
Male 132 44
Total 300 100
Table 10 shows that one hundred sixty eight (168) or fifty six (56) percent of the total
respondents are female, while one hundred thirty two (132) or forty four (44) percent of the
respondents are male. This means that there are more females who are expected to become
future clients in the proposed resort, given these data, the percentage of females and males
who are possible clients of the proposed resort are likely the same.
Table 11
62
Frequency and Percentage Distribution of Respondents According to Age
Age Frequency (f) Percentage (%)

18 and below 102 34
19 - 25 91 30
26 - 30 48 16
31 - 40 35 12
41 and above 24 8
Total 300 100
Table 11 shows that one hundred thirty (132) or thirty four (34) percent of the
respondents are 18 years old and below; ninety one (91) or thirty (30) percent are ages 19 to
25 years old; forty eight (48) or sixteen (16) percent are 26 to 30 years old; thirty five (35) or
twelve (12) percent are 31 to 40 years old; while the remaining twenty four (24) or eight (8)
percent are aged 41 and above. The distribution of respondents shows that the future clients
of the proposed resort range from below 18 to 25 years of age, this group of people are most
likely to visit a resort during their free time especially on summer vacations since most of
them are students.
Table 12
Frequency and Percentage Distribution of Respondents According to Probability of

Visiting the Proposed Resort
Probability of visit Frequency (f) Percentage (%)
63
Yes 278 93
No 22 7
Total 300 100
Table 12 shows that two hundred seventy eight (278) or ninety three (93) percent of
the respondents said that they would go to the proposed resort, while the remaining twenty
two (22) or seven (7) percent of the total respondents said that they would not go. Given
these data, there are more people who would go to the proposed resort.
Table 13
Frequency and Percentage Distribution of Respondents According to their budget when

visiting a resort
Budget Frequency (f) Percentage (%)

500 - 1000 111 37
1001 - 5000 139 46
5001 and above 50 17
64
Total 300 100
Table 13 shows that the budget of one hundred eleven (111) or thirty seven (37) percent of
the respondents ranges from Php500 to Php1000; one hundred thirty nine (139) or forty six
(46) percent ranges from Php1001 to Php5000; while the remaining fifty (50) or seventeen
(17) percent has a budget of Php5001 and above. These data shows that most of the future
clients of the proposed resort have a budget that starts form Php500 and would most likely
not exceed Php5000.
Table 14
Frequency and Percentage Distribution of Respondents According to the Frequency of

Visit in a Resort
Visit Frequency (f) Percentage (%)

Once a month 30 10
Twice a year 125 42
Yearly 134 45
Others 11 3
Total 300 100
65
Table 14 shows that thirty (30) or ten (10) percent of the total respondents visit a
resort at least once a month; one hundred twenty five (125) or forty two (42) percent visits
twice a year; one hundred thirty four (134) or forty five (45) percent visits yearly; while the
remaining eleven (11) or three (3) percent of the respondents neither visits a resort monthly,
yearly, or twice a year. The results show that a relatively large percentage of the respondents
would most likely go to a resort once or twice a year
Table 15
Frequency and Percentage Distribution of Respondents According to Time of Visit
Hour of visit Frequency (f) Percentage (%)

8:00 am - 5:00 pm 180 60
6:00 pm - 12:00 mn 120 40
Total 300 100
Table 15 shows that one hundred eighty (180) or sixty (60) percent of the respondents
usually visit a resort from 8:00 am to 5:00 pm, while the remaining one hundred twenty (120)
or forty (40) percent of the total respondents would visit a resort from 6:00 pm to 12:00mn.
66
The data from the given table shows that there are more clients who would go to the resort
from 8:00 am to 5:00 pm.
Table 16
Frequency and Percentage Distribution of Respondents According to the Facilities that

they would like to see in a Resort
Facilities Frequency (f) Percentage (%)

Pool 293 98
Basketball / Volleyball Court 133 44
Bar 159 53
Conference room 53 18
Fitness center 95 32
Billiards hall 122 41
Playground 83 28
Others 25 8
Table 16 shows the facilities that the respondents would like to see in a resort. From
67
the data given above, the five facilities with the most number of respondents are pool, bar,
basketball / volleyball court, billiards hall and fitness center which have ninety eight (98)
percent, fifty three (53) percent, forty four (44) percent, forty one (41) percent and thirty two
(32) percent respectively. Based from the information above, the respondents’ top five
facilities that they would most likely want to see in a resort are pool, bar, court, billiards hall,
and fitness center.
Table 17
Frequency and Percentage Distribution of Respondents According to Occasions that

they usually celebrate in a Resort
Occasions Frequency (f) Percentage (%)

Birthday 129 43
Wedding 23 8
Anniversary 34 11
Christmas 34 11
Summer 249 83
Others 17 6
Table 17 shows the different occasions that the respondents would like to celebrate or
spend in a resort. Based from the data shown above, summer has a total of two hundred forty
nine (249) or eighty three (83) percent of respondents. The second most celebrated occasion
usually celebrated in a resort is birthdays, with one hundred twenty (129) or forty three (43)
percent of the respondents and both on the third are anniversaries and Christmas which both
68
have thirty four (34) or eleven (11) percent of the respondents. This shows that most of the
target clientele will go to a resort during summer time.
Table 18
Frequency and Percentage Distribution of Respondents According to Foods that they

usually order
Food Frequency (f) Percentage (%)

Adobo 85 28
BBQ 206 69
Pancit 59 20
Others 26 9
Table 18 shows the foods that the respondents would usually order. Two hundred six
(206) or sixty nine (69) percent of the respondents usually order BBQ; eighty five (85) or
twenty eight (28) percent chose Adobo; fifty nine (59) or twenty (20) percent chose Pancit;
while on the other hand, twenty six (26) or nine (9) percent of the respondents order foods
other than the given food items. Based from the data above, most of the respondents usually
orders BBQ when visiting a resort, which means, the resort must offer BBQ in the menu.
69
Table 19
Frequency and Percentage Distribution of Respondents According to the Type of Food

that they usually prefer
Type of food Frequency (f) Percentage (%)

Grilled 202 67
Fried 65 22
Sizzling 64 21
Savory 44 15
Others 8 3
Table 19 shows the type of foods that the respondents usually prefer. Based from the
given data, two hundred two (202) or sixty seven (67) percent of the respondents usually
prefer grilled foods; sixty five (65) or twenty two (22) percent prefer fried foods; sixty four
(64) or twenty one (21) percent prefer sizzling foods; forty four (44) or fifteen (15) percent
prefer savory foods; while the remaining eight (8) or three (3) percent of the respondents
would prefer other types of food. Given these data, a resort should offer grilled foods in the
menu.
70
Table 20
Frequency and Percentage Distribution of Respondents According to Kind of Beverage

they usually prefer
Beverage Frequency (f) Percentage (%)

Beer 77 26
Water 75 25
Shake 117 39
Soda 161 54
Juice 91 30
Others 5 2
Table 20 shows the most preferred type of beverage the respondents usually prefer,
Soda got the highest with one hundred sixty one (161) or fifty four (54) percent of the
respondents. The least favored type of beverage is water with seventy five (75) or twenty five
(25) percent of the respondents. While five (5) or two (2) percent of the respondents chose
other types of beverage aside from the given choices. These data shows that the customers
would most likely have soda as their beverage.
71
Table 21
Frequency and Percentage Distribution of Respondents According to the Duration of

their Stay in a Resort
Duration of stay Frequency (f) Percentage (%)

1 day 119 40
3 days 52 17
Overnight 116 39
Others 13 4
Total 300 100
Table 21 shows that one hundred nineteen (119) or forty (40) percent of the
respondents would stay in a resort only for a day; one hundred sixteen (116) or thirty nine
(39) percent would stay overnight; fifty two (52) or seventeen (17) percent would stay for
three days; while the remaining thirteen (13) or four (4) percent of the respondents would
stay in a resort for a duration of time not given in the choices. Based from the data above,
most of the respondents would like to say in a resort just for a day.
Table 22
72
Competitor Analysis
Establishment Strength Weaknesses Opportunities Threats
Grotto Vista The resort has

It is not well The resort Has a nearby
Resort been in the
maintained, provides poultry and
business for
quite some time some parts of the employment for piggery which
and many people
resort are not the people living results to
knew it already.
clean. And some in the area. unpleasant air.
The place is
of the lodging
spacious and it It also promotes
has different facilities look
tourism.
slides and pools. old. The pools
They also have
look dirty in the
more lodging
facilities. middle of the
day.
Their employees
are courteous.
The employees
don’t look
enthusiastic with
their jobs.
Tierra Fontana 12 Has a good

The price in the The resort Has a nearby
73
Waves Resort landscape with resort is quite provides piggery which
statues and
expensive, employment for results to
sculptures on it,
which is not the people living unpleasant air.
which is a good
spot for picture recommended in the area.
The road going
takings.
for the people
It also promotes to the resort is
Has a huge wave within the Class
tourism. rough and dusty.
pool which they
C and below.
consider as their
main attraction.
Clean and the

staffs are all
polite and
approachable.
Villa Azules The resort is

The resort is The resort The competitors
Resort new, which
new and not yet provides near the resort
means the
facilities of the known in the employment for are well
resort are not
industry. the people living established and
over used. And
in the area. already known
it will draw The Manager is
attention to the in the business.
young, which It also promotes
customers’
curiosity. means he has to tourism.
learn more about

It has state of the
art facilities and running the
modernized
resort.
amenities.
74
It has a young The employees
Manager,
are not yet
because of this,
familiar with
the Manager has
lots of ideas and each other
can relate /
because they’re
understand to /
all new.
the demand of
the new
generation.
It has well –
trained
employees that
gives only the
best service.
SWOT Analysis of Competitors
The proponents studied and analyzed the competitors given by the respondents.
75
SWOT analysis is an important step in planning that will assist the firm in
accomplishing its objectives that must be minimized the projected results.
The results of this analysis gave an idea to the proponents on building up the
proposed business. It focused on the advantages that they need in order to make the business
stand out to the competitors.
The competitors of Villa Azules Resort are Grotto Vista Resort and Tierra Fontana 12
Waves Resort, which are both situated in the City of San Jose del Monte, Bulacan.
Table 23
Projected Food Sales
76
A B C D E F
Monthly Annual Annual
Items Estimated Selling w/ VAT Output w/ Annual Output
# of Unit Price w/ VAT Gross Sales
VAT A*B*26 C*12 D/1.12 D-E
Chicken
Sandwich 30 37.00 28,860.00 346,320.00 309,214.29 37,105.71
Ham
Sandwich 30 38.00 29,640.00 355,680.00 317,571.43 38,108.57
Egg
Sandwich 30 33.00 25,740.00 308,880.00 275,785.71 33,094.29
Tuna
Sandwich 30 38.00 29,640.00 355,680.00 317,571.43 38,108.57
Chicken
Mami 25 38.00 24,700.00 296,400.00 264,642.86 31,757.14
Chicken
Arroz
Caldo 25 24.00 15,600.00 187,200.00 167,142.86 20,057.14
Pork BBQ 50 40.00 52,000.00 624,000.00 557,142.86 66,857.14
Chicken
BBQ 50 28.00 36,400.00 436,800.00 390,000.00 46,800.00
Fish Fillet 30 35.00 27,300.00 327,600.00 292,500.00 35,100.00
Grilled
Bangus 50 36.00 46,800.00 561,600.00 501,428.57 60,171.43
Caldereta 25 67.00 43,550.00 522,600.00 466,607.14 55,992.86
Pork
Adobo 25 33.00 21,450.00 257,400.00 229,821.43 27,578.57
Chicken
Adobo 25 23.00 14,950.00 179,400.00 160,178.57 19,221.43
Menudo 25 46.00 29,900.00 358,800.00 320,357.14 38,442.86
Leche Flan 50 26.00 33,800.00 405,600.00 362,142.86 43,457.14
234,000.0 2,808,000.0 2,507,142.8
Soda 250 36.00 0 0 6 300,857.14
Coffee 35 21.00 19,110.00 229,320.00 204,750.00 24,570.00
TOTAL 917,280.00
Table 24
77
Projected Sales of Rooms and Cottages
A B C D E F
Monthly w/ Annual Annual Gross Annual
Estimated Selling VAT Output w/ Sales Output
Items # of Unit Price w/ VAT D/1.12
VAT A*B*26 C*12 D-E
11,232,000.0 10,028,571.4
Room 20 1,800.00 936,000.00 0 3 1,203,428.57
Cottage 20 450.00 234,000.00 2,808,000.00 2,507,142.86 300,857.14
Entrance
1,300,000.0 15,600,000.0 13,928,571.4

Adult 250 200.00 0 0 3 1,671,428.57
Child 50 100.00 130,000.00 1,560,000.00 1,392,857.14 167,142.86
TOTAL 3,342,857.14
Table 25
Projected Sales of Other Services
A B C D E F
Monthly Annual Annual
Selling w/ VAT Output w/ Annual Output
Estimated Price w/ VAT Gross Sales
Items # of Unit VAT A*B*26 C*12 D/1.12 D-E
124,800.0 1,337,142.8
Billiards 24 200.00 0 1,497,600.00 6 160,457.14
149,760.0 1,604,571.4
Videoke 24 240.00 0 1,797,120.00 3 192,548.57
TOTAL 353,005.71
78
Table 26
Chicken Sandwich
Quantity Description Price Unit Price

30 grams Chicken Breast Php 133.00 / kg Php 3.99
3 pieces Bread Php 1.98 / pc Php 5.94
1 1/2 Tbsp Mayonnaise Php 935.00 / 5.5 L Php 3.82
1 tsp Sandwich Spread Php 376.50 / 5 L Php 0.36
1/5 tsp Sugar Php 61.00 / kg Php 0.06
1/5 tsp Salt Php 17.35 / 500 kg Php 0.03
TOTAL UNIT COST Php 14.20
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 14. 20 + 1.42
= 15.62 + 9.37
= 28.99 * 1.3
= 32.48 + 3.89
= 36.37
= Php 37.00
Table 27
Ham Sandwich

1 slice Ham Php 4.40 / slice Php 4.40
79
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 14.61 + 1.46
= 16.07 + 9.64
= 25.71 *1.3
= 33.42 + 4.01
= 37.43
= Php 38.00
Table 28
Egg Sandwich

1/2 piece Hard boiled Egg Php 5.00 / pc Php 2.50
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
80
= 12.71 + 1.27
= 13.98 + 8.38
= 22.36 * 1.3
= 29.06 + 3.48
= 32.54
= Php 33.00
Table 29
Tuna Sandwich

30 grams Tuna Flakes Php 60.00 / 420 g Php 4.28
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 14.49 + 1.44
= 15.93 + 9.55
81
= 25.48 * 1.3
= 33.12 + 3.97
= 37.09
= Php 38.00
Table 30
Chicken Mami

50 kg Mami Noodles Php 30.00 / 500 g Php 3.00
30 grams Chicken Breast Php 133.00 / kg Php 3.99
1 Tbsp Onion Php 89.00 / kg Php 1.33
1 tsp Vetsin Php 32.75 / 250 g Php 0.65
1 tsp Garlic Php 99.00 / kg Php 0.49
1 piece Egg Php 5.00 / pc Php 5.00
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 14.46 + 1.44
= 15.90 + 9.54
= 25.44 * 1.3
= 33.07 + 3.96
= 37.03
82
= Php 38.00
Table 31
Chicken Arroz Caldo

30 grams Chicken Php 100.00 / kg Php 3.00
50 grams Rice Php 31.40 / kg Php 1.57
25 grams Glutinous Rice Php 40.00 / kg Php 1.00
1/2 tsp Garlic Php 99.00 / kg Php 0.24
1 tsp Ginger Strips Php 72.00 / kg Php 0.36
1 tsp Fish Sauce Php 100 / gal Php 0.13
1/5 tsp Vetsin Php 32.75 / 250 g Php 0.13
1 Tbsp Oil Php 88.95 / L Php 1.33
1/5 tsp Salt Php 17.35 / 500 g Php 0.03
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 9.12 + 0.91
= 10.03 + 6.01
= 16.04 * 1.3
= 20.85 + 2.50
= 23.35
= Php 24.00
83
Table 32
Pork BBQ

60 grams Pork Php 175.00 / kg Php 10.50
1 Tbsp Soy Sauce Php 100.00 / gal Php 0.39
2 Tbsp 7Up Php 18.00 / 330 mL Php 1.63
1 Tbsp Ketchup Php 159.00 / 1 gal Php 0.63
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 15.34 + 1.53
= 16.87 + 10.12
= 26.99 * 1.3
= 35.08 + 4.21
= 39.29
= Php 40.00
Table 33
Chicken BBQ
84
1 Tbsp Soy Sauce Php 100.00 / gal Php 0.39
2 Tbsp 7Up Php 18.00 / 330 mL Php 1.63
1 Tbsp Ketchup Php 159.00 / 1 gal Php 0.63
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 10.84 + 1.08
= 11.92 + 7.15
= 19.07 * 1.3
= 24.79 + 2.97
= 27.76
= Php 28.00
Table 34
Fish Fillet

100 grams Fish Fillet Php 95.00 / kg Php 9.50
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
2 tsp Calamansi Juice Php 15.00 / 330 mL Php 1.36
1 tsp Pepper Php 315.00 / kg Php 0.78
85
2 Tbsp Cornstarch Php 21.75 / 400 g Php 1.63
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 13.67 + 1.36
= 15.03 + 9.01
= 24.04 * 1.3
= 31.25 + 3.75
= 35.00
= Php 35.00
Table 35
Grilled Bangus

100 grams Bangus Php 116.00 / kg Php 11.60
1 Tbsp Onions Php 89.00 / kg Php 1.33
1 Tbsp Tomatoes Php 52.00 / kg Php 0.78
1 tsp Salt Php 17.35 / 500 g Php 0.17
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 13.88 + 1.38
= 15.26 + 9.15
= 24.41 * 1.3
86
= 31.73 + 3.80
= 35.53
= Php 36.00
Table 36
Caldereta

50 grams Beef Php 254.00 / kg Php 12.70
1 Tbsp Green Pepper Php 120.00 / kg Php 1.80
20 grams Potatoes Php 80.00 /kg Php 1.60
20 grams Carrots Php 62.00 / kg Php 1.24
1 piece Bay Leaf Php 0.75 / pc Php 0.75
5 tsp Tomato Sauce Php 68.75 / kg Php 1.71
2 tsp Tomato Paste Php 23.75 / 160 g Php 1.48
2 tsp Liver Spread Php 17.50 / 85 g Php 2.05
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
1/2 tsp Pepper Php 315.00 / kg Php 0.78
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 26.01 + 2.60
87
= 28.61 + 17.16
= 45.77 * 1.3
= 59.50 + 7.14
= 66.64
= Php 67.00
Table 37
Pork Adobo

1 Tbsp Vinegar Php 92.00 / gal Php 0.36
1/2 Tbsp Soy Sauce Php 100.00 / gal Php 0.19
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
1 tsp Sugar Php 61.00 / kg Php 0.30
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 12.64 + 1.26
= 13.90 + 8.34
= 22.24 * 1.3
= 28.91 + 3.46
= 32.37
= Php 33.00
88
Table 38
Chicken Adobo

1 Tbsp Vinegar Php 92.00 / gal Php 0.36
1/2 Tbsp Soy Sauce Php 100.00 / gal Php 0.19
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
1 tsp Sugar Php 61.00 / kg Php 0.30
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 8.89 + 0.88
= 9.77 + 5.86
= 15.63 * 1.3
= 20.31 + 2.43
= 22.74
= Php 23.00
Table 39
Menudo

20 grams Liver Php 120.00 / kg Php 2.40
20 grams Tomatoes Php 52.00 / kg Php 1.04
89
20 grams Potato Php 80.00 / kg Php 1.60
1/2 tsp Achuete Seeds Php 8.75 / 15 g Php 1.45
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 17.92 + 1.79
= 19.71 + 11.82
= 31.53 * 1.3
= 40.98 + 4.91
= 45.89
= Php 46.00
Table 40
Leche Flan

1 Piece Egg yolk Php 5.00 / piece Php5.00
30 mL Evaporated Milk Php 21.75 / 370 mL Php1.76
30 mL Condensed Milk Php 33.75 / 380 mL Php2.66
1 tsp Vanilla Php 22.00 / 30 mL Php0.73
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 10.15 + 1.01
= 11.16 + 6.69
90
= 17.85 * 1.3
= 23.20 + 2.78
= 25.98
= Php 26.00
Table 41
Soda

16 oz Soda Php 46.00 / 1.5 L Php13.70
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 13.70 + 1.37
= 15.07 + 9.04
= 24.11 * 1.3
= 31.34 + 3.76
= 35.10
91
= Php 36.00
Table 42
Coffee

1 cup Hot Water Php 64.00 / 5 L Php3.20
1 tsp Sugar Php 61.00 / kg Php0.30
1 tsp Creamer Php 56.50 / 300 g Php0.94
1 tsp Coffee Php 17.00 / 25 g Php3.40
SP = TC + 10% (WA) + 60% (LC) * 1.3 cf + 12% (VAT)
= 7.84 + 0.78
= 8.62 + 5.17
= 13.79 * 1.3
= 17.92 + 2.15
92
= 20.07
= Php 21.00
CHAPTER V
TECHNICAL FEASIBILITY
The technical aspect is considered one of the most complicated and challenging work
in doing feasibility study. It also known as the major foundation of any proposed business, in
which the innovation of a building structure and design are the basic factors.
This chapter includes the project description, project time table and status, special
provisions for possible removal, renovation and improvement, summary of engineering
activity, the vicinity map and the floor plan and layout.
The objectives of the technical feasibility are as follows:
1. To determine the major and minor use of machineries and equipments to the operation of
the proposed resort.
93
2. To determine the major and minor renovation cost.
3. To determine the major and minor capacity of the resort.
4. To determine the possible additions within the resort.
Project Description
Villa Azules Resort is a privately owned one (1) hectare inland resort which can
accommodate three hundred ten (310) guests, located in Liana Road, Paradise Farms,
Tungkong Mangga, City of San Jose del Monte, Bulacan.
It is a resort with modernized themed rooms and nipa huts for the guests. The rooms
are cozy and air-conditioned, equipped with television sets, and stylish furnishings. The
whole resort will have a high-speed internet access. There will be a pool with a slide which is
divided into two, one for adult and one for the kids. There will be a videoke area where
guests can sing their hearts out. A pool hall for billiard enthusiasts and a restaurant situated
above a man- made lagoon where guests can enjoy the scenery because it will be surrounded
by a garden. There will also be a playground for the kids to play in and a parking space for
guests with vehicles.
Project Time Table and Status
94
The project time table that shows the activities that is allocated in a certain length of
time that will be spent for the preparation of the proposed establishment to start of the
operation to complete and work out the requirements needed.
The following are the date and time consumed in each activity:
Table 43
Project Time Table
ACTIVITY DATE
Planning, Research and Design November 2010 – December 2010
This includes the planning, research and

design of the proposed establishment to
ensure the feasibility of the proposed resort.
Processing of Licenses and Permits December 2010
This is where the necessary licenses and

permits are being processed to endure the
legality of the business.
Construction and Development December 2010 – July 2011
95
This includes the construction and
development of the proposed establishment
according to what was planned.
Advertising January 2011 – August 2011
Advertising is done at this point to introduce

and promote Villa Azules to its future
clients.
Purchasing March 2011 – May 2011
This includes the canvassing and purchasing

of materials, furnitures, equipments and
other supplies needed in the operation of the
proposed establishment.
Recruitment and Hiring of Employees March 2011 – June 2011
Recruitment, selection and hiring of

competent individuals to be employees in
the proposed establishment are done at this
time.
Training May 2011 – July 2011
This is the start of training for the hired

employees of the proposed establishment in
order for them to give the best service to its
customers.
Soft Opening First week of August 2011
The soft opening will be the trial for the

flow of operations of the proposed business.
Grand Opening Second week of August 2011
This is the opening of the establishment
96
according to what was planned by its
proponents.
Gantt Chart of Activity
The Gantt chart shows the schedule of all the major activities of the proposed resort
and the opening and actual operation of the proposed resort, “Villa Azules Resort.”
The chart shows the allocation of time intended for the activities for Villa Azules
Resort. The planning, research and design of the proposed establishment will be scheduled
from November 2010 up to December 2010. Also, on December 2010, the processing of
licenses and permits will be done. The construction and development of the proposed
establishment will start on December 2010 until July 2011. Advertising for the said
establishment will take place on January 2011 to August 2011. The canvassing, purchasing
and delivery of materials are scheduled on March to May 2011. The recruitment and hiring of
employees will be done on March 2011 up to June 2011, while from May 2011 up to July
2011, the training of the hired employees will take place. The soft opening of the proposed
97
resort will be on the first week of August 2011 then the grand opening of Villa Azules Resort
will be done on the second week of August 2011.
Table 44
Gantt Chart
DATE
Nov- Dec- Jan- Feb- Mar- Apr- May- Jun- Jul- Aug-
Activity 10 10 11 11 11 11 11 11 11 11
Planning,
Research and
Design
Processing of
Licenses and
Permits
Construction and
Development
Advertising
98
Purchasing
Recruitment and
Hiring of
Employees
Training
Soft Opening
Grand Opening
Special Provisions for possible removal, renovation, improvement
Technical Specifications
The works contains the furnishing of all the materials, labors, planning tools and
equipment of all activities essential to build and finish the proposed Villa Azules Resort.
These are all in line with the plans, specifications and program of works prior to the
requirements that were stated in the building documents.
Location of the Project
The proposed location of Villa Azules Resort is located at Liana Road,
Paradise Farms, Tungkong Mangga, City of San Jose del Monte, Bulacan as
mentioned at the location and site plans.
Removal of Structure and Renovation
The renovation shall clear all the necessary building equipments at the
location of the proposed business establishment.
Temporary Facilities
99
The contractors shall provide, build and sustain all the temporary facilities as
stated in the contract documents with in the duration of the plan.
The temporary facilities among others are as follows:
• Temporary roads
• Temporary safety signs
• Temporary water facilities
• Temporary power and electric facilities
• Temporary fencing and barricades
• Temporary security lights and guard house
• Temporary sanitary and first aid facilities
• Temporary comfort rooms
• Temporary ladders, ramps, and runways
• Temporary dumpsites
• Temporary parking lots
• Temporary rooms for workers
Testing and Quality Control
100
The construction company shall test and make sure equipments and
machineries are working properly during the construction of the proposed
establishment. The contractor should also provide testing samples and only the best
testing engineers to ensure that everything is working efficiently.
Site and Civil Works
All general requirements of comprehensive circumstances in agreement and
additional announcements with any part of the contract that shall be reviewed by the
construction company.
Clearing and Grubbing
The construction company will clear up the proposed location of trees and
remove unnecessary shrubs within the location. The trees cleared should be preserved
and planted again if necessary to the plan.
Evacuation
The construction company should finish evacuation of all equipments,
machineries and temporary facilities after all the work is completed.
Waste Management Disposal
The construction company shall properly dispose of waste through the nearest
landfill in the said location.
Provisions for Cleaning the Pool
Daily Maintenance
101
1. Inspection and maintenance of chlorine level.
2. Make proper repairs to pool decks, sidewalks, pool coping, plastic and hardware.
3. Maintain all equipment (motors, heaters, filters, etc.) in pump room per
manufacturer’s recommendation.
4. Administer maintenance per manufacturer’s requirements to all filtration system.
Weekly Maintenance
1. Receive chlorine/acid deliveries.
2. Inspect entire facility for safety and repair needs, write up request on inspection
report.
3. Inspect pool safety equipment and signage.
Summary and Engineering Activities
The following summarizes all engineering activities and shall be complied by the
construction company.
The following summarizes the activities made to enumerate construction activities
which will be implemented by the project engineering site.
Scope of Works:
I. Civil Works
II. Architectural Works
102
III. Electrical Works
I. Civil Works
The construction company shall do the construction and renovation to produce
the design for the proposed business establishment.
II. Architectural Works
1. Installation
Installing the steel trustees for the proposed building.
2. Floor Finishes and Wall Finishes
Cementing and straightening the surface of the proposed building.
3. Doors and Windows
Installation of doors and windows or sliding pieces of either wood,
glass or metal.
4. Hardware’s and Accessories
Refers to metal goods and utensils such as locks, tools and extra parts
added to something to make it more efficient, useful and decorative.
5. Painting Works
The process of coating surfaces with paint or colored liquid that you
put on a wall or other surfaces or to make it look nice.
6. Fire Proofing
103
Installation of anti fire devices such fire alarms, fire hydrants and fire
hoses to avoid fire.
7. Carpentry
Refers to finishing and repairing wooden objects and structures.
8. Landscaping
Refers to finishing areas of land with trees, grass and flowers to make
it look nice.
9. Swimming Pools
This section refers to the swimming pools which are installed from
tiles, cement, hallow blocks.
10. Water Works
Refers to the installation of water pumps to be used for the pools.
III. Electrical Works
Electrical works refers to the specified electrical issues handed out to the electrical
engineers working on the proposed business establishment. The engineers properly install
electrical wiring and circuitry within the building establishment. The engineers maintain
good power generation and distribution.
Roofing Works
The construction company and architects should make a design for a good roof that
can keep the proposed business establishment protected from strong rains and winds.
Water Proofing
104
Since the proposed business is a resort water proofing is important. Installation of
water proof or water absorbent tiles to keep the building dry and free from moist.
Plumbing Works
Installation of pipes in the proposed building establishment to distribute potable
water, removal of water waste. Plumbing is usually distinguished from water and sewage
system, in that plumbing system serves on building while water and sewage serves a group of
building or a city.
Plumbing Materials
Present day water supply system use a network of high pressure pumps, and pipes are
now made of copper, brass, plastic, steel or other non-toxic material to prevent contamination
of water supplies. Present day drainage systems and vent lines are also made of plastic, steel,
cast-iron and lead; lead on the other hand is not used in water supply piping due to its toxic
content.
Plumbing Equipment
The plumbing equipments present in some systems include the following water
meters, water pumps, water tank, water filters, water heater, heat gauges, heat exchanger, and
water control system.
Plumbing Fixtures
Water fixtures are plumbing fixtures used in the industry and this are:
• Drinking Fountains
105
• Utility Skills
• Kitchen Sinks
• Hose bibs
• Water Connections
• Urinals
• Bathroom Sinks
Plumbing Specification
1. Plumbing works included here shall be executed according to the provisions of
the Philippine plumbing code of the city jurisdiction, the National Building Code,
rules and regulations.
2. All pipes should be installed according to plan. Any relocations are required for
the proper execution of either traders shall be with prior approval of the engineer.
3. Proposed Sanitary Utilities shall be placed at the actual location, depths and invert
evaluation of all existing pipes and structures.
4. Size of water supply pipes shall be in accordance with the manufacturer’s
decision
5. Verify existing utilities on site, coordinates of works with sewer lines of effluent
disposal unit and water line service connecting point.
Utilities
The utilities needed for the business establishment are as follows:
106
Water
The water supply of Villa Azules Resort will be supplied by San Jose del
Monte City Water District. The contractor will install the water line that will connect
to all areas of the establishment, in the construction of this the contractors will also
install water tanks for water storage, and water meters that will monitor water
consumption.
Water consumption will be based on usage of water per month.
Telephone
The proposed business establishment will be connected to PLDT and the
assumed monthly bill will be most likely Php 1,401.00 or P16,812.00 per year.
Electricity
The proposed business will be powered by Meralco and the assumed
electricity power consumption is Php 111,952.80
Raw Material Requirement
The materials needed will be furnished by the contractor, especially provide furniture
in the proposed business.
Manpower Requirement
Reputable contractor composed of an Architect, Engineers, Foreman, Carpenters,
Laborers and Interior Designer will handle the renovation of the proposed business.
107
Waste and Waste Disposal
The segregation of biodegradable and non-biodegradable is important to maintain the
cleanliness of the establishment. It is important to have a garbage container for the easy
access of the employees and customers. The arrangement of material is important in
establishing a resort business.
Cost of Construction
The following table shows the breakdown of the expense in constructing the proposed
project.
Scope of Works:
I. Mobilization
These are the number of workers that the construction company will need in order to
construct the resort.

II. Temporary Services/ Utilities
The contractors shall provide, build and sustain all the temporary facilities as stated in the
contract documents with in the duration of the plan.

III. Site Preparation
The site will be prepared by the construction company by cleaning the area and removing
structure that will hinder the building of the resort.

IV. Masonry and Concreting
This scope of the construction refers to all the concrete works that will be done to build
the resort.
V. Carpentry Works
108
This is the activity of making and repairing the wooden things.
VI. Roofing and Tinsmitting Works
This part refers to all the metal works that will be done in the construction.
VII. Door and Windows
This is the installation of doors and windows in the rooms of the resort.
VIII. Hardwares and Others
These are the tools and equipments to be used in constructing the resort.
IX. Plumbing Works
This consists of the water and drainage pipes, baths, and toilets.
X. Electrical Works
This refers to all the electrical works needed to be done in order for the eclectically
operated equipments of the resort to run.

XI. Painting works
The painting works refer to the application of paint to the walls of the resort.
XII. Floor and Wall finishes
The finishing of the walls, floorings, and flooring of the pools.

XIII. Labor Cost
This refers to the cost of labor as computed by the construction company.
109
Table 45
Cost of Construction
PARTICULARS/ TOTAL
ITEMS DESCRIPTION QTY UNIT UNIT COST COST AMOUNT
I MOBILIZATION 30 lot 4,000 120,000 120,000
TEMPORARY SERVICES/
II UTILITIES
a) Warehouse 30 lot 8,000 240,000

b) Equipments 30 lot 20,450 613,500
c) Temporary Water Supply 30 lot 3,650 109,500
d) Temporary Power Supply 30 lot 4,500 135,000 1,098,000
III SITE PREPARATION
a) Cleaning 30 lot 12,500 375,000

b) Excavation 30 lot 3,330 99,900
c) Compaction and Leveling 30 lot 4,000 120,000
d) Permits and Licenses 30 lot 52,800 1,584,000 2,178,900
MASONRY &
IV CONCRETING WORKS
Portland Cement 49,450 bags 200 9,890,000

White Sand S-I 210 tklds 8,000 1,680,000
Gravel 3/4" 100 tklds 8,000 800,000
137,50
4" CHB 0 pcs. 10 1,375,000

129,00
6" CHB 0 pcs. 12 1,548,000

16mmØ x 20' deformed bars 1,800 pcs. 250 450,000
12mmØ x 20' deformed bars 8,100 pcs. 185 1,498,500
110
GI Wire #18 100 roll 1,500 150,000
Liquid Asphalt 200 gals 680 136,000
Sahara Waterproofing
Compound 6,000 bags 35 21,000 22,521,000
V CARPENTRY WORKS
Formworks and Scaffolding

2x3x12' Coco Lumber (3600 180,00
bdft) 0 bdft 16 880,000

2x2x10' Coco Lumber (666
bdft) 33,300 bdft 16 532,800

1/4x4x8' form plywood 1,250 bdft 310 387,500
Ceiling Joists and Hangers
(Metal Furring)
Channel Runners (Furring) 6,000 pcs. 180 1,080,000
Carrying Channel 3,300 pcs. 210 693,000
W' Clip 4,000 pcs. 35 140,000
G.I. Wire 50 roll 1,500 75,000
Rivets 100 box 950 95,000
Ceiling Boards (Interior and
Exterior)
9mm thk Hardiflex (Interior) 150 pcs. 305 45,750
9mm thk Hardiflex (Exterior) 600 pcs. 305 183,000
Ceiling Vents
1x1x14' (112 lf) 400 pcs. 6.5 2,600
1x2x14' (28 lf) 100 pcs. 8.5 850
Fascia Board (Hardiflex)

1/2x10'x8' 250 pcs. 380 95,000
Cabinet Edgings (S4S K.D.
Timber)
1x1x10' (1,200 lf) 6,000 pcs. 5 30,000
Kitchen Cabinet
111
3/4x4x8' Plyboard 250 pcs. 800 200,000
1/4 thk Plywood 50 bdft 310 15,500
Piano hinge 150 pcs. 120 18,000
Cabinet pullers 450 pcs. 45 20,250
Cabinet door catches 300 pcs. 15 4,500
2x4x12' K.D. timber (24 bdft) 150 pcs. 38 5,700
Stairs (King Post, Ballusters,
Handrails & Thread)

4x4 King Post 150 pcs. 650 97,500
2x2 Balluster 1,000 pcs. 280 280,000
3x4x10' Handrail 200 pcs. 850 170,000
Bedroom 1 Cabinet
Plyboard 400 pcs. 800 320,000
1/2x4x8' Plywood 100 pcs. 620 62,000
1/4x4x8' Plywood 100 pcs. 3410 31,000
Plastic door catches 900 pcs. 15 13,500
Cabinet door pullers 900 pcs. 45 40,500
Bedroom 2 Cabinet
Plyboard 400 pcs. 800 320,000
1/2x4x8' plywood 100 pcs. 620 62,000
1/4x4x8' plywood 100 pcs. 310 31,000
Plastic door catches 900 pcs. 15 13,500
Cabinet door pullers 900 pcs. 45 40,500 8,057,950
ROOFING &
VI TINSMITTING
Trusses and Rafters

2x6 'C' purlins x 1.2mm 300 pcs. 1,800 540,000
2x3 'C' purlins x 1.2mm 600 pcs. 680 408,000
Purlins
Metal Joist x15' 1,100 pcs. 490 539,000
G.I. Sheets and others

Twin ribbed long span roofing 2150 pcs. 750 1,612,500
112
End wall flashing 250 pcs. 450 112,500
Wall capping 250 pcs. 450 112,500
GI Ridgeroll 100 pcs. 450 45,000
Single Insulation 100 rolls 1,200 120,000
3" dia. X 10pvc 950 pcs. 210 199,500
3" dia. Pvc coupling 300 pcs. 28 8,400
3" dia. Pvc elbow 800 pcs. 32 25,600
Tek screw 27,500 pcs. 6 165,000
Sealant 300 kls. 450 135,000
Solvent cement (Neltex) 100 qrt 380 38,000
VulcaSeal 50 gals 980 49,000 4,110,000
VII DOORS & WINDOWS
A. DOORS
a. 1) D-1 Main Panel Door 50 set 6,200 310,000
a. 2) D-2 Bedroom Door 100 set 3,200 32,000
a. 3) D-3 Balcony Door 50 set 4,200 210,000
a. 4) D-4 Maid's Door 50 set 2,800 140,000
a. 5) D-5 Toilet and Bath Door 100 set 2,200 220,000
a. 6) D-6 Kitchen Service
Door 50 set 4,500 225,000
B. WINDOWS
(ALUMINUM FRAMED)
b. 1) W-1 Sliding window
(1.25 x 2.65m slide) 100 set 8,695 869,500

b. 2) W-2 sliding window
(1.76 x 2.65m slide) 100 set 9,795 979,500

(0.96 x 1.05m slide) 50 set 2,520 126,000

( 0.85 x 1.25m slide) 50 set 2,656 131,250 3,243,250
113
VIII HARDWARES & OTHERS
Amerilock lockset 35 set 380 2,660

3x3 hinges 550 pairs 45 24,750
Chlormite or Dursban 50 gals 2,800 140,000
1/2"Ø Level Hose 600 mts 12 7,200
Plastic pails 150 pcs. 230 34,500
Hacksaw blade 500 pcs. 65 32,500
Diamond Cutter Blade x4" 100 pcs. 980 98,000
Stikwel Glue 200 gals 680 136,000
4" c.w. nails 150 boxes 1,250 187,500
3" c.w. nails 100 boxes 1,350 135,000
2" c.w. nails 100 boxes 1,450 145,000
1" c.w. nails 50 boxes 1,800 90,000
Hardiflex nails 600 kls 185 111,000
Assorted finishing nails 1000 kls 90 90,000
assorted concrete nails 500 kls 125 62,500
Used drums 100 pcs. 850 85,000
Spade 200 pcs. 320 64,000
Crow bar 100 pcs. 380 38,000
Sledge hammer 50 pcs. 410 20,500
Pik matok 100 pcs. 280 28,000 1,542,750
IX PLUMBING WORKS
A. Roughing In-Works
1/2"Øx10' Neltex Blue pipe 750 pcs. 70 52,500
1/2"Øx PVC Plain blue elbow 600 pcs. 18 10,800
1/2"Ø PVC Tee plain blue 800 pcs. 18 14,400
1/2"Ø GI plug 600 pcs. 28 16,800
1/2"Ø PVC Male Adaptor
Threaded 200 pcs. 36 7,200

US Teflon Tape 100 boxes 150 15,000
400cc Neltex solvent cement 150 cans 120 18,000
Duo Strainer 100 pcs. 85 8,500
4"Ø x10' standard PVC 900 pcs. 260 234,000
2"Ø x10' standard PVC 500 pcs. 140 70,000
4"Ø PVC Clean out w/ cover 300 pcs. 45 13,500
4"Ø PVC elbow 1,100 pcs. 48 52,800
4x4 PVC Wye 600 pcs. 48 28,800
4x2 PVC wye reducer 350 pcs. 45 15,750
114
4x2 PVC tee reducer 200 pcs. 45 9,000
2"Ø PVC tee 1,200 pcs. 35 42,000
2"Ø PVC elbow 1,400 pcs. 36 50,400
2"Ø PVC elbow 1/8 bend 600 pcs. 28 16,800
1/2x2 GI bushing 600 pcs. 22 13,200
1/2 PVC Coupling 200 pcs. 22 4,400
Epoxy Multi-Purpose A&B 50 qrtz 220 11,000
B. Finishing Works
Colored water closet and
fittings 60 set 3,800 228,000

Colored lavatory w/ faucet 30 set 4,200 126,000
Single shower valve A 40 set 450 18,000
Colored toilet paper and soap
holder 40 set 450 18,000

Floor drain 100 pcs. 85 8,500
Angle valve U.S. 100 pcs. 120 12,000
Supply pipe U.S. 100 pcs. 85 8,500
Stainless single bowl kitchen
sink 40 set 3,300 132,000 1,247,750
X ELECTRICAL WORKS
A. Roughing-In Works
3/8"Ø RG6 Coaxial cable wire 30 roll 3,800 114,000
1/2"Ø flexible hose 100 roll 750 75,000
3/4"Ø flexible hose 60 roll 1,650 99,000
4x4 octagonal box 250 pcs. 25 6,250
2x4 utility box 1,750 pcs. 25 43,750
No. 12 T.W. wire 80 roll 2,300 184,000
No. 14 T.W. wire 100 roll 1,850 185,000
No. 10 T.W. wire 35 roll 3,600 126,000
No. 6 stranded wire 1600 mts 35 56,000
3/24"Ø x10' RSC pipe 35 pcs. 160 5,600
3/4"Ø service entrance cap 35 pcs. 80 2,800
Toks and screw 250 pcs. 5 1,250
1-1/4 plastic clamp 100 pcs. 8 800
Electric tape (big) 120 roll 28 3,360
B. Finishing Works
2"Ø Porcelain receptacle 450 pcs. 20 9,000
Single pole toggle switch 35 pcs. 85 2,975
115
3-way switch 70 pcs. 180 12,600
T-slot Convenience Outlet 1000 pcs. 110 110,000
Telephone Outlet w/ cover 50 pcs. 85 4,250
One-gang plate w/ cover 110 pcs. 85 9,350
Two-gange plate w/ cover 120 pcs. 100 12,000
Three-gang plate w/ cover 180 pcs. 110 19,800
Weather proof outlet 50 pcs. 280 14,000
Aircon outlet 40 pcs. 285 11,400
Circuit breaker w/ 60A Main
breaker 40 pcs. 1,800 72,000

Channel breakers 100 pcs. 650 65,000
Meter base 40 pcs. 560 65,000
Blank cover 40 pcs. 85 3,400 1,270,985
XI PAINTING WORKS
Semi-gloss Latex paint 100 tins 1,850 185,000

Flat Latex paint 100 tins 1,450 145,000
Semi-gloss enamel 50 tins 2,060 103,000
Flatwall enamel 50 tins 1,980 99,000
QDE White 50 tins 2,200 110,000
Glazing putty 50 gals 585 29,250
Paint thinner 200 gals 110 22,000
Polituff w/ hardener 100 gals 480 48,000
Dicalite 50 bags 420 21,000
Calsomine 50 bags 980 49,000
No. 100 sand paper 2000 pcs. 12 24,000
No. 120 sand paper 1500 pcs. 12 18,000
Clean rugs 2000 kls 25 50,000
3/4 masking tape 200 pcs. 25 5,000
Elastomeric paint 50 tins 1,800 90,000
Paint brushes 50 lot 2,200 110,000
Tinting color 50 lot 2,100 105,000
Acry color 50 lot 1,800 90,000
Old newspapers 40 kls 28 1,120
Body filler 50 liter 150 7,500 1,311,870
XII FLOOR & WALL
116
FINISHES
A. Living, Dining Kitchen
flooring (+/- 16 sq.m) 60x60
China granite tiles 2000 pcs. 160 320,000

B. Maid's room flooring (+/- 4
sq.m) 8x8 tiles- floor 1,600 pcs. 26 41,600

C. Common T&B (sq.m)
8x8 Tiles- floor 1,600 pcs. 32 51,200
8x8 tile-wall 2500 pcs. 35 87,500
Tiletrim (timber) 80 pcs. 285 22,800
D. Kitchen counter (sq.m)
0.60cmx 1.80m Granite
(3,200/sq.m) 30 pcs. 3,456 103,680

0.20cm x 2.0m Granite
(6,100/sq.m) 30 pcs. 2,440 73,200

0.10cm x 2.0m Granite
(6,100/sq.m) 30 pcs. 1220 36,600

E. Carport-Ground floor &
Balcony -Second floor

Pebbles 650 bags 180 117,000
Portland cement 650 bags 200 130,000
F. Bedroom 1 (12.65 sq.m)
Timber Laminated flooring 400 sq.m 1250 500,000
G. Bedroom 2 including
common area (11.85 sq.m)

Timber Laminated flooring 400 sq.m 1250 500,000
H. T&B Second floor
8x8 Tiles-floor 3,200 pcs. 35 112,000
8x10 Tiles-wall 5000 pcs. 32 160,000
1x2x8 kd (timber) 250 pcs. 85 21,250
J. ABC Grout 230 bags 210 48,300 2,325,130
15,519,10
XIII LABOR COST 40 lot 387,977.50 0
117
I. Mobilization 200,000
II. Temporary Services/
Utilities 1,098,000
III. Site Preparation 2,178,900
22,521,00
IV. Masonry and Concreting 0

V. Carpentry Works 8,057,950
VI. Roofing and Tinsmitting
Works 4,110,000
VII. Door and Windows 3,243,250
VIII. Hardwares and Others 1,542,750
IX. Plumbing Works 1,247,750
X. Electrical Works 1,270,985
XI. Painting works 1,311,870
XII. Floor and Wall finishes 2,325,130
XIII. Labor Cost 15,519.10
TOTAL COST OF 49,123,104.1
CONSTRUCTION 0
PLUS 2.5%
CONTINGENCIES 1,228,077.60
FINAL TOTAL COST OF 50,351,181.7
CONSTRUCTION 0
118
Figure 5. Vicinity Map
119
Floor Plan Layout
The floor plan show the scale diagram of resort where the exact location of the areas
found inside the establishment.
Figure 6. Main Floor Plan
120
Figure 7. Front Office
121
Figure 8. Parking Lot
122
Figure 9. Restaurant
123
Figure 10. Swimming Pool
124
Figure 11. Bedroom
125
Project Lay-out
The project lay-out shows the resort perspective view and resort elevation, and the
rooms’ perspective and interior perspective. It is shown in the succeeding pages.
I. Façade
It represents the front view of the proposed establishment.
II. Perspective
A figure that exhibits the object presented showing depth and distance.
Figure 12. Façade
126
127
Figure 13. Room Perspective
Figure 14. Interior Perspective of Room
Machineries and Equipment
The list of machineries and equipments with their quantity and cost are enumerated
here which are intended for use in VILLA AZULES RESORT
Table 46
Machineries and Equipment
Item Quantity Unit Cost Price
Water Tank 1 200000.00 200000.00
Steel Water Pump 1 20000.00 20000.00
128
21" Television 21 4295.00 90195.00
Air Conditioning Unit 21 8999.00 188979.00
Cooler / Electric Fan 2 649.75 1299.50
Computer Set 2 10999.00 21998.00
Heavy Duty Gas Range w/ Oven 2 32275.00 64550.00
Chiller 1 15670.10 15670.10
Freezer 1 35000.00 35000.00
Microwave Oven 1 4499.75 4499.75
Rice Cooker 2 3699.75 7399.50
Coffee Maker 1 656.75 656.75
Griller 1 1599.75 1599.75
Videoke Set (player, mic) 1 2731.00 0.00
TOTAL P651,847.35
Table 47
Furniture and Fixtures
Furnitures and Fixtures Quantity Unit Cost Price
Foam 20 4299.75 85995.00
Bed Frame 20 6975.00 139500.00
Side Table w/ Magazine rack 22 995.75 21906.50
Table w/ 4 chairs 45 6995.00 314775.00
Pillow 120 114.50 13740.00
129
Bedlinens (2 pillow case, 1 bedsheet, 1 blanket) 60 649.00 38940.00
Curtain 60 349.75 20985.00
Dresser 20 3995.00 79900.00
2 -1 - 1 Sofa Set 1 5999.00 5999.00
Office Table 1 6995.00 6995.00
Office Chairs 3 2995.00 8985.00
Shelves 4 3495.00 13980.00
Pool Table 3 50000.00 150000.00
Water Dispenser 1 799.75 799.75
Monoblock Chairs 15 99.00 1485.00
Cottages 25 15000.00 375000.00
TOTAL P1,278,985.25
Table 48
Operating Equipment
Utensils Quantity Unit Cost Price

Plate Rack 3 799.00 2397.00
Glass Rack 3 599.00 1797.00
Stock Pot 5 269.75 1348.75
Sauce Pot 5 319.75 1598.75
Frying Pan 5 1099.75 5498.75
130
Blender 2 649.75 1299.50
Hand Mixer 2 589.75 1179.50
Dinner Plate 175 20.00 3500.00
Salad Plate 175 25.00 4375.00
Dessert Plate 175 12.50 2187.50
Soup Bowl 175 16.60 2905.00
Tumbler 175 16.60 2905.00
Dinner Spoon 175 8.31 1454.25
Dinner Fork 175 8.31 1454.25
Dessert Spoon 175 8.29 1450.75
Dessert Fork 175 8.29 1450.75
Soup Spoon 175 15.00 2625.00
Serving Spoon 175 44.75 7831.25
Serving Fork 175 29.75 5206.25
Teaspoon 175 5.56 973.00
Cup and Saucer 175 69.75 12206.25
Sauce Dish 175 8.30 1452.50
Pitcher 10 229.00 2290.00
Tissue Dispenser 25 49.50 1237.50
Condiments Dispenser 25 89.75 2243.75
Ash Tray 25 13.00 325.00
Mixing Bowl 10 99.75 997.50
Dry Measuring Cup 2 79.75 159.50
Liquid Measuring Cup 2 249.75 499.50
Measuring Spoon 2 59.75 119.50
Strainer 3 71.75 215.25
Baking Pan 3 149.75 449.25
Muffin Pan 3 189.75 569.25
Cook's Knife 2 689.75 1379.50
Utility Knife 2 199.75 399.50
Pairing Knife 2 169.75 339.50
Bread Knife 2 119.75 239.50
Chopping Knife 2 269.75 539.50
6 - sided Grater 2 199.75 399.50
Shears 2 149.75 299.50
Can Opener 2 56.75 113.50
Pastry Brush 2 42.75 85.50
131
Tongs 2 49.75 99.50
Peeler 2 34.75 69.50
Meat Tenderizer 2 119.75 239.50
Mortar and Pestle 2 159.75 319.50
Salt and Pepper Shaker 1 59.75 59.75
Chopping Board 3 329.00 987.00
Turner 5 69.75 348.75
Laddle 5 79.75 398.75
Wooden Spoon 5 59.75 298.75
Spatula 5 89.75 448.75
Wire Whisk 5 109.75 548.75
TOTAL P83,816.00
CHAPTER VI
FINANCIAL FEASIBILITY
This chapter explains the market study or demand analysis to help determine and
support the assumptions regarding the anticipated revenues. This helps company
management decide whether or not commit additional resources or borrow funds to finance a
venture. Projects range from small venues and projects to very large mixed use projects with
multiple venues and land uses. The focus is on testing project viability, and enhancing
132
sustainability, and contributing to long-term success by providing feedback to the project
plan and operating strategy.
Once the market potential has been determined, a thorough appraisal of a project’s
financial viability is critical. This step is essential not only for proposed projects and
acquisitions, but also for existing facilities. The proponents prepared detailed summaries of
anticipated costs for staff salaries and benefits, equipment and supplies, and daily operational
expenses. The format includes projected expenses, revenue, and income and census
performance. This tool provides realistic data in maximizing revenue and minimizing costs,
thus affecting cash flow and financial viability.
Tied to effective market analysis is the need for capable financial planning and the
ability to close the financial gap in development and redevelopment plans with assistance
from the most effective and appropriate public programs.
Total Project Cost
Building Construction Php. 50,351,181.70
Equipments Php. 651,847.40
Furniture and Fixtures Php.1, 287,985.00
133
Tools and Utensils Php. 83,816.00
Working Capital Php 6,574,502.27
Total Project Cost Php 58,949,332.37
This summarizes the cost necessary in establishing the business order to start the
operation.
Mode of Financing
Investors Investments
Ms. Pontero Php. 7,500,000.00
Ms. Bondoc Php. 7,500,000.00
Ms. Gapasin Php. 7,500,000.00
Ms. Manuel Php. 7,500,000.00
Ms. Caseñas Php. 7,500,000.00
Mr. Mendoza Php. 7,500,000.00
Ms. Mercado Php. 7,500,000.00
Ms. Fernandez Php. 7,500,000.00
Total Financing Capital Php. 60,000,000.00
134
This summary of financing included in the business to fund the projected cost of the
business these funds may come from equality or depth financing. The business establishment
used the earned fund in order to avoid interest from depth financing like bank loans. This was
decided by the proponents.
The proponents provided Php 3,500,000.00 for the lot and Php 60,000,000.00 to start
the proposed resort.
Significant Assumptions
The business will start its operation in August, 2011 total equity financing are for
cash, to follow below are the summary of significant assumptions made.
Sales Forecasts
1. Sales are projected as assumed by the proponents
2. Sales are projected to increase by 20%, 30%, 40% and 50% from the first
year of sales.
3. All sales are for cash.
4. Sales are received evenly throughout the year.
5. Applicable output VAT is 12% based on recent regulations from the
Bureau of Internal Revenue
Cost of Sales and Inventory Forecast
135
1. Cost of sales is projected as follows.
2. Cost of sales is expected to increase by 20%. 30%, 40% and 50% from the
first year cost of sales.
3. Purchases for required inventory and supplies are made evenly throughout
the year. Stocks of inventory are for at least two days of the company’s
operation.
4. The supplies vary for the next 5 years.
5. Applicable output is 12% based on recent regulations from the Bureau of
Internal Revenue.
Operating Expense Forecast
1. All operating expenses except for depreciation are for cash.
2. There will be an annual increase of approximately 10% to 20% depending
on expenses.
Cash Forecast
1. Cash on hand will be kept at a minimum of Php 500,000.00
Projected Financial Statement
Correct and smooth performance in a business leads to earn profit, having the right
information and facts about the amounts of profits statement helps the business to its future
flow of cash in a business existing resources.
136
• Definition of the elements relating to performance
1. Income – income increases during the business is undergoing its working
hours.
2. Expense - expense is something spent to attain a goal or accomplish a purpose.
• Balance Sheet – a statement of a business or institution that lists the assets,
debts, and owner’s investment as of a specified date.
1. Definition of the elements to financial position
• Asset – anything of value Assets can be in the form of money, such as cash at
the bank or amount you owned.
• Liability – opposite of asset. Liabilities generally refer to a person’s debts, or
in the case of a company.
• Equity – the part of something. Asset, house or company which you own.
2. Cash flow Statement – is the difference between total income and total
expenses. This amount is carried over the next period as beginning cash. It is a
financial statement that reflects the inflow of revenue vs. the outflow of expenses
resulting from operating, investing and financing activities during a specific time
period. Cash flow statements and projections express a business’s results or plans
in terms of cash in and out of the business, without adjusting for accrued revenues
and expenses. The cash flow statement doesn’t show whether the business will be
137
profitable, but it does show the cash position of the business at any given point in
time by measuring revenue against outlays.
Note 1 – Cash
This refers to cash on hand in the business.
Note 2 – Inventories and Supplies
Inventories is an evaluation or a survey, as of abilities, assets or resources
while Supplies is to fill a position as a substitute
Note 3 – Prepayments and other current assets
These are the payments made for insurance.
Note 4 – Property Plant and Equipment
Building Construction 15 years
Equipments 5 years
Furniture and Fixtures 5 years
Tools and Utensils 5 years
Note 5 – Trade Payment
Liabilities owned to suppliers for purchases or services rendered
Note 6 – Other Payable
138
These payments include taxes, VAT, and other payables aside from suppliers
and liabilities.
Note 7 – Equity
This business has 8 member, they share profits and losses of the company.
Note 8 – Cost of Sales
It indicates the daily sales of the Resort.
Depreciation Table
An expense item set up to express the diminishing life expectancy and value of any
equipment. Depreciation is set up over a fixed period of time based on current tax regulation.
Table 49
139
Major Assumptions
Table 50
140
Balance Sheet
Table 51
141
Income Statement
Table 52
142
Cash Flow Statement
Table 53
143
Statement of Changes in Capital
Table 54
144
Schedule of Accounts Payable
Table 55
145
Schedule of Resort Revenue
Table 56
146
Schedule of Cost of Services
Table 57
Schedule of Operating Expenses
Table 58
147
Schedule of PPE and Depreciations
Table 59
148
Schedule of Salaries and Wages
CHAPTER VII
149
SOCIO – ECONOMIC FEASIBILITY
This study discusses the socio- economic feasibility of the proposed resort. Its main
objective is to gather benefits to the society, and how it can contribute to the community and
to the country as well. The socio- economic aspect of the study aims to provide positive
benefits of the whole society and has responsibility to help the society develop and prosper.
Owners of Proposed Business
The proponents of Villa Azules Resort have a great understanding of the business.
The proponents are graduates of Bachelor of Science in Hotel and Restaurant Management
with honors and are very well - qualified and competent to put up and manage a resort. The
proponents engaged into a business venture because of reasons like, to gain profit, to apply
the knowledge and skills gained from their studies, and also because the proponents want to
share their love and passion for resorts to other people as well. In every business, the
motivation of the owner is to gain profit and the desire to become a successful entrepreneur.
A successful business makes a difference to the social aspect because of the capital earned
from the proposed resort will be able to contribute to the economic growth of the community
and the country.
Customers / Client
A resort is a “yes” for many people especially to those who want to unwind and to
escape from work and problems in the city or their workplace. Going to a resort is not just for
swimming anymore, it is also the customers’ way of spending their leisure time and to enjoy,
relax, celebrate, spend their vacation, and many more. In businesses, the customers are the
number one source of income. It aims to satisfy customers with good food and beverage
150
service, ambiance, good quality of accommodation, amenities and most especially, excellent
service from its employees.
Company Personnel
The proposed resort will hire well - qualified personnel who will use their knowledge,
skills and exert effort in their work. The resort will offer regularization and a chance for the
employees to be promoted and increase their salaries as a reward for their jobs well done and
loyalty to the business. They will also receive free meals, incentives and benefits such as
SSS, and health card. The company will also provide trainings and seminars to update
knowledge and enhance the employees’ individual capacity. Villa Azules Resort will provide
employment to prospective personnel.
Government
The Villa Azules Resort will be located in the City of San Jose del Monte, Bulacan.
Through an efficient service, the proposed resort will gain profit. All taxes paid through the
income taxes that usually go to the National Government will be returned to the taxpayers as
funds for infrastructure and finance the economic growth of the city. Thus, with the income
earned, the proposed resort will be contributing to the government income and its
development.
Future Researchers
151
The future researchers must focus with their financial study to know if it will generate
or gain income as a business, as well as having more employees to be able to run the resort
for twenty four hours and seven days a week. They should also improve the facilities and
amenities of the proposed resort, since it has a huge lot area. Making a feasibility study for a
resort is very complicated and takes a lot of time. The proponents advise the future
researchers to be really patient and exert effort in doing a study.
152

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CHAPTER I

THE EXECUTIVE SUMMARY

the important needs of the study.

Highlights of the Study

the hassle of traveling for long hours.

Brief statements of the different chapters are the following:

The Villa Azules Resort is an establishment owned under a limited

Bondoc, Roselle G. Caseñas, Van Vivian O. Fernandez, Heidi Danise C. Gapasin,

resort’s management. Competent and qualified employees that will be assigned in

establishment. The different stages of employment to be undergone are made strict to

any kind will have corresponding sanctions.

The proposed establishment, Villa Azules Resort, will be located at Liana

60,000,000.00. The building construction costs Php 50,351,181.70, equipments costs

Socio – Economic Feasibility

Bulacan, and the local and national government.

As the owners of Villa Azules Resort benefits from the proposed

be generating income from those tourists.

understanding, creating a business is of a possibility. The accomplishment of a business is

this, a business can be successful.

Management in Trinity University of Asia. The proponents will be presenting a feasible

study on a resort that the proponents worked hard for.

PROJECT BACKGROUND AND HISTORY

Brief History of the Project

need to do to make the business work.

could attract visitors or tourist around the area.

importantly will provide employment to locals.

a break, have it here”.

Project Proponent of the Study

for developing a business plan.

Bachelor of Science in Hotel and Restaurant Management at Trinity University of Asia.

Individual and Total Capital

Name of Partners: Amount of Investments

Proposed Name of the Firm

break, have it here” will be the tagline of Villa Azules Resort.

could attract visitors or tourists around the area.

and most importantly will provide employment to locals.

FFigure 1. Proposed Logo

Form of Business Ownership

partnership is an arrangement where entities and/or individuals agree to cooperate to advance

available for public inspection. In many countries, a partnership is also considered to be a

MANAGEMENT AND PERSONNEL FEASIBILITY

business organization, proposed organizational structure, proposed management principles

Personnel of the Establishment

Proposed Distribution of Employees of Villa Azules Resort

Type of Business Organization

simplicity of its organizational structure. It facilitates discipline and control of individuals

and maintains flexibility with the organization as a response to constantly changing

conditions and demands to its environment on organizational structure.

Proposed Organizational Chart

channels of supervision and the relative authority.

organizational structure of the establishment.

Job Title: RESORT MANAGER

Reports To: Owner

Required Availability: Full time

• Responsible for overseeing the employees in every area of resort operations,

including housekeeping, restaurants, and activities.

• Also assists with resolving client complaints.

• College Graduate – Bachelor of Science in Hotel and Restaurant Management

• Must have at least 2-years experience in managing a resort

• Good communication skills.

• Strong front office management and organization skills.

• Flexibility/adaptability to work in all areas of the resort.