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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

Required Availability: Full time

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.

• Good communication skills.

• Computer Skills: Proficient in MS Word, MS Excel, MS PowerPoint

Job Title: HUMAN RESOURCE MANAGER

Report to: Resort Manager

Department: HR Department

Required Availability: Full time

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

Required Availability: Full time

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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• Good communication skills.

• 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

Required Availability: Full time

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

Required Availability: Full time

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

Reports To: Resort / Restaurant Manager

Required Availability: Full time

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

Reports To: Resort / Restaurant Manager

Required Availability: Full time

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

Required Availability: Full time

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

Required Availability: Full time

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

Reports To: Resort / Restaurant Manager

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

Required Availability: Full time

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
2 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 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
4 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

Waiter
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
2 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 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
4 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
Dishwasher
1 7:00am- OFF 7:00am- 7:00am- 7:00am- 7:00am- 7:00am-
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
2 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Cashier
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
2 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 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
4 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Front Office Attendant
1 7:00am- OFF 7:00am- 7:00am- 7:00am- 7:00am- 7:00am-
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
2 7:00am- OFF 7:00am- 7:00am- 7:00am- 7:00am- 7:00am-
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
3 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
4 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Utility/Housekeeper/Janitor
1 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
2 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
3 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
4 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
6:00pm 6:00pm 6:00pm 6:00pm 6:00pm 6:00pm
5 6:00pm- OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am

39
6 6:00pm- OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
7 6:00pm- OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
8 6:00pm- OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
Clinic Nurse
1 7:00am- OFF 7:00am- 7:00am- 7:00am- 7:00am- 7:00am-
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
2 2:00pm- OFF 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Lifeguard
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
2 3:00pm- OFF 3:00pm- 3:00pm- 3:00pm- 3:00pm- 3:00pm-
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
Security Guard
1 6:00am- OFF 6:00am- 6:00am- 6:00am- 6:00am- 6:00am-
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
8 6:00pm- OFF 6:00pm- 6:00pm- 6:00pm- 6:00pm- 6:00pm-
6:00am 6:00am 6:00am 6:00am 6:00am 6:00am
Maintenance Personnel
1 7:00am- OFF 7:00am- 7:00am- 7:00am- 7:00am- 7:00am-
4:00pm 4:00pm 4:00pm 4:00pm 4:00pm 4:00pm
2 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

40
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

41
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

42
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

43
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
Front Office Attendant 4 7,852.00 87.5 87.5 175.00
Utility/Housekeeper/Janitor 8 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
Maintenance Personnel 2 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

45
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
Front Office Attendant 4 7,852.00 585.30 266.70 852.00
Utility/Housekeeper/Janitor 8 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
Maintenance Personnel 2 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

Quantity Description Price Unit Price


1 slice Ham Php 4.40 / slice Php 4.40
3 pieces Bread Php 1.98 / pc Php 5.94

79
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 14.61
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

Quantity Description Price Unit Price


1/2 piece Hard boiled Egg Php 5.00 / pc Php 2.50
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 12.71
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

Quantity Description Price Unit Price


30 grams Tuna Flakes Php 60.00 / 420 g Php 4.28
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 14.49
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

Quantity Description Price Unit Price


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
TOTAL UNIT COST Php 14.46
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

Quantity Description Price Unit Price


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 Tbsp Onion Php 89.00 / kg Php 1.33
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
TOTAL UNIT COST Php 9.12
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

Quantity Description Price Unit Price


60 grams Pork Php 175.00 / kg Php 10.50
1 tsp Garlic Php 99.00 / kg Php 0.49
1 Tbsp Soy Sauce Php 100.00 / gal Php 0.39
1/5 tsp Vetsin Php 32.75 / 250 g Php 0.13
2 Tbsp 7Up Php 18.00 / 330 mL Php 1.63
1 Tbsp Ketchup Php 159.00 / 1 gal Php 0.63
TOTAL UNIT COST Php 15.34
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
Quantity Description Price Unit Price
60 grams Chicken Php 100.00 / kg Php 6.00
1 tsp Garlic Php 99.00 / kg Php 0.49
1 Tbsp Soy Sauce Php 100.00 / gal Php 0.39
1/5 tsp Vetsin Php 32.75 / 250 g Php 0.13
2 Tbsp 7Up Php 18.00 / 330 mL Php 1.63
1 Tbsp Ketchup Php 159.00 / 1 gal Php 0.63
TOTAL UNIT COST Php 10.84
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

Quantity Description Price Unit Price


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
1/2 tsp Vetsin Php 32.75 / 250 g Php 0.32
1 tsp Pepper Php 315.00 / kg Php 0.78

85
2 Tbsp Cornstarch Php 21.75 / 400 g Php 1.63
TOTAL UNIT COST Php 13.67
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

Quantity Description Price Unit Price


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
TOTAL UNIT COST Php 13.88
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

Quantity Description Price Unit Price


50 grams Beef Php 254.00 / kg Php 12.70
1 Tbsp Onion Php 89.00 / kg Php 1.33
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
1 tsp Garlic Php 99.00 / kg Php 0.49
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
TOTAL UNIT COST Php 26.01
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

Quantity Description Price Unit Price


50 grams Pork Php 175.00 / kg Php 8.75
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 Garlic Php 99.00 / kg Php 0.49
1 piece Bay Leaf Php 0.75 / pc Php 0.75
1/4 tsp Pepper Php 315.00 / kg Php 0.39
1 tsp Sugar Php 61.00 / kg Php 0.30
1 Tbsp Oil Php 88.95 / L Php 1.33
TOTAL UNIT COST Php 12.64
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

Quantity Description Price Unit Price


50 grams Chicken Php 100.00 / kg Php 5.00
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 Garlic Php 99.00 / kg Php 0.49
1 piece Bay Leaf Php 0.75 / pc Php 0.75
1/4 tsp Pepper Php 315.00 / kg Php 0.39
1 tsp Sugar Php 61.00 / kg Php 0.30
1 Tbsp Oil Php 88.95 / L Php 1.33
TOTAL UNIT COST Php 8.89
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

Quantity Description Price Unit Price


50 grams Pork Php 175.00 / kg Php 8.75
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 Tbsp Oil Php 88.95 / L Php 1.33
1/2 tsp Achuete Seeds Php 8.75 / 15 g Php 1.45
1 tsp Garlic Php 99.00 / kg Php 0.49
1/2 tsp Salt Php 17.35 / 500 g Php 0.08
1/2 tsp Pepper Php 315.00 / kg Php 0.78
TOTAL UNIT COST Php 17.92
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

Quantity Description Price Unit Price


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
TOTAL UNIT COST Php 10.15

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

Quantity Description Price Unit Price


16 oz Soda Php 46.00 / 1.5 L Php13.70
TOTAL UNIT COST Php 13.70

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

Quantity Description Price Unit Price


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
TOTAL UNIT COST Php 7.84

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
10mmØ x 20' deformed bars 8,000 pcs. 135 1,080,000
9mmØ x 20' deformed bars 40,500 pcs. 85 3,442,500

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
Piano hinge 300 pcs. 120 36,000
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
Piano hinge 300 pcs. 120 36,000
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


b. 3) W-3 sliding window

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


b. 4) W-4 sliding window

( 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

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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