ROWENA'S JWPSIC CONSTRUCTION CANTEEN

DYNA-MAC KEPPEL PHILIPPINES INC. (KEPPEL SHIPYARD)

Cabangaan Point Cawag Subic Zambales 2209

I - EXECUTIVE SUMMARY

MISSION
o Our mission is to be recognized as the most client and customer
satisfaction in terms of value for money and excellent service.
Operate an efficient profitable business that meets needs. To
encourage a friendly working atmosphere between the canteen
manager who utilize the facility.

OJECTIVES
o To prepare high nutritional value foods at low cost.
o To serve customers on time and with good variety of choices.
o To make them happy with the food they eat from our canteen.

KEY TO SUCCESS
o
o
o

Offer quality food of best value with good service

Food is one of the major factors in determining a canteen success
Canteen employees who perform at a high level & work to
accomplish the canteen goal.

II COMPANY SUMMARY

COMPANY OWNERSHIP AND LOCATION

o
o

o
o

NAME OF APPLICANT:
ROWENA G. MENDIOLA
HOME ADDRESS:
930 KAPALARAN ST BARANGKA DRIVE
MANDALUYONG CITY
BUSINESS ADDRESS:
DYNA MAC KEPPEL PHILIPPINES INC. KEPPEL
SHIPYARD
CABANGAN POINT CAWAG SUBIC ZAMBALES
PHILIPPINES 2209
CELLPHONE #:
09399586331
TYPE OF BUSINESS :
CANTEEN CONCESSIONER CONSTRUCTION
SITE

BRIEF HISTORY OR START UP PLAN/BACKGROUND OF BUSINESS

o

The business was conceptualized thru the basic demand of

workers along with the development of construction contract of
Journeyman
Welding
&
Piping
Services
International

Corporation, with the principal DYNA-MAC KEPPEL PHILIPPINES

INC.

III MARKET ASPECT

The location of business is within the construction site (Subic shipyard)

of DYNA-MAC KEPPEL PHILIPPINES INC. Subic Zambales where there are
many principals with different contractor serving the group of employees
of each contractor. There are existing canteen provided by the principal
but the contractor is allowed to serve their own employee if they wish to
customers are all workers of contractual and regular status from
executive down to the ordinary workers. The shipyard has a total of more
than 3,000 workers confined in the area who are working even holidays
if they wish to and the demand of the job requires them. They are
salaried and contract workers receiving compensation either weekly or
semi-monthly.

DEMAND

Total Demand

1500 workers or more depending on upcoming

contracts
750 plus catered under principal 350 flexible
350 flexible plus nearly upcoming around 200
maximum of 350 workers

Catered Demand
Un-catered Demand
Target Demand

MARKETING STRATEGY
o

Price is almost standard within the budget of workers but can

add some freebies like free soup candies or points
accumulation to get free meal with of course relaxing
ambiance for workers to enjoy eating even just for max of an
hour.

LIST OF BUYERS (N/A)

o Existing and upcoming workers

LIST OF SUPPLIERS (N/A)

o Public market and grocery stores nearby

LIST OF COMPETITORS (TO BE IDENTIFIED)

o There are 5 competitors existing in the area and some others
outside of shipyard

SALES PROJECTIONS

DESCRIPTI
ON
PER
SERVING
REGULAR
MEAL
SNACKS
TOTAL

U.PRICE

QUANTITY

DAILY
SALES

MONTHLY

ANNUAL

75(+-)
25(+-)

260
90

19,500.00
2,250.00

585,000.00
67,500.00

7,020,000.0
0
810,000.00

350

21,750.00

652,500.00

7,830,000.

00

IV - TECHNICAL ASPECT

PRODUCT/SERVICE DESCRIPTION
o Food preparation and serving variety of menu to have a good food
choice at one time.
o Introduce new foods before they are added to the daily menu, which
is the meal breakfast, lunch, dinner and snacks in the morning and
the afternoon with delicious dessert & fruits.

BUSINESS LOCATION AND SIZE

o The business location is within the construction site (Subic shipyard)
of DYNA-MAC KEPPEL PHILIPPINES INC. SUBIC ZAMBALES
o And the sizes is 100 square meter, its under renovation/repair

TIME AND DAYS OF OPERATION

o The service will visit the canteen between 6:00am-10:00pm daily.

BUILDING FACILITIES
o Building is provided by rental however improvements suited to the
need of the business is for concessioners account including
equipments and materials needed.

RAW MATERIALS/ EQUIPMENT/ MACHINERIES REQUIREMENTS

o

QUANTITY
250 PCS.
14
200 SETS
24
2
4

o
QUANTITY
10
60
1

LIST OF UTENSILS
PARTICULARS
GLASS & PLATES, BOWL
COOKING WARES
FORK & SPOON
FOOD SERVER
CRATE & BARREL
STAINLESS STEEL
SMALL WARES
VARIOUS KITCHEN TOOLS
TOTAL

UNIT COST
15
1,500.00
70.00
120.00
938.00
515

TOTAL COST
3,750.00
21,000.00
14,000.00
2,880.00
1,876.00
2,060.00
18,434.00
25,000.00
89,000.00

UNIT COST
1,750.00
385.00
3,000.00

TOTAL COST
17,500.00
23,100.00
3,000.00

LIST OF FURNITURES & FIXTURES

PARTICULARS
TABLES
CHAIRS
RECEIVING STAND

CASHIER/RECEPTION
MIRROR
BULLETIN BOARD
TOTAL

1
1

o
QUANTITY
1 UNITS
2 UNITS
2 UNITS
3 UNITS
2 UNITS
2 UNITS
2 UNITS
2 SETS
2 SETS
1 UNITS
10 UNITS
1 SET
1 SET
1 SET
1 SET
5 UNIT
1 UNIT

2,500.00
1,500.00
9,135.00

2,500.00
1,500.00
47,600.00

LIST OF EQUIPMENTS
PARTICULARS
AIR CONDITION
FREEZER
REFRIGERATOR
HEAVY BURNER
ELECTRIC STOVE
WATER DISPENSER
MISCROWAVE OVEN
JUICE MACHINE
RICE COOKER
TV FLAT SCREEN
CEILING/WALL/EXHAUST
FAN
COMPUTER
WATER TANK
WATER PUMP
GENERATOR
HEAVY GAS TANK
RACK DISPENSER

UNIT COST
25000.00
18,000.00
17,500.00
8,000.00
2,800.00
8,000.00
6,000.00
65,000.00
1,800.00
32,000.00
2,000.00

TOTAL COST
25,000.00
36,000.00
35,000.00
24,000.00
5,600.00
16,000.00
12,000.00
130,000.00
3,600.00
32,000.00
20,000.00

32,000.00
70,000.00
12,000.00
44,000.00
2600.00
3,000.00

32,000.00
70,000.00
12,000.00
44,000.00
13,000.00
3,000.00

TOTAL

349,700.00

513,200.00

V - ORGANIZATION AND MANAGEMENT

MANAGEMENT EXPERTISE/TECHNICAL KNOW HOW

o The owner as an OFW works in a household and eventually in
industrial site where they are catering workers in different workers
barracks in a construction site in Jordan. In what Ive learned in my
past experience to know how to manage the canteen business in
addition to explore the skills, knowledge and capability but the
most important thing is capital in order to successfully manage the
business.

STYLE OF MANAGEMENT

o Family type of management is more applicable as you treat your

workers more closely to maintain cooperation and good service.

MANPOWER REQUIREMENTS CERTIFICATION

This is to certify that ROWENAS JWPSIC CONSTRUCTION CANTEEN WITH

BUSINESS ADDRESS: DYNA-MAC SHELL MALAMPAYA PROJECT KEPPEL SUBIC
SHIPYARD SUBIC ZAMBALES will provide a total of 18 personnel to wit:

a.
b.
c.
d.
e.
f.
g.
h.
i.

1 Canteen Manager
1 Canteen Assistant
3 Cook
2 Asst. Cook
5 waiter/waitress
1 cashier
2 dish washer
1 driver
2 maintenance
This certificate issued in compliance for the requirements.

ROWENA G. MENDIOLA
OWNER

VI FINANCIAL ASPECT

TOTAL PROJECT COST

ASSETS
FIXED ASSETS:
Store Renovation
Lot
Equipment/Machine
Fixture & Furniture
Vehicle
OTHER ASSETS:
Rent Deposits (Space
Rental)
Acquisition of Rights
OPERATING/WORKING
CAPITAL:
Cash
Purchase of
supplies/merchandise
Inventories
Utilities
Permit & Licenses
Buffer fund

TOTAL
COST

PROJECT

EQUITY

LOAN

TOTAL

150,000.00

150,000.00
513,200.00
47,600.00
50,000.00

300,000.00
513,200.00
47,600.00
200,000.00

75,000.00

75,000.00

700,000.00
25,000.00

900,000.00
25,000.00

25,000.00
30,000.00
384,200.00

25,000.00
30,000.00
384,200.00

150,000.00

200,000.00

500,000.00

2,000,000.0 2,500,000.0
0
0

FORM OF EQUITY
o Cash and Equipment

SOURCES OF EQUITY
o Savings and pulled resources from relatives and friends

OTHER SOURCES OF INCOME

GENERAL COMPANYS POLICY

CANTEEN POLICY

ROLE & RESPONSIBILITIES OF CANTEEN OPERATORS

THE CANTEEN OPERATOR WILL:

Ensure that people employed as canteen staff are fit and proper people
and have the necessary skills and appropriate training to manage the
canteen, meet health, hygiene and safely requirement.

Comply with relevant legislation and standards and with relevant

department requirements.

Operate the canteen using good business practice

Meet award wages and other obligations as an employer

Design menus and promote and provide food and beverages to support
health and well-being

Support the environmental cleanliness

Reinforce nutrition and related programs including the social aspects of

food and its enjoyment

Maintain good business practice and economic viability while at the

same time selling food at a price that can afford

Ensure that any person who is employed to assist the canteen manager
is suitable for working.

TO OPERATE AS VIABLE BUSINESS WHILE SUPPORTING THE HEALTH AND

WELL-BEING OF ITS CONSUMERS.

ROLE OF THE CANTEEN

ALL PERSONS WILL BE PROVIDED WITH A CANTEEN MENU THAT REFLECTS THE
DIETARY GUIDELINES.

The canteen must to supply nutritious food.

The canteen is not govern by profit only, is to be sufficient for staff wages,
maintenance, and upgrading of equipment and facilities

The canteen can be of special service for maintenance workers of DYNA-MAC

construction.

ROLE OF CANTEEN COMMITTEE

to establish and monitor the canteen policy

to provide a representative forum for the discussion of issues related to the
canteen
to support the canteen manger in the implementation of policy

POLICY ON NUTRITION
Nutrition is a priority when considering the foods and beverages that will be sold at
the canteen. Good Nutrition is a high priority and we should work towards healthier
lifestyle..
Fruits preferably fresh but may include frozen, canned (in natural juice)
The emphasis of the canteen menu will be nutrition
It is appropriate that the most nutritious food be offered

MENU PLANNING
The canteen menu will be consistent with the policy.
The canteen manager will be responsible for making changes to the menu in
consultation with the canteen committee.
The canteen manager will experiment with the sales of new food items.
The canteen manager will be responsible for determining the prices of the food
items and beverages taking into consideration the business over heads and
profit margins
The canteen will have a different menu for the summer months terms 1 and 4
and winter months terms 2 and 3, optimizing the sale of seasonal fruit and
vegetables.
The canteen may support healthy specials in a meal deal. These

HEALTH AND SAFELY REQUIREMENTS

Canteen operators must be aware of and must meet food safety obligations
and health hygiene requirement under health legislation and food standard
including:
o Safe food handling practices
o Health and hygiene requirements food handlers
o Advisory of warning statements next to or in connection with food
containing allergens.

Canteen operators must ensure the correct environment for the preparation
and serving of safe food. information can be obtained from:
o The health protection service
o The national code of design, construction and fit-out of food premises.
An employer shall take all reasonably practicable steps to protect the health,
safety and welfare at work of the employees
An employee is not to take any action that would create or increase risks to the
health and safety of themselves or any other people at or near the workplace
Employee are required to report any dangerous situations which occur and any
hazardous working arrangements, equipment or process
Routine safety inspections must be undertaken by the canteen manager each
them
Safety issues identified by the canteen manager must be reported
When required, canteen staff will have the necessary training in occupational
health and safety to ensure safe working environmental at all times

IMPLEMENTATION PROCEDURE

The relevant agreement or memorandum of understanding between the

concessioner and the canteen operator, plus any additional documentation
such as a hire of registration as a food business, must be in place before the
canteen operator commences operating the canteen area.

INSURANCE REQUIREMENTS

A RISK PROFILE AND THE FOLLOWING INSURANCES MUST BE PUT IN PLACE

AND KEPT CURRENT:
o Workers compensation as required by law
o Product liability to cover food and other products sold by the canteen
o Personal accident and sickness cover for volunteers of the canteen
operator.

DEFINITION
CANTEEN
A food business that sells food and beverages to a customers.

CANTEEN MANAGER
The person responsible for managing the operations of the canteen, including
supervising employees and volunteers involved in operating the canteen

CANTEEN STAFF
The paid or volunteer staff delivering canteen services

CANTEEN OPERATOR

A Registered business operating a canteen in DYNA-MAC KEPPEL PHILIPPINES

INC.

FOOD BUSINESS
As a business that involves the handling of food intended for sale; or the sale of
food whether or not the business, enterprise or activity is of a commercial,
charitable or community nature or whether it involves the handling or sale of
food on one occasion.

FOOD SAFETY PROGRAM

A program set out in a written document retained at the promises of the food
business (canteen) including records of compliance and related action because
it is important to handle and prepare food safely.

FOOD STANDARD
A code of practice enforceable by law, each government has an agency
responsible for food surveillance and ensuring that the requirements of the
food standards code.

REGISTRATION
Refer to listing the canteen with sanitary permit as a food provider and food
preparation service.

DISCIPLINE
It is the role of supervising the manager, to ensure the customer maintain
discipline in the canteen area.

Policy:
The canteen policy will be available to view/ will be on display in the canteen

SOCIAL SECURITY SYSTEM

Rowenas JWPSIC CONSTRUCTION CANTEEN is registered with the Social

Security System of which every employee is a member. As mandated by law,
both employer and employee are to contribute for the Social Security Benefits
of the employees in accordance with SSS Contribution Rates and Schedule.
As a member, an employee can avail of the Social Security Program, who
provides a package of benefits in the event of death, disability, sickness,
maternity and old age. Basically, the SSS provides for a replacement of income
lost on account of the aforementioned contingencies.

THIRTEENTH (13TH) MONTH PAY

The company will pay their employees thirteenth month pay, regardless of the
nature of their employment and irrespective of the methods by which their
wages are paid, provided they worked for at least one (1) month during a

calendar year. The thirteenth-month pay should be given to the employees not
later than December 24 of every year.

POLICY ENDORSMENT:
We, the undersigned, hereby certify that this policy have read and understand
the material covered. I have had the opportunity to ask questions about the
policies in this handbook, and I understand that any future questions that I may
have about the handbook or its contents will be answered by the Office
Manager or his or her designated representative upon request. I agree to and
will comply with the policies, procedures, and other guidelines set forth in the
handbook.

EMPLOYEE NAME

SIGNATURE

______________________________

___________________________

______________________________

___________________________

______________________________

___________________________

______________________________

___________________________

______________________________

___________________________

Approved by:

______________________________________
ROWENA G. MENDIOLA
Owner

DATE