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Lai Alimento’s Catering

Service
A Feasibility Study Presented
To the Faculty of Senior High School
Immaculate Conception College
Balayan, Batangas

As Partial Fulfillment of the Requirements


For the K-12 Curriculum
Accountancy, Business and Management

By:
Bancoro, Laila Nicole B.
Bathan, Catherine Joy B.
Cabral, Kristine E.
Maala, Lesilie M.
Manalo, Eleanor Mae B.
Palanca, Maricon Emi B.
Rom, Katherine Joyce
Veroya, Sheila Mae G.

March 2017
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ACKNOWLEDGEMENT

The researcher’s would like to thank the Almighty God for the wisdom,

determination and strength that He has given to the researchers in order for

them to come up with this study. They would also like to thank their parents

for their support in making this study as well as their Management Instructor,

Mr. Richard M. Frontera III, M.A, for giving them advice and ideas while

making this study.


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DEDICATION

The researchers would like to thank first and foremost the Almighty God

for His presence while making this study. They also dedicate this work to their

classmates and friends for helping and giving them some ideas. The

researchers would like also to thank their parents to make this business plan

possible. To their Management Instructor, Mr. Richard M. Frontera III, M.A., for

his guidance and encouragement to finish this work.

THE RESEARCHERS
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ACCEPTANCE SHEET

The business plan entitled “Lai Alimento’s Catering Services”

prepared and submitted by Laila Nicole N. Bancoro, Catherine Joy B. Bathan,

Kristine E. Cabral, Leslie M. Maala, Eleanor Mae B. Manlao, Maricon Emi B.

Palanca, Katherine Joyce P. Rom and Shiela Mae G. Veroya as partial

fulfillment of the requirements for the Senior High School Curriculum –

Accountancy, Business and Management track.

RICHARD M. FRONTERA III, M,A/ Ed. D (In Progress)


ABM Coordinator/Management Instructor

Accepted as partial fulfillment of the requirements for the Senior

High School Curriculum – Accountancy, Business and Management track.

SR. MARY ANN LUMACTAO, AR RICHARD M. FRONTERA III, M.A


SHS PRINCIPAL ABM COORDINATOR
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APPROVAL SHEET
Approved by the Panel of Examination of Examiners on Oral

Presentation with a grade of _____%

Business Name:
“Lai Alimento’s Catering

Services”

Business Members:

Laila Nicole N. Bancoro


Catherine Joy B. Bathan
Kristine E. Cabral
Leslie M. Maala
Eleanor Mae B. Manalo
Maricon Emi B. Palanca
Katherine Joyce P. Rom
Shiela Mae G. Veroya

MARIBETH H. ANDINO, MBM


Chairman

MARIBETH ANDINO, MBM MARIA GRACE B. BALBOA


Panelist Panelist

JESSICA RIVAL
Panelist

Accepted and Approved as Partial Fulfillment of the Requirements

for the K-12 Curriculum.

SR. MARY ANN LUMACTAO, AR RICHARD M. FRONTERA III, M.A


SHS PRINCIPAL ABM COORDINATOR
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TABLE OF CONTENTS

TITLE PAGE . . . . . . . . . . i

ACCEPTANCE SHEET . . . . . . . . ii

APPROVAL PAGE . . . . . . . . . iii

DEDICATION . . . . . . . . . IV

ACKNOWLEDGEMENT . . . . . . . . V

LIST OF TABLES . . . . . . . . . VI

CHAPTER I – EXECUTIVE SUMMARY

HIGHLIGHT . . . . . . . . . 1

CONCLUSIONS TO FEASIBILITY . . . . . . 2

CHAPTER II – PROJECT BACKGROUND AND HISTORY

NAME OF THE FIRM PROJECT . . . . . . 3

TYPE OF BUSINESS ORGANIZATION. . . . . . 3

LOCATION OF HEAD OF OFFICE . . . . . 4

BRIEF HISTORY OF THE PROJECT . . . . . 4

CHAPTER III – MANAGEMENT AND PERSONNEL FEASIBILITY

PERSONNEL . . . . . . . . . 6

MANAGEMENT PROPOSAL . . . . . . 7

SYSTEM FORMS AND DESIGN . . . . . . 8

CHAPTER IV – MARKETING FEASIBILITY

MARKETING DESCRIPTION . . . . . .9

DEMAND . . . . . . . . . 10
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DEMAND SUPPLY ANALYSIS . . . . . . 10

GENERAL MARKETING PRACTICES . . . . . 11

PROPOSED MARKETING PRACTICE . . . . . 11

CHAPTER V – PRODUCTION FEASIBILITY

SERVICE . . . . . . . . . 13

SERVICE PROCESS . . . . . . . . 14

TECHNOLOGICAL ASSISTANCE . . . . . . 14

SERVICE SCHEDULE . . . . . . . 15

BUILDING AND FACILITIES . . . . . . . 15

MACHINERIES AND EQUIPMENT . . . . . . 19

MANPOWER REQUIREMENTS . . . . . . 19

WASTE AND WASTED DISPOSAL METHODS . . . .

SERVICE COST . . . . . . . . 25

CHAPTER VI – FINANCING FEASIBILITY

TOTAL PROJECTED COST . . . . . . 26

FINANCERS . . . . . . . . .

CHAPTER VII – SOCIO-ECONOMIC FEASIBILITY

PROJECT EMPLOYEES . . . . . . . 41

OTHER BENEFITS . . . . . . . . 42

THE GOVERNMENT . . . . . . . 42

OTHER BENEFICIARIES . . . . . . . 42

CHAPTER VIII – PROJECT IMPLEMENTATION AND TIME TABLE

GANT CHART ON ACTIVITIES . . . . . . 45


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VISION . . . . . . . . . 44

MISSION . . . . . . . . . 44

OPENING PROGRAM . . . . . . . 44

SAMPLE PROMOTION . . . . . . . 46

APPENDIXES

APPENDIX A . . . . . . . . 48

APPENDIX B . . . . . . . . 50

APPENDIX C . . . . . . . . 52

APPENDIX D . . . . . . . . 54

CURRICULUM VITAE . . . . . . . . 55

INTERVIEW . . . . . . . . . . 65

..

.
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Chapter I

Executive Summary

HIGHLIGHTS

This is a documentation that undergone a crucial study that undergoes

the guidelines and have reached the qualifying point in order for a business to

become feasible. The Lai Alimento’s group of company came up with a

unanimous decision to put up a catering service that caters all types of

occasions such as weddings, birthday parties, anniversaries, Christmas

celebration, acquaintances, professional meetings, outdoor events and many

more. The Lai Alimento’s Catering Service built a stable partnership with

Palanca’s Photo prints and Bathan Beats and sounds that differs this catering

service from others. This catering service does not only offers cuisines and

designs but also offers photo booths that all pictures are taken by the guest

remembrance of the occasion.

The company has built it strength through the stable bond of stock

holders and its confidence to its chosen administrative to do well. Furthermore

this study shows that the business to be put up is very much feasible.
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CONCLUSIONS TO FEASIBILITY

As an aspiring beginner in this industry, Lai Alimento provided not just

simple catering service but provides all around job in order to produce a

spectacular occasion or event that added satisfaction to the clients. Lai

Alimento undergoes crucial study, which proves that this company has unique

qualities that differ from other catering services. Since Catering services are

known for their way of serving and giving the best for their clients. Lai Alimento

wants to give much better service that no one has ever done before.
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Chapter II

Project Background and History

NAME OF THE FIRM OR PROJECT

The uniqueness and elegance of the business name represents its

whole picture. It is the key to introduce the beauty of a certain business that

aims to last later. It also reflects the professionalism of its founders. Lai

Alimento came from the Chinese word “to come” and Spanish word “alimento”

which means food. The firm was built for food enthusiasts who love Asian and

European cuisines.

TYPE OF BUSINESS ORGANIZATION

The people behind the firm consider as a partnership type of business

organization due to the fact that it has two or more owners. These pertain to

the fact that it has two or more owners that generally receives the profit of the

business. Thus this kind of business organization was very risky due to the

fact that it has two or more owners should put the trust on their fellow business

owners
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LOCATION OF THE HEAD OFFICE

Lai Alimento’s Catering Service head office is possibly located in

Balayan, Batangas at Antorcha Street, Plaza Mabini corner beside Pandayan

Bookstore. The stockholders came up to a unanimous decision to put up the

main office at the said place where most of the people are passing by and due

to its strategic location.

The place was chosen due to the fact that it is more visible and

convenient to the target market. Since Balayeṅo’s are celebrating different

festivals such as Feast of St. John the Baptist and the Feast of the Immaculate

Conception where more people are in dire need of catering services for their

convenience during the said activities so Balayan is considered as the place to

be for the business. Not only because it is a catering service which offers

Asian and European cuisines but it also offers native Filipino cuisines that

everyone could enjoy and have fun.

BRIEF HISTORY OF THE PROJECT

All business has its own history and background. Yet all business will

be established by the manpower and the people behind the business. Without

the manpower a business is not a business, or yet impossible to establish.


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Capital does not only deal with money but also deals with the ideas and hard

work that is yet essential in building or facilitating a business.

Lai Alimento was founded by Laila Nicole Bancoro a graduate of Hotel

and Restaurant Management. The founder thought of a certain business that

is in demand and yet in accordance to her budget. The founder thought of

having a catering service but the capital was not enough that is why the

founder looked for additional capital. The founder had friends way back high

school days that are willing to invest in the business. Those friends are

Maricon Emi Palanca, the owner of Palanca’s Photo printing, Leslie Maala an

accountant and Catherine Joy Bathan, the proprietress of Bathan’s beats and

sounds. Together with the chosen staffs Katherine Joyce Rom, as the event

planner, Kristine Cabral as the main chef, Sheila Mae Veroya as the designer

and Elmae Manalo as the supervisor, these people made the business

possible.
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CHAPTER III

Management and Personnel Feasibility

PERSONNEL

Most organization has a division that oversees organizational policies

and employee services. The personnel of Lai Alimento’s Catering Service

were picked without biased and is chosen due to their background or

impressive skills. With this set-up, Lai Alimento’s can assure that they can

provide the best service for the potential clients.

Lai Alimento’s Catering Service personnel includes head chef,

supervisor, treasurer/cashier, auditor, head waiter, cleaning staff, project

leader, event organizer, tent master, bartender, Patisserie, dish washers,

service personnel, lavatory attendant, Barkeeper, waiter, assembly technician,

scenery builder, truck driver, electrician, kitchen helpers, transportation

workers and sanitary plumber. These personnel will be facilitated by the

manager and supervisor to guide them on what to do. With these heavy duty

personnel, Lail Alimento can assure its customers satisfaction that will bring

the business to the top.


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MANAGEMENT PROPOSAL

Lai Alimento came up with ideas which came from each co-owners or

business partners to accompany the business. These are some of the ideas to

be performed in the business:

 Putting up a disco light feature whenever the business is facilitating a

party, but putting this accessory will depend on the will of the clients.

 Providing photo booths or photo printers for the clients to take pictures

and take it as their remembrance.

 Providing food stalls for different varieties of food together with the

buffet.

 Providing all the needed designs including the tarpaulins to the smallest

accessory.

 Using social media for advertising.

 Providing unique give away based on what the clients want.

 Offering different types of Asian, European and Filipino cuisines.

These Ideas are just some of the ideas to be performed in the business.

When it comes to facilitating the business, the head chef is the one in-charge

of the kitchen. The event planner is in charge of the overall designs and the

supervisor is in charge of the other personnel. This management proposal

provides the overview service of this business. Lai Alimento is not just aiming

for customers but aims to become one of the best catering services in town.
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SYSTEM AND FORM OF DESIGN

Lai Alimeto’s Catering Service just like any other business has events

planner, manager and supervisor. These are three most essential personnel

needed in a catering service business. In this business, the events planner

has the most of the responsibility. Next is the manager who is in charge on the

organization of food and beverage service and supervisors who is under the

supervision of an assigned manager, supervise all catered events and off site

locations and various service styles. Also in the list are the financing staffs

which consist of the treasurer and auditor who is in charge of all the finances

and transactions that are happening in the business. Lastly the catering staffs

which provides all the needed services in the events.

Supervisor
Manager
Events Planner Financing staffs

Catering staffs
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CHAPTER IV

Marketing Feasibility

MARKETING DESCRIPTION

This business has been feasible with a stable partnership with the

Palanca’s Photo Capture. This firm offers services to its target market. The

service is all about food and beverages. The catering service offers European

and Asian style cuisines. It differs from other catering service not only because

of its cuisines, but its offered ideas for the design and flow of a certain events.

Lai Alimento’s Catering Service caters different parties or events such as

birthday parties, anniversary, feast, acquaintance and many more.

Lai Alimento Catering Service offers complete package from the design

of the venue to the things needed in the kitchen. Lai Alemento also built a

stable relationship with Bathan’s Beats as its official partner for sound system

and music. This project proved that this business was feasible due to the

stable partnership that the company built with its partner and also due to its

strong foundation and will make the business last longer.


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DEMAND

Understanding the meaning of demand, it is the willingness of the

consumers to buy a certain product or service. Lai Alimento chose to have this

kind of business due to its demand and it has less competition.

A catering service is known only as a food and beverage service. But

catering service is not just about food and beverage. It is also about the design

and flow of the event. In order to succeed, are business must consider the

states of demand of supply and product. Demand is the consumption of the

service or product or the use buying or patronizing of product or service. One

business should consider the state of demand because of there is a greater

demand of the product and service this will mean that the business will tend to

become successful and on the other side of a lesser demand of product and

service there is a tendency that the business will fall.

DEMAND SUPPLY ANALYSIS

Supply and demand are two very important factors to consider when

establishing a business. Supply means the distribution of good, and services

in the market while demand is the consumption of the buying of product or

availing service of the business. Supply and demand can affect the price of

one product because if there is a great number of supply and less demand,
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price will go down and contrary if there is less supply greater demand the price

will go high; so supply and demand should be balance in the market.

GENERAL MARKETING PRACTICE

There are a lot of ways to promote a certain business. Likewise it can

be by means of advertisement like providing tarpaulins and brochures or using

printing ads, or promoting using social media. Since Lai Alimento is just a

small firm, The starting capital is limited to a certain amount not exceeding in

P25,000. In choosing the means of promoting, Lai Alimento will be choosing

the most affordable and effective way of promoting the business.

PROPOSED MARKETING PRACTICE

Lai Alimento’s Catering Service will be promoting the business by

means of providing tarpaulins and brochures, and also by creating Facebook,

Twitter and Instagram accounts that will be used in promoting the business.

Those are the proposed marketing practices because it is affordable and

convenient. By means of these practices, the business could attract larger

number of potential clients.


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Every business aims to attract clients or buyers in order for it to survive

and last longer, and it is the purpose of business anyway. Lai Alimento’s

Catering Service is very sincere and determined to build and expand the

project because this project is not just only a business but for the people

behind this, it is their lives. And this foundation is the one that makes the

project feasible.
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CHAPTER V

Production Feasibility

SERVICE

Lai Alimento’s Catering Service is offering different kinds of services

with relations to events such as weddings, birthdays, christening and many

more. This catering service offers European, Asian and Filipino style of

cuisines. In terms of photography and fun the clients are the one taking the

pictures using their mobile phones, after posting the pictures on Facebook

using #palanca’spicspho the photos will be printed right away to the photo

booth and it will serve as a souvenir.

The decoration and designs of the event is based on the client’s

insights or ideas. Lai Alimento’s Catering Service is complete of all the event

needs. There is nothing to worry about with everything on the event because

Lai Alimento makes sure that everything is going on what is planned and

under control. This business provides events with absolute best service. It

includes ensuring the best staff which will be on hand to make the event

absolutely incredible and organized.


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SERVICE PROCESS

Service is the process and methods to have an organized catering

business.

Here are some of the services that the business should provide:

 The service should include all the designs and set ups in the venue.

 The service should prove all the needed machineries and equipment.

 The service should provide safe and clean ingredients for the client’s

and guests safety.

 The service should make sure that all utensils, equipment, and facilities

are properly sanitized to ensure safety.

 The staffs should be approachable to attend all the needs of the guests.

 Make sure that there is no unsatisfied guest.

These are just some of the services that the needs to provide in order

for the business to be huge and to make name in the industry.

TECHNOLOGICAL ASSISTANCE

Technology these days are very essential to everyday work. Improving

technology helps work to become easier. Lai Alimento’s Catering Service is

using modern machines and equipment such as computers for auditing,


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recording expenses, organizing records and computing income. The business

will also be using modern sound systems, kitchen equipment and as well as

modern lights and designs. As an aspiring newbies in the industry, Lai

Alimento’s Catering Service is determined to provide best services using

modern technology.

SERVICE SCHEDULE

Lai Alimento’s Catering Service will provide food service at a remote

site or venue’s like hotel, public house and other various locations. This

company strives to bring excellence to their work from basic service to full

scale outdoor events, professional meeting, weddings and many more. This

company do it all with imaginative and fabulous staff. Its catering staff can also

deliver food directly to the client’s facility at any time. The event which does

not require full service will be charge with a flat delivery fee.

BUILDING AND FACILITIES

Building and facilities serve as the places of business industry and

production. The company needs to have the assurance that that the building is

appropriate for the type of production carried out by the organization as well as

the sites including the roads and transport links.


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Catering arrangements, toilet and washroom facilities especially the

kitchen facilities are also important to consider in the preparation of this

business. Although these facilities are at cost to the organization they are

particularly important in helping to generate revenues for the company through

creating a well-motivated and hard-working work place.


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MACHINERIES AND EQUIPMENT

Lai Alimento’s Catering Service has everything that is needed in the service.

When it comes to the machineries and equipment, this catering services

involves gas, water and steam and as well as various mechanical moving

parts. When it comes to services, these catering company have dinner plates,

bread plates, salad plates, water glasses, wine glasses coffee cups with

saucer, silver ware settings, linen or paper napkins, table cloth, table center

pieces, salt and pepper shakers, sugar holders, butter holders. For the serving

equipment, they possess serving trays, bus tubs and water pitchers. The

company also had serving trolleys, chafing dishes, gas range, level

equipment, dish washers, hot food trolleys, Aluminum tope, catering utensils,

microwave ovens, water and milk dispenser spoon sterilizer, coffee dispenser,

six door Refrigerator, blender station and many more.

MANPOWER REQUIREMENTS

Job analysis is the study of different jobs in the company together with

job description and specification. It is very important in selecting and recruiting

employers in a business. The following are the personnel needed in a catering

service together with the requirements to attain such job.


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Event Planner

The event planner plan’s with the client in order to determine his/her needs for

the event. The planner often discusses various characteristic of the event with,

such as the level of formality, the guest count and the vision that the client has

for the event. Also she/he informs the client of the number of staff required for

the event and presents an estimate for the services to the client. The event

planner arrives at the event to help with setting up and tearing down.

Qualification of Event Planner:

●Education

*Required: High school diploma or equivalent

*Desired: Post- secondary education

●Experience

* two year experience desired or culinary experience

●Other required knowledge skills and ability

*Phone Etiquette

*Basic computer skill using general office program


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*Strong costumers service, interpersonal, communication and problem

solving skills

*Strong oral and language skill

*Ability to maintain confidentially

*Ability to multi-task

*Ability to stay focus and calm during high stress seasons

*Must have a good understanding of crowd flow

*Knowledge of food portion

Supervisor

The supervisor ensures that the wait staff and cooking staff complete

task in timely manner. He/she handle any problem that arise during the events

and ensure that food is resupplied in buffet lines and cocktail trays

Qualifications:

●High School graduate and has 3 years of experience in catering or related

food service area. Associate’s degree and 1 year, or combination of

experience and higher education equal to 3 years.

●Strong supervisory and interpersonal skills

●Ability to communicate effectively in both written and oral format


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●Knowledge of food presentation, preparation and costumers service

●Basic computer skill as required by department

Chef

The chef asses the decision regarding the menu and prepare the food.

A chef may be able to handle a small or huge event such as a family dinner or

a Bachelor’s party. He/she may require sous chef to assist him with meal

preparations if the event is large or complicated.

Qualifications:

● Passionate when it comes to food

●has qualification in food safety

●had the experience of running his/her own section in professional kitchen

●excellent cooking skills

●organizational skills

●has the ability to work under pressure that makes quick decision

●has the ability to stay calm and overcome any food production problems
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Server

A Server brings food to the guest and may refill water, tea, coffee and

other beverage: their role is based primarily on the type of event. Use a higher

number of servers for the events that have multiple courses so each table

receives prompt and personalized service

Qualifications:

●attentive listener

●has good memory

●can do multi-tasking

●attain good communication skills

●always energetic

●positive when it comes to attitude

Bartender

With events in which alcoholic beverage are served, plan and having

one bartenders for every ten guest. You may wait to have more bartenders if

the clients want to provide signature drinks to guest


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Qualifications:

 has knowledge and skills when it comes to preparing cocktails

 provides high standard of customer service

 must be at least 18 years old

 energetic

 has alcohol server certification

WASTE AND WASTE DISPOSAL METHODS

Wastes are classified as biodegradable and non-biodegradable in

catering the most waste is the biodegradable. In Lai Alimento’s Catering

Service the waste disposed in time. Stores for the waste shall be design and

managed in a way that enables to be kept clean. The food waste put in

containers that can be closed and all waste get in a hygienic and

environmentally friendly way.

Composting food waste is important in waste disposal. Composting

foods that can be originally disposed of at other place is a great way to reduce

the amount of food that Lai Alamento’s Catering Service throw in the trash.

And it is healthy for the environment, and it can provide some useful compost

for the garden. For the non-biodegradable waste, it should be recycled.


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The Recycling center has the facilities to deal with waste materials. The waste

materials must be brought to the recycling center for further processes.

SERVICE COST

The expense associated with having another person performs a

valuable task for which is specialize expertise maybe required. When the

service cost to a business of employing independent contractors to perform

necessary tasks reaches to critical level, it may become more economical to

hire full time workers.

Lai Alimento’s is willing to pay P350.00-P2,000 for the external or part

time workers and servers, while P3,000-P8,000 for the fulltime workers

depending on their job description. The Cost of Lai Alimento’s Catering

Service may vary in the customer’s wants and how huge is the event. Hiring

Lai Alimento’s Catering Service may range from P15,000 up to P100,000

depending on how huge is the event.


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Chapter VI

Financing Feasibility

TOTAL PROJECT COST

The total project would include pre-operation capital, fixed capital

requirement and the initial working capital. The pre-operation capital includes

the utilities expense, rent expense, advertising expense and expense for

licenses and business permits. For fixed capital that is used throughout the

business, this includes the office equipment expense, machineries and

equipment, furniture and fixtures, repairs and maintenance, miscellaneous,

food and beverages, transportation and travel and the salary expense. With

the initial working capital this includes the firm.

Below is the total projected cost of Lai Alimento’s Catering Service on

terms of the pre-operation, fixed capital requirement and initial working

Capital.

Pre-operation capital
Utilities expense P100,000
Rent expense 10,000
Advertising expense 25,000
Licenses/ business permits 25,000
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Fixed Capital

Office equipment 30,000


Machineries and equipment 100,000
Furniture and fixtures 30,000
Miscellaneous 10,000
Salary expense 75,000
Transportation and travel 200,000

Initial working capital

Capital of the partners 641,250


Operating expense (opening) 100,000
Prepaid Insurance 40,000

Total Projected Cost P1,386,250


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FINANCERS/SOURCES OF FUNDS

Entrepreneurs may seek funds from various internal or external funding.

There are many sources that can be tapped depending on the way that a

business plan is presented.

Internal funding is the sourcing of fund within the firm. It is maybe in the

form of; equity capital, or advance payments. Equity capital is one of the

sources of fund of Lai Alimento’s Catering Service. Each partner contributes

money for establishing the firm.

The following shows the contribution of each partner.

Palanca’s Account P213,750

Bathan’s Account P213,750

Maala’s Account P213,750

Total P641,250

Another source of fund of Lai Alimento’s Catering Service is the cash

advance payments or deposits. These are the money that came from the

aspiring customers.
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Aside from Internal funding Lai Alimento’s Catering Service also

borrowed funds from the bank in order to fulfill the shortage of fund.

FINANCIAL STATEMENT

The Financial statement serves as guide for the partners and creditors

in the business. The partners would be interested with the profitability and

stability of the firm. And the creditors will be interested in the ability of the form

to pay loan.

The projected financial statement of Lai Alimento’s catering service

includes:

 Balance sheet (for the years 2016-2020)

 Projected income statement (for the years 2016-2020)

 Projected cash flow statement (for years 2016-2020)

 Balance sheet – presents the financial condition of Lai Alimeto’s

catering service as of a certain day, the balance sheet would show the

assets liabilities and partner’s equity.


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 Income statement- shows the result of business operations performed

in a certain period of time. The result may show either income or loss in

the year.

 Cash flow statement- reflects the transaction involving changes in

finances of the firm.


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LAI ALIMENTO’S CATERING SERVICE


PROJECTED BALANCE SHEET
For the years ended 2016-2020

2016 2017 2018 2019 2020


ASSETS

Cash P1,655,000 P1,440,000 P1,620,000 P1,380,000 P1,820,000


Accounts Receivable 200,000 200,000 200,000 200,000 100,000
Catering supplies 50,000 60,000 60,000 60,000 75,000
Prepaid Insurance 40,000 40,000 50,000 50,000 50,000

FIXED ASSETS

Land 120,000 120,000 120,000 120,000 120,000


Building 143,000 140,000 80,000 50,000
Machineries and
Equipment 100,000 60,000 65,000 81,000 70,000
Furniture and fixtures 30,000 36,000 75,000 45,000 60,000
Less: Depreciation 10,000 48,000 46,000 20,000 40,000

TOTAL ASSETS P2,528,000 P2,098,000 P2,316,000 P2,006,000 P2,295,000

2016 2017 2018 2019 2020


LIABILITIES
Accounts Payable 200,000 200,000 200,000 200,000 100,000
Income Tax Payable 36,000 39,600 38,700 66,000 76,500
Utilities expense 100,000 95,000 100,000 99,000 100,000
Salaries Expense 350,000 370,000 370,000 350,000 370,000
Accrued Expenses 144,000 237,000 281,000 150,000 248,745
Miscellaneous 30,000 60,000 60,000 40,000 60,000
Amortization of
patent 169,000 150,000 100,00 55,000 71,255
Income Received in
Advance 300,000 234,600 296,000 250,000 250,000
Premiums Payable 60,000 60,000 60,000 60,000 60,000

TOTAL LIABILITIES P1,589,000 P1,445,600 P1,505,700 P1,270,000 P1,336,500

Partners and owner’s


Equity 855,000 560,000 720,000 580,000 780,000
Net Income 84,000 92,400 90,300 156,000 178,500

TOTAL LIABILITIES AND


OWNER’S EQUITY P2,528,000 P2,098,000 P2,316,000 P2,186,000 P2,295,000
PAGE 32

LAI ALIMENTO’S CATERING SERVICE


INCOME STATEMENT
For the years ended 2016-2020

2016 2017 2018

Revenues P800,000 P900,000 P900,000


Less: operating expense

Rent Expense (120,000) (120,000) (120,000)


Salaries Expense (300,000) (370,000) (370,000)
Transportation and travel (10,000) (15,000) (15,000)
Miscellaneous (30,000) (60,000) (60,000)
Utilities Expense (100,000) (95,000) (100,000)
Depreciation expense (10,000) (48,000) (46,000)
Premiums (60,000) (60,000) (60,000)

Net income before income tax P120,000 P132,000 P129,000


Less: Income tax payable 36,000 39,600 38,700

Net income P84,000 P92,400 P90,300

2019 2020

Revenues P800,000 P980,000


Less: operating expense

Rent Expense (120,000) 180,000


Salaries Expense (350,000) 390,350
Transportation and travel (11,000) 15,000
Utilities Expense (97,000) 105,000
Miscellaneous (40,000)
Depreciation expense (20,000)
Premiums (60,000)

Net income before income tax P222,000 P289,650


Less: Income tax payable 66,600 86,895

Net income P156,000 P202,755


PAGE 33

LAI ALIMENTO’S CATERING SERVICE


Projected Statement of Cash flows
For the year ended December 31, 2016

Cash flow from operating activities

Cash received from customers P800,000

Payment for raw materials (50,000)

Payment to employees (350,000)

Payment for office rent (120,000)

Payment for utilities expense (100,000)

Remittance to BIR (36,000)

Transportation and travel (10,000)

Miscellaneous (30,000)

Premiums (60,000)

Payment for licenses (30,000)

Payment for insurance (40,000)

Net cash provided by operating activities (P26,000)

Cash flow from financing activities

Payment to acquire service vehicle (200,000)

Payment to acquire Furniture (30,000)

Payment to acquire machineries and

Equipment (100,000)

Income received in advance 300,000

Net cash provided by Financing activities (P30,000)


PAGE 34

Cash flow from investing activities

Cash received as investment by the owner 641,250

Cash received from borrowings 200,000

Payment of borrowings (200,000)

Net cash provided by investing activities P641,000

Net increase in cash P585,000

Cash Balance at the beginning of the period P855,000

Cash balance at the end of the period P1,440,000


PAGE 35

LAI ALIMENTO’S CATERING SERVICE


Projected Statement of Cash flows
For the year ended December 31, 2017

Cash flow from operating activities

Cash received from customers P900,000

Payment for raw materials (60,000)

Payment to employees (370,000)

Payment for office rent (120,000)

Payment for utilities expense (95,000)

Remittance to BIR (39,600)

Transportation and travel (15,000)

Miscellaneous (60,000)

Premiums (60,000)

Payment for insurance (40,000)

Net cash provided by operating activities P40,400

Cash flow from financing activities

Payment for Acquisition of Service Vehicle (400,000)

Income received in advance 234,600

Net cash provided by Financing activities (P166,600)

Cash flow from investing activities

Cash received as investment by the owner 560,000

Cash received from borrowing 200,000

Payment of cash loan (200,000)

Net cash provided by investing activities P560,000


PAGE 36

Cash balance at the beginning of the period P1,440,000

Cash balance at the end of the period P2,000,000


PAGE 37

LAI ALIMENTO’S CATERING SERVICE


Projected Statement of Cash flows
For the year ended December 31, 2018

Cash flow from operating activities

Cash received from customers P900,000

Payment for raw materials (60,000)

Payment to employees (370,000)

Payment for office rent (120,000)

Payment for utilities expense (100,000)

Remittance to BIR (38,700)

Transportation and travel (15,000)

Miscellaneous (60,000)

Premiums (60,000)

Payment for insurance (50,000)

Net cash provided by operating activities P26,300

Cash flow from financing activities

Income received in advance 296,000

Net cash provided by Financing activities P296,000

Cash flow from investing activities

Cash received as investment by the owner 720,000

Payment of cash loan (100,000)

Net cash provided by investing activities P620,000

Net increase in cash P720,000


Cash balance at the beginning P780,000
Cash balance at the end of the period P1,500,000
PAGE 38

LAI ALIMENTO’S CATERING SERVICE


Projected Statement of Cash flows
For the year ended December 31, 2019

Cash flow from operating activities

Cash received from customers P800,000

Payment for raw materials (60,000)

Payment to employees (350,000)

Payment for office rent (120,000)

Payment for utilities expense (97,000)

Remittance to BIR (66,600)

Transportation and travel (11,000)

Miscellaneous (40,000)

Premiums (60,000)

Insurance (50,000)

Net cash provided by operating activities (P54,600)

Cash flow from financing activities

Income received in advance 150,000

Net cash provided by Financing activities P150,000

Cash flow from investing activities

Cash received as investment by the owner 580,000

Net cash provided by investing activities P580,000

Net increase in cash P675,400


PAGE 39

Cash balance at the beginning P580,000

Cash balance at the end of the period P1,255,400


PAGE 40

LAI ALIMENTO’S CATERING SERVICE


Projected Statement of Cash flows
For the year ended December 31, 2020

Cash flow from operating activities

Cash received from customers P900,000

Payment for raw materials (75,000)

Payment to employees (370,000)

Payment for office rent (120,000)

Payment for utilities expense (100,000)

Remittance to BIR (76,500)

Transportation and travel (15,000)

Miscellaneous (60,000)

Premiums (60,000)

Insurance (50,000)

Net cash provided by operating activities (P26,500)

Cash flow from financing activities

Income received in advance 250,000

Net cash provided by Financing activities P250,000

Cash flow from investing activities

Cash received as investment by the owner 690,000

Net cash provided by investing activities P690,000

Net increase in cash P913,500


Cash Balance in the beginning P920,000
Cash balance at the end of the period P1,833,500
PAGE 41

CHAPTER VII

Socio-Economic Feasibility

Socio-economic involves the interaction of the company in the

community. It refers to the influence of finances on social status. This chapter

discussed all about the importance of Lai Alimento’s Catering Service to the

country.

PROJECT EMPLOYEES (PERSONNEL)

Every business provides and gives value and benefits to their project

employees and personnel. If the employees are very important in the world of

business, the business on the other hand is also very important in every

employee. Business perform the give and take process because employees

are the character that gives life to the business and the business serves as the

livelihood that gives life to the business and the business serve as the

livelihood that gives life to employees.

OTHER BENEFITS

Give satisfaction to consumer. Help the community adapt different

environment. The Business will help the community to become progressive

due to its strategy.


PAGE 42

THE GOVERNMENT

In every business enterprise that has been established in the country,

government is the first who are benefited. It’s because of the taxes that Lai

Alimento’s Catering Service given to the government. This tax serves as the

fund of the government in boosting the economic growth of the country and

the income gaining for the sake of the community.

OTHER BENEFICIARIES

Business like Lai Alimento’s Catering Service will provide and create

employment for the community and serve for the company and besides, it

also helps for the economic growth of the country especially the businesses

that are productive and profitable.


PAGE 43

Chapter VIII

Project Implementation and Time Table

GANT CHART ON ACTIVITIES

Gant chart is the bar chart presenting and containing the list of activities

and programs of the company in the whole year. It is very useful in a company

in attaining its success and recognition.

Month (s) Themes Activities

December Christmas Break Family Reunions

Christening

May Feast Day Birthdays

February Heart’s Day Valentine’s Day

Wedding Month
PAGE 44

March End of school year Graduation Month

VISION

To give clients a world-class culinary experience at events and

occasions that celebrates their most memorable milestones. At the same time,

to be a company with global operations in hospitality; known for its safe

working environment; a leader in world class innovations and excellent

service.

Mission

Lai Alimento’s Catering Service aims to expand the company's

operations globally through excellent services, unique concepts and products,

and internationally accepted safety standards.

Opening Program

The opening program will have approximately 100 guests. The program

will start exactly at 11 am in the morning at Plaza Mabini Antorcha St. left side

of Pandayan Bbook Store, Balayn, Batangas. There will be 3 buffet tables to


PAGE 45

serve different types of Asian, European and Filipino food. The program will

start with a short prayer to be led by Ms. Manalo then to be followed by the

ribbon cutting to be led by the four owners of Lai Alimento’s Catering Service.

After the ribbon cutting, welcoming and advertising will be led by Ms. Bancoro.

And after the speech lunch time and another production number from the

workers and staffs. The closing remarks will be led by Ms. Palanca . The

Opening program will end at exactly 4pm in the afternoon.


PAGE 46

SAMPLE PROMOTION

Brochure

Front page

Back page
PAGE 47

Tarpaulin

Lai Alimento’s
Catering Service

For inquiries visit Plaza Mabini, Balayan Batangas or call 09172095787/043-223-5216


You may also visit our Facebook page: LaiAlimento’scateringservice@facebook.ph
Or instagram: Ilovelaialimento
PAGE 48

Appendix A

Questionnaire

Name of the interviewee: Mrs. Catchie Pegenia

Business Name: Agots catering service

Gathering and seeking of much needed facts, ideas, and information

about the history and origin of one’s business for the partners to easily pursue

their feasibility study are purpose and function of this matter.

This matter intends to answers the following questions below:

1. How can a costumer guarantee that your food/products are hundred

percent fresh and safe to eat?

2. Was it easy to manage a catering service?

3. What was the first move you’ve done in starting catering service?

4. What are the qualities that a caterer should attain?

5. What are the advantages and disadvantage of offering a European and

Asian cuisine in catering service?

6. Does a Filipino cuisine affect your business on managing a European

and Asian cuisine?

7. Is it necessary to set your business in a crowded place?

8. What are the benefits of having a catering service business?


PAGE 49

9. What are the most in covet dishes that a costumer demand’s?

10. Why did you choose to have a catering service instead of managing

other kind of business?


PAGE 50

APPENDIX B

Article of Co-partnership

KNOW BY THIS ALL MEN BY THESE PRESENTS:

Those we, Laila N. Bancoro , Catherine Joy B .Bathan , Leslie M. Maala

and Maricon Emi B. Palanca all of legal age , single and residents of Batangas

Province have this day voluntary associated ourselves together for purpose

of forming a partnership, effective as of the date of this contract , under the

terms and condition herein after set forth and subject to the provisions of the

existing laws.

AND WE HEREBY CERTIFY:

That the names, surnames and postal addresses of this partnership are

the following:

1. Laila Nicole N. Bancoro ……………..Poblacion 4 Calaca,Batangas

2. Catherine Joy B. Bathan …………….Lucban,Balayan,Batangas

3. Leslie M. Maala ……………………….Salong,Calaca,Batangas

4. Maricon Emi B. Palanca …………….Caoibes St. Balayan, Batangas


PAGE 51

II

That the name of the partnership will be “Lai Alimento’s Catering

Service” and the business shall be transact and operate with the same name.

III

That the main office of this partnership will be located at Plaza Mabini

Balayan, Batangas for the business to easily engage buyers.

IV

That the capital of this partnership is eight hundred fifty five thousand

pesos (Php.855, 000) in the Philippine currency, which includes the

contribution of each partner worth two-hundred thirteen thousand and seven-

hundred fifty (P213,750) in Philippine currency.

That the purpose for this partnership is formed and organized was not

only to earn profit but also to promote the province of Batangas.

VI

That the term of this corporation is to exist at the most 50 years as long

as it is profitable from the date of this contract.


PAGE 52

VII

That this partnership shall be under the management and supervision

of Laila Nicole Bancoro and as the manager, she shall have the administration

of the dealings of the corporation, she shall have the power and control in

using the corporation name and in otherwise performing such acts as

necessary and appropriate to promote the lawful purposes of the firm.

VIII

That the managing partners shall receive monthly compensation based

on their contributions as partners.

IX

That the profit and losses of this business shall be divided and

distributed equally and proportionally according to the ratio of their capital

contribution as partners.

IN WITNESS WEREOF, we the partners have hereby set our hands on

this, as the credentials that we have done and agreed on this day.

Maricon Emi B. Palanca Catherine Joy B. Bathan


Partner Partner

Leslie M. Maala
Partner
PAGE 53

APPENDIX C

SR. MARY ANN LUMACTAO, A.R.


Senior High School Principal
Immaculate Conception College
Balayan, Batangas

Dear Sister Modesta:


Peace and joy of the lord be your always!
In connection with our business plan entitled “Lai Alimento’s Catering Service”
we would like to make study and conduct an interview with different
establishment engaged regarding in services, Photo booth and Beats and
sound as a particular fulfillment of the Grade 11 students in Accountancy,
Business and Management.
In this regard we wish to request your permission to conduct such activity with
various establishments in Balayan, Batangas engage in catering services.
It is hope and prayed that the request will merit your kind approval. Thank you
very much.
Truly yours,

Laila Bancoro
Catherine Joy Bathan
Kristine Cabral
Leslie Maala
Eleanor Mae Manalo
Maricon Emi Palanca
Katherine Joyce Rom
Shiela Veroya

Noted: Approved:

RICHARD M. FRONTERA III, M.A SR. MARY ANN LUMACTAO, A.R.


ABM COORDINATOR SHS PRINCIPAL
PAGE 54

APPENDIX D

THE MANAGER
Balayan, Batangas
Plaza Mabini Balyan, Batangas

DEAR SIR/MADAM:

Peaceful greeting in the most holy name of jesus!

Ms. Laila Bancoro, Ms. Catherine Bathan, Ms. Kristine Cabral, Ms. Leslie

Maala, Ms. Eleanor Manalo, Ms. Maricon Palanca, Ms. Katherine Rom and

Ms. Shiela Veroya are all Grade 11 ABM students of Immaculate Conception

College Balayan, Batangas is conducting a study in connection with their

business entitled. “LAI ALIMENTO’S”. In this regard, I would like to seek your

cooperation and involvement to allow them to facilitate their questionnaire to

you at your must convenient time. Your good will in this endeavor shall be of

much help for the completion of their requirement.

Thank you for kind consideration

Sincerely yours:

RICHARD M. FRONTERA, M.A


ABM Coordinator
55
PAGE
PAGE 56

LAILA NICOLE BANCORO


Barangay 4, Calaca Batangas
bancorolailanicole@yahoo.com
09172095787
EDUCATIONAL ATTAINMENT

Elementary : Sto. Niño the Shepherd school


Santolan, Pasig City
(2007-2012)

Junior High school : Felix Memorial Nat’l High school


Cainta, Rizal
(2013-2016)

Senior High school : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL PROFILE

Date of birth : May 31, 2000

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Marlon N. Bancoro

Mother’s Name : Maria Soledad N. Bancoro


PAGE 57

CATHERINE JOY B. BATHAN


Barangay Lucban Balayan, Batangas
cathy.bathan.58@facebook.com
09365280801
EDUCATIONAL ATTAINMENT

Elementary : Lucban Elementary School


Lucban, Balayan, Batangas
(2007-2012)

Junior High School : Lucban National High School


Lucban, Balayan, Batangas
(2012-2016)

Senior High School : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL PROFILE

Date of Birth : December 27, 1999

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Calixto L. Bathan

Mother’s Name : Alicia B. Bathan


PAGE 58

KRISTINE E. CABRAL
Sinisian, Calaca Batangas
09753146540
kristineensinacabral@yahoo.com

EDUCATIONAL ATTAINMENT
Elementary : Cubamba Elementary School
Taal Batangas
(2011-2012)

Junior High School : Maabud National High School


San Nicolas, Taal, Batangas
(2015-2016)

Senior High School : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL DATA

Date of Birth : July 26, 2000

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Christopher Cabral

Mother’s Name : Janeth Cabral


PAGE 59

LESLIE M. MAALA
Barangay Salong, Calaca Batangas
09364322626
maalaleslie@yahoo.com

EDUCATIONAL ATTAINMENT
Elementary : Salong Elementary school
Salong, Calaca, Batangas
(2007-2012)

Junior High School : Dacanlao G. Agoncillo N.H.S


Dacanlao, Calaca, Batangas
(2012-2016)

Senior High School : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL DATA

Date of Birth : May 26, 2000

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Licerio J. Maala

Mother’s Name : Elena M. Maala


PAGE 60

ELEANOR MAE B. MANALO


Barangay Lucban Balayan, Batangas
09364105675
elmae_03@yahoo.com
EDUCATIONAL ATTAINMENT

Elementary : Lucban Elementary school


Lucban, Balayan, Batanga
(2007-2012)

Junior High school : Lucban National High school


Lucaban, Balayan, Batangas
(2012-2016)

Senior High school : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL DATA

Date of birth : March 6, 2000

Citizenship : Filipino

Sex : Female

Civil status : single

Religion : Roman Catholic

Father’s Name : Edgar M. Manalo

Mother’s Name : Mamerta B. Manalo


PAGE 61

MARICON EMI B. PALANCA


188 Caoibes st. Balayan, Batangas
09754162800
maricon_emi_06@yahoo.com

EDUCATIONAL ATTAINMENT

Elementary : Immaculate Conception College


Balayan, Batangas
(2006-2012)

Junior High school : Immaculate Conception College


Balayan, Batangas
(2012-2016)

Senior High school : Immaculate Conception College


Balayan, Batangas
(2017-present)

Personal Data

Date of birth : May 6, 1999

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Gregorio C. Palanca

Mother’s Name : Cecil O. Palanca


PAGE 62

KATHERINE JOYCE P. ROM


Baclaran Balayan, Batangas
09269878748
katherinepacis@yahoo.com

EDUCATIONAL ATTAINMENT

Elementary : Baclaran Elementary school


Baclaran, Balayan, Batangas
(2007-2012)

Junior High School : Dacanlao G. Agoncillo N.H.S


Dacanlao, Calaca, Batangas
(2012-2016)

Senior High School : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL DATA

Date of Birth : May 16, 2000

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Venerando G. Rom

Mother’s Name : Evelyn P. Rom


PAGE 63

SHIELA MAE G. VEROYA


Santol Balayan, Batangas
09287506894
veroyashiela@yahoo.com

EDUCATIONAL ATTAINMENT

Elementary : Balayan East Central School


Balayan, Batangas
(2007-2012)

Junior High School : Balayan National High School


Balayan, Batangas
(2012-2016)

Senior High School : Immaculate Conception College


Balayan, Batangas
(2017-present)

PERSONAL DATA

Date of Birth : June 24, 2000

Citizenship : Filipino

Sex : Female

Civil Status : Single

Religion : Roman Catholic

Father’s Name : Felix C. Veroya

Mother’s Name : Maria Fe G. Veroya


PAGE 64
PAGE 65

Agot’s Catering Service

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