TABLE OF CONTENTS

APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . . . . . ii

GRADING SHEET . . . . . . . . . . . . . . . . . . . . . . . . . iii

ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . . . . . . . iv

DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . . . .vi

ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . .vii

CHAPTERS

I. THE PROBLEM AND ITS SETTING

Introduction . . . . . . . . . . . . . . . . . . . . . . 1

Statement of the problem . . . . . . . . . . . . . . . . 3

Significance of the study . . . . . . . . . . . . . . . .4

Scope and Delimitation . . . . . . . . . . . . . . . . . 6

Definition of terms . . . . . . . . . . . . . . . . . . 7

II. REVIEW OF RELATED LITERATURE AND STUDIES

Local Literature . . . . . . . . . . . . . . . . . . . . 10

Foreign Literature . . . . . . . . . . . . . . . . . . . 18

Justification of study . . . . . . . . . . . . . . . . . 28

III. RESEARCH METHODOLOGY

Method of Research . . . . . . . . . . . . . . . . . . . 29
 Methodology . . . . . . . . . . . . . . . . . . . 29

IV. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

A. Marketing Aspect 36

B. Management Aspect 44

C. Technical Aspect 53

D. Financial Aspect 65

E. Socio-Economic Aspect

D. SUMMARY, CONCLUSIONS, AND RECOMMENDATION

Summary . . . . . . . . . . . . . . . . . . . . . . . . 142

Findings of the Study . . . . . . . . . . . . . . . . . 142

Marketing Aspect . . . . . . . . . . . . . . . . . . . . 142

Technical Aspect . . . . . . . . . . . . . . . . . . . . 143

Management Aspect . . . . . . . . . . . . . . . . . . . 145

Financial Aspect . . . . . . . . . . . . . . . . . . . . 146

Socio-Economic Aspect . . . . . . . . . . . . . . . . . 146

Conclusions . . . . . . . . . . . . . . . . . . . . . . 147

Recommendations . . . . . . . . . . . . . . . . . . . . 148

Bibliography . . . . . . . . . . . . . . . . . . . . . 150

APPENDICES

Business Logo . . . . . . . . . . . . . . . . . . . . . 152

Vicinity Map . . . . . . . . . . . . . . . . . . . . . . 152

Floor Plan . . . . . . . . . . . . . . . . . . . . . . . 153

 Front Layout . . . . . . . . . . . . . . . . . . . . . . 153

Project Costing . . . . . . . . . . . . . . . . . . . . 154

Product Selling Price . . . . . . . . . . . . . . . . . . 154

Raw materials per meal . . . . . . . . . . . . . . . . . 156

Results and Interpretation of Survey Questionnaire . . . 162

Clearance Letter . . . . . . . . . . . . . . . . . . . . 174

Permission to conduct research . . . . . . . . . . . . . 175

Survey Questionnaire . . . . . . . . . . . . . . . . . . 176

Interview Guide . . . . . . . . . . . . . . . . . . . . 181

SSS Contribution Table. . . . . . . . . . . . . . . . . 189

PhilHealth Premium Contribution Table . . . . . . . . . . 189

Pag-IBIG Contribution Table . . . . . . . . . . . . . . 190

Minimum wage table . . . . . . . . . . . . . . . . . . . 191

DOCUMENTATION . . . . . . . . . . . . . . . . . . . . . . . . 192

CURRICULUM VITAE . . . . . . . . . . . . . . . . . . . . . . 200

LIST OF TABLES

Tables

1.1 – Population . . . . . . . . . . . . . . . . . . . . 33

1.2 – Potential Demand. . . . . . . . . . . . . . . . . 34

1.3 – Effective Demand . . . . . . . . . . . . . . . . . 35

1.4 – Demand per product . . . . . . . . . . . . . . . . 36

1.5 – Total Effective demand . . . . . . . . . . . . . . 37

2.1 – Current Supply . . . . . . . . . . . . . . . . . . 39

2.2 – Supply Forecast . . . . . . . . . . . . . . . . . 39

2.3 – Market Share . . . . . . . . . . . . . . . . . . . 40

3.1 – Regular Supplies . . . . . . . . . . . . . . . . . 48

4.1 – Furniture and Fixtures . . . . . . . . . . . . . . 81

4.2 – Equipment . . . . . . . . . . . . . . . . . . . . 84

4.3 – Tools . . . . . . . . . . . . . . . . . . . . . . 86

5.1 – Chef’s Qualifications, Duties & Responsibilities . 95

5.2 – Service Crew’s Qualification, Duties & Resp. . . . 96

5.3 – Cashier’s Qualification, Duties & Resp. . . . . . 97

5.4 – Kitchen Crew’s Qualification, Duties & Resp. . . . 98

5.5 – Manning Complement . . . . . . . . . . . . . . . . 99

6.1 – Project Schedule . . . . . . . . . . . . . . . . 103

LIST OF SCHEDULE

Schedules

1.0 – Project Cost . . . . . . . . . . . . . . . . . . 108

2.0 – Working Capital . . . . . . . . . . . . . . . . . 108

3.1 – Gross Sales . . . . . . . . . . . . . . . . . . . 109

3.2 – Sales from Boodle meals . . . . . . . . . . . . . 109

4.1 – Projected total raw materials used . . . . . . . 114

4.2 – Raw materials for boodle meals . . . . . . . . . 114

5.0 – Costing per boodle meals . . . . . . . . . . . . 119

6.0 – Cost of service . . . . . . . . . . . . . . . . . 120

7.0 – Employee Wages and Other benefits . . . . . . . . 121

8.0 – Employer’s share for five years . . . . . . . . . 121

9.0 – Utilities Expense . . . . . . . . . . . . . . . . 124

10.0- Rent Expense . . . . . . . . . . . . . . . . . . 124

11.0- Promotional Expense . . . . . . . . . . . . . . . 125

12.1- Permit and License fees . . . . . . . . . . . . . 125

12.2- Pre-operating Expense . . . . . . . . . . . . . . 126

13.1- Supplies Expense . . . . . . . . . . . . . . . . 126

13.2- Cleaning Supplies Expense . . . . . . . . . . . . 127

14.0- Promotional Discount . . . . . . . . . . . . . . 128

15.1- Operating Expense . . . . . . . . . . . . . . . . 129

15.2- Depreciation of Leasehold Improvements . . . . . 130

15.3- Depreciation of Furniture and Fixtures . . . . . 131

15.4- Depreciation of Equipment . . . . . . . . . . . . 132

15.5- Depreciation of Tools and Utensils . . . . . . . 133

16.0- Projected Statement of Comprehensive Income . . . 134

17.0- Projected Statement of Changes in Equity . . . . 135

18.0- Projected Statement of Cash Flows . . . . . . . . 135

19.0- Projected Statement of Financial Position . . . .136

20.0- Payback period . . . . . . . . . . . . . . . . . 137

21.0- Return on Asset . . . . . . . . . . . . . . . . . 138

22.0- Return in Investment . . . . . . . . . . . . . . 139

23.0- Net Present Value . . . . . . . . . . . . . . . . 140

LIST OF FIGURES

Figures

1.1 – Production Process . . . . . . . . . . . . . . . 46

1.2 – Cooking Process and Recipes . . . . . . . . . . 52

1.3 – Organizational Chart . . . . . . . . . . . . . . 94