CHAPTER I

THE PROBLEM AND ITS SETTING

INTRODUCTION

Themed Restaurant are restaurants in which the concept takes

priority over anything else, influencing the architecture, food,

music and its overall impact. The food usually takes a backseat to

the presentation of the theme and these restaurant attract

customers solely on the premise of the theme itself (Wikipedia).

In other words, the core value of themed restaurant relies on

emotional marketing, it could directly achieve consumer’s goal

(Bagoozzi, R.P 1998), experiencing something which is not typically

seen or experience in a normal restaurant.

People are looking for more than just an ordinary and

affordable meal that they can consume in a comfortable ambiance.

The fresh look and distinct structured design of the place is

definitely garnering more attention.

The Filipinos are fond of eating. In every nook and corner of

the country, you will see countless number of food stalls and

restaurants. That is why, entrepreneurs of today invest more on

food business as it grows really fast. In spite of economic crisis

that the Philippines is currently facing, food industry seems not

affected of the matter.

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 The Filipinos have this traditional way of eating called

Boodle Fight style (eating without spoon and fork), which rooted

from the concept of Filipino military as a highly social form of

communal eating. This is a Filipino tradition which never goes out

of style.

This paper is aimed to present a proposal which seeks to

conduct the feasibility study for Hapag Kamayan Restaurant, a

restaurant which use hands for eating instead of utensils in a

banana leaves to be established in Cabanatuan City. It aims to

promote a very unique type of business for it introduces a new way

of eating in a restaurant.

This feasibility study entitled “Hapag Kamayan : Istoryang

Pinoy” shall be conducted in order to evaluate its viability and

profitability as a business venture.

STATEMENT OF THE PROBLEM

The project is entitled “Establishing Hapag Kamayan :

Istoryang Pinoy”. The study was undertaken to determine whether

establishing a boodle fight-themed restaurant of this kind would

be feasible in terms of profitability and viability in Cabanatuan

City.

The study sought to answer the following questions:

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1. Marketing Aspect

a.) Who will be the target market of the business?

b.) What are the strategies/promotion to be used in terms

of promoting and advertising products?

c.) Who are the competitors?

d.) What kind of discounts are to be given for the

customers?

e.) Would it be possible to give membership for loyal

customers?

f.) What are the pricing strategies to be used?

g.) What is the future total demand for product?

h.) What are the future selling prices that the restaurant

offer?

2. Management Aspect

a.) What form of business organization will the proposed

project adapt?

b.) What kind of organizational structure will the proposed

project adapt?

c.) When is the start of business operation?

d.) How many employees are needed for the project?

e.) What kind of benefits, trainings, and seminars are to

be given for the employees?

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3. Technical Aspect

a.) Is there a ready and appropriate location for the

proposed project?

b.) Are there available resources of equipment and other

technical requirements like raw materials needed for the

proposed project?

c.) Are there available methods of waste material disposal?

d.) Is there a lay-out of the restaurant based on the

selected location for the proposed project?

e.) What are the necessary permits and licenses to put up

this project?

f.) What kind of tax should be applied for the business?

4. Financial Aspect

a.) How much capital is needed to support the proposed

project?

b.) How will the proposed project be financed?

c.) What are the bases of the projected financial statements?

d.) What will be the payback period and return on investment

of the project?

e.) What are the peak and lean periods of the business?

5. Socio-economic Aspect

a.) Will it generate employment?

b.) Will it earn additional investment in the community?

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 c.) What are the social and economic benefits that the

society will get from the establishment of business?

DEFINITION OF TERMS

Boodle Fight is a Philippine Military Academy tradition where

cadets would gather around a long table full of food and rice is

spread over banana leaves and eaten with bare hands.

Restaurant is a place where people pay to sit and eat meals that

are cooked and served on the premises.

Emotional marketing is a term used within marketing communication

that refers to the practice of building brands that appeal directly

to a consumer's emotional state, needs and aspirations.

Ambiance the character of a place or the quality it seems to have

Communal eating is the practice of dining with others. Dining with

others is centred on food and the people that come together in

order to share a meal. Communal dining can take place in public

establishments like restaurants or in private establishments

(home)

Peak Period Time of the day or season during which demand for goods

or services is at its highest.

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Lean Period is a time during which there is not enough of something,

esp. money or food: It is a particularly lean year for science

funding. When you say that a company or business is lean,

you mean that it has the fewest employees it needs to do its work.

Payback period is the length of time required for an investment to

recover its initial outlay in terms of profits or savings.

Employment is a relationship between two parties, usually based

on a contract where work is paid for, where one party, which may

be a corporation, for profit, not-for-profit organization, co-

operative or other entity is the employer and the other is the

employee.

SCOPE AND DELIMITATION

In general, the focus of this study is directed towards the

feasibility study of “Hapag Kamayan : Istoryang Pinoy”, a

restaurant that serves Filipino food in a boodle fight style with

emphasis on marketing, technical, management and financial aspect

of the business.

Marketing Aspect, the study is limited to the target market, future

projections of demand and supply, services and products offered,

pricing policy as well as promotional strategies that will endorse

the business name.

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Technical Aspect, the study will determine the factors wherein the

restaurant would be built, production and service process, plan

layout and design and capacity of the restaurant.

Management Aspect

This study will determine what would be the most suitable form of

business to employ for the proposed business (sole proprietorship,

partnership and corporation, the power of manpower required to

achieve business goals, employee’s perspective job description and

qualification and scheme of compensation to be employed.

Financial Aspect, the study will determine the capital needed in

order to start business operations and its possible sources.

Socio-Economic Aspect, the study shall discuss the social and

economic contributions of the business in terms of the results.

SIGNIFICANCE OF THE STUDY

This study will be beneficial to the following:

To the researchers

This study provide them with various learning experiences in

conducting a research study about business that enhanced their

abilities in market research, feasibility, analysis, business

management and entrepreneurship.

To the future researchers

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This study will serve as a basis for future reference and as a

source of information that will be able to guide them in conducting

their research.

To the Community

It can help to revitalize or maintain a lively neighbourhood and

create a welcoming place for people to socialize, bring money into

the local economy by hiring people and buying local goods and

services.

To the Prospective Investors

This study will serve as their reference in order for them to

provide with an insight about this kind of business.

To the Customers

To give them an idea of what this new restaurant is all about at

the same time encourage them to patronize the Philippine culture.

To the Government

This study will provide the government an idea on how this kind

of business can the community and the nation as well.

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 CHAPTER II

Review of Related Literature

This chapter presents the written literature and studies to

provide further information and of which the researchers considered

relevant to the study.

Foreign Literature

Nowadays restaurant comes with a different concept that is

interconnected with their ambiance as well as the food that they

offered. Most of the people in today’s generation looks not only

with the quality of the food that a restaurant caters, they are

also concerned with its unique concept as well as the experience

that they will have once they choose to eat in that kind of

restaurant.

In the year 2009 Arnel B. Gagalac, who was into a remittance

business catering to Filipinos in the UK saw the promising future

of a Filipino restaurant in London who will cater to the growing

Filipino population in UK. His restaurant name was “Kamayan sa

Earls Court” which is now known in London as a Filipino restaurant

that offers the best Pinoy food. He saw the realization of this

mission in the Sunrise Café & Restaurant provide quality Filipino

food service which will adhere to high standards. It is committed

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to provide quality Filipino foods that are both delectable and

affordable.

To cope with the changing times and the demands of the

industry, Sunrise Café & Restaurant changed its theme and its name

to Kamayan sa Earl's Court. Still carrying with it a wealth of

experience, Kamayan sa Earls Court continues the legacy of its

predecessor, that is, quality and affordability. Today, with its

new kamayan concept, one will be transported back in time to the

Philippine customs and traditions with its festive yet homey

ambience while enjoying the "taste of home."

One of the requirements of today’s restaurants is about its

creative idea on how they prepared everything in terms of ambiance,

menu as well as the structured of the establishment. Since

“kamayan” (eating without utensil) is another unique way of how

the customer would eat in a restaurant at the same time it is a

Filipino culture that is also capable to compete in the market, to

enhance the version of dining experience of customer (with the

game “sungka and board game like chess) in addition to the concept

and product to offer.

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LOCAL LITERATURE

This Filipino tradition of eating originated from the

Philippine military where a big pile of food are served in the

middle of a really long table in a mess hall where every hungry

soldier eats with their hands symbolizing of camaraderie,

brotherhood and equality in the military. The “fight” in the name

refers to the act of grabbing and eating as much as the soldier

can before others grab them or runs out; remember this is served

to very hungry men so if you’re slow you will definitely run out

of food. The term is taken from pre-World War Two West Point (to

which the PMA is based) slang meaning "any party at which boodle

(candy, cake, ice cream, etc.) is served."

Truly boodle fight, gain popularity not just in the

Philippines but as well as overseas like in New York, UAE and even

in New Zealand. it is also used as a theme to a restaurant were

the people might like to pig out like no one’s watching. It will

also take you at some point to experience the Filipino culture.

Boodle Fight is arrayed with Filipino food specialties that

includes lumpiang shanghai, pancit, grilled pork, chicken, shrimp

or squid, grilled eggplant, adobo, dried fish or any dish of

choice. Accompanying side dishes may be ensaladang pipino, atchara

or mango slices with tomatoes and salted eggs. This Boodle fever

is so popular and widely accepted by Flipinos nowadays due to their

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tremendous love for food, the keen to eat to their fullest

potential and the enjoyment of eating in groups.

Definitely, Boodle fight is a unique Filipino dining

experience. It is always a must-try adventure for everyone during

their group get-togethers, family gatherings or tourists’ meals.

LAOAG CITY, Philippines -- Laoag City has set a new world

record of longest boodle fight beating Camarines Norte's previous

Guinness World Records record; residents took at least 30 minutes

to consume the food set on 4.858 kilometer-long tables, setting

the new world record for the Longest boodle fight, according to the

World Record Academy.

To residents here, a five kilometer-long boodle fight, which

the city hosted on Friday, followed the same tenet. Part of the

city’s 19th Pamulinawen Festival, the boodle fight was intended to

set a Guinness World Record.

But Mayor Chevylle Farinas said, “This boodle fight shows

that regardless of status in life, all people get to eat in one

table with the same food and using bare hands.”

“Our intention is to set a world record that will promote

not only the city, but also its people,” said Ramon Formantes,

chief of the Laoag City media office.

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LOCAL STUDY

The Filipino word “boodle” and particularly the associated

concept of going to a restaurant for a boodle are relatively recent

in Philippine society. It’s true that for centuries people on the

islands would use banana leaves as plates for rice and food

especially when outdoors, such as at the beach, and that there are

large meals shared, and one uses a hand (normally the right) for

eating when no utensils are available. Some days, you just want to

feel the rice and ulam between the tips of your fingers and enjoy

food that way.

A few Filipino Americans have decided to commodify this

“boodle” trend, though they’ve opted to forego the Philippine term

and refer to it with a more exotic-sounding word to appeal to non-

FilAms who like to purchase cultural experiences. They call it

kamayan, which is a Tagalog word that’s generic to Filipino ears.

As mentioned earlier, using a hand (kamay) to informally eat

food has gone on for literally ages on the archipelago. But the

fact that practically every other Filipino household all over the

world has large wooden spoons and forks displayed on their walls

points to the pride that we have a distinctive way of eating — not

with fork and knife, but with spoon and fork (kutsara’t tinidor).

It’s really emblematic of Filipino history and culture. The

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utensils are Western contributions to our lifestyle, yet we use

them in our own way.

Every culture had its own specific way of eating. Some used

forks, spoons and knives. Some cultures used only spoons and forks.

Some used a combination of spoons, forks and their hands. Some

culture used one hand being their left for sanitary reasons and

other Asian cultures used both hands. In the Philippines,

banderitas plastered all over a place signifies a feast. Boodle

fight restaurant bring the person closer to the food. The person

gets more feel of the texture while at the same time the fragrance

and taste of the food seems greatly enhanced. Eating with bare

hands brings one closer to nature. In other words, the person gets

the opportunity to really enjoy the meal and the people around. It

truly becomes a spiritual experience.

Although it is the practice for some Filipinos to eat

with their hands, a group of people eating this way from one source

is an unnatural and contrived practice in Philippine culture. This

way of eating was devised by cadets of the Philippine Military

Academy (PMA), and does not represent authentic Philippine culture,

but instead symbolizes fraternity and equality among PMA members

by their sharing the same food without regard to rank.

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Foreign Study

The love for Filipino food is not just only here in the

Philippines but in today’s generation it also reaches the markets

of the other country around the world. There are various

restaurants that offer Filipino dishes which contribute in the

success of such business.

Filipino food is well-known not just here in the Philippines

but also in other countries like Singapore, Scotland, Canada,

Australia, London etc. In addition to that Philippines are also

ranked second among destinations in the world with the best food,

according to a survey conducted by CNN through an open Facebook

poll. Garnering 1,528 votes, the Philippines came second to Taiwan,

which earned 8,242 votes.

There are restaurants that cater Filipino food all over the

country and here are some:

The Bonifacio which is named after the revolutionary founder

of Katipunan, located in 35 Kreta Ayer Road Chinatown, Singapore.

The restaurant is simple; highlighting Filipino home cooked

classics, one of their best menus was the Bayan Ko which is like

the Filipino version of tortang talong.

The La Mesa in 19 Goulburn Street, Haymarket, Sydney,

Australia, it offers the mighty flavors of Filipino food; classic

15
dishes such as bagnet, pinakbet, chicken adobo, cassava, and biko,

with options for ala carte or banquet-sized servings.

The Casa Manila located in 879 York Mills Road, Toronto,

Ontario, Canada this award-winning locale knows their Pinoy flavors

well: lumpia, ensalada, kaldereta, bangus, and more.

The Little Quiapo in 6259 N. McCormick Avenue, Chicago,

Illinois, USA; it give Filipinos in Chicago a good taste of home.

It's known for consistency as well as a buffet from Tuesday to

Sunday served on a jeep-turned-smorgasbord. Little Quiapo

has bilao-sized servings perfect for big family celebrations-how

very Filipino, we must say.

The Lutong Pinoy that can be found in 10 Kenway Road, London,

United Kingdom. It caters simple home cooking, while in the typical

Filipino fashion, the menu is huge, varied, and affordable. On

Wednesdays, they only eat kamayan-style, complete with banana-leaf

table covers and palayoks.

The Delmon in Karama, Dubai, United Arab Emirates it's a

reliable little place for a good bowl of sinigang or goto. The

tapa is delightfully tangy, the sinangag is generously garlicky,

and the adobong manok is juicy and perfect.

The Café Manila located in 74 Middle Abbey Street, Dublin,

Ireland; it introduces different kind of flavor profile Filipino

dishes such as sizzling sisig, kare-kare and so on. Apart from

setting up Filipino flavors to Ireland, Café Manila also presents

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a certain kind of cultural experience-karaoke nights and beauty

pageantry (there's one called Bb. Ireland and another called

Ginoong Filipino).

Those examples are few proofs of how Filipino food spread out

around the world as well as the culture of eating in Philippines

the “kamayan” (eating without utensils) style of eating; it serves

as advancement in the restaurants in other countries because it

offers an exciting way of eating.

Synthesis of the Related Literature and Study

As future professional accountants and entrepreneurs, the

researchers are responsible to the community. The researchers want

to give more emphasis on the Filipino culture style of dining

exposing not just the Filipinos but also the Foreigners to the

Filipino culture. The purpose of this study is to boost tourism as

well as to contribute to the economic growth of the city.

Justification of the Study

The researchers persuaded to search for any available

materials that are related to the study to be able to support the

foundation of the study.

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 The content of the research conducted may share some

similarity with the others, but it also has differences when it

comes to the way it is presented. The researchers conducted this

study to assess the feasibility of establishing a boodle fight

inspired restaurant.

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 Chapter III

METHODOLOGY AND PROCEDURE

This chapter describes the research method that was used by

the researchers, participants, and procedures that was utilized in

data gathering and statistical treatment and that was employed in

the analysis of data obtained to answer the problems imposed by

this study.

Method of research

The research made use of the descriptive method of research

for this is the most appropriate for this kind of research and it

is less difficult to be used to all research studies. Basic to all

scientific inquires in the cataloguing or classification of the

ranges of the element seen as comprising a subject matter domain

as noted by Broon (1987).

As pointed out by the setting (1982) the descriptive method

of research is concerned about the proportion of people in a

specified population who holds certain views or who behave in

certain ways as they observe that this method presupposes much

prior knowledge of the problem to the investigated, so contrasted

to the questions that formed the basic exploring study.

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Instrument for data gathering

The Questionnaire – Likert Scale technique was the main

instrument used by the researchers in gathering data from the

potential customer for the study. They went to different barangays

in Cabanatuan City, which are around the place where the proposed

business will be established to gather data which are useful to

establishing the proposed project in Cabanatuan City.

This technique was prepared under the guidance of the adviser.

The items of the questionnaire – likert scale were drawn from the

researcher’s various reading action, researchers conducted by

undergraduate thesis relevant to the present study

Administration of the Instruments

After the preparation of the questionnaire was approved by

the adviser and ready for administer was then produced. It was

administered and ready to distribute to the respondents immediately

after securing the permission of the dean of the College of

Business and Accountancy in Wesleyan University – Philippines.

Interview

Some restaurant that are related to the study were interview

in order to gather important inputs on the marketing, technical,

financial, management, and socio-economic aspect of the study.

Observation

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 Some restaurant were visited in order to observe their

operation, procedures, customer relations, personnel management,

menu outlook, and other important factors about the restaurant

business. These data served as valuable inputs in facilitating and

enhancing the preparation of the research work.

Internet.

The researchers used this technique to acquire helpful and relevant

information related to the study. They used different media to

access the internet like smartphones, laptops, and the like. This

was used in gathering information about The Review of Related

Literature and Studies in Chapter two.

Library Technique.

The researchers went to University Library and browsed some

feasibility studies of recent years to have depth knowledge about

how to conduct one.

Research Locale

The proposed business will be established in M. De Leon

Avenue, Circumferential Road Cabanatuan City which is considered

to be readily accessible to potential customers especially to

students and workers. It was chosen by the researchers because of

the rapidly growing business establishments around the vicinity.

Slovin’s Model.

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The researchers used this technique in computing the number of

sample size of their respondents.

The number of sample size was derived using the formula:

𝑛
𝑛 = 1+𝑁𝑒 2

Where;

n = sample size

N = population

E = margin of error

Non-probability sampling

Is the sampling technique used in this study. The random type

of sampling was not used. Rather, the sample respondents are

selected for a certain purpose. The sample’s variability is based

on the soundness of the judgment of the one who makes the choice.

Purposive Sampling.

This type of sampling selects the sample respondents based on

specified criterion laid down by the researchers. The respondents

must be those who are actually eating in the restaurant.

Statistical Treatment of Data

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 To analyze and interpret the data accumulated regarding the

study, the researchers used the following statistical tools:

Frequency Distributions. This statistical tool tells how many

people answered a survey question in a certain way. This is an

argument of the values that one or more variables take in a sample.

Each entry in the table contains the frequency or count of the

occurrence of the values within a particular group or interval,

and in this way, the table summarizes the distribution of values

in the sample. This will be used to tally the answers on the

questionnaires distributed and will be gathered.

Statistical Mean. The statistical mean refers to the mean

or average that is used to derive the central tendency of the data

in question. It is determined by adding all the data points in a

population and then dividing the total by the number of points.

The resulting number is known as the mean or the average.

Mean = Total Scores / Number of Observation

Financial Treatment of Data

The following were identified, analyzed, and tested by the

researchers to determine the overall viability and feasibility of

the study:

Payback Period. This financial tool measures the length

of time required to recover the amount of initial investment. It

23
is the time interval between the time of the initial outlay and

the full recovery of the investment:

𝑁𝑒𝑡 𝐼𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑡
Payback Period = 𝐴𝑛𝑛𝑢𝑎𝑙 𝐶𝑎𝑠ℎ𝐹𝑙𝑜𝑤

Return on Investment. It measures divisional performance,

and determines the accounting rate of return on every peso of

investment in a project or business. It is the ratio of entity’s

net operating income to the average total assets in use.

𝑁𝑒𝑡 𝑂𝑝𝑒𝑟𝑎𝑡𝑖𝑛𝑔 𝑖𝑛𝑐𝑜𝑚𝑒

Return on Investment = 𝑇𝑜𝑡𝑎𝑙 𝐴𝑉𝑒𝑟𝑎𝑔𝑒 𝐴𝑠𝑠𝑒𝑡𝑠

Net Present Value. It is the excess amount of the present

value of cash inflows generated by the business over the amount of

the initial investment. A positive value would mean that the

project is acceptable.

PV of Cash Inflows xx

Less: Net Investment xx

Net Present Value (NPV) xx

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 Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the data gathered by the researchers

for this study. To be able to facilitate the interpretation and

presentation of data, tables, and other illustrative devices were

used. It is the body of information, presentation, analysis, and

interpretation of data, particularly on the four aspects of

business, namely: marketing, technical, management, financial and

other important factors of this project.

A. Marketing Aspect

The marketing aspect is the lifeblood of every

feasibility project, marketing is hugely important for a business

to make an impact. Marketing strategies are used to create product

recognition, understanding, and appreciation. It gives a business

the opportunity to succeed by making your product known to

potential customers. As awareness becomes actuality, previous

prospects that caught the attention of customers and start to

spread the word. Marketing builds brand name recognition and its

success often rests on a solid reputation. Although, marketing is

hugely important for a business to succeed, it can also be very

expensive so we must use healthy mix of different forms of

25
marketing for the best results. It is, therefore imperative that

the market study be given the first consideration.

In this part, the following factors shall be determined: size,

nature, growth description, price of the product sold, total demand

for the product, supply situation, nature of competition, the

different factors affecting the market of the product, and the

appropriate marketing program for the product.

H. Concepcion, Cabanatuan City along Circumferential Road,

the location of the proposed project is quite well known for major

establishments around Cabanatuan. The researchers proposed this

kind of business because they believed that Filipino food, served

in the most traditional way will be patronized by clients and the

new food establishment will be preferred by their clientele because

of its distinct and particular scene. It intends to stimulate the

patriotic feel by using the very own culture of the Philippines,

the Filipino-style of eating, Boodle-Fight.

With this in mind, this study is geared towards the

determination of person or demand who would patronize a boodle

fight restaurant in Cabanatuan. Through this, the researchers would

be able to identify the profitability of establishing a HAPAG

KAMAYAN: Istoryang Pinoy Restaurant in Cabanatuan, which aims to

26
promote a unique type of business for it, introduces a new way of

eating in a restaurant.

1.1 Product Description

Hapag Kamayan is a “proudly pinoy” boodle fight restaurant.

The food offered are mostly Filipino dishes that are proudly cooked

in the Philippines and will be consumed in a boodle fight style,

which is a truly Filipino trademark.

The store will operate from 10:00 AM to 8:00 PM, offering

lunch and dinner. The customer will choose from the boodle set

menu, which will depend on the number of person it will serve. The

restaurant will offer boodle set for two (2), four (4), six (6),

and eight (8) person and each boodle set will be labelled the

common festivals around the Philippines. The customer will choose

among the boodle sets Panagbenga, Maskara, Ati-Atihan, Pintado,

and Harvest Festival.

Hapag Kamayan is distinguishable among others because it

offers a different setting and its advocacy to preserve the

Filipino culture in the traditional way of eating Filipino food,

Boodle fight. It will be preferred by the clientele because of the

trademark of the bright and festive-like mood of the restaurant.

27
1.2 Pricing Strategy

The establishment offers product that the prospective

customers can afford. The selling price included a mark-up of 2.35%

up to 26.75%, and adjusted incremental amount to make use of a

marketing strategy called psychological pricing (e.g P99, 35, 199,

15) to induce sales. As required by the law, 20% discount is given

to senior citizens and person with disability.

The entity makes sure that the prices are affordable and

competitive based on the current market environment. In that way,

customers will be satisfied on the price of the products and

services that will be offered to them.

1.3 Promotional Activities

Promotion is one of the key elements of the marketing mix,

and deals with any one or two-way communication that takes place

with the consumer. Product promotion is one of the necessities for

getting your brand in front of the public and attracting customers.

There are numerous ways to promote a product or service. Some

companies use more than one method, others may use different

marketing strategies and while others may use none of the marketing

strategy because of consistency and credibility of the business.

Regardless of the company’s product or service, a strong set of

promotional strategies can help position the company in a

28
favourable light with not only current customers but new one as

well.

In addition, there would be a certain point in time where

employees will gather and randomly dance a solidarity kind of dance

and sing a lively song related to the business. The execution of

this strategy is to make the customer feel enjoyed that can lead

to them coming back with more companions. There will be a 50%

discount promo on the opening of the business; this will be

exclusive for 20 groups of two food bloggers only.

All of these marketing strategies will be utilized at the

appropriate moment in life of the business especially during

introductory stage of the business, introduction of new products,

and decline stage of the entity’s product.

BRANDING. It is a marketing strategy that aims to establish a

significant and differentiated presence in the market that attracts

and retains loyal customers. It creates a differentiated name and

image such as logo in order to establish a presence in the

consumer’s mind.

DIGITAL MARKETING. It is an umbrella term for the targeted,

measurable, and interactive marketing of products or services using

digital technologies to reach and convert leads into customers and

retain them.

29
OFFLINE ADVERTISING. It utilize offline media channels to create

awareness of company’s product and services. These campaigns can

include radio and print advertising – including signs and

pamphlets.

SALES PROMOTION. It is the process of persuading a potential

customer to buy the product and is designed to be used as a short-

term tactic to boost sales. It is used to introduce new product,

clear out inventories, attract traffic, and lift sales temporarily.

1.4 Marketing Strategies

The business will start as soon as all operating pre-

requirements are prepared. To establish a good name and promote

the business to prospective customer, the following marketing

strategies will be employed:

1. Good relationship with suppliers and customers will be

practiced to gain their loyalty with the owner of the

business;

2. The ambiance of the restaurant should bear an eye-catching

advertisement for the product. It must also present clean

pictures giving the customers an impression that the

restaurant they will dine is clean and safe.

30
 3. Proper marketing and maintenance of continuous supply of good

quality products will be undertaken to create goodwill to

clients.

4. Variety of foods should be available to the restaurant. The

owner or maker should always innovate and present new and

delicious foods.

5. Advertising like distribution of leaflets and posting of

banners and streamers in strategic places will be adopted.

6. Quality products if matched with competitive and reasonable

price will definitely capture the attention of prospective

costumer.

1.5 Market Analysis

The researchers surveyed direct respondents who are actually

eating in the restaurants, students from different schools and

employees from both public and private sector around Cabanatuan

City. They are the target market of the proposed business; with

ages ranging from 7 years old and above. This is because their

competency to acquire the products and services rendered and their

desire to try the proposed business.

1.6 Sample Size

The researchers assessed 347 respondents who are actually

eating in the restaurants, students from different schools and

31
employees from both public and private sector around Cabanatuan

City. They are the possible customers who have the capacity, and

are willing to buy the same product that Hapag Kamayan will offer

and to experience boodle style dining.

Demand Forecast

This is section will show the activity of estimating the

quantity of a product or services that consumers will purchase so

sales can be forecasted and food left-over will be minimized.

Demand forecasting is used in making pricing decisions, in

assessing future capacity requirements, or in making decisions on

whether to enter a new market.

Table 1.1

Population

Year Current Population

Ages 7 and Above
2018 265,683

2019 270,997

2020 276,416

2021 281,944

2022 287,583

32
 Table 1.1 shows the population of the whole Cabanatuan City

from ages 7 above. The population for the following year is

computed by adding the 2% growth rate of last year.

Table 1.2

Potential Demand
People who
People who People who
People would like
People who are aware would
who to try a patronize
have eaten of the
prefer boodle Hapag
in a boodle
Year Population to eat fight- Kamayan
restaurant fight Restaurant
by group themed
which is restaurant in
which restaurant Cabanatuan
100%, which is
94% which is city.
96%
85%
265,683 265,683 249,742 239,752 203,789 177,297
2018
270,997 270,997 254,737 244,548 207,866 180,843
2019
276,416 276,416 259,831 249,438 212,022 184,459
2020
281,944 281,944 265,027 254,426 216,262 188,148
2021
287,583 287,583 270,328 259,515 220,588 191,911
2022

1,382,623 1,382,623 1,299,666 1,247,679 1,060,527 922,659

Table 1.2 shows the potential demand per year which is

computed by multiplying the population for the year to the

percentage of people who have eaten in a restaurant which is 100%,

percentage of people who prefer to eat by group which 94%,

percentage of people who are aware of the boodle fight restaurant

which is 96%, percentage of people who would like to try a boodle

33
fight-themed restaurant which is 85%, and percentage of people who

would patronize Hapag Kamayan Restaurant in Cabanatuan city.

Table 1.3

POTENTIAL DEMAND EFFECTIVE DEMAND

People
who are People who People who
capable are willing eat in a
Total
Projected Potential of to spend restaurant
Year Effective
Population Demand buying for a meal with a
Demand
which which is company
is 66.50% (Q5)
46.75%
2018 265,683 177,297 82,886 55,119.42 11,219.10 298,695.04

2019 270,997 180,843 84,544 56,221.83 11,443.48 304,669.05

2020 276,416 184,459 86,235 57,346.00 11,672.30 310,760.98

2021 281,944 188,148 87,959 58,492.86 11,905.73 316,975.89

2022 287,583 191,911 89,718 59,662.73 12,143.85 323,315.48

Table 1.3 shows the effective demand per year which is

computed by multiplying the potential demand for the year to the

percentage of people who are capable of buying with an overall

percentage of 46.75%(Question #1), percentage of people who are

willing to spend for a meal (Question #11), and percentage of

people who eat in a restaurant with a company (Question #5)and the

computation of total effective demand was computed as follows this

was based on question #18 please refer to the table below for

further explanation.

34
 Table 1.4

QUESTION#5
Demand Per Product
People who are willing to Group
spend for a meal of
55,119.42 5.25% 2 1,446.88
31.50% 4 4,340.65
46.75% 6 4,294.72
16.50% 8 1,136.84
11,219.10
56,221.83 5.25% 2 1,475.82
31.50% 4 4,427.47
46.75% 6 4,380.62
16.50% 8 1,159.58
11,443.48
57,346.00 5.25% 2 1,505.33
31.50% 4 4,516.00
46.75% 6 4,468.21
16.50% 8 1,182.76
11,672.30
58,492.86 5.25% 2 1,535.44
31.50% 4 4,606.31
46.75% 6 4,557.57
16.50% 8 1,206.42
11,905.73
59,662.73 5.25% 2 1,566.15
31.50% 4 4,698.44
46.75% 6 4,648.72
16.50% 8 1,230.54
12,143.85

Table 1.4 shows the no. of groups that will be processed

throughout the year and the following year thereafter.

35
 Table 1.5

Total effective demand

QUESTION #18 2018
24 26.82% 72,215.10
52 31.70% 184,935.63
1 8.36% 937.92
12 29.97% 40,348.37
2 1.15% 258.04
298,695.04
QUESTION #18 2019
24 26.82% 73,659.42
52 31.70% 188,634.40
1 8.36% 956.68
12 29.97% 41,155.35
2 1.15% 263.20
304,669.05
QUESTION #18 2020
24 26.82% 75,132.26
52 31.70% 192,406.19
1 8.36% 975.80
12 29.97% 41,978.26
2 1.15% 268.46
310,760.98
QUESTION #18 2021
24 26.82% 76,634.83
52 31.70% 196,254.13
1 8.36% 995.32
12 29.97% 42,817.78
2 1.15% 273.83
316,975.89
QUESTION #18 2022
24 26.82% 78,167.54
52 31.70% 200,179.25
1 8.36% 1,015.23
12 29.97% 43,674.15
2 1.15% 279.31
323,315.48

36
 Table 1.5 shows that the total effective demand is computed

by multiplying the no. of transaction per year based on question

number 18 whether the customer will go twice a month, once a week,

once a year, once a month, and twice a year for other choice the

computation will be shown in the table below. Again, a 2% growth

rate increased the number of the following years by supply.

1.7 Supply Forecast

By observation of customers and inquiries to owners, managers,

or staff of indirect and direct competitors, data regarding the

daily consumers of Filipino dishes and frequent restaurant goers

are gathered by the researchers. Relying on the data gathered table

2.1 shows the currents supply which is computed by multiplying the

daily customers to operating days.

Table 2.1

Current Supply

Days Daily
Competitors Annual Orders
Operating Orders
Kuya J 360 80 28,800.00
Rustica 360 100 36,000.00
Gerry's Grill 360 85 30,600.00
Van's Place 360 50 18,000.00
Paleta 360 85 30,600.00
Gourmet Alley 360 50 18,000.00
Vicentico's 360 95 34,200.00

37
 Haring Solomon 360 50 18,000.00
Lamarang 360 105 37,800.00
Giligan's 360 90 32,400.00
Total 284,400.00

Table 2.2

Supply Forecast

year supply(2% growth rate)

2018 284400.00

2019 290088.00

2020 295889.04

2021 301807.38

2022 307843.33

Total 1480029.02

Table 2.1 & 2.2 shows the projected supply. A growth rate of

2% is used to determine the total supply of the succeeding years

(360).

Table 2.3

MARKET SHARE

Year Demand Supply Gap Market Share MS %

2018 298,695.04 284400.00 14,295.04 1,863.28 0.1303
2019 304,669.05 290088.00 14,581.05 1,900.56 0.1303

38
 2020 310,760.98 295889.76 14,871.22 1,938.39 0.1303
2021 316,975.89 301807.56 15,168.34 1,977.11 0.1303
2022 323,315.48 307843.71 15,471.77 2,016.66 0.1303
Note computation of MS %
20*10/1.5*365*80%/effective demand

To determine which the business may share market, the gap is

computed. The share in the gap rate is computed by multiplying the

normal capacity of 20 by the number of operating hours which is 10

divided by the staying hours of the customer which is an average

of 1 and ½ hours multiply by 365 working days multiply by normal

capacity of 80% because the 20% is allotted for machine, employee

and business idle or down time. The market share is computed by

multiplying the gap to market share percentage.

B. Technical Aspect

Technical study deliberates how the products are to be

produced, when these products are to be produced, how much it will

cost, where to produce, and what technology will be used. It

includes the plan, equipment to be used, facilities, location and

all other relevant things that will be employed in the “Hapag

Kamayan” Boodle fight restaurant.

Each boodle set will be labeled the common festivals around

the Philippines. The customer will choose among the boodle sets

Panagbenga, Maskara, Ati-Atihan, Pintado, and Harvest Festival.

39
PANAGBENGA. The season of blooming that came from the Cordillera

region that is famous for fruit plantation like strawberries that

is also included on the menu itself.

MASKARA. Is an annual festival with highlights held every fourth

Sunday of October in Bacolod, Philippines. Bacolod is known for

its Chicken Inasal which is the main component of the boodle

package.

ATI-ATIHAN. The Ati-Atihan Festival is a feast held annually in

January in honor of the Santo Niño (Infant Jesus), concluding on

the third Sunday, in the island and town of Kalibo, Aklan in the

Philippines. Aklan itself specializes kilawin recipes.

PINTADO. The Pintados Festival displays the rich cultural heritage,

incorporating native music and dances, of the people of Leyte and

Samar which produces a great quality of seafood that is widely

patronized nationally.

HARVEST. The Pahiyas harvest festival is one of Philippines’

largest and most colorful harvest festivals, attracting locals

from around the country to partake in the vibrant celebrations

that is held annually in Lucban which offers Pancit Habhab.

40
MENU 1

41
MENU 2 MENU 3

42
Legal Requirements. The following are the legal requirements to

establish the business and required by the City Mayor’s Office

Business permit and license division.

1. Picture of establishment and sketch

2. Barangay business clearance

3. Bureau of Internal revenue

4. Documentary Stamp Tax

5. Department of trade and industry

6. Contract of lease

7. Fire Safety Inspection Certificate

8. City Mayor’s Business permit

9. Billboard, signboard, and Advertisement permit

10. Sanitary Permit

11. Health Permit

43
Production Process.

This process generally involves the use of raw materials, machinery

and manpower to create a product.

Figure 1.1
Production Process

Purchase of supplies

Storage Separation of Goods

Food Preparation
Dry Cool

Cooking

Plating

Serving

44
1.Purchasing. Hapag Kamayan that promotes a boodle fight dining

experience uses banana leaves as its fundamental plate. Banana

leaves are to be purchased at the local market to ensure that

the standard quality of leaves is met and being served. It

will be wrapped as tight as possible to keep the air away from

leaves and stored in the freezer inside the storage room to

maintain its freshness and prevent its wilting. Supply of

vegetables, fruits, fish and meats will mainly be coming from

Sangitan local market. Crushed and tube ice which will be used

as an ingredient for ice-cold drinks are pre-ordered at early

morning to be consumed on the day bought and will be stored at

the freezer. Lengthy processed food are cooked earlier before

the opening of the business to avoid delay in serving the

customers and some foods are cooked accordingly to avoid

spoilage. A competent chef is hired to assure the best food

quality. Taste and sanitation shall be given the outmost

importance.

45
 Table 3.1

Regular Supplies

Vegetables

Particulars Quantity Unit Price Cost

Carrot 2kg 80/klo 160.00

Celery 2 leaves 15/leaf 30.00

Green Peas 2 cans 18.5/225g can 37.00

Tomato 2kg 15/klo 30.00

Bell Pepper 1kg 20/klo 20.00

Cabbage 3kg 35/kg 105.00

Cauliflower 10 bundles 30/bundle 300.00

Baguio Beans 2kg 40/kg 80.00

Fern 30 bundles 25/bundle 750.00

Kangkong 30 bundles 15/bundle 450.00

Puso ng saging 15 pieces 10/pc 150.00

Squash 10 pieces 40/pc 400.00

Eggplant 8kg 20/klo 160.00

Ground Peanut 7cups 25/cup 175.00

46
 Chili 2kg 10/klo 20.00

Broccoli 9pcs 50/3pcs 150.00

Meat

Chicken 4kg 50/klo 200.00

Intestine

Whole Chicken 5kg 130/klo 650.00

Chicken Breast 2kg 135/klo 270.00

Chicken Liver 2kg 120/klo 240.00

Pork

Ground Pork 5kg 210/klo 1 050.00

Pork Belly 5kg 190/klo 950.00

Seafood

Squid 5kg 250/klo 1 250.00

Shrimp 5kg 400/klo 2 000.00

Milkfish 25 pieces 60/pc 1 500.00

Tilapia 4kg 80/klo 320.00

Crab 5kg 450/klo 2 250.00

Tahong 5kg 65/klo 325.00

47
 Beef

Tapa ng Baka 3kg 280/klo 840.00

Tenderloin 5kg 290/klo 1 450.00

Others

Frog 5kg 120/klo 600.00

Commercial 4bags 2500/bag 10 000.00

Rice

Brown Sugar 2kg 51/klo 102.00

Banana Leaves 3,000.00

Condiments

Onion 3kg 65/klo 195.00

Garlic 3kg 90/klo 270.00

Lemon 50 pieces 10/pc 500.00

Soy sauce 1 gallons 115/gallons 115.00

Cooking oil 12 liters 317/3liters 1 268.00

Paprika 60 grams 15/30grams 30.00

Pepper 1kg 30/klo 30.00

Salt 2kg 20/klo 40.00

48
Garlic Powder 200 grams 18/50grams 72.00

Dried Oregano 200 grams 12.5/50grams 50.00

Onion Powder 200 grams 16.5/50grams 66.00

Unsalted 3 whole pack 50/whole 150.00

Butter

Oyster Sauce 25 lbs 159.5/5 lbs 797.50

Flour 2kg 204.5/2kg 204.5

Vinegar 5 liters 60/liter 300.00

Fish Sauce 5 liters 34/liters 170.00

2.Storage. After all the supplies have been purchased, it will

be stored based on its requirement. Food storage means keeping

the food for later consumption. The perishable supplies will

be stored in a cooler placed on the corner of the stockroom

while the dry goods or supplies will be stored on the cabinet

provided inside the stockroom. Refrigerator and life-sized

freezer will be provided for the raw foods like vegetable,

meat, seafood and the likes. Proper food storage helps preserve

the quality and nutritional value of the foods purchased, and

also helps make the most of the food dollar by preventing

spoilage.

49
 3.Food Preparation. This includes all the ingredients needed

to be available to the kitchen ready for cooking once an order

comes.

4.Cooking. And now, when the kitchen is ready it now time for

paying attention on the order of the customer. It is where the

food cooking procedure takes place.

5.Plating. This is putting the food on the plate beautifully

that includes any sauce, or garnish. This part makes the food

more attractive and look delicious.

6.Serving. After all the processed are utilized, the last part

is to serve the food to the customers.

Figure 1.2
Cooking Process and Recipes

SEAFOOD

SHRIMP WITH SPICY SAUCE

INGREDIENTS

 1 teaspoon paprika

 3/4 teaspoon pepper

 1/2 teaspoon salt

 1/2 teaspoon garlic powder

 1/4 teaspoon dried oregano

50
  1/8 teaspoon onion powder

 Pinch of cayenne pepper

 Pinch of dried thyme

 28 uncooked large shrimp, shells intact

 7 tablespoons chilled unsalted butter, cut into 1/2-inch

pieces

 3 tablespoons Worcestershire sauce

 3 tablespoons fresh lemon juice

 2 teaspoons chopped garlic

 Hot french bread

PREPARATION

1. Combine first 8 ingredients in large bowl. Add shrimp and toss

to coat.

2. Melt 3 tablespoon butter in large skillet over medium heat.

Add Worcestershre sauce, lemon juice and garlic; sauté until

garlic is tender, about 2 minutes. Add shrimp;sauté until opaque

in center, about 3 minutes. Add remaining 4 tablespoons butter;

stir until melted.

3. Transfer shrimp to large bowl. Pour sauce over shrimp.

4. Serve with hot French bread for dipping.

51
GRILLED TILAPIA

INGREDIENTS

 1 to 2 pieces large tilapia,

 cleaned and

 gutted

 2 pieces tomato, diced

 1 onion, diced

 1 teaspoon lemon juice

 Salt and ground black pepper to taste

 2 tablespoons cooking oil (optional)

PREPARATION

1. Combine tomato, onion, salt, ground black pepper, and lemon

juice in a bowl then mix well.

2. Stuff the mixture inside the cavity of the tilapia. Note: do not

overstuff the fish.

3. Meanwhile, combine oil with 1 teaspoon of salt and mix.

4. Brush the oil and salt mixture on the exterior part of the

tilapia. Note: The salt adds more taste while the oil prevents

the skin to stick on the foil.

5. Wrap the tilapia in aluminium foil then secure the sides.

6. Grill the wrapped fish for about 12 minutes per side.

7. Remove from the grill and transfer to a serving plate.

52
8. Serve with ensaladang talong and steamed rice.

RELLENONG PUSIT

INGREDIENTS

 2 large squids, cleaned and gutted

 ½ lb ground pork

 1 medium carrot, diced or minced

 2 stalks celery, chopped

 1 medium onion, minced

 4 cloves garlic, minced

 1 medium tomato, diced

 1 piece lemon

 ½ cup soy sauce

 Salt and pepper to taste

 1 piece egg, beaten

 ½ cup all-purpose flour

 10 tablespoons cooking oil

PREPARATION

1. Combine squid, soy sauce, and juice from 1 piece lemon and

marinade for 30 minutes.

2. Heat a pan and pour-in 3 tablespoons cooking oil.

3. Sauté garlic, onion, celery, and tomato.

53
4. Put-in the ground pork and cook until the color turns light

brown (about 5 minutes).

5. Add carrots, salt and ground black pepper then stir. Cook for

10 to 15 minutes. Turn-off heat and let cool.

6. Stuff the marinated squid with the cooked ground pork. Insert

toothpicks at the opening of the squid to secure the filling.

7. Dip the stuffed squid in beaten egg then dredge in flour. Set

aside.

8. Heat another pan and pour-in 7 tablespoons of cooking oil.

9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note:

Do not overcook the squid so that it will remain tender.

10. Transfer the cooked squid in a serving plate and serve.

GINATAANG ALIMASAG

INGREDIENTS

 6 to 7 blue crabs

 water for steaming

 1 tablespoon oil

 1 onion, peeled and chopped

 5 cloves garlic, peeled and minced

 1 thumb-size ginger, peeled and julienned

 4 to 5 Thai chili peppers

 1 tablespoon fish sauce

54
  4 cups coconut milk

 1 small calabasa, peeled, seeded and cut into cubes

 1 bunch long beans, ends trimmed and cut into 3-inch lengths

 1 cup coconut cream

 salt and pepper to taste

PREPARATION

1. Under cold running water, wash crabs well. Scrub shells with a

kitchen brush to rid of dirt and grime. In a steamer basket,

arrange crabs belly side down and sprinkle with salt to taste.

Place steamer basket in a pot filled with water. Over medium

heat, steam crabs for about 20 to 25 minutes or until color

changes to orange. Remove from heat.

2. In a wide pan or skillet over medium heat, heat oil. Add onions,

garlic and ginger and cook until limp and aromatic. Add chili

peppers and cook for about 30 to 40 seconds. Add fish sauce and

cook for about 1 to 2 minutes.

3. Add coconut milk and simmer until reduced. Add calabasa and

cook for about 3 to 5 minutes or until half-cooked. Add string

beans and cook for about 2 to 3 minutes.

4. Add steamed crabs. Add coconut cream and stir to combine.

Continue to cook, regularly spooning sauce over crabs, for about

8 to 10 minutes or until sauce is thickened and vegetables are

55
 cooked but firm. Season with salt and pepper to taste. Serve

hot.

RELYENONG BANGUS

INGREDIENTS

 1 large whole bangus (milkfish)

 juice of 1 lemon

 2 tablespoons soy sauce

 1 cup water

 oil

 1 small onion, peeled and chopped

 2 cloves garlic, peeled and minced

 1 large carrot, peeled and finely chopped

 ½ cup frozen green peas, thawed

 ¼ cup raisins

 2 tablespoons oyster sauce

 salt and pepper to taste

 ½ cup flour

PREPARATION

1. Scale fish and remove innards, leaving belly intact. Break

the spine near the tail and right below the head. Through the fish

neck, insert a long, thin spatula between the skin and the flesh

56
all the way to the tail. Gently go around the sides of the fish

with the spatula to loosen and separate the flesh from the skin.

Remove the spatula. Starting from the tail, squeeze and push the

flesh out through the neck. Pull the flesh including the big bone

out of the fish. Insert a long spoon into the cavity and gently

scrape the inside to remove any flesh left, making sure to leave

skin and head firm and intact.

2. In a shallow dish, combine the hollowed skin, lemon juice and

soy sauce. Marinate in the refrigerator for about 30 minutes.

3. Remove the big bone (spine) from the flesh. In a pot, bring

about 1 cup lightly salted water to a boil. Add the fish meat and

cook for about 3 to 5 minutes or until color changes. Drain from

liquid. Flake and debone fish meat.

4. In a a skillet over medium heat, heat oil. Add onions and garlic

and cook until limp. Add carrots and cook for 1 to 2 minutes or

until tender yet crisp. Add fish meat, green peas and raisins.

Cook, stirring occasionally, until heated through. Add oyster sauce

and stir to combine. Season with salt and pepper to taste. Remove

from pan.

5. In a large bowl, combine fish mixture and egg. Using a spoon,

stuff and fill fish mixture into skin. Sew the head to the body

and any openings to prevent the filling from spilling.

6. In a shallow dish, combine flour, salt and pepper to taste.

Lightly dredge stuffed fish in flour to coat.

57
7. In a wide, deep pan over medium heat, heat about 3 inches deep

of oil (enough to deep-fry fish fully submerged). Add fish and

cook, gently turning on sides as needed, until golden and crisp.

Remove from pan and drain on paper towels. Let stand and allow to

cool before slicing. Serve with ketchup.

CALAMARES

INGREDIENTS

 ½ lb medium to large sized squid,

 cleaned and sliced into rings

 ¾ cup all-purpose flour

 1 piece raw egg, beaten

 ¾ cup breadcrumbs

 1 teaspoon salt

 ½ teaspoon ground black pepper

 2 cups cooking oil

PREPARATION

1. Combine squid, salt, and ground black pepper then mix well. Let

stand for 10 minutes.

2. Heat a cooking pot the pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over

breadcrumbs.

58
4. When the oil is hot enough, deep-fry the squid until the color

of the coating turns brown. Note: This should only take about 2 to

3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in

a plate lined with paper towels.

6. Serve with sinamak or Asian dipping sauce.

CHICKEN

CHICKEN BARBECUE

INGREDIENTS

 4 pieces chicken leg quarters, cleaned

 ½ cup soy sauce

 1 piece lemon or 4 pieces calamansi

 2 teaspoons salt

 1 teaspoon ground black pepper

 ½ cup banana ketchup

PREPARATION

1. Make the marinade by combining the soy sauce, juice of 1

lemon, banana ketchup, salt, and ground black pepper in a bowl.

Stir to mix.

2. Put the chicken leg quarters inside a large freezer bag, and

then pour-in the marinade.

59
3. Shake the bag gently to coat the chicken with marinade then

remove the air inside the bag. Seal the bag then refrigerate

overnight.

4. Remove the chicken from the bag and transfer the remaining

marinade to a bowl.

5. Heat-up your grill and start grilling the chicken under medium

heat for 12 to 15 minutes per side or until the chicken is

completely cooked. Do not forget to baste the chicken with the

remaining marinade mixture.

6. Note: Chicken takes a long time to cook. Grilling it in high

heat will cause the outer part of the chicken to cook earlier

leaving the inside raw.

7. Remove from the grill and transfer to a serving plate.

8. Serve with steamed rice.

CHICKEN SISIG

INGREDIENTS

 1½ lbs. grilled chicken breast,

finely chopped

 ¼ lb. chicken liver, chopped

 1 cup minced yellow onion

 1 teaspoon garlic powder

60
 2 pieces long green chili or

serrano peppers, sliced diagonally

 2 tablespoons soy sauce

 ¼ cup butter

 4 to 5 tablespoons mayonnaise

 1 egg

 salt and pepper to taste

 2 tablespoons cooking oil

PREPARATION

1. Heat the cooking oil in a pan

2. When the oil becomes hot, saute the onion until it becomes soft

3. Add the chicken liver. Cook until the liver browns.

4. Add-in the grilled chopped chicken breast. Stir and cook for 3

to 4 minutes.

5. Put the garlic powder and soy sauce in. Stir.

6. Sprinkle salt and pepper. Stir.

7. Add the mayonnaise and then stir right away until all the

ingredients are well incorporated.

8. Heat the sizzling plate (cast iron pan).

9. Once the pan is hot, put the butter in and let it melt.

10. Tranfser the chicken sisig on the cast iron pan.

11. Crack the egg and drop on top of the chicken.

61
12. Arrange the green chili on top.

ROASTED CHICKEN

INGREDIENTS

 1 six-pound roasting chicken

 2 tablespoons unsalted butter

 Salt and freshly ground black pepper

 2 medium onions, peeled and sliced

 crosswise 1/2 inch thick

 1 lemon

 3 large cloves garlic, peeled

 4 sprigs fresh thyme

 1 cup Homemade Chicken Stock, or canned low-sodium chicken

broth, skimmed of fat

PREPARATION

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside

and out with salt and pepper. Sprinkle inside and out with

onion powder. Place 3 tablespoons margarine in the chicken

cavity. Arrange dollops of the remaining margarine around the

chicken's exterior. Cut the celery into 3 or 4 pieces, and

place in the chicken cavity.

62
3. Bake uncovered 1 hour and 15 minutes in the preheated oven,

to a minimum internal temperature of 180 degrees F (82 degrees

C). Remove from heat, and baste with melted margarine and

drippings. Cover with aluminum foil, and allow to rest about

30 minutes before serving.

PORK

PORK BARBECUE

INGREDIENTS

 1.5kg/3lb5oz belly of pork

 3 tbsp sea salt

 2 star anise, ground

 1 large orange, zest only

 2 fresh bay leaves

 8 garlic cloves

 1 tbsp Sichuan peppercorns

 ½ tsp Chinese five-spice powder

 200ml/7fl oz olive oil

 2 tbsp sesame oil

PREPARATION

1. Make sure you or your butcher score the pork skin well (using

a small, sharp kitchen knife or a clean DIY knife) - nice

63
 fine scores make better crackling. Mix the salt, ground star

anise and the orange zest together and rub well into the skin,

making sure the salt goes into all the cuts of the pork rind.

2. Using a mini-blender or a pestle and mortar, add the bay

leaves, garlic, Szechuan peppercorns, five spice and blend to

a paste, then slowly add the olive oil while mixing.

3. Leave the pork to dry overnight in the fridge; do not cover

as you want it to dry.

4. Heat a barbecue or griddle and slice the pork into thin

slices. Place the pork slices onto the hot griddle or barbeque

and brush with the marinade. Cook each side for a few minutes,

or until cooked through and the skin is crisp.

5. Grill the pork until both sides are done. Use the leftover

marinade as basting sauce. Try adding a few tablespoons of

soy sauce, ketchup, and a tablespoon of cooking oil to create

the perfect basting sauce.

PORK LIEMPO

INGREDIENTS

 2 lbs. pork belly

 ½ cup soy sauce

 1 piece lemon (or 3 to 4 pieces

64
 calamansi)

 ½ tsp ground black pepper

 1 tsp salt

 4 cloves garlic, crushed

 ¼ cup banana catsup

 1 tbsp cooking oil

PREPARATION

1. Combine pork belly with the soy sauce, lemon, salt, ground

black pepper, garlic and mix well. Marinade the pork belly

for at least 3 hours.

2. In a bowl, pour the pork belly marinade. Add banana catsup and

cooking oil. Stir well. (This will be the basting sauce)

3. Grill the pork belly while basting the top part of the pork

after flipping it over.

LUMPIANG SHANGHAI

INGREDIENTS

 2 lbs. ground pork

 ½ cup green onions

 1 cup carrots

 1 cup onion

 2 eggs

65
 2 teaspoon salt

 2 teaspoons garlic powder

 ¼ cup parsley, minced

 ½ teaspoon ground black pepper

 50 pieces Spring roll wrapper

 3 to 6 cups cooking oil

PREPARATION

1. In a mixing bowl, combine all the ingredients with the pork

starting with the onion, carrots, green onions, parsley, salt,

ground black pepper, garlic powder, and 1 piece raw egg. Mix

well.

2. Wrap the about 1 to 1 1½ tablespoons of the mixture in a

lumpia wrapper (for proper way, see video). Do this until all

the mixture are consumed.

3. Heat the cooking oil in a deep fryer. Deep fry the lumpia for

10 to 12 minutes.

4. Remove from the deep fryer and let the excess oil drip.

5. Transfer to a serving plate. Serve with sweet and sour sauce.

VEGETABLE

CHOPSUEY

66
 INGREDIENTS

 ¼ lb shrimp

 ½ lb boneless chicken

 1 tsp garlic

 2 tsp cornstarch

 1 tbsp oyster sauce

 ½ piece cabbage, quartered

 1 cup green bell pepper,sliced

 1 cup red bell pepper, sliced

 1 small cauliflower, cut into small pieces

 1 ½ cup snow peas

 1 cup carrots, sliced

 1 cup onion, diced

 1 cup chicken liver, sliced

 Shrimp juice (derived by crushing the head of the shrimp) or

use shrimp bouillon

 1¼ cup water

 salt and pepper

PREPARATION

1. Saute the garlic and onion

2. Add the boneless chicken and saute for 2 minutes

67
 3. Put-in the chicken liver and let cook for 3 minutes more

4. Pour in the shrimp juice and 1 cup of water and bring to a

boil. Cover the pot and simmer for 5 minutes.

5. Add the shrimp then sprinkle some salt and pepper.

6. Add the oyster sauce and simmer for 2 minutes.

7. Put-in the cauliflower and cabbage then mix well

8. Add the carrots,snow peas, and bell pepper. Cover the pot and

simmer for 5 minutes or until vegetables are cooked

9. Dilute the cornstarch in ¼ cup of water then pour mixture in

the pot. Mix well.

STRAWBERRY VEGETABLES SALAD

Ingredients

 8 ounces lettuce

 8 ounces fresh spinach

 1 medium avocado

 1/2 pint strawberries1/2 pint cherry tomatoes

 1 cucumber

 4 ounces fresh mushrooms

Directions

68
Wash lettuce and spinach and tear into bite size pieces. Off

course, you can buy them torn and ready, but I think the green

leaves lose freshness and taste that way.

Peel the avocado, take out the seed and slice or chop it.

Wash the strawberries and cut into halves or quarters.

Wash the cherry tomatoes. You can cut them into halves if you

have bigger ones.

Peel the cucumber and cut it into little pieces. In the picture I

use unpeeled cucumber. You should do this only if you

have bought organic cucumbers. Otherwise there are too many

residues in the peel.

Clean and slice the mushrooms.

Combine the lettuces, spinach, avocado,

strawberries, cherry tomatoes, cucumbers and mushrooms in a large

salad bowl. Toss until evenly distributed.

Add the poppy seed dressing just before serving and toss lightly.

Serves 10

Dressing

- 1/2 cup vegetable oil

69
- 1/4 cup tarragon vinegar

- 2 teaspoons poppy seeds

- 1/2 teaspoon salt

- 1/2 teaspoon dry mustard

- 1/2 teaspoon grated onion

- 1/4 to 1/2 teaspoon onion salt

Place all of the ingredients in a jar and shake vigorously to

mix. Pour over salad when ready to serve.

SHRIMP KINILAW

Ingredients

1 lb medium size shrimp, shelled and

divined

1/4 cup rice vinegar

1/2 cup datu puti vinegar

1 thumb size ginger, minced/sliced

1 medium size onion, sliced thin

1 granny smith apple, shredded

1 stem green onion, sliced

2 garlic cloves, minced

2 pcs red chili peppers, sliced thin

pinch of salt, ground black pepper and sugar to taste

Cooking Direction

70
1. Soak cleaned shrimp in datu puti vinegar in a deep bowl. Allow

it to soak for at least 15 minutes. Remove shrimp from the

vinegar and discard the excess liquid.

2. Using a serving bowl mix rice vinegar, salt, ground pepper,

sugar, garlic and ginger. Stir and taste for desired sour, salty,

sweet flavor. Now add the shrimp, onions, chili peppers and mix.

Top with shredded apple and green onion.

PANCIT HABHAB

Ingredients

 1 lb. Miki Lucban

 ½ lb. pork belly thinly sliced and

chopped

 4 to 5 cups beef broth

 ½ lb. shrimp, cleaned

 ¼ lb. pig's liver, sliced

 1 piece chayote, sliced

 1 cup bok choy (or pechay), chopped

 1 cup snap pea or snow pea

 ¾ cup shredded carrots

 1 medium onion, sliced

71
  5 cloves garlic, crushed

 4 tablespoons cooking oil

 5 tablespoons soy sauce

 ½ teaspoon ground black pepper

 Banana leaf, cleaned and cut into 5 x 5 inch pieces

Instructions

1. Heat 3 tablespoons of cooking oil in a wide cooking pot.

2. Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to

4 minutes. Set aside.

3. On the same cooking pot, add remaining oil. Put-in the pork

slices. Cook for 5 minutes or until the oil from the pork

comes out.

4. Put-in the onion and garlic. Cook for 2 minutes.

5. Add the liver. Stir.

6. Add the shrimp. Cook each side for 1 minute. Remove the shrimp

and then set aside.

7. Sprinkle the ground black pepper and pour-in soy sauce.

8. Pour-in the beef broth. Let boil. Simmer for 20 minutes.

9. Put-in the Miki Lucban noodles. Cook while stirring until the

noodles absorbs the liquid.

10. Add half of the stir-fried vegetables. Stir.

11. Arrange on top of each banana leaf and then top with shrimp

and more vegetables.

72
PAKO SALAD

INGREDIENTS

 1 bundle of fiddle fern (Pako)

 2 tomatoes

 1 onion

 1 salted egg

PREPARATION

1. Mix the four ingredients.

2. Shake the dressing in a bottle and drizzle on the pako.

FRIED KANGKONG

INGREDIENTS

 1 bunch kangkong

 1 tablespoon oil

 1 small onion, peeled and sliced thinly

 6 to 7 cloves garlic, peeled and minced

 ½ pound pork belly, cut into ¼ inch

thick strips

 ½ cup vinegar

 ¼ cup soy sauce

 ½ cup water

 pepper to taste

73
PREPARATION

1. Trim about 2 inches from the kangkong stalks and discard. Cut

kangkong into 3-inch lengths, separating the sturdier stalks

from the leaves. Wash thoroughly and drain well.

2. In wide skillet over high heat, heat oil. Add onions and

garlic and cook, stirring regularly, until limp. Add pork and

cook, stirring regularly, until lightly browned.

3. Add vinegar and bring to a boil. Continue to cook, without

stirring, for about 2 to 3 minutes. Add soy sauce and water.

Bring to a boil for about 1 to 2 minutes. Lower heat, cover

and cook for about 8 to 10 minutes or until pork is tender

and sauce is reduced. Season with pepper to taste.

4. Increase heat to high. Add kangkong stalks and cook, stirring

regularly, for about 1 to 2 minutes. Add kangkong leaves and

cook, stirring regularly, for another minute or until just

wilted and covered with sauce. Remove from heat and garnish

with fried garlic bits, if desired. Serve hot.

EXOTIC

TINUYUANG ADOBONG PALAKA

INGREDIENTS

 2 lbs farm frog legs

 1 head garlic; crushed

74
  1 small onion; sliced

 1 small ginger root; sliced

 1/2 cup soy sauce

 1/4 cup vinegar

 3 bay leaves

 1/2 tablespoon peppercorns

 Cooking oil

PREPARATION

1. Sauté the garlic, onion, and ginger in a cooking pan.

2. Add the frog legs and stir fry for few minutes.

3. Add the peppercorns and bay leaves.

4. Stir fry in a while and then add the vinegar and soy sauce.

5. Bring to a boil and simmer.

6. Stir occasionally and cook until done.

FRIED ISAW

INGREDIENTS

 3 pounds chicken skin

 2 tablespoons vinegar

 ½ cup water

 3 to 4 cloves garlic, peeled and pounded

75
 ½ teaspoon pepper corns, cracked

 1 teaspoon salt

 lard or peanut oil

PREPARATION

1. In a pot over medium heat, combine chicken skin, vinegar,

water, garlic, pepper corns and salt. Bring to a boil. Lower heat

and continue to cook until skins render fat and are softened but

not falling apart. With a slotted spoon, remove the skin from the

pot. Remove any stray peppercorns, garlic and bay leaves and

discard. Arrange skins in a single layer on a baking sheet. Place

in the refrigerator, uncovered, for about 1 hour or until

completely cold. Using a spoon, gently scrape away any

subcutaneous fat. Cut into about 4-inch pieces.

2. In a 180 F oven, bake skins for about 2 to 3 hours or until

dry with just a bit of flexibility.

3. Alternatively, arrange chicken in a single layer on a baking

sheet and refrigerate, uncovered, overnight to dry out.

4. In a deep, heavy bottomed pot, heat about 4-inches deep of

lard or peanut oil until very hot. Add chicken skins in batches

and deep-fry until they begin to puff and start to float. With a

slotted spoon, remove from heat and drain on paper towels. Serve

with spiced vinegar.

76
BEEF

BEEF BROCCOLI

INGREDIENTS

 2 lbs beef tenderloin, thinly sliced

 1 head broccoli, chopped into florets

 3 tablespoons oyster sauce

 3 tablespoon soy sauce

 1 beef cube

 ¾ cup water

 2 teaspoons minced garlic

 1 teaspoon cornstarch, dissolved in 1 tablespoon water

 2 tablespoons cooking oil

 1 teaspoon sugar

 Salt and pepper to taste

PREPARATION

1. Heat the cooking oil in a wok.

2. When the oil becomes hot, put-in the beef. Cook for 4 to 5

minutes.

3. Add the garlic. Stir and cook for 2 minutes.

4. Pour-in soy sauce and oyster sauce. Stir.

77
 5. Add the water and beef cube. Let boil and simmer for 30

minutes.

6. Put-in the broccoli. Cook for 2 minutes.

7. Pour-in the water with cornstarch.

8. Add sugar, salt, and pepper. Stir.

9. Transfer to a serving plate. Serve.

RICE

PLAIN RICE

INGREDIENTS

 RICE

 WATER

PREPARATION

1. Measure 1 cup of rice to every 1 to 1 1/2 cups of water

and add to a pot. Bring the water to a boil, reduce heat

and cook rice until soft.

2. Alternatively, you can bring the water to a boil and

transfer the hot pot into a preheated oven. Bake the

rice at 375 F until the water has evaporated.

78
 TABLE 4.1

FURNITURES AND FIXTURES

QTY ITEMS DESCRIPTION UNIT COST TOTAL

COST

1 Toner Aircon 40 110.00 40,110.00

2 Speakers 4 699.00 9,398.00

1 Hand Dryer 2 850.00 2,850.00

2 Sungka 200.00 400.00

79
2 Chess Board 868.00 1,736.00

5 Wooden Dining Table 1 000.00 5 000.00

(4 seaters)

2 Wooden Dining Table 2,000.00 4,000.00

(8 seaters)

40 Wooden Chairs 849.00 33,960.00

1 Stainless Kitchen 14,488.00 14,488.00

Cabinet

80
1 Counter Cabinet 3,000.00 3,000.00

6 Decorative 120.00 720.00

Signboard

3 Office Chair 1,000.00 3,000.00

2 Office Table 2,000.00 4,000.00

5 Glass Divider Rack 500.00 2,500.00

81
2 Exhaust Fan 1,200.00 2,400.00

Table 4.2

Equipment

QTY ITEMS DESCRIPTION UNIT TOTAL

COST

1 Burner 35 700.00 35 700.00

1 Oven with Stove 20 000.00 20 000.00

82
2 Grills 8 800.00 17 600.00

1 Water Dispenser 2 788.00 2 788.00

1 Digital Weighing 1 300.00 1 300.00

Scale

2 Generator 24,000 48,000.00

1 Filing Cabinet 7,500.00 7,500.00

83
1 Cash Register 23,000 23,000

Table 4.3

TOOLS

QTY ITEMS DESCRIPTION UNIT TOTAL COST

COST

15 Mixing Bowl 115.00 1,725.00

3 Set of Measuring 117.00 351.00

Cup

84
10 Ladle (L) 105.00 1,050.00

10 Ladle (S) 60.00 600.00

5 Set of Chef’s 2 399.00 11,995.00

knives

10 Chopping Board 143.00 1,430.00

8 Tong 181.00 1,448.00

85
5 Strainer 217.00 1,085.00

10 Can Opener 199.00 1990.00

5 Condiment 182.00 910.00

Canisters

10 Peelers 189.00 1,890.00

5 Soup Pot 171.00 855.00

86
5 Set of Casserole 1 119.00 5,595.00

4 Cooking Pots (L) 989.00 3,956.00

4 Cooking Pots (S) 387.00 1,548.00

3 Casserole w/ 2 999.00 8,997.00

Steamer

3 Saute Pans 1 049.00 3,147.00

87
3 Set of Frying Pans 1 724.00 5,172.00

10 Basting Spoon 40.00 400.00

5 Mortar and Pestle 152.00 760.00

10 Pitcher 350.00 3,500.00

10 Crab Cracker 179.75 1797.5

88
5 Tissue Holder 38.00 190.00

40 Drinking Glass 52.00 2 080.00

1 Deep Fryer 2 399.00 2 399.00

10 Bamboo Rack 500.00 5,000.00

89
Waste Disposal.

Social Responsibility is a protocol to every organization

because a company will always generate profit if operations within

its business provide a benefit or of good service to its customers,

the public. And because of this, we make it a point that our

company will be of great responsibility and care on planning our

waste disposal considering the concept of efficiency.

Industrial or hazardous waste is a business to business

service. This waste is collected by the garbage collector around

the vicinity by schedule which is separated by biodegradable and

non-biodegradable before the collection period.

Utilities.

A. Electricity. In order for the business to have a smooth

flow of operations, Cabanatuan Electric Corporation (CELCOR)

shall be the provider of its electricity. This will be needed

for smooth, proper and continuous operation of the business.

The payment of the electricity will costs.

B. Water. Hapag kamayan needs a continuous supply of water

for proper washing of the main ingredient and other materials

that needs to be washed. This will also be used for the

90
 maintenance and sanitation of the working area. Water of the

business shall be applied by Cabanatuan Water District.

C. Telecommunication. Hapag Kamayan, being relatively new

to the market, needs a stable line of communication with

customers in order to have a clear and proper negotiation with

suppliers and especially with the customers regarding with

their feedback, suggestions, recommendations and other

customer concerns that can help contribute to the business

growth. That is why it shall enlist the services of Philippine

Long Distance Telephone Company (PLDT) in providing the

business with its needed access to the market.

C. MANAGEMENT ASPECT

In this aspect, the management implies a clear and precise

identification of duties and responsibilities, flow of authority,

and manpower level requirement. It must be set up for optimum

effectiveness. The form of organization, organizational chart, job

description, and qualification of required personnel and their

respective salary rates are presented.

Organizational Set-up. The Hapag Kamayan will adopt a sole

proprietorship type of business which is consisting of individual

owner. This type of business is adopted for the following cause.

91
1. Simplicity of formation. Minimal legal costs to forming

a sole proprietorship and few formal business

requirements.

2. Tax benefits. Because there are no corporate tax

payments.

3. Ownership of income. Sale and transfer can take place at

the discretion of the sole proprietor

4. Decision Making. A sole proprietor has the complete

control and decision-making power over the business.

Figure 1.3
A. Organizational Chart

OWNER

CHEF CHEF

SERVICE SERVICE SERVICE SERVICE SERVICE KITCHEN KITCHEN

CREW CREW CREW CREW CREW CREW CREW

CASHIER

92
Employees, Qualifications, Duties and Responsibilities
The qualifications, policies, duties and responsibilities of

the personnel are enumerated below:

Table 5.1

Chef’s Qualifications, Duties and Responsibilities

Chef

Qualifications Duties and Responsibilities

 Must be at least 25 years He/she is the one who is

old. responsible in preparing the

 Must be a graduate of food listed on the menu as per

culinary arts or a program order of the customer. He/she

with similar training also create menu items that

experience. might help to boost the

 Must be able to possess a customers and determine food

refined sense of taste and inventory needs. He/she should

smell which is necessary also maintain a clean

when blending flavors and environment in the kitchen to

creating meals for diners. meet all regulations, including

 Highly experienced in sanitary and safety guidelines.

performing food quality He/she should also possess the

inspections to ensure that ability to work calm under

all food items conform to pressure.

hygiene standards.

93
  Must be creative, has

manual dexterity and time-

management skills.

Table 5.2

Service Crew’s Qualifications, Duties and Responsibilities

Service Crew

Qualifications Duties and Responsibilities

 Must be 20 years old. He/she is the one who attends to

 Must attain at least a high the customers’ needs and deliver

school education. service that are

 Must have the ability to satisfactorily. He/she process

present bills, take orders the customers’ orders and

and deliver them to clients generate their bills. They are

in a timely manner. expected to treat customers with

 Must have the ability to cheery disposition at all time.

recommend meals, side

orders, and deals to

customers.

 Must possess skills in

proper handling of kitchen

equipment.

94
 Table 5.3

Cashier’s Qualifications, Duties and Responsibilities

Cashier

Qualifications Duties and Responsibilities

 Minimum of 18 years of age He/ She is the one who handles

the experience and with

 Must attain at least high
pleasing personality.
school education

 Must have a basic math

ability to accurately

count and handle money.

 Must be able to follow

directions and effectively

perform the work.

 Must have a good verbal-

communication skills as

well as basic mathematics

and cash handling skills.

 Must be of good moral

character.

95
  Must be responsible and

trustworthy

Table 5.4

Kitchen Crew

Qualifications Duties and Responsibilities

 Minimum of 18 years of age Work independently and

(all ages of adults cooperatively as necessary with

encouraged to apply, and all other kitchen staff members

exception may be made for to ensure healthy and timely

certain individuals who meals, will consult with chef in-

have graduated from high charge to prepare a menu, budget

school at age 17) and purchase food. Assist in

 High school graduate, some kitchen cleaning, including food

college preferred, or storage and pots and pans, as

equivalent experience agreed to by kitchen staff.

 Some experience

significant to cooking and

meal prep in a camp

setting, additional

experience with youth

preferred

96
  Familiarity and

compatibility with Quaker

values.

Kitchen Crew’s Qualifications, Duties and Responsibilities

Table 5.5
A. Manning Complement
Position Number of Employees

Chef 2

Service Crew 5

Cashier 1

Kitchen Crew 2

Total 10

This table shows the number of workforce in the business. The

owner will also be the general manager. He is responsible for

overseeing the everyday business operations of the business in

order to sustain effective and efficient operations.

The business shall be consisting of five service crew to take

and give the orders of the customers and to maintain the sanitation

97
of the restaurant two chefs who is responsible for preparing the

orders of the customers, two kitchen crews to help the chefs

working in the kitchen, and one cashier to receive cash payments.

Compensation and Benefits

The salaries of the employees are computed on a monthly basis

and a mode of payment is monthly or 30th day at the end of the

month. Employees will also receive 13th month pay, SSS, Phil Health,

and HDMM contributions.

The chefs shall be paid PHP 500 per day and the service crews

of PHP 360 per day. The cashier and kitchen crews shall be paid

PHP 350 per day.

Organizational Policies

Owning and operating a restaurant requires owners to implement

several policies to its employees must follow to meet health and

safety regulations.

The following policies will be implemented by “Hapag Kamayan:

Istoryang Pinoy” respectively:

1. The restaurant shall be open from 10:00 am to 8:00 pm,

from Monday to Sunday.

2. Employee personal hygiene and dress code must always be

observed. Hair must be tied up to prevent it from falling into

98
food. Uniform, apron, hands and especially nails must always

be cleaned.

3. All employees must wear the prescribed uniform and

wearing of accessories is not allowed. The personnel are not

allowed to wear his/her uniform after his/her shift.

4. Each employee must wear his/her nameplate during the

operating hours.

5. Employees who received tips from the customer will go

personally to them and there is no need to report it to the

management.

6. The employees must be at the store 15-30 minutes before

his/her operating hours of duty except the chef who must be at

the business 1 hour before operating hours. Late employees

shall automatically be charged of salary deduction, depending

on the total number of minutes late.

7. Staff should not come to work if they have an open wound

or if they are sick.

8. Each employee shall work 8-hour shift in a day which

includes 30-minute break for a meal during a downtime

respectively.

9. Each employee is expected to be at their proper behavior

during operating hours.

99
Rules and Regulations

The following rules and regulation shall be observed in the

store premises:

1. Pets, firearms and deadly weapons are prohibited inside

the restaurant. Signage will be provided at the entrance for

the awareness of all the people.

2. Customers are responsible for their personal belongings

when inside the store premises. Management shall not be held

liable for the loss of their belongings.

3. All persons are not allowed to smoke inside the store

premises.

4. Discourtesy to the employees would not be tolerated and

must be advised to leave the store premises immediately.

5. Customers can ask for a change of food if it is proven

that the food was uncooked.

6. Customers are advised to sit on the waiting area while

waiting for the other tables to be available.

100
 Table 6.1

Project Schedule

Activities

Aug. 2017

Jan 2018
to be

implemented
Sept

June

July
Oct

Nov

Dec

Feb

Mar

Apr

May

Aug

Sep
Conceptuali
zation of
feasibility
study

Gathering

of data

Project

Feasibility

study

Sourcing
and
allocating
of funds

Securing

permits and

licenses

Restaurant

renovation

101
 Machineries
and
furniture
selection

Hiring of

staffs

Advertising

and

Promotion

Actual

Operation

D. FINANCIAL ASPECT

The financial aspect shows the projected schedules of expense

and income regarding the business. It present the financial status

of the business during its first five years of operations.

Financial Assumptions

1. All sales are on cash basis.

2. All purchase are on cash basis.

3. All expenditures are on cash basis except for depreciation.

4. Sales will increase based on the growth rate of 2% of the

target market each year.

102
5. All supplies and raw materials during the operation will be

used and consumed in the production process of the products

hence there is no inventory.

6. Expenses, except for permits and licenses will increase 2%

annually. Advertising expense will decrease every year.

7. Immaterial expenses and all legal fees incurred for business

registration, business permit and licenses will be treated

as period costs and will be included in the operating

expenses for the reporting period.

8. The Depreciation are computed on a straight-line basis with

no residual value.

9. The business incurred leasehold improvements for kitchen

building costing PHP 250,000; staff, manager’s room and

comfort room costing PHP 200,000; gallons of paint PHP 2,000

with the useful life of ten (10) years. The ceramic wheel

sinks PHP 2,948, Stainless steel sinks 5,980 and the

advertising board PHP 3,000 with the useful life of five

(5) years.

10. All the machineries and equipment, furniture and fixtures,

and kitchen tools and utensils have a useful life of 5

years.

11. Taxes are always paid on time hence there was no tax payable

exist.

103
12. The salary of the employees was paid monthly. Deducted to

their monthly salary is the SSS Contribution, PhilHealth

and PagIbig Fund. The employee’s 13th month pay is

equivalent to his basic salary per month.

13. The owner provided an initial capital of PHP 955,000 to

earn profits and shoulder losses of the business.

14. The business will enter a lease contract of 150 square

meter space in H.Conception, Cabanatuan City. The monthly

rent expense is PHP 15,000 while the rent deposits is PHP

15,000 and it is refundable upon the expiration of the

lease term.

15. Sales Discounts, which are equivalent to the number of

customers who availed the discount promos, deducted from

the gross sales.

16. The allowance for spoilage of the raw materials is 1% since

it was daily purchase in the local market.

17. The owner was allowed to withdraw up to the extent of the

business net cash flow only each year.

18. The number of projected monthly and annual customers are

based on the observation and accuracy of every product in

different time.

104
Initial Capital Requirement

The proposed project will need an initial capital of PHP

955,000. This will comprise restaurant structure, renovation and

equipment, furniture and fixture as well as pre-operating expenses.

It also includes the price paid for acquisition of machineries and

equipment, furniture and fixture, tools and utensils and supplies.

The source of capital will be from the sole proprietor’s personal

capital.

Sources of Financing

The total source of capital requirement in financing will

come from the investment of sole proprietor’s personal capital.

Schedule of Project Cost

The illustrations below show the schedule of machineries,

equipment, furniture and fixtures and utilities. It would also

show fixed capital requirement, the schedule of working capital

and schedule of project cost.

105
 Schedule 1

Project Cost

SCHEDULE OF PROJECT COST

Particulars Amount

Working capital 107,619.18

Leasehold Improvements 463,928

Furniture and Fixtures 101,952

Mahineries and Equipment 188,498

Tools & Utensils 71,969

Security Deposit 15,000

Pre-operating expenses 6,035

TOTAL 955,000

Schedule 2

Working Capital

SCHEDULE OF WORKING CAPITAL

Particulars Amount
*for one month
Raw Materials 162,633
Salary and other benefits 46,800
Employee's Share 11,097
Rent 15,000
Utilities 18,770
Supplies Expense 3,943
Permits and Licenses 1,500
Advertising and Promotional 2,850
Unrestricted Cash 7,659
Total 107,619

106
 Schedule 3.1

Gross Sales

YEAR TOTAL SALES (annually) TOTAL SALES (daily)

2018 Php 3,464,508.75 Php 9,491.80

2019 Php 3,646,802.37 Php 9,991.24
2020 Php 3,848,155.84 Php 10,542.89
2021 Php 4,060,899.54 Php 11,125.75
2022 Php 4,427,814.24 Php 12,131.00

Schedule 3.2

Sales from Boodle Meals

Annual
No. of % of Selling Annual Sales
Year Product % Demand
Transact package Price in Pesos
ions
Panagbengga Boodle
5.25% 15.00% 14.67 599.99 8,803.87
Feast (for 2 persons)
Ati-atihan Boodle Feast
5.25% 25.00% 24.46 829.99 20,297.91
(for 2 person)
2018 1,863.28
Pintado Boodle Feast
5.25% 32.50% 31.79 679.99 21,618.43
(for 2 persons)
Harvest Boodle Feast
5.25% 10.00% 9.78 899.99 8,803.92
(for 2 persons)

107
 Maskara Boodle Feast
5.25% 17.50% 17.12 799.99 13,694.97
(for 2 persons)

Panagbengga Boodle
31.50% 15.00% 88.04 799.99 70,431.25
Feast (for 4 persons)
Ati-atihan Boodle Feast
31.50% 25.00% 146.73 1,299.99 190,752.23
(for 4 person)
Pintado Boodle Feast
31.50% 32.50% 190.75 1,629.99 310,926.62
(for 4 persons)
Harvest Boodle Feast
31.50% 10.00% 58.69 1,359.99 79,822.50
(for 4 persons)
Maskara Boodle Feast
31.50% 17.50% 102.71 1,699.99 174,611.97
(for 4 persons)

Panagbengga Boodle
46.75% 15.00% 130.66 1,529.99 199,912.76
Feast (for 6 persons)
Ati-atihan Boodle Feast
46.75% 25.00% 217.77 1,699.99 370,209.06
(for 6 person)
Pintado Boodle Feast
46.75% 32.50% 283.10 2,329.99 659,626.49
(for 6 persons)
Harvest Boodle Feast
46.75% 10.00% 87.11 1,949.99 169,860.76
(for 6 persons)
Maskara Boodle Feast
46.75% 17.50% 152.44 2,449.99 373,476.28
(for 6 persons)

Panagbengga Boodle
16.50% 15.00% 46.12 1,999.99 92,232.10
Feast (for 8 persons)
Ati-atihan Boodle Feast
16.50% 25.00% 76.86 2,899.99 222,894.58
(for 8 person)
Pintado Boodle Feast
16.50% 32.50% 99.92 2,399.99 239,803.65
(for 8 persons)
Harvest Boodle Feast
16.50% 10.00% 30.74 2,799.99 86,083.41
(for 8 persons)

108
 Maskara Boodle Feast
16.50% 17.50% 53.80 2,799.99 150,645.97
(for 8 persons)

ANNUAL 3,464,508.75

Panagbengga Boodle
5.25% 15.00% 14.97 619.99 9,279.35
Feast (for 2 persons)
Ati-atihan Boodle Feast
5.25% 25.00% 24.94 849.99 21,202.90
(for 2 person)
Pintado Boodle Feast
5.25% 32.50% 32.43 699.99 22,699.52
(for 2 persons)
Harvest Boodle Feast
5.25% 10.00% 9.98 919.99 9,179.62
(for 2 persons)
Maskara Boodle Feast
5.25% 17.50% 17.46 819.99 14,318.19
(for 2 persons)

Panagbengga Boodle
31.50% 15.00% 89.80 819.99 73,636.41
Feast (for 4 persons)
Ati-atihan Boodle Feast
2019 1,900.56 31.50% 25.00% 149.67 1,399.99 209,535.56
(for 4 person)
Pintado Boodle Feast
31.50% 32.50% 194.57 1,669.99 324,930.16
(for 4 persons)
Harvest Boodle Feast
31.50% 10.00% 59.87 1,389.99 83,215.55
(for 4 persons)
Maskara Boodle Feast
31.50% 17.50% 104.77 1,799.99 188,582.30
(for 4 persons)

Panagbengga Boodle
46.75% 15.00% 133.28 1,599.99 213,241.82
Feast (for 6 persons)
Ati-atihan Boodle Feast
46.75% 25.00% 222.13 1,799.99 399,828.69
(for 6 person)
Pintado Boodle Feast
46.75% 32.50% 288.77 2,379.99 687,262.02
(for 6 persons)

109
 Harvest Boodle Feast
46.75% 10.00% 88.85 1,989.99 176,813.23
(for 6 persons)
Maskara Boodle Feast
46.75% 17.50% 155.49 2,499.99 388,722.94
(for 6 persons)

Panagbengga Boodle
16.50% 15.00% 47.04 2,039.99 95,958.94
Feast (for 8 persons)
Ati-atihan Boodle Feast
16.50% 25.00% 78.40 2,959.99 232,057.94
(for 8 person)
Pintado Boodle Feast
16.50% 32.50% 101.92 2,449.99 249,697.30
(for 8 persons)
Harvest Boodle Feast
16.50% 10.00% 31.36 2,859.99 89,687.25
(for 8 persons)
Maskara Boodle Feast
16.50% 17.50% 54.88 2,859.99 156,952.68
(for 8 persons)

ANNUAL 3,646,802.37

Panagbengga Boodle
5.25% 15.00% 15.26 639.99 9,769.31
Feast (for 2 persons)
Ati-atihan Boodle Feast
5.25% 25.00% 25.44 869.99 22,133.68
(for 2 person)
Pintado Boodle Feast
5.25% 32.50% 33.07 719.99 23,812.73
(for 2 persons)
Harvest Boodle Feast
5.25% 10.00% 10.18 939.99 9,565.83
2020 1,938.39 (for 2 persons)
Maskara Boodle Feast
5.25% 17.50% 17.81 839.99 14,959.31
(for 2 persons)

Panagbengga Boodle
31.50% 15.00% 91.59 839.99 76,933.60
Feast (for 4 persons)
Ati-atihan Boodle Feast
31.50% 25.00% 152.65 1,499.99 228,970.23
(for 4 person)

110
 Pintado Boodle Feast
31.50% 32.50% 198.44 1,799.99 357,193.96
(for 4 persons)
Harvest Boodle Feast
31.50% 10.00% 61.06 1,499.99 91,588.09
(for 4 persons)
Maskara Boodle Feast
31.50% 17.50% 106.85 1,899.99 203,020.56
(for 4 persons)

Panagbengga Boodle
46.75% 15.00% 135.93 1,699.99 231,078.39
Feast (for 6 persons)
Ati-atihan Boodle Feast
46.75% 25.00% 226.55 1,839.99 416,847.48
(for 6 person)
Pintado Boodle Feast
46.75% 32.50% 294.51 2,429.99 715,664.64
(for 6 persons)
Harvest Boodle Feast
46.75% 10.00% 90.62 2,029.99 183,956.70
(for 6 persons)
Maskara Boodle Feast
46.75% 17.50% 158.58 2,549.99 404,387.95
(for 6 persons)

Panagbengga Boodle
16.50% 15.00% 47.98 2,089.99 100,267.34
Feast (for 8 persons)
Ati-atihan Boodle Feast
16.50% 25.00% 79.96 3,019.99 241,473.54
(for 8 person)
Pintado Boodle Feast
16.50% 32.50% 103.95 2,499.99 259,863.73
(for 8 persons)
Harvest Boodle Feast
16.50% 10.00% 31.98 2,919.99 93,391.08
(for 8 persons)
Maskara Boodle Feast
16.50% 17.50% 55.97 2,917.19 163,277.66
(for 8 persons)
ANNUAL 3,848,155.84
Panagbengga Boodle
2021 1,977.11 5.25% 15.00% 15.57 659.99 10,275.89
Feast (for 2 persons)

111
 Ati-atihan Boodle Feast
5.25% 25.00% 25.95 889.99 23,094.90
(for 2 person)
Pintado Boodle Feast
5.25% 32.50% 33.73 759.99 25,637.88
(for 2 persons)
Harvest Boodle Feast
5.25% 10.00% 10.38 959.99 9,964.55
(for 2 persons)
Maskara Boodle Feast
5.25% 17.50% 18.16 859.99 15,621.49
(for 2 persons)

Panagbengga Boodle
31.50% 15.00% 93.42 859.99 80,339.07
Feast (for 4 persons)
Ati-atihan Boodle Feast
31.50% 25.00% 155.70 1,599.99 249,114.74
(for 4 person)
Pintado Boodle Feast
31.50% 32.50% 202.41 1,899.99 384,571.25
(for 4 persons)
Harvest Boodle Feast
31.50% 10.00% 62.28 1,599.99 99,645.89
(for 4 persons)
Maskara Boodle Feast
31.50% 17.50% 108.99 1,939.99 211,436.36
(for 4 persons)

Panagbengga Boodle
46.75% 15.00% 138.65 1,739.99 241,241.05
Feast (for 6 persons)
Ati-atihan Boodle Feast
46.75% 25.00% 231.08 1,879.99 434,418.94
(for 6 person)
Pintado Boodle Feast
46.75% 32.50% 300.40 2,499.99 750,991.18
(for 6 persons)
Harvest Boodle Feast
46.75% 10.00% 92.43 2,079.99 192,253.59
(for 6 persons)
Maskara Boodle Feast
46.75% 17.50% 161.75 2,699.99 436,730.38
(for 6 persons)

Panagbengga Boodle
16.50% 15.00% 48.93 2,149.99 105,206.66
Feast (for 8 persons)

112
 Ati-atihan Boodle Feast
16.50% 25.00% 81.56 3,089.99 252,007.01
(for 8 person)
Pintado Boodle Feast
16.50% 32.50% 106.02 2,549.99 270,356.82
(for 8 persons)
Harvest Boodle Feast
16.50% 10.00% 32.62 2,999.99 97,866.79
(for 8 persons)
Maskara Boodle Feast
16.50% 17.50% 57.09 2,979.99 170,125.10
(for 8 persons)

ANNUAL 4,060,899.54

Panagbengga Boodle
5.25% 15.00% 15.88 679.99 10,799.08
Feast (for 2 persons)
Ati-atihan Boodle Feast
5.25% 25.00% 26.47 909.99 24,086.27
(for 2 person)
Pintado Boodle Feast
5.25% 32.50% 34.41 779.99 26,838.94
(for 2 persons)
Harvest Boodle Feast
5.25% 10.00% 10.59 979.99 10,375.63
(for 2 persons)
Maskara Boodle Feast
5.25% 17.50% 18.53 879.99 16,304.55
(for 2 persons)
2022 2,016.66
Panagbengga Boodle
31.50% 15.00% 95.29 879.99 83,851.96
Feast (for 4 persons)
Ati-atihan Boodle Feast
31.50% 25.00% 158.81 1,699.99 269,979.37
(for 4 person)
Pintado Boodle Feast
31.50% 32.50% 206.46 1,939.99 400,522.63
(for 4 persons)
Harvest Boodle Feast
31.50% 10.00% 63.52 1,639.99 104,180.25
(for 4 persons)
Maskara Boodle Feast
31.50% 17.50% 111.17 1,979.99 220,112.78
(for 4 persons)

113
 Panagbengga Boodle
46.75% 15.00% 141.42 1,779.99 251,723.69
Feast (for 6 persons)
Ati-atihan Boodle Feast
46.75% 25.00% 235.70 1,919.99 452,537.15
(for 6 person)
Pintado Boodle Feast
46.75% 32.50% 306.41 2,549.99 781,334.63
(for 6 persons)
Harvest Boodle Feast
46.75% 10.00% 94.28 2,129.99 200,813.47
(for 6 persons)
Maskara Boodle Feast
46.75% 17.50% 164.99 2,799.99 461,965.77
(for 6 persons)

Panagbengga Boodle
15.00% 15.00% 45.37 2,199.99 99,824.44
Feast (for 8 persons)
Ati-atihan Boodle Feast
25.00% 25.00% 126.04 3,149.99 397,029.56
(for 8 person)
Pintado Boodle Feast
32.50% 32.50% 213.01 2,599.99 553,824.36
(for 8 persons)
Harvest Boodle Feast
10.00% 10.00% 20.17 3,059.99 61,709.73
(for 8 persons)
Maskara Boodle Feast
17.50% 17.50% 61.76 3,039.59 187,726.13
(for 8 persons)
ANNUAL 4,427,814.24

114
 Schedule 4.1

Projected Total Raw Materials Used

Year Total
2018 ₱1,882,773.36
2019 ₱1,958,850.98
2020 ₱2,037,790.03
2021 ₱2,120,074.36
2022 ₱2,403,284.55

Schedule 4.2

Raw Materials for Boodle Meals

Cost of Raw Cost of Raw

Year Product Demand
Materials Material Used
Panagbengga Boodle Feast (for 2 persons) 14.67 252.80 ₱3,709.43
Ati-atihan Boodle Feast (for 2 person) 24.46 432.50 ₱10,577.05
Pintado Boodle Feast (for 2 persons) 31.79 313.32 ₱9,961.16
Harvest Boodle Feast (for 2 persons) 9.78 484.68 ₱4,741.26
Maskara Boodle Feast (for 2 persons) 17.12 416.00 ₱7,121.47
2018

Panagbengga Boodle Feast (for 4 persons) 88.04 506.00 ₱44,548.33

Ati-atihan Boodle Feast (for 4 person) 146.73 865.00 ₱126,924.58
Pintado Boodle Feast (for 4 persons) 190.75 626.63 ₱119,531.99
Harvest Boodle Feast (for 4 persons) 58.69 985.65 ₱57,851.19

115
 Maskara Boodle Feast (for 4 persons) 102.71 832.00 ₱85,457.66

Panagbengga Boodle Feast (for 6 persons) 130.66 763.50 ₱99,761.04

Ati-atihan Boodle Feast (for 6 person) 217.77 1267.50 ₱276,025.14
Pintado Boodle Feast (for 6 persons) 283.10 939.87 ₱266,079.75
Harvest Boodle Feast (for 6 persons) 87.11 1478.48 ₱128,788.21
Maskara Boodle Feast (for 6 persons) 152.44 1248.00 ₱190,245.02

Panagbengga Boodle Feast (for 8 persons) 46.12 1011.20 ₱46,632.78

Ati-atihan Boodle Feast (for 8 person) 76.86 1730.00 ₱132,968.60
Pintado Boodle Feast (for 8 persons) 99.92 1253.28 ₱125,225.99
Harvest Boodle Feast (for 8 persons) 30.74 1857.12 ₱57,095.64
Maskara Boodle Feast (for 8 persons) 53.80 1664.00 ₱89,527.07
TOTAL RMU
₱1,882,773.36
2018
Panagbengga Boodle Feast (for 2 persons) 14.97 257.86 ₱3,859.31
Ati-atihan Boodle Feast (for 2 person) 24.94 441.15 ₱11,004.44
Pintado Boodle Feast (for 2 persons) 32.43 319.59 ₱10,363.66
Harvest Boodle Feast (for 2 persons) 9.98 494.37 ₱4,932.84
Maskara Boodle Feast (for 2 persons) 17.46 424.32 ₱7,409.23

Panagbengga Boodle Feast (for 4 persons) 89.80 516.12 ₱46,348.40

2019
Ati-atihan Boodle Feast (for 4 person) 149.67 882.30 ₱132,053.25
Pintado Boodle Feast (for 4 persons) 194.57 639.16 ₱124,361.95
Harvest Boodle Feast (for 4 persons) 59.87 1005.36 ₱60,188.80
Maskara Boodle Feast (for 4 persons) 104.77 848.64 ₱88,910.76

Panagbengga Boodle Feast (for 6 persons) 133.28 778.77 ₱103,792.11

Ati-atihan Boodle Feast (for 6 person) 222.13 1292.85 ₱287,178.55

116
 Pintado Boodle Feast (for 6 persons) 288.77 958.67 ₱276,831.29
Harvest Boodle Feast (for 6 persons) 88.85 1508.05 ₱133,992.19
Maskara Boodle Feast (for 6 persons) 155.49 1272.96 ₱197,932.29

Panagbengga Boodle Feast (for 8 persons) 47.04 1031.42 ₱48,517.08

Ati-atihan Boodle Feast (for 8 person) 78.40 1764.60 ₱138,341.49
Pintado Boodle Feast (for 8 persons) 101.92 1278.35 ₱130,286.02
Harvest Boodle Feast (for 8 persons) 31.36 1894.26 ₱59,402.72
Maskara Boodle Feast (for 8 persons) 54.88 1697.28 ₱93,144.61
TOTAL RMU
₱1,958,850.98
2019
Panagbengga Boodle Feast (for 2 persons) 15.26 263.01 ₱4,014.84
Ati-atihan Boodle Feast (for 2 person) 25.44 449.97 ₱11,447.90
Pintado Boodle Feast (for 2 persons) 33.07 325.98 ₱10,781.30
Harvest Boodle Feast (for 2 persons) 10.18 504.26 ₱5,131.62
Maskara Boodle Feast (for 2 persons) 17.81 432.81 ₱7,707.81

Panagbengga Boodle Feast (for 4 persons) 91.59 526.44 ₱48,216.18

Ati-atihan Boodle Feast (for 4 person) 152.65 899.95 ₱137,374.81
Pintado Boodle Feast (for 4 persons) 198.44 651.95 ₱129,373.56
2020
Harvest Boodle Feast (for 4 persons) 61.06 1025.47 ₱62,614.33
Maskara Boodle Feast (for 4 persons) 106.85 865.61 ₱92,493.75

Panagbengga Boodle Feast (for 6 persons) 135.93 794.35 ₱107,974.79

Ati-atihan Boodle Feast (for 6 person) 226.55 1318.71 ₱298,751.46
Pintado Boodle Feast (for 6 persons) 294.51 977.84 ₱287,987.21
Harvest Boodle Feast (for 6 persons) 90.62 1538.21 ₱139,391.89
Maskara Boodle Feast (for 6 persons) 158.58 1298.42 ₱205,908.70

117
 Panagbengga Boodle Feast (for 8 persons) 47.98 1052.05 ₱50,472.25
Ati-atihan Boodle Feast (for 8 person) 79.96 1799.89 ₱143,916.47
Pintado Boodle Feast (for 8 persons) 103.95 1303.91 ₱135,536.37
Harvest Boodle Feast (for 8 persons) 31.98 1932.15 ₱61,796.57
Maskara Boodle Feast (for 8 persons) 55.97 1731.23 ₱96,898.21
TOTAL RMU
₱2,037,790.03
2020
Panagbengga Boodle Feast (for 2 persons) 15.57 268.27 ₱4,176.95
Ati-atihan Boodle Feast (for 2 person) 25.95 458.97 ₱11,910.16
Pintado Boodle Feast (for 2 persons) 33.73 332.50 ₱11,216.64
Harvest Boodle Feast (for 2 persons) 10.38 514.35 ₱5,338.84
Maskara Boodle Feast (for 2 persons) 18.16 441.46 ₱8,019.05

Panagbengga Boodle Feast (for 4 persons) 93.42 536.97 ₱50,163.11

Ati-atihan Boodle Feast (for 4 person) 155.70 917.94 ₱142,921.90
Pintado Boodle Feast (for 4 persons) 202.41 664.98 ₱134,597.56
Harvest Boodle Feast (for 4 persons) 62.28 1045.98 ₱65,142.64
2021 Maskara Boodle Feast (for 4 persons) 108.99 882.93 ₱96,228.57

Panagbengga Boodle Feast (for 6 persons) 138.65 810.23 ₱112,334.72

Ati-atihan Boodle Feast (for 6 person) 231.08 1345.08 ₱310,814.80
Pintado Boodle Feast (for 6 persons) 300.40 997.40 ₱299,615.91
Harvest Boodle Feast (for 6 persons) 92.43 1568.97 ₱145,020.42
Maskara Boodle Feast (for 6 persons) 161.75 1324.39 ₱214,223.13

Panagbengga Boodle Feast (for 8 persons) 48.93 1073.09 ₱52,510.28

Ati-atihan Boodle Feast (for 8 person) 81.56 1835.89 ₱149,727.70
Pintado Boodle Feast (for 8 persons) 106.02 1329.99 ₱141,009.22

118
 Harvest Boodle Feast (for 8 persons) 32.62 1970.79 ₱64,291.86
Maskara Boodle Feast (for 8 persons) 57.09 1765.85 ₱100,810.88
TOTAL RMU
₱2,120,074.36
2021
Panagbengga Boodle Feast (for 2 persons) 15.88 273.64 ₱4,345.72
Ati-atihan Boodle Feast (for 2 person) 26.47 468.15 ₱12,391.38
Pintado Boodle Feast (for 2 persons) 34.41 339.15 ₱11,669.85
Harvest Boodle Feast (for 2 persons) 10.59 524.63 ₱5,554.55
Maskara Boodle Feast (for 2 persons) 18.53 450.29 ₱8,343.05

Panagbengga Boodle Feast (for 4 persons) 95.29 547.71 ₱52,189.92

Ati-atihan Boodle Feast (for 4 person) 158.81 936.30 ₱148,696.59
Pintado Boodle Feast (for 4 persons) 206.46 678.28 ₱140,035.92
Harvest Boodle Feast (for 4 persons) 63.52 1066.90 ₱67,774.70
Maskara Boodle Feast (for 4 persons) 111.17 900.58 ₱100,116.64
2022
Panagbengga Boodle Feast (for 6 persons) 141.42 826.44 ₱116,873.55
Ati-atihan Boodle Feast (for 6 person) 235.70 1371.98 ₱323,373.13
Pintado Boodle Feast (for 6 persons) 306.41 1017.35 ₱311,721.75
Harvest Boodle Feast (for 6 persons) 94.28 1600.35 ₱150,879.91
Maskara Boodle Feast (for 6 persons) 164.99 1350.88 ₱222,878.71

Panagbengga Boodle Feast (for 8 persons) 45.37 1094.56 ₱49,665.40

Ati-atihan Boodle Feast (for 8 person) 126.04 1872.61 ₱236,026.33
Pintado Boodle Feast (for 8 persons) 213.01 1356.59 ₱288,967.61
Harvest Boodle Feast (for 8 persons) 20.17 2010.21 ₱40,539.12
Maskara Boodle Feast (for 8 persons) 61.76 1801.17 ₱111,240.71
TOTAL RMU
₱2,403,284.55
2022

119
 Schedule 5

Costing per Boodle Meals

Cost per
Product Mark-up Selling Price
Unit
Panagbengga Boodle Feast (for 2 persons) 585.86 2.35% 599.99
Ati-atihan Boodle Feast (for 2 person) 775.35 6.58% 829.99
Pintado Boodle Feast (for 2 persons) 663.50 2.42% 679.99
Harvest Boodle Feast (for 2 persons) 812.85 9.68% 899.99
Maskara Boodle Feast (for 2 persons) 751.51 6.06% 799.99
Panagbengga Boodle Feast (for 4 persons) 952.23 26.75% 1,299.99
Ati-atihan Boodle Feast (for 4 person) 1369.92 15.96% 1,629.99
Pintado Boodle Feast (for 4 persons) 1175.57 13.56% 1,359.99
Harvest Boodle Feast (for 4 persons) 1402.53 17.50% 1,699.99
Maskara Boodle Feast (for 4 persons) 1292.90 15.50% 1,529.99
Panagbengga Boodle Feast (for 6 persons) 1292.15 23.99% 1,699.99
Ati-atihan Boodle Feast (for 6 person) 1883.26 19.17% 2,329.99
Pintado Boodle Feast (for 6 persons) 1620.96 16.87% 1,949.99
Harvest Boodle Feast (for 6 persons) 1963.58 19.85% 2,449.99
Maskara Boodle Feast (for 6 persons) 1798.43 18.25% 2,199.99
Panagbengga Boodle Feast (for 8 persons) 1654.30 17.28% 1,999.99
Ati-atihan Boodle Feast (for 8 person) 2403.84 17.11% 2,899.99
Pintado Boodle Feast (for 8 persons) 1950.18 18.74% 2,399.99
Harvest Boodle Feast (for 8 persons) 2314.78 17.33% 2,799.99
Maskara Boodle Feast (for 8 persons) 2314.78 17.33% 2,799.99

120
 Schedule 6

Cost of Services

2018 2019 2020 2021 2022

Raw Materials Used 1,882,773 1,958,850 2,037,790 2,120,074 2,403,284
Direct Labor (Chef +
331,500 198,900 202,878 206,935 211,074
Kitchen Crew)
Manufacturing Overhead
Employee wages, benefits
140,400 143,208 146,072 148,993 151,973
and taxes (service crew)
Employer's share 58,344 134,827 136,152 139,666 141,295
Banana leaves 30,000 30,600 31,212 31,836 32,472
LPG 20,000 20,400 20,808 21,224 21,648
1% allowance for spoilage 18,827 19,588 20,377 21,200 24,032
Utilities 56,558 57,689 58,843 60,019 61,220
Depreciation 33,248
Total Manufacturing
267,571 348,623 354,622 362,921 371,423
Overhead
Total Cost of Services 2,481,845 2,506,374 2,595,290 2,689,931 2,985,781

121
 Schedule 7

Schedule of Employee Wages and Other Benefits

Number of Basic
Position 13th Month TOTAL GROSS
Employees Salary
Service Crew 5 10,800 10,800 658,800
Chef 2 15,000 15,000 375,000
Cashier 1 10,500 10,500 136,500
Kitchen Crew 2 10,500 10,500 262,500
Total 10 ₱46,800.00 ₱46,800.00 ₱1,432,800.00

Schedule 8
Schedule of Employer’s Share for Five Years

Position YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Service Crew 62,718 63,498 63,498 65,682 65,682
Chef 34,140 35,023 35,023 35,904 36,204
Cashier 12,102 12,102 12,544 12,694 13,136
Kitchen Crew 24,204 24,204 25,087 25,387 26,273
TOTAL 133,164 134,827 136,152 139,667 141,295

SCHEDULE OF EMPLOYER'S SHARE YEAR 1

Position SSS PhilHealth PAG-IBIG Total Mo. Er Annual Er

122
Service Crew 4,101.50 625 500 5,227 62,718
Chef 2,270.00 375 200 2,845 34,140
Cashier 783.50 125 100 1,009 12,102
Kitchen Crew 1,567.00 250 200 2,017 24,204
TOTAL 8,722 1,375 1,000 11,097 133,164

SCHEDULE OF EMPLOYER'S SHARE YEAR 2

Position SSS PhilHealth PAG-IBIG Total Mo. Er Annual Er
Service Crew 4,101.50 690 500 5,292 63,498
Chef 2,343.60 375 200 2,919 35,023
Cashier 783.50 125 100 1,009 12,102
Kitchen Crew 1,567.00 250 200 2,017 24,204
TOTAL 8,796 1,440 1,000 11,236 134,827

SCHEDULE OF EMPLOYER'S SHARE YEAR 3

Position SSS PhilHealth PAG-IBIG Total Mo. Er Annual Er
Service Crew 4,101.50 690 500 5,292 63,498
Chef 2,343.60 375 200 2,919 35,023
Cashier 820.30 125 100 1,045 12,544
Kitchen Crew 1,640.60 250 200 2,091 25,087
TOTAL 8,906 1,440 1,000 11,346 136,152

123
 SCHEDULE OF EMPLOYER'S SHARE YEAR 4
Position SSS PhilHealth PAG-IBIG Total Mo. Er Annual Er
Service Crew 4,286.00 688 500 5,474 65,682
Chef 2,417.00 375 200 2,992 35,904
Cashier 820.30 138 100 1,058 12,694
Kitchen Crew 1,640.60 275 200 2,116 25,387
TOTAL 9,164 1,475 1,000 11,639 139,667

SCHEDULE OF EMPLOYER'S SHARE YEAR 5

Position SSS PhilHealth PAG-IBIG Total Mo. Er Annual Er
Service Crew 4,286.00 688 500 5,474 65,682
Chef 2,417.0 400 200 3,017 36,204
Cashier 857.2 138 100 1,095 13,136
Kitchen Crew 1,714.4 275 200 2,189 26,273
TOTAL 9,275 1,500 1,000 11,775 141,295

124
 Schedule 9

Utilities Expense

Utilities Expense

Particulars Monthly Annually

Electricity 11,820 141,842

Water 3,000 36,000

Internet and Telephone 1,200 14,400

Repairs and maintenance 950 11,400

Transportation expense 1,500 18,000

Gasoline Expense 300 3,600

Total 18,770 225,242

Schedule 10

Rent Expense

Monthly Annually

Rent Expense 15,000 180,000

15,000 180,000

125
 Schedule 11

Promotional Expense

Advertisements and
2018 2019 2020 2021 2022
Promotions
Stickers and Fliers 350 343 336 329 323
Tarpaulins 2,500 2,450 2,401 2,353 2,306
TOTAL 2,850 2,793 2,737 2,682 2,629

Schedule 12.1

Permits and Licenses Fees

Permits & Licenses

Description Cost

BIR 500
Others 1,000
Total 1,500

126
 Schedule 12.2

Pre-operating Expenses
Description Cost

DTI 515

BIR 500
Brgy. Clearance 20
Transportation 3,000

Others 2,000
Total 6,035

Schedule 13.1

Supplies Expense

Supplies Quantity Price Total Amount

Table Napkin (Tissue) 50 42.00 2,100.00

CR tissue paper 50 135.75 6,787.50

Official Receipt 12 30.00 360.00

Ball pen 10 5.00 50.00

Notepad 1 32.00 32.00

127
Floor Mat 10 150.00 1,500.00

Fire Extinguisher 1 1,972.00 1,972.00

Bond Paper 1 130.00 130.00

Paper Bin 1 50.00 50.00

Calaculator 1 500.00 500.00

Paper Rack 1 310.00 310.00

Stapler 2 155.00 310.00

Columnar 2 220.00 440.00

Puncher 1 440.00 440.00

Mop squeezer 2 3,215.00 6,430.00

Lights 40 299.00 11,960.00

Emergency Lights 3 799.00 2,397.00

TOTAL 35,768.50

Schedule 13.2

Cleaning Supplies Expense

Cleaning Supplies Quantity Price Total Amount

Garbage bag 20 65.00 1,300

Toilet soap 10 130.00 1,300

128
Dishwashing Liquid (800ml) 10 195.75 1,958

Scotch Brite (6 for 25) 10 25.00 250

Liquid Hand Soap 10 135.00 1,350

Bar Soap 10 22.00 220

Floor Mop 5 162.00 810

Trash Can 10 250.00 2,500

Soft Broom 10 66.00 660

Dust Pan 10 65.00 650

Ceiling Broom 5 110.00 550

TOTAL 11547.50

Schedule 14

Promotional Discounts

Sales Discounts 2018 2019 2020 2021 2022

Anniversary Promo 11,775 12,010 12,251 12,496 12,746
Opening Promo 7,620 - -
Christmas Sale 5,600 5,712 5,826 5,943 6,062
TOTAL 24,995 17,722 18,077 18,438 18,807

129
 Schedule 15.1

Operating Expense

Operating Expenses 2018 2019 2020 2021 2022

Employee Compensation and other benefits 148,602 151,332 154,558 157,548 160,888

Rent 180,000 183,600 187,272 191,017 194,838

Utilities 168,684 172,058 175,499 179,009 182,589

Supplies Expense 47,316 48,262 49,228 50,212 51,216

Permits and licenses 1,500 1,500 1,500 1,500 1,500

Promotional 2,850 2,793 2,737 2,682 2,629

Depreciation 86,820 86,820 86,820 86,820 86,820

Pre-operating expense 6,035

Total 641,807 646,365 657,614 668,790 680,481

130
 Schedule 15.2

Depreciation of Leasehold Improvements

Leasehold Improvements

Annual
Particulars Quantity Price Total Amount Useful Life
Depreciation

Gallon of Paint 4 500 2,000 10 200

Kitchen Building 1 250,000 250,000 10 25,000

Staff and Manager's room, CR's 1 200,000 200,000 10 20,000

Ceramic wheel sinks 1 2,948 2,948 5 590

Stainless Steel Sinks 2 2,990 5,980 5 1,196

Advertising Board 1 3,000 3,000 5 600

Total 463,928 47,586

131
 Schedule 15.3

Depreciation of Furniture and Fixtures

Useful Annual
Furniture and Fixtures Unit Cost Quantity Total Cost
Life Depreciation
Wooden Tables (4-seater) 1,000 5 5,000 5 1,000
Wooden Tables (8-seater) 2,000 2 4,000 5 800
Wooden Chairs 849 40 33,960 5 6,792
Stainless Kitchen Cabinet 14,488 1 14,488 5 2,898
Counter Cabinet 3,000 1 3,000 5 600
Speakers 4,699 2 9,398 5 1,880
Sungka 200 2 400 5 80
Chess Board 868 2 1,736 5 347
Decorative Signboard 120 6 720 5 144
Hand Dryer 2,850 1 2,850 5 570
Office Chair 1,000 3 3,000 5 600
Office Table 2,000 2 4,000 5 800
Filing Cabinet 7,500 1 7,500 5 1,500
Office Chair 1,000 3 3,000 5 600
Office Table 2,000 2 4,000 5 800
Glass Divider Rack 500 5 2,500 5 500
Exhaust Fan 1,200 2 2,400 5 480
TOTAL 101,952 20,390

132
 Schedule 15.4

Depreciation of Equipment

Useful Annual
Equipment Unit Cost Quantity Total Cost
Life Depreciation

Burner 35,700 1 35,700 5 7,140

Oven with Stove 20,000 1 20,000 5 4,000
Grills 8,800 2 17,600 5 3,520

Water Dispenser 2,788 1 2,788 5 558

Digital Weighing Scale 1,300 1 1,300 5 260
Toner Aircon 40,110 1 40,110 5 8,022

Cash Register 23,000 1 23,000 5 4,600

Generator 24,000 2 48,000 5 9,600

TOTAL 188,498 37,700

133
 Schedule 15.5

Depreciation of Tools and Utensils

Useful Annual
Tools and Utensils Unit Cost Quantity Total Cost
Life Depreciation
Mixing Bowls 115 15 1,725 5 345
Set Measuring Cup 117 3 351 5 70
Ladle(L) 105 10 1,050 5 210
Ladle(S) 60 10 600 5 120
Set of Chef's Knives 2,399 5 11,995 5 2,399
Chopping Board 143 10 1,430 5 286
Tongs 181 8 1,448 5 290
Strainer 217 5 1,085 5 217
Can Opener 199 10 1,990 5 398
Condiment Canisters 182 5 910 5 182
Peelers 189 10 1,890 5 378
Soup Pot 171 5 855 5 171
Set of Casserole 1,119 5 5,595 5 1,119
Cooking Pots (L) 989 4 3,956 5 791
Cooking Pots (S) 387 4 1,548 5 310
Casserole w/ Steamer 2,999 3 8,997 5 1,799
Saute Pans 1,049 5 5,245 5 1,049
Set of Frying Pans 1,724 3 5,172 5 1,034

134
Basting Spoon 40 10 400 5 80
Mortal and Pastel 152 5 760 5 152
Pitcher 350 10 3,500 5 700
Crab Cracker 180 10 1,798 5 360
Tissue Holder 38 5 190 5 38
Drinking Glass 52 40 2,080 5 416
Deep Fryer 2,399 1 2,399 5 480
Set of Bamboo Rack 500 10 5,000 5 1,000
TOTAL 71,969 14,394

Schedule 16

Projected Statement of Comprehensive Income

2018 2019 2020 2021 2022

Sales 3,464,509 3,646,802 3,848,156 4,060,900 4,427,814
Less: Sales dicount 24,995 17,722 18,077 18,438 18,807
Net sales 3,439,514 3,629,080 3,830,079 4,042,461 4,409,007
Less: Cost of 2,481,845 2,506,375 2,595,290 2,689,931 2,985,782
Gross Profit 957,669 1,122,705 1,234,789 1,352,530 1,423,225
Less: Operating Expenses:
Employee Compensation and
148,602 151,332 154,558 157,548 160,888
other benefits
Rent 180,000 183,600 187,272 191,017 194,838
Utilities 168,684 172,058 175,499 179,009 182,589
Supplies Expense 47,316 48,262 49,228 50,212 51,216

135
 Permits and licenses 1,500 1,500 1,500 1,500 1,500
Promotional 2,850 2,793 2,737 2,682 2,629
Depreciation 86,820 86,820 86,820 86,820 86,820
Pre-operating expense 6,035
Total 641,807 646,365 657,614 668,790 680,481
Net Income/Loss from Operations 315,861 476,340 577,175 683,740 742,744

Schedule 17

Projected Statement of Changes in Equity

2018 2019 2020 2021 2022

Beginning Capital 955,000 955,000 955,000 955,000

Add: Investment 955,000 - - - -
Net Income 315,861 476,340 577,175 683,740 742,744
Less: Withdrawals 315,861.42 476,340 577,175 683,740 742,744
ENDING CAPITAL 955,000 955,000 955,000 955,000 955,000

136
 Schedule 18

Projected Statement of Cash Flows

2018 2019 2020 2021 2022

OPERATING ACTIVITIES
Net Income (Loss) 315,861 476,340 577,175 683,740 742,744
Add:
Depeciation - Leasehold Equipment 47,586 47,586 47,586 47,586 47,586
Depreciation - Furniture and Fixtures 20,390 20,390 20,390 20,390 20,390
Depreciation - Machineries and Equipment 37,700 37,700 37,700 37,700 37,700
Depreciation - Tools and Utensils 14,394 14,394 14,394 14,394 14,394
Prepayments (30,000)
Cash provided (used) by Operating
405,931 596,409 697,244 803,809 862,814
Activities
INVESTING ACTIVITIES
Leasehold Improvements (463,928) - - - -
Kitchen Equipment (188,498) - - - -
Kitchen Tools & Utensils (71,969) - - - -
Furniture and Fixtures (101,952) - - - -
Cash provided (used) by Investing
(826,346) - - - -
Activities
FINANCING ACTIVITIES
Investments 955,000 - - - -
Withdrawals (315,861) (476,340) (577,175) (683,740) (742,744)
Cash provided (used) by Financing
639,139 (476,340) (577,175) (683,740) (742,744)
Activities
NET CASH PROVIDED 218,723 120,069 120,069 120,069 120,069
Beginning Cash - 218,723 338,793 458,862 578,931
ENDING CASH BALANCE 218,723 338,793 458,862 578,931 699,000

137
 Schedule 19

Projected Statement of Financial Position

2018 2019 2020 2021 2022

ASSETS
Current Assets
Cash in Bank 218,723 338,793 458,862 578,931 699,000
Prepaid Rent 15,000 15,000 15,000 15,000 15,000
Total Current Assets 233,723 353,793 473,862 593,931 714,000

Noncurrent Assets
Security Deposit 15,000 15,000 15,000 15,000 15,000
Leasehold Improvements 416,342 368,757 321,171 273,586 226,000
Furniture and Fixtures 81,562 61,171 40,781 20,390 -
Machineries and Equipment 150,798 113,099 75,399 37,700 -
Tools & Utensils 57,575 43,181 28,787 14,394 -
Total Noncurrent Assets (net) 721,277 601,208 481,138 361,069 241,000

TOTAL ASSETS 955,000 955,000 955,000 955,000 955,000

LIABILITIES AND EQUITY

Capital 955,000.18 955,000 955,000 955,000 955,000
TOTAL LIABILITIES AND EQUITY 955,000 955,000 955,000 955,000 955,000

138
 Schedule 20

Payback Period

Year Annual Cash Flows Amount to be recovered Years

955,000

2018 405,931 549,070 1.00

2019 596,409 -47,339 1.00

2020 697,244 (0.07)

2021 803,809

2022 862,814

PAYBACK PERIOD 1.93

PAYBACK * No. of years before first positive cumulative cash flow + (Absolute value of last negative cumulative cash flow /
cash flow in the year of first positive cumulative cash flow)

The payback period of a given investment is vital in the determination to undertake

the project. Schedule 20 shows that the payback period is 1.93 or 1 year and 11 monthS,

which is consider desirable in terms of investment positions.

139
 Schedule 21

Return on Asset

Year Net Income Average Total Assets ROA

Year 1 315,861 955,000 33%

Year 2 476,340 955,000 50%

Year 3 577,175 955,000 60%

Year 4 683,740 955,000 72%

Year 5 742,744 955,000 78%

As shown in the Schedule 21, the projects return on asset (ROA) increases each year,

reaching 78% on its fifth year of operation.

140
 Schedule 22

Return on Investment

Year Net Income Net Investment ROI

2018 315,861 955,000 33%

2019 476,340 955,000 50%

2020 577,175 955,000 60%

2021 683,740 955,000 72%

2022 742,744 955,000 78%

It measures divisional performance, determines the accounting rate of return on every

peso of investment in a project or business. As shown on schedule 22, the project’s ROI

increases each year, reaching 78% on its fifth year of operation.

141
 Schedule 23

Net Present Value

Year Annual Cash Flow Present Value Factor Present Value

2018 405,931 0.8929 362,438
2019 596,409 0.7972 475,454
2020 697,244 0.7118 496,284
2021 803,809 0.6355 510,835
2022 862,814 0.5674 489,584
Present Value of Cash Inflows 2,334,595
Less: Net Investment 955,000
Net present value 1,379,595

The Net Present Value is useful in terms of analyzing the investment decision because

it can help the company management in indicating its benefit in the business. Schedule 23

shows that the business has generated a positive present value of PHP 1,379,595. A positive

value would mean that the project is acceptable.

142
E. Socio-economic Aspect

The planned project does not only focus on the profitability

of the business but will also contribute to socio-economic

desirability. The business also provides employment opportunities

to citizens around Cabanatuan City and livelihood to banana tree

growers as well as to the producer of bamboo racks. It contributes

to the income source of government through taxes and licenses. The

business serves as a new attraction in Cabanatuan City, which is

a boodle fight themed restaurant while endorsing Filipino culture

to preserve it for the next generation. Because the restaurant’s

main feature is to cater groups it brings friends, co-worker and

families closer by spending time through eating.

143
 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION

This chapter covers the summary of results, conclusions and

recommendation gathered by the researchers that is used to create

valid responses to the problems regarding the study.

Summary

The project was entitled “Hapag Kamayan: Istoryang Pinoy, a

boodle fight themed style restaurant”, is located at H. Concepcion

Cabanatuan City.

The researchers used descriptive method of research and they

collected all the necessary information that are needed using

interview, observation, library techniques, questionnaires and

internet surfing.

Findings of the Study

The researchers have studied different aspect of the business

which is marketing, technical, managerial, financial, socio-

economic regarding the study in order to assess the project’s

viability and feasibility.

144
Marketing Aspect

The target market of the proposed project will be the

population of the entire Cabanatuan city which is composed of

respondents who are actually eating in the restaurants, students

from different schools, employees from both public and private

sector and residents around Cabanatuan City. The entity will

engaged into several marketing strategies and promotion like

distribution of flyers and posting of banners as well as creating

social media page for the restaurant will be adopted in order to

attract many customers and to make awareness that such restaurant

exist.

The competitors would be the other restaurant nearby the

chosen location of the project. As required by the law, 20%

discount is given to senior citizens and person with disability.

It would be possible to give membership for loyal customers if the

business becomes stable after 5 years since it would also serve as

another marketing strategy to generate profit. There will be a 50%

discount on the opening of the business, this will be exclusive

for 20 groups of two food bloggers only. The pricing strategy

adopted was the psychological pricing. The selling price included

a mark-up of 2.35%-26.75h% on cost.

145
Technical Aspect

There would be a ready location for further renovation for

the project. The proposed site of the business would be located in

H. Concepcion Cabanatuan City. The business will lease a property

with estimated 150 square meters for Php 15,000.00 per month with

Php 15,000.00 advance deposit. The researchers chose this location

for its growth popularity with food establishments and reachable

location. Resources of equipment will be taken from the local

market and there will be a direct supplier for banana leaves as

well as for the banana rack coming from Mayapyap Bamboo Craft.

Supply of vegetables, fruits, fish and meats will mainly be coming

from Sangitan local market. Crushed and tube ice which will be

used as an ingredient for ice-cold drinks are pre-ordered at early

morning. Waste material methods that would be employed will be the

garbage collector around the vicinity area by schedule which is

separated by biodegradable and non-biodegradable before the

collection period. There would be a ready layout of the restaurant

on the selected location of the proposed project open for

renovation. Licence such as DTI, Brgy. Clearance, BIR, business

permit, sanitary permit, Health permit, Regulatory fees, sanitary

inspection fee, Annual Inspection fee, documentary stamp tax and

other charges will be needed to establish the business. The

146
proposed project is classified as BMBE whose total assets including

those arising from loans but exclusive of the land on which the

particular business entity’s office, plant and equipment are

situated, do not exceed PHP 3,000,000.00 in which its income of

operation is exempt from income tax.

Management Aspect

The proposed business adopts the sole proprietorship type of

business. This type of management was chosen because of its

simplicity in structure, there are no corporate tax payment, sale

and transfer can take place at the discretion of the sole

proprietor, and a sole proprietor has the complete control and

decision-making power over the business. The business shall be

administered by the owners who would be the manager and the one

responsible for overseeing the daily operations of the restaurant

and would also be responsible for decision making supervision. The

organizational structure of the proposed project adopts the

hierarchal organization of employees wherein they are ranked based

on various levels within the organization from top to bottom. The

organization composed of 10 employees who would have their

particular work done based on the tasks assigned to them which

consist of 2 chefs, 5 service crews, 2 kitchen crews and 1 cashier.

The business would start its operation as soon as all

requirements needed are prepared. This will give the business a

147
good start, the time to establish a name, and a chance to really

know the business inside and out without risk. Other benefits such

as 13th month pay, SSS, Phil Health and Pag-Ibig are available for

the employee. The employees would also be provided trainings and

seminars before working to provide knowledge and experience to

them.

Financial Aspect

The proposed project would need an initial capital of PHP

955,000. This will comprised restaurant structure, renovation and

equipment, furniture and fixture as well as pre-operating

expenses. It also includes the price paid for acquisition of

machineries and equipment, furniture and fixture, tools and

utensils and supplies. The source of capital would be from the

sole proprietor’s personal capital. The projected financial

statement was based on sales and expenditures during the operation

of the business.

Based on the computation, the investment will be recovered

after 1 year and 11 months. The project’s return on investment

increases each year reaching 78% in its fifth year of operation.

The peak period of the business will be from December to March and

the lean periods will be from June to August since this are the

months of rainy season.

148
Socio-economic Aspect

The planned project does not only focus on the profitability

of the business but would also contribute to socio-economic

desirability. The business also provides employment opportunities

to citizens around Cabanatuan City and livelihood to banana tree

growers as well as to the producer of bamboo racks. It contributes

to the income source of government through taxes and licenses. The

business serves as a new attraction in Cabanatuan City which is a

boodle fight themed restaurant while endorsing Filipino culture to

preserve it for the next generation. Because the restaurant’s main

feature is to cater groups it brings friends, co-worker and

families closer by spending time through eating.

Conclusions

The following conclusions were drawn by the researchers based

on the findings considering different aspects of the business:

1. The researchers assessed 347 respondents who are

actually eating in the restaurants, students from different

schools and employees from both public and private sector

around Cabanatuan City. They are the possible customers who

have the capacity, and are willing to buy the same product

that “Hapag Kamayan : Istoryang Pinoy” would offer and to

experience boodle style dining;

149
2. The proposed business location is technically feasible

because it is accessible and reachable to the customers.

3. That “Hapag Kmayan : Istoryang Pinoy” would be easily

promoted through intensive and effective marketing tactics and

strategies;

4. The sole proprietorship is the best fit for business

structure.

5. The proposed project is feasible since there is an

obtainable demand from its proposed products. Furthermore, the

business is viable because many prospective customers are

willing to avail the restaurants product and services.

6. The proposed project is socio economically desirable

because it would create jobs and additional income to the

government as well as to the people who would be benefited

when the business is established.

7. The proposed business can be established through

personal capital from the owner who is the sole proprietor;

150
Recommendations

Based on the conclusions the following are recommended:

1. The project should be effectively advertised through

different medium to give awareness and information that such

restaurant exists.

2. The management should properly assessed the future

employees to ensure the capabilities and of delivering the

work satisfactorily. Avoid hiring family relatives to prevent

bias treatment among the employees.

3. The continuous improvement of the products through the

innovation of the menu and the recognition of the latest trends

in the society.

4. The quality of food and services must be consistent in order

to build customer relationships, and more importantly make

them a loyal customer.

5. Choosing a proper location would help the business

generate more customers.

6. The management should not only have the capital to

establish business but also the patience for the business.

7. The management should not be focusing only on the

profitability of the project but also consider its continuous

operation in the long run.

151
8. This study serves as a guide for those interested to

establish the same business.

9. The proposed project may be used as reference for other

researchers since the data gathered is now a collection of

data.

152
 Bibliography

http://panlasangpinoy.com/2013/01/08/pancit-habhab-recipe/

https://www.google.com.ph/?gfe_rd=cr&ei=JUtvWc69FYGP2ASCwYlQ#q=b

acolod's+well+known+dishes

http://www.gmanetwork.com/news/newstv/biyahenidrew/350697/the-

flavors-of-quezon-province/story/

https://outoftownblog.com/food-trip-a-taste-of-tacloban/

http://tigabaluarte.blogspot.com/2011/09/cooking-shrimp-

kinilaw.html

http://www.strawberry-recipes.com/strawberry-vegetable-

salad.html

http://www.philstar.com/headlines/2015/06/16/1466440/cnn-poll-

philippines-has-worlds-2nd-best-food#sthash.MyCH0SBI.dpuf

inRead invented by Teads

10 Best Filipino Restaurants in Manila

http://www.spot.ph/eatdrink/56176/10-filipino-restaurants-
around-the-world

www.iliveinafryingpan.com
https://www.facebook.com/groups/CabPlacesForRent/

www.angsarap.net

153
APPENDICES

154
 Appendix 1

Hapag Kamayan: Istoryang Pinoy Logo

Appendix 2
Vicinity Map

155
 Appendix 3
Floor Plan

Appendix 4
Design Perspective

156
 Appendix 5
Project Costing

Selling
Product Cost per Unit Mark-up
Price
Panagbengga Boodle Feast
585.86 2.35%
(for 2 persons) 599.99
Ati-atihan Boodle Feast
775.35 6.58%
(for 2 person) 829.99
Pintado Boodle Feast
663.50 2.42%
(for 2 persons) 679.99
Harvest Boodle Feast
812.85 9.68%
(for 2 persons) 899.99
Maskara Boodle Feast
751.51 6.06%
(for 2 persons) 799.99
Panagbengga Boodle Feast
952.23 26.75%
(for 4 persons) 1,299.99
Ati-atihan Boodle Feast
1369.92 15.96%
(for 4 person) 1,629.99
Pintado Boodle Feast
1175.57 13.56%
(for 4 persons) 1,359.99
Harvest Boodle Feast
1402.53 17.50%
(for 4 persons) 1,699.99
Maskara Boodle Feast
1292.90 15.50%
(for 4 persons) 1,529.99
Panagbengga Boodle Feast
1292.15 23.99%
(for 6 persons) 1,699.99
Ati-atihan Boodle Feast
1883.26 19.17%
(for 6 person) 2,329.99
Pintado Boodle Feast
1620.96 16.87%
(for 6 persons) 1,949.99
Harvest Boodle Feast
1963.58 19.85%
(for 6 persons) 2,449.99
Maskara Boodle Feast
1798.43 18.25%
(for 6 persons) 2,199.99
Panagbengga Boodle Feast
1654.30 17.28%
(for 8 persons) 1,999.99
Ati-atihan Boodle Feast
2403.84 17.11%
(for 8 person) 2,899.99
Pintado Boodle Feast
1950.18 18.74%
(for 8 persons) 2,399.99
Harvest Boodle Feast
2314.78 17.33%
(for 8 persons) 2,799.99
Maskara Boodle Feast
2314.78 17.33%
(for 8 persons) 2,799.99

157
 Appendix 6
Product Selling Price
Total
Direct
Labor ₱741,564.00
Total
Product Selling
Demand Cost of RM Direct Labor Price
Panagbengga Boodle Feast
14.67 252.80 318.39 585.86
(for 2 persons)
Ati-atihan Boodle Feast
24.46 432.50 318.39 775.35
(for 2 person)
Pintado Boodle Feast
31.79 313.32 318.39 663.50
(for 2 persons)
Harvest Boodle Feast
9.78 484.68 318.39 812.85
(for 2 persons)
Maskara Boodle Feast
17.12 416.00 318.39 751.51
(for 2 persons)
Panagbengga Boodle Feast
88.04 506.00 358.19 952.23
(for 4 persons)
Ati-atihan Boodle Feast
146.73 865.00 358.19 1369.92
(for 4 person)
Pintado Boodle Feast
190.75 626.63 358.19 1175.57
(for 4 persons)
Harvest Boodle Feast
58.69 985.65 358.19 1402.53
(for 4 persons)
Maskara Boodle Feast
102.71 832.00 358.19 1292.90
(for 4 persons)
Panagbengga Boodle Feast
130.66 763.50 397.99 1292.15
(for 6 persons)
Ati-atihan Boodle Feast
217.77 1267.50 397.99 1883.26
(for 6 person)
Pintado Boodle Feast
283.10 939.87 397.99 1620.96
(for 6 persons)
Harvest Boodle Feast
87.11 1478.48 397.99 1963.58
(for 6 persons)
Maskara Boodle Feast
152.44 1248.00 397.99 1798.43
(for 6 persons)
Panagbengga Boodle Feast
46.12 1011.20 596.98 1654.30
(for 8 persons)
Ati-atihan Boodle Feast
76.86 1730.00 596.98 2403.84
(for 8 person)

158
 Pintado Boodle Feast
99.92 1253.28 596.98 1950.18
(for 8 persons)
Harvest Boodle Feast
30.74 1857.12 596.98 2484.85
(for 8 persons)
Maskara Boodle Feast
53.80 1664.00 596.98 2314.78
(for 8 persons)
21387.8
1863.28 18927.53 596.98
TOTAL 0

Appendix 7
Raw Materials per meal

Rellenong Pusit Shirmp with Spicy Sauce

Raw Materials Cost Raw Materials Cost
1 1 Large Squids 50.00 1 1tsp paprika 1.50
2 1/2lb ground pork 48.00 2 3/4 tsp peper 0.50
3 1 medium carrot 5.50 3 1/2tsp salt 1.00
4 2 stalks celery 3.00 1/2tsp garlic 2.50
5 1 medium onion 4.00 4 powder
6 4 cloves garlic 15.00 1/4tsp dried 2.00
1 medium tomato 3.00 5 oregano
7
1/8tsp onion 1.50
8 1 lemon 10.00
6 powder
9 1/2 cup soy sauce 5.00 10 large shrimp 119.00
7
10 10 tablespoon 5.00 7 tablespoon 20.00
cooking oil 8 unsalted butter
Total Cost 148.50 1 lemon 10.00
9
2 tsp. chopped 4.00
10 garlic
Total Cost 162.00

Rellenong Bangus
Raw Materials Cost
1 1 large bangus 60.00
2 1 lemon 10.00
2tbsp soy 3.00
3 sauce
4 1 onion 5.00
2 cloves 10.00
5 garlic
6 1 large carrot 8.00

159
 1/2 cup frozen 15.00
7 greenpeas Daing na Bangus
2tblsp oyster 4.00 Raw Materials Cost
8 sauce 2 medium size
9 1/2 cup flour 5.00 1 milkfish 80.00
Total Cost 120.00 20 tbsp cane
2 vinegar 6.00

3 2tsp pepper 2.00

2 cloves of
4 garlic 10.00
1/2 cup cooking
5 oil 5.00

Total Cost 103.00

Fried Isaw Calamares

Raw Materials Cost Raw Materials Cost
1lbs Chicken 40.00 1 1/2 lb squid 80.00
1 Intestine 3/4 cup all 10.00
3/4 cup of 5.00 2 purpos flour
2 flour 3 1pc. Raw egg 5.00
1tsp ground 1.00 3/4 cup 6.00
3 black pepper 4 breadcrumbs
4 1tsp salt 1.00 1/2tsp ground 1.00
Total Cost 47.00 5 black pepper
2 cups cooking 6.00
Chicken Barbeque 6 oil
Raw Materials Cost Total Cost 108.00
1/2klo Chicken 65.00
1 legs Grilled Tilapia
1/2 cup soy 8.00 Raw Materials Cost
2 sauce
1 2pcs. Large 52.50
3 1pc lemon 20.00
Tilapia
4 2tsp salt 1.00 2 1 pc tomato 3.00
1tsp ground 0.50 3 1pc onion 5.00
5 black pepper
4 1 tsp lemon 5.00
1/2 cup banana 12.00
6 ketchup 5 2 tbsp cooking oil 5.00
Total Cost 106.50 Total Cost 70.50

160
 Deep Fried Crab with Spicy
Sauce
Raw Materials Cost
1 2lbs crab 150.00
2 2tbsp coooking 5.00
oil
3 2tbsp garlic 4.00
4 3tbsp ginger 6.00
5 1tbsp crushed 10.50
red bell pepper
1/2 cup tomato 15.00 Lumpiang Shanghai
6
sauce Raw Materials Cost
7 1/4 cup sweet 9.90 1/4lbs of ground 17.50
chili sauce 1 pork
8 2tbsp fish sauce 6.00 1/8 cup of spring 3.00
9 1/2 tsp sesame 3.00 2 onions
oil 3 1cup carrot 4.00
Total Cost 209.40 4 1cup onion 5.00
5 1pc eggs 5.00
6 1tsp salt 1.00
Pork Liempo 1tsp garlic 2.00
Raw Materials Cost 7 powder
1/2 lb of pork 52.50 1/4tsp black 0.50
1 belly 8 pepper
1/4 cup of soy 3.00 5pcs lumpia roll 5.00
2 sauce 9 wrapper
3 1pc lemon 10.00 2cups of cooking 5.00
1/2 tsp of black 1.00 10 oil
4 pepper Total Cost 48.00
5 1/2tsp of salt 1.50
2 cloves garlic 10.00 Pako Salad
6
1/8 cup banana 5.00 Raw Materials Cost
7 ketchup 1 1 bundle fiddle 25.00
1/2 tbsp cooking 3.00 fern (pako)
8 oil 2 2 tomatoes 3.00
Total Cost 86.00 3 1pc onion 5.00
4 1pc salted egg 7.00
Total Cost 40.00

161
 Chicken Inasal
Chopsuey
Raw Materials Cost
Raw Materials Cost
1 3/4klo chicken 57.60
2 1/2tbsp ginger 1.50 1 1/8lb shrimp 56.25
3 1/2tbsp garlic 2.00 2 1/4lb chicken 30.00
4 3/4cup lemongrass 4.00 3 1tsp garlic 1.00
5 1/2cup coconut 4.00 4 1tsp 2.00
vinegar cornstartch
6 1pc lemon 10.00 5 1tbsp oyster 3.00
sauce
7 1tbsp Salt 2.00
6 1/2pc cabbage 12.00
8 1/4 cup brown 8.00
Tortang 7 1pc bell pepper 6.00
sugar Talong
9 1Raw
cupMaterials
lemon soda 4.50
Cost 8 1/2pc small 17.00
cauliflower
10
1 1/2
2pc tbsp ground
eggplant 1.00
20.00 9 3/4klo bagio 10.00
2 black pepper
1pc egg 5.00 beans
11
3 3tbsp
1/2tspunnatto
pepperoil 5.00
1.00 Beef Brocoli
10 1/2 cup of 6.00
12
4 1/2 cup margarine
1/2tsp salt 8.00
1.00 Raw Materials
carrots Cost
13
5 1/41pc
teaspoon
onion salt 1.50
5.00 111 1/2 cup of
1/4lbs 4.00
55.00
14 1Total
teaspoon
Cost lemon 3.00
32.00 onion
tenderloin
Total Cost 112.10 212 1/2 cup
1//2 headof 26.00
10.80
chicken
brocoliliver
313 1 1tsp salt
1/2 tbsp 1.00
10.00
14 oyster sauce
1tsp pepper 0.50
Tinuyuang adobong Palaka
Pork Barbeque 4 1 Total
1/2 tbsp
Costsoy 3.00
174.75
Raw
Raw Materials
Materials Cost
Cost sauce
1
1 1/2klo
1lbsofpork
Palaka 65.00
60.00 5 1 beef cubes 5.00
2
2 1/2 ofsoy
3/4cup garlic
sauce 2.50
3.50 6 1 tsp garlic 1.00
cloves
3 1pc lemon juice 10.00 7 Salt and peper 1.00
3 1pc of onion 5.00
4 3/4cup banana 8.00 Total Cost 85.80
4 1 small ginger 3.00
ketchup
5
5 1/4cup of soy
2tsp salt 3.00
2.00
sauce Roasted Chicken
6 1tsp ground 1.00
6 3/4cup of 3.00 Raw Materials
Ginataang AlimasagCost
black pepper
vinegar 1/6lbs Roasting 45.00
7 1.5tbsp brown 5.00 Raw Materials Cost
7 1/2 pepper corn 1.00 11 Chicken
sugar 4 big crabs 250.00
8
8 cooking oil
4cloves garlic 5.00
20.00 2tbsp unsalted 15.00
2 1tbsp cooking 5.00
Total
Total Cost
Cost 82.50
114.50 2 butter
oil
33 2pc
1pconion
onion 15.00
5.00
44 1pc lemonof
5 cloves 20.00
20.00
5 3 garlic cloves
garlic 15.00
5 4 1springs fresh
small ginger 10.50
3.00
66 thyme
4 bell pepper 10.00
Total Cost 120.50

162
 7 1/2 small 10.00
kalabasa
8 1tbsp fish 3.50
sauce
9 4cups of 18.00
cococnut milk
10 1/2bunch of 6.00
long beans
Fried KangKong Total Cost 330.50
Raw Materials Cost
1/2 bundle of
1 kangkong 10.00

2 2tbsp oil 4.00

3 1/8 cup of flour 5.00

4 1tsp salt 1.00

5 1tsp pepper 1.00

Total Cost 21.00

163
 Strawberry Vegetable Salad Chicken Sisig
Raw Materials Cost Raw Materials Cost
1 2 ounces lettuce 25 1 1 1/2lbs of 65.00
2 2 ounces fresh 14 chicken
spinach 2 1/4 lbs chicken 25.00
3 1 small avocado 15 liver
4 2/3 pint 25 3 1 cup yellow 8.50
strawberries 2/3 onion
pint cherry tomatoes 4 1tsp garlic 2.00
5 1 small cucumber 10 powder
5 2pc long green 3.00
6 1 ounces fresh 15
chili
mushrooms
6 2tbsp soy sauce 5.00
7 1/4 cup 5
vegetable oil 7 1/4cup of 15.00
8 2/3 cup tarragon 8 butter
vinegar 8 4tbsp 8.00
9 2 teaspoons poppy 10 mayonnaise
seeds 9 1pc egg 5.00
10 1/4teaspoon salt 2 10 1tsp pepper 1.00
11 1/4 teaspoon dry 3 11 1/2tsp salt 0.50
mustard 12 cooking oil 5.00
12 1/4teaspoon grated 5 Total Cost 137.50
onion
13 1/8 to 1/4 teaspoon 4
onion salt
Total Cost 141

164
 Shrimp Kinilaw Pansit Habhab
Raw Materials Cost Raw Materials Cost
1 1 lb medium size 260.75 1 1/2 lb. Miki 35
shrimp, shelled and Lucban
divined 2 1/4 lb. pork 45.5
2 1/4 cup rice vinegar 26.75 belly thinly sliced
3 1/4 18 and chopped
cup datu puti vinegar 3 1/4 lb. shrimp, 52.25
4 1 thumb size ginger, 5 cleaned
minced/sliced 4 2/3 lb. pig's 25
5 1 medium size onion, 5 liver, sliced
sliced thin 5 1 piece chayote, 10
6 1 granny smith apple, 10 sliced
shredded 6 1 cup bok choy 8
7 1 stem green onion, 7.5 (or pechay), chopped
sliced 7 1 cup snap pea 12
8 2 garlic cloves, 5 or snow pea
minced 8 ¾ cup shredded 5
9 2 pcs red chili 6 carrots
peppers 9 1 medium onion, 4
Total Cost 344 sliced
10 5 cloves garlic, 25
crushed
11 4 tablespoons 5
cooking oil
12 5 tablespoons 10
soy sauce
13 ½ teaspoon 4.25
ground black pepper
Total Cost 241

165
 Appendix 8
RESULTS AND INTERPRETATIONS OF SURVEY QUESTIONNAIRE
The following are the results and interpretations of the

survey conducted by the researchers.

Status in Life

Choices Respondents Frequency

Student 215 53.75%

Employed 185 46.25%

Total 400 100%

Based on the responses from the respondents, it was

determined that 46.25% of them is composed of students, taking up

the highest number of respondents, while employees took up the

other 46.25% of respondents.

1.a If Employed, How much is your average monthly income?(

Magkano ang iyong buwanang kita)

Choices Respondents Frequency

5,000 and below 26 14.05%

50,01 - 6,000 11 5.95%
6,001 - 7,000 16 8.65%
7,001 - 8,000 15 8.11%
8,001 - 9,000 18 9.73%

166
 9,001 - above 10,000 99 53.51%
Total 185 100.00%

Out of 185 employed respondents, 99 (53.51%) of them has the

highest monthly income while 11 (5.95%) comprises the lowest

monthly income.

1.b If Student, How much is your weekly allowance?

Choices Respondents Frequency

500-below 42 19.53%
501-600 19 8.84%
601-700 23 10.70%
701-800 34 15.81%
801-900 9 4.19%
901-1000 88 40.93%
Total 215 100.00%
Out of 215 students, 88 (40.93%) of them has the highest

weekly allowance while 42 (19.53%) comprises the lowest weekly

allowance.

2. Have you eaten in a restaurant? (Nakakain ka na ba sa isang

restawran?)

Choices Respondents Frequency

Yes 400 100.00%

No 0 0.00%
Total 400 100.00%

167
 Based on the results above, substantially all (100%) of the

respondents have already eaten in a restaurant.

3. How often do you eat in a restaurant?( gaano ka kadalas

kumain sa isang restawran?)

Choices Respondents Frequency

twice a month 133 33.25%

once a week 100 25.00%
once a year 37 9.25%
once a month 130 32.50%
Total 400 100.00%

It is determined that 33.25% of the respondents dine in a

restaurant twice a month.

4. Do you prefer to eat by? (Sa papaanong ayos mo gustong

kumain sa isang restawran)

Choices Respondents Frequency

Group 376 94.00%

Solo 24 6.00%
Total 400 100.00%

The results indicate that majority of the respondents prefer

to eat by group in a restaurant which constitute 94% of the total

respondents, while 6% prefer to eat by solo. Therefore boodle fight

168
themed restaurant matched the respondent’s preference since it is

exclusive for groups only.

5. How many are you with when going to a restaurant? (Ilan

ang kasama mo kapag pumupunta ka sa isang restawran?)

Choices Respondents Frequency

1-person 21 5.25%
2-3person 126 31.50%
4-6persons 187 46.75%
7-above 66 16.50%
Total 400 100.00%

Based from the results, 46.75% went to restaurant with 4-6

companions while 31.50% prefer to be with 2-3 person.

6. Why do you usually go to a restaurant? (Bakit ka kadalasang

pumupunta sa isang restawran?)

Choices Respondents Frequency

Holiday 36 9.00%
Meeting 32 8.00%
Birthday 104 26.00%
get together 219 54.75%
Others 9 2.25%
Total 400 100.00%

It is indicated that 54.75% of respondents usually go to a

restaurant for get together, while there are respondents who

169
usually go in their spare time, family bonding, when they feel

like it, when hungry, and payday which comprises of the 2.25%.

7. What time do you usually eat in a restaurant?(Anong oras

ka kadalasang kumakain sa isang restawran?)

Choices Respondents Frequency

Morning 10 2.50%
Snack 42 10.50%
Lunch 224 56.00%
Dinner 124 31.00%
Total 400 100.00%

The results indicate that the majority of the respondents go

to a restaurant for lunch meals which comprises of 56.00% of the

total respondents. Furthermore 31% go to restaurant for dinner

meals.

8. How much time do you spend eating in a restaurant?(Gaano

katagal ka kumain sa isang restawran?)

Choices Respondents Frequency

30 mins 82 20.50%
1 hr 179 44.75%
2hrs 84 21.00%
1.5 hr 55 13.75%
Total 400 100.00%

170
 Based from the results, the greater majority of the

respondents which is 44.75% spend 1 hour eating in a restaurant

while 21% spend 2 hours dining in a restaurant.

9. What would attract you to try a new restaurant?

Choices Respondents Frequency

taste of food(Lasa ng pagkain) 262 65.50%

excellent service(Magandang serbisyo) 25 6.25%
cleanliness and orderliness(Kalinisang
12.00%
at kaayusan) 48
cozy outlook (Maginhawang kapaligiran) 8 2.00%
spacious(Maluwang) 1 0.25%
friendly service crew(Palakaibigang
0.75%
empleyado) 3
price (Presyo) 46 11.50%
Special amenities (espesyal na serbisyo) 7 1.75%
Total 400 100.00%

Taste of food is the criterion that is given priority by

62.50% of the respondents that will attract them the most to try

a new restaurant. Moreover 12% constitute those who prefer

cleanliness and orderliness as a factor when looking for in a

restaurant. Therefore the proposed restaurant should focus more on

the establishment’s taste of food.

171
 10. Where restaurant in Cabanatuan do you usually eat? (Saang

restawran sa Cabanatuan ka kadalasang kumakain?)

Choices Respondents Frequency

Lamarang 160 40.00%

gerry's 37 9.25%
Cabalen 43 10.75%
Vicenticos 51 12.75%
bistro 360 43 10.75%
gourmet grill 17 4.25%
Others 49 12.25%
Total 400 100.00%

Based on the results, 40% of the respondents usually eat in

Lamarang Restaurant over its other competitors while only 4.25%

choose Gourmet Grill.

11. How much are you willing to spend for a meal in a

restaurant?(Magkano ang kayang mong gastusin sa pagbili ng pagkain

sa isang restawran?)

Choices Respondents Frequency

300-below 134 33.50%

301-500 81 20.25%
501-600 49 12.25%
601-700 25 6.25%
701-800 19 4.75%
801-900 above 92 23.00%
Total 400 100.00%

172
 It is determined that 33.50% have the ability to purchase a

meal worth 300 and below, while 23% of the respondents can purchase

meal worth 801-900 above.

12. How long are you willing to wait?(Gaano katagal mong

kayang maghintay?)

Choices Respondents Frequency

5 mins – less 85 21.25%

6-10mins 109 27.25%
11-15mins 115 28.75%
16-20mins 48 12.00%
21-30mins 32 8.00%
31mins or more 11 2.75%
Total 400 100.00%

Based from the results most of the respondents which composed

of 28.75% are willing to wait up to 11-15 minutes for their meals

to be served while 2.75% can wait up to 31 minutes or more.

13. What problems do you usually encountered when eating in

a restaurant? (Ano ang kadalasang problema ang naranasan mo habang

kumakain sa isang restawran?)

Choices Respondents Frequency

Allergies 26 6.50%
uncooked food 71 17.75%
long time to wait 301 75.25%
Others 2 0.50%
Total 400 100.00%

173
 From the results, more than half of the respondents which

comprises 75.25% had experienced long time to wait from food

establishment. Therefore the proposed business must ensure that

fast services will be provided to its customers.

14. Are you aware of the Boodle fight-style of

eating?(Pamilyar ka ba sa Boodle fight-style na klase ng pagkain?)

Choices Respondents Frequency

Yes 382 95.50%

No 18 4.50%
Total 400 100.00%

Based from the results, majority (95.50%) of the respondents

is aware of the boodle fight style of eating.

15. Would you like to try a boodle fight-themed

restaurant?(Nais mo bang subukang kumain sa isang boodle fight na

klase ng restawran?)

Choices Respondents Frequency

Yes 339 88.74%

No 43 11.26%
Total 382 100.00%
Note:The respondents of NO to
number 14 is subtracted to 400

174
 Based from the results, most of the respondents would like to

try a boodle fight themed restaurant which composed of 88.74%.

Therefore it is expected that the proposed establishment would

generate greater number of customers.

16. Have you tried eating in a boodle fight-themed restaurant?

(Nasubukan mo na bang kumain sa isang boodle fight na klase ng

restawran?)

Choices Respondents Frequency

Yes 104 26.00%

No 296 74.00%
Total 400 100.00%

Majority of the respondents (74%), haven’t tried eating in a

boodle fight-themed restaurant while the other 26% had already

tried this type of food establishement.

17. If there will be a boodle fight restaurant in Cabanatuan

City would you patronize it? (kung magkakaroon ng isang boodle

fight na klase ng restawran sa Lungsod ng Cabanatuan tatangkilikin

mo ba ito?)

Choices Respondents Frequency

Yes 347 86.75%
No 53 13.25%
Total 400 100.00%

175
 Based from the outcomes, 86.75% are willing to patronize the

boodle fight themed restaurant supposed it is established at H.

Concepcion, Cabanatuan City. Therefore it is highly probable that

Hapag : Kamayan Istoryang Pinoy will have great demand from

customers as the respondents said they are willing to patronize

the boodle fight experience.

18. If yes, how often would you usually go? (kung oo, gaano

kadalas?)

Choices Respondents Frequency

twice a month 100 28.82%

once a week 110 31.70%
once a year 29 8.36%
once a month 104 29.97%
others:twice a year 4 1.15%
Total 347 100.00%

The results show that if the respondents would patronize

Hapag:Kamayan, a boodle fight themed restaurant, a greater number

(31.70%)would desire to dine in the Hapag:Kamayan once a week.

19. What kind of food would you like to include in the menu?

(Anong klase ng pagkain ang nais mong ilagay sa talaan ng putahe?)

Choices Respondents Frequency

Seafood 194 55.91%
Pork 45 12.97%
Chicken 45 12.97%

176
 Exotic 58 16.71%
others:Beef, Vegetables 5 1.44%
Total 347 100.00%

Based from the results, majority of the respondents which

composed of 55.91% prefer to eat seafood out of all the other

choices.

20. Which boodle package will you choose?(Anong boodle bundle

ang iyong nais?)

Choices Respondents Frequency

Panagbengga Boodle Feast 60 15.00%
Ati-atihan Boodle Feast 100 25.00%
Pintado Boodle Feast 130 32.50%
Harvest Boodle Feast 40 10.00%
Maskara Boodle Feast 70 17.50%
Total 400 100.00%

Out of all the packages, 32.50% of the respondents would

preferably choose package 3. Furthermore 25% would choose package

177
 Appendix 9
WESLEYAN UNIVERSITY-PHILIPPINES
Cushman Campus Mabini Ext., Cabanatuan City
COLLEGE OF BUSINESS AND ACCOUNTANCY

To whom it may concern,

We third year college students taking up Bachelor of

Science and Accountancy are conducting a study entitle: “Hapag

Kamayan: Istoryang Pinoy”. In line with this, we would like to

request certification of permits and clearances for the business

“ Hapag Kamayan: Istoryang Pinoy in Cabanatuan City”

The data of this research will remain absolutely

confidential and will be used for educational purpose only. Your

approval will be greatly appreciated. We are hoping for you kind

consideration.

Thank you very much and God bless you more!

Respectfully yours,

Cartagena, Nikka Mae B.

Cuevo, Joane Clarice B.

Espina, Wyndelle M.

Noted by:

Prof. Manuel P. Castillo

Research Advise

178
 Appendix 10
WESLEYAN UNIVERSITY-PHILIPPINES
Cushman Campus Mabini Ext., Cabanatuan City
COLLEGE OF BUSINESS AND ACCOUNTANCY

Dear Ma’am/ Sir,

We, third year students of Wesleyan University-Philippines

taking up Bachelor of Science and Accountancy, are in the process

of conducting out research work entitled “Hapag kamayan: Istoryang

Pinoy” in fulfilment to the requirements of our course. As part of

this study, we would like to request for your permission to allow

us to conduct a research in your company including short interviews

to gather data related to the completion of the study. The

data/result of the study will remain absolutely confidential and

will be used for educational purpose only.

Your approval to conduct this study will be greatly

appreciated. Hoping for your kind consideration. Thank you and God

bless your company.

Respectfully yours,

Cartagena, Nikka Mae B.

Cuevo, Joane Clarice B.
Espina, Wyndelle M.
Noted by:

Prof. Manuel P. Castillo

Research Adviser

179
 SCHEDULE

Appendix 13

SSS CONTRIBUTION TABLE

Salary ER 7,750.00 599.30

Capped Contribution 8,250.00 636.20
8,750.00 673.00
1.00 83.70 9,250.00 709.80
1,000.00 83.70 9,750.00 746.70
1,250.00 120.50 10,250.00 783.50
1,750.00 157.30 10,750.00 820.30
2,250.00 194.20 11,250.00 857.20
2,750.00 231.00 11,750.00 894.00
3,250.00 267.80 12,250.00 930.80
3,750.00 304.70 12,750.00 967.70
4,250.00 341.50 13,250.00 1,004.50
4,750.00 378.30 13,750.00 1,041.30
5,250.00 415.20 14,250.00 1,078.20
5,750.00 452.00 14,750.00 1,135.00
6,250.00 488.80 15,250.00 1,171.80
6,750.00 525.70 15,750.00 1,208.70
7,250.00 562.50

Appendix 14

PHILHEALTH PREMIUM CONTRIBUTION TABLE

Salary ER 14,000.00 175.00

Capped Contribution 15,000.00 187.50
16,000.00 200.00
1.00 100.00 17,000.00 212.50
8,999.99 100.00 18,000.00 225.00
9,000.00 112.50 19,000.00 237.50
10,000.00 125.00 20,000.00 250.00
11,000.00 137.50 21,000.00 262.50
12,000.00 150.00 22,000.00 275.00
13,000.00 162.50 23,000.00 287.50

180
 24,000.00 300.00 30,000.00 375.00
25,000.00 312.50 31,000.00 387.50
26,000.00 325.00 32,000.00 400.00
27,000.00 337.50 33,000.00 412.50
28,000.00 350.00 34,000.00 425.00
29,000.00 362.50 35,000.00 437.50

Appendix 15

PAG-IBIG CONTRIBUTION TABLE

FOR HDMF/PAGIBIG CONTRIBUTION

Monthly Compensation Contribution Rate

(Basic + COLA) Employer Employee Total

P 1,500.00 and below 1% 2% 3%

Over P 1,500.00 2% 2% 4%

181
 Appendix 16

MINIMUM WAGE TABLE (REGION III)

182
DOCUMENTATION

183
Gathering some data about tools and equipment at the same time
raw materials to be used

184
Preparation of woodcraft to be used.

Canvass for Advertising

cost.

185
Interview with the Head Supervisor of Van's
Place

Interview with the officer in

charge of Paleta

186
Interview with the manager of Kuya J’s restaurant in Waltermart
Cabanatuan.

Interview with the head waiter and manager of Rustica.

Interview with the manager of Gerry’s Grill

187
 Interview with the manager of Cabalen’s

Distribution
of Survey Questionnaires
(School, Pacific and SM
Cabanatuan)

188
The researchers goes to Bonifacio Global City Taguig for a
boodle experience at the same time observation.

189
The making of the manuscript.

190
CURRICULUM
VITAE

191
I. Personal Data
Name: Nikka Mae B. Cartagena
Gender: Female
Age: 19 y/o
Birthday: May 17, 1998
Address: Mabini St., Cabanatuan City
Contact Number: 0905-700-3230
Email Address: nikka_cartagena17@yahoo.com
Religion: Roman Catholic
Father’s Name: Jose Nickie R. Cartagena
Occupation: Electrician
Mother’s Name: Nora B. Cartagena
Occupation: Teacher
II. Educational Background
Elementary: J.P Melencio Memorial
Elementary
High School: Nueva Ecija High School

Seminars/Training Attended: Diocesan Marian Youth Day

Quitters are winners
Cheaters are losers
Personal Interests

Hobbies: Reading Thriller books,

surfing social media sites
and watching action movies
Talent: Writing an article

192
I.Personal Data
Name: Joane Clarice B. Cuevo
Gender: Female
Age: 19 y/o
Birthday: October 27, 1997
Address: Pamaldan, Cabanatuan City
Contact Number: 0905-123-5223
Email Address: clarice_joane1027@yahoo.com
Religion: Roman Catholic
Father’s Name: Arcadio M. Cuevo
Occupation: Credit investigator and
Collector
Mother’s Name: Regina B. Cuevo
Occupation: Admin Aide
Educational Background
Elementary: Marciano Del Rosario Memorial
Elementary School
High School: Marciano Del Rosario Memorial
National High School
Awards Earned: Valedictorian (Elementary)
2nd Honorable (High School)
Seminars/Training Attended: Division School Press Conference
Seminar
LeadHeartShift
Youth Leadership Training
Cheaters are Losers
Comprehensive Orientation
Seminar in Youth Ministry
DYD 2016 and 2017 Seminars
II.Personal Interests
Hobbies: Reading inspirational book,
watching series, surfing social
media sites
Talent: Writing an article, playing
lyre, arnis and softball

193
I. Personal Data
Name: Wyndelle M. Espina
Gender: Female
Age: 19 y/0
Birthday: April 12, 1998
Address: AGL Caalibangbangan Cab. City
Contact Number: 0906-863-3178
Email Address: espinawyndelle@gmail.com
Religion: Roman Catholic
Father’s Name: TMsg.Danilo L. Espina
Occupation: Philippine Army
Mother’s Name: Lorena M. Espina
Occupation: Housewife
II. Educational Background
Elementary: N.E Dominican Academy
High School: Nueva Ecija High School
Awards Earned: Outstanding Leader-School Based
Service Award-School Based
Seminars/Training Attended:Provincial Academic Olympics
Provincial Youth Summit 2013
Rover Scout Vigil/Investiture
BuhayEskwela 2.0
CBA Council-LTS
4th International Business
Management Conference 2015
1st Student Leader’s Congress
LeadHeartShift Training/Seminar
III. Personal Interests
Hobbies: Playing softball and Biking
Talent: Computer literate in
Microsoft Office Application

194
195