Executive Summary The billiards and resto will be the premier, high energy, themed resto in Batangas City.

Their goal is to remain a step ahead of their competition through and exemplary service provision. They expect their guest to have more fun during their leisure time. They provide billiards and video and electronic technology per square footage than anyone else in the city. A simple, yet unique, themed menu and atmosphere will create a sense of belongingness for tourist and locals. The companys credo is happy enthusiastic employees create happy enthusiastic guest. The owners agreed that the business would form under corporation: The owners are Mayriann D. De Castro, Lyn C. Perez, Anemarie Carmina M. Soriano, Angela Irineo, Aimary Ariane M. Bathan, Jubheth Castillo and Cecil Macatangay. The business will have a start up capital of Php. 3,500,000.00. The project will include a restaurant, banquet facilities, billiards center and gardens. The business will mainly target local residents, tourist and vacationing families from neighboring town and cities as well as expatriates coming to visit their families. It will also target members from NGOs working in the area. More and more business and travelers and tourist are finding themselves in Batangas City every years as is made evident by the increased demand and subsequent expansion of the Batangas City port.

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Company Summary Mooie Billiards and Resto Pallocan West, Batangas City www.mooiebilliardsandresto.com.ph

The business is characterized by the elaborate billiards situated in a spectator setting which comfortably accommodates 100 guests. There will be 5 billiard tables and allotted space for people who would like to have their food and drinks near billiard tables. The area will also offer bar Batangas is blessed with natural resources and picturesque sceneries. With its smooth sand beaches and submarine gardens to diverse dive sites from the ones fit for novices (relatively shallow, constant water current, up to those which can pose a big challenge to experts. Batangas is known for Kapeng Barako and delicate embroidery crafts locally woven jusi and pina fibers. The chosen place will be Pallocan West, Batangas City, a place which is adapting urbanization of the community. The business is said to have corporate type of ownership and this business will be owned by Mayriann D. De Castro, Lyn C. Perez, Anemarie Carmina M. Soriano, Angela Irineo, Aimary Ariane M. Bathan, Jubheth Castillo and Cecil Macatangay. Corporation is an artificial being created with the operation of the law having the right succession powers, attributes, and property authorize by law and incident of its existence.

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Corporation shares of ownership, the stockholders share its profit, the business that is paid out at intervals in the form of dividends. Mooie Billiards and Resto is a corporation form of business consisting of five stock holders. The business is located at Pallocan West, Batangas City where the venture expects to meet the needs and leisure of our target market, which are the different local and international tourist and residents who have the willingness to pay and avail our services.

History The emergence of main street in a rural place like Pallocan West and its urbanization represents opportunity for a high-energy, sports activties venue. The development of central location, demographics and lack of direct competition are major advantages to this project. The proposed venue will provide a solution to the lack of atmosphere and live sports venues geared primarily toward the 21-35 age group in Batangas City will help keep late night entertainment expenditures within the localized region. The new venture will specialized in billiards sports activities as quality gaming area and training center, and will offer foods and beverages, wine and an array of liquors. In addition, the venue will sell non-alcoholic beverages such as soft drinks, juices and bottled water. A casual food menu consisting mostly of appetizers and small entrees ranging in cost of 40 pesos to 500 pesos.

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Goal The goal of the business is to acquire 100 percent patronage of the customers for the first year of operation. Targeting and maintaining a net profit of at least 14% by the second year. To cultivate monthly sales to reach P. 50,000.00 by the end of the fourth month of operation, and 30,000.00 monthly by the end of the first year of operation.

Mission To consistently provide you with the best possible food experience and value customers loyalty. The business would like to publish a simple yet elegant venue that will also specialized in sports and gaming. And all would be lost without special attention being paid to the level of food quality.

Vision Mooie Billiards and Resto is dedicated to providing an array of accommodations to fit every lifestyle, interest, and budget always with the highest level of personal service. This combination is what sets us apart from the rest. We work hard to be the leading, and most innovative, billiards and resort management in the Philippines and the destinations we serve.

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Product and Service Analysis Menu Soup Miswa with egg drop Mami Noodle soup Cold Entre Chicken Pork adobo terrine Patatas na may manok Lumpiang sariwa Lumpiang Ubod Hamon sa pina Macaroni con pina Minced pork rolls with raisins Halabos na Hipon Manggang HIlaw at Bagoong Kamatis at Itlog na maalat Labanos at kamatis Klawing Isda Pinagsingawang Lapu lapu Pinasingawang Maya Maya Mayonisang Lapu Lapu Embotido Hamonado Ukoy Ensaladang Kangkong Ensaladanag talong na may pulang sibuyas Ensaladong talong na may itlog na maalat Ensaladang patatas Halo halong letsugas Atsarang Papaya Hot Entre Beef morcon with pickled papaya Humba Pochero meat, sausage and vegetable with tomato Adobong manok sa gata Inihaw na manok Ginataang hipon Ginataang kanduli or hito Pinakbet na gulay Kanin na may kabute Paella rice with meat and or seafood and vegetables

Price 40.00 40.00 110.00 110.00 75.00 75.00 75.00 75.00 75.00 110.00 75.00 50.00 50.00 110.00 110.00 110.00 110.00 70.00 70.00 70.00 65.00 65.00 65.00 65.00 65.00 65.00 250.00 200.00 200.00 180.00 180.00 250.00 250.00 110.00 110.00 180.00

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Apritada Binagoongang baboy Barbeque pork spareribs Beef steak tagalong Crispy pata Inihaw na isda Chopseuy Guisadong gulay Guisadong repolyo Sinangag na kanin Desserts Leche flan Sweet Potato doughnuts with roast apple filling Coconut Cream Pie with toasted rice crust Fruit tart with ginger pastry cream Caramel cashew nut tart Peanut turnovers Buko salad Spiced chocolate pudding with caramel crisped rice cereal Almond tofu and fresh fruit cocktail Coconut palm sugar flan Coconut bread pudding Lemon grass tapioca and tropical fruits Grand Marnier tofu cheesecake Drinks Coffee Tea Soft drinks (12 oz) Coke Sprite Royal Juices Mango juice Pineapple juice

110.00 110.00 110.00 110.00 295.00 110.00 90.00 90.00 90.00 90.00 40.00 48.00 48.00 36.00 50.00 30.00 25.00 45.00 45.00 45.00 45.00 45.00 45.00 15.00 15.00 17.00 17.00 17.00 25.00 25.00

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Buffet Menu For 30 pax MENU 1 Cold Chicken pork adobo terrine Kilawing isda Lumpiang sariwa Hamon sa pina Pinasingawang Lapulapu Halabos na hipon Minced pork roll with raisins Ensaladang kangkong Patatas na may manok Kamatis at itlog na maalat Ensaladang talong na may pulang sibuyas Labanos at kamatis Atsarang papaya Soup Miswa with egg drop Hot Beef morcon with pickled papaya Humba Pochero meat, sausage and vegetable with tomato Adobong manok sa gata Inihaw na manok Ginataang hipon Ginataang kanduli or hito Pinakbet na gulay Kanin na may kabute Paella rice with meat and or seafood and vegetables Dessert Leche flan Sweet Potato doughnuts with roast apple filling Coconut Cream Pie with toasted rice crust Fruit tart with ginger pastry cream Caramel cashew nut tart Peanut turnovers Buko salad Php 980

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All rates are subject to VAT , 10% service charge and applicable local tax Prices are subject to change without prior notice.

MENU 2 Cold Lumpiang ubod Pinasingawang Mayamaya Mayonisang Lapulapu Embotido Manggang hilaw at bagoong Hamonado Ukoy Ensaladang talong na may itlog na maalat Macaroni con pia Ensaladang patatas Kamatis at sibuyas Halo halong letsugas Atsarang papaya Soup Mami noodle soup Mains Apritada Binagoongang baboy Barbeque pork spareribs Beef steak tagalong Crispy pata Inihaw na isda Chopseuy Guisadong gulay Guisadong repolyo Sinangag na kanin Dessert Spiced chocolate pudding with caramel crisped rice cereal Almond tofu and fresh fruit cocktail Coconut palm sugar flan Coconut bread pudding Lemon grass tapioca and tropical fruits Grand Marnier tofu cheesecake

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Php 1080 All rates are subject to VAT , 10% service charge and applicable local tax Prices are subject to change without prior notice.

RAW MATERIALS Direct Materials Items Pork Beef Chicken Chicken Egg Fish Tilapia Milkfish Mackerel Scad Alumahan Vegetable Cucumber Tomatoes Carrots Onion Radish Bell Pepper Eggplant Kamote Garlic Potato Pechay Cabbage Seasonings Soy Sauce Vinegar Fish Sauce Sugar 15 kgs 15 kgs 15 kgs 15 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 5 kgs 4 gallon 4 gallon 4 gallon 2 sacks 90.00 100.00 100.00 120.00 20.00 19.50 26.00 40.00 30.00 30.00 17.00 47.00 70.00 27.00 20.00 40.00 134.00 113.00 127.00 1,260.00 1,350.00 1,500.00 1,500.00 1,800.00 100.00 292.50 130.00 200.00 150.00 150.00 850.00 235.00 350.00 135.00 100.00 200.00 536.00 452.00 508.00 2,520.00 Quantity 50 kgs 30 kgs 50 kgs 12 Unit Cost 170.00 260.00 110.00 4.50 per piece Total Cost 8,500.00 7,800.00 5,500.00 1,296.00

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Oyster Sauce Rice Cooking Oil TOTAL

4 gallons 5 sacks/225 kgs 10

960 35 44.00 per 750 ml

3,840.00 7,875.00 440.00 48,309.00

Indirect Materials Items Plastic Cups Disposable Spoon Disposable Fork Take out plastic Bag Large Medium Small Styrofoam TOTAL Quantity 500 packs 500 packs 500 packs 500 500 500 500 Unit Cost 25.50 18.60 18.60 25.00 32.00 43.00 25.00 Total Cost 12,750.00 9,300.00 9,300.00 12,500.00 16,000.00 21,500.00 12,500.00 93,850.00

MANAGEMENT ASPECT Basic Consideration in Forming the Business The business is a package of restaurant and billiards center. The restaurant will provide a full menu with fair price influenced by new trend in cuisines and entree. Most of the menus are influenced Batangas cooking traditions which based upon time honored recipes Filipinos. The billiards center of the venture will focused on training in playing billiards. The restaurant also features different drink and liquors that would satisfy the customers specifications. Location of the Business is at Pallocan West, Batangas City. The proposed project will also engage in the catering business, restaurant and organization of small events like wedding, baptism, birthdays, anniversaries and

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other social gatherings. While the training center will also held different games that will encourage people to be successful in playing the billiards. All the services advertised are offered by Mooie Billiards and Resto. All the menus are available at our restaurant located at Pallocan West, Batangas City. Clients can get a copy of menus and activities through their office, through telephone, or via email mooie.billiards&resto@yahoo.com or by simply visiting our website www.mooie.billiards&resto.com.ph There are a number of Batangas restaurants and good food to enjoy in your trip to the province of Batangas. Most of them are located strategically along the major roads and easy to locate. And traveling from one town to another in the charming province of Batangas can also get ones tummy brewing with hunger. The management of process of a business is composed of 6Ms of management. The first one is the Man that in management is referred as a human resource. Even in the automated world no organization can flourish without human resource. Material is a basic ingredient in management be it a service industry or a product industry. Most of the industries locate them self nearby to the availability of material. Machines are the basic tools to produce goods or to generate services. Selection of an appropriate machine not only enhances efficiency but also saves times and increases revenue. Money issue in management involves right from where an enterprise is established and the owner brings money in the business. Investments in assets patents are done and proposals are screened according to the payback period. Management is the

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functions of management involves planning controlling leading organizing decision making of business areas in Marketing, Production, Sales, Research & Development, Human Resource, Finance, Operations Etc. Method is everything has a right way to do and this right way is known as a Method in management .In short it means an art of doing. A set of procedures and instructions is known as a method.

Legal Consideration/Registration Pre-operating Period The initial project costs amount to P 2,500,000.00. All initial outlays will be paid in cash. These include Leasehold improvements, furniture and fixtures, office equipment, office supplies, rent deposit, permits and licenses, business plan, inaugural expense, advertising and promotion, utilities and transportation expense. Sources of funds would be from personal saving of the 5 major stockholders. Payment of rent deposit of one month advance and three months deposit is required by the lessor. Advertising expense on pre-operating period would be P11,000 while in operating months would be P3,000. The Estimated useful life of the equipment, leasehold improvements, furniture and fixtures are estimated to be 5 years. The salvage value is assumed to be 1% of cost. Utilities expenses are variable costs.

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Advertising expense and office supplies are variable costs. The straight line method will be used in computing the depreciation expense

Form and Type of Organization The business is said to form under partnership: Partnership is an artificial being created with the operation of the law having the right succession powers, attributes, and property authorize by law and incident of its existence. This is the most important attribute of a partnership. In a sole proprietorship and partnership, the owners are personally responsible for business debts. If the assets of the sole proprietorship or partnership cannot satisfy the debt, creditors can go after each owner's personal bank account, house, etc. to make up the difference. On the other hand, if a partnership runs out of funds, its owners are usually not liable. A partnership has many avenues to raise capital. It can sell shares of stock and create new types of stock, such as preferred stock, with different voting or profit characteristics. Plus, investors can rest assured knowing they are not personally liable for corporate debts. Ownership interests in a partnership may be sold to third parties without disturbing the continued operation of the business. A sole proprietorship or partnership, on the other hand, cannot be sold whole. Instead, each of its assets, licenses and permits must be individually transferred. Plus, new bank accounts and tax identification numbers are required.

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Partnerships cost more to set up and run than a sole proprietorship or partnership. For example, there are the initial formation fees, filing fees and annual state fees. However, these costs are partially offset by lower insurance costs. A partnership can only be created by filing legal documents with the state. In addition, a partnership must adhere to formalities. These include holding director and shareholder meetings, recording corporate minutes and having the board of directors approve major business transactions. If these formalities are not maintained, the stockholders risk losing their personal liability protection. While keeping corporate formalities is not difficult, it can be time-consuming.

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Organizational Plan

General Manager

Secretary

Marketing Manager

F & B Manager

HRD Manager

Utilities Personnel

MArket Representative Host/Hostess

Chef/Cook 1

Billiards Coach

Cook 2

Security Guard

Bartender

Dining Room Server

Beverage Server

Cafe Personnel

Kitchen Helper

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The personnel plan calls for hiring 5 full-time salaried employees at startup. Part time barristas/bartenders will have to be hired to manage approximately 135 hours of operation per week, servers/waiters will have to be hired for approximately 203 hours of operation per week, and dishwashers will have to be hired to handle approximately 62 hours of operation per week. The following are the ROLES AND RESPONSIBILITIES of every Member of the Organization:

General Manager These professionals oversee resort staff and operations and are responsible for managing its annual budget. They are expected to regularly inspect units and the grounds to make sure the property's cleanliness and safety standards are maintained. They also ensure that guests have an excellent customer service experience. They may be expected to participate in marketing efforts to attract new customers. Employers prefer managers who have a bachelor's degree and three to five years' experience in hotel or resort management. Companies expect managers to have strong communication and leadership skills, budgeting expertise and an upbeat attitude.

Marketing Manager A marketing manager prepares materials designed to entice guests to stay at the resort, including photographs, e-mails, brochures, web pages and trade show displays. They may also create a marketing strategy and plan for the

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resort. Employers may expect a marketing manager to be proficient in professional graphic design software and have at least three years of previous design experience. The marketing manager needs to be a creative, organized, detail-oriented person who holds a bachelor's degree in marketing or a related field.

Food and Beverage Department COOK I/Chef The Cook I/Chef is responsible for preparing food items for the food service areas and ensures food items do not run low. The incumbent prepares high quality food items, ensuring freshness and customer satisfaction. Prepare food items for the food service areas and restock buffet as needed. Organize orders and prepare food items. Handle food complaints with scope of responsibility. Assist in the staff Caf as required. Complete next day food preparation as assigned. Maintain cleanliness in back of the house areas.

COOK II The Cook II is responsible for preparing foods for the buffet, banquets and restaurants and ensuring food items do not run low. The incumbent will prepare quality food items, ensure freshness and customer satisfaction.

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Receive prep list and review tasks to be completed. Set up buffet and other food service areas and ensure areas are fully stocked.

Organize bills that come up for order and prepare food orders as required. Ensure proper food temperatures, food is fresh and plate presentation is pleasing.

Handle food complaints within scope; escalate others to Kitchen Supervisor/Manager.

Maintain cleanliness of back of the house areas. Clear buffet and store food items properly.

CAF PERSONNEL The Caf Personnel are responsible for providing excellent service to Caf customers and ensure that the Caf is kept clean and well stocked at all times. Prepare Caf for opening, including removing garbage and dishes from previous day. Stock cooler, hot items in steam table and coffee as required. Serve customers by plating daily specials, sandwiches and soups. Ensure food items and supplies remain fully stocked. Open or close daily cash functions, including operating cash register/debit machine. Prepare Caf for closing, including sanitizing work area and loading dishwasher.

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KITCHEN HELPER The Kitchen Helper is responsible for providing general housekeeping of the kitchen and buffet area. Some assistance to the cooks in general food preparation may be required. Maintain and clean kitchen. Clean kitchen equipment, dishes, sinks and ovens; sanitize as necessary. Determine restocking needs for cleaners and complete requisition. Maintain general cleanliness/ sanitation of back of the house operations.

BARTENDER The Bartender is responsible for preparing drinks and serving customers where required in ood services area. The incumbent will provide exceptional customer service whileadhering to liquor laws and bar procedures. Prepare and maintain bar area, including ice, garnishes and glassware. Prepare drink orders for servers as required. Clean bar and tables, and stock bar throughout shift. Monitor customer alcoholic beverage intake and behaviour. Prepare customer bills and process payment accordingly. Conduct daily inventory along with opening or closing activities.

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BEVERAGE SERVER The Beverage Server is responsible for serving customers in the Lounge, Dinner area and beach areain a timely manner. Excellent customer service is required at all times. Take beverage and food orders; serve beverage and food orders. Follow up with customers to ensure food and beverage quality. Provide billing and accept payment. Clear and reset tables as required.

DINING ROOM SERVER The Dining Room Server is responsible for serving customers in a timely manner and providingexcellent customer service at all times. Take food and beverage orders. Follow up with customers to ensure food and beverage quality. Assist in resolving guest complaints. Maintain and clean tables. Provide billing and accept payment. Answer phone, take reservations and assist guest inquiries as required.

HOST/HOSTESS The Host/Hostess is responsible for greeting and seating customers in a timely manner and providing excellent customer service at all times. Greet and seat customers entering the restaurant.

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Provide and review menu and specials with guests, answering questions as required.

Inform guests of servers name, and advise server of new guests in their section.

Add/remove place settings as needed. Check reservations and ensure proper preparation.

WAITER They carry the food out on plates. To be a Waiter or Waitress you have to be able to think fast and have a good memory and be good at arithmetic. That's because in a lot of places the customers want their food right away, and you have to be able to remember their orders and write them down on the check correctly. You have to add up the items on the check without making a mistake and be able to figure out the tax. In fancier places the customers are not in so much of a rush, but that also means they expect extra courtesy and better service. So, in these places you can relax a bit more, but you have to pay more attention to the customers. They might want you to explain what goes into their meal and how it is cooked. You might recommend what wine they'd like to drink or you might prepare simple items like salads at the table.

BILLIARDS COACH

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This position directly supervised by the management, and will assist in a variety of areas, including, but not limited to:

Supervise and manage the daily operations of the Billiards Center Enforce billiards center policies and procedures. Adhere and execute the departments risk management plan. Maintain participation records.

Educate participants on proper and safe billiards playing procedure. Execute equipment orientations.

Execute body composition screenings, educational workshops for billiards events.

Position Quantity Salary Total General Manager 1 30,000 30,000.00 Marketing Manager 1 25,000 25,000.00 Food and Beverage Manager 1 25,000 25,000.00 Housekeeping Executive 1 25,000 25,000.00 HRD Manager 1 25,000 25,000.00 Chef/Cook I 1 23,000 23,000.00 Cook 2 1 18,000 18,000.00 Bartender 1 15,000 15,000.00 Dinning Room Server 4 297 per day (8,910.00) 35,668.00 Beverage Server 4 297 per day (8,910.00) 35,668.00 Caf Personnel 4 297 per day (8,910.00) 35,668.00 Kitchen Helper 2 250 per day (7,500.00) 15,000.00 Market Representative 2 297 per day (8,910.00) 17,820.00 Host/Hostess 2 297 per day (8,910.00) 17,820.00 Billiards Coach 2 20,000 40,000.00 Housekeeper 4 250 per day (7,500.00) 30,000.00 Utilities Personnel 2 250 per day (7,500.00) 15,000.00 Security Guard 6 300 per day (9,000) 54,000.00 TOTAL 41 482,644.00

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Benefits Employee benefits and benefits in kind (also called fringe benefits, perquisites, perqs or perks) are various non-wage compensations provided to employees in addition to their normal wages or salaries. Where an employee exchanges (cash) wages for some other form of benefit, this is generally referred to as a 'salary sacrifice' arrangement. The business will give the necessary benefits to its employees such as group insurance (health, dental, life etc.), disability income protection, sick leave, vacation (paid and non-paid), social security. The purpose of the benefits is to increase the economic security of employees. They may also be given first chance at job promotions when vacancies exist.

Shifting Policy The restaurant will operate from 8:00 am till 9:00 pm in the evening however, there will be other working hours for the preparation of food. Shift work is an employment practice designed to make use of the 24 hours of the clock, rather than a standard working day. The term shift work includes both opening shift and closing shift in which employees change or rotate shifts. If the employee is in the opening shift, he/she should be at the restaurant at 6:00 am till 3:00 pm and the closing shift will start at 2:00 pm till 11:00 pm in the evening.

Grooming

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The employees are the face and soul of the business. This is true when they interact with customers or clients in any way. They are your sales staff even if you dont pay them to sell. Your excellent product and competitive price dont sell as much as helpful, friendly, understanding employees. Advertising brings customers to your door; your employees either keep them coming back or drive them away. It is required for male and female employees to wear their uniform and ID. They should be in proper haircut and always wearing hair nets and caps. They should not wear accessories that will cause them problem in serving clients. Women should wear light make up and cleanliness such as nail cut and nail polished are strictly monitored.

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Technical Aspect

Production Process The project will have the following flow of operation of the resort accommodation.

Identification of Client

Negotiation

Presentation of Available Accommodation

Physical Arrangement

Delivery of Actual Service

Payment

END

Flow of Operation

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Building Facilities The land acquisition is composed of 150 sqm which cost 3,500 per sqm with a total amount of 525,000.00. The building is like a style of heritage house, with beautiful landscape in front, and garden. The building is designed to accommodate the conference, function and dining area for walk-in clients. The garden is used also for wedding, birthday and other function that is preferred by the guests.

Location Map

The location of the business is in Pallocan West, Pastor Village, Near SM, and Days Hotel. The land has a price of Php 525,000.00 (150 sqm) which will cost 3500 per sqm.

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Building Lay-Out and Size The building layout is an arrangement or a plan, especially the schematic arrangement of parts or areas of a building. The main entrance to the building is shared by service users and staff and leads into a waiting area and reception. From the waiting area a series of interview rooms can be found to either side, which are some of the few areas accessible to service users. The waiting room gives access into an open plan office space for general clerical staff behind reception. On each level, a corridor runs in a series of chicanes along the length of the building. There are two staircases at either end or a lift in the south section, all of which are used by staff only. Off the corridor, one finds a mix of cellular and open plan office spaces and support areas

Mooie Billiards and Resto

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50 sqm

Men Counter

Ladies

Dining Area 50 sqm Entrance

Floor Layout

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Front View of Mooie Billiards and Resto Machinery and Equipment Office Assets and Equipment ASSETS AND EQUIPMENTS Computer and Printer Telephone with broadband (DSL) Office Table Chairs Total NUMBER NEEDED 3 1 4 6 COST 40,000 1,000 6,000 1,000 DEPRECIATION RATE 6,666/yr 360/yr 1,200/yr 360/yr 8,586.00

Machinery and Equipment MACHINERY AND EQUIPMENT Electric Fan Aircon Centralized Aircon Gas Range Stove Estimated Kitchen equipment Refrigerator/Chiller Food Warmer NUMBER NEEDED 10 10 1 4 1 AMOUNT 1,000.00 8,000.00 25,000.00 8,954.00 30,000.00 125,000.00 20,000.00 1,279.00 TOTAL AMOUNT 10,000.00 80,000.00 25,000.00 35,816.00 30,000.00 125,000.00 40,000.00 12,790.00

2 10

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Fork and Spoons Plates Glass Cups and Saucers Fire Extinguisher White Board Tables Chairs Estimated Function decorations TOTAL

30 doz. 30 doz. 30 doz. 30 doz. 6 2 90 360

78.00 177.00 132.00 149.00 1,000.00 2,000.00 1,000.00 200.00 30,000 - 40,000

2,340.00 5,310.00 3,960.00 4,470.00 6,000.00 4,000.00 90,000.00 72,000.00 40,000

586,686.00

Office Supplies Description Bond Paper Ballpen Pencil Folder Fastener Delivery Receipts Pentel Pen Scissors Punchers Colored Ink Black Ink Scotch Tape Tape Dispenser Log Books Paper Clips TOTAL Units Rims Piece Piece Piece Piece Bundle Piece Piece Piece Piece Piece Piece Piece Piece Piece Quantity 5 25 10 20 5 10 10 5 5 5 10 5 2 5 5 Cost 120 5 4.50 4 1.50 15 35 10 45 450 450 10 60 35 10 Total Cost 600 125 45 80 6.50 150 350 50 225 2,250 4,500 50 120 175 50 8,776.50

Furniture and Fixtures ITEMS Steel Tables Chairs Filing Cabinet White Board Mono Block Chair Wall Fan Industrial Fan UNITS 5 5 5 3 50 4 2 COST 5,400 2,625 750 550 240 2,260 11,000 TOTAL COST 27,000.00 13,125.00 3,750.00 1,650.00 12,000.00 9,040.00 22,000.00

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TOTAL Useful Life Depreciation Expense

88,565.00 25 3,542.60

Billiards Center Description Billiards Table Cue Balls Cue Sticks Racks Table Covers Cue chalks Bridges and Extenders Table brushes Joint projectors Table components Gloves Tips TOTAL Quantity 5 10 sets 1 dozen 5 10 2 dozens 5 5 5 5 20 pcs 2 dozen Cost 15,000.00 1,800.00 2,800.00 2,300.00 240.00 15.00 2,000 50.00 1,500 500.00 200.00 75.00 Total Cost 75,000.00 18,000.00 2,800.00 11,500.00 2,400.00 360.00 10,000.00 250,000.00 7,500.00 2,500.00 4,000.00 1,800.00 385,860.00

Utilities Expense Utilities Electricity Water Gas/Fuel Telephone/Internet TOTAL Cost/Month 5,000 2,000 4,000 1,000 Total Cost 60,000 24,000 48,000 12,000 144,000.00

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The Market Analysis The market analysis aimed at predicting or anticipating the direction of stock, bond, or commodity markets, based on technical data about the movement of market prices or on fundamental data such as corporate earnings prospects or supply and demand. A good market analysis should include information on industry trends, an assessment of major competitors and their strategies, a review of the channels of distribution, and a wide variety of data on current and potential customers. The market analysis provides the input for the next step in developing a marketing planmarket segmentation, or dividing an overall market into key customer subsets, or segments, whose members share similar characteristics and needs. The company then selects from among these segments the particular markets it wishes to target, and creates a marketing plan that will appeal to the target customers. Small businesses that identify the needs of specific target markets existing and potential customers who are the focus of marketing effortsand work to satisfy those needs, are more effective marketers.

Industry Analysis This defines a company's current or potential markets, forecast their directions, and decide how to expand the company's share and exploit any new trends. The restaurants that make up the community of establishments in the area surrounding The Mooie Billiards and Resto are quite diverse. Their concepts

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range from typical venues to expensive fine dining establishments. However, the predominating nature of the immediately surrounding restaurants is casual or upscale.

Competitors Analysis of competitors is a tool companies use in order to better understand the environment in which they operate. It is one of the main steps in the development of a marketing plan. The first step is to conduct market researchor gather information through direct mail, telemarketing, focus groups, online surveys, etc. Then comes market analysis, which involves critically reviewing and organizing the data collected so that it can be used in making strategic marketing decisions. "Just as one would not build a house on sand, one should never undertake a marketing program that is not built on a firm foundation of market knowledge, There are 2 categories of business competitors. The first is the main competitors that are located near to the address of the business, gives the same amenities and/or present the same menu. The second is the other-competitors are those whose location are far from the address of the business A. Main Competitors Days Hotel Batangas/ALFRESCO: Is a 110-room American-style hotel. It offers both urban conveniences and resort havens, situated as it is beside the SM Mall. Situated in the new growth area of Batangas City, the

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hotel is easily accessible from the business, shopping and entertainment areas, and is right next to the new Hall of Justice.

B. Other Competitors TREE HOUSE: Located in the heart of the highway, this establishment features a simple restaurant with fine dinning and food. The menu is primarily a Filipino style menu with other entree offerings. The venue main attraction is the house on a tree to dine in.

Customers Batangas City is predominating place in Southern Luzon area and is experiencing a trend toward the creation of evening dining/entertainment venues. They are popular and gaining more recognition. Evidence of this is found in local news and magazine coverage. These venues are finding new homes in the areas close to and/or adjacent to downtown. The city's burgeoning music scene is growing and in need of more venues to accommodate the mainstream jazz, acid jazz, and live dance music artists that are choosing Batangas City as home for their production efforts. The market opportunity for billiards and resto has never been better in this area of Batangas province. The immediate area surrounding the business venue is undergoing a building renaissance as many residents chose to move into or return to the inner city.

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The Mooier Billiards and Resto will appeal to urban professionals residing in the targeted intown neighborhoods, the many downtown hotel

visitors/conventioneers, and workers who desire a sophisticated yet casual eating, entertainment experience. The business will also meet an under-served need for a pedestrian-friendly dining establishment for the numerous residents in the area, particularly newcomers to the immediate area.

Promotions Marketing strategy helps organizations to focus their attention to complete resource utilization to increase sales and win over their competitors. Every company applies some kind of marketing strategies to maintain existing customers, attract potential customers and also to maintain and enhance their reputation in the market. The Advertisement POSTERS are the best way to promote the products, services and the business. Posters are available in different designs and patterns to the business credit. These posters will enable them to choose the design that best suits your business requirement. Social Media Marketing: It is a process of spreading the contents to social mediums and online communities. This can be anything from creating compelling content that gets bookmarked and even hits digg's homepage to spreading a viral video by putting it on YouTube and other social media websites.

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Affiliate Marketing: Affiliate marketing is an advertising system in which the affiliate merchant rewards the affiliate partner for every sale and/or visitor. As Internet Marketing becomes essential need for each and every online business now, there are lots of marketing firms grown up globally. There is really lot of evaluation needed to find good firms to outsource the online marketing campaigns.

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Financial Aspect

ESTIMATED TOTAL PROJECT COST This shows the total cost when establishing the business. This is considered in the business as raw materials that will be used in the production of Mooie Billiards and Resto.. The capital of this venture is Php. 3,500,000,000 which will be subdivided to 7 stockholders, equivalent to Php. 500,000 each. The project cost is presented in the table.

Mooie Billiards and Resto Pallocan West, Batangas City www.mooiebilliardsandresto.com.ph TOTAL PROJECT COST

Particulars Building and Construction LAND Machineries and Equipment Office Equipment Office Supplies Advertising Furniture and Fixtures Billiards Equipment Raw Materials Salaries Utilities TOTAL Shared Equity Mayriann D. De Castro Lyn C. Perez Anemarie Carmina M. Soriano

Total 1,500,000.00 525,000.00 586,686.00 8,586.00 8,776.50 11,000.00 3,542.60 385,860.00 142,159.00 482,644.00 144,000.00 3,412,394.10 500,000 500,000 500,000

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Angela Irineo Aimary Ariane M. Bathan Jubheth Castillo Cecil Macatangay Shared Owners Equity Minimum Cash Balance Total Capital Requirement

500,000 500,000 500,000 500,000 3,500,000.00 87,605.90 3,500,000.00

Table presents the total project cost which has a total of 3,412,394.10 that requires a total capital requirement of 3,500,000.00. The cost of the particulars such as building, machinery and equipment, salaries and other expenses is presented. The shared equity for every stockholders is 500,000.00 each and the minimum cash balance is 87,605.90

CASH FLOW AND STATEMENT ANALYSIS The cash flow and statement analysis shows how much cash comes in and goes out of the company over the quarter or the year. At first glance, that sounds a lot like the income statement in that it records financial performance over a specified period. But there is a big difference between the two. As Major assumption, there will be a total of 900,000 sales for the first year of its operation.

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Mooie Billiards and Resto Pro-Forma Income Statement For the Year Ended December 31, 2011 Sales 900,000.00

Expenses: Salaries Expense Utilities Expense Supplies Expense Advertising Expense 482,644.00 144,000.00 8,776.50 11,000.00

Depreciation Expense Machineries and Equipment Furniture and Fixtures Billiards Equipment 117,337.20 295.21 77,172.00

Total Expenses Income Net

841,224.91 58,775.09

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Income Statement According to their major assumption, the business is to have minimum sales of 900,000 for the first year of its operation. The primary purpose of this income statement is to report a company's earnings to investors over a specific period of time. Years ago, the income statement was referred to as the Profit and Loss (or P&L) statement, and has since evolved into the most well-known and widely used financial report on Mooie Billiards and Resto. Many times, investors make decisions based entirely on the reported earnings from the income statement without consulting the balance sheet or cash flow statements (which, while a mistake, is a testament to how influential it is). The total expenses of the company are based on its expense and depreciation expense of machineries, furniture and fixtures and billiards equipment. The expense includes the salaries, utilities, supplies and advertising expenses. The total expense is 841,224.91. The net profit is 58,775.09 As we progress through this series of financial report, we must remember John Burr Williams basic truth that a business is only worth the profit that it will generate for its owners from now until doomsday, discounted back to the present, adjusted for inflation. The income statement is the report card of those earnings, which ultimately determine the price you should be willing to pay for a business.

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Mooie Billiards and Resto Pro-Forma Balance Sheet For the Year Ended December 31, 2011 Current Assets; Cash Raw Materials Sales Office Supplies Total Current Assets 87,605.90 142,159.00 900,000.00 8,776.50 1,138,541.40

Fixed Assets Furniture and Fixtures Machineries and Equipment Billiards Equipment Total Fixed Assets 3,542.60 586,686.00 385,860.00 976,088.60

Other Assets Permit and Licenses Total Other Assets Total Assets Liabilities and Partners Equity Current Liabilities Advertising Payable Utilities Payable TOTAL LIABILITIES Owners Equity Total Liabilities and Owners Equity 3,500,000.00 11,000.00 144,000.00 155,000.00 5,000.00 5,000.00 2,119,630.00

3,345,000.00

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Balance Sheet This shows the balance sheet for the year ended December 31, 2011. In financial accounting, a balance sheet or statement of financial position is a summary of the financial balances of a sole proprietorship, a business partnership or a company. Assets, liabilities and ownership equity are listed as of a specific date, such as the end of its financial year which is December 31, 2011. A balance sheet is often described as a "snapshot of a company's financial condition". Of the four basic financial statements, the balance sheet is the only statement which applies to a single point in time of a business' calendar year. The Mooie Billiards and Resto balance sheet has three parts: assets, liabilities and ownership equity. The main categories of assets are usually listed first, and typically in order of liquidity. Assets are followed by the liabilities. The difference between the assets capital of and the liabilities is known as equity or the net assets or the net worth or the company and according to the accounting equation, net worth must equal assets minus liabilities. The Mooie Billiards and Resto entirely in cash can measure its profits by withdrawing the entire bank balance at the end of the period, plus any cash in hand. However, many businesses are not paid immediately; they build up inventories of goods and they acquire buildings and equipment. In other words: businesses have assets and so they cannot, even if they want to, immediately turn these into cash at the end of each period. Often, these businesses owe money to suppliers and to tax authorities, and the proprietors do not withdraw all their original capital and profits at the end of each period. In other words businesses also have liabilities.

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Mooie Billiards and Resto CASH FLOW For the year ended December 31, 2011

Cash in flow Cash Sales 900,000.00 900,000.00 Cash out-flow Expenses for operation Salaries Advertising Supplies 482,644.00 11,000.00 8,776.50 502,420.50

Net Cash

397,579.50

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Cash Flow Analysis This can be defined as the way money moves into and out of your business; it is the difference between just being able to open a business and being able to stay in business. A cash flow analysis is a method of checking up on your firms financial health. It is the study of the movement of cash through your business, called a cash budget, to determine patterns of how you take in and pay out money. The goal is to maintain sufficient cash for firm operations from month to month. This type of cash flow analysis is called developing the cash budget. The total cash sale is 900,000 and the cash out flow consist of the expenses for the operation which has a total of 502,420.50. This cash out flow is consisting of salaries, advertising and supplies expense. The total net cash is 397,579.50. According to this financial analysis, Mooie Billiards and Resto will be a profit to its owners and stockholders.