Festive Foods Chapter 1 7 Final

Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
Festive food proposal business at Mangaldan, Pangasinan on January 2020. It is
owned and managed by the researcher; Rica Mae C. Erfilua a resident of Mangaldan,
Pangasinan. It is a sole proprietorship type of business entity who is run and owned by
one person.The business started with an initial capital of P6,769,500. The staffs and
crew are dress with Camisa de chino for boys and kimona’t saya for girls.
Festive Food is about agriculture , about Ecology, a man's relationship with
nature, cultural struggle, Friends and enemies, religion, it is about memory and
tradition. Some may choose to eat meat rather than vegetables, others may be in to
salty while other are into sweets, others may likely have their meals at home or
sometimes in food establishment like restaurants or fast Foods, also some vary their
foods base on their diet. People may have their own reason about choosing their food,
there is a long tradition of research into consumers food perception as people growing
their perception in to changes. Just like this “Festive Foods” which are common sees
when occasionally happen. Mostly people will cook for their love one's, friends and
visitors, colleagues and acquaintance just to show their hospitality and their own
version or variety of their foods.
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Festive Foods such as adobo is a one of the Filipino dishes which many Filipino's
have their own variety or version of this dish which is necessary for their own and their
family or friends taste. We have Like the rest of the world, food is a big part of the
festivities. From rich desserts to the Filipino version of roast turkey, here are eight
christmas foods that you’ll only find in Filipino festive foods. Lechon is best enjoyed by
dipping the slices in a classic pinoy sauce such as the pinakurat spiced vinegar. Lechon is
essentially a whole pig roasted over charcoal. Juicy on the inside and crispy on the
outside, one bite is enough for you to get why Anthony Bourdain hailed it as the “best
pork dish ever”. Bibingka is commonly sold by street vendors during the dawn Masses of
the Christmas season. Bibingka is a sweet glutinous rice cake made of coconut cream,
sugar and ground rice baked in a clay pot lined with leaves. It’s topped with shredded
coconut, butter and brown sugar before serving. Pinoy-style spaghetti is a dish that
features banana ketchup, a popular condiment in the Philippines made from banana,
sugar, vinegar and spices. Pancit Malabon noodles are said to represent “long life”.
What sets it apart from the classic flan recipe is the inclusion of sweetened condensed
milk. Evaporated milk is sometimes added for a richer taste. This custard dessert is the
perfect way to end your christmas feast on a sweet note. Made of just sugar, fresh milk,
condensed milk and egg yolk, Leche flan is usually served at fiestas and other special
occasions. The glutinous rice used to make puto bumbong is called pirurutong, which is
deep purple to almost black in colour. This purple-hued dessert is a mix of glutinous rice,
coconut milk and sugar poured into a bamboo tube and then steamed, and it’s served
hot with grated coconut, butter and sugar. Lumpiang ubod fillings include julienned
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heart of palm, which is “ubod” in Tagalog. One of the healthier options when it comes to
Christmas food, lumpiang ubod is a fresh spring roll dish packed with a medley of
vegetables, coconut, shrimp and pork mixed with a vinegar-based sauce. Therefore, all
that ingredients that is needed will be added to their recipe and it will be the most
suitable for others.
In order for us to cook it do join the festive foods, we'll need to enhance how
we can cook the best as we can to be able to prepare it without food poison problem.
In addition many Filipino Festive foods we'll People will like it because of its different
tasted and how they cook it, Festive Foods can be Seen when it's season some may
cooked it and try to sell it to the others. In conclusion, festive foods is how Filipino's
show their hearts for the people who loved them the most and in order for us to be
able to cook we must be willing to do it and cook it. The traditional and real Filipino
food came from the adaptation of many Countries just like Chinese food and
introduction of Spanish/Mexican, Spanish cooking is the main influence in Philippines
dishes. This will be the lasting impact in the way of life.
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Statement of the Objectives
The objectives of this study was to show/present a business proposal of Festive
foods located at Mangaldan, Pangasinan.
Objective:
Our main goal is to serve and promote our very own affordable and tasty Filipino
foods/dishes.
Our Mission:
To provide delicious, fresh, homey foods at reasonable and affordable prices that
satisfy the cravings of our customers.
Our Vision:
To be recognized by the whole Municipality of Mangaldan, Pangasinan for having
a unique and tasty foods and to reawaken the classic Filipino culture.
Specifically, the development plan focused on the four internal aspects of the
business which are following:
a. Marketing Aspect
b. Management Aspect
c. Technical Aspect
d. Financial Aspect
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Paradigm of the Study
In starting a business it is a must to create plans and strategies to achieve its
goals and objectives. In order for Festive Foods to function properly and be a trend, it is
necessary to develop and improve its system in the different internal aspects of the
business such as marketing aspect, management aspect, cultural aspect and financial
aspect.
Marketing Aspect
Financial Aspect Festive Foods Management Aspect
Technical Aspect
Figure 1. Research Paradigm of the Study
Scope and Delimitation of the Study
This study focus on Filipino style restaurant that contains only Filipino foods and
drinks/beverages such as coke/soda, pure coconut juice, gulaman, etc. This study does
not contain non-Filipino food. Delimitation of the study are none Filipino theme styled
restaurant exceeding the location of Mangaldan, Pangasinan. This restaurant must be
located in Mangaldan, Pangasinan.
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Significance of the Study
The study of “Festive foods” can be a guide to the owners of the business to
know if the business is growing or not. The business goal is to satisfy the cravings of the
people who are craving and love to eat Filipino foods. This goal can be achieved through
the help of the people who will be hired. The festive foods will be a big help to the
economy as well as to the people who will be hired.
This study is conducted to benefit the following:
Future researchers-
This study will provide baseline data needed for future researchers and studies
related to this one.
Business man
This study will guide business man of what business opportunity they are going
to engage.
Clients/customer –
This study aims to attract and guarantees to the satisfaction of customers by
their Filipino food cravings.
Community
This will give suggestions on how to improve the performance of the business
which in turn may result to opening up of job opportunities for the people.
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Government
This will generate employments and revenues from taxes that shall be paid and
this will be used for further projects.
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Definitions of Terms
The following are the operational definition of the terms used in the study.
Affordable - the price is low enough that you (or most people) have enough money to
buy it. If you can afford something, you have enough money to pay for it.
Business - is an occupation and source of income.
Customers - refers to a group of people to whom a company wants to sell its products
and services, and to whom it directs its marketing efforts. Consumers who make up
a target market share similar characteristics including geography, buying power,
demographics, and incomes.
Festive Food - a dish serve commonly in a festival.
Filipino food - defines of its unique taste such as salty, sour, masarsa (saucy), strong in
garlic and seasoning.
Investment - the action or process of investing money for profit or result.
Production Cost - business costs involved in the production of goods.
Profit - a financial gain, especially the difference between the amount earned and the
amount spent in buying, operating, or producing something.
Promo Package – it is the temporarily selling a bundle of different items at a discounted
price. And to\ attract goods and encourage costumer.
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Promotional Resources - Promotional materials are used to make a business stand out
from its competitors and to engage the target audience. While promo materials can
come in a variety of mediums, they usually contain the business logo and can be directly
linked to sales of the product or service.
Single Proprietorship type of business entity who is run and owned by one person.
Time Management - the ability to use one's time effectively or productively, especially
at work.
Traditional foods - are foods and dishes that are passed on through generations or
which have been consumed for many generations.
Wages - a fixed regular payment, typically paid on a daily or weekly basis, made by an
employer to an employee, especially to a manual or unskilled worker.
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Chapter 2
BUSINESS DESCRIPTION
NAME OF THE BUSINESS
The festive foods was named by the owner that was inspired by the Filipino
culture called festival. It was named “Festive foods” because in every festival, festive
foods were served and it also symbolizes the love for the Filipino culture. The name of
the business gives a conviction to the customers to reminisce the culture of our country.
Figure 2.1 Logo of Festive Foods
The logo represents the festival culture of our country. The logo emphasizes
some famous classic Filipino foods. The bandiritas and the sun was inspired by our
country's flag to promote the Filipino culture. The shape of the logo is parallelogram
because it resembles to the store’s layout and the green background represents the
nature of the food place. The chef with a two cooking utensils represents the Filipino
way of cooking.
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LOCATION OF THE BUSINESS
The business is located at Rizal Avenue, Poblacion, Mangaldan, Pangasinan
beside Rural Bank of Mangaldan. The location was chosen due to its accessibility to the
government offices, schools, public market, town plaza and church because these are
attractive places for target costumers; high visibility so that the public can easily notice;
proximity to the central business of the Municipality where most transactions are done.
The municipality of Mangaldan was chosen as the location because it is one of the
progressive business centers and the central part among the municipalities in the fourth
district of Pangasinan.
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VICINITY MAP
Rizal Avenue
Way to Sn. Fabian
Santo
Santo Thomas deTomas
Catholic
Aquino Parish School
Church
Justice Jimenez road
Binalonan - Dagupan Hwy
Mangaldan
Rizal Avenue Town Plaza
Ice cream House
Figure 2.2 Vicinity Map of Festive Food
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STORE LAY-OUT
Figure 2.3 Layout of Festive Food
The Festive Food restaurant is 21.5 meters in length x 10 meters in width which
is equivalent to 215 square meters. The grounds floor of the restaurant contains dining
area, counter/cashier, kitchen, and the comfort room. While in the 1 st floor contains
dining hut areas, simple Filipino sculptures/arts, and the comfort room. There are six,
four-seater tables and four family dining huts.
BUSINESS DESCRIPTION
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The festive foods is a food place where you can taste some classic Filipino foods.
Foods are generally served and eaten on the premises, but we also offer take-out. We
also provide quality and classic foods that will satisfy your cravings. The store is a
picture-perfect spot with some museum vibes in the first floor and traditional vibes in
second floor because of the dining huts.
SERVICE DISCRIPTION
MENU
DINE IN AND TAKE OUT ORDERS
Item
No. Meals Description Sellig Price
1 Bulalo P 150.00
2 Pinapaitang Kambing 150.00
3 Nilagang Baka 150.00
4 Sinigang na Baboy 150.00
5 Kalderetang Kambing 150.00
6 Pigar-Pigar 250.00
7 Lechon Paksiw 180.00
8 Fried Chicken (bucket) 300.00
9 Crispy Pata 250.00
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10 Grilled Bangus 90.00
11 Steam Pusit 150.00
12 Spaghetti (Filipino Version) 150.00
13 Carbonara (Filipino Version) 120.00
14 Pancit Malabon 120.00
15 Pancit Palabok 150.00
16 Plain Rice (Single Order) 25.00
17 Platter Plain Rice 150.00
18 Garlic Rice (Single Order) 25.00
19 Platter Garlic Rice 150.00
DESSERTS
20 Bibingka 50.00
21 Leche Flan 50.00
22 Puto Bombong 50.00
23 Bilo-Bilo 30.00
24 Halo-Halo(Special) 50.00
DRINKS
25 Softdrinks (1.5l) 60.00
26 Softdrinks (300ML) 15.00
27 Gulaman (Family size) 60.00
28 Iced Tea (Family Size) 75.00
29 Pineapple Juice Drink (Family Size) 75.00
Table 2.1 Service Offered
LONG-RANGE OBJECTIVES
After 5 years, Festive food will be able to:
 Improve employee productivity;
 Launch three new branches in Pangasinan;
 Have additional recipe; and
 Improve customer service and decorations that will satisfy the customers
NATURE OF BUSINESS
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Festive foods offer different Filipino foods to anyone including Filipinos and
foreigners. It is operated by business entrepreneurs who are skilled in doing a
competitive business environment. The restaurant has manpower to mobilize the
business. These are the chef, waiters, cleaners, food servers, and accountants. It is a
restaurant that offers Filipino foods. They serve varieties of Filipino dish and serves food
which is not only delicious but also nutritious. There main goal is to satisfied the cravings
of the customers so they can go back and recommend the restaurant to their family and
friends. The restaurant's atmospheres are clean, neat and have a unique design of
Filipino Culture. The management always check whether the business is growing or not
or how their business is going through.
Chapter 3
MARKETING ASPECT
The marketing aspect fills in as the reason for the advocates to have an
unmistakable picture if to seek after the business. It is to provide the appropriate
marketing plans and strategies that will give satisfaction and good ratings to the target
customers.
Marketing Plan Objectives
Customer Care
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This marketing plan objective is to improve customer satisfaction. With this
marketing plan objective we might train our stuff to how provide a better or best service
and give reward on those employees who do it right.
Commit Specific Financial Target
In this marketing plan objective is to determine or find out the financial target. In
this marketing plan objective might lead the marketing plan to succeed if it has a
measurable target. In this marketing objective plan the restaurant will be profitable and
have clearly outlined financial target broken into weekly, monthly, and annual amounts.
Also in this marketing plan objective restaurant management will be succeed with week
over week target, and achieved by reducing costs while growing profits.
Target new customers
This is when you already have a loyal customer but you want to reach new
customers and expand out. While targeting new customers, focus also on keeping the
customers that you already have.
Promote new services or recipe
When adding a new recipe in the menu, marketing plan objectives includes
promoting new services or recipe. Offering, promoting or introducing the new services
or recipe gives your restaurant a positive reputation.
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Demand Analysis
Restaurant demand refers to the customer’s satisfaction about the restaurant.
The data analyzes the satisfaction or not satisfaction of a person on the staff,
background or design of the restaurant, the price of a meal, the quality of meals and the
food place. As depicted in the following graph, 79% are satisfied with the restaurant and
21% are unsatisfied with the restaurant. The pie graph shown below is the result of the
survey of respondents who are satisfied and unsatisfied about the restaurant:
21%
Chart Title
79%
Satisfied Unsatisfied
Figure 3.1 Percentage of
Respondents who were satisfied/unsatisfied to the offered services of Festive foods
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Demand and Supply Analysis
Demand and supply analysis is the investigation of how purchasers and dealers
communicate to decide exchange costs and amounts. The number of the supply of a
specific service is based on the number of the current demand. When the demand
changed, the market share will be affected. The number of suppliers or competitors is
one of the factors that will affect the supply. The evolving numbers of competitors who
offer the same services will lead your business to lose some of its customers.
There are currently few competitors offering similar services like Festive foods.
Our services need to execute unique strategies and offer affordable prices to stand-out
among the other businesses. The “Festive Foods” should provide quality over quantity
services so that the business will continue to grow.
Historical Data
The food business is an intricate, worldwide group of different organizations that
provisions a large portion of the food devoured by the world's population. The term
food enterprises covers a progression of modern exercises coordinated at the handling,
change, readiness, conservation and bundling of groceries. The food business today has
gotten profoundly expanded, with assembling going from little; customary, family-run
exercises that are exceptionally work serious, to huge, capital-escalated and profoundly
automated mechanical cycles. The journey of food business through history in
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Mangaldan was really amazing, from simple and basic recipes to artful ones. Before,
there was only fastfood restaurants like Jollibee and Chowking. In 2016, the famous
Mang Inasal also franchised in Mangaldan. Some restaurants were also built in the past
years like Jg’s, 459, Noodle house and many more.
Food businesses are very important nowadays because we need food to survive
every day. The food business has a preferred position over different organizations; we as
a whole need to eat! We additionally have various tastes and wants in our weight
control plans which permit very "specialty" based food items to succeed.
Market Share of Competitors

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25
20
15
10 Market Share of Competitors
5
0
ds e s 9 's
oo o us Tre 45 Jg
f
e H lye
sti
v les Ka
Fe od
No
Figure 3.2 Graphs on Market Share of Competitors
Market Demand Factors
Demand impacts the prices of consumer goods and services within the economy.
Demand also improves profits. Examining this factors that affect the demand is really
important. These factors include:
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a. Consumers' preferences and taste
This determines the demand depends on trend for now. When something is out
of the trend or people's taste or preference are no longer favorable for them it can
affect the demand. It shows that if people have a new taste for the food there is a huge
possibility that they find something that can satisfied their new craving.
Festive Food provides an all-time favorite Filipino foods that are always on the
table during and especially when there is an occasion. Festive Food also adds some new
recipe in the menu.
b. Customer service/ High wait times
Time is gold. Profit also depends on how long will the customer wait for a
service. Customers are waiting for too long to take their order and just initially sit down,
this is a dead time when no profit is being made.
Festive Food provides enough staff on hand to take care the customer.
High wait times are caused by overall poor customer service.
c. Portion Control
Consistency is the key. Customers will be confused if the same food they order
last week has a different portion now. Having a consistency in the portion can control
our cost and gain loyalty from the customers.
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Festive Food weighs and measures the portion so they remain the same from
plate to plate of each customer.
Marketing Strategies
Positioning of your Product
 Make your own product:

 A cheap and affordable and product quality that satisfies
customer/clients.
 Product that attract customers like creating design on food, tasty,
delicious, and mouthwatering that bring the product most selling.
 Manage the volume of sales by promoting product on package sale,
promotion of good quality.
Digital and Social Media
 Promoting product on television,

 Market activities
 Sampling of product (free taste for 2 weeks)
 Buy one take promo
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 Creating Website
 Promoting Services
 Quality on food serve
 The Venue
 Hospitality
 Accommodation of Guest
Marketing Program
Product/Services
The Festive foods offer variety of Filipino foods that will really satisfy the
customer’s cravings. In terms of service, festive foods offer a very competitive and
quality service that will make the customers go back because of the product and
services.
Price
The Filipino foods in Festive food are not too expensive. They believe that their
foods are very worth it to buy because it will satisfy their craving and will make them
come back and invite their friends and families.
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Promotion
Festive foods owners will be using tarpaulin that includes the name of the
business, services offered, location and contact number. Flyers and leaflets to inform
the public about their business and the service they provide and List of menus, that
include the different Filipino foods they offer and the prices.
Place
Festive foods have Filipino vibe place who show case the Filipino tradition and
culture that will make everyone feel the culture of the Philippines. The place is also
clean and neat that the customers will really love.
SWOT Analysis
Strengths
- Unique recipes of classic and traditional Filipino foods
- Very accessible location
- Offers cultural variety
- Filipino style dining huts
- Affordable price
- The staffs has a unique uniforms and a hospitable personality
Weaknesses
- First time business owners
- Small capacity
- Lack of media exposure
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Opportunities
- Extend the Filipino cultures to the municipality of Mangaldan
- Rise in demand of classic and traditional recipes
- Provide additional employment
- Possibilities of good profit
Threats
-There are more than 5 well known competitors
( Jollibee, McDonalds, Mang Inasal, Chowking, Pedritos )
- Increasing number of competitors
Every business has that of uniqueness. Our place where our business is located
or will be stablished, recipe of our dishes and of course unique service of ours and not
but not the least our very affordable price where the costumer always go back in our
restaurant.
Festive foods are just first time business owners. So we might not be a veteran in
business but we assure you that are business will grow because of our uniqueness of
services and recipes.
Our business can help other Filipino who doesn`t have job or they can`t provide
much of their family because of poverty. We can also introduce to everyone that the
Filipino dishes are delicious and affordable that will enjoyed by both Filipinos and
foreigners here in our country.
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Our business have a lot of competitors here in the municipality of Mangaldan, as
far as we know we are beginner in doing business but it doesn`t mean we cannot
succeed in business industries. We will prove to our competitors that we will do the best
to match them in the popularity and because of our unique business and services
people will love our business and they will come back to us but with more costumers.
Chapter 4
MANAGEMENT ASPECT
The management section explains the management team, employees, capital,
and how your business ownership is organized when creating a business plan. Not only
does this segment explain who's on the management team, also how the skill set of
each employee will add to the bottom line.
A manager who knows how to ensure the everyday running of a business or
group of workers should have the best management. Soon, as a businessman and a
boss, I can definitely inspire my workers. Because having good leadership begins with a
good relationship with your staff.
Management Objectives
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To be successful in running the business and to be able to comply with
government laws and custom company regulations.
The general Manager are responsible for hiring applicants and training new hires, in
charge on letting employees go, overseeing general restaurant activities, working on
marketing and community outreach strategies, They may also help to set menu prices
and purchase supplies. Assistant managers are essential for every busy restaurant,
Second in command, Assist the manager with training duties, Help to fix schedule, The
one who will fill in if the manager has the day off. kitchen managers are responsible for
hiring and firing employees, Responsible in buying supplies and ingredients and ensuring
quality, kitchen manager only manages back-of-house operations. Cookers may be
responsible for one or multiple areas of the kitchen, must able to cook food in time.
They must be able to work quickly and competently, as well as prepare several orders at
once. Cashiers must accurately record a customer’s order, handle cash to process the
transaction. Cashiers must be able to listen when customers have problems or concerns
with their orders and respond to their questions appropriately. Service crew serves the
order of a particular customer. Ensure that food arrives as soon as it is ready.
Responsible for clearing and cleaning tables to prepare for the next customer.
Dishwasher must keep the kitchen clean and clear of garbage and hazardous clutter,
making sure that the dishware are clean and spotless, essential member of a restaurant
staff. Janitor keeping the Restaurant clean and tidy and essential member of a
restaurant staff.
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Proposed Organizational Chart
General
Manager
Assistant Kitchen
Manager Manager
Cook
Cashier Service Crew

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Janitor Dishwasher
Figure 4.1 Proposed Organizational Chart
Schedule of Projected Monthly Salary
For the Year 2021,2022,2023
Table 4.1 Schedule of Projected Monthly Salary
Position P 2021 2022 2023

General Manager 8,000.00 8,400.00 8,820.00
Assistant Manager 8,000.00 8,400.00 8,820.00
Kitchen Manager 8,000.00 8,400.00 8,820.00
Cook 6,500.00 6,825.00 7,166.25
Cashier 6,500.00 6,825.00 7,166.25
Service Crew 6,500.00 6,825.00 7,166.25
Dishwasher 6,000.00 6,300.00 6,615.00
Janitor 6,000.00 6,300.00 6,615.00
TOTAL P 55500.00 58275.00 61,188.75
The table above shows the projected monthly salaries of all the workers of
Festive Foods. The three managers has the highest salary followed by the cook,cashier
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and service crew. The dishwasher and the cook has the lowest salary. Their salary
increased by 5% annually.
Schedule of Projected Monthly SSS Premiums
For the Year 2021,2022,2023
Position 2021 2022 2023
General Manager P 660.00 P 660.00 P 660.00
Assistant Manager 660.00 660.00 660.00
Kitchen Manager 660.00 660.00 660.00
Cook 660.00 660.00 660.00
Cashier 660.00 660.00 660.00
Service Crew 660.00 660.00 660.00
Dishwasher 660.00 660.00 660.00
Janitor 660.00 660.00 660.00
TOTAL P 5,280.00 P 5280.00 P 5,280.00
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Table 4.2 Schedule of Projected Monthly SSS Premiums
The table shows above is the projected monthly SSS Premiums of the workers of
Festive Foods that will pay a total of P660.00 every month and with the total of
P5,240.00 in a year 2021, 2022 and 2023
Schedule of Projected Monthly PhilHealth Premiums
For the Year 2021,2022,2023
Position 2021 2022 2023
Kitchen Manager 350.00 350.00 350.00
Cook 350.00 350.00 350.00
Cashier 350.00 350.00 350.00
Service Crew 350.00 350.00 350.00
Dishwasher 350.00 350.00 350.00
Janitor 350.00 350.00 350.00
TOTAL P 2,800.00 P 2800.00 P 2,800.00
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Table 4.3 Schedule of Projected Monthly PhilHealth Premiums
The table shows above is the projected monthly PhilHealth Premiums of the
workers of Festive Foods that will pay a total of P350.00 every month and with the total
of P2,800.00 in a year 2021, 2022 and 2023
Schedule of Projected Monthly Pag-ibig Premiums
For the Year 2021,2022,2023
Position 2021 2022 2023
Kitchen Manager 200.00 200.00 200.00
Cook 200.00 200.00 200.00
Cashier 200.00 200.00 200.00
Service Crew 200.00 200.00 200.00
Dishwasher 200.00 200.00 200.00
Janitor 200.00 200.00 200.00
TOTAL P 1,600.00 P 1600.00 P 1,600.00
Table 4.4 Schedule of Projected Monthly Pag-ibig Premiums
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The table shows above is the projected monthly Pag-ibig Premiums of the
workers of Festive Foods that will pay a total of P200.00 every month and with the total
of P1,600.00 in a year 2021, 2022 and 2023
Management Policies
1. Working day will be from
2. The regular working hours will be from
3. Employees got a 50% discount on anything in the menu before a shift, on a
break, or after a shift.
4. The break is depending on how busy the restaurant is.If business was slow,
servers will alternate taking their breaks.
5. Wearing a name tag is a must.
6. Always wear a prescribes attires
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7. Overtime will be required if necessary. overtime pay will be settled in
consonance with the provision of labor code.
8. Lates and absences will be deducted every pay day
9. Schedule of payroll will be every 15th and 30th day of a month
10. The employees as mandated at the law will be given SSS,pag-ibig and
PhilHealth benefits.
11. A daily report of the accomplished work is a must.
Job Description
General Manager
• The general Manager are responsible for hiring applicants and training new
hires.
• In charge on letting employees go.
• Overseeing general restaurant activitie.
• Working on marketing and community outreach strategies.
• They may also help to set menu prices and purchase supplies.
Assistant Manager
•Assistant managers are essential for every busy restaurant.
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• Second in command
• Assist the manager with training duties.
• Help to fix schedule
• The one who will fill in if the manager has the day off.
Kitchen Manager
•Kitchen managers are responsible for hiring and firing employees.
•Responsible in buying supplies and ingredients and ensuring quality.
•Kitchen manager only manages back-of-house operations.
Cook
•Cook may be responsible for one or multiple areas of the kitchen.
•Must able to cook food in time.
•They must be able to work quickly and competently, as well as prepare several
orders at once.
Cashier
•Cashiers must accurately record a customer’s order.
•Handle cash to process the transaction.
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•Cashiers must be able to listen when customers have problems or concerns
with their orders and respond to their questions appropriately.
Service crew
•Service crew serves the order of a particular customer.
•Ensures that food arrives as soon as it is ready.
•Responsible for clearing and cleaning tables to prepare for the next customer.
Dishwasher
•Dishwasher must keep the kitchen clean and clear of garbage and hazardous
clutter.
•Making sure that the dishware are clean and spotless.
•Essential member of a restaurant staff
Janitor
•Keeping the Restaurant clean and tidy.
•Essential member of a restaurant staff.
Recruitment and Hiring of staff
A. We can Advertise the position / posting of announcement to look for qualified
applicants.
36
We are hiring:
We are in need of the following.
General Manager
•Excellent people skills
•Cool under pressure
•May require a 2-4 year degree and/or experience
•Male or female
Assistant manager
•Cool under pressure
Kitchen Manager
•Highly organized
•Management skills
Cook
37
•Works well with others
•Ability to work quickly and efficiently
•Experience in a restaurant kitchen is required
Cashier
•Listening skills
•Cash handling skills
Service crew
•Excellent memory
•We accept fresh graduate
Dishwasher
•Works well with others
• Highschool graduate or under graduate
•Must good at organizing
38
Janitor
• Highschool graduate or under graduate is accepted
• Ability to work quickly and efficiently
• Highly organized
• Patient
Procedures on recruitment and Hiring of staff
• Advertise the position / posting of announcement to look for qualified
applicants.
• Reviewing the application form
• Initial screening
• Interview
• Applicant assessment and background check
• Submitting of additional requirements for the hired applicants
39
Systematic Service Process
Purchasing Materials Flow Chart
Purchase by Condition:
Purchasing High Quality
Purchase for a Particular

Date
40
Purchasing Contract
Planned Purchasing
Figure 4.2 Purchasing Materials Flow Chart
Step 1. Purchase by Condition. Purchase goods only when necessary and in the quantity
required. It applies to the procurement of emergency supplies, on the other hand. Such
items are not kept in the shop. The buying department must be aware of the
manufacturers of those items in order to buy them without wasting time.
Step 2. Purchasing High Quality. Choosing high-quality pieces that can be used at their
full efficiency means their reliability and a decreased chance of having to be replaced.
Quality ingredients/goods mean that you save on expenses. Other lower quality
materials require more regular servicing, resulting in an expensive undertaking.
Step 3. Purchase for a Particular Date. Buying goods that are constantly required. These
products are needed in limited quantities and there are negligible chances of price
fluctuations. The requirements are determined for a given period and the transactions
are made accordingly. Requirements for such purchases may be calculated on the basis
of previous experience, the time during which supplies are necessary, inventory costs,
etc.
Step 4. Purchasing Contract. To be ordered, a fixed amount of materials is negotiated
and delivery is taken in the future. Even if the goods are procured in the future, at the
41
time of the deal, the price and other terms and conditions are set. This method can be
useful where it is possible to forecast potential market fluctuations and accurately
measure future material needs.
Step 5. Planned Purchasing. The vendors are given a potential time schedule for
material demands so that they are in a position to organize them in time. A reliable
production plan is planned to forecast potential inventory demands. This is only a
gentleman's purchase terms and conditions agreement. Minimum inventory, prompt
service, low prices, quality goods, etc. are the main goals of this method.
Cooking and Preparing Foods Flow Chart
Preparing Needs
Cooking the Food
Place the Food Nicely

42
Figure 4.3 Cooking and Preparing Foods Flow Chart
Step 1. Preparing Needs. Preparing needs like the things will use in cooking and
where you place the food after cooking. Prepare also the ingredients of the food.
Step 2. Cooking the Food. The cooker will cook the food perfectly with a
complete and clean ingredients.
Step3. Place the Food Nicely. Place the food nicely so that the customers amaze
by its beautiful looking.
Serving the Food Flow Chart
Take the Order
Greet the Costumer
Server It
43
Figure 4.4 Serving the Food Flow Chart
Step 1. Take the order. The waiter must get the food safely so that the food will
be serve nicely to the customer.
Step 2. Greet the Customer with smile. Greet the customer with smile so that
the customer will appreciate your kindness.
Step 3. Serve it nicely and say “thank you, have a good meal”. Say “thank you,
have a good meal” so that they will eat their meals with a positive
emotion/expression.
Chapter 5
TECHNICAL ASPECT
The Festive foods wants to showcase their food place by making it organized and
presentable. The features of the food place will attract and encourage customers to
come inside and try the products. As a business owner it is important to have a
comfortable and good ambiance inside the food place. A good-looking shop will leave a
great impression to the customers and will surely provide a good quality services.
Festive foods must maintain its cleanliness and good quality service so that the
customers will be satisfied. Having a good foundation will secure a good future for the
foodplace.
Technical Objectives
44
To provide comfort and good quality service which will bring joy and satisfaction
to the customers of Festive foods.
Location of the Business
The business is located at Rizal Avenue, Poblacion, Mangaldan, Pangasinan
beside Rural Bank of Mangaldan. The location was chosen due to its accessibility to the
government offices, schools, public market, town plaza and church because these are
attractive places for target costumers; high visibility so that the public can easily notice;
proximity to the central business of the Municipality where most transactions are done.
progressive business centers and the central part among the municipalities in the fourth
Vicinity Map
Rizal Avenue
Way to Sn. Fabian
Santo Thomas deSanto Tomas

Catholic School
Aquino Parish Church
Justice Jimenez road
45
Binalonan - Dagupan Hwy
Mangaldan
Rizal Avenue Town Plaza
Ice cream House
Figure 5.1 Vicinity Map of Festive Food
Since Festive foods is a long term business , we proposed that it will need
an expansion and renovation after years of service in order to maintain and attract more
customers. The lot area will be increased and more features will be added to preserve
the beauty of the food place.
Proposed Store Layout
46
Figure 5.2 Layout of Festive Food
The Festive Food restaurant is 21.5 meters in length x 10 meters in width which
is equivalent to 215 square meters. The grounds floor of the restaurant contains dining
area, counter/cashier, kitchen, and the comfort room. While in the 1 st floor contains
dining hut areas, simple Filipino sculptures/arts, and the comfort room. There are six,
four-seater tables and four family dining huts.
Comparative Schedule of Property, Plant, and Equipment
For The Years 2021-2023
Particulars P 2021 2022 Column4

Ventilation 15,000.00
Business Computer 20,000.00
Furniture and Fixture 35,000.00 5,000.00
CCTV 8,000.00
Building Improvement 30,000.00 8,000.00 10,000.00
47
Kitchen Equipments 42,500.00 13,000.00 10,000.00
TOTAL P 150,500.00 21,000.00 25,000.00
Table 5.1 Comparative Schedule of Property, Plant, and Equipment For The Years
2021-2023
The table above shows the amount of Property, Plant and Equipment from 2021-
2023. In 2021, the total amount of Property, Plant and Equipment is P150,500. In 2022
there are just little additional to the building improvement and Kitchen Equipments. In
2023 there are more additional to the building improvement, Kitchen Equipments and
Furniture and Fixture.
Depreciation is the process of deducting the total cost of something expensive
you bought for your business. But instead of doing it all in one tax year, you write off
parts of it over time. When you depreciate assets, you can plan how much money is
written off each year, giving you more control over your finances.
There are Four main factors that affect the calculation of Depreciation expense.
This includes the following:
a) Asset cost – purchase cost of the assets
b) Estimated salvage value – it is the amount of money the company expects to
recover, less disposal cost, on the date the asset is scrapped, sold or traded
c) Estimated useful life – the length of time, typically in years, that an asset is
expected to function and be useful
d) Obsolescence – it is the process of becoming outmoded or out of date
48
Depreciation Method to be used
Straight Line Depreciation has been the most used Depreciation method. If we
were applied the Straight-Line Method. A company/business charges an equal amount
of the asset’s cost to each period.
FORMULA: Depreciation= cost-salvage Value
Estimated life
Schedule of Depreciation
Property, Plant and Equipment
For the year 2021
Particulars Cost Useful Life (years) Depreciation

Ventilation 15,000.00 5 3000
Business Computer 20,000.00 4 5000
Furniture and Fixture 35,000.00 5 7000
CCTV 8,000.00 5 1600
Building Improvement 30,000.00 5 6000
Kitchen Equipments 42,500.00 5 8500
TOTAL 150,500.00 31,100.00
Table 5.2 Schedule of Depreciation

For the Year 2021
The table above shows the depreciation of Property, Plant and Equipment for
the year 2021. To solve the depreciation you need to divide the cost by the useful life.
49
For the year 2022
TOTAL 21,000.00 4,200.00

For the Year 2022
For the year 2023
Furniture and Fixture 5,000.00 5 1000
TOTAL 25,000.00 5,000.00

For the Year 2023
50
Chapter 6
FINANCIAL ASPECT
Though since profit is the lifeblood of a company, a financial plan is important to
ensure the profitability of a business. This segment demonstrates, in concrete words,
whether the project would be successful even with current rivals and adverse economic
conditions, and provides detailed statistics demonstrating the change in the financial
position of the project over time.
Financial Objective
To assess the company's potential to earn revenues, retain market adversity and
the capacity to develop and extend over the next three years after a few years of
existence by its financial forecast.
51
Mode of Financing
The Festive Food Restaurant's initial capital is P6,744,000.00. As a farm owner, it
was produced from the savings of farm revenue.
Statement of Major Assumption
To move at the projected Statements of Financial Positions, Statements of
Comprehensive Income and Statements of Cash Flows for the years 2021 to 2023, the
following assumptions were made;
 The number of clients over 3 years will be increased which is currently
estimated by 20%. annually
 The salaries will increase by 5% on the first year
 There will an increase of number of employees.
 5 years hereafter, the business will put another branches in other nearby towns
and cities.
Initial Investment Cost
The initial contribution to cover all the project's costs was P3,111,800, which
came from the owner's savings.
Schedule of Initial Investment Cost
Particulars P Amount
Cash on hand and in Bank 1,000,000.00
Permit and Licenses 8,300.00
52
Miscellaneous Expenses 4,500.00
Store Rental (3 months) 10,500.00
Building Improvement 20,000.00
Furniture and Fixture 25,000.00
Ventillation 15,000.00
Kitchen Equipments 27,000.00
Transportation Fees 1,500.00
Product Supplies 5,632,200.00
6,744,000.00
TOTAL P
Table 6.1 Schedule of Initial Investment Cost
Additional Investment
The additional investment to cover all the additional expenses of Restaurant
₱3,055,500 and the breakdown is as follow
Particulars P Amount
Cash on hand and in Bank 1,000,000.00
Building Improvement 10,000.00
Furniture and Fixture 10,000.00
Kitchen Equipments 15,500.00
Product Supplies 2,000,000.00
TOTAL P 3,055,500.00
Table 6.2 Schedule of Additional Investment Cost
The payback period for the additional investmentis as follows:
Payback Period =
Net income
3,055,500
53
1,391,938.80
=
= 2.20 years
This indicates that the sum of additional investment will be repaid within 2years
and almost 3 months of the business.
Projected One Month Schedule of Gross Receipts In 2021
Item Sellig
No. Menu Quantity Price Monthly
1 Bulalo P 5 P 150.00 P 22,500.00
2 Pinapaitang Kambing 5 150.00 22,500.00
3 Nilagang Baka 5 150.00 22,500.00
4 Sinigang na Baboy 5 150.00 22,500.00
5 Kalderetang Kambing 5 150.00 22,500.00
6 Pigar-Pigar 5 250.00 37,500.00
7 Lechon Paksiw 5 180.00 27,000.00
8 Fried Chicken (bucket) 5 300.00 45,000.00
9 Crispy Pata 5 250.00 37,500.00
10 Grilled Bangus 10 90.00 27,000.00
11 Steam Pusit 5 150.00 22,500.00

12 Spaghetti (Filipino Version) 10
54
150.00 45,000.00
13 Carbonara (Filipino Version) 5 120.00 18,000.00
14 Pancit Malabon 10 120.00 36,000.00
15 Pancit Palabok 10 150.00 45,000.00
16 Plain Rice (Single Order) 30 25.00 22,500.00
17 Platter Plain Rice 10 150.00 45,000.00
18 Garlic Rice (Single Order) 30 25.00 22,500.00
19 Platter Garlic Rice 10 150.00 45,000.00

DESSERTS
20 Bibingka 10 50.00 15,000.00
21 Leche Flan 10 50.00 15,000.00
22 Puto Bombong 10 50.00 15,000.00
23 Bilo-Bilo 10 30.00 9,000.00
24 Halo-Halo(Special) 10 50.00 15,000.00

DRINKS
25 Softdrinks (1.5l) 20 60.00 36,000.00
26 Softdrinks (300ML) 40 15.00 18,000.00
27 Gulaman (Family size) 15 60.00 27,000.00
28 Iced Tea (Family Size) 15 75.00 33,750.00

Pineapple Juice Drink
29 (Family Size) 10 75.00 22,500.00
TOTAL SALE 325 P P 794,250.00
\ Table 6.3: Projected One Month Schedule of Gross Receipts In 2021
The table presents the Projected Monthly Schedule of Gross Receipt for 2021
and tallied with 325 total number of orders. It shows the base rate of cash flow
55
throughout a month in the year and the form issued or managed to accumulate, such as
the procurement of products of the business.
Festive Foods Projected Sales In Year 2021
Item Sellig
No. Menu Quantity Price Monthly Anually
1 Bulalo P 5 P 150.00 P 22,500.00 270,000.00

Pinapaitang
2 Kambing 5 150.00 22,500.00 270,000.00
3 Nilagang Baka 5 150.00 22,500.00 270,000.00

Sinigang na
4 Baboy 5 150.00 22,500.00 270,000.00
Kalderetang
5 Kambing 5 150.00 22,500.00 270,000.00
6 Pigar-Pigar 5 250.00 37,500.00 450,000.00
7 Lechon Paksiw 5 180.00 27,000.00 324,000.00

Fried Chicken
8 (bucket) 5 300.00 45,000.00 540,000.00
9 Crispy Pata 5 250.00 37,500.00 450,000.00
10 Grilled Bangus 10 90.00 27,000.00 324,000.00
11 Steam Pusit 5 150.00 22,500.00 270,000.00

12 Spaghetti 10
(Filipino 150.00 45,000.00 540,000.00
56
Version)
Carbonara
(Filipino
13 Version) 5 120.00 18,000.00 216,000.00
14 PancitMalabon 10 120.00 36,000.00 432,000.00
15 Pancit Palabok 10 150.00 45,000.00 540,000.00

Plain Rice
16 (Single Order) 30 25.00 22,500.00 270,000.00
Platter Plain
17 Rice 10 150.00 45,000.00 540,000.00
Garlic Rice
18 (Single Order) 30 25.00 22,500.00 270,000.00
Platter Garlic
19 Rice 10 150.00 45,000.00 540,000.00
DESSERTS
20 Bibingka 10 50.00 15,000.00 180,000.00
21 Leche Flan 10 50.00 15,000.00 180,000.00
22 Puto Bombong 10 50.00 15,000.00 180,000.00
23 Bilo-Bilo 10 30.00 9,000.00 108,000.00

Halo-
24 Halo(Special) 10 50.00 15,000.00 180,000.00
DRINKS
25 Softdrinks (1.5l) 20 60.00 36,000.00 432,000.00

Softdrinks
26 (300ML) 40 15.00 18,000.00 216,000.00
Gulaman
27 (Family size) 15 60.00 27,000.00 324,000.00
Iced Tea
28 (Family Size) 15 75.00 33,750.00 405,000.00
Pineapple Juice
Drink (Family
29 Size) 10 75.00 22,500.00 270,000.00
TOTAL SALE 325 P 794,250.00 9,531,000.00
Table 6.4 : Festive Foods Projected Sales In Year 2021
57
The table itself is the Festive Foods Projected Sales in year 2021 that shows the
breakdown of the total sale with an amount of P9,531,000.00 . Meals descriptions are
the products offered. Moreover, basis of the outcomes in the table above are data
collected from the result in the previous table, Projected One Month Schedule of Gross
Receipts in 2021.
Ite
m
No. Menu Quantity Sellig Price Monthly
1 Bulalo 6 P 150.00 P 27,000.00
3 Nilagang Baka 6 150.00 27,000.00
6 Pigar-Pigar 6 250.00 45,000.00
7 Lechon Paksiw 6 180.00 32,400.00
9 Crispy Pata 6 250.00 45,000.00
10 Grilled Bangus 12 90.00 32,400.00
11 Steam Pusit 6 150.00 27,000.00

12 Spaghetti (Filipino Version) 12 150.00
58
54,000.00
Carbonara (Filipino
13 Version) 6 120.00 21,600.00
14 Pancit Malabon 12 120.00 43,200.00
15 Pancit Palabok 12 150.00 54,000.00

DESSERTS
20 Bibingka 12 50.00 18,000.00
21 Leche Flan 12 50.00 18,000.00
22 Puto Bombong 12 50.00 18,000.00
23 Bilo-Bilo 12 30.00 10,800.00

DRINKS
25 Softdrinks (1.5l) 24 60.00 43,200.00
26 Softdrinks (300ML) 48 15.00 21,600.00

Pineapple Juice Drink
29 (Family Size) 12 75.00 27,000.00
TOTAL SALE 390 P 953,100.00
Table 6.5: Projected One Month Schedule of Gross Receipts In 2022
The table presents a month gross receipt of the second year operation of Festive
Foods and tallied with 390 number of orders. It shows the base rate of cash flow
59
throughout a month in the year 2022 and the form issued or managed to accumulate,
such as the procurement of products of the business.
Ite
m Sellig
1 Bulalo 6 P 150.00 27,000.00 324,000.00
2 Pinapaitang Kambing 6 150.00 27,000.00 324,000.00
3 Nilagang Baka 6 150.00 27,000.00 324,000.00
4 Sinigang na Baboy 6 150.00 27,000.00 324,000.00

Kalderetang
5 Kambing 6 150.00 27,000.00 324,000.00
6 Pigar-Pigar 6 250.00 45,000.00 540,000.00
7 Lechon Paksiw 6 180.00 32,400.00 388,800.00

Fried Chicken
8 (bucket) 6 300.00 54,000.00 648,000.00
9 Crispy Pata 6 250.00 45,000.00 540,000.00
10 Grilled Bangus 12 90.00 32,400.00 388,800.00
11 Steam Pusit 6 150.00 27,000.00 324,000.00

12 Spaghetti (Filipino 12
60
Version) 150.00 54,000.00 648,000.00
Carbonara (Filipino
13 Version) 6 120.00 21,600.00 259,200.00
14 Pancit Malabon 12 120.00 43,200.00 518,400.00
15 Pancit Palabok 12 150.00 54,000.00 648,000.00

Plain Rice (Single
16 Order) 36 25.00 27,000.00 324,000.00
17 Platter Plain Rice 12 150.00 54,000.00 648,000.00

Garlic Rice (Single
18 Order) 36 25.00 27,000.00 324,000.00
19 Platter Garlic Rice 12 150.00 54,000.00 648,000.00

DESSERTS
20 Bibingka 12 50.00 18,000.00 216,000.00
21 Leche Flan 12 50.00 18,000.00 216,000.00
22 Puto Bombong 12 50.00 18,000.00 216,000.00
23 Bilo-Bilo 12 30.00 10,800.00 129,600.00
24 Halo-Halo(Special) 12 50.00 18,000.00 216,000.00

DRINKS
25 Softdrinks (1.5l) 24 60.00 43,200.00 518,400.00
26 Softdrinks (300ML) 48 15.00 21,600.00 259,200.00

Gulaman (Family
27 size) 18 60.00 32,400.00 388,800.00
Iced Tea (Family
28 Size) 18 75.00 40,500.00 486,000.00
Pineapple Juice
29 Drink (Family Size) 12 75.00 27,000.00 324,000.00
TOTAL SALE 390 953,100.00 11,437,200.00

Table 6.6 : Festive Foods Projected Sales In Year 2022
The table illustrates the breakdown of the business projected sales in year 2022
which is P11,437,200.00 . It is clear that there is an 20% increase of sales and profit
61
over a year. From 2021 onwards, the gross receipt of 2022 shows a significant growth of
the business. Also, the collected data used in the table is based from the outcomes of
the previous table,
Item Sellig
No. Menu Quantity Price Monthly
1 Bulalo 9 P 150.00 P 40,500.00
3 Nilagang Baka 9 150.00 40,500.00
6 Pigar-Pigar 9 250.00 67,500.00
7 Lechon Paksiw 9 180.00 48,600.00
9 Crispy Pata 9 250.00 67,500.00
10 Grilled Bangus 18 90.00 48,600.00
11 Steam Pusit 9 150.00 40,500.00
12 Spaghetti (Filipino Version) 18 150.00 81,000.00

13 Carbonara (Filipino Version) 9
62
120.00 32,400.00
14 Pancit Malabon 18 120.00 64,800.00
15 Pancit Palabok 18 150.00 81,000.00

DESSERTS
20 Bibingka 18 50.00 27,000.00
21 Leche Flan 18 50.00 27,000.00
22 Puto Bombong 18 50.00 27,000.00
23 Bilo-Bilo 18 30.00 16,200.00

DRINKS
25 Softdrinks (1.5l) 36 60.00 64,800.00
26 Softdrinks (300ML) 72 15.00 32,400.00

Pineapple Juice Drink (Family
29 Size) 18 75.00 40,500.00
TOTAL SALE 585 P 1,429,650.00
Table 6.7: Projected One Month Schedule of Gross Receipts In 2023
The table presents a month gross receipt of the second year operation of Festive
Foods and tallied with 585 number of orders. It shows the base rate of cash flow
63
throughout a month in the year 2023 and the form issued or managed to accumulate,
such as the procurement of products of the business.
Item Sellig
1 Bulalo 9 P 150.00 40,500.00 486,000.00

Pinapaitang
2 Kambing 9 150.00 40,500.00 486,000.00
3 Nilagang Baka 9 150.00 40,500.00 486,000.00
4 Sinigang na Baboy 9 150.00 40,500.00 486,000.00

Kalderetang
5 Kambing 9 150.00 40,500.00 486,000.00
6 Pigar-Pigar 9 250.00 67,500.00 810,000.00
7 Lechon Paksiw 9 180.00 48,600.00 583,200.00

Fried Chicken
8 (bucket) 9 300.00 81,000.00 972,000.00
9 Crispy Pata 9 250.00 67,500.00 810,000.00
10 Grilled Bangus 18 90.00 48,600.00 583,200.00
11 Steam Pusit 9 150.00 40,500.00 486,000.00

Spaghetti (Filipino
12 Version) 18 150.00 81,000.00 972,000.00
64
Carbonara (Filipino
13 Version) 9 120.00 32,400.00 388,800.00
14 Pancit Malabon 18 120.00 64,800.00 777,600.00
15 Pancit Palabok 18 150.00 81,000.00 972,000.00

Plain Rice (Single
16 Order) 54 25.00 40,500.00 486,000.00
17 Platter Plain Rice 18 150.00 81,000.00 972,000.00

Garlic Rice (Single
18 Order) 54 25.00 40,500.00 486,000.00
19 Platter Garlic Rice 18 150.00 81,000.00 972,000.00

DESSERTS
20 Bibingka 18 50.00 27,000.00 324,000.00
21 Leche Flan 18 50.00 27,000.00 324,000.00
22 Puto Bombong 18 50.00 27,000.00 324,000.00
23 Bilo-Bilo 18 30.00 16,200.00 194,400.00
24 Halo-Halo(Special) 18 50.00 27,000.00 324,000.00

DRINKS
25 Softdrinks (1.5l) 36 60.00 64,800.00 777,600.00
26 Softdrinks (300ML) 72 15.00 32,400.00 388,800.00

Gulaman (Family
27 size) 27 60.00 48,600.00 583,200.00
Iced Tea (Family
28 Size) 27 75.00 60,750.00 729,000.00
Pineapple Juice
29 Drink (Family Size) 18 75.00 40,500.00 486,000.00
TOTAL SALES 1,429,650.00 17,155,800.00

Table 6.8: Festive Foods Projected Sales In Year 2023
The table illustrates the breakdown of the business projected sales in year 2023,
which is P17,155,800.00 . It is clear that there is an increase of sales and profit over a
65
year. It increased by 50% in 2023 from 2022 . From 2021 onwards, the gross receipt of
2023 shows a significant growth of the business. Also, the collected data used in the
table is based from the outcomes of the previous table.
Comparative Schedule of Operation Expense for the Years 2021-2022

Particulars P 2021 2022 2023
Salaries 666,000.00 699,300.00 734,265.00
Fringe Benefits 116,160.00 116,160.00 116,160.00
13th Monthpay 55,500.00 58,275 61,188.75
Store Rental 42,000.00 42,000.00 42,000.00
Store Suplies Expenses 3,000.00 3,200.00 3,500.00
Power, Lights and Water 32,400.00 34,800.00 38,400.00
Miscellaneous Expenses 4,500.00 5,000.00 5,800.00
31,100.00 4,200.00 5,000.00
Depreciation
1500 1,800.00 2,000.00
Tranportation fees
2,500.00 3,000.00 3,500.00
Repair and Maintenance
962,960.00 967,735.00 1,011,813.75
TOTAL P
Table 6.9: Operation Expense for the Years 2021-2023
A particulars that is inside the table above is the list of the operation expenses of
Festive Foods for the years 2021, 2022 and 2023. These operation expenses or also
known as Selling, General, and Administrative expenses are needs of the business
throughout the three years operation. Also, it can be also seen from the table itself that
the expenses of Festive Foods have increase after a year of operating from P964,085.00
66
to P967,735.00 and continued increases in 2023 because the number of customers are
growing and as well as the expenses needed.
List of Permit and License Expense
PARTICULARS AMOUNT
DTI Permit P250.00
Barangay Clearance (Sedula) 500.00
Mayor’s Permit/ Business Permit 5,300.00
Printing Receipts 1,250.00
BIR (Certificate of Registration) 500.00
Sanitation Permit 500.00
TOTAL P8,300.00
Table 6.10: Permit and License
In terms of business, Permit and License are prerequisite. A permit is an essential
ticket in any business convention and key to legal operation. The license is an
authorization provided by the local authority to start a business. Multiple licenses
issued by different government agencies also require a single jurisdiction. Above are
the permits and licenses that the owner has processed to serve as evidences that
certain regulations and ordinances are followed by Festive Foods.
67
Estimated Comparative Schedule Of One Month Production Supplies Expense For The
Years 2021,2022 AND 2023
Ite Unit Quantity

m Meals Price 2021-2023
No. Description 2021 2022 2023
1 Bulalo 110.00 5 6 9 16,500.00 19,800.00 29,700.00

Pinapaitang
2 Kambing 110.00 5 6 9 16,500.00 19,800.00 29,700.00
Nilagang
3 Baka 110.00 5 6 9 16,500.00 19,800.00 29,700.00
Sinigang na
4 Baboy 110.00 5 6 9 16,500.00 19,800.00 29,700.00
Kalderetang
5 Kambing 110.00 5 6 9 16,500.00 19,800.00 29,700.00
6 Pigar-Pigar 200.00 5 6 9 30,000.00 36,000.00 54,000.00

Lechon
7 Paksiw 130.00 5 6 9 19,500.00 23,400.00 35,100.00
Fried
Chicken
8 (bucket) 250.00 5 6 9 37,500.00 45,000.00 67,500.00
9 Crispy Pata 160.00 5 6 9 24,000.00 28,800.00 43,200.00

Grilled 1 1
10 Bangus 60.00 0 12 8 18,000.00 21,600.00 32,400.00
11 Steam Pusit 80.00 5 6 9 12,000.00 14,400.00 21,600.00

Spaghetti
(Filipino 1 1
12 Version) 60.00 0 12 8 18,000.00 21,600.00 32,400.00
Carbonara
(Filipino
13 Version) 80.00 5 6 9 12,000.00 14,400.00 21,600.00
Pancit 1 1
14 Malabon 80.00 0 12 8 24,000.00 28,800.00 43,200.00
68
Pancit 1 1
15 Palabok 80.00 0 12 8 24,000.00 28,800.00 43,200.00
Plain Rice
(Single 3 5
16 Order) 10.00 0 36 4 9,000.00 10,800.00 16,200.00
Platter Plain 1 1
17 Rice 80.00 0 12 8 24,000.00 28,800.00 43,200.00
Garlic Rice
(Single 3 5
18 Order) 10.00 0 36 4 9,000.00 10,800.00 16,200.00
Platter Garlic 1 1
19 Rice 80.00 0 12 8 24,000.00 28,800.00 43,200.00
DESSERTS -
1 1
20 Bibingka 25.00 0 12 8 7,500.00 9,000.00 13,500.00
1 1
21 Leche Flan 25.00 0 12 8 7,500.00 9,000.00 13,500.00
Puto 1 1
22 Bombong 25.00 0 12 8 7,500.00 9,000.00 13,500.00
1 1
23 Bilo-Bilo 15.00 0 12 8 4,500.00 5,400.00 8,100.00
Halo- 1 1
24 Halo(Special) 35.00 0 12 8 10,500.00 12,600.00 18,900.00
DRINKS
Softdrinks 2 3
25 (1.5l) 45.00 0 24 6 27,000.00 32,400.00 48,600.00
Softdrinks 4 7
26 (300ML) 8.00 0 48 2 9,600.00 11,520.00 17,280.00
Gulaman 1 2
27 (Family size) 15.00 5 18 7 6,750.00 8,100.00 12,150.00
Iced Tea 1 2
28 (Family Size) 30.00 5 18 7 13,500.00 16,200.00 24,300.00
Pineapple
Juice Drink 1 1
29 (Family Size) 25.00 0 12 8 7,500.00 9,000.00 13,500.00
TOTAL 2,158.00 469,350.00 563,220.00 844,830.00

Table 611: Estimated Production Supplies Expense for 2021 and 2022
The Comparative Schedule of Production Supplies reflects the variance of
quantity of inventories necessary for the production of Festive Foods in 2021, 2022 and
69
2023. It is visible that as the year increases the production suplies also increases. In 2022
the number of quantity increases by 20 % and in 2023 it increases by 50%. These
inventories are the current asset of the business which will be converted into cash in a
short period of time typically within a year. Moreover, the owner made rationalize
decisions before getting hold of these materials to retain the aim of the plan to increase
production but reduce expense.
Festive Food Restaurant

Comparative Income Statements
For the Years Ended 2021, 2022, 2023
Table 6.12.Comparative Income Statement
Column
Particulars 1 2021 2022 2023
Gross Sales P 9,531,000.00 11,437,200.00 17,155,800.00
Less Production
Supplies 5,632,200.00 6,758,640 10,137,960.00
Net Sales P 3,898,800.00 4,678,560.00 7,017,840.00
Operating Expenses
Salaries 666,000.00 699,300.00 734,265.00
Fringe Benefits 116,160.00 116,160.00 116,160.00
13th Monthpay 55,500.00 58,275 61,188.75
Store Rental 42,000.00 42,000.00 42,000.00
Store Suplies
Expenses 3,000.00 3,200.00 3,500.00
Power, Lights and
Water 32,400.00 34,800.00 38,400.00
Miscellaneous
Expenses 4,500.00 5,000.00 5,800.00
Depreciation 31,100.00 4,200.00 5,000.00
Tranportation fees 1500.00 1,800.00 2,000.00
Repair and
Maintenance 2,500.00 3,000.00 3,500.00
Percentage Tax 285,930.00 343,116.00 514,674.00
Total Operating
Expenses P 1,248,890.00 611,551.00 792,222.75
70
Net Income Before
Tax 2,649,910.00 4,067,009.00 6,225,617.25
Less: Income Tax 1,257,971.20 1711442.88 2,402,197.52
Net Income P 1,391,938.80 2,355,566.12 3,823,419.73

Comparative Balance Sheets
Table 6.13.Comparative Balance Sheets
Particulars 2021 2022 2023
Cash
Property, Plant and
Equipment
Ventilation 15,000.00
Furniture and Fixture 35,000.00 5,000.00
CCTV 8,000.00
Building Improvement 30,000.00 8,000.00 10,000.00
Kitchen Equipments 42,500.00 13,000.00 10,000.00

Total Property Plant and
Equipment 150,500.00 21,000.00 25,000.00
Less Accumulated
Depreciation 31,100.00 4,200.00 5,000.00
Net Property Plant and
Equipment 119,400.00 16,800.00 20,000.00
TOTAL ASSETS 2,119,400.00 2,416,800.00 4,340,000.00
OWNER'S EQUITY
Capital Beginning
Add: Net Income 1,391,938.80 2,355,566.12 3,823,419.73

Additional
Investment 3,055,500
71
Total Available Capital
Less Drawing 500,000.00 500,000.00 500,000.00
CAPITAL ENDING

Comparative Statement of Cash Flows
Table 6.14.Statement of Cash Flows
Particulars 2021 2022 2023
Additional Investment 3,055,500
Add: Cash Beginning 6769500 17,742,540.00 27,691,005.00
Net Gross Income 9,531,000.00 11,437,200.00 17,155,800.00
Total Cash Available 19356000 29179740 44846805
Less: Cash Outflows
Property, Plant and Equipment 150,500.00 21,000.00 25,000.00
Salaries 666,000.00 699,300.00 734,265.00
Fringe Benefits 116,160.00 116,160.00 116,160.00
13th Monthpay 55,500.00 58,275 61,188.75
Store Rental 42,000.00 42,000.00 42,000.00
Store Suplies Expenses 3,000.00 3,200.00 3,500.00
Power, Lights and Water 32,400.00 34,800.00 38,400.00
Miscellaneous Expenses 4,500.00 5,000.00 5,800.00
Depreciation 31,100.00 4,200.00 5,000.00
Tranportation fees 1500 1,800.00 2,000.00
Repair and Maintenance 2,500.00 3,000.00 3,500.00
Drawings 500,000.00 500,000.00 500,000.00
Total Cash Outflows 1,613,460.00 1,488,735.00 1,536,813.75

Cash End 17,742,540.00 27,691,005.00 43,309,991.25
72
Financial Analysis Ratio
The business' profitability, liquidity, and growth over time of its operation can all
be demonstrated through financial ratio. Determining a financial ratio can also be a help
to identify the strengths and weaknesses of the business.
Below are the formulas used to study the business' profitability, liquidity,
solvency, and growth over time to address the problem and be able to find possible
areas of improvement
1. Gross Profit Ratio - It provide information about relative profit for the products or
services delivered.
Gross Profit
Gross Profit Ratio (GPR) =
Gross Receipts
2,649,910.00
9,531,000.00
= .28
This means that for every P1.00 service rendered, the store earns 28 centavos.
73
2. Profit Margin Ratio - This measure how much out of every peso of sales a
business actually keeps in its earning. A higher profit margin indicates a more
profitable business that has better control over its costs.

Net Income
Profit Margin Ratio =
Gross Receipts
1391,938.80
=
9,531,000.00
This means that there is 15=centavos
.15 of income for every peso of services
rendered.
3. Return on Investment - It is the ratio of money gained or lost in an investment
relative to the amount of money invested.

Net Income
Return on Investment =
1,391,938.80
=
3,055,500
= .46
The return on investment of the business is 93 centavos or at least 46%
4. Operating Expense Ratio - This indicates what portion of the sales is absorbed
by the operating cost.

Operating Expenses
Operating Expense Ratio =
Gross Receipts
962,960.00
9,531,000.00
= .10
74
It indicates that for every P1 of receipt, there is 10 cetavos incurred for the
operations.
5. Liquidity Ratio - Liquidity ratios are ratios that come off the balance sheet and
measure the liquidity of a business as on a particular day. These ratios are important
in measuring the ability of an entity to meet both its short and long terms
obligations.
A class of financial metrics is used to determine a business' ability to pay off its
short-term debts and obligations. Generally, the higher the value of th ratio, the
higher the margin of safety that a business possesses to cover short-term debts.
Liquid Assets or Quick Assets

Liquid Ratio =
Current Liabilities
75
Chapter 7
SUMMARY, CONCLUSIONS, AND RECCOMENDATIONS
Summary
Festive Food is about agriculture , about Ecology, a man's relationship with
nature, cultural struggle, Friends and enemies, religion, it is about memory and
tradition. The festive foods was named by the owner that was inspired by the Filipino
culture called festival. It was named “Festive foods” because in every festival, festive
foods were served and it also symbolizes the love for the Filipino culture. The name of
the business gives a conviction to the customers to reminisce the culture of our
country.The business goal is to satisfy the cravings of the people who are craving and
love to eat Filipino foods. This goal can be achieved through the help of the people who
will be hired. The festive foods will be a big help to the economy as well as to the people
who will be hired.Our objective is to serve and promote our very own affordable and
tasty Filipino foods/dishes.Our mission is to provide delicious, fresh, homey foods at
reasonable and affordable prices that satisfy the cravings of our customer. Our vision is
to be recognized by the whole Municipality of Mangaldan, Pangasinan for having a
unique and tasty foods and to reawaken the classic Filipino culture.
76
Festive foods provide everyone, including Filipinos and foreigners, with
numerous Filipino foods. It is owned by business owners who are eligible to do business
in a competitive environment. The atmospheres of the restaurant are clean, neat and
have a distinctive style of Filipino Culture. The management always check whether the
business is growing or not or how their business is going through. Restaurant demand
refers to the satisfaction of the client with the restaurant. The data analyzes a person's
satisfaction or not with the employees, background or design of the restaurant, the
price of a meal, the quality of the meals and the food place. 79% are satisfied with the
restaurant and the remaining 21% are unsatisfied.
The business started with an initial capital of P6,769,500The owners will going to
hire people who will help to run the business and to make it successful.It can help other
Filipino who doesn't have job or they can't provide much of their family because of
poverty.We can also introduce to everyone that the Filipino dishes are delicious and
affordable that will enjoyed by both Filipinos and foreigners here in our country.
To aim the success and achieve the goals of Festive Foods, the following are the
conclusions and recommendations in the different aspects of the business for the 3 year
development plan.
77
Conclusion
1. Marketing Development Plan
Program Person/s Estimated costs and schedule of
Activity Objective Involved Implementation

2020 2021 2022
For business
Expansions Manager
Promotions & Stockholders
Advertisement To promote the General 4,800.00 5,300.00 6,000.00
good quality of Manager
the product
 Marketing development plan of the business is necessary to lead
generation,Finding prospects,making those prospects aware of your company
and its products,getting prospects to think of you and convincing prospects to
buy from you.

2020 2021 2022
Service Proper way of Crew
78
accommodation
120,000.00 150,000.00 175,000.00
Nature of Work Division of Labor Human
Resource (HR)
2. Management Development Plan
 Nature of work to know the importance and goals of the business.
 Knowing the nature of work will make the business to grow.
 The service of the business so it will work well,without any inconvenience.
 Having well trained employees will result to good service.

2020 2021 2022
Maintenance Initiative work Manager &
frame General 80,000.0
Manager 0
3. Technical Development Plan
 The business needs maintenance to keep the place safe for all customers and
staffs.
 Having good,clean and peaceful place for the business is huge role in attracting
and retaining the best employees, many of whom keep a close eye on where
they're based in order to optimize work-life balance.
79
 Maintenance boost the business long-term performance.

2020 2021 2022
Additional To purchase General
Investment must be additional and Manager 150,000.00
made for Expansion of
service
Service & Customer first Client
Accomodation policy
Product Satisfaction To promote Client /
objective of the Customer
business
5% 5% 5%
4. Financial Development Plan
 Additional investment must be made to make the business grow faster.
 Service and accommodation is for the employees good service to make the
customers satisfied.
80
 Product satisfaction to satisfied the customers cravings and to keep them coming
back to the restaurant.
Reccomedations
1. Festive Food must have a proper sanitation and should reinforce in personal
hygiene measures and provide refresher training on food hygiene principles.
2. Festive Food must follow the guidelines given by the World Health
Organization (WHO) and Food and Agriculture Organization (FAQ) to ensure the safety
of the staff and customers.
3. Introduce social distancing, sanitation measurements,hand sanitation and
following the new rules and regulations implemented by the government.
4. To ensure the safety and health of our employees and customers, all
employees are required to undergo the Medical Check-up and secure health certificate
based on the schedule set by the Company.
5. The management need to actively learn from how the competitors manage
and grow their operations. Incorporate the knowledge and the pieces of information
collected in generating plans and discover ways to apply those learnings to the business.
6. The should company engage in the business of operating a quick service
restaurant. As such, it deals with a vast number of customers everyday. It is therefore
very important that we project positive image not only to co-employees but to the
general public we serve.
81
7. Being in the service industry, our primary objective is to provide 100% Total
Customer Satisfaction to each and every customer that visits our restaurants by serving
safe foods and hot food in a fast, accurate and friendly manner in a clean restaurant.
8. The business should be ahead of the competition by creating an innovation
and applying an effective solutions in a business strategy
9. The owner should be strategic at all time , develop self awareness and get
familiar with each aspect properly in order to find ways efficiently to overcome
shortcomings in business.
10. The owner should also ensure the effectiveness of the new business ideas
and plan.
11. All possible problems need to be considered.
82
83
APPENDICES
MANGALDAN NATIONAL HIGH SCHOOL

MANGALDAN, PANGASINAN
SENIOR HIGH SCHOOL DEPARTMENT
ACCOUNTANCY, BUSINESS, AND MANAGEMENT
FEBRAURY 8, 2021
DR. LEO E. BLAQUIR

PRINCIPAL IV
MANGALDAN,PANGASINAN
84
To whom it may concern:
Greetings!
We, grade 11 Accountancy, Business, and Management students from Mangaldan

National High School aim to make a business plan proposal through quantitative
research. We would like to ask your benevolent consent to permit us to conduct a mini-
survey and give questionnaires to our fellow schoolmates and beloved school personnel
inside the campus as a part of our business proposal entitled “Festive Foods”. Also, we
solemnly ought that we will follow the new normal so we will conduct it through online.
Thank you very much for your kindness and favorable response. Godbless.
Sincerely yours,
RICA MAE C. ERFILUA

JASHLYN MYKA B. RAMOS
TRISHA MAE A. BIAY
CHRISTIAN DARYL DELA ROSA
RYNN CARLSTEIN PASAOA
MARIAN CARINO
G11 RESEARCHERS
Noted By:
DR. CESAR CEDRICK Y. ALCANTARA

RESEARCH ADVISER
Questionnaire
1. How can you promote your business?
2. Does the costumer satisfied or unsatisfied with the service in serving foods? Why?
3. What customer service culture will you create?
4. How will you handle customer complaints?
5. What are your future plans about your business?
85
6. What are your strategies to make your business grow?
7. How would you attract customers?
8. What makes your business unique?
9. How did you expand your business?
10. What is your basis about choosing the location of your business?
Appendix A
Festive Foods
(Business Logo)
86
Appendix B
87
Appendix C
88
Appendix D
89
CURRICULUM VITAE
RICA MAE C. ERFILUA
204 Talogtog Mangaldan, Pangasinan
Contact number: 09666436555
Email: [email protected]
90
PERSONAL INFORMATION
Age : 16 years old
Date of Birth : May 27, 2004
Place of Birth : Dagupan City
Citizenship : Filipino
Gender : Female
Civil Status : single
Height : 5’8
Weight : 58 kg
Father : Ranny M. Erfilua
Mother : Remy C. Erfilua
Educational Background
Level School/Institution Year Graduated Honors Received
Elementary Talogtog-Bateng 2016 Class Salutatorian

Elementary School
Secondary Mangaldan 2020 10th Grade – with

National High high honor
School
CURRICULUM VITAE
CHRISTIAN DARYL B. DELA ROSA
530 Bantayan Mangaldan, Pangasinan
91
Age : 17 years old
Date of Birth : August 30, 2003
Place of Birth :
Gender : Male
Civil Status : Single
Height : 5’2
Weight : 51kg
Father : Chris G. Dela Rosa
Mother : Drina V. Bolinas
Elementary Mangaldan 2016 6th Grade - 8th

Integrated School honor
Sped Center
National High honor
School
CURRICULUM VITAE
JASHLYN MYKA B. RAMOS
336 Bantayan Mangaldan, Pangasinan
92
Age : 16 years old
Date of Birth : May 01, 2004
Place of Birth :
Gender : Female
Height : 5’2
Weight : 43 kg
Father : Joel C. Ramos
Mother : Marilyn B. Ramos
Elementary Mangaldan Central 2016 Most Deserving

School
National High honor
School
CURRICULUM VITAE
TRISHA MAE A. BIAY
430 Banaoang West Mangaldan, Pangasinan
93
Age : 17 years old
Date of Birth : November 26, 2003
Place of Birth : Amanaoac, Mapandan Pangasinan
Gender : Female
Height : 4’11
Weight : 40 kg
Father : Mario M. Biay
Mother : Jhalyn A. Biay
Elementary Mangaldan Central 2016 Most Deserving

School and Girl scout of
the year
National High honor
School
CURRICULUM VITAE
RYNN CARLSTEIN L. PASAOA
104 Nibaliw Mangaldan, Pangasinan
Age : 16 years old
94
Date of Birth : September 16,2004
Place of Birth : Dagupan City
Gender : Male
Height : 5’5
Weight : 64kg
Father : Rene L. Pasaoa
Mother : Myrna L. Pasaoa
Elementary Mangaldan Central 2016 Boy scout of the

School year

National High honor
School
CURRICULUM VITAE
MARIAN S. CARINO
Salay Mangaldan, Pangasinan
Email:[email protected]
Age : 17 years old
95
Date of Birth : March 3, 2003
Place of Birth : Dinalupian, Bataan
Gender : Female
Height : 5’4
Weight :39kg
Father : none
Mother : Anna S. Carino
Elementary Mangaldan Central 2016 Graduated

School
Secondary Mangaldan 2020 Completed
National High
School
BIBLIOGRAPHY
https://www.idlehearts.com/661140/food-is-about-agriculture-about-ecology-about-
mans-relationship-with-nature-about?
fbclid=IwAR3rzXiDvr1XMUjZMcwQhDF9_FaO3ZZYd3Y8TR5pb2HxuevBJw04kJ3PBuo
https://www.jetstar.com/sg/en/inspiration/articles/ph-filipino-christmas-food?
fbclid=IwAR14yirwj8u7p8xSkeeGMeZ0qVAt2pk6Kx9O-1G02gFF_8dvOxlijKM7SPs
96
The Foodpreneur's Beginning Tips for Starting a Food Business (thebalancesmb.com)
How to write a restaurant business plan (opentable.com)
Depreciation Definition (investopedia.com)
What Are Operating Expenses? Definition and Examples (freshbooks.com)
Investment Definition (investopedia.com)
Gross income - Wikipedia
97

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Chapter 1

THE PROBLEM AND ITS BACKGROUND

Festive food proposal business at Mangaldan, Pangasinan on January 2020. It is

Festive Food is about agriculture , about Ecology, a man's relationship with

version or variety of their foods.

suitable for others.

introduction of Spanish/Mexican, Spanish cooking is the main influence in Philippines

dishes. This will be the lasting impact in the way of life.

The objectives of this study was to show/present a business proposal of Festive

foods located at Mangaldan, Pangasinan.

satisfy the cravings of our customers.

To be recognized by the whole Municipality of Mangaldan, Pangasinan for having

business which are following:

In starting a business it is a must to create plans and strategies to achieve its

Financial Aspect Festive Foods Management Aspect

Figure 1. Research Paradigm of the Study

Scope and Delimitation of the Study

restaurant exceeding the location of Mangaldan, Pangasinan. This restaurant must be

located in Mangaldan, Pangasinan.

economy as well as to the people who will be hired.

This study is conducted to benefit the following:

related to this one.

This study aims to attract and guarantees to the satisfaction of customers by

their Filipino food cravings.

this will be used for further projects.

Business - is an occupation and source of income.

and services, and to whom it directs its marketing efforts. Consumers who make up

a target market share similar characteristics including geography, buying power,

demographics, and incomes.

Festive Food - a dish serve commonly in a festival.

garlic and seasoning.

Investment - the action or process of investing money for profit or result.

Production Cost - business costs involved in the production of goods.

amount spent in buying, operating, or producing something.

Promo Package – it is the temporarily selling a bundle of different items at a discounted

price. And to\ attract goods and encourage costumer.

linked to sales of the product or service.

Traditional foods - are foods and dishes that are passed on through generations or

which have been consumed for many generations.

employer to an employee, especially to a manual or unskilled worker.

NAME OF THE BUSINESS

Figure 2.1 Logo of Festive Foods

The business is located at Rizal Avenue, Poblacion, Mangaldan, Pangasinan

Way to Sn. Fabian

Justice Jimenez road

Binalonan - Dagupan Hwy

Ice cream House

Figure 2.2 Vicinity Map of Festive Food

Figure 2.3 Layout of Festive Food

four-seater tables and four family dining huts.

second floor because of the dining huts.

DINE IN AND TAKE OUT ORDERS

After 5 years, Festive food will be able to:

 Improve employee productivity;

 Launch three new branches in Pangasinan;

 Have additional recipe; and

foreigners. It is operated by business entrepreneurs who are skilled in doing a

competitive business environment. The restaurant has manpower to mobilize the

or how their business is going through.

unmistakable picture if to seek after the business. It is to provide the appropriate