Book Cafe

COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT
OUR LADY OF FATIMA UNIVERSITY

Lot 4176-A, MacArthur Highway, San Fernando, 2000 Pampanga
FEASIBILITY STUDY
In partial fulfilment of the requirements of Two-Year Course in
Hotel and Restaurant Services
Submitted By:
Isaiah Mari E. Magtoto

Jonella R. Bulanadi
Aaron V. Santos
Justin G. Maniago
Gerardo Santos
Eduardo Laurente
Clayzen Sanchez
Jeric Pantig
Emerito Reyes
Submitted To:
Mr. Gibs Panganiban
05/19/2021
1
ENDORSEMENT
This feasibility study entitled “BOOK CAFÉ SHOP” prepared and submitted by Isaiah
Mari E. Magtoto, Jonella R. Bulanadi, Aaron V. Santos, Justin G. Maniago, Gerardo Santos,
Eduardo Laurente, Clayzen Sanchez, Jeric Pantig, and Emerito Reyes in partial fulfillment of
the requirements of BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT Management
in SCHOOL has been examined and recommended for acceptance and oral examination.
__________________________
GMP Adviser
2
APPROVAL SHEET
Accepted and approved in partial fulfillment of the requirements of Two-Year Course in Hotel
and Restaurant Services.
______________________ ________________
Panel Member Panel Member
_____________________________________________
Chairman of the Panel
3
CERTIFICATION
This is to certify that the feasibility study entitled __BOOK CAFÉ SHOP _” prepared and
submitted by _Isaiah Mari E. Magtoto, Jonella R. Bulanadi, Aaron V. Santos, Justin G.
Maniago, Gerardo Santos, Eduardo Laurente, Clayzen Sanchez, Jeric Pantig, and Emerito
Reyes_in partial fulfillment of the requirements of Bachelor of Science in Hotel and Restaurant
Management students has been duly edited and scrutinized by an English Critic whose signature
affixed below.
______________
English Critic
Date Signed
4
ACKNOWLEDGEMENT
The completion of this feasibility study was made possible through the encouragement of and
assistance of some persons who have given their time and advice to this study.
Mr. Gibs Panganiban, our subject professor, for his patience, guidance, encouragement and for
sharing his expertise in this field.
Our parents, who guided us for the financial and moral support. Also, to our friends, who always
cheer us up and our classmate and professors who gave us inspiration and support to finish this
study.
Above all, to our Lord Jesus Christ, for His abundant graces and blessings showered unto our
family and for all of us.
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Dedication
We humbly dedicate this work to our supporting families, friends, and classmates for
their concern, effort, and time for us to successfully finish this study.
To our loved ones who became inspirations during hard times of confusion and sorrows.
To our adviser and professors who genuinely helped us to finish this study.
Above all, to our beloved God Almighty who never surrendered to shed us His love,
grace, and wisdom to accomplish this study that, somehow in the very near future may contribute
to the future researchers and those who will use and appreciate it.
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Book Café is a coffee shop where you can drink, eat, and study at the same time. Providing
our customers with our quality food and drinks while they opt to do their works. The ambiance of
the store lets you accomplish your task and do a lot of things. The “book” represents the workplace
comfortability in our shop; where students, businessmen, etc. can study or work in peace.
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Mission
The Book Café Shop will become the area's leading coffee shop. We will provide an
excellent product at a sensible rate. We will also serve as a meeting place for young professionals,
students, and employees, as well as a venue for them to exhibit their work and socialize with their
peers and colleagues. We will use décor to create an environment that encourages expression as
well as the human experience.
Vision
Book Café aims to be one of the successful shops in Pampanga. To become the coziest
place where students, delegates etc. want to gather in the next 5 years.
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CHAPTER I
INTRODUCTION
THE PROBLEM AND ITS BACKGROUND
In today's generation, it is indisputable that coffee play a huge role in most of
Filipinos. To most individuals, coffee is the first beverage they drink in the morning, and it
provides them with enough energy to get through each day. Coffee's aroma and taste can be
soothing to some people. If you have not gotten enough sleep, a cup of your favorite brew can help
you feel more relaxed and ready to work. If people live in a cold environment, a hot cup of coffee
can be the ultimate soul-warming remedy. To those who live in a hot environment, you can have
your favorite iced coffee.
Parallel to social drinking alcohol in a bar, guests enjoy meeting with friends in cafés or
holding business meetings.
Coffee is an ideal beverage within the society. It is good to have coffee shops that operate on a
daily basis that serves the needs of the society. Some people need coffee in their lives, especially
the students. It is evident that students take coffee for psychological reasons. This is to maintain
mental alertness, thus highly level of focus on the issues of concern. This is why most students in
several universities prefer coffee shops that operate on a 24/7 basis that can serve their refreshment
needs. Coffee and coffee shops plays a critical role in the enhancement of the performance of
students within the institutions.
Some students make coffee shops their meeting points to interact on common and personal
issues. It is ideals to note that coffee is a component for bonding as it is a reflection of friendship
and togetherness among the students and other stakeholders.
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Aside from the good feedback of this business to the people, this type of business is very
successful in the global scale and economy. Many cafés and coffee shop owners now became a
large company monopolizing the global coffee industry. A very good example of this is the
Starbucks. And international data statistics shows the growing profit in this type of business.
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CONCEPTUAL FRAMEWORK
Management Marketing Technical Aspect Financial Socio-

Aspect Aspect Aspect Economic
Aspect
1. Form of 1. Target 1. Location 1. Projected 1. Benefici
Organization Market Map Income aries of
2. Legal 2. Demand 2. Product Statement the
Requirement Analysis Description 2. Projected project
s 3. Supply 3. Utensils and Cash
3. Manpower Analysis Equipment Flow
Requirement 4. Marketing 4. Waste Statement
s Strategies Disposal
4. Organization
al Chart
5. Pre-
Employment
Requirement
s
6. Job
Specification
and Job
Descriptions
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STATEMENT OF THE PROBLEM
I. Management Aspect
1. What is the form of organization?
2. What are the legal requirements needed?
3. How many employees are needed?
4. What is the organizational chart?
5. What are the pre-employment requirements needed?
6. What are the job specification and description?
II. Marketing Aspect
1. Who are the target markets of the business?
2. What is the demand analysis of the business?
3. What is the supply analysis of the business?
4. What will be the marketing strategies of the business?
III. Technical Aspect
1. What will be the Location Map?
2. What is the product description?
3. What is the equipment’s to be used?
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4. How will be the Waste Disposal?
IV. Financial Aspect
1. Projected Income Statement
2. Projected Cash Flow Statement
V. Socio-Economic Aspect
1. Who will be the beneficiaries of the business?
13
OBJECTIVES OF THE STUDY
I. Management Aspect
1. To know the form of organization
2. To know the legal requirements needed
3. To know how much manpower are needed
4. To know the organizational chart
5. To know the pre-employment requirements needed
6. To know the job specification and job description
II. Marketing Aspect
1. To know the target markets of the business
2. To know the demand analysis of the business
3. To know the supply analysis of the business
4. To know the marketing strategies of the business
III. Technical Aspect
1. To know the Location Map
2. To know the product description
3. To know the requirements to be used
4. To know the Waste Disposal
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IV. Financial Aspect
1. To know the Income Statement
2. To know the Cash Flow Statement
V. Socio-Economic Aspect
1. To know the beneficiaries of the business
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SIGNIFICANCE OF THE STUDY
FOR THE STUDENTS
The findings can help the students who conducted the research to have reference in the near
future.
FOR FUTURE INVESTORS
This study can help a company/investor to follow or stay ahead of market trends and keep
the company relevant.
FOR FUTURE RESEARCHERS
The findings of the study will work as reference material and a guide for future researchers
who want to conduct the corresponding or any study correlated to raising a coffee shop.
FOR THE COMMUNITY
This study spreads awareness in the community on recognizing the benefit of the coffee
and a suitable workplace for anyone.
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DEFINITION OF TERMS
CAFÉ – a small restaurant selling light meals and drinks.
COFFEE – a hot drink made from the roasted and ground seeds (coffee beans) of a tropical
shrub.
AROMA – a distinctive, typically pleasant smell.
SHOP – a building or part of a building where goods or services are sold, a store.
SCOPE AND LIMITATION OF THE STUDY
This study of “Book Café Shop” business is restricted to San Fernando City, Pampanga
and will be based on management, marketing, technical, socioeconomic, and financial aspects of
business. The shop will be located at San Fernando, Pampanga and will disseminated in the said
area. Orders through online are also accepted and to those who are willing to dine in or take out.
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CHAPTER II
To reveal insight into the positive and negative sides of utilizing a coffee shop business in
general, as well as discover its effects, existing studies were reviewed.
Generally, literature review was connected with academic-oriented literature, consisting of
a thesis or fellow-reviewed articles; it mostly takes a research proposal and results in a paragraph.
Its significant goals are to find the ongoing study in the body of literature and consolidating
research in near every educational area.
REVIEW OF RELATED LITERATURE
The Philippines belongs to this special are area and is one of only fifty-three countries that
produce coffee (Pacita and Regina). Several master’s theses and doctoral dissertations focusing on
the production and export of coffee was once a major industry in the Philippines, which 200 years
ago was the fourth largest coffee producing nation. Today, however, the Philippines produce only.
012% of the world's coffee supply. Efforts are being undertaken to revive the industry however,
with the majority of coffee produced in the mountain areas of Batangas, Bukidnon, Benguet,
Cavite, Kalinga, Apayao, Davao, and Claveria, Abrica (2011).
According to Rogo (2008), coffee drinking, both in-home/office/school and casual coffee
drinking outside in Metro Manila has turned out to be as common a practice as dining. This is
illustrated by the proliferation of coffee shops all around the metropolis and its outskirts, and the
increased sales of instant coffee variants. More and more people
are learning to appreciate coffee drinking not just as an “after dining” practice or a
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morning ritual, but as part of an emerging lifestyle. Coffee has become a convenient and
easily available drink. Increased sales of both instant coffee and coffee beans and the proliferation
of coffee shops have contributed to the growth in coffee sales in both retails and foodservice
outlets. Retail sales of coffee have increased by 6% in volume in 2005and more than 13% in value
over 2004. This growth in the industry is remarkable considering major economic downturns and
political unrest.
The Philippines is not only endowed with a rich natural resources and culture, but also for
its very own coffee sector in international trade and business. The Franciscan friar is said to have
been the first in history to bring coffee into the country in the year 1749. That being said, an
unfortunate event occurred at the late nineteenth century when the coffee rust disease destroyed
crop production. The Philippines was the leading coffee exporter at the end of Spanish
colonization, but several factors such as the lack of government and urbanization caused it to
disappear.
Today, the largest coffee plantation in the Philippines is situated in a mountainous region
near the town of Alcoy in the southern part of Cebu City in about 700 meters above sea level. The
Robusta Coffee Plantation is the most popular in the country having plantations in Bukidnon,
Misamis Oriental, Sultan Kudarat, Bataan, Bohol, Cebu, Compostela Valley and Palawan and
various other regions and the Nestle Company buys a large percentage of these harvests. “Much
of the coffee grown in the Philippines (about 85%) is the lower quality Robusta that is resistant to
different kinds of pest and disease which is largely used to produce instant coffee. About 5% of
coffee production in the Philippines is the higher-grade Arabica coffee which is known as Kapeng
Tagalog that is considered to be the best coffee bean in the country because of its excellent flavor
and aroma, while 7% is the Excelsa varietal which is resistant to drought. About 3% of Philippine
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coffee is the Liberica Coffee varietal and known as Kapeng Barako, favored for its ability to grow
in a variety of soil types.” (Philippines Coffee, Espresso & Coffee Guide 2011)
The growing number of specialty coffee shops and foreign brands contribute to the
continuous increase in the country’s imports of coffee (raw, ground, and unground, other than
roasted and unroasted, extracts, preparations, primarily single-serve sachets) posted substantial
increases over the past 20 years. Imports in 2011 were dominated by unroasted green Robusta, and
extracts, essences and concentrates of coffee, which accounted for 39 percent and 34 percent of
the total value of coffee imports, respectively. Preparations with a basis of coffee followed with
20 percent and unroasted green Arabica with six percent. The bulk of value shipments (raw,
ground, and unground, other than roasted and unroasted, extracts, preparations) came from
Vietnam at US$50 million or 42 percent. It was followed by Indonesia at US$25 million or 21
percent, Malaysia at US$22 million or 18 percent, Thailand at US$11 million or 9 percent, and
South Korea at US%$35 million or 4 percent. On the other hand, based on UN Trade map statistics,
Philippine imports of coffee amounted to 24,200 tons in 2011 valued at US$ 55.9 million. Exports
In the 1980’s, the Philippines exported as much as US$ 100 million a year of coffee beans until
the collapse of the International Coffee Agreement in 1989 following the drastic fall in prices due
to an oversupply in the world market. During the past two decades, exports were highly variable.
In 2011, volume stood at 405 tons, down by 30.7 percent from 2010. On the other hand, value
increased by 8.5 percent from US$ 1.5 million in 2010 to US$ 1.6 million in 2011.Of the total
export value in 2011, extracts, essences and concentrates of coffee accounted for 70 percent, while
ground roasted coffee accounted for 29 percent. The leading buyers of coffee by value include
South Korea at 29%, China at 24%, and Thailand at 11%, US at 10% and Netherlands at 3 percent.
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“The current high worldwide prices for coffee are helping to incentivize increased
coffee production in the Philippines. In 1989 around 130,000 hectares in the country were being
cultivated in coffee but by 2006 the acreage was just 75,000 hectares.” (Philippines Coffee,
Espresso & Coffee Guide 2011). Truly that coffee industry in the Philippines although drop in the
19th century managed to return to the business industry. Nowadays, coffee became a very popular
beverage among the Filipino population and by this Starbucks now is the leading coffee business
in the country with many branches in Manila and other locations, Villamor (2016).
The Philippine government show its support to the growing coffee industry in the country
by the Department of Agriculture. The said department takes a step by creating loan assistance
programs, distribution of planting materials, small farm equipment, and coffee production
facilities, and farmer training in an effort to increase the quantity and quality of the country’s
coffee crop and revitalize the country’s coffee industry.
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CHAPTER III
MANAGEMENT ASPECT
This chapter tackle the various types of business organizations, organizational structures,
and the establishment of manpower requirements, including job specifications and job
descriptions.
FORM OF ORGANIZATION
The researchers had decided the form of organization as forming a limited liability
company (LLC) as a business organization in the study. The LLC is a popular option for all sorts
of businesses looking for asset protection, and it has a handful of other major advantages as well.
LLCs are formal legal entities that are typically taxed similarly to sole proprietorships and general
partnerships, in that the owners include any company profits or losses into their personal returns
— the LLC itself does not owe income taxes. An LLC may also elect to be taxed like a corporation,
although this is not a very common option.
There are similarities to corporations too, especially when it comes to financial responsibilities. In
an LLC, the owners or members are not usually personally accountable for the financial status of
the business. This means that if someone sues the LLC, the personal assets are not at risk.
However, this is just the tip of the iceberg when it comes to the advantages of the LLC for a coffee
shop. Another important aspect is taxation. The LLC actually provides its owners with a selection
of options regarding how they want the business to be taxed, which can save a considerable amount
of money compared to simply operating as an informal business entity.
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Coffee shop LLC can be taxed as a sole proprietorship (for single-member LLCs) or general
partnership (for multi-member LLCs), which is the default option. With this tax structure, the
coffee shop business itself does not pay taxes, but rather the profits are passed through the business
itself and owners pay taxes on that money when they file their own personal taxes.
LEGAL REQUIREMENTS
In Organizing an LLC as a sole proprietorship (for single-member LLCs) or general partnership
(for multi-member LLCs) business, the following should be accomplished.
I. Registering the name of business to the Department of Trade and Industry (DTI)
• Applicants must be 18 years old or more.
• Two recent passport size of applicant
• Proof of Filipino citizenship (e.g., birth certificate and voter’s ID)
• Registering with the Mayor’s Office (Local Government Unit)
• Sanitary Permit
• Health Certificate and Physical inspection of the establishment
II. Apply for the Fire Safety Certificate
• Fire Extinguisher, Fire Exit, Signage, and other fire safety programs
III. Security Certificate
• Issuance as per required by the municipality.
IV. Mayor’s Permit
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V. Register the business under the Bureau of Internal Revenue (BIR) for the books of
account and briefing of the officer-in-charge for the remittance of Taxes and other
necessary documents that are needed to accomplish per period.
MANPOWER REQUIREMENTS
To achieve the business goal and objectives, the researchers formulated the number of
people to be utilized by the establishment which compose of two cashier, three barista, two kitchen
crew, three service crew, and two managers on duty who will effectively and efficiently run the
establishment.
2 – Cashier
3 – Barista
2 – Kitchen crew
3 – Service Crew
2 – Manager/Owner
ORGANIZATIONAL CHART
The organizational chart shows the level of manager and the crew of the establishment.
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PRE-EMPLOYMENT REQUIREMENTS
RECUITMENT AND TRAINING
Prospective applicants must be given a reasonable opportunity to become aware of the vacancies
and the term of appointment reasonable time to apply.
All applicants must be considered equally on merit at the start of the selection process.
REQUIREMENTS
• Resume
• 2x2 picture with white background
• Birth certificate
• Diploma
• Barangay Clearance
• Health Certificate/Health Card
• SSS No. (Social Security System)
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• Pag-ibig
• Phil Health
• TIN
• Medical Certificate
• COE (Certificate of Employment)
JOB SPECIFICATION and DESCRIPTIONS
Job Title: Manager
Job Specification
- Strong understanding of customer
- 2–4 years’ experience in sales management
- Can work under pressure
Job Description:
- To manage and control the operation of the business
- To do the daily schedule of the employee
- To check all the important documents
Job Title: Cashier
Job Specification:
- Female.
- At least 18yrs old.
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- Must be able to handle customers during peak hours
- Can work hard under pressure.
- Must be a high school graduate.
- Must be physically fit and have medical records stating that he/she is free from any illness.
Job Descriptions:
- Take the order and assemble the dine in utensils in their tray
Job Title: Barista
Job Specification:
- Male or Female.
- Must be a college graduate.
Job Descriptions:
- Promotes coffee consumption by educating customers; selling coffee and coffee grinding
and brewing equipment, accessories, and supplies; preparing and serving a variety of coffee drinks,
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along with pastries and cookies. Welcomes customers by determining their coffee interests and
needs.
Job Title: Service Crew
Job Specification:
- Male or Female.
Job Descriptions:
- Service crew serve food and provide customer service.
- Service crew members respond to customer complaints and questions, resolving issues
where possible and referring customers to managers as needed.
- Service crew members keep work areas, such as food preparation areas, and customer areas
clean and organized.
- Service crew members greet customers who enter the business and answer phone calls from
customers.
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Job Title: Kitchen Crew
Job Specification:
- Male or Female.
Job Descriptions:
- Make the availability of fresh ingredients possible on a daily basis.
- Rotate food items in cold storage and trash any expired items. Sort, chop, and store food
items that need to be used for cooking purposes.
- Monitor the time needed for each dish to cook and remove cooked dishes.
- Aesthetically place food items on plates and platters for serving purposes.
- Place prepared dishes and platters on trays to make them ready for serving.
- Clean and sanitize kitchen floors, ovens, and other cooking equipment periodically.
- Wash and dry dishes, flatware and glasses and throw away trash in trash receptacles.
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CHAPTER IV
MARKETING ASPECT
This chapter discusses how you will meet the needs, wants, and expectations of your
customers by providing excellent service and products. The business process should foster strong
customer relationships in order to foster loyalty.
Marketing is the process of perceiving, comprehending, stimulating, and satisfying the
wants/needs of customers. Giving good products or services can help you meet your customers'
expectations and gain their loyalty.
The target market is an important step in developing a marketing strategy. To meet their
needs, the company should have a clear marketing strategy and target market. You should also
consider the target market's age, location, and lifestyle. Knowing these things can help you meet
your customers' needs/wants/expectations.
One of the main targets of our business are students, businessmen, and anyone who wants
to gather. So, we decide to establish a business where they can do their works in a peaceful
environment while having a sip of their favorite coffee.
DEMAND ANALYSIS
This analysis is designed to provide a technical examination of the conditions that impact
the market demand. Market Demand is a function of the Disposable Income that can be spent
within a defined area. The spending of the residents, employees, and visitors to an area represents
the ability of this group to support commercial uses. Demand is then based on the spending
available. This segment of the analysis will focus on the ability to support commercial
30
development within the market area and, later, compare this demand with the supply that already
exist is planned in the near future.
SUPPLY ANALYSIS
A thorough evaluation of the inputs and outputs of a process used to assess how chance in
demand, input factors, and production techniques affect the available quantity of a product.
Manufacturing business managers frequently use supply analysis to make key policy decisions
because it provides insight into how changes in production are likely to affect market supply. The
supply of a commodity refers to the amount of that commodity that producers are able and willing.
SWOT ANALYSIS
STRENGTH
• Maintain high standard quality coffee.
• Our business is one of the newest combinations of coffee and a place to do works.
• We have employees who are well-trained.
• We are located near the main road, so students can easily see our shop.
WEAKNESS
• Our establishment can only hold 55 persons.
• Books might get damage when customers can handle it properly.
OPPORTUNITIES
• Increasing demand for all the coffee lovers
• Higher demands
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THREATS
• The increase of competition may increase, and they might be growth of direct competitors.
MARKETING STRATEGIES
Target Markets
Our target markets are young professionals, students and employees who need a nice, quiet,
unique place to relax and do their work and socialize with friends.
• BEST-COST PROVIDER STRATEGY
o Giving customers more value when compared with their money by incorporating
good-to-excellent products, which attributes at a lower cost than rivals. The best
target is lowest cost and prices compared to rivals offering products.
• WIRELESS ZONE
o Customer target groups are various types such as student, employees, young
professionals and etc. especially student and employees usually use internet
therefore wireless zone at Book Café can attract customers.
• PLACE YOU WHERE YOU CAN WORK
o Having a lot of work is what most of us prevent from hanging out with friends.
Book Café provide a place where you can work and indulge with your favorite
coffee together with your friends.
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CHAPTER V
TECHNICAL ASPECT
LOCATION MAP
PRODUCT DESCRIPTION
Our business is a specialty beverage shop where you can study or do your work in peace.
It provides its customers ability to order and take-out their choice of custom-blended espresso
drink, freshly brewed coffee, or other beverages.
Our business offers its patrons the finest hot and cold beverage, specializing in specialty
coffees, blended teas, and other custom drinks. In addition, Book Café Shop will offer soft and
fresh-baked pastries.
WORKFLOW
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SERVANT COFFE MAKER
START
DELIVER THE RECEIVED THE

ORDER SHEET ORDER SHEET
TAKE THE CUP

AND POUR
COFFEE
HOT
OR COLD
COLD ADD HOT
WATER
HOT
ADD BOILED
ADD MILK
WATER
ADD MILK ADD ICE
STIR
SHAKE
COFFEE
SERVE TO PUT IT IN
CUSTOMER
READY TO
SERVE TABLE
END
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EQUIPMENTS AND PACKAGING
35
MACHINERIES
FURNITURE
36
PRODUCTS
37
WASTE DISPOSAL
The various waste materials produced by industries maybe classified generally as solids,
gaseous or liquid. Solid wastes are directly related to a loud pollution, gas liquid to air and water
pollution, although all of them have combined and interrelated effects on pollution.
1. Eliminate the source
2. Recovery of waste products, before deciding how to discard waste materials should always
think for recycle, reuse or for sale.
3. Regulate how to fit dilution
4. Divert waste to other points
5. Segregate the materials to non-biodegradable and biodegradable
38
Disposal of solid waste materials on land is always complicated problem, incineration and
burying are possible solutions, but the best is to recycle.
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CHAPTER VI
FINANCIAL ASPECT
PROJECTED INCOME STATEMENT
The table below presents the Projected Income Statement of Book Café for a 5-year period.
For the Income Statement on Year 1 the Gross Sales is projected at P415,206.00. The only
expenses projected are supplies and materials, salaries and wages and depreciation expenses. Total
expenses amount to P417,662.88. In calculating the Net Income, the expenses were subtracted
from the gross sales. The formula is presented below:
Net Income = Gross Sales – Total Expenses
Net Loss for year 1 is computed at P -2,456.88. This is expected since the business is still
new and will require significant sales to cover all operating expenses.
A 67% increase is projected by Year 2 in the gross sales amounting to P692,010.00 while
total expenses is P595,816.20. The net income for year 2 is projected to reach P96,193.80. This
upward trend in both sales and expenses is projected until year 5.
On year 5, gross sales are expected to reach P1,730,025.00 while total expenses is projected
at P1,263,891.15. Net income for year 5 is P466,133.85.
With the assets of the business limited to the tools and equipment amounting to
P398,848.00, the return on investment (ROI) can be computed. The ratio is computed by dividing
the net operating income with the average operating assets. The formula is presented below:
Return On Investment = Net Operating Income/Ave. Operating Assets x 100
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For year 1, the ROI is -0.62%, which means that the business will be able to lose approximately 1
centavo for every peso of asset it uses. This will turn positive by the second year to 24.12% and
eventually by the third year to 61.22%. This implies that the business will generate 61 centavos
for every peso of asset it uses.
PROJECTED CASH FLOW STATEMENT
The table below presents the Projected Cash Flow Statement of Book Café for the next 5
years. The cumulative Cash Inflows for the first five years is projected at P7,446,805.50 while
cash outflows is P4,442,699.41. Projected Net cash balance by the end of year 5 is P3,004,106.09.
If the total investment will be limited to the tools and equipment, the payback period is
computed by dividing the net cash balance to cover the investment. Based on the figures in the
cash flow statement, the payback period is computed at 2.19 which means that it will take over 2
years to cover the investment of the business.
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42
CHAPTER VII
SOCIOECONOMIC ASPECT
BENIFICIARIES OF THE PROJECT
STUDENTS
The findings can help the students who conducted the research to have reference in the near
future. Also, this study may serve as their guide in determining different aspect of business.
FUTURE INVESTORS
This study can help a company/investor to follow or stay ahead of market trends and keep the
company relevant. Every investor will be able to use this as a guide. This will help investors all
over the world decide where to put their own money.
FUTURE RESEARCHERS
The findings of the study will work as reference material and a guide for future researchers who
want to conduct the corresponding or any study correlated to raising a coffee shop.
GOVERNMENT
The government will gain funds from the taxes that this business will pay once it is established.
This will assist the government in lowering the country's risk of an economic crisis and
unemployment.
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COMMUNITY
This study spreads awareness in the community on recognizing the benefit of the coffee and a
suitable workplace for anyone. This can also furnish confidence and competence in corporate
entities, and perhaps most likely, this can create room for growth in the economy.
44
APPENDICES
45
APPENDIX 1. PRICELIST
46
APPENDIX 2. DIRECT MATERIAL COST PER ITEM, INCLUDING BUFFER COST
47
APPENDIX 3. BUSINESS FORMS
(Sample docs)
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49
50
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REFERRENCES
https://i.pinimg.com/originals/b0/a6/b4/b0a6b45c1b46ef7b37dff6d118b3686e.jpg
https://images-na.ssl-images-amazon.com/images/I/81r1yrd9NnL._AC_SL1500_.jpg
https://hips.hearstapps.com/vader-prod.s3.amazonaws.com/1568666285-
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https://www.academia.edu/32061838/Rrl_and_rrs
https://www.academia.edu/31766906/CHAPTER_II_2_1_Review_of_Related_Local_Literature
https://www.scribd.com/document/378237444/rrl-docx
53
CURRICULUM VITAE
54
ISAIAH MARI E. MAGTOTO

1692 Diamond Street Golden Land Subdivision Mabiga
Mabalacat City Pampanga 2010
+63 935 121 0360
[email protected]
CAREER OBJECTIVES
Secure a responsible career opportunity to fully utilize my training and skills, while
making a significant contribution to the success of the company.
EDUCATIONAL ATTAINMENT
Tertiary Bachelor of Science in Hotel and Restaurant Management

(2021) Our Lady of Fatima University Pampanga
Dela Paz Norte, City of
San Fernando Pampanga
Secondary Systems Plus College Foundation (2014)

Sta. Isabel Bldg., Mc Arthur Hi-Way
Balibago, Angeles City, Pampanga
Primary Bright Star Learning Center (2010)
Agapito Del Rosario Street, Angeles, Pampanga
WORK EXPERIENCE
Data Encoder Vintage Card Prices Inc.

June 2020 – Present
Assistant Cook Heaven’s Whiff Catering and Food to Go

December 2013 – Present
Service Crew McDonald’s Mabalacat

October 2016 – April 2017
55
Seminars Attended
October 24, 2020 "Digital Commerce 360: Enhancing

Entrepreneurial Skills in the New Normal and
Culture of Collaboration in the Work Place,
Innovation and Team Work: Easier Said than
Done"
Conducted by: Ms. Less Navarro
Our Lady of Fatima University-Pampanga
October 31, 2020 "Providing Great Customer Experience across

Culture and Enhancing Media and Information
Literacy"
Conducted by: Mr. Nathaniel Morales
November 7, 2020 "Self-Management Essentials: Managing Stress

Amidst the Challenge of the New Normal in
Tourism and Hospitality Industry and Re-opening
and Recovery: Planning and Innovation for
Tourism and Hospitality Post-COVID Crisis"
Conducted by: Mr. Carlo Gabriel Sto. Domingo
November 14, 2020 "Are you ready for staycation? CAOS: Certified
Hotels Gear Up and Workplace Refined:
Preparation and Adjustment in Compliance with
DOT Standards"
Conducted by: Ms. Laurice S. Maggay
November 21, 2020 "Valuing Emotional Intelligence"

Conducted by: Mr. Jesse Francis Rebustillos
November 28, 2020 "Industry Concepts for Hospitality and Tourism

Sector: A Day with the Experts"
Conducted by: Ms. Armina J. Javier
56
March 06, 2021 "Destination Focus: Let's Traveloka: Embracing

Domestic Travel in the Now Normal"
Conducted by: Dr. Mary Jean Abello-Camarin
March 13, 2021 "Hotel Focus: Managing Hotel's Contactless

Experience and Commitment to Guess Safety"
Conducted by: Ms. Elena Faith B. Carino
March 20, 2021 "Rediscovering Food and Travel Through Blogging

and Make Money From it"
Conducted by: Mr. Anton Diaz
March 27, 2021 "Events Reimagined: Journey in a Virtual + Hybrid

World"
Conducted by: Mr. Anton Magpantay
April 10, 2021 "Aviation Focus: Piloting Your Dream Career &
Building Professional Resilience in times of Crisis"
Conducted by: Ms. Chezka Gonzales-Garrido
April 17, 2021 "Wellness Focus: Rest & Reflect Improving Well-
being in times of Pandemic"
Conducted by: Ms. Maria Kristina Talusan
PERSONAL INFORMATION
Date of Birth : January 27, 1997

Age : 23 years old
Sex : Female
Height : 157 cm
57
Weight : 70 kg
Religion : Christian
Civil Status : Single

Citizenship : Filipino
REFERENCES
Jim Enrico C. Balboa, CHP, MBA

OJT Coordinator
Our Lady of Fatima University Pampanga
+63 917 112 6161
Marie Jaicar S. Carreon

Education Program Specialist II
School Management Monitoring and Evaluation
Department of Education
+63 917 795 6290
Noraing S. UY, MaEd, LPT

College Professor
Our Lady of Fatima University Pampanga
+63 905 475 0515
I hereby and certify that the above information is true and correct to the
best of my knowledge and belief.
Isaiah Mari E. Magtoto

Applicant’s
Signature
58
AARON VERGANIO SANTOS

#301 Paralaya Sto. Rosario Mexico Pampanga
+639661921957
[email protected]
OBJECTIVES:
I want to succeed in a stimulating and challenging environment,

building thesuccess of the company while I experience advancement
opportunities.
EDUCATIONAL BACKGROUND:
Tertiary
2017 – Present Bachelor of Science in Hotel and Restaurant Management

Our Lady of Fatima
University City of San
Fernando, Pampanga
Secondary
2011 – 2015 St. Joseph Academy

San Antonio Mexico, Pampanga
Primary
2005 - 2011 Sto. Rosario Elementary

SchoolSto. Rosario
Mexico, Pampanga
WORK EXPERIENCE:
November 2016 - March 2017 Qualipure Water Station

SEMINARS AND TRANINGS ATTENDED:
April 05, 2008 Housekeeping NC II Holder

Certified by: Technical Education and Skills
Development
Authority
(TESDA)
Philippines
59
October 24, 2020 “Digital Commerce 360: Enhancing Entrepreneurial

Skills in the New Normal” and “Culture of
Collaborationin the Work Place, Innovation and
Team Work: Easier Said than Done”
Conducted by: Ms. Less Navarro & Mr. Bermund
CollantesOur Lady of Fatima University
October 31, 2020 “Providing Great Customer Experience Across

Culture” and “Enhancing Media and Information
Literacy” Conducted by: Mr. Nathaniel Morales & Mr.
Marco Marcelo
Our Lady of Fatima University
November 07, 2020 “Self-Management Essentials: Managing Stress Amidst

the Challenges of the New Normal in Tourism and
Hospitality Industry” and “Reopening and
Recovery: Planning and Innovations for Tourism
and HospitalityPost-COVID Crisis.”
Conducted by: Mr. Carlo Gabriel Sto. Domingo & Ms.
ZenyPallugna
November 14, 2020 “Are you ready for staycation? CAOS: Certified
Hotels
Gear Up” and “Workplace Refined: Preparations
and Adjustments in Compliance with DOT
Standards” Conducted by: Ms. Laurice Maggay & Mr.
John Jireh Aguilar
November 21, 2020 “Valuing Emotional Intelligence”

Conducted by: Mr. Jesse Francis
RebustillosOur Lady of Fatima
University
November 26, 2020 “The Resilience of the Philippine Hospitality Industry

in
the Time of Pandemic”
Conducted by: Hospitality Institute of America –
PhilippinesInc.
November 28, 2020 “Industry Concepts for Hospitality and Tourism

Sector: ADay with the Experts”
Conducted by: Ms. Armina Javier & Ms. Charito
CorpusOur Lady of Fatima University
60
PERSONAL BACKGROUND:
Date of Birth : June 18, 1998

Gender : Male
Place of Birth : Makabali Hospital (CSFP)
Height : 5’8”
Weight : 132 lbs.
Age : 22 yrs. Old
Religion : Roman Catholic
Language : Kapampangan, Tagalog, English
CHARACTER REFERENCES:
DR. IGNACIO C. CORDOVA, JR.

Dean, College of Hospitality & Institutional
Management Our Lady of Fatima University
443-2993
JIM ENRICO C. BALBOA, CHP, MBA

SWEP Coordinator, College of Hospitality & Institutional
Management Our Lady of Fatima University, Pampanga Campus
+63197-112-6161
RAYMOND F. MITRA, MBA, CHP

Program Head, College of Hospitality & Institutional
FOR PRACTICUM PURPOSES ONLY
Aaron V. Santos
Applicant Signature
61
JERIC G. PANTIG
59 Eden Mexico Pampanga
+63961-247-5309
[email protected]
2X2 Picture
OBJECTIVES:
To obtain a challenging rewarding position in the food industry to utilize my
creativity management skills, and experience
Tertiary
2016– Present Bachelor of Science in Hotel and Restaurant Management

Our Lady of Fatima
Fernando, Pampanga
Secondary
2011-2015 Malino High School

San Jose Malino Mexico, Pampanga
Primary
2005 - 2011 Eden Elementary School

Eden Mexico, Pampanga
SEMINAR AND TRAININGS ATTENDEND:

May 19, 2018 “Thinking” an Orientation Seminar on Professional
Development
and property Management System and Butler Services’
Speaker: R.L Garcia
Our Lady Of Fatima University, Pampanga
May 24,2020 “digital commerce 360; enchasing entrepreneurial skills in the

new “normal and “Culture Of Collaboration in the Work
Place
Innovation And team work: Easier Said Than Done”,
Speaker: Mr.Bermund Collantes
October 31, 2020 “Providing Great customer Experience Across Culture and
62
Enchasing Media And Information Literacy”,

Speaker: Mr. Nathaniel morales & mr. Marco marcelo
November 7, 2020 “Self-Management essential: managing stress amidst the

Challenges of the new normal in the tourism and hospitality
Industry” and “reopening and recovery: Planning and
Innovations For Tourism And Hospitality post-COVID
crisis,”
Speaker: Mr. Carlo Gabriel Sto. Domingo and Ms. Zeny
Pallugna
November 14,2020 “Are You Ready for staycation? CAOS: certified Hotels Gear
Up”and “Work place refined: Preparation and Adjusments
In compliance with DOT Standards”,
Speaker: Mr. Laurice maggay and Mr. John Jireh aguilar
November 21, 2020 “Valving Emotional Intelligence”

Speaker: Mr. jessie francis rebustillos
November 28, 2020 “industry concepts for hospitality and tourism sector: I far
With the experts”,
Speakers: Mr. Armina Javier and ma. Chariot corpus
WORK EXPERIENCE:
September 2018-2019 Service Crew

Kenny Rogers
RoastersLake Shore
Pampanga
Personal background:
Height : 5’7ft
Weight : 120 lbs
Age : 22
Civil status : Single
63
CHARACTER REFERENCE:
DR.IGNACIO C. CORDOVA,JR.
443-2993
+63197-112-6161

Management Our Lady of Fatima University, Pampanga
Campus
Jeric G. Pantig
Applicant
Signature
64
SANTOS, GERARDO JR. S.

602 STA.MARIA,MINALIN PAMPANGA
+63938-259-9843
[email protected]
CAREER OBJECTIVES:
Secure a responsible career opportunity to fully utilize my training and skills,
while making a significant contribution to the success of the company.
Tertiary
2015– Present Bachelor of Science in Hotel and Restaurant Management

City of San Fernando,
Pampanga
Secondary
2011 – 2015 Mother Mary Eugine Center Of Studies Inc.

Sto.domingo Minalin Pampanga
Primary
2005-2011 Faith And Wisdom

School Apalit
Pampanga
Height : 5’4 ft.
Weight : 100 lbs.
Age : 21 yrs. Old
Dean, College of Hospitality& Institutional Management
65
Our Lady of FatimaUniversity

Management 443-2993
+63197-112-6161
Our Lady of Fatima University, Pampanga Campus

Program Head, College of Hospitality & Institutional Management
Gerardo S. Santos Jr.

Applicant Signature
66
CLAYZEN JOHN L. SANCHEZ

102 Gloria 1 Sindalan City of San Fernando Pampanga
Tel No. +63936-275-2070
[email protected]
OBJECTIVE:
To secure a challenging position in a reputable organization to expand my learnings, knowledge, and

skills.
PERSONAL INFORMATION:
Age : 21 years old

Gender : Male
Date of Birth : March 2,1999
Place of Birth : San Fernando City, Pampanga
Height : 5’8
Religion : Roman Catholic
Language Spoken : Filipino, English, Pampango
College : Our Lady of Fatima University

Dela Paz City of San Fernando, Pampanga
Course : B.S in Hotel and Restaurant Management

2017- Present
Secondary : Sindalan Elementary School

Sindalan, City of San Fernando, Pampanga
2011-2015
Primary : Sindalan Elementary School

Sindalan, City of San Fernando, Pampanga
2006-2011
SKILLS AND QUALITIES:
Self-motivation: Initiative, persevere and dedicated to work.

Tolerant and flexible to different situation.
Verbal communication skills, decision making, critical thinking, organizing and planning.
Cooking, table skirting, cocktail
67
Seminars and Workshop Attain
September 09, 2017 MICE
May 19, 2018 Buffet Service Conducted by: OCTA Training and consultancy services
R.L ,Gloria baken Wong-Siy, City of San Fernando Pampanga
May 19, 2018 Thinknology an Orientation Seminar on Professional Development System

Conducted
by: OCTA Training and concultancy services R.L GARCIA, Gloria baken Wong-
Siy, City of San Fernando Pampanga

SWEP Coordinator, College of Hospitality & Institutional Management
+63197-112-6161
RAYMOND F. MITRA, MBA, CHP Program Head

College of Hospitality & Institutional Management
I hereby certify that the above information is true and correct to the best of my knowledge and belief.
Clayzen John L. Sanchez

Applicant
68
JUSTIN KAYLE G. MANIAGO

#290 Yakal St. Masamat, Mexico, Pampanga
+63951-064-6160
[email protected]
OBJECTIVES:
2X2 Picture
To secure a cooperative education in the field of Hotel and Restaurant Management that will
challenge and strengthen my education and professional skills necessary for achieving my goals.
Tertiary
2017 – 2021 Bachelor of Science in Hotel and Restaurant Management

City of San Fernando, Pampanga
Secondary
2011 – 2015 St Joseph Academy

Primary
2005 - 2011 Masamat Elementary School

Masamat Mexico, Pampanga
Height : 5’10 ft.

Weight : 150 lbs.
Age : 22 yrs. Old

Dean, College of Hospitality & Institutional Management
443-2993

+63197-112-6161
69

Justin Kayle G. Maniago

Applicant Signature
70
Reyes III, Emerito H.

Calle 5 blk 21 lot
10/12 XeveraBacolor
calibutbut pampanga
09395502762
[email protected]
OBJECTIVES:
A highly organized and hard-working individual looking for a responsible position to
gainpractical experience.
Tertiary Bachelor of Science in Hotel and Restaurant Management

Dela Paz Norte, City of San Fernando Pampanga
2017 – Present
Hotel and Restaurant Services

Global Knowledge Academy
Angeles City
2013 - 2015
Secondary Don Antonio Lee Chi Uan Integrated School

Xevera Bacolor Calibutbut
2009 - @013
Primary Dr Clemente N. Dayrit Sr. Elementary School

Angeles City
2003 -2009
September 23 -24 2013 Housekeeping Island Cove Hotel, Cawit Cavite

September 23 -24 2013 Front Office Island Cove Hotel, Cawit Cavite
September 23 -24 2013 Bartending Island Cove Hotel, Cawit Cavite
71
Height : 5’7 ft.
Weight : 130 lbs.
Age : 23 yrs. Old

443-2993

+63197-112-6161

Management Our Lady of Fatima University, Pampanga
Campus
Emerito H. Reyes III

Applicant Signature
72
BULANADI JONELLA R
318 Purok 5 Sta Monica San Luis Pampanga
+63995-608-9055
[email protected]
OBJECTIVES:To be a renowned professional in Hospitality Industry, being an

outstanding performer by constant learning with discipline, hard work, innovation, confidence
& dedication towards responsibilities.
Tertiary
2017 - Present Bachelor of Science in Hotel and Restaurant Management

Our Lady of Fatima
Fernando, Pampanga
Secondary
2014- 2015 San Nicolas Integrated

School San Nicolas San Luis
Pampanga
Primary
2010- 2011 Sta Monica Elementary

School Sta Monica San Luis
Pampanga
May 19, 2018 Octa Training and Consultancy Services “ Butler Service”
Conducted by: R.L Garcia
Our Lady of Fatima University, Pampanga
May 19, 2018 Octa Training and Consultancy Services “Thinknology”

Conducted by: R.L Garcia
Our Lady of Fatima University, Pampanga
October 24, 2020 A Micro Training Webinar Series 1 with the topics “Digital
Commerce 360: Enhancing Entrepreneurial Skills in the New
Normal and “Culture of Collaboration in the Work Place,
Innovation and Team Work: Easier Said Done”.
73
October 31, 2020 For actively participated With the topics “Providing
Great
Customer Experience Across Culture” and “Enhancing Media
and Information Literacy”.
November 07, 2020 For actively participated in Transcend; With the topics “ Self-
Management Essentials: Managing Stress Amidst the
Challenges of the New Normal in Tourism and Hospitality
Industry” and “ Re-opening and Recovery Planning and
Innovations for Tourism and Hospitality Post-COVID Crisis.
November 14, 2020 A Micro Training Webinar Series 4 with the topics “Are you
ready for staycation? Certified Hotels Gera Up” and
Workplace Refined: Preparations and Adjustments in
Compliance with DOT Standards”.
November 21, 2020 For actively participated in Transcend: Learn beyond, Work
Smart. A career and Life Essentials Webinar Series 1 with the
topic “Valuing Emitional Intelligence”
November 28, 2020 For actively in Transcend: With the topic “ Industry Concepts
for
Hospitality and Tourism Sector; A Day with the experts”.
November 26, 2020 For participating in the webinar entitled “The Resilence of
the
Philippines Hospitality Industry in the time of
Pandemic.” Our Lady of Fatima
University
March 06, 2021 For active participation in Transcend: Learning Beyond

the Ordinary. A Micro Training webinar Series 1, Season 2
Destination Focus: Let’s Travelokal: Embracing Domestic
Travel in the Now Normal
74
March 13, 2021 For active participation in Transcend: Learning beyond the
ordinary. A Micro- Training Webinar Series 2, Season 2
HOTEL FOCUS: MANAGING HOTEL’S CONTACTLESS
EXPERIENCE AND COMMITMENT TO GUEST
SAFETY
March 20, 2021 “Rediscovering Food and Travel Through Blogging and
make
money From It”
March 27, 2021 For active participation in Transcend: Learning beyond

the ordinary A Micro-Training Webinar Series 4.
“ Events Reimagined: Journey in a Virtual + Hybrid
World” Our Lady of Fatima University
April 10, 2021 For active participation in Transcend: Learning Beyond

the Ordinary, A mictp Training Webinar Series 5.
Aviation Focus: PILOTING YOUR DREAM CAREER
& BUILDING PROFESSIONAL RESILIENCE IN TIMES
OF CRISIS
April 17, 2021 For his/ her participation in Transcend: Leraning Beyond
the
Ordinary. A career & Life Essentials Webinar Series 6
Wellness Focus: REST & REFLECT IMPROVING
WELL-
BEING IN TIMES OF PANDEMIC
April 24, 2021 For his/her active participation in Transcend: Learning beyond
the
ordinary. A career & Life Essentials Webinar Series 7
SMARTER SPENDING: INVESTMENT FOR BEGGINER
May 08,2021 Transcend Learning Beyond the Ordinary. A Career &

Life Essential Webinar Series 8
MENTAL HEALTH AWARENESS: HOSPITALITY
AND TOURISM APPROACH
75
Height : 5’6 ft.
Weight : 57 lbs.
Age : 22 yrs. Old

Dean, College of Hospitality& Institutional
Management Our Lady of FatimaUniversity
443-2993

+63197-112-6161

Jonella Bulanadi
Applicant
76
LAURENTE JR, EDUARDO B

808 San Jose, Purok 5, City of San Fernando, Pampanga
09984190403
[email protected]
PROFILE
Excellent communication and people skills. Charismatic with a proven record of sales. Analytical thinker and strong
negotiator.
EXPERIENCE
THE BEAN CO.

● Cashier/Barista
● January- April (2020)
EDUCATION
2015-2021
Our Lady of Fatima University School
College
2011 – 2015
C.C.E.M.I. Academy
High School
2005 - 2011
San Jose Panlumacan Elementary School
SKILLS
▪ Maintain Product knowledge

▪ Customer assistance
77
▪ Good communication
▪ Always on time
ACHIEVEMENTS
▪ NCll Bread and Pastry Production
▪ PERSONAL PARTICULARS
▪ Height: 5’10
▪ Weight: 63 kg
▪ Religion: Born-Again Christian
▪ Birth date: April 27, 1998
▪ Age: 23
▪ Civil Status: Single
▪ Sex: Male
REFERENCE
Jasmine Mikaela S. Frasco
Raxa Matanda St., Brgy. Sto. Rosario, Angeles City, Pampanga
09195259747
I hereby certify that the above information is true and correct to the best of my knowledge and beliefs.
EDUARDO B LAURENTE JR
Applicant
78

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COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY

COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

Isaiah Mari E. Magtoto

Mr. Gibs Panganiban

the requirements of BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT Management

and Restaurant Services.

Panel Member Panel Member

Chairman of the Panel

submitted by _Isaiah Mari E. Magtoto, Jonella R. Bulanadi, Aaron V. Santos, Justin G.

sharing his expertise in this field.

family and for all of us.

well as the human experience.

THE PROBLEM AND ITS BACKGROUND

In today's generation, it is indisputable that coffee play a huge role in most of

your favorite iced coffee.

holding business meetings.

students within the institutions.

and togetherness among the students and other stakeholders.

Management Marketing Technical Aspect Financial Socio-

STATEMENT OF THE PROBLEM

1. What is the form of organization?

2. What are the legal requirements needed?

3. How many employees are needed?

4. What is the organizational chart?

5. What are the pre-employment requirements needed?

6. What are the job specification and description?

II. Marketing Aspect

1. Who are the target markets of the business?

2. What is the demand analysis of the business?

3. What is the supply analysis of the business?

4. What will be the marketing strategies of the business?

III. Technical Aspect

1. What will be the Location Map?

2. What is the product description?

3. What is the equipment’s to be used?

4. How will be the Waste Disposal?

IV. Financial Aspect

1. Projected Income Statement

2. Projected Cash Flow Statement

1. Who will be the beneficiaries of the business?

OBJECTIVES OF THE STUDY

1. To know the form of organization

2. To know the legal requirements needed

3. To know how much manpower are needed

4. To know the organizational chart

5. To know the pre-employment requirements needed

6. To know the job specification and job description

II. Marketing Aspect

1. To know the target markets of the business

2. To know the demand analysis of the business

3. To know the supply analysis of the business

4. To know the marketing strategies of the business

III. Technical Aspect

1. To know the Location Map

2. To know the product description

3. To know the requirements to be used

4. To know the Waste Disposal

IV. Financial Aspect