BanicaStay1 13sopapaynal

BANICASTAY
(A Proposed Development Plan)
Presented to the
Faculty of College of Hospitality and Tourism Management
STI West Negros University
Bacolod City
In Partial Fulfillment of the Requirements in

Ergonomics and Facilities Planning Design for Hospitality Industry
for the Degree Bachelor of Science in Hospitality Management
by:
Dela Peña, Wilfredo O.

Jorbina, John Joseph J.
Magallanes, Revin Gracel M.
Quilantang, Jennifer D.
June 2023
Section 1
INTRODUCTION
BanicaStay was established in the year 2021. It is owned by one of the prestigious
person in Sipaway Island. BanicaStay located at Prk. Papaya, Brgy. San Juan Sipaway
Island, San Carlos City, Philippines 6127.
Nowadays people has been struggling financially. One of the factors that affects
the sales of the resort is the unforeseen circumstances - Covid19 pandemic. Customers
struggles in their economic growth nowadays. There is a negative affect of this pandemic
in the society in this industry.
Beach resorts managed to attract the tourists due to the attractive nature and sandy
beaches. However, prior studies claimed that these resorts were not properly managed
and further actions need to be taken to ensure its sustainability (Awang 2020).
Beach resorts in the Philippines aimed to build and maintain high quality services
available to the clienteles in order to compete in the global market especially this time
that ASEAN Integration came in to the country’s business systems (Guray, 2018).
In recent years, social media has become ubiquitous and most important for social
networking, content sharing and online accessing. Marketing which occurs via social
media is known as Social Media Marketing (SMM). Most of the resorts are found in the
1st District of the Province of Batangas and have started introducing SMM from 2006 –
2010. All of the Resorts owner and customers were using the Facebook account. Both
owners and customers of the resorts strongly agreed that there was a positive and
negative effect of SMM (Atienza, 2019).
The extent of the resort's management practices based on sustainable development
principles in terms of corporate governance, decision-making, environmental safety and
risk management, stakeholder's engagement, culture and human rights, community
development, continuous improvement, biodiversity and land use planning, and waste
management (Villarias and Estores, 2021).
The resort management needs to consider many factors in disaster risk
management preparedness and the challenges they might encounter in preparing for
hazards. To be adept with disaster risk management preparedness, the resort management
needs to be abreast with the effective coordination and communication between tourism
key players by developing a comprehensive directory of these key players that could help
in an emergency. More importantly, the resort management must abide by the norms and
standards set forth by the DRRM Act to ensure that tourists would perceive that the resort
management has low risks (Sangat, 2023).
This study aims to improve our establishment to meet the customer’s needs or
meet the expectations of our beloved visitors in town. It will ensure the capability of the
establishment to still accommodate guests and tourists and provide an exceptional
experience for their stay cation or vacation.
Mission (Proposed)
BanicaStay create lifelong relationships on guests by providing exceptional
service and ensuring to provide unforgettable experience and good services to all
customers.
Vision (Proposed)
To be a premier home stay in the whole Sipaway Island by providing excellent
quality. To provide joy, comfort, and best experiences to customers while enjoying their
vacation and to build strong relationships towards guests.
General Objectives
The general objective is to aim for the viability and feasibility of establishing a
home stay, as well as adventure for the people, especially for those local and foreign
tourists who come and visit the island. This also aims the growth and development of the
establishment. The study also shows the management structure, its marketability, the
production facilities and product and services to offer, the financial estimates and
analyses.
Specific Objectives
The specific objective is to develop visitor amenities that promote BanicaStay Beach
Resort as a unique and comfortable place for the tourist. We would like to also improve
the following aspects.
1. To succeed in home stay business, gain profit and maintain quality of service.
2. To develop a business that provide employment for the people in San Carlos City
or in the province of Negros Occidental, at its larger scale.
3. To enhance and complement the current site and its surroundings of BanicaStay.
4. To achieve expected monthly and yearly sales target. And maintain a healthy and
financially establishment.
5. To develop new facilities and amenities to attract more customers.
Target Market
BanicaStay potential customers are mostly 18 years old and above. This could be
a Vacationers, Families, Group of friends, Professionals, a group of motorcycle riders,
and a group of cyclists.
Families are mostly one of the customers who always planning to visit the
homestay. Group of friends are always planning to visit the homestay and explore the
breathtaking place to unwind and relax to take a break from school and School works.
Vacationers like foreigners from other counties or local tourist who are in the Negros
Occidental or other part of the country can visit the BanicaStay. Professionals can visit
the stay to take a break from the stressful environment or work. Group of Motorcycle
riders can also visit the homestay to unwind and give time to know each other. Group of
cyclists that looking for place to unwind they can stopover and relax to the homestay.
Product and Services
In terms of Product and Services, BanicaStay offers a different kind of products
and services that can ensure the customer to have a memorable and relaxing stay.
Floating Cottage
Floating cottages that can serves foods for the guest and give a relaxing and
breathtaking views while eating with your family, friends, or your love ones.
Crystal Kayak
Another must-try activity in BanicaStay. Go ahead and snap your most
Instagrammable photos from your own phone or camera while on the crystal kayak. The
guide can help you take those amazing photos. This activity is best done on sunny days or
at sunset when the sea is calm. Ideal for individuals, couples, groups, and even families
with children of all ages.
Standard Room
Standard room can accommodate 2-6 pax with basic amenities such as proper
lighting, toilet with running water, ventilation and door locking system.
Deluxe Room
Deluxe room can accommodate 4-12 pax with spacious work place, in-room safe,
flat LCD screen television with dedicated international and local HDTV channels. You
can also have high speed internet access.
Garden’s Camp
Garden’s camp serves as camping site for the guest where they can have a room
to stay in or they can set up their tent and sleep if don’t want to avail a room.
KTV Station
BanicaStay also have a karaoke station so that you can bonding with your family
or friends while singing.
Cottages
The cottages serve for the guest to have to stay for a day.
Bani Café
BanicaStay has a cafe that offers an affordable food and also there is a mini bar
that offers different beverages and this serves as for the guest who do not want to eat
outside the resort or didn’t bring outside foods and beverages.
Section 2
INDUSTRY
This chapter discusses the current size of the industry, major participants, factors
to succeed and trends affecting the industry, government policies, proponents’ point of
view, economic factors and SWOT Analysis.
Current Size of the industry

The preliminary results of the 2020 Annual Survey of Philippine Business and
Industry (ASPBI) showed that a total of 29,384 establishments in the formal sector of the
economy were engaged in accommodation and food service activities. This represents a
decrease of -19.8 percent compared with the 36,630 establishments in 2019.
By industry group, restaurants and mobile food service activities accounted for
the majority of the establishments with 22,366 or 76.1 percent of the total number of
establishments. This was followed by short term accommodation activities with 3,870
establishments (13.2%) and beverage serving activities with 2,095 establishments (7.1%).
On the other hand, other accommodation recorded the least number of establishments of
411 or 1.4 percent of the total.
Among the regions, the National Capital Region (NCR), with 9,893
establishments or 33.7 percent of the total, led in terms of number of establishments.
CALABARZON ranked second with 4,227 establishments (14.4%), followed by Central
Visayas with 2,714 establishments (9.2%) (PSA, 2020).
The Major Participants in the Industry
Tourist. When it comes to a beach resort and its target market, the first group of
people that always come to mind are tourists. This is because the beach is always a tourist
center where people from different parts of the world will likely visit. These days many
tourists are tired of the big cities, they are fed up with tall buildings and skyscrapers, busy
streets, and fast cars. They just want to visit a beach, relax and enjoy themselves in the
water. So, as a hotelier, if your hotel is a beach resort, then you are probably getting
many tourist guests.
Millennial. The young ones are the ones who have major tourist locations on their
list of places to visit. The Millennial are always ready to travel. When you look around
the beach you will mostly see young people. And as a hotelier managing a beach resort, if
you can check your resort's historical data, you will see that most of your guests fall
under this category. This group of people always use any opportunity they get to travel to
tourist attraction centers and the beach is one of their main destinations.
Families. When it comes to beach vacations, especially during school or public
holiday seasons, families are usually among those beach visitors. Most times families
find it difficult to create time for themselves. Either they are busy working schedules,
have inappropriate traveling time, or their children are having classes. Families just
couldn’t get the right time to be together. So, any time they get the opportunity to travel,
they take it and one of the destinations for families is also the beach. Unlike tourists and
young people, families always plan their travel ahead of time. They book their
accommodations on time and also, they plan for the activities they are going to be
engaged with.
Couples. Last but not least, couples are the commonly found visitors in a beach
resort, especially newly married couples, engaged couples, or people in a serious
relationship. These couples are always looking for where to go to strengthen their love
for each other or planning for their honeymoon trip and the beach is usually a top
destination for couples. (Softinn, 2019)
Factors to succeed in the industry
Location. BanicaStay will be located at Purok Papaya, Barangay San Juan,
Sipaway Island, San Carlos City, Negros Occidental. For the guest commuter that want to
access the location they can ride public transportation going to the Banica Stay. The
location of the Stay is accessible since the driving distance from Bacolod city to San
Carlos is 134.6 kilometers or 83 miles.
Quality. BanicaStay offers quality services and products that will satisfy the
needs of the guests. It ensures that the BanicaStay will provide satisfaction to the guest as
they are the ones that make the Stay profitable and to earn good reputation for the
customer service and quality.
Great Experience. It is important to the BanicaStay to think of the guest
experience for their stay. To provide the best and once in a lifetime experience it
increases guest satisfaction and the likelihood of that customer coming back.
Trends Affecting Industry
Wi-Fi Infrastructure Overhaul. Guest will expect that they can have access to
the internet while in a vacation. Hotel guests expect to be able to connect to the internet
seamlessly and without too many interruptions, leading hotels to invest in better, faster
Wi-Fi infrastructure so that people can do business and use their technology devices with
ease when they book their stay (Lacalle, 2021).
Soaring fuel costs affecting every aspect of travel — enormous challenge for
the travel industry. The skyrocketing price of fuel could “devastate” the airline industry
and hurt the economy. The failure of just one airline could disrupt travel for 200,000 to
300,000 daily passengers and cause between 30,000 and 75,000 immediate job losses
(TIA Facts and Information). By the summer of 2010, there could be 20% fewer seats as
air carriers cut ﬂights to meet lower operating overheads. Small and mid-size cities now
served mainly by 50-seat regional jets might see dramatic cuts resulting in challenges for
recruiting conventions, new factories, and corporate ofﬁces. From one-on-one
interactions with AAA members, 95% of AAA auto travel managers say high gas prices
will cause travelers to alter their summer vacation plans. Managers cited travelers taking
trips closer to home, taking fewer trips, and reducing the number of vacation days
traveled as the top ways that Americans are adjusting their travel plans. Cruise lines are
adding fuel sur-charges of $5-$12 per day per passenger and scrambling to reduce their
fuel use. (Delener, 2010)
Environmental. The World Travel and Tourism Council first began certifying
green travel and tourism businesses in the 1990s, the hospitality industry has been
increasingly aware of the relevance of environmental concerns. Older hotels can also
become eco-friendly by exploring ways to reduce waste and reuse or recycle materials.
Some hotels, for example, encourage visitors to reuse towels multiple times to save water
and electricity.
Fashion. While all of peoples may know not to judge a book by its cover, there
are a few instances where presentation really does matter. In the hotel industry, polished
presentation is vital to success. Everything about your property will be evaluated through
photographs and reviews before a guest even decides to purchase a room. If your rooms
look out of date, your lobby is dirty or your restaurant looks cramped, guests will make
an initial judgment about your property that will not be in your favor. The same applies to
the hotel staff too. They must look professional and presentable because they are an
integral part of the property. Though some hotels might be too busy managing their
property with no time left for training and grooming of their staff, you should know that
the appearance of your staff is just as important as choosing the right property
management software or creating a revenue plan. When it comes to your staff’s
demeanor, uniform and personal grooming habits, employees should follow a strict dress
code so they can be the face of the hotel. It can make or break the impression of your
hotel.
Proponents point of view
Based on the proponent’s point of view, the market in BanicaStay has the
potential to compete with other Resorts due to the increasing number of tourists visiting
the Philippines. BanicaStay should focus on developing new services and products that
are ideal for guests looking for a comfortable stay at a reasonable price. As a result of
their involvement in the preparation of this Resort feasibility study, the proponents have
become more critical thinkers and liberated when it comes to expressing views on how to
run a stay business.
SWOT Analysis
Table _. SWOT Analysis
STRENGTH WEAKNESSES
1. Promote an Environmentally 1. Far from the main city
friendly and relaxing place with 2. Wi-Fi Access
relaxing ambience 3. Limited products for the
2. Can Accommodate a good visitors needs
number of Guest at the same
time
3. Away from the stressful
environment and less polluted
surrounding.
OPPORUNITIES THREATS
1. It can be a tourist 1. Interrupting internet
attraction connection
2. It can be a safe place 2. Increasing of
3. It can attract more competitors
potential customer 3. Natural Disaster
4. It can be an awarding 4. Economic slowdown
environmental friendly
Stay
Section 3
PRODUCT/SERVICES ASPECT
Development of Products
This chapter discusses the marketing aspects of the chosen establishment, which
is BanicaStay. It includes its description, pricing, and the cost of the BanicaStay food
recipe. Furthermore, this chapter also includes a comparison of the BanicaStay products
and services offered, along with their advantages over other competitors. While some of
the products are still in development, the majority are already in use. There is an
opportunity to develop the product offering if there is a demand for it or if the customer
loves it. In this case, they can agree to the request to acknowledge the product line.
Pricing Strategy
Banica Stay pricing strategy plays a significant role in how it advertises itself as a
family friendly homestay here in Sipaway Island. Cost-plus pricing ensures that all costs
associated with producing a product or service are covered. By adding a markup to the
costs, the company can ensure that it recovers its direct costs (materials, labor) and
indirect costs (overhead, administrative expenses). This helps in maintaining financial
stability and avoiding losses. Cost-plus pricing is relatively straightforward and easy to
calculate compared to other pricing strategies. It requires determining the production
costs and adding a predetermined markup. This simplicity makes it accessible to
companies of various sizes and industries, especially those without extensive pricing
expertise.
Technical Risk
Banica Stay potentially face future risks related to technology issues with the
booking process, which could interrupt the entire process. Banica Stay will strengthen its
maintenance management and conduct frequent equipment checks to reduce the risk. And
the potential technological danger that Banica Stay will encounter will be technical flaws
in the products that will be utilized, that can interrupt the establishment's entire
functioning. To avoid this risk, it is important to implement a full inspection of the tools
and equipment before using them, as well as regular maintenance.
Ecological Risk Zones
Ensuring environmentally safe conditions for the use and development of coastal
areas, which usually have a high level of urbanization, is an important engineering and
socio-economic task, since it requires tak-ing into account environmental factors of
natural and man-made environments when optimizing planning solutions for
development and organization of activities (Vitrova, 2019).
When conducting research of problem areas, the structure of the drainage system,
with an emphasis on storm water, areas of municipal solid waste (MSW) and the impact
of highways, has been studied in detail. Conducted researches allowed to establish for all
investigated water objects changes of water quality due to the flow of non-canalized
domestic sewage, the storm sewers, sewage waters of individual small private enterprises,
the unorganized surface drain during rains, a high recreational load on separate beaches
(Mennanov, 2019).
Sustainable energy supply planning with regard to climate change. Southeast
Asia is one of the regions most affected by impacts of climate change underlying the
urgency to build resilience especially for remote and isolated island communities.
Moreover, these islands face the problem of expensive and unreliable electricity supply.
The large number of island communities further magnifies the difficulty of reaching
universal sustainable electricity supply. Off-grid electrification technologies promise to
tackle this challenge entailing high investments yet also market potential. Currently both
aspects – electricity access and climate resilience - are barely linked in electrification
planning. Energy planning in a region highly affected by climate change requires
integrative planning considering these risks. Here, to enhance integrative planning, we
study the status quo of energy access and risk exposure of non-electrified Southeast Asian
islands. We identify 1932 islands with a population greater than 21 million having limited
access to electricity. The influence of risk aversion, community attachment and perceived
control during the pandemic.
The tourism literature has widely investigated the effect of tourists’ risk
perceptions on their travel intentions, but devoted less attention to what compels tourists
to take a staycation. The intense risks of the COVID-19 pandemic provide an opportunity
to clarify the psychological mechanisms that drive consumers’ intentions toward such
experiences. This study examines whether the risk aversion felt during the pandemic is
linked to staycation intention through community attachment, and whether this effect is
contingent on individuals’ perception of control over COVID-19. The results from an
online questionnaire, administered to a sample of 230 Italian participants, revealed that
individuals’ risk aversion positively affected their attachment toward the local
community, which in turn increased their intention to take a staycation. However, this
path only held when participants reported low levels of perceived control over the
COVID-19 disease. The findings elucidate a possible psychological mechanism behind
staycation and shed light on this form of local tourism (Pichierri, 2022).
Recipe with Procedure

Section 4
MARKETING ASPECT
Objectives
This chapter discusses the development plan for the marketing aspect in order to
improve the sales and marketing strategies of the establishment. This chapter also
determines the interests and preferences of the target market and the existing customers.
To be a sustainable business that provides reliable and timely service that is better
compared to the competitors. Maximize the revenue from the inns and maximize the inn
profits. Increase revenue from food and beverages and optimize the food and beverages
profit. Customer satisfaction is high with its service and employee satisfaction.
Market Description
The marketing department is prepared to meet and sustain some of the most
important goals for the business. Data sources, processes, and information gathering, and
analysis are also included. Identify the market factors that affect supply and demand.
Goals
Ensure that you continue to give warm, genuine, and engaging service to make
guests feel valued. Every visitor should receive attentive and individualized attention as
an individual. Solve problems for visitors and never decline a request without presenting
an alternative. The objective is to improve quality of life, maintain business operations,
and boost revenue. Increase sales and offer additional exclusive services. Give
consumers and visitors the greatest services possible, going above and beyond their
expectations. Serve potential clients and enhance client retention. Maximize
management abilities and assets while managing the business in a way that ensures its
success.
Marketing Analysis
Strengths Weaknesses
1. Affordable price 1. Limited resources
2. The focus on enhancing client retention 2. Poor financial management

ensures a loyal customer base.
3. Insufficient budget for the
3. Provide the best services possible, establishment advertisement
exceeding customer expectations.
Opportunities Threats
1. Development of markets 1. Negative guest experiences
2. Improvements of the products 2. Improved competitive products or the

3. Increased sales to existing customers emergence of new competitors.
and new leads gained through them 3. Low price offered by the other
competitors.
4. Renovation of new product and services
4. A loss of a significant customer
offered.
Potential Customers
Most of the potential clients for BanicaStay are between the ages of 18 and above.
People who choose to stay in the city's center, where everything is accessible, could be a
group of families or friends, business travelers, tour groups, couples, or lone visitors.
Demand Generators
For a good income return, BanicaStay creates marketing or sales activity to raise
awareness and interest. A great way to achieve this is to provide a reduced-price deal with
a ton of extra incentives packed into seasons. By grabbing their attention and delivering a
message that has commercial significance, advertisements can also be used to influence
potential customers.
Demand (result of survey with interpretation)
200
180
160
140
120
100
179 Total
80
140
60
40
20
53
16 10
0 2
18-27 28-37 38-47 48-57 58-67 68-77
Figure 1. Profile of the Respondents of the Study

This study was to determine the profile of the respondents in terms of Age, Sex,
Frequency of visit and monthly. The figure shows the age of the respondents. 179 out of
400 of respondents are aged between 18-27 years old while 140 are aged between 28-37
Sex
70.00% Total
60.00%
50.00%
40.00%
30.00% 64.18%
20.00% 35.82%
10.00%
0.00%
Male Female
years old.
Figure 2: Distribution of Respondents According to Gender
The figure present that 36% of 400 of the respondents are male and 64% of 400
respondents are female. This indicates that there are more female respondents in the study
than male.
Civil Status
45.00%
Total
40.00%
35.00%
30.00%
25.00%
20.00% 40.00%
35.66%
15.00%
10.00%
5.00% 10.23% 11.63%
0.00% 2.48%
Single Married Widowed Divorce Seperated
Figure 3: Distribution of Respondents According to Civil Status

The figure displays that 36% of 400 of the respondents are single and 40% out of
400 of the respondents are married. This shows that mostly of the respondents are
married.
60.00%
Status of Employment
50.00%
40.00%
Total
30.00%
50.67%
20.00%
10.00% 22.35%
13.02%
5.21% 3.81% 4.95%
0.00%
Figure 4: Distributions of Respondents According to Employment Status

The figure displays that 51% of 400 of the respondents are part-time and 22% of
400 of the respondents are unemployed. This shows that mostly of the respondents are
part-time.
Supply
Demand Supply Analysis (Existing/Proposed)
FOOD BEVERAG ROOM TOOLS AND CONSTRUCTION

E AMENITIES EQUIPMENT
San Carlos San Carlos Savemore NOVO CITI Hardware
Farmer’s City San Carlos San Carlos San Carlos City
Market Water City City
District
Savemore San Miguel Center Mall JLT Hardware Store
Market Corporation San Carlos
Sancarlos City
Jose V. Pepsi JP2 Plumbing and
Valmayor Corporation Electrical Services
Jr. Public
Market
Competitive Analysis (Existing/Proposed)
Direct Competitors
Company # of year of #of Types of Address
Operations Employees Business
Organization
Max 2 Years 7 Homestay Purok
Gateway Dapdap,
Brgy.
Sanjuan
Sipaway
Island
Edna 3 Years 5 Homestay Purok
Homestay papaya, Brgy.
Sanjuan
Sipaway
Island
Denise 4 Years 5 Homestay Purok
Homestay papaya, Brgy.
Sanjuan
Sipaway
Island
Casa 4 Years 4 Homestay Dakbayan sa
Marciano sancarlos,
Emmiliana Negros
Occidental
Anita 3 Years 5 Homestay Purok
Homestay Dapdap,
Brgy.
Sanjuan
Sipaway
Island
Baibayon 5 Years 5 Homestay Dakbayan sa
Homestay San Carlos,
Negros
Occidental
a. Indirect Competitors
Company # of year of #of Types of Address

Operations Employees Business
Organization
Bluewave 5 Years 15 Beach Resort Brgy Ermita
Resort Sipaway
Island
Whispering 10 Years 30 Beach Resort Sipaway
Palms Island San
Carlos City
Yulo Parana 4 Years 7 Beach Resort Sipaway
Beach Resort Island San
Carlos City
The Ruins Beach Resort
Kiwi Beach 5 Years 5 Beach Resort Purok 4
Resort Bogo Brgy.
Ermita.
Sipaway
Island
c. Comparative Pricing Analysis

a. Direct Competitors
Company/ Max Edna Denise Casa Anita Baibayo

Products Gatew Homest Homest Marcian Homest n
ay ay ay o ay Homest
Emmilia ay
na
Standard 1000 1000 1000 1000 1000 1000
Cottage 1500 1500 1500 1500 1500 1500
Entrance 50 50 50 50 50 50
Island Hopping 2500 2600 2500 2500 2400 2500
b. Indirect Competitors
Company/ Bluewave Whisperin Yulo The Ruins Kiwi

Products Resors g Palms Parana Beach
Resort Resorts
Food Tapsilog - Tinolang Budol Tapsilog- Tapsilog-
200 Bangus – Fight – 150 100
Longsilog 250 1200 Longsilog – Tocilog –
- 200 Kilawin – Sinigang 150 100
Cornsilog 300 – 500 Tocilog – Longsilo
- 200 Sweet and Grilled 150 g – 100
Bacsilog- Sour Fish – Fish – Unli Bangsilo
200 500 200 Samgyupsa g -120
Bangsilog Sinigang – Seafood l at only Pork
- 200 300 Kilawin 399 Adobo –
Sinigang Kansi – – 300 Unli Pork 200
– 400 350 Belly Linagang
Kansi – Unli Baboy –
500 PorkBelly 250
Rice – 50 (Marinated
)
Unli Pork
Belly
(BBQ)
Unli Beef
Unli Rice
Unli Side
Dish
Unli Cheese
Rooms Standard Standard Standar Standard Standard

Room – Room – 2, d Room Room- Room –
1,400 000 – 1,000 1300 1400
Deluxe Deluxe Deluxe Deluxe –
Room- Room – 3, Room – 1,900
2,400 1000 2,000
Family Family Family
Deluxe – Deluxe- Deluxe –
3,400 3,600 2,900
Bungalow-
5,200
Marketing Strategies (7 P’s of Marketing)
Factors Affecting the market
Major external environmental factors affecting hotel performance include local

macroeconomic conditions, open business environment, infrastructure quality, tourism
development level, safety, and political stability. Internal factors can affect hotel
performance in different ways. For instance, improving service quality can maintain long-
term and stable relationships with customers and gain a market competitive
advantage (Chen & Chen, 2014).
Product and Services
1. Improve the amenities and build something that can attract customer
including, pool and slides
2. Offer extracurricular activities like Fishing, Biking, and mangrove planting.
Place
1. Create an inviting and aesthetically pleasing atmosphere within the

establishment. Ensure that the rooms, common areas, and amenities are well-
maintained, clean, and comfortable. Pay attention to interior design, lighting,
and decor to create a pleasant ambiance that reflects the target market's
preferences.
2. Forge partnerships with local businesses, such as restaurants, tour operators,
or transportation services, to offer exclusive deals or discounts to guests. This
can enhance the overall guest experience and attract new customers through
referrals and joint marketing efforts.
Price
1. Create attractive package deals or bundles that combine multiple services or

amenities at a discounted price. For example, offer a discounted rate for a
combined stay and dining package.
2. Implement dynamic pricing strategies based on demand fluctuations
throughout the year. Adjust prices during peak seasons or holidays to
maximize revenue. Consider offering special promotions or discounts during
off-peak periods to attract customers and fill any potential gaps in occupancy.
Process
1. Implement personalized communication throughout the customer journey,

from pre-booking to post-stay. Use customer data and preferences to tailor
messages, emails, and notifications to provide relevant information and offers.
This creates a more personalized and engaging experience for customers.
2. Invest in ongoing training and development programs for employees to
enhance their skills, knowledge, and efficiency. Ensure that staff members are
well-trained in all processes related to customer service, reservations, and
guest interactions.
3. Offer service guarantees or commitments to assure customers of a high-
quality experience. This can include guarantees such as on-time service
delivery, prompt issue resolution, or a satisfaction guarantee. Communicate
these guarantees to customers to build trust and confidence in the
establishment.
People
1. Train your staff to prioritize customer satisfaction and provide personalized

experiences. Equip them with the skills to actively listen to customer needs,
anticipate their preferences, and go the extra mile to exceed expectations.
Emphasize the importance of empathy, problem-solving, and effective
communication.
2. Empower your employees to make decisions and resolve customer issues on
their own. Provide guidelines and frameworks that enable them to exercise
their judgment and find creative solutions. This empowers employees to take
ownership of their interactions and provide a more personalized service.
Promotion
1. Create valuable and informative content that positions your brand as an

authority in your industry. Publish blog posts, articles, videos, or infographics
that address your audience's pain points, answer their questions, or provide
helpful tips. Share this content across your website, social media, email
newsletters, and other relevant channels.
2. Create limited-time offers, discounts, or exclusive deals to attract customers
and encourage immediate action. Promote these offers through various
channels, including your website, social media, email marketing, and targeted
advertising. Clearly communicate the value and benefits customers will
receive by taking advantage of these promotions.
3. Implement customer loyalty programs to reward and retain your existing
customers. Offer exclusive benefits, discounts, or personalized experiences to
loyal customers. Use targeted email marketing or app notifications to
communicate these loyalty program benefits effectively.
Packaging
1. Design packaging that guides the consumer's attention to the most important
information or key product features. Use visual hierarchy techniques, such as
font size, color contrast, or placement, to highlight essential details and
facilitate quick decision-making.
2. Treat packaging as an extension of your marketing collateral. Incorporate QR
codes, social media handles, or website URLs on the packaging to encourage
customers to engage with your brand online. Provide incentives for sharing
product experiences on social media, such as exclusive offers or contests.
Flyers Sample (5 months advertisement)
Promotion (5 months advertisement)
Section 5
OPERATION/TECHNICAL ASPECT
Objectives
In order to maintain its competitive edge and financial viability, BanicaStay will
make sure that its activities are carried out effectively and seamlessly on a daily basis.
Operational goals will be very beneficial for enhancing quality control and lowering
waste. High-quality services can help BanicaStay draw in more customers, keep them
coming back, and boost revenue. Water and Energy conservation opportunities Adequate
water supply for BanicaStay is one of the key factors for any successful business, in both
quality and quantity. Fresh supply of water is essential for the guests and tourists wishing
to provide comfort and unforgettable experience for their guests and tourists. Gardens are
one of the most important sources of fresh food in BanicaStay. Establishing a garden in
BanicaStay facility will significantly reduce dependency on local food, where the local
supply might be at times quite inefficient or not the safest or healthiest option of serving
it to the guests and tourists in BanicaStay.
Elements of Logo (Proposed)
The name of the establishment which is “BanicaStay” came from the word “upper point”
and it has a lot of stones. BanicaStay is a simple structure known for its mix of traditional
and modern style. BanicaStay trademark is the structure of the building because of its
unique design to old-type houses. The logo represents the uniqueness of the
establishment in Sipaway Island, it pictures the beautiful and own uniqueness of the
island. BanicaStay logo aims to make it even more remarkable because of its simple
design that makes it recognizable and stands out. The logo of BanicaStay aims to
persuade travelers and guest to stay in BanicaStay, it also shows simplicity yet attractive.
BanicaStay choose this type of design to represents good-quality services of
establishment.
Flow of Operations
Check-in/Check out
Pre-
Arrival
Departure Arrival
Occupancy
Pre – Arrival. The guest chooses accommodation during the pre-arrival stage of
the guest cycle. Choice of the guest can be affected by many factors, including previous
experiences with the inn, advertisement, word of mouth referral by friends and
colleagues, location, corporate, travel agent booking, establishment name, loyalty
program member, etc.
Arrival. The arrival stage of the guest cycle includes the registration and room
assignment process. After the guest arrives, he or she establishes a business relationship
with the hotel through the front office. It is the front office staff’s responsibility to clarify
any query of the guest especially the details of the room rate of packages he /she is
booked on.
Occupancy. How the front office staff represents the hotel is important during the
occupancy stage. As the main contact center for hotel activity, the front office is
responsible for coordinating guest requests. Among those providing information and
supplies to the guests.
Departure. Guest services and guest accounting aspects of the guest cycle are
completed during the cycle’s fourth and final phase is the departure. At Departure, the
guest vacates the room, receives the accurate statement of the settled accounts, returns the
room keys, and leaves the hotel.
Reservation Cycle
Request for a
reservation
Determining
Keeping the the availability
reservation of a room.
open.
Reservation Cycle
The reservation
Withdrawing
request is being
the request.
confirmed.
Keeping track of
the reservation
information.
One of the most important responsibilities of the front office department is the
reservation in BanicaStay. A potential guest inquires with a resort about the availability of
the desired type of accommodation and any ancillary services provided by BanicaStay.
The front office department must respond to the guests' inquiries. Having a reservation
increases the chances of getting a better deal for guaranteed accommodation when you
arrive. The reservation procedure varies according to the size and brand of the hotel or
beach resort, as well as the reservation system used.
Room Cleaning
Remove
Linens
Take one Clear the

final look trash
Add
Dust
Finishing
Everything
touches
Vacuum,
Sweep and Wipe &
Mop the Disinfect
floors
Replenish Make the

Items bed
Clean the
bathroom
Remove the linens. The first thing you want to do is remove all linen from the
bed and check for any stains or problems with the mattress, mattress pad, bed frame, etc.
Clear the trash. Once you remove all linen from the bed, pick up any trash left in
the room. Be sure to look in unexpected places where trash may be lurking such as inside
drawers, around the bed frame, in corners, on windowsills, and even behind dressers.
Then gather mugs, glasses, room service trays, etc. along with any used robes and
slippers.
Dust everything. Dusting is necessary because even a small amount of dust will
easily stand out, especially to detail-oriented guests, and provides the assumption the
entire room isn’t as clean as it should be. Be sure to wipe the dust from the highest
surfaces to the lowest surfaces, including lampshades, artwork, and window sills.
Wipe & disinfect surfaces. Next, you want to clean all hard surfaces. This
includes all high-traffic items in the hotel room, such as the remote control, telephone,
door handles, light switches, etc. This is a step, not all hotels include in their process, but
one that is critical to cleanliness. Also, clean items like picture frames, the base of the
lamps and lampshades, the inside and outside of drawers, and even the door and handle
of the mini-fridge.
Make the bed. After you dust the room, you should make the bed. Be sure to
smooth out every part of the bed starting with the mattress pad. Replace everything from
the pillows to the sheets to the bedspread so the guests can have a clean and pleasant
experience.
Clean the bathroom. The bathroom is a critical space to keep spotless. You want
to clean and disinfect every part of the bathroom from the toilet to the tub/shower to the
sink. Also, be sure other details are taken care of including replacing the linens, bathmats,
and robes along with cleaning the hairdryer if needed – even the lint trap. This is time for
you to be as detail-oriented as possible because a bathroom that appears to be dirty will
automatically leave a negative impression on a guest. Check for any evidence of a
previous guest, including hair, watermarks, fingerprints, traces of products, smudges on
the mirror, even drip marks outside the trash can, etc.
Replenish items. Along with cleaning the hotel room, you want to restock all
items as needed. These include toiletries, laundry bags, menus, refreshments, pens,
notebooks, robes, etc. Guests will look for these items, so it provides a better experience
to have them available as opposed to needing to be requested. Also, you want to ensure
that the ice bucket, glassware, mugs, or coffee/tea materials are clean and replenished as
needed.
Vacuum, sweep and mop the floors. Next, be sure to vacuum, sweep and mop
the floors depending on the flooring. While vacuuming and sweeping, keep an eye out for
stains or other damage. If it can be cleaned, do so using the cleaning materials, however,
if it can’t be cleaned, be sure to report it using the system established at the inn. When
vacuuming, also see the vacuum cleaner to clear visible dust from the vents if possible.
Add finishing touches. Two additional things that can significantly impact a
hotel room are the smell and the temperature.
Take one final look. Once it was completed all the steps listed above, the one that
wants to take one final walk around the room to double-check everything is in place and
meets the standards of the stay.
Linen Room
The linen room serves as the focal point for the Housekeeping Department's
support function in the hotel. The majority of linen rooms are centralized, serving as a
storage and delivery hub for clean linen. Typically, a par supply is kept on each level or at
each unit to meet urgent needs. Although the name 'linen' originally referred to textiles
created from the flax plant's stem fiber, it now refers to all launder able products, which
commonly include pillows, mattresses, shower curtains, fabric lampshades, and furniture,
all of which are handled by the linen room.
Menu Cycle
Menu Planning. This is the first control point in the kitchen operation process.
This involve deciding what menu will be prepared, including main dishes, side
dishes, and beverages. It also entails the number meals to plan for and when to
serve to the customers.
Purchasing. Buying of supplies and ingredients needed to the suppliers.
Receiving. The suppliers will deliver the purchased ingredients, the in charge
staff will receive the purchased raw materials and ingredients and checked the
delivered supplies
Storing. Accumulating the supply or stock in the storage area for future use,
safety and to maintain its quality.
Issuing. Distributing of supplies to the employees to what is needed in the

operations.
Cooking and Preparing. The process of taking raw food or ingredients and
producing a finished meal based on customers order.
Serving. Delivering finished food items to the customers.
Bussing. Getting rid of all used or dirty items such as napkins, silverware and
dishes on the table and then wiping the table clean. This is done by the server
staff.
Sales recap. Reviewing of the sales and menus that is being produced for the
whole day operation.
The management will prevent food shortages by ensuring that all needed
ingredients or materials are well prepared on the storage area. A daily run-down on
portion control will be done for smooth run of operation to prevent delays of order. There
will be assigned crew for checking on food shortages, relaying information to the kitchen
and determining when more food needs to be prepared.
Feedback to the kitchen staff can also keep the food fresh and preparations more
consistent and prevent contamination or issues with food safety from prolonged exposure
to bacteria. And the management will also Plan for creating dishes that can be safely
prepared for the next day and for usable leftovers whenever possible to avoid waste. The
management will be having extra servers like part time during rushes and backup plans in
case any large groups come through the door.
The management will have runners who can be responsible for many of the little
things that are essential to the operation of our restaurant. Plates, glassware and utensils
need to be constantly monitored. A complete operational plan ensures that plates and
glasses are washed before pots and pans are even considered. The management will
spread the responsibility of these tasks to employees so the manager can fill in where and
when they are really needed.
Food and Beverages
STORING
PURCHASIN
ISSUING
G
CLEANING
COOKING
AFTER
AND
CONSUMPTI
PREPARING
ON
PREPARING
CONSUMIN
FOR
G
SERVICE
SERVING
Figure _. Food and Beverages Chart
This Food and Beverages figure shows the BanicaStay cycle, it includes storing, issuing,
cooking and preparing, preparing for service, serving, consuming, cleaning after
consumption, and purchasing.
Ordering Process
GREET DINERS
BE
USE
THOROUGHLY
VERSED ON RESPECTFUL
TITLES
YOUR MENU.
DON'T
LISTEN
INTERRUPT
1. Greet the diners the minute they walk in the door.

2. Use respectful titles sir, ma'am, and miss work well.
3. Don't interrupt.
4. Listen intently and pay attention to what they want.
5. Be thoroughly versed in the menu. Ask questions and repeat their orders to make sure you
get them right.
Inventory Process
Mo
nito
ring
the
Reporting
Analytics
Stoc Raw
Material
Manageme
k nt
Inven
tory
Roles and
Proce Recipe
Manageme
Permission
ss nt and
Costing
Central
Shelf Life
kitchen
Manageme
Manageme
nt
nt
Monitoring the Stock. It calculates the balance stock automatically and tallies it with the
available physical stock.
Raw Material Management. Managing the restaurant inventory is necessary to avoid

wastage. Restaurant management software becomes essential for the same. Use these
points to make sure that your stock is efficiently used.
Recipe Management and Costing. Standardization and Management of Recipe are

essential for proper inventory management as it helps in curbing food costs. The quantity
of each ingredient to be used is specified; therefore, the inventory management system
can quickly judge the number of days the remaining stock will last.
Central kitchen Management. In more prominent establishments such as a long chain

and quick service restaurants, you may have a central kitchen where the food is prepared
and sent to the other outlets. Posist allows you to manage the overall circulation of the
food based on the outlet requirements.
Shelf Life Management. Shelf-life management is an integral part of inventory

management for restaurants. Each item in the inventory has a specified shelf life. Some
items like rice can last for years, while some, like vegetables, have an experience before
they spoil. Therefore, managing the shelf life of perishables is essential.
Roles and Permission. Thefts in the restaurant are a vice that cannot seem to be
controlled despite all preventive measures. The variance feature mentioned earlier helps
you detect a discrepancy in the stock to prevent your staff from pocketing the raw
materials.
Reporting Analytics. Reporting and analytics are critical features of restaurant inventory
management that help in restaurant operations. The sales reports and raw material usage
helps forecast and create plans. Profit and loss reports are generated depending on the
stock sale and consumption.
Schematic Diagram
a. Floor Plan (depends on how many floor)
b. Dining and Kitchen Lay out
c. Front Elevation, Rear Elevation, Left side Elevation, and Right side Elevation
h. Aerial View
i. Lighting Lay out
j. Septic Vault
k. Grease trap detail
List of Materials
Utilities
Kitchen Equipment’s
Name Unit Cost Quantity Total Cost

Freezer 13,750.00 1 Php 13,750.00
Refrigerator 60,745.00 1 Php 48,745.00
Oven 27,595.00 1 Php 23,595.00
Gas/Electric Cooking Range 28,995.00 2 Php 31,690.00
Mixer 2,675.00 1 Php 2,675.00
Blender 1,898.00 2 Php 2,796.00
Microwave 8,745.00 1 Php 4,745.00
Fryers 3,425.00 2 Php 6,850.00
Slicer 6,995.00 2 Php 3,990.00
Beverage Dispenser 1,280 2 Php 2,560.00
Shelves/Storage Racks(5 layers) 5,000.00 2 Php 10,000.00
Coffee Brewer 3,595.00 1 Php 3,595.00
Exhaust Hood 6,500.00 1 Php 6,500.00
Heater 1,183.00 2 Php 2,366.00
Rice Cooker 4,427.00 3 Php 13,281.00
Griddle 2,649.00 1 Php 2,649.00
Sinks 3,380 3 Php 10,140.00
Food Preparation Counter (2 layer) 3,750.00 2 Php 7,500.00
TOTAL Php 197,427.00
Plate wares and Hollowware

Name Unit Cost Quantity Color Sizes Total Cost
Plates 33.00 108 White 9 inches Php 3,564.00
Bowls 35.00 100 White 6 inches Php 3,500.00
TOTAL Php 7,064.00
Glassware’s
Name Unit Quantit Color Size Total Cost
Cost y s
Cylindrical Glass 58.00 60 Transparen 12oz Php 3,480.00
t
Footed High ball 35.00 60 Transparen 12oz Php 2,100.00
Glass t
Cups/Mugs 32.00 50 Brown 8oz Php 1,600.00
TOTAL Php 7,180.00
Flat wares
Name Unit Cost Quantity Color Sizes Total Cost
Spoons(dozen) 108.00 9 Silver 25cm Php 972.00
Fork(dozen) 108.00 9 Silver 25cm Php 972.00
TOTAL Php 1,944.00
Hand Tools and Cutleries

Unit Quantit
Name Cost y Color Sizes Total Cost
Php
Turner 15.00 3 Black 12 inches 45.00
Php
Ladle 35.00 8 Silver 35 cm 280.00
Php
Utility Trays 71.94 8 Brown 18"x36"x2" 575.52
Php
Tong 76.00 5 Black 12 inches 380.00
Php
Whisk 68.00 3 Silver 18 inches 204.00
Php
Mixing Bowl 118.00 10 Silver 30x10cm 1,180.00
Php
Peeler 65.00 5 Black 16cm 325.00
Chopping red, blue, green, Php
Board 88.00 6 brown 26x36cm 528.00
Php
Can Opener 103.00 2 Silver/Black Medium 206.00
15cm to 30 Php
Knife (set) 999.00 1 Silver cm 999.00
Php
Colander 160.00 5 Silver 30x10cm 800.00
Php
Strainer 98.00 2 Silver 35cm 196.00
Php
Grater 126.00 3 White Medium 378.00
Php
TOTAL 6,096.52
Pots and Pans

Unit Quantit Colo
Name Cost y r Size Total Cost
Silve
Sauce Pan 745.00 5 r 8 inches (4qt) Php 3,725.00
Fry Pan 685.00 3 Silve 12 inch Php 2,055.00
r
Silve
Sauté Pan 649.00 5 r 7 inches (3 qt) Php 3,245.00
Silve 13.5 inches(8
Stock Pot 759.00 5 r qt) Php 3,795.00
Double Boiler 478.00 2 Black 20 cm(4qt) Php 956.00
TOTAL Php 13,776.00
Dishwashing and cleaning supplies

Sponge 25.00 5 Php 125.00
Dishwashing liquid (1L) 110.00 5 Php 550.00
Steel Scrubber 18.00 3 Php 54.00
Disinfectant(1L) 89.00 5 Php 445.00
Floor Mop 169.00 2 Php 338.00
Broom 80.00 3 Php 240.00
Dust pan 70.00 2 Php 140.00
Micro Fiber Cloth 53.00 2 Php 106.00
Liquid Detergent (1L) 108.00 5 Php 540.00
Fabric Condioner (1L) 170.00 5 Php 850.00
Gloves 55.00 3 Php 165.00
Brush 63.00 2 Php 126.00
Spray Cleaner 30.00 3 Php 90.00
Trash Bag 25.00 10 Php 250.00
TOTAL Php 4,019.00
Cleaning Materials Supply
Cleaning Materials Supplies Qty Unit Price Unit Cost
Waste Segregating Dustbin 20 Pcs 117.85 2,357.00
Bucket And Mop 12 Pcs 155.5 1,866.00
Bathroom Cleaner Kit 10 Pcs 200.00 2,000.00
Duster 8 Pcs 50.00 400.00
Disinfectant 10 Gal 115.00 1,150.00
Glass Cleaner 5 Gal 139.00 695.00
Rubber Gloves 1 Box 139.00 139.00
Squeegee 7 Pcs 139.00 973.00
Limescale Remover 5 Gal 250.00 1,250.00
Plunger 10 Pcs 85.00 850.00
Surface Wipes 5 Pcs 300.00 1,500.00
Sanitizers And Sprays 5 Gal 226.00 1,130.00
Air And Water Purifiers 4 Pcs 1,249.00 4,996.00
Broom And Dust Pan 5 Pcs 350.00 1,750.00
Total 21, 056.00
Food and Beverages Supply
Tools And Equipment Qty Unit Price Unit Cost
Non-Stick Frying Pan 10 pcs 339.00 3,390.00
Saucepan 5 Set 12,210.00 61,050.00
Stock Pot 5 Pcs 3,598.00 17,990.00
Sheet Pans 10 Pcs 692.50 6,925.00
Glass Baking Dish 10 Pcs 1,602.00 16,020.00
Knives 5 Set 1,400.00 7,000.00
Measuring Spoons 10 Set 398.00 3,980.00
Measuring Cups 10 Set 430.00 4,300.00
Wooden Spoon 5 Set 875.00 4,375.00
Fish Turner 5 Pcs 1,310.00 6,550.00
Peeler 10 Pcs 600.00 6,000.00
Wire Whisk 10 Pcs 200.00 2,000.00
Food Tong 10 Pcs 156.00 1,560.00
Cutting Boards 5 Set 2,050.00 10,250.00
Colander 10 Pcs 299.00 2,990.00
Prep Bowls in Every Size 5 Set 4,100.00 20,500.00
Can Opener 10 Pcs 399.50 3,995.00
Microplate Zester 5 Pcs 815.50 4,077.50
Immersion/ Stick Blender 5 Pcs 896.00 4,480.00
Salad Spinner 5 Pcs 490.00 2,450.00
Grater 5 Pcs 499.00 2,495.00
Shears 5 Pcs 900.00 4,500.00
Citrus Juicer 5 Pcs 966.66 4,833.30
Garlic Presser 10 Pcs 121.00 1,210.00
Knife Sharpener 5 Pcs 495.00 2,475.00
Grill Pan 5 Pcs 1,350.00 6,750.00
Spatula 10 Pcs 498.00 4,980.00
Ladle 10 Pcs 180.00 1,800.00
Oven Mitts 10 Pcs 144.00 1,440.00
Trivet 10 Set 246.00 2,460.00
Food Storage Containers 10 Pcs 899.00 8,990.00
Parchment Paper 10 Pcs 359.00 3,590.00
Towels 20 Pcs 10.00 200.00
Dish Rack 4 Set 3,500.00 7,000.00
Kitchen Scale 5 Pcs 399.50 1,997.50
Slotted Spoon 5 Pcs 60.00 300.00
Refrigerator 3 Pcs 40,918.00 122,754.00
Freezer 3 Pcs 22,750.00 68,250.00
Food and Beverages Supply count

Tools And Equipment Qty Unit Price Unit Cost
Microwave Oven 3 Pcs 7,601.00 22,803.00
Stove 4 Pcs 2,199.50 8,798.00
Blender 4 Pcs 1,900.00 7,600.00
Big Rice Cooker 3 Pcs 3,248.00 9,744.00
Food Processor 4 Pcs 1,554.00 6,216.00
Steamer 2 Pcs 750.00 1,500.00
Electric Hand Mixer 4 Pcs 650.00 2,600.00
Sauté Pan 5 Pcs 215.00 1,075.00
Strainer 5 Pcs 122.00 610.00
Cauldron 5 Pcs 199.00 995.00
Ranges And Ventilation 1 Pcs 8,997.00 8,997.00
Deep Fryer 3 Pcs 2,496.00 7,488.00
Sink 2 Pcs 550.00 1,100.00
Stainless Steel Table 2 Pcs 3,975.00 7,950.00
Lpg Tank 3 Pcs 2,900.00 8,700.00
Total 532,083.30
Emergency Equipment’s
Fire extinguisher 108.00 2 Php 590.00
First aid kit 108.00 2 Php 250.00
TOTAL Php 840.00
Office supplies
Bond Paper Long Php 175.00 1 box Php 175.00
Bond Paper Short Php 150.00 1 box Php 150.00
Pen Php 100 1 box Php 120.00
Pencil Php 94.75 1 box Php 94.75
Stapler Php 110.00 1 pc Php 110.00
Scissors Php 45.00 2 pcs Php 90.00
Calculator Php 89.00 1 Php 89.00
Folder Long Php 6.00 10pcs Php 60.00
Folder Short Php 5.00 10pcs Php 50.00
Record Book Php 55.00 1 pc Php 55.00
Tape Php 25.00 1 pc Php 75.00
Computer Php 10,650.00 1 pc Php 10,650.00
Printer Php 5,899.00 1 pc Php 5,899.00
TOTAL Php 17,617.75
Construction Materials Supply count
Construction Materials Qty Unit Price Unit Cost
Motor Control 15 Pcs 999.00 14,985.00
Water 60 Gal 25.00 1,500.00
Roof 150 Pcs 285.00 42,750
Vulcaseal 5 Gal 450.00 2,250.00
Hollow Blocks 5,000 Pcs 60.00 300,000.00
Total 1,105,740.00
Dining Furniture and Equipment’s
Unit Material
Name Cost Quantity Total Cost
Long Table 1,899.00 1 Php 1,699.00 Wood
Php wood
Round table 1,390.00 7 Php 1,240.00
Chair 299.00 18 Php 5,382.00 wood
Vase 69.00 9 Php 621.00 ceramic
Ceiling Lights 778 8 Php 6,224.00
Computer 10,879.00 1 Php 10,879.00
Hand dryer 1,399.00 1 Php 1,399.00
Air conditioner 33,195.00 2 Php 18,390.00
Utensil Sterilizer 999.00 1 Php 999.00 metal
Cashier Desk 7,477.00 1 Php 3,477.00 wood
Signage/Menu Board 1,325.00 1 Php 1,325.00
TOTAL Php 51,635.00
Total Cost
Lis of Materials Total
Kitchen equipment’s 197,427.00
Plate wares and hollowware 7,064.00
Glassware 7,180.00
Flat wares 1,944.00
Hand tools and cutleries 6,096.00
Pots and pans 13,776.00
Dishwashing and cleaning supplies 4,019.00
Cleaning material supply 21,056.00
Food and beverage supply 532,083.00
Emergency Equipment’s 840.00
Office supplies 17,617.75
Construction materials supply count 1,105,740.00
Dining and Furniture Equipment’s 51,635.00
Total 1,966,477.75
Section 6
MANAGEMENT ASPECT
SWOT Analysis
STRENGTH WEAKNESSES
1. Multi- lingual staff 1. Lack of product and services
2. Modern technology 2. Signal and WIFI services
3. Staffs know about their obligation 3. Strong existing competitors
OPPORUNITIES THREATS
1. Advertisement on social platforms 1. Interrupting signal and internet
2. Building stronger customer connection
relationship 2. Labor Shortage
3. High oil and coastal coast 3. Natural Disaster
Organizational Chart
Form of Business Organization
BanicaStay is a partnership type of organization that is composed of two siblings

who decided to establish an accommodation facility to give comfort to tourists and to
give a relaxing ambiance with a clean and green establishment. BanicaStay was
established by Alvin C. Mangcao, with his brother who owns the Banicafe where they are
agreed to share in all assets, profits, and financial and legal liabilities of this jointly-
owned business. The decision was agreed to by all the members and signed in a legal
agreement.
Job Description and Specification

General Manager is in charge of both the revenue and cost components of a
company’s income statement, also known as profit and loss responsibility.
Assistant General Manager will support the General Manager with all aspects of
the hotel operations. The Assistant General Manager must also demonstrate strong
communication skills and superior leadership abilities.
Front Office Manager is responsible for all duties of the front desk operation
which includes: staff training, inter-department communications, and staff scheduling.
The FOM usually works a regularly scheduled front desk shift and must be available to
work any shift as needed. The Front Office Manager should possess strong
communication skills and demonstrate leadership abilities.
Guest Service Agents are responsible for greeting and registering the guest,
providing outstanding guest service during their stay, and settling the guest’s account
upon completion of their stay. However, the realm of responsibilities will extend beyond
that of a typical front desk agent. This allows the Guest Service Agent to expand their
skill sets and work in a fast-paced environment with new challenges daily. Primary
responsibilities include: registering guests, making and modifying reservations, hotel
operator, and concierge duties. Guest Service Agents must possess a positive and upbeat
personality with a desire to deliver outstanding customer service to our guests. Guest
Service Agents must have the ability to multi-task, be detail-oriented, and be able to
problem solve in order to effectively deal with internal and external customers.
Security position will encompass aspects of both the Night Audit and Front Desk
positions as well as overseeing the safety and security of the hotel and guests throughout
the evening hours. Additional responsibilities include: conducting security walks
throughout the hotel property and responding to guest requests and any noise complaints.
Security agents must be able to problem solve and troubleshoot in order to resolve guest
issues and respond appropriately to emergency situations.
Food and Beverages Manager is a hospitality and tourism professional who he
responsible for forecasting, planning, and controlling food and beverage ordering for a
hospitality property. He also oversees the finances associated with the entire process of
purchasing food and beverages for the hotel premises. Purchasing includes the sourcing,
ordering, and transportation of food and beverages.
Chef is usually in charge of planning menus, ordering food, supervising food
preparation, and supervising the kitchen staff, especially in a restaurant or hotel
Waiter responsibilities include welcoming and seating guests, taking guest
orders, effectively communicating them to the kitchen, memorizing the menu, and
offering recommendations to upsell appetizers, desserts, or drinks.
Housekeeping Head has responsibilities include training and supervising
cleaning staff, preparing schedules and assigning duties to staff, preparing schedules
assigning duties to SF, maintaining a cleaning supply inventory, inspecting rooms and
common areas to ensure that they are clean and meet the standards, and reporting to hotel
management on the work of your team.
Room Attendants are responsible for the cleanliness of guest rooms, hallways,
and public areas in the hotel. Responsibilities include: servicing guest rooms daily in
accordance with hotel procedures, stocking cart with room supplies, and replacing bed
linens and replenishing guest room supplies. This position requires strong attention to
detail, ability to communicate effectively with guests and team members verbally or in
written form, and the ability to bend, lift, and be standing or walking all day.
Marketing and Sales responsibilities include developing unique sales plans,
engaging advertisements, emails, and promotional literature, developing pricing
strategies, and meeting marketing and sales human resource objectives.
Finance management of money includes activities such as investing, borrowing,
lending, budgeting, saving, and forecasting.
Job Title: General Manager

Job Qualifications:
1. Graduate of 4 years course of BS Hospitality Management or BS Business
Administration
2. Has experience in the said field of 3-5 years
3. Has experience in handling facilities
4. Hard working
5. Can handle pressure
6. Ability to multitask and prioritize task
7. Excellent time management skills
Assistant General Manager

1. Flexible in many ways at work
3. Graduate of 4 years course
4. Has experience in the said field of 2 years
6. Hard-working
8. Well-developed organizational skills
9. Attention to detail
10. Great verbal and written communication skills
Housekeeping head
1. High school or College graduate
2. Has an experience in cleaning big facilities of 2 years
3. Responsible
4. Hard-working
5. Friendly
Security
1. Must be High School Graduate or Senior High and Undergraduate.
2. Has an experience of 2 years or more
3. Under agency
4. Certificate of training
Food and Beverages Management

1. Organize and hospitable
3. Hard-working
5. Designing unique menus
6. Handling customer complaints
7. Creating company policies
Chef
1. Setting up the kitchen
5. Hardworking
Waiter
1. Welcoming and seating guests
2. Taking guests orders
3. Communicating them effectively to the kitchen and in kitchen
4. Memorizing the menu
5. Has certificate in training for service
6. Must be High School graduate or Senior High School Graduate or Undergraduate
Front Office Clerk

1. Has Bachelor’s Degree in Accountancy or Business Administration
3. Hard-working
6. Has a professional manner
7. Responsible for greeting guests
Marketing and Sales

1. Generating unique sales plans
2. Creating engaging advertisements
3. Developing pricing strategies, meetings, marketing and etc.
4. Graduate of 4 years course of Marketing or Business Administration
6. Responsible
Key Measures to Retain Employees

Owning a restaurant is a thrilling endeavor. Yes, there was a lot of work to be
done, including managing your finances, ensuring the quality of your meals, and
marketing your business. But if you really put your heart into it, all that laborious work
will turn out to be a lot of pleasure. It takes more than one person to manage a
BanicaStay. Think about how BanicaStay would have done everything on its own, from
cooking a variety of meals to simultaneously collecting payments from several
consumers. At this type of homestay, the food required to be inspected by a chef,
prepared by line cooks, and served by waiters and waitresses. A chef was required to
check the food, line cooks to make it, and waiters and waitresses to serve it. A runner to
get it to the guest rooms at this homestay, perhaps. Everyone is responsible for their own
duties, and BanicaStay benefits greatly from teamwork.
To guarantee the organization's staff members were kept. The measure will be
thought about by the proponents.
1. Employee Compensation. This includes salaries, bonuses, paid time off, health
benefits, and retirement plans.
2. Communication and Feedback. Employees want to know that you’re listening
and really hearing their feedback. It will make employees to feel that they can
come with their ideas and the proponents will make sure that owners will connect
with each staff member on a regular basis.
3. Training and Development. The proponents will make it as the priority to invest
in the employee’s professional development and seek opportunities for them to
grow.
4. Recognition and Reward System. Such as employee of the years and rewards
that will benefit the employees.
Key Personnel
Employees and staff members are perhaps the major players or significant factors
in the success of the establishment. Establishing a quick and simple cooking flow in the
kitchen with the head chef and line cook to deliver speedy service to the customers. With
the help of the general manager, who can then advise and plan for a smoother work flow
starting with greeting guests or getting rooms from the reservation manager up to the
receptionist and continuing until guests arrive at their assigned rooms. Since the
establishment couldn't succeed without the visitor coming in and using the goods and
services it provides, the guest or customer is also a significant contribution to the
business.
General Manager. Effectively acts as scaled-down CEO, overseeing the daily
operations of a business segment, department, or stand-alone retail location. They ensure
strategic goals are met by setting operational policies, creating and maintaining budgets,
managing employees, and more.
Assistant General Manager. Is responsible for keeping perfect coordination
between all departments and controlling their operation about the company's standards,
revenues and controlling costs, and the highest comfort and satisfaction for guests.
Housekeeping. Responsible for doing such work If you need fresh towels, you
can call housekeeping.
Security. A thing deposited or pledged as a guarantee of the fulfillment of an
undertaking or the repayment of a loan, to be forfeited in case of default.
Food and Beverages Manager. Plan, organize direct, control, and evaluate the
operations of restaurants, bars, cafeterias, and other businesses that operate serving food
and beverage.
Chef. A professional cook is typically the chief cook in a restaurant or hotel.
Waiter. A man whose job is to serve customers at their tables in a restaurant.
Front Office Clerk. Represents the first point of contact with the clients of a
business, and the hospitality industry. They perform essential front desk administrative
duties including answering phone calls, greeting clients, and overseeing the office budget.
Also known as a front desk receptionist.
Marketing and Sales. Is responsible for maximizing by developing strategies and
business plans to increase revenue.
Employee Benefits
Free lunch breaks and overtime compensation, which would cost the corporation
10% of each employee's daily wage, are among the benefits provided to staff. In
accordance with the law, employees would also be entitled to SSS, Pag-Ibig, and
PhilHealth benefits. When workers show up for work on a holiday when the company
decides to operate, their pay will be twice for the day. Every employee has the option of
using their weekly day off. This benefit mandates that all companies—private, formal or
informal—provide social insurance for their workers.
Employee Training
Employee task management is aided through training and development, which
depends on a deeper comprehension of processes and clearly stated objectives.
Employees will need less time to figure out how to complete tasks because they are well-
versed in the abilities necessary for their position. Another great method to keep talented
employees is to give them opportunity to develop. Give them the tools and funds they
require to enroll in training programs. Supporters can also help new hires develop their
skills by doing the same for them. Paying for their participation at conferences and
lectures is one strategy.
Pag-IBIG
The maximum contribution to the Pag-IBIG Fund is 200, and both the employer
and the employee are required to contribute. A safe and practical savings option that
offers you substantial annual dividend income for securing your future.
Social Security System
The updated SSS monthly contribution for employed members with monthly
incomes of Php17,500 or more is 1,920. The employer is required to contribute 8%, or
$1,400, from this amount, with the remaining 4%, or Php700, withheld from the
employee's salary.
Company Policies
Time Off and Attendance Policy. Rules and regulations regarding work
schedules and absences are outlined in time off and attendance policy. It should specify
how staff members are expected to plan paid or unpaid time off and alert management to
absences or late arrivals. It should also highlight the repercussions of disregarding
absence policies.
Equal Opportunities Policy. BanicaStay provides equal employment
opportunities to all employees and applicants for employment without regard to race,
color, religion, gender, sexual orientation, gender identity, national origin, age, disability,
genetic information, marital status, amnesty, or status as a covered veteran in accordance
with local laws.
Confidentiality. The clients and other parties with those who do business entrust
the company with important information relating to their businesses. It is the policy that
all information considered confidential will not be disclosed to external parties or to
employees without a “need to know.” If an employee questions whether certain
information is considered confidential, he/she should first check with his/her immediate
supervisor.
Environmental Policy. BanicaStay is committed to striving to achieve
environmental and social sustainability and meet the highest international standards in
regard to the environment, conservation, and corporate responsibility. The daily operation
is geared towards the ecological preservation of the surrounding environment.
Outside of the Employment. Activities and conduct away from the job must not
compete with, conflict with, or compromise the company’s interests or adversely affect
job performance and the ability to fulfill all job responsibilities. Employees are prohibited
from performing any services for customers on nonworking time that are normally
performed by BanicaStay. This prohibition also extends to the unauthorized use of any
company tools or equipment and the unauthorized use or application of any confidential
information. In addition, employees are not to solicit or conduct any outside business
during paid working time. Safety. It is the responsibility of each employee to conduct all
tasks in a safe and efficient manner complying with all local, state safety, and health
regulations and program standards, and with any special safety concerns for use in a
particular area or with a client.
Progressive Discipline. BanicaStay supports the use of progressive discipline to
address issues such as poor work performance or misconduct. The progressive discipline
policy is designed to provide a corrective action process to improve and prevent a
recurrence of undesirable behavior and/or performance issues.
Recruitment Process
Define Job Final Selection Final Selection

Requirements and Job Offer and Job Offer
Job Reference Onboarding

Advertisement Checks and Training
Resume Background
Screening Checks
In-person Skills
Interviews Assessment
Define Job Requirements. Start by clearly defining the job requirements for the
position at Banicastay. Identify the skills, qualifications, and experience necessary for the
role, as well as any specific attributes or characteristics that would be valuable.
Job Advertisement. Create a compelling job advertisement that highlights the
key responsibilities and benefits of working at Banicastay. Post the job advertisement on
various relevant platforms such as online job boards, professional networks, and social
media channels. Additionally, consider reaching out to industry-specific communities or
associations to attract suitable candidates.
Resume Screening. Review the received resumes and shortlist candidates based
on their qualifications and relevant experience. Look for individuals who demonstrate a
strong fit with the job requirements and have a passion for the hospitality industry.
In-person Interviews. Invite the top candidates for in-person interviews at the
Banicastay office or a convenient location. Structure the interviews to include both
behavioral and situational questions to evaluate their ability to handle real-life scenarios.
Consider involving relevant stakeholders from different departments to assess their
compatibility and collaboration skills.
Skills Assessment. Depending on the position, administer skill-based tests or
assignments to evaluate the candidates' practical knowledge and abilities. For example, if
recruiting for customer service roles, simulate a customer interaction scenario and
observe how the candidates handle it.
Reference Checks. Contact the references provided by the final candidates to
gain insights into their past performance and work ethic. Ask specific questions about
their strengths, weaknesses, and overall suitability for the role.
Background Checks. Conduct background checks, including employment
verification and criminal record checks, to ensure the candidates' information aligns with
their application and to maintain a safe and trustworthy work environment.
Final Selection and Job Offer. Assess all the collected information and select the
most suitable candidate for the position at Banicastay. Extend a formal job offer,
including details such as compensation, benefits, start date, and any other pertinent
information. Provide a reasonable timeframe for the candidate to consider the offer.
Onboarding and Training. Once the candidate accepts the offer, initiate the
onboarding process. Provide the necessary training and orientation to ensure they have a
smooth transition into their new role. Introduce them to the team, company policies, and
procedures, and assign a mentor if applicable.
Training and Development Process
Key Activities Objectives Person Time Frame Budget
Involves
Orientation To impart skills All Monday 4,500
The employees Employee
are trained to
operate the
equipment and
machinery
correctly. The
goals are set to
improve work
efficiency and
to reduce
wastage of time.
Team Change in attitude All Wednesday 4,500

building Is to change the Employee
exercise attitude of the
employees in
terms outlook,
reaction,
feelings and
work beliefs.
The goal is to
improve
commitment
and satisfaction
of the employee
by providing
required
motivation.
Job rotation Literacy All Friday 4,500

Is to improve Employee
corporate
language
proficiency and
increase
awareness about
corporate
culture. The
goal is to make
sure employees
are able to
handle the
international
clients and
customer in a
decent way.
Need of Training and Development program. Companies often take a decision

to roll out a training and development program after identifying a specific need in the
organization. The need could be introduction of new skill or to update the existing skills
of the employee. In the case of employees working on higher level the training and
development program is introduced to improve the behavior skills and ensure teamwork
in the organization.
Training Needs Assessment. Identification of the training needs of the target group
which is to be exposed to training can be done in 2 ways:
1. Training needs assessment at organization level
2. Training needs assessment at individual or employee level.
3. Training need assessment at department / functional level
Once the target group is identified, analysis of the gap which needs to be bridged through
training. Develop specific training objectives and targets for bringing about measurable
improvement in their performance levels and enhancement in job related knowledge.
Program design
1. Develop the program contents, training methods to be used, the speakers / faculty/
subject experts to be involved, the mode of instruments to be used, training aids to
make the training program more result oriented.
2. Identify all training aids which are required for the desired training technique
3. Prepare the background material like write up on case, role play, incident method.
Also ensure that qualitatively and quantitatively the background reading material
meets the norms of delivery of the training objective
Critical preview of program. Administration and detailed physical fragments
Validation. Introduce and validate training before a representative audience. Pilot test
all training aids, equipment etc to ensure perfect delivery on the D day
Program implement action. Conduct the program as planned, which each activity
going as per schedule
Evaluation and Follow Up

Assess program success according to:
Reaction. Notify the document the learner’s immediate reaction to the training.
Learning. use feedback devices or pre and post tests to measure what learners have
learnt.
Behavior. in consultation with the supervisor, observe the behavioral changes in the
training. This is one way to measure the degree to which learners may apply new skills
and knowledge to their jobs.
Training Matrix
Activities Objective Person- Time Materials Budget
Involved Travel
Food safety and To assist and F&B, January Pencil 60,000
hygiene guide them in Housekeeping, 4, 2022
understanding Bar. Notebook
the do's and Laptop
don'ts of food
preparation Projector
and handling. Microphone
Fire safety To assist F&B, March Pencil 60,000
people with Housekeeping, 14, 2022
understanding Bar, Security, Notebook
what to do in Frontdesk. Laptop
the event of a Projector
fire
emergency Microphone
and the Fire
potential extinguisher
dangers that
could result in
a fire hazard.
Dealing To instruct F&B, April Pencil 45,000
customers them how to Housekeeping, 20,2022
properly Bar, Notebook
handle client Frontdesk, Laptop
complaints Security
and customer Projector
complaints. Microphone
Leadership To assist them Managers, May 2, Pencil 45,000
Training in the Frontdesk, 2022
development F&B, Bar, Notebook
of analytical Security, Laptop
skills and Housekeeping.
abilities. Projector
Microphone
Personal To assist them Managers, June 22, Pencil 45,000
Development in growing F&B, Bar, 2022
and increasing Security, Notebook
their Frontdesk, Laptop
production by Housekeeping.
effectively Projector
managing Microphone
their
priorities.
Communication To assist in Managers, July 1, Pencil 45,000
Skills Training enhancing F&B, Bar, 2022
one's capacity Front desk, Notebook
to clearly Security, Laptop
send his or Housekeeping.
her message, Projector
as well as Microphone
improving
one's ability
to interpret
other people's
messages.
Skills Training To help Managers, August Pencil 40,000
students in F&B, Bar, 22, 2022 Notebook
gaining the Front desk,
knowledge Security, Laptop
and skills Projector
necessary to
fulfill the Microphone
requirements
of their job
positions in
their
profession.
Incentives
The hospitality industry often finds it difficult to retain employees, it's now more
important than ever to understand what employees want. Here are the employee incentive
programs that will help the workers be happier, more productive, and stay longer.
1. Offer Career and Personal Development
2. Allow Flexible Schedules
3. Employee Recognition
5. Mentoring Programs
7. Offer Health and Wellness Programs
8. Create a Family Atmosphere
9. Have Fun at Work
10. Come up with Low-Cost and No-Cost Perks
Rules and Policies
Check-In. Check-in time is any time after 2 pm. If you arrive earlier, the
receptionist will be pleased to store your luggage until your room is ready. Guest will be
required to present his own valid credit/debit card upon check-in along with a valid form
of identification, especially if you have already prepaid by a credit card your reservation
before your arrival.
Check-Out. Check-out is at midday. If you require a later check-out, please
contact the receptionist before 11 AM on the day of departure BanicaStay will do the best
to accommodate your request but BanicaStay cannot guarantee that it would be possible.
A charge may be applied depending on availability. Any delay in checked-out will result
in an extra night being added to the final bill. The BanicaStay can accommodate guest
luggage complimentary at the reception after check-out time if needed.
Payment Methods. For prepaid reservations, you have to pay in advance either
by a valid credit card or by bank transfer. Please note that if the payment is done with a
credit card belonging to another person who won’t be present at the inn, BanicaStay will
need a written authorization sent by the credit card holder with a copy of his credit card
and a copy of his ID. BanicaStay reserves all rights to refuse access to the room to any
guests who are not able to show us the credit card he used for his prepaid reservation or if
BanicaStay did not receive the authorization before his arrival. For non-prepaid
reservations, upon arrival, you can pay cash or by a credit card number such as VISA, or
MasterCard.
Cancellation Policy. All rooms are subject to a cancellation policy depending on
which kind of rates/reservation you have chosen. Prepaid reservations cannot be canceled
or modified and are non-refundable.
Wireless Internet Access. Complimentary wireless internet service is offered to
all guests in their rooms and all the areas. The optic fiber allows a quick and stable
connection. For login and password, please ask the reception.
Valuables, if you travel with valuables, there is a safety box in your wardrobe.
BanicaStay is not responsible for any stolen or lost items.
Employee Schedule
Section 7
IMPLEMENTATION SCHEDULE
Gantt Chart
Mar Apr May Jun Jul Aug Sept Oct Nov Dec Jan Feb
Activities
2021 2021 2021 2021 2021 2021 2021 2021 2021 2021 2022 2022
Searching for the
Establishment to
be developed
Establishment
Proposal to be
developed
Identifying the
Objectives of the
study
Identifying the
target market
Identify SWOT
analysis
Development of
Products and
Costing
Finalize Food and
Beverage menu
Identify Direct
and Indirect
Competitors
Making of Survey
Questionnaire
Data Gathering
Tally of
Respondents Data
Developing
Operation Cycles
Canvassing of
Materials
Market Feasibility
Study
Sales Projection
Making of Floor
Plan
Revision and
Finalizing of the
Study
Final Checking of
the Study
Final Defense
Final Revision
Approval
Process permits
Contacting
Distributors
Buying od
Construction
Materials
Start of
Developing the
Establishment
Buying of
production
materials and
supplies
Hiring additional
staffs
Training the new
and old staff
Testing
Appliances
Food Tasting
(Menu)
Soft Opening
Section 8
FINANCIAL ASPECTS
Financial Assumptions
Employee Salary Schedule
Rooms, Facilities, and other services Sale forecasting
Food and Beverage Weekly Forecasting (Breakfast)

Food and Beverage Weekly Forecasting (Lunch)
Food and Beverage Weekly Forecasting (Dinner)

Overall Food and Beverage Sales
Projected Profit and Loss Statement
Projected Balance Sheet

Section 9
ENVIRONMENTAL ASPECT
Water Waste Disposal
The relevance of wastewater treatment for any type of water that has been
adversely affected by human activity homestay generate a large volume of wastewater or
use water with visitors and employees washing, cleaning, and cooking regularly because
water is never destroyed or created once it is used, it is returned to rivers, lakes, or the
ocean depending on location, BanicaStay does an excellent job of managing or
segregating water waste disposal by having a good drainage facility that can separate the
water from other objects before it is discharged into lakes, oceans, and rivers because
wastewater that is not adequately treated before disposal poses a risk to public health and
the environment and is classified as pollution, BanicaStay properly facilitates water waste
disposal to assist and protect the environment.
ARTICLE A TITLE Section 1A. 01 - Title - This Code shall be known as the
“San Carlos City Environment Code”. ARTICLE B NATURE AND SCOPE Section 1B.
01 - Nature and Scope – This Code shall apply to all lands and its resources, both public
and private, the forest ecosystem, including its natural resources therein, all the minerals
and its by-products that can be found on lands, beds of seas, rivers, lakes, streams and
creeks and bodies of water in and around the territorial waters; and, the air, the air space
and elements and resources, within the territorial jurisdiction of the City of San Carlos.
ARTICLE A SCOPE OF POWERS
Section 3A.01 - Scope of Powers — In addition to the powers, duties and functions of the
City Mayor to adopt adequate measures to safeguard and conserve land mineral, marine,
forest and other resources, as provided under Section 455(b)(3)(vii), other specific
powers, functions and responsibilities of the city, are enumerated in Section 17, RA 7160,
as follows:
Provision of: (1) water and soil resource utilization and conservation projects, and inter-
barangay irrigation system, (2) communal irrigation, small water impounding projects
and other similar project, artesian wells, spring development, rainwater collectors and
water supply systems, seawalls, dikes, drainage and sewerage, and flood control, pursuant
to Section 17 (b)(2)(i) and (viii), and 17 (b)(3)(iii) of RA 7160.
Garbage Disposal
Garbage disposal in inns is critical since waste disposal is becoming increasingly

difficult. Furthermore, it is beneficial to the establishment. BanicaStay establishments
produce tons of waste every day due to a variety of facilities and the need to clean and
replace almost everything for new guests. Having a suitable and sufficient inn waste
management system in place can save your business time, money, and resources while
also helping to save the environment. If you have the correct waste management system
in place, managing your garbage can be safe, simple, and a wonderful way to pitch your
service to future customers.
The BanicaStay establishment is increasingly pioneering the way for a more
environmentally friendly approach to waste management. Inn trash is huge and diverse
because it is a part of the largest industry. The following are some of the objects that
BanicaStay dispose of:
1. Toiletries for restrooms
2. Wasted food.
3. Glass and drink waste
4. Cleaning products' packaging
5. Bedding and towels that have been considered unfit for guests.
6. Electrical and Electronic Waste (WEEE) (WEEE)
7. Garden waste
8. Glass
9. Cardboard
10. Paper
Garbage or waste contains all the unwanted items. Plastic is one of the most
common waste components, posing a threat to the environment and living things. This
waste is frequently collected by garbage collectors. BanicaStay follows the 3R's and is
quite particular about waste separation. They utilize separate containers for dry and wet
garbage, as well as a separate trash bag for sanitary waste.
Ethical Consideration
Ethical concerns are a collection of guidelines that use to develop and conduct our
studies. It is a set of ideals and principles that should be observed when conducting
human affairs. Ethics ensure that no one acts in a way that is detrimental to society or an
individual. Voluntary involvement, informed permission, anonymity, confidentiality,
potential for harm, and results communication are among the factors that prevent people
and organizations from engaging in cruel behavior.
1. It will not force anyone to answer the questionnaire and make sure that all the
personal information of the respondents will be confidential.
2. In the creation of questionnaire, offensive, discriminatory, or other undesirable
wording must be avoided.
3. Respect for the dignity of research participants should be obtained from the
participants prior to the study. The protection of the privacy of research
participants must be ensured. Adequate level of confidentiality of the research
data should be ensured.
Section 10
SOCIO-ECONOMIC ASPECTS
Government
In BanicaStay, the role of the government is to advance the social, economic,

environmental, and cultural well-being of its citizens. Tourism must be connected to this,
and local governments are in charge of creating their own tourism plans that specify the
priorities for the medium and long term as well as how they intend to advance
community well-being. The following community outcomes as a result of increased
tourism must be described in the plan, along with how they were found and how the local
government will assist. The Local Government Tourist Strategy may support national
tourist strategies, regional tourism strategies, and economic development strategies. It
also lays the groundwork for local governments' involvement in tourism.
The hotel and tourist industry are impressive. Governments can affect the
provision of hospitality and tourism goods in an almost infinite number of ways,
including through the regulation of commerce, corporate and real estate development
initiatives, cultural and historic preservation measures, and taxation policies.
Governments may also be involved in spending tax dollars to promote privately owned
and run attractions. In order to finance these marketing campaigns, legislators enact an
accommodation tax, and bureaucrats choose which tourist attractions and locations will
be promoted.
Business success is directly affected by political decisions that influence the
environments – economic, ecological, and social – under which hospitality and tourism
functions. This raises the issue of whether the sector and its interests are well represented
in the halls of government.
Society/Community
The benefits received by suppliers and contractors as a result of the employment

and income produced by suppliers who provide goods and services to hospitality
businesses will be guaranteed by BanicaStay. In other words, induced impact happens
when household income and wages from suppliers and employees are redistributed
toward local consumer items, further boosting the economy. The BanicaStay will greatly
contribute to the development of local societies, the enhancement of living conditions,
and the decrease in crime rates in the places where it operates by creating jobs and
enhancing local infrastructure. Included in the company's expenses are payments made to
vendors, wages received, and taxes and fees. In addition to increasing municipal tax
income, these investments also help to decrease the unemployment rate and the number
of people receiving welfare. BanicaStay will also take into account the sizeable sum of
money invested on the development or expansion of the business facility. Through
household spending and infrastructure, all of these expenses and income are returned to
the neighborhood.
Employees
An employment contract states the specific services that an employee will do for
an employer. The employee receives a salary or hourly wage in exchange. Even though
some terms of an employment contract are negotiable, the employer ultimately decides
what those terms and conditions will be. The agreement may also be terminated by both
parties. A verbal discussion, a written email, or a job offer letter might all serve as an
employment agreement for a specific employee. The employment offer may be made
explicitly in a written employment contract or implicitly during an interview.
The BanicaStay provides job opportunities to the locality which reduces the
unemployment rate of the economy. This implies an increase of job
opportunities to the society wherein they can be part of the manpower of the
Accommodations business. Through this, unemployment rate of the country will be
reduced.
Section 11
SUMMARY AND FINDING CONCLUSION AND RECOMMENDATION
Summary of Findings
The primary goal of this research is to determine whether or not establishing the
Banicastay in Sipaway Island, San Carlos City is feasible and profitable in the long run.
This study discusses the benefits and drawbacks of the location and the people who live
in the surrounding area. The benefits section of this study can be found in Section VI. The
marketing aspect of this study addresses the job opportunities that will be available to the
people of San Carlos. This study also aims to boost the municipality's economic rate and
generate more revenue to help beautify the area. The supporters want to help the location
be introduced to the public, particularly in the hospitality industry.
Conclusions
In conclusion, the proponents might infer that doing a feasibility study can help
students develop critical thinking skills as well as patience and devotion. Completing
various portions allows us to be more attentive and responsible proponents, both of which
was critical in the near future. This research strives to provide with the necessary skills
and information for the future careers. On the other hand, this research may be successful
in the near future. Banicastay is just a matter of hard work and perseverance, knowing
that it has already have knowledge about the aspiring business itself in the near future by
enhancing ourselves by completing each of the feasibility study's sections, the results
were fine, and this study has a big potential to be established in the near future because of
the accurate results in terms of accounting and important details needed to have first
before putting up a business. To summarize, any business has the potential to succeed in
the near future; all it takes is endurance, patience, hard work, devotion, enthusiasm, and
most importantly, love for the prospective firm. This may infer that pursuing the
hospitality sector requires correct details and sufficient knowledge and abilities.
Recommendations The proponents strongly encouraged the investors to put it
up. For the benefits and growth that the project gives to the tourism and government of
Sipaway Island, San Carlos City.
Section 12
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food-and-beverage-cost-control-purchasing-purchase-procedure-purchas/storing-and-
issuing-control/
Receiving. (n.d.). Jan.ucc.nau.edu.
https://jan.ucc.nau.edu/~wlr2/ha442/class/control/receiving/
Issuing. (n.d.). Jan.ucc.nau.edu. Retrieved June 28, 2022, from
https://jan.ucc.nau.edu/~wlr2/ha442/class/control/issuing/#:~:text=The%20objective
%20of%20issuing%20is
Pre-Preparation Of Food | BNG Hotel Management Kolkata. (n.d.).
Bngkolkata.com. https://bngkolkata.com/pre-preparation-of-food/
tutorialspoint.com. (2019). Food and Beverage Services Basics.
Www.tutorialspoint.com.
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_service
s_basics.htm
Jaddoud, H. (2020, May 10). Hospitality’s Contribution to Promote Socio-
Economic Growth and Development. Www.hotelexecutive.com.
https://www.hotelexecutive.com/feature_focus/6553/hospitalitys-contribution-to-
promote-socio-economic-growth-and-development
Government Benefits That Will Help You In “Adulting” | Pru Life UK
Philippines. (n.d.). Www.prulifeuk.com.ph. https://www.prulifeuk.com.ph/en/explore-
pulse/health-financial-wellness/government-benefits-that-will-help-you-in-adulting/
#:~:text=PhilHealth%20implements%20the%20National%20Health
Hospitality, Tourism, and Politics» Boston Hospitality Review | Blog Archive |
Boston University. (2012). Bu.edu. https://www.bu.edu/bhr/2012/09/01/hospitality-
tourism-and-politics/
https://www.facebook.com/thebalancecom. (2011). What Does It Mean to Be
Employed? The Balance Careers. https://www.thebalancecareers.com/what-is-
employment-1918114
Chapter 6 - CHAPTER 6 Socio-Economic Aspect This chapter discusses the
benefits of the proposed. (n.d.). StuDocu. Retrieved June 28, 2022, from
https://www.studocu.com/ph/document/ramon-magsaysay-technological-university/
accountancy/chapter-6/8475841
https://psa.gov.ph/content/2020-annual-survey-philippine-business-and-industry-
aspbi-accommodation-and-food-service
Section 13
APPENDICES
Individual Validation for Validators
Summary of Validation Instrument
Juror’s Signature over printed name:
Summary of Reliability
of Instrument
Reliability Coefficient of Agreement
Instruction: Please put check (√) mark whether the following items should be included in
your questionnaire or put a wrong (X) mark if you do not wish it to included.
Juror 1 Juror 2 Juror 3 Juror 4 Juror 5
ITEMS
Part I Respondents
Profile:
Name (Optional)
✔ ✔
Age
✔ ✔ ✔
Sex:
✔ ✔
Civil Status
✔ ✔
Employment
✔ ✔
Average Monthly
Income ✔ ✔
Part II Survey
Questionnaire Paper
1. Reason for ✔
staying at
✔ ✔ ✔ ✔
Banica Stay?
2. What was the ✔ Sam

purpose of your
e w/ ✔ ✔ ✔
visit?
#1
3. Who are your ✔
companions
when staying in ✔ ✔ ✔ ✔
Banica Stay?
4. Types of visitors ✔
in Banica Stay? X ✔ X ✔
5. How long do ✔
you usually stay
✔ ✔ ✔ ✔
at Banica Stay?
6. From whom do ✔
you know
✔ ✔ ✔ ✔
Banica Stay?
7. What room will ✔ ✔ ✔ ✔ ✔

you avail when
staying at
Banica Stay?
How much is
the price?
8. What area do
you feel ✔ ✔ ✔ ✔ ✔
comfortable?
9. What meal do
you usually eat? ✔ ✔ ✔ ✔ ✔
10. How often do

you take your ✔ ✔ ✔ ✔ ✔
vacation?
11. What occasion
or celebration
do you usually ✔ ✔ ✔ ✔ ✔
hold at the
Banica Stay?
12. What kind of
beverages do
you prefer while
✔ ✔ ✔ ✔ ✔
staying at
Banica Stay?
13. What influence

you to go in
✔ ✔ ✔ ✔ ✔
Banica Stay?
14. What kind of

entertainment
do you prefer ✔ ✔ ✔ ✔ ✔
while staying at
Banica Stay?
15. How many
people do you
usually go in
✔ ✔ ✔ ✔ ✔
going at the
Banica Stay?
16. What mode of

payment
method would ✔ ✔ ✔ ✔ ✔
you prefer?
17. What kind of ✔ ✔ ✔ ✔ ✔

service do you
want while
staying at
Banica Stay?
18. What meal do

you prefer to
✔ ✔ ✔ ✔ ✔
order?
19. What
transportation
mode do you
✔ ✔ ✔ ✔ ✔
use before going
to San Carlos?
20. What
transportation
mode do you
✔ ✔ ✔ ✔ ✔
use before going
to Banica Stay?
21. What kind of

✔ ✔ ✔ ✔ ✔
tourist are you?
22. What sports do
you prefer to
play while ✔ ✔ ✔ ✔ ✔
staying?
23. What famous

tourist
attraction near ✔ ✔ ✔ ✔ ✔
in Banica Stay?
24. How much

entrance fee
would you ✔ ✔ ✔ ✔ ✔
prefer?
25. When acquiring

the product or
services offered
by Banica Stay, ✔ ✔ ✔ ✔ ✔
which do you
prefer to book?
26. What kind of ✔ ✔ ✔ ✔ ✔

cottage would
you prefer while
staying at
Banica Stay?
27. What
extracurricular
activities do you
prefer while ✔ ✔ ✔ ✔ ✔
staying at
Banica Stay?
28. What facilities

would you
prefer to be
✔ ✔ ✔ ✔ ✔
added at Banica
Stay?
29. What factor

influences you
to buy at the ✔ ✔ ✔ ✔ ✔
Banica Stay?
30. What type of

cuisine would
you prefer to
✔ ✔ ✔ ✔ ✔
improve our
product?
Total
Juror’s Signature over printed name:

Individual Reliability Instrument
Sample Survey Questionnaire
Business Permit
Sanitary Permit
BANICASTAY
Security and Exchange Commision
BIR Permit
BANICASTAY
DTI Permit
BANICASTAY
Bureau of Fire Protection Permit
Home Development Mutual Fund
SSS Certificate
BANICASTAY
PO. Papaya, Brgy. San Juan, San Carlos City, Negros Occidental
Sample Receipt
Restaurant Receipt
Inventory Form
Reservation Form
Booking Form
BOOKING FORM
Order Slip
Registration Form
Purchase order Form
Repair Form
Company Uniform (Front Office)
Company Uniform (Food and Beverage)
Company Uniform (Housekeeping)
Company I.D
Company Name Plate
QUILANTANG, JENNIFER D.
GENERAL MANAGER
Questionnaire This figure presents the reasons of staying in
BanicaStay. 38% out of 400 answered through
previous visit. 36% out of 400 answered
recommendations. 26% out of 400 answered walk-in.
0% for others. This indicates that the reasons of their
staying in BanicaStay that influences the respondents
to stay is mostly through previous visit.
This figure presents the purpose of their

visit in BanicaStay. 54% out of 400 answered
holidays. 9% out of 400 answered business. 18%
out of 400 answered events. 19% out of 400
answered budgets friendly. This indicates that the
purpose of their visit is mostly holidays.
This data shows that their companions
when staying in BanicaStay is 48% out of 400
respondents answered family. 25% out of 400
answered friends. 18% out of 400 answered
collegues. 9% out of 400 answered alone. This
indicates that mostly of the visitors their
companions were their family.
This data shows that the type of visitors

in BanicaStay, 23% out of 400 answered
backpackers. 49% out of 400 answered family.
9% out of 400 answered students. 19% out of
400 answered business travelers. In results to
this mostly of the visitors in BanicaStay are
family.
This figure reveals the frequency or how long
they usually stay at BanicaStay. The results show that
44% out of 400 answered overnight while 41% out of
400 stays 2 nights and 3 days. 11% out of 400 stays 1
week. 4% out of 400 answered more than a week.
This figure shows what room would be consider

to book in BanicaStay. 58% out of 400 respondents
choose standard room, 23% out of 400 respodents
choose deluxe room, 10% out of 400 preferred suite
room. And 9% preffered to book presidential suite room.
This figure indicates the area did the
guests feel comfortable, 17% out of 400
answered floating cottage. 20% out of 400
answered garden. 40% out of 400 answered
beach front. And for the room answered 23% out
of 400.
The data display the result pertaining to what

kind of pasta menus the customers preferred to eat.
There are 51% who preferred meat, 5% preferred white
meat, 9% preferred vegetables, and 35% preferred fish.
Therefore, the survey shows that there are customers
willing to try our pasta product which is mostly meat.
This figure shows how often do the guests
take vacations. 28% out of 400 respondents
answered yearly, 59% out of 400 answered
occasionally, 4% seasonal, and 4% monthly.
This figure presents of what occasion do they

usually hold in BanicaStay. 32% birthday, 34% family
reunion, 4% wedding, 7% anniversary, 6% company
outing, 11% and team building.
This figure shows what kind of beverage
they prefer to have in BanicaStay. 33% coffee, 20%
shake, 17% juice, 29% iced tea, and 1% bottle water.
This data presents the influence to go in BanicaStay.

48% from word of mouth, 40% social media, 3% phone, and
9% from workplace.
This figure shows what kind of entertainment
would they prefer while staying at BanicaaStay. 33%
preferred KTV, 43% preferred live band, 7% preferred
live sports, and 17% preferred to have disco.
The figure shows how many people would they prefer to go

with. 49% preferred to go with 5-10 people. 16% preferred to go with
1-4 people. 28% preferred to go with 10-15 people. And 7% preferred
to go with 15-20 people. The respondents preferred mostly to go there
with 5-10 people.
This figure presents the mode of payment method
would they prefer. 85% out of 400 respondents preferred paying
in cash. 5% preferred credit card. 10% preferred e-money. That
indicates the mode of payment they want is cash.
This figure shows that the kind of services that the

visitors want while staying at BanicaStay, 57% preferred room
service, 31% preferred service, 4% preferred take-out, and 8%
preferred delivery. That indicates that the guests prefer to have
room service.
The figure indicates the type of transportation that the
respondents usually use in going to San Carlos. 52% preferred
private vehicle while 22% are on bus, 12% on motorcycle, and 14%
use bike. This indicates that most of the respondents use private
vehicle as their transportation.
The figure indicates the type of transportation that
the respondents usually use. 37% out of 400 respondents are
on motorboat while 27% out of 400 are on speedboat and
22% out of 400 are on yacht, and 14% out of 400 answered
kayak. This indicates that most of the respondents use
motorboat.
This figure presents the tourists who

come in BanicaStay. 72% of 400 respondents are
local tourists, 28% of 400 respondents are
foreigners.
This figure presents the sports they would prefer to
play in BanicaStay during their stay. 18% out of 400
respondents choose frisbee, 46% preferred beach
volleyball, 31% choose surfing, and 5% preferred to play
sepak takraw.
This figure shows that 180 out

of 400 respondents wats to visit
church.
This figure presents how much entrance fee they
prefer. 56% out of 400 want 50 pesos, 35% want 400
pesos, 9% out of 100 respondents want 150 pesos. The
result was mostly choose 50 pesos for the entrance fee.
This data presents the acquiring product offered

in BanicaStay prefer to book. 30% out of 400
respondents preferred walk-in, 12% in website, 42% in
facebook, and 16% in email.
This data shows the kind of cottages they prefer
in BanicaStay. 72% preferred in floating cottages, 7%
preferred in semi concrete, 10% preferred in hut, and
11% preferred picnic. The most preferred cottages
choosen is the floating cottages.
This data presents the extracurricular activities do

they prefer in staying at BanicaStay. 5% preferred rock
diving, 34% preferred snorkeling, 21% preferred surfing,
and 40% preferred in crystal kayak. That indicates that
mostly of the respondents wants to do crystal kayak.
This figure shows the facilities they preferred to be
added in BanicaStay. 39% preferred to have swimming
pool, 8% preferred to have water slide, 6% preferred to
have villa, 3% wants to have bathtub, 15% wants to have a
bar, 24% wants to have restaurant, and 5% preferred to
have shower room. This indicates that the swimming pool
is the most choosen.
This data presents the influence guest purchased

product. 56% out of 400 respondents influence by the
quality, 32% out of 400 respondents influence by the
affordability, 4% influence by someone’s treat, and 8%
out of 400 respondents influence by appearance. This
indicate that mostly choose quality.
This figure shows that the type of cuisine the prefe
to improve as their product. 32% out of 400 respondents
preferred Italian cuisine, 29% out of 400 respondents
preferred Russian cuisine, 19% out of 400 respondents
preferred Indian cuisine, and 20% preferred American
cuisine. This figure indicates that the most cuisine want to
improve is the Italian cuisine.
Curriculum Vitae
JORBINA, JOHN JOSEPH J.
Bachelor of Science and Hospitality Management (Student)
Blk. 15 Lot 42 Lessandra Camella Homes Subd. Brgy. Bata Bacolod City
[email protected]
PERSONAL DETAILS
Age : 23 Years old
Sex : Male
Birthday : September 02, 1999
Place of Birth : Bataan Province
Civil Status : Single
Citizenship : Filipino
FAMILY BACKGROUND
Name of Father : Jorbina, Gearson M.
Name of Mother : Jorbina, Janeth J.
No. of Siblings :4
EDUCATIONAL BACKGROUND
Secondary Education
STI West Negros University (Senior High School) – 2019
Elementary Education
Corazon Locsin Montelibano Elem. School – 2012
SEMINARS/TRAINING ATTENDED
Park Inn by Radisson Bacolod (College Emmersion)
SM City Bacolod Complex, Reclamation Area, Block 12 Palanca, Bacolod City
Bacolod Business Inn (Senior High Emmersion)
28 Lacson St, Bacolod City
MAGALLANES, REVIN GRACEL M.
Bachelor of Science and Hospitality Management

Brgy. Matab-ang Talisay City Negros Occidental
[email protected]
PERSONAL DETAILS
Age : 22 Years old
Sex : Male
Birthday : March 19, 2000
FAMILY BACKGROUND
Name of Father : Elvin Macapanas
Name of Mother : Redalyn Grace M. Magallanes
No. of Siblings :0
Secondary Education
STI West Negros University
Zapota Elementary School
Park Inn by Radisson Bacolod City (Immersion)
Brgy. Health Center Senior Highschool (Immersion)
Brgy. Taculing, Bacolod City, Negros Occidental
QUILANTANG, JENNIFER D.
Bachelor of Science and Hospitality Management (Student)
Villa Estefania Subdivision, Barangay Estefania
Bacolod City, Negros Occidental, 6100
[email protected]
PERSONAL DETAILS
Age : 20 Years old
Sex : Female
Birthday : July 04, 2002
Place of Birth : Barangay San Jose, Sipalay City
FAMILY BACKGROUND
Name of Father : Quilantang, Ricardo F.
Name of Mother : Quilantang, Magdalena D.
No. of Siblings :6
Secondary Education
Cabarrus Catholic College (Junior High School)
Barangay San Jose, Sipalay City, Negros Occidental - April 2018
Bacolod City National High School (Senior High School)
Barangay Taculing, Bacolod City, Negros Occidental, 6100 - April 2020
Binulig Elementary School
Barangay San Jose, Sipalay City, Negros Occidental, 6113 - March 2014
Shaping the Future of Student in the Hospitality Industry
STI West Negros University - College of Hospitality Management
Challenges and Practices in Food Safety in New Normal Set-Up
STI West Negros University - College of Hospitality and Tourism Management
Metro Inn - Bacolod City (Work Immersion)
Bacolod City National High School
MXF4+V5R, Narra Ave, Bacolod, 6100 Negros Occidental
Grade 12 (FBS/BPP)
Wilfredo O. Dela Peña
Bangga Totong ll, Brgy. Felisa Bacolod City
09619053213
[email protected]
OBJECTIVES: Looking for a job to enhance my skills and gain experience to the
industry. Can also listen to the critism that can expand my knowledge.
EDUCATION:
 Senior High School: STI West Negros University

2018-2020 TVL/Culinary Arts With Honors
 Secondary: Handumanan National High School

2014-2018 High School Diploma
 Elementary: Felisa Elementary School

2007-2014
SKILLS:
 Can Work with group

 Cooking skills
 Baking skills
 Good communication skills
 Fluent in Tagalog
EXTRA CURRICULAR ACTIVITIES:

 NC ll PASSER for COOKERY
 OJT experiences in Planta Hotel and Residences 2019
 Esports Varsity team captain
 Track N Field School Varsity
 Dine and Learn Program "Buffet Service" Cabalen Restaurant in SM City
Bacolod (October 20, 2018)
 Long Jump Bronze Medalist NOPSSCEA 2019
 4x100m Relay Bronze Medalist NOPSSCEA 2019
 1st Runner up League of Legends Tournament STI West Negros University
WORK EXPERIENCES
2012 – 2022 Butcher and Cashier

Merlyn’s Seafood Stall
Brgy. Felisa Bacolod City

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BANICASTAY

(A Proposed Development Plan)

In Partial Fulfillment of the Requirements in

Dela Peña, Wilfredo O.

Current Size of the industry

Table _. SWOT Analysis

Recipe with Procedure

1. Affordable price 1. Limited resources

2. The focus on enhancing client retention 2. Poor financial management

1. Development of markets 1. Negative guest experiences

2. Improvements of the products 2. Improved competitive products or the

Demand (result of survey with interpretation)

Figure 1. Profile of the Respondents of the Study

Figure 3: Distribution of Respondents According to Civil Status

Figure 4: Distributions of Respondents According to Employment Status

FOOD BEVERAG ROOM TOOLS AND CONSTRUCTION

Company # of year of #of Types of Address

c. Comparative Pricing Analysis

Company/ Max Edna Denise Casa Anita Baibayo

Company/ Bluewave Whisperin Yulo The Ruins Kiwi

Rooms Standard Standard Standar Standard Standard

Marketing Strategies (7 P’s of Marketing)

Factors Affecting the market

Major external environmental factors affecting hotel performance include local

1. Create an inviting and aesthetically pleasing atmosphere within the

1. Create attractive package deals or bundles that combine multiple services or

1. Implement personalized communication throughout the customer journey,

1. Train your staff to prioritize customer satisfaction and provide personalized

1. Create valuable and informative content that positions your brand as an

Take one Clear the

Replenish Make the

Issuing. Distributing of supplies to the employees to what is needed in the

Serving. Delivering finished food items to the customers.

Food and Beverages

Figure _. Food and Beverages Chart

1. Greet the diners the minute they walk in the door.

Raw Material Management. Managing the restaurant inventory is necessary to avoid

Recipe Management and Costing. Standardization and Management of Recipe are

Central kitchen Management. In more prominent establishments such as a long chain

Shelf Life Management. Shelf-life management is an integral part of inventory

Name Unit Cost Quantity Total Cost

Plate wares and Hollowware

Hand Tools and Cutleries

Pots and Pans

Dishwashing and cleaning supplies

Food and Beverages Supply count

Dining Furniture and Equipment’s

BanicaStay is a partnership type of organization that is composed of two siblings

Job Description and Specification

Job Title: General Manager

Assistant General Manager

Food and Beverages Management

Front Office Clerk

Marketing and Sales

Key Measures to Retain Employees

Define Job Final Selection Final Selection

Job Reference Onboarding

Team Change in attitude All Wednesday 4,500

Job rotation Literacy All Friday 4,500