Coffee Stand Essay

The advocates thought of a java concern since Filipinos are known to be coffee – lovers. To fulfill consumer cravings. they came up with other blends of java. these blends will certainly carry through the cravings of the purchasers. 1. 1 Undertaking Proponents The advocates are composed of three ( 3 ) pupils from the College of Business taking up Hotel and Restaurant Management. The advocates have undergone series of brainstorming in order to come up this sort of concern. Table 1: Advocates NAME| ADDRESS| NATIONALITY| OWNERSHIP| Paringit. Jerick U. | 78 Peras St. Bagong Barrio Caloocan City| Filipino| 33 1/3 % | Lacabra. Elisha Grace V.

| 43 Ero Bernardino Seminary St. Bagbag Novaliches| Filipino| 33 1/3 % | Viloria. Vanessa DC. | 7 Pangako St. Bagong Barrio Caloocan City| Filipino| 33 /3 % | 1. 2 Proposed Name of the Project The advocates named the concern “Kofilicious” a combination of the words Coffee and delightful. It is a topographic point where you can fulfill your java cravings at low-cost monetary values. Kofilicious aims to function blended javas that are suited to the gustatory sensations of the clients. 1. 3 Type of Business Organization The advocates agreed to organize a General Partnership with all three ( 3 ) spouses.

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All of them will pull off and take part in the concern operation ; each spouse is subjected to lend their portion to come up with the needed capital for the initial operation of the concern. All of the advocates would be general spouses with 33 1/3 % portions each in capital demand. 1. 4 Location of the concern The Kofilicious will be located at the Walter Mart. North EDSA at the land floor country. It is close to the LRT station. in forepart of Jackman. 1. 5 History of the concern Initially. the advocates would wish to get down a Pizza Shop. a Restaurant or a Bar.

However there is a trouble in happening demand and supply of the chief merchandise. As clip goes. the advocates have noticed that Filipinos are coffee lovers. So advocates were inspired by the thought of holding a java store. About the location. one of the advocate suggested to set up a concern inside SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz. Manila. but when they visited the said promenade. the advocates found out that there are many direct and indirect rivals. so they searched for another location and found Walter Mart in North EDSA. Quezon City.

It is a commercial topographic point where it can accomplish profitableness through promenade departers. pupils. employees. The most important factors that influenced the advocates in taking what type of concern undertaking to set up and pull off are ( 1 ) the demand to obtain the necessary capital needed in set uping the concern. ( 2 ) the marketability of the chosen undertaking to guarantee net income. and ( 3 ) the per centum and clip needed to hold return of investing in order to keep and prolong the concern undertaking.

Since the advocates are all pupils. capital is a restriction. The graduated table with which the concern undertaking will run depends mostly on the sum of money the advocates are able to perpetrate to concern. Nowadays. marketability of the merchandise depends on the demand for the merchandise. The undertaking advocates take nutrient as their merchandise because the marketability of drinks ne’er decreases. Equally long as people drink. drinks will ever be a top trade good. A study conducted by the advocates showed that java is one of the most in-demand drinks.

A small turn and small experiment. and the squad came up with Kofilicious. java blended with other ingredients topped with whipped pick and wafer or wafer stick. Chapter 2 MANAGEMENT AND PERSONNEL The Kofilicous has a Stall Manager. Accountant. and two Store Personnel. Each forces will work for eight hours a twenty-four hours. from Monday to Sunday. The term of payment will be given 15th and 30th of the month. The advocates choose forces who have experienced and capableness to work. 2. 1 Personnel The advocates explicate the policies. aims and schemes to do the concern productive and successful in its operation.

The advocates will engage Stall Manager. an comptroller. and shop forces. 2. 2 Personnel Requirements A. Stall Manager * Must be 21-35 old ages old * Must be a alumnus of four twelvemonth class which is related in Management. Hotel & A ; Restaurant Management or any other concern class * Must be willing to work on switching hours * Must hold passion about java. B. Store Personnel * Must be 18 to 25 old ages old * At least 5’4 in tallness ( male ) or 5’2 ( female ) * With delighting personality * Must have at least college degree of instruction * Must be hardworking & A ; flexible * With accomplishments in java commixture

C. Accountant * Preferably a certified public comptroller * With experience in fiscal statements readying. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities. * responsible for guaranting that the java store maintains equal supply degrees. * maintains relationships with clients and staff. * identifies and estimates measures of supplies to be ordered. * schedules staff work hours and activities. * organizes. programs. * bears the duty of guaranting that the java store is adequately staffed. * makes certain employees are trained. * must manage all the advertisement and publicity. * must pull off the shop and keep the work flow and.

* Must develop the crews. and implements all the regulations and policy. B. Store Personnel * are responsible for the readying of java. * responsible for cleaning responsibilities. * discover client demands and suitably suggest merchandises with every client to heighten service and run into gross revenues ends. * Demonstrate the “Just Say Yes” behaviour by taking attention of client demands. * Take duty to larn all facets of the shop forces place. * are responsible for self-initiated acquisition. * enter purchases into hard currency registry to cipher entire purchase monetary value. * accept hard currency payments. * count money. give alteration and issue reception for financess received. * maintain sufficient sums of alteration in hard currency drawer.

* Keep registry country neat and stocked with necessary supplies. * are responsible for stock list count. and * summarize day-to-day gross revenues and expense activities. C. Accountant * reports all fiscal affairs to the proprietors. * prepares the concern fiscal statements. * maintains of dealing records and the books of the house. * manages the fiscal history of the concern. * prepares the paysheet.

D. Proponents * oversee all work flow of the constitution. * Whenever the stall director is non present. one of the advocates will be making the after work stock list of gross revenues. 2. 3 Organizational Chart Kofilicious adapted the line and staff organisation that provides supplementing weaponries between the different degrees of direction. This type of organisation is effectual for good communicating from top direction to take down direction. This signifier of organisation is simple but helps avoid several organisational jobs. FIGURE 1 Organizational chart STALL MANAGER Accountant STORE PERSONNEL 2. 3.

1 Proposed Rate of Salary Store forces will be compensated on the figure of hours and yearss of work they have ended. All employees will have their wages and rewards every two ( 2 ) hebdomads. 2. 3. 2 Mode of Payment Payment of wages and rewards will be in the signifier of hard currency. Payment to be made twice in a month will be received by the employee on or before the 15th and 30th twenty-four hours of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must have on a smiling at all times. It should be portion of day-to-day operation. Be attentive. Employees must listen to every petition made by the clients.

Employees should exert regard with clients at all times. Be patient. Employees must be patient in covering with clients. They must exert forbearance in order to delight clients. Be accurate. Employees must give exact alteration at all times ; do certain that truth is non merely extended as to money affairs. but in rendering service every bit good. The order is to be received right ; the order is ever to be repeated to the client. Be loyal. Employees should give a loyal and honorable service to the client. Be observant. Employees must do it a wont to be on the sentinel for small mistakes in service ; and rectify this in clip.

Be prompt. Employees must describe for the responsibility quickly. and remain until relieved or until the director has arranged for person else to cover the work. Be clean. Employees must hold a neat and clean visual aspect while on responsibility. Uniforms should be complete and in good order. decently buttoned and without musca volitanss or rupture. They should detect proper hygiene day-to-day. Management will non let brassy jewellery. and inordinate usage of cosmetics. 2. 4. 1 Store Policies 1. The gap of the shop is at 9:00 AM. precisely one hr before the existent gap of the promenade. shutting is at 10 in the eventide. 2.

All utensils used must be decently cleaned and sanitized after the operation. including the public-service corporation towels. 3. The crew should ever have on their several uniforms. caps. hairnet. and the nameplates provided by the company. 4. When the client orders a merchandise. the client should be entertained and served in conformity with the span of clip of doing a blended java. 2. 4. 2 Uniforms All employees are required to have on their uniforms during working hours. The uniforms will be charged to the employee’s wage. The shop uniform includes the followers. a. Shop shirt B. Bloomerss c. Hairnet d. Cap and nameplate vitamin E.

White socks and white geta places. 2. 4. 3 Attendance and Absences The company employs the rigorous observation on the attending and absences of the employees or the undermentioned: 1. “No work. no wage policy” is purely implemented. 2. Employees must work within the needed hours and even during vacations. if necessary. 3. There will be a logbook and clip card to hold a record of the employees’ attending. 4. Employees who intend to remove should inform the director three hours prior to opening. 5. Employees who are absent for a twenty-four hours without any notice or permission to or from his/her director are capable to: a. 1st offense- verbal warning

B. 2nd offense- three-day suspension c. 3rd offense- six-day suspension d. 4th offense- discharge 6. Employees must be on clip. A 15-minute grace period is allowed. Shop hours will open at 10:00 a. m. as antecedently mentioned. but forces are expected to be at the workplace one hr before opening clip. 7. There will be a one-hour interruption per forces. but this must be alternately done. that is. one force takes interruption. and the other one will be in-charge of the shop. and frailty versa 8. There is a one day-off. but it must be assigned and plotted by the director. 2. 5 Proposed Management Style and Practices.

The advocates will pull off and oversee the operation of the concern with the aid of other people as their employees. and agreed to implement situational manner of direction in the supervising and operation in running the concern. Sing the workers are one of the most valuable assets on our concern. they must be treated reasonably and with regard for them to work expeditiously. efficaciously and fruitfully. 2. 5. 1 Vision Kofilicious is committed to excellence. The spouses are dedicated to offer non merely the measure but the quality of the proponents’ merchandise. and the alone service and love rendered to the people. 2.

5. 2 Mission To do Kofilicious a premium java house and to be competitory in java industry and its market. To be known through an first-class quality of java at low-cost monetary value with a strong repute and consistent high growing in gross revenues and net income. Chapter 3 Selling FEASIBILITY Coffee drinkers in the Philippines are among the most demanding 1s. They favor well-brewed java drinks and demand great service. Kofilicous will endeavor to construct a loyal client base by offering a great tasting java located near to LRT Station. Our market research shows that 80 % are the client groups that are most likely to purchase java.

Since java ingestion is cosmopolitan. propinquity to country of Walter Mart will supply entree to the targeted client. 3. 1 Market Description One of the major premises of this survey is that the merchandise can be patronized by all mark market. since the proposed concern is merely little in graduated table. The mark market population that the undertaking covers is defined as the entire estimation of people sing the promenade annually. Since these people visit the promenade and are free to travel to any topographic point at the promenade. including the location of the undertaking ; all these people are possible clients. 3. 2 Demand.

The computed demand was based from the study the advocates conducted. The demand for the past five old ages and the projected five old ages are as follows: The study showed that 80 % of the respondents drink the traditional java. The respondents were besides asked how frequent they drink java ( given pick every twenty-four hours. one time a hebdomad. twice a hebdomad ) . Respondents who chose “everyday” comprised 10 % of the entire topics. “twice a week” comprised 30 % . and “once a week” comprised 48 % . The staying 12 % drink java for a frequence of “thrice a hebdomad to six times a week” – about every twenty-four hours.

This tabular array illustrates the estimated demand for the merchandise as defined by the per centums shown by the study and the estimated population for the past five old ages Table 2 Frequency of Customer Demand for Possible Purchase Year| Total population| Interested to purchase ( 80 % ) | Drinks java everyday ( 10 % ) | Once aWeek ( 48 % ) | Twice aWeek ( 30 % ) | Thrice to sixa hebdomad ( 12 % ) | 2011| 7. 786| 6. 229| 622| 2. 990| 1. 869| 747| The advocates conducted a study at Walter Mart. North EDSA. Quezon City. This study helped the advocates to cognize the figure of respondents. mark market and the entire demand for java that the advocates need in the undertaking.

Based on 100 study sheets that the advocates distributed. 80 % of those people are willing to purchase the merchandise and 20 % are those who are non willing to imbibe java. 3. 2. 1 Historical Demand Year| Total population| Interested to purchase ( 80 % ) | Drinks java everyday ( 10 % ) | Once a hebdomad ( 48 % ) | Twice a hebdomad ( 30 % ) | Thrice a hebdomad ( 12 % ) | | | | | | | | 2007| 7. 218| 5. 774| 577| 2. 772| 1. 732| 692| 2008| 7. 354| 5. 883| 588| 2. 824| 1. 765| 705| 2009| 7. 495| 5. 996| 599| 2. 878| 1. 799| 719| 2010| 7. 639| 6. 111| 611| 2. 933| 1. 833| 733| 2011| 7. 786| 6. 229| 622| 2. 990| 1. 869| 747| .

Year| Interested to purchase ( 80 % ) | Entire Demand ( Annual ) | 2007| 7. 218| 607. 004| 2008| 7. 354| 618. 441| 2009| 7. 495| 630. 299| 2010| 7. 639| 642. 409| 2011| 7. 786| 654. 771| Year| Total population| Interested to purchase ( 80 % ) | Drinks java daily ( 10 % ) | Once a hebdomad ( 48 % ) | Twice a hebdomad ( 30 % ) | Thrice a hebdomad ( 12 % ) | Entire Demand ( Annual ) | 2012| 7. 935| 6. 348| 634| 3. 047| 1. 904| 761| 667. 301| 2013| 8. 087| 6. 470| 646| 3. 105| 1. 941| 776| 680. 084| 2014| 8. 242| 6. 594| 659| 3. 165| 1. 978| 791| 693. 119| 2015| 8. 400| 6. 720| 672| 3. 226| 2. 016| 806| 706. 406| 2016| 8. 561| 6. 849| 684| 3. 287| 2. 055| 821| 719. 945| 3.

2. 2 Jutting Demand The Statistical straight line method was used to obtain the jutting demand and based on the computed projection values. the proponents’ appraisal is that there is a turning demand for java for the following five old ages. 3. 3 Supply Supply is the quality of goods that Sellerss are willing to sell out of given monetary values at a peculiar clip and topographic point. 3. 3. 1 Historical Supply The java may hold a fixed monetary value that could convey profile to the advocates or they have to sell it at whatever monetary value it will bring depending on the packaging.

It is improbable. nevertheless that they will go on to provide it if the monetary value remain below the needed sum to cover the cost and give the least net income. Competitors| Quantity sold per twenty-four hours | Zagu| 80| Coffee Break| 45| Tea Zone| 60| Competitors| Quantity sold per twenty-four hours in personal computer. | Operating days| Total Supply| Zagu| 80| 360| 28. 800| Coffee Break| 45| 360| 16. 200| Tea Zone| 60| 360| 21. 600| Annual Supply| | | 66. 600| 3. 3. 2 Historical Supply Year| Competitor| Quantity sold/day in pcs| Operating days| Total Supply| 2007| -| -| 360| | 2008| -| -| 360| | 2009| 3| 179| 360| 193. 320| 2010| 3| 182| 360| 196. 560| 2011| 3| 185| 360| 199. 800| .

3. 3. 3 Projected Supply Year| Competitor| Quantity sold/day in pieces| Operating days| Total Supply| 2012| 3| 188| 360| 203. 040| 2013| 3| 191| 360| 206. 280| 2014| 3| 194| 360| 209. 520| 2015| 3| 197| 360| 212. 760| 2016| 3| 200| 360| 216. 000| 3. 4 Demand & amp ; Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year| Demand| Supply| DS Gap| % Unsatisfied| 2007| 607. 004| -| 7. 218| 100 % | 2008| 618. 441| -| 7. 354| 100 % | 2009| 630. 299| 193. 320| 436. 979| 69 % | 2010| 642. 409| 196. 560| 445. 849| 69 % | 2011| 654. 771| 199. 800| 454. 971| 69 % | Year| Demand| Supply| DS Gap| % Unsatisfied| 2012| 667. 301| 203. 040| 464. 261| 69 % | .

2013| 680. 084| 206. 280| 473. 804| 69 % | 2014| 693. 119| 209. 520| 483. 599| 69 % | 2015| 706. 406| 212. 760| 493. 646| 69 % | 2016| 719. 945| 216. 000| 503. 945| 70 % | 3. 4. 2 Jutting Demand Supply Gap 3. 5 Proposed Selling Practices Marketing patterns include the patterns that affect the relationship between the jobber. distributer. maker and the retail merchant. 3. 6 Proposed Selling Program and Strategy Kofilicious chief intent is to fulfill customers’ demands specifically on their gustatory sensation penchant. and to supply quality and friendly service. In order to accomplish the concern mission. the advocates constructed different schemes.

Marketing mix elements are monetary value. topographic point. merchandise and publicity. A. Price Price is the 1 that creates gross revenues grosss. The pricing scheme of Kofilicious is set to find if the market is capable of buying. The merchandise holding low-cost monetary values is a must. A buffer of 10 % and a grade up 40 % were added to the Total Food Cost to acquire the merchandising monetary value. B. Topographic point Advocates proposed undertaking will be located inside Walter Mart North EDSA. this site is chosen in order to capture the mark market. Walter Mart is known for being one of the most visited promenade in the state. C. Product.

This refers to touchable service. The trade name name has a connexion to the merchandise. and in sense. clients will hopefully be back for more. There will be a assortment of merchandises for the clients to take from to fulfill their wants and demands. Below are the undermentioned nutrition facts of each java blend: Cafe Vanilla Frappuccino Calories 270| Kilogram calories from Fat 100| Total Fat 11g| | Saturated Fat 7g| | Calories 220| Calories from Fat 25| Total Fat 2. 5g| | Cholesterol 10mg| | Total Carbohydrate 48g| | Sugars 46g| Protein 3g| Vitamin A 2 % | | Mocha Frappuccino Trans Fat 0g| Cholesterol 35mg| Sodium 150mg| .

Entire Carbohydrate 42g| Dietary Fiber 0g| Sugars 40g| Protein 4g| Vitamin A 8 % Iron 4 % Ricoa’s ChocolateCalories 290 Kilogram calories from fat 190 % Daily valueTotal Fat 13g 20 % Saturated Fat 7g 35 % Cholesterol 45mg 15 % Sodium 115mg 5 % Entire Carbohydrates 39mg 13 % Sugars 32gProtein 11gVitamin A 15 % Calcium 35 % Iron 15 % Caffe LatteCalories 150 Kilogram calories from fat 50 % Daily valueTotal Fat 6g 9 % Saturated Fat 3. 5g 18 % Cholesterol 25mg 8 % Sodium 115mg 5 % Entire Carbohydrates 14g 5 % Sugars 13gProtein 10gVitamin A 10 % Calcium 35 % Caramel MacchiatoCalories 180 Kilogram calories from fat 45 % Daily valueTotal Fat 5g 8 % Saturated Fat 3.

5g 18 % Cholesterol 20mg 7 % Sodium 100mg 4 % Entire Carbohydrates 25g 9 % Sugars 23gProtein 8gVitamin A 10 % Calcium 35 % | D. Promotion| One of the Marketing Promotion tools used are tarpaulin. circulars and price reduction stubs. For the gap of the shop there are 50 personal computers. price reduction cards to be distributed. the stall will besides administer of 100 personal computers. circulars and will post a tarpaulin besides the stall for the consumer to hold the thought what merchandises are being offered. ( 3. 7 Undertaking Gross saless. see page 79 ) Chapter 4 Technical/Production Production is a major measure in the series of economic procedure that brings goods and services to people.

Producing a merchandise that would provide to high degree of clients satisfaction is one of the demands for the advocates to get by with today’s successful companies. In this portion. the advocates will discourse the production flow chart. undertaking site. layouts and production agenda. installations. floor program. machine and equipment. public-service corporations and natural stuffs. 4. 1 Product Description Kofilicious will function different spirits. Every merchandise is composed of different ingredients. The advocates decided to do a alone blend of java to fulfill the clients. These merchandise points and ingredient are as follows: Vanilla Cappuccino.

? degree Celsiuss Fresh Milk 2 tsp. Sugar 1 tsp. Vanilla Syrup 2 T Coffee 1 tsp. Cinnamon 2 T Whipped Cream? degree Celsius Ice Cubes Mocha Frappuccino? cFresh Milk 2 TRegular Coffee 2 TWhipped Cream 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoa’s Chocolate Drink? cFresh Milk 120 gRicoa’s Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream Cafe Latte 1 oz. Espresso. brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato? cSteamed Milk 1 tsp. Vanilla Syrup 1 oz. Espresso. brewed 1 TCaramel Syrup 2 T Whipped Cream 1 cIce Cubes 4. 2 Production Process.

Production procedure starts with cleansing of the subdivision. Then get down for readying of the ingredients. followed by the scene of equipment. mensurating ingredients. review of quality and so hive awaying the ingredients. Vanilla Cappuccino 1. In a liquidizer. set the fresh milk. sugar. vanilla sirup. and java. 2. Blend it for a 2nd merely to blend all the ingredients. 3. Then add the ice regular hexahedrons and blend. 4. Put in a cup. top with whipped pick. cinnamon and your pick of toppings ( either wafer or wafer stick ) . Mocha Frappuccino 1. Put the fresh milk. regular java. milk charming cocoa and sugar in a liquidizer. 2.

Blend it for a 2nd merely to blend all the ingredients. 3. Then add the ice regular hexahedrons so blend. 4. Put in a cup and top with whipped pick and pick of toppings ( either wafer or wafer stick ) . Ricoa’s Chocolate Drink 1. In a liquidizer. set the fresh milk. ricoa’s chocolate. sugar and vanilla infusion. 2. Blend it for a 2nd merely to blend all the ingredients. 3. Then add the ice regular hexahedrons and blend. 4. Put in a cup and top with whipped pick and pick of toppings ( either wafer or wafer stick ) . Cafe Latte 1. Put the brewed espresso and condensed milk. 2. Blend it for a 2nd merely to blend all the ingredients. 3. Then add the ice regular hexahedrons and blend.

4. Put in a cup and top with whipped pick. cinnamon and pick of toppings ( either wafer or stick-o ) . Caramel Latte Macchiato 1. In a liquidizer. set the steamed milk. vanilla sirup. brewed espresso. and caramel sirup. 2. Blend it for a 2nd merely to blend all the ingredients. 3. Then put the ice regular hexahedrons and blend. 4. Put in a cup and top with whipped pick and pick of toppings ( either wafer or wafer stick ) . 4. 3 Flow Diagram Operation A production procedure can be defined as any activity that increase the similarity between the form of demand-goods. the measure signifier and the distribution of these goods available to the market topographic point.

LEGEND * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the country 2. Setting of the equipment 3. Preparing of the ingredients 4. Blending the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Managing Design The stuffs requested for the day-to-day operation of the concern will be purchased by the advocates every hebdomad. One of the staff will inspect the procedure of production. The shop will be utilizing FIFO or First- In First Out as its stock list method. Materials are kept in safe and secured storage.

4. 5 Project Site The undertaking is located inside Walter Mart. North EDSA. Quezon City. The undertaking site has a entire country of 3 metres by 2 metres. The site was chosen because the concern is located near public and private offices and abodes. 4. 6 Undertaking Layout The nutrient base is about 8ft. in tallness. 4 ft. length and 3ft. in breadth. For the advocates the country is large plenty to run into the production and merchandising operation of the concern. the storage and other equipment could still be accommodated in the proposed country. 4. 7 Plant Size and Production Schedule

The advocates chose the proposed concern at the first degree of Walter Mart. North EDSA Quezon City with a floor country of 3 metres by 2 metres. Table – Personnel Agenda: | Stall Manager| Store Personnel ( 1 ) | Store Personnel ( 2 ) | Monday| 10:00 a. m -7:00 p. m| 08:00 a. m -04:00 p. m| | Tuesday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| OFF| Wednesday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Thursday| 10:00 a. m -7:00 p. m| OFF| 10:00 a. m -7:00 p. m| Friday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Saturday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Sunday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 4. 8.

Floor Plan The stall has a entire country of 3 by 2 metres which will hold the operation country and the merchandise show country. It has adequate infinite for three forces. The lease term is two months in progress and one month sedimentation. 4. 9 Utilities As for public-service corporations. H2O supplied by Maynilad and electricity from Meralco will be included in the rental fee. The concern will be charged Php 30. 000. 00 every month with a 10 % addition on rent per twelvemonth. 4. 10 Coffee Materials Vanilla Cappuccino ( 8oz/240ml ) Quantity| Ingredients| Wt.

in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 2 tsp. | Sugar| 10 g| P54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 1 tsp. | Coffee. strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice Cubes| 120 g| P 5. 00/1000g| 0. 005| 0. 60| Entire Food Cost P 18. 69 +10 % Buffer P 1. 87 Entire cost P 20. 56 Mark-up 40 % P 8. 22 Selling Price P 28. 78 or P 29. 00 Net income P 10. 00 Vanilla Cappuccino ( 12 oz. /360ml ) .

Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 120 ml| P 62. 15/ 1000ml| 0. 06| P 7. 20| 3 tsp. | Sugar| 15 g| P 54. 00/1000g| 0. 054| P 0. 81| 2 tsp. | Vanilla Syrup| 10 ml| P 10. 00/30 ml| 0. 33| P 3. 30| 2 tsp. | Coffee. strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Entire Food Cost P 30. 41 +10 % Buffer P 3. 04 Entire cost P 33. 45 Mark-up 40 % P 13. 38 Selling Price P 46. 83 or P 47.

00 Net income P 16. 00 Mocha Frappuccino ( 8 oz. /240 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 1 tsp. | Coffee. strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| 1 oz. | Milk Magic Chocolate| 30 ml| P62. 15/1000 ml| 0. 06| P 1. 80| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| ? c| Ice Cubes| 120 g| P 5. 00/1000 | 0. 005| P 0. 60| Entire Food Cost P 12. 44 +10 % Buffer P 1. 24 Entire cost P 13. 68 Mark-up 40 % P 5. 47 Selling Price P 19. 15 or P 20. 00.

Net income P 7. 00 Mocha Frappuccino ( 12 Oz. /360 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 2 tsp. | Coffee. strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| 2 oz. | Milk Magic Chocolate| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Entire Food Cost P 24. 31 +10 % Buffer P 2. 43 Entire cost P 26. 74 Mark-up 40 % P 10. 70 Selling Price P 37. 44 or P 38.

00 Net income P 13. 00 Ricoa’s Chocolate drink ( 8oz. /240 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 60 g| Ricoa’s Cocoa| 60 g| P 52. 85/200 g| 0. 26| P 15. 60| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice Cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Entire Food Cost P 24. 54 +10 % Buffer P 2. 45 Entire cost P 26. 99 Mark-up 40 % P 10. 80 Selling Price P 37. 79 or P 38. 00.

Net income P 13. 00 Ricoa’s Chocolate drink ( 12 oz. /360 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 80 g| Ricoa’s Cocoa| 80 g| P 52. 85/200 g| 0. 26| P 20. 80| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| 1 tsp. | Vanilla extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Entire Food Cost P 36. 46 +10 % Buffer P 3. 65 Entire cost P 40. 11 Mark-up 40 % P 16. 04 Selling Price P 56. 15 or P 57.

00 Net income P 20. 00 Cafe Latte ( 8oz. /240 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| 10 ml| Espresso. brewed| 10 ml| P 60. 00/60 ml| 1| P 10. 00| ? oz. | Condensed Milk| 15 ml| P 30. 75/300 ml| 0. 10| P 1. 50| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Entire Food Cost P 21. 05 +10 % Buffer P 2. 11 Entire cost P 23. 16 Mark-up 40 % P 9. 26 Selling Price P 32. 42 or P 33. 00 Net income P 11. 00 Cafe Latte ( 12 oz. /360 milliliter ) Quantity| Ingredients| Wt.

in g/ml| ProductCost| Unit cost| Food cost| 15 ml| Espresso. brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 20 ml| Condensed milk| 20 ml| P 30. 75/300 ml| 0. 10| P 2. 00| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Entire Food Cost P 29. 40 +10 % Buffer P 2. 94 Entire cost P 32. 34 Mark-up 40 % P 12. 94 Selling Price P 45. 28 or P 46. 00 Net income P 16. 00 Caramel Latte Macchiato ( 8 OZ. /240 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed Milk| 60 ml| P 61.

80/1000 ml| 0. 06| P 3. 60| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 10 ml| Espresso. brewed| 10 ml| P 60. 00/60 ml| 1| P 10| 2 tsp. | Caramel syrup| 10 ml| P 59. 15/120 ml| 0. 43| P 4. 30| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| 0. 60| Entire Food Cost P 26. 30 +10 % Buffer P 2. 63 Entire cost P 28. 93 Selling Price P 40. 50 or P 41. 00 Net income P 14. 00 Caramel Latte Macchiato ( 12 oz. / 360 milliliter ) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed milk| 120 ml| P 61. 80/1000 ml| 0.

06| P 7. 20| 1 tsp. | Vanilla syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 15 ml| Espresso. brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 3 tsp. | Caramel syrup| 15 ml| P 59. 15/120 ml| 0. 43| P 6. 45| 2 T| Whipped cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Entire nutrient Cost P 36. 30 +10 % Buffer P 3. 63 Entire cost P 39. 93 Mark-up 40 % P 15. 97 Selling Price P 55. 90 or P 56. 00 Net income P 19. 00 Costss for boxing Materials| Product Price| Plastic Cups ( 8 oz. ) | P 47. 50/50 personal computers. | Fictile Cup ( 12 oz. ) | P 51. 50/50 personal computers. | Straw| P 75.

00/200 personal computers. | Tissue| P 40. 00/bundle| Sum: | P 214. 00| 4. 11 Equipment. Kitchen Tools & A ; Packaging Requirements Equipment Item| Quantity| Unit Cost| Total Cost| Food Kiosk| 1| P 40. 000| P 40. 000| Blender| 2| P 1. 200| P 2. 400| Freezer| 1| P 9. 847. 00| P 9. 847. 00| Coffee Maker| 1| P 2. 100| P2. 100| | | Sum: | P 54. 347. 00| Kitchen Tools Item| Quantity| Unit Cost| Total Cost| Measuring Cup| 2 set| 60| P 112. 00| Measuring Spoon| 2 set| 80| P 160. 00| Plastic Container| 6| | P150. 00| Kitchen Scissors| 1| P 30. 00| P 30. 00| | | Sum: | P 452. 00| Boxing Requirement Item| Quantity| Amount| Total|

Plastic cup| 50 personal computers. | 0. 60| P 30. 00| Plastic straw| 50 personal computers. | 0. 18| P 17. 50| Tissue| 1. 000 personal computers. | 0. 005| P 50. 00| | | Sum: | P 97. 50| 4. 12 Man Power Requirements Manpower Requirement Position| No. | Work load| Basic Rate| Stall Manager| 1| Eight hours a day| Share to the capital| Accountant| 1| Twice a month| 1. 500. 00/visit*2/month. Php 3. 000. 00| Store Personnel| 2| Eight hours a day| 404/day*26days/month. P 10. 504. 00| 4. 13 Wastes and Waste disposal Kofilicous will implement proper ways of disposing solid and liquid wastes. Solid wastes include used cups and plastic straws.